Chef du Jour is a unique and interactive cooking series taking place throughout October, November & early December. Join us for a fun evening of cooking, featuring some of our area’s most talented chefs right from the comfort of your own kitchen!
Each evening will feature a different Chef, sharing their favorite recipes through a live video. You will not only have the opportunity to cook along with the chef and ask questions, but your ticket also comes with an ingredient kit complete with everything you will need for a delicious meal for two, plus a bottle of wine if you choose!
- The $120 ticket includes an ingredient box for your entree, side dishes, and dessert for two (2) people.
- The $150 ticket includes an ingredient box for your entree, side dishes, dessert, and a bottle of wine for two (2) people.
Friday, October 30, 7 p.m.
Chef Mansi Demla from Tulsi and Pastry Chef Lauren Baynes from Bread by Baynes
- The menu includes: Tikka Masala Stuffed Shells, Shrimp, Caesar Salad with Indian Spiced Sourdough Croutons, Sourdough Focaccia, and Orange Almond Nankhatai (Indian Shortbread Cookies
Vegetarian option available
Lauren Baynes and Mansi Demla are preparing an Italian-Indian Fusion meal for Explore & More’s Chef du Jour event. Mansi Demla specializes in traditional Northern Indian, Sindhi cuisine, and Indian-fusion meals inspired by her mother and family’s recipes from Uttar Pradesh, India. Her pop-up restaurant, Tulsi, named after her mother, serves Sindhi and Punjabi fusion food, homemade hot sauces (Red and Green), and other Indian-fusion specialties at Public Espresso and the Chandler Street Market. Mansi is collaborating with Lauren Baynes, a self-taught cook who specializes in sourdough, pastry, and Italian cooking. Lauren blends her family’s Sicilian and Southern Italian cooking, with her love of slow, fermented sourdough bread to create unique focaccias, sourdough bread, desserts, and breakfast items. Lauren and Mansi have collaborated on several pop-up breakfast events at the Chandler Street Market and can’t wait to show you how well Italian and Indian cuisines complement one another. You can learn more about their pop-up restaurants by following @breadbybaynes and @tulsibuffalo on Instagram.
Friday, November 6, 7 p.m.
Chef Darian Bryan from The Plating Society
Menu includes: Jerk shrimp and chicken pineapple bowls with coconut rice and peas and sweet plantain
Coming from a small town in Jamaica Chef Darian was taught how to cook with love from a very young age. Darian grew up in his mother’s cook shop and would help his mother cook for the people in town. Darian moved here in 2012 and quickly attended culinary school at ECC. Once finished there, he attended Buffalo State hospitality management program and worked as the sous chef for Hutch’s restaurant. He then had the opportunity to help a restaurant open from scratch, including building the menu, helping with the kitchen layout, and hiring and training employees. he quickly realized he needed to own his own business and started The Plating Society which features boutique chef services including fine dining dinner events in any location, catering and cooking classes. He has had dinners on farms, yoga studios, and most recently on a beach. Darian has won many awards and been featured in several publications. Most recently he has been recognized as business first 30 under 30. His focus is on bringing the chef from the back of the house to the front of the house, as they too are rock stars, and deserve to get recognition.
Monday, November 16, 7 p.m.
Chef Warhol from Oliver’s takes us inside the kitchen at Oliver’s
Menu includes: A can’t miss innovative menu experience – more details to follow, vegetarian option will be available
The desserts for this event will be provided by Rich Products.
A Buffalo native, Ross Warhol graduated from CIA, Hyde Park in 2008 before departing to California, where he graduated CIA’s pastry program at St. Helena with an Award of Excellence. From there he spent winters as stagiaire at a variety of globally respected restaurants, including French Laundry, Ubuntu, Alinea, Frantzen/Lindeberg, and most notably el Bulli for its final season. In the summer time he’d return to WNY, working as executive chef at the Chautauqua Institution, one of the great cultural bastions of the US. While there he prepared meals for world leaders, entertainers, and academics who came to perform or speak. At Chautauqua Institution he also planted a chef’s garden and began a pop-up restaurant called Bloom. In late 2013, Warhol took the executive chef position at the formerly revered Pelican Club in Galveston, TX. His revamp of the restaurant’s menu landed the young chef on the top of ’s respected “Heater Map” for the month of May 2014 within days of opening. Today, Warhol is happy to have returned back to Buffalo at the helm of Buffalo’s most venerable establishment, Oliver’s. Since his return he has been invited back to the James Beard House to present a dinner in 2017, awarded best established chef in Buffalo 2017, and has led the successful opening of Britesmith Brewing in Williamsville, NY.
Tuesday, December 1, 7 p.m.
Chef Adam Goetz from Craving takes us inside the kitchen at Craving
The desserts for this event will be provided by Romano’s Italian Bakery
Nickel City Chef Adam Goetz will share one of his favorite recipes – scratch made ricotta gnocchi with shiitake mushrooms & winter greens, pan seared salmon, herb pistou
Chef Adam Goetz has been catering to Buffalo for over ten years. Most recently Chef Adam was the owner and Executive Chef of his celebrated Sample Restaurant and catering. He has won Sample many awards for food and drink throughout the region and has added to the up-and-coming culinary scene in Buffalo. He also served as one of four Nickel City Chefs in Buffalo’s own unique series and food challenge, Nickel City Chef. For all 10 seasons, he competed against local chefs using local secret ingredients before a live audience. Chef Adam is featured from three of the five seasons in the beautiful Nickel City Chef Cookbook.