Hallelujah! The joy of a gospel choir brunch at The Curtain, Shoreditch

Hallelujah! The joy of a gospel choir brunch at The Curtain, Shoreditch

THE TELEGRAPH

"The design echoes the restaurant’s roots. It’s the second outpost of Harlem-based restaurant Red Rooster by chef Marcus Samuelsson, and an homage to soul food with a menu packed full of African-American dishes that originated from the deep south of the United States in the Sixties, with influences from Samuelsson’s Swedish and Ethiopian roots. Music is also at the heart of Red Rooster’s identity, and live sets are played here almost every night."

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This celeb chef's Newark restaurant is so good we made him an honorary New Jerseyan

This celeb chef's Newark restaurant is so good we made him an honorary New Jerseyan

NJ.COM

"For Marcus Samuelsson, it means doing what he's done before. When the Food Network chef opened his restaurant Red Rooster in Harlem in 2010, some called him crazy, imagining that Manhattan diners wouldn't venture there, even for a superstar who served the Obamas’ first state dinner."

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Harlem EatUp! Is Happening, and If You're Not Going, You're Missing Out On All Of The Good Eats and Fun

Harlem EatUp! Is Happening, and If You're Not Going, You're Missing Out On All Of The Good Eats and Fun

ESSENCE

"Hosted by Harlem EatUp! co-founder and Red Rooster Executive Chef Marcus Samuelsson, the highly anticipated soiree took place on the restaurant's basement level at Ginny’s Supper Club and hosted a slew of important guests to pay homage to two of Harlem’s finest: legend couturier Dapper Dan and multi-faceted media personality Bevy Smith."

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How to make celeb chef Marcus Samuelsson's spring chicken salad recipe

How to make celeb chef Marcus Samuelsson's spring chicken salad recipe

ABC NEWS

"Celebrity chef Marcus Samuelsson shared an original, seasonal salad recipe on "Good Morning America" today.

This recipe from the head chef of Red Rooster in New York City's Harlem neighborhood features deliciously complex flavors, and makes for the perfect healthy springtime lunch or dinner."

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This Is What the Future of Food Looks Like, According to Chef Marcus Samuelsson

This Is What the Future of Food Looks Like, According to Chef Marcus Samuelsson

TIME

"I was born into improper nutrition in Ethiopia. For my first couple of years, I didn’t get what I needed. We were extremely poor. We didn’t have enough milk, enough food. At 2½ years old, I weighed just 22 lb. It affects you."

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