LIVE TO EAT

Goi Ca (Vietnamese Shredded Chicken Salad)

2011-06-15T10:06:00.006-04:00

Vietnamese cuisine is best known for using fresh ingredients and having a light clean taste. This refreshing salad is no exception. The flavors are bright and aromatic with a crisp and crunchy texture.

Goi Ca (Vietnamese Shredded Chicken Salad)

For the dressing:
8 tablespoons water
4 tablespoons sugar
Bring to a boil and let cool.
Add:
zest from 2 garlic cloves (I use a microplane)
the zest of 1 lime
1 1/2 tablespoons lime juice
1 1/2 tablespoons rice vinegar
1 1/2 tablespoons fish sauce
1 teaspoon Sambal (or to taste)
Mix well and set aside.

For the salad:
4 cups cooked chicken shredded
3 cups shredded green cabbage
1 cup shredded carrots
1 cup mung bean sprouts
1/4 cup fresh mint leaves (chiffonade)
1/4 cup fresh basil leaves (chiffonade)
1/4 cup ground roasted peanuts
salt and freshly ground black pepper to taste

To plate:
In a mixing bowl toss cabbage, carrots, mung bean sprouts, mint, basil and peanuts with half of the sauce. Place a mound of salad mixture on a chilled salad plate.
In the same mixing bowl toss the shredded chicken with a few tablespoons of the sauce. Place the chicken on top of the salad mixture.
Garnish with more bean sprouts, mint, basil and ground peanuts. Serve extra sauce on the side. Serve 2-4.

I make a double batch of the sauce and use it as a marinade for shrimp, chicken and pork before grilling.

To make this salad vegan and vegetarian friendly simply replace soy sauce for the fish sauce and Tempeh or firm tofu in place of the chicken.

Cavatappi With Roasted Cauliflower, Olives, Garlic Confit And Toasted Bread Crumbs

2011-03-21T13:05:00.017-04:00

I love pasta! No matter the shape, or the preparation or the other ingredients, I love pasta! It’s a comforting versatile food staple that is uncomplicated and quick to cook. It’s the perfect canvas that is stable enough to stand up to layers of flavors without loosing it’s integrity and it can hold it’s own when paired with sauces ranging from a light garden fresh tomato sauce to a luscious rich cream sauce.

A member of the cabbage family, cauliflower may be white, green or purple. A one cup serving of cauliflower has about 30 calories and is an excellent source of vitamins C and K as well as folate and has 3.35 grams of dietary fiber. A very good source of vitamin B6 (pyridoxine), tryptophan, omega 3 fatty acids, manganese, vitamin B5 (pantothenic acid). And a good source of potassium, protein, phosphorus, vitamin B2 (riboflavin), vitamin B1 (thiamin), magnesium and vitamin B3 (niacin). When selecting cauliflower look for firm compact heads and fresh leaves.

In honor of St. Joseph’s Day, I took culinary liberty with combining ingredients commonly found in several of the dishes served at a St. Joseph’s Day Feast.

Cavatappi With Roasted Cauliflower, Olives, Garlic Confit And Toasted Bread Crumbs:

For the garlic confit:
1/2 cup olive oil
6-8 garlic cloves thinly sliced
1/2 teaspoon red pepper flakes
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
a few gratings of nutmeg
Simmer on very low heat in a small sauce pan for 1 hour. Do not brown.

For the toasted bread crumbs:
1/2 cup plain bread crumbs
Gently toast in a dry saute pan until nicely browned, stirring often. Set aside.

For the roasted cauliflower:
1 head cauliflower cut in small flowerets (about 8 cups)
1/3 cup olive oil
1/2 teaspoon red pepper flakes
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup large green olives sliced in to 8 slices
Toss all ingredients (except the olives) on a sheet pan and roast in a preheated 425 degree oven for about 30 minutes, stirring every 10 minutes. Add olives, stir and roast for 10 minutes longer.

For the pasta:
1 pound Cavatappi
Boil pasta in a large pot of boiling salted water until al dente. Please do not over cook.

For the garnish:
zest of 1 lemon
1/2 cup fennel leaves
grated Romano cheese
toasted bread crumbs
olive oil for drizzling
freshly ground black pepper

To plate:
Drain pasta and gently toss with cooked cauliflower and garlic confit. Spoon into warm pasta bowls and sprinkle with lemon zest, fennel leaves, Romano cheese, toasted bread crumbs, a drizzle of your best olive oil and freshly ground black pepper to taste.

Buon appetito e Viva San Giuseppe!

The Chef, The Garden and The Mansion

2011-02-22T12:25:00.035-05:00

In light of the recent Nickel City Chef Season Three opening event, I thought it to be an appropriate time to republish this story I wrote about Chef Jennifer Boye. Chef Boye was the challenger to Chef Krista Van Wagner of Curly's in the first of four events this season. It was a very close competition, only one point in favor of Chef Van Wagner.

This story was originally published August 10, 2008 on Buffalo Rising online. I could never have guessed that when I set out to interview Chef Boye that it would lead to my good fortune of making a new friend. A most pleasant surprise!

The Chef, The Garden and The Mansion

August 10th 2008 By Michael Franco

On a recent summer afternoon I had the pleasure of meeting with one of Buffalo’s leading chefs, Jennifer Boye. My visit with Jennifer took place in the Fireside Salon of The Mansion on Delaware Avenue where she is currently the Executive Chef for special events.

During our conversation I learned that Chef Boye, who is Buffalo born and raised, began her career in 1997. After graduating from the Erie Community College Culinary Arts Department she started working for one of her instructors and mentors, Chef Mark Wright. At the time, Chef Wright was the Executive Chef at The Transit Valley Country Club and he was insightful in knowing that Chef Boye had great potential so he was quick to hire her as part of his team in charge of baking and pantry.

In January of 2002, Chef Boye accepted the position of Executive Chef at Fiddleheads Restaurant on Allen Street, where she became known for her contemporary style of cooking. In June of 2005, she sought out the opportunity to work in her current position as Executive Chef with The Mansion on Delaware Avenue. Knowing full well that The Mansion is not a traditional restaurant, Chef Boye embraced the challenge of working with guests and clients on a new and exciting level. Given her past restaurant experiences Chef Boye is well-versed in both classic and contemporary cuisine, deeming her a very well qualified choice for her position at The Mansion.

At The Mansion, Chef Boye and the catering team confers with each client to customize their special event. “If a client has a favorite family recipe and would like to incorporate it into the menu, we work with them on the details in order to create a menu that personalizes the occasion, making it a memorable one. One of the signature dishes that we offer is a sweet corn crusted sea bass with a pine nut, tomato compote, and a salad of sweet corn, gorgonzola and arugula.”

My conversation with Chef Boye continued with a walk through the kitchen and then outside to the Mansion’s garden. “Betsie Menchetti of Metrogardens lovingly tends to our garden. She has been with us for years and has made a wonderful contribution to our kitchen with her garden. I am grateful to be able to step outside of the kitchen and pick fresh herbs and vegetables. I can choose from herbs like basil, purple basil, rosemary, sage, thyme or from more than a dozen other herbs. Also I can choose from fresh vegetables such as heirloom tomatoes, baby eggplants, swiss chard as well as edible flowers. Betsie’s garden is pesticide and hormone free allowing our produce to taste its very best. Here at The Mansion we believe its all about the special touches”.

Chef Boye was kind enough to offer me a tour of the choice of rooms clients have for their special events. Included is the Salon Hugo which is the room that once was the famed Victor Hugo’s Restaurant. “We will assist you in planning an event from 10 to 200 people. Be it a business meeting, a bridal or baby shower, a wedding, graduation, retirement or anniversary party, we will work with you to ensure you that your event will be all that you want it to be.”

In the June 2008 Buffalo Rising piece “The Mansion is an Asset to Buffalo”, Buffalo Rising writer Jennifer Lawandus shares the good news that The Mansion received the Key Bank Small Business of the Year award. To read about the history of The Mansion as well as some of the services provided to guests, click here. In addition to the Key Bank Small Business of the Year award, Zagat has awarded The Mansion the honor of being the Top Boutique Hotel in the U.S.

One of the best ways to get to know the Zagat-awarded Mansion would be to take advantage of the Feed Your Soul (the new endeavor of former BR YUM editor, Christa Glennie Seychew) event on August 13th, 2008. This event will combine a continental breakfast at The Mansion, transportation via limousine to and from the Chautauqua Institution for a lecture given by Mr. Tim Zagat, an exquisite French-inspired lunch at the stunning Athenaeum Hotel and back to The Mansion on Delaware Avenue for cocktail hour and a guided tour. The Mansion’s owner, Diana Principe will be along for the ride. For detailed information about this spectacular event go to: http://www.feedyoursoulbuffalo.com/events/behind-zagat.html.

You may be pleasantly surprised to find that the room rates are more affordable then you might imagine, making The Mansion the perfect weekend get away without ever leaving Buffalo.

The Mansion On Delaware Avenue
414 Delaware Avenue
Buffalo, New York 14202
716.886.3300

Nickel City Chef Season Three Dates & Ticket Sales Announced!

2011-01-16T11:16:00.031-05:00

Nickel City Chef’s production company, Feed Your Soul, has been hard at work lining up secret ingredients, judges and challengers for our third season of cooking competitions which will feature celebrity judges, WNY’s top chefs and WNY's very own homegrown ingredients.

Taking place in the stunning loft showroom of Buffalo’s Artisan Kitchens & Baths, Season Three’s schedule of dates is listed below. Tickets for Season Three go on sale Friday, January 14th. Tickets are $35 each and include catered gourmet snacks and access to a cash bar during the event. We do not recommend this event for children.

Links to online ticketing are available on our website at NickelCityChef.com.

This year some of our favorite judges have returned, along with special celebrity guests like Kevin Brauch from the Food Network’s Iron Chef America, acerbic food writer Regina Schrambling, Toronto food writer Ivy Knight, Canadian food writer and television producer Mary Luz Mejia, talented Chef Don Salamone of Philadelphia, and wildman Chef Matt Mytro of Cleveland. We are all looking forward to an excellent season.

Many thanks to our sponsors: Jenn Air, SubZero, Wolf, GE Monogram, Wegmans, Mansion on Delaware Avenue, Kemper Cabinets, the Buffalo chapter of the Chaine de Rotisseurs, and our partners: Buffalo Spree, Artisan Kitchens & Baths and Taste of Buffalo presented by Tops.

Below you will also find Nickel City Chef’s Mission Statement. Please contact us if you are in need of hi-resolution photos or HD video footage. Each show is hosted by WBFO's Bert Gambini and Buffalo's top chef, Chef Mike Andrzejewski of SeaBar.

 Sunday, February 20th
Nickel City Chef Krista Van Wagner of Curly’s
vs
Challenging Chef Jennifer Boye of Mansion on Delaware Avenue
Featuring judges Chef Jim Guarino, Mary Luz Mejia & Nelson Starr

-----

Sunday, March 6th
Nickel City Chef Brian Mietus of Bacchus
vs
Challenging Chef Mary Ann Giordano of Creekview Restaurant
Featuring judges John Bourdage, Chef Matt Mytro & Chef Don Salamone

------

Sunday, March 27th
Nickel City Chef JJ Richert of Torches
vs
Challenging Chef James Roberts of Park Country Club
Featuring judges Kristen Becker, Kevin Brauch & Chef Ivy Knight

------

Sunday, April 10th
Nickel City Chef Adam Goetz of Sample
vs
Challenging Chef Louis Zanghi of The Delaware
Featuring judges Alan Bedenko, Chef Steven Gedra & Regina Schrambling

Happy New Year 2011!

2011-01-01T10:26:00.024-05:00

Should auld acquaintance be forgot? Not a chance!

It is difficult to believe that we are living in the second decade of the 2000 Millennium. Where did the time go?

There have been many changes in the past 10 years and as I look back on those years I am immersed in emotions. I am nostalgic for the people who have passed away, I feel fortunate for the new people I’ve met and I am most grateful for the friendship that they have extended to me. They all have touched me in ways I could never have imagined and my life is richer because of them. I thank you all!

So, when I listen to the melody of this version of Auld Lang Syne and the beautiful words and voice of Dougie MacLean I am reminded that people are too important and that life is too short to risk unspoken love.

http://www.youtube.com/watch?v=acxnmaVTlZA

Happy New Year 2011!

Beans And Greens

2010-12-15T11:13:00.033-05:00

As a birthday present this year, my dear friend, Christa Glennie Seychew, gave me a gift bag from Salumeria Rosi Parmacotto, a boutique online store specializing in Italian cured meats and heirloom dry beans. Inside the bag I was elated to find packages of wonderful heirloom dry beans along with a package of fennel and cinnamon seasoned salt from Trapani, Sicily. Inspired, I quickly put these special ingredients to good use.

After cooking with these remarkable beans I took a photograph of the finished dish and sent it along with the recipe to Christa to share my excitement and gratitude. Imagine my surprise to find that Christa published my photograph and recipe in a post on BuffaloSpree.com’s Recipe of the Week.

Because these beans are so special, I kept the broth clean and light, not thick or starchy. For me, this dish is all about the beans. This is my own recipe, so the ingredients—and the amount I used of each of the ingredients—is open to interpretation.

Beans & Greens

Soak beans overnight:
1 cup Fagioli Grossi
1 cup Fagioli Pisani
1/2 cup Ceci Toscani
Drain and rinse.

In a dutch oven add the beans with some rosemary and sage. Add water to cover by 6 inches. Cook until desired doneness. Set aside.

In a soup pot cook onions, carrots, celery and garlic in olive oil until just tender. Add enough chicken broth to barely cover the vegetables, then add chopped red swiss chard (which lends a beautiful rose color to the broth). Cover the pot and cook until the swiss chard has wilted.

Add the cooked beans to the pot along with some fresh rosemary, sage, salt (I used a fennel and cinnamon salt from Trapani) and pepper. Simmer until heated through.

To serve:
Ladle into warm bowls and drizzle with your finest olive oil and freshly ground black pepper. You can sprinkle with grated Romano cheese, but, why would you mask the clean, light, nutty flavor of these gorgeous beans? As much as I love pasta, and lord knows I love pasta, do not add pasta to this dish. It will get cloudy and starchy, and that would be an unforgivable crime.

For a glimpse of a prolific food writer at work, follow this link:
http://www.buffalospree.com/Blogs/Yum/Annual-2011/BuffaloSpreecom-039s-Recipe-of-the-week-Heirloom-beans-and-greens/

Thank you, Christa! You rock!

