Update: See below for exciting news about Bailliage de Buffalo Members seen and heard in our community and beyond!
Welcome to the Buffalo Bailliage of the Chaîne des Rôtisseurs, one of the oldest chapters in the United States.
We recently celebrated our 50th year in the Chaîne des Rôtisseurs. We have a proud dining tradition in Buffalo and although we are known as the birthplace of the chicken wing, beef-on-weck, and pizza logs, we also pride ourselves in
our many fine dining and ethnic food establishments. This, coupled with our proximity to an international border, gives us access to a wonderful culinary life, world-class ice wine, the burgeoning Niagara County Wine Trail and a hip cocktail and craft beer industry.
The Buffalo Bailliage has a strong mission to support the thriving culinary education system in Western New York. We
are lucky to have excellent training in the culinary and service arts at the high school and college levels. Our bailliage regularly supports culinary scholarships and young chefs in competitions, especially through the Chaîne des Rôtisseurs des États-Unis.
New buildings are going up everywhere; young people are moving back home. We have been called the “new Austin”
by the Washington Post. Come, eat, explore and raise your glasses with us. Become a “Buffalover”.
We welcome our confrères and consœurs from everywhere!
Helen Cappuccino
Bailli, Buffalo Bailliage
Chargée de Presse Provincial Nord Est
Bailllage de Buffalo NewsNothing is as it Appears
BY KAREN SPERRAZZA, Vice Chargée de Presse Roost September 17, 2017 On September 17th, fifty-six members and guests of the Buffalo bailliage gathered at Roost restaurant to be awed by the culinary wizardry of Chef Paula Danilowicz, and the sleights of hand of magician Garret Thomas. Thomas, an internationally-known performer, consultant to David Blaine, and favorite of Howie Mandel, entertained confrères with card, coin and ring manipulations as they sipped champagne and nibbled charcuterie. Whispers of “How did he do that?” could be heard throughout the restaurant as pizzas, perfectly charred in the wood-burning stone oven, were devoured and seating began for dinner. The magic continued in the kitchen at the hands of Chef Paula and her brigade. Eyes and palates were dazzled by unusual dishes masquerading as classic favorites, with peach tortellini in brown butter taking center stage-perfectly paired with Jaffurs 2016 Viognier. Chef Paula’s brother, Roost owner/Head Chef Martin Danilowicz, opened the restaurant in 2016 as a place where creativity is honored, and change is good. Having each visit to the restaurant be a unique experience, and each plate a surprise, is the goal of the house. So much so that the menu is amended every two to four weeks. With its floor-to-ceiling rooster mural, custom metal furnishings, and open kitchen, diners couldn’t help feeling relaxed in the rustic/urban setting. The proverbial chickens won’t be alone when they come home to Roost. Satisfied members of the Buffalo bailliage are sure to return. “Dobutsu” Means “Feed the Beast” in Japanese 46 Buffalo Chaîne members were out March 10th for our 5th sold out/oversold event of the season at Dobutsu. Chaîne Favorite Chef James Roberts, formerly of Park Country Club, and now Chef/Owner of both Dobutsu and Toutant took us on an exotic culinary journey- delighting with his innovative preparations, paired with great beverage experiences, including a sake tasting during our reception. Chef Roberts was raised amidst Louisiana’s coastal shrimping and fishing community, and began cooking in restaurants at a young age. Over the course of his early career, he discovered a passion for food, the kitchen brigade system, and great service. Roberts traveled the country, augmenting his training, honing his skill set, learning different regional cuisines, and developing a strong management style. With twenty successful years in the industry, Roberts’ love of the region and city, and the continued support of the local community, he has reaffirmed that Buffalo is the perfect place for him and his incredibly talented team to realize their lifelong dreams. Chef Roberts is the embodiment of all that Chaîne stands for- graduating at the top of his class at Johnson and Wales, with help from a Chaîne des Rotisseurs Scholarship- a living example of what our donated dollars do to help educate chefs. This evening was special for two reasons. Firstly there were 6 Chaîne multi generation guests- 2 fourth generation members, and 4 potential or second generation guests. Secondly, we welcomed another professional into our midst with the Chaîne induction of Professionel du Vin Eric Frick. Pinot Noir…A Fickle Grape and its Many Iterations What happens to a single grape, when you grow it on a different continent, inland or on a shore, or in different climates? Thirty members of Chaîne Buffalo found out when Vice Echanson Bill Collins and Professionel du Vin John Notarius created an incredibly innovative event based on the many ways Pinot Noir can express itself. Whether from Germany in a Spatburgunder, France in a Burgundy, or from coastal Sonoma, Oregon, New Zealand, or Santa Rita Hills CA, Pinot Noir can a changeling grape! Members were able to enjoy the culinary mastery of Chaîne Chef Rôtisseur Joseph Piazza at the historic Country Club of Buffalo in mid May on a day that finally promised more spring. Each iteration of Pinot Noir was paired with a course from the country/region in which the grape had been grown. Diverse, interesting ingredients and seasonings such as octopus, apple strudel, truffles, mustard, quinoa, asparagus, cumin and coriander in various courses complemented the wine. In a novel approach for ths Société du Mondiale event, each dish was paired to the wine instead of vice versa. As guests moved from station to station, Vice Echanson Bill Collins spoke about the grape and how each terroir had influenced the Pinot. We all had a chance to swap courses and wines, to see just how fickle and protean Pinot could be. The night was especially meaningful as we celebrated the return of a devoted member, VCM E Carey Cantwell, the presence of everyone’s favorite nonagenarian VCM Hon. Guelfo Canali, and three of four generations of one Chaîne family (Hess/Cappuccino). In the end it was a fun-filled and delicious exercise in pairing and in regional expressions of food and wine. Lessons deliciously learned on this night will not soon be forgotten! Thank you Pinot Noir! A FEAST FIT FOR A GOD BY KAREN SPERRAZZA, VICE CHARGEE DE PRESSE On April 22nd, thirty-four eager members of the Buffalo Bailliage convened at Bacchus Wine Bar and Restaurant to enjoy a taste of the Pacific Northwest, showcasing wines from Washington and Oregon. A candlelit communal table was set for diners to take a tempting tour around the region via characteristic dishes from land and sea. Presiding over the menu’s creation was Chef/Owner Brian Mietus. Trained at the New England Culinary Institute, Brian was a featured winner of Food Network’s “Cooks vs Cons” program last year. A featured chef at the James Beard House, and listed as a “Best Chef of America”, Chef Mietus has held Bacchus to a high standard since its opening in 2012, winning awards for excellent service. Wine Spectator has recognized Bacchus’ wine list for ten consecutive years, an honor befitting a restaurant named for the Roman god of wine and wine-making. Though members curbed the ecstatic revelry associated with an ancient Roman bacchanalia, it was made difficult when after four decadent courses were devoured, thirty-four chocolate souffles arrived at the table--seconds from the oven. Paired with Barnard Griffin Port-- ecstasy, indeed. Latin poet Catullus’ XXVII sums up the evening perfectly: “...With wine, strong, sparkling, bright and clear/ Our host decrees no water here/ Let dullards drink the Nymph’s pale brew/ The sluggish thin their blood with dew/ For such pale stuff we have no use/ For us the purple grape’s rich juice/ Begone, ye chilling water sprite/ Here burning Bacchus rules tonight!” Some things never change. Vive La Chaine! 3rd Annual Albany/Chaîne Culinary and Sports Weekend For the third consecutive year, members of Chaîne Albany and Buffalo gathered in Buffalo New York, joined this year by guests Dame Judy and Chevalier “Tiny” Van Niekirk, from Chaîne London City to enjoy a weekend of fine dining and sports. 