by Steven Doyle
We have followed the young and vivacious chef Nicole Gossling through her many underground dining experiences, and followed her as she made her way across the globe this past year on her worldwide tour tour. Chef Nicole has accepted the permanent Executive Sous Chef position at Kitchen LTO. This is a permanent position, there are no plans for future Supper Club Dinners for the next year. Come celebrate with her this Saturday Oct. 25th, with an incredible nine course tasting menu inspired by Chef Nicole’s travels through Italy.
“I came to LTO Wednesday with my resume and had a great interview! She said she was excited about all the chefs I have worked with and really wanted to taste my food. I came in to LTO Sunday afternoon for a cooking test. She told me to create a 3 course meal using the ingredients in the kitchen and to present it to her and the GM Simon in 2 hours. I stuck to my style of cooking, simple natural flavors, well prepared and seasoned. I made a spinach salad with shaved shallots, shaved gala apples, crumbled goat cheese, candied pecans and an apple cider vinaigrette with a little mustard and honey for balance. Next I made a 2″ bone in pork chop glazed with a pork-jalapeno-shallot reduction served with purple hull pea succotach, brussels sprouts and tomatoes. For dessert I made a Gala apple golden cake with vanilla chantilly and fresh grated cinnamon. Blythe [Beck] and Simon liked the dishes so much they ate it all and asked for seconds,” Gossling told us.
“The dinner this weekend is very important to me. This is the last of my “underground/pop up” dinners after doing these regularly since summer of 2011. This particular dinner holds a special place in my heart because I get to show everyone what I learned while I traveled through Italy with my Mom. We have Italian in our blood and we always dreamed of traveling to Italy together. It finally happened and we ate our way from Milan to Parma to Modena to Bologna to Florence to Pisa to Rome! I have been testing recipes and saving my 13 barrel aged Balsamic, Parmesan and Prosciutto,” the chef continued.
We attended the first of Nicole’s many underground dinners, and have always been extremely impressed with the degree of talent she displays.
The BYOB dinner starts at 6:30pm with the first course served promptly at 7pm. With nine courses it will be a true dining excursion.
This dinner will be at the Garden Cafe, located at 5310 Junius Street in East Dallas at a cost of $120 per person, not including gratuity. Email the lass at nicole.gossling@gmail.com for reservations or more details.
