Food Studies: A Weekend of Food & Art

Friday & Saturday, November 13-14

Join us for an extraordinary benefit for PAAM.

Begin with a two day workshop exploring watercolors and acrylics with teaching artists Traci Harmon-Hay and Alexis Neider at the Museum School at PAAM. Following the workshop, join us for a special evening at Mac’s Fish House Provincetown, as James Beard Award-winner and Relais & Châteaux Grand Chef Barbara Lynch & Chef Mac Hay demonstrate a number of different cooking techniques and create a multicourse dinner with expertly-paired wines.

  • Food Studies Workshop: Friday & Saturday, 10-1 with studio access until 4pm
  • Demonstration and Dinner: Saturday, 5pm
Workshop, Demo & Dinner Tickets $400
Demo & Dinner Tickets $275
Workshop Tickets $150
with Traci Harmon-Hay and Alexis Neider
Friday & Saturday, 10-1pm
Studio access until 4pm
Join us for a two day exploration in both a variety of media and food-related inspiration. Friday begins with watercolors. Together we’ll create a number of still life setups, made from items from your kitchen that you are fond of, either food or food-related, like a favorite utensil, delicious cheese, bowl, mug, or a piece of grandma’s china. There will be a demonstration in watercolors. You’re encouraged to make a large variety of smaller pieces as you investigate what the group built. An intricately designed plate or the room as a whole might grab your eye.
On Saturday, we will progressively break and/or remake our still life, deconstructing our creation from the first day.  You are encouraged to undo the still life, ripping a piece of bread into interesting shapes, utilizing these newly created broken still life for abstract paintings, through the use of watercolors, oils, or acrylics. These still life setups change and shift as the session unfolds, creating fleeting images, adding an element of surprise. There will be a demonstration with fluid acrylics, which will be available for you to try as well. Your focus could include forms, shadows, colors, values, as you let go and explore.
At the end of each session the group discusses the work they’ve made and give one another feedback.
Experience is not mandatory, beginners are more than welcome.

Saturday, 5pm

Get ready to be wowed by the culinary prowess of culinary gurus Barbara Lynch and Mac Hay as they demonstrate a number of different culinary preparations. Meat and seafood and shellfish, oh my!

Following the demonstration, you’ll enjoy a three course dinner in addition to passed apps, a playful dessert, and expertly-paired wines.

Mac’s Fish House Provincetown  is located at 85 Shank Painter Rd, Provincetown.

James Beard Award-winner and Relais & Châteaux Grand Chef Barbara Lynch is regarded as one of Boston’s—and the country’s—leading chefs and restaurateurs. While growing up in South Boston, Barbara, at the age of 13, got her first kitchen job cooking at a local rectory. It was in high school, however, that an influential home economics teacher and a job working with Chef Mario Bonello at Boston’s esteemed St. Botolph Club piqued her interest in one day becoming a professional chef. During her early twenties, Barbara worked under some of Boston’s greatest culinary talents. After working with Todd English for several years at Michaela’s and Olives, Barbara traveled to Italy where she learned about the country’s cuisine firsthand from local women. She returned to Boston and became the executive chef at Galleria Italiana, bringing national acclaim to the tiny trattoria when she captured Food & Wine’s “Ten Best New Chefs in America” award.

In 1998, Barbara opened a restaurant of her own, No. 9 Park, in Boston’s Beacon Hill neighborhood. The restaurant immediately received rave reviews from publications around the country and was named one of the “Top 25 New Restaurants in America” by Bon Appétit and “Best New Restaurant” by Food & Wine.

Barbara expanded her presence in Boston by opening two restaurants in the South End in 2003: B&G Oysters, serving pristine oysters and New England classics, and The Butcher Shop, a wine bar and full-service butcher shop. Barbara continued to grow her culinary empire by opening three unique concepts in succession: in 2005, Niche Catour, a catering company; Plum Produce in September 2006; and next door, Stir, a demonstration kitchen and cookbook store, in 2007.

In Fall 2008 Barbara launched two concepts in Boston’s Fort Point neighborhood: Drink, a bar dedicated to the craft of the cocktail, and Sportello (Italian for counter service), her modern interpretation of a diner. Her catering company, 9 at Home (formerly Niche Catour), relocated to Fort Point in 2008 as well.

In spring 2010 Barbara and her team opened an eagerly anticipated third concept in Boston’s Fort Point neighborhood, Menton, a fine dining restaurant. Menton has received numerous accolades since opening, including being named one of both Bon Appétit and Esquire magazine’s best new restaurants in 2010, being nominated as a James Beard Foundation Awards 2011 finalist for Best New Restaurant, and a four star review from The Boston Globe. In 2012, Menton became the first and only Relais & Châteaux property in Boston and its reputation as a culinary destination was further confirmed with the receipt of AAA’s Five Diamond Award and Forbes Travel Guide’s Five-Star Award. Barbara is currently the only female in the United States to hold the distinguished title of Grand Chef Relais & Châteaux.

