Join Top Chef alum and two-time James Beard Award nominee Chris Viaud for an intimate autumn evening inspired by the season's harvest, regional ingredients, and the warmth of New England hospitality.

One evening. Four courses. A celebration of New England.

A two-time James Beard Award nominee and Top Chef alum, Chef Chris Viaud is celebrated for his innovative culinary approach and acclaimed New Hampshire restaurants, including Greenleaf, Ansanm, and Pavilion. Inspired by his Haitian heritage and New England's agricultural roots, Chris blends bold flavors, seasonal ingredients, and thoughtful techniques to create exceptional dining experiences. Through Gather by Chris Viaud, he brings his culinary artistry and passion for hospitality to unforgettable celebrations and intimate gatherings.

The Westbrook Inn was first settled as Nutfield in 1719 by twenty Scotch-Irish families from Ireland. Nutfield is believed to be the first Scotch-Irish settlement in America. Westbrook's land was used as the Common Field where the first white potato, an Irish staple, in America was planted.

November 14th, 2026

Doors Open / Cocktail Hour at 5:30 PM

4-Course Dinner from 7:00 PM to 9:00 PM

$110 per ticket plus Eventbrite fees

Live Music for Both Cocktail Hour and Dinner

Featured Wines & Spirits Provided by M.S. Walker

PUMPKIN BISQUE

Chive oil, marinated apples, spiced creme fraiche, roasted pepita seeds

MAPLE MISO GLAZED SALMON

Toasted farro, sweet potato, brussels sprouts, leeks, fennel, mustard, pistachio

WOOD FIRE ROASTED RIBEYE

Pommes aligot, glazed carrot, pickled celery, pearl onion, mushrooms, pinot noir jus

APPLE STREUSEL

Cranberry cider gel, ginger shortbread, golden raisin, salted caramel, pastry cream

Find Chef Chris on social media and his website:

Chris Viaud

@chefchrisviaud @gatherbychris

https://www.gatherbychris.com

Tag photos and videos from the event #westbrooknh

All sales are final and non-refundable.

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.