Foodstuffs: Pie Primer, Fish Food and Chef's Dinner - 27 East

Food & Drink

Food & Drink / 2051164

Foodstuffs: Pie Primer, Fish Food and Chef’s Dinner

icon 3 Photos


Food and wine writer Florence Fabricant. © FRED R. CONRAD/THE NEW YORK TIMES

Food and wine writer Florence Fabricant. © FRED R. CONRAD/THE NEW YORK TIMES

Manna seafood tower. CHRISTINA KAMEL

Manna seafood tower. CHRISTINA KAMEL

authorStaff Writer on Nov 8, 2022

Pie Primer With Carissa’s

Guild Hall: Offsite will present a bonus installment of its “Stirring the Pot” series on Saturday, November 12, at 4 p.m. Hosted by New York Times Food and Wine Writer Florence Fabricant, the session, a “Holiday Pie Primer with Carissa’s” will offer an exclusive look at the new Carissa’s Bakery on Bay Street in Sag Harbor. Fabricant will be in conversation with co-founder/pastry chef and baker Carissa Waechter and head baker Denis Bernard, while they simultaneously present a Thanksgiving pie-making demo from start to finish.

Guests will have the opportunity to sample the final product and be entered into a drawing to win a pie, plus everyone will go home with a special Thanksgiving-themed gift courtesy of Citarella.

Carissa’s began with something as “simple” as baking bread and has evolved into a locally-minded kitchen and community hub. Within its counter-service, all-day bakery Carissa’s sells European-style breads, Viennoiserie and vibrant cakes inspired by the surrounding flora, all baked on-site in the new bright and sunny, modernist space. The bakery’s dishes are based on the principles of wholesome ingredients that honor the season, in addition to fresh juices and coffee.

Carissa’s practices living life responsibly. That means minimizing waste and use of plastics, and — through thoughtful sourcing — supporting the small growers and producers near us who prioritize organic and sustainable farming, fair trade practices and overall transparency. It’s a recipe that yields a more delicious and healthful outcome every time. For more details, visit

Tickets for the session are $100 ($75 for members) at

Peconic Tonic Oysters and Seafood Blockchain at Next Manna Monday

The next Manna Monday on the calendar at Manna at Lobster Inn will be on November 14 and features Jack Farley and Tommy Clune of Sebonac Inlet Oyster Farms discussing Peconic Tonic Oysters. In addition, Donna Lanzetta, CEO and founder of Manna Fish Farms and The Manna Companies and Jesse Matsuoka, Manna Restaurant partner and Manna Seafood Blockchain VP, will discuss the latest updates regarding the pilot and launch of Manna Seafood Blockchain. Complimentary appetizers and beverages will be served during the presentation.

Manna Mondays begin at 6 p.m. and are free of charge. Guests can enjoy happy hour specials and Manna at Lobster Inn will be open for regular dinner service throughout the evenings.

The Manna Mondays educational aquaculture program features guest speakers, presentations, curated chef’s dinners and Manna at Lobster Inn’s locally sourced seafood. Each session features a guest speaker and informal discussions related to aquaculture and seafood including farming, wild capture fisheries, IUU fishing, food traceability, habitat restoration, working waterfront revitalization, workforce training and sustainable seafood production and sourcing.

Sponsored by the not-for-profit Manna Ocean Foundation Inc., the Manna Monday program is designed to educate the public about seafood production, capture, traceability and sourcing. The programs showcase speakers from education, business and science, fish farms, terrestrial farmers, chefs, nonprofits and NGOs, and feature aquaculture related topics.

Manna at Lobster Inn Restaurant is at 5 Inlet Road West, Southampton. For details, visit or call 631-728-5555.

Chef’s Dinners at Sen

Sen Chef’s Dinners are back and on Sunday, November 13, at 6 p.m. will feature Sebonac Inlet Oyster Farm, Sagaponack Potato Farm/Marilee’s Farm and Sagaponack Farm Distillery. This special dinner celebrating the harvest of the East End will feature special curated cocktails using the Small Batch spirits from Sagaponack Distillery. Participants will have the opportunity to be among the first to experience the newest oysters to hit the East End — Peconic Tonics.

