Autumn Harvest Dinner

320 Mile Slip Road,Milford NH 03055

18 September, 2021

Description

A six course tasting menu with wine pairings made by four Top Chef contestants inspired by the New England autumn harvest. This will be a night to remember!This season's Top Chef Contestants Chris Viaud, Avishar Barua, Gabriel Pascuzzi, & Roscoe Hall are coming together once again from all over the US to bring their talents from one of America's most prestigious chef competitions to your table. This event will be supporting local NH Farms and Vendors, but also a portion of the proceeds will be donated to The Boys and Girls Club of Milford. We are also offering in tandem with your dinner experience, an exclusive opportunity to join our four chefs for an early access VIP session where you'll get close access to interact with the chefs with a "raw bar and bubbles" experience! Tickets will go QUICK so don't miss your opportunity to be a part of a highly anticipated dinner experience with some of America's best chefs, together under one roof. YOUR CHEFS FOR THE EVENING CHEF CHRIS VIAUD - Chris Viaud is the Chef/Owner of Greenleaf and Culture, both located in Milford, New Hampshire. Chef Viaud’s food is rustic in its approach, yet refined, by classic techniques. Focusing primarily on seasonal products, most of which grown locally, helps to fuel his passion when creating menus. He plans and executes a balanced meal that incorporates different flavors and textures that entertain the palate which allows for a unique dining experience each time.Upon graduating from Johnson and Wales University, he moved to Boston where he spent three of his most formative years at Forbes Four-Star rated restaurant Deuxave in the back bay, where he worked his way to Sous Chef. Since his time in Boston he has been an essential part of multiple restaurant openings. Chef Viaud has continually been working throughout the years to challenge himself by pushing the boundaries and constantly taking himself out of his comfort zone to hone in on his craft. He is constantly exploring new ideas, styles, trends and concepts to keep fueling his passion and believes that everyday there is the opportunity to learn something new. CHEF AVISHAR BARUA - Avishar Barua is not your average Bengali-American-Columbus-Career-Changing-Bio/Psych Major-turned Chef. As the title implies, Avishar is a first generation Bengali-American born in Columbus, Ohio from parents who had moved from Bangladesh. Instead of following his destiny in Medicine after undergraduate he fell into cooking professionally and has never looked back. Though Avishar feels like the job is never done, Avishar has done some jobs. Avishar has worked at Mission Chinese Food and WD~50 in Manhattan after cheffing at the number one restaurant in Columbus. After returning from the Big Apple, Avishar opened up Service Bar in Columbus, Ohio and somehow got recognized in Food & Wine magazine for making a Taco Bell knockoff called the Cheesy Brisket Crunch. While he made appearances in things such as Top Chef Season 18, Avishar goals involve working actively to make the industry better than it was when he started, believing deeply in the power of food and hospitality to bring genuine happiness to people! Avishar hopes to make the world a better place, one plate of delicious food at a time, and help be part of the change of the industry that will allow future chefs to offer these services in a sustainable manner! CHEF GABRIEL PASCUZZI - Gabriel Pascuzzi is the chef and owner of three restaurants in Portland, Oregon – Mama Bird, Stacked Sandwich Shop, and Feel Good. Growing up in an Italian American household, his love of food started at a young age. He grew up visiting his uncle’s acclaimed restaurant in BigFork, Montana washing lettuce and peeling shrimp in exchange for a slice of pie. After apprenticing for his uncle during high school, he went on to Johnson & Wales University receiving an A.S. in Culinary Arts from the Denver Campus, then moving to Providence RI to complete his B.S. in Culinary Arts. After a brief stint in Italy, Gabriel honed his skills in New York City working for Daniel Boulud at DB Bistro Moderne and Tom Colicchio at Colicchio & Sons. He later staged at the world renowned and two Michelin star restaurant Noma in Copenhagen. Returning home, he helmed Multnomah Whiskey Library, before opening his first restaurant, Stacked Sandwich Shop in 2017. Stacked has been named on Thrillist’s Top 31 Sandwich Shops in America 3 years running. Gabriel also took home Eater Portland’s Chef of the Year in 2017. In fall of 2019, he opened Mama Bird; his wood fired chicken and vegetable concept. He is currently slated to open his newest concept, Feel Good, in August of 2021. CHEF ROSCOE HALL II - Roscoe is an artist who works in a variety of media (food, and acrylics ). Roscoe often creates work using creative game tactics, but these are never permissive. Play is a serious matter: during the game, different rules apply than in everyday life and even everyday objects undergo transubstantiation. By taking life as subject matter he plays with the idea of mortality of an artwork or a recipe confronted with the power of transitory appearance and shit like that. Education focused from University of San Diego Photography and Art History at $avannah College of Art & Design. The energy of a place is always important. From dining rooms to galleries, if abstraction is applied one will create intense personal moments by the rules of acceptance and refusal, luring the viewer round and round in circles. The kitchen holds a 20 year love for him. From Alabama, Northern California, Pacific Northwest and little ole New York he’s gotten his chops with some of the best. Learning every cuisine and position possible with full respect to the game and its players. Hailing from a BBQ family the chaos of holding court with a family and 7 day work weeks is oddly familiar to his upbringing. Roscoe currently lives and works in Birmingham, Alabama with two hilarious children and a kick ass wife