Kitchen 56
Spice up your cocktail with gourmet eats
Heart of The House New York
Chef David George
Pistachio & Lavender Dukkah Crusted Lamb Chops with Jägermeister Cold Brew Soubise & Sweet Potato
What was the inspiration behind this fantastic dish?
My inspiration for this dish walks the line between my heritage and everything that embodies NYC. I chose lamb chops because I am of middle eastern descent, and I grew up eating them at most family gatherings. Lamb is associated with nostalgic memories to me, which is one of the many reasons I decided to become a chef in the first place. The other inspiration is the resilience of New York City. This city proves to me daily how strong we can be when we work together, and that sense of camaraderie, especially in pride month, only strengthens my confidence that this dish is a true embodiment of what it means to be a New Yorker.
How did you incorporate Jägermeister Cold Brew in the dish?
For my dish, I chose to use the Jägermeister Cold Brew because the botanicals will compliment the flavor profiles of the pistachio & lavender dukkah, creating a harmonious blend of warm and welcoming scents and flavors that offers even more allure to the dish. The bitterness from the coffee notes with the nutty & fat profile from the pistachio and the sweetness from the onions and sweet potato offers complexity in each layer of flavor. The best part is the velvety texture that comes from the onions cooking down in the Jägermeister Cold Brew once it's all blended and it truly ties the dish together.
What do you love the most about the city?
I love New York City! I moved here at 19 years old, and I was immediately enamored by the city's electric energy and hustle. Anyone who lives in NYC will tell you that you need to be extraordinarily resilient and mentally strong to make it in this city. This is an incredibly competitive city to both work in & reside in, which only pushes me to set the bar higher for myself. I have met and have had the opportunity to work with & know many talented and passionate individuals around the globe due to the connections I’ve made in my 6yrs in NYC. That being said, there truly is no place like New York City. Its exclusive uniqueness in what goes on in day-to-day life for residents makes it an exceptional individual experience.
Roberto Bracco Cocktail Pairing
Diversity
Photo by Nate Laird @jagerlifeatx
Hey, Roberto, what do you love the most about the city?
If you choose every day to try a new restaurant in New York at the end of the year you didn´t try it all. That´s what I love about New York, the availability to do whatever you want at any time, a million options, the nightlife, and the diversity of people. Living here I got the opportunity to meet incredible people from all over the world, and learn from the different cultures.
Can you tell us a bit about the inspiration behind your creation?
This cocktail reflects my favorite mix of flavors, creating a good pairing with the ingredients that the chef used for his dish. What inspired me to make this cocktail was New York and the diversity of people that live in this city, all the different mixed cultures, and how they coexist perfectly together. The main ingredient is Jägermeister Cold Brew; this adds the coffee and cacao notes to the cocktail. The second ingredient, equally important, is apple puree, which I choose to represent NYC (The big apple) and is also harvested upstate New York. The cocktail carries different spices and fruits, which adds that memorable kick this cocktail needs. I used ginger and green tea for the spiciness, grapefruit to add a citrus flavor, and sesame oil as the savory ingredient to perfectly match the amazing green notes of Teremana Tequila.
The glass I chose reminds me of the skyscrapers of New York, the apple-shaped glass where I put handcrafted ice representing the rocks of the island of Manhattan. Finishing with lavender sea salt gives a delicate smell creating a contrast to the palate.
Cocktail Name: Diversity
- 1 part Jägermeister Cold Brew
- 1 part Teremana Blanco
- 1 part Apple puree
- 1 part Grapefruit juice
- ¾ part Ginger- green tea syrup
- 1 Bar Spoon of sesame oil
Garnish: Lavender sea salt on top of the ice. With a dry apple on top of
the glass.
Glass: Tall coupe glass
Ice: Handcrafted big ice cube
Method: Shake all ingredients with ice. Strain over the big ice into a chilled glass. Garnish and serve.
GRAB YOUR TOOLS & LET'S MAKE IT TOGETHER!
Video by Nate Laird @jagerlifeatx
Chef David George is a Syrian American chef raised in his father's multi-award-winning BBQ restaurants. He has enjoyed learning, honing his craft, and working in Peru and Mexico, which opened his eyes to a world of real possibilities with international cuisines. Chef David is a very ambitious chef who worked his way through some of the most highly regarded kitchens, and has cooked at Burning Man art festival. He always pushes himself harder, as he is eager to discover his full potential, leading him to create a thriving private dining company at twenty-five years old.
Roberto Bracco is an Italian bartender currently living in New York. He has over ten years of industry experience working in some of the leading hospitality cities of the world; covering almost every position from barback to bar manager. He is a skilled and creative mixologist, with extensive wine and spirit knowledge. Roberto excels in attention to detail and quality of presentation. He started his bartending career at the age of 19 in London. After two years in England, he moved to Barcelona-Spain, where he began at Bartrainers, a prestigious school teaching bartenders from Spain and worldwide. After a few years, he was after new challenges and wanted to keep traveling and expanding his experience around the world. In 2017 Roberto moved to New York City where he is now the bar manager, running the bar program for a company that has two bars in New York and one in Miami, while appearing behind the main New York location’s bar as well.
