Chef Marcus Samuelsson’s THE RISE Meal Kit + Live Cooking Class

$209
Product not eligible for additional discounts or promotions

You’re invited to join us for an exclusive Goldbelly LIVE! event: a cook-along with James Beard Award-winning chef superstar, Marcus Samuelsson! Most famous for sparking a Harlem culinary renaissance with the acclaimed Red Rooster, there is little that Chef Marcus hasn’t achieved as one of America’s most renowned and talented chefs—from competing on and winning “Top Chef Masters,” to writing multiple books, to opening several restaurants. In this interactive event in celebration of his new cookbook, The Rise: Black Cooks and the Soul of American Food, Chef Marcus will lead you through three courses that highlight the diverse deliciousness and excellence of Black cooking today.

This limited-edition kit features three original recipes from Chef Marcus, featuring the flavors of African-American cuisine and includes all of the ingredients you need to make a Callaloo and Bitter Greens Salad with Smoked Fish, Beef Creek Farms Piri Piri Short Ribs with Awaze Roasted Carrots, and a Montego Bay Rum Cake. Plus, each kit includes a copy of Chef Marcus’ new cookbook, The Rise, to explore additional dishes celebrating Black culinary traditions.

Here’s How it Works:

– Order The Rise Meal Kit by Saturday, January 2nd at 12 PM ET.

– By placing an order, you will automatically be enrolled in the exclusive Zoom event.

– The day before your class, you’ll receive your kit at your door, along with an email with all the info you’ll need to join the Zoom event.

– At 7 PM ET on Friday, January 8th, join Chef Marcus on Zoom!

A limited number of seats are available, and they’re expected to fill up quickly. Reserve your spot today!

For more details, head to the Goldbelly Blog!

More Details

Limited Edition: The Rise Meal Kit includes a FREE Goldbelly LIVE! Cooking Class with Chef Marcus Samuelsson! First Come, First Served!

This package serves 2 people and includes everything you need to make 3 dishes:

  • Calalloo and Bitter Greens Salad with Smoked Fish
  • Beef Creek Farms Piri Piri Short Ribs with Awaze Roasted Carrots
  • Montego Bay Rum Cake
  • One copy of Chef Marcus’ new cookbook, The Rise: Black Cooks and the Soul of American Food

Kit Includes

For The Calalloo and Bitter Greens Salad with Smoked Fish

  • 1 small container Pickled Bell Peppers
  • 1 small container Pepitas
  • 1 container Red Palm Oil Vinaigrette
  • 1 bag Bitter Greens / Callaloo
  • 1 Smoked Trout Fillet

For the Beef Creek Farms Piri Piri Short Ribs with Awaze Roasted Carrots

  • Boneless Short Ribs (24 oz.)
  • 1 container Piri Piri Glaze
  • Peeled Young Carrots, Green Tips Still Left on
  • 1 Navel Orange
  • Awaze Vinaigrette
  • 1 small bunch Parsley
  • 1 container Ayib (ricotta)

For The Montego Bay Rum Cake

  • 1 Cake (8")
  • 1 small container of Sweet Rum Cream

You Will Need

Large mixing bowl, tongs, cast iron pan (or other large, heavy bottomed pan), small pan, baking sheet, medium mixing bowl, whisk, cutting board, chef’s knife

Ingredients

  • Callaloo and Bitter Greens Salad – Apple Cider Vinegar, Bell Peppers, Sugar, Salt, Egusi / Pepitas, Olive Oil, Cayenne, Callaloo, Mixed Greens, Smoked Fish, Lime, Ginger, Garlic, Honey, Palm Oil, Canola Oil, Shallot, Black Pepper
  • Piri Piri Short Ribs – Vegetable Oil, Onion, Scotch Bonnet, Ginger, Garlic, Sherry Vinegar, Lime, Salt, Steak, Butter, Carrots, Orange, Ayib (ricotta), Lemon, Honey, Mustard, Berbere
  • Montego Bay Rum Cake – Eggs, Sugar, Cake Flour, Baking Powder, Salt, Butter, Dark Rum, Vanilla, Cream

Instructions / Storage

  • This package ships with ice packs
  • Ice packs may thaw in transit

BEFORE CLASS

1. Upon Arrival: Unpack your Chef Samuelsson THE RISE Meal Kit once it arrives. Use this checklist to make sure you have all your ingredients:

