Photo credit Cedric Angeles
Last October I went to Bermuda to write about celebrity chef Marcus Samuelsson’s new restaurant—Marcus’, in the Hamilton Princess Hotel. The self-described Swediopian (he was born in Ethiopia but was adopted and raised in Sweden) has a passion for global soul food. His palate has carried him around the world. His menu in Bermuda was delightful—the food was both comforting and innovative—but it was Sameulsson’s concept of food as a social force that I found most interesting. To him, food is the glue of a community. Happily for me, during my few days on the island, that glue was dishes like jerk pork belly with fava baked beans, red cabbage slaw, and a jiggly quail egg. My story is in the February issue of Coastal Living.