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

Mirruzzu Sciuscieddu

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

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.