Chef Nicole Gossling has been bringing farms to tables for several years in Dallas. The vegetarian from Carrollton attended culinary school in San Francisco, but she landed a job as a corporate trainer at BJ's Brewhouse, where she spent her days training people on the fine science of preparing food from cans. Then, fortunately, she worked with Chef Graham Dodds at Bolsa, where she learned the finer points of sourcing food locally. After that, everything changed.
For more than two years now, Gossling has been hosting small dinner parties in Deep Ellum, often focusing on a particular local purveyor. These intimate dinners had a unique way of bringing strangers together over plates of good food.
This Friday, October 4, Chef Gossling will host her final dinner in Deep Ellum, a Last Supper, if you will, as she prepares to cook her way around the world for a while. She'll be gone a year, maybe longer, maybe forever. Just a girl and her backpack and probably a set of knives that she may or may not be able to get through customs.
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Her itinerary for now includes Argentina, Brazil, Australia, Japan, Morocco, Croatia, Italy, Spain, France, Ireland, Amsterdam, New York, Colorado, California, Alaska, then a final stop in Hawaii, where she'll stay for at least six months.
Gossling will essentially stage at different restaurants, farms and really any aspect of the culinary world, all in exchange for room and board.
The final farewell dinner is a seasonal seven course tasting menu of organic, local ingredients at the usual spot, My Private Chef at 2901 Elm Street. Dinner is $85 per person and is as always, BYOB. The doors open at 7:30 p.m. and the first course is served promptly at 8:00 p.m.
RSVP to email@example.com.