Joseph's Table

In Chapter One, the first incarnation of Joseph's Table (1995-2002), Chef Joseph Wrede's driving creative motivation was to bring fruit, both dried & fresh - nuts & such crunch - & primary protein from the earth's fattest lands, most crowded skies, & bluest seas to the high desert of New Mexico. Now in Chapter Two, the present Joseph's Table, Joseph is discovering New Mexican inspired cuisine maintaining the idea that if the products are grown or harvested locally (in New Mexico, Arizona, & Texas), the cuisine is contemporary Southwestern even if the preparation is French, Italian, or Asian influenced. The air & soil impart a region's purest flavor. Chef Joseph combines a culinary education in French techniques, Italian-German family sensibility & the exoticism of Japanese culinary stylization; and also collaborates with the best Southwestern Chef de Cuisine in the state of New Mexico, Damon Simonton.