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FeedTuesday Tidbits for 11/29/11
It’s a quiet day over here at Tuesday Tidbits, and that’s okay. We are all still polishing off the last of our T-Day leftovers and looking onward toward a month packed with holiday parties, cookie baking, and whopping amounts of alcohol (or maybe that’s just me).
But there are still some things worth noting in the WNY food world, so here we go.
NoNoo Ramen announced (via FB) the removal of the paper from their windows over the holiday weekend. I hope they are truly ready for a maelstrom of rabid noodle maniacs the second they open the door at this anticipated addition to Elmwood’s dining scene. No official word yet on when Buffalo’s first noodle bar will open, but those who obsess about such things have been doing daily drive-bys, so the Twitterverse will surely be the first to know.
The suburban Hucklebuckets announced their closing on FB this weekend. It is rumored the venue’s very overqualified chef, Tutu Inthalasy, is hoping to open his own establishment. Though I don’t know much about Chef Tutu, I think it’s safe to assume there won’t be any buckets in sight.
After weeks of remodeling, the homey Allentown lunch spot known as Panaro’s has reopened. An expansion into the adjacent space has meted a dining room large enough to accommodate private dinners and an increased lunch crowd, something regulars will appreciate. Showing up at Panaro’s with a hankering for nonna’s sauce only to find all seats taken is utter heartbreak. Save room if chocolate cassata cake is on the menu.
“Crushed” is the only way to describe the recent opening of Cantina Loco. We talked a little about the food in last week’s column. If you are driving in from the ‘burbs and the “take-out only” unnerves you for fear of uncovering limp chips and discolored guacamole after the long trip home, have no fear. Inside the eatery a small, NYC-style stand-and-eat bar/ledge is available, so if you time it right, you should be able to put your elbows up and polish off that fish taco while it's piping hot.
A prix fixe dinner featuring game will be served on Sunday, December 4th at Epic Restaurant & Lounge. Chef Bruce Wieszala (currently at Carmelo’s) will be in the kitchen with Epic’s Executive Chef Sergio Aquino. The two will each prepare courses featuring guinea hen, rabbit, antelope, wild boar, and elk. The evening’s wine pairings will be handled by Sandra Stimers. Reservations are required; call the restaurant for further details.
Two last bits of news: The deadline for applications for Challengers for the Fourth Season of Nickel City Chef is Friday. Chefs and sous chefs from the eight counties of WNY working in a locally owned restaurant, club, or hotel are encouraged to apply. Applications can be downloaded here.
Also on Friday, Nickel City Chef Adam Goetz of Sample will offer a specials menu featuring three dishes from previous competitions. Besides requests for recipes, the thing most audience members always ask for is the opportunity to sample some of the food from the competition they attended. Now is your chance.
“The appetizer course, a single Quail Egg Ravioli with Housemade Ricotta celebrates the Ricotta Challenge from the second season.
The small plate special allows guests to sample Goetz's Maple Braised Short Ribs from the Maple Challenge featuring maple syrup from the Southern Tier's Baldwin Hills Farm.
Finally, dessert is playful in nature, a dish that won the heart of judge Regina Schrambling (the woman celeb chef Anthony Bourdain called "...the angriest person writing about food today"). In the Duck Egg Challenge, Goetz's "Sunny Side Up Duck Egg"—which showcased free-range duck eggs from Painted Meadows in Franklinville—Chef Goetz whipped the egg whites into a stiff coconut flavored meringue and baked it into the shape of a fried egg white. Topped with rich lemon curd "yolk" and garnished with grated cocoa (which resembled pepper), this play on the fried egg reminded Schrambling of something she would "expect to find at a restaurant in Paris.”’
Buffalo foodies eager to sample some of Sample's competition-worthy food can reserve a table by calling 883-1675.
