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.