Chef Paco Garcia's Brunch.... Pambazo & Mint Julep Pancakes
Chef Paco brought the best to Mesa for his brunch as the kitchen studio filled with amazing smells from him prepping for the Pambazos. A pambazo is a Mexican food made with a Bolillo ( a large bread ) that is sliced and grilled with a Red Guajillo Chile Sauce, making the bread a red color. Also known to be a Native Aztec source for color in their clothing and art. Then its filled with pork, toppings such as sour cream, lettuce& cheese. This one was a brunch one so an over easy egg was added.
He started the courses with a handmade fresh carrot juice just like they sell in Mexico, served in a champagne glass with a fruit parfait. He finished it with Mint Julep Pancakes , made from scratch and his own creation! Guests enjoyed everything!
Chef Paco is an multiple award recipient for his flavors and cooking. He has been in many magazines locally and nationwide. Chef Paco is the Executive Chef at Con Huevos and is about to oversee another restaurant.
Chef Wiese Brings Southern Flare
Chef Wiese is always bringing his best to Mesa and tonight he brought his southern roots into the kitchen studio as he brought southern flavors into his cooking. There was not an empty seat in the house as his following filled the room to taste what he brought to offer. Chef Wiese and Chef Adam had people laughing as they told stories of their past work times together. Chef Wiese is a very big fan of coming into Mesa and sharing his love for food and what he has learned.
Chef Wiese has a long track record of performing for wonderful events such as the Super Bowl, in Santa Monica, Cal., President Bush and Vice President Cheney, along with the events at the Fairgrounds with Centerplate.
1st: Drunken Mussels in an heirloom tomato broth served with a piece of grilled sourdough bread
2nd: Bibb Salad topped with strawberries, caramelized onions, pecans & a Blue Cheese Dressing
3rd: Sweet Tea Brined Chicken served over a cheddar grit cake and Alabama White Sauce and Greens
4th: Bourbon Peach Cobbler with vanilla whip and caramel sauce
Cellar Door Chocolate with Owner Erika Chavez- Graciano
Wow what an amazing night at Mesa as guests came in excited to hear owner Erika Chavez with her staff to demo how to make truffles from home. Mesa had a wonderful spread consisting peaches, assorted truffles, and pallet cleansers including a candied mint leaf covered in crystalized sugar. It literally melted in the mouth. The truffles were paired with several wines including: Plungerhead Cabernet 2012 Napa, California with Dark Chocolate truffle, Alamos Malbec 2015 from Argentina with a 90% dark bean truffle, and an Organic Frey Merlot from the Northcoast 2015 with a Cayenne Dark Truffle.
Scott Clark from Southern Glazers came in and explained the history of each wine and how they are made. He had everyone laughing and completely entertained with his knowledge of wines.
Cellar Door Chocolates opened in 2007 as a small batch wholesale chocolate confectionary company in Louisville, Kentucky. Owner and chocolatier Erika Chavez-Graziano has built Cellar Door’s reputation on her handmade truffles, buttercreams, sea salt caramels and wide selection of other chocolate treats.
In 2010, Cellar Door Chocolates opened its first retail shop in the historic Butchertown Market.
2014 brought new adventures to Cellar Door as they proudly traveled to Los Angeles, California and shared over 30,000 pieces of chocolate with celebrities and casts as the official chocolate sponsor of the 66th Creative Arts and Primetime Emmys. We were again honored with this opportunity for the 2015 and 2016 Emmys.
Habana Blues' Chef Rafael Hernandez Along with Owner Leo Lopez Entertain Guests at MESA July 22nd,2017
Habana Blues Tapas, Chef Rafael Hernandez along with Owner Leo Lopez Entertain Guests at MESA
It all started with servers handing out Habana Blues' Signature Mojito Drink to start the night as guests arrived at MESA . The kitchen studio was filled with wonderful cooking smells as the chefs grilled the lamb chops earlier prior to guests arriving. Cuban Salsa Music played as guest mingled and did some shopping in the PANTRE until everyone arrived.
