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Mayville's White Carrot restaurant hosts Buffalo chef series

Some of Buffalo's most creative chefs will join with a Chautauqua County chef for a summer series of unique dining experiences.

Brian Kiendl, chef-owner of Mayville fine-dining restaurant The White Carrot, said he launched the effort to build ties to the Buffalo restaurant community.

"There's a lot of awesome stuff going on right now in Buffalo," said Kiendl. "I feel like I don't know too much about it, and I want to know more."

So far, three "Chefs Unchained" nights are set. Edward Forster, of Dapper Goose (formerly of Mike A's at the Lafayette and Buffalo Proper) joins forces with Kiendl on June 25. The Black Sheep chef-owner Steven Gedra appears July 23. Oliver's Executive Chef Ross Warhol is scheduled for Aug. 20.

Faroe Island salmon, roasted Mexican prawn, in sorrel sauce and garden chard, at The White Carrot in 2017. (Mark Mulville/Buffalo News)

"This whole series is completely on a personal level. It's for us, to get to know each other and have some fun, and show the table what we can do," said Kiendl. "One table, course after course, just blow it out of the water."

Kiendl's restaurant, at 4717 Chautauqua Stedman Road, Mayville, near the Chautauqua Institution, opened in 2016. Its menu draws heavily from local farms and its own gardens. In 2017 it received top marks, 10 out of 10 plates, in a Buffalo News review.

The price hasn't been set yet, but figure $150 or more for these one-of-a-kind nights, Kiendl said. Call 269-6000 for reservations.

Seating will be limited to about 25, to ensure an intimate setting. "We're going to collaborate, tell a story behind each dish, and have a great night with great food."

The White Carrot makes the road to Mayville twice as tempting

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