A Summer Business Luncheon
Business gatherings are always so much more enjoyable when accompanied by a delicious homemade meal.
Yesterday, I hosted a luncheon at my home for 22. With help from Chef Jeff Srole, I served a wonderful summer menu that included tomato tart, fennel salad with provolone and olives, arugula salad, chilled salmon with cucumber and dill, and for dessert - vanilla bean Panna Cotta with grapefruit granita and Sicilian pistachios. It was an excellent luncheon - al fresco under my pavilion.
Here are some photos.
-
- Delicious summer tomatoes just cut for my luncheon appetizer – tomato tart. It’s part of the mis en place. Mise en place is a French culinary practice meaning “everything in its place,” involving the preparation and organization of ingredients, tools, and workstations before cooking.
-
- The tart crusts are also laid out. If you’re not familiar with tomato tart, try my recipe in my 100th book, MARTHA: The Cookbook. You’ll make it again and again.
-
- A generous layer of grated Italian Fontina cheese is spread on the chilled crust.
-
- Then the tomatoes are arranged in an overlapping circular pattern.
-
- The tarts are garnished with cherry tomatoes and seasoned with salt and pepper before going in the oven.
-
- Meanwhile, grapefruit segments are placed on a sheet pan and chilled so they’re ready when dessert is made.
-
- Outside at my pavilion, potted plants are arranged on the table. I decided to give one to every guest, so I used them for the centerpieces. These are Chinese money plants, Pilea peperomioides – low-maintenance perennials with interesting coin-shaped foliage.
-
- These Chilewich place mats are very special. The seashell image was designed by my granddaughter, Jude. She arranged the shells on the beach while on a trip to the Philippines and sent me the photo inspiration.
-
- Enma ironed and folded crisp, white napkins for the event.
-
- They’re perfect on my drabware Wedgewood plates.
-
- Although the food is already well seasoned, I always like to put out some extra salt and pepper.
-
- Flatware is placed next. When hosting a meal, be sure to decide what utensils, plates, and platters will be needed ahead of time, so there is no last minute rush.
-
- My long yew table is all set. I decided to serve lunch “family style,” so everyone could serve themselves. Space was allotted for all the necessary platters.
-
- Enma made lots of fresh iced teas for the guests including my popular pomegranate iced tea made using concentrate from our friends at POM Wonderful.
-
- I like to serve the tomato tart warm to hot. Here is one of several. Not one piece was left over.
-
- The tarts were served on cake stands to make good use of table space.
-
- The fennel salad is served with strips of provolone cheese, olives and herbs.
-
- The fresh arugula salad was served with pine nuts and a light vinaigrette.
-
- Here’s the main course – a delicious salmon, served chilled with a cucumber and dill. It was perfect.
-
- And finally for dessert, a light Panna Cotta with grapefruit granita and pistachios. It was a lovely lunch to celebrate Hint, my latest project and the newest age in homekeeping. I hope you’ve seen my posts on @MarthaStewart48. Be sure to get on the waitlist – just click on the highlighted link.
Martha Pins
Martha Tweets
