CARNIVORES AND HERBIVORES — The Hamburg Bites Progressive Dinner had a variety of options, also accommodating to vegetarians. The Comfort Zone Cafe had two options for the appetizer voucher: either a cup of beef on weck soup with a slider that won this year’s Burgerfest “Best Burger” award or a warm sweet potato topped with a chilled corn and black bean salad with a chipotle lime vinaigrette and a side of golden sunset soup, a blend of pumpkin and coconut. Photos by Alicia Greco.
HAMBURG — The Hamburg Bites Progressive Dinner is a semi-annual event that kicked off its fifth occurrence on Oct. 3.
The event is sponsored by the Hamburg Village Business Advisory Council, but the idea was orchestrated by Denise Fenton of Main Street Ice Cream and Zenia Barrett from Comfort Zone Cafe.
Ticket holders received five vouchers: one appetizer, two entrees, one dessert and one drink. Each could be used at participating businesses for certain dishes, which gave the customers free rein to choose as they pleased.
Participants could visit any participating location at any time, throughout the evening. Every establishment was located in the village of Hamburg, allowing customers time to walk off their previous meals, before making another stop.
The appetizer vouchers could be used at the Comfort Zone Cafe, Buffalo Street Grill or August Bistro and Bar. The Comfort Zone Cafe had two options. The “award-winning slurp and slider combo” was a cup of beef on weck soup, in addition to a slider in white queso cheese, topped with salsa and tortilla chips, which won this year’s Burgerfest “Best Burger” award. The other option was the sweet and spunky combo: a warm sweet potato topped with a chilled corn and black bean salad with a chipotle lime vinaigrette, also with a side of golden sunset soup, which was a blend of pumpkin and coconut.
The Buffalo Street Grill offered half of a roasted acorn squash, topped with brown butter and spiced whipped cream, along with a barbecued jumbo prawn wrapped in bacon.
SWEET CREAM — The dessert voucher could be used a three places in the village. Pictured is the blondie brownie sundae from Main Street Ice Cream.
The August Bistro and Bar had a jumbo lump crab cake, which was topped with lemon aioli on a bed of arugula salad.
A variety of venues accepted the entree vouchers. Mason’s Grille 52 offered either a chicken mushroom risotto or a beef bourguignon served over a biscuit.
The Coyote Cafe served either a chicken and spinach burrito with white wine sauce or a roast beef burrito with horseradish cream sauce; both entrees were served with a side of Sopa de Fideo, a Mexican spin-off of angel-hair pasta, with tomato sauce, onions and garlic.
Mammoser’s Tavern offered either a chicken cordon bleu sandwich or a fried bologna sandwich with fried onions; each entree had a side option of either french fries, coleslaw, tuna macaroni salad or German potato salad.
Tina’s Italian Kitchen offered two entrees. The chicken Christina was a chicken breast layered with ham, eggplant and melted mozzarella in a wine and butter sauce. The other option was the ricotta-stuffed eggplant, which was battered, stuffed and rolled with seasoned ricotta cheese, topped with house sauce and melted mozzarella cheese. Each dish was served with a side of penne and red sauce.
For the sweet-toothed customers, the dessert voucher could be used at three locations: Main Street Ice Cream, Village Sweet Shoppe or Mary Claire’s.
Main Street Ice Cream served pre-designed sundaes. The cinnamon apple offering included vanilla ice cream, apple chunks in a cinnamon sauce, streusel topping and whipped cream dusted with cinnamon, all in a house-made waffle bowl. The blondie brownie sundae included vanilla ice cream, warm caramel sauce and whipped cream atop a blondie brownie, with the option of walnuts.
The Village Sweet Shoppe voucher was good for any chocolate in the store, up to a certain value.
Mary Claire’s featured a dessert sample that consisted of different desserts: dark chocolate ganache brownie, pumpkin fudge, strawberry cupcake with buttercream frosting with a lemon tint, and a red velvet cupcake.
The drink voucher could have been used at any of the restaurants for a beverage, or participants were given the option to redeem the ticket at Ten Thousand Vines Winery for either a glass or a flight of wine. Participants could choose four tasting cups of the winery’s homemade product.