On , Sunday January 25th, meet chef Nicholas Breyare.

Born on Cape Cod, but growing up between Natick and Worcester, Chef Nick got right to cooking at 17 years old. From Brueggars Bagels in the morning and Upper Crust pizza at night, he grew to love the rush of a busy service and branched into full service restaurants like Cheesecake Factory and Legal Sea Foods. After learning how to handle some volume, he landed in his first farm to table scratch kitchen, heritage of Sherborn. This is where he grew his knowledge for seasonal produce, and how to make fresh pasta. Taking those skills, he moved on to Deadhorse Hill, taking on the role of sous chef, learning the management side of the kitchen, and getting more hands-on in creating dishes. During this time, Nick fell in love with working with local farms and learning food preservation techniques. He then left Massachusetts and went to work with Top Chef contestant and James Beard semifinalist Chris Viuad at his flagship restaurant Greenleaf, in Milford New Hampshire, furthering his creative touch and perfecting his craft. While dipping his toes in the Florida waters, Nick helped open and operate Danilo’s Pasta Bar, an 8-seat chefs counter, where he dabbled in different cuisines, techniques, and really expanded his palate. Coming back to New Hampshire, Nick went back to Greenleaf for a short time as the Chef De Cuisine, before talking to Chef Paul of Vino E Vino, and finding a home as the Chef De Cuisine at their sister restaurant, Exeter Apothecary. Nick set out to positively build onto the reputation Vino e Vivo has earned with regulars, while adding his own flare. You can see where all of the passion and love for what he does everyday in his dishes.

About the event:

Limited seats are available to dine with the fungi and enjoy a meal in a functioning mushroom farm. There are 24 general admission seats available.

We enjoy making our dinner events as interactive as possible. If you have questions about mushroom farming, foraging, or mushrooms in general, Dunk will be there to chat with the room, and the Chef will be available as each course is served, to talk about the masterpiece.

One of our mushroom coffee's will be served, prior to and throughout the dinner.IF YOU HAVE ANY DIETARY RESTRICTIONS, REACH OUT TO US WHEN PURCHASING TICKETS.WE MAY BE UNABLE TO ACCOMMODATE ANY LAST MINUTE REQUESTS.This is a BYOB event.Doors open at 5:00.The Dunk's Mushroom store will be opened up after the dinner upon request.