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.

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Top five things you should know about 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 »

Come and Get It: 6.26.14

Buffalo Food

  • A hot sauce focused restaurant, Hot Mama’s Canteen, just opened in Black Rock. Read more about it from The Buffalo News here.
  • The Public House of Buffalo will open in the old Canvas space on Hertel.
  • Much of the best food I eat in Buffalo does not come from a restaurant, but rather, is shared around the dining room table or backyard of a friend or family member’s home. Last Saturday, we enjoyed a BBQ at the home of our friends, Chrisi and Sean. Chrisi is a hostess with the mostest, whipping up side salads regularly mistaken for being from Wegmans and curating an amazing spread, complete with addictive BBQ sauces and decadent desserts. Sean is a master behind the smoker/grill. The meats he unveils get oohs and ahhs every time. The smoke ring on his pork tenderloins are envy-inducing. I’m always happy and full when I leave their parties!

 

Travel

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Where foodies shop and what to buy in Buffalo

Best Asian Market

1010 Niagara Falls Blvd., Tonawanda

  • Visit this store for a variety of Asian groceries with a focus on Korean products.
  • Choose from an impressive choice of rice (white rice, brown rice, sweet rice, sweet brown rice, sushi rice and more); dried beans, mushrooms, chili peppers, seaweed, oils, vinegars and an array of sauces, including soy sauce and chili garlic sauce.

 

Pete’s Lebanese Bakery

2468 Elmwood Ave., Kenmore

  • Grab some freshly baked pita from the counter and browse the small shelves stocked with authentic goods, including pomegranate syrup, rose water and tahini.
  • The refrigerated cases include delicious house made goodies: lebaneh, an addictive yogurt cheese that pairs perfectly with pita; tabbouleh, a bulgur and herb salad; sweets—baklava, pistachio cookies and more. Read the rest of this entry »

Come and Get It: 6.16.14

Buffalo Food

  • The web and social media blew up with the news that some of our favorite cocktail makers are making their own place in the North Buffalo location at 1455 Hertel Ave. Here’s the full story from Spree’s Christa Glennie Seychew.
  • Farmers’ markets are up and running, with more produce each week. They’re fully stocked with greens, and now herbs and strawberries and more join the tables, adding color, texture and flavor. What are the market options in your area? Check out Spree’s comprehensive list.
  • I have not always been a fan of fish fry. As a kid, it was an occasional treat in which my family indulged, but I went straight for the battered fried scallops. Humorously, I had no idea what I was eating for several years (starting from the time I could barely see the fish case where my dad brought me each Friday), but I loved those sweet scallops. Eventually, I developed a taste for a traditional British fish ‘n’ chips platter, but there are few options that fit that bill to my liking in Buffalo. I enjoyed one after the Manchester United game in London this spring, and counted down the days until I could get one from British Chippy, from the owners of The English Pork Pie Company, on opening day. I loved it. Check out Donnie Burtless’ “first bite” for British Chippy. Read the rest of this entry »

Best places to drink in Buffalo

What is the best bar in Buffalo? There are countless options for places to enjoy a cocktail or nice glass of wine in WNY. With the warm weather here, it’s the perfect time to explore the local bar scene, from happy hour favorites to late night hot spots.

Vera Pizzeria

220 Lexington Ave., Buffalo, NY 14222

The true delight of Vera is not its pizza, but rather, pre-prohibition era cocktails. For $10 apiece, you get what you pay for. Try going on a weeknight for happy hour if it’s your first time visiting, and then go back on a Saturday night around 11:00 p.m. Go early for your best chance at a seat. Finish the evening with some fare from the Black Market Food Truck, which visits most Saturday nights. Read the rest of this entry »

Salted Caramel Blackberry Brownies

Last weekend, I set out to make a new chocolate dessert for my family to share at our Memorial Day picnic gathering. An unusual one came to mind after a display of gorgeous blackberries caught my eye at the Lexington Co-Op: salted caramel + blackberries in brownies? Wow. I remembered pinning this recipe on Pinterest and thought the combination sounded delightful. It was not the salted caramel, but rather, the blackberries that caused me to earmark it for baking in the first place.

I’ve never put blackberries in brownies, but why not? I’ve made plenty of raspberry desserts with chocolate (one of my teenage dessert regulars: raspberry cheesecake with a chocolate crust) and even strawberries and chocolate, but blackberries don’t get the same cred. In this case, the results were worth sharing. While this dessert may not make the prettiest picture, it’s delicious. Sweet and salty, but not sugar sweet. An enviable texture that’s gooey and rich. Here’s the recipe as I made it: Read the rest of this entry »