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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…

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Learn how “third wave” coffee enthusiasts treat coffee with all the focus and care that goes into great wines at a March 30 seminar. Hosted by the Buffalo Niagara Slow Food chapter, the 6:30 p.m. presentation in Hotel @ the Lafayette, 391 Washington St., will include lecture and tastings. $5 suggested donation. It'll include presentations and samples from Public Espresso…