Cooking Demonstration and Lecture, Hosted by East End Food Institute, Explores Legacy of Slavery and Its Impact on American Cuisine - 27 East
logo logo logo logo

Sag Harbor Express

East Hampton Press / News / Neighborhood / News / Southampton Press / Neighborhood / News / Sag Harbor Express / 2076358

Cooking Demonstration and Lecture, Hosted by East End Food Institute, Explores Legacy of Slavery and Its Impact on American Cuisine

icon 12 Photos
The East End Food Institute, in conjunction with the Stony Brook Residency Program in Social Medicine, hosted a hybrid cooking demonstration at the institute's headquarters at Stony Brook Southampton on February 1, title

The East End Food Institute, in conjunction with the Stony Brook Residency Program in Social Medicine, hosted a hybrid cooking demonstration at the institute's headquarters at Stony Brook Southampton on February 1, title "Bound to the Fire: How Enslaved Cooks Helped Shape American Cuisine." The event featured chef Chris Scott and Dr. Kelley Fanto Deetz. CAILIN RILEY PHOTOS

Chef Chris Scott gave a cooking demonstration, while Dr. Kelley Fanto Deetz, right, spoke about the legacy of enslaved cooks on the development of American cuisine.

Chef Chris Scott gave a cooking demonstration, while Dr. Kelley Fanto Deetz, right, spoke about the legacy of enslaved cooks on the development of American cuisine.

Chef Chris Scott is the owner of Butterfunk Biscuit Co. in New York, was a semifinalist on Top Chef, and recently released his first cookbook,

Chef Chris Scott is the owner of Butterfunk Biscuit Co. in New York, was a semifinalist on Top Chef, and recently released his first cookbook, "Homage: Recipes and Stories From an Amish Soul Food Kitchen."

Chef Chris Scott is the owner of Butterfunk Biscuit Co. in New York, was a semifinalist on Top Chef, and recently released his first cookbook,

Chef Chris Scott is the owner of Butterfunk Biscuit Co. in New York, was a semifinalist on Top Chef, and recently released his first cookbook, "Homage: Recipes and Stories From an Amish Soul Food Kitchen."

Chris Scott's cookbook.

Chris Scott's cookbook.

Chef Chris Scott is the owner of Butterfunk Biscuit Co. in New York, was a semifinalist on Top Chef, and recently released his first cookbook,

Chef Chris Scott is the owner of Butterfunk Biscuit Co. in New York, was a semifinalist on Top Chef, and recently released his first cookbook, "Homage: Recipes and Stories From an Amish Soul Food Kitchen."

Chef Chris Scott is the owner of Butterfunk Biscuit Co. in New York, was a semifinalist on Top Chef, and recently released his first cookbook,

Chef Chris Scott is the owner of Butterfunk Biscuit Co. in New York, was a semifinalist on Top Chef, and recently released his first cookbook, "Homage: Recipes and Stories From an Amish Soul Food Kitchen."

Chris Scott's salad featuring black-eyed peas and picked onions was a big hit at the cooking demonstration.

Chris Scott's salad featuring black-eyed peas and picked onions was a big hit at the cooking demonstration.

Chef Chris Scott is the owner of Butterfunk Biscuit Co. in New York, was a semifinalist on Top Chef, and recently released his first cookbook,

Chef Chris Scott is the owner of Butterfunk Biscuit Co. in New York, was a semifinalist on Top Chef, and recently released his first cookbook, "Homage: Recipes and Stories From an Amish Soul Food Kitchen."

The East End Food Institute, in conjunction with the Stony Brook Residency Program in Social Medicine, hosted a hybrid cooking demonstration at the institute's headquarters at Stony Brook Southampton on February 1, title

The East End Food Institute, in conjunction with the Stony Brook Residency Program in Social Medicine, hosted a hybrid cooking demonstration at the institute's headquarters at Stony Brook Southampton on February 1, title "Bound to the Fire: How Enslaved Cooks Helped Shape American Cuisine." The event featured chef Chris Scott and Dr. Kelley Fanto Deetz. CAILIN RILEY PHOTOS

Chef Chris Scott is the owner of Butterfunk Biscuit Co. in New York, was a semifinalist on Top Chef, and recently released his first cookbook,

Chef Chris Scott is the owner of Butterfunk Biscuit Co. in New York, was a semifinalist on Top Chef, and recently released his first cookbook, "Homage: Recipes and Stories From an Amish Soul Food Kitchen."

