Giving Back

Food is Energy.

Food is Love.

Delicacies believes all food has unique, intrinsic energies, and if you’ve ever eaten a home-cooked meal, you know that food is love.

Delicacies uses the energy and love present in our simple, beautiful ingredients to help ALL of us. We’re partnering with generous, high-profile chefs, harnessing our shared love of food to fight hunger. Every piece of Delicacies Jewelry purchased creates “Delicacies Dollars” — that is, money donated directly to a nonprofit organization that fights hunger and food insecurity.

And how do we decide on the hunger relief organizations our Delicacies Dollars go to? We consult the culinary experts. Each year, Delicacies partners with three well-known, talented chefs who comprise our Chef’s Table, the conduit for our charitable giving.

At the perennial head of Delicacies' Chef’s Table sits Andrew Zimmern: entrepreneur, chef, traveler, TV host, culinary thought leader — and someone we are honored to call a dear friend. As the head of our giving efforts, Andrew curates our Chef’s Table, making our giving as impactful as possible.

Look good. Fight hunger. A portion of every Delicacies purchase feeds the hungry.

A pioneer in the worlds of food, media and fashion, Chef Marcus Samuelsson draws upon his Swedish and Ethiopian roots in the kitchen. His robust use of spice comes from his Ethiopian heritage, and his appreciation of fresh, local foods comes from growing up in Sweden, under the tutelage of his chef grandmother. In homage to his wildly-popular Harlem restaurant Red Rooster, Chef Samuelsson has chosen the Delicacies Chicken as his ingredient. We at Delicacies couldn’t be more honored.

Three Goats Organization, Inc. is a New York based non-profit organization dedicated to improving the health and well being of children, young women and families in Ethiopia by providing sustainable access to vital resources, and by empowering young women through education and providing the necessary support to actualize self-sufficiency through entrepreneurial endeavor.

LEARN MORE >



Why I Love the Chicken

I chose the chicken because of my restaurant Red Rooster. I named my restaurant Red Rooster after the original speakeasy on 138th and Adam Clayton Powell Blvd in Harlem. From the thirties through the sixties, the Rooster was the place to be and everyone was welcome regardless of race, color, or sexual orientation. It was the watering hole, and that's what I try to make my Red Roster today.
Delicacies Chicken Bracelet
$50.00
Thick Cuts Chicken Bracelet
$85.00

The chicken brings protection from evil, good fortune and wisdom and its morning crow symbolizes a clean start, a good morning call, a way to dispel the dark.



Marcus Samuelsson’s Wild Wild Wings
For the Wings
4 cups water
¼ cup sugar
¼ cup coarse kosher salt
3 pounds chicken wings,
separated into flats and drumettes

For the Wing Sauce:
1 tablespoon unsalted butter
1 tablespoon minced garlic
1 tablespoon minced peeled ginger
1 cup hot sauce (we use Cholula)
1 tablespoon sugar

For Frying:
1 cup all-purpose flour
1 cup cornstarch
¼ cup cornmeal
3 tablespoons chipotle powder
Peanut oil for frying
FOR THE WINGS:
1. Bring 2 cups of the water, the sugar, and salt to a boil. Remove from the heat, add the remaining 2 cups water and cool the brine completely.

2. Put the wings in a bowl and pour in the brine, making sure all the wings are submerged. Cover with plastic wrap and refrigerate overnight.

FOR THE WING SAUCE:
3. Melt the butter in a small saucepan over medium heat. Add the garlic and ginger and cook, stirring constantly, until the garlic and ginger are golden brown, about 5 minutes. Add the hot sauce and sugar and bring to a simmer. Turn the heat down to low and simmer for 5 minutes to develop the flavors. You can leave the sauce on the back of the stove until you need it.

FOR FRYING:
4. When you’re ready to fry, drain the wings and pat them dry with paper towels.

5. Put the flour, cornstarch, cornmeal, and chipotle powder in a large bowl and whisk to combine.

6. Dredge the wings in the seasoned flour, making sure each piece is well coated. Leave them on a rack while you heat the oil.

7. Fill a large saucepan one- third full with peanut oil. Set over medium-high heat and heat to 360°F.

8. Working in batches, fry the wings until they’re fully cooked and golden brown, 8 to 9 minutes. Keep an eye on the heat and adjust to it to keep the oil between 350° and 375°F. Drain the wings on a rack set over a baking sheet

9. When you’ve fried all the wings, put them into a large bowl, pour in the wing sauce, and toss to coat all the wings with sauce. Pile the wings onto a platter and serve.



About Marcus

Marcus Samuelsson is the acclaimed chef behind Red Rooster Harlem, Ginny’s Supper Club, and Streetbird Rotisserie. A committed philanthropist; and the youngest person to ever receive a three-star review from The New York Times, Samuelsson has won multiple James Beard Foundation Awards including Best Chef: New York City, and was tasked with planning and executing the Obama Administration’s first State dinner. Samuelsson was also crowned champion of television shows “Top Chef Masters” and “Chopped All Stars”, and served as a mentor on ABC’s “The Taste”. Samuelsson co-produced Harlem EatUp!, a food and culture festival launched in Harlem, New York in 2015, and he is also the founder of the website Food Republic. He is the author of The New York Times bestselling memoir Yes, Chef, the young adult version, Make It Messy, Marcus O􀄳 Duty cookbook, and his newest book, The Red Rooster Cookbook: The Story of Food and Hustle in Harlem, released in October 2016. He has recently announced the opening of a new restaurant at MGM National Harbor outside of Washington, DC in December 2016 and the opening of Red Rooster Shoreditch in East London. In May 2016 he was inducted into the James Beard Foundation Who’s Who of Food and Beverage in America.

"Food is our common ground, a universal experience." - James Beard

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