- This event has passed.
GUILD HALL: OFFSITE STIRRING THE POT: Conversations with Culinary Celebrities - Ratatouille with Ripert at The Hayground School
Hosted by Florence Fabricant
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
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.
Florence Fabricant, a food and wine writer for the New York Times, contributes the weekly Front Burner and Off the Menu columns, is a member of the wine panel and writes the pairings column for the wine tastings. She frequently writes features that appear in the Food section and also covers food and travel elsewhere in the Times. She has written 13 cookbooks. This spring, her latest, The Ladies Village Improvement Society Cookbook: Eating and Entertaining in East Hampton" to celebrate the 125th anniversary of LVIS was published by Rizzoli. Other books include Wine with Food, based on the New York Times pairings columns and written with Eric Asimov and The City Harvest Cookbook, both published by Rizzoli. She actually began her career as a food writer in East Hampton, contributing the column In Season to the East Hampton Star. A Phi Beta Kappa graduate of Smith College, she has an M.A. in French from New York University Graduate School of Arts and Sciences. She holds L’Ordre National du Mérite from the French government, is on the Board of Trustees of Guild Hall in East Hampton, N.Y., and is a member of Who’s Who of Food and Beverage in America. (New York, NY). She and her husband, Richard, a retired lawyer, live in Manhattan and East Hampton, N.Y. They have two children and two grandchildren.