Come and Get It: 10.14.14

Buffalo Food

  • Buffalo Without Borders is almost here and it’s an incredible celebration of international food, right here in Buffalo! At Buffalo Without Borders 2014 you can travel the world for food, entertainment and crafts from Asia, Europe, Africa, the Caribbean, Latin America and the Middle East. International Institute of Buffalo can throw an amazing party! This incredible organization serves our community’s refugee and immigrant population to allow people to become independent, contributing members of WNY. I am once again serving as Co-Chair of the event with my great friend, Katie Krawczyk, and we hope to see you on Thursday, Oct. 23! Get your tickets here today.
  • It’s finally happening. Chef James Roberts is opening his own restaurant! I don’t mean to play favorites or anything, but Nicholas and I have hoped he would open a restaurant more than any other. Here are all the details on Toutant, named for Roberts’ great grandfather’s trapping and fishing camp on the South Louisiana marshland. The spot will be adjacent to Seabar and the Ellicott Lofts, at 437 Ellicott St.
  • I’m super excited for Michael Dimmer and Christian Willmott, the pair who own the well-known and well-loved Black Market Food Truck. They’re opening Marble + Rye, a new restaurant from at 112 Genesee St., near the Medical Campus Corridor, and they expect to open in spring 2015. Read more about their plans here.
  • It’s Local Restaurant Week next week. This video made me a little uncomfortable.


  • I love Eric Ripert. This video is adorable and makes me want to go to Puerto Rico to eat, beach, sun, dance, etc. This all of these ones from Esquire Network. Thanks, Jose Andres.



  • Chef Wylie Dufresne’s wd~50 menu, which we were lucky enough to enjoy in August, is impressive. When we heard it was closing or morphing, we were especially thrilled to get there and try the tasting menu. I look forwad to checking out this cookbook.

Black Market Food Truck Owners Prepare to Open Restaurant

Buffalo’s resurgence continues with the announcement of Marble + Rye, a new restaurant from Michael Dimmer and Christian Willmott, the imaginative minds behind the renowned Black Market Food Truck. Marble + Rye will be located at 112 Genesee St., just adjacent to the emerging Medical Campus Corridor, and they expect to open for business in Spring 2015.

Dimmer and Willmott, friends and business partners armed with culinary educations from Niagara Culinary Institute, years of hard-earned experience in a variety of restaurant positions, and boundless creative enthusiasm, launched the Black Market Food truck in January 2012. The truck, with its focus on hearty staples like gourmet sandwiches that utilize fresh, unique ingredients and a rotating selection of arancini, has enjoyed a meteoric rise to the top of the nascent food truck scene in WNY.

“We have had such a great experience with the Black Market Food Truck. It’s been amazing and humbling to see people love what we do and we intend to keep BMFT rolling right along. But we’ve decided that the time is right to take the next step,” says Willmott. Read the rest of this entry »

Accomplished Chef to Launch Downtown Restaurant

It’s finally happening. We’ve dreamed of it for years. Chef James Roberts is opening his own restaurant.

Toutant (pronounced “too-tawnt”), named for Roberts’ great grandfather’s trapping and fishing camp on the South Louisiana marshland, will occupy the space adjacent to Seabar and the Ellicott Lofts. Located at 437 Ellicott St., the storefront formerly known as the Golden Swan is an extension of Rocco Termini’s Ellicott project.

Owned and operated by Roberts, Toutant will offer contemporary country cuisine and libations, served in a comfortable, casual setting. Focusing on high-quality, seasonal ingredients, Roberts’ Southern Louisiana roots and dedication to New York’s farming community will provide Buffalo diners with access to modern, fresh cuisine influenced by the American South. Read the rest of this entry »

K Cafe Dishes Guilty Pleasures with Korean Style

K Cafe

Hours: Monday-Thursday, 11 a.m. – 10:00 p.m.; Friday-Saturday, 11:00 a.m. – 11:00 p.m.; and Sunday, 4:00 p.m. – 10:00 p.m.

Credit cards accepted: Yes

Average price per person: $7.99

546 Niagara Falls Blvd., Buffalo


K Cafe is poised to become a spot where Buffalonians from college students to families go for satisfying food when they’re hungry for a little grease with a lot of flavor. It isn’t a fancy spot, as it has a stark appearance and sparse décor, but the service is warm, friendly, and prompt. It’s the kind of restaurant in which you can’t help but eat a massive amount of food because it is reasonable and the portions are extremely generous. The longer you’re in the homey feeling K Cafe, the more convinced you are that a beloved relative will walk out of the kitchen to greet you at any moment.

My friend and I settled in to sample a series of dishes beginning with the kimchi chicken quesadilla ($6.99), which features a giant white flour tortilla stuffed with Korean barbeque chicken, cheese, and caramelized house kimchi (fermented, spicy Korean cabbage). The hot, sweet, and sour taste of kimchi is the star of this quesadilla, and without it, this would be another boring appetizer. The kimchi offers a unique flavor profile for an addictive treat, as well as a crunchy texture, which is a welcome curveball. In addition, it is served with two unassuming dips—spicy sour cream and a pico de gallo—that keep you repeatedly reaching for one more bite. Just one more bite… Read the rest of this entry »

What to Cook: from weeknight dinner to Sunday brunch

Need inspiration to get you through the week’s mundane meals or to prepare for more special occasions? Check out these ideas for a variety of purposes.

Monday night dinner

  • Greek: Marinate lamb steaks the evening before to be able to grill when you’re ready to cook, and whip up tzatziki (a dip/condiment made from yogurt, cucumbers and herbs) and hummus (chickpeas, tahini, lemon juice and garlic) while you warm the pita. For an extra treat, grill haloumi and finish it with a drizzle of raw honey and couple sprigs of fresh thyme. Check out recipes by Donna Hay for more inspiration.


A group of friends

  • Macaroni and cheese: When others crack a box open, foodies get grating. Try a blend of a few easy melting cheeses, such as sharp cheddar, gouda and fontina, to spice up this comfort food favorite. Try adding leeks or bacon for extra flavor. Check out classic style recipes from bon appétit.

  Read the rest of this entry »

What Makes a Foodie?

The Western New York community largely agrees that Buffalo is in the midst of a renaissance. Part rebirth and part reclaiming, we Buffalonians brazenly praise our city in increasingly stronger voices, and our feelings toward the local food scene are a key part of this celebration. The landscape includes a rising number of quality restaurants that stack up against those in cool cities around the country, a gaggle of chefs with near-celebrity status, and a growing focus on local agriculture and the farmers who humbly make our food obsession possible. We’ve got dozens of food trucks, farmers’ markets, food festivals and sell-out events about food to boot.

Read the rest of this entry »

Top Five Things You Should Know to be in the Know

Buffalo has an ever-growing number of food events, clubs and gatherings for foodies, including several under the radar happenings. To be in the know, you should know about the following:

5. Feed Your Soul: Founded by Christa Glennie Seychew, a freelance food writer and Buffalo booster, this organization is dedicated to offering events focused on the food and agriculture of WNY. The events, including the popular Nickel City Chef series, always sell out quickly.  Read the rest of this entry »