MESA photo credit Jose Morones Vergara (1)_preview

Chef Stooksbury Rescheduled At Mesa With Shrimp, Steak and Whiskeys June 2

We recently reported on Chef Miranda Stooksbury, Owner of Clover and the Greens, and her three course meal with cocktail pairings at MESA that had to be rescheduled. It’s been rescheduled for June 2nd, and the new menu looks absolutely mouthwatering. She’ll be joined by Paul Tuell, co-owner of Ballotin Chocolate Whiskey for a night of stories and intimate cooking  with cocktails at 6 p.m. and dinner at 7 p.m.

Mesa Collaborative Kitchen (216 Pearl Street, New Albany) hosts chefs in a beautiful space set up for chef dinners where  24 diners are seated around the cooking area, so they can enjoy the chef’s demonstrative cooking and conversation.

Read more for the menu.


 “We’ve tailored this menu to be abundant in the flavors and energy of summertime,” said Chef Stooksbury.  “With the warm weather, comes a time of gathering outdoors with our friends and family to share a meal, conversation and company. That’s what this dinner is all about. Relax and enjoy the lighter flavors of summer in a new and creative way. “

Menu:

  • Poached Shrimp Ceviche-, Lime, Mint, Cucumber and Avocado
  • NY Strip Entree Salad with Grilled Ballotin Peaches- NY Strip, Grilled Peaches, Spring Greens, Cherries, Spiced Pecans and Gorgonzola Vinaigrette
  • Ballotin Affogato with Raspberry Coulis

 This dinner is $60 per person, and tickets are non-refundable. They must be purchased online at  www.Mesachefs.com

Please note that 18% gratuity is not included and will be added at checkout, showing up as tax  on the receipt.

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