'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!

Cars & Cuisine: The Cadillac Culinary Challenge Test Drive

BBQ Braised Short Ribs, Spicy Carrot Pecan Salad, and Collard Greens

On the heels of what was a most fun--and long overdue--return to my alma mater for our annual homecoming game and festivities on Saturday (we won!), came a beautiful Sunday afternoon indulgence of sleek, luxury cars and scrumptious, succulent cuisine aka The Cadillac Culinary Challenge Test Drive.

With the beautiful Fall weather as the backdrop, it was an afternoon of pleasure for the senses--especially the palette.  The Cadillac sponsor wowed with its fleet of cars ready for the ooing and ahhing and test driving, while also bringing together world renowned chef, Marcus Samuelsson, and local culinary talent, Kenneth Bills, Chef Partner, Fleming's Prime Steakhouse & Wine Bar, Atlanta, for an engaging culinary challenge.

Despite its billing as a culinary challenge/competition, what actually took place was more of a lively (and friendly) celebration of each chef's cuisine, highlighting the secret ingredient, pecans, along with a big heaping of audience participation.  The mutual respect and camaraderie of Chefs Samuelsson and Bills was also evident.  

And the eats?  They were phenomenal.  Chef Samuelsson owned the savory side of the challenge with an amazing dish comprised of BBQ Braised Short Ribs, Spicy Carrot Pecan Salad, and Collard Greens.  (I was one of two fortunate guests to land the full serving of this melt-in-your-mouth delicacy (pictured above), in addition to the tasting samples enjoyed by all the event goers.)  On the sweet side of things, Chef Bills served a decadent Chocolate Pecan Turtle Pie that had self-avowed "non-pecan pie eaters" confessing their conversion!  (Unfortunately, I managed to devour my pie before getting in a photo.)  In the end, both chefs dished up good eats that showcased pecans deliciously.

To cap off the wonderful event, guests were given complimentary copies of Bon Appetit magazine and the recipes for each chef's creations.  I can't wait to recreate them at home.

With a fully satiated appetite and a gorgeous sunset on the horizon, I was ready for my test drive spin in the new Cadillac Sedan.  It was the perfect ending to a superb event--and weekend. 

Happy Eating!

P.S. Enjoy additional photos from the day's festivities below--and let me know how you most like to serve up pecans.

Me and Chef Samuelsson of Red Rooster Harlem

Chef's Station

Chefs Marcus and Kenneth

 

Inspire So Others Can Aspire: A Video Interview with Chef Marcus Samuelsson

As we celebrate the life and legacy of Dr. Martin Luther King, Jr. today, I'd like to share a video interview from the Atlanta Post with Chef Marcus Samuelsson, on his new restaurant, Red Rooster Harlem --including his mission to "inspire others to aspire".  As an American who was born in Ethiopia, raised in Sweden and immigrated to the United States, he is an example of what realizing the American dream should ultimately be about:  inclusion, diversity and giving back. 

{Giveaway}: Marcus Samuelsson's 'Yes, Chef' Memoir

I couldn't wait to get my hands on Marcus Samuelsson's memoir, Yes, Chef, when it debuted last Summer.  Although I had been following the career and culinary star power of this, my favorite, chef for several years by then, I was eager to take in the heartfelt, inspiring chronicle of his amazing life story in the words of the chef, himself.  The unabashed, candid, moving and engaging story of his journey to date, a journey he has characterized largely as "chasing flavors", made for page-turning eagerness from cover to cover. 

And now, I can't wait to share this New York Times Best Selling work with one of my DMRFF's readers--possibly you!  I like to give gifts that I would want to receive--and this is definitely one.  

So now all that's left to do is for you to follow the entry guidelines below to be entered into the giveaway...then stay tuned to see if you are the winner!  

And, as always, Happy Eating!


Entry Guidelines

Enter to win in one of the following ways: 

1. Comment on this post  

2. "Like" D.M.R. Fine Foods on Facebook

3.  Follow us on Twitter   

4.  (After you comment on the post, "Like" us on Facebook, and/or follow us on Twitter ) Get Extra Chances to Win when you:

*Tweet about this giveaway and include @dmrfinefoods

*Comment on our other blog posts

*Blog about this giveaway and share the link via comments 

*Refer your Facebook friends to "Like" our page

Note:  If your username for these entries is different than the one you submitted here, please let us know.

**The giveaway will end at 11:59 p.m. EST on March 1st.  All entries will be put into a raffle and one fabulous winner will be selected at random.  The winner will be announced and notified on March 2nd.  The winner will have 48 hours to respond to claim their prize, after which another winner will be selected.**

My Summer in Food- Where Amazing Happened

This summer brought some great experiences and lasting memories on the foodie front.  I'd like to highlight the most special. 

