*Buffalo* Sunday October 24th, 2021

Mes Amis,


Ever since its opening, Andy and I have been dining at Chez Ami of the Curtiss Hotel, expectantly waiting for it to be ready to host a Chaine dinner. With Executive Chef Bruce Wieszala now at the helm, and investments on the service side, Chez Ami is definitely Chaine ready. One look at Chef Wieszala's instagram feed will help you to see what all the excitement is about. 

 

Chef Bruce Wieszala, is well-loved by Chaîne crowds- having previously hosted fabulous Buffalo Chaîne dinners at Verbena, Tabree, and the Terrace at Delaware Park. But before returning to Buffalo to be near his family, he had done stints at Emeril’s, the James Beard award-winning JOËL, Woodfire Grill, the 5-star Mobil-rated Seeger’s, James Beard-nominated Restaurant Eugene, and was a guest on the Food Network’s “Iron Chef America” and winner of the Nickel City Chef Competition. Chef Bruce is an avid supporter of sustainable products, and is a member of American Farmland Trust and Slow Food Buffalo. 

 

In addition to a great wine pairing program crafted by Professionel du Vin Jon Notarius, Chaîne members Professionels du Vin Robin and Duncan Ross of Arrowhead Spring Vineyards have donated wines for two courses…making it possible to have an extraordinary seven course dinner with pairings at a very reasonable price. The Ross’ focus on making the highest quality barrel aged wines from estate grown grapes: Merlot, Syrah, Cabernet Sauvignon, Chardonnay, and Cabernet Franc, specializing in dry wines, particularly meritage blends of Cabernet/Merlot. They have carefully planned the vineyard to work with natural systems. In the vineyard their focus is organic farming, growing grapes without the use of pesticide or herbicide. The winery focuses on sustainability, with a barrel room built into the hillside, which allows them to take full advantage of geothermal cooling year-round.

 

Please mark your calendars...our next event after this will be our Annual Truffle Dinner, this time at the Country Club of Buffalo under Chef Rotisseur Joe Piazza's direction. This will be on Saturday, November 20th at 6PM. 



If anyone is interested in a room at the Curtiss Hotel following the dinner, please let me know as I am trying to get a block of rooms at a discounted rate.  Rooms may also be available at CCB after the Truffle Dinner, please let me know if interested. 

 

Due to space and service staff restrictions, the Chez Ami event is strictly limited to registration for 40 people, so please register immediately so as not to be disappointed. 

 

Sunday October 24th-

5PM Sharp

Dress- Business/Cocktails with ribbons; full vaccination strongly preferred, if not, mask is required


Cost- $160 Members, $175 Guests-  


Click Below to pay via paypal  (fee included) or mail check made out to Chaine Buffalo to me at :

Helen Cappuccino

5700 Leete Rd

Lockport, NY 14094

If you want to venmo please call me for details.


CLICK BELOW

CHAINE MEMBERS (and anyone with a completed membership application) CHEZ AMI $155

CHAINE GUESTS CHEZ AMI $180


HOWEVER YOU CHOOSE TO PAY, PLEASE CONFIRM BY EMAIL THAT YOU WILL BE ATTENDING. IF I DON'T CONFIRM, I DON'T HAVE YOUR RESERVATION  


CLICK ON PRICING BELOW TO PAY VIA PAYPAL


MENU

 

Appetizers

Duck Confit "Cinnabon"
Foie Gras Mousse Cherry Mostarda Canape 

Assorted House Cured Meats

La Baume Chardonnay Sparkling Brut NV 

Racine Pinot Noir 

 

First
Cured Tuna and Salmon Mosaic

salmon roe, pickled daikon, wasabi, nori, squid ink coral, yuzu-soy

Trimbach Riesling 2018 

 

Second

Fennel Tortellini En Brodo
tomato-fennel broth, grana padano, calabrian chili oil

Bisci Verdicchio di Matelica 2020

 

Third
Seasonal Squash
fall flavors, pepitas, maple syrup

Bastide Miraflors Syrah & Vieilles Vignes de Grenache 

Fourth
Local Pork from Always Something Farm

Benjamin Leroux Gevrey-Chambertin 2018


Fifth
Venison

Arrowhead 2018 Syrrah


Sixth-Dessert
Cheesecake
goat cheese, fig 
brûlée, orange caramel, walnut

Château Rieussec Sauternes 2016

Seventh-Cheese Course

Arrowhead Forgotten Bin Riesling

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Chef Ross Warhol at Stillwater Farms...The Sequel 

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