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Helpful info for those suffering from chronic hand eczema & sleep disruption

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Chef showcases his favorite gumbos from Filé Gumbo Bar in Tribeca

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News 12 Staff

LIBewellchef1118_2024-01-18-09-29-40

An acclaimed chef behind some of the best restaurants in the world. And he really infuses his culture into those amazing dishes. Yeah. And I got a taste for myself when I sat down with celebrity chef Marcus Samuelsson at his new restaurant in New York City. Ok. I'm ready for the big reveal, Ed and I were in the back cooking some. Yes. Look at that. Look at that. Are you ready for the smoke? Ok, I'm ready. So I'm gonna move on this side. OK. What do we got chef? We have uh cabbage, slaw, fermented hot sauce, sour cream, cilantro, mint and tempura and my favorite. You gotta get the tempura and the big reveal of the hamachi. Look at that. That is definitely an instagrammable moment in there. Get in there. I'm gonna start building it, you build it. Come on, get that down and get in there. Start putting this right on top. And, and this is I think for me, Eddie is such a creative chef and when we start to talk about fish taco, he's like this is what I wanna do and I just love, it's so creative and delicious at the same time also healthy, you know, I know we have a whole platter of vegetables. What can you tell us about that? Well, we talked a lot about how can we do something that is market driven and feels fresh. You know, obviously New York City has all these amazing farmers market. Actually, this address used to be a farmer's market back in the day. So we wanted to honor that by having seasonal fruits and vegetables on it and just for you to have fun, come here and dip and have fun. Why not? You know, you know, start with as pears, dip in a great sauce. You know what I mean? All those vegetables could be so colorful. You almost don't wanna eat it. It takes a while to put it together, but it's worth it because you know, think about it, metropolis is right by the theater, right? So our food has to be theatrical. Ok? Well, let's see how it tastes. Go for it. It almost melts in your mouth. It's good. Right? So good. And I love the crunch that it has on top. Yeah, that's the, that's the tempura bit. You know, people don't know that, but Tempe, you know, tempura is essentially from Portugal to Japan, right? And that's the Arbor here. It's just light. We're honoring that Japanese tradition with the Mai, but also with these beautiful crunchy pieces, you gotta try the slaw, the smoke too. I put the slaw on top of this and I really taste the smokiness of it. How would you say you would describe the cuisine you're creating here, New American, you know, inspired by New York City. All of this really you can find in the tri state. Uh We work really hard on bringing in great vendors, right? From upstate, from Long Island and from all of New York City to really celebrate New York City in a fun, elegant way that is delicious. I'm gonna have another one, but I'm gonna jump in. I gotta ask you because you cook for a living. Do you get some time off away from the stove at home or? It's like, no, that's your job there too. My son, we love cooking together. Zion loves cooking and he always comes up with new recipes. Um yesterday he said, you know, Marcus Chef, you like, he always love like he's super chef and I'm chef. He said here's the old school burger and here's the new school burger and his new school has bacon avocado and barbecue sauce on. I'm like, that's kinda good. Yeah, it sounds like a good mixture there. Even the names he comes up with are brilliant, you know? Ok, so I'm a dad as well. What's the key to getting your kids to cook in the kitchen? I thought you look because cooking is not the issue for me but getting them to actually eat what they're cooking because the cooking part is fun for Zion and for grade. But then the eating is like, no, I just wanna cook it and that, is it healthy stuff? Is that why they're like, I don't wanna eat healthy. I'll try to get my kids to eat healthier options. Yeah. Yeah. I mean, you know, don't even talk about them as healthy, just like this is how we eat. This is what we eat. Right. My son loves eating, for example, roasted salmon and stuff like that. I don't even talk about that as healthy. It's just this is how we eat because then I get a kind of about it in their head already before they taste it. So just, just eat what we eat. And then when it's this beautiful and colorful, I'm, I'm sure it's a little bit easier to get them excited about it. Well, this is how we eat at Metropolis. This is not we, you don't have this platter and no, no, no, no. You coming to be my sous chef. I don't like to go. But you know, it is getting expensive for a lot of people to be able to afford food right now. Do you have any hacks for us on how to make our food last a little