Swedish Sweet Tooth: Desserts with Patrik Fredriksson


Recently, Red Rooster hosted Norda’s executive pastry chef Patrik Fredriksson for a media tasting of some of his beautiful desserts. Flying all the way from Norda, in Marcus' hometown of Gothenburg, the pastry chef of the Swedish National Team served three gorgeous interpretations of classic Swedish desserts to a group of journalists from the Village VoiceSerious EatsTravel & LeisureThe Daily Meal and more.

After two courses from Red Rooster (deviled eggs and cornbread, and fish and grits), guests were treated to a deconstructed Swedish Princess Cake, an île flottante with candied kumquats and ice cream, and the Moln, a light meringue with rhubarb and finished with a champagne-laced coulis, which will live on the Red Rooster dessert menu for the rest of month.

A huge thank you to Patrik for coming to visit us in Harlem to share his beautiful and delicious treats with our guests. If you’re in New York, come up to visit us and try the Moln before it’s off the menu. And if you find yourself in Gothenburg? Be sure and stop by Norda and say hello to Patrik and his team.



Shinola + Paper Magazine + Harlem

shinola Thursday night, Paper Magazine and Shinola Detroit hosted a few Harlem food trendsetters for a conversation about our community and the future of artisan food.

Jessamyn Rodriguez from Hot Bread Kitchen and the team behind Shoots and Roots, a handmade bitters company, talked about what it means to be in and of Harlem, what inspires them about our neighborhood and why Harlem makes sense for our businesses.  We discussed the challenges of keeping alive handmade traditions and staying true to our origins. How do you improve business without losing the charm of the neighborhood? How do new businesses not compromise the establishments that have existed for generations? What do you do if the community doesn't embrace you or how do you find a way to show your good intentions?


This week, all over Harlem we saw how these questions don't always matter.  HBK and Shoots and Roots operate out of La Marqueta on Park Avenue and 115th Street, a historical market that has been the home to food artisans since the 1930s which also happens to be a block away from the East Harlem collapse. Being so close to the scene at 116th and Park, both organizations as well as others were not only the first people on the scene to assist in whatever way they could, but also able to witness firsthand just how important the feeling of community is to Harlem. Neighbors were making medical masks and tourniquets, pedestrians were accounting for missing children.

But Harlem is more than just a neighborhood. As my friend Nate Lucas reminded us all on Thursday, it is a spirit, a feeling and a piece of each person that has lived or worked here. There is a pride and swagger that we each have and despite the challenges of metropolitan grit, gentrification and tragedies it will always exist.

Please consider attending our benefit to help the victims of the East Harlem explosion. VIP tickets can be purchased for $350 here and general admission tickets can be purchased for $175 here. Proceeds from the benefit will go to the American Red Cross in Greater NY: East Harlem Collapse Relief.

*The American Cross is used with its permission, which in no way constitutes an endorsement, express or implied, of any product, service, company, individual or political position.

For more information about the American Red Cross in Greater New York, please call 1-877-REDCROSS or visit us online at www.redcross.org

The Taste's Guest Mentor: Jonathan Waxman

Jonathan Waxman  


Jonathan Waxman is the chef and owner of the beloved bistro Barbuto in the West Village. Surrounded by the art of food growing up in Berkeley, with grandparents who owned a farm in Sonoma, Waxman went on to study cooking first in San Francisco and then in Paris. After mastering the fundamentals of classic French cooking, Waxman returned to California, gaining experience at Chez Panisse and Michael's. Ready to find his own place in the culinary world, Waxman moved to his parents' hometown of New York, NY, and went on to open his first restaurant, Jams, which was described by the New York Times' Florence Fabricant as a "culinary comet".

Outside the kitchen, Waxman has published two cookbooks, A Great American Cook (published in 2007) and Italian My Way (published in 2011). Prior to his guest mentorship on season two of The Taste, Waxman has experienced the life as a cheftestant in two seasons of Top Chef Masters. Additionally, Waxman enjoys working with charities such as Alex's Lemonade Stand.

Check out  the recipe for Jonathan Waxman's ale-based chili here.

The Taste's Guest Mentor: Aaron Sanchez

Photo courtesy of Aaron Sanchez Aarón Sánchez is the co-star of Food Network’s hit series,  Chopped, as well as the star of FOX Life’s #1 rated series Aarón Loves NY and their new travel-food series MOTOCHEFS. Aarón is the chef/owner of Mestizo, located in Leawood, Kansas. He is also the culinary visionary behind Crossroads at House of Blues nationwide. The son of celebrated Mexican cooking authority Zarela Martinez, Aarón’s passion, commitment and skills have placed him among the country’s leading contemporary Latin chefs.

In addition to being a restaurateur, television personality, consultant and spokesperson, Sánchez is an author and entrepreneur. His first book, "La Comida del Barrio", was published in May 2003. His second book, "Simple Food, Big Flavor: Unforgettable Mexican-Inspired Recipes from My Kitchen to Yours", was released in October 2011. Sánchez also designed the first-ever signature chef shoe line for MOZO Shoes.

Sánchez’s creativity extends far beyond the kitchen. He is an admirer of the arts – so much in fact that he has tattooed nearly his entire body with portraits and vivid artwork. Sánchez, an avid music lover, enjoys cooking to the sounds of Alabama Shakes, Amos Lee, Sade, and The Cure. Sánchez lives in Brooklyn, New York. Check out Chef Aarón's appearance on The Taste tonight, and click here for his guilty pleasure recipe for Lobster and Crab Enchiladas.

Kris Yenbamroong, Chef/Owner of Night+Market in LA

Photo Courtesy of Kris Yenbamroong For Kris Yenbamroong, following in the family business was easy. Convincing his parents of his restaurant concept was not.

The 31-year-old chef grew up helping out at Talésai, the restaurant his parents have owned and operated on L.A.'s Sunset Boulevard for the last 20 years. Proving the apple doesn't fall far from the tree, Kris's father, Vilai, started the restaurant because he felt his mother made the best Thai food he had ever tasted. Which is pretty much how Kris decided to start Night+Market, located through a set of velvet curtains at the back of Talésai.

Talésai's main and most popular dishes include shrimp and lamb curries, pad thai, and something called "Shaking Beef", tastes that Kris say are familiar to Americanized palates. But over at Night+Market, hungry guests can't get enough of fried pig tail, isaan sour sausage, and Nam Kao Tod, a crispy rice salad with spicy sour pork, raw ginger, onion and peanuts (Translation: Addictive), humble dishes eaten by workers and laymen in Thailand. "This is the main issue my parents had with me opening Night+Market," says Kris. "They didn't understand why I would serve humble comfort food instead of refined dishes, but I wanted to highlight the sorts of flavors and ingredients that we grew up with."

And Kris is getting noticed for more than his cooking. Having been recently profiled in Paper Magazine's Beautiful People issue, Kris gives nod to chefs like David Chang, Rene Redzepi, April Bloomfield, and Vinny Dotolo who have all been through Night+Market. And now Marcus. Having visited with Maya after a taping of The Taste, Marcus took this video of the hot pot tom yum sour soup, a soup Marcus insists is worth searing your tongue with its spiciness:

If you're in the L.A. area, check out Night+Market, located at 9043 Sunset Blvd., West Hollywood, CA 90069 (through the curtains of Talésai), and Kris's soon-to-open second location Song (two in Thai) in the Silverlake area.