Sarah Mastracco’s Greenport store Flavor Fork (402 First St., Greenport, 631-477-6418) is serving a new purpose these days.
While customers can still stop by and purchase high-quality grab-and-go products like pickled sweet peppers, salt blends, sauces, Milla’s Puffs and other exciting kitchen items, the business’s focus is shifting to cooking class offerings.
“I started doing these cooking classes, which I have literally had in my brain for years,” says Mastracco.
Before opening the shop in May 2025, Mastracco had a career working with famous chefs like Bobby Flay, Emeril Lagasse, Martha Stewart; in acclaimed New York City eateries such as Le Bernardin, Eleven Madison Park and Blue Smoke on the line and in front of house; all of which followed an extensive education at the California Culinary Academy and a culinary apprenticeship in Tuscany, Italy.
“I don’t know if [the cooking classes] are a spinoff of the Martha-type vibe but I was always thinking, ‘gosh, people love learning to cook and the hands-on part of it and I’ve got the space,’” says Mastracco. “So, I just started doing classes and it has totally taken off.”
Mastracco hosted her first class — a pasta experience featuring fettuccini and a bolognese sauce — in December.
Since the start of the new venture, she has added French, Mediterranean, Greek and Indian cuisine courses plus ramen, paella and tapas events.
Each session is two hours long and allows for about 10 people to experience demonstrations, knife skills and hands-on learning in her large kitchen equipped with all the necessary tools — plus a lovely meal made entirely from scratch at the end.
Mastracco offers private group and individual bookings open to all experience levels.
At a recent Greek flavors class, Mastracco says the mixed group bonded and became friends.
“They all had just met each other and while eating they were like, ‘should we do another one together?’ and they booked the Indian class,” says Mastracco.
Mastracco’s favorite course to lead is the Indian food class where students make chicken tikka masala, samosas with a potato and pea filling and jeera rice.
“Indian is the most ambitious because there is a lot going on,” says Mastracco. “There are a lot of ingredients, there are a lot of spices and I try to make it really approachable, so I’m not using things that people can’t find, but I do have to bring in ingredients that aren’t necessarily found at the local grocery store. It’s things you can find on Amazon or if you go to a specialty food store.”
One product she throws into the mix in the Indian cuisine course is a mango chutney, available at Flavor Fork. In other courses she uses a soy sauce sold on-site and her Chili Pepp Crunch available in store.
“When it makes sense, I’m pulling products in,” says Mastracco.
The next course will be on April 15 where Mastracco will lead students through cooking a French coastal supper. Click here to book for your corporate group, to entertain visitors or for a twist on a traditional date night.
