Cook Like an Off Duty Chef with Marcus Samuelsson

Smart shoppers and savvy home cooks know that Macy’s offers a wide selection of quality cookware at great prices, but wouldn’t it be a blast if you could learn how to make a few recipes from your favorite celebrity chefs at up-close during live demonstrations? Now you can, thanks to the Macy’s Culinary Council, Macy’s team of distinguished chefs who serve to inspire the way you shop, cook and eat at home.

The members of the Macy’s Culinary Council include luminary chefs like Cat Cora, Nancy Silverton, Rick Bayless, Wolfgang Puck, and more. Over the years, these chefs have shared their considerable expertise, time, and recipes in exciting cooking demonstrations designed to inspire Americans “to eat, cook and enjoy food at home — just like a chef.” Helpful tips, advice, and suggestions provided by each chef show home cooks how to add a bit of pizzazz to their menu and learn how to make gourmet meals a success.

Spring 2016 Macy’s Culinary Council Cooking Demonstration in Chicago on March 8

For the spring, the first demonstration and cookbook signing — featuring acclaimed chef Marcus Samuelsson — will be held on Tuesday, March 8 at noon at the Macy’s on State Street in Chicago. Please be sure to RSVP immediately since seating for the Macy’s cooking demonstrations is limited and on a first come first served basis.

What’s on the Menu

Marcus Samuelsson is an entertaining chef whose enthusiasm for his food is infectious and we’re certain you will enjoy learning how to prepare his food as much as you will enjoy tasting it (and yes, you will get to sample the tasty food being demonstrated). So what’s on the menu for the demo on March 8? Recipes taken directly from chef Samuelsson’s latest cookbook, Marcus Off Duty: The Recipes I Cook At Home. Many of the flavors, ingredients, and cooking styles featured in the book are used in chef Samuelsson’s restaurants and are found in the dishes being demonstrated, which include spice rubbed Texas brisket with cowpeas and Haitian coleslaw, sticky fingers curried lobster stew with zucchini fritters, and roof garden fish tacos.

Cook Like a Chef with Easy Recipes

Home cooks will immediately appreciate these recipes because the techniques are easy to execute and all of the ingredients can be easily customized or substituted. For example, the lobster in the stew can be substituted with fresh crab or shrimp and the recipes will still be delicious and just as easy to make. One favorite dish that Marcus feels represents his culinary point of view and personality is the fish tacos. He loves making fish tacos, and knows you will too, because they are uncomplicated and can be prepared using seasonal ingredients and the kinds of local fish available in your markets.

A Distinct Culinary Point of View

Marcus' cooking is all about chasing flavors and bringing stories into the kitchen. Every dish he creates is inspired by his experiences, whether from his childhood cooking in Sweden, the discovery of his Ethiopian heritage, or his newly established foundations in New York City’s Harlem neighborhood. Chef Marcus is constantly mixing and matching different cuisines to bring something brand new to the table.

By utilizing exciting new ingredients but still keeping the narrative close to home, he is able to intimately connect with his guests during cooking demonstrations. Flavorful but practical dishes that use local, seasonal flavors and ingredients keeps Marcus’ recipes affordable for families, and his belief in cooking with children is central to his philosophy that instilling a love for cooking early on can prevent picky eating habits.

Event Details and Special Offers

Date: Tuesday, March 8, 2016

Time: 12:00 p.m.

Address: 111 North State Street, Chicago IL 60602

Venue: Macy’s on State Street

Location: Culinary Studio, 7^th Floor

Price per person: Free

Seating: First come first served basis

RSVP: Required

To make reservations call: 1-800-329-8667

Special Promotion for Attendees Only

After the demo and tasting of Marcus’ recipes, head to the lower level and shop for latest in cookware and gadgets and when you purchase* $35 or more in the Home Department, receive a $10 Macy's gift card, and a copy of Marcus Off Duty**, which he'll sign for you after the event!

Events subject to change or cancellation. *Purchase must be made 3/8/16 at Macy's on State Street only. **Gift card valid 3/8-3/11/16 only. One per customer, while supplies and time permits. Gift card and book will be distributed 3/8.

Cooking Tips from Chef Marcus Samuelsson

I watch a lot of Food Network -- both actively and passively. It's what's usually on in the background while I'm working at home and what I instinctively flip to when I need a moment of downtime. I get a lot of inspiration seeing how these big time chefs do what they do.

So when I was invited to come check out a cooking demo hosted by Macy's Culinary Council featuring Chef Marcus Samuelsson live and in person, I jumped at the opportunity! It's not every day you get to see a celebrity chef cook and divulge his secrets to culinary success.

Chef Marcus, as it turns out, has a lot of similar cooking philosophies to my own. He's all about sharing his passion for food whether on the airwaves or in his famous Harlem restaurant, Red Rooster.

During his demonstration, he not only prepared some delightfully flavorful recipes that anyone can recreate at home, but he also discussed some tips for making cooking something you'll look forward to and enjoy -- all between flashes of his mega-watt smile.

So today, I'm bringing these tips to you, because it would be awfully selfish of me to keep advice from the pros all to myself!

Make cooking a family affair.

One of the very first things Chef Marcus did when he began his presentation was to bring a little girl from the audience up to the kitchen to sit with him and help out while he cooked. Urging her to sniff the fresh salmon and feel the ingredients, he explained that participation in the kitchen gives way to interest and investment in being part of the process of cooking.

I totally agree with the chef on this and hope to bring my little guy into the kitchen with me as soon as he's old enough to pull up a step stool! Introducing kids to different foods while they're young is a great way to both educate them and expand their palates. Getting hands-on activates the brain and the senses! It's a great way to teach and connect, all at the same time. And you know what? It's never too late to start. Pull your family members into the kitchen every so often and make a meal and a memory!

Use leftovers.

We are a leftover-eating family. I don't like things to go to waste and, quite frankly, I enjoy the meals I make enough to eat them again the next day! Chef Marcus was adamant about repurposing leftovers and ingredients, making the astounding point that 40% of the food supply in America is thrown out every year! And yet, there are still families who are struggling to put food on the table. It's a shame and definitely something that needs to be changed.

Turning leftovers into new and creative dishes takes some creativity, but it isn't out of the question. Start small by converting that roasted chicken into chicken salad for lunch the next day, tossing cooked veggies into a round two quinoa dish, or repurposing leftover pasta into a simple spaghetti pie. You'll be surprised how good you get at turning leftovers from "whomp" to "wow!"

Experiment with flavor.

You know that one dish you love making so much? Or that one that you're kinda sick of eating? Have you ever considered changing up the spices, condiments and cooking methods you use to give it a new spin?

Experimenting with flavor is so important in learning about what you like and making food exciting. Chef Marcus made the point that you don't have to be afraid to feed the masses as long as you use common sense in creating flavor profiles that work for your "audience." For example, he might create a dish using mild peppers when hosting a group of youngsters for a birthday party at his restaurant, but amp up the flavor with some more intense, spicy peppers for more experienced palates.

I love keeping things interesting by using a variety of spices , oils, vinegars, herbs and even condiments to create different flavors for common foods. A few weeks ago I had a major craving for mac & cheese , so I whipped up a simple cheese sauce but added a dash of ground chipotle pepper for a smoky kick. It was fabulous and took no more effort than the traditional preparation.

There was no doubt being in the presence of Chef Marcus that he loves what he does -- his enthusiasm is contagious, and any person who can get super excited about something as simple as cold noodles is ok by me! His new book, Yes, Chef details his amazing story and his rise to acclaimed kitchen glory, and I was lucky enough to get him a signed copy! I can't wait to dive in for some summer reading.

Of course, no cooking demo would be complete without the best part of cooking -- tasting. Chef Marcus created 3 dishes for the audience: Salmon Tacos, Cold Noodle Salad and Curry Chicken with Coconut Rice. They were all fantastic, and more importantly, easy to recreate at home.

I, who am not the hugest fan of salmon, really enjoyed these Garden Tacos with Salmon! They're a flavorful and family friendly dish that everyone will love. So, without further ado, here's Chef Marcus' recipe!

Disclosure: I am a member of the Everywhere Society and Everywhere has provided me with compensation for this post about Macy’s Culinary Council and Marcus Samuelsson. However, all thoughts and opinions expressed herein are my own.


Garden Tacos with Salmon
Recipe courtesy of Chef Marcus Samuelsson
Yields 4 serves


2 medium white onions, chopped
½ cup fresh cilantro, chopped
¼ cup olive oil
5 tablespoons fresh lime juice
3 tablespoons orange juice
2 garlic cloves, minced
1 teaspoon dried oregano, preferably Mexican
1 pound salmon
salt & pepper
1 cup mayonnaise
corn tortillas
2 avocados, seeded, peeled & sliced
½ small head of green cabbage, cored & thinly sliced
Lime wedges for garnish

1. Combine 1 cup of onions, ½ cup of chopped cilantro, olive oil 3 tablespoons of lime juice, orange juice, garlic & oregano in a medium bowl to make a marinade.

