I haven't eaten dinner yet, and this post is making me salivate. How delicious, and bravo to Slow Food Buffalo for organizing this.
I haven't eaten dinner yet, and this post is making me salivate. How delicious, and bravo to Slow Food Buffalo for organizing this.
Do the chefs know what they're making ahead of time or is it like improvise with the ingredients at the market? Also, does the White Cow Dairy sell RAW milk?
What a great idea! I might have to suck it up & drive into the city on a Saturday to check the cooking demos out...and get some of that leek sauce from White Cow. btw Christa - the link to the arancini info is great! I checked out a bit of that site just now, I think I'm hooked...what a very cool site! Thanks for sharing!
salamooch,
They've left that up to the chefs. Some chefs are coming the week before and scoping out the goods, others are preparing their plates on the fly. The variation in available products from week to week makes it a challenge either way.
You can contact White Cow Dairy by emailing them. I'll send you their email privately through BR's messaging system so they don't get spammed to death. In NYS you can only sell raw milk on the premises of your farm (and even then its dicey). I'm not sure if Patrick does that or not, but I can send you some other resources if you're up for a country drive.
mepolo,
You're welcome. There are so many great food sites and blogs out there!
Christa....don't I know it....I spend way more time than I should checking them out! lol
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