Taking my staff out for a holiday dinner at Benoit
To celebrate the holidays, I took my assistants, my property manager, my hairstylist, and my manicurist out to dinner in New York City. We went to Benoit, a fabulous bistro owned by Chef Alain Ducasse.  It’s very French both in menu and décor. The reason I chose Benoit is because that’s where my former chef, Pierre Schaedelin has relocated to. Pierre has become a partner and the executive chef of Benoit and he seems very happy there. Come and see the restaurant and some of its food.
Hi Martha, How thoughtful of you to take some of your co-workers to dinner at Benoit's. Everyone looks like they were having a glorious time. How great that Pierre is the chef at Benoit's. The food looks absolutely scrumptious and so well presented. I can almost taste it all.....yummmmm! I love the name Benoit. I had an English teacher in the eighth grade whose name was Benoit. She was the cousin of a movie star named Richard Carlson. That was back in the early 50's. It's amazing how your fantastic blog brings back all kinds of memories. Thanks so much for sharing. Jan
Posted by: Jan Erickson | December 28th, 2008 at 7:48 pm
The joint looks nice, happy for Pierre. I am not into French food, if this would have been Italian or Mexican oh boy I would be right there!
Pam from California
Posted by: Pam from California | December 28th, 2008 at 9:35 pm
Oh wow...I wanna work with you all now!
)
Posted by: Isle Dance | December 28th, 2008 at 11:36 pm
Hi, Martha,
Thanks for taking us along to Benoit. I liked the pictures of Paris. The food, from the salads to the escargot, chicken and garlic, and steak, to the beautiful desserts, looks so delicious. Pierre must be happy in such a place!
Kathy
Posted by: Kathy | December 29th, 2008 at 2:17 am
Hello Martha:
Thanks for taking us (via your blog and pictures) to a fine French restaurant Benoit's. I am not necessarily a french cuisine type of person but those skin care products sound wonderful and the ambiance of the restaurant is lovely. You are a very nice boss.
I wish you a very happy, healthy and blessed New Year. Enjoy popping the cork Jan. 1.
Sincerely
Linda
Phila, PA
Posted by: Linda | December 29th, 2008 at 5:24 am
Hi Martha, I so enjoy your show, Living Magazine, website and blog. I plan to take the weight loss challenge. I also wondered what happended to Mary Tedesco? She was your make up and hair artist I believe. If I remember correctly she was also a neighbor and good friend.
I have been following your and your ideas for more than 20 years. My sons tease me, but I am still a fan!
All the best in the New Year. Jo
Posted by: Jo Chandler | December 29th, 2008 at 6:25 am
How lovely to entertain staff members at such a charming locale! Delightful menu!
Wishing you and your staff members a Happy New Year!
Posted by: Sherey | December 29th, 2008 at 7:38 am
I remember Parvin Klein as a fun guest on your previous show. I don’t recall what she prepared but I remember she was quite the little cook. I probably still have the tape.
That is a beautiful Bistro and I'm glad Pierre is happy there. His food is still looking good and especially the roasted chicken and the cobb salad. Yum! Thanks for introducing us to Benoit! Trish
Posted by: Trish | December 29th, 2008 at 7:52 am
Here is a big cheer of support for Pierre. Have an exciting career as a partner and job as executive chef.
I know all the individuals who have toured Martha's farm and had refreshments made by Pierre will be sad he will not be at the farm but very happy he is happy.
Posted by: Margie | December 29th, 2008 at 9:40 am
Love your blog and it's informative and breezy tone, so it was fun to see the key Eliad.
Posted by: ML | December 29th, 2008 at 10:45 am
C'est chic! Happy New Year!
Posted by: Jade | December 29th, 2008 at 11:41 am
The food at Benoit's looks mouth-watering, especially the chicken w/garlic! MmmHmm! (Suppertime is an hour or so away, and EVERYTHING looked delicious while viewing the photos!)
It's nice (and very generous of you) that you take time out and treat your various staff members and service providers. The recognition I'm sure is muchly deserved, and anything done Martha-style is done first-class and top-notch! What a true treat for them!
Well, I'm now caught up in Martha-posting, from my holiday lull, soooo...
'Til tomorrow,
=^..^=
Posted by: Cindy Bricker | December 29th, 2008 at 11:49 am
The chicken looks good.Can you post the recipe?It looks like forty cloves of garlic chicken.I also wish I could work for you. You are so awesome and sweet for all the nice things you do and teach for everyone.
Posted by: Mary Wynn | December 29th, 2008 at 11:51 am
I love the bread in a bag idea! The food looks wonderful, especially the chicken and garlic. Oh, I can almost taste that!
Posted by: MarthaAndMe | December 29th, 2008 at 11:52 am
The beautiful entrees and salads made me hungary. I have an old cookbook from the Edgewater Beach Hotel in Chicage and it shows salads like the Cobb Salad served on silver plates. They are simple but pretty.
Posted by: Kandy Maharas | December 29th, 2008 at 1:36 pm
Looking at the nice dinner pictures at Benoit made me hungary. I have an old cookbook from the Edgewater Beach Hotel in Chicago(torn down in the 60's) that shows simple salads served on silver platters.
Posted by: Kandy Maharas | December 29th, 2008 at 2:17 pm
Martha, thanks for taking us on this lovely expedition to a fancy french restaurant... The food looks divine.. can you feature the chicken with garlic in one of your upcoming issues.. i love how it looks.
Posted by: Leena | December 29th, 2008 at 3:18 pm
Martha,
I know times are really tough with this ailing economy. But it's really nice to know that employees like you are still not afraid to show how much they appreciate a dedicated staff!
Melissa
Posted by: Melissa Gutierrez | December 29th, 2008 at 4:37 pm
Looks like a great end-of-the-year celebration!
Posted by: MMC in San Diego | December 29th, 2008 at 5:09 pm
Isn't Ducasse the chef with the most Michelins, Plaza Athenee in Paris he is a very lovely man.
Posted by: Robyn - Aussie girl | December 30th, 2008 at 2:16 am
Hi Martha I was wondering how to make lemon cooler cookies with the cooling sensation. I made the lemon cookies but no cooling effect Thanks for your time Brenda
Posted by: Brenda Mace | January 1st, 2009 at 6:01 am
I had the privilege when I visited the farm of eating a meal that Pierre had prepared for all of us. Umm. Umm. Good... I am sorry that he is no longer at the farm cooking for you but it sounds like this is a great opportunity for him and I hope he enjoys himself tremendously at his restaurant.
Posted by: Karen Tracy | January 1st, 2009 at 9:05 pm
Hi Martha,
Your show on blogs just aired in Austrlia. This is my first experience with a blogs.....thanks for the motivation. Beniot's looks fantastic. I love the French.....the right priorities love, food then work. Just spent 3 yrs in New Caledonia a French Territory in the South Pacific and experienced wonderful French food. Thanks Rick
Posted by: Rick Sawicki | January 2nd, 2009 at 10:47 pm
How lovely. This is one of my favorite places for a dinner out, your staff is lucky!
Posted by: Anne @ Pink Galoshes | January 5th, 2009 at 9:49 am
Martha,
Happy New Year!
I'll be sure to stop in at Benoit's on my next visit to NYC. If only you would put in a word with Pierre for me; I'd love one of those charming, red, cloth bags to serve fresh bread in to guests at my table. What a fabulous conversation piece!
Thnaks for sharing your dining exxperience!
Michelle Benoit
Posted by: Michelle Benoit | January 5th, 2009 at 2:22 pm
What a lovely dinner!
Are you hiring?
Posted by: Cassie | January 6th, 2009 at 5:42 pm