No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Five Questions for the Very Fabulous Beekman Boys

Gentlemen farmers, cheesemakers, reality TV stars, and all-around stylish dudes, the Beekman Boys came to our office from their farm in upstate New York to tell us about their new book. 

 

You might have seen their TV show, or maybe you read about their glorious wedding this June (Martha was a guest); perchance you’ve eaten the Blaak cheese made at their farm or used their goat milk soap. Chances are you’ve heard of the very Fabulous Beekman Boys. We caught up with Josh Kilmer-Purcell and Dr. Brent Ridge when they came to talk to Martha about their new book, "The Beekman 1802 Heirloom Dessert Cookbook."


Is this your second book?
Josh: Yes, our second food book. After our first cookbook, "The Beekman 1802 Heirloom Cookbook," we had to do desserts.
Brent: Desserts that are heirlooms. Desserts that are made so often there are stories around them. That’s what makes an heirloom recipe.
Josh: Desserts mark your family celebrations. Different generations add to the recipes. Recipes are adaptable. In fact, we expect our readers to tweak the recipes. We include blanks on every recipe so users can write how they make the recipe.
Brent: We want the book to be used, not just something you look at the pictures in. So the book will become a story.


Do you always eat dessert?
Josh: Yes, every day.
Brent: We believe: Eat more dessert, then do more farm chores!

Who is the better baker?
Brent: Josh.
Josh: Yes I’m the baker.
Brent: I’m Southern, and I assemble gooey desserts, like banana pudding.

 
How are the recipes in your book different from the desserts you ate as kids?
Brent: Well, Josh is Midwestern and I’m Southern, and our experience with food is not the same.
Josh: Yes, desserts are so regional. And tastes change; when I was growing up, there was a lot of processed food. Jell-O was artificial, made with packages. We make our Jell-O with fruit juice.
Also, there’s a farm aspect to our cookbooks, they are organized by season, because that makes sense to us -- our nearest grocery store is 40 miles away. We use what we have on the farm.


Now you've finished the book, what else are you working on?
Brent: Well, we’re in NYC this week because we’re shooting our next book! It’s about heirloom vegetables. We’re harvesting them from our farm and we needed to photograph them. The book will be out next May.
Josh: That’s cognitive dissonance: cakes and vegetables!
Brent: And our wedding special will be streaming on Amazon starting September 21st. Martha was involved in that. In lieu of gifts, we asked all guests to bring their heirloom recipe.
Josh: It was the celebration of all celebrations.


For more interviews, tune in to "Martha Live" on SiriusXM Stars Channel 106 weekdays 12pm ET to 2pm ET.
Call in with questions: 866-675-6675.

Find Out More About the Beekman Boys