What a great time we had at the Taste of Buffalo this weekend! Buffalo Rising took the reigns in when it came to booking the Culinary Theatre, and what a great job all of the chefs did.
Saturday, the audience who visited the sleek and cool mobile culinary theatre were able to see Chef Brian Mahoney from the Seneca Allegany Casino prepare Lobster & Smoked Salmon Crepes, while later in the afternoon, his co-worker from the north, Chef Gary McHale from the Seneca Niagara Casino, demonstrated his recipe for Flaming Hangar Steak. Chef Shea Zapia of Curly's Grill really helped us out by filling in when we had a last minute cancellation. Additionally, Chef Chris Dorsaneo illustrated the type of cuisine he and his business partner, Peter Cimino, will be serving festival attendees and downtown workers with their new taco truck, Lloyd. Buffalo restaurateur, Joanna DiGiluio shared recipes from her family's repertoire.
Sunday was equally interesting, but very different. Chef Donald Breitkrus of Harry's Harbour Place prepared some of the classic continental cuisine available on Harry's summer menu. And two of WNY's most dedicated culinary educators, Chef John Matwijkow and Chef Mark Mistriner from Niagara Community College's Culinary Institute, showed us why so many of their graduates move on to successful culinary careers. Chef Robert Mayerat, from the newly re-vamped and re-imagined Steer, ended the evening with the instructions required for preparing a classic shrimp and clam bake.
On Sunday, in between these informative and fun chef demonstrations, we also had appearances from bakers. First up was Kevin Gardner from Five Points Bakery who illustrated the process he and his wife Melissa use to prepare bread for their many customers. Never before has Buffalo seen a baker take the concept of baking all the way from the beginning to the end. Gardner started with the wheat stalk itself, moving through threshing, cleaning, milling, mixing, fermenting, forming and baking Five Point's classic Sourdough Ciabatta. Also visiting were the farmers that grow his wheat for him, the Zittles. There are so few bakers in the country who are doing what the Gardners are doing, and it was fun to see them share it (and sample!) with the audience.
Another baker who left a great impression was Zilly Rosen of Zillycakes. Here is another Buffalo trailblazer, whose work will be showcased in her upcoming book Zombie Cakes, and can be seen in national papers and magazines. Her cupcake-as-pixel images are pretty breathtaking and have earned her serious street cred in the decorating world. Having a pastry chef included in the weekend was a wonderful addition to the Culinary Theatre's offerings.
Last, but not least, the Nickel City Chefs did their thing. Saturday, Taste of Buffalo winner and Nickel City Chef, JJ Richert of Torches took on challenger Chef Kate Elliott of Juniper for two exhibition events. Chef Elliott was awesome to help us out of a pinch when one of the chefs was unable to attend. She had won a Nickel City Chef event in Season One, and her commitment to sourcing locally and thinking outside of the box makes her a great addition to the team. On Saturday she and Chef Richert squared off in Battle: Slider, where Chef Elliott's Lamb Slider with Lentil Salad and Banana Cardamom Milkshake came up in a tie with Chef Richert's Burger/Hot Dog Slider and "French Maid" Fries with Parsley and Garlic. An hour later, in Battle: Gnocchi, Elliott took the cake with her recipe, which included a Ricotta Gnocchi served with Fresh Peas, Bacon and Halibut. Chef Richert's rendition, a grapefruit and Riesling interpretation, while delicious, fell short in the eyes of our judges, pulled from the audience by Host Nelson Starr.
Sunday's Nickel City Chef exhibition saw both chefs as winners. First up was Battle: Grilled Cheese where Chef Krista Van Wagner of Curly's brought her A game. Her Crab and Gruyere 'grilled cheese" with Handmade Potato Chips eeked out a win (with a 4-point spread) against Chef Adam Goetz of Sample's Hangar Steak, Poached Egg and Manchego version, served with a Tomato Water "Un-bloody" Mary. The same spread occurred just an hour later in Battle: County Fair Desserts where Goetz's Duck Confit Funnel Cake with Duck Powder, Maple Butter and Fresh Apple Salad won against Krista's Chocolate Hazelnut Beignet with Rosemary Cream (pictured below).
I dare say that the best food to make an appearance at the Taste of Buffalo was prepared in small amounts (certainly an easier feat) at the Culinary Theatre, graciously provided by Ontario's Niagara Food Festival. The audience was a lot of fun, and at every demonstration I was able to attend, I was impressed by the enthusiasm and skill of our local chefs. Thank you to all of you who volunteered to help make this aspect of the Taste a success.
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Saturday, the audience who visited the sleek and cool mobile culinary theatre were able to see Chef Brian Mahoney from the Seneca Allegany Casino prepare Lobster & Smoked Salmon Crepes, while later in the afternoon, his co-worker from the north, Chef Gary McHale from the Seneca Niagara Casino, demonstrated his recipe for Flaming Hangar Steak. Chef Shea Zapia of Curly's Grill really helped us out by filling in when we had a last minute cancellation. Additionally, Chef Chris Dorsaneo illustrated the type of cuisine he and his business partner, Peter Cimino, will be serving festival attendees and downtown workers with their new taco truck, Lloyd. Buffalo restaurateur, Joanna DiGiluio shared recipes from her family's repertoire.
