Share this article

print logo

Restaurateurs make a Big Fuss to raise money for local farmer

One of the tastiest fundraisers of the year, Big Fuss 3.0, will help spread the local food gospel Nov. 6.

Started three years ago by chef-owner Steve Gedra of Bistro Europa and culinary event organizer Christa Glennie Seychew, Big Fuss features the edible efforts of chefs who want to support local farmers.

“As any chef can tell you, you can’t turn garbage into gold, and so chefs need these farms to be healthy and productive in order to keep fresh, local ingredients coming into their restaurants,” Seychew said. “But it takes very little for a small family farm to fall apart – broken equipment, a major illness, a terrible storm resulting in crop loss.”

The event’s proceeds have gone to a family farm each year.

This year’s event, co-sponsored by Slow Food Buffalo, will support pork farmer Rich Tilyou’s efforts to open a USDA-approved butchering and processing facility at his T-Meadow Farm in Lockport. The estimated $240,000 project would allow Tilyou to turn his animals into retail cuts, bacon and charcuterie locally, Tilyou said. The farm now must truck its 150 pigs a year to a Pennsylvania facility.

Other food professionals supporting the event by bringing a dish to feed the masses include James Roberts (Park Country Club), Bruce Wieszala (Tabree), Jim Guarino (Shango), Michael Obarka (Ristorante Lombardo), Adam Goetz (Craving), Deb Clark (Delish), Luci Levere (Elm Street Bakery), Pete Cimino and Chris Dorsaneo (Lloyd taco trucks), Christian Wilmott and Michael Dimmer (Black Market Food Truck) and Jill Forster (Nickel City Cheese & Mercantile).

Community Beer Works and Arrowhead Spring Vineyard will provide samples of their work.

It’s from 5:30 to 8:30 p.m., Artisan Kitchens, 200 Amherst St. Tickets $35 through; if available, tickets may be purchased at door.


Open: After renovations to its historic 183-year-old building, Colden Mill Restaurant (8348 Boston Colden Road, Colden, 941-3081, has reopened. Owners Chuck Morlock and Chef Matt Webb will be offering American comfort food with upscale touches, like lobster poutine, beef on weck croquettes and buttermilk fried chicken with spicy herb dip. Grand opening will be in November.

• An ambitious build-your-own pizza restaurant called Crust Pizza Bar (242 Allen St., 551-0781, started serving last week. Gourmet ingredients on the menu range widely and include chorizo, nutritional yeast, fresh cheese curds, white anchovies and chili oil. Pizza, arancini, and salads and snacks are offered.

• Brioso, the “spirited Southwestern and South American” restaurant at Williamsville’s Wyndham Garden Hotel, has started serving dinner and announced a Nov. 7 grand opening.

Opening soon: Pi Craft, another quick pizza concept that takes the Chipotle approach to gourmet brick oven pizza, with unlimited toppings, is working on its first store at 1750 Niagara Falls Blvd., Town of Tonawanda, 833-5300. It’s from owners of well-regarded Ember Woodfire Grill in Livonia.

Send restaurant news to