THE HAMPTONS HAVE LONG BEEN A HIDEAWAY FOR NEW YORK’S ARTISTIC SET. THIS SPRING WE ARE FEATURING A CREATIVE-IN-RESIDENCE PROGRAM WHERE VISITING ARTISTS WILL BE GIVEN A QUIET PLACE TO WORK AND CREATE, WITH OPPORTUNITIES TO CONNECT WITH MEMBERS OF THE COMMUNITY THROUGH GUEST-FACING EVENTS SUCH AS LECTURES, DEMONSTRATIONS AND TALKS.

Toby Cecchini, Mixologist

Celebrated barman Toby Cecchini is widely credited with inventing the Cosmopolitan cocktail, which he crafted while working at New York’s fabled Odeon bar and restaurant in 1987. Today, he’s the co-owner of Brookyn’s beloved Long Island Bar. He is also the author of Cosmopolitan: A Bartender’s Life and a columnist who has written for the New York Times Magazine and GQ, among others.

The Event // April 20, 2024 – 4pm

Toby and his bartending partner, David Moo, will lead a class instructing how to bring at-home cocktails to the next level.

RSVP HERE

Yvan Lemoine, Chef

Venezuelan-born Yvan Lemoine ran the New York hotspot Gitano for years before becoming a Food Network star. Despite his passion for Latin American flavors, Yvan’s background is in haute French cuisine where he began his career at 15 years old at the famed French restaurant La Caravelle, in Manhattan, under chef Cyril Renaud. Later, he worked with Jacques Torres at Le Cirque 2000 and then with Rocco Dispirito and Sam Mason, eventually cooking for dignitaries and royalty at the French consulate in New York City. In 2015, Yvan won the Daniel Boulud/ Paul Bocuse full scholarship and attended the prestigious Institut Paul Bocuse in Lyon, France. There he had the opportunity to work at Le Neuvieme Art, a 2-star Michelin restaurant in Lyon with Chef Christophe Roure MOF. Yvan currently holds a Masters in hospitality management from Cornell University and is the author of two books: Food Fest 365!: The Officially Fun Food Holiday Cookbook and Comidas USA.

The Event // March 2, 2024

Yvan will lead a handmade pasta class, serving fresh pasta with a few special sauces.

Tara Glick, Pastry Chef

New Jersey-born pastry chef, Tara Glick cut her teeth at some of New York’s most acclaimed restaurants including Danny Meyer’s Maialino, Andrew Carmellini’s Locanda Verde and Marc Forgione’s American Cut, to name a few. Eventually she threw in her apron to open a Brooklyn ice cream parlor called Brix Haus in 2022. Fast forward and the business now has three outposts in New York with frozen concoctions that combine the denser texture of Italian gelato and the higher butterfat content of American ice cream.

The Event // March 9, 2024 – 2pm

Tara will host an interactive demo class making two of her signature ice cream flavors, Brix Trax (sweet cream, peanut butter, Oreos, chocolate chips) and hot honey crunch.

RSVP HERE

Celia Gerard, Artist

Fine artist Celia Gerard is known for her sprawling abstractions on paper. She received a B.A. with Honors in Art and Art History from Colgate University, a MFA in Sculpture from the New York Studio School of Drawing, Painting And Sculpture and an EdM from Harvard University. Her work has been included in numerous national and international group exhibitions, as well as one-person exhibitions at the Sears-Peyton Gallery, Tayloe Piggott Gallery and John Davis Gallery.

The Event // March 23, 2024 – 3pm

Celia will lead a special drawing class for our guests.

RSVP HERE

Alice Scovell, Playwright

Alice Scovell is known for her play, The Rewards of Being Frank, a witty, zesty sequel to Oscar Wilde’s “The Importance of Being Earnest.” Raised in Newton MA, Alice stayed close to home to attend Harvard and wandered farther afield for NYU Law School and Sullivan & Cromwell. An ardent theater buff, for many years was the All Time leader of show-score reviews. A lawyer by training but not in practice, the mother of three resides in Manhattan.

The Event // March 30, 2024 – 3pm

During her stay at The Roundtree, Alice will give a talk on the fundamentals of playwriting.

RSVP HERE