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Nov 29, 2010
09:00 AM

Truffle off in Buffalo

Truffle off in Buffalo

Christa Glennie Seychew

Last week, two local chefs broke ground here in WNY. Armed with $1600.00 worth of fresh white truffles imported from Italy, Chef Steven Gedra of Bistro Europa and Chef Mike Andrzejewski hosted a unique multi-course meal.

The completely sold out dinner was a meal to remember, with each dish making ample use of the heady delicacy. You can view the menu by watching the slideshow I made using photos of each course.

Attending a wine dinner, or any sort of prixe fixe fine dining event, can be such a great experience. Guests are able to try dishes that they might not typically choose from the menu, and the wine pairings are general well done. I especially enjoy these occasions as an opportunity to meet new people. If you have not attended a wine dinner, I encourage you to do so. There are several organizations that offer such events on a regular basis here in WNY.

The truffle extravaganza was hosted by organizer Michael "Danger" Bernhardt, whose one-of-a-kind Dinner with Danger events typically sell out quickly. Joining his group on Facebook is the best way to insure you don't miss out.

Another organization that really understands the beauty of fine dining is the Chaine des Rotisseurs. The local chapter hosts many fine meals throughout the year and is very hospitable.

Local restaurants often team up with wine distributors and offer a meal replete with pairings from featured wineries. Asking your favorite white tablecloth establishment to add you to their email list is the best way to stay informed of the events they host. One such meal takes place this Thursday at Seabar. I've included the menu and details for any of who might be interested in participating. It's a really great value and the menu looks fabulous. You can call the restaurant at 716-332-2928 to make reservations.


Cave Spring Winery at SEABAR 
Thursday, Dec. 2nd,   2010    7:00 pm   $70.00 per Guest
Pre Dinner – Assorted Passed Hors D’ouevres
1st  Course
Bacon & Squash Soup with Brie and Maple
    Niagara Peninsula Riesling ‘08
2nd Course
Octopus Terrine
Sushi Rice, Micro Greens, Lemon
   Cave Spring Chardonnay ‘07
3rd Course
Unagi and Foie Gras Torchon
Radish Salad, Mustard Soy Emulsion
 CSV   Riesling ‘07
4th Course
Poached Clams and Scallops
Potato Pave, Chorizo Broth, Sherry Vinegar Foam
   CSV Estate Bottled Riesling ‘08
5th Course
Slow Cooked Skirt Steak
Mushroom and Onion Braise, Chevre Orzo
   Niagara Peninsula Pinot Noir
Elderberry Tart, Ice Cream
 Indian Summer Riesling ‘07


Bistro Europa on Urbanspoon

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