MINDWEB.us And 464 - A Meeting Of The Minds

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 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

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

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!

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

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

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!