Savor the Summer Food Holidays with Macy’s Culinary Council

On the Macy’s Culinary Council site, renowned Chef Rick Bayless offers up the sort of inventive Mexican fare served at his acclaimed Frontera Fresco (Macy’s State Street, Chicago and Macy’s Old Orchard, Skokie). James Beard Award-winning Chef Michelle Bernstein delivers simple yet sophisticated dishes infused with the Latin flair of her native South Florida. Chef Marcus Samuelsson, the James Beard Award-winning chef behind Red Rooster Harlem, Ginny’s Supper Club, Streetbird Rotisserie and Marc Burger at Macy’s State Street, serves up global fare infused with the flavors his restaurants are known for. And the MCC contributions of Chef Takashi Yagihashi, the award-winning chef behind TABO Sushi & Noodles in Macy’s State Street, reflect his signature French-Asian fusion sensibility.

The seasonal recipes these culinary innovators have made available on the MCC site can help you shape your own distinctive summertime culinary adventure.

Celebrate Summer’s Food Holidays

The warmest months always seem to generate great memories—many of them rooted in festive summer gatherings and the great foods we serve. Food holidays are a wonderful way to celebrate seasonal ingredients in bold, innovative dishes and beverages.

Let these food holiday-inspired recipes infuse your summer menu with unforgettable tastes, courtesy of the MCC’s celebrity chefs, or stop by your nearest Macy’s to take part in a chef-led cooking class, experience a Macy’s restaurant or find cooking essentials.

The Fourth of July is the quintessential cookout day — not that you need a reason to fire up the grill when the weather heats up!

While hotdogs and hamburgers have long been summer mainstays, Chef Rick Bayless puts a spicy twist on grilling. Bayless invites you to think differently about your backyard festivities with menu items like the Grilled Chicken Quesadilla and the Spicy, Garlicky Grilled Cauliflower (Steaks) with Browned Butter, Toasted Nuts and Tequila Raisins.

Serve your grilled creations alongside Bayless’ Mango Guacamole and a cooling Watermelon Cocktail for a one-of-a-kind summer meal your guests won’t forget.

Few foods evoke summertime the way fresh blueberries do. While the tiny spherical fruit may conjure up images of pies and muffins, Macy’s Culinary Council chefs invite you to think differently about the blueberry, and they’ve created recipes that use the fruit to add an unexpected pop of flavor (and color!) to their dishes.

A good start to the day? Ricotta Pancakes with Key Lime Curd and Blueberry Compote, a sophisticated creation by Chef Michelle Bernstein. 

Or, if it’s a comfort food kind of day, start it out with Chef Marcus Samuelsson’s Hot Waffles with Blueberry Whipped Cream, a dish accented with a hint of fresh mint.

If you’re looking to cool off with something zesty, give Samuelsson’s Blueberry Lemonade a try. Ginger and mint lend this refreshing beverage a crisp, summery flavor.

Vanilla ice cream is as tasty as it is versatile, which is probably why the not-so-plain variety gets its own day. 

MCC Chef Marcus Samuelsson has come up with some fitting yet grown-up ways to pay tribute to the often-overlooked flavor on this cool food holiday. His Adult Milkshake recipes — Blueberry and Spiced Coffee-Chocolate — start with vanilla ice cream and are anything but basic. The Blueberry Milkshake incorporates fresh blueberries, Limoncello, ginger and cardamom to create a sophisticated twist on a childhood favorite. His Coffee-Chocolate Milkshake, meanwhile, elevates this popular treat with chocolate fudge sauce, Kahlua, white rum, cinnamon and cloves.

If you want to go a simpler (but just as adventurous) route, Chef Michelle Bernstein’s Adult Milkshake with Amarena Cherries and Bourbon is a delightful twist on a classic dessert beverage.

For a more kid-friendly approach, serve Bernstein’s Fried Bananas with a scoop or two of vanilla ice cream — or mound a scoop or two on top of Chef Takashi Yagihashi’s Dorayaki Pancakes.

Macy’s Culinary Council is ready to help you kick up the spice on a day that’s all about big flavors and, for some, big heat.

Feel the heat with Chef Rick Bayless’ Chipotle Shrimp. Or, savor a delightfully intense, South Asian-inspired mélange of spices with the Eggplant and Edamame Vegetarian Curry, an invention of Macy’s Chef Takashi Yagahashi.

Looking for more inspiration to help you plan your meal or event? Visit the Macy's Culinary Council website for some delectable food and drink ideas.

Find out more about dining at Macy's, including how to reserve, at VisitMacysUSA.com/macys-store-dining.