The night kicked off with a refreshing Cuban Salad with fresh avocados, red onion and tomatoes. They taught how to make a homemade vinaigrette dressing that complimented the veggies in the salad. They then served an amazing Chilean Sea Bass over the some buttery fluffy mashed potatoes topped in a Orange Miso sauce. Chef Rafael then passed out a Palette Cleanser ( Mojito Sorbert ) that was refreshing and tasteful as the 3rd course was being placed, a set of perfectly grilled Lamb Chops over a soft bed of Mushroom Risotto. The night ended with a Cuban Style Flan with strawberry sauce, whipped cream and fresh mint. The duo had everyone entertained as they laughed and interacted with the chefs.
Chef Rafael came to the United Stated in 1998 by winning the immigration lottery, with his mother. In 2006 he graduated from Sullivan Culinary Institute, here in Louisville, Ky. Chef Rafael has worked in many great latin restaurants including Mojito, Havana Rumba, Palermo Viejo, locally. He also opened a Cuban restaurant in Miami, FL before his return to open Habana Blues Tapas, with Leo Lopez.
Cherry tomato, cucumber, red onion, avacado, tossed in a orange thyme vinigerette.
2nd-Chuleta de Cordero
Lamb chop grilled to perfection. Served with a wild mushroom risotto and topped with fresh mint mojo.
3rd-Palatte Cleanser-Mojito Sorbet
4th-Pesado a la Naranja
Orange-miso glazed Chilean Sea Bass served with parsnip-potato puree.
5th-Flan de Fresa
Cuban style strawberry flan
Four Barrel Crossfiter, Case Belcher Starts a 4 Part EAT WELL Series at MESA
Case Belcher owner of Four Barrel Cross Fit in New Albany IN and Louisville KY is teaching a EAT WELL 4 Part Series at MESA Collaborative Kitchen Studio. His emphases on the classes revolve on what foods your body needs for a well balanced diet. Many times with today's food options we don't care or have the time to eat right, but Case teaches us that its actually much easier then it looks to eat healthy even on the run. Part 1 focused on Creating the Perfect Breakfast - A breakfast that is balanced, has maximum nutrient density, will kickstart your metabolism, and one that optimizes long term health and longevity.
He made a delicious Quinoa Bowl with Coconut Milk, Almond Spread, Chocolate and Berries. He then fixed a delicious sweet potato hash mixed in peppers , onions and other ingredients and served it in a large bowl. He spoke about easy ways to prepare your meals through the week and easy ways to remember the portions of what food items in each meal. Case finished the meal with a green smoothie loaded with greens, protein and fruit.
Part 2 of the Series will take place in August and will be on LUNCH.
Case and his staff have taught healthy eating to hundreds of clients over the years.
Whether you’re looking to lose inches, improve performance, or simply live a healthy life, our Eat Well series will teach you to prepare and enjoy heathy foods, all while showing you practical ways create these dishes.
Sample and learn to make 3 different flavorful and healthy options - All of which can be prepped in advance to keep you eating healthy for the whole week.
Chocolate Almond Quinoa Bowl
Bacon Sweet Potato Hash
Protein Packed Super Smoothies
At the end of each session we’ll send home recipes, grocery lists, and nutrition information for each meal.
Chef Peng Looi, New York's "Chef of the Year" Cooks at MESA
Chef Looi came to perform and cook at MESA Collaborative Kitchen Studio in New Albany on July 20th, 2017. The distinguished guest chef shared his passion for the culinary arts. He had a wonderful sense of humor and had guest laughing at his fun stories. He started off with his Cauliflower Steak Dish with a wonderful Tea Unami Sauce and sweet green grapes to compliment the sauce and finished with a refreshing Panna Cotta. He was very pleasant man and guests really enjoyed his company.
Chef Peng S. Looi’s life is as eclectic as the dishes he serves. He was born and grew up in Ipoh, Malaysia before continuing his high school education in Manchester, England. In 1981, Chef Looi came to the United States and earned his degree in civil engineering. He soon realized his heart was with cooking not engineering while doing his internship.
In 1987, Looi opened his first award-winning restaurant August Moon Chinese Bistro featuring contemporary Chinese cuisine with South East Asian influences reflecting his ethnic background. In 1994 came the upscale casual Asiatique Restaurant, serving his own unique and artful interpretation of East - West Pacific Rim cuisine. Local and regional food critics have quoted Looi’s work as ‘works of edible art’.
