Stirring the Pot: Cook LIVE with Jeff Mauro and Me at NYCWFF
Plus, enjoy his Famous Chicken Salad "Roll" recipe
October 13, 2025
Hi, everyone!
If you’ve ever watched The Kitchen, you know we have a blast in every episode—and now we’re bringing that same fun to the 2025 New York City Wine & Food Festival!
We’re kicking things off on Saturday, October 18th with a brunch extravaganza featuring the entire cast of The Kitchen. Come enjoy incredible bites, sips, and meet-and-greets with all of us—details below!
Then, later that evening, my good buddy Jeff Mauro and I are teaming up for the first ever Grand Tasting After Dark! I’ll start the night with a signature fall-inspired cocktail, then fire up some delicious Lamb Kebabs before passing things over to Jeff for a round of “Will It Sandwich?”
And speaking of Jeff, in honor of all the fun ahead this weekend and of the Sandwich King himself, I thought it’d be the perfect time to spotlight one of his original recipes: Jeff’s Famous Chicken Salad “Roll.” It’s everything that chicken salad should be, elevated with a sweet and tangy punch from Honey G and balsamic glaze, and all tucked into a perfectly buttered, golden-griddled bun.
Enjoy this week’s recipe and we can’t wait to see you on Saturday for laughs, delicious food, and even a few prizes along the way!
Jeff’s Famous Chicken Salad “Roll”
INGREDIENTS
Serves 6 to 8
6 New England split-top rolls, 4 boneless 6–8 oz skinless 1 tablespoon kosher salt, 6 cups cold water 2 scallions, sliced thin up to 2 celery ribs, small diced | ½ cup toasted walnuts, chopped ¼ cup dried cherries 1 teaspoon sugar 1 teaspoon Dijon mustard Cracked black pepper, to taste 1 cup mayonnaise 1 head of butter lettuce Honey G Pepper Relish, for serving Balsamic glaze, for serving |
INSTRUCTIONS
In a large Dutch oven or pot, dissolve 1 tablespoon of salt into 6 cups of cold water. Submerge chicken and heat over medium heat until water hits an internal temperature of 170°F. Take the pot off of the heat, cover, and let chicken sit in warm water for about 15 minutes or until internal temperature hits 165°F. Remove chicken and let dry on paper towels.
Meanwhile, combine scallions, celery, walnuts, and cherries with sugar, salt, Dijon and pepper. Let this mixture sit for at least 10 minutes to extract the flavor. Add mayonnaise and mix until incorporated. Taste and adjust seasoning if necessary.
Pull apart chicken with your hands or forks until shredded but still chunky. Fold chicken into mayonnaise mixture. Let it sit in the fridge for at least one hour before serving; overnight preferred.
Place lettuce on bottom of split-top bun, then a scoop of chicken salad, then top with Honey G Pepper Relish and a little drizzle of balsamic glaze.
Pro Tips
Make the chicken salad a day before serving if possible! It tastes best after a night in the refrigerator for all of the flavors to meld.
Chicken salad is great for using up odds and ends from your pantry or fridge. Feel free to toss in leftover herbs, swap the walnuts for pecans or almonds, or substitute golden raisins, chopped dates, or grapes for the cherries.
Equipment Used
Large Dutch oven
Tongs
Cutting board
Chef’s knife
Large mixing bowl
Wooden spoon or rubber spatula
Griddle or skillet for toasting the buns
More Recipes
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News & Events
NEWS: Chef Geoffrey Zakarian announces his new restaurant coming to St. Petersburg, Florida. Learn more here.
NEWS: Chef Geoffrey Zakarian has partnered with Tampa General Hospital, one of the nation’s leading academic health systems, to revolutionize hospital food service with a new clean, healthy menu and updated delivery model. Learn more here.
Join Us This Saturday
A Brunch Affair in NYC
This fan-favorite NYCWFF event returns! Kick off your weekend with a flavor-packed brunch hosted by Food Network’s “The Kitchen” co-hosts. Enjoy sweet and savory bites and bubbly drinks while taking in stunning views of the Brooklyn Bridge and East River from the 4th floor of the Invesco QQQ Festival Campus. Come hungry and ready for a Saturday filled with food, fun and a few unforgettable surprises.
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