With all the excitement of the Holiday season, it’s nice to rely on recipes that we know will always taste great. Laura relies on one of her favorite chef’s to pull it all together and invites him out for the holiday season -Chef Josh Thomsen. In the field with Laura, Chef creates a beautiful Roasted Pheasant dish, Beef Short Ribs, Oyster, Mushrooms & Pancetta with Potato Latkas.
Laura couldn’t help but thank him with a delicious Pomegranate Martini! Also this week for easy recipe ideas and tips check out the Laura@Home segment featuring her own Farro Salad recipe.
While some young boys dream of becoming astronauts or baseball players, Josh Thomsen’s 6th grade yearbook listed “Chef” as his career of choice. This New Jersey native credits his ambitions to his father Jerry, an accomplished amateur chef.
Thomsen is a graduate of the Culinary Institute of America in New York and honed his skills with some of the most prominent chefs in the country kicking off his career at the Hotel Bel-Air, Pinot Bistro & Patina in Southern California. He then relocated to Aspen, Colorado to work at the Little Nell Hotel, a Relais Chateau property as Chef de Cuisine before moving to Napa Valley Wine Country to work at the French Laundry under Thomas Keller. Then after spending two years in Napa Valley, Thomsen was drawn to Las Vegas where he continued to build his resume at the exclusive “Mansion” at the MGM Grand Hotel as well as being the opening Executive Sous Chef at Michael Mina’s
Nobhill Tavern. An opportunity as Executive Sous Chef at The Lodge at Pebble Beach lured him back to the California coast and in a few years he was back on the strip as a jet setting Corporate Executive Chef for Innovative Dining Group overseeing the opening of three restaurants – two in Las Vegas and a third in Los Angeles. Before returning to California, he opened the 400-seat Tao restaurant at the Venetian Resort. During his two-year tenure it became the highest grossing restaurant in the country. Next Josh was back in California as the Executive Chef at the historic Claremont Resort & Spa in Berkeley. His new role is Executive Chef/Partner at Agricola restaurant in Princeton, New Jersey. Thomsen offers a seasonal menu inspired by locally sourced organic ingredients most from our own Great Road Farm.
For additional information on Chef Josh Thomsen, please check out http://www.joshthomsen.com/