1 The event took place at the beautiful Beverly Hilton. This hotel is most famous for hosting the Golden Globe Awards.
2 PBS also provided a sneak preview of many of their shows, including "Downton Abbey," one of my favorites.
3 We set up our panel in the Beverly Hills Ballroom.
4 The tables included MSLO flash drives with our press kit on them, as well as oils, vinegars, seasonings, and Mason jars donated by Ball.
5 We printed a vinaigrette recipe on Martha Stewart Home Office with Avery labels, available at Staples.
6 Sarah Carey, Editor-in-Chief of Everyday Food, and Thomas Joseph, Director of Food Development, prepped the demonstration.
7 I fielded a number of interviews, including one with Jessica Homes, anchor and reporter for KTLA, "Morning News at 9."
8 During my interview with Melanie McFArland (black shirt, right) from IMDB, I got a surprise visit from Ken Burns, who came to TCA to preview his upcoming series on the Dust Bowl.
9 Talking with PBS President and CEO Paula Karger and Ken Burns
10 Many of the critics were blogging and tweeting live from the event.
11 Dalton Delan, Executive Vice President and Chief Programming officer of WETA, introduced me.
12 I began by admitting that I had eaten for the first time at In-N-Out Burger that day. It was not bad, but I would much rather have a salad or sushi.
13 For my demonstration, I chose omelets because I believe it is something everyone should know how to make.
14 The key to any dish is the quality of the ingredients. Because I raise my own chickens, I get to enjoy farm fresh organic eggs. I brought these eggs from my farm in New York just for the demonstration. Only three were broken in airport security!
15 The chicken's eggs taste like what they eat, so if you want a good omelet, you need a chicken who's been well and properly fed.
16 I brought two critics, Susan Young and Todd VanDerWerff, on stage to join Sarah and myself in cooking.
17 The secret to a smooth and evenly cooked omelet is to keep the eggs moving while they cook. I keep moving the eggs around the pan with a spatula.
18 I also add fresh herbs and season with salt and pepper. The omelets went over well with the critics.
19 Melanie McFarland, TV editor for IMDB, and Susan Young, TV writer, Past President of the TV Critics Association — Susan said that, while she actually raises her own chickens, it was her first omelet.
20 For the next demonstration, I showed everyone how to make a basic vinaigrette. This simple recipe is easy to make and doesn't overwhelm salads.
21 I encouraged the audience to make the recipe along with me, using the provided ingredients on the table.
22 "You're all talking and you're not going to learn a thing," I teased the crowd.
23 To make a vinaigrette, combine any type of vinegar with Dijon mustard, salt, pepper, a pinch of sugar, and any type of olive oil. Put the ingredients in a mason jar and shake. It's that simple!
24 Oil and vinegar don't mix, but by shaking them together in a jar, the movement causes a temporary emulsion. As soon as the movement stops, the two will begin to separate again. Shake right before serving!
25 The great thing about this recipe is its versatility. You can use any type of vinegar and oil for a variety of flavor combinations.
26 Everyone had a great time shaking up their vinaigrettes at their tables!
27 Beautiful fresh endive and lettuces from the Santa Monica Farmers Market were provided for tasting the vinaigrette. The market has a wonderful assortment of farmers from all over Southern and even up into Northern California.
28 Dalton Delan, along with Kristine Barr from WETA, with Phil Piga, the Director of PR and Events for PBS
29 Talking to Sharon Rockefeller, the President and CEO of "Martha Stewart's Cooking School" programming partner WETA
30 Posing with PBS crew members who interviewed me for video that will promote "Martha Stewart's Cooking School," debuting on PBS stations everywhere (check local listings) on Oct. 6th.