Saturday I had the pleasure of attending a cooking demo of one of my favorite chefs, Chef Marcus Samuelsson. Now, I’m sure you’re wondering why I’m chatting about something other than desserts, but I’m a foodie at heart so this event was definitely my cup of tea. I’ve watched Chef Samuelsson become Season 2’s winner of Bravo’s “Top Chef Masters” as well as serve as a judge on the The Food Network’s “Chopped”. I love his approach to food and was excited to see him work in person.
Saturday’s event included Chef Samuelsson’s homage to food that represented this year’s Super Bowl teams (Baltimore and San Francisco) and the host city, New Orleans. The menu included mini crab cakes, dirty rice with shrimp and fried yard bird.
The food was great and Chef Samuelsson was entertaining as well as informative. He discussed food sustainability, his experiences on Top Chef Masters as well as some of his earliest food experiences cooking with his Grandmother. He gave an example of how his grandmother would roast a chicken one day, then they would have chicken soup the next day then dumplings the next. Simple, yet delicious foods. Seasoned with love and memories.
I’m sure we all can relate to Chef Samuelsson’s food stories. I can definitely relate as those are some of the same concepts I wish to convey through Jem of the South. Making memories through dessert, it’s that simple.
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