Tuesday, February 16, 2010

Nose-To-Tail Dinner To Benefit Field & Fork Network

A trio of talented Buffalo chefs wish to recognize and support the efforts of the Field & Fork Network--a non-profit organization focused on connecting WNY's farmers and artisan producers to chefs and consumers--by hosting a fantastic nose-to-tail dinner on March 1st.

At the center of this nine course dinner is a pasture-raised, all natural heritage breed Old Spot hog from the acclaimed T-Meadow Farm in Lockport, NY--suppliers of heritage pork to Manhattan's finest restaurants. What may be most interesting about heritage breed hogs is their rich, deep flavor (and the knowledge that eating a heritage breed is the best way to preserve it!)

Each of the three participating chefs have worked to develop a menu that will showcase their individual styles and favored preparations. Chef Steve Gedra of Bistro Europa will host the dinner, with assistance from Chef Bruce Wieszala of The Stillwater and Carmelo Raimondi, chef/owner of Carmelo's in Lewiston. Seating is limited to 25, so make reservations early in order to guarantee your participation.

Proceeds from the event will benefit the un-funded but hard working Field & Fork Network, most notably responsible for the annual Farmer-Chef Conference. Dinner is $150 per person (including tax and gratuity) and includes red and white wines along with a generous serving of PorkSlap Pale Ale, made right here in New York state. A unique assortment of one-of-a-kind foodie silent auction items will also be available to guests.

Some of the evening's courses include:

Housemade Coppa di Testa with Homemade Beer Mustard & Mostarda, the "Grand Slam", a dish comprised of Braised Belly, Hash, Homemade Biscuit, Sausage Gravy, a Pizzetta of Apple, Lardo, Fontina and Smoked Shoulder prepared with Vinegar, Mustard, and Sweet BBQ Sauce and served with Navajo Fry Bread, Braised Collards with Smoked Hock and Ham Salt.

Special thanks to the Tilyou family of T-Meadow Farm, Promisedland CSA/Oles' Family Farm and Spar's European Sausage for their generous support of this event.

If you have questions or would like to make reservations, please contact Bistro Europa, 484 Elmwood Avenue, 716.884.1100


John Ettorre said...

Boy, does all this make me hungry, Michael. So I've been meaning to ask you: how's the snow been in your hood this winter? About normal?

LIVE TO EAT said...

These three chefs are some of the areas finest and most talented. The fact they are working together on this event is a credit to their character.

They, along with several other fine and talented area chefs, are taking part in season two of the Nickel City Chef competition. To read more follow this link -

As for the snow total here in Buffalo, we are several inches under our average snowfall for this time of year. It is snowing as I write this so we may catch up.