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.