4th Annual CSCA Takeover at Viale

4th Annual CSCA Takeover at Viale

On Wednesday, July 18th, CSCA alum & Vialé Chef Owner Greg Reeves welcomes two CSCA second semester students to “take over” the Vialé Kitchen. Samantha Loos and Chris Miller from the Professional Chef’s Program will be joining Greg’s team for the evening to serve their own unique plates in addition to Vialé’s usual dinner menu.

Call Vialé at 617-576-1900 or make a reservation online to support our budding chefs as they experience first hand all of the components that go into planning and executing a menu.

This will be our fourth CSCA Takeover at Vialé! Join staff, instructors, and students for a fabulous meal featuring two of our own.

Annual CSCA Takeover at Viale

Annual CSCA Takeover at Viale

On Monday, February 26th, CSCA alum & Viale Chef Owner Greg Reeves welcomes two second semester students to “take over” the Viale Kitchen. Rasul Ussaev from the Professional Chef’s Program and Michael Nichols from the Professional Pastry Program will be joining Greg’s team for the evening to serve their own unique plates in addition to Viale’s usual dinner menu.

Call Viale at 617-576-1900, or make a reservation online to support our budding chefs as they learn the components of planning and executing a menu.

Chef Bios:

Rasul Ussaev is currently pursuing the Professional Chef’s Program at Cambridge School of Culinary Arts. Interestingly, cooking began as a childhood chore in which he would help prepare family dinners but has since evolved into real gastronomic passion. Rasul is highly inspired by Italian, American, and Fusion culinary influences. Travelling across the globe and visiting more than 20 countries exposed Rasul to many ideas of how to serve up more than just food, but also how to create true satisfaction in every bite. In parallel to the chef’s program, he is also a senior at UMASS Boston pursuing Bachelors in Supply Chain Management. Rasul is also a huge fan of soccer, and plays for several local soccer teams in Boston.


Michael Nichols is currently pursuing the Professional Pastry Program at Cambridge School of Culinary Arts. Michael was born and raised in Houston, Texas, at the crossroads of BBQ, Tex-Mex, Southern, and Cajun cuisines. Growing up on a steady diet of smoked briskets, tacos al carbon, chicken fried steaks, gumbos, pecan pies, pralines, and chocolates, he nevertheless trained as an engineer like his dad. Mike moved up to the northeast to work in biotech, but was always happier cooking and baking for his family. One summer on a family vacation to Peru, amidst the mountain farms and open air markets, he decided that he should do what he loved for a living. He returned home and enrolled at Cambridge School of Culinary Arts. Mike lives in Newburyport, MA, and plans to open a chocolate shop after graduation.

Mike's desserts for CSCA/Viale dinner:

Orange Almond Cake, saffron panna cotta, caramel sauce.

Coffee Chocolate semifreddo w/lemon zeppole

CSCA Takeover at Viale

CSCA Takeover at Viale

On Monday, December 4th Viale is opening their doors to Bradley Caldwell, a Professional Chef’s Program student in his second semester at Cambridge School of Culinary Arts (CSCA). Bradley will be working alongside the Viale team, cooking up a three-course meal with Chef Owner (and CSCA alum!) Greg Reeves from concept to table. His food will be available as a three-course prix fix or a la carte to accompany Viale’s usual dinner menu. 

Call Viale or make a reservation on our website to support this budding chef as he learns all the components of planning and executing a menu.

The Grateful Veg: A Fall Harvest Celebration

Grateful Veg Poster.jpg

 

This fall, pay tribute to the seasonal harvest with the third installment of the popular culinary series “The Get Down.”  On Thursday, September 21st, 2017, we are partnering with Farmer Willie’s Craft Ginger Beer, and Mass Audobon’s Drumlin Farms for an evening celebrating the unique flavors of the season sure to satisfy!

From 5:00PM to 10:00PM, feast with friends and embrace autumn’s arrival while Chef Reeves impresses with a la carte specials using the best of New England’s autumn vegetables, including Wood Grilled Broccoli Raab with jalapeño aioli and grana-pine nut bread crumbs, Eggplant & Fried Green Tomato Parm with heirloom tomato sauce, Charred Corn & Shishito Pepper Salad with fried sage and lime aioli, Spicy Honey Roasted Carrots with Jimmy Nardello romesco and Roasted Spaghetti Squash with crispy leeks, arugula pesto and savory.
 
