I always love entertaining at home - especially when I can add a special theme to the menu.
For our company summer outing, I planned lots of fun and delicious Mexican dishes - tacos, quesadillas, tostadas, grilled corn from Mike's Organic, and of course chips, guacamole, and a glossary of flavorful salsas. All these foods were prepared by Chef Aron Cutuc and his hardworking team. If you follow my Instagram page @marthastewart48, you may have already seen some of the delectable bites we enjoyed. I also invited Pizza Luca New York to bake their mouthwatering pizzas from one of their iconic pizza trucks. For drinks, we served selections from Martha Stewart Wine Co., sangria, pomegranate tea with our favorite POM Wonderful concentrate, lemonade, frozen margaritas with Milagro Tequila, and Frose from the Kelvin Slush Co. Finally, our desserts included a variety of homemade cookies and fruit popsicles using berries picked fresh from my gardens. It was a perfect summer feast for all.
Here are more photos from our gathering at Cantitoe Corners.
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- After our scavenger hunt, everyone gathered on my driveway outside my Winter House for our big feast. Here’s Marquee Brands Chief Operating Officer Cory Baker. (Photo by Paytn Leigh)
- Not far behind – Managing Director for Neuberger Berman Zachary Sigel, its Principal David Zolot, and Marquee Brands President Michael DeVirgilio. (Photo by Paytn Leigh)
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- We used a palette of light green and blue enamelware and coordinating cloth napkins. For centerpieces, we placed pots of Chinese money plants, Pilea peperomioides, that guests could take home at the end of the day. (Photo by Paytn Leigh)
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- Everyone loves the frozen rose, “Frose” from Kelvin Slush Co. It’s made with Kelvin Frose Slush mix, our own Martha Stewart Wine Co. Racine, and smooth Belvedere vodka. https://kelvinslush.com/
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- Greta Anthony, Susanne Ruppert, Kim Dumer and Kim Miller-Olko stopped for a quick snapshot on my terrace parterre.
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- Here’s the first bowl of guacamole – with just the right mix of avocado, tomatoes, onion, and cilantro. (Photo by Paytn Leigh)
- Our executive chef du jour – Aron Cutuc, who has helped me cook many meals at Bedford, Skylands and Lily Pond, my home in East Hampton.
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- The pork for our tacos al Pastor cooked perfectly on the Arteflame grill. The marinated pork was stacked with slices of pineapple for added flavor and then cooked until just charred on the outside. (Photo by Paytn Leigh)
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- This is the Margherita pizza made with San Marzano tomatoes, mozzarella di bufala, extra-virgin olive oil, fresh basil, and Sicilian sea salt.
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- Our corn came from Mike’s Organic in nearby Stamford, Connecticut – a small delivery service and warehouse shop that focuses on providing healthy and delicious foods its clients. Owner, Mike Geller, and his team partners with farmers, fishermen, artisans, and producers, personally picks up the products and delivers them to hundreds of customers each week. https://mikesorganicdelivery.com/
