© 2019 Jason Santos, All Rights Reserved

Manager of Talent & Portfolio Relations: Ali Wald / Two Twelve - BEST
818.631.2549 / ali.wald@two12.com

Public Relations: Nicole Russo
nicolerussocomm@gmail.com / www.nicolerussopr.com
Manager: Pablo Velez
pablovelez.jr@gmail.com
Restaurant Marketing: Shannon Finks
shannon@abbylaneboston.com
For Bookings and Appearances: Ani Khachoian
licensing@c3entertainment.com / www.c3entertainment.com

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May 2, 2019

Get ready for a truly addictive snack. This chip and dip combo from Chef Jason Santos‘ cookbook Buttermilk & Bourbon is a fan favorite and is sure to become a party staple. You may not need all of the sharp cheddar spice, but use the rest wherever you need a little ext...

December 17, 2017

Cook time:5 minutes
Prep time:20 minutes
Servings:4

I am a huge fan of Mexican street corn so I was inspired by the flavors and ingredients of New England to put a Northeastern spin on this Mexican classic.

Technique tip: Smearing the corn with a mayo is an easy way...

December 17, 2017

Cook time: 20 minutes
Prep time: 20 minutes
Servings: 4

I love this dip because it's a much lighter version than the usual overly-creamy and heavy crab dips. It packs boat loads of fresh flavor without being too rich.

Technique tips: Kettle chips will stay fresh for...

December 17, 2017

Cook time: 30 minutes
Prep time: 30 minutes
Yield: 4

There is nothing better than a juicy fried chicken sandwich. Adding a little Cape Cod seasoning just ups the level of flavor. Spice from Pepper Jack cheese and acidity from pickled onions pairs perfectly with crunch...

December 17, 2017

Cook time: 1 hour 15 minutes
Prep time: 25 minutes
Servings: 4
 

I love this recipe because it's the best and most flavorful fried chicken I have ever had. The pepper relish adds a bit of freshness, while the white barbecue sauce ties it all together for a very well bal...

October 3, 2017

Creamy Burratta

fig relish , grilled foccaccia, evoo

serves 2

½ pt. fresh figs, 1/4 -inch dice

1 tablespoons sugar

1 tablespoons mint, torn into small pieces

1 tbl fresh basil, torn into small pieces

1/2 teaspoon lemon juice

1/2 teaspoon honey

Pinch salt

1 tablespoons saba, (can...

October 3, 2017

Apple Cider Brined Pork Tenderloin

fresh cherry glaze,buttermilk mashed, baby arugula

serves 3

Cider Brine

¾ cup salt

¾ cup cup sugar

4 cups hot water

2 cups apple cider

1 tsp. chile flakes

1 bay leaf

1/2 cup garlic cloves

2 tbl. dried thyme

1/2 tsp ground cinnamon

1 small white on...

October 3, 2017

Pan Seared Sugar Crusted Sea Scallops

bacon, tabasco soaked cherries, maple aioli

Serves 4 as an appetizer

8 sea scallops

2 tbl. sugar

1 tbl. canola oil

8 strips of good quality bacon (the thicker the better)

1/4 cup dried cherries

1/4 cup warm water

1 tbl. tabasco sauce

2 tbl....

October 3, 2017

Honey & Hoisin Glazed Duck Confit

sweet sticky rice, mango, cashews & coconut milk

serves 4 as an entree

Duck:

8 legs duck confit

Mango Sticky Rice:

1 package banana leaves

1 ripe mango, diced

2 1/2 cups Thai sweet sticky rice, soaked in water

1/2 cup

coconut milk

1/2 cup white s...

October 3, 2017

Includes roasted garlic hummus, red pepper tabouleh and zatar spiced pita chips
serves 4-6

Lamb Sausage

½# ground lamb

2 tsp. of grated ginger

3 cloves of garlic, grated

1 tsp.shaoxing wine (or any Chinese cooking wine)

1/2 tsp. of soy sauce

1/2 tsp.of salt

1 tsp.red sichuan p...

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