The Communal Art of Thai Salads

with Daniel Pravit Fethke

August 2, 4:00–7:00 p.m.

Tuition: $100

Materials Fee: $20

In this culinary workshop, students explore the communal process of making Thai salads, from fresh and fiery "som tum" to delicious grilled meat "larb." Students will learn to balance fresh Thai produce with key ingredients and techniques, creating a colorful dinner spread that harmonizes sweet, salty, sour, and spicy. We will prep, cook, and dine en plein air next to the lagoon, emphasizing the traditionally collaborative process of crafting Thai meals together. All ingredients and equipment will be provided.

Plan to bring: An apron, your favorite all-purpose kitchen knife, and a notebook for recipe notes.

Daniel Pravit Fethke (he/him), is a Thai-American interdisciplinary artist born and raised in New York's Hudson Valley. Teaching is a central part of his practice, and he regularly facilitates workshops, cooking classes, and creative gatherings that center food and recipes as ways to explore identity, narrative, and culture. He co-founded the mutual aid food pop-up Angry Papaya, and has hosted workshops at Dia:Beacon, Socrates Sculpture Park, and the Performing Garage. He has exhibited work internationally in Bangkok, Berlin, Barcelona, and domestically at the Yale School of Art, Recess Art Space, and the Knockdown Center. He recently published an autobiographical Thai-American cookbook through Pratt Institute, where he also received his MFA in Fine Arts in 2023. He currently lives and works in Brooklyn.

The Art & History of Jell-O Molds

with Sara Clugage

September 13, 10:00 a.m.–1:00 p.m.

Tuition: $100

Materials Fee: $20

In this practical workshop, participants will create jelly dishes inspired by sculptural gelatin creations from the 18th century to the present. We will learn how to layer ribbon jellies, turn out specialized molds, and carve agar into geometric shapes. Recipes will be staggered through the class to allow for chill times. All molds and materials will be provided.

Plan to bring: if you have molds of your own to experiment with, or small objects you would like to see encased in Jell-O, please bring them with you.

Sara Clugage’s art practice focuses on economic and political issues in craft and food. She is Editor-in-Chief of Dilettante Army, an online magazine for visual culture and critical theory, and a 2024-2025 culinary resident at Ox-Bow School of Art and Artists’ Residency. Sara has most recently been core faculty for the MA in Critical Craft Studies program at Warren Wilson College, and her most recent publication is the 2021 monograph from the Haystack Mountain School of Crafts, "New Recipes: Cooking, Craft, and Performance." She is currently at work on a book project about Jell-O, animacy, and abstraction.

Contemporary Buttercream Piping Techniques

with Edward Cabral

September 27, 3:00–6:00 p.m.

Tuition: $100

Materials Fee: $20

This workshop will be a crash-course on using a pastry bag and either a star or round tip to decorate your bakes. Students will practice piping designs in buttercream while discussing further applications in pastry, including professional baking tips and a Q&A with the chef and host. Students will go home with a slice of cake they helped decorate (dairy, gluten).

Plan to bring: An apron and any additional piping tips you'd like to practice.

Edward Cabral (he/him) is a sculptor and chef living in Brooklyn. He is currently a Culinary Artist-in-Residence at Ox-Bow. His research-based practice encompasses traditional art, edible sculpture, performance, and impermanent objects. He received his BA in Visual Critical Studies from the School of the Art Institute of Chicago in 2011. He has exhibited at Williams College Museum of Art (Massachusetts), Roots and Culture, Heaven Gallery (Illinois), Alexander Gray Associates, The Drawing Center, Elizabeth Foundation for the Arts, and Superhouse (New York). He has been interviewed in Mold Magazine, Architectural Digest, and CakeZine, and has appeared on the History Channel, Disney+, and The Food Network.