July 23, 2026
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.
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- 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.
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- 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.
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- A generous layer of grated Italian Fontina cheese is spread on the chilled crust.
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- Then the tomatoes are arranged in an overlapping circular pattern.
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- The tarts are garnished with cherry tomatoes and seasoned with salt and pepper before going in the oven.
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- Meanwhile, grapefruit segments are placed on a sheet pan and chilled so they’re ready when dessert is made.
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- 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.
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- 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.
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- Enma ironed and folded crisp, white napkins for the event.
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- They’re perfect on my drabware Wedgewood plates.
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- Although the food is already well seasoned, I always like to put out some extra salt and pepper.
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- 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.
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- 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.
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- 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.
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- I like to serve the tomato tart warm to hot. Here is one of several. Not one piece was left over.
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- The tarts were served on cake stands to make good use of table space.
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- The fennel salad is served with strips of provolone cheese, olives and herbs.
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- The fresh arugula salad was served with pine nuts and a light vinaigrette.
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- Here’s the main course – a delicious salmon, served chilled with a cucumber and dill. It was perfect.
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- 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.
This story originally appeared on Martha Stewart Blog
