Before we explore his unique recipe, we have to take time out to get to know the man behind it. Chef Giuseppe Tentori grew up eating and cooking on his grandmother’s farm outside Milan, Italy, before taking a position at Antica Osteria la Rampina in Milan to further his culinary education.

Chef Giuesppe Tentori

Chef Giuesppe Tentori

He  came to the U.S. at age 19 on an invitation from Chef Gabriel Viti of Gabriel’s in Highwood, Illinois; after learning from Viti’s French-Italian style,  he took a sous chef position at The Metropolitan in Salt Lake City, and two years later returned to Chicago and took a position at Trotter’s. He spent nine years at Charlie Trotter’s, two of which as chef de cuisine, before moving on to his next challenge: bringing his fine dining cuisine to a more relaxed neighborhood setting at the low-key, approachable BOKA, one of a handful of chef-driven restaurants in Chicago’s Lincoln Park.

This young talented Chef has been recognized for his skills with some pretty prestigious awards . He was named Food & Wine Magazine’s 2008 “ Best New Chef as  a one star by Michelin Guide Chicago 2010 and 2011;  James Beard Foundation “Best Chef: Great Lakes” semi-finalist several years running; three stars by Chicago Tribune at BOKA and GT Fish & Oyster; and CS Magazine’s “Chef of the Year” 2001. The James Beard Foundation included the sliders in their “Favorite Dishes of 2011”.


This month he will be bringing his Oyster Po’Boy Sliders with Kimchi and Peanuts to Zac Brown’s Southern Ground Music Festival in Nashville this year (9.27 and 9.28). The New Orleans style sandwich comes to Nashville by way of Tentori’s GT Fish & Oyster in Chicago where it has received rave reviews.



It is always a pleasure to share a recipe from a Celebrity Chef. If you are in Nashville in September this is an event you don’t want your palate to miss.


 Giuseppe Tentori’s Oyster Po’Boy Slider

Yield: 8 sliders

Oyster PO’Boy Sliders.












8 Ea – Hawaiian Bun Sliders, sliced in half (substitute any soft, slightly sweet dinner roll)

2 Tbls – Melted butter

8 Ea – Oysters, medium size, shucked

1 Cup – Flour, all purpose

2 Ea – Eggs, whisked

1 Cup – Fine Breadcrumbs

1 Jar – Kimchi, 8oz jar, drained of excess liquid

1⁄2 Cup – Mayonnaise

1 Tsp – Sesame oil

4 Tbls – Roasted and Salted Peanuts, chopped

8 Sprigs – Fresh cilantro leaves, chopped

16 Slices – Pickled red jalapenos, recipe below


Pickled Jalapenos: Make at least 24 hrs in advance

4 Ea – Red jalapenos

1 Clove – Clove Garlic, thinly sliced

1/2 – Shallot, thinly sliced

1 Cup – Distilled white vinegar

2 Tbls – Salt

2 Tbls – Sugar



Breading the Oysters:

Place the flour, eggs, and breadcrumbs in separate shallow, wide mouth bowls. Use your left hand to drop one oyster into the flour. Use your right hand to gently cover the oyster in flour. (NOTE: The goal is to keep your right hand dry and your left hand wet or you will end up breading your fingers and not the oyster.) Use your dry hand to place the flour dusted oyster into the bowl of eggs. Use your wet hand to thoroughly coat the oyster in egg and then place it into the breadcrumbs. Use your dry hand to thoroughly coat the oyster in breadcrumbs and gently press the breadcrumbs onto the oyster. Place the breaded oyster on a plate and refrigerate until ready to fry. Repeat this process with each oyster.


Drain the excess liquid from the jar of kimchi and but the kimchi into less than bite-size pieces. Combine the mayonnaise and sesame oil and set aside.

To Assemble:

Lightly brush the cut side of the slider buns with melted butter and toast in a dry pan over medium heat. Fry the breaded oysters in 350 degree oil until golden brown. About 2 minutes.

Spread the sesame mayo on the bottom half of the toasted bun, sprinkle with chopped cilantro and peanuts, place a pinch of kimchi on top of the cilantro and peanuts, and follow with a few slices of pickled jalapeno. Place the fried oyster and the top of the bun on the sliders and serve immediately.

Very, very tasty !  Enjoy and Bon Appetit !