22 Chaîne members from both bailliages participated in various events throughtout the weekend. Members arrived to the home of Buffalo Bailli and VCG Helen and Andy Cappuccino for a dinner prepared and served by Vice Chancelier Argentier Hon Dorothy Johnston and her culinary students from Erie County Community College, annual beneficiaries of Chaîne scholarship donations. Albany bailliage attendees included Bailli Bill Harris and VCA Holly Katz, Dame Nigar and Chevalier Michael Hale, Dame Judy and Chevalier Larry Padano, as well as local guests. Dame Heather Dwyer, formerly of Albany, and now of Buffalo was also present. Buffalo Bailli Hon Bob Leighton and his wife “Bunny” Leighton were honored guests as well. On Saturday we were all enjoyed a Buffalo Sabres game (despite a loss), prior to another evening of great food at Chaîne host restaurant Roost. The weekend ended with a victorious Buffalo Bills game on a beautiful autumn day. Tri-National Treasure By Karen Sperrazza, Vice Chargée de Presse Canada’s original estate winery, Inniskillin, in Niagara-On-The-Lake, Ontario, was host to a Tri-National Chaîne gathering on October 20th. Members from the Buffalo, N.Y. bailliage welcomed confrères from London and Toronto bailliages, coming together to enjoy the best of the Niagara region. Honored guests included from Toronto: Dave Hannon, Leigh and Maître Rôtisseur Paul Hoag (his very first Chaîne event!), Dame Marna and Chevalier Bill Santo; from London: Dame Judy and Chevalier Van “Tiny” Niekerk; from Moscow: Lois Gilbert, Bailli Honoraire du Moscow, International Jeune Commis Committee; from Virgin Islands: Vice Echanson Cary Tenenbaum and from Vancouver: Chargée de Missions Ruth Grierson. Guests were greeted beside the vineyard with sparkling icewine and hors d’oeuvres as a tour of the property stimulated appetites for the meal to come. By sunset, the crisp autumn air encouraged attendees to move inside and take their seats at the harvest table in the wine cellar. Estate Chef Tim Mackiddie, chef for both Jackson-Triggs Niagara Estate Winery and Inniskillin Wines, has a natural, entertaining presence and enjoys interacting with his guests. The forty-four confrères were delighted by his innovative preparations, and his infectious enthusiasm. Icewine was the highlight of the evening, and was featured in everything from the butter on the table through dessert. Local ingredients expertly handled by Chef and his team, headlined the five-course menu. A standout Ontario Pork Croquette was enhanced by Montague Vineyard Pinot Noir 2015 and illustrated the nose-to-tail approach favored by Chef MacKiddie. Buffalo Bailli, Helen Cappuccino, presented attendees with a pin commemorating a spectacular evening with new friends from around the globe. Spring and Spice and Everything Nice…. Chaîne Buffalo’s final 2017-2018 event was held May 20th at the historically important Hotel Henry Urban Resort’s dining venue, 100 Acres, named for the plot of land upon which the landmarked complex sits. Formerly an insane asylum, rumors of haunting abound. But in the midst of a nearly half billion-dollar renovation, the site is becoming one of the most fashionable destinations for locals and visitors alike- with its hip art displays, extraordinary restoration, chic bars, and eclectic hotel rooms. But the star tonight was Chef Michael Thill….locally educated on the job at some of Buffalo’s favorite dining rooms, but most recently with Chef Steven Gedra of Black Sheep, and prior to that staging in Paris at Saturne Restaurant. Chef Thill revels in the farm to table mandate of this restaurant, using products sourced locally and grown on site for his preparations. The menu changes frequently based on availability. Tonight’s focus for the 34 attendees was subtle and exotic spices largely indigenous to the Middle East and Northern Africa. Wines for the evening were from the same general area, with many delighted by the wines from Broadbent favorite Chateau Musar of Lebanon. Following a tour of the facility, there was a reception in the lobby, and the group was seated in the intimate burgundy dining room. Chef Thill greeted us prior to each course with a description of the ingredients, their sourcing and his inspiration. His youth and creativity, as well as the superb service of career professionals Kevin and Andre wowed those in attendance. Special thanks for the evening go to manager Paul Boudreau and Owner Geno Principe, a Chaîne favorite, best known for his lodging/dining projects including Hotel Henry and the nationally regarded “Mansion on Delaware”. Spring Awakenings By Karen Sperrazza, Vice-Chargée de Presse Recently added to the National Register of Historic Places, the Garret Club was the setting for a celebration of spring for forty-four members and guests of the Buffalo Bailliage on May 6th. All regaled in the genteel atmosphere of the EB Green designed clubhouse, the cornerstone of which was laid in 1902. Sipping champagne and enjoying hors d’oeuvres by the fireplace, winter-weary attendees who were glad to escape the final days of the wettest month in years, toasted the coming of the new season with enthusiasm. We were especially excited to include several professionals among our attendees- a tribute to Chef Pepe’s growing reputation within Buffalo culinary circles. Chef Arthur Pepe, a graduate of the Culinary Institute of America, called upon his experience with farm-to-table ingredients to create an eight-course menu which welcomed lighter fare to the table. Platodale Farms roasted rabbit saddle enhanced by tender Trompette Royale mushrooms was the perfect harbinger of warmer days to come. The aroma of charcoal surrounding grilled lamb loin cemented the idea that winter was indeed over. The volume of customary Chaîne conviviality decreased to a hum as members tucked into not one, but two decadent desserts prepared by Pastry Chef Colleen Stilwell – a deconstructed rhubarb tart had diners eager to start their gardens, while a rich chocolate crémeux elicited groans of contentment. Both dishes were perfectly and uniquely complemented by Quady Essensia 2013. Garret waitstaff and Chef’s brigade were applauded as they made their way to the dining room. Following dinner, attendees took advantage of the intimate setting and the final embers of the roaring fire that had greeted them to a wonderful evening. South African Wine and Wonder Written by Helen Cappuccino, Chargée de Presse Provinciale South Africa found a home in The Twentieth Century Club with Chaîne Buffalo’s Société Mondiale du Vin. Renowned architect E B Green designed this National Historic-registered classical revival treasure. It is important not only from an architectural standpoint, but as one of the oldest clubs in the US exclusively for female membership, which has included two first ladies. Established in 1894, it strove, and still does today, to promote cultural pursuits and education among its members, and to be of service to its community and country…espousing the motto: Facta Probant (Let Deeds Tell). Numerous presidents, first ladies (including Eleanor Roosevelt), Nobel Laureates, poets, authors and Pulitzer winners have been featured as guest speakers. Fortunately for us, they have always prided themselves in their culinary endeavors as well. Wunderkid Chef Karl Johnston strutted his culinary stuff, displaying the full range of his skill in executing these innovative and flavorful dishes, paying homage to the beautiful spices, and healthfulness of so many South African dishes. The event featured some of South Africa’s most exciting, high quality wines; all the wines served with the entrees were 90+!! The 38 members and guests in attendance were welcomed with several authentic South African pieces, lovingly carted from Vice Echanson Sharon Osgood’s collection of artifacts culled over her many trips abroad to Africa. Sculptures, busts, musical instruments, costumes, masks, carved animals decorated the reception area and each of the tables, and a display of South African cookbooks reminded the guests of the inspiration for the evening. The wines were real gems, all modestly priced, but 90+ points. Vice Echanson Osgood regaled us with tales of her exotic adventures. The inspired and healthful cooking of South Africa left dazzled