The Martha Stewart Wine Co. offers a collection of wines from some of the world’s finest wine-producing regions. The direct-to-consumer service features carefully curated bottles that are delivered straight to your home or office. It's a wonderful way to enjoy your favorite wines with friends and family. And, a special collection of my own personal favorites is included - they are the wines I reach for first whenever I entertain.
This week, I hosted a launch party to celebrate The Martha Stewart Wine Co. It was held at our New York City headquarters. Many of our vintners attended, along with our partnering team at DRINKS.com. Everyone enjoyed getting together and sampling our wine offerings. Here are some photos. And, for more information, go to MarthaStewartWine.com by clicking on the highlighted link.
The event was held in our grand clerestory of our executive offices – a space I love because of its size and light. Our offices are in the historic Starrett Lehigh Building in the Chelsea section of Manhattan. (Photo by Tony Gale)
You will love our collection of wines. I personally taste and choose every wine we offer. Our collection allows you to enjoy wines you already love and discover wines that will become new favorites. (Photo by Tony Gale)
Many of our vintners attended the event. Here I am with Cecile Magrez for Bernard Magrez. These wines include 2015 Jamais Renoncer Red Blend – Cotes du Roullisson, France and 2016 Villa Ruby Rosé – Méditerranée IGP, France. (Photo by Tony Gale)
Here I am joined by Bertrand-Gabriel Vigoroux and Mickael Alborghetti representing Georges Vigouroux. These wines include 2014 Le Vassal de Mercuès Cuvée les Duèze Malbec – Cahors, France and 2016 Volupteux Malbec Rosé – Côtes du Lot, France. (Photo by Tony Gale)
With me are Piergiorgio Castellani and Luca Forte for Castellani. Their wines include 2015 Cala de Poeti Vermentino I.G.T. – Tuscany, Italy and 2015 Cala de Poeti Sangiovese – Puglia, Italy. (Photo by Tony Gale)
And here I am with Walter Santero and Gaetano Peragrine for Abbazia. They served Abbazia Moscato Rosé Dolce – Italy and 2014 Abbazia Babera d’Asti – Asti, Piemonte, Italy. (Photo by Tony Gale)
This is Chris Hoel. At his station – 2015 Marquis de Bacalan Bordeaux Blanc – Bordeaux, France and NV Finalegre Cava Brut NV – Spain. Christopher is a fine wine expert. He also worked as a sommelier at Chef Thomas Keller’s The French Laundry in California. (Photo by Tony Gale)
Tyson Koster from DRINKS.com hosted this station with a member of his team. They served 2013 Sierra Trails Old Vine Zinfandel – California and Bear Hug Chardonnay – California. (Photo by Tony Gale)
Host of the entertainment news show, “Extra”, AJ Calloway, interviewed me before the event. (Photo by Tony Gale)
I welcomed all our guests and talked about how excited I am about this new business. Our online shop includes a monthly wine club option and special occasion gift memberships. And, because it’s so important to serve the right wine with the right food, each wine is matched with dishes that will go with it beautifully. (Photo by Tony Gale)
Here I am with all the vintners that came to our offices for the event. (Photo by Tony Gale)
And here I am with the team from DRINKS.com. (Photo by Tony Gale)
This is William Hall from Grafcor Inc. in Rockford, Illinois. His company manufactures all our packaging. (Photo by Tony Gale)
I was thrilled to see such an enthusiastic crowd – everyone is so excited about the launch of The Martha Stewart Wine Co. (Photo by Tony Gale)
Fire Roasted Catering provided all our bites. Some of the hors d’oeuvres included smoked chicken rillettes on toast. (Photo by Tony Gale)
We also had some wonderful oysters from Watch Hill Oysters in Westerly, Rhode Island. (Photo by Tony Gale) http://www.farmfresh.org/food/farm.php?farm=775
We provided iPads so guests could explore the web site and make an order. The site is very easy to navigate. (Photo by Tony Gale)
Fire Roasted Catering also provided the charcuterie. They specialize in cooking over open flame and curing all their meats. The hams were so light and very delicious. (Photo by Tony Gale) http://fireroastedcatering.com/
Jeremy Stanton, who founded Fire Roasted Catering, went to CIA with our own Sarah Carey. (Photo by Tony Gale)
Here’s Jeremy and Sarah Carey posing for a quick photo.