2. Season the fish with salt & pepper. Spread half the onion marinade in a 7x11 inch glass baking dish. Set the fish on top and spoon remaining marinade over the fish. Cover & refrigerate for 1 hour.

3. Whisk mayonnaise, milk & remaining 2 tablespoons of lime juice in a small bowl and refrigerate.

4. Preheat a gas grill to medium-high and brush the grates with foil.

5. Scrape the marinade off the fish and grill until it is just opaque in the center, 3-5 minutes per side. Transfer to a serving platter. Warm the tortillas on the grill.

6. To serve, use two forks to break the fish into chunks. Spread some of the lime mayonnaise onto the tortillas, top with the fish, avocado, cabbage and remaining chopped onion & cilantro. Pass the lime wedges and Salsa Verde when served!

For Salsa Verde, you may use the following recipe or buy your favorite store bought salsa.

Salsa Verde


3 tablespoons olive oil
2 garlic cloves, chopped
2 jalapenos, chopped
2 poblano chiles, seeded & chopped
2 tomatillos, husked, rinsed & chopped
1 avocado, seeded, peeled & sliced
1 teaspoon capers
2 teaspoons fresh mint, chopped
2 teaspoonos fresh cilantro, chopped
2 teaspoons fresh parsley, chopped
Juice of 3 limes
2 teaspoons red wine vinegar

Put the olive oil, garlic and jalapenos into a skillet over medium heat and cook until the garlic starts to turn golden. Add the poblanos and tomatillos and cook until the chiles soften, about 5 minutes.

Scrape the cooked vegetables into a food processor. Add the avocado, capers, mint, cilantro, parsley, lime juice, and vinegar and process until almost smooth. Scrape the salsa into a bowl, cover and refrigerate until ready to serve.

Cooking Tips from Chef Marcus Samuelsson

I watch a lot of Food Network -- both actively and passively. It's what's usually on in the background while I'm working at home and what I instinctively flip to when I need a moment of downtime. I get a lot of inspiration seeing how these big time chefs do what they do.

So when I was invited to come check out a cooking demo hosted by Macy's Culinary Council featuring Chef Marcus Samuelsson live and in person, I jumped at the opportunity! It's not every day you get to see a celebrity chef cook and divulge his secrets to culinary success.

Chef Marcus, as it turns out, has a lot of similar cooking philosophies to my own. He's all about sharing his passion for food whether on the airwaves or in his famous Harlem restaurant, Red Rooster.

During his demonstration, he not only prepared some delightfully flavorful recipes that anyone can recreate at home, but he also discussed some tips for making cooking something you'll look forward to and enjoy -- all between flashes of his mega-watt smile.

So today, I'm bringing these tips to you, because it would be awfully selfish of me to keep advice from the pros all to myself!

Make cooking a family affair.

One of the very first things Chef Marcus did when he began his presentation was to bring a little girl from the audience up to the kitchen to sit with him and help out while he cooked. Urging her to sniff the fresh salmon and feel the ingredients, he explained that participation in the kitchen gives way to interest and investment in being part of the process of cooking.

I totally agree with the chef on this and hope to bring my little guy into the kitchen with me as soon as he's old enough to pull up a step stool! Introducing kids to different foods while they're young is a great way to both educate them and expand their palates. Getting hands-on activates the brain and the senses! It's a great way to teach and connect, all at the same time. And you know what? It's never too late to start. Pull your family members into the kitchen every so often and make a meal and a memory!

Use leftovers.

We are a leftover-eating family. I don't like things to go to waste and, quite frankly, I enjoy the meals I make enough to eat them again the next day! Chef Marcus was adamant about repurposing leftovers and ingredients, making the astounding point that 40% of the food supply in America is thrown out every year! And yet, there are still families who are struggling to put food on the table. It's a shame and definitely something that needs to be changed.

Turning leftovers into new and creative dishes takes some creativity, but it isn't out of the question. Start small by converting that roasted chicken into chicken salad for lunch the next day, tossing cooked veggies into a round two quinoa dish, or repurposing leftover pasta into a simple spaghetti pie. You'll be surprised how good you get at turning leftovers from "whomp" to "wow!"

Experiment with flavor.

You know that one dish you love making so much? Or that one that you're kinda sick of eating? Have you ever considered changing up the spices, condiments and cooking methods you use to give it a new spin?

Experimenting with flavor is so important in learning about what you like and making food exciting. Chef Marcus made the point that you don't have to be afraid to feed the masses as long as you use common sense in creating flavor profiles that work for your "audience." For example, he might create a dish using mild peppers when hosting a group of youngsters for a birthday party at his restaurant, but amp up the flavor with some more intense, spicy peppers for more experienced palates.

I love keeping things interesting by using a variety of spices , oils, vinegars, herbs and even condiments to create different flavors for common foods. A few weeks ago I had a major craving for mac & cheese , so I whipped up a simple cheese sauce but added a dash of ground chipotle pepper for a smoky kick. It was fabulous and took no more effort than the traditional preparation.

There was no doubt being in the presence of Chef Marcus that he loves what he does -- his enthusiasm is contagious, and any person who can get super excited about something as simple as cold noodles is ok by me! His new book, Yes, Chef details his amazing story and his rise to acclaimed kitchen glory, and I was lucky enough to get him a signed copy! I can't wait to dive in for some summer reading.

Of course, no cooking demo would be complete without the best part of cooking -- tasting. Chef Marcus created 3 dishes for the audience: Salmon Tacos, Cold Noodle Salad and Curry Chicken with Coconut Rice. They were all fantastic, and more importantly, easy to recreate at home.

I, who am not the hugest fan of salmon, really enjoyed these Garden Tacos with Salmon! They're a flavorful and family friendly dish that everyone will love. So, without further ado, here's Chef Marcus' recipe!

Disclosure: I am a member of the Everywhere Society and Everywhere has provided me with compensation for this post about Macy’s Culinary Council and Marcus Samuelsson. However, all thoughts and opinions expressed herein are my own.


Garden Tacos with Salmon
Recipe courtesy of Chef Marcus Samuelsson
Yields 4 serves


2 medium white onions, chopped
½ cup fresh cilantro, chopped
¼ cup olive oil
5 tablespoons fresh lime juice
3 tablespoons orange juice
2 garlic cloves, minced
1 teaspoon dried oregano, preferably Mexican
1 pound salmon
salt & pepper
1 cup mayonnaise
corn tortillas
2 avocados, seeded, peeled & sliced
½ small head of green cabbage, cored & thinly sliced
Lime wedges for garnish

1. Combine 1 cup of onions, ½ cup of chopped cilantro, olive oil 3 tablespoons of lime juice, orange juice, garlic & oregano in a medium bowl to make a marinade.

2. Season the fish with salt & pepper. Spread half the onion marinade in a 7x11 inch glass baking dish. Set the fish on top and spoon remaining marinade over the fish. Cover & refrigerate for 1 hour.

3. Whisk mayonnaise, milk & remaining 2 tablespoons of lime juice in a small bowl and refrigerate.

4. Preheat a gas grill to medium-high and brush the grates with foil.

5. Scrape the marinade off the fish and grill until it is just opaque in the center, 3-5 minutes per side. Transfer to a serving platter. Warm the tortillas on the grill.

6. To serve, use two forks to break the fish into chunks. Spread some of the lime mayonnaise onto the tortillas, top with the fish, avocado, cabbage and remaining chopped onion & cilantro. Pass the lime wedges and Salsa Verde when served!

For Salsa Verde, you may use the following recipe or buy your favorite store bought salsa.

Salsa Verde


3 tablespoons olive oil
2 garlic cloves, chopped
2 jalapenos, chopped
2 poblano chiles, seeded & chopped
2 tomatillos, husked, rinsed & chopped
1 avocado, seeded, peeled & sliced
1 teaspoon capers
2 teaspoons fresh mint, chopped
2 teaspoonos fresh cilantro, chopped
2 teaspoons fresh parsley, chopped
Juice of 3 limes
2 teaspoons red wine vinegar

Put the olive oil, garlic and jalapenos into a skillet over medium heat and cook until the garlic starts to turn golden. Add the poblanos and tomatillos and cook until the chiles soften, about 5 minutes.

Scrape the cooked vegetables into a food processor. Add the avocado, capers, mint, cilantro, parsley, lime juice, and vinegar and process until almost smooth. Scrape the salsa into a bowl, cover and refrigerate until ready to serve.

Cooking Tips from Chef Marcus Samuelsson

I watch a lot of Food Network -- both actively and passively. It's what's usually on in the background while I'm working at home and what I instinctively flip to when I need a moment of downtime. I get a lot of inspiration seeing how these big time chefs do what they do.