Daniels Restaurant Wine And Food Pairing Dinner November 2010

2010-11-07T11:51:00.012-05:00

DANIELS RESTAURANT cordially invites you to a Wine And Food Pairing Dinner

Sunday, November 14, 2010 at 5:00 pm
or
Sunday, November 21, 2010 at 5:00 pm

MENU

COUNTRY STYLE PATE
Bouvet Brut N.V. (Loire Valley, France)

BUTTERNUT SQUASH RAVIOLI
with sundried cherries, sage butter and parmigiano-reggiano
Duca di Salaparuta “Colomba Platino” 2009 (Sicily)

DUCK CONFIT
with quinoa risotto and prune Gastrique
Duca di Salaparuta “Calinica” Rosso 2008 (Sicily)

INTERMEZZO OF CONCORD GRAPE SORBET

STEAMED COD
with brussel sprout leaves and bacon and a pink peppercorn sauce
Duca di Salaparuta “Kados” 2009 (Sicily)

ROAST LAMB TOP LOIN
with flageolets and lamb demi-glaze
Chateau d’Or et Gueules 2007 (Rhone Valley, France)

PUMPKIN CAKE
with toasted pine nuts and olive oil gelato
Castello Banfi “Florus” 2007 (Montalcino, Italy)

Reservations 716.648.6554
Price per person $90.00 plus tax and gratuity

Dinner begins promptly at 5:00 pm.

Daniels Restaurant
174 Buffalo Street
Hanburg, New York 14075
716.648.6554

Happy Halloween!

2010-10-31T09:39:00.092-04:00

To all the Creatures of the Night, Happy Halloween!

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Pay particular attention to the 'Rap' and ghoulish laugh by Vincent Price!

Nickel City Cake Challenge

2010-09-25T14:29:00.074-04:00

Feed Your Soul--the company behind the successful Nickel City Chef series is proud to present Western New York with a competition that’s even sweeter!

Nickel City Cake Challenge; Sweet & Spooky is second in a series of cake decorating challenges featuring Western New York’s best cake decorators. This challenge is a live, head-to-head competition that will feature three of Western New York’s top cake artists. In just two hours, each of the cake decorators chosen to participate will be challenged to complete a cake that meets speciﬁc criteria and is in keeping with the theme “Sweet & Spooky”.

Those who qualify to compete are cake decorators currently employed by bakeries in any of Western New York's eight counties. Those who are selected will appear in the national magazine, American Cake Decorating.

The competition will take place on Sunday, October 24th and will be held at Artisan Kitchens & Baths, home of the Nickel City Chef series. In Artisan’s stunning loft showroom, each artist and their assistant will work from one of Artisan’s three $100,000 kitchens in front of a panel of professional judges and a live audience.

During the two hour competition, guests will have the opportunity to snack from our custom hot chocolate bar and confectionery station (including a make-your-own-candy apple station), view cake decorating demonstrations and vote for their favorite cake from the day’s amateur entries. Lake Eﬀect Ice Cream, Niagara County Community College Culinary Institute, Niagara Popcorn and Sarah Walley Events are hand-selected vendors who will supply samples of their own unique treats to our guests.

Tickets for this event go on sale at Noon on October 1st. A limited number of tickets will be available at Artisan Kitchens & Baths (200 Amherst Street, Buﬀalo NY 14207), with the lion’s share of available seats selling online. Tickets are expected to sell out very quickly.

www.NickelCityCake.com

Video from last winter’s cake challenge can be viewed by following this link.

Daniels Restaurant

2010-08-27T14:26:00.009-04:00

Daniels Restaurant Wine And Food Pairing Dinner

Tucked away in a charming white house in the village of Hamburg, New York is the beloved Daniels Restaurant. Delighting diners for over 20 years, Debbie and Dan Johengen have a loyal clientele from every part of Western New York. And for good reason. Food is prepared fresh each day and every element of the food is house-made.

Classic technique masterfully blended with contemporary American flair and a focus on local fresh seasonal ingredients puts Daniels in a league of its own. The dining room is simply decorated yet warm and refined and the service is professional and friendly. The wine list is more than respectable and is designed to complement the menu and the food is nothing short of remarkable.

Every few months Daniels hosts one of their extraordinary Wine And Food Paring Dinners. This is the perfect way to get aquatinted with this very special restaurant. The most recent Wine And Food Paring Dinner menu is as follows.

Sunday, August 29, 2010
at 5:00pm
or
Sunday, September 5, 2010
at 5:00pm

MENU

GRILLED CALAMARI WITH MUSSELS
Sartarelli Verdicchio Classico 2009 (Italy)

HEIRLOOM TOMATO, BURRATA CHEESE AND FRESH BASIL SALAD
Macarrio Barbera D’ Asti Laiugnone 2008 (Italy)

GRILLED QUAIL WITH CORN RELISH
Chateau Verdus Corbieres 2008 (France)

INTERMEZZO OF ROASTED APRICOT SORBET

POOPY AND SESAME SEED CRUSTED ARTIC CHAR
WITH SAFFRON BEURRE BLANC AND A BALSAMIC GLAZE
Chalet Pouilly Pouilly-Fuisse 2007 (France)

GRILLED HANGER STEAK WITH RATATOUILLE
Stella Grey Napa Red 2007 (California)

PEACH CROSTADA WITH HONEY ICE CREAM
Santone Prosecco N.V. (Italy)

Reservations 716. 648. 6554
Price per person $90.00 plus tax and gratuity

Over the years I have been to many Daniels Wine And Food Paring Dinners and each has been outstanding. It is a very special evening that lives on in your memory.

Daniels Restaurant
174 Buffalo Street Hamburg, New York 14075
648. 6554

It’s Grilling Time Spice Rub

2010-07-01T05:21:00.019-04:00

I feel as if I’ve been waiting for summer since November so I am thrilled that it’s finally here. It’s time to break out the charcoal grill and make a batch of my favorite grilling spice rub. I’ve concocted many spice blends in my day and I’ve found this one has the elements I like most. It’s smoky, sweet, spicy and savory with just the right amount of salt.

Shopping for the ingredients is a snap thanks to Penzeys Spices and the Lexington Co-Operative Market’s bulk spice department. The fact that they are a city block apart makes it easy to get everything I need.

It’s Grilling Time Spice Rub

1/4 cup brown sugar
2 1/2 tablespoons Chipotle chili powder
2 1/2 tablespoons Ancho chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon salt
1 tablespoon dried lemon zest
1 tablespoon ground ginger
1 tablespoon dry mustard
1 tablespoon freshly ground black pepper
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon Epazote or Mexican oregano
1 teaspoon ground cinnamon

Mix all ingredients in a large bowl. Add 8 chicken pieces and toss to coat well. Cover and refrigerate 4 hours to overnight. Grill until nicely charred and cooked through or as you would any other chicken dish.

I make a large batch of this rub and store it in a canning jar in the refrigerator to keep it fresh, however, it doesn’t last long in my house. Although it’s incredible on chicken, it’s wonderful on pork tenderloin, salmon filets or shrimp. Add a teaspoon of the rub to mayonnaise or Dijon mustard for a real zing!

Happy grilling!

Penzeys Spices
783 Elmwood Avenue
Buffalo, New York 14222
716.887.9777

Lexington Co-Operative Market
807 Elmwood Avenue
Buffalo, New York 14222
716.886.2667

Nickel City Chef XI Video Jenkins vs. Guarino

2010-06-24T10:29:00.061-04:00

Nickel City Chef XI featured Nickel City Chef Paul Jenkins of Tempo versus Challenging Chef Jim Guarino of Shango Bistro. This was a very close battle.

The secret ingredient came to us from T-Meadow Farm, a family farm known for single-handedly repopulating the Old Gloucestershire heritage breed hog. Our competing chefs incorporated T-Meadow's chops, ground pork and smoked bacon into each dish.

Nickel City Chef XI was hosted by Bert Gambini of WBFO and his co-host, Chef Adam Goetz of Sample. Our judges included Alan Bedenko of BuffaloPundit.com, Chef Jason Bielinski of Wegmans and food writer Andrew Galarneau of The Buffalo News.

Watch the Nickel City Chef XI video here! This video was produced by Nathan Peracciny.

Tickets are still available for the last show of our second season.

On June 27th an audience of nearly 200 will watch Nickel City Chef Krista Van Wagner of Curly's compete against Chef Marco Sciortino of Marco's on Niagara Street. Judges will include comedian Kristen Becker, Kevin LoVullo, host of Spiel the Wine and Toronto-based food writer and television producer, Mary Luz Mejia.

You can also catch mini Nickel City Chef expositions at the upcoming Taste of Buffalo.

About Nickel City Chef:

Nickel City Chef takes place in one of the city’s best kept secrets–a fully restored turn-of-the-century warehouse on Buffalo’s West Side, the home of Artisan Kitchens & Baths. Completely outfitted with two competition-worthy kitchens, this unique setting is the ideal location for this exciting hyper-local cooking competition.

At each event, a Nickel City Chef and his or her challenger (each representing a locally-owned independent business) must complete three dishes in under an hour with each dish showcasing a secret ingredient. They employ classic and modern techniques in order to demonstrate their skills and personal cooking philosophy. All of Nickel City Chef’s secret ingredients always come from right here in Western New York!

A panel of professionals act as judges to determine which chef prepares the most technically perfect, creative and delicious cuisine. The audience enjoys catered snacks and delivers their own vote for their favorite chef of the day. With seating for nearly 200, Nickel City Chef events provide guests with an exciting, uniquely WNY cooking experience. With four cameras mounted in our pro kitchens and over a dozen flat screen monitors, there isn’t a bad seat in the house.

Many thanks to our sponsors: Jenn Air, SubZero, Wolf, GE Monogram, Wegmans, Mansion on Delaware Avenue, the Buffalo chapter of the Chaine de Rotisseurs, Buffalo Spree, Block Club for Business, Earth Star, WBFO 88.7 and SeaBar City.

**Nickel City Chef is a Feed Your Soul production.

Feed Your Soul is a company dedicated to developing and executing both private and public events focused on the food and agriculture of Western New York. Feed Your Soul was founded on the firm belief that agritourism and culinary tourism should not only be a major aspect of traveling in WNY, but are a fundamental component to Buffalo’s renaissance. Nickel City Chef is only one of Feed Your Soul’s projects, see the Feed Your Soul website for a current schedule.

Feed Your Soul's Summer Schedule

2010-06-17T11:34:00.023-04:00

Feed Your Soul, (the producers of the hit series, Nickel City Chef) are pleased to present you with a summer of fun programming which focuses on the magnificent agriculture and talented chefs of our region. Journey to some of our area's most unique farms with our very popular Foodie-to-Farm series, or stay in the city and experience one of our best food markets, learning to prepare a tasty and seasonal meal at the side of a top chef with our new Chef & Market Lunches!

Chef & Market Lunches start each adventure by meeting at the Elmwood-Bidwell Farmers Market, where we will take a tour led by food writer Christa Glennie Seychew and one of her chef friends. During the tour we will meet some of the farmers and vendors, talk about their growing methods and seasonal offerings and sample some of their wares. The chef will be able to answer questions you may have about some of the more unique vegetables and fruits sold at the market, offering tips for both storing and preparing them.

Throughout the tour, the group, with the guidance of our chef, will gather the freshest of what’s in season (and maybe a few extra treats) before we make our way down the street to Delish, Elmwood’s favorite cooking demonstration school and bakery. At Delish, our chef for the day will then lead us through a simple and impromptu lunch preparation using all of our market purchases. Finally, we will sit with cold lemonade and our fresh, farmers market meal and enjoy one another’s company.

Foodie-to-Farm Tours

Our farm tours sell out every summer. We love that what started three summers ago as a way to connect chefs to our local harvest has become an annual series not only well-attended by our region’s top chefs, but also by foodies, health practitioners, nutritionists, culinary students and everyday people interested in seeing another side of WNY. With our unique and remarkable climate and prime soil ratings, it is no surprise that our 8,500 farms (most of which are small and family-owned) are a major contributor to our country’s food supply. In addition to a large dairy, maple and produce industry, we also are home to two wine trails, talented artisan foodmakers and a variety of farmers raising livestock. Join us this summer for one of our three farm tours, where great meals prepared by chefs, farmer-led field walks, sampling and information about sustainability and our agrarian bounty will be discovered.

Nickel City Chef IX Video Goetz vs. Gedra

2010-05-10T15:23:00.043-04:00

Nickel City Chef IX featured Nickel City Chef Adam Goetz of Sample versus Challenging Chef Steve Gedra of the Bistro Europa. This was a very close battle.

The secret ingredient came to us from Baldwin Hills Farm, a family farm known for producing great maple syrup and a line of innovative maple-inspired products. Our competing chefs incorporated Baldwin Hills' maple syrup and unique maple vinegar into each dish. Nickel City Chef IX was hosted by Bert Gambini of WBFO and his co-host, Chef JJ Richert of Torches. Our judges included Nelson Star of All-Access Pass, Chef Brian Mietus of Bacchus (one of last year's winners) and Kristen Becker of Dykes of Hazard Comedy Tour.

Tickets are still available for the last three shows of our second season. On May 16th an audience of nearly 200 will watch undefeated Nickel City Chef JJ Richert compete against Dino DeBell of the highly-anticipated and soon-to-open Blue Monk, and on June 6th, Chef Jim Guarino of Shango will challenge Nickel City Chef Paul Jenkins of Tempo.

About Nickel City Chef

Nickel City Chef takes place in one of the city’s best kept secrets–a fully restored turn-of-the-century warehouse on Buffalo’s West Side, the home of Artisan Kitchens & Baths. Completely outfitted with two competition-worthy kitchens, this unique setting is the ideal location for this exciting hyper-local cooking competition.

At each event, a Nickel City Chef and his or her challenger (each representing a locally-owned independent business) must complete three dishes in under an hour with each dish showcasing a secret ingredient. They employ classic and modern techniques in order to demonstrate their skills and personal cooking philosophy. All of Nickel City Chef’s secret ingredients always come from right here in Western New York!

A panel of professionals act as judges to determine which chef prepares the most technically perfect, creative and delicious cuisine. The audience enjoys catered snacks and delivers their own vote for their favorite chef of the day. With seating for nearly 200, Nickel City Chef events provide guests with an exciting, uniquely WNY cooking experience. With four cameras mounted in our pro kitchens and over a dozen flat screen monitors, there isn’t a bad seat in the house.

Many thanks to our sponsors: Jenn Air, SubZero, Wolf, GE Monogram, Wegmans, Mansion on Delaware Avenue, the Buffalo chapter of the Chaine de Rotisseurs, Buffalo Spree, Block Club for Business, Earth Star, WBFO 88.7 and SeaBar City.

