The fuss never stops: Enjoy Big Fuss 3.0
blog by Ben Tsujimoto • October 21, 2013 @ 1:25pm
Staying current on Buffalo’s food events isn’t too difficult. They’re either large in magnitude—think Taste of Buffalo or the National Buffalo Wing Festival—or they follow more national trends like Feed Your Soul’s Nickel City Chef, the Firing Line and Industry Night.
Among those listed, however, Buffalo.com holds a soft spot for Big Fuss events, gatherings of top local chefs who cook for the benefit of a local farm in need. This year’s rendition will be held from 5:30 to 8:30 p.m. on Nov. 6 at Artisan Kitchens & Baths, 200 Amherst St., Buffalo.
A couple newcomers have joined the fray for this year’s A Big Fuss, as Black Market Food Truck’s Christian Willmott and Michael Dimmer, and Ristorante Lombardo’s Michael Obarka are first-time participants. Nov. 6 will be the first time that former Carmelo’s sous chef Bruce Wieszala will represent Tabree Restaurant at A Big Fuss.
Lloyd Taco Trucks’ Peter Cimino and Chris Dorsaneo, Elm Street Bakery (East Aurora)‘s Luci Levere, Shango’s Jim Guarino, esteemed local chef James Roberts, Deb Clark of Delish! and Steven Gedra of Bistro Europa are all back in the fold again.
These notable chefs won’t necessarily be preparing dishes from their own restaurant menus—in fact, A Big Fuss presents an opportunity to explore various ways to prepare and complement a bevy of locally-sourced ingredients.
Using last October as an example, Ross Warhol, formerly of the Athenaeum Hotel in the Chautauqua Institute, and the aforementioned Roberts both crafted different takes on Painted Meadow’s rabbit meat, as the former served a rabbit sausage while the latter offered a rabbit and stone fruit terrine.
The beneficiary of A Big Fuss 3.0 isn’t exactly a farm that’s struggling to survive—it’s one with humane, healthy and sustainable goals. From the press release:
Over the last few years, chefs have donated their efforts to a variety of causes connected to Buffalo’s burgeoning local food scene, but none may be more important than lending aid to a small farm that is one of their chief suppliers. This year, all funds from Big FUSS 3.0 will go to T-Meadow Farm in Lockport.
T-Meadow Farm is in the process of development and implementation of an on-farm USDA single-species slaughterhouse and charcuterie processing/educational facility. T-Meadow Farm specializes in pasture-raised heritage Tamworth and Gloucestershire Old Spot (GOS) pork in Lockport. This collaborative project is in partnership with many businesses and culinary institutions in both Erie and Niagara Counties. This project will be the first of its kind in NYS.
Additional entertainment includes DJ Cutler spinning music and an impressive array of items to be auctioned off toward the end of the event.
Join Buffalo’s chefs in advancing the goals of one of the area’s most exceptional local sources for pork.