THE POT, the popular series of culinary interviews by Florence Fabricant, food and wine writer for The New York Times, returns for the 11th year this August at three dynamic offsite locations with a new experiential approach. Don’t hesitate – get your tickets today!
PIZZA AT ROBERTA’S
Talk, Mozzarella-Making Demo, and Lunch
at Roberta’s in Montauk (240 Fort Pond Road)
Sunday, August 7, 11AM
$160-$200 ($144-$180 for Members)
Higher ticket price includes prime seating and the Roberta’s cookbook
In this first event at the hottest new spot in the Hamptons, Florence Fabricant will speak with Roberta’s co-owner Brandon Hoy while one of the chefs works through the process of making their signature mozzarella. The talk will be followed by a family-style pizza-tasting lunch including wine or beer. Guests will also take home a Roberta’s goody bag.
COCKTAILS AT SAGAPONACK DISTILLERY
Talk, Tasting, and Cocktail Hour at Sagaponack Distillery
(369 Sagg Road)
Sunday, August 21, 4PM
$125 ($100 for Members) Must be 21+ to attend
Held on the distillery’s picturesque grounds, the conversation will delve into the Foster family’s 6th generation farm and the products that go into their spirits, the process of distilling, and the art of mixology. Guests will sample a variety of spirits and enjoy a free cocktail, with snacks, during the happy hour.
RATATOUILLE WITH RIPERT AT HAYGROUND
Talk, Tasting, and Book Signing with Chef Eric Ripert
at the Hayground School (151 Mitchell Lane, Bridgehampton)
Sunday, August 28, 11AM
$150-$185 ($125-$160 for Members)
Higher ticket price includes the Vegetable Simple Cookbook
Florence will sit down with the master chef Eric Ripert of Le Bernardin in New York (and a Sag Harbor resident) in the Hayground Kitchen where he will discuss his book Vegetable Simple while preparing his grandmother’s “real ratatouille” for all to sample.
Florence Fabricant, a food and wine writer for the New York Times, contributes the weekly Front Burner and Off the Menu columns, is a member of the wine panel and writes the pairings column for the wine tastings. She frequently writes features that appear in the Food section and also covers food and travel elsewhere in the Times. She has written 13 cookbooks. In 2020, her latest, The Ladies Village Improvement Society Cookbook: Eating and Entertaining in East Hampton, to celebrate the 125th anniversary of LVIS, was published by Rizzoli. Other books include Wine with Food, based on the New York Times pairings columns and written with Eric Asimov and The City Harvest Cookbook, both published by Rizzoli.
She began her career as a food writer in East Hampton, contributing the column “In Season” to the East Hampton Star. A Phi Beta Kappa graduate of Smith College, Florence has an M.A. in French from New York University Graduate School of Arts and Sciences. She holds L’Ordre National du Mérite from the French government, is on the Board of Trustees of Guild Hall, and is a member of Who’s Who of Food and Beverage in America. (New York, NY). She and her husband, Richard, a retired lawyer, live in Manhattan and East Hampton. They have two children and two grandchildren.
AAQ / Resource: Ben Krupinski Builder