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Spring 2015

indian tea workshop

 Indian Tea Time
with Drake Page
Wednesday, April 8, 2015, 1 PM
Charles B. Wang Center Chapel 

Admission: $10 (General) / $5 (Students)

Tea is the most popular beverage in India –– but more than that, it is a cultural staple. Learn about traditional Indian tea service in this workshop led by tea master Drake Page. Black tea is the most common type of tea served in India, and it is served as masala chai or spiced tea, made of milk, sugar and various spices like ginger, cardamom, black pepper and cinnamon. Afternoon tea is often referred to as “Tea Time,” in which people take a break from their busy lives to enjoy the complex flavors of Masala Chai

About the Tea Master

Drake Page founded his small, artisanal condiments company The DP Chutney Collective in 2010 and has created and taught dozens of classes on Indian food and culinary culture in the last four years. His chutneys and relishes have been featured in The New York Times, Food and Wine, New York Magazine and many other publications. Mr. Page has appeared as a guest on NPR and other national media outlets discussing regional Indian condiments. In 2013 he conducted chutney workshops for the national premiere of the film version of Salman Rushdie's Midnight's Children, highlighting specific dishes of Bengal, Pakistan, Kashmir and Mumbai. Additionally, Mr. Page has cooked in restaurant kitchens in London, held demonstrations at several national food fairs and fundraisers and is currently launching an Indian supper club in the Hudson Valley.




ramen workshop

 Make your Own Japanese Ramen
with Chef Mamie Nishide
Wednesday, April 15, 2015, 1 PM
Charles B. Wang Center Chapel 

Admission: Students $15 / General $20
* Note: The program is fully booked and the registration is currently closed. People who paid in advance will receive a confirmation email.

Japanese people has a singular obsession with ramen. In conjunction with the exhibition The Everyday Joys of Japan, chef Mamie Nishide will teach this hands-on workshop on how to prepare the popular noodle. The lesson begins with making flavorful stock from shoyu (soy), miso (fermented soybean), shio (salt) and tonkotsu (pork) and finishes with an overview of various topics and ingredients including chashu (braised pork), nori (seaweed), negi (green onion) and tamago(boiled egg).

About the Chef

Born and raised in Japan, Mamie Nishide developed her culinary passion after a business career on Wall Street. After graduating from the Institute of Culinary Education, Nishide continued her training at the Country Living test kitchen, Le Bernardin and other top restaurants in New York. She also worked as a sous chef for Annemarie Huste, private chef to Jackie Kennedy, and as a catering chef at Star Boggs in Westhampton Beach.

Currently Nishide runs the Japanese Cooking Studio (, which offers private cooking and sake tasting classes to individuals, chefs and corporate clients. Nishide is a Sake Sommelier certified by the Sake Service Institute (SSI) in Japan as well as a finalist on the Food Network's Sweet Genius.




The Everyday Joys of Japan: Paintings By Jiro Osuga
On View March 11 - July 15
Jasmine Gallery

Japanese Flower Arrangement with Toyomi Shibahara
Wednesday, March 25, 2015, 1PM

How Did Rāmen Become Japan’s ‘National Food’ (Kokuminshoku)?
By Dr. George Solt, New York University
Tuesday, April 14, 2015 @ 2:30 PM
Lecture Hall 1


Past Programs

Please visit here to view the past programs.

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Charles B. Wang Center

Stony Brook University
100 Nicolls Road, Suite 302
Stony Brook, NY 11794-4040

Contact Info

Phone: (631) 632-4400
Fax: (631) 632-9503
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