**Nickel City Chef is a Feed Your Soul production.

Feed Your Soul is a company dedicated to developing and executing both private and public events focused on the food and agriculture of Western New York. Feed Your Soul was founded on the firm belief that agritourism and culinary tourism should not only be a major aspect of traveling in WNY, but are a fundamental component to Buffalo’s renaissance. Nickel City Chef is only one of Feed Your Soul’s projects; see the Feed Your Soul website for a current schedule.

Niagara County Restaurant Celebrates 30th Anniversary by Featuring Local Agriculture & Wine

2010-04-28T14:36:00.021-04:00

On Monday, May 3rd, Chef Carmelo Raimondi, the second generation owner of Carmelo’s in Lewiston, NY, will celebrate his restaurant’s 30th anniversary by hosting a very unique open house event.

For decades, Carmelo’s Restaurant served classic continental cuisine to Lewiston's residents and many visitors. But a trip to Italy and a growing appreciation for Niagara County's agricultural bounty has inspired Chef Raimondi to adapt his cooking style over the last few years. Today he utilizes his talents to provide his customers with a fresh and delicious farm-to-table approach.

For those who may not be aware, Niagara County is home to more than 800 farms. Prime soil allows farmers in this region of New York State to grow a tremendous variety of fruits and vegetables. Additionally, the area’s loamy earth, when combined with the unique climate created by the proximity of the lake, make it an ideal area to raise stone fruit and grapes. Dairies and livestock farms are also an important part of Niagara County’s agricultural profile.

“We’re planting seeds here,” says Chef Raimondi, who has adopted a mission statement for his restaurant: “Our philosophy is to source the best ingredients from the Niagara Region and surrounding area. Carmelo's is a showcase for farmers and the food that they raise and grow. When developing our menu, we believe that eating the freshest seasonal ingredients heightens your awareness of the bounty our region offers and our remarkable four-season weather. It is always an adventure, and we hope that you will enjoy the taste sensations of this season, while looking forward to the next.” 

Monday’s open house invites customers, farmers and foodies to experience live cooking demonstrations featuring local food prepared by Carmeloa and a few of his friends, who just happen to be some of our area’s best chefs. Each chef will prepare a a recipe which illustrates how simple preparations give the best results when using fresh, flavor-packed local food.

Local wineries Arrowhead Spring Vineyards, Eveningside Vineyards and Leonard Oakes Estate Winery will be on-hand to sample some of their best wines, and Guest of Honor, Eric Hahn, will speak about the importance of buying local.

Eric Hahn is the president and founder of Locavore Food Distributors, a Detroit-based food distribution company that markets all locally grown and produced foods from Michigan. His company distributes to schools, restaurants and grocery stores throughout Michigan and Chicago. Locavore Food Distributors works with more than 150 farms and local food producers in Michigan, Illinois and Wisconsin. Through his visits to WNY and his friendship with Chef Raimondi, Mr. Hahn is convinced that great economic opportunities exist for our region’s farmers.

You can read more about Carmelo Raimondi and his local-centric efforts here and here.

We ask that you join us in celebrating the promise of spring, the bounty of Western New York and the success of Carmelo’s, now in its 30th year.

Carmelo’s
425 Center Street
Lewiston, NY
716.754.2311

Just Vino And Pinot Noir

2010-04-26T10:09:00.010-04:00

You may remember that I could not contain my excitement after my first visit to Just Vino. Since then I’ve enjoyed many delightful evenings with friends in their warm, cozy wine bar.

Now in their second year of business, Jeff Borsuk and Ken Wood continue to celebrate their theme night events, by hosting a Pinot Noir tasting on Wednesday April 28, 2010. The evening's feature wines are:

2007 Freedom Run Artisan Collection Double Gold American Fine Wine Competition
2007 William Selyem Flax Vineyard
2006 Domaine Serene Evenstad Reserve
2005 Albert Bichot Pommard
2005 Sea Smoke Southing

In true Just Vino fashion, a specially selected antipasti plate will be offered to complement these fine wines. The event is from 7:00pm - 9:00pm at a cost of $50.00 per person. For reservations please call, email or stop into Just Vino.

Just Vino
846 Main Street
Buffalo, New York 14202
716.725.0166
email justvino@roadrunner.com

Penzeys Is Here!

2010-03-13T17:06:00.012-05:00

The long wait is over! I never thought I’d see the day when we in Buffalo would have our very own Penzeys Spices store. But that long awaited day is here. Penzeys Spices opened their door to customers this weekend and the Elmwood Avenue location looks great.

I first learned about Penzeys many years ago while watching Food Network’s live TV program “Cooking Live Prime Time with Sara Moulton”. She often sourced Penzeys for the show's spices and I began mail ordering from them. With stores in cities nationwide, they carry a vast array of herbs, spices and other seasoning ingredients. Penzeys supplies restaurants and delights home cooks with products that are at their peek of freshness.

Three years ago on a trip to Pittsburgh I stopped in the Penn Avenue location of Penzeys and talked with the store manager Frank. I got to know Frank from my frequent shopping pilgrimages, so he knew I’d be excited by the prospect of a Buffalo location. He mentioned Penzeys was looking at a few neighborhoods in the city of Buffalo and we discussed potential locations. Long story short, we have our store! And it was worth the wait.

Whether you are an avid cook or know someone who likes to cook this is the store for you.

Penzeys Spices
783 Elmwood Avenue
Buffalo, New York 14222
716.887.9777
Mon. - Sat. 10:00am - 6:00pm
Sun. 11:00am - 5:00pm

Nickel City Chef Season Two - Richert Versus Raimondi

2010-03-03T11:34:00.052-05:00

“Western New York is a food makers and food lover’s paradise...it just doesn’t know it yet.”
--Patrick Lango, farmer, White Cow Dairy (Nickel City Chef Season One Secret Ingredient Sponsor)

Last week Nickel City Chef celebrated its first show of its 2010 series. This competition featured a secret ingredient made by a homegrown, hometown food manufacturer: Sorrento.

Ricotta cheese took center stage as Nickel City Chef Adam Goetz of Sample Restaurant took on Challenging Chef Ross Warhol of the Chautauqua Institution's Athenaeum. Both chefs have a penchant for molecular gastronomy techniques, and each of them delivered three spectacular dishes. Warhol’s warm Ricotta Plaque with shaved vegetable salad, chorizo vinaigrette and tomato marmalade cornet was a show stopper, but Goetz’s counter with a stunning and ambitious Ricotta Tasting really blew the judges away. They had a very difficult time choosing a winner, but in the end, Nickel City Chef Adam Goetz took home the trophy!

Watch the video here to see more about this exciting event.

Nickel City Chef’s 2010 season has just begun, with a total of eight shows scheduled through the month of June. This Sunday you can catch Nickel City Chef JJ Richert of Torches versus Challenging Chef Carmelo Raimondi of Carmelo’s in Lewiston.
This show is almost sold out, but you can get tickets to it or any of the other Nickel City events by clicking here.

About Nickel City Chef:

Nickel City Chef takes place in one of the city’s best kept secrets–a fully restored turn-of-the-century warehouse on Buffalo’s West Side, the home of Artisan Kitchens & Baths. Completely outfitted with two competition-worthy kitchens, this unique setting is the ideal location for this exciting hyper-local cooking competition.

At each event, a Nickel City Chef and his or her challenger (each representing a locally-owned independent business) must complete three dishes in under an hour with each dish showcasing a secret ingredient. They employ classic and modern techniques in order to demonstrate their skills and personal cooking philosophy. All of Nickel City Chef’s secret ingredients always come from right here in Western New York!

A panel of professionals act as judges to determine which chef prepares the most technically perfect, creative and delicious cuisine. The audience enjoys catered snacks and delivers their own vote for their favorite chef of the day. With seating for nearly 200, Nickel City Chef events provide guests with an exciting, uniquely WNY cooking experience. With four cameras mounted in our pro kitchens and over a dozen flat screen monitors, there isn’t a bad seat in the house.

**Nickel City Chef is a Feed Your Soul production.

Feed Your Soul is a company dedicated to developing and executing both private and public events focused on the food and agriculture of Western New York. Feed Your Soul was founded on the firm belief that agritourism and culinary tourism should not only be a major aspect of traveling in WNY, but are a fundamental component to Buffalo’s renaissance. Nickel City Chef is only one of Feed Your Soul’s projects, see the Feed Your Soul website for a current schedule.

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

2010-02-16T14:52:00.040-05:00

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

Nickel City Chef Season Two Dates & Ticket Sales Announced!

2010-02-10T08:34:00.065-05:00

I am very pleased and proud to announce and be a part of Nickel City Chef Season Two!

Nickel City Chef’s production company, Feed Your Soul, has been hard at work lining up secret ingredients, special guest judges and challengers for Season Two.

After a crazy summer of sold out shows punctuated by a sold out 5-course autumn dinner for nearly a hundred guests, Nickel City Chef is proud to announce that its super second season begins February 21st! Nickel City Chef Season Two is sure to be twice as exciting as the first season, with twice as many shows (eight in all), twice as many secret ingredients and twice as much fun!

Rest assured, our Nickel City Chefs are up to the challenge. They include Chef Adam Goetz of SAMPLE, Chef Paul Jenkins of Tempo, Chef JJ Richert of Torches and Chef Krista Van Wagner of Curly’s. The response to Season One was remarkable, the Nickel City Chefs have even been approached about doing appearances by a few organizations located here in Western New York and also in our favorite city to the north--Toronto.

Nickel City Chef takes place in the stunning loft showroom of Buffalo’s Artisan Kitchens & Baths, with hosts Bert Gambini of WBFO and Chef Mike Andrzejewski of Sea Bar. Tickets for Season Two go on sale tomorrow, Wednesday, February 10th. Last year, tickets for the entire season sold out in less than three days. This year, in order to make them accessible to as many people as possible we have switched to an online ticketing agent. Tickets are $35 each and include catered snacks and access to a cash bar during the event. We do not recommend this event for children.

Links to online ticketing will be available on our website at NickelCityChef.com first thing Wednesday morning. There you can also read the biographies of our Season Two Challenging Chefs and Judges. This year some of our favorite judges have returned, along with special guests like Toronto food writer Ivy Knight, Canadian food writer and television producer Mary Luz Mejia, talented Chef Don Salamone of Philadelphia, and others! We are all looking forward to an excellent season.

Many thanks to our sponsors: Jenn Air, SubZero, Wolf, GE Monogram, Wegmans, Mansion on Delaware Avenue, the Buffalo chapter of the Chaine de Rotisseurs, Buffalo Spree, Block Club for Business, Earth Star, WBFO 88.7 and SeaBar City.

The Season Two schedule is as follows:

NICKEL CITY CHEF: SEASON TWO

Nickel City Chef V 
Sunday, February 21st, 2010

Nickel City Chef Adam Goetz of Sample 
vs. 
Challenging Chef Ross Warhol of the Chautauqua Institution’s Athenaeum Hotel

Featuring Judges John Bourdage, Lisa Tucker and special guest, Kevin Purdy

~

Nickel City Chef VI 
Sunday, March 7th, 2010

Nickel City Chef JJ Richert of Torches
 vs. 
Challenging Chef Carmelo Raimondi of Carmelo’s in Lewiston

Featuring Judges Kristen Becker, John Bourdage and special guest, Chef Don Salamone

~

Nickel City Chef VII 
Sunday, March 21st, 2010

Nickel City Chef Paul Jenkins of Tempo 
vs. 
Challenging Chef Keith Dulak of Trattoria Aroma in Buffalo

Featuring Judges Kristen Becker, Alan Bedenko and Nelson Starr

~

Nickel City Chef VIII 
Sunday, April 11th, 2010

Nickel City Chef Krista VanWagner of Curly’s
 vs. 
Challenging Chef Andrew Nuernberger of The Roycroft in East Aurora

Featuring Judges John Bourdage, Kevin LoVullo and special guest, Ivy Knight

~

Nickel City Chef IX 
Sunday, April 25th, 2010

Nickel City Chef Adam Goetz of Sample
 vs. 
Challenging Chef Steve Gedra of Bistro Europa in Buffalo

Featuring Judges Nelson Starr, Lisa Tucker and special guest, Chef Brian Meitus

~

Nickel City Chef X 
Sunday, May 16th, 2010

Nickel City Chef JJ Richert of Torches
 vs. 
Challenging Chef Dino DeBell of Cole’s in Buffalo

Featuring Judges Alan Bedenko, Nelson Starr and special guest, Chef Kate Elliott

~

Nickel City Chef XI 
Sunday, June 6th, 2010

Nickel City Chef Paul Jenkins of Tempo 
vs. 
Challenging Chef Jim Guarino of Shango Bistro in Buffalo

Featuring Judges Alan Bedenko, Lisa Tucker and special guest, Chef Don Woods

~

Nickel City Chef XII 
Sunday, June 27th, 2010

Nickel City Chef Krista VanWagner of Curly’s 
vs. 
Challenging Chef Mark Sciortino of Marco’s in Buffalo

Featuring Judges Kristen Becker, Kevin LoVullo and special guest, Mary Luz Mejia

Order your tickets early and join us for this fantastic local food event!

Butternut Squash And Roasted Chestnut Soup With Crispy Pancetta

2010-01-26T15:01:00.028-05:00

Nothing chases away winter’s chill quite like a steamy bowl of piping hot soup. This creamy Butternut Squash and Roasted Chestnut Soup certainly fits the bill yet is elegant enough to serve at any black tie affair.

Butternut Squash And Roasted Chestnut Soup With Crispy Pancetta

1 tablespoon olive oil
3 ounces pancetta cut in small cubes
1 tablespoon unsalted butter
1 1/2 cups chopped leeks or onions
1/2 cup diced carrots
1/2 cup diced celery
1 teaspoon minced garlic
4 -5 cups chicken stock
3 cups cubed butternut squash
1 cup peeled roasted chestnuts
1 teaspoon freshly grated orange zest or 1/2 teaspoon dried orange zest
1/2 teaspoon porcini powder (optional)
1/2 teaspoon freshly grated nutmeg
salt and freshly ground pepper to taste

Heat the olive oil in a Dutch oven over medium heat. Add the pancetta and cook until crispy and golden brown. Remove the pancetta and drain on paper towels. Drain the fat from the inside of the pot and set back on the heat.

Melt the butter in the pot over medium heat and add the leeks, carrots, celery and garlic. Lightly season with salt and pepper and cook until the leeks are tender, 6-8 minutes.

Add the stock, squash and roasted chestnuts. Bring to a simmer and cook until the squash is tender, 20-25 minutes.

Strain the soup reserving the stock. Puree the vegetables (I use a food mill because I prefer the texture it yields, but a food processor or blender will work) and return to the pot. Add enough of the reserved stock to achieve the desired consistency. Stir well and return to a simmer. Add the orange zest, porcini powder, nutmeg and salt and pepper.

