Westworld Alberta

Fall 2014

Westworld Alberta

Issue link: http://westworldmagazine.ama.ab.ca/i/365611

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f a l l 2 0 1 4 | W e s t W o r l d a l b e r t a 17 after samuelsson is finished cooking, i ease into the melée of eager foodies surging toward the counter and eventually get close enough to talk to him. How does his demon- stration reflect the local food culture, i wonder. and why is the festival held in Barbados? He flashes me a toothy smile and gives me a slick answer about the island's multicultural heri- tage, citing influences from england, spain, Portugal, africa, india and even China. "it's an exciting time because every world cuisine has its voice and its place at the table – even this little island," samuelsson says before a heavyset woman from Florida corners him for an autograph. as he's swallowed up by the scrum of hungry admirers, he motions around at the nearby stand of palms and the lapis water sifting flaxen sand behind him. "Besides, who doesn't want to come to Barbados?" Fair enough, and it's true that samuelsson's diverse background and ability to meld ideas from around the globe into his cooking make him the ideal festival ambassador. But i also (top) Chef Marcus Samuelsson prepares African-style steak tartare for a rapt crowd at the Hilton Barbados during the Barbados Food & Wine and Rum Festival; (middle, left to right) okra sizzles on a plancha grill during a cooking demo; the Hilton boasts a beachfront pool in Bridgetown; a dish of clams steamed in white wine plates up pretty; (below) pickled root vegetables adorn an avocado dish served to guests. iPad and online readers: get celebrity chef Marcus Samuelsson's recipe for "yardbird" fried chicken.

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