1 All set to go to the Sunday Night Media Dinner at Emeril's Tchoup Chop. My dress is a Loro Piana.
2 My welcome sign
3 MSLO's Deb Dowling - PR Director, Esther Chen - PR Director, and Melany Lynch - my Executive Assistant
4 More of my team - Pilar Guzman - Editor In Chief of MSL, Geoffrey Darby - General Manager, Television, Lisa Wagner - SVP, Supervising Editorial Producer, Michael Morrison - Executive Producer, and Lucinda Scala Quinn - VP Editorial Director of Food
5 Fran Brescia - Producer, Pilar Guzman - Editor In Chief of MSL, Geoffrey Darby - General Manager, Television, Lisa Wagner - SVP, Supervising Editorial Producer, Michael Morrison - Executive Producer, and Lucinda Scala Quinn - VP Editorial Director of Food
6 Ilene Spector - Jewish Press, Fran Carpentier - a freelance writer from New York, and Carol Jackson - Medina, MN
7 Connie Hay - Hay Cook 'n Write and Kim Cool - Venice Gondolier
8 John Szymanski - Corporate Chef for the Kroger Company, Christine Koury - Woman's World magazine, and Michael Klein - www.philly.com/food
9 Julie Deily - The Little Kitchen, Heather Taylor - Social Media Manager for 'MyCorporation,' and Angie McGowan - Eclectic Recipes
10 Lisë Stern - Taste of the Seacoast, Cheryl Good - Pillsbury, Pam Lolley - Southern Living Magazine, and Jan Norris - www.jannorris.com
11 Lucinda, Pilar, and Michael
12 Deb Dowling, Esther Chen, Melany Lynch, and Angus Chen - Executive Support Analyst for MSLO
13 Jackie Bakk - Executive Assistant, General Mills and Erin Howe - Manager of Meetings and Special Events, General Mills
14 There were passed hors d'oeuvres served in Tiki Bar, including chicken satays with teriyaki sauce, assorted sushi, beef satays with hoisin bbq sauce, and spinach & cream cheese stuffed mushrooms with sake-soy glaze.
15 Emeril's Tchoup Chop gets its name from Tchoupitoulas Street in New Orleans.
16 Tchoup Chop is a stunning restaurant that even has a flowing pool.
17 Another look at that pool
18 The turquoise tiled walls are very elegant.
19 When it was time for me to speak, Mark Addicks, Chief Marketing Officer at General Mills, gave me a warm introduction.
20 My 77th book, Martha’s American Food: A Celebration of Our Nation’s Most Treasured Dishes, from Coast to Coast, is about to be published by Clarkson-Potter on April 24th.
21 During my speech, I provided some insights on the state of American food.
22 I also talked about my passion for using local, fresh ingredients whenever possible.
23 In 1949, the Pillsbury Bake-Off Contest began as the 'Grand National Recipe and Baking Contest,' set in the elegance of New York City's Waldorf-Astoria Hotel.
24 To celebrate Pillsbury's 80th birthday, executives at the company's advertising agency created the contest and invited homemakers to share their treasured recipes.
25 Response was so great that Pillsbury decided to hold it again the following year, and the year after that, until it became an institution.
26 Almost immediately, the media dubbed the Grand National the 'Bake-Off' Contest. The name fit so well that Pillsbury adopted it as the contest's official name.
27 When convenience food items such as processed cheese and refrigerated dough like Crescent Rolls came into the market in the 60s, they were allowed in the competition. The first recipe made with refrigerated dough to win the Bake-Off was in 1969.
28 Since the competition's inception, there have been over 4,000 finalists from all over the country.
29 The menu for the evening
30 A salad of mixed Asian greens with candied pecans, fresh oranges, and soy vinaigrette
31 The main course was a duo of slow roasted Kalua pork shoulder in banana leaf and jade pesto steamed Chilean sea bass with taro root, sweet potato, and toasted garlic soy jus.