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Marina Berger
Works at Marina Cooks, Inc
Attended New York University
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Marina Berger

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Sunday’s vegetarian feast was a smashing success! While I write up a brief summary, why don’t you check out this article in the Washington Post about the glorious food of Georgia.  
Sunday’s vegetarian feast was a smashing success! While I write up a brief summary, why don’t you check out this article in the Washington Post about the glorious food of Georgia.  
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Marina Berger

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After a delightful micro-feast in my home, I’m holding a bigger feast on March 1st — this time, in Brooklyn. I’ve once again partnered with the great people at 3B: The Downtown Brooklyn Bed & Breakfast to host a feast, highlighting the poetic dishes of…
After a delightful micro-feast in my home, I’m holding a bigger feast on March 1st — this time, in Brooklyn. I’ve once again partnered with the great people at 3B: The Downtown Brooklyn Bed & Breakfast to host a feast, highlighting the poetic dishes of the Republic of Georgia. March’s installment is a three-course, family-style vegetarian feast. We start with a…
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So there's a hospitality PR firm, based in Austin, called Strange Fruit PR. Their Twitter handle is strangefruitpr. I found this out via Mikki Kendall's Twitter feed. 
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These are the most ignorant white people.

My people are so stupid.
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This month’s theme is all Georgian, and we’re back at 3B. Hurray! We’re also back to a hearty vegetarian menu. As always, meals are family style. Please feel free to bring your own beer or wine. I will provide a small tasting of Georgian wines as well.…
This month’s theme is all Georgian, and we’re back at 3B. Hurray! We’re also back to a hearty vegetarian menu. As always, meals are family style. Please feel free to bring your own beer or wine. I will provide a small tasting of Georgian wines as well. You can purchase tickets here. SAVORIES Khenagi Georgian “matzo balls”, made from ground…
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Marina Berger

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My friend Melissa Danielle, a lifestyle coached based in Brooklyn, came over my place a couple of weeks ago and brought with her a pound of Hudson Valley stewing lamb. (Truth be told, I thought she was bringing over lamb stew… oops.) I wasn’t really…
My friend Melissa Danielle, a lifestyle coached based in Brooklyn, came over my place a couple of weeks ago and brought with her a pound of Hudson Valley stewing lamb. (Truth be told, I thought she...
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Marina Berger

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I've been thinking a lot about Jewish identity lately -- which is part of the reason that bar mitzvah thing on Black-ish really stood out to me. My concept of my own Jewish identity is constantly evolving, especially at this time of year. This article is a really great illustration of how some Jews negotiate observance, community, spirituality, atheism, agnosticism, etc. 
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so glad you weighed in.
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Marina Berger

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If you're in the NYC area March 1st, I'd love it if you came to my next Georgian Feast!
"Every Georgian dish is a poem." -Alexander Pushkin As the daughter of Soviet immigrants, I grew up eating dishes from all the former republics without knowing anything about their origins. When I realized that some of my favorite "Russian" dishes were actually from Georgia, I decided to dig deep into this rich culinary tradition with my supper club, Salt & Pomegranates. March's installment is a three-course, family-style vegetarian feast. ...
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Marina Berger

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After a bit of a hiatus, I’m relaunching the series with a sort of micro-feast on Sunday, January 25th. I have 4 seats available for a three-course Georgian dinner at my home. I’ll be offering samples of Georgian wine, and we’ll finish off with strong…
After a bit of a hiatus, I’m relaunching the series with a sort of micro-feast on Sunday, January 25th. I have 4 seats available for a three-course Georgian dinner at my home. I’ll be offering samples of Georgian wine, and we’ll finish off with strong Russian tea. You can purchase your tickets here. I hope to see you there! MENU First…
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The next feast has been rescheduled to Sunday, December 14. Same time, same place. As always, meals are family style. Please feel free to bring your own beer or wine. I will provide a small tasting of Georgian wines as well. Early-bird tickets are $45…
The next feast has been rescheduled to Sunday, December 14. Same time, same place. As always, meals are family style. Please feel free to bring your own beer or wine. I will provide a small tasting of Georgian wines as well. Early-bird tickets are $45 (until November 15). You can purchase tickets here. SAVORIES Khenagi Georgian “matzo balls”, made from…
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Quick note — the next Feast will take place on Sunday, October 26. I’m currently developing the menu, but I can tell you it will be Georgian and vegetarian. We’ll also be back at 3B!
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I was looking at old photo files, and I came across diagrams of how to braid 3-, 4-, 5-, and 6-stranded challah loaves. I’ve never attempted four or five strands, so I did that tonight! I think five braids is my favorite, but they’re all quite pretty.  
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Halo kans du mitmir trefem
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Challah is my favorite thing to bake, hands down. I don’t do it often, but I relish every opportunity to bake a couple of loaves for friends and family. My friend Vered invited me to her family’s Rosh Hashanah dinner, so I decided to bring a couple of…
Challah is my favorite thing to bake, hands down. I don't do it often, but I relish every opportunity to bake a couple of loaves for friends and family. My friend Vered invited me to her family's R...
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Have her in circles
848 people
Chuck Jessop's profile photo
Helmy Helmy's profile photo
Gilles Bélisles's profile photo
Cory Ricks's profile photo
Rose Wilson's profile photo
Jenny Smith's profile photo
Melanie Dione's profile photo
‫نور ضرغام‬‎'s profile photo
Sonika Kumari Patel's profile photo
Work
Occupation
Personal Chef
Employment
  • Marina Cooks, Inc
    President, present
Basic Information
Gender
Female
Links
Story
Tagline
Personal Chef, Good-Foodist
Introduction
Marina is a Personal Chef who lives in Brooklyn and works mostly on Manhattan's Upper East Side. In 2009, she left her former life working at a prestigious SoHo art gallery to pursue good food. She has cooked for a US senator and for a Broadway director, but is happiest when cooking for her friends and family. She believes in preparing the season's best -- responsibly sourced -- ingredients with straightforward cooking techniques to highlight flavor and quality. Marina has been featured on Heritage Radio Network's Hot Grease with Nicole Taylor, and resides on the internet at www.marinacooks.com and @MarinaCooks.
Bragging rights
I cook. Among other things.
Education
  • New York University
    Art History, 1998 - 2003
  • Natural Gourmet Institute
    Chef Training Program, 2008 - 2009
Contact Information
Work
Phone
917.656.3225
Email
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