Everybody Eats There

    Everybody Eats There with Mara Gibbs

    Airing first Monday at 5:00 PM

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    [accordion title=”Gagosian Annual pre-Oscar dinner at Mr. Chow’s Beverly Hills” load=”hide”]2-course sit down dinner (served communal style)

    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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    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.

    Mara Gibbs

    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!

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    [accordion title=”Archive of shows (see player below)” load=”hide”]

    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

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