Noche Mexicana with Chef Paco Garcia
What a Fiesta at MESA Saturday night with Chef Paco Garcia representing Con Huevos in Louisville, KY. Chef Paco brought authentic Mexican flavors across the table! Hand made sopes filled with a black bean stuffing topped with slow pulled pork with Mexican Achiote Sauce to the salmon he beautifully plated. Margarita's was the cocktail of the night and was a perfect compliment to the Chef's food.
Guests really enjoyed the chef's company as they all laughed through the night as if they all were old friends eating around a dinner table. The dessert was a 5 star review from all guests as he closed the night with a chocolate flan topped with berries and a sugar caramel sauce and tequila!
1st Course: CHILAQUILES SUPREMOS
Chilaquiles are the most popular dish in Mexican cuisine. This is Chef Paco's recipe made with tomatillo and pasilla sauce topped with black bean, crema, queso fresco, pork and pickled onion.
2nd Course: Guajillo Almendrado Salmon
Guajillo Chile is one of the most widely used pepper across Mexico. When combined with almonds, this dish will have a savory and perfectly balanced flavor.
3rd Course: Cochinita Pibil with Achiote Sauce
Achiote is one of Mexico's popular ingridients because it gives food an amazing earthy flavor and a spectacular red color. It is native to the tropical regions of Mexico, Central America , South America and the Caribbean and was used by the ancient Mayans as body paint. Salmon with Achiote Sauce is a typical dish from Yucatan Region.
4th Course : Flan de Chocolate & Tequila
This traditional Mexican style flan is a lovely special dessert, great finale to the best Mexican meal.
- Chef Paco Garcia
The deep love for Mexican cuisine that Chef Paco Garcia feels was developed at a young age growing up in Mexico where through at his mother he was exposed to a variety of foods that would fuel his lifelong passion for cooking.
At the age of 17 years old he came to USA and began officially his culinary career. He worked for Harvest, Proof, Holy Grail and Mayan Café where he had the opportunity to work directly with his mentor the renowned Chef Bruce Ucan. At the same time that he was improving his skills working in the restaurant industry he studied Culinary Arts at JCTSC.
After 4 years under Chef Bruce tutelage Chef Paco became the Executive Chef at Con Huevos, since then, he has been contributing at the successful of this brunch oriented Restaurant with his creative Mexican breakfast cuisine. Recently Con Huevos was honored for DO502 like best brunch restaurant in Louisville and won the 2016 Gravy Cup challenge.
Walk through MESA Valley.........
With his Tennessee roots, Chef Wiese from Brown-Forman, brought local flavors to the table in a Southwestern Flare. The Chef filled the kitchen studio with an amazing aroma as he prepped for the night with his soux chef Adam. As guests walked in to get seated they were all intrigued as to what the chefs were up to with such smell coming from the kitchen. Guests were attentive to Chef Wiese as he cooked and told stories about where he was from and how he got to where he is. He shared his secrets and tips to his southwestern cuisine. There were many crowd pleasers but the Apache Spiced Pork really stood out. His dressing on the salad was another home run for the night and he ended the night with a bang with his "torta". Beautiful plating all the way through. Definitely one of Mesa's favorite chefs.
1st PESCADO: Chipotle Honey Smoked Shrimp over Sweet Corn Succotash
Smokey Southwest flavors complimented with the sweetness of raw honey and indigenous maize pairs perfectly with the shrimp.
2nd PLATO PRINCIPAL: Apache Spiced Pork & Chimichurri Compound Butter atop Whiskey Glazed Heirloom Root Vegetables
All the flavors of the southwest collide in this dish from the bold spiced wild javelina to the earth root vegetables. Chef Josh couldn't escape his own deeply rooted culture and his southern flair with the Tennessee Whiskey.
3rd ENSALADA : Grilled Romaine with Candied Bacon, Charred Heirloom Tomatoes, Shaved Manchego & Pear Lime Vinaigrette
After a bold offering the journey continues with a rustic salad highlighting subtle charred flavors topped with the creaminess of the Manchego Cheese and Chef's signature dressing.
4th POSTRE : Southwestern Cocoa " Torta" with Hand Churned Vanilla Bean Cream and Spiced Candied Pecans
"Torta" as in a small grilled southwestern sandwich , layered with a rich Mexican style chocolate and grilled in butter. Served with homemade ice cream and lightly spiced pecans to complete your experience tonight.
- Chef Josh Wiese
Culinary Graduate from Sullivan University. Chef Wiese 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.
Italian Affair with Chef Britney
Chef Britney came to MESA to cook an teach how to cook Gnocchi 2 ways. He started with his signature sauce, Big Ass Bourbon Sauce, served with large cocktail shrimp and avocado. There was not one empty dish sent back! Chef Britney also baked amazing bread while everyone enjoyed their appetizer and filled the kitchen studio with a wonderful aroma. The bread was served with their salad that was complimented with home made vinaigrette dressing. A sorbet palette cleanser was then served before the main entrée.
Chef Britney was very entertaining and even got a bit emotional as he expressed how happy he was his daughter was there to help him cook at MESA.
Dessert was a crowd pleaser as he served Budino. A custard like dessert topped with a caramel topping , whipped cream and a long wafer cookie. Everyone expressed how amazing the Budino was.
1st ANTIPASTI : Big Ass Bourbon Shrimp Cocktail
Prawn Shrimp & Cocktail Shrimp served cocktail style over Big Ass Bourbon Sauce, avocado and lemon.
