Gathering Fire: A Night at the Farmer & Hunters Feast

On November 16th, I had the privilege of cooking alongside Chef Andrew Mahoney and Alex Apparu at the Sagaponack Farm Distillery for their annual Farmer & Hunters Feast — a night that brought together 100 guests, a glowing sunset and the kind of community energy you can’t manufacture. It’s the kind that only happens when local farms, makers, chefs and pure East End generosity all collide in one place.

We set up outdoors, the distillery’s farm views stretching out behind us, the autumn sky fading into shades of peach and rose. Terry from Firerborn Pizza rolled in with his wood-fired pizza trailer, lending us the perfect setup for Chef Andrew’s venison sausage pizzas. Those pizzas ended up inspiring this month’s recipe: Rosemary Garlic Pizza with Roasted Squash, a nod to the season, the fire and the flavor that happens when good ingredients meet good company.

When Susan from Marilee’s Farm called and asked if I wanted to be part of the dinner, I’ll be honest — I felt a wave of imposter syndrome. I’m not the chef who does big events every weekend. I joke that I thrive on intimate dinner parties and controlled chaos, not 100-person feasts stretched across a field.

But here’s the truth: every time I say yes to something like this, I remember how much I love it.

The long prep days. The communal hustle. The way the whole place hums right before service. And most of all, the community. That’s what makes the work worth it.

The menu was stacked: roasted vegetables from Marilee’s Farm, mushroom risotto, sweet potato gnocchi, wood-fired venison pizza, a comforting tom kha soup, pulled duck sliders and more dishes than I can even list without getting hungry again. Everyone ate well (really well) and their excitement for the food was palpable. There’s nothing like watching people light up as they taste something you’ve put your heart into.

Big events like this don’t happen alone. Annie from East Hampton Kitchen generously lent me her space for prep — an absolute lifesaver. And stepping into the Sagaponack Farm Distillery for the first time, I immediately understood why people rave about it. It’s warm, inviting, with killer cocktails and live music on the weekends. It’s the kind of place that feels like it’s always been part of the community, even though it’s a relatively new addition.

Nights like the Farmer & Hunters Feast remind me why I do what I do: local food, local farms, gathering people around a table — or a fire — to eat, talk, laugh and be reminded that food is community, connection and care.

Rosemary Garlic & Squash Pizza

Pizza is one of those no-fuss, crowd-pleasing dinners you can throw together on a weeknight and still feel like you made something special. Inspired by Chef Andrew’s venison sausage pizza from the Farmer & Hunters Feast, here’s the version I make at home all fall and winter long. It’s simple, cozy, and deeply flavorful — the kind of pizza that disappears faster than you expect.

Ingredients:

1 ball pizza dough (buy from any pizzeria for ease, or make your own — Ooni has a great classic dough recipe on their website)

Olive oil

1 head garlic, minced

1 cup roasted squash, cubed (small) — butternut, acorn or delicata all work beautifully

1 cup full-fat shredded mozzarella

¼ cup chopped fresh rosemary

Pinch of salt and pepper (optional)

Instructions:

Preheat your oven to 450°F. If you have a pizza stone or steel, place it in the oven as it heats.

Prepare your dough. On a lightly floured surface, stretch or roll your dough as thin as you can without tearing it (thinner dough = crispier pizza).

Build your pizza.

Brush the dough generously with olive oil.

Scatter the minced garlic evenly across the surface.

Add the roasted squash

Sprinkle the rosemary over the top.

Finish with the mozzarella — cheese always goes last.

Bake for 10 to 12 minutes, or until the crust is golden and the cheese is bubbling.

Finish and serve. Let it cool for a minute before slicing. A drizzle of good olive oil, fresh cracked pepper and parmigiana on top never hurts.