Category Archives: Sipping

Meet Chef Marcus Samuelsson: The Food and The Hustle Comes to Houston

Meet Chef Marcus Samuelsson:  The Food and The Hustle Comes to Houston

Hi all, Thank you for tuning in, the article below is originally published in Houston Style Magazine,  in the digital and print versions and is beautifully edited by our Managing Editor.  In this reading, I clipped parts of the original article with some photos of the actual food we were able to enjoy during this seating.

Food has always surrounded the life of Chef Marcus Samuelsson. Since he could put one foot in front of the other he has been engrossed in the art of food,  from catching it to prepping it,  to serving it to others for enjoyment. No wonder he is one of the world’s greatest chefs.

His eclectic background allows his entrees to have the international flair of Ethiopian mixed with the American hodgepodge of New York and bits of other places here and there. Allowing his culinary skills to be much more than just a showcase of food but one that highlights art, beauty, and fashion.

With just one meeting with Chef Samuelsson and his zeal for food is highly apparent. It is almost like he is about to explode because he loves the culinary industry so much. So imagine my excitement when I found out I would be speaking with the genius himself. Yes, I felt like I was about to explode.

I met Chef Samuelsson at the brunch he was hosting for two of his protégés turned restaurant owners – Terrence Gallivan and Seth Gardner of Pass and Provisions located at 807 Taft Street in Houston. Always having his hand in everything, Chef Samuelsson was wearing two hats that day – one of an accomplished chef and the other as a warrior of words as an author. In between tales of his love for people, his work in the food industry, gratitude for those involved in his journey, Chef Samuelsson focused on food and the hustle, the inspiration behind his new book “The Red Rooster Cookbook, The Story of Food and Hustle in Harlem.”

Red Rooster Inspired Brunch


The Rooster Donut


To read the rest of the scoop on Chef Marcus click on this link: More on The Food and Hustle or visit his website:  Marcus Samuelsson.

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See you in Houston Let’s get a bite to eat!


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Beat The Heat with Latin Flavors

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Hello all, this is a short and sweet blast, to let you know that today you are invited to “Beat The Heat”, which is a celebration of Latin flavors offered by Pollo Campero.  Today only June 21, 2013, you can taste any Latin flavored drink, without making a purchase. If you live in Houston and the surrounding areas, visit your nearest Pollo Campero and you will be given a complimentary Latin flavored beverage of your choice.  Their website is, the flavor offerings vary by location, so keeping that in mind, here’s a sample of what I tasted when I visited the Missouri City location. In the picture below, there is mango, guava, and horchata  drinks, I also tasted the hibiscus tea which was my absolute favorite beverage.


Next week I’ll have a full article in Houston Style Magazine, and will update this blog entry with more pictures.  Thanks for reading and Happy Friday!


Posted by on June 21, 2013 in Food Tasting, Latin Flavors, Sipping


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Dinner In a Pinch

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Living in a big city and being single, I always have the choice to eat out or at home.  Since I don’t like to waste food, I only buy what I plan on consuming in a few days or so.  I like to cook, but sometimes I have articles that need to be written and I don’t have time to go out; therefore, I created a “go to meal”, that is quick, easy, and delicious to me.

This is a soup that was inspired by the Vietnamese soup called Phở, pronounced (fuh). However, I believe my version is much simpler, and quite tasty.  The ingredients for this soup are:  Shin Ramyun  spicy, (noodle soup), Dynasty Shitake dried black mushrooms, and fresh chopped mustard greens. After about 30 minutes or less, you get this colorful, well seasoned bowl of soup.

Pho Inspired soup, with dried mushrooms and fresh mustard greens.

Pho Inspired soup, with dried mushrooms and fresh mustard greens.

This is a very satisfying meal, and since the noodle soup mix is well seasoned and spicy, I did not have to any additional spices to my soup.  Preparing it was easy, I started with a quart of water, added the soup base, when the liquid began to boil, I added the chopped mustard greens, mushrooms, and let them boil for about 15 minutes, then I added the noodles.  Once the noodles were cooked, I served and ate every bite.   Send me your photos and recipes of your favorite “go to meal”, so I can share with everyone.

Here’s a closer view of the soup, Enjoy the view, and Thanks for reading!

noodle soup with mustard greens and mushrooms

noodle soup with mustard greens and mushrooms

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Posted by on May 6, 2013 in Sipping, Uncategorized


A Few Good Things: That Taste Great Together

Veev's Organic Cosmopoliitan with lemon.

Veev’s Organic Cosmopolitan with lemon.

A few weeks ago I had the honor and privilege of interviewing one of the co-founders and CEO of Veev, Courtney Reum; he expressed the passion he and his brother have for this product. Their sole purpose was to get the most out of their drinking experience, while improving the quality of what they drank.

“The name VeeV is intended to connote the word for “life” in many romance languages: like “vivre” (pronounced veev) in French or vita (Latin) or viva (Spanish). The name is also supposed to evoke “natural” and “upl…

ifting” feelings.”  VeeV  was created by two brothers  who were bored with the “same ol, same ol”, when it came to drinks that were available in the clubs and bars in their home town of New York City. At the end of the interview we both concluded that I had to try Veev for myself. So far, I’ve only tried the “Organic Cosmopolitan”, which is a light, fruity, but smooth beverage.  It paired well with my dinner: poached fresh red fish, asparagus,   lemon juice and red pepper flakes; the remainder of my fresh cut lemon was cut into small wedges and ended up in my drink.
asparagus,red fish with red pepper flakes and lemon.

asparagus,red fish with red pepper flakes and lemon.

The picture above, was prepared by me, the red fish was from Jackson’s Fresh Seafood Market in Stafford, Texas.  The fish was poached in a little water, olive oil, and lemon juice, when the fish was almost done, I just shook on a few red pepper flakes, added the asparagus to the same skillet, covered it for about ten minutes, plated, and enjoyed with my beverage.

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Posted by on December 14, 2012 in Sipping