Marcus Samuelsson: "On race in the kitchen and the pandemic's silver lining." Plus, José turns smoked salmon into a delicious tapa.

Hello everyone. We’re back with the latest episode of Longer Tables!

And you know who is joining me this week? Marcus Samuelsson. Yeah, I know you know who he is: The extraordinary chef at the Red Rooster in Harlem. But that’s only one of the many hats that Marcus wears:

He’s on TV. (Have you seen the Iron Chef reboot?) He writes books, including cookbooks like “The Rise,” which highlights the diversity of African American cooking in America, and one of my favorite chef memoirs, “Yes, Chef” that tells the story of Marcus’ journey from Ethiopia to Sweden to the finest kitchens of Europe and New York.

Of course, Marcus is also my friend. A friend who– like me and WITH me–has found a way to feed the few AND the many. So you’re going to learn a few new things about Marcus today–stories about being Black in Michelin-starred kitchens to feeding the homeless on the streets of New York.

But wait! There’s more. This week I’m making some surprisingly easy appetizers with velvety smoked salmon.

Click above to listen or subscribe wherever you get your podcasts. You’re not going to want to miss it.