guests sated and the wiser for this culinary journey. Bocuse D’Or…Top Chef…Food Bank of Western New York Sixteen Buffalo Chaîne faithful turned out to a Chaîne cosponsored event at Maître Rôtisseur Mike Andrzejewski’ Seabar on June 7 to support the Food Bank of Western New York. Chaîne members were treated to a special screening of “Contender”, a documentary about the preparation for and competition in the famed Bocuse d’Or, by Western New York’sown ACF Culinary Olympian Corey Siegel. The Bocuse d’Or occurs only once every two years in Lyon France, and Chef Corey Chef Siegelembarked on a year-long intensive regimen to prepare for the competition, winning the right to represent the USA, and the placing 7thof 24 in the competition. Chef Corey worked with Zagat’s 30 Under 30 and Bravo Top Chef winner Mei Lin to prepare and present the memorable meal. The gastronomic journey featured diverse flavors ranging from Korean Kimchee preparations to Italian Pannna Cotta to Japanese crudo to Deep South pork and sweet corn. Wines ranged from France to South Africa to California to locally produced Riesling and also featured sake. Despite the global diversity, the preparations and wines harmonized as a perfect orchestration and were beautiful not only to the palate but also to the eyes. Seabar donated proceeds of the evening plus revenue from a silent auction of chef memorabilia, chef jackets, knife sets and dinner packages to the Food Bank of Western New York. Red, White and Blue “State” Dinner With election season upon us, thirty-one Buffalo Chaîne members and guests gathered on an autumn evening in the Theodore Roosevelt Inaugural Site for a dinner prepared by Executive Chef Adam Goetz. Upon arrival, attendees were treated to tours of this historically landmarked home in which “Teddy” was inaugurated. Chef Adam and his team scrutinized several historical texts and cookbooks to create a menu that included inspired recreations of historical presidential favorites dishes. Three past presidents have Buffalo ties…Millard Fillmore and Grover Cleveland who lived in Buffalo, and Theodore Roosevelt who was inaugurated in Buffalo, after McKinley was assassinated at the 1901 PanAmerican Exposition (one of the only times a President has been inaugurated outside the nation’s capital). Even the craft cocktail accompaniment to dessert paid homage to George Washington- a “Philadelphia Fish House Punch” mixed with Jamaican rum, cognac, sugar, simple syrup, black tea, peach brandy, sparkling white. It was said that our first president once toasted each of the original thirteen colonies 13 times with this punch, taking days to recover. In addition to the usual assortment of delightful wines paired with each of the courses, we enjoyed locally made “Steam Punk Cider” a hard apple cider donated to the event by Leonard Oakes Estate Winery. Chef Adam Goetz, who was Chef Saucier at the Waldorf Astoria in NYC prior to returning to Buffalo, used only locally sourced ingredients and locally raised meats for the dinners this evening. Since opening his restaurants in Western New York he has also been selected to present a dinner at James Beard House in New York. Tonight he was exclusively ours, and didn’t disappoint. Our evening was made even more special by a special visit from Toronto Bailliage members Dame Marna Hannon and Chevalier Dave Hannon and the Buffalo return of former Floridian Dame Ann Pappalardo. Truffle Off To Buffalo By Karen Sperrazza, Vice Chargée de Presse A sixty-degree day in mid-autumn is a rare luxury in Western New York and was an apt backdrop to truffle extravaganza at Lombardo’s restaurant on November 6th. The copper ceiling and warm décor of the dining room helped foster a fall feeling as forty-three members and guests of the Buffalo Bailliage settled in to enjoy conversation and a remarkable meal. Talk of the evening generated great interest and the bailliage was graced with not only enthusiastic membership, but also fourteen guests, curious about the organization that put on such a fun event. Third generation proprietor, Chaîne Maître Restaurateur Thomas Lombardo and Executive Chef Michael Obarka conceived and executed a seven course menu showcasing the funkiest of the fungi, along with products sourced from Italy and local organic farms. Diners showed great self-restraint when faced with knobby white truffles, heady in aroma, adorning their tables. Reward came when the erstwhile centerpieces were shaved generously onto housemade tajarin, the perfect vehicle to deliver the best of Piedmont to the palate. Italian wines, including an exemplary Fattoria Del Cerro Vin Santo, proved up to the challenge of elevating and enhancing the bold flavors of the evening’s repast. As a gesture of appreciation to the Lombardo’s team, Buffalo Bailli, Dr. Helen Cappuccino, concluded the festivities by presenting a framed Gastronome article from 2014, featuring the restaurant’s Chaîne induction dinner. Annual Black Tie Induction Gala Helen Cappuccino, Vice Chargée de Presse Provinciale Brookfield Country Club The first real winter weather was the backdrop for our annual induction gala, this year at Brookfield Country Club. Chef Rôtisseur Calvin College, their executive chef, went truly “all out” to create an impressive and dazzling dinner with beautiful, tasty preparations executed to perfection. Ten of the fifty guests in attendance were inductees that evening, representing less than half of the nearly 30 who would join Buffalo in 2016. Chambellan Mont Stern presded over the induction of Ecuyers Dana and Lynsey Cornell, Dame Laureen Enright, Chevalier David Lillie, Dame Madeline Lillie, Professionnels du Vin Anthony Pandolfi, Robin Ross, and Duncan Ross, Dame Roslyn Sciascia, and Chevalier Robert Zivadinov in an elegant ceremony prior to the dinner. Following the induction, David Smith was elevated to Officier, and Guelfo Canali was promoted to Officier Commandeur with xxx years of service! After the ceremony a brief reception followed and guests repaired to the dining room. The eight courses that followed were divine. One of the highlights was the tableside torching of the sweet potato bisque with burnt marshmallow. After the last entrée, with spirits sufficiently relaxed, we all joined in to several verses of the Chaîne Song, performed by velvet-robed officers including Vice Echanson Sharon Osgood, Bailli Honoraire Sharon Osgood, and Chambellan Mont Stern. With gestures of the dried vine, six members joined the ranks of Société Mondiale. The evening finished with an enthusiastic recognition of the kitchen and service staff who were mesmerized by the effort and science that went into presenting the beautiful preparations that evening, especially the Spearmint Sphere Intermezzo. Chef Cal’s parting gift was a box of lovely mignardises for each guest, who left sated and happy to be a part of such a friendly, fun and happy group. |
Eve of the Young Chef
Sixteen Chaîne members turned out to cheer on and support the NorthEast Young Chef Competitors in Buffalo, NY on March 23rd. Young Chef Competitors met with all the judges at SUNY Erie to see the facility and ask questions in anticipation of the competition the following day. SUNY Erie faculty and students then put on a beautiful tasting menu to fete the competitors and judges in town for the event. Officers of the Buffalo Bailliage contributed wines, and several attendees and Buffalo members who were unable to attend donated to make this event a success. The competitors were honored guests of the event, sponsored by the generous Buffalo members in attendance. In addition, Judges Grand Commandeur VCC Hon Emil Rinderlin, Chef Rôtisseur Michael Stamets, Conseiller Culinaire Provincial Yono Purnamo were in attendance, and Toronto Bailliage Member Peter Huebner was an honored guest. The hors d’oeuvres were served in the college’s new Statler Sweets area, and included a raw bar and passed appetizers. Guests proceeded to the Statler Erie Room for the 5-course dinner. The delicious menu honored the flavors and tastes of winter with heart-warming oyster stew and a veal duo, and also provided meat-free options for those honoring Lent. The crème brûlée was particularly perfect- with a heavenly “crisp to ramekin” ratio. All the wines were donated by the Buffalo officers, and were delightful. A highlight was “tonging” of