On the Line: Brent Palmer of Mesa, Part Two
Photo by Amy Kaplan
Part two of On the Line provides a little more insight on Mesa's Brent Palmer. Learn what he really thought of the restaurant's infamous unisex restrooms and how influential Thai cuisine is. Stay tuned for Thursday's finale, as our chef breaks down a recipe. To view part one, click here.
Hardest lesson you've learned:
Don't argue with your chef.
What would your last meal on Earth be?
Burger, fries and a cold beer.
Who's your hero, culinary or otherwise?
Tell us about your food-service-industry background:
I've have been cooking my whole life.
Where does inspiration come from?
Travels and friends.
Your happy hour is one of the latest in the area. What are diners craving from 11 p.m. to 1 a.m.?
Mussels, sliders, grilled cheese.
You can tell us: What did you really think of the bathroom area the first time you saw it?
I thought I was in the coat-check room.
Say you're here for dinner. Who are you with, where are you seated (community table, lounge, bar, booth or those other tables along the wall) and what are you having?
Friends, lounge area, flat-iron steak and a cold Gordon's beer.
What dish would you tell newcomers to Mesa to try first?
Thai shrimp and green papaya salad.
What would you be doing if you weren't in this business?
Art, music . . .
What advice do you have for those who might be thinking about a career in food?
Before you go to school, work in a kitchen for a year and see if it's for you.
What do you see yourself doing in five years? Ten years?
In five years, cooking, having a family and enjoying life. In 10 years, sitting on the beach in Thailand, eating pork-and-pineapple skewers and having a cold Tiger beer while watching the sunset.
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