Serving a Beautiful Autumn Feast
I always look forward to entertaining at Cantitoe Corners, my Bedford, New York farm.
Last week, I hosted a lovely gathering for a group of dear friends and colleagues. Our evening began with cocktails in my kitchen, and then a cozy sit-down dinner in my large Brown Room. Everything was beautifully prepared - the endive salad, the pot-au-feu, the vegetables freshly picked from my gardens, and the homemade sorbet, ice cream, and cookies for dessert.
Enjoy these photos.
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- I like to decorate my home with plants before every gathering, but I keep all my houseplants in the greenhouse, where they can be maintained properly, especially during the cold season and times when I am traveling.
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- I like to use a wide assortment of interesting specimens. Ryan always brings in more than two dozen plants – it’s such an easy way to liven up any space, and guests love talking about the interesting plants on display, such as this coral cactus on my servery counter.
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- I sugared all the glasses for the cocktails. I top the rim with a little lemon juice and then dip the glass in some brown sugar – perfect for the evening’s themed drink, bourbon ciders.
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- Dessert glasses are placed on the counter ready to fill with sorbet. When hosting a party – get as much done beforehand as possible, to avoid scrambling later.
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- Enma cut oranges from my citrus trees for the cocktails. My citrus trees have been so productive this year – we juiced bowls and bowls of oranges and lemons.
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- I always prepare a bar on the counter of my servery – designating a separate spot for drinks helps to direct guests out of the way of the kitchen, where food is being prepared. The cider-bourbon cocktails are made with cider from my apples picked this season. https://www.marthastewart.com/863805/cider-bourbon-cocktail
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- Here’s Andres preparing one of the evening’s first drinks. All my guests arrived promptly for dinner.
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- Here is my Brown Room dining table – plenty of room for our group of 19. Everything looks so beautiful.
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- My housekeepers, Sanu, Elvira, and Enma, do such a fantastic job helping me prepare for these parties. We work together to select the table settings, and any decorations – it is a lot of fun.
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- To start, the red and yellow endive salad is plated and ready to serve.
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- The salad is made with fresh endives, Roquefort, a flavorful sheep milk cheese from the south of France, and crushed Sicilian pistachios.
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- Here is the pot-au-feu. All the cooked meats and vegetables are arranged on serving platters. Some of the meat is carved off ahead of the buffet service.
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- Here I am with Chef Pierre Schaedelin in front of this gorgeous spread – I wish you could smell these wonderful dishes. Chef Pierre, from PS Tailored Events, and I have been friends for a long time – he has helped me plan many menus over the years. Thanks for another great dinner, Pierre.
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- Soon after, Chef Pierre began serving the pot-au-feu.
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- Here’s another close look at the platter – the meat is so tender.
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- A few of my guests are vegetarian, so we also prepared a platter of vegetables cooked in vegetable stock – all the vegetables are picked straight from my garden – carrots, parsnips, turnips, celeriac, and parsley.
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- Back in the kitchen, Chef Pierre’s sous chef, Moises, plates mashed potatoes and mashed parsnips as a side dish.
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- Here is a full plate – some went back for seconds.
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- These are some of the condiments that accompany the pot-au-feu – mustards, sauce verte, cornichon pickles, coarse sea salt, and white horseradish I made earlier in the day from horseradish grown in my garden.
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- As my guests enjoyed their dinner, dessert is prepared in the kitchen – first brown butter shortbread cookies and a slice of quince paste are placed on each plate.
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- Then scoops of delicious homemade quince sorbet and quince ice cream are added to each glass.
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- Dessert always looks so beautiful plated up.
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- And atop the scoops, two baked apple-chips coated with confectioner’s sugar and then placed in the oven until perfectly crisp. It was such a wonderful feast for all. I am looking forward to more memorable gatherings this season.
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