Instagram story viewer> @joshlsharkey> Posts

Joshua Sharkey

@joshlsharkey

1.5K

followers

793

following

Founder @getmeez & Host of The meez Podcast

POSTS STORIES REELS TAGGED

I’ve been asked to define this many times. So here it goes. This is why I do all these videos. Hoping to tell the stories of the food, families and work ethic that makes dinnertime so important.

An excerpt from my time with @joshlsharkey on the @getmeez podcast filmed in Little Italy @danicoristorante by @joshlsharkey

92

5

9 days ago

October being Italian-American heritage month this clip from @joshlsharkey ‘s @getmeez podcast gives a little “bite” to the real reason we celebrate.

From Italian > Immigrant > Italian-American > American.

The decades evolved the culture. It keeps evolving with @mariocarbone creating @carbonerestaurants and @angie.rito and @stacinelli creating @donangienyc

We sat down @danicoristorante to discuss. taken in Little Italy in NYC by @joshlsharkey

59

3

16 days ago

Happy 9 years married / 15 years total with this lovely beautiful nature living awesome mama and also super sexy lady @hannahonhudson. by @joshlsharkey

114

35

25 days ago

Accessibility definitely becomes a major blocker to experiencing some of the great wines of the world. Love this take from @theseanjosephs on Bourbon solving that for spirits. by @joshlsharkey

18

8

a month ago

Ok. So you might not reproof your whiskey often but... a) pretty cool hack and b) @theseanjosephs has a really smart insigt re: cocktail ratios adjusting based on the proof of the whisky.

eg. historically whiskey was a higher proof on average, so the 1:1:1 ratio of say a Boulevardier would get adjusted with a lower proof whiskey. -> Sean does 2:1:1 for his boulevardier given the proofs can range from 80-100 nowadays 🧠

Great catching up with Sean and hearing updates on @pinhook_bourbon and the new Old Josephs membership.(highly recommend checking that out on his page) by @joshlsharkey

124

10

a month ago

Got recipes. @getmeez 💪 by @joshlsharkey

131

8

a month ago

Every episode should be interrupted with smoked short ribs

Esp for the guy behind the camera everytime @mikeserman - the GOAT auido/video production.

I also snuck a couple lobster tails and spaghetti pomodoro down my gullet while we were recording. need to make it back to @barrocco_ny soon by @joshlsharkey

115

7

a month ago

@janello's Top 5 'Red Sauce Joints' in America
Thoughts!?

@camilles_restaurant
@bamontesrestaurant
@jrandsonbrooklyn
Sodini's (SF)
@danicorestaurant by @joshlsharkey

115

15

a month ago

Paul Bertolli's 'Cooking by Hand' is in my top 10 and at least a couple Diana Kennedy Books. Rocco also mentioned both La Technique and La Methode from Chef @jacquespepinfoundation

@AuPieddeCochonMTL
@theflavorbible
@_tfl_ by @joshlsharkey

227

10

a month ago

A lot more ways to be a chef these days. And it's still as difficult as it has always been to do something impactful that scales.

@notorious_foodie has pristine technique, awesome to see it resonate and I have most definitely snagged a few things from his videos (Banofee Pie is killer)

Don't know much about @oliviatied, but another great example of someone who very clearly know's how to cook and figured out how to make that scale with content.

@gabe_kennedy another one. I"m sure there are tons more.

Very cool to see there is more than just the line, and you still get to cook. For all the downsides, net net there has def never been a better time to be a talented chef. by @joshlsharkey

1k

36

a month ago

What a pleasure chatting with @joshlsharkey from @getmeez @the.meez.network @aurifybrands @johnzannisrigos about marketing in the 2026’ taken in Bar Rocco by @joshlsharkey

228

19

2 months ago

How to not $%#^ up truffles with @roccodispirito

The white truffles takes much less effort and plays really well with butter and starch, and relies mostly on waiting to shave the truffle to be as close to when it will go in your guests mouth as possible

That said the black truffle usually never gets enough love. Simply shaving it does not do much and it fades a lot faster than the white truffle once it's shaved.

The black truffle (esp perigordines) love heat applied to them but the way in which it's done is important.
- You can spend a lot more time extracting their flavor by reducing liquids with them
- Fortified wine, veal or chicken jus, cream all work great
- Crashing multiple times is very effective, eg. sweat the truffles in butter, then add madeira and/or port and reduce to sec. Then add chicken stock and reduce to a jus, then add cream and reduce by 1/3 or so to get the right consistency.
- And if you want to go really hard core, take your extra truffles and preserve them in fortified wine and salt, then take that truffle jus and finish the sauce with them (never boil it)

Shaving the truffle tableside is totally fine but doesn't do much for smacking truffle flavor in your face. And if you don't add some flaky salt after you're losing half the battle anyway.

And truffle oil...... will keep that for another time.

Chef Rocco is a master with truffles as well. Not only from spending so much time with them but also from time spent cooking for the late great chef @graykunz who to me is hands down the greatest truffle magician there has ever been.

I really loved this conversation. And we filmed @barrocco_ny so not only a great episode but also some delicious food.

There is a lot to learn from Chef Rocco, and not just from cooking. He figured out a lot of things long before most of the industry, so if he is doing something different again, you should pay attention. by @joshlsharkey

93

6

2 months ago