the 1983 Warres Port. A special kudos goes out to one man show Maître Rôtisseur Mark Wright who did virtually everything to make the evening a success from serving champagne, to passing appetizers, to helping create and serve the meal, all the while calmly educating his student chefs who helped put on the delightful evening. Buffalo Club Reunites Generations of Culinary Greatness Written by Helen Cappuccino Chargée de Presse Provinciale, Bailli of Buffalo Many moons ago VCC Honoraire Emil Rinderlin made an impression on Buffalo Club’s now Executive Chef Kevin Sippel, when he was just starting in kitchens. Now Chef Sippel and his team of professionals prepared a resplendent feast for us at the storied Buffalo Club, club to three US Presidents. For the last 25 years, Chef Sippel has studied culinary arts throughout Europe and the US, at worked in the kitchens of Manhattan’s Alto and L’Impero (when it earned it’s third star), the Italian Wine Merchants' Studio del Gusto and then an Esquire Magazine’s Best New Restaurant. Following a sparkling reception, the sold out 50 guests gathered for our 63rd induction. Greg Bernas was elevated (Officier), Sharon Osgood (Officier Commandeur), Michael Hess (silver Commandeur). We welcomed two members back- Aaron LaMarca (Chef Rôtisseur), James Oliver (Maître Rôtisseur), and also new members Chevalier Dr. Francisco Hernandez Ilizalito, Dame Molly Anderson and Chevalier Dr. Andrew Marc Tetro. Share the Chaîne pins were given to Jackie Cappuccino, David Eifrig, Zair Fishkin, Elizabeth Griffiths, Dorothy Johnston, Dave Schutte, and Therese Vita. We then enjoyed an extraordinary eight course dinner. Just prior to dessert, Echanson Provincial Andy Cappuccino led Vices Echansons Bill Collins, and Sharon Osgood and Bailli Honoraire Bob Leighton in welcoming “Paco” Hernandez and Marc Tetro into Mondiale. The evening ended on a truly special and sentimental note. VCC Hon Emil Rinderlin rose to praise Chef Sippel. Normally reserved, Chef was effusive in his comments , praising both Chef Sippel and his staff for an evening that rivaled those at Michelin starred restaurants. Many people were moved to tears by the heartfelt and true accolades. There are No Borders: Beijing, Bordeaux, Buffalo and Toronto Chaine Members are Joined by Passion Chaîne Bailliages in Buffalo and Toronto resurrected an old tradition of shared summer events for our 2nd Annual Niagara on the Lake event on August 11th, 2018. And just as last year our reach went well beyond our North American friendship, with attendees from London, and the Caribbean, this year we welcomed attendees from not only Toronto and Buffalo, but also France (Bordeaux) and Beijing!!! This sold out event allowed 40 members to converge on Peller Estates for a sun-soaked outdoor patio reception, followed by dinner in Peller’s Barrel Cellar Room. Peller’s restaurant has gained recognition as the leading dining destination in Niagara-on-the-Lake, receiving the CAA Four Diamond rating, Three Stars in Toronto Life magazine, the Golden Plate Award from Le Clefs d’Or as well as being recognized with Zagat’s highest rating for food – “Extraordinary”. The winery was delighted to receive the prestigious honor of being awarded Canada’s Winery of the Year by the International Wine and Spirit Competition sponsored by the Rothschild family in London, UK. Our culinary maestro for the evening, Chef Jason Parsons, brought extraordinary credentials to Peller- his resume boasting six Relais & Châteaux properties, two Michelin Star restaurants and numerous Leading Hotels of the World destinations. Parsons completed stages with renowned chefs Charlie Trotter in Chicago, Albert Roux in Amsterdam and Gordon Ramsay in New York City. His resume includes stops all over the world and also seven years on a popular Canadian daytime talk show, as well as an award for Best English Language Cookbook. He was also an invited chef to the James Beard House in New York. About our dinner he said, (I focus) “on featuring the local riches of Niagara-on-the-Lake, as well as the wines of Peller. “I am eager to continue our constant pursuit of excellence, I am excited to further develop one of Canada’s most talented culinary teams and continue my passionate journey of awakening the palate with the art of pairing wine and food.” And the preparations this evening were a culinary adventure exploring the natural affinity between wine and food in a personalized five-course menu while exploring the pairing of Peller Estates premium VQA wines. The focus was inspired by seasonal local farm-driven cuisine. Each course featured a Peller wine, and many of the preparations prominently featured ice wines. After the reception on the patio that scorching summer day, guests were guided into the 10Below Ice Lounge- a tasting room entirely constructed of 13,000kg of ice- ice walls, ice shelves, ice bar, ice chandelier. Although parkas were available to ward off the cold, the freezing temperatures were a welcome relief to the heat of the day. In the Ice Lounge, guests enjoyed a reserve ice wine tasting. Dinner followed, with Chef Jason Parsons frequently presenting information about his preparations and the sourcing of the ingredients. New friendships were forged, promises for future events were made as the very special USA/Canada Chaîne Camaraderie deepened and added new alliances with Bordeaux and Beijing. Everyone departed with special pins commemorating the event. Spring Awakenings On Thursday, April 18th, 30 Chaîne Buffalo members and guests visited a favorite chef in a new and historic setting- Chef Bruce Wieszala. He has done stints at Emeril’s, the James Beard award-winning JOËL, Woodfire Grill, the 5-star Mobile-rated Seeger’s, James Beard-nominated Restaurant Eugene, was a guest on the Food Network’s “Iron Chef America” and was winner of the Nickel City Chef Competition. He’s is an avid supporter of sustainable products, and is a member of American Farmland Trust and Slow Food Buffalo. In addition to the modern takes on traditional French by the brilliant Chef Wieszala, this evening focused on pairings with the wine of Buffalo Chaîne members Professionels du Vin Robin and Duncan Ross. Their winery, Arrowhead Spring Vineyards produces barrel-aged wines from their estate grown grapes. They have been leaders in the growing Niagara Wine Trail, and the farm services industry that sustains it. They have carefully planned the vineyard to work with natural systems- using organic farming, growing grapes without the use of pesticide or herbicide, and using nature for power through geothermal cooling. We could taste the love and care that went into making these wines, which were a beautiful complement to Chef Wieszala’s creations. Our bucolic setting for the evening was “The Terrace”, opened to the public within the last year as a dining venue for the fist time since the late 1800’s. It is situated in the The Delaware Park Boat House within a park designed by Frederick Law Olmsted in 1868, nestled between the Historical Society and Albright Knox Art Gallery. The structure was rebuilt after a fire in time for the 1901 Pan-American Exposition that took place throughout Delaware Park. It is a breath-taking venue, situated on a tranquil lake that was the perfect backdrop for a beautiful evening. Truffle Trilogy BY KAREN SPERRAZZA, Vice Chargée de Presse One can never be too rich, too thin or served too many truffles. On November 12th, forty-six members and guests of the Buffalo bailliage gathered at Ristorante Lombardo for the third time in as many years to celebrate truffle season. Maître Restaurateur Thomas Lombardo, third generation proprietor, along with Executive Chef Michael Obarka, created a grand menu designed to expose the palate to the best of Italy in autumn. The seven-course feast stayed true to rustic Italian flavors, using products sourced from Italy and local organic farms. The culinary team was fortunate to secure a wealth of white truffles in what is considered one of the more difficult growing years in recent history. Drought and other severe weather may have had an impact on this delicate delicacy, but the unmistakable aroma and powerful flavor came through clearly on plates of classic tajarin. The dish harmonized beautifully with Petterino Gattinara 2007. Italian wines were poured throughout the meal