Last week I was fortunate enough to attend the 2016 Snout to Tail Dinner at Black Sheep. We previewed the event the week prior and I wrote about my love of T-Meadow Farms and the Chefs who were participating in the event. Even with those lofty expectations, I still found myself in awe on Monday night. Sitting with my good friend Christa Glennie Seychew, we enjoyed ten ridiculous courses of pig and four quality beer pairings (care of Andrew Hardin from Prepaired Beer and Food). Here are some highlights of the meal…
The crostini starter from Chef Carmelo Raimondi was excellent, the three preparations of pork started the meal off with different flavors and textures. I would have eaten three more servings of the pork liver mousse with cranberry mostarda alone. Carm’s next course of headcheese meatball with a small portion of handmade spaghetti was a stunner and basically silenced the entire dining room. I don’t think I’ve ever had a meatball that good in my life. Chef Steve Gedra’s pighead minestra consommé with heirloom beans was one of the best dishes I’ve eaten this year, seriously. The rich broth paired with the variety of heirloom beans, each with their own texture and flavor, was simply delicious and something I’d eat every day if I could. Chef Bruce Wieszala’s squash gnocchi with hints of pecan and maple syrup went with the salty pork belly so well, it was part breakfast and part dessert.
The meal accomplished its goal and then some. They spotlighted one of the areas best farms while letting all four Chefs shine on their own. Each dish had a unique style, letting the Chefs and cooks show off what they wanted to do. The addition of beer pairings really elevated some of the dishes and the pacing of the meal was well done. At the end of the meal Steve Gedra mentioned that he’d like to do this every year and I hope for the foodies of Western New York that he makes that happen.
Photo Gallery by Anthony Vescio: