A mini version of the roasted pork belly cobbler from Osteria 166 will be created by the restaurants Executive Chef Jeff Cooke Jr. for the Iron Event, an ALS fundraiser. (Sharon Cantillon/Buffalo News)
"For 30 bones, you're getting - excluding me - some of the top chefs in town, and getting to preview some of the newest openings in town," said Jeff Cooke of Osteria 166.
"Everyone's getting so competitive, so to get the opportunity to see what people are doing is pretty cool.
You'll get to see a wide spectrum of what's going on town."
will present a pork belly berry cobbler, a bite that blurs the distinction between dinner and dessert.
runs it at the restaurant, 166 Franklin St., as a special.
Pork bellies are marinated in a cherry juice brine for 48 hours, then roasted in a slow oven, cooled and cubed.
Blueberries, red raspberries and strawberries are pureed and cooked down with sugar.
"We'll put whole berries, some of that coulis and that pork in a dish, top it with Dutch crumbs and finish it in the oven," said Cooke
Jeff Cooke Jr., executive chef at Osteria 166 on Franklin, is one of a legion of top local chefs cooking at the Iron Event. (Sharon Cantillon / Buffalo News)
Jeff Cooke Jr., executive chef at Osteria 166 on Franklin, is one in a legion of top local chefs cooking at the Iron Event. (Sharon Cantillon / Buffalo News)
Everybody puts time and care into this event, to rally around a chef," said Cooke
• Jeffrey Cooke from Osteria 166