In celebration of the release of Western New York’s finest cookbook, Nickel City Chef: Buffalo’s Finest Chefs & Ingredients, Nickel City Chef Adam Goetz of Sample restaurant will prepare a special menu on Friday, December 2nd.

Guests can choose from a unique menu of specials featuring dishes Goetz prepared for judges at several of the Nickel City Chef competitions he has participated in over the course of the one-of-a-kind cooking series.

The appetizer course, a single Quail Egg Ravioli with Housemade Ricotta celebrates the Ricotta Challenge from the second season.

The small plate special allows guests to sample Goetz’s Maple Braised Short Ribs from the Maple Challenge featuring maple syrup from the Southern Tier’s Baldwin Hills Farm.

Finally, dessert is playful in nature, a dish that won the heart of judge Regina Schrambling (the woman celeb chef Anthony Bourdain called “…the angriest person writing about food today”). In the Duck Egg Challenge, Goetz’s “Sunny Side Up Duck Egg”—which showcased free-range duck eggs from Painted Meadows in Franklinville—Chef Goetz whipped the egg whites into a stiff coconut flavored meringue and baked it into the shape of a fried egg white. Topped with rich lemon curd “yolk” and garnished with grated cocoa (which resembled pepper), this play on the fried egg reminded Schrambling of something she would “expect to find at a restaurant in Paris.”

In addition to this wonderful menu, Friday’s diners will also have the opportunity to meet Chef Adam Goetz of Sample and the book’s author Christa Glennie Seychew who will be on hand to sign books. The new cookbook and DVD set will be available at Sample that night for 20% off the cover price of $24.95 (plus tax).

The book, which has been receiving rave reviews and flying off the shelves of area bookstores, gift shops and restaurants, features chef bios, local ingredient resources and stunning photographs from all three seasons of the hit cooking series. Best of all, the book includes 32 recipes, two from each of the 16 challenges featured, using locally-sourced ingredients, from shiitake mushrooms to pasture-raised heritage pork. The companion DVD documentary Nickel City Chef: Food For Change features fascinating interviews with chefs, farmers, foodies and fans and takes you into the challenge kitchens with the chefs as they cook.

Buffalo foodies eager to sample some of Sample’s competition-worthy food can reserve a table by calling 883-1675.