Cocktails at New York Botanical Gardens

September 24, 2010

Cocktails at New York Botanical Gardens

Yesterday, I told you about my recent visit to the New York Botanical Gardens (NYBG) and I gave you a little tour of The Martha Stewart Culinary Herb Garden. I was supposed to meet my 400 guests at 7PM, but I was stuck in horrible traffic in Manhattan. There was a United Nations General Assembly taking place that day and many streets were closed, causing me to be a bit late. However, with a little help from some of my talented gardening staff and from my good friend and herb grower, Sal Gilbertie, the crowd was kept happy until my arrival and the evening was a big success.

: Champagne and herb-inspired hors d’oeuvres were served.

: Shrimp, cucumber and dill butter canapé

: Coconut poached shrimp tostadas

: Artichoke bruschetta

: Guests could also purchase sandwiches and other snacks.

: Great ornament decorations

: Although temporarily closed, the Enid A. Haupt Conservatory, the nation’s largest Victorian glasshouse, is among the grandest indoor spaces in the world.

: A wonderful spot for a cocktail

: Kristin Schleiter – Manager of Outdoor Gardens and Herbaceous Plants at NYBG and Tony Bielaczyc – Deputy Garden Editor at MSLO answer questions from the crowd.

: This section is called the Palm Court and has a spectacular 90-foot dome. The structure was built in 1902 and throughout the years, has been through some major renovations.

: The daisy-like flowers are Tithonia, or Mexican sunflowers. They thrive in heat and humidity. The red leaves are coleus.

: The line was quite long waiting to see my demonstration. Fortunately, it was a splendid evening.

: At the Conservatory Kitchen, chefs devoted to farm-to-table principles provide delicious demonstrations.

: The Edible Garden features celebrity chefs Mario Batali, Daisy Martinez, Rick Bayless, and Lidia Bastianich.

: The dough for the cracker is rolled thin and brushed with an egg wash before baking.

: The last demonstration was a sea scallop seviche with mint and grapefruit.

: The next drink was a mint julep. The mint leaves are kept fresh beneath damp paper towel.

: The glasses for Basil Lillet Slush – Lillet is a blend of Bordeaux wines and citrus liqueurs.

: Meanwhile, Gregory Long – President of NYBG and Shaun – my gardener shared an engaging conversation.

: Because my arrival was delayed due to United Nations traffic, my panel of garden experts conducted a Q & A. Shaun is explaining which herbs are best for urban gardeners to grow in containers.

: I finally arrived after being stuck in traffic on the East Side – here I am backstage with Charlotte March – Assistant Food Editor MSLO and Christine Albano – Senior Food Editor MSLO ready to be announced.