November 13, 7:00 P.M. Dinner: Chef Chris Viaud’s Taste of Haiti Presented by Capital One
November 13, 2024 07:00 PM
Spotlight On James Beard Outstanding Restaurateur Award Nominee’s Culinary Culture
25 11th Ave, New York, NY 10011, USA
Top Chef alum and 2024 James Beard Outstanding Restaurateur Award nominee chef Chris Viaud is known in New England for his colorful, farm-to-fork cuisine. Local and seasonal ingredients take the stage at his two restaurants (Greenleaf and Pavilion), but at Ansanm, his Haitian restaurant, he cooks recipes closer to his heart.
For this multi-course menu chef Viaud honors his heritage and classic recipes inspired by Haitian cuisine that feature ingredients commonly grown on the island. Each dish will highlight the bold flavors that are reminiscent of Haiti—spun with chef Viaud’s modern interpretation and unique and artistic presentation. Join chef Viaud for this singular dinner that channels his culinary voice which marries seasonal ingredients and his beloved Haitian roots.
Dining Table $170 | Internal Chefs Counter $185 | External Chefs Counter $150
MENU
Hors d’Oeuvre
Three Cheese Gougère with Duck Rillette, Smoked Papaya, and Pikliz
Contains dairy and gluten
Legume Croquette with Epis Aïoli and Pickled Shallot
Contains alliums and gluten
Creole Chicken Pâté with Piperade and Caramelized Onion
Contains alliums, dairy, and gluten
Dinner
Snapper Crudo with Avocado Mousse, Passion Fruit Gel, Coconut–Ginger Velouté, Pickled Shallot, and Chile Oil
Contains alliums
Diri Djondjon Risotto with English Peas, Local Mushrooms, Parmesan, and Black Truffle
Vegetarian; contains alliums and dairy
Epis-Marinated Duck Breast with Mayi Moulen, Kidney Beans, Green Plantain, Cashew, Pikliz, and Green Onion
Contains alliums, dairy, and nuts
Dessert
Pineapple Upside Down Cake with Sweet Plantain Semifreddo, Lime Curd, Tablet Pistache Feuilletine, and Rum Raisins
Contains dairy, gluten, and nuts
About Chris Viaud:
Chris Viaud, a two-time James Beard Award Nominee® and Top Chef alum, is the chef and owner of Greenleaf and Ansanm, both located in Milford, New Hampshire, and Pavilion located in Wolfeboro, New Hampshire. The group of restaurants are under his hospitality company Northern Comfort Dining Group. Upon graduating from Johnson and Wales in Providence, Rhode Island, Viaud moved to Boston where he spent three of his most formative years at Deuxave, where he worked through the ranks. Since his time in Boston he has been an essential part of multiple restaurant openings in the Greater Boston and New Hampshire area. Chef Viaud’s food is rustic in its approach, yet refined by classic techniques. Focusing primarily on seasonal products, most of which are 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.
Chef Viaud has recently begun focusing a lot more of his time and energy into the exploration of his Haitian heritage, including finding new ways to introduce and educate communities around the beauty of Haitian cuisine and culture. He continues to challenge himself by pushing the boundaries and constantly taking himself out of his comfort zone by exploring new ideas, styles, trends, and concepts to keep fueling his passion and belief that every day there is the opportunity to learn something new.
Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.
James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.