The Culinistas Founders Jill Donenfeld and Tiana Tenet Throw A Summer Soiree in Sag Harbor

Maggie Klimuszko | July 24, 2019 | Lifestyle

The Culinistas cook up an evening under the Sag Harbor stars.

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A stunning tablescape at Joey Wölffer's house

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The Culinistas founders Jill Donenfeld and Tiana Tenet

For a special occasion—or simply just to enjoy a summer free of grocery shopping—The Culinistas (theculinistas.com) serve as one of the easiest ways to reserve exclusive access to private chefs for dinner parties, brunches, barbecues and fridge stocking in the Hamptons. East End shopkeeper and co-owner of Wölffer Estate Vineyard Joey Wölffer and AYR co-founder Max Bonbrest called upon the culinary experts cook up a dinner for some of the area’s top female influencers such as Rebecca Cohen and Daphne Oz.

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Salad with kale, green beans, cannellini beans and sunchokes

“We wanted to create a relaxed, almost reclining evening,” shares The Culinistas co-founder Tiana Tenet. Fellow co-founder Jill Donenfeld adds, “The setting was peak summer, so we featured dishes that highlighted seasonal, local produce that guests could eat throughout the evening.”

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A cocktail made with vodka, apricot, turbinado, cinnamon, club soda and mint

Fellow co-founder Jill Donenfeld adds, “The setting was peak summer, so we featured dishes that highlighted seasonal, local produce that guests could eat throughout the evening.”

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The evening's menu, of course, was thoughtfully prepared to complement Wölffer rosé. Highlights included pesto cavatelli with broccoli; cucumber salad; and confetti shrimp with mint, parsley, horseradish and capers. For dessert, they served fresh honeydew and kiwi, and a fig crostada with pistachio and cardamom. All sourced from Balsam Farms, Babinski’s Farm Stand and the Sag Harbor Farmers Market.

“Alfresco nights like this have a more-the-merrier mentality,” Tenet says. “There is everything to love.”

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Romesco dip with sourdough and crudités

The evening's menu, of course, was thoughtfully prepared to complement Wölffer rosé. Highlights included pesto cavatelli with broccoli; cucumber salad; and confetti shrimp with mint, parsley, horseradish and capers. For dessert, they served fresh honeydew and kiwi, and a fig crostada with pistachio and cardamom. All sourced from Balsam Farms, Babinski’s Farm Stand and the Sag Harbor Farmers Market.

“Alfresco nights like this have a more-the-merrier mentality,” Tenet says. “There is everything to love.”

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With several culinary gurus in attendance, expectations were high



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Photography by: Sylvie Rosokoff