Sunday was equally interesting, but very different. Chef Donald Breitkrus of Harry's Harbour Place prepared some of the classic continental cuisine available on Harry's summer menu. And two of WNY's most dedicated culinary educators, Chef John Matwijkow and Chef Mark Mistriner from Niagara Community College's Culinary Institute, showed us why so many of their graduates move on to successful culinary careers. Chef Robert Mayerat, from the newly re-vamped and re-imagined Steer, ended the evening with the instructions required for preparing a classic shrimp and clam bake.
On Sunday, in between these informative and fun chef demonstrations, we also had appearances from bakers. First up was Kevin Gardner from Five Points Bakery who illustrated the process he and his wife Melissa use to prepare bread for their many customers. Never before has Buffalo seen a baker take the concept of baking all the way from the beginning to the end. Gardner started with the wheat stalk itself, moving through threshing, cleaning, milling, mixing, fermenting, forming and baking Five Point's classic Sourdough Ciabatta. Also visiting were the farmers that grow his wheat for him, the Zittles. There are so few bakers in the country who are doing what the Gardners are doing, and it was fun to see them share it (and sample!) with the audience.
Another baker who left a great impression was Zilly Rosen of Zillycakes. Here is another Buffalo trailblazer, whose work will be showcased in her upcoming book Zombie Cakes, and can be seen in national papers and magazines. Her cupcake-as-pixel images are pretty breathtaking and have earned her serious street cred in the decorating world. Having a pastry chef included in the weekend was a wonderful addition to the Culinary Theatre's offerings.
Last, but not least, the Nickel City Chefs did their thing. Saturday, Taste of Buffalo winner and Nickel City Chef, JJ Richert of Torches took on challenger Chef Kate Elliott of Juniper for two exhibition events. Chef Elliott was awesome to help us out of a pinch when one of the chefs was unable to attend. She had won a Nickel City Chef event in Season One, and her commitment to sourcing locally and thinking outside of the box makes her a great addition to the team. On Saturday she and Chef Richert squared off in Battle: Slider, where Chef Elliott's Lamb Slider with Lentil Salad and Banana Cardamom Milkshake came up in a tie with Chef Richert's Burger/Hot Dog Slider and "French Maid" Fries with Parsley and Garlic. An hour later, in Battle: Gnocchi, Elliott took the cake with her recipe, which included a Ricotta Gnocchi served with Fresh Peas, Bacon and Halibut. Chef Richert's rendition, a grapefruit and Riesling interpretation, while delicious, fell short in the eyes of our judges, pulled from the audience by Host Nelson Starr.Sunday's Nickel City Chef exhibition saw both chefs as winners. First up was Battle: Grilled Cheese where Chef Krista Van Wagner of Curly's brought her A game. Her Crab and Gruyere 'grilled cheese" with Handmade Potato Chips eeked out a win (with a 4-point spread) against Chef Adam Goetz of Sample's Hangar Steak, Poached Egg and Manchego version, served with a Tomato Water "Un-bloody" Mary. The same spread occurred just an hour later in Battle: County Fair Desserts where Goetz's Duck Confit Funnel Cake with Duck Powder, Maple Butter and Fresh Apple Salad won against Krista's Chocolate Hazelnut Beignet with Rosemary Cream (pictured below).I dare say that the best food to make an appearance at the Taste of Buffalo was prepared in small amounts (certainly an easier feat) at the Culinary Theatre, graciously provided by Ontario's Niagara Food Festival. The audience was a lot of fun, and at every demonstration I was able to attend, I was impressed by the enthusiasm and skill of our local chefs. Thank you to all of you who volunteered to help make this aspect of the Taste a success. 
I think the trend of savory spiked desserts is losing it's cool status; just reading "duck confit funnel cake" kinda made me wince. Most things taste good anyway, but I dunno. He can cook I know, so I'm sure it was bangin.
I know lemon is a staple in pasta preps, but that gnocchi ala grapefruit and reisling juxtaposition is also not registering. I'm tasting string cheese dipped in fruity vinegar when I think of it. What inspired that one.
Not to be my usual self, too much, but that lentil / bean mound looks very very much like semi-dehydrated vomit. When you see food pictures you taste them in your mind and I'm tasting bile acid.
Let's get a Nelson Starr column up so we can woo back people to post funny yet scathing, rarely nice, comments that bring out the amatuer pyschiatrists.
I get your point, Brian. I wasn't a believer in the duck confit funnel cake until I tasted it. Amazing!
I agree that savory hints popping up in sweet dishes could possibly be considered "played out" in the very upper echelon of American cooking, but it has by no means come even close to being mainstream yet.
Finally, Jay's grapefruit gnocchi is actually really good- especially when paired with the perfect glass of wine. It's on his summer menu--I dare you to check it out yourself.
Nelson will be back soon enough. His busy career keeps him pretty booked.