Guests visiting The Lake Estate on Winnisquam this December will have the chance to experience an intimate, holiday dinner created by one of New Hampshire’s most respected culinary voices. On December 12 and 20, Chef Chris Viaud will host an elegant three course dinner that showcases the depth and character of New England’s winter ingredients.
Event Overview
The holiday dinners will take place in the Estate Ballroom from 6:30 to 9 p.m., offering guests a rare opportunity to enjoy a seasonal menu in a space usually reserved for weddings and major celebrations. The evening is designed to feel warm and communal, illuminated by soft lights and centered on shared tables.
Chef Viaud combines culture with connection to create exquisite meals.
Chef Viaud says the goal is to bring people together at the start of the season, noting, “We wanted it to be community oriented with everyone coming together in the grand ballroom.”
Throughout the night, the culinary team will introduce each course and share the inspiration behind the flavors. Tickets are $75 per person plus tax.
Chef Chris Viaud: A Regional Culinary Leader
Chef Chris Viaud has shaped his career around a deep appreciation for New England’s agricultural landscape. His work emphasizes local sourcing, seasonal rhythms, and strong partnerships with farmers. This perspective is reflected across his restaurants:
Greenleaf, his farm to table flagship in Milford
Culture, the artisanal bakery he runs with his wife, pastry chef Emilee Viaud
Ansanm, his Haitian inspired restaurant that honors his heritage and,
Pavilion in Wolfeboro, which continues his commitment to regionally grounded cooking.
Across these projects, Viaud sees food as a form of storytelling. He often describes a plate as a way to connect guests to the land and the people behind the ingredients.
It is this perspective he brings to the holiday dinner series, which he describes as both “exciting and nerve wracking.” He explains that helping create the memories people will carry into the holiday season is both a privilege and a responsibility.
Crafting the Holiday Menu
For this event, Viaud built the menu around direct conversations with farmers. “Farms first,” he says. “We communicate with them and see what’s available and how we can use all of it.” This approach shaped the second course in particular, where he looked for ways to incorporate every part of the chicken. Reducing waste, highlighting quality, and honoring the full ingredient are core parts of his cooking philosophy.
One of Chef Viaud’s delicious dishes!
He views the series as a chance to let guests see and taste the thought process behind each dish. “Guests and chefs will have the unique opportunity to interact,” he says, describing how the team will walk into the ballroom to explain each course. “It’s a great way for the community to come together.”
A Dinner Designed for Connection
Chef Viaud sees these dinners as a way to introduce the community to The Lake Estate and create an experience rooted in conversation. “We’re hoping to revolve it around the community,” he says. “We want to introduce ourselves this holiday season and share the whole thought process behind what we do.”
His goal is to create an atmosphere where guests feel part of the narrative rather than passive observers. The result is an evening centered on genuine interaction, seasonal cooking, and a sense of shared discovery.
A Look at the Menu
Both nights will feature a unique dining experience. The menu for December 12th includes:
First Course
Roasted Delicata Squash
Smoked maple labneh, spiced pepitas, red watercress, sage oil
Second Course (Chef Viaud’s Featured Dish)
Duo of Pasture Raised Chicken
Oven roasted breast, smoked thigh, fondant potatoes, braised kale, pickled onion, spiced cranberry, pink peppercorn jus
Third Course
Olive Oil Sponge Cake
Poached pear, orange mascarpone mousse, almond oat crumble, salted caramel, blood orange gel
The December 20th menu will include:
First Course
Pan Seared Scallop
Parsnip Pure, Cranberry Gastrique, Crispy Prosciutto
Second Course
Buttermilk Brined Heritage Breed Pork Loin
Melange of Local Beans, Mirepoix, Cornbread Stuffing, Pear Butter, Crispy Shallots
Third Course
Molasses Cake
Cranberry Compote, Spiced Molasses Pastry Cream, Cocoa Lace Cookie, Roasted White Chocolate Pecan Crunch
About The Lake Estate on Winnisquam
In September, we wrote about the newly opened Lake Estate. It is set on 36 acres overlooking Lake Winnisquam. The property combines modern comfort with the character of a traditional New England estate. Guests can explore walking trails, a lakefront shoreline, curated artwork, a library, a theater, a wine cellar, and a bourbon room.
Its design emphasizes natural materials, regional craftsmanship, and thoughtful architectural detail. With multiple dining concepts, a full spa and wellness program, and year round experiences, The Lake Estate serves as a retreat where the pace slows and the landscape takes precedence.
Book Your Reservation
Director of Culinary Arts, Chef Chris Viaud.
Chef Chris Viaud’s holiday dinners at The Lake Estate offer a seasonal and community focused experience shaped by New England farms and the stories behind them. With direct insight from the chefs and a menu built on collaboration with local producers, the event invites guests to gather, learn, and celebrate the season in a meaningful way. Surrounded by lake views and the warmth of the Estate Ballroom, it promises a memorable evening of thoughtful cooking and winter hospitality.
If you would like to make a reservation, visit resy.com. If you would like to learn more about Chef Chris Viaud and the Lake Estate visit, thelakeestatenh.com.
All photos credited to The Lake Estate on Winnisquam, 2025.
