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Nickel City Chefs offer James Beard showcase menu in Sept. 22 rehearsal dinner

By Andrew Z. Galarneau

The Buffalo chefs who are presenting dinner at Manhattan's James Beard House in October are giving local fans a chance to enjoy the menu here first - and help raise money for their trip to the Big Apple.

The Buffalo dinner, at 5 p.m. Sept. 22 in the Mansion on Delaware, will preview an Oct. 16 meal featuring the work of leading Buffalo chefs at one of New York City's premier culinary showcases. The chefs are the home team on Nickel City Chef, the popular live cooking contest.

"The evening features hors d'oeuvres and courses from chefs Jennifer Boye of Mansion on Delaware Avenue, Adam Goetz of Craving, Brian Mietus of Bacchus, and JJ Richert of Torches, plus a signature cocktail from Jon Karel (The Revelry, Vera), and wine pairings from Michael DePue," the release said.

Tickets are $170 including tax and tip, the same as the Beard dinner. Tickets to the Sept. 22 Buffalo dinner are available here. Information about the Oct. 16 James Beard House dinner is here.

The menu:

  HORS d’OEUVRES, “A nod to our past”

~Presented by chefs Brian Mietus and JJ Richert~

Beef on Weck – Crispy Beef Demi-Glace with Dehydrated Horseradish on Caraway Crackers

Pierogi – Tasso Ham–wrapped and Pan-fried Miniature Foie Gras Pierogi with Loganberry Gastrique and Sauerkraut Powder

Sausage and Peppers – Fennel-Scented Sausage Forcemeat with Broth, Onion–Pepper Jelly, and Charred Bread Crumbs

-Jon Karel’s “Wooden Nickel” bottled cocktail: Lockhouse Distillery vodka, Smoked Bacon Fat-washed Campari, Punt e Mes vermouth, Natural Spring Water-


~Chef Jennifer Boye~
Bibb Heart Salad with Carrot Greens, Nasturtium, Roasted Wild Mushrooms, and Pickled Carrots
-Leonard Oakes Estate Winery, Steampunk Cider-

~Chef Adam Goetz~
Corn Agnolotti with Pork Broth, Pickled Chowder Vegetables, and Potato Foam
-Silver Thread, Gewurztraminer, 2012-

~Chef JJ Richert~
Whitefish with Beer Batter Spaetzle, Duck Egg Tartar, and Crispy Olive Oil Frites with Sea Salt and Malt Vinegar Powder
-Dr. Konstantin Frank, Pinot Gris, 2011-

~Chef Brian Mietus~
Herb-Crusted Veal Tenderloin with Potato Chips, Leek Confit, Charred Tomato Demi-Glace, and Herb Gastrique
-Onabay Vineyards, Merlot-Cabernet Franc Blend, 2007

Dessert Trio
~Presented by chefs Jennifer Boye and Adam Goetz~

Chèvre Arborio Pudding with Wildflower Honey and Lavender

Apple Frybread with Gjetost and Salty Butterscotch

Dark Chocolate Madeleine–Cinnamon Ice Cream Sandwich with Turkish Coffee Sauce

-Coffee service-





Food and Drink
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