The Anatomy of a Fish
Chef Marcus Samuelsson of New York’s Aquavit has a diverse culinary heritage, combining Scandinavian, Ethiopian, and American influences. In this demonstration Samuelsson will bring together two of his passions—American cuisine and seafood—and explore some of his signature applications developed over the years. He will showcase different techniques (inspired from his worldly travels) and how to incorporate them with ‘American’ flavors using ingredients—including New Zealand seafood—from around the world. Samuelsson will do what he does best: Provide a deeper appreciation and understanding of the versatility of seafood and how it truly is an integral element of American cuisine.