January 12th - Terre a terre Supper club Presents Chef David Viana and Todd Villani “The Art of Local Food” Dinner…..
David Viana’s passion for the kitchen undoubtedly came from his father, a pastry chef. Perhaps fueled by his father’s insistence he not follow in his footsteps in the food industry, Viana attended and graduated from college while also working at various restaurants.
After a post-college job with the Department of Probations left him unfulfilled, Viana opted to jumpstart his cooking career in New York City, first working alongside Chef Bobby Flay at Mesa Grill, then at the renowned Eleven Madison Park.
Knowing that becoming an executive chef was his destiny, Chef Viana had the rare opportunity to stage at a two Michelin-starred restaurant in Europe before returning to the states to further a cooking career employing his newly-acquired skills.Back in America, Chef Viana worked closely with Chefs David Drake, Anne Burrell, Michael White and Anthony Bucco before becoming Chef de Cuisine at award-winning Daryl, under the tutelage of Chef Zod Arifai.
Most recently, nearly 18 months after opening Battelo as Chef de Cuisine with Chef Ryan DePersio, Chef Viana was offered pure creative control in the cutting edge kitchen of Jersey City’s newest dining establishment, The Kitchen at Grove Station, which is already garnering accolades from guests and the media.
Liver and Onions (Chef Viana)
Chicken liver mousse and Caramelized onion bread pudding
Goat Cheese mousse/Wasabi walnuts
Local Trout “Puttanesca”(Chef Viana)
Tomato confit / Black olive emulsion
Smoked Pork Tenderloin (Chef Villani)
Aerated Parsnip/Pomegranete Jerk
Slow Braised Short rib ( Chef Viana)
Glazed Carrot/Maple Black sesame sauce
Sweet Potato Pound cake “Brulee” (Chef Villani)
Roasted Marshmallow gelato /Cinnamon Potato skins
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