Adam Goetz, Jennifer Boye, Brian Mietus, JJ Richert, Christa Glennie Seychew, and Jon Karel at the James Beard House
Beef Tartare with Brûléed Horseradish Sabayon and Toasted Caraway
Prosciutto–Wrapped and Pan-Fried Miniature Foie Gras Pierogi with Loganberry Gastrique and Sauerkraut Powder
Fennel-Scented Sausage with Broth, Sweet-and-Spicy Onion–Pepper Jelly, and Charred Bread Crumbs
Bibb Heart Salad with Carrot Greens, Nasturtium, Roasted Wild Mushrooms, and Pickled Carrots
Corn Agnolotti with Pork Broth, Pickled Chowder Vegetables, and Potato Foam
Dill and Beer–Crusted Cod with Deconstructed Duck Egg Tartare and Crispy Olive Oil Frites with Sea Salt and Malt Vinegar Powder
Adam Goetz at the James Beard House
Herb-Crusted Veal Tenderloin with Leek Chips, Leek Confit, Charred Tomato Demi-Glace, and Herb Gastrique
JJ Richert in the James Beard House kitchen
Dessert Trio > Chèvre Arborio Pudding with Wildflower Honey and Lavender; Apple Frybread with Gjetost and Salty Butterscotch; and Dark Chocolate Madeleine–Cinnamon Ice Cream Sandwich with Turkish Coffee Sauce
Dinner

Nickel City Chef Celebration

Producer Christa Glennie Seychew

Nickel City Chef Competition, Buffalo, NY

Jennifer Boye

Fables Café and the Mansion on Delaware Avenue, Buffalo, NY

Adam Goetz

Craving, Buffalo, NY

Brian Mietus

Bacchus, Buffalo, NY

JJ Richert

Torches, Buffalo, NY

Bar Manager Jon Karel

The Revelry, Rochester, NY

Sort of like Buffalo's own version of Iron Chef, the Nickel City Chef Competition pits western New York's most talented chefs against each other in creative and entertaining cooking duels. For this dinner the Nickel City Chef team will prove that their talent for collaboration is as strong as their prodigious culinary skills.

Event photos taken by Eileen Miller. 

MENU

  • Hors d'Oeuvre

    • Beef Tartare with Brûléed Horseradish Sabayon and Toasted Caraway 
    • Prosciutto–Wrapped and Pan-Fried Miniature Foie Gras Pierogi with Loganberry Gastrique and Sauerkraut Powder
    • Fennel-Scented Sausage with Broth, Sweet-and-Spicy Onion–Pepper Jelly, and Charred Bread Crumbs
    • Wooden Nickel Bottled Cocktail > Half Moon Orchard Gin with Smoked Duck Fat–Washed Campari, Punt e Mes, and Natural Spring Water
  • Dinner

    • Bibb Heart Salad with Carrot Greens, Nasturtium, Roasted Wild Mushrooms, and Pickled Carrots
    • Leonard Oakes Estate Winery Steampunk Cider
    • Corn Agnolotti with Pork Broth, Pickled Chowder Vegetables, and Potato Foam
    • Silver Thread Gewurztraminer 2012
    • Dill and Beer–Crusted Cod with Deconstructed Duck Egg Tartare and Crispy Olive Oil Frites with Sea Salt and Malt Vinegar Powder
    • Dr. Konstantin Frank Pinot Gris 2011
    • Herb-Crusted Veal Tenderloin with Leek Chips, Leek Confit, Charred Tomato Demi-Glace, and Herb Gastrique
    • ​​Onabay Vineyards Merlot-Cabernet Franc Blend 2007
    • Dessert Trio > Chèvre Arborio Pudding with Wildflower Honey and Lavender; Apple Frybread with Gjetost and Salty Butterscotch; and Dark Chocolate Madeleine–Cinnamon Ice Cream Sandwich with Turkish Coffee Sauce

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 10.16.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

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