It's always enjoyable to eat out, especially when the event celebrates special occasions.
After a busy day at work, I and a small group of friends and colleagues gathered at La Mercerie at the Guild for a January birthday dinner. La Mercerie is a café, bakery, and restaurant located inside the furniture and design store Roman and Williams Guild in Soho, New York. Led by Executive chef Marie-Aude Rose, La Mercerie serves what she describes as "simple, yet refined" French-inspired dishes. We had the most delicious meal, which included phyllo-wrapped shrimp with seaweed and caviar, French onion soup, gratin dauphinois, sole meunière, filet of duck served in a cherry sauce, bœuf bourguignon, and a variety of the most delectable desserts. The next time you're in New York City, please try La Mercerie - you'll love every bite!
Here are some photos, enjoy.
La Mercerie lives inside Roman and Williams Guild – both created and owned by the designing husband and wife duo of Robin Standefer and Stephen Alesch. (Photo from La Mercerie)
Roman and Williams Guild is a design studio and retail space that celebrates fine craftsmanship, organic materials, and age-old art techniques.
Everything in the shop and most items in La Mercerie are for sale including home decorations…
… and more utilitarian pieces for the dining table.
It was difficult to select our drinks, appetizers and entrées – there were many choices and everything looked so good.
Some started with cocktails and wine. This is a mulled wine, also known as spiced wine, usually made with red wine and various mulling spices. It is typically served hot or warm traditionally around Christmas and the winter months.
This is an espresso martini, which is a cold caffeinated drink made with espresso, coffee liqueur, and vodka. It is not a true martini as it contains neither gin nor vermouth, but is one of many popular drinks that use “martini” in its name.
Chef Marie-Aude Rose made us this special shredded phyllo-wrapped shrimp with seaweed and caviar buerre blanc. it was delicious.
This is Huîtres de la Côte Est, a half dozen east coast oysters served with lemon rye toast and a French seaweed butter – so good, we had to share.
Coquille Saint Jacques Normande is scallops served with apple, vegetables, beurre blanc, calvados, and mushroom brioche.
This is Foi Gras Torchon with pear chutney and toasted brioche.
We also enjoyed this favorite – Gratin Dauphinois, sliced potatoes cooked in garlic infused milk and cream, gratiné with Compté cheese.
This entrée is called Filet de Canard aux Cerises – duck with almond pearl onions and cherry sauce – a very popular dish.
This is the Sole de Paris – dover sole Meunière, button mushrooms, and white wine sauce.
Another main course is this Bœuf Bourguignon – tender pinot noir marinated braised beef with bacon, carrots, mushrooms, and pasta.
At least one of us had to try the French Onion Soup, Soupe á L’oignon – this one made with vegetarian broth, gruyère, baguette crouton, and cognac.
Cabillaud à La Moutarde en Cocotte is steamed cod in donabe, grain mustard, leeks and potatoes. Everything was so flavorful.
Here I am with Chef Marie-Aude Rose, a celebrated and most passionate Parisian chef who started cooking as a little girl with her grandparents on the French countryside.
And here’s a familiar face across the room. For those of you who watched my “Living” television show, the one on the left is Blaney Rotanz. She was just a little girl when she joined me on TV, and now she is all grown up.
For dessert, we all tried a variety of sweet treats including this coconut sorbet.
We also had this Galette de rois, a pastry offered only in January. It is made with two circles of homemade puff pastry sandwiching a frangipani filling.
And for the birthday girl, Kim Dumer, who has worked with me for 30-years in several key roles including brand relations and content strategy… Profiteroles au Chocolat – choux pastry, vanilla ice cream and hot chocolate sauce.
Here it is drizzled with sauce and ready to share. Happy Birthday Kim – and thanks for all the great work you do!
Temperatures here in the New York City area are expected to reach the high 20s today - that's actually warmer than the last couple of days we've had in the single digits. But it's still bitter cold, so any snow from this latest storm will have to wait a little longer before melting.
Over the years I've shared many photos of the white fluff across my farm's landscape, but some of the most beautiful are those images I capture early in the morning as the sun is rising and the snow is still fresh on the ground. If you follow me on Instagram @MarthaStewart48, you may have seen a few of my latest winter pictures - all taken while I was plowing the four miles of carriage road around the property. I am always happy to take on the job!
Here are a few more photos, enjoy.
I honestly enjoy my Polaris vehicles. This Polaris XP Ranger has 80 horsepower. It is easy to handle and helps with so many of the chores around the farm. When I plow, I always leave an inch of snow on the top, so the roads still look pretty and the gravel underneath is left undisturbed.
On this day, the snow started overnight and lasted until early morning. I got out before 7am to take these photos.
My azaleas and the trees above are bare – very different looking from mid-May when they erupt with swaths of bright colors.
This heavy snow stuck well to branches of the evergreens. This is one of a group of large Fernspray Hinoki cypress bushes along the carriage road just past my allée of lindens near the entrance to my Japanese Maple Woodland.
And here is my stand of American beech trees. They are slow to grow but can live up to 300-years.
Tucked away between the Equipment Barn and a grove of weeping willows is my pinetum. It includes pines, spruces, and firs, as well as other evergreens.
At 7am, my outdoor grounds crew is already busy clearing. Here’s Jimmy shoveling snow from the doorways around my stable.
After it snows, my crew sweeps the snow off the burlap that covers most of the boxwood here at the farm. This time of year, I am very relieved the hedges and shrubs are protected. Heavy snow could splay the branches.
