Gala Chef Q & A: JBF Award Winner Marcus Samuelsson
JBF Award Winner Marcus Samuelsson, Red Rooster Harlem, NYC
What’s your favorite movie, and why?
I like the movie Casino because the acting is so great and all the characters are fantastic. A Thin Red Line is also a favorite. The cinematography is so beautiful.
Describe the last great meal you ate.
I took my wife for her first meal at Nobu recently. Nobu was there and he cooked lunch for us. It was special to be able to share it with her, and the food was incredible, as always. The flavors are spot-on every time.
What’s the dish you’re most proud of?
I am most proud of my grandmother’s meatballs, a dish that I serve at Red Rooster. Her cooking is the reason why I do this.
What’s your favorite movie snack?
Either plain salted peanuts or there’s also a mix of Ethiopian peanuts and barley that is especially... Read more >
Daily Digest: March 26, 2013
Are the most commonly used insecticides killing bees? [NPR]
Single-serving wine goblets to be introduced at baseball stadiums. [NYT]
For chiliheads, Scoville-unit records are made to be broken. [WSJ]
As the market for kosher food grows, chefs bring an upscale spin. [CSM]
News Feed: June 25, 2012
JBF Award winner Marcus Samuelsson discusses his new memoir. [NPR]
Ten essential cookbooks for your first kitchen. [Food52]
Making English muffins at home. [LAT]
The difficulties faced by blind chefs. [BBC]
News Feed: August 18, 2011
The tonkatsu sauce that created "an intoxicating union of culinary cultures" at a recent Beard House dinner. [Saveur]
Some drinking wisdom from 17th-century England. [The Awl via Grub Street]
Forks: the key to perfectly dipped caramels. [SE]
Marcus Samuelsson lets you in on the secret to Red Rooster's famous Fried Yard Bird. [F
News Feed: Highlights from Saturday's Chefs & Champagne® New York
Eater goes to Chefs & Champagne: photos, observations, and a slideshow. [Eater]
Grub Street also joined us on Saturday. [Grub Street]
Marc Forgione spices up
Eye Candy: Doughnuts
Diners were served an unexpected treat at JBF Award winner Marcus Samuelsson's Beard House dinner last month: a surprise platter of housemade glazed doughnuts, sprinkled with powdered sugar.
Click here to see more photos of Marcus Samuelsson and his team.
On the Menu: May 16 through May 22
Here’s what’s happening at the Beard House and around the country next week: Monday, May 17, 7:00 P.M. Seasonal French When CIA alum Humberto Campos Jr. followed his dream of opening his own restaurant, his labor of love turned out to be one of the region’s most romantic gems. Join him for a menu of the French-inspired seasonal cooking that has earned him four stars from the Star-Ledger. Tuesday, May 18, 7:00 P.M. Relais & Châteaux Series: Four-Star Dining When 2010 JBF Award nominee Daniel Humm took over the kitchen at Eleven Madison Park in 2006, the food world sang his praises. Since then Humm has really been humming; in
On the Menu: Marcus Samuelsson
While it remains to be seen if Marcus Samuelsson will carry the day in the champions round of Top Chef Masters, one thing about the JBF Award winner is certain: he's sure to put out a fantastic meal at his 18th (!) Beard House appearance this Wednesday. In a departure from his signature Scandinavian fare, Samuelsson will showcase surf-and-turf dishes from his first foray into Chi-Town dining, C-House Fish and Chops. Check out the menu below:
Hors d’Oeuvre
Quail Eggs with Deviled Ham
Fingerling Potatoes with Pleasant Ridge Reserve Cheese
Oyster Shooters with Spring Peas
Sweet-and-Sour Bacon
Dinner
Rushing Waters Smoked Rainbow Trout Rillettes with Radish Salad and Cornmeal Crackers
Werp Farm Speckled Romaine Salad with Pickled Rhubarb, Sweet
On the Menu: April 25 through May 1
Here’s what’s happening at the Beard House next week:
Monday, April 26, 7:00 P.M.
Sustainable Seafood Feast
At the intimate Copper Beech Inn, acclaimed executive chef Tyler Anderson finds inspiration in the Connecticut River Valley, creating New England–inflected modern American dishes. An alum of Vermont’s Equinox and Colorado’s RockResorts, Anderson has designed a magnificent menu for this feast, pairing pristine local produce with the finest sustainable seafood.
Tuesday, April 27, 7:00 P.M.
Le Cirque Spectacular
Though the recent multimillion-dollar reopening of Le Cirque marked a new era in the storied restaurant’s 30-
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