2nd INSALATA: Romaine and Tuscan Kale Salad
Lemon Pepper Dressing on top of Romaine Heart Lettuce & Tuscan Kale. Topped with tomato, cucumber, Cheese & Lemon.
3rd: ENTRATA: Gnocchi in Maranara Sauce
Gnocchi fused with basil , prosciutto , garlic and topped with parmesan cheese.
Gnocchi in Cream Sauce
Gnocchi topped with a cream sauce fused with peas, garlic, parsley and cherry tomatoes topped with prosciutto.
4th DOLCE : Budino
Bourbon custard with salted caramel and whip cream
- Chef Britney
Culinary Graduate top of his class, Cum Laude, from Sullivan University, He has been cooking over 30 years beside his brother, Matthew Antonovich who holds a Michelin Star Award Winner for his work at Casa Grissanti, Mozz, Z' Oyster Bar , Mama Grissanti and Napa River Grill. Chef Britney is now working on a new restaurant called Palatucci's named after the Italian side of his family.
Soft Opening Night with Chef J. West
Chef J. West is a Culinary Graduate and was raised outside of Chicago, IL where he fell in love with the culinary industry as young as 13 years old. He specializes in sharing his knowledge in healthy cooking and caters to private events in the Kentuckiana Area.
Before opening week, MESA held a "Soft Opening" Night on Thursday June 29th, 2017. Where friends and people from the community where invited to share the table around Chef J. West's Menu. He spoke about his love for food and shared that he actively participates to feed the homeless.
Chef J. West Menu
1st: Whipped Salmon
Fresh Salmon served with herbed crème , sesame crackers and English cucumber
Mixed greens with summer veggies, candied pecans, onion straws with house made raspberry vinaigrette
3rd: Herbed Chicken with Twice Baked Potato and Roasted Carrot
Marinated, Charred and herbed chicken topped with mushroom crème served with a hashbrown baked shell filled with soft potato puree blended with cheeses, spices and chives. It was complimented with a roasted root heirloom carrot.
4th: " The Nutty Moose"
Biscoff Cookies with a fluffy chocolate mousse topped with a pistachio dust.
Guest Chef David Danielson from Churchill Downs came to MESA and put an amazing dinner with 5 stars across the board from his starter appetizer to the finishing of his dessert plate. He taught professional techniques of cooking and gave some wonderful stories of his rise to being one of the prominent Chef's in Louisville. Chef Danielson and his staff wowed the guests with their details and description of the food fusions and process of cooking. Starting with his creative take Watermelon 3-ways, and finished with, what a guest referred to as, "The best Cannoli, I've ever had in my mouth" We enjoyed Chef Danielson so much we are already working to schedule him again for all those who missed the first performance.
With over twenty years of hands on experience in the hospitality industry, Chef David brings a wealth of knowledge and insight to the industry .
Upon embarking on his culinary career Chef David began his training at Dumas Pere School of French Cooking and later continued at the renowned hotel school Ecole Hotelier Tain l’ Hermitage in France.
Over the next two decades Chef David continued to develop his craft working along side some of the industries greatest legends, working in North America, Europe, the Caribbean and Asia, South America.
Chef David joined the Levy Restaurant team at Churchill Downs in 2011
Prior to joining the team at Churchill Downs Chef David held Executive Chef positions at Rockefeller Center New York with Restaurant Associates, Executive Chef United Nations Plaza Hotel, and The Palmer House Hilton Chicago.
Chef David’ s expertise extends well beyond the boundaries of hotel and restaurant kitchens in to the world of catering and special events, managing and organizing world class events is one of the cornerstones of Chef David’s career. Recent events include Kentucky Derby 2011,2012,2013,2014, 2015,2016 Super bowl 2011, US Open Tennis,2016 Rio Olympics, 2014 Sochi Winter Olympics, 2010 Vancouver Winter Olympics, 2008 Beijing Olympics, Chicago Gourmet, Lollapalooza, Red Bull Air Races, Lexus tour, and a full range of large scale off premise events.
FRENCH WEDDING RECEPTION
Bienvenue à MESA....... a beautiful night to remember as we celebrated a couples wedding reception. French theme menu performed by Chef Elisabeth Martino included:
1st Course: Appetizer - Heirloom Ratatouille with Seared Scallops
2nd Course: Pallet Cleanser Cucumber, lime, and Basil Sorbet
3rd Course: Entrée - Coq a Vin Blanc with White Truffle Rutabaga Whipped Mashed Potatoes
4th Course: Salade Lyonnaise — bitter greens tossed with bacon lardons and warm pan-vinaigrette bacon lardons, poached egg
5th Course: Cheese Plate: Variety of French Cheeses with Fresh Fruit and Berries
Bite size French Desserts sampling — Profiteroles, Cream Brûlée, Fruit and Champagne Terrine, Chocolate Mousse
This private dinner was enjoyed with a complimentary glass of French Champagne, Nicolas Feuillatte.
Chef Elizabeth Martino is a Sullivan University Graduate in the Culinary and Pastry Arts. She worked at Porcini's for 7 years before becoming an Executive Chef at Adrienne & Co. downtown New Albany location. She explained the process as she cooked and made her guests laugh. Her ability to multitask in the kitchen really shinned as she cooked with 6 burners, 4 ovens and fed 14 guests a 5 course meal. Dinner was complimented with warm French breads, bubbly French Champagne & delicious desserts.