A Business Luncheon Al Fresco
Business gatherings are always so much more enjoyable when accompanied by a delicious homemade meal.
Yesterday, I hosted a luncheon at my home for a small group of nine. My friend, Chef Pierre Schaedelin from PS Tailored Events, and I, collaborated on a delicious menu that included two garden salads - one with young lettuces and one with kale, sultana raisins, and pistachios - both using fresh greens from my garden. I also served tomato tart, onion tart, and a chilled broccoli soup with broccoli just cut the previous day. For dessert we enjoyed vanilla panna cotta with strawberries, also grown right here at my farm. It was an excellent lunch and a most productive and interesting meeting.
Here are some photos, enjoy.
-
- The day was perfect for serving lunch outdoors under my pavilion. The weather was 75-degrees Fahrenheit with cool gentle breezes. I did the honors of serving my guests.
-
- My pavilion is located just off the carriage road outside my pool. In 2021, after cutting down a large yew tree at my former East Hampton home, I decided the lumber would make a nice table. It has since become a favorite spot for warm weather entertaining.
-
- These beautiful light colored roses were cut from my gardens. If you saw my Instagram page @MarthaStewart48, you may have seen other arrangements, large and small, decorating my Winter House.
-
- Under the roof all around the edge of the pavilion, I hung several giant staghorn ferns. They are all planted in baskets and hung with very heavy, strong wire.
-
- Each staghorn fern has antler-like foliage as well as flat, basal leaves. The flat leaves are infertile and turn brown and papery with age. They overlap onto a mounting surface and provide stability for the fern.
-
- Depending on the fern variety, the foliar fronds may droop or be erect. These leaves resemble the horns of a large herbivore.
-
- Enma set the table for nine using a spring green colored table setting.
-
- Along with the roses, I decorated the table with potted Eucomis – a genus of flowering plants in the family Asparagaceae, native to southern Africa.
-
- One may recognize the plant by its flowers. Most species of this genus are commonly referred to as pineapple flowers or pineapple lilies. I’ve had these for years – they thrive in my greenhouse.
-
- Here is our table – all set for lunch after a productive and informative meeting.
-
- This is chilled broccoli soup made using broccoli just cut from my new half-acre garden the day before. My garden is producing the most wonderful vegetables.
-
- I also offered two fresh and organic salads. This lettuce salad is made with young lettuces, also from my garden, dressed with a light vinaigrette.
-
- This salad is made with kale, pistachios, and sultana raisins, which are small, seedless, dried white grapes that are sweet, juicy, and golden in color.
-
- Our lunch was accompanied by a refreshing fruit iced tea. Enma makes each pitcher a little different depending on the fruits we have on hand.
-
- Our main course – tomato and onion tarts.
-
- Have you ever had a tomato tart? These savory, rich, vegetarian tarts are just right for brunch, lunch, or dinner.
-
- Here’s another in a long rectangular shape. Tomato tarts are made using juicy slices of tomato layered with grated cheese in a pâte brisée pastry crust.
-
- I also served this flavorful onion tart.
-
- My guests could not resist having pieces of both – some even went back for seconds.
-
- And for dessert – light and delicate vanilla panna cotta with fresh strawberries. Panna cotta means “cooked cream” in Italian and is made using sweetened cream thickened with gelatin. A wonderful lunch gathering and “meeting of the minds” – it’s a good thing.
Martha Pins
Martha Tweets
