FOOD
&
DRINK
34
FEBRUARY2016
AMERICANWAY
IFYOU’RENOTFAMILIAR
withMarcus
Samuelsson,herearea fewhighlights
fromJamesBeard:RisingStarChef
(1999);BestChef inNewYorkCity
(2003);BestInternationalCookbook
(2007);BestWritingandLiterature
related to food (2012).NowSamuelsson
isbringinghis talents tooneof themost
gorgeousspots in theworld:Bermuda.
“I’vealways lovedvisitinghere. It’s
soeasy to fall in lovewith thebeautiful
scenery, thepeopleand theculture,”
Samuelssonsaysofhisdecision toopen
Marcus’Bermudaat theFairmont
HamiltonPrincess&BeachClub.
Asadramatic (andbeachy)departure
fromhisurbanventures inNewYorkand
Chicago,Marcus’Bermudahasamenu
centeredaroundclassic islanddishesand
local ingredients, includingfishchowder
bitesservedwithrumaioliand thefish-
of-the-day tartarewithmacadamianuts
andsea lettuce. “There isasurprising
amountofvarietyon the island, from
fruits toseafood,”Samuelssonsays. “It’sa
globally inspiredmenu that takesa lotof
inspiration from thesea.”
There’salsoagooddoseofromantic
inspirationhere.Theoutdoor terrace
has tablesoverlookingHamiltonHarbor,
wheresailboatsandyachtsmoor in the
water, and thesunset torches thesky
brilliantshadesofpinkandgold.There
areevendishesdesigned fordatenight:
friedchicken for twowithgrits, collard
greensandawaffle (ofcourse), and the
DockyardIPABBQShortRib for two
withredslaw, sweetpotatoandaside
ofbuttermilkonionrings.Samuelsson
notes that thecocktailmenuoffersamix
of favorites fromhisotherrestaurants,
including thePrincessMulewithvodka,
lemonandhouse-madegingerbeer,plus
libationswithstrong islandspirit, like
theHurrycanewithrum,passion fruit,
lemonandbasil. “That’s theBermuda
way,”hesays. “I feelvery lucky tohavea
restauranthere.”
–
JACQUELYNE
FROEBER
Culinary trailblazerMarcusSamuelsson
openshisfirstbeachsiderestaurant inBermuda
TopChef, IslandStyle
Marcus Samuelsson’s new restaurant in
Bermuda focuses on classic islanddishes and
local ingredients.
PHOTOS
NHURI BASHIRTHE;DIOGOPAULO
