Charles B. Wang Center Chapel
Fee: $10 (General, Single Program) / $15 (General, Two Workshops) / $5 (Students, Single Program)
Tasting Chinese Tea
October 25, 2014 @1:00-3:00 PM
Which Chinese tea is the freshest and which one is the least processed? No, it's not the same tea! China is probably best known for green tea and oolong tea, but did you know that there are actually six different categories of Chinese tea? Shunan Teng held an educational Chinese tea tasting taught guests about the culture and the history behind each of these teas. Participants explored distinct taste profiles of each category of tea and learned what makes each tea different from the others and how to identify quality tea.
Brewing Chinese Tea
November 15, 2014 @ 1:00-3:00PM
Do you know what a Gai Wan is? And do you know that a Gai Wan is more commonly used in China to brew tea than a teapot? This hands-on workshop is perfect for tea lovers who know their tea basics and who are looking to step up their game. We'll compare Western style tea brewing with the traditional Chinese method. By the time we are done with our workshop you'll know all about leaf to water ratio as well the technique of using a Gai Wan like a seasoned tea master! The subjects of easily making a perfect green tea, of using the appropriate utensils, of employing correct serving etiquette and of precisely controlling water temperature will all be discussed.
About the Speaker
Shunan Teng is an expert on traditional Chinese tea. Ms. Teng is also the owner of Tea Drunk. Tea Drunk is a teahouse located in the East Village of Manhattan that promotes traditional Chinese teas and the Chinese tea culture. Every tea on their menu is hand sourced directly from its true origin area in China, directly from the tea farmers. Tea Drunk also offers a series of tea classes as well as tea tastings and special events. Ms. Teng's ultimate goal also includes bridging the divide between Chinese and Western cultures, since consuming Chinese tea in the traditional Chinese way provides insights into the deep and dynamic culture of China itself.
|Made By Hand: Shadow Puppet Making Workshop
Saturday, November 1, 2014, 2:30-3:30 PM
In this hour long workshop taught by Caroline Borderies, participants will be introduced to the mechanics, techniques, and history of Southeast Asian shadow puppetry, including the French adaptation ombres chinoises. Borderies will offer her unique perspective on ombres chinoises, will demonstrate techniques for manipulating shadow puppets, and lead participants in making and animating their own unique puppet creations.
After the workshop at 4:00PM, there will be an hour-long performance of Caroline Borderies' French interpretation of popular Asian tales via shadow puppetry entitled Two Tales from South East Asia. By purchasing a ticket for the workshop, you are eligible to receive a discounted ticket for the performance. To receive a discounted ticket, you MUST check in to the workshop.
Please contact us at (631) 632-4400 or email@example.com with any questions.
Hands-On Painting Workshop With Seongmin Ahn
Keep your garden growing and your flowers flowing with Seong Min Ahn's helpful instruction on the subject of Asian traditional color painting. In this three-hour workshop Ms. Ahn explored the meaning of the peony in Asian art and culture. She guided guests by showing them how to paint peonies step by step. Along the way they learned wonderful Asian style folk painting techniques and how to build lovely flower images.
EXHIBITION: Luscious Peonies by Seongmin Ahn (On view from September 18, 2014 to January 10, 2015)
Canning Mao’s Mangoes with Chef Paolo Fontana
October 4, 2014 @ 1:00-3:00 PM
Charles B. Wang Center Chapel
This was a hands-on introductory class in home canning with a historical spin. The mango workshop is part of a larger cultural exhibit, Mao’s Golden Mangoes and the Cultural Revolution at the Charles B. Wang Center. The mango held significances as official propaganda during China’s Cultural Revolution (1966-76). Chairman Mao Zedong received a gift of several dozen mangoes from Pakistan's foreign minister in 1968. He distributed them to his worker Propaganda Team who were deeply moved by this gift. The workers decided not to eat the mangoes, but preserved them in various ways as a symbol of Mao's benevolence toward Chinese workers and treated them with near-religious veneration.
Efforts to preserve these precious fruits included wax reliquaries, plastic mangoes and mango images on buttons, posters, ornaments and dishware, which are all on view at the Theatre Lobby Gallery, Charles B. Wang Center. In this workshop Chef Paolo Fontana introduced the ancient art of Asian food preservation through the preparation of the popular South Asian pickle: the Mango Pickle. This creative workshop provided an excellent introduction to home canning.
ABOUT THE CHEF
Currently the executive chef at the Simons Center for Geometry and Physics Café, Chef Paolo Fontana grew up in New York as the son of immigrant Sicilian parents. His love for cooking started at a very young age, when he would spend time in the kitchen cooking with his mother. Chef Paolo has studied at The Culinary Institute of America in New York, Stony Brook University, and NYU, as well as in Avellino, Italy. Chef Paolo has also devoted himself to teaching the art of cooking to others as a culinary instructor at NYIT in New York.
Chef Paolo worked as an apprentice to world-renowned chef Mario Batali and as sous chef for one of his personal favorites, Chef Michael Romano. His talent and skills have taken him to an array of restaurants. He worked for New York culinary landmarks such as Union Square Café, Babbo, Gramercy Tavern, Craft, and most recently, Mirabelle, under award winning La Toque d’Argent recipient, Chef Guy Reuge. He has also worked at Chez Panisse in Berkeley, California.
EXHIBITION Mao's Golden Mangoes and the Cultural Revolution (On view from September 18, 2014 to January 10, 2015)
FILM Morning Sun (2003) Documentary Film by Carma Hinton, October 23, 2014 at 5-7 PM
LECTURE Sanctification of the Mango: Illustrated Lecture by Dr. Alfreda Murck on November 5 at 4 PM