60th Anniversary: Chaîne Buffalo Through the Decades

Chaîne Buffalo, one of the oldest bailliages in the country, celebrates our 60th Anniversary this May at the Country Club of Buffalo on Saturday, May 16th at 6:00pm. The evening also marks the elevation of an extraordinary new team taking over the Buffalo Chaîne. Bailli-elect Martina Puzanov and her team have been working closely with current leadership to ensure a smooth transition — and what promises to be not just a transition, but a refreshing step forward with a robust schedule and several spectacular new events on the horizon, including exclusive member-only access to a dinner at the Michelin-starred Pearl Morissette in the spring, just north of the border in Canada.

In addition to welcoming our new leadership team, this evening also serves as our annual induction dinner. Now is a wonderful time to invite friends to join the bailliage.

A Dinner Through the Decades

There is no one better to lead us through a specially themed dinner honoring each decade of Chaîne Buffalo’s existence than Maître Rôtisseur Joe Piazza, CEC, AAC. Each course pays tribute to a chapter of our history — from the quenelles of the 60’s and 70’s through to a thoroughly modern fraisier cake for the 2020’s. Exact preparations are subject to change depending on seasonal availability.

About the Chef

Maître Rôtisseur Joe Piazza, CEC, AAC, a member of the American Academy of Chefs, will be the evening’s culinary maestro. CCB was lucky to woo Chef Piazza, with his extraordinary pedigree, to Buffalo. This CIA-trained dynamo has served as Executive Chef at four clubs including (most notably) the nationally regarded Congressional Club in DC, Cherry Hill Country Club, and as Executive Sous Chef of Oak Hill Country Club. He served as President and then Chair of the ACF Denver Chapter, medaled several times with gold at numerous culinary competitions, and was 2007 USA National Chef of the Year Runner Up and Western Region Champion. In 2009 he was certified as an Executive Chef by the ACF. He has been a culinary force locally ever since he returned to Western New York, near his Rochester roots. Active in the ACF and Chaîne Young Chef Competitions, he has been an invaluable addition to the local culinary community.