More than 140-guests were in attendance. (Photo by Tony Gale)
Our own team also enjoyed the event. Here are Alexa Stark, Heather Kirkland and Rebecca Patrick. (Photo by Tony Gale)
Here I am with my special projects producer, Judy Morris. She has been working with me for many years. (Photo by Tony Gale)
Cecile Magrez and my friend and banker, Jane Heller, posed with me for this quick snapshot. (Photo by Tony Gale)
Here are Lisa Wagner, Thomas Joseph, Douglas Friedman, and Kate Berry. We are all so proud of Thomas who just won his first James Beard award for his online series, “Kitchen Conundrums”. (Photo by Tony Gale)
Here I am with my friend, Chef Geoffrey Zakarian. (Photo by Tony Gale)
My friend, Douglas Friedman, also attended the festivities – we all had a wonderful time sampling wines. (Photo by Tony Gale)
Here are Stella Cicarone, Marci Greenfield, and Alexa Stark. (Photo by Tony Gale)
Louis Amoroso, founder of DRINKS.com, our new CEO of Sequential Brands Group, Karen Murray, and Jeff Cohen (Photo by Tony Gale)
Geoffrey, his wife Margaret, myself, Douglas and Kevin Sharkey (Photo by Tony Gale)
The Martha Stewart Wine Co. is designed so you can enjoy the perfect wine at every occasion! Cin Cin! (Photo by Tony Gale)
We have a new flock of fluffy little chicks here at the farm.
As you know, I’ve been raising chickens for many years. Not only do I love keeping them for their fresh, delicious eggs, but I also appreciate their company and their beauty.
As part of good animal husbandry practices, and in order to maintain strong egg laying production, it’s important to regenerate the chicken population from time to time. Over the last couple of weeks, I received two batches of chicks from Traci Torres, the founder of My Pet Chicken. In total, I have 53-rare breed chicks to add to my flock. One group is about three-weeks old, and the other just over a week old, but they will all start laying eggs in about four or five months. For now, they’re nothing less than absolutely adorable. Enjoy these photos.
Something is going on down near the chicken yard. My roosters and chickens are very observant.
This rooster is especially curious. Roosters are very vigilant of their hens.
Just next to the chicken yard are my pigeon lofts. Since this one was not in use, I thought it would be perfect for the chicks.
Fernando picked-up the chicks from our friend, Traci Torres, founder of My Pet Chicken. Once they arrived at the farm, Fernando carefully carried the box of chicks to the loft. http://www.mypetchicken.com
The inside of the loft was set up just for the chicks. A cardboard brooder protects the chicks from drafts while also providing ample ventilation. The heat lamps are suspended above the brooder. Raising and lowering them will help adjust the temperature.
Everyone is always so excited when chicks arrive at the farm. This time, we received 26-rare breed chicks. A couple of weeks ago, we received a group of 27-chicks.
This group includes Blue Ameraucanas, Cream Legbars, Ameri-Flowers, Salmon Favs, Fun and Funky, Bantam Cochins and others.
This little one is a Salmon Faverolle. When grown, these birds are wonderfully odd-looking, with muffs, a beard, feathered legs and five toes. Salmon is the most commonly available variety of Faverolles.
As soon as they’re in the brooder, each chick is introduced to the waterer and feeder, so they know where to eat and drink. They are all familiar with waterers and feeders, but it is still a good practice to show them when they’re moved to new surroundings.
