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3 Buffalo chefs offer symphony in the key of pig

Update: The dinner is sold out.

A trio of top Buffalo chefs will combine their considerable talents Monday night for a symphony in the key of pig.

The Black Sheep’s Steven and Ellen Gedra are hosting at 367 Connecticut St., with Carmelo Raimondi, of Carmelo’s in Lewiston, and Bruce Wieszala, of Elmwood Avenue’s  upcoming Thin Man Brewery, as guest stars.

What's on offer is a rare chance to experience the results of decades of combined skill in transforming pigs into edible joy. At the end of 2015 I named The Black Sheep my favorite New-School Buffalo restaurant, and Carmelo's as the best restaurant in town. Wieszala's work at Tabree and Bourbon & Butter has gotten high marks from me as well.

It’s a snout-to-tail dinner, exploring the porcine palette in ways rarely seen in Buffalo, including heart tartare and blood risotto. Looks like seven courses, with beer pairings, and dessert by Ellen Gedra. Tickets are $156.24; order online at snoutottail.bpt.me.

The menu:

Crostini Trio: Liver Mousse, Porchetta-style Belly, and Braised (Raimondi)
Terrine, Pickles (Wieszala)
Pork Heart Tartare 2 ways (Gedra)

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Loin, Apple, Lardo (Wieszala)
12 Bean Pig Head Minestra Consomme (Gedra)
Spaghetti with Head Cheese Meatball (Raimondi)

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Smoked Belly, Local Squash, Gnocchi, Maple (Wieszala)
Blood Risotto-Prunes (Gedra)
Sunday Gravy Cassoeula (Raimondi)

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Dessert: Pigs in Dirt! (Ellen Gedra)

Send restaurant news to agalarneau@buffnews.com

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