Foodstuffs: Food on the Tube, Winter Wines and Cold Weather Specials - 27 East

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Foodstuffs: Food on the Tube, Winter Wines and Cold Weather Specials

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Amy Kirwin and Rebecca Edana are the hosts of

Amy Kirwin and Rebecca Edana are the hosts of "Two Jews Making Food." TOM KOCHIE

Amy Kirwin and Rebecca Edana are the hosts of

Amy Kirwin and Rebecca Edana are the hosts of "Two Jews Making Food." TOM KOCHIE

Fresno Restaurant is offering new daily promotions. ERIC STRIFFLER

Fresno Restaurant is offering new daily promotions. ERIC STRIFFLER

authorStaff Writer on Jan 15, 2024

“Two Jews Making Food” Now on ChaiFlicks

ChaiFlicks, the world’s leading streaming platform for Jewish storytelling, is launching the series “Two Jews Making Food” this month, it was announced today by ChaiFlicks co-founder Heidi Bogin Oshin.

On January 11, ChaiFlicks began streaming “Two Jews Making Food,” the popular East End-based cooking series from Amy Steinhaus Kirwin and Rebecca Edana. The half-hour series, which currently airs on LTV in Wainscott, is hosted by Kirwin and Edana who share recipes, have fun, and feed the world with humor and delicious noshes.

“Two Jews Making Food” follows ChaiFlicks’ recent launch of original series, “Schmoozing and Cruising.” “Schmoozing,” which is also a 30-minute unscripted series, debuted in November and explores innovative Kosher restaurants and food establishments across the U.S.

“‘Two Jews Making Food’ is the perfect new addition to our ever-growing lineup of Jewish-themed and produced content from across the globe,” Oshin said. “Amy and Rebecca have created a fun, insightful cooking series that we believe will resonate with our subscribers and is the perfect complement to our other new food series, ‘Schmoozing and Cruising.’”

“We are so excited to broaden our reach by joining the ChaiFlicks family. What started as a fun way to connect with friends and family on social media has grown far beyond what we could have imagined, and it brings us great joy to create these 30 minutes of delicious schtick,” said Kirwin and Edana. “Food is one of the great equalizers. Ya gotta eat! We love trying new things, whether from our Jewish roots or other cultures, and so much of what we cook has an interesting and often funny backstory.”

Each episode of “Two Jews Making Food” is filmed at LTV Studios in East Hampton, and focuses on one or more menu items, sometimes, but not always, of Jewish origin, plus a special cocktail. Kirwin and Edana also tap into their parents, grandparents and friends for the popular segment, “The Yiddish Lesson of the Day.”

“Two Jews Making Food” began in Edana’s kitchen in October 2019 after Kirwin found out that Edana was throwing a Hanukkah party and had not invited her, only to learn that it was a family affair. From that, they decided they would cook a holiday meal together and film it for their mothers. But then Kirwin had the hairbrained idea to share it live on Facebook, and the rest is history. After attempting to continue the show via Zoom during the pandemic, the two eventually moved production to LTV Studios. They are now in their third season, having just completed episode 37.

Edana is the self-proclaimed “one pot wonder” and infuses her passion for easy, breezy, health-conscious cooking into each episode. Despite her love for kitchen creativity, a busy family schedule with her husband and twin sons leaves little time for post-cooking cleanup. A graduate of the University of California, Irvine, this Los Angeleno brings West Coast vibes to her East Coast kitchen adventures. Edana loves people, the stories that shape us, and the food that connects us all.

Kirwin was raised in California and moved to New York City in 1995 to continue her acting studies after earning a degree in theater and film at the University of Kansas. After working for 15 years in the theater industry in New York, she found herself on the East End when she married Southampton local Peter Kirwin. She’s continued her work in nonprofit arts at the Parrish Art Museum, Southampton Arts Center, and now as the chief creative officer at Guild Hall in East Hampton. Kirwin is the “fussy” one and loves fancy presentations and lack of preparation because when things don’t work out on the show, it’s comedy gold. She loves socializing with friends and entertaining when her house isn’t a total mess. When not working or filming, she likes to relax with her husband and two rescue pups, Mel and Kaya.

