Ben & Jerry’s has launched a campaign for New Yorkers to help create and vote on a “NYC-centric” flavor. The company offers choices for possible base flavors and ingredients, including options from local vendors like Liddabit Sweets, Spoonable Caramels and Sixpoint Brewery.
Per the Gothamist, “They are using several ways to select re are several ways ir ambitious selection system includes tracking subway trains that arrive at the station on time (HA!) to decide between waffle cone pieces or Spoonable Caramel; tallying up baskets at a pickup basketball game on West 4th Street for brownies versus marshmallows; and photos tagged on Instagram as #highline or #centralpark for Littlebit Sweets or Yellow Cake Pieces. They’ll also mark recycling bins with caramel and fudge for a “Spoon Ballot” when their Scoop Truck parks around town.”
Bring a little bit of Harlem into the mix by participating in the voting and letting them know you are from Harlem where ever possible.
In fact, we would love for Ben and Jerry’s to create a flavor of Harlem’s own and consider including ingredients we love.
With that in mind please send us your suggestions for flavors or ingredients using the following hashtags on Twitter or Instagram:
Suggest a name for a specific flavor:
(EXAMPLE – Replace “A Train To Harlem” with whatever you like)
I just named @benandjerrys #ChurnedbyNY flavor “A Train To Harlem” | Churn your city’s flavor at citychurned.com via @HarlemHCL
Suggest an ingredient for any flavor:
(EXAMPLE – Replace “Red Velvet Cake” with whatever you like)
I suggested ingredient for @benandjerrys #ChurnedbyNY ”Red Velvet Cake” | Churn your city’s flavor at citychurned.com via @HarlemHCL
The online polls stay open until July 14th.
For more info: http://www.citychurned.benjerry.com/city/nyc/
Posted in Central Harlem, Community, Cooking, East Harlem, Food, Harlem, North Harlem, South Harlem (SOHA), West Harlem
Tagged @HarlemHCL, Ben & Jerry's, Chef, community, Contest, Cooking, Harlem, HarlemCondoLife.com, new york city, your gateway to harlem
“You’ve heard me say that black people had to work really hard to get out of the kitchen and now they have to work really hard to get back in — I don’t want you to think I’m being negative. For decades, many blacks were reluctant to pursue a profession that was associated with servitude. If you went to school it was to become a lawyer or doctor. Older generations didn’t understand why one would spend money to learn how to chop, peel, dice, and sauté vegetables when that trade could be taught at home. The attitude was that those jobs were beneath us and there were better opportunities available; why would anyone want to work in a kitchen?”
- Marcus Samuelsson (Owner, Red Rooster, Harlem, NYC)
JAMES BEARD AWARD NOMINEE • NAMED ONE OF THE TEN BEST BOOKS OF THE YEAR BY VOGUE • NEW YORK TIMES BESTSELLER
“One of the great culinary stories of our time.”—Dwight Garner, The New York Times
It begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his grandmother’s house and helps her prepare a roast chicken for dinner. The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations.
Marcus Samuelsson was only three years old when he, his mother, and his sister—all battling tuberculosis—walked seventy-five miles to a hospital in the Ethiopian capital city of Addis Adaba. Tragically, his mother succumbed to the disease shortly after she arrived, but Marcus and his sister recovered, and one year later they were welcomed into a loving middle-class white family in Göteborg, Sweden. It was there that Marcus’s new grandmother, Helga, sparked in him a lifelong passion for food and cooking with her pan-fried herring, her freshly baked bread, and her signature roast chicken. From a very early age, there was little question what Marcus was going to be when he grew up.
Yes, Chef chronicles Marcus Samuelsson’s remarkable journey from Helga’s humble kitchen to some of the most demanding and cutthroat restaurants in Switzerland and France, from his grueling stints on cruise ships to his arrival in New York City, where his outsize talent and ambition finally come together at Aquavit, earning him a coveted New York Times three-star rating at the age of twenty-four. But Samuelsson’s career of “chasing flavors,” as he calls it, had only just begun—in the intervening years, there have been White House state dinners, career crises, reality show triumphs and, most important, the opening of the beloved Red Rooster in Harlem. At Red Rooster, Samuelsson has fufilled his dream of creating a truly diverse, multiracial dining room—a place where presidents and prime ministers rub elbows with jazz musicians, aspiring artists, bus drivers, and nurses. It is a place where an orphan from Ethiopia, raised in Sweden, living in America, can feel at home.
With disarming honesty and intimacy, Samuelsson also opens up about his failures—the price of ambition, in human terms—and recounts his emotional journey, as a grown man, to meet the father he never knew. Yes, Chef is a tale of personal discovery, unshakable determination, and the passionate, playful pursuit of flavors—one man’s struggle to find a place for himself in the kitchen, and in the world.
Praise for Yes, Chef
“Such an interesting life, told with touching modesty and remarkable candor.”—Ruth Reichl
“Marcus Samuelsson has an incomparable story, a quiet bravery, and a lyrical and discreetly glittering style—in the kitchen and on the page. I liked this book so very, very much.”—Gabrielle Hamilton
“Plenty of celebrity chefs have a compelling story to tell, but none of them can top [this] one.”—The Wall Street Journal
“Red Rooster’s arrival in Harlem brought with it a chef who has reinvigorated and reimagined what it means to be American. In his famed dishes, and now in this memoir, Marcus Samuelsson tells a story that reaches past racial and national divides to the foundations of family, hope, and downright good food.”—President Bill Clinton
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