So when I was invited to come check out a cooking demo hosted by Macy's Culinary Council featuring Chef Marcus Samuelsson live and in person, I jumped at the opportunity! It's not every day you get to see a celebrity chef cook and divulge his secrets to culinary success.

Chef Marcus, as it turns out, has a lot of similar cooking philosophies to my own. He's all about sharing his passion for food whether on the airwaves or in his famous Harlem restaurant, Red Rooster.

During his demonstration, he not only prepared some delightfully flavorful recipes that anyone can recreate at home, but he also discussed some tips for making cooking something you'll look forward to and enjoy -- all between flashes of his mega-watt smile.

So today, I'm bringing these tips to you, because it would be awfully selfish of me to keep advice from the pros all to myself!

Make cooking a family affair.

One of the very first things Chef Marcus did when he began his presentation was to bring a little girl from the audience up to the kitchen to sit with him and help out while he cooked. Urging her to sniff the fresh salmon and feel the ingredients, he explained that participation in the kitchen gives way to interest and investment in being part of the process of cooking.

I totally agree with the chef on this and hope to bring my little guy into the kitchen with me as soon as he's old enough to pull up a step stool! Introducing kids to different foods while they're young is a great way to both educate them and expand their palates. Getting hands-on activates the brain and the senses! It's a great way to teach and connect, all at the same time. And you know what? It's never too late to start. Pull your family members into the kitchen every so often and make a meal and a memory!

Use leftovers.

We are a leftover-eating family. I don't like things to go to waste and, quite frankly, I enjoy the meals I make enough to eat them again the next day! Chef Marcus was adamant about repurposing leftovers and ingredients, making the astounding point that 40% of the food supply in America is thrown out every year! And yet, there are still families who are struggling to put food on the table. It's a shame and definitely something that needs to be changed.

Turning leftovers into new and creative dishes takes some creativity, but it isn't out of the question. Start small by converting that roasted chicken into chicken salad for lunch the next day, tossing cooked veggies into a round two quinoa dish, or repurposing leftover pasta into a simple spaghetti pie. You'll be surprised how good you get at turning leftovers from "whomp" to "wow!"

Experiment with flavor.

You know that one dish you love making so much? Or that one that you're kinda sick of eating? Have you ever considered changing up the spices, condiments and cooking methods you use to give it a new spin?

Experimenting with flavor is so important in learning about what you like and making food exciting. Chef Marcus made the point that you don't have to be afraid to feed the masses as long as you use common sense in creating flavor profiles that work for your "audience." For example, he might create a dish using mild peppers when hosting a group of youngsters for a birthday party at his restaurant, but amp up the flavor with some more intense, spicy peppers for more experienced palates.

I love keeping things interesting by using a variety of spices , oils, vinegars, herbs and even condiments to create different flavors for common foods. A few weeks ago I had a major craving for mac & cheese , so I whipped up a simple cheese sauce but added a dash of ground chipotle pepper for a smoky kick. It was fabulous and took no more effort than the traditional preparation.

There was no doubt being in the presence of Chef Marcus that he loves what he does -- his enthusiasm is contagious, and any person who can get super excited about something as simple as cold noodles is ok by me! His new book, Yes, Chef details his amazing story and his rise to acclaimed kitchen glory, and I was lucky enough to get him a signed copy! I can't wait to dive in for some summer reading.

Of course, no cooking demo would be complete without the best part of cooking -- tasting. Chef Marcus created 3 dishes for the audience: Salmon Tacos, Cold Noodle Salad and Curry Chicken with Coconut Rice. They were all fantastic, and more importantly, easy to recreate at home.

I, who am not the hugest fan of salmon, really enjoyed these Garden Tacos with Salmon! They're a flavorful and family friendly dish that everyone will love. So, without further ado, here's Chef Marcus' recipe!

Disclosure: I am a member of the Everywhere Society and Everywhere has provided me with compensation for this post about Macy’s Culinary Council and Marcus Samuelsson. However, all thoughts and opinions expressed herein are my own.


Garden Tacos with Salmon
Recipe courtesy of Chef Marcus Samuelsson
Yields 4 serves


2 medium white onions, chopped
½ cup fresh cilantro, chopped
¼ cup olive oil
5 tablespoons fresh lime juice
3 tablespoons orange juice
2 garlic cloves, minced
1 teaspoon dried oregano, preferably Mexican
1 pound salmon
salt & pepper
1 cup mayonnaise
corn tortillas
2 avocados, seeded, peeled & sliced
½ small head of green cabbage, cored & thinly sliced
Lime wedges for garnish

1. Combine 1 cup of onions, ½ cup of chopped cilantro, olive oil 3 tablespoons of lime juice, orange juice, garlic & oregano in a medium bowl to make a marinade.

2. Season the fish with salt & pepper. Spread half the onion marinade in a 7x11 inch glass baking dish. Set the fish on top and spoon remaining marinade over the fish. Cover & refrigerate for 1 hour.

3. Whisk mayonnaise, milk & remaining 2 tablespoons of lime juice in a small bowl and refrigerate.

4. Preheat a gas grill to medium-high and brush the grates with foil.

5. Scrape the marinade off the fish and grill until it is just opaque in the center, 3-5 minutes per side. Transfer to a serving platter. Warm the tortillas on the grill.

6. To serve, use two forks to break the fish into chunks. Spread some of the lime mayonnaise onto the tortillas, top with the fish, avocado, cabbage and remaining chopped onion & cilantro. Pass the lime wedges and Salsa Verde when served!

For Salsa Verde, you may use the following recipe or buy your favorite store bought salsa.

Salsa Verde


3 tablespoons olive oil
2 garlic cloves, chopped
2 jalapenos, chopped
2 poblano chiles, seeded & chopped
2 tomatillos, husked, rinsed & chopped
1 avocado, seeded, peeled & sliced
1 teaspoon capers
2 teaspoons fresh mint, chopped
2 teaspoonos fresh cilantro, chopped
2 teaspoons fresh parsley, chopped
Juice of 3 limes
2 teaspoons red wine vinegar

Put the olive oil, garlic and jalapenos into a skillet over medium heat and cook until the garlic starts to turn golden. Add the poblanos and tomatillos and cook until the chiles soften, about 5 minutes.

Scrape the cooked vegetables into a food processor. Add the avocado, capers, mint, cilantro, parsley, lime juice, and vinegar and process until almost smooth. Scrape the salsa into a bowl, cover and refrigerate until ready to serve.

Cooking Tips from Chef Marcus Samuelsson

I watch a lot of Food Network -- both actively and passively. It's what's usually on in the background while I'm working at home and what I instinctively flip to when I need a moment of downtime. I get a lot of inspiration seeing how these big time chefs do what they do.

So when I was invited to come check out a cooking demo hosted by Macy's Culinary Council featuring Chef Marcus Samuelsson live and in person, I jumped at the opportunity! It's not every day you get to see a celebrity chef cook and divulge his secrets to culinary success.

Chef Marcus, as it turns out, has a lot of similar cooking philosophies to my own. He's all about sharing his passion for food whether on the airwaves or in his famous Harlem restaurant, Red Rooster.

During his demonstration, he not only prepared some delightfully flavorful recipes that anyone can recreate at home, but he also discussed some tips for making cooking something you'll look forward to and enjoy -- all between flashes of his mega-watt smile.

So today, I'm bringing these tips to you, because it would be awfully selfish of me to keep advice from the pros all to myself!

Make cooking a family affair.

One of the very first things Chef Marcus did when he began his presentation was to bring a little girl from the audience up to the kitchen to sit with him and help out while he cooked. Urging her to sniff the fresh salmon and feel the ingredients, he explained that participation in the kitchen gives way to interest and investment in being part of the process of cooking.

I totally agree with the chef on this and hope to bring my little guy into the kitchen with me as soon as he's old enough to pull up a step stool! Introducing kids to different foods while they're young is a great way to both educate them and expand their palates. Getting hands-on activates the brain and the senses! It's a great way to teach and connect, all at the same time. And you know what? It's never too late to start. Pull your family members into the kitchen every so often and make a meal and a memory!

Use leftovers.

We are a leftover-eating family. I don't like things to go to waste and, quite frankly, I enjoy the meals I make enough to eat them again the next day! Chef Marcus was adamant about repurposing leftovers and ingredients, making the astounding point that 40% of the food supply in America is thrown out every year! And yet, there are still families who are struggling to put food on the table. It's a shame and definitely something that needs to be changed.

Turning leftovers into new and creative dishes takes some creativity, but it isn't out of the question. Start small by converting that roasted chicken into chicken salad for lunch the next day, tossing cooked veggies into a round two quinoa dish, or repurposing leftover pasta into a simple spaghetti pie. You'll be surprised how good you get at turning leftovers from "whomp" to "wow!"

Experiment with flavor.

You know that one dish you love making so much? Or that one that you're kinda sick of eating? Have you ever considered changing up the spices, condiments and cooking methods you use to give it a new spin?

