At DISH, Chef Joane Garcia-Colson blends farm-to-table with molecular gastronomy Photo Scott Bridges
Scott Bridges, on May 14, 2013, wrote an article entitled, “Former lawyer DISHes out fine dining”. Here’s what he said about Joane:
“Guilt. It’s a feeling we want to be innocent of when we eat out. Innocence and guilt are two things that Executive Chef Joane Garcia-Colson knows all about. She left a successful law practice to pursue her passion for cooking by starting up DISH Creative Cuisine.
Does she regret the decision?
“It’s infinitely more fun being a chef than a lawyer,” she told me. “Much more fun.”
I guess that’s a “no.”
Although the reformed lawyer may be new to the realm of professional cooking, make no mistake, she’s not just another Joane-come-lately. She got her start as a nine-year-old.
“We would play restaurant,” the chef says. “We would make menus up by hand, and make dinner for our parents.”
Why you should go:
Garcia-Colson’s Cathedral City restaurant is creating quite a stir. The sprawl-ish strip mall location seems an unlikely place for such innovation, but it puts into focus the most important aspect of dining out: the food, which is sourced locally and sustainably whenever available.
A good opportunity to visit DISH will be during Palm Springs Restaurant Week (May 31-June 16), when a tasting menu will be available for $38.”