Dinner at The Bedford by Martha Stewart is delicious... as always. Have you been yet?
I hope you saw the photos on my Instagram page @marthastewart48. Earlier this week, I traveled to Las Vegas for a business trip to promote Hint, my new home management platform that helps homeowners understand, monitor, and maintain their properties. While there, I, along with a small group of colleagues, stopped in for a wonderful dinner at my restaurant, The Bedford by Martha Stewart, located at Paris Las Vegas. The menu features French-inspired cuisine along with some of my own favorite recipes - all with the freshest, locally sourced ingredients. And, the restaurant is now one of two - The Bedford by Martha Stewart is also on the east coast at Foxwoods Resort Casino in Mashantucket, Connecticut. I've received so many excellent responses to the menu and food at both, so make your reservations and visit soon!
Here are some photos, enjoy.
I visit my restaurant, The Bedford by Martha Stewart, whenever I can. I opened this first-ever establishment in August 2022 in a partnership with Caesars Entertainment. We all worked hard to make it feel just like my home. It has done excellently over the years.
After a busy day at the Blueprint Convention, a multiple‑day, global trade show and conference for real estate, construction, and technology leaders, my team and I sat down for a delicious meal. Here I am with my signature Martha-tini, my own rendition of the classic martini. Mine is made with Żubrówka bison grass vodka, dry vermouth, and a lemon twist.
We started with a Cold Seafood Tower served with raw oysters, Maine lobster tail, scallop crudo, lobster roll, and shrimp cocktail.
For appetizers, we offer these House-made Bread Baskets. Each one has JuneBug’s garden flatbreads, grape-rosemary focaccia, and warm Parker House rolls. This is a very popular appetizer – when one table gets theirs, all the guests at surrounding tables start ordering their own.
This is Clams Marinière with saffron, white wine, garlic, herbs, and grilled bread.
Another appetizer – my Raw Oysters, served with red wine mignonette and cocktail sauce.
Oysters Rockefeller is baked with Pernod cream, spinach watercress, and a parsley breadcrumb topping.
On the menu, look for Martha’s Wagyu Meatball, a big favorite. It is served with pomodoro and ricotta cheese.
A must-have comfort dish is the Four Cheese Mac and Cheese – it’s great for the children and their accompanying adults.
The most popular side dish to any entrée is my Smashed Baked Potato – smashed table-side and served with crème fraîche, chives, and bacon lardons. One can also enjoy with added Golden Ossetra Caviar* and sour cream.
Alexis’s Chopped Salad has asparagus, radish, English peas, haricot vert, Fresno peppers, red onion, English cucumber, cilantro, rice wine vinaigrette.
This is the Spaghetti and Wagyu Meatball, served with pomodoro and aged grana padano cheese.
Here is the Honey Mustard Glazed Salmon with wilted spinach and confit shallots. So many of the dishes are the same ones I serve to family and friends when I entertain at home.
The Stovetop Clam Bake has lobster tail, clams, shrimp, Spanish chorizo, corn and potatoes with spicy butter sauce.
I like to serve risotto dishes at my own dinner gatherings too. This one is Lemon Risotto with Sea Scallops and caramelized fennel.
The 8-ounce filet is served with braised leek and watercress, with bordelaise or béarnaise sauce.
There is also the juiciest 38-ounce Prime Tomahawk for Two that is carved table-side and served with braised leeks, watercress, and bordelaise or béarnaise sauce.
Always save room for dessert! Our table enjoyed this Upside-Down Lemon Meringue Pie made with baked meringue, lemon curd in the center, and fresh whipped cream.
We also ordered the Classic Crème Brûlée.
And for chocolate lovers, my Mile High Chocolate Cake with devil’s food cake, milk chocolate frosting, and fresh whipped cream.
Some selected the House-made Sorbets and Ice Creams dessert – a choice of raspberry, black currant, chocolate, crème fraîche, or coffee served with brown butter shortbread cookies – perfect after a great feast.
