A cocktail party with Emeril -- come see my photos! What do you think about our partnership?

Recently, Martha Stewart Living Omnimedia hosted a party at our Starrett Lehigh offices in New York City.  The reason for the celebration was to honor our new partnership with Emeril Lagasse, his company, and the strategic partners of Emeril. We asked Pierre Schaedelin, chef extraordinaire, to do the cooking. True to form, Pierre created a beautiful buffet of the most delicious food. Come and take a look!

Oh, and by the way, check out the cover of the July/August issue of Everyday Food, on newsstands June 23. For the first time ever, Emeril and I appear on the cover with wonderful grilling recipes inside!

Presented in our Macy's leaf dishes is a lovely salad of fresh hearts of palm, avocado, and pickled wild salmon. Fresh cream of asparagus soup, made from my just-picked garden asparagus, was served in small votive candle glasses.

The asparagus soup was a big hit -- it tasted very rich and creamy; however, Pierre does not add any cream at all except for the tiny dollop on top.

In honor of Emeril's culinary background, Pierre created a very interesting salad of fresh crayfish tails, tomatoes, fava beans, and potatoes.

One of the chef's highly coveted dishes is homemade pate campagne.

Stacked square cake pedestals from Macy's were perfect for an assortment of thinly sliced salami, head cheese, and hams from Schaller & Weber.
 

Pierre often makes colorful terrines of vegetables in aspic -- this one was fresh, tender green asparagus covered in a thin layer of smoked salmon.

Bisteeya -- pigeon pie in Morocco -- is encased in crispy light layers of phyllo and then dusted with cinnamon and powdered sugar.
 

There were wonderful cheeses, grapes, and assorted toast -- a great offering for the hungry guests.

Homemade puff pastry cheese straws are something I have always loved at cocktail parties. I sometimes coat them in cheese, paprika, poppy seeds, and even spicy cayenne pepper.

Olives, cornichons, fruit bread, nuts, and other condiments were served in more of the Martha Stewart Collection leaf dishes sold at Macy's.

Pierre never trained as a pastry chef, but he is creating the most delectable sweets -- shortbread with lemon meringue topping, rhubarb crumble, and brownie ganache.

Totally yummy.

Even more yummy.

These desert recipes are all in the new "Martha Stewart's Cookies" book -- lime meltaways, ginger snaps, biscotti, and many more.

Here is the man himself, dressed formally in a suit and tie standing with our board chairman, Charles Koppelman.

Emeril, Charles, and me.

Just the two of us -- do you know that we pioneered the genre of television "cooks" on the Food Network? The path was paved, of course, by the great luminaries of cuisine, Julia Child and Jacques Pepin.

Emeril, Eric Linquest, and Dave Wenner. Most of Emeril's partners came into the city for the gathering.

Tony Cruz, Emeril's business partner, and Adam Marla.

Lucinda  Scala Quinn, our editorial director of food, and Greg Barton, our general counsel. Greg worked hard on our acquisition of the Emeril businesses.

Emeril and his agent, Jim Griffin.

Sheraton Kalouria, president of television at MSLO, book publisher Bob Miller, and his aunt, who happily tagged along.

Comments

[Dr. Nicole Sundene]

Hooray! Finally my two favorite foodies together at last!

[Sherey]

Lovely event and, as usual, food that is exquisitely presented! I liked the cold meats arranged on the square cake pedestals...in fact, i just purchased one of the square cake pedestals at Macy's today. Lucky me!

[Kenn]

A perfect partnership and a wonderful event. The pictures alone are inspiration on food presentation. Congrats MSLO and Emeril!

[Amy]

I have to admit, I was VERY surprised when I read that Emeril was going to be a new partner for MSLO. Just doesn't seem like a likely pairing, but hey--if it works, who cares?

I hope to pick up the new Cookies book soon, but there are a few that I've made, like lime meltaways and biscotti. I plan to make the dark chocolate and sour cherry cookie to bring to work; the recipe was in last week's Houston Chronicle. Of course, if y'all don't stop publishing books, I'm going to run into trouble. As it is I need a house just for my library. And I've had to quit shopping in Macy's because I seem to always walk out with big, heavy pots. Darnit, Martha, I've got no room in a one bedrom condo! Hope to buy a house next year, then I'll bet more of the pots and things from Macy's. Right now. . .no.

Now, Emeril is, of course, one of the finest chefs in the world. And being from New Orleans myself, I know what his culinary influences and preferences are. (Anything with SHRIMP--meow. After peeling pounds of them as a kid, I particularly like shrimp that I don't have to mess with.) I hope that this becomes a successful partnership, of course. But one thing about Emeril--much as he cooks and learns and continues to practice his craft. . .you know he loves to eat! I can't see Emeril, or any hungry guy in his right mind, turning up his nose at anything here. (Except maybe my Dad--he doesn't like crawfish, go figure.) And I never stand between a hungry man and his lunch, I just point him toward the food.

Thanks for the peeks inside the workings of MSLO and stuff you do on the weekends!

