Michael Schulson, Philadelphia

After his stint as chef of Buddakan in New York City, the sexy Schulson went on to open two successful Asian-inspired restaurants: Izakaya in Atlantic City, NJ, and Sampan in Philadelphia. To hone his skills and deep passion for cooking Asian food, Schulson went straight to the source and formally trained across the continent. The only thing as hot as his delicious Asian cuisine? His personal style outside of the kitchen!

Date-night dinner: Since I'm in restaurants most of the time and always eating complex food, I try and keep it simple when cooking for my girlfriend at home. I'm all about healthy, simple, and flavorful food. I'll marinate fish and do a simple broil or sear, then serve it with a fresh seasonal salad and some steamed vegetables. Pair it with a glass of Rosé or a bottle of wine and you've got a perfect date night.

Favorite way to sweat: I love cross-training workouts. My workout usually consists of 30 minutes of high-intensity cardio intervals followed by 30 minutes of cross-training with weights—lots of legs and core work. I tend to work out for 60 to 90 minutes, five to six days a week.

Food splurge: I'm a big fried chicken guy! I usually treat myself about once every three months or so.


Edamame Hargow with Shallot and Sauternes Broth
Chef Michael Schulson of Buddakan—New York, NY
Adapted by StarChefs.com
August 2006

Yield: 20 dumplings

Ingredients:

Edamame Filling:
3 cups edamame
½ pound butter
½ cup cream
½ cup truffle oil
Dashi broth
Salt

Har Gow Dough:
8 ounces wheat starch
1 ounce cornstarch
1 Tablespoon salt
18 ounces boiling water
3 Tablespoons lard

Shallot and Sauternes Broth:
16 ounces shallots, thinly sliced
3 cups Sauternes
1 cup chicken stock
Pinch of thyme
Salt and pepper as needed
Onion sprouts
Method:
For the Edamame Filling:
In dashi broth, cook the edamame till tender, about five minutes. Strain and puree with the other ingredients. Let the filling set in the fridge overnight, till firm.

For the Har Gow Dough:
Combine the dry ingredients in the mixer and slowly add the boiling water. When incorporated, fold in the lard and let rest.

For the Shallot and Sauternes Broth:
Caramelize the shallots, and deglaze with the wine. Reduce and then add the stock. Simmer with the thyme for ten minutes, and season with salt and pepper.

To Assemble:
Steam dumplings till tender. Top with the broth and garnish with the onion sprouts.


Philadelphia, PA(January 20) - BUDDAKAN NEW YORK

EXECUTIVE CHEF MICHAEL SCHULSON

CREATES CHINESE NEW YEAR

CELEBRATION MENU



NEW YORK, NY - Michael Schulson, Executive Chef of the highly anticipated modern Asian restaurant Buddakan New York (opening February 2006 at 75 Ninth Avenue) and one of the stars of Discovery Channel's "Go Ahead Make My Dinner," has assembled an exciting menu of dishes for amateur chefs and home cooks to celebrate Chinese New Year on Wednesday, January 25. Ushering in the Year of the Dog, Schulson's menu includes variations on the imaginative recipes he will use at the new Buddakan.

"I picked this menu because Chinese tradition calls for lots of different ingredients to be used for the special New Year Dinner," says Schulson, who spent nine months traveling throughout Asia, exploring and learning the diverse techniques and traditions of time-honored Asian cuisine. "Also, the New Year menu always includes more or less than four courses because the number four is bad luck. I've selected seven dishes since it seems to be a good luck number worldwide."

Chef Schulson's exciting Chinese New Year menu includes: Velvet Hot and Sour Soup, with mushrooms, bamboo shoots, silken tofu and Lilly flowers; Salt Baked Jumbo Shrimp, with ginger, scallions and Mandarin orange; Black Bean Lobster "Pot," with lobster, squash and bok choy; Sweet Honey Pork, with yellow mustard foam, Asian pear, scallions and red finger chili peppers; Crystallized Ginger Glazed Beef Hot Pot, with pineapple, star anise, lemongrass and Chow Fun; "Sunny Side Up" Crab Egg Foo Young, with scallions, ginger and Shao Xing wine (recipe attached); and Mao Pao Vegetable Tofu, with garlic, ginger and bean sauce.

"It's also very important to serve lots of vegetables in this meal. Some Chinese families eat only vegetarian meals throughout the entire week of the New Year's celebration because vegetables are intended to cleanse the body," adds Schulson, one of the most talented American chefs, known for his focus on all Asian cuisines.

Fascinated by the culinary craftsmanship and degree to which food is an integral component of Asian culture, Chef Schulson moved to Tokyo with only a faint understanding of the language and a few personal contacts. From there, his extraordinary culinary expedition took him to many exotic Asian regions where he explored centuries-old cooking methods that are rarely explored by American chefs.

While residing abroad, Chef Schulson participated in a month-long cooking class at Thailand's renowned Chang Mai Cooking School, where he learned the art of preparing traditional Thai cuisine. In Tokyo, he worked in such prestigious kitchens as Spago and Four Seasons Hotel.

Back in the United States, Chef Schulson was hired by Philadelphia's Starr Restaurant Organization as Executive Chef at the restaurant group's futuristic Asian restaurant Pod. Based on his extraordinary talent and one-of-a-kind experience, the group's owner and founder, Stephen Starr, personally selected Chef Schulson for Buddakan New York.

His cutting-edge Buddakan menu, which incorporates new "gastro-science" techniques with traditional Asian ingredients, includes a dazzling variety of over 15 dim sum selections such as Wok Hay Frog Legs, yellow golden chive and Crispy Taro Puff Lollipops, minced pork and ginger. Other spectacular dishes include: Char Sui Pork Belly, spicy shallots and cabbage; Crispy Snapper, lily bulb and gelee; and Foie Gras Fried Rice, roasted pineapple and chili.

For more information on Chef Schulson, please contact Profile Public Relations 215.985.2106 or www.profilepr.com.

Crab Egg Foo Young Fried Rice "Sunny Side Up"

Serves: 4 People

1 cup oil

1 teaspoon Ginger (peeled and minced)

1 ea Thai chili (Chopped)

3 ea Scallions (Chopped)

8 ea Eggs (mixed well)

2 cups White Rice (Steamed)

1 cup Shao Xing (Chinese Wine, or Sherry)

8 oz Jumbo Lumb Crab (picked for shells)

1 teaspoon Salt

1/2 teaspoon White Pepper

2 ea whole eggs (for sunny side up)

Method:

1. The first step is to prep all the above ingredients.

2. Heat a wok on the stove, if you don't have a wok use a pan, than add the oil till it's very hot.

3. Cook the ginger and Chili till golden brown and add the scallions for a few seconds.

4. Add the eggs and mix like your making scrambled eggs (don't shake the pan to much, it will cool it down fast).

5. Add the rice and mix well, when all mixed pour the Chinese wine over everything.

6. When the wine is evaporated add the Crab, salt and pepper and cook till everything is hot.

7. Heat a separate pan and cook the remaining two eggs like you are making sunny side eggs.

8. To serve put the rice mixture on a plate and top with the sunny side eggs, be careful not to break the eggs, this is a fun way to present the dish at the table

9. Cut the egg that's on top at the table so that the runny egg drips all over the rice.

10. Eat and Enjoy

Executive Chef, Michael Schulson
CONTACT
Profile Public Relations
CONTACT: Clare Pelino or Jennie Hatton
215.985.2106/www.profilepr.com