season tickets for nickel city chef 2017 go on sale december 1, 2016 (link here)
tickets to individual shows go on sale january 6, 2017.
There’s a fine line between food lovers and food nerds. Food lovers are concerned with the end result, while food nerds obsess over every step of how a dish is made, from the sourcing of ingredients to preparation and plating. If there was any doubt that Buffalo has always been home to an intense and appreciative group of food nerds, the success of the Nickel City Chef series provides incontrovertible proof.
This live cooking challenge pits local professional chefs against one another in the stunning kitchens located at Artisan Kitchens & Baths. Each chef uses a locally sourced secret ingredient to create unforgettable concoctions as a sold-out crowd looks on. Nickel City Chef has always sought to combine the entertainment value of food television with a distinct passion for all things local, with the end result being an event as exciting as it is educational.
Since its inception, Nickel City Chef has produced over two-dozen sold-out competitions, published a popular cookbook, and prepared dinner at New York City’s esteemed James Beard House. Nickel City Chef has turned chefs into local celebrities, promoted the importance of the buy local/eat local culture, and underlined Buffalo’s status as a place where ambitious cooking is not just recognized, but celebrated.
Over time, the Nickel City Chef team has seen Buffalo’s culinary landscape change radically. Always bolstered by independent restaurants and hardworking chefs, the new normal in Buffalo’s dining scene means that local food, artisanal ingredients, and chefs willing to make everything they can from scratch have become the standard.
Home to over 7,5000 farms, nearly 2,000 restaurants, and dozens of makers of wine, beer, and spirits, as well as a growing population, it is only a matter of time before our region and the city of Buffalo become recognized, not just for our potential, our sports teams, or our chicken wings, but for our ability to transform our unique edible resources into something better than expected.