Experimenting with flavor is so important in learning about what you like and making food exciting. Chef Marcus made the point that you don't have to be afraid to feed the masses as long as you use common sense in creating flavor profiles that work for your "audience." For example, he might create a dish using mild peppers when hosting a group of youngsters for a birthday party at his restaurant, but amp up the flavor with some more intense, spicy peppers for more experienced palates.

I love keeping things interesting by using a variety of spices , oils, vinegars, herbs and even condiments to create different flavors for common foods. A few weeks ago I had a major craving for mac & cheese , so I whipped up a simple cheese sauce but added a dash of ground chipotle pepper for a smoky kick. It was fabulous and took no more effort than the traditional preparation.

There was no doubt being in the presence of Chef Marcus that he loves what he does -- his enthusiasm is contagious, and any person who can get super excited about something as simple as cold noodles is ok by me! His new book, Yes, Chef details his amazing story and his rise to acclaimed kitchen glory, and I was lucky enough to get him a signed copy! I can't wait to dive in for some summer reading.

Of course, no cooking demo would be complete without the best part of cooking -- tasting. Chef Marcus created 3 dishes for the audience: Salmon Tacos, Cold Noodle Salad and Curry Chicken with Coconut Rice. They were all fantastic, and more importantly, easy to recreate at home.

I, who am not the hugest fan of salmon, really enjoyed these Garden Tacos with Salmon! They're a flavorful and family friendly dish that everyone will love. So, without further ado, here's Chef Marcus' recipe!

Disclosure: I am a member of the Everywhere Society and Everywhere has provided me with compensation for this post about Macy’s Culinary Council and Marcus Samuelsson. However, all thoughts and opinions expressed herein are my own.


Garden Tacos with Salmon
Recipe courtesy of Chef Marcus Samuelsson
Yields 4 serves


2 medium white onions, chopped
½ cup fresh cilantro, chopped
¼ cup olive oil
5 tablespoons fresh lime juice
3 tablespoons orange juice
2 garlic cloves, minced
1 teaspoon dried oregano, preferably Mexican
1 pound salmon
salt & pepper
1 cup mayonnaise
corn tortillas
2 avocados, seeded, peeled & sliced
½ small head of green cabbage, cored & thinly sliced
Lime wedges for garnish

1. Combine 1 cup of onions, ½ cup of chopped cilantro, olive oil 3 tablespoons of lime juice, orange juice, garlic & oregano in a medium bowl to make a marinade.

2. Season the fish with salt & pepper. Spread half the onion marinade in a 7x11 inch glass baking dish. Set the fish on top and spoon remaining marinade over the fish. Cover & refrigerate for 1 hour.

3. Whisk mayonnaise, milk & remaining 2 tablespoons of lime juice in a small bowl and refrigerate.

4. Preheat a gas grill to medium-high and brush the grates with foil.

5. Scrape the marinade off the fish and grill until it is just opaque in the center, 3-5 minutes per side. Transfer to a serving platter. Warm the tortillas on the grill.

6. To serve, use two forks to break the fish into chunks. Spread some of the lime mayonnaise onto the tortillas, top with the fish, avocado, cabbage and remaining chopped onion & cilantro. Pass the lime wedges and Salsa Verde when served!

For Salsa Verde, you may use the following recipe or buy your favorite store bought salsa.

Salsa Verde


3 tablespoons olive oil
2 garlic cloves, chopped
2 jalapenos, chopped
2 poblano chiles, seeded & chopped
2 tomatillos, husked, rinsed & chopped
1 avocado, seeded, peeled & sliced
1 teaspoon capers
2 teaspoons fresh mint, chopped
2 teaspoonos fresh cilantro, chopped
2 teaspoons fresh parsley, chopped
Juice of 3 limes
2 teaspoons red wine vinegar

Put the olive oil, garlic and jalapenos into a skillet over medium heat and cook until the garlic starts to turn golden. Add the poblanos and tomatillos and cook until the chiles soften, about 5 minutes.

Scrape the cooked vegetables into a food processor. Add the avocado, capers, mint, cilantro, parsley, lime juice, and vinegar and process until almost smooth. Scrape the salsa into a bowl, cover and refrigerate until ready to serve.

Cooking Tips from Chef Marcus Samuelsson

I watch a lot of Food Network -- both actively and passively. It's what's usually on in the background while I'm working at home and what I instinctively flip to when I need a moment of downtime. I get a lot of inspiration seeing how these big time chefs do what they do.

So when I was invited to come check out a cooking demo hosted by Macy's Culinary Council featuring Chef Marcus Samuelsson live and in person, I jumped at the opportunity! It's not every day you get to see a celebrity chef cook and divulge his secrets to culinary success.

Chef Marcus, as it turns out, has a lot of similar cooking philosophies to my own. He's all about sharing his passion for food whether on the airwaves or in his famous Harlem restaurant, Red Rooster.

During his demonstration, he not only prepared some delightfully flavorful recipes that anyone can recreate at home, but he also discussed some tips for making cooking something you'll look forward to and enjoy -- all between flashes of his mega-watt smile.

So today, I'm bringing these tips to you, because it would be awfully selfish of me to keep advice from the pros all to myself!

Make cooking a family affair.

One of the very first things Chef Marcus did when he began his presentation was to bring a little girl from the audience up to the kitchen to sit with him and help out while he cooked. Urging her to sniff the fresh salmon and feel the ingredients, he explained that participation in the kitchen gives way to interest and investment in being part of the process of cooking.

I totally agree with the chef on this and hope to bring my little guy into the kitchen with me as soon as he's old enough to pull up a step stool! Introducing kids to different foods while they're young is a great way to both educate them and expand their palates. Getting hands-on activates the brain and the senses! It's a great way to teach and connect, all at the same time. And you know what? It's never too late to start. Pull your family members into the kitchen every so often and make a meal and a memory!

Use leftovers.

We are a leftover-eating family. I don't like things to go to waste and, quite frankly, I enjoy the meals I make enough to eat them again the next day! Chef Marcus was adamant about repurposing leftovers and ingredients, making the astounding point that 40% of the food supply in America is thrown out every year! And yet, there are still families who are struggling to put food on the table. It's a shame and definitely something that needs to be changed.

Turning leftovers into new and creative dishes takes some creativity, but it isn't out of the question. Start small by converting that roasted chicken into chicken salad for lunch the next day, tossing cooked veggies into a round two quinoa dish, or repurposing leftover pasta into a simple spaghetti pie. You'll be surprised how good you get at turning leftovers from "whomp" to "wow!"

Experiment with flavor.

You know that one dish you love making so much? Or that one that you're kinda sick of eating? Have you ever considered changing up the spices, condiments and cooking methods you use to give it a new spin?

Experimenting with flavor is so important in learning about what you like and making food exciting. Chef Marcus made the point that you don't have to be afraid to feed the masses as long as you use common sense in creating flavor profiles that work for your "audience." For example, he might create a dish using mild peppers when hosting a group of youngsters for a birthday party at his restaurant, but amp up the flavor with some more intense, spicy peppers for more experienced palates.

I love keeping things interesting by using a variety of spices , oils, vinegars, herbs and even condiments to create different flavors for common foods. A few weeks ago I had a major craving for mac & cheese , so I whipped up a simple cheese sauce but added a dash of ground chipotle pepper for a smoky kick. It was fabulous and took no more effort than the traditional preparation.

There was no doubt being in the presence of Chef Marcus that he loves what he does -- his enthusiasm is contagious, and any person who can get super excited about something as simple as cold noodles is ok by me! His new book, Yes, Chef details his amazing story and his rise to acclaimed kitchen glory, and I was lucky enough to get him a signed copy! I can't wait to dive in for some summer reading.

Of course, no cooking demo would be complete without the best part of cooking -- tasting. Chef Marcus created 3 dishes for the audience: Salmon Tacos, Cold Noodle Salad and Curry Chicken with Coconut Rice. They were all fantastic, and more importantly, easy to recreate at home.

I, who am not the hugest fan of salmon, really enjoyed these Garden Tacos with Salmon! They're a flavorful and family friendly dish that everyone will love. So, without further ado, here's Chef Marcus' recipe!

Disclosure: I am a member of the Everywhere Society and Everywhere has provided me with compensation for this post about Macy’s Culinary Council and Marcus Samuelsson. However, all thoughts and opinions expressed herein are my own.


Garden Tacos with Salmon
Recipe courtesy of Chef Marcus Samuelsson
Yields 4 serves


2 medium white onions, chopped
½ cup fresh cilantro, chopped
¼ cup olive oil
5 tablespoons fresh lime juice
3 tablespoons orange juice
2 garlic cloves, minced
1 teaspoon dried oregano, preferably Mexican
1 pound salmon
salt & pepper
1 cup mayonnaise
corn tortillas
2 avocados, seeded, peeled & sliced
½ small head of green cabbage, cored & thinly sliced
Lime wedges for garnish

1. Combine 1 cup of onions, ½ cup of chopped cilantro, olive oil 3 tablespoons of lime juice, orange juice, garlic & oregano in a medium bowl to make a marinade.