Chef Looi has been a guest chef at the prestigious James Beard House multiple times and was a master chef at the World Gourmet Summit in Las Vegas. He has also been invited for national guest chef appearances at the Epcot International Food + Wine Festival, Disney, FL, Grand Food + Wine Affair, Houston, TX, Charleston Food + Wine Festival, SC, Boca Bacchanal, Boca Raton, FL and San Diego Food and Wine Affair, CA
In March 2008, Chef Looi was honored with the nationally prestigious Jefferson Evans award for ‘Chef of the Year’ in New York. This was the first time the award honored an Asian chef.
Well known for his commitment to community and charitable causes, Chef Looi has been the coordinating chef for the Crane House (an Asian Institute based in Louisville, Kentucky) annual biggest fundraiser, Asian All-Star dinner, for numerous years. He has also assisted in raising funds for the Salvation Army Culinary program and Kosair Children Hospital. Besides community work, he is also a member of culinary advisory board to the Hospitality Department, Sullivan University. He and his family resides in Louisville, KY.
1st : Cauliflower Steak
Grapes, Garlic, Tea Unami Sauce
2nd: Grilled Calamari
Chermoula Creme, Asparagus, Shrimp Oil
3rd: Black Cod
Miso Glaze, Mango Carrot Puree, Edamame.
4th: Panna Cotta
Coconut, Lychee, Cocoa Soil
BBQ, Bourbon & Cigars at MESA
It was full house on Wednesday at MESA as we entertained our guests with BBQ, Bourbon and Cigars! Yes, the food was such a great compliment to the bourbon tastings paired with each appetizer. Guests enjoyed being taught by Scott Clark from Southern Glaziers on the different types of bourbon, where it came from, the history behind each brand and how the distilleries made them. 4 types of bourbon were poured on a flight as Chef Wiese from Brown - Forman prepared 4 different types appetizers all BBQ or Bourbon based. From his BBQ Pizza with blackberry BBQ Sauce to his finishing dish of Bourbon Peach Bread Pudding. When the guests started to eat their dessert , Guest host Jeff Mouttet from Match Cigar Lounge located on Main St. In New Albany spoke about cigars as he passed out a complimentary Cigar to each guest. He spoke on the different types on cigars and how bourbon compliments them. Definitely a wonderful way to spend hump day!
- Pulled Pork Flatbread with Blackberry BBQ Sauce, Caramelized onions and White Cheddar
2 - Bourbon BBQ Chicken Lollipop
3 - Cherry Glazed Pork Belly over Southern Cream Corn
4 - Candied Peach Bread Pudding with Maple Glaze
Chef Dallas McGarity comes and performs at MESA
What a great time guests had with Guest Chef Dallas McGarity as he represented his own local neighborhood restaurant located in the heart of the Highlands in Louisville, KY on Grinstead Ave., THE FAT LAMB MODERN KITCHEN &BAR. He was joined by his wife Laura who engaged and laughed with the guests. " I really enjoyed Chef Dallas' wife just as much" said a guest after the performance. The Chef was a wonderful teacher and made sure all of the people watching him cook their meal also learned in what was in their food. He let guests smell the ingredients and told them how much of what to put in the food. The duo were extremely friendly to the guests and there was definitely a great vibe that night. Special guests joined us for the night running nominee for U.S Senator Andrew Takami and his wife Ann & Indiana House Representative Ed Clere and his wife. The Lamb Meatballs were a big hit with many guests along with his Shrimp & Grits! We are looking forward to having him back!
1st : Lamb Meatballs
Tzatziki, Gremolata, Red Onion & Feta
2nd: Tomato & Tuscan Kale Salad
Lemon Garlic Chickpeas, Feta, Toasted Pine Nuts
3rd: Shrimp & Grits
Polenta, Bacon- Butter Caramelized onion Sauce & Chives
4th: Keylime Tartlettes
Chef Dallas McGarity grew up in rural South Carolina. His mom and mamaw instilled a passion for food at an early age. After graduating from culinary school at Johnson & Wales University and working in Charleston, SC for many years, he moved to Louisville, KY in 2004. Chef Dallas was encouraged that the Louisville food scene had much to offer a young chef and fell in love with the city. After working at several fine dining places in Louisville as Executive Chef, he was ready to open a restaurant as both Executive Chef and Owner. With the help of his wife, Laura, The Fat Lamb Modern Kitchen & Bar opened in November of 2016. The small, open-kitchen concept has received a great response from the highlands neighborhood within which it is located and continues to serve both local patrons and visitors upscale comfort food with an emphasis on locally sourced ingredients. The Fat Lamb provides Chef Dallas a place to call his own.
