From Grandma’s Kitchen to Global Adventures: A Taste of Home

Tobias Moser recalls the family dinners that were always centered around his grandmother’s table. Those gatherings created a sense of warmth and belonging, a feeling of truly being home. For Tobias, his connection with his grandmother was forged through their mutual love for food and hospitality. Whether they were cooking together or exploring new restaurants in New York City, these shared experiences strengthened their bond. His grandmother, who worked in the city, constantly scoured publications like The New York Times or The New Yorker for exciting new dining spots. She had a special gift for bringing people together, making every meal and moment feel like a celebration of togetherness.

Tobias: In my career and life, I have traveled to many places and always loved to learn through other peoples’ food and hospitality. I enjoy the adventure of learning someone else’s tradition and what makes them feel a sense of nostalgia. My grandma’s signature recipe rolodex always seemed endless. My Aunts and Uncles would request their favorites, and as I got older, I was able to as well. Somehow all felt craveable and unique in their own way. For me, her lemon chicken always provided that feeling of nostalgia and home. It brings me right back to the memory of cooking besides her.  That is what pushes me every day in my hospitality career; to make someone else feel welcome, and at home.

Lemon Chicken Method

1. Cut the portion of the red onion, and garlic. Set aside for later.
2. Cut chicken breast into 1.5-2in strips, almost nugget size. Set aside.
3. Combine all chicken dredge ingredients in a medium mixing bowl or large plate and set aside.
4. Dredge all your cut chicken in the seasoned flour mixture, and set aside on a large plate (try not to clump the chicken together)
5. Save a small amount of the seasoned flour in case you need to thicken the sauce at the end.
6. Put 2 T of butter and 4 T of olive oil in a large skillet, on medium to high heat.
7. Sprinkle a pinch of flour into the melted butter and oil mixture to ensure it is hot enough.
8. Once it is hot, add 8-10 pieces of chicken at a time. Do not crowd the pan. Cook for 4-6 minutes per side and golden brown.
9. Set aside the cooked chicken on a cooling rack and start the next batch until all the chicken is cooked.
10. Using the same pan of butter and oil, cook your red onion and garlic until translucent.
11. Stir in your lemon juice and white wine into that mixture of butter, oil and onions. Constantly stir to incorporate all the ingredients.
12. Add the lemon wheels and zest, and cook for 3-4 minutes, still stirring.
13. Lastly add your cooked chicken and coat with the sauce.

Sesame Green Bean Method

1. Cut the portion of the red onion, and garlic. Set aside for later.
2. Add the olive oil to the pan
3. Cook your red onion and garlic until translucent.
4. Add your green beans and sauté until they still have a snap to them.
5. Add your white wine and cover for 2 mins, or until cooked to the desired texture
6. Lastly add the sesame seeds and S&P to taste.