Sunday Harvest Dinner with Chef Maricela Vega | September 22nd, 3pm - 7pm
To join the waitlist for any of our Sunday Dinners, please email us at chef@stonewoodny.org with your name, phone number, the dinner you are interested in, and desired number of seats.
Chef Maricela “Mari” Vega is an interdisciplinary artist and critically acclaimed chef. Her business, Culinary Practice, offers thoughtful approaches to culinary services: event and set production, food and beverage styling, private chef services, cooking classes, and consulting contribute to the span of culinary work she provides.
Mari was raised with home cooked meals made daily by her mother, often assisting her mom with the daily ritual. She is inspired by her agricultural roots. Her family comes from a lineage of small farmers in southern Guanajuato, Mexico. Mari’s parents relocated to southern California in the 1980’ s and eventually to North Georgia. Due to this, dishes composed can have influences from this assorted background-Southern Guanajuato and Northern Michoacan, sprinkling in Alta-California as well as her Southern upbringing-all to showcase the versatility and regionality of the food she creates.
Mari is originally an international studies pre-law college drop-out. She went to college for two years at Georgia Southern University but, after a criminal justice internship in Atlanta, she took a break from school and has yet to return. To make ends meet, she began cooking in her neighborhood pub. Since then, she has spent over 15 years cooking in Atlanta, with half that time spent learning and growing alongside the food systems in Georgia. Her desire to impact and be a part of Southern food culture brought her to Atlanta’s Grow Where You Are, where she did a two-and-a-half-year agroecology apprenticeship during her mid-twenties. She refers to that as a major formative experience that continues to shape her cooking to this day.
Mari was the Owner and Founder of Chico (formerly Chicomecóatl), and former Executive Chef of popular restaurant 8ARM in Atlanta. She has been recognized with accolades including the 2020 Executive Chef of the Year by the State of Georgia Department of Agriculture and a James Beard Foundation Emerging Star Chef nomination.
Today, her work takes shape in both Atlanta and Los Angeles. Mari renews her relationship with food by researching and the nixtamalization of maíz, stewarding a quarter-acre garden, seed saving, and practicing clay and maize culinary artistry.
To make a donation and reserve a place at the September 22nd dinner, please select the number of seats you’d like and then click the DONATE button. We ask that you read and accept the “fine print” at checkout.
We will attempt to accommodate special dietary requests related to the four common allergens - gluten/wheat, soy, peanuts, and tree nuts - provided that you share your allergies with us when you reserve your seats.
To join the waitlist for any of our Sunday Dinners, please email us at chef@stonewoodny.org with your name, phone number, the dinner you are interested in, and desired number of seats.
Chef Maricela “Mari” Vega is an interdisciplinary artist and critically acclaimed chef. Her business, Culinary Practice, offers thoughtful approaches to culinary services: event and set production, food and beverage styling, private chef services, cooking classes, and consulting contribute to the span of culinary work she provides.
Mari was raised with home cooked meals made daily by her mother, often assisting her mom with the daily ritual. She is inspired by her agricultural roots. Her family comes from a lineage of small farmers in southern Guanajuato, Mexico. Mari’s parents relocated to southern California in the 1980’ s and eventually to North Georgia. Due to this, dishes composed can have influences from this assorted background-Southern Guanajuato and Northern Michoacan, sprinkling in Alta-California as well as her Southern upbringing-all to showcase the versatility and regionality of the food she creates.
Mari is originally an international studies pre-law college drop-out. She went to college for two years at Georgia Southern University but, after a criminal justice internship in Atlanta, she took a break from school and has yet to return. To make ends meet, she began cooking in her neighborhood pub. Since then, she has spent over 15 years cooking in Atlanta, with half that time spent learning and growing alongside the food systems in Georgia. Her desire to impact and be a part of Southern food culture brought her to Atlanta’s Grow Where You Are, where she did a two-and-a-half-year agroecology apprenticeship during her mid-twenties. She refers to that as a major formative experience that continues to shape her cooking to this day.
Mari was the Owner and Founder of Chico (formerly Chicomecóatl), and former Executive Chef of popular restaurant 8ARM in Atlanta. She has been recognized with accolades including the 2020 Executive Chef of the Year by the State of Georgia Department of Agriculture and a James Beard Foundation Emerging Star Chef nomination.
Today, her work takes shape in both Atlanta and Los Angeles. Mari renews her relationship with food by researching and the nixtamalization of maíz, stewarding a quarter-acre garden, seed saving, and practicing clay and maize culinary artistry.
To make a donation and reserve a place at the September 22nd dinner, please select the number of seats you’d like and then click the DONATE button. We ask that you read and accept the “fine print” at checkout.
We will attempt to accommodate special dietary requests related to the four common allergens - gluten/wheat, soy, peanuts, and tree nuts - provided that you share your allergies with us when you reserve your seats.
To join the waitlist for any of our Sunday Dinners, please email us at chef@stonewoodny.org with your name, phone number, the dinner you are interested in, and desired number of seats.
Chef Maricela “Mari” Vega is an interdisciplinary artist and critically acclaimed chef. Her business, Culinary Practice, offers thoughtful approaches to culinary services: event and set production, food and beverage styling, private chef services, cooking classes, and consulting contribute to the span of culinary work she provides.
Mari was raised with home cooked meals made daily by her mother, often assisting her mom with the daily ritual. She is inspired by her agricultural roots. Her family comes from a lineage of small farmers in southern Guanajuato, Mexico. Mari’s parents relocated to southern California in the 1980’ s and eventually to North Georgia. Due to this, dishes composed can have influences from this assorted background-Southern Guanajuato and Northern Michoacan, sprinkling in Alta-California as well as her Southern upbringing-all to showcase the versatility and regionality of the food she creates.
Mari is originally an international studies pre-law college drop-out. She went to college for two years at Georgia Southern University but, after a criminal justice internship in Atlanta, she took a break from school and has yet to return. To make ends meet, she began cooking in her neighborhood pub. Since then, she has spent over 15 years cooking in Atlanta, with half that time spent learning and growing alongside the food systems in Georgia. Her desire to impact and be a part of Southern food culture brought her to Atlanta’s Grow Where You Are, where she did a two-and-a-half-year agroecology apprenticeship during her mid-twenties. She refers to that as a major formative experience that continues to shape her cooking to this day.
Mari was the Owner and Founder of Chico (formerly Chicomecóatl), and former Executive Chef of popular restaurant 8ARM in Atlanta. She has been recognized with accolades including the 2020 Executive Chef of the Year by the State of Georgia Department of Agriculture and a James Beard Foundation Emerging Star Chef nomination.
Today, her work takes shape in both Atlanta and Los Angeles. Mari renews her relationship with food by researching and the nixtamalization of maíz, stewarding a quarter-acre garden, seed saving, and practicing clay and maize culinary artistry.
To make a donation and reserve a place at the September 22nd dinner, please select the number of seats you’d like and then click the DONATE button. We ask that you read and accept the “fine print” at checkout.
We will attempt to accommodate special dietary requests related to the four common allergens - gluten/wheat, soy, peanuts, and tree nuts - provided that you share your allergies with us when you reserve your seats.