A Spring Business Luncheon
Sometimes, getting out of the office and enjoying a business meeting and a delicious spring meal at my farm... is a very good thing.
Yesterday, I hosted a delightful luncheon at my home for a group of business colleagues and associates. My friend, Chef Pierre Schaedelin from PS Tailored Events, and I, collaborated on a delicious menu for 16-guests that included chopped salad, a variety of baked breads, green and white asparagus, spinach pie, buttermilk fried chicken, and chicken wings with saffron. For dessert, we had strawberry shortcakes with homemade biscuits and whipped cream. It was a delicious meal and a most inspiring and productive discussion.
Enjoy these photos and be sure to see my Instagram page @MarthaStewart48 to see more.
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- I enjoy hosting business gatherings at my farm where guests can have comfortable and inspiring meetings away from the corporate environment.
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- Originally I planned to serve lunch outdoors, but this day was very cloudy and weather forecasts warned of showers, so it was too risky. I set my long table inside the Brown Room instead and it looked perfect.
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- As an added surprise for the group, I set a different place setting for each guest – for interest, for ideas, and for fun.
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- Potted plants from my greenhouse lined the center of the table.
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- In my kitchen, serving platters, bowls and other necessary utensils are laid out. This can be done at any time to ensure the right pieces are pulled for the right foods. It also saves any rush for items when it comes time to serving.
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- By mid-morning, cooking is already underway in my outdoor kitchen and flower room. Here is one of three spinach pies coming out of the oven.
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- The biscuits for dessert are made and set aside.
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- Do you recognize these flatbreads? I chose to serve bread baskets similar to those at The Bedford by Martha Stewart, my restaurant in Las Vegas. These are so thin and crispy, made with vegetables and herbs.
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- Other breads such as these charming spiral rolls are also baked for the event.
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- This is buttermilk fried chicken, cooked to perfection.
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- I developed this recipe years ago – saffron chicken wings.
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- I also served asparagus stalks in green and white. They are always so delicious. I like to peel the bottoms of the asparagus stalks before blanching.
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- The buffet is set up with two large baskets of gorgeous homemade breads including slices of herb baguettes from MARTHA: THE COOKBOOK.
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- The spinach pie is decorated with one allium flowerhead from the garden.
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- The asparagus is also decorated with Nasturtium leaves. Nasturtium leaves are completely edible and have a slightly peppery and sour taste.
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- The green asparagus is dressed with radishes and radish greens.
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- This is a rendition of my daughter Alexis’s Chopped Salad – also found in my 100th book, MARTHA: THE COOKBOOK. It includes at least 10 different vegetables, depending on what is available, and a light dressing of rice vinegar and olive oil.
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- The fried chicken is plated with greens…
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- … and served with three sauce options – ketchup, barbecue sauce, and Green Goddess.
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- And here are my saffron chicken wings – also very flavorful and delicious.
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- At most of my luncheons, I serve this pomegranate juice made with pomegranate concentrate, lemon, and slices of fresh citrus. I love the pomegranate juice from our friends at POM Wonderful.
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- My plate full – a little of everything.
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- And then the dessert – strawberry shortcakes with the freshest sliced fruits and homemade biscuits, and topped with homemade whipped cream and a sprig of mint. It was a lovely meal and meeting of the minds…
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