HC&G (Hamptons Cottages & Gardens) AUGUST 1, 2021 by Cottages & Gardens Publications

hamptons cottages & gardens august 1, 2021

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SPECIAL PROMOTION

THE 3 GRACES OF KITCHEN DESIGN In the world of design, the Three Graces are arguably the designers, makers and installers of the finishes and furnishings that make a space magical. This dramatic kitchen is no exception.

PHOTO BY MARCO RICCA STUDIO

Gary Ciuffo, NKBA Certified Kitchen Designer and president of Ciuffo Cabinetry in Bayport, New York was invited by friend and Interior Designer Mary Rabiner to create a kitchen that was contemporary, sleek and highly functional for a Long Island client. Gary, a family member of the 100-yearold furniture and cabinetry firm said “we were so pleased to work with Mary to help bring her design vision for the homeowner to life. To accomplish this, we incorporated a selection of beautiful finishes including custom stained walnut, sleek white flat panel cabinets, marble and mixed metals. Mary was keen to incorporate cutting-edge GARY CIUFFO Gaggenau appliances to complement the contemporary aesthetic of the space as well. We collaborated with our longtime appliance partner, Appliance World to source and install the Gaggenau appliances. The Appliance World approach to installation, training and service is tremendously important. So much so they even have a formal partnership program for design and cabinetry showrooms. Brian Nathan, president, Appliance World and the team of Gaggenau appliance specialists are true professionals and always fully informed on the product portfolio.” While the three graces who made this space come to life may not perfectly align with those profiled in ancient Greek literature, one could agree that each bestowed a particular gift to the design process. The end result is a beautiful space perfected through collaboration. To learn more about Gaggenau appliances, visit Appliance World or find a showroom near you at www.gaggenau.com/us/experience/showrooms.

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FEATURES 50

GRECIAN ODE

Restaurateur Sofia Crokos hosts a birthday luncheon infused with Peloponnesian flavors and flair.

THE ART OF THE PARTY

Fremont Blue Events and Canard Inc throw color to the wind at a Hamptons art opening.

DINNER AT AERIN’S

At her Wainscott home, lifestyle and beauty executive Aerin Lauder celebrates the pleasures of summer.

CARIBBEAN DREAM

A festive, colorful luncheon in Wainscott pays homage to its hosts’ Antiguan heritage.

photograph by Doug Young

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ALT for Living owner Analisse Taft invites some top decorators to come over and see her new digs in Sag Harbor. all feature photography in this special issue is by Doug Young

DOUG YOUNG

ON THE COVER: “Caribbean Dream,” page 74

OPEN HOUSE

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HOME FRONT

Up close and personal with bakery partners Carissa Waechter and Lori Chemla. by James Salomon

DEPARTMENTS

EDITOR’S LETTER

LETTER FROM THE CEO

COLUMNS

OUR CROWD

Landscape design firm deMauro + deMauro lets meadows do their thing.

SUMMER STOCK

by Alejandro Saralegui

RESOURCES

GARDENING

MADE IN THE HAMPTONS

In Cutchogue, a former pastry chef perfects the art of making chocolate.

by Doug Young

DEEDS & DON’TS

The inside scoop on regional real estate.

SUSAN’S KITCHEN

A foolproof summer salad spiked with a little bit of heat. by Susan Spungen

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PORTRAIT: DOUG YOUNG

by Alyssa Bird, Liza N. Burby, and Jean Nayar

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DESIGNER CORNER

“What’s your favorite trick for an empty-looking space?”

“Create a portrait wall by arranging all the random artwork you might have lying around the house. It’s a great way to make a statement without spending a lot of money on a big piece of art.”

CHECK OUT OUR LATEST

STORY

We asked top decorators how they like to make a big splash on a blank canvas. To see their answers—and to share your own ideas— go to cottagesgardens.com/designercorner

According to James Merrell Architects, home design is constantly changing, but personal style is timeless. Tour the firm’s recent project in North Sea at cottagesgardens.com/ jamesmerrellarchitects

TRIPLE THE FUN! Want to read all the latest C&G titles from New York, Connecticut, and the Hamptons? Go to cottagesgardens.com/ candgshop

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GODBOLD (PORTRAIT): ERIC STRIFFLER; C&G STORY: JOSHUA MCHUGH

—Timothy Godbold, interior designer

EDITOR’S LETTER

Giving Props I’ve probably seen more artichokes at photo shoots than I have at the local greenmarket. Usually they are employed as props, arrayed on kitchen countertops in long wooden vessels that resemble miniature outrigger canoes. I always wonder to myself, Do people really eat that many artichokes? And where do they get those long shallow bowls, anyway? In any case, they take up a lot of real estate, and Hamptons kitchen counters often resemble vast seas of statuary marble, so they play their part well—particularly for people suffering from horror vacui. ■ Sometimes, I am the beneficiary of edible “props” during photo shoots. Take the buffet plate featured in “Caribbean Dream” (page 74): Genevieve Willock’s saltfish is not much to look at, but it’s the essence of home cooking at its finest. The cookies in “The Art of the Party” (page 58) are a fresh spin on the neighborhood bakery sugar cookies of my dreams. And Sofia Crokos’s psiti feta me meli kai sousami (“Grecian Ode,” page 50)? Divine. ■ Back to the artichokes: I lugged a bunch home after a recent shoot and roasted them, rather than steamed them. Cut off the tips of the leaves (skip the lemon juice if you’re working quickly—such a bother), rub all over with garlic, olive oil, and grated Parmesan cheese, and roast with a little water in a 425˚F oven for about an hour. ■ Enjoy the issue, and bon appétit!

Straight To The Heart Castoffs from a photo shoot, these artichokes were my savior on a recent weekday night.

PORTRAIT: TOM MCWILLIAM

K endell C ronstrom Editorial Director kcronstrom@candg.com

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Classic Fun! Nine years ago, HC&G launched the annual VIP tabletop competition at the Hampton Classic horse show. HC&G contributing editor Sharon King Hoge had suggested that there should be some recognition for the attendees who made their luncheon tables look so unique and unforgettable, and since then, the competition has become a highlight of Grand Prix Sunday, when the fantastic tabletop displays make us all smile and the show jumping takes our breath away. ■ Joining me in the judging this year is a special guest who will be lending her stylish expertise to the event: Stephanie Nass, a.k.a. Chefanie, a New York–based caterer and culinary influencer who has previously been featured in HC&G’s annual entertaining issue (August 1, 2016). The tables will be judged on creativity, effectiveness, and a bit of fun, so join us on Grand Prix Sunday, September 5, in Bridgehampton. I hope to see you there!