and were the perfect complement to the menu’s bold and earthy profile. To close the evening, Chargée de Presse Provincial/Bailli Helen Cappuccino presented a framed Gastronôme article featuring Lombardo’s to add to the restaurant’s gallery wall. Diners received truffle shavers as a parting gift, should they be lucky enough to indulge at home. Confrères gave a final toast to truffles and another wonderful outing with friends. Bounty of the America’s- 52nd Annual Induction Dinner BY Karen Sperrazza, Vice Chargée de Presse SEAR Steakhouse is a collaboration of some of Buffalo's best: Maître Restaurateur David Schutte; three former Buffalo Bills Fred Jackson,Terrence McGee, and Brian Moorman; Dave Pietrowski; David Anderson and Ron Raccuia. The 10,000 square foot space was the perfect setting for the bailliage’s annual induction dinner on March 5th. Executive Chef and Maître Rôtisseur JT Nicholson’s long-term goal for recently opened SEAR steakhouse is to be ranked as one of the top five steakhouses in the country. He and his team were off to an impressive start as they executed a “Bounty of the Americas” themed dinner for sixty-four confrères and guests. NE Chambellan and New York City Bailli, Jim Wallick, presided over the ceremonies of the country’s largest individual induction this year as Maîtres Restaurateurs Christina Bennett and David Schutte; Ecuyer Kevin Canali; Maîtres Rôtisseurs JT Nicholson, Edward Nieman and Ross Warhol; Professionel du Vin Brandon Ford, Dames de la Chaîne Tracy Derose, Martha Hyde, Pat Notarius, Lori Shepherd, Joyce Dolce, and Cheryl Possenti; and Chevaliers Louis Derose, Joseph Kowalski, James Dolce, Michael Curatolo, and Kenneth Zimmerman were ushered into the bailliage. Elevations included Andrew Cappuccino, Ann Giardina Hess, and Mont Stern who were all promoted to Commandeur. Edward Simmons was promoted to Officier, and William Collins to Vice Echanson. A special “Buffalo Chaîne Baby” onesie and bib were presented to new Maître Rotisseur JT Nicholson for his newborn son who had arrived healthy but very early only days ago. A rousing rendition of the Chaîne Buffalo Mondiale Induction Song added to the evening’s revelry as ten new members of Société Mondiale du Vin were added to the ranks by a theatrically memorable Echanson Provincial Joseph D’Ambrosio. Attendees delighted as Vice Chancelier-Argentier Barbara Collins and Maître Restaurateur Jon Notarius were recognized for their devoted efforts to the Chaîne, receiving the Bronze Service Star and the Bronze Mondiale Medal respectively. White After Labor Day Written by Helen Cappuccino- Chargée de Presse Provinciale, Bailli Buffalo What do Famed Michelin-starred restaurants Alinea, El Bulli, the French Laundry, Frantzen/Lindberg, CIA Hyde Park, and CIA St. Helens have in common? That the extraordinary new chef at Oliver’s Restaurant, Executive chef Ross Warhol, has stayed trained or worked within their walls. The prescient wisdom of Cornell Hotel School-trained owner-manager of Oliver’s since 2013, Dave Schutte brought Chef Russ back home to Buffalo to elevate Oliver’s to lofty heights. Rounding out the team is Sommelier Brandon Ford, responsible for the recent Wine Spectator Award for the wine program at Oliver’s. The fortunate attendees at the dinner could not have anticipated the magnificence of the menu, but all were in agreement it was one of, if not singularly, the most astonishingly wonderful meal they had ever enjoyed…anywhere. Oliver’s is a favorite of the Chaîne faithful, serving Buffalo’s most discerning diners for more than 80 years. In these many decades, loyal patrons managed to enjoy not only old favorites, but also exciting and creative new dishes. This evening’s meal was in an entirely new stratosphere of creativity and excellence. The Oliver’s team brought in chefs from several other venues, and also the executive chef slated to open their newest property, Sear, within the next few months. In the kitchen as many workers as attendees labored to create the dining experience, which will never be forgotten. Chef muses….”I look at each plate as a blank canvas and I strike to make each meal a true work of art, because that’s what it is. To me, dining is all about the experience from start to finish.” Each course built on the creativity, flavor and beauty of the prior, and as the meal finished, guests were stunned, sated, and delighted by the truly unique and magical experience they had enjoyed. Highlights were the Ossetia caviar, live scallop, “sno-zpacho (indescribable except as “shave ice” gazpacho) , foie gras and the most beautiful and flavorful fish dish conceivable. What a way to open the season!! Helen Cappuccino, Chargée de Presse Provinciale And They’re Off!!! Derby Day Alsatian Wine and Scholarship Dinner Chaîne ladies supported their finest millenary for Buffalo Chaîne’s Annual Scholarship Dinner. Several thousand dollars were raised through donations and auctioning of two in-home student catered meals. The only surprise this year was the outstanding philanthropy of the donors- who are more generous with each passing year. Enjoying a meal prepped by students and faculty at Niagara Culinary Institute was a perfect way to see donation dollars hard at work, and several recipients of last year’s scholarships were on hand to help and speak to the importance of the scholarship. Everything came together due to the artistry of recently recruited Chef Shea Zappia and Vice Conseiller Culinaire Mark Mistriner who is also the Division Chair and Professor of NCCC Business and Hospitality Program. Chef Shea started cooking at the age of 16 in a family owned bar & grill. While attending a local culinary school, he served as the junior board member of the ACF of Greater Buffalo. He was a nominee for North East Region Student Chef of the Year. Serving in the finest dining rooms about Buffalo, Chef Shea was nominated in Artvoice as best chef in 2012, and won the 2012 Nickel City Chef Competition. Chef Mistriner has secured numerous grants for the NCI program, and has been nominated for and/or received several awards including the SUNY Chancellor Award for Teaching Excellence, and ACF NE Chef Educator of the Year. The evening’s dinner was nuanced and perfectly matched the featured Alsatian wines of the evening, and the warmth of the emerging spring. Citrus fruits, pleasantly acidic preparations and Wagu beef highlighted the flavors featured throughout the evening. Towards the conclusion of the evening, long-time and recurring Vice Echanson Sharon Osgood was presented with a Mondiale Medal of Merit and Vice Chancelier-Argentier Honoraire Dorothy Johnston was presented a Bronze Service Star for all the work she has donated to help raise money for culinary scholarship. After a trio of lemon desserts, guests departed into the waning sunlight of the long dusk, gastronomically sated, and also knowing good had been done for next year’s student chefs. Great Chefs and the Dishes that made them Famous Daniel's Hamburg By Karen Sperrazza, Vice Chargée de Presse Who would the Wicked Queen be without her apple? Would Little Miss Muffet be as enduring a character without her curds and whey? Having a signature dish is a sure way to cement one’s place in culinary history. Iconic chefs are created when these signatures become autographs. On January 29th, Daniel’s Restaurant in Hamburg, NY, welcomed the Buffalo Bailliage to celebrate such chefs and the dishes that made them great. Thirty-six members and eight guests gathered to partake of a six-course menu crafted by Executive Chef/owner Scott Donhauser and his team. A cohesive lineup of offerings conceived of by such culinary powerhouses as Chefs Thomas Keller, Jean-Georges Vongerichten, Daniel Boulud, Grant Achatz, Paul Bocuse, Charlie Trotter and Auguste Escoffier was presented. A highlight of the repast was an homage to Chef Bocuse’s Chicken Fricassee with Black Trumpet Mushrooms. Paired with a 2013 Goisot Bourgogne Côtes d’Auxerre Corps de Garde, the dish was elevated to deliver the perfect mix of earthiness and subtlety. Enjoying even one of these exceptional plates would be enough to delight any gourmand. The opportunity to appreciate six, with expert pairings and characteristic Chaîne camaraderie, was enjoyed by all as the team at Daniel’s did justice to the gastronomic greats who inspired them.
