Not so long ago from a kitchen set made on the stage of the John Drew Theater, New York Times food writer Florence Fabricant asked chef Anthony Bourdain what he likes to cook most at leisure with family and friends. “Flipping burgers in my backyard,” he replied, a good answer in a room full of Hamptonites accustomed to the informal dining associated with East End life. This episode of Stirring the Pot, Fabricant’s yearly series at Guild Hall came during a period when the famous culinary adventurer had logged a gazillion frequent flyer miles for his famous CNN Parts Unknown program. Having sampled a wide array of the world’s most exotic cuisine, he responded simply, a great punchline to a great interview, and with a sense of fullness, an audience got up satisfied as if following a great meal.
Similarly, interviews with other celebrity foodies were a fixture of the Guild Hall summer season: Marcus Samuelson, Jacques Pepin, Mario Batali, Carla Hall, Sam Sifton, and Eric Ripert, --Bourdain’s buddy who will return offering a demo in preparing ratatouille-- were a highpoint of Sunday mornings in August, but this year as Guild Hall undergoes its renovation, he will be cooking eggplant and veggies at Hayground School.
Continue reading "Stirring the Pot: Mixing It Up for 2022" »