Tag Archives: Red Rooster

Taste Of India – A Bollywood Benefit in Harlem for a good cause At Red Rooster / Ginny’s Supper Club

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Listen up and mark your calendar.  Lara Land of Land Yoga will be hosting a very special event in Harlem on March 18th called “Taste Of India.”

Event Details

Join us for a glamorous Bollywood night.  Ticket includes two hours of Indian inspired cocktails, food, and music at Ginny’s Supper Club, Red Rooster’s downstairs Jazz Lounge. This one of a kind night includes a live Bollywood dance perrformance, exclusive auction items, and a chance to be decorated in henna body art.

This event is to benefit Odanadi, an organization that rescues and rehabilitates children sold into human trafficking. Every year in India, young people are lured away from their homes by criminal trafficking networks.  Over the past 20 years Odanadi has carried out over 60 brothel raids and brought more than 140 traffickers to justice.

Sponsored by Land Yoga, Red Rooster, Riazul, Iceberg Vodka, and Harlem Blue.

Please show up and support this important cause and perhaps encourage the sponsors and Lara Land to make this an annual event for an important charitable community cause.

There are all different price ranges in which you can contribute according to your budget and what you can afford. No amount is too little, every dollar helps.  See the details below.

TASTE OF INDIA Eventbrite 

Lara Land has become an important part and contributor to our Harlem community.  Offering her time and experience to charities and always present welcoming new businesses and restaurants to the Harlem community.

I intend on being there to show support and hope to see many Harlemites show up to show their support.  Please repost and retweet to help spread the word.

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Lara Land

Quote: Is Harlem ‘Good’ Now? (Marcus Samuelsson)

Michelle Obama, Marcus Samuelsson via harlemcondolife

“I travel all over the world for work and I am constantly asked to define Harlem. What’s it like, people ask. Is it cool? Is it safe? When I go to places like the World Economic Forum in Davos, Switzerland, to speak among celebrated thinkers and leaders, I’m often asked: Is Harlem good now? I always have to pause before answering. Good compared with what? To when? These questions all miss the mark. Is Harlem good now? That is a question loaded with long-held ideas about race and class, one that dismisses the complex, vital history of this neighborhood and its people, their contributions to civil rights and art, under one word: “bad.”

From the following op ed:  http://nyti.ms/1fnop73

You can find books and more by and about Marcus and Harlem on HarlemCondoLife’s new and improved store located here.

It’s Midnight Brunch with DJs! At Red Rooster Harlem

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Red Rooster’s MIDNIGHT BRUNCH!!!

You know when you are out at a club on a Friday or Saturday night and then you want to go for breakfast afterwards?  Well now you can do it all in one!  Make a reservation for “Midnight Brunch” at Red Rooster in Harlem from 12-4am.

To top it off you can jam to the sounds of music master mixologist DJ Stormin Norman on Fridays and Herbert Holler on Saturdays while you get your drink and brunch on.  Good music, good food and a great crowd.  Sounds good to me!

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To make a reservation for this hot spot in Harlem call (212) 792-9001 Red Rooster.

Red Rooster Harlem
310 Lenox Avenue at 125th
New York, New York
(212) 792-9001

Harlem’s Marcus Samuelsson of Red Rooster joins The Taste for Season 2

The taste via harlemcondolife.com (twitter: @HarlemHCL)

Celebrity chef, restaurateur and author Marcus Samuelsson has joined ABC’s cooking competition show The Taste as its newest mentor.

Chef Samuelsson joins chef and television personality Anthony Bourdain, British food star Nigella Lawson and chef and author Ludo Lefebvre as they begin production on the show’s second season.

The Taste is an exhilarating two-hour cooking competition program that puts 16 culinary competitors — from professional chefs to home cooks alike — into a pressure cooker of a kitchen where one blind spoonful of their culinary creations are served to four of the world’s most notable chefs and food experts to determine who stays and who is eliminated from the competition.

“Marcus is a world-renowned chef with an infectious passion for food,” said Executive Producer Chris Coelen. “He’s a perfect fit to work with and compete against Anthony, Nigella and Ludo on Season Two of The Taste.”“I am thrilled to be joining The Taste,” said Chef Samuelsson. “I’m looking forward to working alongside such an esteemed group of culinary figures and discovering new talents.”




"For as long as I can remember, I've had Africa on my mind." Award-winning chef Marcus Samuelsson may be best known for his innovative take on Scandinavian cuisine at New York's Restaurant Aquavit, but his story begins thousands of miles away, in Africa. Born in Ethiopia and raised in Sweden by adoptive parents, his life transcends national boundaries, and his individual approach to cuisine is a global yet personal one that draws freely from many ethnic and cultural influences.

In The Soul of a New Cuisine, Marcus returns to the land of his birth to explore the continent's rich diversity of cultures and cuisines through recipes and stories from his travels in Africa. Stunning color images by award-winning photographer Gediyon Kifle bring the breadth of the African experience to life, from fishermen at sunset off the coast of Zanzibar to French baguettes loaded onto a bicycle in Senegal.

Marcus shares more than 200 enticing recipes, including his own African-inspired creations and traditional dishes from all parts of Africa. You can delight in spicy stews and Barbequed Snapper from West Africa and the familiar Mediterranean flavors of dishes like Moroccan Lemon-Olive Chicken, or make your way east and south for the irresistible taste combinations of dishes such as Curried Trout with Coconut-Chili Sauce from Kenya and Apple-Squash Fritters from South Africa's Cape Malay. Using ingredients that are readily available in American markets, the recipes are doable as well as delicious.

Of course, one of the keys to authentic African cooking is the use of spice blends and rubs, which elevate simple cooking techniques to an excitingly varied and intense level. Marcus includes his favorites here, with blends that go from sweet to spicy and feature everything from hot chili peppers and peppermint leaves to sesame seeds and ginger.

As he says, Africa is "a state of mind that I hope this book will help you tap into wherever you are." By cooking with a handful of this and a pinch of that, trying new foods and enjoying old ones in a new way, and lingering over meals with family and friends, you will bring the free, relaxed spirit of African cooking to your table and discover for yourself the soul of a "new" cuisine.

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