What do you get when you mix a vineyard, beautiful weather, and food trucks hawking chicken and waffles and gelato? Buffalo’s fun end-of-the-season summer event! Freedom Run Vineyards on the Niagara County Wine Trail, was our host for a fun afternoon of wine-making and comfort food. Twenty-eight Chaîne members and friends descended upon this bucolic vineyard for a tour of the wine-making facility, and tastings of Freedom Run wines. As guests enjoyed the wines, wine-centric movies played quietly on the screen in the background. After a reception, Dirty Bird food truck, owned and run by Niagara Falls Police Officer Raul Parker, arrived and everyone enjoyed the total indulgence of southern sandwiches, all served on buttermilk waffles; battered chicken, pulled pork and steak delighted with tasty sides. After choosing their dishes, we all dined together amidst aging barrels, stainless steel vats and wine-making equipment. Vintners Larry and Sandra Manning spoke about their wines, as they led us through a tasting. Shortly thereafter, Sweet Melody’s Gelato Truck arrived and guests were again able to indulge in the fun of their choice of several flavors of gelato, with peanut butter being a favorite. With full tummies, we all left as the sun began setting on the beautiful grape-dotted acres. Really…What Wine with What Cheese?! Thursday June 1 Written by CPP Helen Cappuccino On the first day of June, 25 people gathered at the historic Saturn Club to enjoy a delightful and fun pairing experiment…tasting 6 chesses, their accompaniments, and 6 wines, trying to discern the most tasty pairings, and then comparing our findings with what are considered the “classic” pairings. As Chaîne faithful greeted new guests with a warm welcome, all enjoyed a plentiful spread of meats, spreads, vegetables,, breads and crackers. Vice Echanson William Collins, who conceived the idea for the tasting, enthusiastically led us through the various pairings as guests helped themselves to light charcuterie for sustenance. All guests were seated around a single elegantly dressed table as we enjoyed each other’s company and the wines, chesses and accompaniments. In addition to our Mondiale faithful, we welcomed several delightful guests, considering Chaîne membership. |
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Congratulations to our Buffalo talent!
Maitre Rôtisseur Jacqueline Bamrick, CEC, was inducted into the American Academy of Chefs Congratulations, Jacqueline! Buffalo's own ACF President and Maitre Rotisseur Mark Wright was presented with a Brillat Savarin Medaille de Merité by Chaîne Bailli Délégué Hal Small during the Gala Dinner of the American Academy of Chefs We are so proud to have these talented culinarians in our bailliage!! Châine NE Assemblage at the Culinary Institute of America features record number of Buffalo Inductees
On a pleasant spring weekend in April, a record number of North Eastern Châine members descended upon the sleepy, hip town of Rhinebeck, NY for a stay at the historic Beekman Arms, the longest continuously open inn in the country (since prior to the Revolutionary War!). All were greeted with gift bags filled with munchies, local information, pins, and custom chef’s aprons commemorating the weekend’s events. Enticed by culinary classes at the nearby Culinary Institute of America and tours of the Vanderbilt Mansion, these confrères and consœurs arrived Friday in anticipation of a fun weekend. The weekend began with an exquisite, relaxed dinner at Le Canard Enchaine. Chef-owner, Jean-Jacques Carquillat, from Chamonix, France, manned the kitchens in several world-class restaurants before opening Le Canard Enchaine with his wife. New York Times gushed in their review of the restaurant “Certain restaurants transport you. This is what happens at Le Canard Enchaine, a cozy bistro… Lift a fork and imagine you're in France”. Well our fellow diners certainly agreed. The warm hospitality and perfectly executed meal impressed even the most discerning among us. Saturday morning attendees “divided and conquered”, with some Buffalo members attending CIA cooking classes and demonstrations followed by lunch, and others heading to the historic Vanderbilt Mansion for a private guided tour. Highlights included a tour of the wine cellar and kitchen…both areas off limits to the public. Our extraordinary octogenarian tour guide regaled us with tales of the era’s high society, customs and dining events. A lovely lunch for all followed at Gigi Trattoria, one of Oprah’s favorites, which uses locally sourced products to create healthy and delightful Mediterranean dishes. Nearly 90 guests enjoyed the standing room only induction in the CIA’s magnificent Wine Spectator “classroom”. Highlights of the ceremony officiated by Bailli Délégué Hal Small included induction Maître Rôtisseur Michael Andrejewski and Maître Restaurateur Timothy Minahan with CIA’s President, Dr. Timothy Ryan as Maître Rôtisseur, Andrew Giacomo Cappuccino as a fourth generation Chevalier, Chevaliers George Muscato, Daniel Stoll, Dames Darby Fishkin, Alison Keane, Julie Muscato, Jennifer Stoll, and Therese Vita, Mondiale inductions of Darby Fishkin, George and Julie Muscato, Daniel and Jennifer Stoll, and Therese Vita, and elevation of Karen Sperrazza to Vice Chargée de Presse. Following the inductions and elevations, we repaired to the Bocuse dining room. Guests enjoyed the view of the kitchen and took turns observing the creation of our memorable meal by the students and their instructors. Mondiale- Gevrey Chambertin and Burgundian Bliss
Helen Cappuccino, Vice Chargée de Presse Provinciale Vice Echanson Sharon Osgood, an avowed Francophile, endeavored to pull together a tasting for 20 December 10, reaching into her own cellar, with assists from Chambellan Provincial Mont Stern and Hartford Bailli Gary Dunn. Chambertin’s 32 acres have a storied history, producing wine dubbed ”King of Wines” which Napoleon so loved that he insisted on having it brought to him while in battle. This combined horizontal and vertical tasting explored the highly regarded Gevrey Chambertin producers, cousins Bernard and Claude Dugat. In the northern end of the Cote de Nuits, the Dugat family is now in its 12th generation of producing these wines, tracing their winemaking lineage to the 17th century. Bernard Dugat’s small domaine dates back to the 12th century and his cellar was once the crypt of a leprosavium! We opened the evening with Burgundy’s renowned sparkling wine, Bichot Cremant de Bourgogne, which is made exactly the same way as is champagne in Epernay. The accompanying menu, prepared by ECCC Culinary instructor and Vice Chancelier-Argentier Honoraire Dorothy Johnston, Chef Rôtisseurs Kristin Goss and Jackie Bamrick, Chef Jennie Lanie and their advanced culinary students, and reflected traditional Burgundian treats. With dessert after the tasting we enjoyed a classic Burgundian cocktail, Kir Royale made with Thuriet Crème de Cassis, the classic Burgundian black currant liqueur, mixed with Bichot’s Cremant de Bourgogne rose´ to create this polished finish to a fantastic Experience Bourgogne. Italian Fish, Fowl and Field Helen Cappuccino, Vice Chargée de Presse Provinciale On the eve of December 9th, 20 members of Chaîne Buffalo and Albany and guests continued to forge their special relationship through a dinner initially conceived during a light-hearted discussion