My horses don’t seem to mind the winter weather at all. In fact, a horse’s respiratory system is designed to warm incoming air. It is also good for dissipating heat in summer.
In a back field are these evergreens. This is my “Christmas Tree Garden.” I planted hundreds of Christmas trees in this area – White Pine, Frasier Fir, Canaan Fir, Norway Spruce, and Blue Spruce. They’ve grown so much since they were planted in 2009.
By afternoon, clouds covered the skies above my pergola but there were peeks of sunshine. Despite the cold, it was a lovely day.
This snow was followed by two days of frigid cold – even the snow on the cobblestone, which is exposed to full sun, did not melt away.
My donkeys in their nearby paddock – waiting patiently for visitors with full pockets of treats.
Here is a view looking through my orchard that surrounds the pool. More than 200-fruit trees are planted in this space.
And here are the trunks of the mighty pin oaks that grow alongside my large Equipment Barn.
Outside my giant half-acre vegetable garden is this weeping copper beech tree, Fagus sylvatica ‘Purpurea Pendular’, an irregular spreading tree with long, weeping branches that reach the ground in summer.
My vegetable garden is put to bed for the season, but time goes fast. It won’t be long before fresh, organic vegetables fill every bed once again.
In the woodland, a stream peeking through the blanket of white. The woodland streams are full, but semi-frozen.
For now, it’s cold and icy everywhere. These icicles are hanging over the windows to my studio. This weekend is expected to bring warmer weather and maybe lots of melting.
This is a row of six weeping hornbeams, Carpinus betulus Pendula. They line one side of the soccer field I set up for my grandson, Truman. These are such graceful and shapely specimen trees, very densely branched and adaptable to various soil conditions – a lovely view in any season.
If my schedule allows, I always try to attend the annual Northeastern Poultry Congress in Springfield, Massachusetts. It's a great event for anyone interested in learning about large fowl, waterfowl, turkeys, pigeons, pheasants, Guineas, and of course, chickens.
I just attended the 51st show. The event is held at the Eastern States Exposition Center and features more than 3000 birds. Various breeds of poultry are exhibited and judged for ribbons and prizes. There are also informative seminars offered on different topics, and an area for vendors of good, nutritious feed and other supplies. It’s a wonderful opportunity to see the birds up close and to build relationships with very knowledgeable, passionate, and serious breeders. This year, I brought home five chickens, two pheasants, and 30-eggs to hatch in my own incubator.
Enjoy these photos.
The Northeastern Poultry Congress holds its show every January. All the show birds are exhibited and judged in the Mallory Complex of the Expo Center. Visitors are able to see the various breeds in their crates. I have been making the trip for several years and always learn something new.
Poultry shows are family-friendly and allow visitors to see both traditional and new breeds. The first poultry show in the United States was in 1854, before there were even standards for showing.
The show enters more than a thousand chicken breeds – some with gorgeous markings and feathers.
The birds are judged against others of the same color, sex and age. They are also judged based on variety and breed. In the end, chickens compete against large fowl and water fowl.
The birds are also ranked in each of their classes and then compete for super champion. These are gold laced cochins.
Each cage is tagged with the bird’s breed, color or variety, and gender. This is a white tufted Roman goose hen.
Prior to poultry shows and again before judging, these birds are groomed and groomed again – every feather is in place. This is a beautiful bobtail cochin chicken.
This is a brown Chinese goose hen – a bit smaller than the white Chinese geese I have at my farm, but a little more talkative.
There were also stunning specialty breed turkeys at the show.
This turkey breed is called royal palm, with its unique largely white body with bands of metallic black.
Here is a pair of peach golden pheasants. They are so beautiful, I had to bring these home with me. Peach golden pheasants are a rare and special color mutation of the wild red golden pheasant. Males are mostly white with light gold on their breast and body, and white wings and tail. The cape, or ruff, is peach colored with light white barring.
Some exhibitors also brought homemade cookies to sell – these in the shapes of Silkie chickens and cochin chickens.
White Embden geese originated in Germany. These are large, tall birds with long necks and orange bills.
I also saw these gorgeous black swan cygnets, which are young swans. These bird are only three months old. When mature, they have the longest necks of any of the swan species.
Here are some of the award ribbons displayed on one side of the large exhibition room.
In another area, vendors display their products, such as this interestingly shaped coop.
Back at my Bedford, New York farm, here are the eggs I brought home. All Silkie eggs. Silkies are best known for their characteristically fluffy plumage said to feel like silk or satin. These eggs are from Stonebrook Silkies. They are placed into the incubator where they are safe from other birds and closely monitored until they hatch. Chicken eggs take 21-days. While the eggs incubate, they are automatically turned once a day, 45-degrees each way, back and forth during this period.
This is one of two bobtail cochins I brought home from the show. Bobtail cochins have feathered feet, flat rears, and a beautiful gray color. I’ve been raising chickens for many years. Not only do I love keeping them for their fresh, delicious eggs, but I also enjoy learning about the different breeds, varieties and their fun personalities.
These cochins are known to be calm friendly, docile, and sweet. Right now, these birds are in a separate enclosure until they acclimate to life at my farm. In a few weeks, they can join the rest of my flock.
And these two are golden laced cochins, with their striking black and golden brown feathers, also from this year’s poultry congress. I am looking forward to seeing all these chickens mature and thrive here at my farm.
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