Have a Four Course Meal Based on Biggie Smalls
Written By: Chelsea Raineri Mesa’s Chef’s Table
March 9 commemorated the loss of one of the greatest rappers that the world still knows and loves. To celebrate the life of Notorious B.I.G., Executive Chef Niki Starr Weyler at Mesa created a Chef’s Table with the Brooklyn rapper’s life in mind.
“Music is a huge part of our culture at Mesa, and in my own life. Each month I come up with a different song title or band to create a theme around, and I think it’s awesome that I can meld my two favorite things together,” said Weyler.
A new theme is showcased each month, and guests can participate every Tuesday with seatings at 6 p.m. or 8 p.m. The menu includes a four-course prix fixe meal for $60, and an additional $25 to include drink pairings. In the past, Weyler has created themes around famous song titles or bands. For example, she had a Chef’s Table based on the song “My Favorite Things” by Julie Andrews where she served some of her favorite dishes to make and eat. She’s also had themes surrounding the Rolling Stones, Madonna, Prince, and David Bowie.
This month, Biggie Smalls was the star of the Chef’s Table. Each course was named after one of Biggie’s hit songs. The first course, “Hypnotize,” included a carrot curry soup, with a coconut créme swirl to imitate hypnotism rings, and garnished with dehydrated carrot pieces and sea salt. Rich and flavorful, this soup was the perfect combination of spicy with a hint of sweetness. The garnish added for a wonderful salty crunch that brought the whole dish together. Paired with a “Kick in the Door” cocktail, with Gordon’s Gin, Kina L’Avione, chai, grapefruit, and egg, that complemented the soup perfectly.
Next came “Mo Money Mo Problems,” a foie custard dish with caviar, honeycomb, and gold dust, served with two thin, crisp slices of bread. The warm, salty yet sweet foie custard was brûléed on top, and paired with an “It Has Been Said” cocktail made with Mount Gay Rum, Bulleit, Curaçao, honey, lemon, Angostura, and nutmeg. The beautiful drink looked picture perfect and pristine, and tasted even better.
The main course served was a California burrito that was appropriately named “Going Back to Cali.” With thinly sliced short rib carne asada, shoestring French fries, housemade tomatillo salsa, Chef Niki’s secret sauce, napa cabbage slaw, and served with a lime wedge and Tapatio, this burrito will definitely be the highlight of your week. Not to mention, the “Let Me Get Down” cocktail that it’s served with, with Dos Manos, Xicaru, pomegranate, lime, salt, and Estrella, creating the perfect margarita that was just the right amount of sweet.
To complete the delicious menu, Weyler created “Juicy,” a white chocolate vanilla ice cream with coconut Alizé whipped cream. This sweet, creamy dessert pairs wonderfully with “Ultimate Rush,” or a glass of Malbec wine.
If you’d like to take part in the Notorious B.I.G. Chef’s Table at Mesa, you’re able to experience it March 21 or 28 at 6 p.m. or 8 p.m. Be sure to call ahead to make reservations; these seats fill up fast! However, if you miss this month, Frank Sinatra Chef’s Table is soon to come in April, with themes like Talking Heads and Florence and the Machine to follow.
725 Baker St
Costa Mesa CA 92626
Calling All Biggie Fans! Head to Mesa for a Notorious BI.G. Themed Dinner