New kitchen project in Buffalo

Kevin Telaak

Brian Meier of Artisan Kitchens and Baths recently completed this project with Kevin Lambe of KJL ventures.

This kitchen features cabinets by Kemper – Whitman with white paint and Whitman Alder in Havana finish. Ceaserstone countertops and Whirlpool appliances. www.artisankitchensandbaths.com

 

FREE GE Monogram appliances!

Kevin Telaak

Get your choice of free GE Monogram appliances—with a value of up to $3,698—with your qualifying purchase.*

Buy one GE Monogram professional range or one wall oven and cooktop combination and receive your choice of one of the following eligible items for free: Advantium® above-the-cooktop oven, hood insert, wine reserve, beverage center or 18″ or 24″ dishwasher.
Buy a built-in refrigerator in addition to the professional range or one wall oven and cooktop combination and choose another eligible item for free: Advantium above-the-cooktop oven, hood insert, wine reserve, beverage center or 18″ or 24″ dishwasher.

Total savings valued up to $3,698.

Offer valid January 1, 2015 – June 30, 2015. Visit Artisan Kitchens and Baths for details. www.artisankitchensandbaths.com

Buffalo Kitchen Projects on HOUZZ

Kevin Telaak

We are excited to offer a new way for you to view our Buffalo and Western New York kitchen projects on HOUZZ

http://ktelaak.houzz.com/

The traditional full version is still available at the link below:

http://www.houzz.com/pro/ktelaak/artisan-kitchens-and-baths

About Houzz

Houzz started with a house.

When founders Adi and Alon remodeled their home, they started the way these projects often do: with a tall stack of magazines and referrals for home professionals from people they knew. But after those piles of torn out pages failed to make their dream a reality, they felt stuck. There had to be a better way.

So they built Houzz. A place to browse and save beautiful home photos. A place to find the right design and construction professionals. A place to connect with others who have been there too. Houzz started as a side project but has become a community of more than 20 million homeowners, home design enthusiasts and home improvement professionals—across the country and around the world.

Whether you are starting a complete kitchen remodel or just looking for the perfect bedside table, the Houzz community of homeowners and professionals is here to help. And when you are ready to start your project, Houzz is the best way to get inspired, discover products and to find and collaborate with the perfect architect, designer or contractor.

 

Promotion on Medallion Kitchen and Bath Cabinets

Kevin Telaak

Artisan Kitchens and Baths is offering a limited time promotion on Medallion Cabinets from August 19th – September 2, 2014.

5% off of Medallion Gold and Silverline with a 10 cabinet minimum purchase.  Includes kitchen cabinets and bath cabinets.

Dacor Wall Ovens – Did You Know?

Kevin Telaak
  • When we only had 24 and 27 inch wall ovens….did you know that Dacor built the very first 30 inch wall oven ever designed for home use? 
  • Did you know that Dacor built the very first wall oven with rear heat AND a rear convection fan system? 1987 (our Pure Convection)
  • Did you know that Dacor revolutionized how wall ovens and ranges cooled themselves externally and prolonged the life of our computers by designing a “reverse airflow cooling system” Drawing air towards the wall oven when in use and circulating it around the chassis, doors, windows, handles….this is used on all Dacor wall ovens, all dual fuel and electric ranges.  It runs any time the oven is above 200f and shuts off when the oven temp drops below 300 when you cancel the cycle.  The first of its kind in 1987 that is now copied by many other manufacturers. 
  • All Dacor ovens and our dual fuel and electric ranges use a four part convection system that completely eliminates the need for two fans, multiple fan speeds and fans that oscillate.  Consisting of a single speed fan running relatively slowly (for better control) a gentle 2200 watt heating element, a rigid air baffle to precisely control air movement and a stainless steel filter that traps vapor and eliminated flavor / odor transfer when convection is in use. The more airflow you have, the more you need to control, the more you have to control, the more likely you will have hot and cold spots within the oven cell. With convection airflow, more is not always better.

Nickel City Chef – Competition 3 of Season 5 at Artisan Kitchens and Baths

Kevin Telaak

Nickel City Chef, a Feed Your Soul production, is an exciting and popular cooking competition, but it is so much more than that too.

Nickel City Chef offered up the third competition on this year’s schedule at Artisan Kitchens and Baths, 200 Amherst St. Buffalo, NY 14207 on March 24th with a battle featuring De Maas Amber Ale from Community Beer Works. CBW is Buffalo’s only nanobrewery and in less than a year of competition has garnered national awards and recognition. Most recently they took second place in a well-regarded national IPA challenge, a feat previously unheard of for a brewery so small.

Challenging Chef Carmelo Raimondi of Carmelo’s in Lewiston, took on Nickel City Chef Brian Mietus, owner and executive chef of downtown’s well-appointed Bacchus. Judges for the day included Ivy Knight, Toronto food writer and Editor-in-Chief of the lauded Swallow, Chef James Roberts of Park Country Club (winner of Nickel City Chef’s 2011 Battle: Beer), and Chef Chris Dorsaneo of Lloyd, a winner from 2012’s Nickel City Chef series.

