Buffalo Police Dept.
Dan Barrett is a 26 year veteran of the Buffalo Police Department and is
currently Detective Sergeant in the Downtown B District. He was an amateur
chef at the very first Men Who Cook. This year he will be preparing the same
dish of his very popular smoked barbecue ribs.
Dan has been active with Crisis Services since 1999 when he was a Detective in
the Sex Offense Unit. He is also an Advisory Board Member of End Violence
Against Women International.
Recipe: Smoked BBQ Ribs
- fresh pork spare ribs
- spice rub
- Kansas City style barbecue sauce
Smoke ribs over hickory wood
Baste liberally with barbecue sauce
Dr. Anthony Billittier
Emergency Physician, UB|MD Emergency Medicine
Dr. Anthony J. Billittier IV is an emergency physician with UB|MD and a partner in Mobile Healthcare Partners. Most recently, Dr. Billittier was the founding dean of the D’Youville College, School of Health Professions. Prior to that, he served as Commissioner of Health in Erie County, NY for 11½ years. A board-certified Fellow of the American College of Emergency Physicians, Dr. Billittier is a graduate of the University at Buffalo, School of Medicine. He completed his emergency medicine residency and emergency medical services fellowship training at Allegheny General Hospital, Medical College of Pennsylvania in Pittsburgh. He has authored or co-authored over sixty publications on emergency medicine and public health topics and is also a Clinical Associate Professor at the University at Buffalo, School of Medicine and School of Public Health and Health Professions. Dr. Billittier has maintained his academic practice of emergency medicine with the UB emergency medicine residency at the Erie County Medical Center and continues to provide medical oversight to many EMS agencies including Mercy Flight and the Buffalo Fire Department. In addition, Dr. Billittier participates in numerous community service activities including service on the HEALTHeLINK and Unyts boards, as well as vice-chair of the Seneca Nation of Indians Health Commission.
Recipe: Homemade Pasta w/Simple Tomato Sauce (V)
Basic Egg Noodle Pasta
- 4 large eggs
- 3½ cups (830 mL) sifted all-purpose flour
- 1 tbs (15 mL) water
- 1 tsp (2 mL) salt
Break eggs into a glass measuring cup. Check to see that eggs measure 7/8 cup (207 mL). If less than 7/8 cup
(207 mL), add water, 1 tsp (2 mL) at a time, until measurement is reached.
Place flour and salt in stand mixer bowl. Attach bowl and flat beater. Turn to Speed 2 and gradually add eggs and 1 tbs (15 ML) water. Mix for 30 seconds. Stop mixer and exchange flat beater for dough hook. Turn to Speed 2 and knead for 2 minutes.
Remove mixture from bowl and place on clean surface.
Dough may appear crumbly. Hand knead for 30 seconds to 1 minute or until dough is smooth, pliable and holds together in a ball.
Form walnut-sized pieces and extrude pasta into desired shape. Separate and dry as desired, then follow cooking instructions above.
Yield: About 1 ¼ pounds (579 g) dough
Simple Tomato Sauce
- 1/3 C. (3 oz., 90 g) unsalted butter or olive oil
- 1 small white onion, thinly sliced crosswise
- 1 lb. (500 g) fresh plum tomatoes, peeled, seeded and sliced lengthwise, or canned plum tomatoes, drained and chopped
- salt to taste
- 8 fresh basil leaves, torn into small pieces
In a large frying pan over medium heat melt the butter. Add the onion and 3-4 tbsp. water, cover and cook gently, stirring occasionally for about 10 minutes until onion is tender and completely translucent.
Add the tomatoes, cover partially and cook over low heat until a thickened, creamy consistency is achieved, about 20 min. If the sauce begins to dry out too much before the creamy state is achieved, add a few tbsp. of water to the pan.
Add salt to taste and the basil and stir well. Remove from the heatand let stand, covered, for a few minutes so the basil can release its aroma.
