Macy’s Herald Square sure is delicious. Marcus Samuelsson recently headed to the De Gustibus cooking school located inside of Macy’s on the 8th floor for an evening of cooking, laughter, and a great cause. Marcus: Yes, Chef: Charity Event was an evening of demonstration class and tasting, showcasing Marcus’s journey through life and food in Sweden, Ethiopia and the hustle and bustle of New York City. De Gustibus recreational cooking school, founded in 1980, hosts demonstrations by the most superior international chefs and wine experts, and Marcus is no stranger to superior food.
The evening took flight with a full audience beaming at Marcus as he demonstrated a 4-course tasting menu paying homage to a various number of influences, cultures and flavors. With accompanying wines from New Zealand, the journey took us to Red Rooster in Harlem, where the first course was Deviled Eggs with Fried Chicken Skin Mayo, one of the restaurants popular menu items. We went down south for the second course, as Marcus spoke about Cajun seasoning for his Cajun Catfish and Cheddar grits. The comparison to jerk flavors and seasonings was the next topic of conversation as Marcus demonstrated how to make Jerk seasoning at home for the jerk chicken reminiscent of the meals he ate while visiting Jamaica. Our Jerk chicken with coconut yams, jicama slaw, and crispy plantain for course four, was the perfect ode. Finally, we ended back in Harlem, and the evening came to an end as we topped off our evening with Rooster Mud Pie.
But the night ended even better than the food, when Marcus was presented with a surprise donation for his new charity, Three Goats Organization, he founded along with his wife Maya Haile. Three Goats is dedicated to improving the health and well being of children, young women, and families in Ethiopia.
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