Gosling's Dinner at Greenleaf

54 Nashua Street,Milford NH 03055

07 November, 2021

Description

Chef Chris Viaud with Gosling's Rum brings you an experience w/ Top Chef 18 contestants Jamie Tran, Byron Gomez & Nelson German at Greenleaf Top Chef Season 18 contestants Chefs Chris Viaud, Jamie Tran, Nelson German and Byron Gomez are coming together to bring you a 5-course dining experience like never seen before in NH! Sponsored by Gosling's Rum, not only will we have special cocktail pairings featuring Gosling's rum, but each plate during our two seatings will feature Gosling's as a component in each of our chef's dishes! Join us for a unique night of great food, amazing cocktails and memories as we welcome in the winter season. ABOUT YOUR CHEFS 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 NELSON GERMAN Nelson German, chef/owner of alaMar and Sobre Mesa, shares the story of his culinary journey through his cooking. Born and bred in Manhattan’s Washington Heights, in Uptown Manhattan, German worked countless hours in New York City restaurants, including Joseph’s, Citarella and Gramercy Park Hotel with Chef Yugi Wakiya, from whom he learned Asian flavors and techniques. He spent time studying the art of simple Mediterranean cuisine through his travels to Spain, France and Italy. He learned local, seasonal, sustainable California cuisine at SupperClub SF. AlaMar, a Michelin-recommended seafood spot in Oakland, marked the first venture born from German's love and passion for creating art with his food. The restaurant garnered rave reviews from the San Francisco Chronicle and Oakland magazine earned him spots at the prestigious Pebble Beach Food & Wine Festival. He was also commissioned to showcase California Cuisine in Mexico City by Visit California. German’s successful bar program at alaMar spurred a passion for creating art from cocktails and stoked a desire to bring something unique, vibrant and beautiful to his chosen home of Oakland. As an ode to his Latin American roots, German opened the Afro-Latin cocktail bar, Sobre Mesa, in March 2020. The term Sobre Mesa (literally “on the table”) refers to what you do after your meal, when drinks continue and meaningful conversation begins. Just two weeks after its grand opening, Sobre Mesa was forced to temporarily close as a result of the San Francisco Bay Area’s strict shelter-in-place order. During the closure, Chef Nelson was named one of Plate magazine's 2020 Chefs to Watch and chosen as a contestant on Bravo’s Top Chef Season 18 in Portland. Sobre Mesa reopened in March 2021 and immediately received a superlative review from the San Francisco Chronicle’s restaurant critic Soleil Ho. In August 2021, Chef Nelson participated in the James Beard Foundation’s Summer Taste America culinary series. CHEF BYRON GOMEZ Born in Costa Rica, Chef Byron Gomez migrated to the United States when he was 8 years old and is a proud DACA (Deferred Action for Childhood Arrivals) recipient. His interest in culinary arts started at a young age and after several years cooking on Long Island, he set his sights on New York City. With a mission to learn from some of the country’s best, and learn various cultures through cuisine, he honed his skills under culinary luminaries like Daniel Boulud, Ronny Emborg, Gavin Kaysen, and Daniel Humm. While working at Eleven Madison Park, named the World’s Best Restaurant in 2017, Chef Byron traveled with the restaurant’s pop-up experiences to the Hamptons and Aspen. After spending the winter in the Rocky Mountains resort town, he decided to plant roots and joined the team at 7908 Aspen in 2019. There, his refined, globally-inspired menu is paired with a world-class wine and bar program. Chef Byron competed on Season 18 of Bravo’s Top Chef shot during the pandemic in Portland, OR. On his days off you can find him enjoying all the outdoor adventure sports, ranging from road biking to snowboarding, that colorful Colorado has to offer. CHEF JAMIE TRAN 'The Black Sheep' Chef Partner Jamie Tran was fourteen years old when she made her first dish, standing on top of a milk crate to cook fried rice with her mother in their Northern California home. At the age of 15, Tran officially joined the restaurant industry, washing dishes and working as a prep cook at the Mandarin Chinese restaurant where her father was the Executive Chef. It was there she learned the ins and outs of the culinary industry, and the dedication and hard work that the business required. Following high school, Tran headed to San Francisco State as a kinesiology major, switching to accounting then business in the hopes of having her own restaurant one day. Tran distinctly remembers telling her professor she would own her own restaurant in the next 10 years – to give others the kinds of opportunities she didn’t always have. After graduating from San Francisco State with a business degree and then Le Cordon Bleu in 2011, Tran saw the emerging food scene in Las Vegas and made the move, starting as a part-time line cook at Charlie Palmer’s Aureole. She honed her craft and fine dining techniques, climbing the ranks to executive sous chef during her five years there. Moving to The Venetian, Tran joined the banquets team to find balance. She re-joined the restaurant scene to become the Executive Sous Chef of DB Brassiere before becoming the Executive Sous Chef for The Venetian. Thinking back on a conversation with Chef Charlie Palmer about her culinary path, Tran dreamed of opening a smaller restaurant, where there were less constraints and she could put more of herself into the food. As a child, Tran could feel the love her mother would put into making braised pork belly and rice in a makeshift rice pot and wanted to pass on those memories and comfort in her own food. In May 2017, Tran opened The Black Sheep in southwest Las Vegas, serving her original take on casual and modern Vietnamese American food in a neighborhood environment. She beat her 10-year prediction, opening the space seven years after leaving San Francisco State. Tran and The Black Sheep have become an off-strip staple, earning Chef of the Year and Restaurant of the Year from EATER Vegas. In 2021, Tran made her national television debut on Bravo’s Top Chef, representing Las Vegas and the strength of off-strip dining in the notoriously difficult competition. The name “The Black Sheep” is an homage to Jamie’s playfully rebellious spirit and desire to break the norms of the traditional rules of the kitchen.