Usually after one chick finds the water source, the others will follow. The black chick is an Ameri-Flower – a new designer cross selected for extreme hardiness, and for their gorgeous feathering. And, their large eggs are blue-green! The yellow chick is a Salmon Faverolle.
These three chicks – a Blue Ameraucana, a Cream Legbar pullet, and an Ameri-Flower.
These chicks all have clear eyes and are very alert – signs of good health.
Baby chicks need constant monitoring until they are at least a month old. Dawa checks on them several times a day, and will continue to do so for the next few weeks.
In this group, there is a Cream Legbar pullet, an Ameri-Flower, and a Salmon Faverolle. The tiny chick leaning on the feeder is a Bantam Cochin, a breed loved for its sweet personality and fantastic mothering skills.
On average, about 10-chicks can consume approximately one-pound of chick starter feed per day. For 53-chicks, that adds up to more than five-pounds of chick starter feed per day.
A good chick starter feed will contain protein for weight gain and muscle development, plus vitamins and minerals to keep them healthy and to build their immune systems.
These chicks have several feeders and several waterers in the brooder. A chick should never have to “wait in line”.
The chick laying down is called a Frizzle Naked Neck – an interesting breed combination.
Some chick starter crumbles are put down on the newspaper to help introduce the birds to their food and direct them to the feeders.
Here is another Salmon Faverolle chick.
This is another type of feeder that also allows several chicks to eat at the same time.
The chicks will be fed organic chick starter feed for the first six to eight weeks.
All birds love to roost, even from a very young age. This Fun and Funky chick is trying to roost on the waterer.
The chicks are very eager to explore their new surroundings – another sign of good health.
Chickens have their own personalities – some are more active or more curious than others.
It’s hard not to notice the large feet, but it won’t take long before these birds grow into them.
Chicks grow very fast, so it is important to be prepared with designated living spaces before the chicks arrive.
This chick is taking a little break from all the activity around the brooder – many of them are already testing out their wings.
I am so happy with this group of babies – they are all strong good eaters, and will be a great addition to my flock.
Once the chicks are about five weeks old, they will be moved to a bigger enclosure where they can have access to some outdoor space. This is a view of my chicken yard. I have several coops that are locked tight at night to keep predators out. The top is also netted, making the chicken area very, very safe. Welcome to Cantitoe Corners, little chicks.
If you’re planning to be in or around Hartford, Connecticut this summer, and want to see some of the most beautiful roses, I encourage you to visit the Elizabeth Park Conservancy.
Elizabeth Park is on the national register of historic places and offers more than 100-acres of formal gardens, green space, recreational facilities, and walking loops. The centerpiece of Elizabeth Park is the country’s oldest public rose garden. It was designed by Theodore Wirth in 1904. The Rose Garden is two-and-a-half acres with 475-beds and more than 15-thousand rose bushes and arches.
Enjoy these photos from my talk and visit, and from the pruning workshop attended by Ryan and Wilmer.
Here I am with gardener, rosarian, historian, and author, Stephen Scanniello. He is the Chief Rosarian at the NYBG. He is also best known for transforming the Cranford Rose Garden of the Brooklyn Botanic Garden into one of today’s most acclaimed rose gardens. We’ve known each other for many years.
I spoke at the Hartford Golf Club, not far from Elizabeth Park Conservancy in West Hartford, Connecticut.
Christine Doty, Executive Director at the Elizabeth Park Conservancy, welcomed all the guests to the event.
After my keynote, Stephen gave me a rose – a climbing rose, ‘Flying Kiss’, created by rosarian, Ping Lim – perhaps one of the best rose hybridizers of today.
More than 100-guests attended the Lecture Series – it was so nice to see such an enthusiastic crowd.
For lunch, we were served several dishes from my book “Vegetables: Inspired Recipes and Tips for Choosing, Cooking, and Enjoying the Freshest Seasonal Flavors”. This is Steamed Asparagus with Mint Butter – one of my Steamed Asparagus, Three Ways recipes.
