The June 15 dinner starts at 7 p.m., and $170 tickets are available to the public; go to jamesbeard.org/events/buffalo-proper to purchase. The Beard House, once the home of the famed chef and celebrator of American regional cuisine, now showcases regional cuisine from visiting chefs.
An invitation to present at the Beard House is a milestone in any chef’s career, said Forster. “The history, the chefs that have cooked there, and the man himself, Mr. James Beard, are the legacy of American cookery.” He’s excited to sharing the experience with Nate Washburn and Nathan Beardsley of the Proper kitchen squad, Forster said.
“Presenting at the James Beard Foundation means Buffalo Proper is being recognized for excellence, and now has the privilege to expand upon that recognition,” said Karel. “Not only will we be showcasing WNY's exceptional terroir in the cuisine itself, but also the world class level of warmth and hospitality we feel is synonymous with Buffalo, N.Y.”
Drinks will include three custom cocktails and “an abundance of wine from the old world and new,” Karel said. Hors d’oeuvres will include rabbit tartines with cognac-scented apricot mostarda, and T-Meadow Farm pig’s head croquettes with smoked aïoli and fermented vegetables.
The six-course dinner will include beef tartare with Oles Family Farm asparagus, shallots, and caramelized whey gelato; roasted Oles kohlrabi with black vanilla tahini, cilantro–yuzu kosho yogurt, shaved apples, and gomasio; and aged duck breast with pine nuts, spruce, and orange essence.
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