PINTS & UNION PORTFOLIO: Check out these upcoming beer events, from St. Patrick's Day until Derby Festival time.

I've put together a few events at Pints&union between now and the end of April, and a couple other special occasions have popped up.

Before we take a look at these, be aware that brunch is being served each week at Pints&union on Saturday and Sunday from 11:00 a.m. to 3:00 p.m.

Also know that there'll be the requisite St. Patrick's Day merriment on both Saturday and Sunday, March 16 and 17 (poster above). Brunch will proceed as planned, with fish and chips in the evening. In addition to "the Guinness" and Slane Irish Whiskey samples, there'll be draft Smithwick's and Harp.

You'll notice references to Pints&union Historical Society + Beer, which I'm hoping will serve as umbrella for numerous future ideas like these. Here we go, in chronological order.

BOCK of AGES: A GERMAN-AMERICAN BREWING TRADITION
Saturday, March 23 at 2:00 p.m.
My good friend Kevin Gibson, who you know as a writer, musician and beer, joins us for a refresher course on Bock. In the heyday of pre-Prohibition brewing in Louisville, the annual spring Bock beer release was a beloved seasonal event in the German-American community. I'll have a keg of Paulaner Salvator Doppelbock on tap, and if we get lucky, there'll be a glassware giveaway.

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CENTRAL STATE BREWING NIGHT
Thursday, April 4 at 7:00 p.m.
Special Central State cans will be available all week (we serve Garden and Table year round), and then on Thursday the Central State crew takes over the upstairs room for a conspiratorial evening with draft Barrel Aged Bashi Farmhouse Barleywine, a selection of Smoked Goose meats, local artisan cheese and an homage to Underberg.

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INDIAN CURRY AND COMPLIMENTARY COCKTAIL WITH PINTS&UNION STAFF
Friday, April 5 at 7:00 p.m. at Mesa, A Collaborative Kitchen

This one's at Mesa, located about 100 yards away on Pearl Street: "Join us at MESA to meet the talented staff behind our beloved neighborhood old world public house, Pints and Union. Owner Joe Phillips will bring his talented team to serve up 3 courses; featuring Indian Curry and a unique drink to pair! Detailed menu coming soon ... "

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JOUETT MEEKIN : NEW ALBANY’S 19th-CENTURY BASEBALL STAR
Saturday, April 20 at 2:00 p.m.
New Albany native Jouett Meekin (1867-1944) was our city's most renowned big league pitcher predating baseball's "modern" era. Local attorney and tireless Little League supporter Justin Endres has done research on 19th-century baseball in New Albany, and he'll chat about his findings while I introduce attendees to another old-school topic: Kentucky Common, our area's most popular beer during Meekin's prime (it's Louisville's only recognized, indigenous style. Thanks to Falls City Brewing Company for its support.

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CHEW ON THIS
Tuesday, April 23 at 6:30 p.m.
This is a meal and a conversation, with appreciation to Julie Schweitzer of the New Albany's ArtSeed collaborative. Julie spotted the opportunity and thought of us, and we love the idea. I'll be moderating the discussion. The meal costs $25 (alcohol extra) and is being organized by Indiana Humanities. Seating is limited to 15, so go here for ticket information and read more:

"Chew On This" -- a special dinner and discussion at Pints&union on Tuesday, April 23.

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Of course by April 23 it's Derby Festival season -- and that's a whole other story. Stay tuned.

LIVE TO EAT: A cooking contest at MESA, with an application deadline of September 25.

I have no desire to enter a cooking competition. Judging it is another matter entirely. Alas, the judges already have been selected, and so I return to my stool, beer in hand.

Here's the press release.

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“SO YOU THINK YOU CAN COOK”

MESA, A Collaborative Kitchen is launching a local cooking competition

MESA, A Collaborative Kitchen and PANTRE Kitchen Essentials will be hosting its first annual contest called “SO YOU THINK YOU CAN COOK?”

This unique and exciting cook-off competition will pit local amateurs against one another for the title of Best Amateur Cook. 36 lucky individuals will be chosen by four local, professional area chefs to compete in teams of four.

 Area professional chefs/judges will chose 36 applicants. The chosen applicants are to create their best signature dish and bring it to MESA on Monday, October 2nd at 6:30 p.m. for an official tasting by the judges. From the 12 dishes, the three chefs will chose teams to mentor and help perfect their respective dishes.

