Our first Brooklyn Cookin’ Workshop this past October was such a huge success, we decided to do it again this summer! I’ve teamed with Chris Marquardt from Tips From the Top Floor, one of the most popular photography shows on the web, to develop this parallel track workshop. Chris leads the photographers, sharing tips and tricks of photography in general, and food photography in particular. I lead those interested in cooking as we explore the kitchen, learning foundational cooking techniques, and several great recipes that help us practice these techniques. Then every once in a while we get together to shoot the food we made, and then enojy the fruits of our collective labor.
This is the perfect (and rare) workshop where couples can learn together, even if they have different interests.
There are still a few spots left. Learn more about the workshop and register at www.tfttf.com/bk2010
Brooklyn Cookin’ – Be a Chef! Be a Food Photographer! And bring someone to share… from Chris Marquardt on Vimeo.
Theme: Food Photography & Cooking
Date: July 16-18 2010
Location: Brooklyn, NY
Price: starting at $699
Language: English
Instructors: Chris Marquardt (photography) & Mark Tafoya (cooking)
http://tfttf.com/bk2010 – This workshop is for couples, or for friends who share different interests. One’s a cook, one’s a photographer. And finally they can share a great workshop experience together. Personal Chef Mark Tafoya (http://culinarymedianetwork.com) and photographer Chris Marquardt (http://chrismarquardt.com/) share their knowledge about their respective fields with the workshop participants to make them great Chefs and perfect Food Photographers. Extend your horizon and upgrade your knowledge.
Here’s my AUDIO PODCAST from this past year’s workshop, inlcuding words from many of the participants.
And the Podcast we did for TIPS FROM THE TOP FLOOR.
“I can not say enough about how much I enjoyed the cooking workshop — learned a lot and use what I learned all the time: Pork Adobo, poached pears, and having fun in the kitchen!”
-Jacqui North, 2009 Participant
“Mark was great. He is so patient, understanding and knowledgeable. Very easy to talk to.. He showed us how to pick out the proper cuts of meat and ripe vegetables. He was very helpful to anyone who asked him questions, even if they were not in the class. He was a very understanding instructor and made cooking seem simple. This was my first cooking class and Mark made me want to take another one.”
-Sally Lovers, 2009 Participant
“Mark adds so much more to his classes than “just” his expertise and love of cookery. Mark can take you through the full culinary experience, from sourcing the ingredients at local markets through to magazine-cover presentation at the dinner table. His style is informal and entertaining, but still professional and extremely knowledgeable. And if you get the chance to be out and about with him in New York City, his knowledge of the area is encyclopedic!”
-Martin McNeil, 2009 Participant
To Register, CLICK HERE
Chef Mark and I were invited to a tasting yesterday with Maximilian Riedel at Riedel’s showroom in NYC. We had heard from some colleagues that this would be a fun experience, but we had no idea what was in store for us.
Fortunately, we were treated to more than a list of information — we experienced the difference in real time. We tasted wines in glasses designed just for their level of acidity, body and bouquet, then tasted them in the “wrong” glasses — from Pinot Noir in Chardonnay glasses to all the wines in plastic cups. The differences were palpable, and it was actually a relief to put the wines back into their proper glasses for a final taste.
In the interim I wanted to share some images from the event, as well as a photo of “Eve,” the latest in Riedel’s line of decanters. Their pieces can easily be called artwork, and I find them very sensually satisfying. For Riedel, the wine is the centerpiece (their R&D division is essentially the Napa Valley and its winemakers), so their glasses can barely be felt on the lip as one prepares for that first sip of elixir. I found the whole process to be one of sensual indulgence, and invite you to try it for yourself to see the difference.
What’s better than cooking, eating, drinking and talking food and wine with people who love (ok, are obsessed with) the subject as much as you? Not much!
The first part of our afternoon was dedicated to testing and photographing recipes from our 
Carrie guided us through a blind tasting of different meats to help us (and thus you) better understand the differences, from the intense grassy flavors of Holstein to the buttery richness of Kobe-style beef. Everyone seemed to have a different favorite, and a lively discussion ensued regarding the labeling used for beef (Grade A, Choice, etc.), grass-fed vs. corn-fed, and what to look for in purchasing meats. Look for more details on our upcoming CMN video.
After the tasting, we began the other tasting — of delicious sides and wines. Anu brought a selection for us to choose from, including a tart, appley (my new word) Pinot Bianco from Alto Adige. We sipped those along with a Cauliflower Puree from Grace Piper, which we dressed with shaved Oregon truffles and a drizzle of olive oil, Pumpkin Bisque with Creme Fraiche and a Honey Port Reduction from our upcoming cookbook, bruschetta made with black garlic courtesy of Jaden, and a Radicchio & Endive Salad with Chevre, Candied Pecans and Figs, also from the cookbook.
Many thanks to everyone who helped to make this such a wonderful evening. We look forward to many more of these! You can see more photos on the blogs above and in the following places (I’ll keep adding these as more links come in):
