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Archive for October, 2009|Monthly archive page

Chef Kate Elliott of Juniper Restaurant is Crowned Champion of Slice, Dice and Spice

In Edible Events on October 26, 2009 at 6:13 am
Chef Kate Elliott (center) and her team

Chef Kate Elliott (center) and her team

Canandaigua, NY – The Slice, Dice and Spice team led by Chef Kate Elliott of Juniper in Buffalo smoked the competition in the final round of the Slice, Dice & Spice NY competition on Sunday. The team was comprised of Kathleen Houser (Victor Historical Society), Laura Kenyon (Farmers Market foodie), Russ Kenyon (Kenyon and Kenyon) and Angela Parr (Cornell Cooperative Extension).

Teams were asked to create a meal using common “Market Basket” ingredients, plus secret featured ingredients. All of these were products of the region from local farmers and food producers. Wine pairings were made from the Canandaigua Wine Trail, encompassing several local wineries.

The winning meal consisted of three courses. The first course was a deconstructed pirogi with spaetzle, cabbage, Dijon mustard, brussel sprouts and Hartmann’s Andouille sausage (paired with Rohrbach’s Scotch Ale and Red Jacket Orchards Tart Cherry). The entrée was a seared chicken breast with beets, goat cheese and Arbor Hill Riesling with a toasted pumpkin seed and micro-collared greens garnish (paired with Imagine Moore Riesling and Red Jacket Orchards Apple Cider). The final course was a Red Jacket Orchards apple basil crisp with a pine nut and brown sugar crust and a basil caramel cream cheese topping (paired with Mrs. Brahm’s Cranberry Wine and Red Jacket Orchards Healthy Purple).

“This was a great time and I am really happy with the results,” said winning Chef Kate Elliott. “All the chefs were great. It was a great competition and we all played to win.”

Voting criteria included the teams’ ability to plan a creative menu highlighting the main elements of the meal, use of Market Basket ingredients, and the featured ingredients (Hartmann’s sausages, Bejo’s Seeds pointy headed cabbage, Pedersen Farms cabbage, pumpkin, Sweet Expressions chocolate and Baldwin Richardson’s Butterscotch Caramel Topping) and wine pairing. How well the chef delegated to and directed the amateur participants was also taken into consideration.

Slice, Dice and Spice NY is a Finger Lakes Visitors Connection program that hosts a variety of events during the 2009 growing season in and around the Finger Lakes area to showcase the culinary and agricultural assets and talents of the region. Slice, Dice and Spice NY is currently in its second year and this year’s program culminated with the Slice, Dice, and Spice NY Cook-offs. The preliminary round of the Cook-off was Oct. 19 and the finals were on Oct. 25.

Sponsors of featured products and market basket products included: Canandaigua Wine Trail, Hartmann’s Old World Sausage, U.S. Food Service, Bejo Seeds, Wegmans, Arbor Hill – The Grapery, Baldwin Richardson Foods, Clearview Farms, Firefly Farm, Happy Goat Farm, Pedersen Farms, Red Jacket Orchards, Rohrbach Brewing Company, Sugarbush Hollow, Sweet Expressions, The Birkett Mills and Yancey’s Fancy.

“We are really fortunate to have so many quality local products in the Finger Lakes. It amazes me how the chefs did a great job at utilizing all of the products and really showcasing what the region has to offer,” said Valerie Knoblauch, president of Finger Lakes Visitors Connection.

For more information on the competition, contact the Finger Lakes Visitors Connection at 877-386-4669 or visit www.slicediceandspiceny.com.

WNY’s Chef Kate Elliott of Juniper Restaurant is Finalist in Fingerlakes Chef Competition

In Edible Events on October 20, 2009 at 2:43 pm

Canandaigua, NY ­– On Monday, nine chefs from the Finger Lakes and Buffalo area and their teams of amateur “foodies” battled it out in the Slice, Dice and Spice NY preliminary rounds at the New York Wine and Culinary Center. Three winning chefs and their teams will head to the final round next Sunday in this Iron Chef-like competition to crown this year’s Slice, Dice and Spice NY champion!

The teams had an hour to make three courses using primarily Finger Lakes ingredients and local produce from Bejo Seeds, Pedersen Farms, Firefly Farm, and Clearview Farms. Certain ingredients were surprises that they had to incorporate into their dishes in one way or another.

The first heat of the day was won by Michael Bommelje of Warfield’s Restaurant in Clifton Springs. His dishes were a beet and horseradish cheddar bruschetta with rainbow carrot salad, grilled pork chop with creamy polenta in a spicy Red Jacket Orchards apple cider apricot sauce, and a plum and apricot cobbler with a tart Cherry Stomp reduction. Michael’s team of foodies consisted of Marti Casper (Stephens Media Group), Therese Taylor (Stephens Media Group), Janet Kneiss, and Kristie Credit (Stephens Media Group).

Kate Elliott of Juniper in Buffalo won the second heat. Her dishes were seared sea bass with butternut squash, tenderloin with Arbor Hill Sherry Wine Barbecue sauce and parsley root spaetzle, and gingerbread with a rosemary whipped cream paired with Rohrbach’s Vanilla Porter. Kate’s team was Kathleen Houser (Victor Historical Society), Laura Kenyon (Farmers Market foodie), Russ Kenyon (Finger Lakes Visitors Connection), and Angela Parr (Cornell Cooperative Extension).

