AMERICAN STREET FOOD STORIES to Come to Chelsea Music Festival with Chef Hinnerk von Bargen
The culinary event will take place at St. Paul's German Lutheran Church in NYC, with tickets at $75.
Chelsea Music Festival will present American Street Food Stories with Chef Hinnerk von Bargen at St. Paul's German Lutheran Church, 315 West 22nd Street, NYC, set for Wednesday, June 24, 2026 from 7-9pm. Tickets are $75 and can be purchased here.
Chef Hinnerk von Bargen - associate professor at the Culinary Institute of America and author of Street Foods- brings the vibrant, globe-trotting spirit of his book to life with an evening of street food stalls. Inspired by the book's exploration of global cuisines and cultures, from Italian street fairs to beachfront fish tacos to spicy Asian noodles, each stall celebrates the unique history and cultural tradition of beloved portable foods from around the world. It's a festive midweek feast for the senses.
Menu - Street Food Stations
Sloopy Bun - steamed bao bun with Chinese red cooked pulled pork shoulder, scallions, shredded carrots, and ginger dressing
Curry Wurst - German-style bratwurst, curry sauce and powder on bread
Cold Sichuan Style Sesame Noodles - Wu-Mu Beijing-style noodles, sesame dressing, vegetables, Lao Gan Ma Chili oil, cilantro, scallions, ginger dressing
Fruit Sandos - Japanese milk bread sandwich with mascarpone cream and fruit like strawberries, bananas, and kiwi
Beverages
Agua Frescas with Chia Seeds
Radeberger Pilsner USA
Brotherhood Winery (America's oldest!)
Chef Hinnerk von Bargen
is a Professor of Culinary Arts at the Culinary Institute of America in San Antonio. Prior to moving to Texas he taught for almost ten years in the continuing education division of the CIA's main campus in Hyde Park, NY. Chef von Bargen is responsible for developing and teaching a broad spectrum of classes to chefs, culinary professionals, and food enthusiasts on campus and off-campus locations around the world. In addition, he is actively involved in the development and execution of the CIA ProChef Certification program for culinary professionals. Along with his teaching assignments, Chef von Bargen takes part in product research and development efforts at the college, working with leading food companies to create new products and menu items. Chef von Bargen has been featured in The San Antonio Express News, The New York Times, Women's Health, Men's Health, and local periodicals, as well as in the book Culinary Boot Camp: Five Days of Basic Training at The Culinary Institute of America. In addition, Chef von Bargen is a regular contributing writer to the CIA's ProChef Quarterly for industry professionals, as well as Taste the magazine for food enthusiasts. In April 2015 he and the CIA community celebrated the publishing of his first book "Street Foods." Chef von Bargen holds a master chef certificate from the Hotel School in Hamburg, Germany. He completed two apprenticeships in his native Germany before beginning his professional career, which has included chef positions in hotels and restaurants in Germany, South Africa, and China. The multilingual chef speaks English, German, Chinese, and, of course, food.
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