Tastemakers: Chef Marcus Samuelsson -

Sept. 13, 2006

Chef Marcus Samuelsson, just 36, is one of the top chefs in the world. His restaurant Aquavit (specializing in Scandinavian cuisine) is among the busiest eateries in New York.
Born in Ethiopia, Samuelsson was orphaned at the age of three when his parents fell victim to a tuberculosis epidemic that raged through his homeland. Adopted by a young Swedish couple from Gîteborg, Sweden, Samuelsson describes his childhood on the West Coast of Sweden as an idyllic time spent with family and close friends. At a young age, he also discovered his passion for cooking alongside his grandmother, who was a professional cook. Raised on Swedish cuisine, Samuelsson’s soul is rooted in the flavors of his birth-land.
He has written what surely will become the definitive book on African fusion cooking. ”Flavors of Africa: The Soul of a New Cuisine” presents 200 plus tempting recipes and some 250 color photographs that showcase his exploration into African cuisine. Samuelsson describes African cuisine as “poor people’s cooking,” and points to the continent’s tradition of “spice-blending” as its key to gastronomic diversity. The book is scheduled to be released September 25, 2006 but will make its international debut this weekend at the Epicurean Classic. Samuelsson will offer a class showcasing recipes from the book, and will sign copies and participate in the Grand Reception (the closing event for the Epicurean). His book and class are musts for those looking for a new culinary journey in their kitchen. To learn more about his book, the class or the many other opportunities at this year’s Traverse Epicurean Classic visit www.epicureanclassic.com or call (231) 933-9688.
Epicurean Classic: Seafood, Rawbar & Riesling Revelry

Wine regions have long established their reputations based on a single grape varietal. California Chardonnay, Australian Sauvignon Blanc and Oregon Pinot Noir are recent examples. Northern Michigan wineries have taken a more eclectic approach in gaining international attention for their growing wine region, but if there is one varietal that defines this region, it is Riesling. Not all, but most local wineries produce at least one Riesling style, and major international awards have been won by several wineries from the Leelanau and Old Mission Peninsulas for their Rieslings. Visions of sweetness are often conjured up when Riesling is mentioned, and those who have steered away need to take another look.
A great opportunity to experience Rieslings’ compatibility with food is at the Epicurean Classic Seafood, Rawbar & Riesling Revelry reception on Thursday, September 14 at the Great Lakes Culinary Institute. The evening will be hosted by one of the top seafood chefs in the country; Tom Gutow, owner of the Castine Inn in Maine. Gutow will prepare a seafood extravaganza of oysters, clams, shrimp, and yes, Maine lobster, as well as fried clams served Eastcoast-style in paper cones, buttery smoked whitefish terrines and plenty more. Participants will have an opportunity to sample an assortment of Rieslings from around the world, including six from area wineries Chateau Grand Traverse, Peninsula Cellars, Left Foot Charley, Black Star Farms, Chateau Fontaine, and Shady Lane. For those whose palate preference is dry, you will be pleasantly surprised with the Riesling offerings, and your stereotype of this grape will be shattered. The Riesling Revelry is the opening reception for the Epicurean Classic, which is loaded with cooking classes, dinners, wine tasting and receptions. For further Rielsing exploration, Dick Scheer (wine expert from the Village Corner in Ann Arbor) is offering “Riesling: The World’s Greatest White Wine Grape” on Friday afternoon at 1:45. So why does Scheer think Riesling is the best white wine grape in the world? He will show that Riesling is: 1) Riesling’s aromatic spectrum is the widest, requiring no assist from oak. 2) Riesling is the best conveyor of ‘terroir’. And 3) Riesling is the most versatile with food. Another opportunity to experience the Riesling phenomenon is at the Leelanau Peninsula Harvest Stompede, happening this weekend as well. For additional information visit www.lpwines.com or call (231) 938-1811.