Barbara’s talents have continued to garner praise over the years, both locally and nationally. In 2003, The James Beard Foundation named her “Best Chef Northeast” while in 2007, Boston Magazine named Barbara “Best Chef.” In 2011, she was named Distinguished Chef by Johnson and Wales University and was also the recipient of the Women Chefs & Restaurateurs’ Barbara Tropp President’s Award. In 2013, Barbara was inducted into the James Beard Foundation’s Who’s Who of Food and Beverage in America, a prestigious group of the most accomplished food and beverage professionals in the country, and also received an honorary doctorate in public service from Northeastern University in recognition of her culinary and philanthropic contributions. In 2014 Barbara received her second James Beard Foundation Award, being named “Outstanding Restaurateur”; she is the second woman ever to receive this honor.

Barbara is a member of several notable industry organizations including Women Chefs & Restaurateurs, Les Maîtres Cuisiniers, the international association of Master Chefs, and the Bocuse d’Or USA Culinary Council.

Barbara’s first cookbook, Stir: Mixing It Up in the Italian Tradition, was published by Houghton Mifflin Harcourt in fall 2009. Stir was received enthusiastically by both the media and home cooks and received a prestigious Gourmand award for “Best Chef Cookbook” for the United States. Barbara is currently working on her second book, a memoir, which is slated to be published in early 2016.

Barbara has always recognized the importance of giving back to the community and has been involved in a number of philanthropic programs over the years. In 2012, she established the Barbara Lynch Foundation, a charitable organization dedicated to empowering families and providing leadership and resources to help create healthy, inspired, and dignified futures for Boston’s youth.

Growing up, Mac Hay and his brother Alex spent their summers on the Cape learning to fish with our grandfather, known by his sportfishing buddies as “Doc” Bradford. He’d wake them up before dawn to dig surf clams for chowder. He taught them to tie knots and rake sand eels for bait. And he showed them his best secret holes on the bay.
In 1995, after a few summers working at the Harbor Freeze on Wellfleet’s Town Pier, they got a lease on the market there. Buying local wasn’t trendy at the time, but they made it the Mac’s Seafood mission because they knew there was nothing better.
Mac drove to Chatham every morning to hand pick fresh fish. Mac was a cook, working winter seasons in Boston and New York. So they seared scallops, poached cod, and sautéed littlenecks, too, serving casual counter-to-table dinners right there in the store.
By 1998, they were ready to grow into the clamshack next door.  Mac and Alex always loved classic shack food, but they couldn’t wait to add fish tacos, sushi, grilled tuna, and summer vegetables to the menu.  Now enjoying sunsets at the harbor and eating at Mac’s On the Pier is a summer tradition for visitors and locals alike.
Mac decided if he was going to make bouillabaisse it deserved a proper bowl. So in 2006 they opened Mac’s Shack, a real sit-down restaurant on Commercial Street in Wellfleet.
Their newest and first year-round eatery, Mac’s Fish House Provincetown, opened in 2013.  It’s a beautiful spot – sleek but casual.  And they serve up ultra-fresh sushi and seafood classics along with inventive new dishes like glazed monkfish, homemade lobster carbonara and a locally inspired seafood stew.
Traci Harmon-Hay is the third generation of a family of female painters.  She received her BFA from the Maryland Institute of Art, pursued further studies with Michael David Brown of the Schuler School of Fine Arts and spent four years at Studio Six, a Baltimore artist’s cooperative.  Her watercolors are in collections across the country.   She is the founder and member of the Harmon Gallery in Wellfleet, which shows her work, as well as fourteen other artists.

Alexis Neider has exhibited her work throughout New York City and Brooklyn, included exhibitions at Pratt Institute, A.I.R. Gallery, and the Art Students League of New York, as well as in Connecticut, Missouri and Budapest, Hungary. She’s been awarded fellowships and residencies from the NYC Department of Education and Tribeca Film Institute; a Can Serrat Artist Residency in Spain; an Artist International Residency in Budapest; the Catwalk Artist Residency; the Fowler Dune Shack Artist Residency; as well as fellowships at the Guggenheim Museum and the Whitney museum of American Art. Neider received her BFA from Vassar College and her Masters from Fordham University. She studies at the Art Students League, the Provincetown Art Association and Museum and the Lower East Side Printshop and teaches in New York.