Manager-Culinary Learning and Development
Jake Brach, a native Western New Yorker, began his culinary career at age 14 at a family owned restaurant. He attended ErieCommunity College where he earned an Associates Degree in Food Service Administration, and then continued his education at the Culinary Institute of America in Hyde Park, NY, earning an Associates Degree in Culinary Arts. After school Jake toured the Western New York area working in numerous clubs, and restaurants, in a variety of positions. In 1987, he took over the family retail wine, and liquor business. From 1987-1996, Jake studied wine, and adapted his culinary knowledge to become known as an area authority on food, and wine. In 1996, Jake stepped back into the world of food service operations when he began working for Delaware North Companies, first in operations, and later as a corporate trainer.
Currently, Jake is the Manager Culinary Learning and Development at Rich Products Corporation in Buffalo, New York, a global family owned, environmentally responsible frozen food manufacturer. In his role, Jake develops, and executes training programs for associates, as well as Rich’s valued customers. He is a member of the American Culinary Federation, an ACF Certified Chef de Cuisine, a member of the Culinary Institute of America’s Alumni Association, and sits on the Board of Directors for the New York State Restaurant Associations Education Foundation. In 2006 Jake completed a stage at Charlie Trotters in Chicago where he experienced the cuisine, and service that earned Charlie Trotters a Michelin two star rating, and in 2011, a stage in New York City at Auerole New York, a Michelin One Star restaurant that serves progressive American Cuisine.
Jake is the author of “The Sustainable Chef-Cooking with the Farmers of New York State”, an avid gardener who enjoys carrying on his family’s food traditions, and promotes the healthy connection between Farm, Food, and Family.
-Rich Products Corporation-Regional Culinary Manager of the Year 2004
-Featured Chef at The Pride of New York’s 10th Anniversary Celebration-October 2006
-Guest Chef at GrandArmyPlaza Farmers Market, Brooklyn, NY-May 2008
-Guest Chef at The Culinary Institute of Americas “Hudson Valley Harvest Dinners”
Recipe: Pork Carnitas Tacos, Gazpacho Soup Shots (V) &
Cheddar Jalapeno Puffs(V)
Pork Carnitas Tacos
yield: 4 servings
You’ll need a slow cooker for this recipe (a necessity for any busy cook).
2 lbs. Boneless country-style pork ribs or pork shoulder (Boston butt), cut into 1 1/2-inch pieces
2 tsps. Salt
2 tsps. Ground black pepper
2tsps. Dried oregano (preferably Mexican)
½ ea. Large Onion cut into 4 pieces
1ea. Avocado, halved, pitted, sliced
Garnish Fresh cilantro sprigs
Garnish Sliced red bell peppers (optional)
12 ea. Corn tortillas
Toss pork in bowl of slow cooker with salt, black pepper, and dried oregano to coat. Place onion pieces atop pork. Cover slow cooker and cook pork on low setting until meat is very tender and falling apart, about 6 hours.
Using slotted spoon, transfer pork to cutting board. Discard onion pieces. Using fingers, shred pork; transfer carnitas to platter. Place avocado slices, cilantro sprigs, and sliced red bell peppers, if desired, alongside. Wrap corn tortillas in damp kitchen towel; microwave until warm, about 1 minute. Serve carnitas with warm tortillas and tomatillo salsa.
Nutritional analysis provided by Nutrition Data
Gazpacho Soup Shots
Yield: about 30 2oz. servings
2 cups Cucumber, peeled and diced
2 cups Green Pepper, seeded and diced
2 cups Ripe Tomatoes, rough chopped
½ cup Red Onion, diced
2 cups Tomato Juice
½ cup Lime Juice
1/3 cup Extra-Virgin Olive Oil
To taste Kosher Salt
To taste Fresh Ground Pepper
To taste Tabasco Sauce
Kosher Salt mixed with a little Taco Seasoning
Mini-Dill Pickle Slice
Chopped Fresh Chives
1. Place all of the diced vegetables in a large bowl. Add the tomato juice, lime juice, oil, and Tabasco. Season with salt and pepper and mix well.