As always, the show took place at the stunning interactive showroom of Artisan Kitchens & Baths where the chefs are able to work on Viking and Jenn-Air appliances. Nickel City chef is hosted by Bert Gambini and Chef Mike Andrzejewski. Photography by Wabi Sabi Foto. Video by Brian Mihok.

Here is the URL for this episode: http://youtu.be/fLjYCkPHIe8

Next on the roster is the 24th installment of the show, which takes place on April 14th and features Nickel City Chef Adam Goetz versus Chef Edward Forster of Mike A’s in the Hotel Lafayette.

Nickel City Chef’s fifth season sold out in less than a day. Feed Your Soul, the production company behind the series, seeks to showcase the culinary talent, in the field and the kitchen, that exists here in WNY.

This season is sponsored by Niagara Falls Culinary Institute, Wegmans, Cutco, Artisan Kitchens & Baths, Leonard Oakes Estate Winery, D’Avolio, Healthy Options from Independent Health Foundation, Mansion on Delaware Avenue, You & Who, BuffaloIndustryNight.com, and fine appliance companies, Viking, Fisher & Paykel, DCS, and Sub Zero/Wolf.

“Nickel City Chef: Buffalo’s Finest Chefs & Ingredients” features over 32 recipes, farm profiles, chef bios, and competition insights from the hit show’s first three seasons. Plus each book holds a DVD featuring video from a selection of challenges and the film “Food for Change.” 

Nickel City Chef Season 5 Begins!

Kevin Telaak

Nickel City Chef, a Feed Your Soul production, is an exciting and popular cooking competition, but it is so much more than that, too. You can read more about its mission here.

Nickel City Chef kicked off its fifth season on February 24th with a battle featuring Arden Farm‘s kale as a secret ingredient. Arden Farm is an organic farm located in East Aurora and  operated by the great grandson of Elbert Hubbard, founder of the Roycroft.

Challenging Chef Michael Obarka of Ristorante Lombardo took on Nickel City Chef JJ Richert of Torches. The two are longtime friends who cut their teeth together at Westwood Country Club. Judges for the day included Janice Okun, the former restaurant critic and food editor of the Buffalo News, Nelson Starr, a Buffalo Rock & Roll Hall of Famer, and Chef Mark Mistriner, CEC, founder and Division Chair of the new Niagara Falls Culinary Institute.

As always, the show took place at Artisan Kitchens & Baths and was hosted by Bert Gambini and Chef Mike Andrzejewski. Photography by Wabi Sabi Foto. Video by Brian Mihok.

Here is the URL for this episode: http://www.youtube.com/watch?v=wbYAK5I1Xcc

Next on the roster is the 22nd installment of the show which takes place on March 10th and features Nickel City Chef Jennifer Boye of the Mansion versus Chef Teddy Bryant of Lloyd Taco Trucks.

Nickel City Chef’s fifth season sold out in less than a day. Feed Your Soul, the production company behind the series, seeks to showcase the culinary talent, in the field and the kitchen, that exists here in WNY.

This
season is sponsored by Niagara Falls Culinary Institute, Wegmans, Cutco, Artisan Kitchens & Baths, Leonard Oakes Estate Winery, D’Avolio, Healthy Options from Independent Health Foundation, Mansion on Delaware Avenue, You & Who,  and fine appliance companies, Viking, Fisher & Paykel, DCS, and Sub Zero/Wolf.

Buffalo/Niagara’s live take on the hit show “Chopped” at Artisan Kitchens and Baths

Kevin Telaak

NEWS CAMERAS, PHOTOJOURNALISTS, AND PRESS WELCOME
Show runs from 6pm-8:15pm on Weds 11/7 at 200 Amherst Street, Buffalo

Feed Your Soul , the Buffalo-based production company behind the hit Nickel City Chef series (soon to enter its fifth year), presents its newest program, Nickel City Firing Line!

Firing Line features cooks and chefs from WNY restaurants, battling it out in front of a live audience in a format not unlike the top-rated Food Network series, “Chopped.”

In this three-part series (including two preliminary matches and one finale), accomplished young chefs will compete to complete several successful dishes under difficult time restraints and utilizing unknown ingredients furnished by local farms and artisan foodmakers.

This event will take place in the stunning loft showroom of the west side’s Artisan Kitchens & Baths. Three competition-worthy kitchens face the audience seating area, suitable for 200 guests. A live camera beams images from the flame and sweat fueled competition kitchens onto flat screen monitors that hang above the audience, providing them with an up close and personal experience from any seat in the house. A cash bar and gourmet snacks are provided.

At each match, a panel of professional judges will select the winner, ultimately giving one young chef the chance to make a name for himself in the increasingly intense and exciting WNY food scene. The winners of each preliminary match will also walk away with Cutco’s popular Galley Set. Cutco, located in Olean, NY is the only company still manufacturing kitchen knives in the United States.