M arianne H owatson CEO/Publication Director mhowatson@candg.com Winner, 2018: Sasha Bikoff Interior Design

Race To The Finish Who will take home top honors at HC&G’s annual Hampton Classic tabletop design competition this year? On September 5, guest judge Stephanie Nass and I will reveal the winner.

Winner, 2019: Château d’Esclans Whispering Angel

NASS: DOUG YOUNG; ALL OTHER PHOTOGRAPHS: RICHARD LEWIN

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Kendell Cronstrom

ART DIRECTOR

ASSOCIATE ART DIRECTOR

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EDITORS AT LARGE

Alyssa Bird, Alejandro Saralegui

CONTRIBUTING EDITORS

Pamela Abrahams, Heather Buchanan , Sheri de Borchgrave (wine), Beth Rudin DeWoody, Aime Dunstan , Cara Greenberg , Sharon King H oge , Isabelle Kellogg (luxury goods), Kelli Delaney Kot, Virginia Ludacer (North F ork ), David Masello, Wendy Moonan , Jean N ayar, Susan Penzner, Mallory Samson , Suzanne Slesin , R. E. Steele CONTRIBUTING PHOTOGRAPHERS

T ria Giovan , Rick Lew , Richard Lewin , Stéphanie Lewin, Anastassios Mentis , Keith Scott Morton, Peter Murdock , Eric Striffler, Doug Young

C&G MEDIA GROUP EDITORIAL DIRECTORS

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Kendell Cronstrom

DESIGN/PHOTOGRAPHY DIRECTOR

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REAL EXPERTISE

OUR CROWD

AERIN LAUDER

34 years and counting

The founder and creative director of the luxury lifestyle brand Aerin and the style and image director for Estée Lauder, New York and Wainscott resident Aerin Lauder loves classic entertaining, but with a modern point of view (“Dinner at Aerin’s,” page 66). “Bringing different people together for a fun evening is so special,” she says. “And there’s no other place in the world where I can pick flowers from my garden or walk to the farm stand down the road for last-minute necessities.”

DOUG YOUNG

Shooting “Caribbean Dream” (page 74) for this special issue was Contributing Photographer Doug Young’s all-time favorite assignment for HC&G. “I loved how joyful and inviting everything looked,” he says, adding that he is fond of entertaining at home himself, particularly with friends for summer lunch. “I set a table in the shade with some of my favorite ceramics, glassware, and linen and keep the menu simple, using fresh ingredients from my raised vegetable beds and serving a light Vinho Verde. It’s a reminder to slow down and enjoy.”

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Co-owners of the Southamptonbased housewares shop Hidden Gem, Tanya (top) and Temidra Willock recently hosted a festive luncheon to embrace their Antiguan roots (“Caribbean Dream,” page 74). While growing up in East Hampton, Temidra says, the sisters were exposed to the distinctive art world of the Hamptons, which “helped shape our careers. LongHouse Reserve, founded by Jack Larsen, was right down the road.” To which her sister Tanya adds, “The East End has a larger mix of cultures than what meets the eye.” —Shannon Assenza

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SHOPPING

Summer Stock New and notable from the Hamptons and beyond

PARTY ON!

MARKET EDITOR: LUCY BAMMAN

Ditch the athleisure, dust off your party frocks, and trot out your dancing shoes: Here come the Roaring Twenties, version 2.0. Beach barbecues, casual get-togethers, and evening soirees mean more than ever before, so go ahead, indulge— safely and stylishly. The best way to get things started? Roll out the chic Aroba teak and aluminum bar cart—it’s sheer entertainment all by itself. $875, at Rumrunner Home, 330 Montauk Hwy., Wainscott, 631-7251379, rumrunnerhome.com.

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SHOPPING

BOWL AND SCORE

Inspired by hand-blown Murano glass, Fratelli Guzzini’s faceted acrylic serving bowl is putting out strong Amalfi-style vibes, and it’s light as a feather to boot. Available in three sizes in blue (shown), tan, gray, and white. From $30, at Hildreth’s Home Goods, 51 Main St., Southampton, 631-283-2300, hildreths.com. AN OVEN MADE FOR LOVIN’

LOTSA PASTA

Pizza fanatics will go gaga over the Garden Ease outdoor oven, featuring weatherresistant stainless steel, a marble worktop, and ample shelf space. Now, that’s amore! $10,914, at Couture Outdoor, 18 Windmill Ln., Southampton, 631-2877848, coutureoutdoor.com.

Don’t even think about store-bought. Handmade in Amagansett from locally grown wheat flour, L’Acquolina’s fresh pastas are party pleasers, particularly when served with your favorite farm-stand vegetables and pestos. $12 per pound, at Amber Waves Farm Market, 367 Main St., Amagansett, 631-2675664, amberwavesfarm.org.

BUCKET LIST

Bring the party outdoors! In this sturdy, yet lightweight resin bucket with leather handles, Champagne and sparkling wine have never looked more effervescent. $250, at Elizabeth Dow Home, 14 Gingerbread Ln., East Hampton, 631-329-1414, elizabethdowhome.com.

BERRY GOOD

Rare Omakase berries once grew only in the Japanese Alps, but for the first time, these strawberry cultivars are being grown indoors, brought to you by the Oishii team in New Jersey and available for contactless delivery on the East End. $50 for 8, at Eli’s Market, 1415 Third Ave., NYC, 212-423-0129, or go to oishii.com.

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TRÈS BELLE

The fashion-forward e-commerce company Land of Belle recently popped up in Sag Harbor, where it showcased pretty, handmade faience plates that can transition easily from summer to fall. Available in blue (shown) and green, scallop bowl, $135, dessert plate, $185, and dinner plate, $245, at Katie Leede & Company, 23 Washington St., Sag Harbor, 631-899-4973, katieleede.com.

SHOPPING

FIRE UP THE GRILL

Don’t forget to bring the ketchup and mustard! This compact portable porcelain table grill is good to go just about anywhere you want to take it. $299, at Sylvester & Co. Modern General, 103 Main St., Sag Harbor, 631725-5012, sylvesterandco.com.

TOTALLY JAMMIN’

East Hamptonite and (not-so) local secret Gail Watson has gained due praise for her heady homemade breads, but breakfast toast is even better when it’s slathered with one of her fruit-forward jams. Order online Monday through Wednesday for pickup on Fridays, just in time to dazzle your houseguests. $10 for an 8 oz. jar, go to gailwatsonbread.com for more details.

