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Wine and cheese

The 15-member Chautauqua/Lake Erie Wine Trail, extending from Silver Creek to North East, Pa., has declared May 5 and 6 to be Wine & Cheese Weekend. Each winery will feature a specially selected wine and cheese dish during this time, and each ticket holder will receive an event wine glass, a set of recipe cards and a traveling cheese board and knife (probably best for road journeys).

You may visit, eat and drink any time between 10 a.m. and 6 p.m. Saturday and 10 a.m. and 5 p.m. Sunday. For tickets and other information, go to www.chautauquawinetrail.org or call (888) 965-4800.

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New menu

Henry Gorino and Executive Chef Christopher Daigler of Oliver's, 2095 Delaware Ave., have just released a new spring dinner menu featuring the likes of Open Ravioli of Asparagus; Grilled Romaine Salad; and Oregano- and Lemon-Grilled Free Range Chicken.

Another entree item is a "duo" of veal featuring Rioja Braised Cheeks and Seared Tenderloin in a Wild Mushroom Braising Reduction. It's based on the restaurant's winning entree in the recent -- and first ever -- Veal Iron Chef Style Competition at the New York Wine and Culinary Center in Canandaigua.

Oliver's received the Healthy Spin Award, competing against seven restaurants across the state. Everyone cooked off in a head-to-head (or at least spatula-to-spatula) battle.

If you have news of the local restaurant world, write to Restaurants, The Buffalo News, Buffalo, NY 14240, or e-mail jokun@buffnews.com.

-- Janice Okun

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