roy choi

Recipe RoundupThe Taste

The Taste’s Guest Mentor: Roy Choi

By Heeseung Kim | January 23, 2014

L.A. Son by Roy Choi

The theme on the fourth episode of The Taste is Street Food. It’s a genre of food that has rapidly gained prestige in the U.S. over the past few years. Street food in America is no longer restricted to hot dogs and halal carts (not that there’s anything wrong with those, especially when that halal cart is Famous Halal Guys on 53rd), and its more exciting iterations have become much beloved by eaters on the go. Tonight’s guest mentor is Roy Choi, who knows a thing or two about revolutionizing street food. Roy put his food truck, Kogi BBQ, on the streets of L.A. in 2008, serving $2 tacos with Korean-barbecued meat. People didn’t know what was happening at first, but they knew it was good. And then the chase for flavor was on. Read More

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Watch Marcus LIVE on CNN with Anthony Bourdain and Roy Choi

By MarcusSamuelsson.com | November 6, 2013

CNN

CNN

CNN series Anthony Bourdain Parts Unknown will present a live, one-hour retrospective episode, Parts Unknown Last Bite, airing from Las Vegas this Sunday November 10 at 10pm ET, following the Season Two finale of the series, “Detroit.”

Marcus will join Treme/The Wire start Wendell Pierce, author of “LA Son” and Kogi Truck chef/owner Roy Choi, comedian Bonnie McFarlane and CNN anchor Don Lemon from the historic Las Vegas locale Atomic Liquors (a former package store and café where patrons would watch nuclear test blasts from the roof).

Parts Unknown Last Bite will feature highlights from the past season and feature a lively debate among the guests on subjects such as food sustainability and guns in America – topics that were raised in various episodes of season two.

Hope you’ll tune in!

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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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