Modern Take on a Classic Style

Kevin Telaak

Story: The kitchen is the core of this home, belonging to a family who loves to cook. The house is adorned with characteristics of the early 1940’s including a flagstone foyer, original woodwork and trim as well as leaded windows. Finding the right mix of classic and current was important, especially in maintaining an open concept plan. The end result was kitchen that seamlessly joined a family room ultimately creating a space for everyday family life.

Style: a modern take on a classic style. The space is home to warm tones, clean, linear elements and professional appliances.

Materials: The kitchen features painted white Kemper cabinets, high end appliances including Miele and Sub Zero, Cambria quartz countertops and Daltile product backsplash.

Challenges: This project had its own set of unique challenges. There were vast differences in ceiling heights, large HVAC ducts and pipes to be hidden and entrances to the garage to be observed and maintained. The large central column housing the refrigerator, bookshelves and pantries is actually constructed to hide a chase and other various pipes. It was the unique mix of aesthetics and practical install that made the kitchen such a great space.

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Nickel City Chef, Season Seven, Episode 3

Kevin Telaak

Described by many as Buffalo’s own version of Iron Chef, Nickel City Chef is as much about Western New York as it is about cooking and entertainment. We are privileged to live in an area with a rich history enhanced by hearty ethnic foods and one of America’s greatest contributions to casual cuisine—the chicken wing.

While these edible icons are as important to Buffalo as professional sports teams and world-class architecture, in culinary terms, they are not all that we have to offer. Nickel City Chef is designed to expose our area’s talented chefs, providing them with an arena in which to showcase dishes that may be too daring or complicated to warrant a permanent position on a restaurant’s dinner menu.

This year, Feed Your Soul Productions has teamed up with Buffalo’s Highwatermark Films to again produce shortvideo segments detailing the day’s competition.Battle Milk, featuring whole white milk and whole chocolate milk from Hoover Dairy in Sanborn, NY, took place on March 22, 2015. Nickel City Chef Adam Goetz of Craving Restaurant and his sous chef, Patrick Chmura, took on Challenger Bryan Mecozzi of Black Iron Bystro, and his sous chef Steven Ceccarelli.

Judges included Chuck Cerankosky, co-owner of Rochester’s Good Luck and Cure restaurants, chef Mark Mistriner of Niagara Falls Culinary Institute, and Jill Gedra Forster, owner of Nickel City Cheese & Mercantile.

The show was held at Artisan Kitchens & Baths in Buffalo, NY and hosted by Bert Gambini, chef Mike Andrzjewski (Seabar, Tappo, Cantina Loco, and Bourbon & Butter), and special guest, chef James Roberts, CEC of Toutant.

Many thanks to our sponsors, Niagara Falls Culinary Institute, Lexington Co-operative Market, Artisan Kitchens & Baths, Mansion on Delaware Avenue, H2Gro, Leonard Oakes Winery, Buffalo chapter of the Chaine des Rotisseurs, and Independent Health’s Healthy Options.

Nickel City Chef is a Feed Your Soul Production. Feed Your Soul is owned and operated by Christa Glennie Seychew.

https://youtu.be/YzrGgb-D03w

 

Nickel City Chef – Battle Bread

Kevin Telaak

Nickel City Chef Battle Bread, featuring pain rustique, traditional French baguette, Grain Up! sourdough, and vollkornbrot from Elm Street Bakery in East Aurora, NY, took place on March 8, 2015. Nickel City Chef Brian Mietus of Bacchus Restaurant and his sous chef, Soichiro Kimura, took on Challenger Dustin Murphy of Tabree, and his sous chef Adrian Bylewski.

Judges included Izabela Wojcik, Director of House Programming for the James Beard Foundation, chef Brad Rowell of Elm Street Bakery, and chef Corey Kley of Rue Franklin, a winner from season six.

The show was held at Artisan Kitchens & Baths in Buffalo, NY and hosted by Bert Gambini, Chef Mike Andrzjewski (Seabar, Tappo, Cantina Loco, and Bourbon & Butter), and special guest, chef Adam Goetz of Craving.

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

 

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.

October 24 – Buffalo/Niagara chefs make A Big FUSS over a farm in need

Kevin Telaak

Buffalo restaurants join together to support a small local farm

Over the past several years the idea of eating local has become popular here and elsewhere, and with it the desire to experience foods fresh from the farm in our local restaurants. But without a distribution system in place for local farmers, as demand has grown, only a few farms have been willing or able to truly embrace the effort and challenges required to work with restaurants. Those that have stayed the course have found it to be a profitable and rewarding choice–chefs can appreciate the subtle adaptations a farmer can make in the growing process to really enhance a particular food, and anyone who has seen a field weather a serious storm can grasp the mercurial nature and risk inherent in farming.

The handful of farms whose food can be found in the best Western New York restaurants are fundamental to the success most of these restaurants enjoy. Chef Steven Gedra of Bistro Europa (recently named #2 Favorite Retsaurant in WNY) is known as one of Buffalo’s most adventurous chefs, and while he is well-trained and a naturally creative person, he will tell anyone dining at his restaurant that much of his inspiration comes from the raw ingredients provided to him by his farm vendors.

Which is why he has committed himself to A Big FUSS, in co-operation with NATIONAL FOOD DAY, which will take place on Wednesday, October 24th at Artisan Kitchens & Baths in Buffalo’s emerging Grant/Amherst neighborhood. This event is designed to aid a single, small family farm. A bad season, a major illness, a car accident, a broken piece of farm equipment–these are the things that can begin the road to ruin for a small farm. Can most farms survive one bad season? Sure. Can most make it through a bad season coupled with some other sort of family loss or tragedy? No. Can Buffalo’s emerging restaurant scene afford to lose a single one of its year-round farm suppliers? Absolutely not.

So Gedra teamed up with Feed Your Soul Productions’ Christa Glennie Seychew in order to develop an annual event where all proceeds would go directly to underwriting a single struggling farm. “Farmers are proud, and they aren’t likely to accept charity, ” Seychew said, “but every year I know of at least one farmer who is really at a tipping point. So why not fix it? This is the City of Good Neighbors, after all.” So Gedra and Seychew have gathered several of their friends to stage A Big FUSS on Wednesday night at Artisan Kitchens and Baths on Amherst Street. Some of WNY’s top chefs will be on-hand, and the silent auction sports some truly mouth-watering items (see below).

“The best restaurants in town get 15-25 requests for donations every week. I don’t think people have any idea how much of the charity in this town comes straight from our restaurants,” said Seychew. She and several area chefs worked to gather donations to support another local farmer last year, “I can’t imagine a single year could go by when one of our 7,500 farms won’t need our help, or couldn’t move the local food scene forward with seed money for a greenhouse or another season-extending addition to their farm. So Steve and I are just going to make it happen, because we both see the direct effect that eating local has on our farms and on what we do.”

DJ Cutler will warm up the joint; admission is only $30 (tickets available online or at the door). Both Gedra and Seychew are excited to say that almost all of the costs have been covered by them and their fellow locavores, so all of the proceeds will go directly to one of Buffalo’s best farms. Big FUSS 2.0 is the second undertaking, the first netted 2.5 mortgage payments for a farm facing foreclosure.

Donations made by: Bistro Europa, Sample, Shango Bistro, Lloyd Taco Truck, Chautauqua’s Athenaeum Hotel, Carmelo’s, Park Country Club, Elm Street Bakery, Nickel City Cheese & Mercantile, Spar’s European Sausage, Promised Land CSA/Oles Family Farm, Painted Meadows, and T-Meadow Farm.

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