RED ROOSTER HARLEM
New York-based chef Marcus Samuelsson is head chef at Red Rooster Harlem, a restaurant that celebrates American cuisine in one of New York City’s most culturally rich neighbourhoods. His Swedish upbringing and Ethiopian heritage have fostered an appreciation of fresh and local ingredients and he has opened several restaurants across the US and in Europe. Inspired by the richness and warmth of the new AW17 menswear collection, Marcus has created a dish of seared salmon with a honey red wine glaze, chestnut pumpkin succotash and rice.
The deep richness of the COS menswear collection made me think about the flavours of the season and inspired the red wine glaze and the fall succotash. The contrast between the deep colours and the highlights also really speak to me, so I tied the dish together with some bright white rice.
I wanted this dish to be seasonal, balanced and delicious. I like how the acidity in the red wine glaze works as a great pairing for the rich, hearty salmon. Then you have those autumnal flavours with pumpkin and chestnut, adding colour and texture.
DUCK & WAFFLE
During the winter months, I love all the roots—Jerusalem artichokes in particular. They are very versatile and sing comfort food to me.
I’ve created a dish that reflects the end of summer and the beginning of the fall harvest. The darker red tones are reflected in purple carrots and the last blackberries of the year, and the contrast between light and dark is drawn out by the beautiful white of our in-house creme fraiche.
I’ve included a lot of colours from the COS menswear collection in this dish; the autumnal shades of the ingredients are warm and comforting. Gnudi, meaning ‘naked’ is typical Florentine cuisine, the dumplings are made like the filling of classic tortelli but without pasta and that’s where the name comes from. Nettle and ricotta cheese are the sweet part of the dish, the pâté is the aromatic part and the broth and roasted porcini are the flavoursome, savoury part. The blend of sweet and earthy tastes is just like walking in a forest.
As a teacher, I tell young chefs to believe in their hands and heart, to put culture at the heart of their work and not to forget: flavour is always the most important thing.
As the COS collection is so timeless, the dish I have prepared is an old favourite. It’s of Italian origin but we have been cooking it for almost a century in our restaurant and I actually first learned how to make it in the early 1960s, just the way my mother did.