Marcus Samuelsson Shares Recipes and Food Philosophy Slideshow
March 11, 2016
Marcus Off Duty: The Recipes I Cook at Home
Marcus Samuelsson shared three recipes from his cookbook Marcus Off Duty: The Recipes I Cook at Home.
Macy's Culinary Council Demo
“Diversity is one of America’s greatest strengths in food,” Samuelsson professed. “It’s a gift that our country has and needs to be protected.”
Chef Samuelsson adds spices and salt to his Texas brisket.
Samples of Samuelsson’s brisket, topped with a spicy barbeque sauce, were passed out to the audience.
The lobster had time for one last selfie before Chef Samuelsson got his hands on it.
Lemongrass and Kefir Lime Leaves
The audience passed around lemongrass and kefir lime leaves, experiencing the aromatics firsthand.
Chef Samuelsson walked the audience through his recipe for juicy fish tacos, giving a nod to the importance of street food.
“We all come to cooking at different stages of our lives,” said Chef Samuelsson. “Learning to cook is economical, sustainable, and responsible.”
Grilled tilapia and a stunning salsa wrapped in a warm tortilla rounded out the tasting for Samuelsson’s demo.
Sampling The Recipes
Chef Samuelsson took a moment to grab a bite of his own while the audience enjoyed their sampling.