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SUMMARY:STIRRING THE POT: Holiday Pie Primer with Carissa's Bakery
DESCRIPTION:Learn how to make a beautiful pie with Carissa’s Bakery. Join us for this special bonus Stirring the Pot as we get an exclusive look at the new Carissa’s in Sag Harbor with this timely holiday pie primer. \nFlorence Fabricant\, New York Times Food & Wine Writer will be in conversation with co-founder/Pastry Chef & Baker Carissa Waechter and head baker Denis Bernard\, while they simultaneously present a Thanksgiving pie-making demo from start to finish so everyone can learn how to make a holiday pie\, including the extra fancy step of making meringue for the more adventurous home baker.\n \nGuests will have the opportunity to sample the final product and be entered into a drawing to win a pie. Everyone will also go home with a special Thanksgiving-themed gift courtesy of Citarella Gourmet Market. You do not want to miss this very special holiday pie primer with Carissa’s Bakery.\n \n\n \n\n\n\nCarissa’s began with something as “simple” as baking bread and has evolved into a locally-minded kitchen and community hub. Within their counter-service\, all-day bakery they sell European-style breads\, viennoiserie\, and vibrant cakes inspired by the surrounding flora\, all baked on-site in their bright and sunny\, modernist space. Their dishes are based on the principles of wholesome ingredients that honor the season\, in addition to fresh juices and coffee. \nCarissa’s practice living life responsibly. That means minimizing waste and use of plastics\, and––through thoughtful sourcing––supporting the small growers and producers near us who prioritize organic and sustainable farming\, fair trade practices\, and overall transparency. For them\, this recipe yields a more delicious\, and healthful\, outcome every time. Visit carissasthebakery.com. \n2020 James Beard Foundation Outstanding Restaurant Design Awards \nCarissa Waechter graduated Dean’s List from the Art Institute of New York City and began her culinary career under world pastry champion Michel Willaume. Following a decade of pastry chef experience in top NYC restaurants\, including esteemed 4-star chef Daniel Boulud\, Carissa followed the food trail to Amagansett\, NY where she developed close relationships with local farmers while operating the Amagansett Farmers Market with Eli Zabar.  \nShe launched Carissa’s Breads in the spring of 2010 based upon locally grown and produced ingredients\, and that same year she co-founded the Amagansett Food Institute\, a nonprofit organization who’s mission is to support small-scale farmers and food producers on the east end of Long Island.  \nCarissa managed AFI’s South Fork Kitchens in Southampton\, where she produced her breads and baked goods before partnering with Lori and Alexandre Chemla in 2016  to expand the business into retail and open their first flagship bakery in East Hampton while continuing to wholesale across Long Island and NYC.  \nAfter three busy years it was time to expand to a second retail location\, and the business’ 221 Pantigo Road location opened in the Summer of 2019 as a 75 seat cafe\, restaurant and bakery with a focus on locally-sourced produce from its long-standing partners on the East End. The newest location at 3 Bay Street in Sag Harbor opened in October 2022.
URL:https://www.guildhall.org/events/holiday-pie-primer-with-carissas-bakery/
LOCATION:Carissa’s Bakery\, 3 Bay Street\, Sag Harbor\, NY\, 11963\, United States
CATEGORIES:Talk
ATTACH;FMTTYPE=image/jpeg:https://www.guildhall.org/wp-content/uploads/2022/10/Meringue-Pie-Fall-2021-scaled.jpg
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