For the Calalloo and Bitter Greens Salad with Smoked Fish

  • 1 small container Pickled Bell Peppers
  • 1 small container Pepitas
  • 1 container Red Palm Oil Vinaigrette
  • 1 bag Bitter Greens / Callaloo
  • 1 Smoked Trout Fillet

For the Beef Creek Farms Piri Piri Short Ribs with Awaze Roasted Carrots

  • Boneless Short Ribs (24 oz.)
  • 1 container Piri Piri Glaze
  • Peeled Young Carrots, Green Tips Still Left on
  • 1 Navel Orange
  • Awaze Vinaigrette
  • 1 small bunch Parsley
  • 1 container Ayib (ricotta)

For the Montego Bay Rum Cake

  • 1 Cake (8")
  • 1 small container of sweet rum cream

Place all ingredients in the fridge overnight.

2. An Hour Before Class: Gather the necessary kitchen equipment & ingredients before the cook-along starts. Preheat your oven to 400 degrees & take the short ribs out of the fridge, to allow to come to room temperature.

Kitchen Equipment Checklist:

  • Large mixing bowl 
  • Tongs
  • Cast iron pan (or other large, heavy-bottomed pan)
  • Small pan 
  • Baking sheet 
  • Medium mixing bowl
  • Whisk 
  • Cutting board 
  • Chef’s knife

3. Before Zooming: Download the Zoom App on your computer or mobile phone. You do not need to register for an account to join.

4. At Class Time: Join our Zoom Cook-Along on Friday, January 8, at 7pm ET! Click this Meeting Link: https://zoom.us/j/98636382846 (Meeting ID: 986 3638 2846). Feel free to join us a few minutes early to test out your connection!

DURING COOK-ALONG

Callaloo & Bitter Greens Salad with Smoked Fish

  • In a small pan over medium heat, toast the pepitas until fragrant – about 5 minutes.
  • Remove from heat and let cool.
  • In a large mixing bowl, add the bag of callaloo and bitter greens along with some of the pickled peppers.
  • Lightly toss the greens and peppers with the red palm oil vinaigrette and evenly divide the salad on plates.
  • Remove the trout from the bag, and with a fork, gently flake into bite sized pieces.
  • Garnish the salad with smoked trout flakes and toasted pepitas.

Grilled Short Ribs in Piri Piri with Awaze Roasted Carrots

  • Before the Cook-Along begins, make sure your oven is preheated to 400 degrees and that you’ve removed the short ribs from the fridge.
  • Slice the orange into relatively thin slices.
  • On a baking sheet, add the carrots and orange slices, tossing with 2 tbsp vegetable oil and seasoning with salt and pepper.
  • Transfer to the oven and roast until carrots are tender, about 30-40 minutes.
  • Make sure to toss the carrots throughout to ensure even browning.
  • Once the carrots are tender, remove from the oven and transfer to a serving platter.
  • Drizzle with awaze vinaigrette and garnish with the ayib and parsley.
  • About 20 minutes before the carrots are done, start on the short ribs.
  • Preheat a large cast-iron skillet or heavy-bottomed saute pan over medium-high heat.
  • Coat the marinated short ribs in ¼ cup of oil and transfer to the pan.
  • Cook on evenly colored on all sides and until the short ribs are medium-rare.
  • This should take about 15-20 minutes.
  • Once ready, transfer to a cutting board and let rest for 10 minutes.
  • Slice the short ribs against the grain into thin slices.
  • Served topped with the piri piri glaze.

Montego Bay Rum Cake

  • In a mixing bowl, whip the cream until stiff peaks form.
  • Serve with slices of the Montego Bay Rum Cake.
Download Storage and Prep Instructions

Shipping Details

  • Marcus Samuelsson’s Streetbird ships Monday-Friday of each week
  • Orders cannot be shipped to P.O. Boxes
  • Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!
  • Have more questions about Shipping? Read our Shipping FAQ page.

Corporate Gift Orders

You can send this item to up to 15 different addresses using our regular checkout. Looking to send this item to more than 15 people? Have our Corporate Gifting Team assist you.

