Godamnit Where the fuck is Celly Cel?
- Thread starter RED DRAGON
- Start date
HERE'S YOUR ANSWER:
http://www.thrillist.com/san-francisco/marcel-wheels
Thrillist San Francisco
Emailed on: Thursday October 29, 2009
Marcels On Wheels
415.244.8881
When it's time for a rapper to hang up the mic, he can either fade into obscurity, or use VH1 as a platform for making people wish he had faded into obscurity. Or cook bang-up Southern grub to go, like Marcels On Wheels.
MOW's the Hunter's Point-based, "upscale Creole" catering venture of one Marcel Neal, a Gary Danko/Jardiniere-trained chef who once dominated the early 90s airwaves as gangsta-rap maestro Celly Cel with bangers like "It's Goin' Down", and "Heat 4 Yo Azz", although he's now aiming that heat at other animals' azzes. To get eatin', just page call Marcel to pick from his array of totally customizable eats, which can include anything from blood orange-braised lamb shanks, to BBQ/tequila/lemon shrimp salad, to crawfish etouffees, to his specialty Bourbon St Seafood Gumbo, best enjoyed flung from a balcony in exchange for a quick peek at your jugs. For you uncreative types, Marcel's got a selection of battle-tested prix fixe menus, including Creole Style (four courses kickin' off with a killer crawfish bisque), New Orleans Style (five courses highlighted by blackened crab cakes), and Lafayette & Italy Style, a five-course medley featuring fettuccine made with either Cajun chicken or oxtails, but never Duck Tales, because those cost, like, a whole swimming pool worth of money.
Each meal wraps up with any number of desserts, e.g., triple chocolate chip cookies, lemon meringue pie, or a chocolate fondue cart, consumption of which'll make it all but impossible to fade into obscurity, because your belly extends out into scurity.
Hit up Celly on his cell or at MarcelsOnWheels.com
http://www.thrillist.com/san-francisco/marcel-wheels
Thrillist San Francisco
Emailed on: Thursday October 29, 2009
Marcels On Wheels
415.244.8881
When it's time for a rapper to hang up the mic, he can either fade into obscurity, or use VH1 as a platform for making people wish he had faded into obscurity. Or cook bang-up Southern grub to go, like Marcels On Wheels.
MOW's the Hunter's Point-based, "upscale Creole" catering venture of one Marcel Neal, a Gary Danko/Jardiniere-trained chef who once dominated the early 90s airwaves as gangsta-rap maestro Celly Cel with bangers like "It's Goin' Down", and "Heat 4 Yo Azz", although he's now aiming that heat at other animals' azzes. To get eatin', just page call Marcel to pick from his array of totally customizable eats, which can include anything from blood orange-braised lamb shanks, to BBQ/tequila/lemon shrimp salad, to crawfish etouffees, to his specialty Bourbon St Seafood Gumbo, best enjoyed flung from a balcony in exchange for a quick peek at your jugs. For you uncreative types, Marcel's got a selection of battle-tested prix fixe menus, including Creole Style (four courses kickin' off with a killer crawfish bisque), New Orleans Style (five courses highlighted by blackened crab cakes), and Lafayette & Italy Style, a five-course medley featuring fettuccine made with either Cajun chicken or oxtails, but never Duck Tales, because those cost, like, a whole swimming pool worth of money.
Each meal wraps up with any number of desserts, e.g., triple chocolate chip cookies, lemon meringue pie, or a chocolate fondue cart, consumption of which'll make it all but impossible to fade into obscurity, because your belly extends out into scurity.
Hit up Celly on his cell or at MarcelsOnWheels.com
he might be doing something here he is with 40 and turf talk in the studio
http://twitpic.com/3uxt0/full
http://twitpic.com/3uxt0/full
no question, but this paragraph got my taste buds all salivating and mouth watering, for real like, you get me...
"his array of totally customizable eats, which can include anything from blood orange-braised lamb shanks, to BBQ/tequila/lemon shrimp salad, to crawfish etouffees, to his specialty Bourbon St Seafood Gumbo, best enjoyed flung from a balcony in exchange for a quick peek at your jugs. For you uncreative types, Marcel's got a selection of battle-tested prix fixe menus, including Creole Style (four courses kickin' off with a killer crawfish bisque), New Orleans Style (five courses highlighted by blackened crab cakes), and Lafayette & Italy Style, a five-course medley featuring fettuccine made with either Cajun chicken"
...yes surr, when i come over to the states to get into the real estate game down south and in the midwest, i'll definetly make it a point to reach san franscisco and check his restaurant out, he seems like a food connerseur just like me, ha ha, no question, big up celly cell, for real, get me
but he can still do the rap thing on the side, spit them bars on tracks and push that product out on the side, to complement his new hustle, its all good, because he has the talent and like someone said, it don't matter how old the brother is so long as he can still represent on the mic you know, customers are still clucking for that authentic bay area mob shit, you get me, you know this, this you know
"his array of totally customizable eats, which can include anything from blood orange-braised lamb shanks, to BBQ/tequila/lemon shrimp salad, to crawfish etouffees, to his specialty Bourbon St Seafood Gumbo, best enjoyed flung from a balcony in exchange for a quick peek at your jugs. For you uncreative types, Marcel's got a selection of battle-tested prix fixe menus, including Creole Style (four courses kickin' off with a killer crawfish bisque), New Orleans Style (five courses highlighted by blackened crab cakes), and Lafayette & Italy Style, a five-course medley featuring fettuccine made with either Cajun chicken"
...yes surr, when i come over to the states to get into the real estate game down south and in the midwest, i'll definetly make it a point to reach san franscisco and check his restaurant out, he seems like a food connerseur just like me, ha ha, no question, big up celly cell, for real, get me
but he can still do the rap thing on the side, spit them bars on tracks and push that product out on the side, to complement his new hustle, its all good, because he has the talent and like someone said, it don't matter how old the brother is so long as he can still represent on the mic you know, customers are still clucking for that authentic bay area mob shit, you get me, you know this, this you know