To serve, ladle the soup into heated bowls and garnish with the crispy pancetta.

This lovely creamy satisfying soup beckons to be served in your finest china. So dust off that tuxedo, open a bottle of champagne, light the candles and forget about the cold winds of winter.

Field & Fork Network Announce the 2nd Annual Farmer-Chef Conference at Beaver Hollow Conference Center

2009-12-21T07:48:00.019-05:00

Field & Fork Network, a local non-profit organization dedicated to connecting farmers to new economies in the eight counties of Western New York, announce their 2nd Annual Farmer-Chef Conference at Beaver Hollow Conference Center in Java, NY on January 25, 2010. Open to agriculture and culinary industry professionals, students and educators, the one-day conference provides workshops and networking forums to promote the building of a viable and sustainable local food system in our region. Conference attendees will also hear from distinguished speakers and industry experts from around New York State and Canada.

Building on the momentum from the very successful 2009 conference, the 2010 conference will include three keynote speakers; Kathleen Harris of the Northeast Livestock Processing Service Company and Currytown Farm, award-winning Chef Michael Stadtlander of the Canadian Chefs Congress and Eisenginn Farm in Northern Ontario, and Patrick Martins, owner of Heritage Foods and one of the people who really brought Slow Food USA to life, at the behest of Slow Food International's founder, Carlo Petrini. These three notable speakers, representing different roles in the food chain, will make presentations during the morning session and will also answer questions during an open panel discussion.

The Farmer-Chef Conference also offers a roster of workshops which includes a variety of topics designed to meet the needs of small scale farmers and chefs, and to encourage thoughtful discussion around the benefits and challenges of doing business with one another. Such topics include: The Farmer-Chef Relationship: Developing a Mutually Beneficial Model for Small Farms and Restaurants, Extending Your Season – Supplying the Demand , and Re-imagining the Small Dairy – A Blueprint for Success . A complete list of workshops and the conference schedule can be found on the conference website.

The conference will culminate with a local food tasting and tradeshow intended to showcase WNY’s bounty and provide a networking forum for conference attendees and local producers. Tabling is available for $25 for conference attendees or $50 for non-attendees. Interested parties can find a link to table registration for the local food tasting and tradeshow can be found on the conference website.

The conference, to be held at Beaver Hollow Conference Center in Java, NY, costs $55 per registrant and includes admission to all of the day’s programming, unique networking opportunities, an all local lunch and educational materials. Scholarship tickets are available based on need and on a first-come-first-serve basis. Last year’s conference sold out quickly, so early registration is recommended. Links to registration and tickets are available at http://farmerchefconference.wordpress.com.

Field & Fork Network would like to acknowledge the generous support of this year’s conference sponsors – Wegmans, Lexington Co-operative Market, Beaver Hollow Conference Center, Rich Products, Edible Buffalo, Culinary Institute Niagara Falls, New York State Restaurant Association, Sodexo, and the Aroma Group Restaurants. Additionally, Field & Fork Network would like to recognize its strong partner relationships with Cornell Co-operative Extension, Northeast Organic Farming Association's NY chapter, American Farmland Trust and NYS Department of Agriculture & Markets/Pride of NY.

464 Gallery Holiday Events 2009

2009-11-22T12:14:00.031-05:00

Mark your calendars for these upcoming events at 464 Gallery:

Friday November 20, 2009 from 6-10pm
Opening Reception: "Down the Rabbit Hole" Dark Visionary David Tarsa Solo Show
Show run: Nov. 17-22, 2009

Wednesday November 25, 2009 from 7-10pm sign-up starting at 6:30pm
Tangential Readings At 464
Featuring poet Amol Salunkhe

Friday November 27, 2009 from 6-9pm
Opening Reception: "Personal Reflections" Lyndsay Gallivan's University at Buffalo Solo Student Show
Show run: Nov 24-30, 2009

December 1-31, 2009
December Art Market at 464
464 Gallery goes retail. With art and gifts from more than 60 artists and artisans including paintings, prints, photography, literature, music, jewelry and more. All made by Buffalo's local arts community.

Friday December 4, 2009 from 6-10pm
Holiday Open Galleries Tour Happy Hour

Friday December 11, 2009 from 6-10pm
Educators Appreciation Happy Hour
All local educators (grade school- college) receive 10% discount on any retail with school ID.

Friday December 18, 2009 from 6-10pm
Nickel City Girls Design and 464 Present "A Green Christmas" Happy Hour event featuring new works and one-of-a-kind gifts from the design duo including; repurposed furniture, vinyl re-creations, handcrafted housewares and much more. Shop local, shop green.

Wednesday December 30, 2009 from 7-10pm
Tangential Readings At 464
Featuring author Denise Amodeo Miller

Events take place at 464 Gallery
464 Amherst Street between Grant and Elmwood
All events are free and open to the public with complementary wine, beer and light snacks.
Retail hours through 2010 are as follows:
Tues & Weds 12-6pm
Thurs & Fri 12-8pm
Sat 11-6pm
Sun11-5pm

For more information call:
Marcus L. Wise
Owner, 464: Gallery. Retail. Resource Center. Art.
464 Amherst St. Buffalo, NY 14207
716.983.2112
email MINDWEB.us@mac.com
www.MINDWEB.us
www.MarcusLWisePhotography.com

Mirruzzu Sciuscieddu

2009-10-22T09:56:00.014-04:00

Recently I was thrilled to have my brother Joe visiting from Florida and I surprised him by cooking a classic family favorite dish for dinner.

Our Nonno (grandfather) often lovingly prepared this beautiful Sicilian fish in broth (brudu - BRU-du) and every time I cook it I remember the warm wonderful feeling of being filled with his love. There was no question this would be the dish to welcome my brother home. And, of course, he and many other family members have asked for the recipe.

It is with great pride and a heart brimming with love and nostalgia that I offer this recipe that means so much to me.

Mirruzzu Sciuscieddu (poached fish in broth):

Ingredients:

4 slices good Italian bread about 1 inch thick grilled or toasted and rubbed with a clove of garlic - set aside
3 fresh plum tomatoes peeled and finely chopped
4 garlic cloves thinly sliced
1/4 cup good extra virgin olive oil
a pinch of sugar
32 ounces of homemade fish stock (or Kitchen Basics Fish and Seafood Stock)
4 filets of whiting (cod or skate also works nicely)
1/2 cup chopped fresh parsley
salt and pepper to taste

Preparation:

In a large deep saute pan with a tight fitting lid, saute the tomatoes, garlic and sugar in the olive oil on medium high heat for about 10 minutes or until it resembles tomato paste.

Add the fish stock, cover the pan and bring to a boil.

Lightly salt and pepper each side of the fish filets and place in the boiling stock. Cover the pan and immediately lower the heat to a gentle simmer. Cook until the fish is slightly firm to the touch, about 10 minutes. Do not over cook.

To plate:

Put a slice of grilled garlic bread in each of 4 warm bowls and place a fish filet on top of the bread. Ladle the hot broth over the fish and sprinkle with parsley.

Serve with extra garlic bread, a chilled white wine and an arugula salad dressed with fresh lemon juice, the best olive oil, salt and pepper. Fresh fruit with Mascarpone cream is the perfect way to conclude this lovely meal.

When I was a young boy my Nonno would phone to invite me whenever he made Mirruzzu. When I cooked it for my brother I felt, for a moment, as though I channeled my Nonno. Yet, eating it with my brother I felt I was, for a moment, a young boy again.

Ti amo, Nonno!

Mediterranean Spiced Olives

2009-09-25T15:50:00.021-04:00

For centuries olives have been celebrated by many cultures. Either cooked in recipes or eaten as a snack - olives are a great source of monounsaturated fat and a good source of iron, vitamin E, copper and dietary fiber. A one cup serving contains about 155 calories.

Here is an easy way to spice up store bought olives by adding flavors of the mediterranean.

Mediterranean Spiced Olives

For the olives:

1 cup mixed olives
6 thin round slices lemon
1 teaspoon fennel seeds
1 teaspoon herbs of Provence
1 bay leaf
1 teaspoon whole mixed peppercorns
4 garlic cloves
1/2 teaspoon crushed red pepper flakes
3/4 cup extra virgin olive oil

To assemble:

Place 3 of the lemon slices in a 2 cup glass jar with a tight fitting lid. Add the olives, fennel seeds, herbs of Provence, bay leaf, peppercorns, garlic, red pepper flakes and the remaining 3 lemon slices. Slowly pour in the olive oil making sure to completely cover all the ingredients. Cover and refrigerate for 2 weeks.

To serve:

Bring to room temperature and serve with cheese and crusty bread.

The leftover oil is wonderful used in a vinaigrette for salads, drizzled over poached fish or tossed with steamed vegetables.

Couscous With Dried Fruits And Walnuts

2009-08-29T05:15:00.011-04:00

At a recent Block Club pot luck dinner party, where each neighbor brings a dish to share, I volunteered to bring a favorite couscous dish that complements any menu. After several requests for the recipe I decided to write a post so everyone can enjoy making it for their families. It’s quick, easy and very delicious.

Couscous With Dried Fruits And Walnuts

Using a dutch oven or a large sauce pan bring to a boil:
2 1/2 cups orange juice
1 tablespoon brown sugar
2 garlic cloves grated (using a microplane)
pinch of saffron
1 teaspoon salt
1/2 teaspoon freshly ground pepper

Add 2 cups couscous. Stir, cover and turn off the heat. Let the pot rest for 5 minutes.

Uncover the pot and fluff the couscous with a fork and add:
1/4 cup Balsamic vinegar
1/3 cup grape-seed oil (or canola oil)

Using a fork, fluff the couscous again and add:
1 cup chopped celery
1 cup chopped green onions
1 cup dried cherries roughly chopped
1/2 cup golden raisins roughly chopped
1/3 cup whole black currants
1 cup lightly toasted walnuts roughly chopped
2 tablespoons orange zest
1/2 cup fresh parsley chopped
1/3 cup fresh mint chopped

Fluff with a fork to keep the mixture light and fluffy. Check for seasoning and plate. Garnish with whole fresh mint, parsley or basil leaves.

This is a great dish to bring to a summer outdoor function without the worry of it spoiling in the heat. It makes a perfect bed for seared duck breast. And when fall’s cooler temperatures arrive, this couscous is a wonderful change of pace stuffing for roasted Cornish game hens. Although, I can eat it by the bowl full any time of year.

Happy Birthday, Julia Child! (August 15, 1912 - August 12, 2004)

2009-08-15T04:02:00.025-04:00

Growing up in the 1950’s there was not much in the way of “Food TV”. Sure there was the occasional Kraft Music Hall food commercials announced by the deep commanding voice of Ed Herlihy. And I certainly looked forward to those. But I’m referring specifically to the actual cooking process. Seeing the dish being prepared from beginning to end and with all of the details of the techniques involved in the cooking given along with the recipes.

The 1962 WGBH premier of The French Chef TV series was a revelation. I became transfixed on the show’s content and hypnotized by its host, the illustrious Julia Child. I faithfully awaited each new episode ready to absorb Julia’s every detailed instructions and followed them to the letter. She was confident, knowledgeable, engaging and had a marvelous wit. Julia absolutely captivated me and changed the way I thought about food and cooking.

At a time when foods were designed to get us out of the kitchen, with the endless array of frozen TV Dinners, Julia concentrated on one of the worlds most sophisticated cuisines to share with her audiences. And right in our own living rooms. Classic French cuisine was considered to be too arduous for the home cook to attempt. But Julia changed all that. Although she was serious about food she injected her signature sense of humor and proved that anyone can conquer French cooking at home and enjoy it in the process. I most assuredly did.

As of late there has been a barrage of media attention given to the newly released film, Julie and Julia. The film is a sweet, lighthearted romp between two books, Julie and Julia by Julie Powell and My Life In France by Julia Child and Alex Prud’Homme. Both books are a fun read, yet My Life In France is a charming look inside the lives of Julia and Paul Child. With all the candor and humor only Julia could provide, you just have to love this book. I read the book twice and I’ll read it again. In the film, Child is played by the incomparable Meryl Streep who captures the true sprit of Julia’s love of food and cooking. Streep’s portrayal of Child is spot-on. So convincing that it proves, yet again, that Merly Streep walks on water! I felt as though I spent the afternoon with Julia herself. I’ll see the film again as well. Enjoy a glimpse of Julia Child here, here, here and here.

Thank you, Julia for being a woman of great ambition and stature. For introducing us to French cuisine and the endless company of chefs who are fortunate to have had your friendship. But most of all I’m eternally grateful to you for teaching us how to enjoy food, cooking and life. Merci!

Happy birthday dear Julia. I truly miss you. Bon Appetit!

Porcini Power

2009-07-15T15:00:00.012-04:00

Power? Yes, the power to add wonderful nutty, deep woodsy porcini mushroom flavor to virtually any dish you are cooking. Soups, stews and sauces are enhanced by their rich, complex flavor.

Porcini mushrooms are not cultivated, they are collected in the wild. They are native to North America and Europe and are usually found near evergreen or hardwood trees as they form a symbiotic relationship with the trees. This also makes them resistant to commercial cultivation.

Very popular because of their strong flavor, the porcini is exported to gourmet shops and cooks around the world. Their strong aroma, even when dried, is a good test for freshness and in many cases can escape the packaging before they are opened. Stale dried porcini do not have the characteristic flavor and aroma. Their strong flavor makes them an excellent partner to garlic, shallots and onions.

Dried porcini mushrooms are packed with concentrated flavor just waiting to be released simply by soaking them in water or any other cooking liquid.

Gently warm (do not boil) 2 cup of water, stock, wine, port, sherry, beer, brewed tea, coffee or fruit juice in a sauce pan. Add 1 ounce dried porcini mushrooms and soak for 20 minutes. Remove the mushrooms and strain the soaking liquid and reserve. Cook the mushrooms as you would any other mushroom, or mix them with fresh mushrooms to add a heightened flavor to the dish. The strained liquid is the perfect addition to use in place of any cooking liquid. Or use it to make a pan sauce by deglazing the pan after sauteing meat, poultry or seafood.

I like to use porcini powder as a dry rub or to enliven a favorite dry rub seasoning. Simply fill a clean and dry spice grinder with dried porcini and grind to a fine powder. Strain the powder through a fine mesh strainer and regrind any larger pieces left behind. The porcini powder is now ready to use.

Sprinkled on chicken, fish, meat or vegetables, added to rice, potato or pasta dishes, or as a flavor buster in stuffed mushrooms, porcini powder is power.

A Rose By Any Other Name Smells Like - Tea?