SAUCY ATTITUDE

Does it take a Frenchwoman to turn out the perfect tomato sauce? Made with local tomatoes and no added sugars or other flavors, Marie Eiffel’s version is great au naturel or jazzed up with your own fresh herbs and other ingredients. $12, at Marie Eiffel Market, 184 N. Ferry Rd., Shelter Island, 631-749-0003, marieeiffelmarket.com.

SHELL GAME

East Hampton–based entertaining entrepreneur Stephanie Nass has introduced new seashellinspired cocktail napkins, ideal for the beach or a tiki-torch-lined poolside affair. $48 for a set of 4, at Veronica Beard, 84B Main St., Southampton, 631935-0514, veronicabeard.com, and 914-310-6767, chefanie.com.

DIVINE DECANTERS

CHOCAHOLICS, UNITE!

Satisfy two vices in one. Sagaponack Farm Distillery has teamed up with North Fork Chocolate Company to create these artisanal alcohol-inflected chocolate bars. $10 each, 369 Sagg Rd., Sagaponack, 631-537-7300, sagaponackfarmdistillery.com.

These William Yeoward crystal wine decanters come etched with one of seven different grape varietals—which might become more helpful as the evening progresses. $180 each, at East Hampton Gardens, 16 Gingerbread Ln., East Hampton, 631-3241133, easthampton gardens.com.

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GARDENING

Mind over Meadows deMauro + deMauro lets nature do its thing

HC&G: Why plant a meadow?

EMILIA DEMAURO, co-founder, deMauro + deMauro Landscape Design & Gardens:

Meadows introduce both sustainability and aesthetics to a garden plan. Whether in the form of a large-scale landscape or a strip planted out with wildflowers, a meadow brings the natural world to your property and will quickly become a sanctuary for birds and pollinators. Meadows are harmonious with most garden schemes, from free-form to formal. What’s the best way to start?

ANNA DEMAURO, co-founder, deMauro +

deMauro Landscape Design & Gardens: There

are so many different styles of meadows. A natural

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meadow can be pretty effortless, although that depends on your tolerance for weeds and unruliness. Often, we like to experiment, so we let the lawn go and see what comes up. Don’t forget, weeds can be beautiful, but if you want something more refined, you can lay down black plastic for a year to prevent weed seeds from germinating, and then plant a mix of seeds, plugs, and container plants. EdM: The possibilities are endless. You can also take a suburban-looking lawn, let the grass grow, and plant it with shrubbery and trees, keeping space for thickets along the edges with Eastern red cedars, Baccharis, meadowsweet, Rosa virginiana, and raspberries for some structure.

TOP: DOUG YOUNG

Expanding Horizons Meadows, like this field in Sagaponack, can be planted with everything from grasses to flowering plants such as Echinacea (inset). See Resources.

GARDEN SHOP · NURSERY · LANDSCAPE · DESIGN, BUILD, AND MAINTAIN

GARDENING

“A meadow brings the natural world to your property”

Blowing In The Wind (near left) Zinnias, cleomes, foxgloves, and Knautia macedonica grow in profusion in a Water Mill garden. (bottom) A mown path through a grass meadow in Bridgehampton. (middle row left to right) Blue fescues, ox-eye daisies, and Asclepias tuberosa are popular meadow plants. See Resources.

What type of maintenance schedule does a meadow require?

What are some great meadow plants? EdM: Pollinators like Monarda

fistulosa—you can’t kill it, and the deer don’t eat it—and more romantic flowers like Asclepias, Solidago, asters, Baptisia, ox-eye daisies, Echinacea, and rambling roses.

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AdM: And grasses, of course, such as little and big bluestem, Bouteloua gracilis, Muhlenbergia— it has a “purple haze” bloom—and fescues, which are shorter in stature. And don’t forget Queen Anne’s lace, plus annuals like poppies, cosmos, bachelor’s buttons, and Coreopsis.

maintenance, let the grasses come up and view the weeds as beautiful, then mow it all down in the fall. Or even leave it for winter interest and mow it in the spring. EdM: If its flowers are self-seeders, as many meadow plants are, you want to leave them up as long as possible so that they disperse their seeds—assuming the birds haven’t gotten to them already. Meadows are either very little work or a ton of work, but Mother Nature generally knows what to do. There’s beauty in the chaos. —Alejandro Saralegui

TOP AND BOTTOM: DOUG YOUNG

AdM: It depends. If you want something low

GARDEN SHOP · NURSERY · LANDSCAPE · DESIGN, BUILD, AND MAINTAIN

MADE IN THE HAMPTONS

Sweet Success In Cutchogue, a former pastry chef perfects the art of making chocolate

Breaking The Mold (this image) Disset Chocolate founder Ursula XVII pipes ganache into chocolate bars. (inset) A custom mallet is used to open her trademark chocolate “Breaker,” filled with bonbons and dragées. See Resources.

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DOUG YOUNG

rsula Sala-Illa, who goes by the name Ursula XVII, started out as a pastry chef with an impressive résumé, including stints working at Ai Fiori in New York and with Albert Adrià in Spain. But it was chocolate that sealed her fate. “Early on as a pastry chef, I knew that I liked fine dining, but I always wanted to be the ‘chocolate’ person,” recalls XVII, a native New Yorker whose name stems from her Catalonian heritage. (“Disset” means 17 in Catalan and is her middle name.) A chocolate devotee, she found herself fascinated by the science behind it, intrigued by “the method, the routine. You can’t miss a step, or it won’t work out.” XVII was working at North Fork Table and Inn when fellow pastry chef Claudia Fleming suggested that she pursue her passion full time, and in January, XVII opened the doors to Disset Chocolate in downtown Cutchogue. In her customized factory nearby, XVII turns out finely crafted bonbons, assorted bars, and cookies,

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Lic. Assoc. R.E. Broker

M 516.375.6146 O 631.537.6069 marcy.braun@elliman.com

M 631.235.9611 O 631.537.4144 paul.brennan@elliman.com

2488 MAIN ST, P.O. BOX 1251, BRIDGEHAMPTON, NY 11932. 631.537.5900 © 2021 DOUGLAS ELLIMAN REAL ESTATE. ALL MATERIAL PRESENTED HEREIN IS INTENDED FOR INFORMATION PURPOSES ONLY. WHILE, THIS INFORMATION IS BELIEVED TO BE CORRECT, IT IS REPRESENTED SUBJECT TO ERRORS, OMISSIONS, CHANGES OR WITHDRAWAL WITHOUT NOTICE. ALL PROPERTY INFORMATION, INCLUDING, BUT NOT LIMITED TO SQUARE FOOTAGE, ROOM COUNT, NUMBER OF BEDROOMS AND THE SCHOOL DISTRICT IN PROPERTY LISTINGS SHOULD BE VERIFIED BY YOUR OWN ATTORNEY, ARCHITECT OR ZONING EXPERT. EQUAL HOUSING OPPORTUNITY.