Team One will cook on October 11th, Team Two on October 18th, and Team Three on October 19th. The best cook of each contest evening will advance to the final round on Wednesday, November 8th.

 A grand package will be given including a $250 Gift card among other prizes. Details will be provided to the 12 individuals who are chosen to compete.

IF YOU ARE INTERESTED IN COMPETING, PLEASE SUBMIT AN APPLICATION TO MESA IN NEW ALBANY BY MONDAY, SEPTEMBER 25TH.

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About Mesa: MESA is a state-of-the-art collaborative kitchen-classroom, featuring demonstrations and shows by Southern Indiana’s and Louisville established and aspiring chefs. The collaborative space offers cooking classes, dinners, and demonstration and also houses a bookstore, pantry, to go cooking dinners and cookware boutique. With the emerging and dynamic restaurant scene, MESA has become the culinary hub for Kentuckiana’s highly talented chef population to come and share their love for food with the public and each other.

THE BEER BEAT: Remembering Michael Jackson and revising the beer tasting syllabus.

On August 23, I conducted a beer tasting (with yummy appetizers) at Mesa: A Collaborative Kitchen in New Albany.

THE BEER BEAT: Thanks to Mesa (A Collaborative Kitchen) for a great inaugural beer night.

It had been a while since I led a sampling that wasn't filled with NABC beers, these occasions having devolved somewhat into urgent (futile?) salesmanship as much as balanced education, so it seemed prudent to rethink the approaching evening in thematic terms.

Given the bewildering complexity of the beer world these days, what are the essential points, apart from information about the specific beer being sampled?

The brewing process, of course. Just the basics about ingredients and their use in the brewhouse, as would be offered on any brewery tour, without going into mind-numbing detail.

As a corollary, the difference between ales and lagers. Why the yeast and fermentation temperature matter, and how this played out over the history of brewing, especially in Central Europe when "lager" as we know it originated.

Local brewing history, or in our specific case, how those German lager brewers came here and recreated their world, with similarities and differences.

How these factors and so many more come together in terms of beer style, reflecting my fundamental belief that in a majority of cases, human beings must know the rules before they break them -- and, moreover, that familiarity with styles makes one a happier consumer.

In short, it's back to basics, both for me and anyone else who is interested in thinking a bit about where we've been, so as better to see where we're going, and toward this end I took my archival copy of Michael Jackson's original book The World Guide to Beer to the tasting and passed it around.

Most attendees hadn't ever seen it, and accordingly the book will be a staple at all future tastings.

The Mesa gig was on August 23. I knew the 10th anniversary of Jackson's passing was coming soon, but wasn't sure exactly when; while eating lunch at Brugge Brasserie on Wednesday, I glanced at my e-mail and saw the notification of Tom Acitelli's letter perfect tribute in All About Beer, linked here.

In fact, Acitelli's essay is a "must read" for anyone seeking the rounded, "whole beer" experience. Jackson was a memorable prose stylist, but moreover, he systematized a language of style that beer people speak every day without once reflecting about its origins. I think we need to know these origins.

You are commanded to click this link, now. Read first, drink beer later. I'm hoping to do another Mesa tasting in October, and I'll keep you posted.

REMEMBERING THE BARD OF BEER: WHY THERE WILL NEVER BE ANOTHER MICHAEL JACKSON

 ... “If a brewer specifically has the intention of reproducing a classical beer, then he is working within a style.” That was Jackson toward the start of World Guide.

With a generation’s hindsight, it’s an unremarkable statement. But in 1977, it was positively revolutionary. Jackson was the first critic to write for a consumer audience about beer styles in much the same way that wine critics had long written of wine styles. Before Jackson, beers were fitted into “divisions,” “species,” “types,” “varieties” and “classes,” but never styles.

That etymological flourish by itself would have made his contribution to the beery canon memorable. But he spent the next three decades refining and expanding it, putting on quite an intellectual performance for a subject not used to the scrutiny.

The painter Bruegel might come up in a discussion of lambic, or topography in an examination of the origin of lager, or immigration in the rise of beer in the U.S. Throughout, too, Jackson dove into the technical nitty-gritty of Plato, IBU, ABV, etc., as well as the back stories of breweries and brewers, hop farmers and beer merchants.

THE BEER BEAT: Thanks to Mesa (A Collaborative Kitchen) for a great inaugural beer night.

Photo credit: Jonathan Morones.

Already there was a palpable nervousness (in me, not the paying customers) -- and then Jeff Gillenwater showed up.

