Get your tastebuds ready! Chef Josh Clark from The Goodwich is taking over VIP at the 2017 Downtown Brew Festival! He will be joined by the Cupcake Girls and Donut Bar Las Vegas. Get more info below!
Chef Josh Clark
Chef Joshua Clark grew up in Iowa and began working with food at a young age picking strawberries at a local farm and working in restaurants throughout high school. He graduated with a degree in Hotel and Restaurant Management from Iowa State University and then went on to study abroad in Switzerland at The International School for Hospitality Administration. Following a year cooking in Portland, OR, Josh moved to Vermont to attend New England Culinary Institute and graduated with an A.O.S. in Culinary Arts. He spent the next few years as a Sous Chef and Chef de Cuisine in Arizona and Iowa. In 2003, Josh moved to Las Vegas to be part of the opening team for Restaurant Bradley Ogden in Caesar’s Palace. Over the next 11 years Josh worked in front and back of the house positions in Las Vegas, NV, Seattle, WA, and Vail , CO. Working with Chefs like Thomas Keller, Tom Colicchio, Michael Mina, Jean Gorges Vongerichton, and Bradley Ogden provided the necessary structure for his high standards and attention to detail. Although cooking has always been his first passion, having front of the house experience was important to become a well-rounded restaurateur. His goal is to build a reputable food and beverage company known for its quality and consistency and its ability to offer fresh, necessary concepts that improve community and team. In 2012, he founded dinefine, LLC and in 2014 “the Goodwich” sandwich shop was formed with the purpose of offering the Las Vegas community high quality scratch made sandwiches and more, at an affordable price. Building “the Goodwich” brand, creating new concepts, and developing their team is Josh’s main focus for the future. The Goodwich team is currently working on a new restaurant that will be located in SW Las Vegas and is slated to open at the beginning of 2018.
Eggplant and Fall Squash Caponata, Chick Pea Cracker, Tahini, Mint
Braised Kale & Cauliflower Galette, Sweet Onion Fondue, Roasted Tomato, Crispy Rice
Shrimp & Grits Gougere-Beer Braised Shrimp, Okra, Crystal’s Hot Sauce
Hot Smoked Salmon Pastrami Toast, Braised Cabbage, Sweet-Hot Mustard, Purple Onions
Peruvian Chicken Posole- Chicken Skin Crunch, Aji Amarillo, Avocado Crema
Bahn Mi Slider- The Goodwich Paté, Shaved Beer Brined Pork, Pickled Veg, Aioli, Baguette
Lemon Blueberry with lemon cheese frosting
Signature Vegan Vanilla with vegan buttercream
Campfire Chocolate S’mores with Marshmallow Buttercream
Caramel Apple Cider with Cinnamon Cream Cheese Frosting
Donut Holes, dipped in chocolate
Donut Holes, dipped in hefeweizen glaze
Vegan Cinnamon/Sugar Donut Holes