about wines at a neurologic convention in Florence. Sometime thereafter, Chevalier Keith Edwards, MD was invited to give Grand Rounds in Buffalo, by the neurologists with whom he had been discussing wines in Italy. Thus Fish, Fowl and Field with the Italians was born! Instead of flying in, Dr. Edwards lovingly carted wines straight from his cellar by car. In the weeks leading up to this inspired tasting, Chef Michael Ferraro of Saturn Club began creating a menu tailored to complement the extraordinary wines Dr. Edwards brought. His local education was complemented by additional time at the Culinary Institute of America at both Hyde Park and Napa Valley and he’s won many awards including the Chaîne des Rôtisseurs’ Taste of Culinary in both 2013 and 2015. His creations complemented the powerful line up of beautiful Italian wines, and a 1986 Chateau LaTour and the evening was capped off with a blind tasting with the cheese course followed by a sublime 1937 Porto Kopke, 1985 Dow’s Vintage Port and a Dolce from Napa Valley with dessert. As guests departed, friendships between Albany and Buffalo were reinforced, and several new Chaîne friends were made amidst the neurologist guests present for the tasting dinner. Red Carpet Night for “Fowl, Fish and Field” By Helen Cappuccino Forty guests donned their Oscar-best on February 28th, the eve of the Academy Awards for “Fowl, Fish and Field” and a mini-induction at EB Green’s, in the center of Buffalo’s burgeoning entertainment district. Owned and operated by the Snyder family, it is ranked as one of the nation’s best steakhouses; they pride themselves on the quality of their ingredients and the attentive touch they bring to all aspects of hospitality in the restaurant and its host hotel, the Hyatt. Chef Nicholas Leszczynski labored to create a unique menu, paying homage to his ancestral Polish roots, and also to the season. The festive atmosphere of the evening was augmented by the induction of two new Chaîne members- Professionel du Vin Jonathan Notarius, and Chevalier John Pollina, MD, with Chambellan Provincial Mont Stern presiding. EB Green’s staff, Brandy Perry, Flavia Petronio, and proprietor/owner Kathy Snyder Egan went to great lengths to see all had a delicious and fun night. As the evening closed, Chef introduced his staff to a rave reception by the attendees. Chef Nicholas and in-house Pastry Chef Umesh Rajput spoke about the food, with particular interest and delight in the preparation of the breath-taking dessert by the pastry chef. All were intrigued by the great care that went into preparation of the Czarina in particular. As guests left for home to see who had won “Best Film” and “Best Actor” and “Actress”, there was no doubt we were the winners who had won “Best Feast” that night!! Brookfield Black Tie Induction Gala Helen Cappuccino, Vice Chargée de Presse Provinciale The first real winter weather was the backdrop for our annual induction gala, this year at Brookfield Country Club. Chef Rôtisseur Calvin College, their executive chef, went truly “all out” to create an impressive and dazzling dinner with beautiful, tasty preparations executed to perfection. Ten of the fifty guests in attendance were inductees that evening, representing less than half of the nearly 30 who would join Buffalo in 2016. Chambellan Mont Stern presided over the induction of Ecuyers Dana and Lynsey Cornell, Dame Laureen Enright, Chevalier David Lillie, Dame Madeline Lillie, Professionnels du Vin Anthony Pandolfi, Robin Ross, and Duncan Ross, Dame Roslyn Sciascia, and Chevalier Robert Zivadinov in an elegant ceremony prior to the dinner. Following the induction, David Smith was elevated to Officier, and Guelfo Canali was promoted to Officier Commandeur with 30 years of service! After the ceremony a brief reception followed and guests repaired to the dining room. The eight courses that followed were divine. One of the highlights was the table-side torching of the sweet potato bisque with burnt marshmallow. After the last entrée, with spirits sufficiently relaxed, we all joined in to several verses of the Chaîne Mondiale Song, performed by Vice Conseillier Gastronomique Andrew Cappuccino and velvet-robed and capped officers including Vice Echanson Sharon Osgood, Bailli Honoraire Robert Leighton, Chambellan Mont Stern. With gestures of the dried vine, six members joined the ranks of Société Mondiale. The evening finished with an enthusiastic recognition of the kitchen and service staff who were mesmerized by the effort and science that went into presenting the beautiful preparations that evening, especially the Spearmint Sphere Intermezzo. Chef Cal’s parting gift was a box of lovely mignardises for each guest, who left sated and happy to be a part of such a friendly, fun and happy group. |
Buffalo Chaîne and ACF collaborate to honor culinary students and Culinary Trailblazer Vice Conseiller Culinaire Honoraire Connie Walmsley
On September 21, 2015, the Buffalo bailliage of the Chaîne des Rôtisseurs, awarded $3500 to Erie County Community College’s scholarship program in a special ceremony. Banker-turned culinary student Jennifer Wolfe was awarded a $1000 scholarship by Chargée de Presse Provinciale, Dr. Helen Cappuccino, and Professor and Vice- Chancelier-Argentier Honoraire Dorothy Johnston. ECCC also received a $2500 scholarship grant from the Chaîne to be used to assist hard-working meritorious students who work in the ECCC Farm to Table Garden. A wine and hors d’oeuvres reception followed the special presentation. The award was special for several reasons. The Chaîne des Rotisseurs had teamed with ECCC and the American Culinary Federation to provide the funds to create a scholarship to honor the late Vice Conseiller Culinaire Honoraire Connie Walmsley, the first female inductee of the American Academy of Chefs, who was also a beloved member of the Buffalo Chaîne. She studied at the Culinary Institute of America in Hyde Park, with James Beard and at renowned schools in London and Paris. Ms Walmsley’s widower Jack Walmsley of Lewiston, and her daughter Margi Strombeck and grand-daughter/hospitality professional Erica Strombeck (both of Chicago), several Chaîne des Rotisseurs members and officers, numerous ECCC faculty and culinary students were on hand for the special event. Coastal Spain: An Exploration of Food and Wine Helen Cappuccino, Vice Chargée de Presse Provinciale On November 5, Vice Echanson Sharon Osgood and Vice Echanson Honoraire collaborated to explore Spanish Coastal Wines at a special Société Mondiale event at Bourbon and Butter. Maître Rôtisseur Mike Andrzejewski was only too happy to provide the culinary complement. Chef began his restaurant career in the 70s, bussing tables but quickly discovered his real calling was the kitchen. His restaurants are hallmarks of the Buffalo restaurant scene, and his current restaurant, Bourbon and Butter, is at the hot new Hotel Lafayette- a chic hotel in a historic hotel, which recently underwent a massive renovation. Self-taught, he’s a member of the James Beard Foundation and the NY State Restaurant Association. “Mike A” spearheaded the Nickel City Chef competition, and helps local chefs to connect and support each other. Most extraordinarily, he has accomplished all of this despite a devastating motorcycle accident years ago, which left him in a coma for three weeks, and resulted in the amputation of