Experience Cooking Demos w/Local Chefs at Elmwood-Bidwell Market
Each Saturday one of these talented chefs will show off their skills and culinary point of view through an on-the-spot assemblage of a dish featuring ingredients available at the market. Two Saturdays ago Chefs JJ and Kevin Richert of Torches served up arancini (stuffed with heritage breed fresh ham, locally raised spinach, onions, garlic and organic mozzarella) with a flavorful Leek Sauce produced by White Cow Dairy (pictured). This past week, Chef Bruce Wieszala of O'Connell's American Bistro prepared a pork and cheese quesadilla served with Saltamonte's Salsa and White Cow Dairy's Habanero Sauce.
The scheduled chef is asked to arrive on Saturday morning around 10AM to develop a recipe using kitchen staples and as many ingredients sold at the market as possible. Providing a spectacle, learning experience and showcase for local products has proved a popular addition to the already bustling Saturday morning marketplace. It has also provided Slow Food Buffalo with a platform in which to spread the word about preserving foodways, promoting sustainable agriculture, protecting “endangered” ingredients and rebuilding the WNY food system.
With over 1,300 farms in Erie County alone, isn't it about time you started eating local? Judy Einach of NYSAWG recently told Buffalo Rising that studies have been done that show that when citizens convert their grocery budget to include only 1% locally grown products, struggling farmers see a 5% increase in profits. Improving our regional economy is only one of the many positive effects of "eating locally".
To learn more about Slow Food Buffalo, visit their website. The schedule for Elmwood-Bidwell's Cooking Demonstrations is below. There are still a few spots available for local chefs interested in participating. Email Jo'el for more information.
See you at the market!
Elmwood-Bidwell Farmers Market Cooking Demo Schedule
May
31: Chefs Kevin and JJ Richert, Torches, Kenmore Avenue (Kenmore)
June
7: Chef Bruce Wieszala, O’Connell’s American Bistro, Kenmore Avenue (Kenmore)
14: Chef Avi Altman, Obviously Avi Catering (Buffalo)
21: Chefs Kevin and JJ Richert, Torches, Kenmore Avenue (Kenmore)
28: Chef JJ Richert, Torches, Kenmore Avenue (Kenmore) and Chef Chris Salvati, Ristorante Lombardo, Hertel Avenue (Buffalo)
July
12: Chef Adam Goetz, SAMPLE Restaurant, Allen Street (Buffalo)
19: Sous Chef Nicole Roarke, Trattoria Aroma, Bryant Street (Buffalo)
26: Chef Avi Altman, Obviously Avi Catering (Buffalo)
August
9: Sous Chef Nicole Roarke, Trattoria Aroma, Bryant Street (Buffalo) Tentative
16: Chef Bill Metzgar, Acme Personal Chef Service (Grand Island)
30: Chef Adam Goetz, SAMPLE Restaurant, Allen Street (Buffalo)
September
6: Chef Christopher Daigler, Oliver's Restaurant, Delaware Avenue (Buffalo)
13: Chef Bruce Wieszala, O’Connell’s American Bistro, Kenmore Avenue (Kenmore)
27: Chefs Kevin and JJ Richert, Torches, Kenmore Avenue (Kenmore)
October
4: Chef Avi Altman, Obviously Avi Catering (Buffalo)
18: Elmwood-Bidwell Farmers Market Harvest Festival
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Comment Options
rdominguez
I haven't eaten dinner yet, and this post is making me salivate. How delicious, and bravo to Slow Food Buffalo for organizing this.
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salamooch
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?
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mepolo
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!
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ChristaSeychew
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!
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mepolo
Christa....don't I know it....I spend way more time than I should checking them out! lol
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