November 16, 2015

An Autumn Dinner at My Farm

I always enjoy entertaining at home.

Last week, I hosted an autumn dinner for a large group of business colleagues and associates. My friend, Chef Pierre Schaedelin, from PS Tailored Events, and I, planned a menu for about 18-guests, which included a wonderful risotto with chanterelle mushrooms, a classic chicken piccata with a lemon and caper sauce, roasted vegetables, and a citrus salad with blood orange sorbet and brown sugar shortbread cookies for dessert. It was a delicious meal.

Here are some photos showing some of the preparations...

[albumid2 id="PartyPrep"]

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Comments

  • Hi Martha,
    As always, dinner looked delicious and I'm sure the quests enjoyed every bite.
    Has been a nice weekend and another nice week ahead.
    Thanks for sharing and have a nice day,
    Sheila

  • Hi Martha,

    Yum! The food is so beautiful and is exquisitely prepared. Pierre makes it all look so easy! And.. all the vegetables are from your gardens. A perfect autumn meal. Thank you...

  • Grapefruits looks great, we don't seem to get such lively colours around here.

  • I love that you served so many vegetables at your dinner party Martha. Chef Pierre always does a fabulous job, the food looks amazing.
    Have a wonderful week!

  • Lovely dinner preparations. Macy's has no store near so will mail order Silpat liners and wonder if they have capers.

  • Hi Martha,
    I'm glad you enjoy entertaining because I enjoy 'watching' Pierre cook. Everything looked utterly delicious as expected. You are so lucky to have Pierre! I saw a picture on Twitter of you in Nassau and you also said you had been in Miami. Enjoy your visit and stay cool. I think rain is on the horizon for a few days but we need it to cool things down. Trish

  • Your food always looks healthy and delicious! I'm a huge fan of Brussels Sprouts, and I was thrilled to discover recently that Costco is selling two pound bags of them, trimmed and peeled (yes!). I have already made my way through two of them, in about two weeks. I have not tried celeriac, but your photo of them made me think of the Harry Potter movies (as if they were creatures). Silly me. Thanks for a lovely blog.

  • Wonderful.

  • Hi Delightful Martha! WOW AGAIN! Thank You so much for showing this delightful new blog today where your wonderful friend Chef Pierre helped You prepare so many delicious foods for your Autumn Dinner at My Farm! I loved his web site and that menu for 18 guests who came to your wonderful Bedford Farm! Chef Pierre worked in your Flower Room with lovely vegetables to be cooked that included mushrooms, carrots, brussel sprouts, young globe artichokes, small potatoes, butternut squash, fresh spinach, celerica that were boiled in pots and put into large baking sheets to put in your stove! He cleaned the chicken and cut the red shallots and everything else! You made brown butter and added it with vanilla! All of those foods looked lovely and delicious! You had so many lovely photos and 6 more great web sites! Sure would have been fun to be there to eat all of it! Sure hope You have another great day! We've had lots of rain and a bit of freeze last night! God Bless You and Chef Pierre again! Loved this blog again! Jan

  • Hi Martha,
    That does look like an amazing dinner. The veggies and dessert were amazingly colourful. Beautiful.

  • Everything looked delicious, fresh, well made. I love risotto & eat roasted Brussel sprouts, squash, carrots etc. often.

    I would like to try making your cheese straws. I do have your latest book, Appetizers, with recipe & directions. Just apprehensive about puff pastry. Don't want to make it myself, but not sure where to purchase. I know you mentioned Trader Joe's & the Dufour brand.

    Thanks 4 sharing this lovely dinner.

  • I would request this entire meal if it were my last supper! I adore everything on the menu. Now I want to make this meal for myself. Happy Monday.

  • This is really a terrific meal with lots of veggies, which I like. However, I wanted to ask about your comment on roasting vegetables at 500F for 20 mins. I roast vegetables all the time, but only would I do a hard, dense vegetable (carrots, potatoes, celeriac, parsnips, burdock, etc.) at that intensity level. For squash at that amount of time I would likely try 400F for 15 min or something similar.

  • As usual, I could almost smell it, and I plan to make the brown sugar shortbread cookies.

  • Oooh those carrots look good! Yum! 🙂

  • Hi Martha,
    Beautiful veggies, thank you and chef Pierre for inspiring us with the delicious food and menu xx

  • I am absolutely amazed by the quality of meals in these photos! I am sure it was a lovely autumn dinner to cherish. I can't imagine how I would handle the multitasking cooking with such a large oven. Let alone dealing with its cleaning afterwards... I don't want to imagine XX