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

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

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Fall meringue pie. COURTESY CARISSA'S BAKERY

Fall meringue pie. COURTESY CARISSA'S BAKERY

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 carissasthebakery.com.

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

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 mannarestaurant.com 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 info@senrestaurant.com or visit senrestaurant.com 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 elaiaestiatorio.com.

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