LINDA REVILLE EISENBERG: STILL

Installation view of Linda Reville Eisenberg: Still, November 17, 2024 – January 5, 2025. Guild Hall, East Hampton. Photo: Gary Mamay

Event Series: Stirring the Pot

STIRRING THE POT: 35 Years of Nick & Toni’s

To celebrate Nick & Toni’s upcoming 35th anniversary, Guild Hall and Florence Fabricant will bring Stirring the Pot to the beloved East Hampton restaurant for a rich, memory-filled conversation with owner Toni Ross, Chef Joe Realmuto, and special guest Chef Jonathan Waxman.

The talk will be followed by a celebratory brunch reception with drinks and samples of the restaurant’s specialties, including zucchini chips, penne alla vecchia bettola, and wood-fired pizza, so guests can mix and mingle with the restaurant’s power team. 
 
Copies of Jonathan Waxman’s Barbuto Cookbook: California-Italian Cooking from the Beloved West Village Restaurant, are in stock now at BookHampton, 41 Main Street, East Hampton (open 10 AM-5 PM, daily), and can be purchased in advance to be signed by Chef Waxman at the program.
 
This program is now sold out. Please email akirwin@guildhall.org if you would like to be added to the waiting list.
 
 

STIRRING THE POT: De Gustibus at Guild Hall – A Conversation and Demo with Chef Jarrod Huth of Canoe Place Inn

Join us at Guild Hall where Florence Fabricant will sit down for a chat with Chef Jarrod Huth, Culinary Director at the new Canoe Place Inn. Chef Huth will demo his Dry Aged Hiramasa with Canoe Place Reserve Caviar and Green Curry Vinaigrette while guests sip on bubbly provided by Southern Glazer’s Wine & Spirits and sample the end product.  

Chef curated by De Gustibus Cooking School by Miele and presented in partnership with De Gustibus and Canoe Place Inn & Cottages. 

Appliances and cookware courtesy of SMEG USA. View their products HERE.

About De Gustibus Cooking School by Miele

De Gustibus Cooking School by Miele est. 1980 is owned and operated by Salvatore Rizzo and founded by Arlene Sailhac. It is their goal that you are educated—with friends, or on your own—and that you learn and experience what we consider to be a unique culinary performance at each event.

Their mission at De Gustibus Cooking School by Miele is to provide the highest quality experience in all things culinary. Tickets to their classes include education and tastings along with the opportunity to be up close and personal with the most celebrated chefs and sommeliers in the industry. 

MEET WORLD-CLASS CHEFS
– Be educated by legendary chefs and rising stars
– Be touched by their insights and personal stories in an intimate and interactive setting

EAT DELICIOUS FOOD
– Observe and learn techniques and follow recipes of cutting-edge chefs as they demonstrate a divine menu
– Smell and savor their culinary creations

TASTE EXQUISITE WINES
– Sample a delightful array of wines selected by our partners.

degustibusnyc.com

About Canoe Place Inn & Cottages

Once the first stop of beach-bound socialites and visiting dignitaries making their way east, Canoe Place has been reimagined—and meticulously renovated—for a new generation of well-traveled guests.

In the town of Southampton, in the waterfront hamlet of Hampton Bays, two picturesque bays meet where friends, families, and cultures have come together since 1697. The site of the nation’s oldest inn, this special place has been everything from a waterside retreat to a discreet celebrity rendezvous to a racy late-night scene. That history of gathering and memory-making continues to this day.

Centuries old yet refreshingly new, Canoe Place has reopened after years of careful restoration and thoughtful, luxurious enhancements. The return of the beloved inn and the opening of beautifully landscaped grounds, classic pool, and bars and dining mark a new chapter in the long history of this special place.

canoeplace.com

STIRRING THE POT: Sip & Shuck with Seamore’s at Rosie’s

For years Seamore’s New York seafood restaurants have brought Montauk to the city – now, they’re headed back to the East End. This unmissable Stirring the Pot, in partnership with Rosie’s, will bring the ultimate oyster shucking and wine pairing to Amagansett. Florence Fabricant will chat with Seamore’s owner Jay Wainwright as a hands-on class in opening the bivalves is simultaneously instructed by Topher Bertone-Ledford.

