Chef Rhea Balagot-Rizzo was thrilled to be tapped by SM Home at the SM Store, to be part of a campaign to launch the Martha Stewart Collection of kitchen and dining products; and she recalled how much she had enjoyed watching the Martha documentary that was shown on Netflix just last October. Chef Rhea is the woman behind Mrs. Saldo’s, the dining and garden haven located in Silang, Cavite. For some years now, Saldo’s has been the best-kept secret of discriminating foodies, and for those searching for top quality, culinary adventures outside of Metro Manila.

“I was super grateful and flattered, especially for being a woman chef chosen for this collaboration. When I watched the Martha documentary, it resonated with me; how determined she was with her vision, even in the midst of the personal problems she was facing then. And how she would bounce back after being written off. For me, that kind of drive and persistence is admirable, something to apply to in one own’s life journey.”

Several observers of Martha Stewart’s storied career refer to her as the first genuine multi-media influencer. From TV personality, to retail business woman, and writer about home and hospitality; from publishing to broadcasting, to merchandising and E-commerce - Martha and her Martha Stewart Living Omnimedia cast a long shadow over Lifestyle, and how it has evolved over the last forty years.

In the course of our visit to Mrs. Saldo’s, we engage in a lively conversation with Chef Rhea that touches on food, on kitchenware and tools, on entertaining at home, on the role SM Home can play in all that, and of Chef Rhea’s dream projects and plans.

Who hasn’t gone to a restaurant, had some memorable meal and wondered what went on in the kitchen to create those dishes, and had been impressed by the table settings and ambiance - and then wished they could replicate that whole experience at home? It’s for that kind of homeowner, that weekend kitchen warrior, whether man or woman, that the Martha Stewart Collection exists. It’s restaurant-savvy cookware and dinnerware that can be brought to one’s home.

In Mrs. Saldo’s expansive kitchen, Chef Rhea is putting the Martha Stewart Collection Aluminum Nonstick Cookware to heavy use. The Martha Stewart Rexford Forged Aluminum Dutch Oven is taking care of the Braised Beef; and Chef Rhea comments on how a Dutch Oven is always a sound choice for any kitchen, as it’s so versatile, so useful. For braising, to soups and stews, and even baking, it’s the one that feeds the family. She mentions Arroz Caldo as one of the comfort food she’ll prepare at home with the Dutch Oven, and the Martha Stewart Dutch Oven has an induction bottom. For Chef Rhea, a Dutch Oven is a must-have, an investment that will pay back, given it’s durable and long run.

The Martha Stewart Rexford Forged Aluminum Grill Pan takes care of the Pan Fried Salmon that Chef Rhea is preparing, while the Sauce Pan with Lid goes into overdrive, as it’s used for the Mashed Potatoes, the Pommery Mustard Sauce for the Salmon, and even the Toffee Sauce that will festoon our dessert, Sticky Date Pudding with Strawberries. And on the side, the Martha Stewart Rexford Forged Aluminum Sauté Pan with Lid is handling the Risotto.

In terms of food preparation, Chef Rhea has been using the Martha Stewart Cutlery set, with the Fayer Cutting Board set, for all the slicing and dicing she’s had to do. The Martha Stewart Spatula and Solid Turner were utilized with the Sauce and Sauté Pan.

And when the dishes are set on the dining table, the Martha Stewart Dinnerware sets and placemats make for an attractive tablescape. Chef Rhea opts to use the Martha Stewart Gracie Laine (Martha Blue with Gold Rim) glazed ceramic plates and bowls; and they have an attractive, eye-pleasing aqua blue accent. They’re perfect for a breakfast nook, or for a hearty family lunch. Sunny and cheerful, but with a touch of elegance.

We then reminisce about Mrs. Saldo’s extended pop-up at Karrivin Plaza, and how successful it was, introducing her to a whole new set of appreciative diners. I brought Issa Litton one time; and she was so happy with her choices, she brought her whole family for some combined birthday celebration before the pop-up ended in January of this year.

Chef Rhea smiles when I mention Elena Coyiuto, as she was the most regular of patrons, dropping by with family and friends at least once a week during the pop-up’s run. I had the fortune of dining there thrice, and would find Elena there each time! I'm so happy Chef Rhea brings out her Barramundi Meunière for our impromptu lunch, as it’s one of my all-time favorite seafood dishes.

Asking about those who have influenced her besides Martha, and who are her culinary icons, Chef Rhea lists the following, in no particular order. And can I state here that I was very curious as to what her reply would be; as I’ve always been intrigued by Mrs. Saldo’s menus, and its global cuisine approach. Personally, I’ve described it as a curated journey and exploration of Rhea’s own travels and life experiences, refracted through a culinary lens, and sifted by her own kitchen creativity.

“Thomas Keller of the French Laundry, Bouchon, and Per Se, among others. I’ve admired his versatility, the imagination behind the different food concepts, and how a high standard is always maintained. That’s my ultimate dream, to have a bunch of restaurants, each themed differently. The book of Danny Meyer, Setting the Table, was a big influence, as it spoke of the power of hospitality in restaurants, business, and life - and look how diverse are the eating establishments associated with Meyer; from Union Square Cafe and Gramercy Tavern, to Shake Shack!”

“The Third Plate by Dan Barber, who heads Blue Hill at Stone Barns, is another book I love. His advocacy is connecting agricultural policies and sustainable practices to the food we eat at our table. Then there’s Gaggan Anand in Bangkok, as my stint as a stagiaire at Gaggan was my first exposure to molecular cuisine. It’s there that I witnessed different nationalities, each with her or his own journey, all operating as a team, at a very high standard, night after night. And of course, Julia Child - her life and struggles, her heading to Paris to learn French cooking, then popularizing the cuisine for American housewives, is such an inspiring story.”

We talk about the video content she’s creating for the Martha Stewart Collection and SM Home, and Chef Rhea had this to say, “Every dish is rooted in classical technique and global inspiration, paired with the right cookware to bring out the best in every flavor. The journey doesn’t end in the kitchen, it continues with every plate. With elegant dinnerware, each bite becomes part of the full experience.”

Whether it’s the cookware or the dinnerware, Chef Rhea loves how the attention to detail means the Martha Stewart Collection is both beautiful to look at, and still, very functional. For Chef Rhea, this says something about Martha Stewart’s equity and longevity - how function and durability are just as important as the visual aesthetic. Now 84 years old, Martha Stewart remains a formidable presence in how contemporary Lifestyle is defined, so head to SM Home at SM Store to bring home your own slice of the Martha pie - you’ll be happy you did!

All avid home cooks owe it to themselves to visit the nearest SM Home to discover and explore the world of the Martha Stewart Collection that’s ready to be part of their homes - from the kitchen to their dining tables.