2009-06-18T13:14:00.016-04:00

It’s a soft, mild, perfect summer evening. As I water the garden in my yard’s leafy glade, the air is thick with the smell of sweet perfume. The roses are in bloom, and they are magnificent. I take a deep breath and I am filled with their beautiful bouquet.

Somehow the aroma is not enough, I need something more, perhaps the use of another sense to experience this heavenly aroma. I need to taste it - drink it in. Ah yes, a cup of rose tea.

A while back a friend had given me a package of Eastern Shore Tea Company’s Victorian Rose Tea and I must admit it is grand. Made with a heady blend of fine teas, hibiscus, rose hips and rose petals, Victorian Rose Tea is an elegant blend to be savored on its own or with a delicate tea cake. A steamy pot of Victorian Rose Tea with a drizzle of lavender honey is soothing to the soul and stimulating to the senses. A true pleasure.

Tea production begins with certified pesticide-free full leaf tea cut in a hammermill. Tea bag production uses oxygen whitened bags, with tags made from unbleached paper, natural string (no staples), and soy ink. They are then packaged in heat sealed foil pouches and hand packed in over-wrapped tea boxes or in gift bags with hand tied ribbon. Caffeinated and naturally decaffeinated (chemical-free) teas are gluten-free.

As much as I love this tea hot by the cup (or pot) it’s invigorating iced with a sprig of lavender or mint. Brew a cup of decaffeinated rose tea to use in place of stock to create a sauce for a chicken or lamb dish. Substitute rose tea in place of water and your steamed rice will come to life. Making granita or ice cream? Rose tea will add a new aromatic excitement to your desserts.

So select your best china, find a relaxing place to read a good book, water the garden or take the time to simply smell the roses. And enjoy a cup of Victorian Rose Tea. Ah!

464 Gallery Celebrates Pride with “Color”

2009-05-24T17:46:00.034-04:00

Recent nominee for best new art space in Artvoice’s Best of Buffalo poll, 464 Gallery is gearing up for the opening of “Color: a Celebration of Local LGBT Art.” As an official part of the 2009 Pride Buffalo festivities, 464 would like to present a show that celebrates the vibrant color of Buffalo’s LGBT arts community.

In addition to showing the artwork of a half dozen local LGBT artists, 464 will be collaborating with AIDS Community Services to offer a rare chance to view quilt panels from the ACS Mending of the Hearts Memorial Project.

This opening will feature vibrant works created by members of the local LGBT community including new photography from gallery owner, Marcus L. Wise, works by painters Paul Rybarcyzk, Scott Klaurens and Michael Klemm, work from multimedia artists Daniel Rodgers and H. Duane Mallaber, work from emerging photographer Joelle LoDestro and many talented artistes. Also showing the work of members of website www.MINDWEB.us.

Painting "Payton at the Red Table" by Paul Rybarczyk

As owner Marcus L. Wise stated in our conversation: “I have been an out and proud member of Buffalo’s gay community for more than a decade and wanted to give something back to the community. It is my hope that I will be able to provide some new opportunities for local gay artists as well as give them an opportunity to showcase their work in an environment that celebrates our diversity. At 464, we take pride in providing a space that welcomes all kinds of art and artists, based on nothing other than talent. At 464, our mission is to provide a unique space for local and emerging artists, musicians and authors to show and sell their work, host events, and provide and receive arts-based education”.

The opening for “Color” is Friday, June 5, 2009 from 6-10pm. Live music performed by acoustic singer/songwriter, Buffalo native, Roni Pillischer. Powerful socio-political sculptural pieces by artist H. Duane Mallaber. Complimentary wine, beer and finger food are provided. This event is free and open to the public. The exhibit runs from June 2-14, 2009.

464 Art Gallery, Retail Space & Resource Center
464 Amherst Street, Buffalo 14207
716.983.2112
Business hours: Tues-Fri: 12-6pm, Sat: 11-6, Sun: 11-5 by appointment or special event.
To contact Marcus L. Wise: MINDWEB.us@mac.com

The Spice Is Right

2009-05-16T10:29:00.028-04:00

When I moved into my first apartment, I brought with me the belongings most twenty-year-olds would bring: books, records, clothes and--this will come as no surprise to those that know me-- pots, pans, dishes and wine glasses.

After I moved in and unpacked, my major focus was on the one thing I could not live without. I believed that the only thing that would make my cozy little nest feel like home was my very own spice rack. So I set out on a crusade to find the dried herbs and spices that I was most familiar with and a few of the more exotic with which to experiment. Pleased to have found all that I was looking for, I headed back to my humble abode, carrying packages filled with my prized seasonings.

It was quite a shock to learn how much money I had to spend that day to fill my spice rack. I could not stop myself from buying; I wanted everything and I bought it all! While I treasured having a large inventory to choose from, I disliked that I had to buy a full bottle of each. I would turn to many of these seasonings time and time again, but others I would use only occasionally. How long would they remain fresh? I had spent a lot of money stocking my new spice cabinet, what would I do if they grew stale? I thought, “If only they would package herbs and spices in smaller containers I could use them up before they become worthless.” Smaller portions would be the perfect solution, but there was only one problem--where would I find them?

Fast forward 35 years and my dilemma has been solved. Gee, I waited a very long time! Little did I know that the answer was waiting for me in my own neighborhood.

The Lexington Co-op carries Frontier Natural Products brand of dried herbs and spices as well as a collection of their teas in bulk. Many of these are Fair Trade Certified Organic. On a recent visit to the Co-op, I spoke with Kevin who provided a good deal of information about this line of products. Joann Tomasulo, currently the Marketing & Membership Manager for the Lexington Co-op, joined the conversation, providing me with even more information. She is no stranger to food and cooking. She is the author of the book “The 28 Day Cleansing Program,” co-authored with Scott Ohlgren. The book, available at the Co-op, is a source for health and nutrition which offers quick, easy, healthful and delicious recipes designed to cleanse the body, nourish the soul and feed the appetite.

The advantage of purchasing your dried herbs and spices from the Co-op’s bulk department is that it allows you to buy the amount that suits your needs. The fact that so many of them are Certified Organic is a bonus.

Let’s say that you want to try a new recipe which calls for 1 teaspoon of garam masala, (an Indian spice mixture comprised of ground coriander, cardamom, cinnamon, kalonji, cloves, ginger and nutmeg). Because you don't know whether or not you will like garam masala, you may not want to buy a full bottle. At the Co-op, you can buy the single teaspoon portion that you need for your recipe. Plastic bags and spoons are provided; measure a spoonful or a jar full. Joann tells me that regular visitors to the bulk spice department bring their own bottles to fill with their favorite herbs and spices. The empty bottle is weighed, filled, and then weighed again to ensure that you are only paying for the amount of product you chose.

Within the vast array of dried herbs and spices at the Co-op you will find many common items like basil, thyme, rosemary and oregano. You will also be pleased to discover exotic and aromatic spices such as green cardamom (found here ground or in pods), star anise, fenugreek seeds, lavender flowers, ground turmeric, goji berries, brown or yellow mustard seeds, and beet powder. If you enjoy cooking with chilies, you will be pleased to find whole dried chilies as well as many chili powders like anaheim, ancho and chipotle.

The bulk section also offers a selection of vegetable, chicken and beef stock powders, and there is a fine assortment of “Fair Trade Certified Teas”. Also available are several natural herbal supplements (like goldenseal, psyllium seed husk and spirulina) and the empty capsules that are used to concoct your own herbal supplements. The capsules are vegetable-based, all natural and contain no animal products, gelatin, starch or pesticides.

It is most impressive to find this kind of collection of products in one place. Whenever I am in the bulk spice department at the Co-op, I find something new to try or an old favorite with which to restock my spice cabinet. I think you may be pleasantly surprised to find all that there is in this great department. Oh, and don't forget to bring along your empty spice bottles.

Lexington Co-Operative Market
807 Elmwood Avenue, Buffalo, 14222
716.886.2667

Outstanding In Their Field & Fork

2009-04-01T16:53:00.014-04:00

This past February 23, 2009, food history was made, Western New York food history that is. The first annual Field & Fork Network’s Farmer-Chef conference took place at the Byrncliff Resort and Conference Center in Varysburg, NY. Farmers, chefs, food artisans, food industry professionals and everyday consumers gathered for a day of networking, workshops and a tasting of local food. People from all walks of life connected by one common link, their love of food.

They care about how our food is planted, the kind of soil that is used and that it be free of chemicals and pesticides. They are concerned with the respect and quality of life that is offered to farm animals, what they are fed, the conditions in which they live and that they are humanely slaughtered. They are working to supply Western New York with fresh, healthy, local food.

Founded in 2008, the Field & Fork Network is a non-profit organization dedicated to providing our region the building blocks needed to create a local food system in Western New York. Their goal is to stimulate our local economy, ensure the survival of our small family farms and provide our region with access to fresh, healthy food. They hope to achieve this through education and outreach including a dynamic online community and an annual local food sourcing guide for chefs and consumers.

One of the highlights from the conference included keynote speaker Eric Hahn, President and owner of Cherry Capital Foods, a local foods distribution company located in Traverse City, Michigan. Having 30 years experience in the food industry, Eric Hahn’s inspiring lecture was the first step toward creating the communication link between our farmers and chefs. He stressed the importance of farmers and chefs working together to overcome any obstacles that may exist in doing business with one another and in turn, making a positive impact on economic growth for our region.

But what does this mean for the regular consumer? How do we fit into this chain? We can reap the benefits of fresh local food by being educated and letting our dollars do the talking by choosing local food above all else. By shopping at local farmers markets and building relationships with the farmers who grow and raise our food. By shopping at grocery markets which offer foods from local farms. We can take a farm tour to see first hand the hard work and determination these dedicated farmers put into the foods they grow and raise. We can consider buying a share in a CSA (Community Supported Agriculture) farm or splitting a share with a friend or neighbor. We can reserve a portion of our gardens for planting tomatoes, lettuces or herbs. And we can choose to dine in restaurants that purchase foods from local farms. Fresh, healthy, local food always tastes best.

When I was young my grandfather owned a poultry market. I made friends with the little chicks and, well, could not consider them a meal. I have since come to terms with the food chain and believe, as did my beloved grandfather, that respecting the animal in life and death is what matters. Waste no part of the animal and to be grateful it surrendered its life.

We need to understand and respect the long hours of hard work and dedication farmers put into the foods they grow and raise. The same holds true for the chefs who buy and prepare that food in our favorite restaurants. The heat is the same on both ends of the food chain. As consumers we are in the middle, but we can help both the farmers and chefs by respecting their efforts and by choosing to buy local foods to serve our families and to patronize restaurants that respect the food they offer on their menus.

I to I - At 464

2009-03-19T19:57:00.011-04:00

“I to I: an Exploration of the Portrait”

Following the success of the “Bad Love” exhibit, 464 Art Gallery, Resource Center and Retail Space hosts its second art opening: “I to I” which will explore portraiture through visual art media. Co-owners, artists and young professionals, Jill Hart and Marcus L. Wise are collaborating with neighbor, Artsphere who will be simultaneously be hosting the event “The Camara”.

In a conversation with co-owner Marcus L. Wise he stated, “Our aim is to continue to expose the work of fresh and emerging artists, and in the spirit of collaboration, by working with Artsphere, we want to continue to reveal the wealth of artistic opportunities available to local artists not only here on Amherst street, but throughout Buffalo. We also aim to provide resources to, and enhance opportunities for emerging artists, musicians and authors in Western New York. At 464, our mission is to provide a unique space for local and emerging artists, musicians and authors to show and sell their work, host events, and provide and receive arts-based education”.

The opening for “ I to I” is Friday, March 20, 2009 from 7-10pm and runs through April 10, 2009. This event is free and open to the public. Live music performed by classical guitarist Ray Lorigo with complimentary wine and beer.

464 Art Gallery, Retail Space & Resource Center
464 Amherst Street, Buffalo, 14207
716.983.2112

Business hours:
Tuesday-Friday 12-6pm
Saturday 11-6pm
Sunday 11-5pm by appointment or special event

 

If It’s St. Joseph’s Day, We Must Have Pasta con Sarde

2009-03-16T15:59:00.031-04:00

March 19th is St. Joseph's Day, a celebration which began in Sicily in the Middle Ages when the region experienced severe drought. In desperation, the people asked St. Joseph, their patron, to intervene. They promised, if rain came, that they would prepare a big feast in his honor. These prayers were answered with rainy weather and, in gratitude, huge banquet tables were set up in the streets and the poor were invited to come and eat as much as they wanted.

Preparing a St. Joseph’s Table is a daunting and labor intensive task. It involves cooking several different dishes in order to fill the dinner table with a bounty that could feed the masses. Growing up in a Sicilian family, I looked forward to St. Joseph Day and to the feast my family would lovingly prepare. One of the dishes I enjoyed the most is Pasta con Sarde (pasta with sardines). Although my family made their sarde sauce from scratch, I have a short cut version that takes minutes to prepare, and you can get the ingredients every day of the year.

All you will need for your Pasta con Sarde is:

1 lb of pasta (I use Gondola egg noodles)

your favorite tomato sauce (I make my own but Guercio’s bottled pasta sauce works perfectly for this dish)

1 can of sarde sauce (which you can also find at Guercio’s year round)

The sarde sauce ingredients are listed as: young fennel, sardines, raisins, onion, sunflower oil, sardine puree, salt and pepper. Feel free to embellish the recipe, as I do, by adding more of any of the listed ingredients, to create a sauce full of the flavors you most enjoy. I prefer to add some sauteed chopped fresh fennel bulb and more chopped raisins to the sauce, which gives a nice fresh flavor to the finished dish.

The procedure is simple:

In a sauce pan heat the tomato sauce, add the amount of the canned sarde sauce to your liking and bring to heat on medium.
Prepare the pasta according to the package, drain thoroughly and combine it with the sauce mixture. That's it!

Most Sicilians do not use grated cheese with fish dishes, feeling the cheese may over power the flavor of a dish. With Pasta con Sarde the traditional garnish is toasted bread crumbs, which are easy to make, by lightly toasting bread crumbs in a saute pan with a little butter until browned and crispy.

You do not need to prepare a St. Joseph’s Day table in order to enjoy one of the most popular dishes from that table, and you don’t have to wait until March 19th to get the ingredients.

Viva San Giuseppe!

Guercio & Sons
250 Grant Street, Buffalo, NY 14213
716.882.7935

Gondola Macaroni Products
1985 Niagara Street, Buffalo, NY 14207
716.874.4280

The Best Of The Zest

2009-03-01T19:30:00.014-05:00

Adding layers of flavor to a recipe is as important as being sure it is perfectly seasoned and not overcooked. One of my favorite flavors in cooking is citrus. It marries well in both savory and sweet dishes and adds bright, fresh, lively flavor to foods of every ethnic cuisine.

