Q & A

Food StoriesQ & A

Q&A: Dee Charboneau of Juice Served Here

By Tawnya Manion | October 10, 2013

Juice Served Here. Photo courtesy of Dee Charboneau

Three weeks ago, the juice scene in Los Angeles just got hotter. The fashion forward juice bar, Juice Served Here, opened on West Third Street bringing cold-pressed juices, nut milks, tonics, coffees, and raw dessert to the toothsome neighborhood of West Hollywood. Last week, I sat down with Head of Operations Dee Charboneau to talk about her ever ambitious entrepreneur spirit, and the opening of the much anticipated store front. Here’s what she had to say. 

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ChefQ & A

Q&A: Chef Hooni Kim of NYC’s Danji and Hanjan

By Jeannette Park | September 11, 2013

Chef Hooni Kim of Danji - New York, NY
Chef Hooni Kim of Danji - New York, NY

Photo Courtesy of Hooni Kim

Hooni Kim was set to be a doctor when his obsession and passion for food took over his medical studies as an undergrad at University of California at Berkeley. The NYC native packed up his books and headed back East to enroll at the French Culinary Institute. Born in Seoul, Korea, Hooni moved to NYC at the age of 10 and it’s where he decided to set his roots by opening Danji in Hell’s Kitchen and more recently, Hanjan, in the Flatiron District. Following graduation, Hooni did rigorous stints in the kitchen at Daniel and Masa, two three-star Michelin restaurants, where he learned to perfect his technique and style. But he couldn’t leave his Korean roots for long… Read More

Q & AWho To Know

Q&A: Moriah Cowles, Orchard Steel Knives

By Christopher Stewart | July 25, 2013

Small brown knife

knives, Brooklyn, Moriah Cowles,

When you use something repetitively everyday, after a while you seldom seem to wonder who made it. For chefs and home cooks alike, a great knife means everything. The durability of the blade, the weight of the handle in your hand as you are slicing and dicing away, and the sharpness are major factors when handling a knife. You want a knife to best fit you, and Moriah Cowles, of Orchard Steel does just that. I had the pleasure of being introduced to Moriah recently and chat about her love for being a blade smith and creating the perfect balanced knife. Read More

Food StoriesQ & A

Q&A: Jack Summers of Sorel Liqueur

By Tawnya Manion | July 22, 2013

Sorel. (Photo Courtesy of Jack Summers)
Sorel. (Photo Courtesy of Jack Summers)

Sorel. (Photo Courtesy of Jack Summers)

Last week at the Slow Food NYC Event, “Spirits of New York”, I was lucky enough to catch up with Jack Summers, the creator and distiller of the hibiscus liqueur, Sorel. His concoction nods to the Caribbean island’s celebratory beverage drank by natives for hundreds of years. Sorel’s spicy complexity and multifaceted flavors make it a versatile mixer or a thirst-quenching refreshment served best as a slushy, over ice, or warm in a mug. I was fascinated to know how Jack got his start to create such an interesting libation, so I asked. Here’s what he had to say. Read More

Food StoriesQ & A

Q&A: Alison Cross of Boxcar Grocer

By Alexandra Fleischman | July 13, 2013

photo-full
alison cross, atlanta, boxcar grocer

Boxcar Grocer in Atlanta, Georgia. (Photo Courtesy of Alison Cross)

I was lucky to have the chance to talk with Alison Cross, co-founder of Boxcar Grocer last week. Located in Atlanta, Georgia, the store partners with local farmers and producers to offer high-quality products in a neighborhood with few food stores. She and her brother Alphonzo Cross make an inspiring team, driven by their desire to make an impact and how much they care about their community. Read the text of my conversation with her, below, and check out Boxcar Grocer’s website for more information.   Read More

Q & A

Q&A with Chef Sylva Senat

By Christopher Stewart | April 9, 2013

head-shot-photo

chef, CCAP

You never know where you will end up in life and who you will meet along the way. This stands true for Chef Sylva Senat, who worked with Marcus at Aquavit. With lots of guidance and determination, Chef Senat explains how Marcus was a influential part in his success today, and what an honor it is to be a chef. Read More

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