Chef David Viana
After cooking with world-class chefs, including Bobby Flay, Anne Burrell and Michael White, and sharpening his skills in world-class kitchens such as Eleven Madison Park, and Two Star Michelin restaurant Villa Joya in Portugal, Chef Viana received distinguished recognition as the Executive Chef at The Kitchen at Grove Station, receiving three stars from the New York Times who described his dishes as “magical” and “hypnotizing.”
As Executive Chef-Partner at Heirloom Kitchen, Chef Viana crafts New American, seasonally driven dishes, alongside Founder and Director of Operations Neilly Robinson, in their Restaurant and recreational cooking school concept (offering dinner service in an open kitchen). At Heirloom Chef Viana is committed to sourcing the finest quality ingredients and creating both elevated and interactive dining experiences.
Chef Viana continues to impress, receiving three-and-a-half stars from The Star-Ledger within weeks of joining the Heirloom team and was nominated for a James Beard Award for Best Chef in the Mid Atlantic in 2018. Shortly after, he left to compete on Bravo’s Top Chef: Kentucky Season 16, which finished airing in March 2019. Chef David is currently working on opening up Heirloom Kitchen #2. When David is not at work, he spends his time with his 4-year-old son Cole taking him to the Jersey Shore and Chuck E Cheese!
Halibut with Truffle Sauce Gribiche
CRISPY CRAB | WAX BEANS | TRUFFLE SAUCE GRIBICHE | PICKLED SHITAKE MUSHROOM
paired with
2018 Kosta Browne Russian River Valley Pinot Noir
Crispy Crab
INGREDIENTS
- 1/3 cup mayonnaise
- 1 large egg, beaten
- 2 tablespoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1⁄2 teaspoon hot sauce
- Kosher salt
- Freshly ground black pepper to taste
- 1 lb. jumbo lump crabmeat (picked over for shells)
- 1 cup small diced white bread (toasted in butter)
- 2 tablespoons fresh chopped parsley
- 2 cups ap flour (for breading)
- 2 large eggs beaten and 2 tablespoons milk (for breading)
- 3 cups crumbled ritz crackers and 1 cup panko (for breading)
- Canola oil, for frying
INSTRUCTIONS
In a small bowl, whisk together mayo, egg, Dijon mustard, Worcestershire, and hot sauce, and season with salt and pepper. In a medium bowl, stir together crabmeat, white bread, and parsley. Fold in mayo mixture, then form into 12 round balls. To bread the crab, first dredge in flour, then moistening evenly in egg wash (beaten egg plus a 2 tablespoons milk), then coat in crispy ritz cracker and panko mixture. In a large skillet over medium-high heat, coat pan with generous amount of oil (about 2 inches in skillet) and heat until shimmering. Add crab cakes and cook, in batches, until golden and crispy, 3 to 5 minutes.
Truffle Sauce Gribiche
INGREDIENTS
- 1 teaspoon red wine vinegar
- 6 large eggs (hard boiled and peeled)
- 1 cup mayonnaise
- 1 teaspoon minced garlic
- 2 tablespoons finely diced cornichons
- 2 tablespoons chopped capers
- 1⁄2 cup chopped flat-leaf parsley (packed tight)
- 1⁄4 cup chopped fresh tarragon (packed tight)
- 1 tablespoon Dijon mustard
- 1⁄2 teaspoon freshly ground black pepper
- 2 tablespoons truffle oil
- salt to taste (you can use truffle salt if you have some)
INSTRUCTIONS
Combine all the ingredients in the blender except for the truffle oil and salt. Start the blender and mix until emulsified (well incorporated) about 4 minutes… don’t turn off blender. Once incorporated well, slowly drizzle in the truffle oil and finish with salt.
Soy Pickled Mushrooms
INGREDIENTS
- 2 cups shitake mushroom caps • 200g soy sauce
- 40g fish sauce
- 200g rice brown vinegar
- 200g water
- 100g brown sugar • 2 thai chilies
- 5 cloves garlic
- 3 scallions, sliced
INSTRUCTIONS
Combine everything in a blender except for the shitake mushrooms. Once blended pour over mushrooms
and marinate in the fridge.
Steamed Halibut
INGREDIENTS
- 1lb portion of halibut
- Salt generously
INSTRUCTIONS
Place halibut in basket steamer for 7 minutes. Check with toothpick for doneness, toothpick should pierce
through the fish effortlessly.
Blanched Wax Beans
INGREDIENTS
- 1⁄2 lb wax and green bean combination (trimmed and cut in 1 inch pieces)
INSTRUCTIONS
Bring a pot of very well seasoned salt water to a boil (water should taste like the ocean). Drop beans in
the water for three minutes or desired doneness (I like mine to have a slight bite to them). Take out of
water and shock in ice immediately.
