House Beautiful’s Kitchen of the Year
Last week, we had the CHOpportunity to introduce the newest member of the Chobani fam, Executive Chef Jason Duckworth. Chef J eased into a week of culinary activities in New York City with an intimate blogger brunch at The Kitchen, a beautiful culinary event space in midtown Manhattan. The Nothing But Good Chef chatted with some of our best blogging buddies in the city, quickly winning them over with his scrumptious frittata, among many other delicious dishes: Baked French Toast, Strawberry Scones, and (*drool*) Oatmeal Cranberry Bars.
Following J’s meet & greet at The Kitchen, he was off to take on THE kitchen- Chef Tyler Florence’s Kitchen of the Year for House Beautiful, to be exact. Set in Rockefeller Center, House Beautiful invited onlookers to pass through the space all day, pausing for cooking demos like Jason’s. While we wish you could have all been there to taste his creations, we assure you they’ll be just as delicious recreated in your own Chobani Kitchen. Jason wouldn’t dare make anything even the most novice cook can’t tackle. After all, his motto is “everyone can cook.” Find the recipe for one of Jason’s crafty creations below and a short video of him in action in the KOTY.
As always, Jason’s available to answer any questions you may have, so be sure to post to facebook or tweet us @Chobani. We like to put him to work. :)
So, Chef J, why’d you choose to make a deconstructed gyro?
Deconstructed Lamb Gyro:
5 small lamb chops (no bone, silver dollar size)
3 pita bread
1 cucumber, sliced 1/4 inch thick
salt & pepper
8 oz 2% Plain Chobani Greek Yogurt
3 sprigs of mint
1/4 C tomatoes, diced (no seeds)
1/2 C crumbled feta cheese
1. Grill the pita bread and set aside.
2. Season the lamb with salt and pepper and sear the meat to the desired temp.
3. Mix the Chobani, mint and salt and pepper.
4. Place cucumber on the pita. Place lamb on top of the cucumber.
5. Dollop the Chobani mix on top of the lamb, sprinkle with feta and garnish with tomatoes.