Patina 250 on Aug. 15 hosted the latest installment of the popular Guest Chef series at its corporate headquarters location in Buffalo. The event, Smoke Show, was a collaboration between Patina 250 Executive Chef Evan Wargo and 2024 James Beard Emerging Chef Finalist Ryan Fernandez, an acclaimed pitmaster and owner of Southern Junction restaurant in Buffalo.
Guests attending the sold-out event were taken on a smoker-to-table culinary adventure, highlighting Fernandez’s unique BBQ style, melding traditional Texas techniques with South Indian flavors.
“The latest Guest Chef dinner was truly unique and the most immersive experience to date,” Wargo said. “Chef Ryan and the culinary team operated out of a satellite kitchen in the courtyard, smoking all the meat and fish onsite, and giving guests a glimpse into the craft of BBQ cooking.”
The event began with passed appetizers and specialty cocktails: Gimme More, featuring gin, house-made tonic and soda and, Oh, That’s Classy, featuring bourbon, peach liqueur, honey ginger syrup and lemon. Guests enjoyed a five-course dinner featuring Banana Leaf Salmon, Smoked Lamb Rib, Pork Steak, Burnt Ends Brisket and Fried Plantains Foster.
The event was planned in partnership with Curate Hospitality, which connects chefs and guests with tailored hospitality experiences, and included a special gift – a tin of Southern Junction’s signature spice rub.
“These dinners continue to offer a unique opportunity for guests to sample local chefs in an elevated way, while at the same time inspiring the team at Patina 250 by introducing new techniques and cuisines,” Wargo said.
Tickets are available for the next Guest Chef series on Oct. 10, celebrating fall’s bounty and featuring Indigenous cuisine from Guest Chef Lorinda of the Seneca Nation, who has also collaborated with Delaware North Sportservice at Highmark Stadium, home of the Buffalo Bills.