Guest will shuck and taste 4 types of oysters courtesy of Greenpoint Fish & Lobster from Maine, Massachusetts, Connecticut, and Long Island while sampling Chenin Blanc and Sauvignon Blanc from Palmer and Paumanok (2023 NY State Governor’s Cup “Best Winery of the Year) to decide which is the best match for the mollusks. And Carissa’s sourdough bread will make for the perfect accompaniment.

Admission includes a professional oyster glove and shucking knife to take home.

STIRRING THE POT: Tequila & Tacos at Estia’s

Grab a seat in the garden for this festive happy hour at Estia’s Little Kitchen to sip, snack and learn about tequila and how to make a perfect margarita from New York Times drinks expert Robert Simonson (the author of “Mezcal and Tequila Cocktails”), in conversation with Florence Fabricant. Then head for the taco buffet to assemble your own to enjoy while Fabricant talks about Mexican food and more with Colin Ambrose, Estia’s genius-in-chief.

Guests will enjoy tequila and mezcal courtesy of Southern Glazer’s Wine & Spirits, and a limited number of copies of “Mezcal and Tequila Cocktails” will be available to purchase for signing by Robert Simonson. Books are $21 plus tax.

Note: This program will take place rain or shine. In the event of rain, it will be moved into the restaurant. If moved indoors, the format will be cocktail-party style, standing with limited seating.

STIRRING THE POT: Conversations with Culinary Celebrities – Ratatouille with Ripert at Hayground School

STIRRING THE POT: Conversations with Culinary Celebrities
Hosted by Florence Fabricant
with Special Guest Chef Eric Ripert

SUNDAY, AUGUST 28, 11AM
RATATOUILLE WITH RIPERT
Vegetable Simple Talk, Demo, Sampling, and Book Signing with Chef Eric Ripert, plus beer tastings by the new Kidd Squid Brewery in Sag Harbor

HAYGROUND SCHOOL
151 Mitchell Lane, Bridgehampton
$150 ($125 for Members)
Admission with Book: Book Pre-Sale is closed but a limited number of books will be available for purchase at the program

Event includes a tasting of Eric’s Ratatouille, beer sampling, a gift from Citarella, and a $50 Goldbelly Gift Card

This popular series of culinary interviews, Stirring the Pot, by Florence Fabricant, food and wine writer for The New York Times, which has been running since 2011, returns in person this summer at three dynamic off-site locations.

The series will begin on August 7 at the highly anticipated new Montauk outpost of the high-profile Brooklyn pizzeria, Roberta’s, with a conversation with the owner Brandon Hoy and a mozzarella-making demonstration, followed by a family-style lunch. The second installation, at Sagaponack Farm Distillery on August 21, with Farmer/Manager Marilee Foster and Head Distiller Matt Beamer, will focus on the Foster family’s 6th generation farm and the products that go into their spirits, the process of distilling, and a “happy hour” cocktail-making demo including drinks and snacks. The series finale will be held at Hayground School in Bridgehampton on August 28 with world-famous Chef Eric Ripert of Le Bernardin, includes a ratatouille-making demonstration and sampling. The conversation with Ripert, who is also a local resident, will focus on summer produce and his latest book Vegetable Simple. The program will be followed by a book signing and beer sampling by Sag Harbor’s new Kidd Squid Brewery.

Can’t attend in person? You can live-stream the program for $10 ($8 for Members).

COVID-19 Protocol: For indoor programs, all guests over the age of 12 must provide proof of full vaccination.

STIRRING THE POT: Conversations with Culinary Celebrities – Cocktails in Sagaponack

STIRRING THE POT: Conversations with Culinary Celebrities
Hosted by Florence Fabricant

SUNDAY, AUGUST 21, 4PM
COCKTAILS IN SAGAPONACK
Talk, Cocktail-Making Demo, Sampling, and Happy Hour at Sagaponack Farm Distillery
with Farmer/Manager Marilee Foster and Head Distiller Matt Beamer
369 Sagg Road, Sagaponack
$125 ($100 for Members)
Must be 21+ to attend this program

This program will take place outdoors.

