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Moveable Feast : Season 1, Ep. 9

Ginny’s Supper Club, Harlem (109)

Joined by legendary New York chefs Marcus Samuelsson and Jonathan Waxman, host Pete Evans brings Moveable Feast with Fine Cooking to the heart of New York’s Harlem.

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Joined by legendary New York chefs Marcus Samuelsson and Jonathan Waxman, host Pete Evans brings Moveable Feast with Fine Cooking to the heart of New York’s Harlem. Marcus mines the vibrant 125th Street Farmers’ Market for ingredients while Pete heads out to the boroughs to gather pickles from the artisanal makers at Brooklyn Brine Company. Once back at Ginny’s Supper Club (downstairs from Marcus’s hit restaurant Red Rooster), the team cooks up a New York–style meal that includes “yard bird” (that’s chicken, folks), rack of lamb with kale salad, and gnocchi with fava bean, peas, and asparagus. The urban pop-up feast is served and enjoyed accompanied by the soulful sounds of a Ginny’s Supper Club jazz duo.

A word from Pete…

I first met Marcus Samuelsson about ten years ago when he came to Australia for a special dinner. I took my chefs to his dinner that night and I was blown away by not only by his food, but also his infectious personality. A decade later he is exactly as I remembered him—smiling, passionate, and at the top of his game as a chef. This time I was a guest of his and he introduced me to his colleague, Jonathan Waxman; after meeting Jonathan, I immediately knew I was going to be in for a memorable day.

The banter between the two chefs was wonderful, full of humor and the history of our craft. We put on a special dinner at Ginny’s Supper Club in Harlem, where we all helped out to create a feast for our friends; fried chicken, jerk trout, gnocchi, and lamb were all on the menu and out of this world. Marcus and Jonathan are talented chefs, and I am humbled to be able to call them my “mates.”

    Recipes From This Episode

  • Gnocchi with Fava Beans, Peas & Asparagus

    The freshness of the spring quartet of vegetables (including both English peas and snap peas) in Waxman’s dish keeps the hefty gnocchi light. This recipe makes more gnocchi than you…

  • Jerk Trout with Green Goddess Dressing

    Hot, hot, hot is the rule for a jerk spice rub, and this glaze, with its habanero or Scotch bonnet pepper, does the job. Cool green goddess dressing balances the…

  • Fried Yard Bird (Chicken) with Gravy

    At Ginny's Supper Club in Harlem, chef Marcus Samuelsson is known for his fried chicken, a recipe inspired by his Swedish grandmother and influenced by his African roots, with the…

  • Rack of Lamb with Kale Salad and Potatoes

    Pan-seared rack of lamb chops served on a bed of fresh kale tossed with roasted potatoes makes an elegant meal that's easy to prepare.

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