General Information

🗓️ Saturday, July 5th 2025

📍All Sorts Hancock

🎟️ $40.00 per person

Pop-Up Dinner Menu
A four-course experience inspired by heirloom corn traditions and locally grown ingredients.

Cheesy Masa Ball 
White corn masa croquette filled with fresh cheese, served with garlic sauce.

Maíz Pela’o Salad 
Heirloom beans, squash, tri-color hominy corn and seasonal microgreens in ají dulce vinaigrette.

Bollo Relleno (Venezuelan inspired tamal)

Choice of:
–Steamed red corn bun filled with pork, served with seasonal pickles
–Steamed red corn bun filled with mushroom, served with seasonal pickles

Mantecada
Blue corn masa harina cake with fruit preserves, lemon glaze and fresh berries.

*We proudly support supporters of local producers and farmers, some ingredients may vary based on seasonal availability.

Mushrooms from Agrarian Feast

Microgreens from

Lettuce and cilantro from Star Route farm

Wine from Behemoth Wines and Slug Wines

Beer from Upward Brewing

About Casa Masa Project

Casa Masa Project is a culinary endeavor based on a farm in Bethel, New York, with a presence in Brooklyn. It is dedicated to exploring the history, cultural significance, and diverse uses of maize across the Americas.

Through pop-up dinners, cooking workshops, and immersive experiences, the project examines how food shapes identity, evokes memory, and reflects a sense of place.

By showcasing seasonal ingredients from local farms and small producers, each gathering fosters a deeper connection to food and its origins.

More than just gatherings, these events are a celebration of quality and culture, designed to be both fun and educational.

Our work has Her work has been featured in The New York Times, America’s Test Kitchen, Edible Brooklyn, among others.

Learn more about our latest experience in Japan

About Mercedes Golip

Mercedes is the food creative and educator behind Casa Masa Project, an initiative brought to life through gatherings, cooking classes, published recipes, and essays. 

For the past decade, Mercedes has documented and recreated traditional Venezuelan recipes using local ingredients. Influenced by her heritage, she shares core food memories while blending flavors from diverse culinary landscapes. A key focus of her work is maize—its origins, cultural significance, and culinary applications as the staple grain of the Americas.

Her work has been featured in The New York Times, America’s Test Kitchen, Edible Brooklyn, among others.

IG: @iambananista

Press

About Jose Laya

As the co-founder of Casa Masa Project, Jose oversees the execution of intimate, thoughtfully curated pop-up experiences. Specializing in small-scale events with a strong food, drink, cultural, and educational component, he ensures each gathering is immersive and intentional.

His work highlights exceptional products from small producers, emphasizing seasonality, sustainability, and craftsmanship. Mezcal, rum, and other Latin spirits serve as the backbone of his creations, blending tradition with modern mixology. 

Inspired by travel, New York’s dynamic culinary scene, and his Venezuelan heritage, he weaves global influences with local ingredients and time-honored traditions. Each event is an exploration of flavor, craft, and connection, leaving a lasting impression.