Whipped ricotta is one of my favorite spreads. It pairs well with fruit, bread, vegetables and other cheeses. A simple, but delicious combination is whipped ricotta and grilled bread. This dish is served daily at my restaurant, Harp & Crown, in Philadelphia. Easy to make and even easier to enjoy….
Giuseppe & Sons by Schulson Collective is making a lot of progress. My latest Philadelphia venture will be an all-day ristorante featuring classic Italian tradition, sophistication and Roman style cuisine. I have to thank Wesley Field and Leo Fornea for all that they are doing to make this place great. Stay tuned for our grand opening date!…..
It was an honor to participate in Michael’s Giving Hand Golf Outing. This important foundation is dedicated to bringing awareness to anxiety and depression in teens and supports community outreach programs. Thank you to Tony Peressini, James D. Schultz and Ira Greenberg for golfing with me and to Nina Tinari for finding such a great cause.......
It has officially been 10 years since the opening of my very first restaurant, Izakaya at Borgata in Atlantic City. The journey has been long and exciting, but one I wouldn’t trade for the world. Nina Tinari and I are thrilled about our upcoming ventures and look forward to the months ahead......
Sushi has always been a passion of mine, one that launched my career as a chef. I quickly fell in love with the versatility of this dish, as rolls can be as simple or extravagant as you’d like. One of my favorite dishes to make at home is the Spicy Tuna Roll from my Philadelphia restaurant, Double Knot. Ingredients include nori sheet with sushi rice, tuna, wasabi and optional avocado. To make the perfect roll, here are a few things to keep in mind......
When working with rice, wet your hands to avoid stickiness.
Wrap your tuna in paper towels to remove any unwanted fishy taste.
Stick to high quality nori, as inexpensive nori is bound to have a chewy quality.
Always add a little extra something for more texture.
I hope you enjoy creating, serving and eating this dish as much as I do.
It is always great to be back with my talented team, creating new menu items. This time we came up with a delicious dumpling recipe for Monkitail. This restaurant is a contemporary take on the classic Izakaya featuring small plates, sushi and specialty cocktails. We hope you enjoy it!
I had the pleasure of attending the season opening at Lincoln Financial Field. The Philadelphia pride is real. Here’s to another Super Bowl winning season!
My team and I have been working tirelessly to create an incredible menu for Giuseppe & Sons, a restaurant where classic Italian tradition meets sophisticated, Roman style cuisine. This is just one of the delicious dishes we have crafted thanks to some fantastic collaboration!
Edamame Dumplings are one of the most popular menu items at Izakaya. To make them we use truffle pea shoot, sake broth and edamame. If you’re interested in making them at home, keep these important things in mind. When creating the filling, make sure it’s over seasoned as the wrapper will balance everything out. Always use a high-intensity steamer to keep the dumpling from turning out gummy. Lastly, never forget to top it off with great sauce. After that, it’s up to you to enjoy!
Developing a menu is one of my favorite parts of the process. One look at these incredible steaks and you’d probably agree. Be sure to keep an eye out for our new steak boutique!
Robatayaki is one of my favorite dishes. It’s a simple dish that’s fun to prepare in a variety of ways. My best piece of advice for putting this meal together? Never take your eye off the grill. Light it up two or three minutes before grilling, then leave a few inches between the fire and the skewers. After that, enjoy with friends and family. Bon Appetit!
I am so very excited to give an update on Giuseppe & Sons. We are getting closer to bringing this exciting, new eatery to life in Philadelphia! This all-day ristorante will be a place where classic Italian tradition meets sophisticated, Roman style cuisine. Stay tuned. Also, a big thank you for all your hard work, Nina! Couldn’t do it without you.