Now, I love my microplane and I use it for grating cheese, chocolate, garlic, onions, ginger, nutmeg and obviously to zest citrus fruit. But what do you do with the rest of the peel if you only need to use a spoonful of zest? Simple, make dried zest. Essentially - dehydrating it in the oven. Here’s how.

Preheat the oven to 200 degrees.

Using a vegetable peeler remove the peel from any citrus fruit, being careful to remove only the outer flesh and none of the white pith.

Spread the strips of peel on a sheet pan being sure they are in a single layer and not touching each other. Place the sheet pan in the oven to dry for one hour.

Turn the oven off for one more hour, without removing the sheet pan.

Remove the sheet pan from the oven and let the dried peel cool down completely.

When completely cool transfer the dried peel to a spice grinder (or a coffee grinder used specifically for grinding spices) and grind until you have a fine powder.

Store the citrus powder in an air tight container in the refrigerator.

It remains fresh for months and may be used to enliven any recipe that call for zest.

Chow Chocolat - Wow Chocolate!

2009-02-12T15:13:00.015-05:00

Many, many years ago I worked for Barricini’s, a company out of New York City that specialized in making fine chocolates. A dream job to say the least. So it’s no stretch of the imagination to say I am a chocoholic.

To this day I am obsessed with searching for the finest chocolates available. I’ve mail ordered chocolates from every part of the US and Canada. While on vacation I scour that city’s telephone directory in my quest to discover a hidden treasure. When family and friends travel to other cities or countries I beg them to shop for the finest chocolates they can find. Often I’d research and plead with them to make a special visit to some out of the way chocolatier. It’s that important. More times than I care to remember I was very disappointed. But every so often - a revelation.

All that has changed. Family and friends no longer hesitate to inform me of their travel plans. Oh, I’m still a chocoholic. However, thanks to Chow Chocolat, I, as well as family and friends, have not been the same since.

Jaclyn and Scott Wisz are well known at several local Farmers Market for their delectable treats, confections, sweet breads, cookies and for their adorable Chow Chow, Puma. In April 2008, The Wisz’s opened a retail space in the Avalon Building (at 731 Main Street between Tupper and Goodell Streets) that has taken the neighborhood by storm.

The interior features high ceilings with exposed ductwork, exquisite crystal chandeliers and plush furniture giving this beautiful space a hint of elegance and romance.

Using recycled biodegradable cups, Chow Chocolat is a café and patisserie serving organic free trade coffee and espresso products, tea drinks, french lemonade, hot chocolate and an amazing sipping chocolate that is a must try. Pastries include plain or filled croissants, scones, artisan ganache brownies and heavenly parisian macaroons which are chocolate, coffee, almond, vanilla, pistachio or raspberry flavored.

Toward the back of the chocolatier is a wood and glass case that holds the real treasure - the chocolates. Jaclyn’s artistic flare was inspired by a chocolate course at New York’s French Culinary Institute. All of the chocolates are handmade, hand dipped and decorated, in small batches to ensure freshness, by Jaclyn and Scott.

Ganache, bon bon and truffle flavors evolve with the seasons. An example of some of the flavors you can expect to find are refreshing lemon, raspberry, key lime or passion fruit. Spicy habanero mango, coconut curry or the very spicy fire and air. Some of the classic flavors offered are cognac, hazelnut gianduja, grand marnier or espresso. And a few other impressive flavors include jasmine tea, peanut butter & jam, gourmet s’mores, luscious salted caramels and crisp cocoa dusted almonds.

In addition to being a premier patisserie and chocolatier Chow Chocolat displays artwork by local artists, hosts chocolate tastings, features comedy, music and poetry by local performers and offers free tango lessons.

Like the chocolates aren’t reason enough to dance!

Chow Chocolat
731 Main Street
Buffalo, New York 14203
716.843.4388

MINDWEB.us And 464 - A Meeting Of The Minds

2009-02-07T14:49:00.073-05:00

Their mission at MINDWEB.us is to offer exposure to emerging artists, whether they work with visual media, music or the written word. They aim to serve as an online gallery; a place for Buffalo's art-minded individuals, sites and organizations to come together as one united arts community.

MINDWEB.us was created in May of 2007 by Marcus L. Wise as an online gallery for a small community of artists who shared the common aim of exposing their work. In 2008, the site continues to add musicians, artists and photographers and has since begun a partnership with the Author’s Guild of WNY.

With the desire to build a community of emerging local artists, in February, 2009, MINDWEB.us owner photographer Marcus L. Wise, partnered with artist Jill Hart to open the gallery and retail space, which acts as a physical counterpart to the website. MINDWEB.us is a division of Marcus L. Wise Photography.

The mission at 464 is to provide a unique space for local and emerging artists, musicians and authors to show and sell their work, host events and provide and receive arts-based education. 464 is a multipurpose space where artists can come to share their work, shape and sharpen their artistic skills.

464 is a gallery for local artists to show and sell their work: paintings, photography, 3-d work, video, installations and multimedia. They will feature rotating shows on a regular basis, with dedicated gallery and retail space for members of MINDWEB.us.

464 is also a retail space open to the public, selling cd’s from local bands, books from local authors as well as original work and prints from local artists. Gifts range in price from $5 to $500.

Workshops include classes on self-publishing, building a professional portfolio, ceramics and many more in the making.

Events cover art openings, holiday sales, happy hour events, live acoustic performances by local bands, book signings, cd press parties and many other inspired events.

Current members include Artists & Creators:
Marcus L. Wise
Jill Hart
Caroline Bronckers
Paul Rybarczyk
Ben Phillips
Odd Moses
Megan Callahan
Patrick VanHaverbeke
Lucas Cobb
Susan Jagow
Authors Guild Of WNY
Roni Pillischer
Chastity Roberts
No’l Smith
Desirae Locke
Rachel Marriott
James Ireland
Rebecca Rausch
Molly Hoeltke
Rodney Garrison

You may recognize some of these artists from the Artists in Buffalo Inc. Holiday Open Studio and Gallery event held November and December of 2008. If you missed that event you will have the opportunity to meet some of these fresh and talented artists and view their work at the 464 Gallery Grand Opening on Friday February 13, 2009 from 7-11pm.

This intimate gallery space will host their grand opening while showcasing the artwork of 464 artist members with the installation of the Bad Love exhibit.

For information on membership, partnership and sponsorship contact MINDWEB.us.

Gallery Grand Opening
Friday February 13, 2009 7-11pm
464 Gallery. Retail. Resource Center
464 Amherst Street between Elmwood Avenue and Grant Street
Buffalo, New York 14207
716.983.2112

2009 Farmer - Chef Conference

2009-01-29T15:43:00.148-05:00

2009 Farmer - Chef Conference
Monday, February 23rd
9 a.m. – 5:30 p.m.
Byrncliff Resort and Conference Center
Varysburg, New York

Building a Local Food System in Western New York Niagara, Erie, Chautauqua, Orleans, Genesee, Wyoming, Cattaraugus, Allegany. About Field & Fork Network’s Annual Farmer – Chef Conference

What we eat and where it comes from is a hot topic these days. Whether you’re discussing concerns about food safety, the environment, the local economy or agricultural viability, the desire to source food locally may have been a novel idea a few years ago, but today it makes headlines, sells books and is the subject of news stories and popular documentaries.

American Airlines’ Celebrated Living Magazine named “Eating like a locavore” as the seventh most important food trend for 2008, and CNN News called “Locally Grown Food” the second of “5 Healthy Food Trends Worth Following” in a report it aired just over a year ago.

As exciting as this news is, many of the country’s regionalized food systems are not ready for the impact. In North Carolina, for example, the outcry for local food has led to a statewide study being conducted to determine how best to put a sustainable local food system in place. Similar programs, funded by public and private monies, are taking root all over our country.

Here in Western New York, we also have a struggling local food system. Consumers and local chefs want to know how they can source good, quality local food on an ongoing basis from the myriad farmers and artisan food producer located in our region.

The Field & Fork Network is a not-for-profit organization focused on stimulating a local food system in Western New York. Connecting chefs—a profession passionate about utilizing the freshest ingredients—with local farmers and artisan food producers is one of the building blocks of Field & Fork Network’s mission statement. The Farmer – Chef Conference provides chefs and farmers with the opportunity to learn together in workshops that appeal to both professions, to network and build relationships with one another, and to be inspired by local food heroes who have played an integral role in building a local food network here and in other parts of the country.

Our Keynote Speaker

We are pleased to present 2009 Farmer – Chef Conference keynote speaker, Eric Hahn, founder and owner of Cherry Capital Foods. Mr. Hahn started Cherry Capital Foods in the Traverse City, MI area in 2007, a distribution business focused on delivering local farm products into area restaurants, schools and other businesses. Today, Cherry Capital Foods is a very successful company, selling produce year round--working with over 150 local farmers and growers that service nearly 300 restaurants, schools and retailers in northern Michigan.

Prior to starting Cherry Capital Foods, Mr. Hahn worked in the restaurant business as a chef for more than 20 years. He also spent time working for a Michigan-based food distributor. The combination of restaurant experience and food distribution knowledge that Mr. Hahn brings will surely enlighten our audience and assist in bridging the distribution gap between chefs and farmers in our region.

Mr. Hahn is widely recognized in the ‘local food’ world as a leader and a great success. Featured in magazines and newspaper articles, as well as on National Public Radio, Eric Hahn has become a spokesperson for the locavore movement. We are thrilled to have him with us as our keynote speaker for Field & Fork’s 2009 Farmer – Chef Conference.

2009 Farmer – Chef Conference Schedule

Monday, February 23rd, 2009

9:00 Registration

10:00 Welcome and Introduction

10:15 Field & Fork Network Presentation

10:30 Farmer & Chef Panel Discussion (panel participants to be announced)

11:30 Lunch (featuring locally produced foods)

1:00 Keynote Address Eric Hahn, accomplished chef and owner of Michigan’s Cherry Capital Foods, a successful
independent distributor of farm fresh products to restaurants and markets.

1:45 Break

2:00 Workshop Session One (see Workshop options below*)

3:00 Break

3:30 Workshop Session Two (see Workshop options below*)

4:30 Tasting and Farm Tradeshow (learn what local farmers and food & beverage artisans have to offer your restaurant, sample tasty New York State products, network with other chefs and producers)

2009 Farmer – Chef Conference Workshops

The Importance of Growing Variety/Composing a Seasonal Menu—led by Tom Tower of Tom Tower Farm and author and chef, Jake Brach of Rich Products. This workshop will illustrate the economical and environmental benefits experienced by both farmers and consumers when individual farms choose to vary the type of product they grow. Heirloom and gourmet varieties will be discussed as will the unique benefits the soil of Western New York offers to its farmers. Chef Brach will discuss the opportunities writing a seasonal menu can provide a restaurant and its clientele and the positive impact the relationship between chefs and farmers can have on both of their businesses.

Selling Your Livestock Cuts to Retail and Restaurants/Nose-to-Tail Dining—led by Farmer Jennifer Small of Flying Pigs Farm and Chef Bruce Wieszala of Verbena Restaurant Understanding of New York State’s laws surrounding the selling of meat to restaurants and retailers will be an important part of this workshop. Notable Hudson Valley Farmer Jennifer Small will discuss the importance of the farmer/chef relationship when addressing the logistical challenges of meeting the demands of restaurants, while Chef Bruce Wieszala will demonstrate how “lesser” cuts can be utilized in high-end preparations, resulting in respectful and efficient use of the animal and economic benefit for both the restaurant and the farm.

Extending Your Growing Season through Pioneering/Utilizing WNY’s Winter Vegetables in Your Restaurant—taught by Stew Ritchie of Native Offerings, Robert Hadad from Cornell Cooperative Extension and Chef Adam Goetz of Sample Restaurant Investigate the benefits to investing in season-extending technology; learn what types of products are available in the cold season, and what can be grown for profit during the long Western New York winter. Chef Adam Goetz will discuss delicious and simple ways to incorporate local, winter vegetables into your menu.

Marketing and Selling Your Farm to Restaurants & Specialty Grocers—taught by Grocer Tim Bartlett of Lexington Cooperative Market, Daniel Oles of Oles Family Farm and Eric Hahn, conference keynote speaker and owner of Cherry Capital Foods
Discover who your customer is and how to market & sell to them in this workshop. Learn to establish, build and nurture your customer relationships through good business practices. Participants will have the opportunity to ask questions and interact with professionals who have built successful “local food” relationships.

*Workshops and schedule are subject to change without notice. Becoming Part of Field & Fork Network’s 2009 Farmer - Chef Conference

We hope that you will consider joining us for the 2009 Farmer – Chef Conference. We have only 100 seats available, so it is important that you register before February 9th, 2009. The fee for the daylong conference, including lunch, is only $50.00.

Whether you’re a restaurant owner, a chef, a culinary student, a farmer, an artisan food producer, an educator, or an agriculture/hospitality industry professional, if you want to meet chefs and farmers, are curious about the local food movement, or are interested in learning about what Western New York has to offer agriculturally, please visit our website (www.fieldandforknetwork.com) to download the appropriate registration form.

We are also pleased to announce that we have partnered with the Mansion on Delaware Avenue in Downtown Buffalo to provide a Chef Shuttle. Conference attendees that wish to utilize the shuttle pay only $20, and may leave their vehicle in the secure MoDA parking lot for the day. The shuttle will leave for the conference at 8:00 a.m. and will return attendees to the parking area around 6:30 p.m. If you are interested in utilizing the Chef Shuttle, please download the appropriate form at our website (www.fieldandforknetwork.com) and return it with your registration form.

Finally, if you are an artisan producer or represent a company that would like to demonstrate their product to conference attendees, the Farmer – Chef Conference will host a mini tradeshow between the hours of 4:30 and 6:30 p.m. Join wineries, CSA’s, cheesemakers and other food artists. Please visit our website for more details (www.fieldandforknetwork.com).

We hope that you will consider joining us. If you have any questions, please feel free to email Field & Fork (fieldandfork@gmail.com) or contact us via telephone at 716.812.1615.

Regards,

Christa Glennie Seychew, Co-founder
Lisa Tucker, Co-founder
Field & Fork Network

Thank you to the following organizations for their support:

American Farmland Trust
Ecotrust
Edible Buffalo
NOFA
Pride Of New York
NYSAWG
Cornell University Cooperative Extension

Shirred Eggs

2009-01-18T12:32:00.011-05:00

After a week of bitter cold temperatures I can’t fathom, yet again, leaving the warmth of home to brave the elements in order to have Sunday morning breakfast. I am however in the mood for something special with as little effort as necessary. I know. Shirred Eggs is always a treat and they are quick and easy.

