The Official Newspaper of the Diocese of Little Rock
FAYETTEVILLE — It has all the ingredients for a reality show. A priest who sings and prepares gourmet cuisine serving at a parish in the mountains of Arkansas sounds like the perfect combination of “America’s Test Kitchen” and “American Idol.” This could be the next big thing.
Father Shaun Wesley, the newly appointed pastor of St. Joseph Church in Fayetteville, just arrived in August to serve at his new parish and school.
And wherever Father Wesley goes, a sauté pan is sure to follow.
All settled in to his new rectory, Father Wesley has unpacked and blown the dust off of his well-appointed kitchen items. So far, he has still found time to channel his “galloping gourmet” and demonstrate that a man can hear confessions and still cook up a mean cavatapi dish.
Not a classically trained chef but a skilled home cook, Father Wesley has been improvising and creating in the kitchen since the age of 10. His beginnings were humble; he confides that he started cooking out of self-defense because of his parents’ divorce and the hours his mother worked.
“The first meal I cooked was a birthday meal for my mother,” he said. “I saw recipes for a Mexican fiesta and she took me to the store so I could buy all of the ingredients for chimichangas, refried beans and guacamole. That was the first time I really got excited about cooking.”
By sixth grade, Father Wesley became the primary cook. It was during those early years he learned from his mother to be independent, to do for himself and to cook some home-style comfort foods like cornflake-crusted chicken and pork chops and gravy that still please his palate today.
“I learned mostly by trial and error,” said Father Wesley, a graduate of Sacred Heart High School in Morrilton, “but cooking was not my first love.”
It was his singing chops, not his pork chops, placing Father Wesley squarely on track for the priesthood back in the fifth-grade when he was asked to sing the responsorial psalm at a school Mass. Impressed by his voice, he was asked to become more involved in the music ministry.
“I cantored in the teen choir and was student liturgy coordinator for 10th and 11th grade,” he said. “Even though when I was asked in the spring of my junior year if I wanted to be a priest, I felt I had too many other things I wanted to do.”
He considered hotel restaurant management as an occupation, but in the end, the call to the priesthood won his heart and he went through the application process for the seminary during his senior year of high school.
Since that time, his cooking tastes have matured and taken on a more international flair as he has ventured into spicier Cajun cuisine and the bold variety of Italian flavors.
During the spring semester of his sophomore year at Holy Trinity Seminary in Dallas, Father Wesley lived outside Rome, and it is that time in Italy that he attributes his understanding of the theology of being at the table together and the power of food.
“There was a whole idea of entertaining and hospitality that I learned while in Italy,” he said. “There is a joy and an importance of it being all right to spend three hours at the dinner table. It has a certain theology to it, of the breaking of the bread and sharing life as you are at the table.”
“I learned as host,” added Father Wesley, “that you help to facilitate and enjoy that moment.”
Facilitating moments such as these has become a hallmark of Father Wesley. He is responsible for beginning a seminarian dinner that helps seminarians cook for their families and for the now-famous seven-course, gourmet Madrigal dinner that was hosted at St. Elizabeth Church in Eureka Springs during the Advent/Christmas season.
“When he cooks, it’s like a mother’s love poured into everything,” said former parishioner and friend Sharon Hoyt. “He has cooked for big events at church and seating there is much sought after. If you are lucky enough to have him treat you to one of his more intimate meals, it is an experience you’ll never forget. There is nothing better than good food, good friends and great conversation … and it’s always taken to the next level with Father Shaun Wesley.”
These days his traveling may be limited to gazing at the pages of his favorite food magazines, Bon Appetite, Saveur and Gourmet, but it is from these pages that he draws inspiration for his next creation. Some of them can often be viewed on Facebook when he has created an especially tantalizing offering.
“When I have cooked something and it really looks good, I will sometimes post the photo for fun,” Father Wesley said with a grin.
As far as sagely advice for cooking amateurs, Father Wesley recommends a new cook should own a few good knives, sauce and sauté pans and a cast-iron skillet.
“My go-to dish is always pasta,” Father Wesley said. “You can whip together a dish in 30 minutes or less.”
But, already booked most evenings since arriving at his new parish and school, Father Wesley admits he may have to broaden his repertoire to include some crockpot recipes.
“I am very happy to be back in northwest Arkansas,” said Father Wesley, whose first assignment in 2005 was just down the road in Rogers where he made many friends during his more than three-year tenure. “This is a large and busy parish, so I may be eating a lot of pasta.”
Please read our Comments Policy before posting.
Article comments powered by Disqus
What the Catholic Church teaches about purpose for work
Three Catholic High seniors sign to discern priesthood
More pastoral appointments announced
I knew in fifth grade Jesus was my best friend
St. Joseph a model of solidarity with immigrants
Two gifts after Jesus’ death: Virgin Mary and Eucharist
Why we have an altar, and not just a communion table
Pope: Wars should be resolved through nonviolence
