Marc Murphy at Guild Hall
Stirring the Pot will return to Guild Hall for the 15th consecutive year on Sunday when Florence Fabricant, The New York Times food and wine writer, will have a conversation with Marc Murphy, a Food Network personality and New York City chef and restaurateur.
Mr. Murphy has a beach house in Bridgehampton and once had a fish shack in Manhattan’s West Village that he named Ditch Plains. While he has trimmed back his restaurant portfolio, he still has Marc179 in TriBeCa, but it is only open for a few days each month.
Born in Milan, he now makes olive oil in Umbria, Italy, with his brother, Paul. Bottles can be bought after the program.
A breakfast provided by Citarella will be available starting at 10 a.m. The talk will begin at 11. Tickets are $35, $31.50 for members.
New Chef at Ruschmeyers
Ruschmeyers in Montauk has announced that Jordan Heissenberger, a chef who has cooked at Buvette, Walter’s, Rucola, and Apollonia in New York City, is now executive chef at the Grill at Ruschmeyers.
Among the menu items at the all-day eatery are charred lamb ribs, seafood towers, grilled lobster, wood-fired oysters, and a hamburger called the best on Long Island by Elle magazine.
“The menu is rooted in the rhythm of the seasons, built around local ingredients, and always meant to be enjoyed together,” Mr. Heissenberger said.
