September 23, 2015
When you walk into SouthPark’s Dogwood you feel like you are in a warm Southern kitchen between how the place is decorated to the delicious smells wafting towards you from the back. One glance at the menu is all it takes to see that yep, you are in for some seriously Southern fare here. Sous Chef Josh Sherry, known as Chesapeake or Old Bay at “The Wood”, can usually be found in the kitchen working the pans over some serious heat. I caught up with Josh the other day and here is what he had to say:
CLTure: How did you get your start in the kitchen?
JS: I was born and raised in Bel Air, Maryland. I worked at Maryland Golf and Country for nine years where I was hired as a dishwasher. With hard work, time, and dedication, I was promoted to Sous Chef and eventually Executive Chef. I left MGCC for an opportunity to work at a Michelin Star Restaurant within Hotel Le Sirenuse in Positano, Italy, for the summer of 2013. Once I returned from Italy, I took a job at Disney World. I worked at a signature restaurant called Narcoossee’s, which is located at the Grand Floridian Resort. I eventually moved to Charlotte to be with my girlfriend (who I met while I was in Italy) and started work at Dogwood Southern Table and Bar.
CLTure: What is your favorite ingredient to work with? Strangest ingredient you’ve ever worked with?
JS: Favorite ingredient is Heritage Farms Pork. I love Heritage Cheshire Pork because their pigs are humanely raised on a family farm with no hormones, steroids, preservatives or fillers. We are lucky that Heritage Farm is home to North Carolina making this not only a quality product, but local too. Pork also gives us bacon. I love bacon.
Strangest ingredient is pickled cow tongue. I made pickled cow tongue when I was in culinary school. I first brined the cow tongue for about a week. Once a week had passed I slowly braised the tongue for five to six hours till tender. It is then thinly sliced and can be served hot or cold. My favorite way eating pickled cow tongue is similar to a corned beef sandwich, rye bread and brown mustard.
CLTure: Best and worst part of your job?
JS: The best part of my job is cooking with local/fresh ingredients. The worst part is the sacrifice of not being with my family and wonderful girl.
CLTure: Favorite music is? Do you listen to it while cooking?
JS: Really all types of music but especially reggae, classic rock and Stevie Ray Vaughn. Sometimes music is on at work but we have an open kitchen. I always listen to music at home.
CLTure: Charlotte has a budding arts scene. What aspect of it do you enjoy if any?
JS: I live in NoDa and enjoy all the nightlife there, especially the art scene and atmosphere.
CLTure: Festivals or events in the Charlotte area you recommend?
JS: Food truck Fridays.
CLTure: One word to describe the food scene in Charlotte is ____?
4905 Ashley Park Lane, Suite D,
Charlotte, NC 28210