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Black Sheep chef offers ancient grains seminar Monday

Steven Gedra, a leader in what I've started calling the New-School Buffalo restaurant movement, is giving a seminar on ancient grains Monday.

Gedra, chef-owner of The Black Sheep, 367 Connecticut St., is the most wide-ranging chef in town. He recently offered lamb's head with brainaise sauce as a special. His taste is omnivorous, not just carnivorous, as in another recent special, braised kohlrabi bulb offered amid a crunch riot of seeds, spices and more (above).

He consistently presents vegetables and grains rarely spotted on Buffalo menus, so getting to hear him talk about how he prepares stuff like emmer, amaranth and other low-profile grains ought to be a nutritious treat, if you're into that sort of thing.

It's an educational event from the Buffalo's Slow Food chapter, held at the Russell J. Salvatore School of Hospitality and Business, 6681 Transit Road, Lancaster.

The event will include a chef's talk, tastings, nutritional info and recipes you can make at home, the release says.

The event is Sept. 28, 6:30-8 p.m. Suggested donation $5.

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