1 This is the cover of the newest Casa Brutus, the one I'm featured in.
2 Casa Brutus is intensely visual, large-format, and very carefully produced. Features include design professionals (architecture, design, fashion, hospitality) as well as other professionals, including homemakers and students.
3 At 8:00 AM, on the morning of July 10th, I sat for hair and makeup. My hair was styled by Kevin Marques, of Frederic Fekkai and my makeup was applied by my longtime makeup artist, Daisy Schwartzberg.
4 My wardrobe stylist for this shoot was Ann Caruso, who came with her assistant, Michelle Del Rio.
5 Chef Pierre Schaedelin prepared a scrumptious breakfast for all of the people involved with this shoot.
6 It was berry season at the farm and there were red, black, and golden raspberries and blueberries galore!
7 A bowl of Greek yogurt was topped with a colorful mix of berries. Those are white currants on the top. How beautiful!
8 Pierre baked utterly delicious blueberry muffins.
9 There were flaky and buttery croissants.
10 And flaky and buttery pain au chocolat
11 This was before the interview. Casa Brutus Editor, David Imber, interviewed me during the photo shoot, which lasted more than an hour.
12 Others present were Mika Yoshida - Editor and Kazumi Yamamoto - Features Editor
13 I have spent a great deal of time in Japan and there was much to talk about.
14 They presented several Casa Brutus issues for me to enjoy.
15 Meanwhile, Yoko Takahashi, set up her photo equipment and adjusted for lighting.
16 Yoko Takahashi is well known in Japan for her portraiture, particularly as a celebrity and design photographer.
17 The entire shoot was captured on good old-fashioned film, something seldom seen in this digital age.
18 The interview began in my Brown Room, where we discussed my love of collecting glass.
19 We then moved back into the kitchen where I showed the jams and jellies I recently canned. Ayesha Patel, Deputy Creative Director of MSLO, came to help style the shoot.
20 We discussed the equipment I find invaluable, including the KitchenAid classic stand mixer and the Cuisinart. I explained that I grew up using my mom's KitchenAid mixer, which was a real workhorse for many, many years and got a lot of use from mixing batters to grinding meat. The Cuisinart is a much newer invention, introduced in 1971.
21 I told them that I love Japanese kitchen implements, as well. I have a large assortment of Japanese knives and cleavers that I use regularly.
22 They were very interested in my large assortment of pots and pans, many of which are made by All-Clad.
23 However, one of my favorite pans is one I've had since I was a young bride. It's an omelet pan manufactured by Rudolf Stanish, the 'Omelet King.' His famous quote was, 'Being able to make a perfect omelet is as essential a skill for living the good life as is making a perfect cup of coffee.'
24 During the interview, Ms. Takahashi was clicking away.
25 Another of my favorite must haves for the kitchen are stainless steel bowls in different sizes. You'd be surprised how often the largest ones get used!
26 Another kitchen essential is my tray of assorted salt and pepper, which is kept in easy reach of the stove. Each little dish is filled a different variety so that I always have just the flavor and coarseness I want at my fingertips.
27 Next, after a change of wardrobe, we walked to another building that houses my tool room. I was explaining about this antique work bench with its great wooden vise, dating from the 19th century.
28 I showed them some products from my line of Martha Stewart Clean. The craft cabinets in this tool room are from my line of furniture found at The Home Depot and are filled with useful objects for building and repairing.
29 We then wandered to the greenhouse, where I proudly showed the fragrant blooming stephanotis blossoms, also called the wedding flower.
30 We admired the orchids in bloom.
31 And also my large collection of begonias
32 The other side of the greenhouse is where the cactus, succulents, and topiaries are kept.
33 I next gave a tour of the headhouse, where much of the potting takes place.
34 Many of my favorite gardening tools are also Japanese and my garden totes are filled with them.
35 We then toured the vegetable garden.
36 I pointed out the rhubarb and horseradish.
37 We had an impressive patchwork of leaf lettuce, until it got too hot.
38 I'm always happy to show off my animals.
39 These are my miniature donkeys, Clive, Rufus, and Billie.
40 Cheerful Dolma works hard in the stable.
41 Greeting one of my five handsome Friesians
42 Here I am describing the stable kitchen, where my collection of copper pots is kept.
43 It was a glorious day and lunch was served outside on the terrace.
44 Pierre made an extraordinary salad Niçoise with boiled potatoes, radishes, green beans, olives, oil-packed tuna, hard boiled eggs, roasted peppers, artichoke hearts, and anchovies all drizzled with a lemon vinaigrette.
45 There was also a refreshing pomegranate iced tea.
46 And a blueberry crisp for dessert
47 It was a really fun interview and I can't wait to see the magazine!