'Yes, Chef' Author Dinner with Marcus Samuelsson

Yes, Chef Author Dinner with Chefs Hopkins and Samuelsson

From the moment I learned of Chef Marcus Samuelsson's plans to publish his memoir (about two months or so prior to the release date), I was eager to dive into the life journey of the ever-inspiring and dynamic chef.  Yes, Chef: A Memoir hit the market on June 26th and, thanks to a pre-order sale, I had my copy in hand a day later.  My anticipation had steadily risen as I took in select excerpts and interviews by the Chef/Author, but nothing prepared me for the truly engaging and heartfelt story that I would encounter between the covers of this book.  

A tale of life in its fullness--chronicling family, food, sacrifice, triumph, failure and renewal--this memoir delivered more than just an inside look into the demanding, often brutal, world of food and fine dining, but, more significantly, it shared, in very personal terms, the astounding journey of Chef Samuelsson.  A journey that, at times, seemed equally impossible and probable, giving a face and pulse to the universal experience of pursuing a dream and passion, with all the joys and pitfalls that accompany such noble pursuits. 

So when the Yes, Chef book tour landed in Atlanta via the sold out Author Dinner at Restaurant Eugene, hosted by James Beard Award Winning Chef, Linton Hopkins, on this past Monday night, I was eager to see, hear and taste.  To see the camaraderie and fusion of two culinary masterminds who are devoted to their craft and communities.  To hear from Chef Samuelsson about anything and everything that has impacted his remarkable journey to date.  And to taste the flavors of Sweden, Ethiopia and America beautifully mastered by Chefs Samuelsson and Hopkins.  And what I actually saw, heard and tasted--experienced--went far beyond.

The Dessert Course: A Land of Honey

I had the privilege of being seated at Chef Samuelsson's table, along with two other guests, and we reveled in the "up close and personal" benefit of talking with him about everything from family reunions, to his mentor, Leah Chase, to the thrust of Red Rooster Harlem, to his visit earlier in the day with young teens and aspiring chefs at the Atlanta City Council, and much more besides.  But we didn't keep him all to ourselves.  In between courses the Chef made rounds to visit with the guests at other tables and have similar exchanges.  

Breaking bread with culinary greats, meeting new people who share my passion for food and cooking, taking in an exceptional meal in a beautiful restaurant, and creating lasting memories rarely occur all at once, but that night they did. 

My autographed book and menu (keepsakes!)

Thanks to Restaurant Eugene, Chef Hopkins and, of course, Chef Samuelsson, for a foodie night to remember!

Click here to see more photos from the special evening.

Happy Eating!

Summer in the City (NYC, That Is)

I recently returned from my latest jaunt to NYC and, as always, the Big Apple drew me in with its insatiable energy, food, people, art, fashion and more of the things I truly enjoy.  From lunch at Rockefeller Center (street food fare done right) to a phenomenal Broadway show to an exhibit at The New York Public Library to late night jazz at Lincoln Center to brunch in Soho to Fifth Avenue shopping to Futbol (Soccer) at Chelsea Piers to a stroll along The High Line to a Gospel Brunch and Museum visit Uptown in Harlem (along with a few moments of sleep interspersed here and there) there was never a dull moment.  I happily rejoined the ranks of The City That Never Sleeps once more.

It was a superb time in every way imaginable--with big doses of reconnecting with special people, noshing on delectable eats from vegan falafels to homemade linguine to fried chicken and Swedish meatballs, enjoying the finest displays of art and entertainment and scoring a few good finds on the shopping front.  Even the weather was kind.  I adore the city's ability to become as massive or as intimate as you desire, along with the rich diversity of people, cultures, cuisines and outlets for creative expression. 

NYC never disappoints--and whenever I have to depart, I'm always anticipating my next visit.  There's so much to devour in this great city that it's impossible to fit it all in no matter how often you visit.  New horizons always await and favorite 'repeats' always beckon; I can't wait to get back!

So here's to Happy Living--filled with Happy Eating, Travels and much more!

Dessert Course: Grilled Peaches with Creme Fraiche and Amaretti Cookies

The fruits of Summer are by far my favorite.  As a child, I eagerly waited for Summer to roll around every year so that I could enjoy the luscious stone fruits--peaches, plums, nectarines, and more--that are abundant during this season.  Whether it was a local farmer's market, a neighbor's back yard or, on occasion, a wild tree on the side of the road, I was never far from those simple delicacies.  And my grandmother's cobblers, crisps, pies and ice cream (she made the best peach ice cream!) were the perfect showcases of all the excess bounty.  My love for these fruits has never diminished.

One of the beauties of fruit is that it's natural sweetness releases perfectly when added to heat.  And grilled fruit is especially delectable--pairing the smoky char of the grill with the enhanced sweetness of the fruit.  But to make my favorite grilled peaches even more special, I like to add more texture and flavor via creamy and slightly tangy creme fraiche and crunchy, almond flavored amaretti cookies.  The result is the most splendid grilled peaches, perfect for a simple, delicious--and elegant--dessert course.  And perfect for Summer.

Happy Eating!

Grilled Peaches with Creme Fraiche and Amaretti Cookies 

Ingredients:

Peaches, halved with the seed removed

Creme Fraiche

Amaretti cookies 

Method:

Coat a grill pan with non-stick cooking spray and preheat under medium-high heat.

Add peaches to grill pan, flesh side down, and grill until a nice char appears (about 4-5 minutes).

Remove peaches from grill, top with a dollop of creme fraiche and finish with crumbles of amaretti cookies.  Enjoy!