As the second season of Top Chef Masters got underway, I rooted each week for Chef Marcus Samuelsson from my living room.  Soon after the show's finale, a week or two to be exact, Chef Samuelsson came to my hometown to conduct a cooking demo based on his latest cookbook, New American Table.  I made my way to Macy's that evening in great anticipation of seeing this great, culinary inspiration 'do his thing', eager to be even more inspired and to soak up the experience.  Somewhere during the course of the demo, the amazing happened, and he invited me onstage to cook with him!  I'm not typically 'star struck', but it was definitely a 'pinch me' moment.  I went up, we cooked and talked, and then I entered 'foodie heaven'.  Chef Samuelsson was truly kind, gracious and inspiring beyond words. 

See a few photo highlights below from that unforgettable evening and watch the entire cooking demo here. 

But it didn't stop there because, within a month, I was on a plane to NYC to attend one of the Chef's exclusive dinner parties in SoHo--in which he cooked for our small group of guests, while he (and his team) entertained and inspired us in high fashion.  This, too, was another amazing 'feat' in my eyes, as I made the coveted guest list before it sold out!  If the beautiful loft setting, exquisite food, and the opportunity to once again watch this culinary tour de force in action weren't enough, I even met some wonderful, fellow foodies. 

Again, amazing happened!  

  

So, pardon me while I go and relish these sweet memories--yet again.

Happy Eating!

Red Rooster Harlem Set to Open!

There's much ado about Harlem.  Red Rooster Harlem, that is.  For months, inquiring minds have wanted to know the answer to this simple question: "When will Red Rooster open?".  While reassuring us that the day and time were sure to come, celebrated Chef and Owner, Marcus Samuelsson, has been quiet on the specifics.  Until now.  And finally, we have an answer.  The long-anticipated restaurant opening will occur just in time for the holidays and give patrons, near and far, the taste they've been longing for.  Read more about the opening--and get a sneak peek at the menu--from today's New York Times Diner's Journal.

Alas, I'll have to live vicariously through those who are fortunate enough to get in on what's sure to be a spectacular opening weekend until my travels bring me to the Big Apple next.  And I'm thinking that it won't be long.

Congrats to Chef Samuelsson, Chef Bergquist--and the entire Red Rooster team! 

Foodie Vocabulary: Blind Baking

MarthaStewart.com

As we nestle into Fall more and more, and the holiday season inches nearer, baking takes center stage in most kitchens.  And when we're talking crusts (for pies, tarts and the like), it's oh so essential that they be crumbly, crispy, flaky--and well, near perfect.  Without question, it's one of my favorite things about any pie I've ever enjoyed.  And have you ever swooned over a pie with a soggy crust?

So if you take your crust indulgences seriously, too, you'll be glad to know that there's a simple and effective technique that will leave your crusts sitting pretty--and ready for a scrumptious filling every time: blind baking. 

Blind baking is the method of partially, or completely, baking a crust without the filling.  Before the baking begins, the crust is lined with parchment paper, to help prevent puffing and shrinking sides, then weighted down with uncooked rice or dried beans.  (You'll want to gently push the 'weights' up against the sides of the parchment to prevent it from falling.)  Finally, bake off the crust in a hot oven, remove the weights and continue with your recipe instructions.  Sounds easy enough, right?  If you'd still like a bit more instruction on the technique, however, here it is.

Now that you've got it down, you must try your hand at mastering a great crust with the following sweet and savory recipes from Martha Stewart and Marcus Samuelsson; then leave me a comment on this post or drop me a line on my Facebook page telling me your thoughts on this technique and what you have planned on the baking horizon.

Mile-High Pumpkin Pecan Pie

Mussel-Artichoke Tart

Happy Eating!

Mussel-Artichoke Tart

Mussel-Artichoke Tart

Most people who know me know that Marcus Samuelsson is one of my favorite chefs.  Having had the pleasure of meeting and (briefly) cooking with him, as well as feasting on his signature cuisine, have all made for life-time memories that I'll cherish and provided great inspiration for me as a food lover.

After adding his latest cookbook, New American Table, to my cookbook collection, the first recipe I made was the Mussel-Artichoke Tart.  From the homemade buttery tart shell to the decadent mussels, and everything in between, it was love at first bite--and every bite thereafter.

The recipe comes together nicely, however you'll want to allow yourself ample time to allow the tart dough to chill (about an hour and a half total) before filling or baking. 

Get ready to add a new favorite to your repertoire! 

Happy Eating!

