A Spring Luncheon at My Farm
The flower gardens are glistening with color and life at my Bedford, New York farm - so perfect for a spring day gathering.
Yesterday, I hosted a luncheon at my home for a group of business colleagues and associates. My friend, Chef Pierre Schaedelin from PS Tailored Events, and I, planned a delicious menu for 13-guests that included spinach, asparagus and pea quiche, vegetable frittata, and a refreshing corn salad. For dessert, we had rhubarb crisp with homemade creme fraiche and rhubarb sorbet. It was a delicious meal. I also led a walking tour through my gardens to see the beautiful flowers in bloom, including my massive bed of herbaceous peonies. Be sure to see my Instagram page @MarthaStewart48 to see me and some of our gorgeous arrangements.
Enjoy these photos.
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- We had beautiful arrangements all around my home showing off the many freshly cut flowers from my gardens. Look at these gorgeous alliums in the servery. These allium blooms are spherical heads of hundreds of tiny star-shaped flowers atop tall, hollow stems.
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- Kevin Sharkey made several arrangements including this one on the dining table in my “bird” room. Be sure to follow his Instagram page @seenbysharkey for more fun photos.
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- We placed copies of “Martha’s Flowers” on the table for guests who didn’t already have a copy.
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- There were peonies lining the entire length of the Brown Room dining table – it looks so cheerful and inviting.
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- All the flowers went so well with our table setting.
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- When using peonies for cut flowers, gather them early in the morning, and always cut the stems at an angle before placing them in vessels.
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- My head gardener, Ryan McCallister, also added various houseplants to decorate the room. These topiaries look so handsome in these antique urns made of the same material used to manufacture sewer pipes. Sewer tile pottery was made by pipe workers who used leftover clay at the end of the work week to create sculptured forms.
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- In the Flower Room, Chef Pierre got a head start on making the dessert – rhubarb crisp. I always like to plan meals based on what is growing in the garden. All the rhubarb was grown right here at the farm.
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- Chef Pierre’s sous chef for the day, German, chopped the herbs for our dishes. The herbs were just cut from the garden minutes before this photo was taken.
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- Here is a pan of peas and chopped asparagus on the stove – our quiche is so very healthy. This will be added to the spinach next – spinach that is also from my garden.
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- Chef Pierre rolls out the homemade pate brisee for our quiche. For a perfect pate brisee, go to my web site. https://www.marthastewart.com/317858/pate-brisee-pie-dough
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- Here is Chef Pierre pressing the dough into the quiche pan.
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- Next, Pierre adds eggs, ricotta cheese, herbs and seasonings into the quiche mixture and combines all the ingredients using my slotted wooden turner from one of my collections at Macy’s.
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- Our vegetable frittata is looking so delicious. Some of the ingredients include potatoes, red peppers, and onions.
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- All the eggs used in the quiche and frittata come from my very productive chickens.
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- Eggs were added to our fritatta vegetables and then poured into a large copper pan before placing in a 425-degree Fahrenheit oven.
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- Coming out of the oven are these two gorgeous rhubarb crisps. Look at the bold red color of the rhubarb coming through around the crumbled topping.
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- And here is one of three spinach, asparagus and pea quiches.
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- Chef Pierre cuts more asparagus to top our corn salad.
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- The asparagus and red tomatoes add nice color to the golden yellow corn.
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- The frittata is so perfectly cooked. Here it is heading into the kitchen of my Winter House.
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- German prepared the herb toast – slices of fresh bread with herbed butter toasted in the oven – it’s always a big hit with our guests.
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- We served the food buffet style on my kitchen counter – everyone filled their plates – some even came back for seconds. Everything is so fresh and flavorful.
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- Chef Pierre plated dessert – our rhubarb crisp with creme fraiche and rhubarb sorbet.
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- It was a most delicious spring luncheon enjoyed by everyone. Thank you, Chef Pierre and Chef German. What are your favorite spring luncheon dishes? Share them with me in the comments section below.
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