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Top Buffalo chef leading Midnight Mass

There's nothing occult about Midnight Mass, but there is communion, of sorts. It sure does draw true believers.

Midnight Mass is the pop-up dinner series hosted by Steven and Ellen Gedra of The Black Sheep, 367 Connecticut St. It's been a sought-after ticket despite the fact that it serves people dinner at midnight Saturday, after most restaurants close.

That's because it's a showcase for talented chefs to work out their culinary kinks. One night only, diners get to try adventurous food from chefs who don't make these dishes every day, for whatever reason.

Midnight Mass faithful have feasted on fine dining chefs' versions of their dream dishes. Things like tonkotsu ramen, lobster rolls, whole hog snout-to-tail samplers, schnitzel, black summer truffles, and mac and cheese, which sounds boring until you find out about the bone marrow cream.

The next installment, June 27, will feature the work of leading Buffalo chef Mike Andrzejewski, of SeaBar, Bourbon & Butter, Tappo and Cantina Loco.

Here's the menu:

Seafood banh mi

Corn chowder with Portuguese sausage

Hawaiian butterfish with roasted pineapple, Spam fried rice

Souffle

It starts at 11:30 p.m., actually. Tickets, which are transferable but not refundable, are available by calling The Black Sheep at 884-1100. It's $45, not including tax, tip or alcohol.

Send your restaurant news to agalarneau@buffnews.com

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