Executive Chef Carolyn Stec and Sous Chef Steven Blitch have put together the menu for this occasion. Dessert for the evening has been created and executed by sushi Chef Sara Gallego. The menu includes miso toasted squash soup with crispy fried tempura oyster and beet chips paired with Sagaponack single spud red whiskey highball, Sagaponack sushi roll paired with Sagaponack Farm Distillery American gin Gibson, Long Island Duck chashu paired with Sagaponack single spud white roasted squash whiskey old fashion and pumpkin pie crepe cake paired with Sagaponack whiskey hot toddy.

The cost for the Sen Chef’s Dinner is $75 per person. Sen is at 23 Main Street, Sag Harbor. Reserve at or visit for more details.

Go Greek This Fall

Throughout the fall and winter, Bridgehampton’s Greek restaurant Elaia Estiatorio will rotate daily weekend specials to honor the restaurant’s Greek roots and celebrate the season on the East End. Seasonal offerings include a new Opa Happy Hour, Tuesday through Sunday from 5 to 6:30 p.m. at the bar, and nightly dinner specials, including a hearty Kouneli Stifado, or traditional Greek rabbit stew of freshly braised rabbit in a rich, cinnamon-infused tomato sauce with locally-sourced pearl onions. Also, reinvigorate your holiday cheer for this holiday season with Elaia’s live music performances from New York’s premier DJs on select weekends.

Elaia Estiatorio is at 95 School Street in Bridgehampton. For details visit

You May Also Like:

Foodstuffs: Cooking Classes, Talking Art, ‘Love Bites’ and Talkhouse Encore

‘Let’s Get Cooking 
With Chef Alex’ R.AIRE at The Hampton Maid in Hampton Bays will ... 25 Feb 2024 by Staff Writer

Manhattan Meets the Hamptons in a New Bourbon From the Empire State

Bridging the worlds of viticulture and distillation, Wölffer Estate Vineyard has embarked on a partnership with Great Jones Distilling Co., the first whiskey distillery in Manhattan since Prohibition, with the Great Jones x Wölffer Estate Cask Finished Bourbon, which launched on February 15. This collaboration, developed by head distiller Celina Perez and winemaker Roman Roth, celebrates the best New York ingredients from barrel to bottle. The limited-edition liquid starts with 100 percent local grain, distilled in New York and aged in New American Oak barrels. A blend of the finest four to seven year old casks of Great Jones Straight ... 19 Feb 2024 by Staff Writer

Book Talk with Richard Olsen-Harbich

Esteemed North Fork winemaker Richard Olsen-Harbich, author of the book “Sun, Sea, Soil, Wine” will ... by Staff Writer

Foodstuffs: Season Opening, Sparkling Wine Dinner and February Deals To Love

Inlet Seafood Is Back Inlet Seafood Restaurant in Montauk will begin its 18th season on ... 13 Feb 2024 by Staff Writer

‘House That Beer Built’ Brew & Spirits Cards on Sale To Benefit Habitat for Humanity

Habitat for Humanity of Long Island is inviting Long Islanders to raise a glass — ... by Staff Writer

Can the Winter Be Brisk for Businesses in East Hampton? | The Sessions Report

The Express News Group hosted its latest Express Sessions live event, "Can the Winter Be ... 6 Feb 2024 by The Sessions Report

Foodstuffs: Watch the ‘Big Game’ at Birdies, East End Valentine’s Day Specials for Lovers

The Big Game at Birdies On Sunday, February 11, join the Ultimate “Big Game” Party ... 5 Feb 2024 by Staff Writer

In Search of Winter Fill-Ins for Shuttered Stores in East Hampton Village

As the new Greater East Hampton Chamber of Commerce tries to find ways to drum ... 27 Jan 2024 by Michael Wright

New East Hampton Chamber Director, Looking for the Good and Broadening Reach

For Mary Waserstein, the new director of the reborn East Hampton Chamber of Commerce, the ... by Michael Wright

‘Cassoulet Confessions’ Food Writer Sylvie Bigar’s Exploration of a Culinary Passion

Back in mid-January on a frigid night in Vermont, Sylvie Bigar, a food writer and ... 25 Jan 2024 by Annette Hinkle