THE BEER BEAT: Read about my "Beer Night" at Mesa next Wednesday (August 23) with Chef Ruben Freibert's appetizers.

I was a tad rusty, and a few synapses failed to fire, but overall last evening's gingerly dipped toe of a first-time-in-two-years beer sampling went fairly well. Thanks to everyone who turned out; to Chef Ruben Freibert for his nibbles (and our borrowed server Brett); and to the whole crew at Mesa.

We briefly surveyed the basics of the brewing process, local brewing history and the meaning of beer styles. There were great questions, and most importantly, it seemed that the attending samplers had a good time.

As I've written previously, lately I'm choosing to emulate the timeless wisdom of the hedgehog as I inch down the comeback trail, confining myself to one big idea rather than an array of smaller ones.

This big idea goes something like this: “In terms of better beer, there still is a market for what I know how to do – and correspondingly, what I know how to do is undervalued in today’s beer marketplace.”

This pertains to the future pub project in development, and also to my talk last night. What I know how to do is educate and entertain in comfortable confines, and what I’ve learned not to do is try conquering the world. I’m hoping that accumulated insights will help me avoid previous missteps. Wednesday evening was important to me as an opening experiment to test the hypothesis, which goes something like this:

What we were doing at the Public House 25 years ago was a process of deep acclimatization borne of incessant education – and such efforts seem to have gone completely by the wayside. Hardly anyone has the patience for it these days, and our collective shrinkage of attention spans has led to marketing by electronic flash card. Everyone knows a little bit, but their knowledge is a mile wide and a hop pellet deep. 

I think many beer drinkers would still appreciate the facts, and this is something I can do. We're way past the point of being able to know all of the beers. Better, perhaps, to have a more intimate and rewarding relationship with just a few of them -- at a time.

I'll probably be doing another tasting at Mesa in October, and someone from World Class Beverage will be there in September. Mesa's a comfy spot for a beer tasting, so I'll try to keep readers posted.

Finally, Jeff and I stopped at Match (147 E. Main) for a beer afterward. Be advised that Match is keeping the excellent Founders Porter on tap, among others. It really hit the spot on a comfortable, old-fashioned August night.

THE BEER BEAT: Read about my "Beer Night" at Mesa next Wednesday (August 23) with Chef Ruben Freibert's appetizers.

And they say it's just a stage in life
But I know by now the problem is a stage
And they say just take your time and it'll go away
But I know by now I'm never gonna change
-- Daily Records, by The Who

As most readers know, I stepped away from NABC in 2015 after 25 years of full frontal immersion in beer.

(Know that the deal hasn't yet closed, and as of this precise moment, I retain 1/3 ownership of both entities. However, we seem to be drawing closer to a settlement.)

While awaiting the outcome, I've been hovering around the periphery of the beer world, looking for loopholes and sniffing both hops and opportunities. The thing that impresses me most are the opportunities right here in New Albany, within easy walking distance of my house.

Consider Mesa: A Collaborative Kitchen, which opened earlier this year in a former retail space called -- well, it doesn't matter what it was called before, because you wouldn't recognize it now.

MESA is a state-of-the-art collaborative kitchen-classroom, featuring demonstrations by Southern Indiana’s and Louisville established and aspiring chefs. The collaborative space offers cooking classes and demonstration and also houses a bookstore, to-go cooking dinners, and kitchen essential boutique. With the emerging and dynamic restaurant scene, MESA will become the culinary hub for Kentuckiana’s highly talented chef population to come and share their love for food with the public and each other.

I've mentioned Mesa two times previously in this space (soft opening media night and Chef Peng Looi), both of which were a kick. From the start, Mesa's owners Bobby and Ysha Bass have been eager to offer a broad range of events, and in this vein, Mesa is offering ...

Beer Night with Roger Baylor (that's me) and Appetizers with Chef Ruben Freibert

 ... on Wednesday, August 23.

First, meet Ruben. He's from the "Seeds and Greens" Freiberts and graduated from the Culinary Institute of America. Currently Ruben is employed at River House Restaurant and Raw Bar in Louisville, and had I known he was a sushi instructor ... maybe next time. If you've ever accompanied a spicy roll with IPA, you know exactly what I'm talking about.

Ruben's appetizers will be paired with the middle two beers from this list. Big thanks go to Dauntless Distributing and Starlight Distribution for making these beers happen.

