Chef’s Best
All photos in this article by Jim Bush.

chef's best

Roasted Duck Foie Gras with
Cabbage Marmalade and Pineapple Chops

The Cabbage

1 medium head red cabbage
1 cup sugar
1 cup red wine
1 cup good balsamic vinegar
Slice the cabbage into small julienne strips. Mix ingredients and bake overnight at 150 degrees.
The Pineapple Chops
1 medium golden pineapple
Cracked black pepper & butter

Make the pineapple into chops by cutting the whole, unskinned pineapple into twelve slices, lengthwise, then cut away the pineapple meat from the top half of the slice, leaving the skin as the “bone.” Coat the chops with black pepper and roast in a sauté pan at medium heat (300-350 degrees) until soft.

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The Foie Gras

Put a 1 lb. piece of foie gras into the same pan the pineapple was in. Add a sprig of thyme and a bay leaf and roast at 375 degrees for about ten minutes. Do not overcook or it will simply melt away. Fresh foie gras from D’Artagnan’s can be purchased at Premier Foods.

To assemble, slice the foie gras into 4 pieces and put each piece on a small mound of cabbage. Surround with the chops. Serves four.

chef's best
Chef Sam Reda graduated from the Cordon Bleu in Paris, and has served as chef at the Pyramid and Bistro Voulez Vous restaurants in Beverly Hills. Now, he is owner and executive chef at Biac’s, where he emphasizes progressive American cuisine with a French influence. The most inviting aspects of Biac’s, in addition to the food, are the Italianate nineteenth century architecture, the beautiful stained glass windows, and the contemporary art on the walls.

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Maryland Style Crab Cakes

1 lb lump crabmeat
1/2 cup mayonnaise
1/4 cup diced red peppers
3 TBS lemon juice
1 TB Tabasco
2 TBS chopped parsley
2 egg yolks
1/2 cup plain bread crumbs
salt and pepper to taste

Mix all ingredients, trying not to break up the crab meat. If the mix is dry, add mayonnaise, if wet, add crumbs. Mold into cakes and either bake at 350 degrees for 10 minutes or pan sauté in clarified butter.

BBQ Chicken Marinade (Erie County Fair style)

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2 cups apple cider vinegar
3 TBS Dijon mustard
1/4 cup olive oil
1 cup mayonnaise
3 TBS salt
1 tsp white pepper
2 TBS dried oregano
1 TBS garlic powder

Whisk all the ingredients together, adding mayonnaise last. Marinate chicken no longer than 1 hour. Cook the chicken very slowly and baste frequently.

Chef David Fiels worked at an award-winning restaurant in the Washington, D.C. area before moving back to his native Western New York. His menu at the new Restaurant at the Calumet focuses on sophisticated American food, with many regional influences. Like Biac’s, the Calumet is one of the best-looking restaurants in Buffalo. Its interior has been completely redone, with sleek, contemporary furniture, bar, and fixtures. Work by artist Peter Fowler adorns its custom-finished walls.

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For his recipes, Fiels offers some down-home choices.


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