We (Maxwell and Chris) had the honor of meeting Martha Stewart and Emeril Lagasse yesterday afternoon. There was
We got the chance to share some of the AT community with Martha and Emeril. We asked Martha and Emeril one of your questions and asked them how Martha's personal blog is going. Martha walked out of the radio studio with a copy of our new book -- featuring 50 readers homes -- peeking out of the top of her large but sensible handbag.
The question we asked was from Kitchn reader Art: Do you have plans for a Christmas TV special, Martha and Emeril?
"We love Christmas," said Emeril. Martha agreed and said a special show or magazine issue for the holiday was a great suggestion. We heard rumblings in the room that Christmas issues and TV shows are among Team Martha's favorite projects to work on, but they are also tough because everything has to be just so. So it seems like we won't see a Christmas special this winter, but keep asking.
For coming up with the question, we're sending Art the goodie bag we picked up at the event, including a bottle of Emeril's Bam! B Q Kicked Up Barbecue Sauce and a super-stripey Everyday Food apron.
We only had another minute with Martha and we asked her how her blog was coming along. "I can reach people in seconds," said Martha. "I'm posting almost daily." That's a big change from the months and months it takes to put one of Martha's magazines on the newsstand.
Martha told us she takes most of the photos for her blog herself. We asked her a question we struggle with ourselves: Is it polite for hosts to take food photos before serving their guests?
"Everybody looks at the food but now they don't dare touch it," said Martha. Martha said her guests are intrigued by her blog and now patiently wait until after a few blog pics have been snapped for the site.
We know there are a lot of, ahem, opinions about both Martha Stewart and Emeril. (And yes, Chris is a huge fan of Martha. Meeting one of your heroes, it's a good thing.)
Our biggest impression? Our hosts created a great buzz of hospitality in the room and they all care about local, organic foods. The servers were careful to offer everyone in the studio water, sparking or still, or white wine. Martha along with along with her band of execs and editors were eager to discuss the fine points of each appetizer (check out the
Emeril encouraged us to try his easy dry rub rib recipe in the new issue of Everyday Food. Once we get the recipe and test it out, we'll post here.