This year’s Big Fuss fundraiser will take place on Wednesday, November 6th and you should probably buy tickets. Like the previous two events, proceeds from Wednesday’s event will go towards a local farmer. All you have to do is buy a ticket for $35 and you’ll be supporting an awesome cause while eating food from the areas best Chefs. We’ve attended the first two Big Fuss events and can’t recommend them enough. The Chefs that attend aren’t just serving some boring catering dish, they really try to bring something unique and delicious. If you don’t believe me, take a look at photos from Big Fuss 1.0 (from Buffalo.com) and Big Fuss 2.0 (also below).
This year, all funds raised will go to our favorite WNY farm, T-Meadow Farm in Lockport, NY.
From the Big FUSS 3.0 information page: 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, NY. 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.
The goals of this project are:
1) To ensure animal welfare by following recommendations of humane slaughter by Temple Grandin.
2) Provide the most fresh, nutritionally dense product possible to WNY businesses and consumers.
3) Complete a state of the art USDA inspected on-farm processing facility.
4) Keep WNY food dollars in WNY, expand the WNY work force in culinary arts, and add to the diversity of local products offered in WNY.
5) Act as an incubator business, helping other local businesses with the opportunity to utilize both the facility and product to enhance their local food product.
Basically all of that means there will be more amazing, delicious T-meadow pork/chicken available for us to enjoy. If I could donate all of my money to this cause, I would. Here’s a list of the Chefs who will be participating in this years events, with their confirmed dishes. If you’d like to attend, click here to buy tickets to the event. There will also be beer samples from Community Beer Works, music from DJ Cutler and a silent auction where you can try to bid on cookbooks, tickets to other food events, Sabres tickets and more.
Here’s the menu for the evening:
- Whole Hog Nuggets from Chef Steve Gedra (Bistro Europa)
- Pork Chops and Applesauce (breaded & fried apple cider braised pork cheeks, Waldorf salad, pork cider reduction) from Chef Adam Goetz (Craving)
- T-Meadow BLT (on house made cheddar biscuit with tomato marmalade, basil aioli, arugula) from Chefs Christian Willmott and Mike Dimmer (The Black Market Food Truck)
- Pumpkin Walnut Blondies and Cranberry Curd Tartlette from Chef Deb Clark (Delish!)
- Raclette (potatoes, cornichon) from Chef Jill Gedra Forster (Nickel City Cheese)
- Ricotta Gnocchi (with caramelized mushrooms, butternut squash, maple sage crema, crispy bacon) from Chef Mike Obarka (Ristorante Lombardo)
- Red Chili Braised Goat (with buttermilk biscuit, pepper jelly, picked onions/peppers) from Chef Jim Guarino (Shango)
- Quark Custard (local apples, toasted oat & maple crumble) from Chef James Roberts (Park Country Club)
- Fried Bologna Sliders (with house made mustard, grilled onions, bread & butter pickles) from Chef Bruce Wieszala (Tabree)
- Filipino Joe (Pork Giusantes, pickled vegetables, torta roll) from Chef Chris Dorsaneo (Lloyd Taco Trucks)
- Salty Cashew Butterscotch Bars from Chef Luci Levere (Elm Street Bakery)
- Various treats from Chef Anne Piorkowski (Le Petit Chocolatier)
Photo Gallery (from Big Fuss 2.0)