Interview with Christa Glennie Seychew regarding the launch of her new cookbook. Launch event is Tuesday, October 25 | 5:30pm – 9:00pm | Artisan Kitchens and Baths | 200 Amherst Street | Facebook
BRO: How long have you been working on the book?
CGS: It took several months. We decided to take the project on in January 2011.
What inspired you?
We knew that Nickel City Chef‘s mission to expose and celebrate WNY’s talented chefs and farmers was an idea worth spreading. Buffalo Heritage Unlimited saw the value in our series and the idea of developing a book encompassing the elements of the Nickel City Chef series was born.
Give us a quick overview – why would this book interest a Buffalo foodie?
We think this book will interest foodies from all over the region. It features a foreword by famous food writer Regina Schrambling and recipes from over 20 local chefs featuring ingredients from 16 local farms and foodmakers. Plus there are farm profiles, insights into the challenges, chef biographies, full menus and point spreads from each competition, local food resources AND a DVD featuring footage from several past competitions and the film “Food for Change”, directed by Nate Peracciny. The film tells the story of WNY’s burgeoning local food scene and how Nickel City Chef has played some part in that.
Is this about the industry, the chefs, the farms, the restaurants, all the above?
It predominately focuses on chefs and farms.
Are you surprised at how fast local food culture is evolving?
I’m impressed with how far we’ve come in just a few years, but I hunger for more.
What city out there should be emulating? Or is Buffalo heading in the right direction?
Buffalo has its own set of concerns, its own embarrassment of riches, and its own terroir. I have always felt we should learn from those who are “ahead” of us in any field, but we also need to do what’s right for our very unique region. Other progressive local food cities have different challenges and resources than we do.
What should we be concentrating on? What is the Buffalo food scene? What makes us special?
Buffalo doesn’t know what Buffalo has to offer, and this is a problem in regards to how we (and the outside world) perceive our food scene. It’s why we began Nickel City Chef and why Feed Your Soul does all that it does. Our goal is to show WNY what it has to offer. As a region we make two mistakes when we think about our local food scene, from farm to table. We either seem all too happy sum ourselves up with chicken wings and loganberry drink, or we undercut the fact that agriculture is the backbone of this region.
The economic downturn that occurred while major industry was leaving us actually did two really great things for WNY that we are only now realizing. It made us a pariah in the eyes of restaurant chains, so our city isn’t chockablock with crappy pre-fab food on every corner. Instead it is flush with locally owned independent restaurants providing a host of different experiences. It also left a lot of our farmland intact and our farms remained relatively small. Instead of being paved over to make room for more and more subdivisions, we still have thousands of farms here, over 3,500 in Erie County alone. Certainly we’ve still lost a lot of farmland and should be working to preserve more of it, but we are fortunate to have the rich soils and varied microclimates that allow us to grow such an overwhelming variety of fruit and produce and to raise remarkable livestock.
As far as the future goes, while we grow a wide variety of fresh and delicious foods and have an abundance of locally owned restaurants willing to use it, we need more middlemen, per se. We need processors, butchers, cheesemakers, distributors and all of the other skilled folks and small manufactureres that make it possible to efficiently move food from the farm to the restaurant.
Where do you see food developments taking us in years to come?
As one of our visiting judges, Ivy Knight said after her first trip to Buffalo, “Look out Portland, you’re about to be demoted.” She’s is a Toronto chef and food writer. The CVB has me escort many food writers around Buffalo throughout the year, and their response always echoes Ivy’s sentiment. Our food scene, both agriculturally and culinary, is going to p
ut us on the map. Between the rising interest in food as pleasure and political concern and our region’s evolution and collective effort, I believe we will be widely recognized for our offerings within the next five years. A lack of progressive appetites and consistency are all that stand in our way. But that’s nothing!
Where will the book be sold? How much?
The book can be purchased online, at local bookstores like Talking Leaves, Barnes and Noble, as well as at Wegmans and local gift shops and boutiques. It costs $24.95.
Anything else?
Season Four of Nickel City Chef begins in February. We are currently accepting applications from pro chefs looking to participate. Qualifications are listed on the application. Deadline is early December. Details can be found here.
Newell Nussbaumer is 'queenseyes' - Eyes of the Queen City and Founder of Buffalo Rising. Co-founder Elmwood Avenue Festival of the Arts. Co-founder Powder Keg Festival that built the world's largest ice maze (Guinness Book of World Records). Instigator behind Emerald Beach at the Erie Basin Marina. Co-creator of Rusty Chain Beer. Instigator of Buffalo Porchfest, and Paint vs. Paint. Founder of The Peddler retro and vintage market on Elmwood. Instigator behind Liberty Hound @ Canalside. Throws The Witches Ball at Statler City, the Hertel Alley Street Art Festival, and The Flutterby Festival. And his latest adventure... FigBuffalo, with the intention of creating a Buffalo United Fashion Front (BUFF).
Contact Newell Nussbaumer | Newell@BuffaloRising.com