Pictures from the Saveur BBQ

By admin | June 28, 2011

With Chef Marco Canora, Saveur's Merri Lee Kingsley, Chef Marc Murphy, and Chef Dan Kluger

I had a great time at yesterday’s Saveur Magazine’s summer barbecue.  The event was on a boat docked on the Hudson River.  We were really lucky to have great weather and of course, great food.  It was awesome to get together with Saveur and their guests to celebrate their fantastic barbecue issue, which I really love.

Red Rooster's Blackened Catfish and Fried Caper Slaw

At Red Rooster’s table, we served our Blackened Catfish with a Fried Caper Slaw paired with Spiked Red Rooster-Ade made with Grey Goose Vodka.  Grey Goose sponsored the event and also served specialty cocktails, and they singled out Red Rooster to pair with their Signature Sound cocktail with our blackened catfish.

Grey Goose Signature Sound Cocktail

The Signature Sound combines Grey Goose Vodka, St. Germain, and grapefruit juice, which paired perfectly with our dish.

With Chef Scott Conant, Chef Marc Murphy, and Chef Geoffrey Zakarian

I had a great time enjoying the delicious food from all the stations and getting to catch up with my chef friends.  It was an honor to be included in this industry mixer, and we had a great time serving and sharing food from Red Rooster.  Thanks to the Saveur Magazine Team!

Photo Credit: Erica Morris, Eden Fesehaye


More about: , , , ,

You Might Also Like:


Featured Recipe

More Recipes

Meet the Team

About The Team

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. strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


Streetbird Rotisserie
Marcus’ Bermuda
Eatery Social Taqueria
Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Marc Burger