Sunday Supper Series: Corey Lein and Sean Carney

Sunday Supper Series: Corey Lein and Sean Carney brings another intimate culinary collaboration to Engine Room with a special multi-course dinner focused on one of the oldest techniques in cooking: fermentation. Chef de Cuisine Nick Teague welcomes guest chefs Corey Lein of The Port of Call and Sean Carney of Nana’s Westerly for an evening exploring how pickling, culturing, aging, and natural fermentation continue shaping modern food and flavor. The event is part of Engine Room’s ongoing Sunday Supper Series, which combines chef-driven storytelling, education, and collaborative dining in a more personal setting around the restaurant’s chef’s counter.

The four-course tasting menu will examine both the history and science behind fermentation while showing how these techniques continue influencing cuisines around the world today. Instead of treating fermentation like a trendy buzzword, the dinner leans into its deep roots in cooking traditions stretching back centuries. Through conversation and carefully designed courses, the chefs will explore how fermentation transforms ingredients, builds complexity, and creates entirely different layers of flavor that can’t be achieved any other way.

The result promises a slower, more intimate dining experience centered as much around conversation and discovery as the food itself. With limited seating and a focus on interaction between chefs and guests, the Sunday Supper Series has quietly become one of Mystic’s more interesting culinary experiences for diners looking for something beyond a standard restaurant night out.

Highlights:

• Four-course tasting menu
• Hosted at Engine Room’s chef’s counter
• Focus on fermentation techniques and history
• Featuring Chef Nick Teague, Corey Lein, and Sean Carney
• Exploration of pickling, culturing, aging, and natural fermentation
• Intimate dining experience
• Limited seating