Tribute to Chef Marcus Samuelsson


Born in Ethiopia, he had a hard life losing his family in the Ethiopian civil war. And he and his sister were adopted by a Swedish couple in Gothenburg, Sweden. Like most chefs his interest in cooking started at an early age and he was introduced to the culinary world by his grandmother. He would later attend culinary school at the Culinary Institute in Göteborg (Gothenburg). After apprecenticing in Switzerland and Austria, he later came to the United States in 1991 as an apprentice at Restaurant Aquavit in New York and he would later become the executive chef there. He has had numerous awards and reviews like being the youngest ever to receive a three-star restaurant review from The New York Times.
He has even taken on and mastered the feat of writing best seller cookbooks, appearing on Food Network shows as a chef and judge and also even served as guest chef for the first state dinner of the Barack Obama presidency. The dinner, in honor of Indian Prime Minister Manmohan Singh. He has many more accolades that we could go on and on about but I want to jump into my absolute favorite recipes of his. Normally I just choose one recipe but I couldn’t choose so this time I chose a drink to highlight and a dish.
This drink is warm and comfortable but versatile. Whether it’s cold outside, a cocktail party or simple unwinding favor this drink is everything and it’s his Jazz Fashioned cocktail.

2 oz Jameson 0.1 oz Maple syrup 2 dashes Angostura Bitters Milk Stout to top
In a shaker, mix together the Jameson, Maple Syrup and Bitters over ice. Strain into a rocks glass and top off with Milk Stout.

The dish is along my favorite things. Cute, petite one biters, seafood, and loaded flavor. This dish looks like it’s award-winning I am sure the flavor will not disappoint. His Bermudian Fish Chowder Croquettes:



  • 2 Scallops, diced
  • 6 ounce snapper, diced
  • 1 cup boiled potatoes, soft
  • 1 Portuguese chorizo, small chopped
  • 2 garlic cloves, diced
  • 2 teaspoons dill, chopped
  • 2 teaspoons chives, chopped
  • 1 teaspoon fish sauce
  • 6 ounce jumbo lump crab meat
  • 2 teaspoons mayonnaise
  • 1 teaspoon mustard
  • 2 eggs, whisked together
  • 4 tablespoons corn starch
  • 1 teaspoon salt
  • 1 cup instant potatoes
  • 3 cups oil
  • Sherry Pepper vinegar to taste


In a food processor blend together snapper and scallops until mashed. Remove and in a bowl mash together with potatoes, chorizo, garlic, dill, chives, fish sauce, crab meat, mayonnaise and mustard. Combine well.

Place cornstarch, eggs and instant potatoes in three separate shallow containers.Form golf ball sized balls then roll in cornstarch, then eggs, then instant potatoes.

Heat oil in a large pot to 330F.

Fry croquettes until golden brown. Remove from the fryer and immediately season with salt and pepper, and drizzle with sherry pepper vinegar.


All Recipes can be found at his website:

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