A Semiquincentennial Celebration

July 3, 2026

Entertaining at my farm is always so much fun, especially when I host momentous occasions.

Last weekend, I partnered with the Friends of John Jay Homestead to host a remarkable Semiquincentennial celebration, commemorating the signing of the Declaration of Independence. The event also honored John Jay and the restoration of his historic home here in Bedford. I hope you saw some of the photos on my Instagram page @marthastewart48. More than 200 guests were in attendance. The evening began with cocktails and hors d'oeuvres at my stable courtyard. A short walk to my Equipment Barn led to a wonderful feast centered around a patriotic theme with foods prepared by Chef Pierre Schaedelin and his team at PS Tailored Events. We enjoyed Chilled Garden Pea Soup, Fried Chicken, Grilled Salmon, Heirloom Tomato Salad, Red Bliss Potato Salad, and my daughter's flavorful Chopped Salad. The program included a musical performance by my nephew, Christopher Herbert, and his accompanist, Chris Reynolds. I delivered the opening remarks and offered the toast. And then it was back to my stable for our giant flag cake dessert and some champagne. Despite a little rain, the event was a great and memorable success for all.

Here are some more photos, enjoy. I wish all of you a safe and joyful Semiquincentennial Fourth of July weekend.

: The afternoon began with a visit from United States Senator from New York, Kirsten Gillibrand. I toured her around my farm and then we had photos taken in front of my pavilion. See a video on my Instagram page @marthastewart48.

: I had flags displayed along my Boxwood Allée – 22 in all. It was the main pathway for guests going from my stable to dinner in my Equipment Barn. All the flags were provided by the Annin Flag Company.

: My stable was the perfect venue for refreshments. Bottles of wine from Patz & Hall Winery were chilling on the bar.

: Patz & Hall is highly regarded for its Sonoma, California single-vineyard Chardonnays and Pinot Noirs.

: A party just isn’t complete without Still G.I.N., an ultra-premium, citrus-forward gin created by Dr. Dre and my friend, Snoop Dogg.

: Also served – Gin & Juice By Dre and Snoop, a premium ready-to-drink cocktail, here in mango, pink lemonade, and passionfruit flavors.

: And of course, guests enjoyed Martha-ritas with Casa Dragones Blanco Tequila.

: For those preferring zero-proof refreshments, there was Pepsi and PepsiCo’s Poppi, a prebiotic sparkling brand combining fruit juice, apple cider vinegar, and prebiotics.

: Wait staff provided by PS Tailored Events passed around trays of fresh bites.

: The hors d’oeuvres included marinated salmon and crispy rice cakes, ricotta and roasted tomato and basil on baguette croutons, deviled quail eggs with double smoked bacon, chicken-artichoke salad on baguette croutons, pigs in blankets, and short rib tacos with pickled red cabbage and guacamole. (Photo by Shane Handler)

: Because the forecast for the day called for spotty showers, I made the decision to hold dinner in my giant Equipment Barn. Flags were draped from both the north and south entrances. Fortunately, the walk from the stable to the Barn was dry and pleasant.

: Guests were offered some pre-dinner snacks on the tables – caramel corn, scones, and cherries.

: Dishes were placed in close reach of every guest. Everything was set up beautifully thanks to Brett Cameron and her team at La Maison Fête. The programs which included the menu and information for the event, were made by Heidi Stryker from John Jay Homestead. (Photo by Shane Handler)

: The first course was Chilled Garden Pea Soup made with peas from my garden.

: Dinner was served family style on long tables where everyone could serve themselves and interact with each other. (Photo by Shane Handler)

: I made the opening remarks and welcomed all the guests to my Cantitoe Corners Farm. I also spoke a little about John Jay and the history of his homestead which was just so lovingly restored here in Bedford, New York. (Photo by Peter T. Michaelis)

: President of Friends of John Jay Homestead, Caroline MacGill, also addressed our group of attendees. (Photo by Peter T. Michaelis)

: Chef Pierre and I planned the delicious menu. This is the Heirloom Tomato Salad served with pickled red onions.

: The Red Bliss Potato Salad was served with gherkins, boiled eggs, and parsley.

: And this is my daughter’s recipe. Alexis’s wonderful Chopped Salad with fresh corn, cucumber, hericots vert, red pepper, and cherry tomatoes. (Photo by Shane Handler)

: More flags hung from above creating a festive and patriotic scene.

: Following the salads, platters of salmon were also served.

: … Along with Fried Chicken with barbecue sauce.

: My nephew Christopher Herbert sang three songs – America the Beautiful, Aaron Copeland’s I bought me a Cat, and the American Anthem. His longtime accompanist is Chris Reynolds.

: The dinner and entertainment were well received. It was so nice to see such an enthusiastic crowd – more than 200 guests fit so comfortably in my Barn.

: At the end of dinner, Christopher sang our national anthem, the Star Spangled Banner.

: Afterward, guests were ushered back to the stable for dessert and champagne.(Photo by Peter T. Michaelis)

: The bubbly was provided by our friends at Veuve Cliquot.

: The flag cake was enormous. It was made using 167 eggs, 36 pounds of flour, 32 pounds of sugar, 16 pounds of butter, three gallons of milk, six pounds of cream cheese, 24 pounds of strawberries, 13 pounds of raspberries, seven pounds of blueberries, and other ingredients. Chefs Molly Wenk and Sarah Carey who both work with me on a lot of projects, worked tirelessly over two days to make it.

: Here I am with a glass of champagne about to make my celebratory toast. (Photo by Shane Handler)

: John Jay Homestead program coordinator, Haley Rossi, and a team of volunteers prepared more than 200 gift bags for the guests.

: The gift bag included: a book on John Jay, another book entitled “The Greatest Sentence Ever Written” by Walter Isaacson, a puzzle of the John Jay Homestead designed by Katharine Barnwell, Shortbread Cookie from the local LMNOP Bakery, The Feed Project Bags courtesy of John Jay Homestead, a Flamingo Estate scented candle, and my own Elm Biosciences A30 Elemental Serum.

: And just in case we got a little more rain – we were prepared. Everyone also got a Totes red, white, and blue striped umbrella.

: The gathering served as a meaningful celebration of John Jay’s legacy and the 250 years since the signing of the Declaration of Independence. I was so happy to host the event. Happy 250th Anniversary, America!