Joel Viehland

Joel Viehland


About Joel Viehland

After cooking at Noma in Copenhagen, New York’s Gramercy Tavern, and Herbsaint and Bayona in New Orleans, Joel was the James Beard Award-nominated executive chef at Community Table in Washington, CT.

My Venues

Behind the Scenes

Wood fired Cauliflower,
"Wood fired Cauliflower, preserved yuzu, black currants and caper leaves. This cauliflower from #rockcobblefarm has been in the menu mix for the last few weeks and we’ve sold so many that we’ve run out so we’ll be saying goodbye to this one until the next succession. #cauliflower #ctfood #kent #yuzu #realfood #keepitsimple"
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Whenever I make a BLT I think
"Whenever I make a BLT I think about @continentaldonuts who I believe, along with myself, as a foremost expert on the subject. I Miss getting BLTs w you on 14th St."
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Today’s creation is Ramp
"Today’s creation is Ramp Sambal. Took our milder version of sambal we made from last years pepper harvest and added some salt fermented ramps. #ramps #sambal"
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These are a few of my favorite
"These are a few of my favorite things....#nduja @baestcph 🙌🙌 🍕"
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