Chef Grant Gillon

10/12/2026

09/28/2026

Make these once and you’ll have to make them every weekend. But it’s so, so worth it.

09/24/2026

After school snacks don’t need to be complicated. A few simple ingredients from Fareway Stores and you’ve got something the kids will actually eat that helps keep them full until dinner. These Peanut Butter Chocolate Oat Balls take just a few minutes to make and hit that perfect mix of peanut butter, chocolate, crunch, and oats.

**Peanut Butter Chocolate Oat Balls**
1/2 cup oats
1/4 cup puffed rice cereal
1/4 cup creamy peanut butter
1/4 cup chocolate chips

Add everything to a blender and blend until combined. Roll into bite-sized balls and enjoy. Quick, easy, kid-approved, and everything you need is waiting for you at Fareway.

09/23/2026

You won’t want to miss this!

A private 5-course dinner. 8 guests. One MasterChef.

Up for bid in this year’s live auction:
A private, five-course dinner for 8 prepared by SEP alum and MasterChef winner Chef Grant Gillon, complete with w**e pairings for every course.

Grant will curate a custom menu featuring seasonal, local ingredients and bring the full dining experience to the location of your choice — including plates, flatware and service.

You bring the guests. Grant takes care of the rest.

✨ And this is just ONE of the experiences up for grabs in our live auction at the Rams Legacy : Speakeasy Soiree Returns

🎟️ Grab your tickets, gather your crew and come ready to bid — every bid helps fund scholarships for local SEP students.

09/22/2026

First course Sunday night at Harvestville Farm

toasted focaccia • sweet corn whipped ricotta • pickled shallot • burgundy truffle • basil

09/20/2026

Hard to believe it’s been 3 years since being crowned MasterChef champion.

Thank you to everyone who has supported me along the way, without you I wouldn’t be able to do what I love.

And congratulations to all the champions that paved the path for me, and those who have hoisted the trophy since. It’s a small club and I’m so grateful to be in it with you all!

09/01/2026

Private Chef Life be like.. 😅

08/31/2026

Flowers now taste 100% better thanks to AE Dairy cottage cheese!

08/29/2026

The only thing better than this Chicken Caesar Sandwich is that you can now find Graza Mayo and aioli at Fareway Stores !

RECIPE

Chicken Cutlets
4 boneless, skinless chicken thighs
1 cup all-purpose flour
2 eggs
2 Tbsp Graza Mayo
2 cups panko breadcrumbs
Salt + black pepper
Oil, for frying

Caesar Dressing
1/2 cup Graza Garlic Aioli
1 tsp anchovy paste
1 Tbsp rice vinegar
1 Tbsp fresh lemon juice
1/3 cup finely grated Parmesan
2 Tbsp chopped chives
Lots of freshly cracked black pepper

To Make:

Set up a 3-step breading station.

1. Season the chicken thighs with salt and pepper, then dredge in flour.
2. Whisk the eggs with the Graza Mayo until smooth and coat the chicken in the egg mixture.
3. Finish in panko, pressing firmly so the breadcrumbs stick.

Heat your frying oil to 350°F. Fry the chicken until deeply golden and crispy and the internal temperature reaches 165°F. Transfer to a rack and season immediately with a little more salt.

For the Caesar dressing, add the Graza Garlic Aioli, anchovy paste, rice vinegar, lemon juice, Parmesan, chives, and black pepper to a bowl and whisk until combined.

Pile the crispy chicken onto your favorite sandwich bread with plenty of Caesar dressing. Add shredded romaine and an extra shower of Parmesan if you want to take it all the way.

Crispy. Garlicky. Salty. Caesar-y.