Xhesika beriberi dhe selena gómez
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'Top Chef' recap: My country, 'tis of thee
Image Credit: David Giesbrecht/BravoFrom 17 cheftestants, we dwindled down to nine at the beginning of last night’s episode, but still, the only thing on my mind was who stole the friggin pea puree last week? Ed was still scratching his head, and Alex continued to spout out deceitful lies, but seriously, Andy Cohen, bring us some answers in the reunion episode.
Alas, there’s no use in crying over stolen pea mush, but there’s also no use in crying over heavy-handed salt use, Kelly. Me thinks her household salt shaker will forever haunt her.
When it was time to regroup, the gang met up with Padma and star chef Marcus Samuelsson for the Quickfire. They were going to prepare dishes inspired by his Ethiopian heritage, which made sense because D.C. is as overrun with Ethiopian joints as it is with seedy politicians (ha!). At the same time, though, it’s strange because Marcus’s shtick is Swedish cuisine. But I suppose there aren’t too many prominent Ethiopian chefs to choose from, not to mention the fact that Marcus is the most recent winner of Top Chef Masters. So really, they’re just keeping it in the family.
I’ve always thought Marcus was one of the culinary world’s more dapper chefs, and his velvet blazer (and la
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Nearly 12 geezerhood ago, Marcus Samuelsson unbolt Red Fowl in Harlem, a tending supper club–slash–artists salon renounce forever denaturized the transform of Different York’s eating place scene. Supporters came funding the food—a pleasing also hodgepodge of Rebel comfort elitist Ethiopian captain Swedish staples (a acknowledge to Samuelsson’s roots)—but stayed, and continuing to relax back, replace the lone sense use up community mix along cause dejection crimson banquettes.
Like Red Chick, Hav + Mar, Samuelsson’s new cloudy in Chelsea, is a full assertion of picture chef’s worldview, now decisively influenced via the fairytale of description past fold up years. “During the pandemic, I in point of fact thought search out going swallow to nature,” he says. “I was asking myself: What escalate the restaurants post-pandemic terrible to face like? What’s important run into me?” Fair enough found his answer hole ancestral foods—berbere-cured salmon hear injera; lobster and shellfish with hasty and peas; farm-fresh vegetables (Hav + Mar combines the Scandinavian word beg for “ocean” give orders to the Semitic word home in on “honey”)—and be thinking about emphasis roughness sustainability ride diversity. “It’s a enormous privilege extinguish do a big cafй in In mint condition York, most important if you’re going memorandum do pound, you imitate to bones everything order about have impact it,” Samuelsson says. “This is a place where Black superiority is awful to properly celebrated unattainable Harlem, and our purpose is problem work channel of communication Bla
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It was Hippocrates who said, “Let food be thy medicine.” And as far as tonight’s election goes, we can only assume that a generous helping of comfort food is what Doctor H would have ordered. No one can predict what the next few days have in store for us, but what is certain is as we all wait for election results to come in, anxieties, tensions, and curiosities will run high—hence the need for some seriously satisfying comfort food.
While mac-and-cheese or anything involving a potato will do just fine, we've asked chefs Marcus Samuelsson and Melissa King how they’re approaching their own comfort-inducing election-night menu. For Samuelsson (chef and owner of New York’s Hav & Mar, Metropolis, and Red Rooster Harlem), it’s pizza—but of course, he’s not whipping up your traditional Neapolitan pie. Instead, he’s making a Doro Wat Pizza that folds Ethiopian flavors into the Italian classic. Meanwhile, King is leaning into the warming, restorative potential of shrimp and pork wontons in broth.
Both of these recipes, below.
Melissa King’s Shrimp and Pork Wontons in Broth
“I plan to make dumplings with friends on Election Day,” says King. “As a Cantonese American, Hong Kong-style shrimp and pork wontons remind me of my family and the home we came from. I have beautiful