This holiday season, our global brand ambassador Marcus Samuelsson is sourcing most of his gifts closer to the home he’s lived in for 15 years: Harlem. Many of the folks who make these goods might live down the street or work in his nearby restaurant, Red Rooster. Another thing these craftspeople have in common: “They’re dream makers,” Samuelsson says. “They have worked so hard to create what they love in the community that they love, and I’m so proud to be able to broadcast it here.” From a conversation-starting sweatshirt sold at one of his favorite West Coast restaurants to the labor-of-love cookbooks, these are the gifts that really mean something to Samuelsson this year.


Flamekeepers Hat Club Torch MB Burgundy

“This hat comes from Marc Williamson, a young guy who takes a lot of pride in an old craft. He puts so much care into every hat, from the luxe material to the classic design. Each one is made by hand—and if you go into the Harlem shop, he’ll teach you about what he does. It feels like walking into a record store and talking to the people who work there. You learn as you’re shopping.”

Flamekeepers Hat Club Torch MB Dlux Burgundy


Serengeti Ethiopian Black Tea Blend

“Ethiopia is known for coffee, but tea has been there just as long. Doughba Hamilton Caranda-Martin III, the founder of Serengeti, is so knowledgeable about tea and I’ve been lucky to be able to be around that knowledge (he lives down the street from me). This particular blend has spices without being spicy—it’s got cinnamon, cardamom, cloves.”

Serengeti Ethiopian Black Tea Blend


Chitlins Sweatshirt

“This is a sweatshirt that creates conversation. I’ve walked down the street wearing it, and older African American women will look at me and be like, ‘What?! You put the word chitlins on a sweatshirt!’ Or someone younger will say, ‘Oh man, that’s dope.’ I love that interaction. Plus, wearing it makes me feel connected to JuneBaby, which is an amazing Southern-inspired restaurant from chef Edouardo Jordan in Seattle.”


Lemongrass and Lime, by Leah Cohen With Stephanie Banyas

“The flavors in this book are just absolutely incredible. Leah is the chef behind Pig & Khao in New York City, and she makes food that is bright, vibrant, and exceptionally delicious. These are dishes you’ll never get tired of cooking and eating—especially the grilled cod in banana leaf.”


The Spice House Berbere Jar

“When I smell berbere, I smell Ethiopia. It’s our salt and pepper; it’s good sprinkled on top of everything. This particular one seems spicier than it is—kind of close to a smoked paprika but much more layered. My favorite way to use berbere is in the legendary Ethiopian chicken stew called doro wat. Cooking down berbere slowly with onions and butter really builds the foundation of the dish. I also love to toss it with carrots before I roast them, or sprinkle a simple melon salad to add a touch of spice.”


The Barbuto Cookbook, by Jonathan Waxman

“Jonathan has been one of my favorite chefs for almost as long as I have been cooking. This cookbook demystifies many of the signature dishes at Barbuto, his beloved New York City restaurant, and teaches home cooks how to do what he does best: treating ingredients simply (and with the utmost respect) to coax out the most flavor.”


Danyaki iDeation Aprons

“My friend Hass Kwame makes these colorful, hand-painted aprons. When he was a server at Rooster, it was always his goal to run his own business. Now we can support him and his dream by purchasing his durable, stylish aprons. If we have a guest chef, this is the apron we give. It’s from us. It’s of us. It’s our postcard.”


The Nom Wah Cookbook, by Wilson Tang With Joshua David Stein

Nom Wah is one of the most legendary dining establishments in New York City. Having been open for more than 100 years, this restaurant has seen Chinatown change and evolve in spectacular ways. However, owner Wilson Tang doesn’t get lost in the past. Instead, he uses this moment to celebrate the Chinatown of now, sharing profiles and recipes that celebrate today.”


Mafi Mafi Tibeb Set

“In Ethiopia, it’s cold at night and cold in the morning, with wind from the mountains. People always wear scarves. These are inspired by traditional Ethiopian patterns and hand loomed in there.”


In Pursuit of Flavor, by Edna Lewis

Edna Lewis is one of the most important American cooks. Throughout her seminal cookbook, she tells stories from her childhood in rural Virginia, and how that upbringing influenced her views on food and cooking. With her, it’s less about the individual recipes and more about the entire ethos of her cooking—she reminds cooks to celebrate the bounty that is around them.”


Kristen Kish Cooking, by Kristen Kish

“Kristen is one of the most supremely gifted, technique-driven chefs I know. Her talent comes through in all the recipes, like the dead-of-winter vegetable rosti with saffron aioli (a personal favorite!). In this book, she shares her knowledge with folks at home, and for that we definitely owe her one.”


Harlem Candle Company Candle

“Teri Johnson, the founder of Harlem Candle Company, has so much local pride and her candles represent that. The way the jasmine interacts with the mandarin notes in this candle—it just smells so good. Also, the design speaks to Harlem. That’s why I really love them.”

A Night Club Map of Harlem Candle


Parwana, by Durkhanai Ayubi

Parwana is one of the most beautiful books I’ve ever laid my eyes on. Durkhanai Ayubi combines gorgeous photography, personal narratives, and mouthwatering recipes to tell a complete story of what Afghan food means to her and her family.”


Harlem American T-Shirt

“When I walk down the street in Harlem, I see everyone wearing this stuff. Kids, adults, teenagers—they all rep this classic, comfortable clothing brand. It’s an iconic look of the neighborhood. It reminds me that I’m home.”

Harlem American Classic T-Shirt

CEVAP VER

Please enter your comment!
Please enter your name here