This week on “At the Red Rooster with Marcus Samuelsson,” internationally acclaimed chef, Eric Ripert and celebrated food writer, Ruth Reichl pulled up a seat at Marcus’ table. The show began with a lighthearted conversation about Eric and Ruth’s early introduction to food which segued into a discussion about modern American cuisine and the importance of embracing the food and techniques of other cultures.
In addition to their lively discussion about food and culture, Marcus treated Ruth and Eric to a sampling of dishes that will be featured on Red Rooster Harlem’s menu. They were first served bluecorn fish tacos, filled with tuna and avocado. The second dish was house special, Marcus’ grandmother Helga’s meatballs served over mashed potatoes with Lingonberries. They finished up with corn bread with tomato jam and miniature red velvet cupcakes. No meal is complete without a beverage, and Marcus did not disappoint. Playing to Ruth’s love of bourbon, he treated them to delicious Bourbon Negronis.
If you missed last night's show you have another chance to catch it this Saturday at 4 p.m. ET or Sunday at 11 a.m. ET on Martha Stewart Living Radio, Sirius 112 and XM 157, and make sure to check out the pictures, and audio below. Don't forget to tune in every Tuesday at 4 p.m. ET, now through December 21!
1 Ruth and Eric's most recent publications.
2 Ruth, Eric, and Marcus chat before the show begins.
3 A recipe on the wall at Red Rooster Harlem.
4 Eric Ripert having fun with Marcus and Ruth on the radio.
5 Ruth enjoying the banter between Eric and Marcus.
6 Eric Ripert and Ruth Reichl talking with Marcus about food, family and tradition.
7 Eric and Ruth enjoying themselves.
8 Marcus hosting "At the Red Rooster."
9 Marcus sharing his thoughts on food and tradition with his guests, Ruth Reichl and Eric Ripert.
10 Blue Corn Fish Tacos with Marinated Yellow Fin Tuna and Avocado.
11 Helga's Meatlballs with Mashed Potatoes and Lingonberries and Pickles on the side.
12 Corn Bread with Tomato Jam
13 Bourbon Negroni
14 Ruth enjoying her Negroni.
15 Marcus Samuelsson, Ruth Reichl, and Eric Ripert
Ruth talks about her mother's cooking experiments.
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Ruth shares why she got into the kitchen at the age of five.
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Eric talks about the mishaps he had at La Tour d' Argent, the first professional kitchen he worked in.
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Eric shares his thoughts on the evolution of food in the United States.
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Marcus talks about why Southern cuisine excites him.
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