Jason Siderine

My signature dish is Chicken Vincent. First I get two chicken breast and pound them thin. I season them with salt and pepper, fresh minced garlic, and basil. I then stuff it with a spinach and mushroom filling. I then wrap it in prosciutto and give it a hard sear, then deglaze the pan with marsala wine and finish in the oven. Then I take baby portobello sautéed them with butter, garlic, salt and pepper, and chifanade basil. Then add marsala wine and reduce. Finish heavy cream and shredded

I would say Chef Grant Achatz. His work so inspirational and as chef helps gives you the ability to be creative even if it seems a little out there. His work is absolutely mind blowing and so creative and out side the box. His personal health struggles and determination never to give up and keep fighting is so inspirational.

My dream, as funny as it may sound, is to create a fun and unique hot dog spot that combines creativity, flavor, and culinary expertise. I love taking a simple ingredient and transforming it into something exciting, memorable, and upscale. With over 30 years in the culinary industry, I want to bring gourmet twists to a classic favorite, creating hot dogs that surprise and delight customers. My goal is to build a destination where people line up not just for food, but for an unforgettable meal.