Shirred Eggs

Preheat the oven to 350 degrees.

Lightly butter the inside of a gratin dish and set it into a saute pan. Fill the pan with boiling water until the water reaches half way up the side of the gratin dish and set the flame to low.

Crack two eggs in the gratin dish and pour 1 tablespoon of cream (or milk) over the eggs. Season with salt and pepper and sprinkle with chopped fresh parsley and a few gratings of Gruyere cheese. Cook on a low flame for 1 to 2 minutes, until the eggs start to set up on the bottom of the dish.

Carefully transfer the saute pan to the oven and cook for 5 to 6 minutes or until the eggs cooked. When the eggs are cooked to your liking, remove the pan and carefully transfer the gratin dish to a serving plate. Top with a few chopped fresh herbs.

Serve with a simple salad and buttered toast. Now, this is worth staying home for.

Just Vino Wine Bar

2009-01-04T14:45:00.021-05:00

For years I’ve wondered how nice it would be to have a place, not a restaurant, which offers good wines by the glass plus a few delicious nibbles to enjoy along with your wine. Then I walked into Just Vino.

Situated in the Granite Works building on the corner of Main and Virginia Streets, this beautiful and intimate new space is home to a new concept of wine bars in Buffalo.

Owners Jeff Borsuk and Ken Wood have created an atmosphere perfectly suited for relaxing and enjoying fine affordable wines and great tidbit plates with a mix of light jazz playing softly in the background. They are committed to providing quality at an affordable price. On my visit, Jeff and our server Heather, were enthusiastic and helpful. No wine snobs here.

The entrance is warm, straightforward and instantly comfortable with its hardwood floors and handsome wood bar. To the left of the bar is a cozy room of exposed brick with tall cafe tables and chairs simulating the warmth of a private wine cellar.

The wine list boasts more than 80 wines from the US and around the globe, most of which are offered by the glass staring at $5.00, and bottles from $17.00. A special section on the wine list is dedicated to bottles of reserve wines priced from $33.00 to just over $100.00. Selections on the wine list change often in order to keep the list current and exciting and to stay updated with newly released wines.

If you’re not sure which wine to try, why not choose a Wine Flight (a 2 ounce sample of 4 different wines) for $12.00. You may choose a red, white, or even a flight of port. If wine is not really your thing, Just Vino also has a very nice beer list, including offerings from Great Lakes, Flying Bison, Ayinger and Lindemans breweries.

Flights arrive to the table on a lazy Susan holding 4 Riedel wine tumblers, each containing a different wine. Markers are placed under each tumbler stating the winery, region and type of wine.

I enjoyed sampling this flight of red blends:

2007 Nelwood Station a blend of Shiraz/Cabernet Sauvignon/Petit Verdot from Australia
2004 Alma Negra a blend of Bonarda/Malbec from Argentina
2005 L’Ostal Gazes a blend of Syrah/Grenache/Malbec from Languedoc
2005 Rock n Vine a blend of Cabernet Sauvignon/Merlot/Malbec from USA

I had not tasted any of these wines prior so they were a pleasant surprise.

And although Just Vino is not a restaurant, they offer a menu of small plates, with portions large enough to share, consisting of speciality cheeses, meats, paté, olives, fruits, nuts, crackers and breads. Priced from $3 - $10.00.

To complement the wines, I ordered:

The Olive Bowl: a mix of Greek country olives that were fresh and meaty, and
The Spanish Plate: a savory platter of Jamon ham, lightly smoked Chorizo sausage, Manchego and truffle cheeses, lovely salted Marcona almonds, fresh berries and crisp pears, fresh bread and crackers. Delicious!

If you have a sweet tooth there is a dessert plate or a chocolate plate at $6.50. The chocolates are made by Chow Chocolat (much more about them soon) and are amazing in their own right.

Hours are:
Mon.-Thurs. 3pm-12am
Fri.-Sat. 3pm-1am
Sun.-12pm-11pm

Just Vino
846 Main Street
Buffalo, NY 14202
716.725.0166

5…4…3…2…1… Happy New Year!

2008-12-31T18:08:00.010-05:00

May this new year be filled with an abundance of happiness and good health for all people. Thank you for reading and being part of my life. My special thanks to GG for the Mumm.

Happy New Year 2009!

Michael

Christmas Gift: Christmas Breakfast

2008-12-25T14:51:00.027-05:00

What could be inside this beautiful red box? As I unwrap the package a sweet aroma fills my head with childhood memories. It’s Panettone, the most celebrated of all Italian cakes.

For generations, Christmas would be incomplete without this naturally leavened cake, rich in butter and eggs. Made from noble ingredients, this light and soft cake, overflowing with raisins and candied fruit, is one of the triumphs of the Italian bakers art.

I’m transforming this Panettone, a gift from my friend Joanne, into a wonderful Christmas morning breakfast for two.

Panettone French Toast

For the egg mixture: (enough to coat 6 round slices of Panettone (about 1/2 inch thick)

4 eggs
1 tablespoon Amaretto
1 tablespoon milk
1 teaspoon orange zest
1 teaspoon vanilla
a pinch of cinnamon
a pinch of salt

Beat all ingredients in a large bowl. Dip each slice of Panettone in egg mixture, coating both sides. Lightly brown each side and keep warm in a 200 degree oven.

To plate:

Arrange 3 slices of Panettone on a plate and garnish with orange slices and candied fruits. If you want to make this dish really special, lightly whip some cream and embellish with a splash of Amaretto.

This lovely dish is best served with a chilled Prosecco. If you prefer to continue with a fruit theme try:

Campari orange cocktail:

Fill a tall on the rocks glass with ice and add:
1 part Campari
3 parts orange juice
garnish with a slice of orange.

Buon Appetito!

Gruyere Cheese: The Crowning Glory Of La Gougere

2008-12-08T17:44:00.036-05:00

Cheese--glorious cheese. What is not to like about cheese? I have no answer to that question. I adore cheese, so much so, that whether I follow a published recipe, or use an original recipe of my own, I find myself looking for ways to showcase a particular cheese.

With this in mind, I would like to share one of my favorite cheese recipes with you. La Gougere is a cheese pastry ring made with Gruyere cheese. The recipe is adapted from Elizabeth David’s book, French Provincial Cooking. The recipe in her book can be somewhat intimidating when trying it for the first time. Having prepared this incredibly delicious creation many times, I have been able to simplify the recipe, while honoring the integrity of Elizabeth David’s recipe.

Before starting, read the recipe a few times, just to get your rhythm going, then gather the ingredients and equipment needed, this will ensure that things will flow smoothly. Once you begin, this recipe comes together quickly, it only takes a few minutes. To make one 8 inch ring you will need:

Ingredients:
1 1/4 cups whole milk
4 tbsp. butter
1 tsp. salt
1/2 tsp. freshly ground pepper
1 cup flour, sifted
4 eggs
3/4 cup finely diced Gruyere cheese (3 oz.)

Equipment:
1 sauce pan
1 wooden spoon
1 sheet pan (or cookie sheet) lightly buttered or lined with parchment paper ( I used a silpat )

Preheat the oven to 375 F. and lightly butter the sheet pan.

In the sauce pan, heat the milk, butter, salt and pepper until the butter is melted and the mixture comes to a full boil.
Add the entire cup of flour at once, using the wooden spoon to stir briskly for a minute or two, just until the flour is combined and the mixture forms a ball of dough. Remove the sauce pan from the heat.

Add one egg and stir briskly to completely incorporate the egg (at first it will appear to be separating, just keep stirring for a few seconds and the dough will become smooth). Continue this procedure with the next three eggs, adding one egg at a time. Stir briskly to incorporate each egg before adding the next one.

After the forth egg is incorporated and the dough is smooth, stir in the diced Gruyere cheese.
Place spoonfuls of the dough on the sheet pan, creating an 8 inch ring. When you complete the first layer, use the remaining dough to build the next layer on top of the first layer, until you have created a wall. Continue creating layers until you have used all of the dough.

Brush the completed ring with milk. This will give the finished Gougere a beautiful sheen, as well as a crisp exterior.

Bake in a preheated 375 F oven for 45 minutes. Although the Gougere begins to smell cooked after 20 minutes, do not be taken in; it will have puffed up and turned golden brown, but it is not ready. You must resist, do not open the oven door for you risk collapsing the Gougere, resulting in a very delicious, but very flat pancake. Essentially what you are looking to create is a savory choux pastry, similar to that of an eclair. After 45 minutes, remove the pan from the oven and let it rest for 15 minutes.

If you were able to contain yourself, your reward will be a magnificently puffed, golden brown crown, with a crisp exterior and a light, airy interior with the wonderfully nutty flavor from the Gruyere cheese. There are many ways to serve the Gougere, the most obvious being to slice a wedge and enjoy it with a cold beer, or a glass of champagne. It is delicious served warm or at room temperature. Prefect to pass around at a cocktail party, or to bring to a pot luck party, or to give as a hostess gift.

For an incredibly luscious treat, use the Gougere in place of bread when making a chicken salad sandwich. A great way to dress up a salad is to plate the perfectly dressed greens, then crisscross two thin slices of Gougere on the top. As a first course I have sauteed mushrooms with garlic and onions then deglazed the pan with sherry,I then cut a slit into a wedge of Gougere and filled it with the warm mushroom mixture. A beautiful presentation. I have used the same technique with sauteed shellfish, julienne vegetables and pernod to create a spectacular entree. For an after meal treat, try a slice a Gougere served with fresh fruit and a glass of port. What a relaxing way to end an evening.

This may at first glance appear to be a bit daunting, it really is not. Although I like to cook, I am occasionally apprehensive about baking. Even I can easily prepare Gougere to perfection. This recipe is quite easy if you are organized from the start, and use a little elbow grease to incorporate the eggs.

After just one taste, you will be making your second Gougere immediately after you devour the first one. Then you too will be a pro.

Bon Appetit!

Artists In Buffalo

2008-11-24T14:45:00.007-05:00

Artists in Buffalo Inc. presents Holiday Open Studio and Galleries. Take part in this unique opportunity to visit talented local artists and artisans in their studios and in small gallery settings.

The 3 day event hours are:
Friday December 5th from 5pm-9pm
Saturday & Sunday December 6th &7th from 11am-6pm

For more information and a printable map of the studios and galleries visit www.artistsinbuffalo.org.

Participating this year for the first time is ART MARKET gallery at 464 Amherst Street between Elmwood Avenue and Grant Street (next door to Artsphere). This intimate space exhibits works from some of Buffalo’s most exciting and talented artists. The opening reception is Saturday November 29, 2008 from 6pm-9pm.

The exhibit will run from November 28th-December 28th 2008 with hours:
Tuesday-Friday 11am-7pm
Saturday 10am-6pm
Sunday 11am-5pm

Don’t miss the opportunity to meet our talented local artists and view their fine art works.

Painting By Paul Rybarczyk

Sample Restaurant

2008-11-09T08:01:00.040-05:00

Known for their amuse-bouche dinning concept, Sample restaurant has developed an innovative menu that delights diners with small bites of food that are packed with big flavors.

Jennifer and Adam Goetz have reinvented the restaurant experience by creating an environment which embraces the cocktail party, allowing each diner to create their own party at their table.

On a recent visit as part of the Sunday Supper Club, Sample restaurant hosted a Beer Dinner consisting of five outstanding courses, each perfectly paired with a carefully chosen beer selection. Here is that evening's line-up.

Complements of the kitchen, and to open your appetite, was an amuse of wild mushroom and parmigiano custard on a crispy potato crust.

The custard was silky smooth with a wonderful crispness from the potato crust.

First course: Pumpkin Soup
Creamy pumpkin soup was served with light as air herbed dumplings and toasted pumpkin seeds.

In leu of cream, this soup’s deep pumpkin flavor was achieved by a simple puree of pumpkin and vegetable broth.

Beer: Rochefort Trappist Ale “6”

Second course: Rabbit Tenderloin
This was wrapped in bacon and served with butter braised savoy cabbage served on top of creamy aged goat cheese polenta.

The sweet morsels of rabbit tenderloin surrounded by crispy bacon were nicely set off by the creamy goat cheese polenta, and drizzled with a reduced rabbit jus. This was a beautiful dish.

Beer: Samuel Smith’s Organic Cider (USDA organic)

Third course: House Made Sausage
Beer braised, served on a caramelized onion and potato pancake with a warm sour cream and apple foam.

Moist slices of house made sausage covered a sweet onion and crisp potato pancake and was topped with a haystack of matchstick apples with sour cream and apple foam. This dish is comfort food raised to a new level.

Beer: Ayinger Brau-Weisse

Intermezzo:
Roasted Beet Ice

The only thing you could taste was beets, pure and simple. Very refreshing.

Forth course: Veal Schnitzel Roulade
Stuffed with braised veal, served with parsnip spaetzle and brussels sprouts.

Thin slices of tender succulent veal stuffed with moist braised veal were incased in a light crispy bread coating and served with parsnip spaetzle and roasted brussels sprouts. An amazingly flavorful dish.

Beer: Samuel Smith’s Taddy Porter

Fifth course: Butter Crusted Pear
House made blue cheese streusel and hibiscus scented creme anglaise gelato.

This deconstructed pie al a mode was a warm buttery pastry cage which held slices of caramelized pears along side crunchy blue cheese streusel with a lovely hibiscus scented creme anglaise gelato. Jennifer shows off some of her talents with this fabulous dessert.

Beer: Lindeman’s Pomme Lambic

Each course was carefully prepared, perfectly seasoned and incredibly delicious. The beers were paired to complement the food and truly enhanced the meal.

Thanks to Christy Gibney of Try-It Distributing Co. Inc. and John Staunton of Merchant du Vin for discussing the nuances of each beer and why they were paired with each course.

And a special thank you to Jennifer and Adam Goetz for all the hard work they both put into making that extraordinary evening happen.

Sample
242 Allen Street
Buffalo, NY 14201
716.883.1675

Keep Your Eye On The Pies

2008-11-02T10:58:00.016-05:00

If you have ever tasted a Concord grape pie, you can attest to the fact that the flavor lives on in your memory, long after you have wiped the last crumb from your lips.

My first memory of pie made with grapes dates back more than 20 years. I was on a wine tour in the New York State Finger Lakes region. And, as I was driving through the country side, I was surprised to see that the roads were dotted with various sizes of roadside stands, orchards, vineyards and farmers, each displaying their prized offerings. One of the stands I passed posted a sign that read, “Homemade Concord Grape Pies”. I thought, “Grape pie, what would that taste like?” So I turned around and drove back to the stand and bought a pie. Needless to say, I have been hooked ever since.

