Food says so much about where you’ve come from, where you’ve decided to go, and the lessons you’ve learned. It’s geography, politics, tradition, belief and so much more.
All week, Eatocracy has invited you to dig in and discover the rich, ever-evolving taste of America in 2011 - ultimately culminating in the fourth edition of our Secret Supper in New York City.
Tonight, Eatocracy has gathered together some of New York's most dynamic and vocal residents at Red Rooster to not only stuff them with a multi-course meal crafted by Marcus Samuelsson, Suvir Saran and George Mendes, but also to talk about the inextricable bond between food and cultural identity.
After a week reminiscing on the flavors of home, it's time to finally dip into the cultural melting pot and pull up a chair to our virtual table.
Samuelsson, the owner of Red Rooster, was born in Ethiopia, adopted, raised in Sweden and now calls America home. We couldn't think of a more fitting venue or personality to host our dinner discussing how food can bridge and connect generations and cultures.
Each chef was asked to create menu items based on their own culinary identity. Samuelsson serves up an appetizer of country ham, pickled peach and fried okra atop a biscuit as an homage to the soul food of Harlem, the historically African-American neighborhood where Red Rooster is located.
Chef Suvir Saran tells the room about his Northern Indian background and his dish, chaat. To get in touch with our roots, we must "eat well, eat honestly and eat hungrily."
CNN anchor Don Lemon comments on how food is such an intrinsic part of who we are and a link to the past. Adding: "The best conversations happen around the table. Anytime you hang out at a house party, where do you end up?" To which the whole room answered in unison: "the kitchen."
Chef Samuelsson honors his own Scandinavian roots along with New York's Jewish heritage by way of a "bagel and lox" yellow tomato gazpacho with pickled char and char roe.
Each guest was asked to fill out a name tag with how they identify themselves culturally. Answers varied from "Jamerican" (Jamaican and America) to "The 'Ishes" - Scottish and Irish. How would you fill out your name tag?
Next course is head-on shrimp with a dirty rice cake. Meanwhile, several guests reflect on how they sometimes felt "weird" and "ashamed" as a child because they were eating food not typically seen in American culture.
Marcus and Suvir pose with CNN Hero Jorge Munoz, a bus driver who delivers hot meals to those in need seven nights a week, 365 days a year in Jackson Heights, Queens.
Silence hits the room as plates of fried yard bird, liver ganache, and pickled watermelon rind appear. Many comment on how cooking with organ meat, like liver, has become haute in recent years - but for many growing up, they used all parts of the animal out of necessity.
José Manuel Carreño of American Ballet Theatre lingers over strawberry rhubarb crumble, whiskey fudge and sweet potato doughnuts. The dinner may be over, but we encourage you to continue the conversation on how food and cultural identity intersect in the comments below.
Follow @eatocracy and #CNNsupper on Twitter to catch up on even more action.
