By Andrew Z. Galarneau
Alli Suriani and Donny Burtless of BuffaloEats.org continue their relentless pursuit of 716 deliciousness with a glimpse inside Midnight Mass.
Held on a Sunday at midnight, the once-a-month dinner at Bistro Europa (484 Elmwood Ave., 884-1100) gives local chefs a chance to show off their moves with Steve and Ellen Gedra. James Roberts of Park Country Club did tonkatsu ramen plus accoutrements, then Ed Forster of Mike A's at the Lafayette did his riff on a fried chicken dinner. It concluded with something called a schmaltz drumstick cupcake. For all the photos and details, click here.
Good luck getting seats to the next Midnight Mass on June 23, featuring Chef Bruce Wieszala, who has his own ship now at Tabree.
If you miss out, Burtless points out two more Bistro Europa specials coming: a $65 four-course beer pairing dinner on June 16, and a $150 farm-to-table dinner June 30 at Oles Farm.
For more evidence of what Bistro Europa can get up to, check out coverage of the snout-to-tail dinner May 19. The Gedras, Wieszala and Carmelo Raimondi (of Lewiston's Carmelo's) turned a T-Meadow heritage breed pig into a meal to remember.
Ben Tsujimoto of Buffalo.com points to a time-lapse video of the kitchen as nine hours of labor is boiled down to 2:20 with a pulsing soundtrack. Stick around to the end and it's just the dishwasher, then you're rewarded with flashes of the dishes the night's customers enjoyed, from cracklins (skin) to trotter, belly, heart, tongue, ear and for dessert, a "brioche de cochon" made with leaf lard, with rhubarb jam.
BuffaloEats has the menu for that event here. If you know of any other outlandish menus upcoming, please do let me know.
taggedFood and Drink