To celebrate the launch of The Red Rooster Cookbook, NYC based Chef Marcus Samuelsson will join Chef Nyesha Arrington at her restaurant LEONA in Venice Beach, California. This formidable pair will be collaborating to create an unforgettable dining experience on Tuesday, October 25th.
The evening begins at 6:30pm with a reception to meet and greet the chefs. Each guest will receive a signed copy of Chef Marcus' new book. Following the reception, the all-star kitchen will be serving a multi-course meal through the remainder of the evening.
6:00pm - 8pm: Welcoming Reception with Bubbles and Bites
7:00pm: Dinner Seating Begins
About Chef Marcus Samuelsson:
When the James Beard Award-winning chef Marcus Samuelsson opened Red Rooster on Malcolm X Boulevard in Harlem, he envisioned more than a restaurant. It would be the heart of his neighborhood and a meet-and-greet for both the downtown and the uptown sets, serving Southern black and cross-cultural food. It would reflect Harlem's history. Ever since the 1930s, Harlem has been a magnet for more than a million African Americans, a melting pot for Spanish, African, and Caribbean immigrants, and a mecca for artists.
These traditions converge on Rooster’s menu, with Brown Butter Biscuits, Chicken and Waffle, Killer Collards, and Donuts with Sweet Potato Cream. They’re joined by global-influenced dishes such as Jerk Bacon and Baked Beans, Latino Pork and Plantains, and Chinese Steamed Bass and Fiery Noodles. Samuelsson’s Swedish-Ethiopian background shows in Ethiopian Spice-Crusted Lamb, Slow-Baked Blueberry Bread with Spiced Maple Syrup, and the Green Viking, sprightly Apple Sorbet with Caramel Sauce.
Interspersed with lyrical essays that convey the flavor of the place and stunning archival and contemporary photos, The Red Rooster Cookbook is as layered as its inheritance.
About Chef Nyesha Arrington:
Pulitzer Prize winning food journalist Jonathan Gold recently described Nyesha as "the kind of cook who plunges into the farmers market, fills her crates and only then asks herself what she might do with all of the produce."
Chef Nyesha knew her true calling from an early age and graduated the prestigious Culinary School at the Art Institute of California in 2001. The southern California native would go on to pursue her path with mentorship from Chef Josiah Citrin of the acclaimed Melisse restaurant in Santa Monica. During her tenure there, she would help lead Melisse to two Michelin stars and become an instrumental force helping Citrin open two more esteemed restaurants in the area. Her impressive resume also includes working with the iconoclast French chef Joël Robuchon at the Michelin award-winning Las Vegas restaurants, L’Atelier and The Mansion. Along the way she was recognized as a rising star by leaders of the industry, trade publications, and critics at a national scale.
In 2015, Chef Nyesha partnered with entrepreneurs Kristian and Breegan Vallas to open her first flagship restaurant in Venice Beach, California. In it's first year, LEONA was placed in the coveted 101 Best Restaurants in Los Angeles by Pulitzer Prize winning food journalist Jonathan Gold. Her hard work bestowed her the title of Chef of the Year in Los Angeles by the industry watchdog EATER. The recognition for LEONA and Chef Arrington continues to grow for the unique experience, creative approach, exceptional execution, and Arington's leadership in the kitchen.