MADE IN THE HAMPTONS

Chocolate Factory (top left to right) XVII uses chef’s tweezers to make strawberriesand-cream swirls, a toothbrush dipped in colored cocoa butter to create an artistic “splatter” effect, and polycarbonate molds, which are painted with colored cocoa butter before being filled and capped with chocolate. (above) Banana ganache chocolate bars. (near right) Bonbons on a Selmi enrober after being covered in molten chocolate. (inset) XVII’s chocolates come in virtually limitless variety. See Resources.

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some of them on a Selmi enrober that she likens to “the I Love Lucy conveyor belt.” Once bonbons are covered with molten chocolate, they are quickly decorated, often with the aid of a toothbrush dipped in colored cocoa butter for an artistic “splatter” effect. XVII also applies tempered cocoa-butter “paints” via polycarbonate molds whose cavities are shelled with thin chocolate, then filled. “At Disset,” she explains, “we don’t paint the bonbon until we are satisfied with the filling, and then I let myself be inspired by how I feel when I’m eating it.” XVII’s pastry background is evident in her milk chocolate bars, some piped with banana ganache, and others featuring a strawberries-and-cream motif, achieved with the help of chef’s tweezers. “In one bite in a little shell of chocolate, I can give you a cheesecake,” she muses. “I think of my chocolates as little vessels of flavor.” —Doug Young

DOUG YOUNG

“In one bite in a little shell of chocolate, I can give you a cheesecake”

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Realty office is independently owned and operated, except those operated by Sotheby’s International Realty, Inc. The Sotheby’s International Realty network fully supports the principles© of2021 the Fair Housing Act and theRealty. EqualAll Opportunity Act. AllThe offerings are subject to errors, omissions, including price withdrawalEach without notice.International Sotheby’s International Rights Reserved. Sotheby’s International Realty trademarkchanges is licensed and used withorpermission. Sotheby’s Realty office is independently owned and operated, except those operated by Sotheby’s International Realty, Inc. The Sotheby’s International Realty network fully supports the principles ofSotheby’s the Fair Housing Act and the Equal Opportunity Act.The All offerings subject to errors, including price withdrawalEach without notice. International © 2021 International Realty. All Rights Reserved. Sotheby’sare International Realty omissions, trademark changes is licensed and used withorpermission. Sotheby’s Realty office is independently owned and operated, except those operated by Sotheby’s International Realty, Inc. The Sotheby’s International Realty network fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. All offerings are subject to errors, omissions, changes including price or withdrawal without notice.

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DEEDS DON’TS The Inside Scoop on East End Real Estate

That ’70s Show In the miniseries Halston, starring Ewan McGregor and Krysta Rodriguez, a lowkey cottage in Nassau County stood in for the famous fashion designer’s Montauk getaway.

ALL SET

TO GO!

For decades, television and film crews have been booking private residences as sets for their productions, an often lucrative venture that can net homeowners anywhere from $2,500 to $20,000 per shoot, depending on the scope and duration. So if you’ve ever wondered why your home hasn’t had its closeup on an episode of Showtime’s Billions, it might be time to consult a location scout. Aside from advising clients on whether their residences are

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camera-ready, a professional scout will promote properties to media producers and handle all the logistics. But booking a gig is often easier said than done, as homeowners are at the mercy of sometimes mercurial production crews and editors. “You need to be willing to open up your home to any size crew, whether it’s 20 people or 100 people,” and typical shoots can last 12 hours a day, says Kate Collings-Post, director of the Manhattan-based

DEEDS & DON’TS

scouting service Location Department, Designer Brooke Abrams has also shifted DESIGNER SHUFFLE Unprecedented real estate transactions and which is currently tasked with finding gears, selling her apartment in the city and home renovations, demanding clients, delays Hamptons sets for Billions. What’s more, moving her family to Montauk full-time. “I’ve in furniture production, and overworked she cautions, a house might be placed on always had a lot of work out East and actually contractors are among the many examples hold several times before it actually gets had to turn down a number of projects in the of COVID-19 fallout, and designers booked. So, what’s grabbing the most “At the beginning of the have had to step lively as a result. attention lately? “Architecture, New York–based Bella Zakarian like fashion, goes in and out pandemic, my clients Mancini found herself racking of favor,” says Jenny Landey, a were making small, quick up so many Hamptons projects real estate agent and founder that she recently decided to of Jenny Landey Productions + changes, but now I’m open an East End office. “At Locations in East Hampton. seeing grander gestures” the beginning of the pandemic, “There’s been more demand for Bella Zakarian Mancini Interior Designer my clients were making small, modern homes recently, but it really quick changes,” she says, “but comes down to capturing a sense of last year,” she says. “Normally, work would now I’m seeing grander gestures, such as place.” As for interiors, open floor plans and be fully complete by the time carpets, kitchen renovations and tricked-up home large bathrooms—especially sparkling white window treatments, and furniture arrive, offices. And some people have upgraded ones—are highly popular, according to Debbie but we’ve had to begin installations to brand-new homes, making the fullRegan of Old Westbury–based Debbie with contractors still on site. And time move from Manhattan.” Not Regan Locations. But it can also pay to be furnishings that may have had surprisingly, with all this work unique: Artist Sabina Streeter often rents an eight- to 12-week lead time comes major headaches: Mancini out her virtually untouched 1800s cottage in the past are now requiring notes that contractors are having in Sag Harbor, which was once transformed 24 to 30 weeks.” trouble finding tradespeople, into a haunted house for a photo shoot. Just Brett Beldock pivoted lumber prices have skyrocketed, the like actors, Collings-Post muses, your house permanently from a Harlem Brooke Abrams permitting process has slowed, and “might not always get the job,” but that’s apartment to her North Sea Interior Designer lead times are longer than ever. showbiz. —Liza N. Burby home in March 2020 and hasn’t looked back. “I haven’t stopped sketching,” says Beldock, who designs furnishings for brands and showrooms like THIS ISSUE’S CB2 and Profiles. “Last year, we ended up selling more furniture and wallpaper than ever before.” Despite her productivity, however, Beldock has had her fair share of challenges, including difficulty obtaining product samples and not having easy access to showrooms. “It’s busy for everyone, from the designers to the architects to the builders,” Abrams reflects. “I don’t see things changing for at least another It’s no surprise that Quiogue’s year.” —Alyssa Bird Meadowcroft, which is

