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Scenes from an exhibition: Check out Chef Ross Warhol's edible art

As I wrote in yesterday's Buffalo News, Ross Warhol, chef at the Athenaeum Hotel at Chautauqua Institution, has been invited to cook at the James Beard House in Manhattan. The Athenaeum Hotel has been surprising Chautauquans with Warhol's cuisine, and is investing in the young chef's first foray into Manhattan to win him wider exposure.

He'll showcase Western New York ingredients, using modern techniques but keeping the molecular gastronomy experiments to a minimum. (The event officially sold out Monday, Warhol said.)

The Beard invitation came before Warhol offered his Praxis series at the Athenaeum Hotel this summer. The three dinners featured Warhol crafting dishes along a theme. First Warhol reinvented an original 1881 hotel menu; then he refined community potluck dishes.

The third Praxis dinner, Aug. 16, saw Warhol offering dishes inspired by schools of art: pointillism, pop, cubism and surrealism.

I went on my own time, as a guest of the hotel. This isn't a restaurant review, but an appreciation, a chance to share some photos and impressions. Take them with as much salt as you deem appropriate.

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