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REVIEWS

Oh my the whole meal was delicious, very easy to prepare as well.
Victoria R. - Coventry, CT
08/12/20
Got it for my daughter and her BF. They raved.
Paige T. - Washington, DC
08/10/20
The food was delivered on time and was appropriately packaged to maintain safety. More importantly, it was DELICIOUS! The pandemic cancelled our 10 year anniversary trip. However, since we couldn't go to Street Bird, bringing their Hot Honey Chicken and Cornbread Waffles to us was a treat!
Jessica W. - Williamsport, MD
08/10/20
Sent this to three different people. They loved it. FedEx actually delivered on the expected date
Steve W. - Discovery Bay, CA
08/06/20
Fast delivery and the preparation was easy and the food was amazing highly recommended both during and after the pandemic.
Jay S. - Springfield, IL
08/04/20
Everything was exactly like it was described and pictured. Great experience!!
Adrienne T. - Winston Salem, NC
07/27/20
My friends received the food and they said the food was easy to prepare and was delicious!
Sami T. - San Diego, CA
08/15/20
Outstanding!! Absolutely delicious chicken and sides. Will order again and again!
Frank C. - Pittsburgh, PA
08/19/20
Food was excellent and safely packaged. Arrived on time. It was a gift and recipients were very pleased.
Andrea Z. - The Villages, FL
08/20/20
The chicken was good. Not great as I was expecting. My wife does not like dark meat and I never bothered to find out what was being sent and apparently you have no choice but to get it. So I liked it and she would not eat it. But I am sure this would be stunning if I were at the restaurant where it came from.
peter p. - Morrisville, VT
08/20/20
It was well packed and it was nice to be able to get food from a good restaurant beyond our neighborhood.
Helen A. - Dobbs Ferry, NY
08/25/20
Arrived on time and was the perfect heat-up and eat meal for my friend going through chemotherapy.
Leigh S. - Reno, NV
03/21/21
Packaged great and reheated beautiful. The money sauce is amazing. Bottle and sell it!
Kim N. - Hamden, CT
03/21/21
It was such a unique mix of flavors, packaged with clear instructions. When we could not travel during Covid, it let us nonetheless experience a famous chef’s cooking—a lovely meal with several dishes!
Beverly M. - Holland, OH
03/11/21
Everything about Streetbird’s fried chicken and waffles is excellent. They don’t bother with the tasteless chicken breast, the chicken is all dark meat, where the flavor is. Each piece of chicken is prepped, all fat is removed and the breading is thin and crisp and perfectly seasoned. The waffles are amazing, crisp on the outside and fluffy on the inside. The honey is warm, slightly seasoned, perfect for the chicken. Succotash accompanies the main dish, a lovely blend of Lima beans, tomatoes, corn and greens. I will definitely get chicken from Streetbird again, Goldbelly is a fun and delicious way to bring restaurants from across the country into your kitchen and bring a celebration to our locked-down tables.
Susan N. - Denver, CO
03/11/21
The food in the class was delicious! We loved hearing from Marcus, especially as he answered questions. Loved the ability to ask live questions and interact!
Megan D. - Galesville, WI
03/05/21
Delivery quick , the packaging was great, the freshness of the food was so good. The portion of the chicken was great. So yes everything went well with this order. It was my first!
Samuel M. - Kew Gardens, NY
03/05/21
Deliveries were on time. The chicken and waffles were easy to heat and plate. The food was delicious and the presentation was impressive! How cool to get to try Marcus Samuelssen’s food during a pandemic. What a great idea!
Susan S. - Towson, MD
02/19/21
Delivery and packaging of food. The kale and sweet potato& apples were excellent and flavorful.
Raisha C. - Landis, NC
02/05/21
Delivery, packaging, and product, as always was spot on. We were excited to try the chicken and waffles from Streetbird and we were not disappointed. it was outstanding! Amazed at how easy it was to cook and assemble, Marcus is the BOMB and those bread butter pickles are the best I've ever had.
mike f. - Eagle Point, OR
01/31/21
Food was great (and all arrived as expected). The technology worked seamlessly Great to hear first hand from well known chef. Loved that we received the book as well- we are making Leah’s Gumbo this weekend! Thought it was a great value- dinner and a show!!
Gretchen H. - Swannanoa, NC
01/14/21