Kitchen 56
Spice up your cocktail with gourmet eats
Chef Kevin Templeton
Chef Kevin Templeton
San Diego Style Chicken with Jägermeister Cold Brew Mole
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SD style Chicken with Jagermeister Cold Brew Mole Inspiration
Roasted Mary's chicken breast, a wonderful mix of local farmer's market veggies, scratch-made Mole infused with both Jägermeister and Jägermeister Cold Brew.
Mary's chicken is a free-range and organic chicken farm located in California. I will be using veggies from multiple (local) farmers. The Mole will consist of dried California chili's, fresh chilis, sun-dried fruit, toasted pepitas, and much much more. The flavor profile of Jägermeister
fits perfectly with a mole. Jägermeister Cold Brew Coffee pairs perfectly with the subtle chocolate notes in the Mole.
Being a native San Diegan, it's impossible not to be inspired by Latino cooking and culture. I have always had a fascination with Mexican, Central, and South American flavors and their cooking methods. This dish is a nod to our wonderful neighbors to the South while putting a So-Cal twist on it. I chose Mary's chicken because it is a California-based ranch that produces the best free-range/organic chickens, hands down. I am using an assortment of organic vegetables from several San Diego farms. I am so lucky to be a Chef in San Diego. We have an unbelievable assortment of produce, and almost all of it is available year-round.
Mole is such an amazing sauce that can be drastically different in preparation depending on what region of Mexico. Some key ingredients that unify all moles are chilis (dried and or fresh), nuts or seeds, fruit (typically dried), and chocolate to finish. With all of these flavors slowly simmering together, I immediately thought of using Jagermeister and Jagermeister Cold Brew. There are a lot of similar characteristics in both versions, a Jager and some Moles. The balance of sweet and herbaceous flavors that come from Jagermeister will enhance all of the traditional flavors of Mole. I felt that the cold brew Jager will really pair well with the subtle flavors of chocolate used in finishing this particular Mole. Perfect and complex harmony.
Willy Shine's Cocktail Pairing
Olè Mole Margarita
Photo by Nate Laird @jagerlifeatx
Willy's Cocktail Inspiration
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I have always been inspired by chefs and their food from the beginning of my career. The flavor combinations, the textures, and cultures they come from. San Diego is a fantastic city and is very close to my heart. The food, the drinks, the cultures, the people, and the vibes.
Chef created a dish combining locally raised chicken with local farmer's market veggies and a mole using all ingredients from Southern California and instead of the baking spices and chocolate used Jägermeister Cold Brew Coffee. The dish is a beautiful representation of San Diego. I paired Chef's dish with a beautiful fresh Margarita using my favorite Tequila Teremana reposado for the touch of vanilla notes from the aging also Jägermeister Cold Brew Coffee for the baking spices, coffee & cacao for the base. Then I combined fresh lime, agave, and a few bar spoons of Chef's San Diego Inspired Red Mole. The Cocktail combines fresh citrus, agave, and a touch of savory from his Mole. It hits all the senses and is a perfect pairing for the dish. Big respect to Chef and much love as always!! Please enjoy!
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Olè Mole Margarita
Recipe
- .5 part Jägermeister Cold Brew Coffee
- 1.5 parts Teremana Reposado
- .75 part lime juice
- .75 part agave nectar
- .75 part water
- 2-3 bar spoons red mole
Garnish: Lime wheel w/ toasted sesame seeds
Glass: Old Fashioned
Ice: Big cube
Method: Shake all ingredients with ice and strain over a large cube, garnish and serve.
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Willy's Tips & Tricks:
Batching the Olè Mole Margarita
If you want to make a large batch of the Margarita in advance, here are a few rules of thumb.
- Multiply each part by how many drinks you would like to make, which will give you the amount for each component.
- Prepare all of your ingredients, including the water dilution I added to the recipe and your garnishes.
- Add all ingredients except the Mole and test by tasting and making the Margarita to see if you need to tweak it at all. Sometimes the math may not work perfectly.
- Save the Mole to shake in per individual Margarita. The spices will expand when left in the batched marg too long.
- It is best to shake the Margarita awake with ice before serving it to your guests.
- Garish, serve & enjoy
GRAB YOUR TOOLS & LET'S MAKE IT TOGETHER!
Video by Nate Laird @jagerlifeatx
Nurturing a passion for cooking since the age of 17, Kevin Templeton attended and graduated with honors from the Western Culinary Institute in Portland, Oregon.
Following graduation, Kevin returned to San Diego to work in restaurants throughout the county. He perfected his culinary talents and was well received at such top restaurants as Top of The Cove and Peohe’s. He then brought his expertise to Azul La Jolla, where his extensive wine and spirits knowledge complemented his flair for complex flavor profiles, accenting his extraordinary cooking style.
Kevin took some time away from San Diego to experience the culinary world of Austin, Texas. He returned to SoCal with some fresh ideas and helped the Verant Group open the well-loved dining and drinking destination, Barleymash, as the Executive Chef. At Barleymash, Kevin strives to make enjoyable, unpretentious fare sure to please any food lover. In the summer of 2017, he led the culinary direction of two Gaslamp venues: The Smoking Gun and Spill the Beans. The Smoking Gun boasts a retro setting and comfort street fare, creating a unique space for locals and visitors to enjoy a delicious meal in the heart of the Gaslamp. Spill the Beans offers some of the best California-style bagels around and has since opened a second location in Seaport Village.
If Kevin isn’t in the kitchen, you can find him performing with his heavy metal band Godhammered, riding his motorcycle, camping, or whipping up recipes for his friends and family.
Willy Shine began his career in Boston, MA, in the ’90s and had been pioneering the craft of Bartending for over 25 years and is keen on all styles. He cut his teeth in Nantucket Island & Aspen, Colorado, and soon made his way to NYC, where he quickly made a name for himself in the bartending community. Willy has worn many hats in the industry as an accomplished bartender, hospitality consultant, and educator. He has consulted on bar development, beverage programs, festivals. He has worked in some of the most prestigious establishments in the U.S. He has a passion for educating and paying forward the wisdom and knowledge that has been bestowed upon him throughout his career. Since 2015 Willy has served as the Brand Meister for Mast-Jägermeister US. He is an industry expert and educator who has had the opportunity to travel the globe to see, touch, smell, and taste some of the most well-made cocktails and spirits in the world.