Hosted by Bert Gambini and Buffalo’s favorite chef, Mike Andrzejewski, Firing Line is sure to be a hit, just like its big sister, Nickel City Chef.

Firing Line is sponsored by Cutco and Artisan Kitchens & Baths.

Match One takes place on Wednesday, November 7th (link)

This Match is hosted by Bert Gambini, Chef Mike Andrzejewski, with special co-host Chef Adam Goetz (Sample)

Judges include Chef Ross Warhol (The Athenaeum), Kristen Becker (foodie and comedian), and Nelson Starr (Nickel City Chef judge)

 

Chef Teddy Bryant / Lloyd   Christopher Bryant, known to his friends as Teddy, is the sous chef for Lloyd Taco Truck. Prior to that, Bryant earned an Associates Degree from the Culinary Institute of America before working at some of the finest and busiest restaurants in the country. He began with an internship at Le Cirque in New York, before moving to Las Vegas where he worked as a butcher for the Venetian Hotel, as a grill cook for Nobhill in the MGM Grand, and as the sous chef of Bradley Ogden at Caesars Palace, to name just a few of the esteemed listings on his resume. A Buffalo-native, Teddy credits his grandfather’s skills in the kitchen with inspiring him to become a chef.

Chef James Gehrke / Mike A at Hotel Lafayette  James Gehrke, currently in the kitchen at Mike A at Hotel Lafayette, has earned quite a reputation as a culinary competitor here in Buffalo two-time winner of the annual sous chef competition, held by Nickel City Chef at the Taste of Buffalo every year, and longtime sous chef to Nickel City Chef Adam Goetz, Gehrke may have more hands-on competition experience than all of our Firing Line competitors combined. Completely self-taught, Jimmy credits his abilities to the local chefs he has worked for who have taken the time to impart their knowledge to him.

Chef Jason LaMotte / Global Spectrum and The Conference & Event Center, Niagara Falls   Jason LaMotte is executive chef for Global Spectrum, The Conference & Event Center in Niagara Falls. He attended Paul Smith’s College, earning an Associates Degree in the Culinary Arts. Born in Western New York, he grew up in New Orleans, eventually becoming an Executive Chef for John Besh restaurants. His culinary style focuses on bold flavors and honest preparations, but his world travels have also influenced his approach. After stints as an executive chef under Gordon Ramsay in London and Eastern Europe, he became the regional executive chef for Hard Rock Cafe in the Czech Republic. LaMotte and his wife Petra have three children.

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Match Two takes place on Wednesday, November 14th

This Match is hosted by Bert Gambini, Chef Mike Andrzejewski, with special co-host Chef JJ Richert (Torches)
Judges include Chef Brian Mietus (Bacchus), Kevin Purdy (Buffalo Spree restaurant critic), and Don Burtless (BuffaloEats.org)

Chef Donald Cook / Sample    Donald Cook is the executive sous chef at Sample restaurant in Allentown. A graduate from the French Culinary Institute, Cook is a Buffalo native, who has recently returned from cooking in New York for the last five years. Cook, who feels that working clean and remaining professional are keys to his success, has worked at the Michelin-starred Rouge Tomate and as tournant under Chef Nate Appleman at Pulino’s. Cook’s firm belief that using proper technique and process when preparing food is just as important and the taste and quality of the final product.

Chef Daniel Kirby / Seabar   Daniel Kirby works as a sous chef at Buffalo’s four star Sea Bar. A western New York native he is a graduate from the ECC Culinary Arts program. His passion for fusing classic and modern techniques might be most evident in his employ at Sea Bar, where his knowledgeable, creative, and even-tempered skill set are put to the test on a daily basis. Influenced by his idols, Eric Ripert and Thomas Keller, Kirby works to insure that his work pays respect to each individual ingredient.

Chef Anthony Petrilli / Park Country Club    Anthony Petrilli can currently be found in the kitchen of our region’s most food-forward club, Park Country Club. A graduate of the ECC Culinary Arts program, Petrilli spent three months working in a restaurant on Italy’s Amalfi Coast before returning to the States. An 18-month stint in Toronto working for the lauded Oliver & Bonacini restaurant group taught him to work in an environment of well-executed systems and impeccable professionalism. Ambitious and passionate, Petrilli feels that growing up with a vegetable garden in his backyard taught him that food isn’t just sustenance, it can be divine.

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Finale to be held on Sunday, December 2nd, competitors TBA

This Match is hosted by Bert Gambini, Chef Mike Andrzejewski, with special co-host Chef Adam Goetz (Sample)
Judges include Julia Burke (Buffalo Spree restaurant critic), Andrew Galarneau (Buffalo News restaurant critic) and TBA

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About Feed Your Soul

Feed Your Soul is a company dedicated to developing and executing both private and public events focused on the food and agriculture of Western New York.  Feed Your Soul’s events focus on showcasing the bounty that is Western New York’s legacy.  Our company was founded on the firm belief that agritourism and culinary tourism should not only be a major aspect of living and traveling in WNY, but are a fundamental component to Buffalo’s renaissance.

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