DEAL

currently on the market for $13 million, looks like it’s straight out of a magazine. After all, it’s the last remaining Long Island residence designed by architect and House & Garden founder Wilson Eyre. Built in 1904 as a summer cottage for industrialist Theodore Conklin, the 9,000-square-foot Arts and Crafts−style mansion remained in the family until 1989, entertaining five generations of Conklins (including Conklin’s grandson Ted, the former mayor of Westhampton Beach, and his great-grandson, also named Ted, who owns Sag Harbor’s American Hotel). The eight-bedroom home, which is situated on 6.91 acres overlooking Quantuck Bay, features red clay roof tiles imported from France, original Tiffany lighting, multiple fireplaces, a billiards room, a wine cellar, a screening room, and staff quarters. The picture-perfect grounds contain a separate cottage, a pool, a dock, and century-old rhododendrons. “Its architecture and history are remarkable,” says listing broker Enzo Morabito of Douglas Elliman Real Estate. “There’s no doubt that Meadowcroft is one of the great defining summer homes of the Hamptons.” —A. B.

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ROOM SERVICE

Finding overnight digs in the Hamptons has never been easy, but a coterie of savvy hoteliers and developers have stepped up to meet the demand from those looking for weekend visits and shorter stays. On Shelter Island, two iconic properties have changed hands. The 149-year-old Chequit Inn, which is currently undergoing renovation, was purchased at auction last year by agriculture magnate Stefan Soloviev for $3.36 million. The 11 rooms in its Summer Cottage reopened

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Shelter Island. A rare opportunity at an unprecedented new price has just emerged along 325+ ft. of Coecles Harbor with this 16,000 SF, 9 bedrooms, 11 bath, gated compound sprawling across 3.25 undulating acres offering commanding vistas over its own private dock to Ram’s Island and beyond. Beautifully imagined by architect Val Florio, this stunning assemblage of a 6 bedroom house, 3 bedroom, 3 car carriage house and 2 story pool house is poised to begin its next chapter. The spectacular 10,000 +/- SF main residence on three levels of living space offers generous common rooms including a formal living room, den, both with fireplaces, and an intimate paneled library. The spacious, sundrenched kitchen, warmed by its own fireplace and augmented by a butler’s pantry, looks past the octagonal shaped dining area/ family room to a sunrise over the harbor. A guest master suite enhanced by its ownscreened porch and a powder room complete the first floor. Upstairs the vaulted ceiling master wing with a fireplaced sitting area, luxurious bath with steam shower, jacuzzi, walk-in closet, and wrap around deck is joined by 3 additional bedrooms, all with baths ensuite, including one with sleeping loft and separate bath. The finished, walkout lower level includes a screening room, billiard room, living room with fireplace, and full kitchen all under coffered ceilings as well as a staff bedroom with adjacent laundry room. An elevator connects all three levels. Additional accommodations await in the 3-bedroom, 3 bath 2-story carriage house offering water view living room with fireplace and full kitchen. Broad stone patios lead from the Caribbean-inspired, 2 story cabana to the infinity edged heated Gunite pool with raised spa. A verdant lawn spills down to the private dock while a tennis court is shared by only 4 properties in this exclusive waterfront enclave. Contact us today for full particulars and for your own private tour. To see more visit myhamptonhomes.com/878113. Exclusive. $11.995M WEB# 878113 Real estate agents affiliated with The Corcoran Group are independent contractors and are not employees of The Corcoran Group. Equal Housing Opportunity. The Corcoran Group is a licensed real estate broker located at 660 Madison Ave, NY, NY 10065. All listing phone numbers indicate listing agent direct line unless otherwise noted. All information furnished regarding property for sale or rent or regarding financing is from sources deemed reliable, but Corcoran makes no warranty or representation as to the accuracy thereof. All property information is presented subject to errors, omissions, price changes, changed property conditions, and withdrawal of the property from the market, without notice. All dimensions provided are approximate. To obtain exact dimensions, Corcoran advises you to hire a qualified architect or engineer.

DEEDS & DON’TS

UNDER $1 MILLION?

Memorial Day weekend, and its 36-room main building will be completed by next summer. Meanwhile, the 102-year-old, 17-room Ram’s Head Inn relaunched earlier this summer, boasting a new restaurant, wellness programs, and a 42-foot yacht that’s available for charter. “I love the idea of fireplaces going during the winter and our rooms decorated for the holidays,” says its new owner, Aandrea Carter, who plans to make it a year-round destination for both out-of-towners and locals. For those who want to be closer to the action, the twosuite inn and boutique Sage & Madison occupies a converted 18th-century home smack-dab in the center of Sag Harbor. “It’s an intimate setting,” comments its creative director, Chris Coffee, “with an old-world sensibility.” People desiring slightly longer East End sojourns might want to consider the Hampton Boathouses, situated along the Shinnecock Canal in Hampton Bays. “Demand shifted when COVID-19 hit, so we pivoted to leasing,” says developer Mitchell Rechler of Rechler Equity Partners, which commissioned designer

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Benjamin Noriega-Ortiz to furnish eight of the development’s 18 completed townhouses (there will be 37 units in all by early 2022). Rental prices start at $89,800 a year for a two-bedroom. Prefer to own, but without the hassles that come with homeownership? Newly restored townhouses and villas on the site of Southampton’s former Stanford White–designed Village Latch Inn range in price from $2.6 million to $7 million. “Most of our buyers have homes in New York and Palm Beach,” says developer Steven Dubb of the Beechwood Organization, “and they want to enjoy the Hamptons without the hassle of pool maintenance and snow removal.” —Jean Nayar

Six-Figure Find The Bioscleave House in East Hampton is on the market for just under $1 million.

SAGE & MADISON: DOUG YOUNG

Inn Style New lodging options on the hotelchallenged East End include Shelter Island’s Chequit Inn (above) and Sag Harbor’s Sage & Madison (left).

