Yankees get a new star — chef in Marcus Samuelsson
Advertisement
Read this article for free:
or
Already have an account? Log in here »
To continue reading, please subscribe:
Digital Subscription
One year of digital access for only $205*
- Enjoy unlimited reading on winnipegfreepress.com
- Read the E-Edition, our digital replica newspaper
- Access News Break, our award-winning app
- Play interactive puzzles
*First annual payment billed as $205.00 + GST for one year. This annual subscription will automatically renew at $233.00 + GST every 52 weeks (10% off the regular annual price of $259.35). Offer available to new and qualified returning subscribers only. Cancel any time.
To continue reading, please subscribe:
Add Free Press access to your Brandon Sun subscription for only an additional
$1 for the first 4 weeks*
- Enjoy unlimited reading on winnipegfreepress.com
- Read the E-Edition, our digital replica newspaper
- Access News Break, our award-winning app
- Play interactive puzzles
*Your next Brandon Sun subscription payment will increase by $1.00 and you will be charged $17.95 plus GST for four weeks. After four weeks, your payment will increase to $24.95 plus GST every four weeks.
Read unlimited articles for free today:
or
Already have an account? Log in here »
Hey there, time traveller!
This article was published 12/04/2022 (1574 days ago), so information in it may no longer be current.
NEW YORK (AP) — The Yankees are getting a new star — chef.
Marcus Samuelsson is expanding to Yankee Stadium this season, opening a Streetbird food stand behind section 112 in the right-field area of the lower deck, partnering with the team and Legends Hospitality.
Offerings include a hot bird sandwich, chicken and waffles and cornbread.
“I feel like it’s such a privilege to be part of the most famous team and the most famous stadium in the world,” he said Tuesday.
Born in Ethiopia and raised in Sweden, Samuelsson was hired at 23 as executive chef of New York’s Aquavit and gained fame from a three-star review by The New York Times’ Ruth Reichl in September 1995. He left in 2010 after reducing his role for several years, and opened Red Rooster in Manhattan’s Harlem neighborhood later that year.
Samuelsson has expanded to more than a dozen restaurants in New York, New Jersey, Las Vegas, the Bahamas, Canada and Scandinavia.
New York City restaurants were closed to indoor dining on March 16, 2020, and weren’t allowed to reopen until the following Feb. 12, and then at only 25% capacity. Capacity was raised to 35% on Feb. 26, 50% on March 19, 75% on May 7 and did not reach 100% until May 19.
“I feel like I’m really proud about what we as an industry as a whole accomplished in the very toughest time we’ve ever had,” he said. “I feel very positive about present and future because people want to come back into the restaurant, people want to be around people.”
Samuelsson said New York City’s outdoor dining has been key to financial survival at Red Rooster, which seats 90 in the dining room, 20 at the bar plus 50 on the heated patio.
“Outdoors saved restaurants. It’s that simple,” he said. “It really saved jobs during the toughest times we all went through in New York and customers in New York stayed with us: They bought home delivery, they bought T-shirts, they supported restaurants and we created a very thick bond between the restaurants, the neighborhood restaurants, and our audience.”
___
More AP MLB: https://apnews.com/hub/MLB and https://twitter.com/AP_Sports
Related Articles
Ramírez, Miller lead Guardians over Reds; Kwan goes hitless
Advertisement Advertise With Us