This is Steamed Asparagus with Eggs Mimosa.
And, this is Steamed Asparagus with Lemon Aioli.
Here is another recipe from “Vegetables” – a delicious mix of greens topped with pancetta.
Everyone’s plate was filled with healthy, tasty vegetables. I was happy to see everyone enjoying the dishes from my book.
Dessert was also from “Vegetables” – cornmeal shortcakes and corn ice cream with blueberries. The chef embellished it with a white chocolate bark with corn and blueberries.
Here I am with Arline Croce – she’s the grandmother of our PR manager, Alexa Stark.
After the talk and lunch, I conducted a book signing for “Vegetables” – it was a great way to end the event. This little girl is a big fan, and she made this gift for me.
This week, my gardeners, Ryan and Wilmer, along with our intern from the School of Professional Horticulture at The New York Botanical Garden, went to Elizabeth Park to participate in a rose pruning workshop led by Stephen.
It was a cloudy and rainy day, but the group enjoyed the workshop and learned many useful rose care tips.
Stephen is also a raconteur – a good storyteller – and shared many tales on the history of various rose cultivars.
Stephen showed the group how to properly cut dead, or dying canes – by cutting at a 45-degree angle about 1/4-inch above the outward-facing bud.
Here are Ryan and Wilmer – Stephen gave them one of the more challenging beds – one that also needed lots of weeding.
Always prune with clean, sharp equipment. Wilmer is an excellent tool sharpener.
Here is our intern, Wambui – she spent some time working here at the rose garden as part of her NYBG rotation curriculum.
In the end, the bed Ryan and Wilmer pruned was clean and well-weeded.
The rose garden is the oldest municipal rose garden in the United States and the third largest rose garden in the country. This gazebo is in the center of the rose garden.
This is a view from under the gazebo looking up into the roof. This gazebo was built in 1903 and rebuilt in 2005.
The original main garden, the “square,” is an acre in size and has 132 rose beds.
The North and South gardens, which are semi-circular sections, were added later to make up a total of 2.5 acres of roses, 475 beds, and the eight grass pathways.
There are more than 15-thousand rose bushes and 800 varieties of old and new roses in the garden.
Ramblers grow on arches that radiate from the “gazebo,” The arches are in full bloom in late June, early July.
In mid-October, the Conservancy oversees the planting of more than 11-thousand tulips. The tulips are in bloom in early May.
When the tulips die back, they are dug up to make way for the Annual Garden. The bulbs are sold in bags to the public.
For formal gardens, it is better to replant new ones in the fall, as tulips do not always rebloom. This allows the Conservancy to change the colors and patterns of the garden beds.
These tulips are just about to bloom – there are some tulips that are already blooming in my garden at Bedford.
Here are some beautiful bright yellow tulips.
Not far from the tulip garden is this giant Metasequoia glyptostroboides, or dawn redwood. I also have dawn redwoods at my farm.
And this is a Japanese red cedar tree, Cryptomeria. Cryptomeria japonica wood is extremely fragrant, weather and insect resistant, soft, and with a low density.
Stephen took the group to Heritage Garden, where exceptionally old varieties of roses are located, including some that predate 1867. Here is an old variety rose that was protected through the winter under cut branches.
In the Heritage Garden, there are five raised beds edged in stonewalls that form the outline of a five-petal rosette. The rosette symbolizes a centifolia, a 100-petaled rose, which is typical of heritage roses.
Stephen showed the group how to use marker stakes to pin down long rose canes.
Stephen also talked about feeding roses. The Conservancy uses this Sanctuary fertilizer for all their roses – it is sometimes hard to find, but a favorite among professional gardeners.
Everyone had a great time. Here are Josh, Stephen’s assistant, Wambui, Wilmer, Stephen, and Ryan. At the end of the workshop, Stephen held a raffle and gave some wonderful rose specimens to everyone who attended.