Yes, Virginia, it’s still possible to nab a Hamptons home for less than seven figures. Creative minds will love the colorful, funky Bioscleave House at 113 Springy Banks Road in East Hampton. Listed for $975,000 with Brown Harris Stevens’s Jose DosSantos, the 3,400-square-foot four-bedroom is a combination of a 1960s A-frame and an addition designed by artists Madeline Gins and Arakawa, protégés of Marcel Duchamp. If Tudor is more your speed, don’t sleep on the charming two-bedroom at 85 South Elroy Drive in Montauk, offered for $875,000 through Nancy Keeshan of Compass. The residence is one of the area’s 80 Tudors commissioned by inventor Carl Fisher during the 1920s. In North Sea, a 2,236-square-foot four-bedroom postmodern residence at 18 Rose Avenue, listed for $845,000 with Katie Milligan of the Corcoran Group, features a fireplace, vaulted ceilings, and lots of natural light. If it’s waterfront you’re after, a no-frills one-room cottage at 75 East Lake Drive in Montauk is a steal at $499,000, marketed by Douglas Elliman Real Estate’s Mary Lappin Marmorowski. Its star feature: a deck with priceless views of Lake Montauk. For a bit more space to spread out, the three-bedroom residence at 30 East Tiana Road in Hampton Bays comes with a private dock and 100 feet of frontage on Shinnecock Bay. Currently a blank canvas, the 1950 ranch on .71 acres is listed for $975,000 with Thomas Stoebe of Stoebe & Co. Real Estate. —A. B.

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AUGUST 1

DOUG YOUNG

COTTAGES & GARDENS

Whether you’re throwing a small party or a really big bash, what’s the harm in pouring it on? august 1, 2021

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Tempting Tableaux (this page) Sofia Crokos sets the table with flower arrangements created by Emily Pinon, founder of Bastille Flowers & Events. (opposite) Olive and almond branches and sprays of chamomile decorate a credenza that Crokos describes as “my masterpiece. Every week we have fresh flowers at the restaurant—it’s amazing what flowers can do for the soul.” See Resources.

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Grecian Ode Sofia Crokos, owner of the Greek restaurant Elaia Estiatorio in Bridgehampton, hosts a birthday luncheon infused with Peloponnesian flavors and flair PHOTOGRAPHS BY DOUG YOUNG

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Festive Beginnings (opposite top left) Garnished with rosebuds, the specialty drink is called Anthea, which means “to bloom” or “to flower” in Greek. It comprises all Greek spirits—KirYianni rosé, Otto’s Athens vermouth, Stray Dog gin—plus lemon juice and a housemade jasmine cordial tea. (opposite bottom left and top right) Crokos enjoys a glass on the restaurant’s terrace with guests Tonia Slade and Katerina Mountanos, plus Emily Pinon, Toula Livanos, and Anastasia Gavalas. “Special gatherings like this one are vitally important to me,” says Crokos. “It’s part of my core.” (opposite bottom right) Religious icon paintings decorate a corner of the restaurant. (this page) “Kalí Orexi,” the Greek way of saying “Bon appétit!,” heads a menu listing all dishes in Greek. Both the menu and the invitation to the luncheon were designed by Ceci New York. See Resources.

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Laced With Love (this page) Lalanghia, thin strands of dough twisted and fried in Greek olive oil, are placed on the table along with the meal. “We also enjoy them in the morning with coffee and hard Greek cheese or feta,” says Crokos. “It’s a common tradition in the Peloponnese.” (opposite clockwise from top left) The table is set with Crokos’s own personal dinnerware on lace cloths belonging to her late mother. Grilled sardines and lemon with sautéed fennel. The starter, a pasta dish made with caramelized red onions, Greek yogurt, lemon zest, and a drizzle of Kosterina olive oil, was one of her mother’s favorites. Beets with garlic and a walnut spread, like many of the meal’s dishes, are served family style. See Resources.

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Greek Feast (opposite clockwise from top left) Baked eggplant with onions, garlic tomato sauce, and feta garnished with mint. Piles of grilled pita accompany virtually every Greek meal. Crokos added a special dish, called psiti feta me meli kai sousami, a heady confection of feta baked in phyllo and topped with Cretan honey and sesame seeds. “This entire meal is based on the rusticity and lushness of the Peloponnese,” Crokos says. “I am in awe of its food and its people.” (this page) Main dishes, also served family style, include chicken braised in cinnamonscented tomato sauce and pork souvlaki served with a Greek yogurt and garlic spread. See Resources.

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THE ART OF

Sweet Idea (opposite) Painter Nicholas Howey invited friends to help him celebrate the opening of his show, “The Color of Science,” in the studio at the Madoo Conservancy. (this page) Guests enjoyed cookies decorated to resemble Howey’s new watercolors. See Resources.

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THE PART Y At the Madoo Conservancy in Sagaponack, Fremont Blue Events and Canard Inc throw color to the wind at an art opening for painter Nicholas Howey PHOTOGRAPHS BY DOUG YOUNG august 1, 2021

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“NICK’S BEAUTIFUL COLOR PALETTE,” SAYS AUSTIN FREMONT, “CALLED FOR A SUPER-COLORFUL PARTY”

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In Living Color For event planner Austin Fremont of Fremont Blue Events (this page), the party had special meaning. “I’ve known Nick for 25 years, and he is the most kind, tender, and sweet man.” ( opposite clockwise from top) Waiter Justin Genna in the garden at Madoo. The colorful bar setup. Caterer Ryan Maerz of Canard Inc served a special cocktail made from tequila and a hibiscus berry shrub. Vibrant floral arrangements in cloches underscored the theme. See Resources.

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Guest of honor Nicholas Howey

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Art dealer Robert Lococo and Shelly Fremont walk through the garden

Guests Marilyn Clark and Jaime Lopez

Caterer Ryan Maerz of Canard Inc

Madoo Conservancy director Alejandro Saralegui

Jeanne Linnes and Jane Iselin in the studio with Howey

august 1, 2021

A parrot tulip

Spanish bluebells ‘Medusa’ alliums

Shelly and Vincent Fremont flank Robert Lococo in the studio

David White and Anthony Gammardella

Writer Bob Colacello

Coco Myers, Peter Watrous, Nicholas Howey, and Jess Frost

Howey with interior designer Carol Egan

Guests helped themselves to cookies on the way out

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Palate Pleasing Hors d’oeuvres, both passed and displayed on a buffet table in the garden (this page), included (clockwise from near right) salmon tea sandwiches, gazpacho served in mini paint cans, watermelon cubes with chèvre, individual “painter’s palette” cheese boards, and caviar potato-chip “pillows.” See Resources.