2. Transfer half of the mixture at a time to a blender or food processor and pulse the machine on and off to coarsely puree the contents. Return the pureed mixture to the bowl and stir to combine. Taste and adjust seasonings if necessary. Refrigerate for 4 to 6 hours before serving.
To assemble: Mix kosher salt and taco seasoning together, and place in a shallow dish. Dip rim of shot glass in water or egg white. Dip rim of shot glass in salt mix. Carefully fill shot glass with Gazpacho, then sprinkle with a few chopped fresh chives, and hang a pickle slice on rim of shot glass.
Cheddar Jalapeno Puffs
Yield: serves 6-8
3 tbsp. Unsalted Butter cut into bits
½ cup Water
¾ cup All-purpose Flour, sifted
3 ea. Large Eggs
¾ cup Shredded Cheddar Cheese
2 ea. Fresh Jalapeno-chopped fine
In a small sauce pan, combine the butter, water, and salt. Bring to a boil over high heat, then remove from heat, and stir in the flour with a wooden spoon. Return to the heat, and beat until mixture becomes very thick, and begins to film on the bottom of the sauce pan. Preheat oven to 400°F. Place a piece of parchment paper on a sheet pan, and spray with pan spray. Add eggs to mixture in sauce pan one at a time, and mix until each egg is fully incorporated. The dough should have the consistency of very thick mayonnaise. Let cool a bit, then stir in the cheese, and jalapenos. Mixture must be cool enough as not to melt cheese when added. Drop walnut sized spoonfuls of dough onto baking sheet evenly spaced. Bake 20-25 minutes . The puffs will swell to nearly triple in size, and become golden brown.
Brian Brault has been a part of Men Who Cook every year since the very beginning. At the inception of this great program, Brian was in his 7th year as a member of the Board of Directors.
Brian says that he loves the opportunity to blend his passion for cooking with an opportunity to advance the great work that Crisis Services provides the people of Western, New York.
Brian is CEO and founder of Advanced Facilities Services and PURE Solutions NA, two companies based in Western, New York.
He lives in Clarence with his wife and two of their three children.
Recipe: Pork Tenderloin w/ Dijon Mascarpone Marsala Sauce
1 1/2 pounds pork tenderloin
Salt and freshly ground black pepper
2 tablespoons olive oil
5 tablespoons butter, divided
3/4 cup chopped onion
1 pound cremini mushrooms, sliced
2 tablespoons minced garlic
1 cup dry Marsala wine
1 cup (8 ounces) mascarpone cheese
1 tablespoon Dijon mustard
2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
Sprinkle the pork with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the pork and cook just until brown, about 4 minutes per side. Transfer the pork to a plate and cool slightly.
While the pork cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the pork tenderloin crosswise into 1/3-inch-thick slices. Return the pork and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the pork is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.
Mark has spent many years managing Dining events in commercial and institutional settings. This year, for Men Who Cook, he is thrilled to be assisted by his son Ian Gardner, from Mise En Place restaurant in Rochester NY.
Recipe: Bananas Foster
This is the actual Bananas Foster recipe from the original source and creator of this dessert: Brennan’s Restaurant. In 1951, Chef Paul created Bananas Foster. The scrumptious dessert was named for Richard Foster, who served with Owen on the New Orleans Crime Commission. Richard Foster was a frequent customer of Brennan’s and a very good friend of Owen.
- 1/4 cup (1/2 stick) butter
- 1 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup banana liqueur
- 4 bananas, cut in half
- lengthwise, then halved
- 1/4 cup dark rum
- 4 scoops vanilla ice cream
Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately.
