If you've been following the blog for a while, then you're likely aware of a few of my favorite things, places and people. As
things go, there's no doubting that books--particularly
cookbooks--hold a dear place in my heart and food journey. And favorite
places can never be a topic without
New York City being squarely on the list.
Then there's the matter of favorite
people. Over the years, we've done our fair share of highlighting the work and genius of internationally acclaimed chef, restaurateur, author and all-around-dynamo,
Marcus Samuelsson. So when the opportunity presented itself to combine all three during a recent evening of celebration, naturally I couldn't resist. The fete was a private soiree to celebrate the launch of the
Red Rooster Cookbook: The Story of Food and Hustle in Harlem.
Although it
seems like only yesterday that Red Rooster opened its doors to the world, now in its sixth year, the restaurant has cemented itself on the Harlem--and New York--food and entertainment scenes for many years to come. Like most great memories, I still recall the excitement of my first visit (a hot summer's night with faulty air-conditioning that somehow didn't matter, Questlove spinning in the basement now known as
Ginny's Supper Club--music has been a staple of the venue from the very beginning--and a vibe that radiated community, pride, and, yes, a whole lotta hustle.)
Several years and visits later, that initial excitement was as palpable as ever, not only for me, but for every person who showed up to participate in this moment of celebration for Red Rooster, Chef Samulesson--and Harlem, itself. A night to remember unfolded with words of recollection and gratitude from the founders, the local community, and well-wishers from near and far. Exceptional music, food and ambiance rounded out the occasion in true Uptown fashion.
Back home, with my own personal copy in tow, I'm excited to take in more of the inspiration and legacy found between the pages of this cookbook.
(I already have my eye on a recipe and playlist, or two, to break it in.) And as the Red Rooster story continues to evolve, I look forward to every delicious nuance.
Happy Eating!
Buy the Book
No comments
Post a Comment