“NICK’S ARTWORK IS ENERGETIC, BOLD, AND FUN,” INSPIRED OUR PAIRING OF FRESH FLAVORS,

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SAYS CATERER RYAN MAERZ. “HIS NEW PAINTINGS GEOMETRIC SHAPES, AND BRIGHT COLORS”

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DINNER AT

AERIN’S At her home in Wainscott, Aerin Lauder hosts friends near and dear to her, kicking off the summer season and celebrating life’s pleasures PHOTOGRAPHS BY DOUG YOUNG

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Hostess With The Mostest Aerin Lauder, wearing a Zimmermann dress, awaits her guests in the dining room. “After a year of being apart,” she says, “I was very excited to have a group of great women together again.” See Resources.

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“I like to create an inviting environment—a ton of flowers, candles, music, and a great mix of people of all ages”

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Cocktail Cheer (opposite top) Before dinner, Lauder and her guests gathered for drinks and hors d’oeuvres (opposite bottom right) in the living room, which features blue-andwhite export porcelain collected by her grandmother, Estée Lauder. ( opposite bottom left and this

page)

The main course and salad, from chef Andrew Dorschner, were served on Paulette plates from Aerin. The greens and vegetables are from Lisa and Bill’s Farm Stand nearby. See Resources.

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Pretty In Pink The dining table (this image) features floral arrangements from Bridgehampton Florist and a gift of Aerin Rose de Grasse perfume at each place setting. (clockwise from upper top left) Lauder enjoys lively conversation with guests Louise Schliemann, Barbara Siegler, Sissi Bohlen, Susan Bernstein and Sara Handreke, and her sister, Jane Lauder. See Resources.

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A Little Sugar (this page) Dessert included cakes from Carissa’s Bakery (background) and Gail Watson Bread (foreground), which also made the sourdough loaves. The ribbed stemware is from Aerin. (opposite) Guests took home raffia zip pouches from Aerin, which included products from the Aerin beauty line. See Resources.

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“The laid-back feel of being in the Hamptons is what truly makes entertaining here so special. Every detail was chosen based on what’s local and available” august 1, 2021

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CARIBBEA In a beautiful setting overlooking Wainscott Pond, colorful luncheon that pays homage to their

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N DREAM

sisters Temidra and Tanya Willock host a festive, Antiguan roots while spreading a little island cheer PHOTOGRAPHS BY DOUG YOUNG

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Sister Act (this page) Temidra (left) and Tanya Willock, who were born and raised in East Hampton and have close ties to the island of Antigua, set the table with pieces from their Southampton shop, Hidden Gem. “The colors and textures of Antigua are a huge source of inspiration for both our individual work as artists and for our store,” Tanya says. (opposite) The buffet includes curried chicken and a tray loaded with pineapple, strawberries, Antiguan plums, and kiwano, a melon-like fruit. See Resources.

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Flavor Sensations (this page clockwise from top left) Tropical fruit juices are topped off with Champagne to make festive, summery cocktails. Instead of place cards, table settings feature Hope Cards, each bearing words of inspiration. Buffet choices include saltfish, plantains, coconut shrimp with mango sauce, seasonal vegetables, and curried chicken. A nonalcoholic punch is made from hibiscus tea and papaya juice. Tanya Willock carries out the grand finale, coconut cake with passionfruit sauce (opposite), served with ice cream and ducana, a type of sweet-potato pudding popular on Antigua. See Resources.

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Friends And Family Fun (this page clockwise from top left) Guest Kericia Walker strolls near Wainscott Pond. Genevieve Willock with her daughters, Tanya and Temidra Willock, who is holding her daughter, Nova Morsch. Charlotte Mary Semkus lets her hair down. Family friend Lendora Solomon. Temidra Willock with guest Caroline Whelan at the buffet. Genevieve Willock with her granddaughter, Nova Morsch. (opposite) Gathered around the table are (from left) Temidra Willock, Dylan Smith, Lendora Solomon, Genevieve Willock, Nova Morsch, Caroline Whelan, Charlotte Mary Semkus, Kericia Walker, Jari Willock, Tanya Willock, and Lindsay Quinlan. See Resources.

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Talented Bunch Analisse Taft and James Gersten (this page) opened their new Sag Harbor home to design-industry friends including (opposite, left to right) Drew McGukin, Robert Stilin, Brooke Abrams, Marie-Christine McNally, John and Christine Gachot (seated), Bella Zakarian Mancini, and Shawn Henderson. See Resources.

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OPEN HOUSE To unveil their brand-new digs in Sag Harbor, ALT for Living showroom owner Analisse Taft and her husband, restaurateur James Gersten, throw a cocktail party for some of the industry’s top decorators PHOTOGRAPHS BY DOUG YOUNG

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“To me, home is the most important place on the planet. I grew up in a house with minimal furnishings, so I really gravitate toward lots of layering and decorating” Home Sweet Home

(opposite top and this page) Taft lays out table settings in the open dining area and living room, which includes a custom Jonas sofa covered in an Anne Kirk Textiles linen, a pair of vintage Edward Wormley for Dunbar armchairs, a walnut cocktail table from Thomas Hayes, and a custom-blacklacquer President’s chair and ottoman from Palecek. The print on the wall is by Alexander Calder. (opposite bottom left) The vintage leather and oak side table in the primary bedroom is from Wyeth; the headboard, covered in an antique African textile, is a custom ALT for Living piece. (opposite bottom right) Custom ombré cashmere pillows from ALT for Living, sateen sheets from Brooklinen, and a roman shade from the Shade Store soften up a guest room. See Resources.

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Let The Party Begin (opposite) Taft, whose ALT for Living showrooms in New York City and Los Angeles are soon being joined by a new sister location in Sag Harbor, puts the finishing touches on a floral arrangement from Sag Harbor Florist in the kitchen. “Sag Harbor has become a town of year-rounders,” she muses, “and because people are choosing to have their primary homes here, we need full-time designers and showrooms, in addition to all the retail stores.” (this page clockwise from top left)

The print on the invitation was designed by Laine + Alliage. A beautifully laid-out cheese board, watermelon margaritas, and mini lobster rolls got the party off to a fun start. See Resources.

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Party Animals (this page) Decorator Shawn Henderson presents Taft with the cheese board. (opposite top left and right) Decorators Bella Zakarian Mancini and Robert Stilin. (opposite top center) Grilled asparagus with pea hummus. (opposite bottom) An oyster tray with all the trimmings. The Sag Harbor restaurant Baron’s Cove, a favorite of Taft and Gersten’s, provided the food. “I love being around my friends and everything else about entertaining,” Taft says, “from deciding on the menu to putting out the right dishes and glasses.” See Resources.