Chef Chris Scott is the owner of Butterfunk Biscuit Co. in New York, was a semifinalist on Top Chef, and recently released his first cookbook,

Chef Chris Scott is the owner of Butterfunk Biscuit Co. in New York, was a semifinalist on Top Chef, and recently released his first cookbook, "Homage: Recipes and Stories From an Amish Soul Food Kitchen."

authorCailin Riley on Feb 8, 2023
The heady, comforting smell of caramelized onions filled the air at the East End Food Institute’s headquarters on the Stony Brook Southampton campus on the evening of February 1 last... more

You May Also Like:

Pierson/Bridgehampton Softball Wins First Varsity Game in Three Years

In weather conditions described by head coach Robert Schumacher as more suitable for ice hockey ... 15 Apr 2025 by Drew Budd

East Hampton's Ava Tintle Scores Her 100th Career Goal

Ava Tintle cut to the middle of the attacking third, caught a pass from eighth-grade ... by Drew Budd

Weekly Roundup: Schaffer's Homer Walks It Off for Bonac Softball's First Win; Bonac Girls Track Wins First Dual; Hurricane Boys Lacrosse Has Won Three Straight

Schaffer’s Homer Walks It Off
For Bonac Softball The East Hampton softball team (1-5 overall) won its first game of the season in dramatic fashion on Friday at home. After Lydia Rowan’s triple in the bottom of the seventh scored the tying run, Alexa Schaffer won it with a three-run home run that capped the 13-10 come-from-behind victory for the Bonackers. Schaffer went 2 for 4 with three runs scored and four RBIs. Colleen McKee went 4 for 5 with a run scored and Isabel Briand went 2 for 4 and struck out four in the circle. Bonac Girls Track
Earns First ... by Staff Writer

South Fork Boys Lacrosse Has Regained its Footing After Tough Season-Opening Loss

Since its rough season-opening 16-0 loss at Westhampton Beach on March 28, the South Fork ... by Drew Budd

Hitting Close To Home

By Drew Budd I first met Mike DeRosa on what was only his second day ... by Drew Budd

North Haven To Explore Cellular Options

That cellular service stinks in the Village of North Haven is a given, but what ... by Stephen J. Kotz

LaLota Supports Controversial Voting Bill, Though It Faces a Tough Challenge in the U.S. Senate

U.S. Representative Nick LaLota joined fellow House Republicans and a handful of Democrats to pass, ... by Stephen J. Kotz

Evelyn ‘Cissy’ Bradford Ritz of East Hampton and Bridgehampton Dies April 10

Evelyn ‘Cissy’ Bradford Ritz, a lifelong resident of East Hampton and Bridgehampton, died peacefully on ... by Staff Writer

Jim V. Ficorilli of Sag Harbor Dies

Jim V. Ficorilli of Sag Harbor died in Sag Harbor. He was 92. A viewing will be held on Thursday, April 17, from 6-9 p.m. at Yardley and Pino Funeral Home in Sag Harbor. A funeral service will be held on Friday, April 17, at 11 a.m. at the funeral home. Interment will follow at Oakland Cemetery. by Staff Writer

In Its ‘Hands’

The orchards of New Jersey are filled with smoke. It is dawn, it is well below freezing, and the orchard on the south side of the highway is vast; the protective smoke cannot fully diminish the white glow of so many flowers. Frost is devastating for fruit farms, so, driving past, seeing this, I pray for them. I know they have been up for hours, doing everything they can. My prayers are not addressing the divine so much as begging the odds that this farm’s luck holds out. That they’ll be spared this morning, not punished. It’s what you might ... by Marilee Foster