“Gagosian Annual pre-Oscar dinner at Mr. Chow’s Beverly Hills”
FIRST COURSE
Jade Water Dumplings
Glazed Prawn with Walnuts
Squab with Lettuce
Chicken Satay
Gambei with Goodies
SECOND COURSE
Green Prawns
Ma Mignon
Gamblers Duck
Drunken Fish
SERVED WITH
Four Color Cauliflower
Sauteed Rice
DESSERT
Assorted fruits
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Vegetarian Options:
FIRST COURSE
Vegetarian Squab with Lettuce
Gambei with Goodies
SECOND COURSE
Mapo Tofu
SERVED WITH
Four Color Cauliflower
Sauteed Rice
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[accordion title=”Mara’s Cocktail Recipes!” load=”hide”]Mara-rita (my version of a margarita)
2 1/2 ounces Don Julio Reposado or preferably Don Julio Anejo
1 ounce of Cointreau
1 1/4 ounces of FRESHLY squeezed lime juice
Shake well with ice
Serve with or without salt in a martini glass
Mara-toni (my version of a negroni)
2 ounces of Beefeater gin or something comparable
1 ounce of campari
1/2 ounce of sweet vermouth (nothing fancy…just your usual)
Juice of 1/2 of an orange
1 ounce of soda water
Shake really well with ice
Serve in any kind of glass with either a twist of orange or a slice of orange
Mara-politan (my version of a cosmopolitan)
2 ounces of vodka ( I use Stolichinaya)
1 ounce of cointreau
1 ounce of freshly squeezed lime juice
splash of cranberry juice
Shake well with ice
Serve in a martini glass with a twist of lime or 1/2 slice of lime
The drink should be a cloudy pink color when served..if it is darker, then you have added too much cranberry
Mara-tini (The real martini!)
I keep my gin and vodka in the freezer…yes gin too!
3 ounces of Beefeater gin (or whatever you prefer)
1/2 ounce of extra dry vermouth such as Noilly Prat
Gently stir….if you keep your gin in the freezer, there is no need to add ice
You can add olives or the English way…a twist of lemon
It is very important to drink a martini icy cold so don’t pour a full glass, keep some in the freezer and add as you drink it.
One more drink that is very much a la mode now
An Aperol Spritz
I have no personal name for this drink, but I do have my way of making it
Put ice in a wine glass
Pour 3 ounces of Aperol into the glass
Add Prosecco or champagne (I prefer champagne)
Stir and if you like, add a splash of soda but not if you are using champagne
Serve with a slice or twist of orange
Another way is to muddle the orange twist in the cocktail shaker along with the Aperol and then pour it over the ice. This brings out the oils in the orange and adds to the flavor of the drink.
Enjoy!
Please don’t drink and drive!
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Recipes from the Show!
Frances’ Cornbread Stuffing Recipe
Ever since I was little girl and I was fortunate enough to visit Europe with my parents, I have had a zealous appetite for anything related to cooking, food, restaurants and hotels.
As a young adult, I studied at The Culinary Institute of America in Hyde Park, New York. On weekends, I made a point of visiting New York City to eat at all the best restaurants and quickly befriended the owners and chefs. Being fluent in French, Italian and Spanish helped me get to know the great chefs of New York since at the time, most were French or Italian.
On a side note, my brother, Peter Morton, is considered a restaurant creative genius. He founded The Hard Rock Cafés, Mortons, and The Hard Rock Hotel. I always wanted to follow in his footsteps.
But, I have way too many interests for restaurant and hotel empire building. I developed a story about a chef for film before The Food Network ever came into fruition. I also wrote a book about the world’s 100 most legendary restaurants, “Everybody Eats There”, and write about food, restaurants and hotels for The Huffington Post.
I was approached by many movie and television producers to turn my book and Huffington Post articles into a reality show. I never felt that they “got it”.
I took the reins and created my own vision which I will share with you here on WVOX and who knows, one day television.
So, tune in to WVOX every Monday between 5 and 5:30pm.
No reservations necessary!
Archive of shows (see player below)
9/18/17- Introduction to Mara Gibbs
10/2/17-Alain Passard/Arpege
10/9/18-Julian Niccolini/The Four Seasons
10/16/17-Cocktails
10/23/17-Mezzaluna
10/30/17-E Baldi
11/6/17-Washington DC restaurants
11/14/17-Robert Caravaggi
11/20/17-Thanksgiving recipes
11/27/17-More Thanksgiving
12/5/17-Millessima Wine Merchants
12/11/17-Steve Cuozzo Food critic from The NY Post
12/18/17-Le Cirque
1/8/18-Sexual Harassment in restaurants
1/22/18-Carolyn Style-Tavern LA
1/29/18-Michael McCarty
2/5/18-The Sunset Tower Hotel
2/12/18-Bars and restaurants where one can meet men or women
2/26/18-Restaurant Etiquette
3/5/18-Oscar Weekend LA
3/19/18-Michael Chow
3/26/18-March Against Guns/Washington DC
4/2/18-Food portrayed in movies
4/9/18-Legal matters in the restaurant world
4/16/18-Jackson Johnson-The Regency Hotel
4/23/18-Steve Cuozzo
4/30/18-Le Bilboquet
5/7/18-Eberhard Mueller-Satur Farms
5/14/18-Omar’s
5/21/18-Jones Wood Foundry
6/4/18-Bellamy’s London
6/11/18-Anthony Bourdain
6/25/18-The Beverly Hills Plaza Hotel and Spa
7/9/18-Vicente Foods
7/16/18-Terra Ristorante
7/23/18-Eataly
7/30/18-The Beverly Hills Hotel
8/6/18-Palm Springs
9/10/18-Virginia Yates
9/20/18-Cooking pasta
10/1/18-Edoardo Baldi