My restaurants are inspired by my 1925 country farmhouse in Westchester, New York. The cocktail napkins feature the sycamore tree – the symbol of my Bedford farm. A most delicious dinner at The Bedford by Martha Stewart. If you haven’t yet come over for a visit, please make reservations – you’ll have a great time! And hopefully, I’ll see you there!
It’s officially fall, but here at my farm the gardens still have a few beautiful surprises to offer.
Although most of the summer flowers have faded, some perennials are still putting on a lovely display of late-season and now early-fall color, including Russian sage, Japanese anemones, nasturtiums, phlox, and of course, the autumn crocus.
Here are some photos, enjoy.
Some of the first signs of autumn are these blooming autumn crocus, the common name for Colchicum. Colchicum is a member of the botanical family Colchicaceae and is native to West Asia, Europe, parts of the Mediterranean coast, down the East African coast to South Africa and the Western Cape.
The scientific name comes from Colchis, a region on the coast of the Black Sea. The name Colchicum alludes to the poisonous qualities of the species. The plant contains an alkaloid known as colchicine, which is found in all parts, but mostly in the seeds. Colchicum typically blooms from September to November.
Once open, many Colchicums produce large, goblet-like blooms in shades of pink, violet or white. They are large striking flower heads, with white at the base leading to pale pink at the apex.
When the weather is mild, colchicum’s nearly perfect cup-shape flowers begin to unfurl. Most Colchicum plants produce their flowers without any foliage. This is why these flowers were first known by the common name “naked boys.” In the Victorian era, they were also called “naked ladies.”
When in bloom, phlox are covered with groups of small, sweet-smelling, star-shaped flowers from clean white to pale pastel, including pink, red, lavender, and purple.
Phlox species have tubular flowers with five distinct petals.
This pure white colored phlox grows in my white garden outside my Winter House.
White Wood Aster, Aster divaricatus, bears clusters of small white flowers in late summer and now, in the first week of fall. These are herbaceous perennial wildflowers with an upright and mounding growth habit.
Tricyrtis hirta, the toad lily or hairy toad lily, is a Japanese species of hardy herbaceous perennial plant in the lily family Liliaceae. Toad lilies are hardy perennials native to ravines and woodland edges in India, China, Japan, and other parts of Asia. Toad lily flowers bloom in a range of spotted colors in the axels of the plant.
In my pergola garden is Perovskia atriplicifolia, commonly called Russian sage. It shows tall, airy, spike-like clusters that create a lavender-blue cloud of color above the finely textured, aromatic foliage. It is vigorous, hardy, heat-loving, drought-tolerant, and deer resistant.
This is a Nasturtium. Nasturtium plants, Tropaeolum, are loved for their rich, saturated, jewel-toned colors. Planted in the spring after the threat of frost has passed, they are fast and easy to grow. Nasturtium is a genus of about 80 species of annual and perennial herbaceous flowering plants. It was named by Carl Linnaeus in his book Species Plantarum, and is the only genus in the family Tropaeolaceae.
Here’s a look at the interesting leaves of Nasturtium. The leaves are circular, shield-shaped and grow on a trailing plant. They are fragrant, with a mustard-like scent. And, do you know… all parts of the nasturtium plant are edible? The flowers, leaves, stems, and young seed pods can be eaten. All of these parts have a distinct peppery flavor similar to radishes.
These flowers can vary in shade, but the most popular versions are yellow, orange pink, red, or mahogany. There are also varieties in subdued shades of butter yellow and cream.
There are still a few hydrangea flowers in the garden also – these are on one side of my tennis court. Hydrangeas are popular ornamental plants, grown for their large flower heads, which are excellent in cut arrangements and for drying. Little Hottie® is a compact, heat-tolerant panicle hydrangea that grows three to five feet tall and wide, with white blooms that blush pink in fall.
Diamond Rouge® Panicle Hydrangeas have abundant, long lasting flower heads that start white and progress to pink, intense raspberry red, and finally wine red.