President, Flying Bison Brewery
Graduated 1980 from Buffalo State College (B.S. Design/ Art Education)
Married in 1981
Began homebrewing in 1982
Father of two sons
Opened Flying Bison in 2000
Coldwell Bank Chubb/Aubrey Leonard Realty
Married for 23 years and proud father of 4 wonderful children.
Professional life included working at the family business (Kieffer Bros. Bldrs.) until 1997.
Currently Co/Owner Broker of Coldwell Banker Chubb and Aubrey Leonard Realty with business partner Barry Chubb.
Dan has been cooking as an amateur chef most of his adult life and has been “auctioned” for Fine Dining dinners for the past 6 years.
Recipe: Creamy Seafood Bisque
- 12-14 raw shrimp
- 1/2 lb. raw sea scallops
- 1/4 lb. real crab pieces
- 4 oz. white fish
- 4 oz. cream cheese (softened)
- 16 oz. chicken or vegetable broth
- 1 med. chopped onion
- 1 chopped carrot
- 2 stalks chopped celery
- 1/2 can beer
- paprika & saffron
- homemade croutons
Saute onion and celery, lightly salted. Pour broth and beer into saucepan over medium heat. Add celery, onions and carrots and bring to boil.
Chop cream cheese into 1″ blocks and add to saucepan. Stirring constantly, mix in heavy cream until “bubbly. Add seafood and saffron and continue cooking for 5 minutes (stirring constantly). Serve immediately sprinkled with paprika and a crouton.
Makes 6-8 servings
Niagara National Insurance Group
Jim Kuryak is returning to Men Who cook after participating in the inaugural event. Jim travels frequently, and food-related destinations are typically a priority. Jim is happy to be back to volunteer at this great event which benefits such an important organization in Crisis Services. Brian Brault, a regular chef at the event commented, “I’m glad Jim is participating in this year’s event. Jim is one of my favorite home-cooks. His food is always memorable.”
Jim is a partner with Niagara National Insurance Agency, here in Buffalo, NY. He lives in Pendleton with his wife Kathy.
David Mann & Nate Nixon (Mes Que)
Buffalo Police Department
Lt. David Mann has been a member of the Buffalo Police Department for 26 years, and the Lieutenant in charge of the Buffalo Police Department’s Sex Offense Section since 1995. The squad investigates sexual assault, domestic violence, child abuse, elder abuse, missing persons, juvenile delinquency, and administers the registration and management of over 1000 registered sex offenders in the City of Buffalo. David is a past Coordinator of Crisis Services’ Police/Mental Health Coordination Project. In 1997, Lt. Mann participated in the DOJ’s National Summit on Sex Offender Management, which led to the formation of the Center for Sex Offender Management. He is a former Chair of the Multidisciplinary Coordinating Council and the Erie County Coalition Against Family Violence. In addition, he is a founding member of Erie County’s Child Fatality Review Team, and of the Family Justice Center, and a member of the Boards of the Parkside Community Association and the It Happened to Alexa Foundation.
Recipe: GAMBAS AL AJILLO PINTXO
(Shrimp Pinxto, pronounced peen cho)
- 12 fresh prawns
- 2 garlic cloves
- 3 tbsp olive oil
- 2 tbsp fresh parsley, chopped
- pimenton (or chili powder)
Remove the heads and peel them. Remove the black veins. Rinse the prawns under fresh tap water. (This step will be done at Més Que.) Place the pan over medium heat and let the garlic gently fry for a minute or 2 without browning. Season with a pinch of salt. Add the peeled prawns. Stir and cook the prawns for 2 minutes until they start to look pink. Season with a little pinch of chili powder. Once the prawns are cooked, take the hot pan off the heat and stir in the freshly chopped parsley. Served with rice and slice of baguette.
Basic Human Needs Initiative
This is Jeff’s third year attempting not to poison the wonderful people that support Crisis Services at the annual Men Who Cook Event.
