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