Guests were invited to taste the impressive menu from Marcus Samuelssons new book The New American Table containing: salmon seviche with soy jelly, boiled new potatoes with salmon roe vinaigrette, chorizo-style meatballs with tomatilla-avocado salsa, to mention a few. Mr. Samuelsson also described his life journey ending up as a super-chef with more accolades than the most chefs during their whole lifetime. Guests were able to stay for a book signing with Marcus after the event. Copies of his previous book, The Soul of a New Cuisine were available for purchase. SACC-Philadelphia wants to thank International House Philadelphia for the opportunity co-hosting this event. SACC-Philadelphia also thanks Marcus Samuelsson for coming over and enhancing our culinary experiences.
Chef Samuelsson's salmon seviche:

Contributed by Robert Eklund Swedish American Chamber of Commerce - Philadelphia
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