Pair these innovative dishes with signature Farmer Willie’s cocktails crafted by Viale’s co-owner/Beverage Director Mark Young and the Willie team that include El Diablo with tequila, blueberry Cocchi Rosa, crème e cassis, lemon and Farmer Willie’s Craft Ginger Beer, Pimm’s Italiano with Pimm’s, strawberry-infused Cynar, min, lemon and Farmer Willie’s Craft Ginger Beer, Cape Cod Mule with vodka, spiced-cranberry syrup, lime and Farmer Willie’s Craft Ginger Beer, Storm Warning with Privateer dark rum, molasses, lime, Farmer Willie’s Craft Ginger Beer and black walnut bitters, or the original Farmer Willie's Craft Ginger Beer (4.5% ABV) GF on its own with ginger and lemon.

The third edition of the “Get Down” series will be on Thursday, September 21st, 2017 from 5:00PM – 10:00PM. All specials are available in addition to the regular dinner menu.

Reservations highly recommended!!

MENU

The Grateful Veg
All specials available a la carte and in addition to the regular dinner menu

Wood Grilled Broccoli Raab
Jalapeño aioli, grana-pine nut bread crumb

Eggplant & Fried Green Tomato Parm
Heirloom tomato sauce

Charred Corn & Shishito Pepper Salad
Fried sage, lime aioli

Spicy Honey Roasted Carrots
Jimmy Nardello romesco

Roasted Spaghetti Squash
Crispy leeks, arugula pesto, savory

El Diablo
Tequila, blueberry Cocchi Rosa, creme de cassis, lemon, Farmer Willie’s Craft Ginger Beer

Pimm’s Italiano
Pimm’s, strawberry infused cynar, mint, lemon, Farmer Willie’s Craft Ginger Beer

Cape Cod Mule
Vodka, spiced cranberry syrup, lime, Farmer Willie’s Craft Ginger Beer

Storm Warning
Privateer dark rum, molasses, lime, Farmer Willie’s Craft Ginger Beer, black walnut bitters

Farmer Willie's Craft Ginger Beer (4.5% ABV) GF
Ginger & Lemon. Dry, Crisp, Refreshing

 

 

 

Mystic River Runs Down Mass Ave

This Sunday, July 30th, 2017, Mystic River Brewing Company makes thier way to our restaurant, for a prix fixe Beer Tasting Brunch, with specials for both beer lovers and die-hard brunchers to enjoy! We will celebrate the fellowship of food and beer with a four-course brunch prix fixe menu ($35), paired with Mystic River brews, as well as offerings of signature beer-tasting flights, all available à la carte and in addition to the regular brunch menu!!

Mystic will be offering signature flavors like Saison Renaud’s, a provision-style saison fermented with Mystic River Brewery’s longest continuously cultured strain of yeast, and their new Saturation Pale Ale with Mosaic and Amarillo hops. Beer flights will also be available for guests who wish to try a variety of brews. An expert from the brewery will be on site throughout the day to answer guest’s questions and help decipher which brew is the right fit.

 

Prix Fixe à la carte Menu

 

First Course

Corn and Crab Fritter

tomato jam

 

Second Course

Heirloom Tomato and Feta Salad

purslane, pistachio

 

Third Course

Potato Pancake and House Guanciale

fried egg and scallions

 

Fourth Course

Grilled Peach

sour zabaglione, cherries

  

Bourbon, Beef & Blues

 

The widely popular “Get Down” series is back this summer, adding three new event dates from July through September, 2017. First up, on Thursday, July 20th, we are partnering with Four Roses Bourbon and Savenor’s Butcher & Market. The July “Get Down” will pay homage to the best of the Rat Pack days with Executive Chef/Owner Greg Reeves’ innovative steak specials paired with creative twists on cocktail classics using Four Roses bourbon and the best of the blues era, all night long!

From 5:00PM to 10:00PM, feast with friends and enjoy the melodic croons of the Rat Pack at Cambridge’s pop-up Speakeasy while Chef Reeves blends the flavors of beef and bourbon with a la carte specials Get lost in the smoky aromas of Four Roses bourbon and flavorful Savenor’s steak selections this summer!  Specials are available in addition to the regular dinner menu.