The Quiet Architect
Cacao-rubbed lamb on crispy yuca with ají amarillo & microgreens
Events are where organizations physically express what they believe about themselves
Why this bite? David built event departments inside three major institutions. This cacao lamb on yuca — South American, architectural, nothing wasted — is his philosophy on a plate.
The Story
Inside Blackstone, Arthur Andersen, and Barclays, David Landgraf didn't just produce events — he built entire event divisions from the ground up. His philosophy: events are visual corporate communications, where organizations physically express what they believe about themselves. At the Jungle Keepers gala he refused printed menus — 'If we're protecting rainforests, why are we printing paper?' — serving Peruvian-inspired cuisine on digital kiosks instead. This cacao-rubbed lamb on yuca with ají amarillo captures both the South American thread and the architectural thinking behind every detail.
Read Full Story →Ingredients
- 1 lb lamb loin
- Cacao powder
- Cumin, smoked paprika
- Yuca root
- Ají amarillo paste
- Crème fraîche
- Microgreens
Preparation
- 1.Rub lamb with cacao, cumin, and smoked paprika. Sear and rest.
- 2.Peel and slice yuca, fry until golden and crispy.
- 3.Mix ají amarillo with crème fraîche for sauce.
- 4.Slice lamb thin, place on yuca crisps, drizzle sauce, finish with microgreens.
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