Beans And Greens

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

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
Hamburg, New York 14075
716.648.6554

Happy Halloween!

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

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

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

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

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

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

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

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

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!

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.