The recipe for a grape pie requires patience. You must process the grapes to ensure a seedless and skinless filling, and it is arduous to say the least. This process has always been a major deterrent to making this sumptuous treat at home. But this is no longer the case. Instead, Blackman Homestead Farm has done the tedious work for me.

Last winter while shopping at the Wintermarket on Elmwood , I was introduced to the people at the Blackman Homestead Farm stand. I read in their literature that since 1852, Blackman Homestead Farm has been owned and operated by six generations of the Blackman family. The farm is located in Western New York on the picturesque Niagara Escarpment, a region known for its unique fruit growing characteristics. Blackman Homestead Farm offers several fruit butters that would be great on toast, or paired with cheeses. They also make apple sauces blended with other fruits for use along side meats, or served with pancakes for breakfast.

As I looked over their many nicely packaged items I was surprised to find a 32oz. jar of Concord Grape Pie Filling & Topping. I purchased it immediately with the intention of using it in a number of ways. I could use it as a topping for cheesecake, or served with pancakes or waffles, or to fill the center of a peanut butter thumb print cookie. Certainly I could pour it into a pie shell for a wonderful grape pie, or do as I did, spoon it into ramekins and sprinkle with a crumb topping for a rich and simple dessert. The ingredients are as simple as could be, they are listed on the jar as: Concord grapes, sugar, cornstarch and lemon juice.

With the holiday season rapidly approaching, we look forward to the deserts that follow our home cooked meals. A Concord grape pie is the perfect addition to the traditional holiday baked goods we expect to find.

And it makes a great hostess gift!

Blackman Homestead Farm
4472 Thrall Road
Lockport,New York 14094
Phone/fax 716.434.7116

And The BEET Goes On

2008-10-23T15:04:00.016-04:00

Beets enter farmers’ markets in early to mid summer and then again in the fall and early winter. Growers in very warm climates can supply organic beets to the markets year round through successive sowings and storage of the roots during the winter and spring months.

With a deep purplish red color and an earthy sweet flavor, beets are packed with vitamins, minerals and nutrients. One cup of beets contain folate, antioxidants, manganese, potassium, dietary fiber, vitamins A, B and C, magnesium, tryptophan, iron, copper, phosphorus and only 74 calories. Not only are they good for you, beets are delicious and easy to prepare. Roasting is one of the easiest ways to cook them.

Roasted Beets:

Pre-heat the oven to 400 degrees. Wipe the beets clean and place them all on one large sheet of foil, sprinkle with 1 tablespoon of olive oil and wrap them tightly in the foil. Place the foil packet in the oven and roast until they are tender when pierced with a knife, approximately 45 minutes. When cool enough to handle, slip the skin off with your fingers or use a paring knife. The beets are ready to eat or can be used in your favorite recipe. This simple and elegant salad is one of my favorites.

Roasted Beet Salad With Goat Cheese, Toasted Walnuts And Sherry Walnut Vinaigrette

For the roasted beet salad:

2 cups roasted beets quartered
2 ounces goat cheese crumbled
1/2 cup toasted walnuts

For the sherry walnut vinaigrette:

2 tablespoons dry sherry
1 tablespoon sherry vinegar
1 teaspoon dijon mustard
1/4 teaspoon sugar
1 tablespoon shallots minced
1/2 teaspoon garlic finely minced
1/4 cup walnut oil
salt and freshly ground pepper to taste

In a glass bowl mix the dry sherry, sherry vinegar, dijon mustard, sugar, shallots, garlic, salt and pepper. Slowly whisk in the walnut oil until emulsified.

To plate:

Toss the beets with a few tablespoons of the vinaigrette and mound them in the center of a serving plater. Crumble the goat cheese over the beets and sprinkle with the toasted walnuts. Drizzle the plater with a little of the vinaigrette. Serves 2.

A Visit To Three Of Our Local Farmers Markets

2008-10-11T16:39:00.018-04:00

We Western New Yorkers are fortunate to have many farmers that are eager to bring us their bounties to local markets each week. Farmers and artisans from Erie and surrounding counties congregate in parks, parking lots, and (in winter months) church basements offering their fresh grown, raised and homemade foods.

We can expect to find organic honey, pasture raised meats, fresh fruits and vegetables, artisan breads, maple syrup, wines and ciders, jams and fruit butters, desserts, heritage vegetables, fresh herbs, homemade pasta, artisanal yogurt and many other fine food products.

This week I set out to shop at three farmers markets. I had a great time shopping and enjoyed running into friends as well as making some new ones.

In East Aurora the farmers market in the Tops Plaza parking lot is open Wednesdays and Saturdays from 7am-1pm from April to Thanksgiving. On my visit I meet Audrey (left) and Debbie (right) from Schwab Farms. Thanks for the nice smiles ladies.
New this year is the Hertel farmers market, located in the Holy Sprit Church parking lot on Hertel Avenue at Delaware Avenue. The Hertel farmers market is sponsored by Holy Sprit Church, Chateau Buffalo, Pride of New York and Buffalo Indie Market. Hours are Wednesdays 3pm-6:30pm, July to October. Anyone interested in becoming a member or volunteer can contact info@HERTELHASIT.com for more information.

The Bidwell farmers market has become a destination onto itself - thanks to the combined efforts of Christa Glennie Seychew of Feed Your Soul Buffalo, Sandy Starks of Slow Food Buffalo, David Setzer of Artful Table and the creativity of some of our leading local chefs.

Each week at the Slow Food Buffalo tent, Christa and Slow Food Buffalo team up with one of our leading chefs to shop the market. Using ingredients purchased from the market venders, the guest chef prepares a dish for shoppers to sample. This week's dish was a creamy Pumpkin Soup with tender Herbed Potato Gnocchi, prepared by the amazing Adam Goetz of Sample Restaurant on Allen Street. Perfect for a beautiful fall day.

Check out the team at work.
Located on Bidwell Parkway between Elmwood Avenue and Colonial Circle at Richmond Avenue, the Bidwell farmers market is open Saturdays from 8am-1pm May until Christmas.

Taking The Bitter With The Sweet

2008-10-03T14:56:00.025-04:00

TAKING THE BITTER WITH THE SWEET

I am, for all intent and purposes, a wine guy. It’s what I enjoy drinking most. Big luscious reds, crisp dry whites and effervescent sparkling wines have taken their place among the cocktail crowd. At the dining table, when properly paired, wine can elevate a meal to a whole new level of pleasure and add a heightened element of sophistication to the occasion. Beer has also taken a place of honor at the dining table, adding its own distinctive flavor profile, enhancing the meal.

That is not to say that cocktails have taken a back seat. Designer liquors have given rise to endless choices on martini bar menus, and everyone has their favorite drink. My choice - the classic Negroni.

THE CLASSIC NEGRONI

Fill a rock glass with plenty of ice, then add;
1 part gin
1 part red vermouth
1 part Campari
garnish with an orange twist

Campari, a type of bitters, is an aperitif made from a blend of alcohol and distilled water that have been infused with bitter and aromatic herbs, plants and fruits. The result is a liquor with an addictive flavor that is slightly bitter.

To complement this refreshing cocktail I serve these spiced nuts which have a slight hint of sweetness, creating the perfect balance of flavors. (adapted from Nigella Lawson)

THE UNION SQUARE CAFE’S BAR NUTS

2 1/2 cups assorted unsalted nuts
2 tablespoons chopped fresh rosemary
2 teaspoons brown sugar
1 tablespoon unsalted butter, melted
1/2 teaspoon cayenne pepper
salt to taste

Preheat the oven to 350 degrees. Spread the nuts on a sheet pan and roast until lightly golden brown, about 10 minutes.
In a large bowl, combine the rest of the ingredients.
Add the warm nuts and lightly toss to coat.
Serve warm or at room temperature.

By the way, these nuts are also addictive.

Cin cin!

Gemelli Pasta With Tomato Sauce And Roasted Eggplant

2008-09-25T13:10:00.011-04:00

The reward of growing tomatoes in your garden is that everyday there is a new harvest, another crop of sun ripened beauties just waiting to be picked and turned into a savory tomato sauce. This recipe pairs garden fresh heirloom tomatoes with tender eggplant from the farmers market.

Gemelli Pasta With Tomato Sauce And Roasted Eggplant

For the eggplant:
3 cups eggplant pealed and cubed
1 cup onions sliced
1/4 cup olive oil
salt and freshly ground pepper to taste

Preheat oven to 400 degrees. On a sheet pan add the eggplant with the onions, olive oil, salt and pepper. Toss to coat and roast for 30 minutes, until golden brown.

For the tomato sauce:
4 cups fresh tomatoes diced
1 tablespoon garlic finely minced
1/4 cup olive oil
1/4 cup basil leaves torn
salt and freshly ground pepper to taste

In a saucepan gently heat the olive oil and garlic until it sizzles but does not brown. Stir in the tomatoes, salt and pepper. Simmer for 20 minutes on low heat stirring a few times.

For the pasta:
To a large pot of salted boiling water add 1 pound of gemelli pasta, stir and cook until desired doneness. Please do not over cook the pasta.

To plate:
Drain the pasta reserving 1 cup of the cooking water. Toss the pasta with the tomato sauce and the roasted eggplant. If more liquid is needed use the reserved cooking water. Taste for seasoning and sprinkle with freshly grated pecorino romano cheese and the torn basil leaves. Serves 4-6.

Enjoy!

Seared Salmon With Sauteed Corn and Smokey Tomato Relish

2008-09-19T15:56:00.069-04:00

As we begin to see the last of the summer's local produce at the city's farmers markets, I find that each week I cannot resist gathering the remnants from the end of the season's harvest. With this in mind, I created this easy and flavorful salmon recipe that takes advantage of wonderful local sweet corn from Eden and ripe heirloom tomatoes from my garden.

Seared Salmon With Sauteed Corn and Smokey Tomato Relish

For the tomato relish:

2 cups fresh tomatoes diced

1 garlic clove finely minced

2 tablespoons lemon juice

2 tablespoons lemon zest

1/2 teaspoon smoked paprika

1/4 cup fresh parsley chopped

1/4 cup fresh cilantro chopped

salt and freshly ground pepper to taste

Mix all of the ingredients in a bowl and set aside.

For the corn:

2 cups fresh corn kernels (about 3-4 ears)

1 tablespoon butter

1/2 teaspoon sugar

salt and freshly ground pepper to taste

Melt the butter in a hot saute pan. Add the corn and season with the sugar, salt and pepper. Saute the corn over high heat until lightly brown, about 4-5 minutes. Set aside.

For the salmon:

4 salmon filets 6 oz. each

4 tablespoons olive oil

salt and freshly ground pepper to taste

Heat a non stick saute pan until hot but not smoking. Brush both sides of the salmon filets with olive oil and season each side with salt and pepper. Add the salmon to the hot saute pan and sear them on both sides, until each side develops a dark brown crust, about 3-5 minutes per side.

To plate:

Spoon a mound the corn in the center of each of 4 plates. Place a salmon filet on each mound of corn and top each salmon filet with the tomato relish. Drizzle the collected tomato juices around the plate and over the salmon. Serves 4.

The components of this dish play off of each other beautifully. The crisp, sweet corn and smokey tomatoes are a wonderful balance to the richness of the salmon. Serve this dish with a simple salad and a chilled white wine, and you have an elegant meal.

As luck would have it there are still venders who bring fresh produce to our local farmers markets each week, so there is still time to gather these ingredients and prepare this quick, delicious and healthy recipe.

Enjoy!

Reading (and Eating) Ruhlman

2008-09-15T14:20:00.021-04:00

Many years ago, my best friend Paul gave me a book that would open a new page for me culinarily. It was written by Michael Ruhlman, a graduate of the Culinary Institute of America (CIA) in Hyde Park, New York. Ruhlman wrote a trio of books, each an account of his experiences at the CIA and of the people he met during his two year study.

With the first book, The Making of a Chef, Ruhlman invites readers inside the CIA, introducing the instructors and students in addition to describing the day to day regimen in the classroom and kitchen. This book inspired me to visit the CIA for a personal exploration of the campus and restaurants. Savoring the innovative menus at the student-run restaurants along the way, I returned two more times for kitchen equipment, supplies, and authentic chef duds.

In Part One of the second book, The Soul of a Chef, Ruhlman explores the Certified Master Chef Exam, in which chefs attempt to earn the title of Certified Master Chef. This is no easy feat. It involves a ten day competitive examination from which few chefs ever emerge victorious. Part Two tells the story of one of Cleveland's most beloved restaurants, Lola, and the equally reputable chef/owner Michael Symon, who is most commonly known as Iron Chef Symon.

In the third book, The Reach of a Chef, Ruhlman takes the reader into the kitchens and everyday lives of professional chefs, giving his audience an in-depth profile of the phenomena surrounding todays celebrity chefs. Ruhlman's style is clever, humorous and down to earth, making these books a must read for every food lover.

Since reading his books, Ruhlman has become one of my favorite writers not only for his food writing and cookbooks (like The French Laundry Cookbook, Charcuterie and A Return to Cooking, which he co-authored with other chefs), but also for his nonfiction work. My favorite, House: A Memoir, is a charming tale of the author's quest for a house for his family, a story that resonated with me personally.

Ruhlman's most resent book, The Elements of Cooking, demystifies the professional jargon of the kitchen for the everyday cook. It is a thesaurus for food and cooking terms that also gives definitions of both culinary techniques and ingredients. Helping to answer the quandaries related to the culinary arts, this easy read assists the home chef in obtaining a better understanding of food and cooking.

On August 9, 2008 Michael's father, Richard Morgan Ruhlman (Rip), passed away in Michael's home. On August 11, 2008 Michael fulfilled his commitment to the Chautauqua Institution by appearing in front of 3000 people to give a lecture on sustainable food. Along with him in attendance was his wife Donna, their two children and his mother. Here is a man who, in the troughs of grief, set an example for his children, by teaching them how to be strong and courageous. Rip would be very proud indeed.

At a book signing later that day, I had the great pleasure to meet Michael. He was very gracious and signed two of my books, one of them House: A Memoir. Although I felt that I was in the presence of greatness, Michael is disarming with his very humble nature. I found that to be endearing.

Thank you, Michael for the value that you put into your work. It makes the world a much better place. Please know that I share the grief of you and your family, and that I wish you peace.

PRAISE

Holy flame

By any name-

Creator, Terminator,

Hand-

Receive this praise,

The due of days

Of hobbled terror, healing:

Thanks.

Your muffled light,

Its comrade night

Swept outward, forward, farther

Home.

by;

Reynolds Price