October 27, 2007

Chef Andrew from the historic Roycroft Inn and Slow Food Buffalo members Sandy Starks and Sharon Osgood have come up with a Native American theme for this popular culinary experience. see menu below

This theme connects to the Arts & Crafts era as many original Arts & Crafts homes used authentic Native American accessories when furnishing their surroundings. Also, Elbert Hubbard's son, Ralph, moved out west to pursue his interest in Indian culture and dance as an educator, naturalist, author, museum curator, and rancher.

The team has researched Native American customs and sought out traditional Native American foods that are being produced today on area reservations. One of the featured items is Iroquois White Corn (also known as Tuscarora White Corn), an ancient heirloom corn grown on the Cattaraugus Reservation in Western New York by Iroquois Indians.

Wines from New York State and Canada will be featured.

This year's Art & Craft of Dining will truly be unique - Call today to make your reservation!

Menu for October 27, 2007

First Course - Iroquois White Corn Chowder - 2006 Hunt Country Pinot
Gris, served table side with smoked bacon and toasted pumpkin seeds

Second Course - Maple Leaf Duck Breast Salad - 2000 Dr Konstantin Frank Dry Rose, with dried fruits and cranberry vinaigrette

Fish Course - Wood Grilled Salmon - 2002 Wiemer Chardonnay,
with white corn maque choux and fried leeks

Intermezzo - Lemon Yogurt

Main Course - Colorado Rack of Lamb - NV Penquin Bay Maroon Four,
with wild rice, juniper sauce and market vegetables

Cheese Course - Black Diamond Cheddar - 2003 Reneau Pinot Noir,
sliced apples, honey, with inn made lavash

Dessert Course - Stuffed Poached Pear - 2002 Widmer Brickstone
Cellars Late Harvest Vidal Blanc, Maple syrup poached with fruit
compote and candied pine nuts