Honors and Awards
Four-time James Beard House Dinner Invitee (2006, 2009, 2011, 2014)
Louisville's Business First Forty Under 40 Honoree (2017)
Euphoria food and wine festival participant Greenville, SC (2013 -present)
Charleston wine and food festival participant (2015)
Atlanta food and wine festival participant (2012)
Louisville Chapter ACF Chef of the year (2013, 2014)
Sophisticated Living Magazine featured chef
Food & Dining Magazine featured chef
Slow Food Bluegrass member and supporter
Bourbon and Bowties; Taste of St. Raphael, Home of the Innocent Backyard BBQ; Cabbage Patch Settlement House; Conrad Caldwell house; Gilda's club; Highland Presbyterian Weekday School; Mama-to Mama; JCPS Chef's Club for Elementary Students; State Fair Cooking demonstrations; March of Dimes; APRON Inc; Bloom Elementary School; Louisville Leopards
Chef Josh Wiese Cooks Another Exquisite Dinner
MESA welcomed Chef Josh Wiese for the second time by popular demand. He filled the studio with amazing smells as he smoked ribs hours prior to guests arriving. He served a full house 4 courses as he taught on different techniques on cooking. Guests engaged with his stories while they ate. He finished the meal with watermelon sorbet with chocolate seeds!! It was very refreshing and light. The salad really stood out with the pancetta and the homemade vinaigrette dressing. His plating is always so neat and colorful. We were joined by a special guest, his father John Wiese.
Crispy Gnocchi in a Basil Pesto Oil with Shaved Pecorino
Arugula Salad with Olives, Pancetta, Feta Cheese and Black Mission Figs Balsamic Vinaigrette.
Bourbon Braised Beef Short Ribs with a Smoked Tomato Demi over Fondant Rosemary Fingerling Potatoes and Sautéed Fresh Green Beans.
Watermelon Sorbet with Chocolate Seeds
Chef Wiese is a Culinary Graduate from Sullivan University and has 15 plus years in the culinary industry as he first started in working for the Seelbach Hotel in Louisville , KY. He gained experience there under the best chefs in the area that helped propel his career through hotels, fine dining restaurants, commissary kitchens and convention centers. He has also executed meals for celebrity musicians, athletes and even the President and Vice President of the United States. Most recently he was part of the culinary team for Super Bowl 50 in Santa Clara, California. He is currently with the team at Brown-Forman as well as a private chef and caterer. Because of his roots he likes to use local ingredients and local farmers.
Executive Chef Scott Dickenson Representing THE EXCHANGE PUB & KITCHEN
Chef Dickenson was more then prepared as guests walked into MESA to enjoy his 4 course dinner he prepared for the night. The bold flavors came through to each bite. He had everyone's attention the whole night as he engaged them with his stories, tips and jokes. A palate cleanser between each course was served to each person, starting off with a Cucumber and Gin shot after an amazing southwest Tuna Sashimi was a great start to the meal. The steak.... WOW! Cooked to perfection! And the Peach Bread Pudding was the perfect ending to the night!! Guests really enjoyed all the food and Chef Dickenson left MESA representing THE EXCHANGE PUB & KITCHEN proud.
Southwest Tuna Sashimi with Salsa Verde, Corn and Tortilla Chips
2nd: PEACH SALAD
Frisee, Bacon Vinaigrette, Blue Cheese & Chive
Hanger Steak with Rhubarb Chimmichurri , Robuchon Potatoes & Patty Pan Squash
Bourbon Peach Pudding
- Chef Dickenson
Executive Chef Dickenson from Norfolk, VA Chef Dickenson started cooking at age 15 and has developed different styles of cooking starting with the Cuban flare to now adding bold flavors to his menu. THE EXCHANGE PUB & KITCHEN recently have been recipients of many awards including BEST OF LOUISVILLE and BEST RESTAURANT in Southern Indiana among many other awards.