Buffalo Rising Online

Roasted beets, pickled red onion, orange segments and arugula; lightly dressed with White Cow's yogurt, infused with basil and orange zest. Fresh, bright and simple. Everything one looks for in a salad, and an elegant approach to the use of the “mystery ingredient”. With this dish, Chef Brian Mietus of Bacchus takes the second Honorable Mention Award in Buffalo Rising's Chef's Challenge: White Cow Dairy's Yogurt.

Chef Mietus' culinary philosophy focuses on using the freshest seasonal ingredients available. He enjoys pairing French techniques with American ingredients--something he learned during his time at the New England Culinary Academy. He further honed his skills during the subsequent decade, as he traveled the U.S., cooking in resort towns in Utah, Colorado and Nantucket. He also credits much of his influence to the cuisine of Northern Californian chefs and restaurateurs like Wolfgang Puck…