2. Season the fish with salt & pepper. Spread half the onion marinade in a 7x11 inch glass baking dish. Set the fish on top and spoon remaining marinade over the fish. Cover & refrigerate for 1 hour.

3. Whisk mayonnaise, milk & remaining 2 tablespoons of lime juice in a small bowl and refrigerate.

4. Preheat a gas grill to medium-high and brush the grates with foil.

5. Scrape the marinade off the fish and grill until it is just opaque in the center, 3-5 minutes per side. Transfer to a serving platter. Warm the tortillas on the grill.

6. To serve, use two forks to break the fish into chunks. Spread some of the lime mayonnaise onto the tortillas, top with the fish, avocado, cabbage and remaining chopped onion & cilantro. Pass the lime wedges and Salsa Verde when served!

For Salsa Verde, you may use the following recipe or buy your favorite store bought salsa.

Salsa Verde


3 tablespoons olive oil
2 garlic cloves, chopped
2 jalapenos, chopped
2 poblano chiles, seeded & chopped
2 tomatillos, husked, rinsed & chopped
1 avocado, seeded, peeled & sliced
1 teaspoon capers
2 teaspoons fresh mint, chopped
2 teaspoonos fresh cilantro, chopped
2 teaspoons fresh parsley, chopped
Juice of 3 limes
2 teaspoons red wine vinegar

Put the olive oil, garlic and jalapenos into a skillet over medium heat and cook until the garlic starts to turn golden. Add the poblanos and tomatillos and cook until the chiles soften, about 5 minutes.

Scrape the cooked vegetables into a food processor. Add the avocado, capers, mint, cilantro, parsley, lime juice, and vinegar and process until almost smooth. Scrape the salsa into a bowl, cover and refrigerate until ready to serve.

Cooking Tips from Chef Marcus Samuelsson

I watch a lot of Food Network -- both actively and passively. It's what's usually on in the background while I'm working at home and what I instinctively flip to when I need a moment of downtime. I get a lot of inspiration seeing how these big time chefs do what they do.

So when I was invited to come check out a cooking demo hosted by Macy's Culinary Council featuring Chef Marcus Samuelsson live and in person, I jumped at the opportunity! It's not every day you get to see a celebrity chef cook and divulge his secrets to culinary success.

Chef Marcus, as it turns out, has a lot of similar cooking philosophies to my own. He's all about sharing his passion for food whether on the airwaves or in his famous Harlem restaurant, Red Rooster.

During his demonstration, he not only prepared some delightfully flavorful recipes that anyone can recreate at home, but he also discussed some tips for making cooking something you'll look forward to and enjoy -- all between flashes of his mega-watt smile.

So today, I'm bringing these tips to you, because it would be awfully selfish of me to keep advice from the pros all to myself!

Make cooking a family affair.

One of the very first things Chef Marcus did when he began his presentation was to bring a little girl from the audience up to the kitchen to sit with him and help out while he cooked. Urging her to sniff the fresh salmon and feel the ingredients, he explained that participation in the kitchen gives way to interest and investment in being part of the process of cooking.

I totally agree with the chef on this and hope to bring my little guy into the kitchen with me as soon as he's old enough to pull up a step stool! Introducing kids to different foods while they're young is a great way to both educate them and expand their palates. Getting hands-on activates the brain and the senses! It's a great way to teach and connect, all at the same time. And you know what? It's never too late to start. Pull your family members into the kitchen every so often and make a meal and a memory!

Use leftovers.

We are a leftover-eating family. I don't like things to go to waste and, quite frankly, I enjoy the meals I make enough to eat them again the next day! Chef Marcus was adamant about repurposing leftovers and ingredients, making the astounding point that 40% of the food supply in America is thrown out every year! And yet, there are still families who are struggling to put food on the table. It's a shame and definitely something that needs to be changed.

Turning leftovers into new and creative dishes takes some creativity, but it isn't out of the question. Start small by converting that roasted chicken into chicken salad for lunch the next day, tossing cooked veggies into a round two quinoa dish, or repurposing leftover pasta into a simple spaghetti pie. You'll be surprised how good you get at turning leftovers from "whomp" to "wow!"

Experiment with flavor.

You know that one dish you love making so much? Or that one that you're kinda sick of eating? Have you ever considered changing up the spices, condiments and cooking methods you use to give it a new spin?

Experimenting with flavor is so important in learning about what you like and making food exciting. Chef Marcus made the point that you don't have to be afraid to feed the masses as long as you use common sense in creating flavor profiles that work for your "audience." For example, he might create a dish using mild peppers when hosting a group of youngsters for a birthday party at his restaurant, but amp up the flavor with some more intense, spicy peppers for more experienced palates.

I love keeping things interesting by using a variety of spices , oils, vinegars, herbs and even condiments to create different flavors for common foods. A few weeks ago I had a major craving for mac & cheese , so I whipped up a simple cheese sauce but added a dash of ground chipotle pepper for a smoky kick. It was fabulous and took no more effort than the traditional preparation.

There was no doubt being in the presence of Chef Marcus that he loves what he does -- his enthusiasm is contagious, and any person who can get super excited about something as simple as cold noodles is ok by me! His new book, Yes, Chef details his amazing story and his rise to acclaimed kitchen glory, and I was lucky enough to get him a signed copy! I can't wait to dive in for some summer reading.

Of course, no cooking demo would be complete without the best part of cooking -- tasting. Chef Marcus created 3 dishes for the audience: Salmon Tacos, Cold Noodle Salad and Curry Chicken with Coconut Rice. They were all fantastic, and more importantly, easy to recreate at home.

I, who am not the hugest fan of salmon, really enjoyed these Garden Tacos with Salmon! They're a flavorful and family friendly dish that everyone will love. So, without further ado, here's Chef Marcus' recipe!

Disclosure: I am a member of the Everywhere Society and Everywhere has provided me with compensation for this post about Macy’s Culinary Council and Marcus Samuelsson. However, all thoughts and opinions expressed herein are my own.


Garden Tacos with Salmon
Recipe courtesy of Chef Marcus Samuelsson
Yields 4 serves


2 medium white onions, chopped
½ cup fresh cilantro, chopped
¼ cup olive oil
5 tablespoons fresh lime juice
3 tablespoons orange juice
2 garlic cloves, minced
1 teaspoon dried oregano, preferably Mexican
1 pound salmon
salt & pepper
1 cup mayonnaise
corn tortillas
2 avocados, seeded, peeled & sliced
½ small head of green cabbage, cored & thinly sliced
Lime wedges for garnish

1. Combine 1 cup of onions, ½ cup of chopped cilantro, olive oil 3 tablespoons of lime juice, orange juice, garlic & oregano in a medium bowl to make a marinade.

2. Season the fish with salt & pepper. Spread half the onion marinade in a 7x11 inch glass baking dish. Set the fish on top and spoon remaining marinade over the fish. Cover & refrigerate for 1 hour.

3. Whisk mayonnaise, milk & remaining 2 tablespoons of lime juice in a small bowl and refrigerate.

4. Preheat a gas grill to medium-high and brush the grates with foil.

5. Scrape the marinade off the fish and grill until it is just opaque in the center, 3-5 minutes per side. Transfer to a serving platter. Warm the tortillas on the grill.

6. To serve, use two forks to break the fish into chunks. Spread some of the lime mayonnaise onto the tortillas, top with the fish, avocado, cabbage and remaining chopped onion & cilantro. Pass the lime wedges and Salsa Verde when served!

For Salsa Verde, you may use the following recipe or buy your favorite store bought salsa.

Salsa Verde


3 tablespoons olive oil
2 garlic cloves, chopped
2 jalapenos, chopped
2 poblano chiles, seeded & chopped
2 tomatillos, husked, rinsed & chopped
1 avocado, seeded, peeled & sliced
1 teaspoon capers
2 teaspoons fresh mint, chopped
2 teaspoonos fresh cilantro, chopped
2 teaspoons fresh parsley, chopped
Juice of 3 limes
2 teaspoons red wine vinegar

Put the olive oil, garlic and jalapenos into a skillet over medium heat and cook until the garlic starts to turn golden. Add the poblanos and tomatillos and cook until the chiles soften, about 5 minutes.

Scrape the cooked vegetables into a food processor. Add the avocado, capers, mint, cilantro, parsley, lime juice, and vinegar and process until almost smooth. Scrape the salsa into a bowl, cover and refrigerate until ready to serve.

Cooking Tips from Chef Marcus Samuelsson

I watch a lot of Food Network -- both actively and passively. It's what's usually on in the background while I'm working at home and what I instinctively flip to when I need a moment of downtime. I get a lot of inspiration seeing how these big time chefs do what they do.