The final heat of the day was won by Nick Rada of Doc’s Seafood and Steakhouse in Canandaigua. Nick’s dishes were a surf and sausage kasha salad with Hartmann’s sausage and Birkett Mills kasha, pan roasted scallops with tricolored cauliflower puree, and a pear and bacon tartlet with maple whipped cream. His team was Karin Cross (WYSL contest winner), Dennis Ferlito (Bejo Seeds), Nancy Yacci (Slice, Dice and Spice fan), and Kathy Maltman (Finger Lakes Visitors Connection).

These three chefs and their teams will battle it out one more time in the final round on Oct. 25 from 1-4 p.m. In addition to the finals competition, there will also be tasting booths. The event is free and open to the public.

The New York Wine and Culinary Center will be open to the public on the day of the finals. Their restaurant, tasting lounge and gift shop will be fully operational during the Slice, Dice and Spice NY competition.

For more information on Slice, Dice and Spice NY, please call AJ Shear at (585) 394-3915 or visit www.SliceDiceandSpiceNY.com.

Slice, Dice and Spice NY is a Finger Lakes Visitors Connection program that hosts a variety of events during the 2009 growing season in and around the Finger Lakes area to showcase the culinary and agricultural assets and talents of the region. Slice, Dice and Spice NY is currently in its second year and this year’s program culminates in October with the Slice, Dice, and Spice NY Cook-offs. The preliminary round of the Cook-off is Oct. 19 and the finals are on Oct. 25.

Join Us for a Screening of the Award-Winning Food Documentary TABLELAND and Savor A Local Food Tasting Afterward

In Edible Events on October 16, 2009 at 9:20 am
Click on this image to view a trailer for the film

Click on this image to view a trailer for the film

Update: Chefs Announce their Tasting Menu for TABLELAND Event! Tickets Still Available!

Here is what our guests will be tasting after the screening:

Verbena Grille – Red Hubbard Squash Soup using squash from Oles Family Farm
Lake Effect Diner/The Steer/Dug’s Dive – Raisin Acres Sliders using fresh, grass-fed beef from Raisin Acres
Torches – Hand carved smoke ham sandwiches using heritage breed pork from T-Meadow Farm
Carmelo’s Ristorante – Yellow Tomato Basil Soup with Parmesan Cream and Crispy pancetta. Chef Carmelo will be using ingredients from Flavor Farm.
Shango Bistro – Jambalaya using products from Painted Meadow Farm.
Trattoria Aroma – Hunter’s Stew
The Roycroft Inn – Cheddar & Beer Fondue made with Flying Bison Beer
Juniper Restaurant – Gingerbread with White Cow Dairy’s Creme Bulgare
The Sustainable Chef (Rich’s) – Green Apple Spice Cake with Maple Mousse and Apple Sorbet using apples from Blackman Homestead Farm
SAMPLE – Virgin Autumn Martinis using products from Becker Farms
McCullagh Coffee – Ecoverde Green & Fair Trade Coffee

Tickets are still available here!  $30 advance and $35 at the door!

Edible Buffalo announces the screening of the award-winning documentary TABLELAND on November 2, 2009 at the Market Arcade Films & Arts Centre in Buffalo.  Voted ‘Best Feature’ at the 2008 New York City Food Film Festival, TABLELAND takes the audience on a culinary expedition in search of the people, place and taste of North American small-scale, sustainable food production. Following the film, guests will experience a local food tasting showcasing chefs who have embraced sourcing menu ingredients from local farmers and includes some of the region’s top restaurants.

TABLELAND is a tantalizing and thought-provoking film that deals with four important issues; sustainability, economics and marketing, health and taste education, and eating locally and seasonally. These are all discussed and debated by farmers, chefs, and activists who have many years of experience and knowledge of these issues.  TABLELAND contrasts our current damaging and dangerous industrial food system with positive working models of a healthier, sane alternative, with as much focus on delicious food and where it comes from as the economic and ethical forces behind it.

After the film presentation, guests will be invited to the theater lobby to indulge in a local food tasting prepared by top local chefs who have committed to using local ingredients on their menus. This taste of local will include food prepared by these restaurants; Hutch’s, Carmelo’s Ristorante, Verbena Grille, Torches, Shango, SAMPLE, Juniper, the Aroma Group Restaurants, The Roycroft Inn, Curtin Group Restaurants (Lake Effect Diner, The Steer and Dug’s Dive) and Rich’s. Participating farms whose products will be featured include; Flavor Farm, Painted Meadow Farm, Raisin Acres, Tom Tower Farm, Oles Family Farm, White Cow Dairy, and Blackman Homestead Farm.

All of the proceeds of the event will benefit the non-profit organization Field & Fork Network. The mission of Field & Fork Network is to provide the building blocks to create a local food network in the eight counties of Western New York. By bringing food producers (farmers & artisans) and food buyers (chefs, retailers, processors, distributors, and institutional purchasers) together through outreach and education, Field & Fork Network is committed to creating a practical economic engine for local, sustainable agriculture and to provide our region with access to fresh, healthy food. To learn more about Field & Fork Network visit the here.

The film screening and local food showcase will be at the Market Arcade Films & Arts Centre at 639 Main Street in Buffalo. Doors open at 6:30pm and the film begins promptly at 7pm. The film is approximately 78 minutes in length. The local food showcase will follow the screening at approximately 8:15pm in the lobby of the theater. Tickets for this film and food event are $30 advance and $35 at the door. Tickets are available through Brown Paper Tickets or by calling 716-565-2306.  For more information about the film and to view trailers please visit http://www.p1-productions.com/tableland.

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