Chef Tom – Hail Caesar!

Caesar salad is often a crowd pleaser. Here are a couple of versions sure to get your guests drooling, and standing with their plates at the door of your kitchen.

Roasting Caesar

Parmesan Chicken with Caesar Roasted Romaine

Serves 6

6 fat chicken thighs

Kosher salt, freshly ground pepper

3/4 cup grated Parmesan, Pecorino, or Asiago cheese (about 1 1/2 ounces)

3/4 cup panko (Japanese breadcrumbs)

1/4 cup extra-virgin olive oil, divided

1/8 cup chopped flat-leaf parsley

3 garlic cloves, minced, divided

3 large hearts romaine, halved lengthwise

6 anchovy fillets packed in oil, drained, chopped

1 1/2 lemons, juiced

Preheat oven to 450°. Line a large, rimmed baking sheet with foil. Season chicken with salt and pepper; place on prepared sheet.

Combine cheese, panko, 2 Tbsp. oil, parsley, and 2 minced garlic cloves in a medium bowl; season with salt and pepper. Pat panko mixture onto thighs. Roast chicken until crumbs begin to turn golden, about 20 minutes.

Drizzle romaine with olive oil and sprinkle with remaining garlic clove. Season with salt and pepper. Remove sheet from oven. Place romaine around chicken. Roast until chicken is cooked through and lettuce is browned at edges, about 5 minutes. Divide among plates.

Top lettuce with sauce made from blending anchovies, garlic and lemon juice.

Cherry Caesar

Cherry Tomato Caesar Salad

4 servings

Whether the tomatoes deserve it or not, I make some version of a tomato Caesar salad every summer. Here, I inverted the usual proportions of lettuce to tomatoes, favoring the tomatoes. It was the juiciest of Caesars, and pretty, too, dotted with anchovies and curls of Parmesan.

2 garlic cloves, minced

¼ teaspoon fine sea salt

2 teaspoons fresh lemon juice

¾ teaspoon Worcestershire sauce

3 tablespoons extra-virgin olive oil

4 crisp leaves romaine lettuce, thinly sliced

½ pound cherry tomatoes, preferably a mix of colors, halved

4 anchovies packed in oil, coarsely chopped

1 and 1/2 ounces Parmesan, more to taste

Black pepper

In a small bowl, whisk together garlic, salt, lemon juice and Worcestershire. Whisk in olive oil.

Spread lettuce on a platter and drizzle with dressing. Scatter tomatoes and anchovies over lettuce and drizzle with more dressing. Using a vegetable peeler or coarse grater, grate or shave cheese over the salad. Drizzle dressing over the plate and finish with pepper.



Josh Turner

Remember Josh? He’s all grown up. Sorta (well, his looks got stuck at fifteen). Still performing, still recording, stillgenerating amazing music.

From his website:

Joshua Lee Turner is a multi-instrumentalist, singer, songwriter, and producer based in Brooklyn, New York. Josh is best known for his YouTube channel Josh Turner Guitar, where he has been posting eclectic cover performances and original music since he started the channel in 2007 at age 15. Josh now tours internationally in support of his own original music, as well as with long-time collaborator Carson McKee, as the folk duo The Other Favorites

Josh released his first full-length album of original music, As Good a Place as Any, in 2019, and his second album, Public Life, in 2020. Public Life was entirely recorded, mixed, and filmed in his apartment in Brooklyn, and was released one song at a time as a video series on YouTube. When he’s not making music, Josh enjoys cooking and reading.

Something – Beatles Cover (Instrumental)

Helplessly Hoping – Crosby, Stills, Nash

These Days  – Jackson Browne  (complete with bed head)


Chef Tom is currently transitioning from Personal Chef to Private Chef. He also teaches cooking classes, caters small parties and leads overseas culinary tours. His specialty for the last twelve years has been cooking for people with food allergies and sensitivities. His motto is “Food should give you pleasure, not pressure.”

Check him out at

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