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
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 CanapeAssorted House Cured Meats
La Baume Chardonnay Sparkling Brut NV
Racine Pinot Noir
First
Cured Tuna and Salmon Mosaicsalmon 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 oilBisci Verdicchio di Matelica 2020
Third
Seasonal Squash
fall flavors, pepitas, maple syrupBastide Miraflors Syrah & Vieilles Vignes de Grenache
Fourth
Local Pork from Always Something FarmBenjamin Leroux Gevrey-Chambertin 2018
Fifth
VenisonArrowhead 2018 Syrrah
Sixth-Dessert
Cheesecake
goat cheese, fig brûlée, orange caramel, walnutChâteau Rieussec Sauternes 2016
Seventh-Cheese Course
Arrowhead Forgotten Bin Riesling
Chef Ross Warhol at Stillwater Farms...The Sequel
