A conversation with Martha Stewart, part 1

This past weekend I was in East Hampton visiting family, and I heard through a PureWow email (I’m obsessed with PW) that Martha Stewart would be making an appearance at Guild Hall -“A Conversation with Martha Stewart”. Who was I to pass up this opportunity with the one and only Martha Stewart? And for $15?! Yeah…

My friend and I snuck in a couple minutes late (don’t get me started on parking) and although we only snagged seats in the back, we could still see her clear as day.

Florence Fabricant, a critic for the NY Times, was casually talking to Martha over a cup of coffee as if 200 eyes weren’t hanging on each tip she gave. I whipped out my phone so I wouldn’t miss any of it, and could share it first hand with all of you. In fact, she gave so much information I didn’t want to overload you with it. The second post on Martha’s holiday tips will be coming out in a couple of weeks. But now, to get you through the last few weeks of summer…

Martha’s seafood tips

  • The best lobster: The best time to buy and cook a lobster is right after they molt (shed their shell). You can tell when the time is right because they are a much brighter red than the rest. This is when the shells are the softest and the meat is the sweetest.
  • Cooking clams: Forget about boiling water, it’s much simpler than that. Get a big skillet and spread the clams in one layer on the bottom. Grind some black pepper over the top of them and cover. Cook on medium heat until they open, anywhere from 5-10 minutes.
  • Want to make some crab meat salad? Peking crab meat is the sweetest, and in her opinion, the best.
  • Her favorite pasta dish to make includes bottarga (salted fish ro from mullet or tuna). Buy the bottarga pressed so you can shave it over the pasta noodle of your choice. For the sauce, combine breadcrumbs, parsley, chopped onions, and capers.

On Martha:

  • Her favorite kind food is Japanese.  (Fun fact: Although it may seem simple to prep, the ingredients take years to cure. Seafood for instance can take up to 24 months to dry.) If you’re ever in the NYC area, her favorite sushi restaurants are Sushi Nakazawa and Ichimura.
  • Her favorite dish, however, is her mother’s perogies.
  • On health: sadly her sister recently passed away from a brain aneurysm. Martha was adamant about taking care of yourself, no matter how hectic your schedule. “Exercise everyday, get regular doctor check ups, and drink green juice.”

I always admired Martha Stewart because she was “Martha Stewart!”. However during this conversation, you could see she’s more than just the brand. She exudes passion for everything she does; from sustainable farming, family recipes, to living a healthy lifestyle.

Stay tuned for Martha’s holiday tips!

Martha and me

Happy Eating, XO.

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