Friends & Collaborators
Building community around great food.
Chef Josh Gerwin is a friend and has collaborated with Open Kitchen on several events. In 2019, Chef Hue-Chan Karels helped expand and refine the concept for the Santa Fe Farmer’s Market Institute’s annual fundraiser and farmer appreciation event, the Community Picnic. Chef Josh was one of five all-star chefs whose culinary expertise and creativity made the new “Global Flavors Local Lunch” a resounding success. And, in the Fall of 2019, Dr. Field Goods hosted two Open Kitchen hands-on cooking classes: A Taste of Northern, Central, and Southern Vietnamese Cuisine and Baguette & Beyond: French Influence on Vietnamese Cuisine.
We love to collaborate with Chef Josh. He is a skilled culinary artist who is fun to work with. He is a dedicated supporter of local food – fresh from the field and ranch. The meats in his butcher shop are top quality, locally sourced, and never frozen. And, his New Mexican / Gastropub menu is distinctly influenced by techniques and flavors from around the world, as seen in his Carne Adovada Egg Rolls.
Dr. Field Goods Butcher Shop
Chef Josh Gerwin from Dr. Field Goods
Chef Josh is a native Santa Fean who attended the New England Culinary Institute, where he earned a degree AND their “Golden Tong Award” for best savory chef in his class. He served as sous chef at the prestigious Five Diamond Fairmont Princess Resort in Scottsdale, AZ. When he returned to New Mexico, he was the chief operator of the Curbside Café, a foodtruck which made high-end gourmet food affordable. In 2009, he briefly reopened the 300-year-old Casa Vieja in Corrales, featuring a New Mexican menu that was sourced from the local farmer’s market. In 2012, he started the food truck, Dr. Field Goods – where he began to fine-tune his signature fusion of New Mexican-Meets-the-World.
Soon after, Chef Josh opened the brick-and-mortar iteration of the truck, Dr. Field Goods Kitchen. This was quickly followed by the addition of Dr. Field Goods Butcher Shop where he sells the best cuts of beef, pork, lamb, and goat.
Everything Chef Josh does exemplifies his desire to use sustainable agriculture as much as possible. He keeps open lines along all aspects of the food system – he sources locally and he never uses frozen meats, and he created the Kitchen for locals with an open lay-out. This allows the diners to connect with the Chef, see almost every step of their meal’s creation, and be reminded that they’re an integral part of the local food system.
We are proud to be collaborating with Chef Josh Gerwin.
BONUS
We found a podcast interview/discussion between Chef Josh Gerwin and Chef Dom Valenzuela, owner/ operator of Dia de Los Takos in Albuquerque.