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.