So when I was invited to come check out a cooking demo hosted by Macy's Culinary Council featuring Chef Marcus Samuelsson live and in person, I jumped at the opportunity! It's not every day you get to see a celebrity chef cook and divulge his secrets to culinary success.

Chef Marcus, as it turns out, has a lot of similar cooking philosophies to my own. He's all about sharing his passion for food whether on the airwaves or in his famous Harlem restaurant, Red Rooster.

During his demonstration, he not only prepared some delightfully flavorful recipes that anyone can recreate at home, but he also discussed some tips for making cooking something you'll look forward to and enjoy -- all between flashes of his mega-watt smile.

So today, I'm bringing these tips to you, because it would be awfully selfish of me to keep advice from the pros all to myself!

Make cooking a family affair.

One of the very first things Chef Marcus did when he began his presentation was to bring a little girl from the audience up to the kitchen to sit with him and help out while he cooked. Urging her to sniff the fresh salmon and feel the ingredients, he explained that participation in the kitchen gives way to interest and investment in being part of the process of cooking.

I totally agree with the chef on this and hope to bring my little guy into the kitchen with me as soon as he's old enough to pull up a step stool! Introducing kids to different foods while they're young is a great way to both educate them and expand their palates. Getting hands-on activates the brain and the senses! It's a great way to teach and connect, all at the same time. And you know what? It's never too late to start. Pull your family members into the kitchen every so often and make a meal and a memory!

Use leftovers.

We are a leftover-eating family. I don't like things to go to waste and, quite frankly, I enjoy the meals I make enough to eat them again the next day! Chef Marcus was adamant about repurposing leftovers and ingredients, making the astounding point that 40% of the food supply in America is thrown out every year! And yet, there are still families who are struggling to put food on the table. It's a shame and definitely something that needs to be changed.

Turning leftovers into new and creative dishes takes some creativity, but it isn't out of the question. Start small by converting that roasted chicken into chicken salad for lunch the next day, tossing cooked veggies into a round two quinoa dish, or repurposing leftover pasta into a simple spaghetti pie. You'll be surprised how good you get at turning leftovers from "whomp" to "wow!"

Experiment with flavor.

You know that one dish you love making so much? Or that one that you're kinda sick of eating? Have you ever considered changing up the spices, condiments and cooking methods you use to give it a new spin?

Experimenting with flavor is so important in learning about what you like and making food exciting. Chef Marcus made the point that you don't have to be afraid to feed the masses as long as you use common sense in creating flavor profiles that work for your "audience." For example, he might create a dish using mild peppers when hosting a group of youngsters for a birthday party at his restaurant, but amp up the flavor with some more intense, spicy peppers for more experienced palates.

I love keeping things interesting by using a variety of spices , oils, vinegars, herbs and even condiments to create different flavors for common foods. A few weeks ago I had a major craving for mac & cheese , so I whipped up a simple cheese sauce but added a dash of ground chipotle pepper for a smoky kick. It was fabulous and took no more effort than the traditional preparation.

There was no doubt being in the presence of Chef Marcus that he loves what he does -- his enthusiasm is contagious, and any person who can get super excited about something as simple as cold noodles is ok by me! His new book, Yes, Chef details his amazing story and his rise to acclaimed kitchen glory, and I was lucky enough to get him a signed copy! I can't wait to dive in for some summer reading.

Of course, no cooking demo would be complete without the best part of cooking -- tasting. Chef Marcus created 3 dishes for the audience: Salmon Tacos, Cold Noodle Salad and Curry Chicken with Coconut Rice. They were all fantastic, and more importantly, easy to recreate at home.

I, who am not the hugest fan of salmon, really enjoyed these Garden Tacos with Salmon! They're a flavorful and family friendly dish that everyone will love. So, without further ado, here's Chef Marcus' recipe!

Disclosure: I am a member of the Everywhere Society and Everywhere has provided me with compensation for this post about Macy’s Culinary Council and Marcus Samuelsson. However, all thoughts and opinions expressed herein are my own.


Garden Tacos with Salmon
Recipe courtesy of Chef Marcus Samuelsson
Yields 4 serves


2 medium white onions, chopped
½ cup fresh cilantro, chopped
¼ cup olive oil
5 tablespoons fresh lime juice
3 tablespoons orange juice
2 garlic cloves, minced
1 teaspoon dried oregano, preferably Mexican
1 pound salmon
salt & pepper
1 cup mayonnaise
corn tortillas
2 avocados, seeded, peeled & sliced
½ small head of green cabbage, cored & thinly sliced
Lime wedges for garnish

1. Combine 1 cup of onions, ½ cup of chopped cilantro, olive oil 3 tablespoons of lime juice, orange juice, garlic & oregano in a medium bowl to make a marinade.

2. Season the fish with salt & pepper. Spread half the onion marinade in a 7x11 inch glass baking dish. Set the fish on top and spoon remaining marinade over the fish. Cover & refrigerate for 1 hour.

3. Whisk mayonnaise, milk & remaining 2 tablespoons of lime juice in a small bowl and refrigerate.

4. Preheat a gas grill to medium-high and brush the grates with foil.

5. Scrape the marinade off the fish and grill until it is just opaque in the center, 3-5 minutes per side. Transfer to a serving platter. Warm the tortillas on the grill.

6. To serve, use two forks to break the fish into chunks. Spread some of the lime mayonnaise onto the tortillas, top with the fish, avocado, cabbage and remaining chopped onion & cilantro. Pass the lime wedges and Salsa Verde when served!

For Salsa Verde, you may use the following recipe or buy your favorite store bought salsa.

Salsa Verde


3 tablespoons olive oil
2 garlic cloves, chopped
2 jalapenos, chopped
2 poblano chiles, seeded & chopped
2 tomatillos, husked, rinsed & chopped
1 avocado, seeded, peeled & sliced
1 teaspoon capers
2 teaspoons fresh mint, chopped
2 teaspoonos fresh cilantro, chopped
2 teaspoons fresh parsley, chopped
Juice of 3 limes
2 teaspoons red wine vinegar

Put the olive oil, garlic and jalapenos into a skillet over medium heat and cook until the garlic starts to turn golden. Add the poblanos and tomatillos and cook until the chiles soften, about 5 minutes.

Scrape the cooked vegetables into a food processor. Add the avocado, capers, mint, cilantro, parsley, lime juice, and vinegar and process until almost smooth. Scrape the salsa into a bowl, cover and refrigerate until ready to serve.

Cooking Tips from Chef Marcus Samuelsson

I watch a lot of Food Network -- both actively and passively. It's what's usually on in the background while I'm working at home and what I instinctively flip to when I need a moment of downtime. I get a lot of inspiration seeing how these big time chefs do what they do.

So when I was invited to come check out a cooking demo hosted by Macy's Culinary Council featuring Chef Marcus Samuelsson live and in person, I jumped at the opportunity! It's not every day you get to see a celebrity chef cook and divulge his secrets to culinary success.

Chef Marcus, as it turns out, has a lot of similar cooking philosophies to my own. He's all about sharing his passion for food whether on the airwaves or in his famous Harlem restaurant, Red Rooster.

During his demonstration, he not only prepared some delightfully flavorful recipes that anyone can recreate at home, but he also discussed some tips for making cooking something you'll look forward to and enjoy -- all between flashes of his mega-watt smile.

So today, I'm bringing these tips to you, because it would be awfully selfish of me to keep advice from the pros all to myself!

Make cooking a family affair.

One of the very first things Chef Marcus did when he began his presentation was to bring a little girl from the audience up to the kitchen to sit with him and help out while he cooked. Urging her to sniff the fresh salmon and feel the ingredients, he explained that participation in the kitchen gives way to interest and investment in being part of the process of cooking.

I totally agree with the chef on this and hope to bring my little guy into the kitchen with me as soon as he's old enough to pull up a step stool! Introducing kids to different foods while they're young is a great way to both educate them and expand their palates. Getting hands-on activates the brain and the senses! It's a great way to teach and connect, all at the same time. And you know what? It's never too late to start. Pull your family members into the kitchen every so often and make a meal and a memory!

Use leftovers.

We are a leftover-eating family. I don't like things to go to waste and, quite frankly, I enjoy the meals I make enough to eat them again the next day! Chef Marcus was adamant about repurposing leftovers and ingredients, making the astounding point that 40% of the food supply in America is thrown out every year! And yet, there are still families who are struggling to put food on the table. It's a shame and definitely something that needs to be changed.

Turning leftovers into new and creative dishes takes some creativity, but it isn't out of the question. Start small by converting that roasted chicken into chicken salad for lunch the next day, tossing cooked veggies into a round two quinoa dish, or repurposing leftover pasta into a simple spaghetti pie. You'll be surprised how good you get at turning leftovers from "whomp" to "wow!"

