My Trip to South Beach Wine & Food Festival 2020 - The Wolfsonian-FIU
If you’ve never been, I encourage you to attend SOBEWFF - with more than 100 signature events, tastings, parties, seminars, dinners, and classes, it is a wonderful way to enjoy food and to learn from some of the world’s best chefs.
This year, I co-hosted two big dinners for the Food Network & Cooking Channel South Beach Wine & Food Festival presented by Capital One - one at the Buccan with Chefs Clay Conley and Katie Button, and the other with Chefs Michael White and Antonio Bachour at The Wolfsonian–Florida International University. This dinner and reception also highlighted my new installation at the museum - a collection of curated kitchen and home items for the “Then + Now” exhibit. The pop-up display within The Wolfsonian’s Art and Design in the Modern Age shows how today's kitchens and homes, and all the appliances for cooking, cleaning, and living, have evolved over the years. The exhibit includes items from my private collection, my design lines, other brands I’ve enjoyed using, and various Wolfsonian works that inspire me.
Enjoy these photos.
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- I gathered many of the objects from my home for this exhibit – items I still use and love. I also worked closely with the Wolfsonian team to incorporate their beautiful collections and place them with their present-day counterparts. (Photo by WorldRedEye.com)
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- This article is a New York Times Magazine clipping from 1996 – perhaps some of you remember it. It is about my ideas for the “Kitchen of the Future.” I believed it would incorporate more sustainable and “smart” appliances. And guess what? 24-years later, today’s kitchen certainly does.
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- This case showed different forms. The food storage containers at the top were offered exclusively in my Martha Stewart Everyday line at Kmart. Manufactured by Anchor Hocking, the oven-to-refrigerator containers were available to the public for nearly a decade. The all-glass, rectangular vintage refrigerator containers are from Kubus, 1938 – also stackable and still quite usable. (Photo by WorldRedEye.com)
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- My cake stands were among the first pieces I thought of displaying. I offered reproduction pieces using the original vintage molds and sold them through my old Martha by Mail catalog in the mid-2000s. These are in my signature fresh green color. (Photo by WorldRedEye.com)
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- In this case – a look at the materials used for canteens. On top is a Thermoshaker, c. 1933, next to a more modern Metallic Canteen and Stemless Cup, 2016, from Corkcicle. Corkcicle focuses on creating stylish products that are reusable. These canteens are triple-insulated to keep the contents cool or hot. The bottom item is a pitcher and tray by Thermos in 1935, made from aluminum, steel, and enamel. (Photo by WorldRedEye.com)
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- Here are is another grouping of items I have long used in my homes, including Miele vacuums, and Kitchen Aid’s stand mixer. (Photo by WorldRedEye.com)
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- On the wall is this vintage clock I purchased in the early 1990s. Aside from the name “Stewart” on the piece, I thought it was a wonderful item, especially since I recorded many “Ask Martha” radio spots for terrestrial radio at that time, and my magazines were originally published by Time Warner.
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- There are many more items to see. The pop-up display runs through May 26th – I hope you have a chance to go to The Wolfsonian-FIU in Miami to see it. (Photo by WorldRedEye.com)
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- Here I am with Mitchell “Micky” Wolfson Jr. – businessman, collector, and the founder of the Wolfsonian Museum in Miami Beach, and Genoa–Nervi, Italy. He gave me a personal tour of the exhibit. (Photo by WorldRedEye.com)
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- Then it was time to go downstairs for a dinner I co-hosted with Chefs Michael White and Antonio Bachour. I’ve known Michael for many years. He is the head chef and owner of the Altamarea Group, which is composed of the restaurants Marea, Ai Fiori, Vaucluse, Osteria Morini, Nicoletta, Costata and The Butterfly in New York, Osteria Morini and Due Mari in New Jersey, and Al Molo in Hong Kong. In 2011, Antonio was named one of the “top 10 pastry chefs in America.” He is also an author and just opened a flagship store in Coral Gables, Florida in February of 2019.
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- The dining room was set with flowers and vintage pieces from the museum. (Photo by WorldRedEye.com)
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- Here is a vintage toaster used as one of the centerpieces. Notice – it can only toast one piece of bread at a time. (Photo by WorldRedEye.com)
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- Here is a vintage tea set – the tea kettle, creamer and sugar bowl in stainless steel with Bakelite handles. (Photo by WorldRedEye.com)
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- This is a vintage Fanon Deluxe Wireless Intercom also with the original black Bakelite switch. (Photo by WorldRedEye.com)
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- Here is my seat, set with several utensils for the variety of courses we were having for dinner – the menu was amazing. (Photo by WorldRedEye.com)
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- This is a very nice photo of my longtime publicist, Susan Magrino, myself, and my friend, Lisbeth Barron. (Photo by WorldRedEye.com)
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- And here I am with Susan, and Bank of America business executives, Gene Schaefer, and Brian Mormile. (Photo by WorldRedEye.com)
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- I took this photo of Michael preparing the dishes from the freight elevator.
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- Michael stopped for a quick photo as he plated one of the courses. (Photo by WorldRedEye.com)
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- Wolfsonian Museum Director, Tim Rodgers, greeted all who attended and introduced Micky to say a few words. The photographer took this photo as I was taking a photo of Tim. (Photo by WorldRedEye.com)
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- Micky also welcomed the guests, thanked everyone for attending, and then gave me a wonderful introduction. (Photo by WorldRedEye.com)
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- I talked about how much I enjoy attending SOBEWFF. I’ve been a participant and a supporter of the Festival for many years and said I couldn’t believe this was its 19th anniversary. I also talked about my exhibit at the museum and how honored I was that Micky asked me to curate the collection. (Photo by WorldRedEye.com)
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- Our dinner started with Nova Scotia lobster served with burrata, basil, and eggplant al Funghetto. (Photo by WorldRedEye.com)
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- Then we had Rotolo in Bianca, which is rolled pasta, veal ragu, and ricotta. (Photo by WorldRedEye.com)
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- The next course was braised short rib with ricotta, gnocchi, black truffle, and red wine jus. (Photo by WorldRedEye.com)
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- And for dessert – gianduja mousse with hazelnut praline, passion fruit cremeux, and caramelized cocoa nib. (Photo by WorldRedEye.com)
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- Here’s another photo of my co-hosts for the evening event, Chef Antonio and Chef Michael. (Photo by WorldRedEye.com)
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- And here I am with Micky and Tim. I hope you get the chance to visit The Wolfsonian “Then + Now” exhibit. In my next blog – more from my fun trip to Florida. (Photo by WorldRedEye.com)
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