“Stirring the Pot” is the popular and anticipated annual culinary series of the East End presented by Guild Hall, and it has returned for the eleventh year. The series is hosted by New York Times Food & Wine writer Florence Fabricant where some of the most notable restaurants on the East End are visited for illuminating culinary conversations and, of course, delectable food! The series is ongoing for four events throughout the summer, with the last taking place on August 13th.
Estia’s Little Kitchen in Sag Harbor kicked off the series on July 16th with Tequila & Tacos where chef and owner Colin Ambrose was accompanied by drink expert Robert Simonson in an informative conversation—and cocktail-creation demonstration. Simonson is the author of Mezcal and Tequila Cocktails, and he showcased his recipes for an Oaxaca Old Fashioned and Mezcal Margarita with top-shelf ingredients. The food and drink pairing did not disappoint with this successful beginning of Guild Hall’s culinary series.
Stirring the Pot continued last month with its Sunday, July 30th stop, which was 35 Years of Nick & Toni’s at the must-visit restaurant in the heart of East Hampton. Owner Toni Ross, Chef Joe Realmuto, and guest chef Jonathan Waxman discussed the history and memories at Nick & Toni’s throughout the years. Their conversation was followed by an elegant brunch that included drinks and samples from the restaurant’s specialty menu items.
The series has two more stops to go in August with Florence Fabricant leading the way. On August 6th, Sip & Shuck with Seamore’s will be happening at Rosie’s in Amagansett. Seamore’s is well-known for their oysters, they have even brought a taste of Montauk to the city, but they’ll remain out east in their roots for this event! Guests will be invited to partake in an oyster shucking and wine pairing in this hands-on class that will be instructed by Seamore’s owner, Jay Wainwright. The wine pairings accompanying the shucking experience are featured from local East End vineyards Palmer and Paumanok.
Finally, the closing event for the Stirring the Pot series will take place on August 13th in Guild Hall’s Minikes Garden. The event is titled De Gustibus at Guild Hall – A Conversation and Demo with Chef Jarrod Huth. Chef Huth is the culinary director at the brand-new Canoe Place Inn & Cottages in Hampton Bays. He will be in conversation with Florence Fabricant and demonstrate a few mouthwatering specialties from Canoe Place Inn’s menu while guests enjoy sparkling wine selections from Southern Glazer’s Wine & Spirits. The event will close with a sampling of the final—delicious—product!
For more information, and to get in on the culinary experience, visit Guild Hall’s Stirring the Pot event page.