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Aperitif/Welcome
De la Senne Taras Boulba … 4.5% abv
“Taras Boulba” refers to a story by the 19th-century Russian writer Nikolai Gogol, but the brewery is located in the Brussels suburb of Molenbeek, and named for the Senne (or Zenne) River. The alcohol content is session-strength, and the hopping firm, not unlike a Saison (farmhouse ale). The drier palate aptly functions as an aperitif, stimulating the appetite.

First course (with Ruben's appetizer)
Mönchshof Kellerbier … 5.4% abv
Kellerbier (“cellar” beer) typically is an unfiltered lager, as with this textbook example from the Bavarian city of Kulmbach. It is amber in hue and malt-forward, with just enough noble hop character for balance without yielding an overly bitter palate. Kellerbier is among the quintessential beer styles consumed as accompaniment to German cuisine.

Second course (with Ruben's appetizer)
Evil Twin Falco IPA … 7% abv
India Pale Ale (IPA) originated in England 150 years ago as a strong, well-hopped tipple, and since has been adapted and enhanced by craft brewers the world over. For most of its existence, Evil Twin has been a “gypsy,” brewing small batches at existing breweries, but the company’s Danish owner now is building a permanent brewery in New York City. The Falco refers to Falconer’s Flight, a blend of hops from the Pacific Northwest that contribute tropical, citrus, floral, lemon and grapefruit notes.

Dessert/Parting Glass:
Big Bunny … 9% abv
Two American breweries (Stillwater Artisanal and Arizona Wilderness) collaborated on this “Imperial Chocolate Milk Stout.” It is an amalgam of tasty styles, with “imperial” indicating heightened alcoholic heft; brownish-black and creamy, using dark and roasted malts that convey flavors of chocolate and espresso.

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Most of you know the drill. There'll be 2-3 ounce samples, accompanied by my comments and polemics, and your questions. Chef Ruben will tell us about his appetizers, his work and himself.

The time frame is 6:30 - 7:45, a compact one hour and 15 minutes, which means that I have some editing and remixing to do, but the idea remains that this is a tasting, leaving participants free to have a meal afterward if desired at one of downtown New Albany's eateries.

Tickets are $30 in advance, available here.

For me, this tasting feels like my first solo gig after leaving the band, and as such, it's potentially liberating. NABC tastings eventually became necessarily restricted to our own beers, rather than the world's, and while NABC's house beers were good, it's nice to contemplate events ranging a bit farther afield. If this one goes well, hopefully there'll be more.

Them there's the pub project in development; more on that in a separate posting.

LIVE TO EAT: "What is Mesa? It's every reason to cross the bridge from Louisville and to visit."

Previously I mentioned Bobby Bass's hospitality in allowing me to sit in when Chef Peng Looi appeared at Mesa (A Collaborative Kitchen).

LIVE TO EAT: Chef Peng Looi at MESA on Thursday night.

 ... Chef Looi's mantra is "there's nothing new under the sun" in a world of kitchens, and his advice for cooking is something along the lines of "keep it simple, stupid." Refreshing wisdom from a grizzled veteran of the restaurant wars ... and I very much appreciate his thoughts.

I was there "on assignment," and as a sidebar, don't forget to look for Food & Dining's next issue (Aug/Sept/Oct), which will include my profile of the amazing Mimi Dabbagh, co-owner (with Looi) since 1987 of August Moon Chinese Bistro. She has a wonderful story to tell, but for some reason it hasn't been told until now.

And a second note: I'm putting together a beer tasting at Mesa for Wednesday, August 23. Details are being sifted, but expect two appetizer courses prepared by Chef Josh Wiese (Brown-Forman) and five or six beer samples from the Starlight Distribution portfolio.

At Mesa for Peng Looi's night, I was seated next to the "The Bluegrass Mom" (Angel Hamilton) and her husband. The conversation was much appreciated. Here is her blog post about the evening, and you'll want to click through to see the photography.

A Night at Mesa, A Collaborative Kitchen

Tucked away in a storefront in the quaint and charming downtown New Albany, Indiana is Mesa, A Collaborative Kitchen. What is Mesa? It's every reason to cross the bridge from Louisville and to visit. Mesa, a collaborative kitchen is more than a restaurant, in fact it's not a restaurant at all but a unique dining experience that has created a small intimate setting for live cooking shows from Louisville and Southern Indiana's best chefs.