Event includes 2 tastings, one Sagaponack Tonic Cocktail (or mocktail), plus snacks from Citarella.

This popular series of culinary interviews, Stirring the Pot, by Florence Fabricant, food and wine writer for The New York Times, which has been running since 2011, returns in person this summer at three dynamic off-site locations. 

The series will begin on August 7 at the highly anticipated new Montauk outpost of the high-profile Brooklyn pizzeria, Roberta’s, with a conversation with the owner Brandon Hoy and a mozzarella-making demonstration, followed by a family-style lunch. The second installation, at Sagaponack Farm Distillery on August 21, with Farmer/Manager Marilee Foster and Head Distiller Matt Beamer, will focus on the Foster family’s 6th generation farm and the products that go into their spirits, the process of distilling, and a “happy hour” cocktail-making demo including drinks and snacks. The series finale will be held at Hayground School in Bridgehampton on August 28 with world-famous Chef Eric Ripert of Le Bernardin, includes a ratatouille-making demonstration and sampling. The conversation with Ripert, who is also a local resident, will focus on summer produce and his latest book Vegetable Simple. The program will be followed by a book signing and beer sampling by Sag Harbor’s new Kidd Squid Brewery.

COVID-19 Protocol: For indoor programs, all guests over the age of 12 must provide proof of full vaccination.

Up Next!

SUNDAY, AUGUST 28, 11AM: Vegetable Simple talk, demo, tasting, and book signing with Chef Eric Ripert at Hayground School (151 Mitchell Lane, Bridgehampton)
$150 ($125 for Members)

STIRRING THE POT: Conversations with Culinary Celebrities – Pizza at Roberta’s

STIRRING THE POT: Conversations with Culinary Celebrities
Hosted by Florence Fabricant

SUNDAY, AUGUST 7, 11AM:
PIZZA AT ROBERTA’S
Talk with Co-Owner Brandon Hoy, Mozzarella-Making Demo, and Lunch at Roberta’s in Montauk
240 Fort Pond Road, Montauk
Main Dining Room: $200 ($180 for Members) – Includes prime close-up seating, a Roberta’s gift bag including cookbook, and Goldbelly Gift Card
Counter: $160 ($144 for Members) – Includes second level counter seating, a Roberta’s gift bag (excluding cookbook), and Goldbelly Gift Card

Note: Ticket Sales Close at 11;59PM on August 4th

Lunch includes an all-you-can-eat pizza buffet, a glass of  beer, wine, or soft drink, plus a variety of biscotti from Citarella for dessert.

This popular series of culinary interviews, Stirring the Pot, by Florence Fabricant, food and wine writer for The New York Times, which has been running since 2011, returns in person this summer at three dynamic off-site locations. 

The series will begin on August 7 at the highly anticipated new Montauk outpost of the high-profile Brooklyn pizzeria, Roberta’s, with a conversation with the owner Brandon Hoy and a mozzarella-making demonstration, followed by a family-style lunch. The second installation, at Sagaponack Farm Distillery on August 21, with Farmer/Manager Marilee Foster and Head Distiller Matt Beamer, will focus on the Foster family’s 6th generation farm and the products that go into their spirits, the process of distilling, and a “happy hour” cocktail-making demo including drinks and snacks. The series finale will be held at Hayground School in Bridgehampton on August 28 with world-famous Chef Eric Ripert of Le Bernardin, includes a ratatouille-making demonstration and sampling. The conversation with Ripert, who is also a local resident, will focus on summer produce and his latest book Vegetable Simple. The program will be followed by a book signing and beer sampling by Sag Harbor’s new Kidd Squid Brewery.

COVID-19 Protocol: For indoor programs, all guests over the age of 12 must provide proof of full vaccination.

Up Next!

