Last week, Marcus Samuelsson was the featured chef at the Southwest Food Expo in Dallas, Texas. It was so exciting to have such an interesting and dynamic chef at the Expo. He demonstrated some dishes on the live cooking stage, discussed food trends in the US, and signed cookbooks. I met him afterwards and he couldn’t have been more genuine. He said he enjoys visiting the south and loved seeing the regional cuisine of Texas.
Though he was born in Ethiopia, Chef Marcus Samuelsson has made American cuisine the focus of his craft. One of his newer cookbooks, New American Table, is an in-depth documentary of the many cultures from around the world that make America’s cuisine what it is today. I’ve added this book to my collection and can’t wait to try some of the recipes. Here are some examples of what you’ll find in the book: Wild Mushroom Grits, Oven Baked Black Bass with Bok Choy and Endives, Soft Jerk Spiced Catfish, Corn Bread with Tomato Chutney, Balkan Style Lamb Meatballs with Stuffed Peppers, and Coconut Rice Pudding.