A Business Breakfast at My Farm
As you all know, I always enjoy entertaining at home.
Yesterday, the weather was sunny and pleasant - perfect for a special business breakfast I hosted at my Bedford, New York farm. My friend, Chef Pierre Schaedelin, from PS Tailored Events, and I, planned a wonderful menu for seven-guests, which included popovers and croissants, salmon, poached eggs, creamed spinach, a variety of fresh fruits, and a refreshing green juice made with vegetables grown in my garden. It was a delicious meal.
Enjoy these photos - I hope they don’t make you too hungry.
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- For our small group, I decided it would be nice to serve breakfast at my kitchen counter. It was the perfect amount of space for our gathering and my longtime housekeeper, Laura, always creates such beautiful table settings. I also gave every guest a copy of our new April issue of “Living”, which will be on newsstands March 13th.
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- Once guests arrived, I gave them a brief tour through my Brown Room. Here is a tall vase filled with the iridescent feathers of my peacocks. Peacocks shed their tail feathers every year after mating season.
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- My guests loved the pussy willow arrangements made the day before – I will share how we made them in an upcoming blog. You may recall, my gardeners, Ryan and Wilmer, gathered these pussy willows a few weeks ago from a grove located just behind my main greenhouse here at the farm.
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- These arrangements are on the opposited side of my long dining table. They are in 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 such as these planters. Over the years, I’ve collected a few pieces.
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- The group loved the arrangements so much I told them we would cut some more branches, so we could make two arrangements at our New York City headquarters – they will look so pretty in our reception area.
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- I also walked the group through the servery – my dear Empress Tang was there to greet our visitors.
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- Tang is one of my two dominant calico Persians. Tang loves visiting the kitchen. She can sometimes be found resting in my giant mortar and pestle bowl.
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- I also walked them through my smaller “bird” dining room, and into the Green Parlor to see all the beautiful houseplants Ryan displayed the previous day.
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- Meanwhile, Chef Pierre removed the popovers and croissants from the oven.
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- You could smell these giant popovers from the next room – so delicious.
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- Chef Pierre placed them all in a basket lined with a white linen napkin.
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- I set out butter and a variety of jams on this natural wood board.
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- Here is a tray of fresh berries, cantaloupe and pineapple beautifully arranged on a white tray.
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- This salmon is from Sables in New York City. http://sablesnyc.com/
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- The green juice was made just before guests arrived. Laura makes a wonderful green juice filled with vegetables grown right here at the farm. I love having a healthy green juice every morning before leaving for work. We paired it with a pitcher of freshly squeezed orange juice.
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- I love this photo of the warm croissants between the juice pitchers.
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- Here’s a sweet photo of Chef Pierre and Laura just before breakfast.
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- Our breakfast display was gorgeous. Everyone was hungry and eager to taste all the wonderful foods.
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- Pierre cuts a popover for each guest. Because our group was small, each plate was done individually to order.
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- Here I am with my plate – a popover, creamed spinach, and two perfectly poached eggs. If you want my how-to for poaching the perfect eggs, go to my web site. https://www.marthastewart.com/1084358/poaching-eggs
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- Here is a plate with a popover, creamed spinach poached eggs and salmon.
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- This plate includes a warm popover, fresh fruits and jam.
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- Here is our group – I am joined by Karen Murray, our CEO of Sequential Brands Group, on my right, along with Sequential Brands Group Home Division President, Carolyn D’Angelo, Fred Jacobsen, Neal Seideman, and our friends from California Closets – Emily Reaman, Jill LaRue, and Sam Toole. It was a lovely breakfast and an excellent meeting for all.
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