The anemones are also holding strong. Anemone is a genus of flowering plants in the buttercup family Ranunculaceae. Most anemone flowers have a simple, daisy-like shape and lobed foliage that sway in the lightest breezes.
And the two-and-a-half inch wide circular flowers come in white, pink, or mauve. Flowers can be single, double, or semi-double and add great late season color to the garden.
Another long-lasting flower is the clematis. Clematis can start blooming anywhere from late winter to early spring and then continue flowering through the summer and into early fall.
This white clematis is blooming on an upright post by my blueberry patch.
And, depending on the variety, roses bloom from late spring through early fall.
And here is my favorite rose, the Martha Stewart Hybrid Tea Rose, growing beautifully in the gardens in front of my greenhouse. I hope wherever you are, you can stop to appreciate the beautiful flowers that are showing off their gorgeous colors and forms this time of year.
Responsible horse ownership goes far beyond riding - it means providing the best possible care and attention throughout every stage of a horse’s life.
Here at my farm, my stable team takes great care of my horses and their daily needs. They also make sure we have a well-planned emergency preparedness program in place, so my horses are always safe and ready for any unexpected situation. Yesterday, the emergency first-aid kit was checked and my horses practiced trailer training. Each one learned to calmly approach, load into, and stand comfortably in a trailer - a process that requires patience, positive reinforcement, and most of all trust.
Here are some photos, enjoy.
One by one, each of my horses is taken out of his stall and guided to the trailer positioned behind my stable complex. This is my Fell Pony Ban Chunch. He’s a very stable and fearless steed.
This is the back of my trailer. This trailer accommodates two horses and all the necessary horse tack and other supplies needed for travel. It is well-padded and very comfortable.
Shavings are spread on the floor for good footing.
In the front cabin, there are ample hooks for all the bridles, girths, and harnesses.
There are also hooks for rakes, muck shovels, and brooms.
For this exercise, the doors are opened wide, so the horses can see well into the trailer.
Using carrots, grown in my garden and cut up into bite sized pieces, Ban Chunch is easily coaxed up the short ramp and into the trailer.
While one leads Ban Chunch in, Helen stands nearby to make sure the pony walks straight up the ramp.
Here is Ban Chunch from the front. He is kept inside for just a few moments and then backed out of the space the same way he entered.
Bond is next. All my horses are familiar with the trailer, but it is always good practice to let them enter and exit occasionally, so it continues to be a good experience for them.
Always give an animal time to adjust to different surroundings and unfamiliar activities. While Bond has been in a trailer many times, it is important to make every approach positive and calm.
Bond also does well – walking in and out without much hesitation. The process is based largely on trust. All the horses trust my team to keep them safe and happy.
Backing up is also done carefully. Horses are guided out, so they don’t walk off the ramp. Training horses to be accustomed to loading and unloading reduces stress and prevents accidents.
Here’s Hylke ready for his turn. All the horses did so well with their training. This exercise will be repeated every now and then to ensure they are ready for any necessary transport.
Next, Helen checks the first aid supplies. First aid kits tailored for horses are available at most horse supply companies and online.
A well-stocked horse first aid kit should include wound care, bandaging materials, medications, monitoring tools, and practical equipment to stabilize injuries. It is important to check any first aid kit periodically to ensure supplies are up to date and in good condition.
The kit should be sturdy, water resistant, and easy-to-transport. Helen also makes sure it is stored in an easy to access location.
Every day, my horses are turned out into their pastures. In the warmer weather, they are turned out in the evenings and in colder weather, they are brought out early in the morning.
Turning horses out every day is essential to good, responsible horse ownership. Horses need ample time to move freely in a pasture, paddock, or other outdoor enclosure to support physical health, digestive functions, mental well-being, and natural behaviors. My horses love to be outdoors in any kind of weather.
This is Stewart, one of two Frisians I rescued last year. It’s so nice to see them enjoying their new life here at Cantitoe Corners.
After a day of riding, grooming, and trailer training, they’re now happy to be grazing, rolling, and frolicking in this giant pasture.
Martha Pins
Martha Tweets
