(Above: Me with internationally renown chef and winner of Top Chef Masters, Marcus Samuelsson)
Marcus Samuelsson hosted a cocktail party in the kitchen cellar of Macy’s during Fashion’s Night Out. He gave tips on cooking and hosting and decorating for dinner parties. The passed hors d’oeuvres included sliders, corn cakes with smoked salmon, and green curry shrimp. The green curry shrimp was the entree for President Obama’s first state dinner (remember, the dinner with the White House crashers?) Chef Marcus Samuelsson was the executive chef for that event.
One pointer that Chef Marcus gave, was when hosting a party, serve food that is familiar. For example, take a classic comfort food and familiar food, like a hamburger, and give it a twist to make it chic. Also, use seasonal and regional ingredients. Not only is it “green,” but it guarantees that they will be fresh and at their most flavorful.
The passed cocktail was also a “sneak peek” for the restaurant that he is opening in Harlem this fall, Red Rooster. The cocktail, the “Uptown Girl” is a blend of grapefruit juice, pomegranate seeds, ginger and vodka. Chef Marcus shared the recipe on his website, http://marcussamuelsson.com.
Chef Marcus mingled with the crowd and answered all of our questions about cooking. I was so nervous I couldn’t think of any good questions to ask, and when I finally got a chance to meet him, I was shaking! He then signed copies of his new book, New American Table. I’ve started reading and feel so fortunate to have already experienced much of American regional cuisine that his book focuses on.
I feel very fortunate to have eaten the same green curry shrimp that was served at Obama’s first State dinner. Stay tuned for a review of Red Rooster this Fall!
- 1 oz Vodka
- ½ oz Domaine de Canton ginger liqueur
- ½ oz Ruby Red Grapefruit Juice
- Pomegranate seeds
- Sparkling water or tonic
- Combine the vodka, ginger liqueur and grapefruit juice. Muddle a few pomegranate seeds and add to the vodka mix. Strain and pour over ice in a double rocks glass. Top with club soda or tonic. Garnish with a grapefruit peel