1 One of the ingredients in Pierre's salad Niçoise is fire-roasted peppers. Pierre placed the red peppers on the stove grates right over the burners.
2 When the peppers begin to blacken and blister, they're turned with tongs so that they can blacken on all sides. Because he roasted so many, Pierre placed the blackened peppers in a covered food storage bin to sweat the skins for easy removal.
3 Here are all of those roasted peppers with skins and seeds removed.
4 It's berry season at the farm and Pierre decided to make a red currant sorbet to sandwich between two cookies as one of the desserts. The sorbet is being churned and frozen in an electric ice cream freezer.
5 Here it is nearly frozen. What a fabulous color!
6 Pierre scooped the sorbet out of the machine and added it to prior batches firming up in the freezer. It looks so yummy!
7 Meanwhile, Sarah scooped out the cookie batter for the ice cream sandwiches. These are Old-Fashioned Lemon Sugar Cookies.
8 She also baked chocolate chip cookies using a mix from my new MarthaPantry line at jcpenney.
9 This is what the box looks like - MarthaBaking Martha's Favorite Chocolate Chip Cookie Mix.
10 Fava beans were another salad Niçoise ingredient. These bright green jewels grow in long plump, broad pods. After shelling, the fava is then popped out of its light-colored skin, revealing the tender, sweet-tasting bean within.
11 Pierre found amazing sushi-grade tuna for the tuna burgers.
12 He sliced the tuna thinly.
13 And then diced it
14 The large bowl of diced tuna was covered and placed in the refrigerator overnight.
15 Using a mandolin, Sarah carefully sliced and wrapped the cheddar slices for those who would like a cheese burger at the next day's lunch.
16 Two long tables were set up in the carport. Ryan decorated the tables with baby tears and feathery ferns. There were many barn swallows flying around, so the chairs were covered with sheets to protect them.
17 Long plastic sheeting was used to cover the tables.
18 The carriage house was set up as a meeting space.
19 The horses were groomed and the donkeys, too! Rufus enjoyed a gentle shower.
20 Clive and Billy awaited their turns.
21 The crew weeded the gardens. This is Wilmer in the cutting garden.
22 Games were set up on the lawn.
23 Chhiring set up the croquet court with great accuracy.
24 The wickets were spaced exactly according to rules.
25 Chhiring used a chalk gun to mark the lines of the badminton court.
26 The badminton net was set to regulation height.
27 The next morning, the day of the event, the burgers were formed. The beef was ground short rib and very tasty!
28 Sarah sliced the lovely and rich brioche rolls from Balthazar Bakery.
29 The diced tuna was removed from the refrigerator and sesame oil, chopped scallion, ginger, and cilantro was added. The tuna burgers were served with a wasabi mayonnaise.
30 Pierre formed the tuna burgers.
31 Meanwhile, the tables and chairs in the carport were uncovered.
32 Pedestals of beautiful California stone fruit were placed on the tables.
33 How nice! The tables were set with green and white plaid cloth napkins and green and white spatterware enamel plates.
34 Pierre and Sarah organized the grilling area.
35 Pierre then arranged cheese plates for the tables.
36 The selection included gruyere, fontina, cheddar, and gorgonzola purchased at the famed Murray's Cheese Shop in New York City. http://www.murrayscheese.com
37 The pink and white salad is a watermelon, goat cheese salad that will be topped with arugula and vinaigrette. Pierre started building the salade Niçoise by lining the platters with bibb lettuce.
38 The completed watermelon salad
39 Other ingredients for the salade Niçoise included boiled yellow potatoes, cucumber, and celery all tossed with vinaigrette and canned tuna packed in oil.
40 Colorful orange and red tomato slices were arranged on the platters.
41 Another traditional ingredient is blanched green beans.
42 As are hard boiled eggs and Niçoise olives.
43 The tuna and anchovies were added to the growing mound.
44 All ready to serve
45 Another look at the watermelon, goat cheese, and arugula salad
46 Sarah, who worked for 5 years in the hot kitchen of Chef Bobby Flay's Mesa Grill, proved her grilling expertise.
47 The hamburgers were juicy and delicious.
48 The condiments
49 And the ice cream sandwich dessert selections - chocolate chip cookie with vanilla ice cream, lemon sugar cookie with red currant sorbet, and lemon sugar cookie with fresh apricot ice cream