Amy in Houston

[maurdel]

I'm not sure what this partnership thing means. Did MSLO buy Emeril? Will you all produce a television show for him? Is it all about marketing licensed products??? I guess I just don't understand what it is.
But hey the party looks great. What a lot of food for a cocktail party. I wonder if you/they all sat down to eat? I would want to try it all but it sure would be difficult standing with a drink in hand.

[maurdel]

Oh, I would also like to know more about "Bisteeya - pigeon pie in Morocco".
Looks very interesting. Can someone enlighten us with a recipe or at least a detailed description.
All the food looks very good, it really must have been wonderful. It appears to be the kind of food that not only looks great but also quite delicious. Sometimes party food just looks good... you know.

[JB]

Martha...akak business genius...are you developing all these partnerships to take over the Food Network or Fine Living Network?

[Danielle]

I love all of your delicious and detailed foods you presented. I especially loved the deserts and square cake pedestals. Fantastic!

[Jan Erickson]

Hi Martha, Oh, how I wish I was in attendance at this lovely event! The food looks so mouth wateringly delicious and the photos are outstanding. I'm sure Pierre's dishes were well received. I had no idea you two were television pioneers on the Food Network but you were my favorites for many years. I think your partnership is fantastic because each of you has such unique methods of presentation of food that you compliment one another. May your partnership last a long time. Thank you for sharing through this fantastic blog. I love it! Jan

[MMC from San Diego]

Wow, Martha! It all looks delicious. And beautifully presented, of course. The puff pastry cheese straws are especially enticing!

[kelli]

I love the white square cake pedestals with meats and the separate cheese station. I am itching to give a cocktail party and these photos served as wonderful inspiration!

[Trish]

After seeing this spread of Pierre's, I can only imagine what your new book is going to look like; too beautiful for words comes to mind. I just finished Scrabble, I was off to bed but no, I had to come over here and see all this gorgeous food! Now I'm hungry! Pierre is amazing!

But so is Emeril and I think you two make a good team; pretty good in the kitchen so far and it can only get better! Trish

[Smellyann]

I was with you right up until the Head Cheese. Seriously? Head cheese? I thought that was for... not Martha Stewart!

[Isle Dance]

Delectable! Sweet and warm, to have you two partnered up for business purposes. I can't wait to see more.

[Frances Usher Jackson]

Hi Martha, What a fantastique party/celebration of your collaboration with Emeril! I think you both will enhance the other's businesses. Best of luck to you both and I look forward to seeing the results in the future. I think Chef Schaedlin is indeed extraordinaire and certainly masterful in his presentation and menu. As I can only look, not taste, I presume the food was as tasty as it was gorgeous! Happy Summer to all.

[JBrennan]

Martha:

Everyone looks so happy! You and Emeril make for quite a pair and I wish you both much success.

The buffet looks delicious. I am particularly fond of asparagus and the soup looks fantastic. Haven't you already share the recipe for the cream-free "creamy" asparagus soup on the show? I'll have to check the archives on the MS website. If you haven't, please do so.

My favorite part of any meal, though, is dessert and these look spectacular, particularly the brownie ganash. As for Pierre not having trained as a pastry chef, I think he is in good company. If memory serves me correctly, you, too, were self-taught and that certainly hasn't hindered your career.

I dabble myself and have even won prizes for my cookies. I think people are capable of doing just about anything, if they first allow themselves to believe it. You're living proof of that and I think it takes a special kind of person to learn something on one's own out of sheer desire and determination.

What will you teach yourself next?

I look forward to finding out!

Joseph Brennan

[Judy]

Martha as you would say "its a good thing". Dearly love your show, best of wishes for the both of you.

[Jodi Connolly]

I LOVE the photos and the close shots of the foods - I was even intrigued by the wall displays of the "Celebrations." Would love to see one of THOSE up close... :)

[Barbara]

ooohhh the food looks so good! I can only imagine how good it tasted. You inspire me to make my next family party prettier. Thanks for sharing.

[Kathi Skillman]

Hi Martha!

I just love your wonderful pictures of that delicious food!

Thanks so much for taking time out of your busy schedule to document your wonderful life...it is so fun watching you and seeing your accounts from your busy life, but most of all it is really fun *learning from you each and every day!

Best regards,
Kathi Skillman

[Sasha Libby]

To celebrate Martha and Emeril - that would be one fantastic feast to be sure! Looks wonderful.

[PAULINE MUCCIACCIO]

Perfect pairing...you & Emeril!

[Maureen]

Wow, I think these are your best shots ever. Food looks absolutely delicious.

Congratulations on your new partnership!

[Andrew Ritchie]

At first I was a little taken aback by the Emeril partnership. I didn't really see the fit. But after seeing you with him on the show a few times, I see how you two jive together. Plus, I think a bit of testosterone in the MSLO family is A Good Thing.

-Andrew

PS: The food looks incredible.

[Kathy Goldman]

The buffet looks incredible! May I ask where the square cake pedestals come from? I'd love to buy a set for myself.