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Chef Edward Forster bringing creativity to Blood and Sand menu when it opens on Franklin St

Edward Forster by Robert Kirkham - The Buffalo News

by Andrew Z. Galarneau

Edward Forster will be the executive chef at Blood and Sand, shaping a market-driven menu of creative food priced to become a regular part of diners’ lives.

That’s his goal, anyway. Forster will be a partner in the venture, which is aiming for a mid-June opening at 333 Franklin St. He joins ace mixologist Jon Karel in the venture, with Joshua and Jenna Miles, of Rochester’s The Revelry.

“We want to make a place where you feel at home, with unparalleled cocktails and food, and an energetic experience,” Miles said. “We are creating a place where, six days a week, you know you got a place that’s the pinnacle, where you want to go for cocktails and food.” Dishes should be $20 or under, except dishes big enough to serve multiple people, Miles said.

By the time Blood and Sand opens in mid-June or thereabouts, Forster will have a core of regular dishes – in small plates, large plates and group plates – ready to go. Then there will be the specials, inspired by the best ingredients he can find, Forster said.

Don’t expect him to lead a local food cult, though. “I want to use the best products we can get,” he said. “It’s not a movement, it’s not a fad, it’s just easier and tastes better. As far as our restaurant goes, we’re going to use those things because they taste good, not because it looks good on a menu, or increases guests’ perception. It’s all about flavor and being responsible.”

Forster has worked in some of the best kitchens in the country. He was the chef at Mike A’s at the Lafayette when I gave it 10 of 10 plates last year. Blood and Sand’s menu will be his to shape from the ground up.

He sketched out a few examples.  A tartine, or open-faced sandwich, of rabbit terrine, Armagnac- braised apricot, pistachios, grainy mustard, goat cheese and arugula. Lots of his dishes have an alcoholic beverage used for flavor, he said, though not for any alcohol content.

Forster said he was looking to use local ingredients whenever practical, like a small plate of Oles Farm carrots with spruce bitters, orange, harissa, Cardamaro streusel, and spruce tips. Yes, from a spruce tree. Forster makes his own bitters, too, so expect to see those show up in multiple guises.

Big plates for sharing between two, four or more people will also be part of the plan, Forster said. That aims to feed into the communal aspect of the meals served there, and allow for a different sort of focus in the kitchen. An example might whole fluke with crispy capers, brown butter lemon purée, and limoncello-glazed baby wax beans. 

email: agalarneau@buffnews.com

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Food and Drink
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