Chef Marcus Samuelsson and his team in the Beard House kitchen
Behind the scenes in the Beard House kitchen
Pulled Pork with Mash and Pickles
Salsify Soup with Almonds and Truffles
Oysters with Wasabi and Dill Granité
Jerked Trout with Celery Leaves, Nut Salad, and Green Goddess Sauce
Uptown Ramen with Lobster, Crispy Clams, Pork Belly, Housemade Teff Noodles, and Miso
Shrimp Grits with Nantucket Bay Scallops, Smoked Collards, and Crystal Hot Sauce Aïoli
Lamb Loin and Goat Croquette Duo with Smoked Butternut Squash Purée, Roasted Autumn Vegetables, and Mint Yogurt
Dinner

Harlem Sensation

Award Winner

Marcus Samuelsson

Red Rooster Harlem and Ginny’s Supper Club, NYC

Having cooked at more than 20 JBF dinners and events, Marcus Samuelsson is something of a Beard House legend. Join the multiple JBF Award winner when he joins us to highlight his hot Harlem eateries Red Rooster and Ginny's Supper Club and celebrate his new memoir, YES, Chef.

 

Event photos taken by Tom Kirkman.

MENU

  • Hors d'Oeuvre

    • Lobster Rolls
    • Fish Taquitos
    • Grilled Meatballs with Mash and Pickles
    • Salsify Soup with Almonds and Truffles
    • Oysters with Wasabi and Dill Granité
    • Brooks Janus Pinot Noir 2009
    • Glatzer Grüner Veltliner 2011
  • Dinner

    • For the Table > Cornbread with Honey Butter and Swedish Crisp Bread
    • Jerked Trout with Celery Leaves, Nut Salad, and Green Goddess Sauce
    • Christian Moreau Père et Fils Chablis 2011
    • Uptown Ramen with Lobster, Crispy Clams, Pork Belly, Housemade Teff Noodles, and Miso
    • Josef Leitz Leitz Out Riesling 2011
    • Shrimp Grits with Nantucket Bay Scallops, Smoked Collards, and Crystal Hot Sauce Aïoli
    • J.J. Vincent Chardonnay 2009
    • Lamb Loin and Goat Croquette Duo with Smoked Butternut Squash Purée, Roasted Autumn Vegetables, and Mint Yogurt
    • Paul Jaboulet Aîné Pierre Aiguille Gigondas 2009
    • Red Velvet 3000
    • Raventós i Blanc de Nit Rosé Cava 2009

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 11.14.2012
  • 7:00 PM
  • The Beard House map
  • Members $155 / General Public $205
  • Call 212.627.2308 to reserve
 
 
 

April 2013

S M T W T F S
31
1
2
3
4
5
6
 
 
Under the Sea Tue, 04.02.2013
 
Beard on Books Wed, 04.03.2013
 
Boston Seafood Celebration Wed, 04.03.2013
 
 
Modern Debut Fri, 04.05.2013
 
French Creole Meets Italian Sat, 04.06.2013
 
7
8
9
10
11
12
13
 
Spring Elegance Mon, 04.08.2013
 
Three-Star Italian Tue, 04.09.2013
 
Enlightened Eaters Wed, 04.10.2013
 
Lambs and Clams Wed, 04.10.2013
 
Rioja Celebration Thu, 04.11.2013
 
Rocky Mountain Retreat Fri, 04.12.2013
 
 
14
15
16
17
18
19
20
Baker’s Brunch Sun, 04.14.2013
 
Memphis Sun, 04.14.2013
 
Luxury Sonoma Tue, 04.16.2013
 
Chicago Michelin Star Wed, 04.17.2013
 
Comfort Me with Spring Thu, 04.18.2013
 
Aegean Idyll Fri, 04.19.2013
 
Providence Heritage Sat, 04.20.2013
 
21
22
23
24
25
26
27
 
Modern Italian Mon, 04.22.2013
 
 
Savoring Thai Flavors Wed, 04.24.2013
 
Market-Fresh Montauk Thu, 04.25.2013
 
 
Peruvian Panache Sat, 04.27.2013
 
28
29
30
1
2
3
4
 
 
Sierra Nevada Foothills Tue, 04.30.2013
 
 
 
 
 
JBF Awards