SUNDAY, AUGUST 21, 4PM: Talk, cocktail-making demo, and Happy Hour at Sagaponack Farm Distillery (369 Sagg Road, Sagaponack)
$125 ($100 for Members)

SUNDAY, AUGUST 28, 11AM: Vegetable Simple talk, demo, tasting, and book signing with Chef Eric Ripert at Hayground School (151 Mitchell Lane, Bridgehampton)
$150 ($125 for Members)

Virtual Stirring the Pot: Mark Bittman, hosted and interviewed by Florence Fabricant

Join Florence and food journalist Mark Bittman as they discuss his ruthless opinions about food, notably in his new book, “Animal, Vegetable, Junk.”.

An audience Q&A will follow.

More Virtual Stirring the Pot this Summer:
Dan Barber on July 25
Pierre Thiam on August 8
Dorie Greenspan on August 15

We are excited to partner with our Stirring the Pot sponsor, Citarella, to offer a breakfast package option to enjoy while watching our Virtual Stirring the Pot conversations in the comfort of your home!

Each Citarella Breakfast Package ticket includes a virtual link for the program and breakfast for two. The package can be picked up on the Sunday morning of each talk at the Citarella store of your choice. More details will be arranged after purchase – you will be contacted by a Guild Hall representative to choose your store location and package type.

**Breakfast Package tickets can only be purchased until 10am on the Friday before each event.**

Pricing:
Virtual Ticket plus Citarella Breakfast Package for 2: $60
Member Virtual Ticket plus Citarella Breakfast Package for 2: $50

Package Options – Each packages serves 2:
The New Yorker features freshly baked bagels, signature Citarella Smoked Scottish salmon, scallion cream cheese, vine-ripened tomato, an assortment of Citarella handcrafted rugelach, hand-cut fresh fruit and Citarella watermelon cold-pressed juice.

The European boasts a freshly baked rustic baguette, imported Citarella prosciutto, Citarella Manchego and savory sundried tomato spread. It also included hand cut fresh fruit, handcrafted pistachio biscotti and Citarella watermelon cold-pressed juice.

The Continental contains Citarella imported preserves, creamy Devon butter, a signature selection from Citarella’s expert cheese monger to enjoy with a baked-from-scratch baguette. Find hand cut fresh fruit, Citarella refreshing watermelon cold-pressed juice and homemade, lemon tea cake.

Virtual Stirring the Pot: Pierre Thiam, hosted and interviewed by Florence Fabricant

Join Florence and chef/restaurateur Pierre Thiam as they discuss African foods and the ancient grain, fonio.

An audience Q&A will follow.

More Virtual Stirring the Pot this Summer:
Dan Barber on July 25
Mark Bittman on August 1
Dorie Greenspan on August 15

We are excited to partner with our Stirring the Pot sponsor, Citarella, to offer a breakfast package option to enjoy while watching our Virtual Stirring the Pot conversations in the comfort of your home!

Each Citarella Breakfast Package ticket includes a virtual link for the program and breakfast for two. The package can be picked up on the Sunday morning of each talk at the Citarella store of your choice. More details will be arranged after purchase – you will be contacted by a Guild Hall representative to choose your store location and package type.

**Breakfast Package tickets can only be purchased until 10am on the Friday before each event.**

Pricing:
Virtual Ticket plus Citarella Breakfast Package for 2: $60
Member Virtual Ticket plus Citarella Breakfast Package for 2: $50

Package Options – Each packages serves 2:
The New Yorker features freshly baked bagels, signature Citarella Smoked Scottish salmon, scallion cream cheese, vine-ripened tomato, an assortment of Citarella handcrafted rugelach, hand-cut fresh fruit and Citarella watermelon cold-pressed juice.

The European boasts a freshly baked rustic baguette, imported Citarella prosciutto, Citarella Manchego and savory sundried tomato spread. It also included hand cut fresh fruit, handcrafted pistachio biscotti and Citarella watermelon cold-pressed juice.

The Continental contains Citarella imported preserves, creamy Devon butter, a signature selection from Citarella’s expert cheese monger to enjoy with a baked-from-scratch baguette. Find hand cut fresh fruit, Citarella refreshing watermelon cold-pressed juice and homemade, lemon tea cake.