Allez Cuisine!

10 Jun

Buffalo will soon have its own version of Iron Chef, where local chefs battle each other using a theme ingredient. I’m honored to have been selected as one of the three judges for the inaugural battle between Nickel City Chef Krista Van Wagner of Curly’s in Lackawanna vs. Challenger Chef Brian Mietus of Bacchus on Chippewa. WBFO’s Bert Gambini is the host for each battle, and the whole thing is being organized by former BRO food editor, Christa Glennie Seychew.

The public is invited to watch the festivities, and tickets are available starting June 12th at Artisan Kitchen & Bath at 200 Amherst Street, and also at Spoiled Rotten at 833 Elmwood. Tickets are $20, and a portion of the proceeds goes to the Food Bank of WNY. Artisan Kitchens is also where the battles will take place, the first being Sunday the 21st at 3:30 pm.

Check out this article by the Buffalo News’ Andrew Galarneau:

For $20, people get a drink and appetizers, sushi, dumplings and little Vietnamese sandwiches by SeaBar’s Mike Andrzejewski at the June date. There’s a cash bar, but no hard liquor.

Nobody’s getting paid, but part of the proceeds will go to the Food Bank of Western New York. “We’re trying to keep the price low enough that dishwashers can come,” Glennie Seychew said. “I’m not going to alienate my No. 1 crowd, the people who work in kitchens.”

The event is itself designed as an appetizer of sorts, said Glennie Seychew. It ends around 5:30 p. m., so those who find their appetite whetted might seek consolation in a nearby emporium of fine dining.

The event will be staged at Artisan Kitchens, a fine kitchen supplier on Amherst Street. Each chef will have plenty of room to work with an assistant in a fully outfitted $100,000 kitchen, Glennie Seychew said.

Come down and get your food battle on.

One Response to “Allez Cuisine!”

  1. Jon Splett June 10, 2009 at 9:09 pm #

    Glad to see a web broadcast so I’ll be able to watch.

    Any idea on how the restaurants get involved Alan?

    I’m willing to bet some of my old employers would be interested in something like this in the future.

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