June 3rd, 2008

A cocktail party with Emeril -- come see my photos! What do you think about our partnership?

Recently, Martha Stewart Living Omnimedia hosted a party at our Starrett Lehigh offices in New York City.  The reason for the celebration was to honor our new partnership with Emeril Lagasse, his company, and the strategic partners of Emeril. We asked Pierre Schaedelin, chef extraordinaire, to do the cooking. True to form, Pierre created a beautiful buffet of the most delicious food. Come and take a look!

Oh, and by the way, check out the cover of the July/August issue of Everyday Food, on newsstands June 23. For the first time ever, Emeril and I appear on the cover with wonderful grilling recipes inside!

Img_1823_2

Presented in our Macy's leaf dishes is a lovely salad of fresh
hearts of palm, avocado, and pickled wild salmon. Fresh cream of
asparagus soup, made from my just-picked garden asparagus, was served
in small votive candle glasses.
Img_1805_2

The asparagus soup was a big hit -- it tasted very rich and creamy;
however, Pierre does not add any cream at all except for the tiny
dollop on top.
Img_1806

In honor of Emeril's culinary background, Pierre created a very
interesting salad of fresh crayfish tails, tomatoes, fava beans, and
potatoes.
Img_1807

One of the chef's highly coveted dishes is homemade pate campagne.
Img_1808

Stacked square cake pedestals from Macy's were perfect for an assortment of thinly sliced salami, head cheese, and hams from Schaller & Weber.
Img_1809 

Pierre often makes colorful terrines of vegetables in aspic -- this
one was fresh, tender green asparagus covered in a thin layer of smoked
salmon.
Img_1810

Bisteeya -- pigeon pie in Morocco -- is encased in crispy light layers of phyllo and then dusted with cinnamon and powdered sugar.
Img_1812_3 

There were wonderful cheeses, grapes, and assorted toast -- a great offering for the hungry guests.
Img_1813_3

Homemade puff pastry cheese straws are something I have always loved
at cocktail parties. I sometimes coat them in cheese, paprika, poppy
seeds, and even spicy cayenne pepper.
Img_1814_2


Olives, cornichons, fruit bread, nuts, and other condiments were
served in more of the Martha Stewart Collection leaf dishes sold at
Macy's.
Img_1815

Pierre never trained as a pastry chef, but he is creating the most
delectable sweets -- shortbread with lemon meringue topping, rhubarb
crumble, and brownie ganache.
Img_1816_2

Totally yummy.
Img_1817

Even more yummy.
Img_1818

These desert recipes are all in the new "Martha Stewart's Cookies"
book -- lime meltaways, ginger snaps, biscotti, and many more.
Img_1819

Here is the man himself, dressed formally in a suit and tie standing with our board chairman, Charles Koppelman.
Img_1820

Emeril, Charles, and me.
Img_1821

Just the two of us -- do you know that we pioneered the genre of
television "cooks" on the Food Network? The path was paved,
of course, by the great luminaries of cuisine, Julia Child and Jacques
Pepin.
Img_1823_2

Emeril, Eric Linquest, and Dave Wenner. Most of Emeril's partners came into the city for the gathering.

Img_1827

Tony Cruz, Emeril's business partner, and Adam Marla.
Img_1828

Lucinda  Scala Quinn, our editorial director of food, and Greg
Barton, our general counsel. Greg worked hard on our acquisition of the
Emeril businesses.
Img_1829

Emeril and his agent, Jim Griffin.
Img_1831

Sheraton Kalouria, president of television at MSLO, book publisher Bob Miller, and his aunt, who happily tagged along.
Img_1833

Posted on June 3rd, 2008 in Behind the Scenes, Entertaining, Food & Recipes, Gardens | Permalink |

Comments

Post a comment

Comments are moderated, and will not appear on this weblog until the author has approved them.