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CHEF'S TASTING SERIES WITH Elizabeth Falkner, Chris Viaud, Mimi Weissenborn, Hong Thaimee

77 Main Street, Littleton 03561

We are excited to welcome Chefs Elizabeth Falkner, Chris Viaud, Mimi Weissenborn, and Hong Thaimee for a 6-course tasting menu on Saturday, June 4 from 6 to 9 p.m.

A portion of the proceeds will benefit the Boys and Girls Club of the North Country and North Country Pride.

Tasting menu includes:
6 courses + a beverage

Menu TBD

VIP includes:
Meet the Chefs + Gift Basket

Arrive at 5 p.m.

Elizabeth Falkner  is an American celebrity chef "Chef's production" , pastry chef, author, restaurateur, and consulting chef.  She is currently residing and working in Los Angeles, CA and has been cooking since 1990. She frequently appears as a competitor and sometimes a judge on many of the cooking competitions on television from "The Next Iron Chef, Super Chefs", 2011 and "The Next Iron Chef, Redemption", 2012, (both Food Network), as well as "Chopped All Stars", (Food Network), "Top Chef Masters", "Top Chef", "Top Chef: Just Desserts", (Bravo), "Top Chef, Canada", "Food Network Challenge", (Food Network). Falkner was the executive/chef/pastry chef and managing partner of Citizen Cake for 14 years, and executive chef and co-owner/co-managing partner of Orson for 4 years, restaurants located in San Francisco, California, U.S.In 2012 Falkner won First Prize at the World Pizza Championships in Naples, Italy with her innovative "Finocchio Flower Power" pizza.

Chris Viaud a James Beard nominated chef most recently known for competing on Season 18 of Top Chef, is the Chef/Owner of Greenleaf and Ansanm located in Milford New Hampshire. Chris has always liked to describe his style of cooking as Contemporary American reflecting on his inspirations throughout his journey of becoming a chef. He reflects on his childhood memories when asked how his journey into the culinary industry began. He has distinct memories of sitting on the floor grinding herbs and spices with a mortar and pestle and other food preparation projects to help his mom with family dinners. He later pursued continued education  at one of the nation’s top culinary institutes, Johnson and Wales, and upon graduating with an Associates in Culinary art and a Bachelors in Food Service Management, he left the small state of RI to pursue his dream of working in Boston. Much of his career in Boston was spent at Deuxave in the back bay, one of the top rated French restaurants in the city, where he worked his way through the ranks of the kitchen and achieved a managerial chef position. He likes to refer to his food as simple, yet refined, and honest by not letting over complicated technique override the integrity of the produce that he is working with. Focusing primarily on seasonal produce, some of which grown locally, helps to fuel his passion when creating menus. Chef Chris has continually been working throughout the years to challenge himself by pushing the boundaries and constantly taking himself out of his comfort zone to help 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. Chris believes that you eat with your eyes first and that plays into his plating techniques. Through his thoughtful consideration and testing that goes into each dish, he is able to achieve a balanced meal that incorporates different flavors, textures and dimensions that challenge the palate and allow guests to have an unforgettable dining experience.

Mimi Weissenborn is an executive chef at Sur Lie Portland, Maine, A native Maryland crab, Shef studied at L’Academie de Cuisine and promptly decided to pursue a culinary career in New York City as a proud member of the LGBTQ+ community. Working her way up the line she finally chose to settle with Vinateria, the beloved Spanish and Italian influenced Harlem eatery, as their Creative Director and later on Executive Chef. There she received a Michelin recommendation, participated in multiple chef collaborations such as New York City Food & Wine Festival, Harlem Eat Up and a gamut of James Beard Foundation dinners headlining and selling out one of her very own; most recently collaborating on an International Women’s Day Dinner. Energized by her new found sense of community she was inspired to honor her own by hosting a female collaboration dinner series highlighting a local cast of Harlem hitters!

During the end of her time with Vinateria, Shef found herself in Maine and in love, not only with its pines (her born obsession) but also with its slogan...fitting right in despite being raised below the Mason Dixon. Her goal is to serve and be part of an inclusive community. An avid life learner, Shef hopes to incorporate an emphasis on immersive educational experiences both in and out of the kitchen in hopes of harnessing the love and energy from farmer to team and from team to community.

Hong Thaimee, One of the most visible faces of Thai food in the US, Hong has been invited to cook at some of the most prestigious venues around the world such as New York’s Metropolitan Museum of Art, the James Beard House, The St. Regis Maldives, The Hoxton Paris, Sofitel Bangkok, and many more. She has appeared on TV in the US and across Southeast Asia, including on Food Network’s “Iron Chef America,” with Bobby Flay and in a major TV campaign for Air Asia, and as a judge on a prominent Thai cooking series. 

In the Fall of 2020, Hong debuted her latest venture, Thaimee Love. After a successful pop-up restaurant to trial the concept, her permanent new restaurant, Thaimee Love opened in October 2021, in New York’s W Houston Street, specializing in “Baan Baan” cuisine, replicating the comforting, home-style Northern Thai dishes.

Our 6-course Chef Tasting Menu  is $130/person.

VIP is $250/person and includes a gift basket and opportunity to meet the chefs. Be sure to arrive at 5 p.m.!

Cancellations must be made before 72 hours of your dinner booking. A cancellation number will be given to you. If you do not have a cancellation number and if you are a no show, you will be charged in full for all dinners booked as we cook to the reservation. 

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