{"id":522,"date":"2016-08-02T22:29:18","date_gmt":"2016-08-02T22:29:18","guid":{"rendered":"https:\/\/9d3e54d4b2.nxcli.net\/?p=522"},"modified":"2026-03-12T20:41:38","modified_gmt":"2026-03-12T20:41:38","slug":"hamptons-issue-7-2016","status":"publish","type":"post","link":"https:\/\/rcourihay.com\/staging\/blog\/hamptons-issue-7-2016\/","title":{"rendered":"Hamptons- Issue 7 – 2016"},"content":{"rendered":"

SCENE EVERYBODY\u2019S TALKING ABOUT IT\u2026<\/em><\/h3>\n

CHEF ALEX GUARNASCHELLI ON MAKING MOVES INTO COMEDY<\/a><\/h3>\n

By R. Couri Hay<\/strong><\/span>\u00a0|<\/span>\u00a0<\/span>July 28, 2016 |\u00a0People<\/a><\/p>\n

Chef and cookbook author Alex Guarnaschelli tests out another trade as she takes the stage at Guild Hall as part of the Carolines @ the Beach Comedy series. <\/strong><\/p>\n

A chef and two comedians walk into a theater\u2026 \u201cI don\u2019t think comedy is jokes; I think comedy comes in the truth,\u201d says the chef Alex Guarnaschelli, who is best known for her work at NYC\u2019s popular restaurant Butter, her Old-School Comfort Food cookbook, and her appearances on Chopped and Iron Chef.<\/p>\n

Now Guarnaschelli is appearing alongside veteran comics Judy Gold, Karen Bergreen, and Yamaneika Saunders at Guild Hall\u2019s Carolines @ The Beach on August 5. \u201cI realized in the past couple of years that the kitchen on any given evening during dinner service is really the same as an improv comedy show,\u201d she says.<\/p>\n

Guarnaschelli has worked in such esteemed kitchens as Daniel, under Daniel Boulud, and the three-Michelin-star Guy Savoy in Paris, among others, before taking the helm of Butter. \u201cThere\u2019s only one way to get through all that cooking and all that pressure, and that\u2019s really laughing about it a little bit to ease the tension,\u201d she says.<\/p>\n

Her Guild Hall routine is called \u201cBusting My Chops,\u201d and she\u2019s developing material with the \u201cobvious pun\u201d on pork chops or veal chops, coupled with actual comedy chops. \u201cMy brand of humor really comes from mixing together food and comedy,\u201d she says.<\/p>\n

\u201cChefs are thought of as these unusual, kind of alien creatures\u2014and we are\u2014but the truth of the matter is there\u2019s a universal funny in feeling like you\u2019re not completely prepared for dinner service, or that you may have a great dinner service but your love life is in a complete shambles because you spent the last 10 days filleting fish and not socializing.\u201d<\/p>\n

Also, this summer, Guarnaschelli will be joining other esteemed chefs such as Josh Capon, Tom Colicchio, and Christian Mir at the 12th annual Chefs Dinner to benefit the Hayground School and celebrate its 20th anniversary. Away from the kitchen or the comedy stage, the Manhattan native spent her childhood summers in Montauk, and now Guarnaschelli has a house in Bridgehampton.<\/p>\n

\u201cBecause the farmstand produce is so great, I actually cook and stay in a lot [in the Hamptons],\u201d says the chef, who frequents Balsam and Pike Farms. \u201cI cook for friends\u2014it\u2019s really recreational therapy for me.\u201d When she does dine out, she prefers to keep it simple. \u201cI just love going to get a slice at Conca D\u2019Oro in Sag Harbor,\u201d she says. \u201cI go to Hampton Chutney, and I eat lentil soup and drink chai tea. I like the Beacon a lot\u2014the basics.\u201d<\/p>\n

Just don\u2019t expect her to open her own restaurant out East. \u201cThe Hamptons is somewhere I go for recreation, and if I create work there, I\u2019ll just go there and work,\u201d Guarnaschelli says. \u201cIt\u2019s actually more inspiration and recreation, and I\u2019m working hard to keep it that way.\u201d The Hayground School Chefs Dinner, July 31 at Hayground School, 151 Mitchell Lane, Bridgehampton. Carolines @ The Beach, August 5 at Guild Hall, 158 Main St., East Hampton.<\/p>\n","protected":false},"excerpt":{"rendered":"

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