BUFFALO, N.Y. (WIVB) — Just days away from Taste of Buffalo, the News 4 crew got to sample food from one of the restaurants coming to the festival.
This year, nine restaurants and a bakery will be featured for the first time at the event.
Kris Haisch, the Executive Chef at Black and Blue Steak and Crab in Williamsville, was in the kitchen preparing a black grouper.
“It’s got charred scallion pesto, an artichoke marinade which has chipolini onions, calamata olives, a little bit of lemon zest, olive oil — we’re placing that up on top of the charred scallion pesto with a black garlic vinaigrette,” Haisch said.
If your mouth is watering for that dish, you’ll have to visit the restaurant, because that won’t be one of the items available at the Taste of Buffalo. But don’t worry, Chef Haish has you covered with one of their best sellers, Wagyu meatballs.
“They’re fantastic,” Haisch said. “They go in a carmelized onion cream sauce. It’s got roasted garlic, whole grain mustard, dijon mustard, heavy cream, white wine. among other ingredients.”
The restaurant will also present three other dishes at the Taste, and prepping for the big day is no small feat.
“We are braising a couple hundred pounds of flat meat for our Wagyu meatballs,” Haisch said. “We have to make carrot purre, reduce our sauces for it, shred Brussels sprouts. It’s a big undertaking, but ah, it’s going to be a lot of fun.”
Chef Haisch said everyone at Black and Blue Steak and Crab is so excited about the Taste on Saturday.
They decided to take part in it this year because they wanted to expand the restaurant’s reach.
More than 400,000 people are expected to attend.