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.