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For reservations, call The James Beard House at (212) 675-4984 or (800) 36-BEARD.

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Special Event

Best of Buffalo

Michael Andrzejewski
Oliver's , Buffalo , NY

Joël Chenet
Croquembouche , Williamsville , NY

Sam Reda
Biac's World Bistro , Buffalo , NY

Wednesday, June 9, 7:00 pm
Members $75 , guests $95

To the uninitiated, "Buffalo cuisine" means one thing: flaming-hot chicken wings, preferably served up with a nice microbrew in a dark, paneled bar where a Bills game rumbles along on TV. But Buffalo, too long dissed as a tired old town of uncertain attractions, has always quietly harbored a thriving cultural center, and the city's chefs, like its singers and theatrical types, are serious artisans with both skill and creativity. This month, three of Buffalo's best bring their delicious fare to the Beard House, in a dinner that promises to put their city on the cultural map.

Sam Reda, chef/owner of Biac's World Bistro, is exactly the kind of chef we're talking about. Born in Morocco and raised in France, Reda trained in top restaurants in Biarritz and Paris and graduated from the Cordon Bleu. Here in the States, he served as executive chef at Beverly Hills' famed Pyramid Restaurant and at Bistro Voulez Vous. Reda moved to Buffalo to run the stoves at the ZuZon American Grille, where he won rave reviews before taking over Biac's as chef/owner. His cooking, wrote Paula Alba-Marshall of Artvoice, is "unique, seductive, and exciting." And in her four-star review, Helen Russell of Buffalo Beat lauded his "brilliantly prepared cuisine of unsur-passed excellence."

Michael Andrzejewski is a native-born star in the upstate firmament. Born and raised in Lancaster, New York, Andrzejewski was smitten by the rush and creativity of the kitchen at the age of 16. He cooked his way through some of the region's top restaurants, including Biac's, as well as Warren's and Pierce Arrow. Some four years ago, he took over the stoves at Oliver's, a 62-year-old Buffalo bastion of haute cuisine. Since then, this gifted chef and his French-American regional fare have been featured in a host of publications, including Nation's Restaurant News and Restaurant Hospitality.

Like Reda, Joël Chenet is an import. A native of the Loire Valley, Chenet trained at the three-star Hôtel Metropole, where he graduated first in his class. In 1967 he was named the best young chef in all of France. His culinary gifts and a yen for travel have taken him from England's Courtland's Hotel to the celebrated Hotel Baur au Lac in Zurich, from the Hostellerie de l'Ermitage in Madagascar to the French Consulate in New York City. Chenet served as assistant executive chef at the Pierre, then ran the stoves at a number of restaurants, including Topnotch, a Relais & Châteaux resort in Stowe, Vermont, and the venerable Buffalo Club. At Croquembouche, Chenet pleases the palate and tickles the sweet tooth with his sinfully decadent desserts.

Together, this talented trio embody the very best of Buffalo...with just an affectionate nod to the chicken wing on our menu. (And you can bet these "New Wave Chicken Wings with Hot and Sweet Pepper Syrup" will be the best you've ever nibbled on!) Save your six-pack for the next Bills game. You'll need something much, much better to complement this wonderful food.


MENU

Sam Reda
Potato Crostini with Lamb Carpaccio and Plum Confit
Oxtail Wonton with Sweet Potato Dipping Sauce

Michael Andrzejewski
Yellow Pike Fritters with Sweet Corn Aïoli
New Wave Chicken Wings with Hot and
Sweet Pepper Syrup

Joël Chenet
Crayfish en Croûte with Sea-Urchin Cream
Vegetable Brioche with Hot Smoked Alaskan Salmon
and Pickled Kodiak Kelp

Taittinger Brut


Michael Andrzejewski
Lime-Crusted Diver Scallop with Shoyu-Glazed Shiitake Mushrooms and Wasabi Crème Fraîche

Château Benoît Muller Thurgau 1996

Sam Reda
Local Quail with Gingered Pear, and Fricassee of Morels and Foie Gras

Cave Spring Dry Riesling 1996

Sam Reda
Black Bass with Halibut Cheeks and Celery Root-Truffle Salad

Cave Spring Chardonnay Reserve 1995

Michael Andrzejewski
Smoked and Seared Duck Breast with Duck Leg Ravioli, Savoy Cabbage, and Honey-Vinegar Glaze

Geyser Peak Malbec 1994

Joël Chenet
Apricot Delight and Périgord Chocolate Truffles

Cave Spring Ice Wine

 


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