Mussel-Artichoke Tart
8 Servings (Makes One 10-inch Tart)

Ingredients:
2 tomatoes cut into quarters
5 tablespoons olive oil, plus more for the sheet pan
1/2 teaspoon crushed red pepper flakes
One 14-ounce can artichoke hearts cut into 1/4-inch thick slices
3 red onions, sliced
4 garlic cloves, chopped 
2 cups canned crushed tomatoes
1 1/2 teaspoons sugar
1/2 teaspoon dried oregano
2 poblano chiles, seeds and ribs removed and chopped
Juice of 2 lemons
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Buttery Tart Shell (see recipe below)
1 pound fresh buffalo mozzarella cut into 1/4-inch-thick slices (*you can replace the mozzarella with creamy goat cheese for an equally delicious tart)  
One 6 1/2-ounce can preserved mussels
4 basil leaves torn into small pieces
1 cup baby arugula

1. Preheat oven to 2oo degrees F.  

2. Place the quartered tomatoes on a lightly oiled sheet pan.  Drizzle with 2 tablespoons of the olive oil and sprinkle with the red pepper flakes.  Bake for 1 hour, or until the tomatoes are dried and wrinkled.  Set aside.  Increase the oven temperature to 450 degrees F.

3. To prepare the filling, heat 2 tablespoons of the olive oil in a large saute pan over high heat.  Add the artichokes and saute until golden brown and crispy, about 2 minutes on each side.  Remove the artichokes with a slotted spoon and transfer to paper towels to drain excess oil.

4. Using the same pan, add the remaining 1 tablespoon olive oil and heat over medium heat.  Add the onions and garlic and saute until onions are translucent, about 4 minutes.  Stir in the crushed tomatoes, sugar, oregano, and chiles.  Reduce the heat to low and simmer for 20 minutes, stirring occasionally.  Stir in the lemon juice, salt, and pepper and simmer until the filling begins to thicken, another 20 minutes.

5. To assemble the tart, spread the tomato mixture over the bottom of the prebaked tart shell.  Cover with a layer of mozzarella slices and arrange the artichokes and oven-dried tomatoes on top.  Bake until the mozzarella is golden and begins to bubble, about 20 minutes.  Remove from the oven.

6. Place the mussels on top of the tart and sprinkle with the basil and arugula.  Let sit for 5 minutes before cutting into wedges to serve.

Buttery Tart Shell
(Makes One 10-inch Tart Shell)

Ingredients:
1 1/4 cups unbleached all-purpose flour
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter
2 tablespoons ice water, or more as needed
1/4 cup freshly grated Parmesan cheese

1. To make the dough by hand, combine the flour, salt, and Parmesan in a large bowl.  Using your fingertips, a pastry cutter, or two knives, cut the butter into the flour until the mixture resembles coarse meal.  Add the water, stirring with a fork just until the dough starts to come together.  If necessary, add a little more water, about 1 teaspoon at a time.  To make the dough in a food processor, combine the flour and salt in the processor and pulse once or twice to mix.  Cut the butter into 1-inch pieces, scatter the pieces over the flour, and pulse just until the mixture resembles coarse meal.  Add the water, pulsing just until the dough starts to come together.  If necessary, add a little more water, about 1 teaspoon at a time.

2.  Turn the dough out onto a sheet of plastic wrap and shape it into a disk.  Wrap it in plastic and refrigerate for at least 1 hour hour before rolling.

3. On a lightly floured work surface, roll out the dough to a 12 1/2-inch round.  Fit the round into a 10-inch fluted tart pan with a removable bottom, being careful not to stretch the dough.  Trim the edges of the dough.  Refrigerate for 30 minutes before filling or baking.

4. Preheat the oven to 375 degrees F.  To prebake the tart shell, line the tart shell with parchment paper and fill it with dried beans, uncooked rice, or pie weights.  Bake for 15 minutes, then remove the parchment and weights.  Sprinkle with Parmesan cheese.  Bake for another 8 to 10 minutes, or until golden brown.  Let cool on a wire rack.
     

 

The Red Rooster Cookbook: A Party, Recipes, & A Whole Lotta Inspo!

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

Bookshelf: My Summer Reading List

The longer days of Summer beckon us to slow our pace a bit and take more time for the people, places and things we enjoy most.  And for me, books and reading top the list of simple, yet indulgent, pleasures that I turn to again and again.  Whether it's a fascinating biography, a compelling novel, a delicious and inspiring cookbook, poetry, or other, I have always maintained a love affair with words--the stories they create and the knowledge they impart.

For this Summer, I've pegged some amazing titles for my reading list, including a few "foodie-centric" reads that will surely offer big doses of inspiration, information and entertainment to keep the pages turning.

  

Inspiration: The new and highly anticipated memoir from acclaimed Chef, Cookbook Author and Restaurateur, Marcus Samuelsson.  Discover his personal journey from truly humble beginnings to his heralded place in today's food world and beyond.

Information: From America's First Lady comes her first ever cookbook that will take us inside the White House and its gardens and narrate the compelling story of the importance of healthy and sustainable eating. 

Entertainment: This one is no newcomer to my bookshelf, but is begging to be dusted off and consumed anew.  A cheeky, engaging and delicious read from the original Domestic Goddess, I can't wait to rev up my foodie juices with Nigella leading the way.

So here's to a blissful Summer of simple pleasures and....Happy Reading!

P.S. what's on your bookshelf?