Last week before interviewing Marcus Samuelsson, I ate his African spiced lamb chops and mango lime couscous. The pairing was delicious: the meat was moist and succulent and the couscous flavorful and exotic.
While the ingredients were not grossly insane, the method for eating the dish was out of the ordinary. There were no serving utensils and the chef requested that we eat the lamb while using the bone to scoop the couscous out of the bowl.
I greatly enjoyed sucking on the lamb bone as it doubled as a spoon, however I can understand how some people might not be interested in eating without utensils. Do you have a problem with it?
Last week I was invited to a demonstration hosted by Chef Marcus Samuelsson. An awarding-winning chef and cookbook author, Samuelsson is known for his role as chef and owner of Aquavit, New York City's innovative restaurant devoted to Scandinavian cuisine. Taking inspiration from his Ethiopian roots, the chef recently opened his first African restaurant, Merkato 55. His love for African cuisine was illustrated at the demo where he cooked shrimp piri piri in lettuce wraps and rack of lamb with couscous. In San Francisco to promote BlueStar cooking ranges, Samuelsson took some time out of his hectic schedule to speak with me. To see where he likes to eat in San Francisco and hear what he has to say about his buddy Rocco DiSpirito, read more
If you're hoping to try Ethiopian food, you might want to check out this ultimate Ethiopian food resource. Here you'll find Ethiopian restaurants around the world, recipes and more - like this interview with Ethiopian born, acclaimed chef Marcus Samuelsson. - Ethiopian Restaurant