longer or to buy less expensive items? I mean, learning how to cook is one of the most important tools you have everything that we eat. You can really utilize for 2 to 3 days. So we all, if you and I would eat a roasted chicken one day. Well, I'll take over the leftover or maybe we'd make a fried rice with chicken one day or a sandwich the third day. Maybe we make a chicken ramen. Right. Those bones. All you have to do is to put them in a pot with some veggies, simmer them and then you add in your ramens and you have a meal for the next day too, right? So leftovers are not something you throw out. Is there anything that you say is off limits for food or different things that you could do? Because I always have to be in season, for example, it has to be delicious and then in season is part of that. But because obviously stuff that is in season taste better, right? And it's more affordable really? Because in season is more. Yeah, that's a great tip right there. Ok. Eating at home is one thing dying. This is dining. You go, you're gonna even when you said I might not like this, but I do wanna try that. It's all part. It's like listening to a great album. All 1012 songs might not be your favorite before five. And once you heard those 45, it's gonna change you forever. You know, these tacos are my favorite. I see why it's so popular on your menu. Are there any other things that people look forward to eating when they come here to, I mean, a duck, a lamb. Um you know, they have so many items, so many things that people love to come for, you know, with this beautiful angel hair pasta. Uh It's been already, you know, can never take that out already. You know, it's been fun to see how the menu evolve since you're always cooking and always eating. How do you stay in such great shape with all this food, always around you and it's all delicious. That's a great question. So I committed early to, I have to work out from 20. You know, I was an athlete before I started to cook and just taking that a athlete approach, basically five days a week. Uh and, you know, working out for me is not just the workout, it's also the only time ever that I'm by myself. So I can reflect, I can actually think about the day. I can think about the next 2030 days. So I can be strategic whether I'm on a treadmill or stretching. Sometimes a workout is not just about how much you sweat. It's also about just getting that moment for yourself. You know, we all live in a very busy fast time. So it's important to be able to take that moment, whatever that is for each person. And for me, uh, workout has been sort of a great help for me. Well, this meal has been my therapy. I really appreciate you having me out here and I remember one time you said you dreamed of opening a restaurant in Harlem. You did that and then some, you're all over the world now. What's your current dream? My current dream. I mean, around besides restaurant, I, it's gonna sound corny. But, uh, I just want us as humans just to have more peace. You know, when you wake up and you get all the news coming in from all over the world, right? And it's war and it's this and it really eats, you know, I'm a global person. I lived all over the world. I travel over the world. So I know people in some of those places. So it's not generic to me. It's very personal and I would think about the people I know in those places. So for me, I think about that all the time that we come so far in technology, we come so far in terms of environments and so on and yet we still go back to this 1000 year old phenomena of war and we, we that's gotta be a different way. Do you think that this is your little piece of helping make people feel better, do better be better? I mean, break, breaking bread is definitely part of why I am a chef is like that moment of, you know, we see each other on the street but we're always gonna remember what sat here, tape this and had we. But we, we were eating and you will remember that you have that fish taco, right? And those are, those are meaningful moments, right? And breaking bread can do that. We're not, we're not stuffing ourselves, we're dining, we're sharing, you know, experience with our kids. Things are going well, things that might not go so well. We're doing over a million. So that's why I think for me as a chef, you know, I've been very fortunate, I've had great mentors. And now for me, it's really about changing community through hospitality is something that I'm very passionate about and I'm gonna continue to work on. Well, thank you for breaking bread with us. Thank you so much. Thank you.

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Celebrity Chef Marcus Samuelson’s shows us a twist on a classic dish and his newest restaurant in New York City.


be Well: Chef Marcus Samuelson shows us his new restaurant in New York City

Celebrity Chef Marcus Samuelson’s shows us a twist on a classic dish and his newest restaurant in New York City.

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