Penzeys Is Here!

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

“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

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!

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

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

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

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