Stella Artois has partnered with Chef Marcus Samuelsson to raise awareness of the global water crisis.
On January 21st, Marcus alongside Water.org co-founders, Matt Damon and Gary White, led an interactive discussion and internationally inspired food tasting detailing the global water crisis and how water – and the lack there of – impacts cuisine around the Stella Artois supported countries and the world.
Check out our interview after the jump.
Q: Why did you decide to team up with Stella Artois?
A: When Stella Artois approached me about their “Buy A Lady A Drink” campaign in partnership with Water.org, I was immediately intrigued, especially because they just announced a new four year commitment to the ending the global water crisis that will help provide 3.5 million people with access to clean water by 2020. My wife and I have always been passionate about the issue of clean drinking water, so it really has been the perfect synergy. I’m also encouraging people to get involved by visiting BuyALadyADrink.com where you can purchase a Limited-Edition Stella Artois chalice that will provide five years of clean drinking water to a person in the developing world.
Q: What is your first-hand personal experience with the global water crisis?
A: As an Ethiopian, the global water crisis is an issue that hits very close to home. While I was fortunate enough to not have to face this issue personally, my own biological sister had to walk hours every day to find clean water. This is very much a family issue – in fact, my wife, who is also Ethiopian, visits Ethiopia every year to work alongside the communities affected by the global water crisis.
Q: Tell us about The Sundance event and inspiration behind the international tasting menu and specialty cocktail recipe?
A: At the “From Tap to Table” event at the Sundance Film Festival, I created a menu inspired by countries affected by the global water crisis like Kenya, Peru, Brazil and, my birthplace, Ethiopia. The dish I created honoring Ethiopia is what I’m calling the Doro Wat Nachos-Artois. It’s a twist on the classic bar food and has colorful ingredients like tomato, avocado, red onion and a Stella Artois-infused cheese sauce topped over Ethiopian Injera Crisps. I also designed a cocktail with Stella Artois Cidre, banana, guava juice, lemongrass syrup and basil leaf which I’m calling the Stella Artois Banana Spritz.
Q: What other projects are in the works?
A: In May we will be hosting our annual Harlem Eat Up! Festival, it’s a 4-day culinary event with restaurant pop-ups, a grand tasting, and chef demos. We’ll be announcing this year’s chef line up and event soon so stay tuned. We are also opening Red Rooster in London and a new restaurant in Newark, New Jersey.
