Last week, I was given the “Augie Award” at the 2017 CIA dinner at The American Museum of Natural History here in New York City - I was among a "Trio of Titans", which included producer, Shep Gordon, and Chef Jacques Pepin. The CIA leadership award is given annually to recognize the achievements of visionaries, entrepreneurs, and chefs who best embody the qualities of leadership, determination, and innovation. More than 600 foodservice and hospitality industry leaders, celebrity chefs, CIA alumni and other luminaries from business and entertainment attended. The event is the CIA's largest fundraiser for student scholarships, and was prepared by many of its past graduates.
Here are some of the photos - enjoy.
The American Museum of Natural History in New York City is among the largest in the world and contains more than 33-million specimens of plants, animals, fossils, minerals, rocks, and other artifacts. In the center is a 94-foot long, 21,000-pound fiberglass model of a female blue whale. (Photo by Culinary Institute of America/Phil Mansfield)
I was honored to be among the “Trio of Titans” to receive this year’s Augie Award™. It was originally created in tribute to famed French chef, Auguste Escoffier, and recognizes the achievements of culinary entrepreneurs and experts.
The tables were all set so beautifully in a palette of red and white. (Photo by Culinary Institute of America/Phil Mansfield)
More than two-dozen current CIA students, from the associate and bachelor’s programs, helped with preparations for the event. (Photo by Culinary Institute of America/Phil Mansfield)
Chef Geoffrey Zakarian served as host – he welcomed the guests and thanked them all for attending. Geoffrey is a chef, television personality, author and a 1983 graduate of the CIA.
I spoke about my early love for cooking, and my passion for learning all about food from my mother, and other culinary luminaries from around the world. (Photo by Culinary Institute of America/Phil Mansfield)
Here is Chef Jacques Pepin, an internationally recognized French chef, television personality, and author.
Also at the event – comedian and actor, Jason Sudeikis, and actress, Olivia Wilde. (Photo by Culinary Institute of America/Phil Mansfield)
Chef Thomas Keller also addressed the audience. He is a 2007 Augie Award™ recipient.
Here is Jacques watching from his seat at the table. Jacques has received many awards including the Daytime Emmy Award won with Julia Child, and two of the French government’s highest honors: the Chevalier de L’Ordre des Arts et des Lettres in 1997 and a Chevalier de L’Ordre du Mérite Agricole in 1992. (Photo by Culinary Institute of America/Phil Mansfield)
The lavish menu of hors d’oeuvres was prepared by guest chefs, many of whom are CIA alumni. (Photo by Culinary Institute of America/Phil Mansfield)
The menu included seared prawns, NY strip steak and a delectable array of desserts and pies.
Here are some of the chefs cooking the dishes. Everything was so delicious. (Photo by Culinary Institute of America/Phil Mansfield)
And all the stations were beautifully presented. (Photo by Culinary Institute of America/Phil Mansfield)
Here I am with our new CEO of Sequential Brands Group, Karen Murray.
And here I am joined by architect and designer, David Rockwell.
Nathan Myrhvold presented the Augie Award™ to me. Nathan is the former Chief Technology Officer at Microsoft, and co-founder of Intellectual Ventures, and the principal author of the book series, “Modernist Cuisine.” He has also been featured on my television and radio shows.
Geoffrey and I stopped for this quick snapshot in front of the step-and-repeat.
We took one more with Chef Thomas Keller and his wife, Laura Cunningham. (Photo by Culinary Institute of America)
And here I am with the other two 2017 CIA Augie Award™ recipients – Shep Gordon and Jacques Pepin. It is an honor to be in such good company.
Many colleagues joined me at the dinner, including Thomas Joseph, Karen, Shira Bocar, Lauren Tyrell and Kim Miller-Olko. It was a fun evening.
Set within NYBG’s meandering landscape and the historic Enid A. Haupt Conservatory, this extraordinary show features more than 20 glass installations by world-renowned Seattle-based artist and entrepreneur, Dale Chihuly. The exhibit, entitled “Chihuly”, includes new pieces as well as some earlier works, offering visitors a glimpse of his artistic development through the years. I previewed the exhibit earlier this week, and it is simply breathtaking - both day and night. The NYBG worked tirelessly to ensure Chihuly’s sculptures shimmered perfectly with the surrounding plant life. The Garden even replanted certain areas in order to best complement Chihuly’s stunning creations.
This is called Sol del Citron. It sits in front of The NYBG’s historic Enid A. Conservatory. It is one of the pieces in Chihuly’s show – his first major garden exhibition in New York in more than 10-years.
The rounded Sol del Citron glimmers in bright yellow – like a true citron, Citrus medica, a large fragrant citrus fruit with a thick rind.
