Mon, October 15 6:30 PM
Ginny's Supper Club

EXCLUSIVE One Night Only Event: Marcus + Maxime Present

By Ginny's Supper Club



Join Marcus+Maxime as they embark on a culinary journey into the future. Max re-interprets Marcus Samuelsson dishes and gives it his Molecular Gastronomy finishes.

WHEN: October 15th, 6:30pm
WHERE: Ginny’s Supper Club (downstairs from Red Rooster)
310 Lenox Avenue (between 125th and 126th Streets)
TICKETS: maximedinner.eventbrite.com 

The Six-Course Meal comes with an optional beverage pairing for an additional $40, and also included is a cocktail and nibbles hour before guests are seated to experience a mouth-watering peek at The Future of Taste.

To purchase tickets, click here. Seating is limited so reserve your seat now to this once-in-a-lifetime event.


Oyster on the Half Shell
Cryo-Shucked, Oyster Sunchoke Cream, Pickled Roses

Chicken and Waffle
Aerated Scrambled Egg, Chicken and Mushroom Marmalade, Smoked Maple Syrup, Chicken
Skin Soldiers


Noble Roots
Carrots and Roots, Caramelized Parsnip Mousseline, Pressure Cooked Seeds, Berbere
Spiced Carotene Oil

Ramen Afrique
Teff Noodles, Miso Broth, Jerk Pork, Shrimp and Scallops, Poached Egg

Steak and Grits
4-Day Aged Steak, Young Mustard Greens, Red Eye Gravy


A Fantastic Future Surprise


Popping Chocolate


MAXIME BILET is the co-author of Modernist Cuisine: The Art and Science of Cooking, which received the 2012 Book of the Year Award from the James Beard Foundation and the International Association of Culinary Professionals’ Visionary Achievement, among many other awards, and Modernist Cuisine at Home (October 2012). For six years, he was the director of culinary arts and sciences at Nathan Myhrvold’s Cooking Lab/Intellectual Ventures in Seattle, where he led the research and development of recipes and culinary techniques. He is a co-inventor on ten pending patents that resulted from his experiments. He has been a featured speaker at events around the world, including Madrid Fusión, the Epicurean Classic, Paris de Chefs, the Experimental Cuisine Collective Symposium, and Maker Faire. Forbes named him one of the top “30 under 30″ in the food and wine industry in 2011, and Scoffier one of the best emerging chefs of that same year. A graduate of Skidmore College and the Institute of Culinary Education, he became head chef at Jack’s Luxury Oyster Bar in New York City at 22 and later worked with Heston Blumenthal in the development kitchen at The Fat Duck in England. Chef Bilet is an active volunteer with the Hunger Intervention Program’s community kitchen, the Gossett Place youth center, and the Quick! Help for Meals program led by Peter Clarke and Susan Evans of the University of Southern California.

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Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


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