one of his legs. Prior to the tasting and dinner, guests enjoyed a tour of the historic hotel. This dinner was just one of several events Chef “Mike A” has done for Chaîne at his many different dining venues over the years. The evening’s creative menu tickled the taste buds with the wines. Eric and Sharon offered several comments about the grapes, the terroir, and the resultant wines, to the delight of those in attendance. Better than Tailgating…. Helen Cappuccino, Vice Chargée de Presse Provinciale Helen Cappuccino Bailli’s Helen Cappuccino (Buffalo) and William Harris (Albany) worked to pull together not only a fun day of Buffalo Bills football, but a casual event open to Chaîne members from both cities. Instead of the customary pre-game tailgating, we all indulged in a phenomenal culinary feast centered on a menu created originally for Executive Chef Adam Goetz’s sold out James Beard House event from the month before in NYC. Chef Adam Goetz is a Chaîne favorite, not only for the special meals he has created for us at his many local venues including Sample and Cravings, but for all the work he does annually to help Chaîne raise money for culinary scholarship. He is also very involved in the Nickel City Chef competition and has won many awards for food and drink throughout the region. Three years ago, after time at the revered Castle Pines Country Club in Colorado, and the famed Waldorf Astoria Hotel in New York City, he and his wife Jennifer opened CRāVing restaurant in North Buffalo serving up only the dishes that people “crave”, sourcing only from local farms and vendors. Goetz is delivering the mouthwatering dishes you’d have a difficult time finding anywhere else. All Chaîne members, from near and far, agreed his fare was the real winner of the day!! Arts and Crafts Tour and Dinner Helen Cappuccino, Vice Chargée de Presse Provinciale Chaîne Buffalo’s return to the Nationally Landmarked Roycroft Inn on November 21st put us in the same company as famed visitors Teddy Roosevelt, Clara Barton, Frank Lloyd Wright, Booker T Washington, and founder Elbert Hubbard. Prior to commencing the evening, guests were treated to a tour focusing on the history and significance of the murals in the reception lobby. Chefs Andrew Nuernberger and Krista Van Wagner endeavored to create an unforgettable meal. Chef Andrew’s approach to his art is simple yet well crafted, much the same as the beautiful furniture and artwork produced on site at the Roycroft (“King’s Craft”) Campus for over a century as a very pivotal element of the Arts and Crafts movement which strongly influenced 20th century architecture and architects such as Frank Lloyd Wright. Chef Krista Van Wagner is a CIA graduate who honed her skills cooking in three star restaurants all over Europe and the Grand Cayman. Roycroft manager Dan Garvey deserves special credit for coordinating a perfect evening. After a reception in the lobby, guests repaired to the historic library, and dined underneath a historic Arts and Crafts chandelier valued at 5 Million dollars. Vice Echanson Sharon Osgood discussed the wines, and helped present a Chaîne plate to the chefs for display amidst the Roycroft’s other treasures, as the staff was introduced and gratefully lauded by the forty guests in attendance. Following dinner most guests retired to rooms in the Inn, all decorated with historic site-crafted furniture. BYOBurgundy to support the Foundation!! Helen Cappuccino, Bailli Buffalo, Chargée de Presse Provinciale What began as a coffee house over nearly fifty years ago is now widely considered “the” restaurant to visit if you have only a single night to dine in the Queen City. Husband/wife team, Cheryl Cley and Chef Corey Cley lovingly run Rue Franklin, with attention to every detail and make their home in an apartment above the restaurant. “The Rue” has enjoyed accolades from the New York Times and Esquire magazine. On an early spring evening, an intimate group of 24 headed there, to celebrate our very own Burgundy week in the style of La Paulee de Meursault. The evening also functioned as a fundraiser for culinary scholarship, with anyone opting to “BYOBurgundy” paying a “corkage fee” to Chaîne Foundation, with nearly $500 being raised! The evening was cosponsored with Vice Echanson Hon. Eric Genau’s City Wine Merchants, and in addition to Chaîne members, there were several guests present. Guests graced the table with several different Burgundies ranging including among others Joseph Drouhin Vosne Romainee Les Petits Mots Premier Cru 1998, Chateau de la Maltroye Chassagne-Montrachet Clos du Chateau de la Maltroye, 2002, Volnay-Clos des Chenes Premier Crus, 1978. Guests delighted in sharing sips with their neighbors and enjoying the Burgundies with the well-executed traditional Burgundian dishes Chef Cory created. Vice Conseiller Culinaire Hon Emil Rinderlin provided appropriately laudatory commentary appraising the dishes with the wines. With Chef congratulated on his work, we departed with new friends of the Chaîne looking forward to future events. Vintage Ports: The Very Best of 1994, with a 1908 Thrown In…. Helen Cappuccino, Vice Chargée de Presse Provinciale On February 18th, 10 lucky Buffalo Chaîne members enjoyed an extraordinary 1994 horizontal Port tasting. Vice Echanson Sharon Osgood reached into her fabulous collection to provide most of the wines for this incredible event. The evening began with a cheese and champagne reception, and Vice Chancelier- Argentier Honoraire Dorothy Johnston and her advanced culinary students provided the culinary complements with preparations that were perfect pairs to all the flavorful depth the Ports had to offer. The tasting proceeded with ascending Parker ratings…beginning at 92, and finishing with two perfect 100 scores for both Taylor (known as Taylor Fladgate in the USA) and Fonseca. The other Ports included Cockburn, Croft, Dow, Graham’s, Martinez Quinta del Vesuvio and Warre’s. In addition to traditional port glasses, quests enjoyed their Port poured into Port sippers, meant to maximize the tasting experience with minimal oxidation. The 1994s lived up to their reputation as one of the top two vintages of the 20th Century. The evening was capped off with a 1908 Niepoort Colheita which was dramatically opened by first applying red hot antique “Port tongs” to the bottle neck below the cork and then applying an ice cold cloth, which perfectly cracked off the neck… et voila! century –old cork intact and no bottle shatter! Guests departed with a comprehensive Port primer, written by Sharon, and a special gift of their own Port wine sipper glasses. |
Member Chef Mark Wright Elected Chairman of the American Academy of Chefs
Our heartiest congratulations go out to Buffalo Chaîne member Mark Wright, CEC, ACC who was elected to serve a two-year term as the Chairman of the American Academy of Chefs. As Chair, Mark will also serve on the American Culinary Federation Board of Directors.
The American Culinary Federation, Inc. (ACF), a professional, organization for chefs and cooks, was founded in 1929 in New York City. It is an organization based on promoting the professional image of American chefs worldwide through education of culinarians at all levels.
Read more about Mark and the American Culinary Federation here: http://www.acfchefs.org/ACF/Partnerships/AAC/AACElections/ACF/Partnerships/AAC/Elections/
Congratulations, Mark!