Experiment with flavor.

You know that one dish you love making so much? Or that one that you're kinda sick of eating? Have you ever considered changing up the spices, condiments and cooking methods you use to give it a new spin?

Experimenting with flavor is so important in learning about what you like and making food exciting. Chef Marcus made the point that you don't have to be afraid to feed the masses as long as you use common sense in creating flavor profiles that work for your "audience." For example, he might create a dish using mild peppers when hosting a group of youngsters for a birthday party at his restaurant, but amp up the flavor with some more intense, spicy peppers for more experienced palates.

I love keeping things interesting by using a variety of spices , oils, vinegars, herbs and even condiments to create different flavors for common foods. A few weeks ago I had a major craving for mac & cheese , so I whipped up a simple cheese sauce but added a dash of ground chipotle pepper for a smoky kick. It was fabulous and took no more effort than the traditional preparation.

There was no doubt being in the presence of Chef Marcus that he loves what he does -- his enthusiasm is contagious, and any person who can get super excited about something as simple as cold noodles is ok by me! His new book, Yes, Chef details his amazing story and his rise to acclaimed kitchen glory, and I was lucky enough to get him a signed copy! I can't wait to dive in for some summer reading.

Of course, no cooking demo would be complete without the best part of cooking -- tasting. Chef Marcus created 3 dishes for the audience: Salmon Tacos, Cold Noodle Salad and Curry Chicken with Coconut Rice. They were all fantastic, and more importantly, easy to recreate at home.

I, who am not the hugest fan of salmon, really enjoyed these Garden Tacos with Salmon! They're a flavorful and family friendly dish that everyone will love. So, without further ado, here's Chef Marcus' recipe!

Disclosure: I am a member of the Everywhere Society and Everywhere has provided me with compensation for this post about Macy’s Culinary Council and Marcus Samuelsson. However, all thoughts and opinions expressed herein are my own.


Garden Tacos with Salmon
Recipe courtesy of Chef Marcus Samuelsson
Yields 4 serves


2 medium white onions, chopped
½ cup fresh cilantro, chopped
¼ cup olive oil
5 tablespoons fresh lime juice
3 tablespoons orange juice
2 garlic cloves, minced
1 teaspoon dried oregano, preferably Mexican
1 pound salmon
salt & pepper
1 cup mayonnaise
corn tortillas
2 avocados, seeded, peeled & sliced
½ small head of green cabbage, cored & thinly sliced
Lime wedges for garnish

1. Combine 1 cup of onions, ½ cup of chopped cilantro, olive oil 3 tablespoons of lime juice, orange juice, garlic & oregano in a medium bowl to make a marinade.

2. Season the fish with salt & pepper. Spread half the onion marinade in a 7x11 inch glass baking dish. Set the fish on top and spoon remaining marinade over the fish. Cover & refrigerate for 1 hour.

3. Whisk mayonnaise, milk & remaining 2 tablespoons of lime juice in a small bowl and refrigerate.

4. Preheat a gas grill to medium-high and brush the grates with foil.

5. Scrape the marinade off the fish and grill until it is just opaque in the center, 3-5 minutes per side. Transfer to a serving platter. Warm the tortillas on the grill.

6. To serve, use two forks to break the fish into chunks. Spread some of the lime mayonnaise onto the tortillas, top with the fish, avocado, cabbage and remaining chopped onion & cilantro. Pass the lime wedges and Salsa Verde when served!

For Salsa Verde, you may use the following recipe or buy your favorite store bought salsa.

Salsa Verde


3 tablespoons olive oil
2 garlic cloves, chopped
2 jalapenos, chopped
2 poblano chiles, seeded & chopped
2 tomatillos, husked, rinsed & chopped
1 avocado, seeded, peeled & sliced
1 teaspoon capers
2 teaspoons fresh mint, chopped
2 teaspoonos fresh cilantro, chopped
2 teaspoons fresh parsley, chopped
Juice of 3 limes
2 teaspoons red wine vinegar

Put the olive oil, garlic and jalapenos into a skillet over medium heat and cook until the garlic starts to turn golden. Add the poblanos and tomatillos and cook until the chiles soften, about 5 minutes.

Scrape the cooked vegetables into a food processor. Add the avocado, capers, mint, cilantro, parsley, lime juice, and vinegar and process until almost smooth. Scrape the salsa into a bowl, cover and refrigerate until ready to serve.

Cooking Tips from Chef Marcus Samuelsson

I watch a lot of Food Network -- both actively and passively. It's what's usually on in the background while I'm working at home and what I instinctively flip to when I need a moment of downtime. I get a lot of inspiration seeing how these big time chefs do what they do.

So when I was invited to come check out a cooking demo hosted by Macy's Culinary Council featuring Chef Marcus Samuelsson live and in person, I jumped at the opportunity! It's not every day you get to see a celebrity chef cook and divulge his secrets to culinary success.

Chef Marcus, as it turns out, has a lot of similar cooking philosophies to my own. He's all about sharing his passion for food whether on the airwaves or in his famous Harlem restaurant, Red Rooster.

During his demonstration, he not only prepared some delightfully flavorful recipes that anyone can recreate at home, but he also discussed some tips for making cooking something you'll look forward to and enjoy -- all between flashes of his mega-watt smile.

So today, I'm bringing these tips to you, because it would be awfully selfish of me to keep advice from the pros all to myself!

Make cooking a family affair.

One of the very first things Chef Marcus did when he began his presentation was to bring a little girl from the audience up to the kitchen to sit with him and help out while he cooked. Urging her to sniff the fresh salmon and feel the ingredients, he explained that participation in the kitchen gives way to interest and investment in being part of the process of cooking.

I totally agree with the chef on this and hope to bring my little guy into the kitchen with me as soon as he's old enough to pull up a step stool! Introducing kids to different foods while they're young is a great way to both educate them and expand their palates. Getting hands-on activates the brain and the senses! It's a great way to teach and connect, all at the same time. And you know what? It's never too late to start. Pull your family members into the kitchen every so often and make a meal and a memory!

Use leftovers.

We are a leftover-eating family. I don't like things to go to waste and, quite frankly, I enjoy the meals I make enough to eat them again the next day! Chef Marcus was adamant about repurposing leftovers and ingredients, making the astounding point that 40% of the food supply in America is thrown out every year! And yet, there are still families who are struggling to put food on the table. It's a shame and definitely something that needs to be changed.

Turning leftovers into new and creative dishes takes some creativity, but it isn't out of the question. Start small by converting that roasted chicken into chicken salad for lunch the next day, tossing cooked veggies into a round two quinoa dish, or repurposing leftover pasta into a simple spaghetti pie. You'll be surprised how good you get at turning leftovers from "whomp" to "wow!"

Experiment with flavor.

You know that one dish you love making so much? Or that one that you're kinda sick of eating? Have you ever considered changing up the spices, condiments and cooking methods you use to give it a new spin?

Experimenting with flavor is so important in learning about what you like and making food exciting. Chef Marcus made the point that you don't have to be afraid to feed the masses as long as you use common sense in creating flavor profiles that work for your "audience." For example, he might create a dish using mild peppers when hosting a group of youngsters for a birthday party at his restaurant, but amp up the flavor with some more intense, spicy peppers for more experienced palates.

I love keeping things interesting by using a variety of spices , oils, vinegars, herbs and even condiments to create different flavors for common foods. A few weeks ago I had a major craving for mac & cheese , so I whipped up a simple cheese sauce but added a dash of ground chipotle pepper for a smoky kick. It was fabulous and took no more effort than the traditional preparation.

There was no doubt being in the presence of Chef Marcus that he loves what he does -- his enthusiasm is contagious, and any person who can get super excited about something as simple as cold noodles is ok by me! His new book, Yes, Chef details his amazing story and his rise to acclaimed kitchen glory, and I was lucky enough to get him a signed copy! I can't wait to dive in for some summer reading.

Of course, no cooking demo would be complete without the best part of cooking -- tasting. Chef Marcus created 3 dishes for the audience: Salmon Tacos, Cold Noodle Salad and Curry Chicken with Coconut Rice. They were all fantastic, and more importantly, easy to recreate at home.

I, who am not the hugest fan of salmon, really enjoyed these Garden Tacos with Salmon! They're a flavorful and family friendly dish that everyone will love. So, without further ado, here's Chef Marcus' recipe!

Disclosure: I am a member of the Everywhere Society and Everywhere has provided me with compensation for this post about Macy’s Culinary Council and Marcus Samuelsson. However, all thoughts and opinions expressed herein are my own.