My husband and I dressed up, greeted the sitter, kissed the baby goodnight and headed off to New Albany this past Thursday to experience the newly opened Mesa. When we pulled up to the freshly painted store front we saw Chef Peng Looi from August Moon and ASIATIQUE casually hanging out and chatting out front of the spot, a hint to how intimate this evening was going to be. Upon walking into Mesa we immediately knew that this was not a typical restaurant. The open concept room was divided into two spaces. On the right was a small shop adorn with cute cookware, delicious olive oils and toys for children all tastefully arranged. On the left of the room was a menu of the four course meal Chef Peng would be cooking for us along with an intimate kitchen that had 14 bar stools surrounding the chefs cookspace.

LIVE TO EAT: Chef Peng Looi at MESA on Thursday night.

I've been working on a piece for Food & Dining's next issue (Aug/Sept/Oct). It's a profile of Mimi Dabbagh, co-owner since 1987 of August Moon Chinese Bistro, which is located on Lexington Road in Louisville.

Her business partner all these years is the justly renowned chef, Peng Looi, who keeps a hand in August Moon as he helms Asiatique on Bardstown Road. Chef Looi appeared Thursday evening at Mesa: A Collaborative Kitchen (216 Pearl Street, New Albany), assisted by Sarah Strite, his sous chef at Asiatique.

Given the timing, and with my deadline just around the corner, I thought it was the perfect opportunity to drop by and watch Chef Looi at work. Background, you know. Thanks to Bobby Bass for indulging me.

Following are photos, with just this observation: Chef Looi's mantra is "there's nothing new under the sun" in a world of kitchens, and his advice for cooking is something along the lines of "keep it simple, stupid."

Refreshing wisdom from a grizzled veteran of the restaurant wars ... and I very much appreciate his thoughts.

LIVE TO EAT: Up and rolling at MESA, a collaborative kitchen in downtown New Albany.

I'm a tad late with coverage, but it's been a hectic time.

It was an absolute delight to be invited to the media "soft opening" of MESA on June 27. MESA is located on Pearl Street in New Albany, and has since officially opened for business.

MESA is a "collaborative kitchen," and by now, many readers are aware of this project. MESA's web site summarizes the concept.

MESA is a state-of-the-art collaborative kitchen-classroom, featuring demonstrations by Southern Indiana’s and Louisville established and aspiring chefs. The collaborative space offers cooking classes and demonstration and also houses a bookstore, pantry, to go cooking dinners and cookware boutique. With the emerging and dynamic restaurant scene, MESA will become the culinary hub for Kentuckiana’s highly talented chef population to come and share their love for food with the public and each other.

Obviously, there are infinite possibilities for the use of collaborative kitchen space, although to date, most of the attention has centered on weekend visits by area chefs.

MESA, is VERY happy to announce Chef Dallas McGarity of The Fat Lamb, is set to perform, next Saturday, July 15th. Chef McGarity has won MANY awards and we couldn't be more happy to have in New Albany!

At MESA media night, Executive Chef David Danielson (Churchill Downs) was on hand. Informative and entertaining, Danielson conducted a clinic of sorts, explaining how his team goes about producing memorable food for thousands at the track, while somehow managing to stay focused on the craft of the matter. As he spoke, a meal materialized -- and that's the main idea.

While noshing and listening on the 27th, it occurred to me to credit these three Churchill Downs culinary professionals in attendance:

Matt Sprague, Executive Sous Chef
Mathew Thomas, Senior Sous Chef
Chad Simcoe, Sous Chef

As with a singer's backing band or anyone else on any shop floor, anywhere, these are the folks who make it happen, along with behind-the-kitchen-scene workers and front-of-the-house staff (two borrowed River City Winery servers kept the wine glasses filled on media night).

MESA is a unique notion in the annals of New Albany, and my hunch is that the outwardly expansive undertow will prove to be the collaborative kitchen's lasting contribution, more so than the marquee chefs.

Smaller scale tastings, classes, demonstrations, events, private parties ... these will fill the calendar and create the desired ripple effect. They're the smaller bits of glue holding together the larger edifice, as with Chef Danielson's team.

All the best to everyone involved with MESA, and thanks again for having me.

MESA, a collaborative kitchen classroom, debuts soon in New Albany, by Danielle Grady (So Many Cooking Schools)

NEW ALBANY — Bobby and Ysha Bass haven’t stopped brainstorming ideas for MESA since they went public in April with their plan to host live cooking events in downtown New Albany.

