BUFFALO, N.Y. (WIVB)– Oshun Restaurant opened in 2014, and will debut at the Taste of Buffalo this year. The kitchen manager has a special connection to the food festival; he was a Taste of Buffalo scholarship winner in 2010.
As Kitchen Manager, Brett Brennan writes the menus every day, oversees the staff, and writes specials. For a 23-year-old, that is a prestigious role to play in the restaurant industry.
” I feel like this is kind of game changer in the downtown Buffalo restaurant scene, so it’s really an amazing opportunity to be a part of”, explained Brennan about his position at Oshun.
He was born in Buffalo and went to Canisius High school, but as he watched his classmates choose law degrees and Ivy League colleges, Brennan’s ambitions were pulling him in a different direction.
“I remember being a junior and being really intrigued by cooking and watching all the chefs on the Food Network”, he said.
That love of cooking took him to Niagara County Community College. He was part of the College’s first graduating class of the Niagara Falls Culinary Institute in 2013.
Brennan has been going to the Taste of Buffalo for the last six years. It’s one of his favorite events in the city. The organizers of the festival are always looking for bright, young chefs like Brennan.
“Every year, we give away five, $1,000 scholarships to a High school senior pursuing a culinary or hospitality field”, said Laura Jacobs, the Taste of Buffalo Chair for 2015. Brett Brennan was one of those winners in 2010, and so this year, he comes full circle as he prepares to offer his culinary creations to festival-goers.
The Oshun tent will offer shrimp cocktail, oysters on the half shell, and Ceviche with Bay Scallops, which is a cold, marinated salad.
Planning oysters for the roughly 50,000 people who will likely go through the Oshun tent is no easy task. Brennan is busy ordering 15,000 oysters, and he and his staff will have to clean and prepare them for everyone at the festival.
“We expect to be shucking a lot of oysters! It’s our first time doing it, and we just want to have a lot of fun, and hopefully build our fan base”, said Brennan about getting ready for the big weekend.
Oshun serves 15 varieties of seafood each day. The focal point of the restaurant is its oyster bar, which features six varieties of oysters, clams on the half shell, shrimp cocktail, crab, and lobster.
The restaurant also features an open kitchen, which means the customers can see the chefs, and the chefs can see them too.
“We actually get to see everybody eat the food, and when they all come in and have a great time, it’s such a gratifying experience for us”, said kitchen manager Brett Brennan.
Oshun is located at 5 E. Huron Street in downtown Buffalo. It is open seven days a week.