2007_05_FoodMarthaGraf.jpgNo orange Sharpies in these goodie bags, honest.

Technically we weren't at Martha Stewart's table. French wonderchef, Jean-Georges Vongerichten was. Gothamist had the distinct honor of attending the premiere broadcast of the domestic diva's new Sirius radio show, At Martha's Table last week.

As Gothamist approached the McGraw-Hill Building on 49th Street, we knew Martha was already in the house, particularly because there was a Chevy Suburban with tinted windows parked outside. And what a house it was, filled with journalists and media types of all stripes, including many of Martha's minions. There were also a few burly bodyguards in dark suits. We must admit that the graffitti that along one wall of the 36th floor Sirius office seemed just a tad out of context given the evening's event. No matter, the glass-enclosed recording studio was clearly art-directed by Martha Stewart Living Omnimedia.

After several glasses of Willm Pinot Blanc, a crisp, fruity Alsatian White, Gothamist was more than ready for Martha to make her entrance. Just before the air time of 7 p.m., she emerged full of good humor. Who knew that her dogs listened to classical all night on Sirius' channel 80?


Unfortunately it was practically impossible to hear anything, thanks to all the wine-fueled chattering. Gothamist began to wonder whether the glass was there not only for sound proofing, but also to protect Martha from her Pinot Blanc-buzzed public.

2007_05_FoodMarthaCU1.jpgSoon we gave upon trying to hear and availed ourselves of some hors d'oeuvres from Jean-Georges' Thai-French powerhouse, Vong. Our favorites were the supermeaty shrimp skewers and the raw tuna spring roll. The lobster daikon roll (pictured) was also outstanding. Sadly, the beggars purse filled with caviar and crème fraîche topped with gold leaf didn't quite float our boat. Not that, we have anything against caviar, mind you. It's just that we found the whole thing a bit too creamy.

Gothamist did eventually get to listen to a CD of the show. Among the highlights were recorded accolades from such luminaries as Wylie Dufresne. Jean-Georges also told Martha that one of his earliest culinary influences was his father, who used to make magnificent duck for Sunday dinners. He also told her that he almost followed his father's footsteps into the coal-handling business. And, lest we forget, his two simple rules for home cooks: seasonality and sharp knives.