WNED PBS cooked up a storm with our latest episode of our LOCAL program, "Now We’re Cooking LIVE!" 

Some of our region’s best chefs, Brian Mietus of Bacchus, Christine Cinquino of Farmers & Artisans, Edward Forster of Waxlight Bar à Vin and Jordan Welker of The Ridge show you how to prepare their signature dishes. Special guest sommelier Jess Forster of Waxlight Bar à Vin shares additional tips.

Co-hosted by Buffalo Toronto Public Media’s Marty Wimmer and Heather Hare.

Now We’re Cooking LIVE! Episode 2 made possible by:

Artisan Kitchens and Baths
Edible Western New York & Erie Lakeshore Magazine   
Wegmans
Lulu Creations
Cabinet Reface Direct
Zenner and Ritter Heating and Cooling

In her current role as Prepared Foods Chef at Farmers & Artisans, Local Foods Market & Artisan Bakery in Snyder, NY Christine is elevating the offerings to incorporate local produce, dairy, meats & other products from in & around Western New York. She proudly crafts foods that appeal to all eating philosophies. Her team is often referred to as Vegetable Reconnaissance...turning cast off fruits and vegetables into delicious dishes with virtually no waste.  

In her home kitchen, rumor has it she’s on roller skates! When not in the kitchen, Christine's free time is spent as an experienced textile artist, creating beautiful designs for everyday living.  

Edward Forster has been a student of cookery since the age of 16. He trained and worked in London, Philadelphia, Chicago, and his hometown of Buffalo. After leading kitchens of renowned chefs Graham Elliot, Georges Perrier, Paul Kahan, and Mike Andrezejewski, Forster is ecstatic to show you his take on high impact flavor combinations and unique ingredient based dishes. Edward has joined us on the floor, bringing his knowledge of cuisine and fine dining directly to our guests. He very much looks forward to helping you enjoy the pleasures of a table at Waxlight Bar à Vin.

Brian is a renowned chef hailing from Buffalo, New York. He grew up in a challenging environment, working at his mother's hot dog stand near the Bethlehem Steel Plant to help make ends meet. Despite the difficulties, Brian developed a passion for cooking and pursued his dream by attending culinary school in Vermont. Brian's culinary career took him across the country, working in some of the best kitchens in Utah, Vermont, and Vail, Colorado. In 2002, Brian decided to move back home to Buffalo to bring his culinary expertise to the community that shaped him. 

Currently, Chef Brian owns two successful restaurants in Buffalo. Bacchus Wine Bar is a top-rated fine dining establishment that has been open for 20 years, offering a sophisticated dining experience with an extensive wine list. b-SIDE Market is a casual lunch spot that serves sandwiches and rotisserie chicken with a fun and relaxed atmosphere. 

In the spring of 2023, Chef Brian is set to open his latest venture, Lake House, on the shores of Lake Erie. This new restaurant promises to showcase his passion for using locally-sourced ingredients in his dishes.

Buffalo-based Chef Jordan Welker is the man behind the flavor at West Seneca’s upstart brewery/restaurant The Ridge. With over fourteen years of experience in the industry, he displays a passion for creating traditional flavors with a modern twist.  An alumnus of the Culinary Institute of America, he is quickly establishing himself as a prominent chef in the city.