broccoli de cicco, beets, puntarelle, pomegranate, pine nuts, blue cheese
$$$, Modern, Restaurant,
"📸: @dimityjones broccoli de cicco, beets, puntarelle, pomegranate, pine nuts, blue cheese"
ChefJoel Viehland
Hartford
About Joel Viehland
After cooking at Noma in Copenhagen, New York’s Gramercy Tavern, and Herbsaint and Bayona in New Orleans, Joel was the James Beard Award-nominated executive chef at Community Table in Washington, CT.
My Venues
At My Venues
Wood-oven Smoked Chicken
$$$, Modern, Restaurant,
"Some things just don’t need a set. We’ve been developing and perfecting this ‘simple’ chicken dish for over a year now. Brined for 18 hrs, smoked in the wood fired pavesi oven, slow cooked for 90 mins at 69C, and crisped up at 480C in the wood oven. Always served with a sauce made from the smoked jus left from cooking process, roasted garlic, tahini, salsa verde, and finished w fresh lime #n"
Fall Stracciatella Dessert
$$$, Modern, Restaurant,
"Stracciatella, delacata, pear, pecans, concord grape swyft"
N’duja Sausage Toast
$$$, Modern, Restaurant,
"Cascadia Broccoli & N’duja Toast w Swyft guanciale #newdish"
chilled bass with matcha aguachile
$$$, Modern, Restaurant,
"bass, matcha aguachile, hardy kiwi #newdish"