A ticketed competition between two local sous chefs? Good idea. Cooking classes for children? Cute and educational. Pet nights? Anything’s possible.

“We’re just going to have fun with it,” said Bobby, who is married to Ysha. “Anything that we think of that doesn’t put us in jail, we’re going to go for it.”

LIVE TO EAT: Peering through the windows at 216 Street and surveying the progress at Mesa: A Collaborative Kitchen.

Strolling down Pearl Street on Saturday morning, we passed the work-in-progress at Mesa: A Collaborative Kitchen.

Passers-by can see inside, and the view looks like this. Obviously, the debut is coming soon.

WAVE'S Katie Bauer recently offered a Mesa preview.

Live cooking show coming soon to New Albany

Customers will get the chance to watch and interact as rotating chefs prepare a meal right in front them at the newest concept coming soon to downtown New Albany. It's described as a live cooking show, Mesa, the collaborative kitchen, will host live cooking shows as part of its interactive cooking and eating experience.

This new concept expects to draw visitors on both sides of the river. The owners of Mesa describe it as the perfect place to bridge the gap between kitchen and table.

At 216 Pearl Street, a dream is about to become reality for husband and wife team Bobby and Ysha Bass.

I didn't photograph the exterior of Mesa, but if you're just tuning into changes at 216 Pearl, and find yourself within viewing distance, this is what the former Petery-Hedden storefront looked like until recently (2013 photo).

Compare, contrast ... and two-way traffic on Pearl Street also will soon be arriving.

Good ink in the C-J for Mesa: A Collaborative Kitchen, coming soon to Pearl Street.

As I continue to exhaust my allocated page views at local media sites, allow me a moment to whine.

As mentioned previously, it seems only fair that since local newspapers glean so many news tips from NA Confidential, which comes to them entirely gratis (apart from the periodic indignity), that a friendly "comp subscription" isn't out of the question.

Unfortunately, I can see the Gannett-encumbered C-J doing it before the 'Bama Hansonator, but so it goes. Maybe a reporter can buy me a beer or coffee every now and then.

In Jeffersonville.

Meanwhile, Mesa's in the news -- in New Albany.

Mesa: A Collaborative Kitchen at Facebook
To sign up for the mailing list: Mesa web site

Mesa collaborative kitchen to launch this summer in New Albany, by Dana McMahan (Courier-Journal)

A collaborative kitchen, featuring cooking performances by local chefs, is coming to New Albany this summer. The space at 216 Pearl Street will house a demonstration kitchen and a retail area, said co-owner Bobby Bass.

This concept – 20 diners will gather around to watch chefs prepare meals, with the chance to interact and ask questions – “is simply not being done ... in this area,” said Bass. “It's a very unique experience.”
“With the amount of restaurants popping up everywhere, it gives chefs a way to set themselves apart,” he went on. “They like being able to do something different.”

On the next ATC permit hearing agenda: Mesa: A Collaborative Kitchen and Match Cigar Bar.

Local board hearings for Indiana Alcohol & Tobacco Commission business (for the most part, new permits and renewals) are held on the first Tuesday of each month to 1:00 p.m. The hearings take place in the 3rd floor meeting room at the City-County Building.

The next Floyd County hearing is April 4, and so far there are two items of interest on the agenda. Both pertain to riverfront development area (three-way) permits.

Match Cigar Bar has been mentioned previously here. The space at 216 Pearl Street, longtime home to Petery-Hedden Co., has been under construction for a few weeks.

Puertas Abiertas, LLC
RR2233203 Beer Wine & Liquor - Riverfront
DBA: MESA A Collaborative Kitchen
216 Pearl Street
New Albany IN 47150

That's all I have on Mesa, and I'm just as curious as you.

(Thanks to Jeff F. for this update)

FROM LINKED IN: COMING SOON...MESA is a state-of-the-art collaborative kitchen, featuring demonstrations by established and aspiring chefs from Southern Indiana and Louisville. The collaborative space offers cooking demonstrations and also houses a bookstore, to-go cooking dinners and a boutique filled with kitchen essentials. With the emerging and dynamic restaurant scene in the area, MESA will become the culinary hub for Kentuckiana’s highly talented chef population to come and share their love for food with the public — and each other. Guests purchase seats to the respective classes online. During each class, they are provided with beverage pairings by MESA that complement the chef’s menu. Chefs prepare and demonstrate 3 to 5 courses in front of the guests, all the while explaining the process, answering questions and engaging with guests.