Bravo Top Chef Contestant, Chris Viaud, inspires cuisine through the seasons of the year with local ingredients at Greenleaf, including Ansamn, a pop-up concept surrounding Haitian culture. Locally sourced meals at restaurants are all the rave nowadays, as ingredients of such a calibur are fresher, healthier, and tastier. Plus, utilizing local produce is philanthropic as it allows restaurateurs and chefs to showcase seasonal menus while giving back to the local community. Chef Chris Viaud, a contestant on Bravo’s Top Chef season 18, is inspired by the changing seasons of New England and the local area farms, foragers and fishmongers, as they are fundamental to his restaurant.

Greenleaf, located in Milford, New Hampshire, will give you a taste of history prior to a taste of the menu items, as the restaurant lies on the historic Souhegan National Bank, which dates back to 1865. The building was renovated in 1907 by Luther Greenleaf, who the restaurant was named after. The Boston based a...