Fresh. Innovative. Personal.
Curated Dining Experiences
Curated Dining Experiences
Great taste is the name of the game and we're committed to stepping up to the plate. Our goal is provide delicious, natural options. That's why we prepare all of our meals with fresh, locally sourced ingredients. We can accommodate most dietary needs.
Are you looking for an elegant meal cooked to order in your own home or vacation rental? Let us take the hassle out of your next dinner party. Get in touch to start planning the perfect meal for a brunch, dinner, cocktail reception, and more!
Menus are listed here are only examples. Each Su Casa meal is curated individually for the tastes and dietary needs of our clients. Please schedule a free consultation to develop your own unique menu.
Charcuterie with Antipasto
Red Chile Cedar Planked Salmon
Roasted Asparagus and Herbed Polenta
Grilled Organic Peaches with Fresh Berries and Whipped Cream
Organic Chicken Mole
with Avocado, Cilantro Rice
Slow Roasted Black Beans
Strawberry Shortcake Parfait
Homemade Hummus with Fresh Organic Vegetables
Mushroom Raviolo with Local Garlic Scape Pesto
And Lemon Zest
Cranberry and White Chocolate Brioche Bread Pudding
Honey & Port Wine Reduction
Homemade Salsa and Guacamole
Grilled Chicken, Shrimp and Lamb Skewers
Roasted Garlic Mashed Potatoes
Strawberry Arugula Salad with Goat Cheese and Balsamic
Raspberry Chocolate Tart
Please note: this is a sample menu and is fully customizable to your needs
Seared scallops, lemon pea puree, maple glazed carrots, maple bacon, sage butter.
Proscuitto wrapped poached pears with pistachio crumble
Truffled mushroom paté with radishes
Seared salmon with shiitakes, garlic, and green onions in dashi
Pistachio and herbs de Provence crusted lamb with lemon herb far blistered baby tomatoes and citrus tapenade
Poké with wakame salad
Chef Josh was born in New Hampshire and moved to Taos, New Mexico as a toddler. After graduating from Taos High, Josh moved to Utah and then attended school and played soccer for Colorado Mountain College. After college, he moved to Bellingham, Washington to be a ski bum at Mount Baker.
Chef Josh then moved to the Seattle area to work at Palisades, where he learned many of his culinary arts skills on the job, starting as a prep cook and moving up to salads and sushi, then to sous chef. He remained there several years until moving back to Bellingham to co-chef with a friend in a small restaurant where he could imagine his own culinary delights using locally grown and resourced foods.
When he was offered a job in Napa Valley, California with an open fire catering company, Josh made the transition from restaurants to catering. His job gave him experience in slow cooking, grilling, and smoking meats, fish, and vegetables. He developed an eclectic blend of herbs and sauces to enhance these smoked flavors.
His passion for both the outdoors and for the local flavors of New Mexico eventually led him back to Taos., " Every time I leave Taos I am always drawn back. I have always known that this place is where I have my roots, and my family. It is also where I enjoy all of the outdoor activities that I grew up doing."
After cooking and working as Sous Chef at Medley in Taos, Josh found Heritage Inspirations and was the chef for their glamping trips and their historic tours.
Chef Josh has a knack for combining unusual flavors and textures in his culinary creations. His menus are innovative and he has a talent for pairing wine. He loves New Mexico flavors and using them in world cuisine. Call for a consultation to find out what delights he can put together for your next dinner party!