Foodgod Reveals Favorite Hamptons Restaurant Summer Recipe

I smell truffles! Reality star and social media Foodgod (formerly known as Jonathan Cheban) shared his favorite summer recipe from 75 Main – a traditional and well-known restaurant in Southampton, New York.

Foodgod, 48, has gained his fame and TikTok and Instagram followers (now more than 11 million! by exploring all types A-list restaurants and cuisines around the world. His new show FoodgodDiscovery+ and The Food Network spotlight different top restaurants as well as celebrity friends’ experiences.

His favorite dish is a truffle crumb stuffed chicken breast with polenta and brocco rabe, fresh truffle on the top and marsala.

“It is the perfect light lunch, a combo,” the food expert exclusively tells Us Weekly. “Chicken and truffles Marsala sauce.”

75 Main is a hot spot for celebs, with stars like Sofia Vergara, Amar’e Stoudemire Alexandra DaddarioDropping by over the years. Zach Erdem is the owner of the restaurant. He first appeared on Discovery+. Serving the Hamptons.

You want to make the dish? Scroll down to see the recipe for 75 Main’s chicken breast with black truffle from chef Mark Militello.

75 Main


4 Boneless Natural Chicken Breasts

Salt and pepper to taste

½ Cup Of Panko Bread Crumbs

4 Tablespoons of Parmesan Cheese

2 Tablespoons of Grated Fontina

2 Tablespoons Chopped Italian parsley

1 T Chopped Rosemary

1 Tablespoon Chopped Thyme

2 Table Spoons of Black Truffle Paste or 1 Teaspoon Of Truffle Oil

¼ Cup Olive Oil


1 Cup Sliced White Mushrooms

1 Tablespoon Shallots

2 Tablespoons Olive Oil

1 Cup Marsala Wine

2 Cups Chicken Stock


1. Pre-heat oven to 350°F

2. Place Panko breadcrumbs, rosemary, parsley and thyme into a food processor. Pulse for one minute. Pulse for 30 seconds. To make sure the mixture is moistened, you can add a little olive oil. Season with salt & pepper. Make sure to reserve

3. Place the bread crumb mixture in a small area of the chicken breasts. Season with salt & pepper.

4. In a nonstick sauté pan place the remainder of the olive oil and cook the chicken skin side down until lightly browned and then flip over and place in oven. Cook until the internal temperature reaches 160°C. Take out of the oven and cover with foil.

5. To make the sauce in the sauté pan add the 2 tablespoons of olive oil and mushrooms. Cook until the shallots are lightly browned. Add the shallots, and cook until soft. add the marsala and reduce by ½ and then add the chicken stock and again reduce by ½.

6. Place the chicken on a plate and add your favorite accompaniments. This dish is best served with soft polenta, broccoli rabe, and a side of soft polenta. The chicken breast should be covered with the marsala. Fresh black truffles can be topped for a great dish.

Foodgod will also be hosting Dan’s Taste Signature Weekend 2022 presented by Yieldstreet, “Grill Hampton” and “Bubbles: A Fried Chicken, Seafood & Champagne Affair,” on August 5 and 6, respectively, at Nova’s Ark in Water Mill, NY. Tickets can be purchased at

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