Cuisine
Q A
Gokhan Kargi & his wife Mine
with Owner
GOKHAN KARGI
Are you from Lexington? If not, where? We moved to Lexington almost two years ago. We are originally from Istanbul, Turkey. How did you get started in the restaurant industry? I am originally a civil engineer. My career brought several opportunities for me to become an expert in constructing and designing different sizes of hospitality properties. The Bridge Eatery & Bar is a family business. What advice do you have for working day-to-day-with family? Set each member’s roles and responsibilities and never try to jump in each other’s area of responsibility. If you were eating at The Bridge, what would you order? I would start with Patty’s (our Bar Manager’s) special New York Sour. My following order would be the Adana Kebap and closing would certainly be Kunefe! Last thing you cooked for yourself at home? I normally do not cook! My wife recently cooked a delicious salmon casserole and salad for some friends. Favorite food from your childhood? My grandmom’s delicious meat and spinach Boreks and lentil veggie balls. Last restaurant where you dined? I recently celebrated my birthday at World of Beer.
The Bridge’s
Red Lentil Soup Ingredients:
Directions:
9oz red lentils, rinsed and drained
Put the olive oil, lentils, onion, carrot, potato and hot water in a large pan. Bring to boil for about 35 minutes or until the lentils and the vegetables are cooked. Stir occasionally to ensure the lentils don’t stick to the bottom of the pan.
1 medium onion, finely chopped 1 medium carrot grated 1 medium potato, peeled and grated 1.5 liter hot water 1 tablespoon olive oil 1 tablespoon butter 1 ½ teaspoon ground cumin 1 teaspoon red pepper flakes Salt and pepper to taste Extra wedge of lemon, paprika flakes and croutons to serve
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March 2018 | TopsInLex.com
Once cooked, add butter and red pepper flakes. Check the seasoning and add salt and pepper to your taste, stir well. Serve hot with a wedge of lemon. Garnish with croutons and red pepper flakes. Serves 6 Prep time: 15 minutes | Cook time: 40 minutes
Favorite meat and way to prepare it? Iskender (Gyros). I like it prepared with the best quality meat, butter, tomato paste, and of course, Turkish yogurt. Quote you live by? Success is bringing together the structures that fit best, and happiness is to watch them move in harmony.