Buffalo and Western New York restaurant and food news
Sep 6, 2012
Today’s local food news (9/6/2012)
Taste of East Aurora
Increasingly delectable, thanks to Elm Street Bakery and a glut of new cupcake shops, East Aurora is owning its edible future by offering up the first annual Taste of East Aurora on September 15. According to their press release, “over 20 participating restaurants are on board for the Taste of East Aurora offering everything from pizza, cupcakes, BBQ ribs, iced mochas, mussels, stuffed peppers, shrimp, and lobster bisque, just to name a few of the great tastes.” Live music and Roswell’s Bosom Buddies walk are also part of the schedule; visit Facebook for details.
Dinner and a movie
Image courtesy of Bacchus om Twitter
After a summer of construction, Bacchus has unveiled its new and improved patio, perfect for dining al fresco. Those who are fans of the restaurant are already aware of its great outdoor movie series, which has returned for the tail end of our warm weather season. Food-themed films are on the roster, including Bottle Shock playing September 12, Spanglish, showing September 19, and Tortilla Soup, which will run on September 26. Nowhere else in the area can you catch a movie and enjoy drinks and fine dinner simultaneously. Bacchus is consistent and capable when it comes to a seamless dining experience, so if dinner and a movie are on your to-do list, consider catching one of these. Reservations required.
Snout to shout about
Bistro Europa has scheduled its annual Nose-to-Tail dinner, which will feature nine courses by three well known area chefs, Steven Gedra (Bistro Europa), Carmelo Raimondi (Carmelo’s) and Bruce Wieszala (Carmelo’s and Coppa Meats). The chefs involved are known for their dedication to the local food movement and their wildly creative use of T-Meadow Farm’s luscious pork, which is available on their menus year round. Guests will enjoy nine porcine-centric courses plus wine (both a red and a white are offered), and Pork Slap beer, in keeping with the meal’s theme, of course.
Last year, guests were treated to the same number of courses which included housemade pork rinds seasoned with powdered cheddar and pimenton, pork belly served with spaghetti squash and pomegranate molasses, and excellent maple bacon ice cream.
The dinner will begin at 6 p.m. on October 28 at Bistro Europa, but you can secure your seat with a credit card by calling at 716-884-1100. Nose-to-Tail always sells out quickly, so don’t hesitate. Seats are $150 each (not including tax and eighteen percent gratuity).
You say tomato
Expert bartender Tony Rials is rolling out a tomato-themed cocktail menu this week in celebration of the season. As with all of his drinks, they feature excellent housemade components most home cocktailers would not bother to perfect. Available through this Saturday at the Lounge at Mike A, Tomato Tea and the Bloody Hell showcase the nuances of our region’s excellent tomato growing abilities.
“Growing up in Kansas, my exposure to tomatoes was limited. The older I get, the more I appreciate the varieties available,” Tony told me, as he mixed up a Bloody Hell. A take on the classic Bloody Mary, Rials’ version uses housemade tomato juice that’s been cooked down with an abundance of herbs, celery, onion, and chipotle. Combined with housemade cucumber infused gin and chile infused vodka, the drink is seasoned with fresh horseradish, capers, lemon peel, A-1 sauce, and anchovy. Filling, refreshing, and palate awakening, it’s a homerun.
Also sharing the spotlight is the Rials’ Tomato Tea—which uses heirloom tomato water (the extract of fresh tomatoes, as opposed to the pulp of pureed tomatoes) that’s been steeped with herbs and spices such as juniper berries, tarragon, opal basil, and thyme— and served with a housemade caraway vodka, it captures the essence of fresh tomatoes, warmed in the sun. Served chilled with tomato foam, it is summer in a glass. Joining the Mike A Facebook page is the best way to stay on top of the chef's tasting menu updates, as well as previews of Tony's Lounge creations.
IN like Flynn
IN (aka Industry Night) is hosted by yours truly and Sea Bar’s Chef Mike Andrzejewski two Mondays a month. We’ve had a great time so far, and look forward to Monday’s event (9/10), titled INferno. It’s the first of IN’s annual hot sauce competitions, featuring Buffalo Firesauce, Headstone Heat, Krista’s Jamaican Hot Sauce, and Lloyd’s Rocket Sauce. Tastings will be blind, using pork fried rice— prepared by Sea Bar’s staff and pork-i-fied courtesy of Rick Criden of Schneider’s—as a foundation. Guests will vote for their favorite sauce, with the winner announced at the end of the night. Attendees can also sign a waiver and taste Suzumebachi, the deadly yellow hot sauce created by Chef James Roberts of Park Country Club from housegrown peppers.
IN is great fun and chockfull of restaurant movers and shakers, who partake in the evening’s free activities and then dive into some fresh Mex when the Lloyd truck pulls up around 10:30 p.m. Open to the general public and arguably the best way to wile away a Monday night, IN updates can be found on the IN Facebook group. Come hang with the IN crowd!