More about “Two Jews Making Food” can be found at or

Winter Wines on the North Fork

Bedell Cellars and Corey Creek Tap Room are hosting multiple events throughout the month of January.

First up is a “Brushes & Brunch Paint Workshop” at Corey Creek Tap Room with Maggie from Wine of a Kind on Sunday, January 21, from 10 a.m. to noon. The morning will feature a two hour instructional painting class complete with supplies to paint two clear wine glasses. Brunch will also be served and guests will receive a gift bag and Small Batch wine. Cost is $45 per person, plus tax and gratuity. To purchase tickets, visit

Corey Creek Tap Room is at 45470 Main Road in Southold. Visit for details.

Bedell Cellars is hosting a Fondue Pop Up with Village Cheese Shop on Saturday, January 27, from noon to 4 p.m. Cozy up by the fireplace on Bedell Cellar’s Mezzanine and enjoy homemade fondue by local frommagier Michael Affatao of the Village Cheese Shop. Cost is $10 per serving and seating is first come, first served. To RSVP, visit

That same day, Saturday, January 27, Bedell Cellars is hosting an Epoxy Resin Masterclass with Kreative Korner from 6 to 9 p.m. Guests will unleash their creativity and will learn the art of working with epoxy resin as they create their own unique cutting board. Cost is $150 per person, plus tax and gratuity and includes a glass of Sparkling Rosé and all items needed to create your own board. To purchase tickets, visit

Finally, Bedell Cellars hosts live music every Sunday from 1 to 4 p.m. The schedule for the remainder of January and February is as follows: January 21, Haig Mathosian; January 28, Greg McMullen; February 4, Jeff LeBlanc; February 11, Greg McMullen; February 18 Haig Mathosian; February 25, Dinny Keg.

Bedell Cellars is at 36225 Main Road in Cutchogue. Call 631-734-7537 or visit for details.

A Taste of the Islands of the Mediterranean

Nick & Toni’s will host a special wine pairing dinner on Thursday, January 25, beginning at 6:30 p.m. The “Island Time! Corsica, Canaries & Sicily” will feature a five course menu crafted by chef Courtney Sypher Barylski and pastry chef Kelsey Roden, paired with Italian wines chosen by beverage director Chimene Macnaughton. The cost is $165 per person, plus tax and gratuity, for the five-course dinner. Wines from the menu will be available with special event pricing pre-order directly through Jacques Franey of Domaine Franey on the night of the event. For reservations, visit //

Nick & Toni’s is at 136 North Main Street, East Hampton. Go to for details.

Fresno Specials

Fresno Restaurant in East Hampton is welcoming the New Year with new daily promotions. From Sunday to Tuesday, a three-course prix fixe menu for $49 is available in the bar and dining room. Thursday is Date Night at Fresno with a complimentary half carafe of red or white wine with the purchased of two entrées. Burger Night, available at the bar only, is offered Sunday through Thursday with a choice of beef burger, crispy chicken or Beyond Burger served on toasted brioche, lettuce, tomato, red onion and pommes frites for $16. It is not available on holiday weekends.

Fresno is currently open Thursday through Tuesday beginning at 5:30 p.m. Reservations are recommended and can be made by visiting // or at 631-324-8700. Fresno Restaurant is at 8 Fresno Place, East Hampton. Visit for details.

A Drink for Dry January

For those taking part in Dry January, Elaia Estiatorio in Bridgehampton is sharing the recipe for its new zero-proof Pollonia cocktail, a fresh, tangy mix of Kosterina Blueberry Shrub, agave, fresh-squeezed lemon, muddled thyme, and club soda.

Pollonia by Elaia Estiatorio


1 ounce Kosterina Blueberry Shrub

3/4 ounce fresh lemon juice

3/4 ounce agave syrup

Muddled thyme

Club soda

To prepare:

Shake and strain over fresh ice, top with club soda. Serve in a tulip glass with thyme garnish.

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