My Chef Pierre

Chef Pierre Schaedelin

I am so pleased to have Chef Pierre Schaedelin cooking for me and all of my guests.  Pierre is from Alsace, France near the German border. He recalls that when he was a child, most families grew their own fruits and vegetables, and because there was no bakery, bread and pastries were made at home.  The social life in Alsace revolved around food where neighbors shared wonderful meals with one another, and Pierre developed an early interest in cooking.  In fact, as a boy, he asked for a chef’s hat, which his mother proudly keeps to this day.

Chef Pierre

Pierre found great inspiration while working under famed chefs Paul Haeberlin and Alain Ducasse, who taught him not only great culinary skills, but also the business skills necessary in running a premier restaurant.  Pierre found his way to the United States, where he eventually became the chef at Le Cirque in New York City, which is where I first met him.

Le Cirque temporarily closed its doors in 2005, and I asked owner Sirio Maccioni if Pierre could come and cook for me.  Sirio agreed and for the next six months, there was magic in my kitchen.  When Le Cirque eventually reopened, Pierre returned as executive chef, a position of managing rather than actually cooking.  Pierre would much rather be creating his masterpieces and he continues to do so for me.  I am especially happy to be working with this fabulous chef on a new book about elegant entertaining.

Pierre in action at a recent dinner party in Bedford

Pierre's Leftover Short Rib Sandwich

One of the recipes that Pierre developed for my new entertaining book is braised short ribs of beef.  He first marinated the ribs for 24 hours in red wine, vegetables, and herbs and then braised the mixture slowly for 2 1/2 hours.  The result was meat so tender and delicious and my Skylands guests were thrilled with the entire meal.

Pierre packed up all the leftovers and took them back to my Bedford home and the following day, made good use of the remaining short ribs.  He first sliced the meat thinly against the grain.  He mixed a couple tablespoons of fresh horseradish with some mayonnaise and spread it onto slices of lightly toasted whole wheat bread.  Pierre layered the meat onto the bread along with fresh garden lettuce and thinly sliced yellow and red tomatoes.  Served with a beautiful salad, those short rib sandwiches were a real treat for the lucky staff members having a meeting at my house that day.

Comments

[Danielle Melnyczenko]

Hi Martha,

I'm 22 and I live in Sydney Australia. All my peers and family alike cannot understand where I got my deep personal desire to entertain. Especially in a time where dinner parties and cocktail hour are quickly becoming extinct.

I stand alone as a rouge rebel serving homemade mini sweet cakes to guests that sip their tea in fine china tea cups, wiping thier mouths on starched linen napkins.

Sitting at my large dining table by candle light flicking from polished silver candlabras, eating roasted lamb with silverware and drinking good wine from fine crystal glasses.

I'm not rich or wealthy in any sense of the word. I'm not an awesome chef like Pierre and I'm not the homemaking queen like you are. I don't live in the best area or on the best street but my house is my haven and I'd like to believe that the 'art' of entertaining is not yet dead, but in the midst of a revival.

Your inspired fan from Australia,
Danielle

[Simone Smith]

Danielle's comment is most inspiring- every day I see people rushing from one place to the next, eating processed meals on the run and taking too little time to sit down and relax with friends and family.
It's so comforting to hear that the art of entertaining will live on!
Thank you Danielle, for keeping the tradition alive, and thank you Martha for inspiring so many people to enjoy the good things in life!
-Simone

[Catherine]

Yum, nothing like leftovers!

[Eddye]

Martha-I was raised in a small town west of San Antonio settled primarily by people from the Alsace-Lorraine region of France (where your chef, Pierre was born). Castroville is known as the "Little Alsace of Texas”. Named for its founder, Henri Castro, this peaceful little town strives to preserve the distinctive architectural styles and cultural traditions of the Alsace region. Founded in 1844, Castroville got its beginnings deep in Comanche territory. Modern-day Castroville still only boasts around 3000 citizens, but is an awesome place to live, as well as a fantastic weekend getaway. It has been recognized as a national and Texas historic district and has been named in the Preserve America initiative. Many of the ninety-seven Historical American buildings in Castroville can be seen on a walking tour, and small antique shops abound. But ohhhh…the food. As your chef said, the social life of the Alsatians centers around food! My parents restored three of the original Castroville homes. Unfortunately, my mother must now sell our family home, one of the original Castroville structures. Although I left Castroville many years ago, my heart will always remain there. If any of your readers (or your chef) are interested in learning more about Castroville, there are some wonderful write-ups online. (PS: The German sausage and “parisa” in Castroville are out of this world!)

[Nina]

Take #4

Martha, wonderful post but must add that the comments are equally wonderful. Thanks for the forum.

[jules and rubies]

Wow! What incredible sandwiches! I could sit down with an iced coffee and some of those any day!

[Claudine]

That is a wonderful looking sandwhich! I love those tomatoes as well. What a wonderful chef and a great story. He has worked with some true masters, and now working with you, what could be better! Danielles coments are great, and I get that from my friends and family too. They can't understand why I cook from scratch for everything. They claim to not have the time. It doesn't take that much longer to make a great home cooked meal with wonderful ingredients every day. You have more control of what goes into your food and what better way to show people that you care.
Thank you Martha for teaching me that, you make everything a "good thing"

[Michelle]

I love the look of those open faced sandwiches! I grew up in R.I. and have followed you my entire adult life. My children are the generation that luckly never had to know life with out "Martha".

[Jan Erickson]

What a wonderful blog about Chef Pierre! How fortunate you are to have someone of his stature to cook for you and help you with your new entertaining book. Great pictures, also. Jan

[sally lim]

Hi Martha!!
i'm sally, 20years old from Malaysia, a tropical country with lots of great green sceneries that will definately 'whoa' you. i know that you love plants and also travelling. Have you consider of coming to Malaysia? You will definately attracted by the warmth of people here. I guess a tv-show on tropical countries (2+1)-travel,food + plants in asia, will attract your fans... Malaysia is a great country!! there are some westerners who are not clear on this marvellous country...

MALAYSIA WELCOMES YOU, MARTHA!!!

[Mary Jane]

Martha:
The leftover short rib sandwich looks delicious...thanks for sharing the photos and about Chef Pierre!
Mary Jane

[EH]

I remember those sammy's! Pierre (and his food) is yummy!!

[hazel]

Martha, I am Hazel from Brunei. I SERIOUSLY love your shows although I am watching the old shows at the moment.

and the food~~ *drools*

I will be trying your recipes during my holidays

*hugs*