My heart is always full on #MothersDay. I am tremendously grateful for the woman who birthed me, the woman who raised me, and the woman who shares the joy of parenting with me. ❤️
I see a performance at Ginny’s Supper Club in the future! #PracticeMakesProgress
I see a performance at Ginny’s Supper Club in the future! #PracticeMakesProgress
Happy birthday to the sartorial savant, @dapperdanharlem!
A weekend in the Catskills can only be made better when you’re sharing good food with good friends. Thanks for having me up for @catskill_cuisine, @conantnyc!
Zion told me this joke the other day, so passing it along to all my fellow parents… What do you call a boat full of dentists? A tooth ferry!
The High Line runs right past @HavandMar, and means so much to me and the community. Let’s show up to protect this beautiful park. Learn more at @protecthl.
Lifelong player and lifelong fan. Check the receipts! #TBT
We’re back in the kitchen with @marcuscooks! This time he’s serving up some restaurant-worthy BBQ Prawns with Sweet Corn Succotash and a Summer Slaw. Get the full recipe below👇 then head to westelm.com to explore the Marcus Samuelsson West Elm collection! —— BBQ Prawns with Sweet Corn Succotash, Summer Slaw By Marcus Samuelsson for West Elm Serves 3-4 ⚫️ Grilled Prawns: • 5 Head-On Prawns, peeled and deveined, tail and head-on • Olive Oil, to taste • Salt, to taste • 2 Tbsp. BBQ Sauce • 1 Garlic Clove, sliced • 1 Lemon, cut into wedges Method: Evenly coat the prawns with olive oil and salt. Add the BBQ sauce and garlic and toss to combine. On a preheated grill or grill pan set to medium heat, grill the prawns until cooked through and opaque, about 3 minutes per side, and the lemon wedges until caramelized, about 6 minutes. Remove from the grill and set aside. ⚫️ Sweet Corn Succotash: • 2 Cups Grilled Corn Kernels • ⅓ Cup Roasted Summer Squash, small dice • ⅓ Cup Heirloom Tomatoes, small dice • 2 Garlic Cloves, minced • ⅓ Cup Mixed Herbs (like Basil, Cilantro, and Mint) • The Juice and Zest of One Lemon • 1 Tbsp. Olive Oil • Salt and Pepper, to taste Method: In a large, nonstick pan over medium heat, combine corn, squash, tomatoes, garlic, herbs, lemon juice, lemon zest, and olive oil. Sauté all ingredients until warmed through, about 5 minutes. Season with salt and pepper, to taste, then set aside. ⚫️ Summer Slaw: • 2 tsp. Mayonnaise • 1 tsp. Clover Honey • 1 tsp. Dijon Mustard • ⅓ Cup Mixed Herbs (like Basil, Cilantro, and Mint) • The Juice and Zest of One Lemon • ⅓ Cup Red Cabbage, shaved • ⅓ Cup Cucumber, shaved • ⅓ Cup Pineapple, small dice • ⅓ Cup Red Bell Pepper, shaved • Salt and Pepper, to taste Method: In a medium bowl, combine the mayonnaise, honey, mustard, herbs, lemon juice, and lemon zest, then stir to combine. Add the cabbage, cucumber, pineapple, and bell pepper. Season with salt and pepper, to taste, and set aside. Plating: On a serving plate, spread one tablespoon of BBQ sauce. Next, place the Corn Succotash, followed by the Grilled BBQ prawns, then the Summer Slaw. Garnish with fresh herbs and grilled lemon.
You can thank my grandmother Helga for inspiring these delicious Swedish Meatballs with sweet apple and pickled fresnos. Enjoy them at @MarcusLiveBG!
This is a Serious Chocolate Soufflé. (When the name fits…) Discover the decadence for yourself at @metropolisbymarcus!