Jeff is the Supervisor of the Mobile Safety-Net Team, a basic human needs initiative created by The John R. Oishei Foundation, along with a Basic Human Needs Oversight Committee of which Crisis Services is a member. The initiative was created in response to the economic downturn and the growing need for human services across the region. For many residents in need, this was their first time accessing services, and this new demand for human services began to reveal service gaps, access barriers and lack of knowledge among residents about resources that exist to assist them. This initiative seeks to strengthen the region’s safety net through an assessment of what human services are available in communities and by identifying access barriers and areas of unmet need. The Foundation also seeks strategies and recommendations for overcoming existing barriers, for providing additional services where these are lacking and for increasing collaboration among service providers so that more clients can be served more comprehensively.
Jeff is grateful to be a part of this event and looks forward to a great night!
Recipe: Mushroom & Spinach Ravioli in a Fresh Tomato White Wine Sauce
|1 ½ c.||White flour|
|½ c.||Semolina flour|
|1 tb.||Olive oil|
Mix flour and 1/2 tsp salt in large bowl; make well in center. Beat oil and eggs until well blended; pour into well. Stir with fork, gradually bringing flour mixture into center, until dough forms a ball. If dough is too dry, mix in up to 2 Tbsp water. Knead on lightly floured cloth-covered surface, adding flour if dough is sticky, until smooth and elastic, about 5 minutes. Cover, let rest 5 minutes. Run dough through pasta roller until the desired thickness is reached.
|1 qt.||Mushrooms (sliced)|
|½ c.||Red onion (diced)|
|2 tb.||Garlic (minced)|
|¼ c.||Parmesan (grated)|
|Salt, pepper & nutmeg to taste|
Sauté mushrooms, onion, garlic and tarragon until soft. Transfer ingredients into blender and blend well. Add eggs, parmesan and mascarpone and mix well. Place filling in pastry bag and refrigerate.
|2 tb.||Garlic (minced)|
|1 c.||Mushrooms (sliced)|
|2 c.||Fresh Tomatoes (diced)|
|½ c.||White wine|
|Salt & Pepper to taste|
Sauté onion, garlic and mushrooms until soft. Add tomatoes and cook for 5 minutes. Add wine and reduce for 7 minutes. Add salt & pepper to taste
Father Paul Seil
Our Daily Bread
Fr. Paul D. Seil has been a Roman Catholic priest for 25 years and serves as Pastor of St. Bernadette Church in Orchard Park, NY. Fr. Paul has been the host of the faith based cooking show “Our Daily Bread” for over a dozen years.Produced by Daybreak TV of the RC Diocese of Buffalo, it is seen locally on WKBW TV Ch 7, and repeated in Time Warner Cable and on Catholic TV in Boston, Detroit and Fresno, CA., Fr. Paul blends recipies with guests who bring their personal experiences to the kitchen table.
Recipe: Garbanzo con Espinacas (Garbanzo Beans with Spinach
- 1 bunch fresh spinach, washed, dried and chopped a little
- 3 cloves of garlic, peeled
- 1 slice of good bread (if using baguette, use 2 slices
- pinch of salt, paprika, cinnamon, cumin, and cayenne pepper
- 4 oz. Sherry wine
- 2 oz. Sherry or White vinegar
- 1 can garbanzo beans, drained and rinsed
- 4 tbsp. olive oil
Wash spinach twice, the second time leave some water on the leaves. Heat 2 tbsp of the oil in a skillet and fry the bread with garlic until toasty, but not burned. Remove and set aside.
Fry the bread in the same oil until nicely browned. Put the garlic and bread aside.
To the skillet, add the remaining oil, then the spinach and cook down quickly. Add salt, vinegar. Add the bread and garlic and start to mash it together. Add the spices and the Sherry wine, saute for about 5 minutes. Add a little vinegar and also water, if it gets dry.
Serve with crusty bread for a side dish. Good hot or at room temperature.
