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Grub + Pub

Carmelo’s, Bistro Europa get porky

blog by Ben Tsujimoto  • 

I first encountered a whole T-Meadow Farm pig at last year’s A Big Fuss, a Feed Your Soul production meant to aid a struggling local farmer.

It’s a little startling to see a large pig laying on a table, for sure. Bruce Wieszala, head chef of Carmelo’s Restaurant, 425 Center St., Lewiston, had carved out the pig and stuffed it with shredded pork, pancetta, fennel and more—the chef explained the method to his madness.

“Everything I buy locally is far superior and very consistent compared to the alternatives. When you buy the whole animal, the cost is economical because there’s 100% utilization and nothing is wasted,” Wieszala explained. T-Meadow, which breeds heritage swine in a low-stress environment, is a perfect fit for his culinary endeavors.

Using the entire pig also affords these top Western New York chefs a great deal of creative license. You’ll be able to see Wieszala and partner-in-crime Carmelo Raimondi, also from Carmelo’s, join head chef Steven Gedra at the third annual Snout-to-Tail Dinner at 6:30 p.m. Oct. 28 at Bistro Europa. The nine-course meal, paired with all-you-can-drink red and white wine or Porkslap beer, runs for $150 (plus tax and gratuity). Reservations must be made by calling Europa at (716) 884-1100.

See photos from last year’s Snout-to-Tail Dinner from Buffalo Spree’s Yum article by Christa Glennie Seychew.

If you’re on the fence about attending, remember what pigs did to a farmer in Oregon. It wasn’t pretty. I can assure you that the T-Meadow Farm pigs are much more kind.

Be wary of the photo below—it’s rather graphic:

TAGGED: bistro europa, bruce wieszala, carmelo's restaurant, snout to tail dinner, steven gedra, t-meadow farm

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  1. krooney.pr October 03, 2012 @ 1:31pm

    I think you mean to say that Bruce is head chef at Bistro Europa….

    krooney.pr's avatar
  2. krooney.pr October 03, 2012 @ 1:35pm

    Oops - I’m wrong!!  Sorry.

    krooney.pr's avatar