Come Celebrate Swedish Midsummer with Red Rooster

If you're in the Harlem area, you definitely want to celebrate Swedish Midsummer with our Chef Marcus Samuelsson on June 24th.


Come join us at Red Rooster Harlem on Friday, June 24th, to celebrate Swedish Midsummer! We will be serving a special prix fixe dinner that features Swedish-inspired dishes. In addition to delicious food, the meal will feature a special cocktail for the occasion. Toast the longest days of the year with a Midnight Sun cocktail, which combines grapefruit- and lemongrass-infused vodka with Campari and fresh grapefruit juice.

The menu is Red Rooster’s take on classic Midsummer celebrations. Our Gravlax on Pumpernickel Bread with Avocado will start the meal with a Midnight Sun cocktail. The second course will be Helga’s Meatballs with Lingonberries and Mashed Potatoes with Pickled Cucumbers served with beer.

And for dessert there will be a delicious Strawberry Rhubarb Pie with Lemon Meringue, perfect for a summer night in our new outdoor seating space.


The menu will cost $45, and we will be serving it from 5:30pm until 10:30pm. For reservations, call Red Rooster at 212-792-9001.

Save The Ocean, Eat A Squid

A note from our Chef Chris Cosentino:

To start this off, I don’t like going on boats anymore, which is ironic since I grew up on boats, sailing, fishing and working lobster boats in New England. About 10 years ago I was in a boating accident that makes me second guess being out there that far on a little boat in the big sea. But this was the opportunity for me to catch the big nasty giant squid, so I was in. What an adventure it was I caught the big one for the day at 75lb and 45 minutes of fighting to bring the squid in I got my monster. Click here to read the story published in Men's Journal this May, and yes I barf!

Chef Aarón Sánchez on Heat Seekers

When it comes to spicy food, people all over the world love to play with fire. Chefs Aaron Sanchez and Roger Mooking sing the joys of the pepper from two distinctly different places in the world: Latin America and Asia. Aaron and Roger will take us on a tour of the hottest foods in the hottest restaurants in the U.S and Canada. It's Chili vs. Kimchee .... may the best spice win.

Chef Aarón Sánchez' Grilled Squash Picadillo

Ingredients

2 zucchini, halved lengthwise
3 tablespoons olive oil
Salt and freshly ground pepper
1 white onion, peeled and finely chopped
2 cloves garlic, finely chopped
3 ears fresh corn, kernels cut off
6 tomatillos, diced
1 poblano chile, grilled, peeled, seeded, and diced
1 jalapeno pepper, finely minced
1 cup crema Mexicana
1/4 cup crumbled queso fresco cheese
1/4 cup chopped cilantro

Directions

Heat grill to high. Brush cut side of zucchini with 2 tablespoons of oil and season with salt and pepper. Grill, cut-side down, until golden brown, about 2 to 3 minutes. Turn over and continue cooking until just cooked through. Remove from heat and cut into small dice.
Heat remaining oil in a medium saucepan on the grates of the grill. Add the onion and cook until soft. Add the garlic and cook for 1 minute. Add the corn kernels and cook for 5 minutes. Add the tomatillos, chile peppers, diced zucchini, and crema and cook until the cream begins to thicken the mixture . Season with salt and pepper, to taste. Remove from the heat and add the queso fresco and cilantro.

New Chef Signature Shoes - Update

We recently unveiled our new Chef Signature line collection Marcus Samuelsson, Aaron Sanchez and Chris Cosentino.

Check out the fun new designs here: http://eater.com/archives/2011/02/23/a-look-at-the-shoes-from-sanchez-cosentino-and-samuelsson.php

New Chef Signature Shoes

We have recently collaborated with three chefs - Marcus Samuelsson, Aaron Sanchez and Chris Cosentino. Each has designed their own shoes that will be available later this summer.

Check out more details on Eater.com: http://eater.com/archives/2011/02/10/sanchez-cosentino-and-samuelsson-now-designing-shoes.php

MOZO Testimonial: A. Kostreba | PBS at Whole Foods Bakehouse, Colorado

To whom it may concern,

This email is a testimony to how the MOZO self cleaning shoes do work in a Bakery environment. I am the Human Resources for Whole Foods Market Rocky Mountain Bakehouse. I am also the point person for safety, and in turn am in charge of our slip resistant shoe program. We fall under the same umbrella as the Whole Foods stores as to which slip resistant shoes we are allowed to offer our employees for purchase. The company we had been using, Shoes For Crews, really did not do much good for us because the dough constantly gunked up the soles and they would end up being more hazardous than safe. Last January we tested the self cleaning MOZO shoes in our facility and now they are the #1 purchased shoe we offer. Once word got around that dough does not gunk up, and if there is some dough caught in them you can just stomp on the floor and it falls right out, TM’s were ordering them like crazy. These are by far the best shoes we offer (out of about 150 styles) in terms of safety and comfort, I highly recommend them. Thanks for your time.

Sincerely,

A. Kostreba
PBS at Whole Foods Bakehouse, Colorado
*reprinted with permission