Coordinator of the Comprehensive Adolescent Pregnancy Prevention Program
Chris is the author of Planned Parenthood’s “Responsible Males” Program and has been involved locally and nationally in bringing men’s attention to important issues like domestic and dating violence and sexual assault for over 15 years. He is committed to educating youth in age-appropriate, medically accurate, sexuality education as well as helping parents, families, and professional build more competence and confidence in teaching young people about sex and sexuality. He is father to a 3 year old son and expecting a daughter in January!
Mr. Spicer is part of Men Who Cook because, in his words, “First of all, Crisis Services is an excellent organization that chooses to be there for people at critical moments from which many others would run scared. Second, the advocacy they provide strengthens our community and feeds my own vision for my children to grow up in a world with less ignorance and more heart. So of course I am delighted to be part of Men Who Cook. Oh, and the fact that it is an incredibly enjoyable event doesn’t hurt either!”
Recipe: Spicer’s Perfect Vegetarian Salad
- 4.0 oz(s), Quinoa
- 4.0 oz(s), Toor Dal
- 1.0 cup, Orzo (Cooked)
- 8.0 oz(s), Israeli Couscous
- 3.5 cup(s), Tomatoes – Red, ripe, raw, year round average
- 2.0 cup(s), Black Olives, Ripe Sliced
- 1.5 Cup, Chopped, (Red)
- 2.0 tbsp(s), Oregano, Fresh
- 2.0 tbsp(s), Mint – Fresh Leaves, Chopped
- 1.0 container (24 tbsp ea.), Greek Vinaigrette
- 1.0 cup(s), Feta Cheese
- 6.0 wedge yields, Lemon juice – Raw
- 3.5 cup(s), Baby Spinach Raw
Prepare raw ingredients and place into bowls. Bring water to boil in large pot. Add toor dal. Two minutes later add quinoa. 4 minutes later add couscous and orzo. Boil for an additional 10 minutes. Strain using a steel mesh strainer (to avoid losing quinoa) and rinse with cold water while still in strainer until all of the ingredients have cooled. Place boiled ingredients into large mixing bowl. Add Greek vinaigrette, lemon juice, mint and oregano, then stir. Then add each raw ingredient one at a time, folding them in. Add olives last to avoid crushing them too much when you fold them in. Refrigerate and serve cold.
Cheektowaga Police Chief
Chief Zack began his law enforcement career in 1984 as a New York State Department of Corrections Officer. He spent three years between Sing-Sing and Attica Correctional Facilities. In 1987 he joined the Cheektowaga Police Department where he has now served for twenty seven years; the last three as Chief.
Prior to his appointment as Chief he was a Patrol Supervisor and the head of the Department’s Sex Offense and Crime Scene Investigation units. His success in these positions would lead to his eventual promotion as the Department’s Detective Bureau Commander.
Chief Zack is currently the 3rd vice-president of the New York State Chief’s Association. In Erie County, he serves on the Board of Trustees for Central Police Services and the Board of Trustees for the Erie County Crime Analysis Center. He is also Chairman of the Joint Advisory Committee for the Central Police Services Training Academy.
Chief Zack possesses a Bachelor of Science Degree in Criminal Justice from Hilbert College, where he also serves as an adjunct instructor in forensic science and crime scene photography.
Recipe: Korean BBQ Short Ribs
Beef Short Rib Marinade:
- 16 oz. honey
- 16 oz. soy sauce
- 1 C. water
- 1/8 C. dark sesame oil
- 1/2 C. toasted sesame seeds (toast lightly in frying pan)
- 1/2 C. minced fresh ginger
- 8 minced cloves garlic
- 2 bunches of chopped green onions
- 2 tbsp. of black pepper
- 1/2 tsp. red pepper flakes
Combine above ingredients. Marinate 5 lbs. of beef short ribs for at least 1/2 hour to overnight. Grill short ribs for 2-3 mins/side.