Garden Tacos with Salmon
Recipe courtesy of Chef Marcus Samuelsson
Yields 4 serves


2 medium white onions, chopped
½ cup fresh cilantro, chopped
¼ cup olive oil
5 tablespoons fresh lime juice
3 tablespoons orange juice
2 garlic cloves, minced
1 teaspoon dried oregano, preferably Mexican
1 pound salmon
salt & pepper
1 cup mayonnaise
corn tortillas
2 avocados, seeded, peeled & sliced
½ small head of green cabbage, cored & thinly sliced
Lime wedges for garnish

1. Combine 1 cup of onions, ½ cup of chopped cilantro, olive oil 3 tablespoons of lime juice, orange juice, garlic & oregano in a medium bowl to make a marinade.

2. Season the fish with salt & pepper. Spread half the onion marinade in a 7x11 inch glass baking dish. Set the fish on top and spoon remaining marinade over the fish. Cover & refrigerate for 1 hour.

3. Whisk mayonnaise, milk & remaining 2 tablespoons of lime juice in a small bowl and refrigerate.

4. Preheat a gas grill to medium-high and brush the grates with foil.

5. Scrape the marinade off the fish and grill until it is just opaque in the center, 3-5 minutes per side. Transfer to a serving platter. Warm the tortillas on the grill.

6. To serve, use two forks to break the fish into chunks. Spread some of the lime mayonnaise onto the tortillas, top with the fish, avocado, cabbage and remaining chopped onion & cilantro. Pass the lime wedges and Salsa Verde when served!

For Salsa Verde, you may use the following recipe or buy your favorite store bought salsa.

Salsa Verde


3 tablespoons olive oil
2 garlic cloves, chopped
2 jalapenos, chopped
2 poblano chiles, seeded & chopped
2 tomatillos, husked, rinsed & chopped
1 avocado, seeded, peeled & sliced
1 teaspoon capers
2 teaspoons fresh mint, chopped
2 teaspoonos fresh cilantro, chopped
2 teaspoons fresh parsley, chopped
Juice of 3 limes
2 teaspoons red wine vinegar

Put the olive oil, garlic and jalapenos into a skillet over medium heat and cook until the garlic starts to turn golden. Add the poblanos and tomatillos and cook until the chiles soften, about 5 minutes.

Scrape the cooked vegetables into a food processor. Add the avocado, capers, mint, cilantro, parsley, lime juice, and vinegar and process until almost smooth. Scrape the salsa into a bowl, cover and refrigerate until ready to serve.

Cooking Tips from Chef Marcus Samuelsson

I watch a lot of Food Network -- both actively and passively. It's what's usually on in the background while I'm working at home and what I instinctively flip to when I need a moment of downtime. I get a lot of inspiration seeing how these big time chefs do what they do.

So when I was invited to come check out a cooking demo hosted by Macy's Culinary Council featuring Chef Marcus Samuelsson live and in person, I jumped at the opportunity! It's not every day you get to see a celebrity chef cook and divulge his secrets to culinary success.

Chef Marcus, as it turns out, has a lot of similar cooking philosophies to my own. He's all about sharing his passion for food whether on the airwaves or in his famous Harlem restaurant, Red Rooster.

During his demonstration, he not only prepared some delightfully flavorful recipes that anyone can recreate at home, but he also discussed some tips for making cooking something you'll look forward to and enjoy -- all between flashes of his mega-watt smile.

So today, I'm bringing these tips to you, because it would be awfully selfish of me to keep advice from the pros all to myself!

Make cooking a family affair.

One of the very first things Chef Marcus did when he began his presentation was to bring a little girl from the audience up to the kitchen to sit with him and help out while he cooked. Urging her to sniff the fresh salmon and feel the ingredients, he explained that participation in the kitchen gives way to interest and investment in being part of the process of cooking.

I totally agree with the chef on this and hope to bring my little guy into the kitchen with me as soon as he's old enough to pull up a step stool! Introducing kids to different foods while they're young is a great way to both educate them and expand their palates. Getting hands-on activates the brain and the senses! It's a great way to teach and connect, all at the same time. And you know what? It's never too late to start. Pull your family members into the kitchen every so often and make a meal and a memory!

Use leftovers.

We are a leftover-eating family. I don't like things to go to waste and, quite frankly, I enjoy the meals I make enough to eat them again the next day! Chef Marcus was adamant about repurposing leftovers and ingredients, making the astounding point that 40% of the food supply in America is thrown out every year! And yet, there are still families who are struggling to put food on the table. It's a shame and definitely something that needs to be changed.

Turning leftovers into new and creative dishes takes some creativity, but it isn't out of the question. Start small by converting that roasted chicken into chicken salad for lunch the next day, tossing cooked veggies into a round two quinoa dish, or repurposing leftover pasta into a simple spaghetti pie. You'll be surprised how good you get at turning leftovers from "whomp" to "wow!"

Experiment with flavor.

You know that one dish you love making so much? Or that one that you're kinda sick of eating? Have you ever considered changing up the spices, condiments and cooking methods you use to give it a new spin?

Experimenting with flavor is so important in learning about what you like and making food exciting. Chef Marcus made the point that you don't have to be afraid to feed the masses as long as you use common sense in creating flavor profiles that work for your "audience." For example, he might create a dish using mild peppers when hosting a group of youngsters for a birthday party at his restaurant, but amp up the flavor with some more intense, spicy peppers for more experienced palates.

I love keeping things interesting by using a variety of spices , oils, vinegars, herbs and even condiments to create different flavors for common foods. A few weeks ago I had a major craving for mac & cheese , so I whipped up a simple cheese sauce but added a dash of ground chipotle pepper for a smoky kick. It was fabulous and took no more effort than the traditional preparation.

There was no doubt being in the presence of Chef Marcus that he loves what he does -- his enthusiasm is contagious, and any person who can get super excited about something as simple as cold noodles is ok by me! His new book, Yes, Chef details his amazing story and his rise to acclaimed kitchen glory, and I was lucky enough to get him a signed copy! I can't wait to dive in for some summer reading.

Of course, no cooking demo would be complete without the best part of cooking -- tasting. Chef Marcus created 3 dishes for the audience: Salmon Tacos, Cold Noodle Salad and Curry Chicken with Coconut Rice. They were all fantastic, and more importantly, easy to recreate at home.

I, who am not the hugest fan of salmon, really enjoyed these Garden Tacos with Salmon! They're a flavorful and family friendly dish that everyone will love. So, without further ado, here's Chef Marcus' recipe!

Disclosure: I am a member of the Everywhere Society and Everywhere has provided me with compensation for this post about Macy’s Culinary Council and Marcus Samuelsson. However, all thoughts and opinions expressed herein are my own.


Garden Tacos with Salmon
Recipe courtesy of Chef Marcus Samuelsson
Yields 4 serves


2 medium white onions, chopped
½ cup fresh cilantro, chopped
¼ cup olive oil
5 tablespoons fresh lime juice
3 tablespoons orange juice
2 garlic cloves, minced
1 teaspoon dried oregano, preferably Mexican
1 pound salmon
salt & pepper
1 cup mayonnaise
corn tortillas
2 avocados, seeded, peeled & sliced
½ small head of green cabbage, cored & thinly sliced
Lime wedges for garnish

1. Combine 1 cup of onions, ½ cup of chopped cilantro, olive oil 3 tablespoons of lime juice, orange juice, garlic & oregano in a medium bowl to make a marinade.

2. Season the fish with salt & pepper. Spread half the onion marinade in a 7x11 inch glass baking dish. Set the fish on top and spoon remaining marinade over the fish. Cover & refrigerate for 1 hour.

3. Whisk mayonnaise, milk & remaining 2 tablespoons of lime juice in a small bowl and refrigerate.

4. Preheat a gas grill to medium-high and brush the grates with foil.

5. Scrape the marinade off the fish and grill until it is just opaque in the center, 3-5 minutes per side. Transfer to a serving platter. Warm the tortillas on the grill.

6. To serve, use two forks to break the fish into chunks. Spread some of the lime mayonnaise onto the tortillas, top with the fish, avocado, cabbage and remaining chopped onion & cilantro. Pass the lime wedges and Salsa Verde when served!

For Salsa Verde, you may use the following recipe or buy your favorite store bought salsa.

Salsa Verde


3 tablespoons olive oil
2 garlic cloves, chopped
2 jalapenos, chopped
2 poblano chiles, seeded & chopped
2 tomatillos, husked, rinsed & chopped
1 avocado, seeded, peeled & sliced
1 teaspoon capers
2 teaspoons fresh mint, chopped
2 teaspoonos fresh cilantro, chopped
2 teaspoons fresh parsley, chopped
Juice of 3 limes
2 teaspoons red wine vinegar

Put the olive oil, garlic and jalapenos into a skillet over medium heat and cook until the garlic starts to turn golden. Add the poblanos and tomatillos and cook until the chiles soften, about 5 minutes.

Scrape the cooked vegetables into a food processor. Add the avocado, capers, mint, cilantro, parsley, lime juice, and vinegar and process until almost smooth. Scrape the salsa into a bowl, cover and refrigerate until ready to serve.

Watch the video: Meet Marcus Samuelsson

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