Honored to have had a seat at the judges table during the 13th annual @northwellhealth Chefs Challenge event at @iceculinary! Northwell is making incredible strides in the culinary space, serving up nutritious and delicious restaurant quality food to its patients as part of their healing process. Bravo to all the finalists that put on an incredible cooking display and the entire culinary team at Northwell for their commitment to using food as health – truly inspiring! #Sponsored
Honored to have had a seat at the judges table during the 13th annual @northwellhealth Chefs Challenge event at @iceculinary! Northwell is making incredible strides in the culinary space, serving up nutritious and delicious restaurant quality food to its patients as part of their healing process. Bravo to all the finalists that put on an incredible cooking display and the entire culinary team at Northwell for their commitment to using food as health – truly inspiring! #Sponsored
Honored to have had a seat at the judges table during the 13th annual @northwellhealth Chefs Challenge event at @iceculinary! Northwell is making incredible strides in the culinary space, serving up nutritious and delicious restaurant quality food to its patients as part of their healing process. Bravo to all the finalists that put on an incredible cooking display and the entire culinary team at Northwell for their commitment to using food as health – truly inspiring! #Sponsored
Honored to have had a seat at the judges table during the 13th annual @northwellhealth Chefs Challenge event at @iceculinary! Northwell is making incredible strides in the culinary space, serving up nutritious and delicious restaurant quality food to its patients as part of their healing process. Bravo to all the finalists that put on an incredible cooking display and the entire culinary team at Northwell for their commitment to using food as health – truly inspiring! #Sponsored
Honored to have had a seat at the judges table during the 13th annual @northwellhealth Chefs Challenge event at @iceculinary! Northwell is making incredible strides in the culinary space, serving up nutritious and delicious restaurant quality food to its patients as part of their healing process. Bravo to all the finalists that put on an incredible cooking display and the entire culinary team at Northwell for their commitment to using food as health – truly inspiring! #Sponsored
Picture-perfect. Here’s a snapshot of our new collaboration with award-winning chef @marcuscooks. Shop the full Marcus Samuelsson West Elm capsule at westelm.com!
An iconic view – made even better! You can find @StreetbirdNYC in Section 112 at @YankeeStadium.
Crab cakes are a classic – but they raised the bar at @HavandMar with their Crab Cake Salad with frisée, grapefruit, cannellini beans, and berbere crema. Click the link in my bio to check out the spring menu and book a reservation today!
I love eating fish, and this light recipe is a current fave because it uses seasonal corn and tomatoes for fresh summery flavors. Click the link in my bio for this Miso Glaze Halibut recipe. Enjoy!
We’re going deep into the archives for this one… Somehow this appearance on Sheila Bridges Designer Living was 20 years ago! @harlemtoilegirl, we haven’t aged a bit.
The BBQ Cauliflower at @VibeBBQ might be the most compelling argument yet for eating your vegetables!
What you see are the delicious Tuna Nachos with sala macha, sour cream, and peanuts. What you don’t see is the stunning new @MetropolisbyMarcus terrace…we left that photo for you to take! Click my link in bio to check out the terrace menu.
Hav & Mar, the acclaimed seafood restaurant from the Marcus Samuelsson Restaurant Group, will host a unique culinary event, “Fariyal & Friends,” to celebrate Jamaican Independence Day on Aug. 6. This event, led by Executive Chef Fariyal Abdullahi, aims to spotlight the underrepresented talent in the fine dining industry, particularly women of color. The “Fariyal & Friends” series began as an extension of the restaurant’s commitment to diversity and inclusion. “When Marcus Samuelsson wanted to open Hav & Mar in Chelsea, he was determined to address the lack of representation of women of color in upscale fine dining,” explained Chef Fariyal during an interview with Caribbean Life. “He contacted me to run the restaurant with this mission, and I immediately said yes. We have been vocal about this issue from the start, and now that we’ve gained traction and success, I want to do for others what Marcus did for me,” she added. The upcoming event features guest chef Brittney ‘Stikxz” Williams, who will curate a special one-night-only menu to celebrate Jamaican cuisine. “Guests can expect a vibrant evening with a carefully curated playlist and a sense of community that feels like a family dinner,” said Tani Horton, marketing manager at Marcus Samuelsson Restaurant Group. “It’s about creating a warm and inviting environment where everyone comes together with the same intention…we will have jerk prawns, pimento leaf espuma, scallion oil, callaloo & crab, stuffed squid, ackee remoulade, octopus, fried cassava & scotch bonnet aioli, sorrel granita, pineapple & coconut,” she added. Read the full article on http://caribbeanlife.com 📝 Tracey Khan 📹 Qianshan Weng @caribbeanlifenews @havandmar @marcuscooks @fariyalabdul @stikxz #havandmar #havandmarnewyork
