New Hampshire | Evan Mallett + Patrick Soucy + Matt Louis

Ticket prices include tax and gratuity.

Join us on Monday, October 3rd for a truly magical Star Chef dinner! Our favorite chefs from New Hampshire will be in the house to share their autumn inspirations in the form of a five-course harvest dinner with wine pairings and passed hors d’oeuvres. Chefs Matt Louis, Evan Mallett, and Patrick Soucy will join Gracie’s Chefs Matthew Varga and Melissa Denmark to form this incredible culinary lineup. Learn more about our special guests below.

Chef Evan Mallett
Executive Chef/Owner | Black Trumpet Bistro, Portsmouth, NH
Owner, Stock + Spice Market, Portsmouth, NH

Mallett’s connection to local food sources and his love of Latin and Mediterranean cuisines evolves with every season. In 2011, 2013 & 2014, Evan was
named as a James Beard semi-finalist for Best Chef, Northeast. He is actively involved and sits on the boards of Chef’s Collaborative, Slow Food Seacoast, and the Heirloom Harvest Project, an initiative to join farmers, chefs and educators to identify and restore a food system native to the greater NH Seacoast.

Chef Patrick Soucy
Culinary Director | Digging for Roots, Hampton Falls, NH

Patrick Soucy has a deep appreciation for re-discovering the flavors of New England’s seacoast. His focus is on heirloom seed saving, fermentation, & organic farming. His thirst for culture led him to Spain, and France, to explore wine regions, seafood & the art of charcuterie. He is the recipient of a 2014 StarChefs Rising Star Award, and was invited to cook at the James Beard House. His most recent projects have included cooking with “The Farmers Dinner” which raised funds to enable a NH dairy farm to purchase their land. Chef Soucy is launching an up and coming blog “Digging for Roots” which will feature pop up dinners, slow food, and creative recipes that utilize food waste.

Chef Matt Louis
Executive Chef/Owner | Moxy, Portsmouth, NH
Executive Chef/Owner | The Franklin Oyster House, Portsmouth, NH
Matt Louis, a James Beard Best Chef, Northeast, Semifinalist and a three time Food & Wine nominee as People’s Best New Chef, has opened two acclaimed restaurants in Portsmouth: Moxy and The Franklin Oyster House. A native of NH and a protégé of Chef Thomas Keller, Matt trained at The French Laundry and then was selected by Chef Keller to head to NYC as a member of Per Se’s opening team. He returned to his native NH with the hopes of opening his own restaurant, and now he has two with business partner restaurateur Jay McSharry.