Seabar City has been chosen as Buffalo’s representative at the Taste of the NFL, the annual culinary showcase held at the site of the Super Bowl.

The day before the San Francisco 49ers and Baltimore Ravens square-off at 6:30 p.m. Sunday, the Taste of the NFL will take over the New Orleans Convention Center at 7 p.m. Saturday. Each of the 32 NFL teams will have a chef in attendance, with a few honorary chefs—like the undefeated 1972 Dolphins—appearing as well.

Tickets are a whopping $600, and VIP tickets are sold out, but the noteworthy part is that Buffalo has a terrific presence at a major national food event.

According to a Facebook message from Seabar, here are the details for Buffalo’s contribution:

Mike Andrzejewski and Daniel Kirby will be preparing a duo appetizer of Seabar’s Beef on Weck ” Sushi Roll and a Hamachi Sashimi for almost 2000 people

Back when we did our Sushi Stroll food tour for Buffalo.com, Seabar was one of our top stops. Here’s my August 2011 take on the Beef on Weck roll that’ll be featured on Super Bowl Saturday:

Beef on Weck Roll, $12 (lightly seared beef, caraway seeds and salt, beef carpaccio wrap): As I much as I had reservations about the raw beef surrounding each “beef on weck” morsel, the chewiness of the carpaccio matched nicely with the tender, seared inside and the crunch of the salt and caraway seeds on the outside.  The horseradish mayo spread on the board below the roll completed the dish that lent all the flavors of the Buffalo specialty.  Careful attention was paid to crafting the roll to mimic the sandwich, and I came away impressed with the creativity—even if it was far from authentic Japanese.

Local food critics gush about adventurous takes on a classic dish, and the Beef on Weck roll meets the criteria. In terms of hamachi, the seafood is flown in overnight through FedEx from Hawaii—Seabar just brought in Hawaiian butter-fish as a special this past weekend—and the freshness is incomparable in Buffalo. Kudos to a sharp Buffalo establishment for national recognition.