Made of blown glass and steel, I love all the intricate details of this piece. Chihuly’s art appears in permanent collections all over the world, including the United States, Canada, England, Singapore, the United Arab Emirates, and Kuwait.
Here I am with Dale’s wife, Leslie Jackson Chihuly, President and CEO of Chihuly Studio.
This is called Sapphire Star – such a bold contrast of color and form. Chihuly uses a variety of media, including paint, sculpture, polyvitro, glass, and neon.
This piece is truly eye-catching. It’s called Red Reeds on Logs – such a beautiful combination of glass art and nature.
Float Boat sits in the Native Plant Garden. Koda Study #1 and Koda Study #2 are seen in the background. Chihuly’s Koda Series displays the use of movement of color and light.
This is the Garden’s Tulip Tree Allee and the Library Building. Chihuly’s Blue Polyvitro Crystals is located in front of the Lillian Goldman Fountain of Life.
Here is a closer look at the Blue Polyvitro Crystals. Chihuly made this out of shards of automotive glass.
I love the archictecture of NYBG’s Enid A. Haupt Conservatory. As the nation’s largest Victorian glasshouse, it is among the grandest indoor spaces in the world. The Sol del Citron can be seen shining in front.
Just inside the Conservatory is Persians in Pond and Blue Herons in the Palms of the World Gallery. Chihuly’s Persian Series was inspired by Middle East glass from the 12th- to 14th-centuries, featuring more restrained color and room-sized installations. Chihuly’s Blue Herons is here for an encore appearance. It was featured in his 2006 exhibition at The NYBG.
This creation is called White Belugas – in the Lowland Tropical Rain Forest – so graceful and delicate.
Here is another view of the White Belugas.
This work is called Macchia Forest located in the Conservatory’s Aquatic Plants Gallery.
Macchia Forest appears molten, especially when illuminated at night. The 1981 Macchia Series was inspired by all the colors available in Chihuly’s studio.
Koda Study #3 is in the Conservatory Courtyard Tropical Pool. The Scarlet and Yellow Icicle Tower can be seen beyond standing 30-feet high.
Here is the Scarlet and Yellow Icicle Tower – such a stunning tower of bright yellow and orange. Chihuly’s works are considered unique to the field of blown glass and the realm of large-scale sculpture.
Chihuly has long loved working with neon. This new multi-colored creation is called Neon 206.
This is a reflection of Neon 206. Neon 206 is made with 1100 feet of neon and acrylic.
And here is another look at Neon 206. I love its bright display of color. Chihuly’s team and The NYBG worked together for two-years to prepare for this exhibit. The actual installation of all his works took three-weeks to complete.
This is White Tower with Pink Fiori. This installation was made in 1997 in the Czech Republic. Chihuly mixed iridium—an elemental metal—into the glass’s silica and sand. And, because iridium is illegal to import to the United States, the tower had to be fully finished abroad before it could be brought to America.
And this is Garden Fiori, almost camouflaged by the nearby plantings. Sol del Citron can be seen in the background.
Dale loves mixing his works with botanical settings that give visitors pause, wondering if it is man-made or part of nature.
Garden Fiori adds a magical display of art and light to the surrounding specimens.
Here is another view of Garden Fiori – so pretty.
And here I am with the very talented Dale Chihuly. What a marvelous and interesting use of materials, color and light. Visit “Chihuly” and see its beauty through the seasons – it’s on view at The NYBG through October 29th.
This show teaches the basics of cooking while offering a huge variety of recipes, techniques, and my favorite kitchen tips and tricks. This season is even more special because it features the wonderful foods of the Arabian Gulf. I'll share coastal favorites such as calamari with vermicelli, lemon and herbs, and fish with tamarind sauce. I'll make a variety of kababs for all your summer entertaining, such as pomegranate skirt steak kebabs, lamb kebabs with yogurt-mint sauce, and beef, mushroom, and millet kebabs. And, I'll show you how to make some of the most delectable sweets from the Gulf, such as beehive buns, semolina coconut cake, sesame caramels, and brûléed saffron custards.
And please tune-in to "Martha Stewart's Cooking School" - you will love every show! A big thanks to this season's sponsors - Al Jazeera and Qatar Airways. Enjoy these photos.
This new season of “Martha Stewart’s Cooking School” includes a 13-week series devoted to the foods of the Arabian Gulf. I’ll share stews, grilled favorites and everything you need to know about dates – a cornerstone of Gulf cuisine.
I am shooting this Facebook LIVE from our New York City headquarters in the Martha Stewart Living “Turkey Hill Kitchen”. I love this kitchen – it is so bright and spacious – we use it for many of our Facebook LIVE broadcasts. http://www.homedepot.com/c/SPC_BRD_MSL_Kitchen
These are Medjool dates, the most available dates grown in the United States. Medjool dates can be consumed fresh or dried, and are known to lower cholesterol and boost energy. They were used to sweeten our flatbread recipe.
