Chef Jessica Arends studied culinary arts and service management at Paul Smith’s College. Her career sent her to Ireland, Mexico, and Nashville, Tennessee, before bringing her back to Western New York, where she is now the Executive Chef at Cornelia at the Buffalo AKG.

Kevin Donohue has been working in food and beverage for the past 15 years; his career has taken him from Pittsburgh to Manhattan and now back to his hometown of Buffalo. With a degree in performing arts, he is passionate about combining aspects of his career in theatre with restaurant service to ensure a unique dining experience for guests. From working in dive bars to fine dining restaurants, Kevin has honed his passion for the front of house to further elevate the story of food and beverage.

Featuring Kentucky Whiskey from Bardstown Bourbon Company and Green River 

Amuse
Nashville Fried Frog Leg
Buttermilk Batter, House Pickle, Sourdough, Nashville Sauce
Paired with Clarified New York Sour 

First
Rabbit Roulade
Speck, Flat 12 Mushrooms, Greens, Tangerine Glaze
Paired with Seasoned Sazerac

Intermezzo
Rosemary Blackcurrant Sorbet

Main
Elk Osso Bucco
Parmesan Polenta, Crispy Root Vegetables, Gremolata, Jus
Paired with Fat-Washed Black Manhattan

Dessert 
Whiskey Chocolate Pot de Crème with Candied Pecan and Wild Boar Bacon
Paired with Spiced Vanilla Whiskey Sour