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Flavors of Colombia

Ft. Chef Maria Barriga


Saturday March. 16th 6:00pm - 9pm



Ticket Options


General Ticket

  • 3 course family style meal


GA Ticket + Non Alcoholic Pairing

  • 3 course family style meal

  • NA pairing from NON



We are thrilled to announce our March pop-up dinner featuring Chef Maria Bariga, highlighting heritage Colombian cuisine and indigenous foods through a farm-to-table dining experience. We will be partnering with Heermance Farms to deliver spice laden dishes rich with local, sustainably grown organic fruits and vegetables in a 3-course dining experience with natural wine pairings. As always, 100% of ticket sales will go directly to supporting our youth education program.

We hope you'll join us for this family style meal, connecting with the chef, producers, and other community members passionate about food education.

All proceeds go towards supporting our youth education programming.



Empanadas de Pipián
Blue corn

cassava cheese bread

with tucupí butter

Cured Tuna
with colombian sesame and carantanta

Short Rib
red sauce reduction, yam purée

passion fruit, soursop, colombian blackberries.

Cancellation Policy

This prepaid reservation is non-refundable. You can transfer your ticket to someone else.

Dietary Restrictions


Cannot accomodate dietary restrictions.


Project Farmhouse


76 E 13th St, New York, NY 10003

Maria Bariga

Colombian by birth, Maria began her culinary journey working as a Pastry Chef with the infamous Rausch Brothers in Bogotá. From there, she spent four years at Roberto Solís' Nectar restaurant in Mérida, Mexico, working her way up to Chef de Cuisine, and later moved onto Chicago to work at Grace (3 Michelin Stars) and Alinea (3 Michelin Stars), followed by Noma (3 Michelin Stars). Following her stint in the U.S, she worked at the legendary institution Mugaritz (2 Michelin Stars), initially as a Chef de Partie and then eventually as the third female Chef de Cuisine. Maria moved back to Latin America to strengthen her culinary skills at MashipiLAB in Ecuador and Maximo Bistrot in Mexico City as the Chef de Cuisine. She most recently worked at Oxalis (1 Michelin Star) in Brooklyn and is now a freelance private chef.

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