The dates are soaked for about an hour and then made into a puree.
Once pureed, the date mixture is strained through a fine mesh sieve to make it very smooth.
We also used all-purpose flour for the mardouf flatbread. Watch my Facebook LIVE for the entire process.
This is ghee. Ghee is a class of clarified butter that originated in ancient India and is commonly used in South Asian, Iranian and Arabic cuisines. Here, it is used to make the mardouf dough and then as a coating on the rolled out mardouf before it is cooked.
One of the advantages of broadcasting these Facebook LIVE shows is how easy it is to shoot – all with an iPhone. Here are two members of our crew – James and Alex.
During my shows, I love answering questions from our viewing audience. These questions come to me LIVE through Facebook, and I answer them as soon as they are asked. One viewer asked about our countertops. These are quartz counters from my kitchen line exclusively at The Home Depot.
Here, I am rolling the mardouf into rectangles. I am using a straight stick rolling pin – my favorite kind of rolling pin.
On the counter, we display all the different spices we use during the show, such as coriander, chili powder, mustard powder, paprika, caraway, cinnamon and more.
This is the view I see from behind the counter during Facebook LIVE shows.
Once the mardouf is rolled out and sprinkled with chives, and brushed with ghee, it is put on the griddle until lightly browned – about a minute per side.
Here is the finished mardouf – everyone was so hungry. Mardouf is traditional Omani flatbread sweetened with dates, and infused with the flavors of saffron and fresh chives.
Next, I show how to make a great dip using fava beans.
Have you ever cooked with fava beans? My version of this delicious fava bean dip will quickly become a party favorite. First, I shell the fava beans, boil them and then remove the skins. It is a bit tedious, but worth the effort.
Here I am peeling fava beans – you can also use frozen fava beans.
Fava beans are full of nutrients. Also known as broad beans, fava beans have no saturated fat or cholesterol and contain a high concentration of thiamin, vitamin K, vitamin B-6, potassium, copper, selenium, zinc and magnesium. They are also an inexpensive source of lean protein.
Also part of our dip, or foul gellaba, a spicy herb-packed dip that hails from Saudi Arabia, is a mix of onions, garlic, cumin and jalepeno peppers cooked in olive oil.
The beans and onion mixture are combined with cilantro leaves and lime and then put through the food processor. It comes out a beautiful bright green and can be paired with delicious crudite – your guests will love it.
Thank you to our sponsor Al Jazeera owned by the Al Jazeera Media Network. Al Jazeera provides a fresh perspective on news stories from around the world – from more than 65-bureaus and more than 400-journalists from 60-countries. It’s a wonderful news source.
And thanks to our sponsor, Qatar Airways. Last year, I flew on Qatar to Qatar. Qatar Airways has such a friendly staff, beautiful aircraft, and incredible hospitality. It was a wonderful and relaxing experience. See my blog on my trip to Qatar, courtesy of Qatar Airways. http://www.themarthablog.com/2016/03/my-trip-to-doha-qatar.html
In this month’s “Living” magazine, my column features some of the other tasty recipes from our Arabian Gulf themed season on “Cooking School”. You’ll love every one of them. Be sure to take a look – the issue is on newsstands now.
For this season of “Cooking School”, we used experts in Arabian Gulf cuisine – they all loved our twist on traditional dishes – so will you!
This is a chilled mussel salad from our coastal favorites show – so full of flavor!
Each dish highlights the local catch, and combines it with mouth watering sauces and sides.
The Arabian Gulf’s world-class hospitality is shown in all these flavor-packed dishes – this lamb and stuffed cabbage is a perfect fit for a hungry dinner crowd.
I also do a show featuring grains – this mixed-grain pilaf with chicken is a big favorite.
And, I show you some exotic flavors you can introduce to guests during your next cookout. Your friends and family will love our kababs.
The best part – each inspired kebab is easy and fun to make!
And you’ll love all the tricks and tips I share for making your kababs the hit of the party.
During this new season of “Cooking School”, I’ll share great salad ideas full of appetizing Gulf ingredients. And to make it even better, “Martha & Marley Spoon” will feature several recipes inspired by this Season-5 in the upcoming weeks! Visit the web site to place your order today and use code GULF30 for $30 off your first order! This offer runs until May 31st. https://marleyspoon.com/
And don’t forget dessert – I do an entire show on the sweets of the Arabian Gulf.
Our Cooking School team worked so hard on this show – we all know you’ll love it.
Please watch my new season of “Martha Stewart’s Cooking School” on PBS – it premieres this weekend! Check local listings for times in your area.