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Game Changers (this page clockwise from bottom left) Decorators Christine Gachot and Brooke Abrams. Shawn Henderson and Marie-Christine McNally test out the Ping-Pong table in the garage-cumgame room, while Gachot and Robert Stilin cheer them on. Baron’s Cove executive chef Nicholas Vogel and Gersten man the grill, cooking rosemary-andlemon-marinated lambchops and swordfish skewers with a chimichurri sauce. (this page) Dessert was old-fashioned strawberry icebox cake, made with graham crackers, whipped cream, and sliced strawberries. See Resources.

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SUSAN’S KITCHEN

Crunch Time A foolproof summer salad with a little bit of heat

MEXICANSTYLE CORN SALAD 4e ars corn on the cob, shucked 3 T olive oil, divided 1 T thinly sliced serrano or jalapeño pepper 4 scallions, white and light green parts only, thinly sliced ½ c. cilantro leaves, loosely packed, plus more for garnish 1 c. sliced tri-color mini bell peppers, seeds removed 3 oz. creamy feta cheese, crumbled 2 T lime juice ½ tsp. kosher salt Black pepper to taste 1 T snipped chives

Taste Sensation This zingy, fresh corn salad would typically call for Cotija cheese to be truly Mexican, but feta is excellent, too.

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TIP To cut corn kernels off the cob, stand the ear on its larger end in a shallow wooden salad bowl. Using a sharp knife, slice straight down on the sides, rotating the ear as you go. The wooden bowl makes a soft landing for your knife and also catches any errant kernels.

SUSAN SPUNGEN

Brush corn with 1 tablespoon of the olive oil and grill on high heat for 8 to 10 minutes, turning occasionally until corn is lightly charred on all sides. When cool enough to handle, cut kernels from the cobs in a shallow wooden salad bowl (see tip, below). Add serrano or jalapeño pepper, scallions, cilantro, mini bell pepper slices, and cheese. In a small bowl, whisk together the lime juice, remaining olive oil, and salt and season to taste with black pepper. Pour over the corn mixture and toss to combine. Sprinkle chives over the top and serve from the bowl, or transfer to another serving bowl or platter. Serves 4 to 6. —Susan Spungen

2021 INNOVATOR

LEE H. S KOLNIC K

T I C K E T S A R E N OW AVA I L A B L E F O R T H E H A M P TO N S I DA S ! Join us on September 30 at The Church in Sag Harbor to honor Lee Skolnick, as this year’s Innovator Award Recipient, along with the 2021 Winners and Finalists!

TITLE SPONSOR

TROPHY SPONSOR

Tim o

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INTERIOR DESIGN

B U Y YO UR TICKE TS TODAY AT WWW.CGIDAS.COM.

RESOURCES Want to know where and how to get it? Look no further!

GARDENING

Pages 32–34: deMauro + deMauro Landscape Design & Gardens, 631-353-8262, demaurodemauro. com. MADE IN THE HAMPTONS

Pages 36–38: Disset Chocolate, 917-603-5859, dissetchocolate. com. GRECIAN ODE

Pages 50–57: Sofia Crokos Events & Lifestyle, 212-929-1076, sofia crokos.com. Bastille Flowers & Events, 212-929-3700, bastillenyc. com. Elaia Estiatorio, 631-6136469, elaiaestiatorio.com. Olive oil (used throughout luncheon), kosterina.com. Page 53: Menu card, Ceci New York, cecinewyork. com. THE ART OF THE PARTY

Pages 58–65: Canard Inc, 917312-1315, canardinc.com. Fremont Blue Events, 917-848-7915, fremontblueevents.com. Nicholas Howey, nicholashowey.com. The Madoo Conservancy, 631-5378200, madoo.org. Page 64: Tray (bottom), pierrefrey.com. DINNER AT AERIN’S

Pages 66–73: Aerin, 347-3957720, aerin.com. Floral arrangements (appearing throughout story), Bridgehampton Florist, 631537-7766, thebridgehamptonflorist. com. Pages 66–67: Invitation and menu cards, Kinship Press, kinshippress.com. Dress, zimmermannwear.com. Page 72: Carissa’s Bakery, carissasthe bakery.com. Gail Watson Bread, gailwatsonbread.com. CARIBBEAN DREAM

OPEN HOUSE

Pages 82–91: Alt for Living, 212-431-1000, altforliving.com. Baron’s Cove, 844-227-6672, caperesorts.com. Sag Harbor Florist, 631-725-1400, sagharbor florist.net. Page 84: Bedroom linens, brooklinen.com and sferra.com.

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50 Roman shade, theshadestore.com. Page 87: Invitation, laine-andalliage.com.

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HOME FRONT

Page 96: Carissa’s Bakery, 631-6045911, carissasthebakery.com

Items pictured but not listed here are from private collections or have no additional details.

DOUG YOUNG

Pages 74–81: Hidden Gem, 631259-3494, hiddengemny.com. Page 78: Hope Cards, KindSide, shopkindside.com.

BEVOLO GAS & ELECTRIC LIGHTS The Rault Pool House Lantern is portable and handcrafted from copper with brass accents. Designed to be used with large candles to warmly illuminate any outdoor living space. Available in three sizes. 504.522.9485 bevolo.com @bevolo

DESIGN STOPS MUST-HAVES FOR THE DESIGN-OBSESSED SHOPPER

ADVENT DESIGN INTERNATIONAL Celebrating the world of equestrian magnificence, these horses are carved from solid blocks of marble, and stand up to 9’ tall. Creating all bespoke works of art in stone, Advent Design collaborates with the world’s finest Italian sculptors and stone masters. 203.979.3885 / adventstone.com @adventstone

F O L LOW U S @ C OT TAG E S G A R D E N S / S P E C I A L P R O M OT I O N

Q U O TA B L E Q U O T E S

Home Front

Icing On The Cake Carissa’s Bakery partners Carissa Waechter (left) and Lori Chemla have cooked up a winning formula. See Resources.

CARISSA WAECHTER & LORI CHEMLA Lori: “For starters, I am a mother of three fabulous female entrepreneurs, and when I first met Carissa, she was selling her bread at the Amagansett Farmers Market. My husband could not get enough of the olive ciabatta.” Carissa: “I used to text Lori and her husband daily when the bread was coming out of the oven.” Lori: “Our current flagship on Pantigo Road evolved from the need for more production space. Having the opportunity to showcase our bread through a savory menu was exciting. We try to keep everything simple, sustainable, and satisfying, while supporting our fellow local businesses. The community is so interconnected here, it’s a truly special thing.” Carissa: “Carissa’s is not only a place where hungry clients enjoy trying out our latest creations, but also where some of the greatest people I’ve met show up for work each day.”

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JAMES SALOMON

A business venture rises to the top of its game