Food Truck Guide Feature: Betty Crockski

As part of the Buffalo Spree WNY Food Truck Guide, I profiled Betty Crockski, one of Buffalo’s newest food trucks. Click here to view the complete guide on the Spree website.

Betty Crockski

Owner: Kate Hey and Dana Szczepaniak
Twitter: @bettycrockski (1,190 followers)
Facebook: /bettycrockski (1,302 likes)

What they serve: Betty features fancy pierogi and homemade sausage daily, and other Polish favorites as weekly specials. Pierogi fillings include cheese, sauerkraut, potato, and pork. Its “open ’rogi” features pierogi filling served over carrot and radish slaw on a bed of field greens with dill vinaigrette. Although Polish flavors are prominent—charcuterie, root vegetables, stone fruits, all the cheeses—Betty’s repertoire does not stop at Poland’s native tastes. These are Polish classics for a contemporary palate, with twists to combine traditional flavors and modern techniques. Think of it as new Polish soul food. Read the rest of this entry »

Thanksgiving Dishes to Pass

You promised you would bring something to Thanksgiving and you just realized you need to get on that. Well, fear not. Here’s a list of a bunch of recipes–side dishes and desserts–that you can make in as little as 15 minutes prep time, 30 minutes cook time. Read the rest of this entry »

Calabrian Walnut Cake, Torta di Noci

Browsing Twitter recently, this recipe caught my eye. It didn’t have a pretty picture. It seemed like a real peasant dish of a dessert to be honest. But it sounded like something my dad’s family would make in his hometown in Calabria, Italy, and I was certain I’d never had this exact cake. The best part? It was ridiculously simple. I looked at the ingredient list and read the steps and sat in awe for a minute. I knew I had to make it for Sunday family dinner last weekend because of my not-so-secret fascination with Italian recipes with short ingredient lists. Here’s the recipe as I made it: Read the rest of this entry »

Come and Get It: 11.3.15

It’s November already, folks. That’s intense. But you know what’s great? Baking and cooking when the weather gets chilly. I adore it. I’m in bread baking mode. And otherwise, there’s BreadHive.

Buffalo Food

  • My friends Donnie Burtless and Christa Glennie Seychew embark on a new podcast venture, Grain of Salt. You can hear the first one here. It’s sure to share a ton of breaking food news and help you get to know people in the local restaurant scene.
  • I just found out I’ve been missing delectable looking croissants from Butter Block, which are sold in the White Cow Dairy shop on Lexington Avenue. On it!
  • Big Fuss 4.0 takes place on Wednesday, Nov. 12, from 5:30-8:30 p.m. For $35 you can support an amazing farm in need, Prudom Farms, and enjoy local favorites The Black Sheep, Black Market Food Truck, Bourbon & Butter, CRAVing, Elm Street Bakery, Lafayette Culinary Center, Lloyd, Nickel City Cheese, Ristorante Lombardo and Toutant. Plus, bask in amazing company, beats from DJ Cutler, a silent auction and delicious beverages. It’s one of my favorite food events of the year.


Best Of 2014: Best bakery, best sandwiches and more

Every year, Buffalo Spree puts out an amazing list of the Western New York area’s most coveted in areas including businesses and retail, media, the arts, and, of course, food and drink. It’s an honor to be a part of the group who helps select the best of the best in Buffalo. Here are my contributions to “Best Of 2014 ,” including some of my favorites: bakery, sandwiches, donuts and happy hours.

Best bakery (city): TIE with Mazurek’s, 543 S. Park Ave., 853-7833;

Romeo & Juliet’s

Multiple locations;

To a bustling Italian restaurant scene, Romeo and Juliet’s Café brings authenticity. Since 1998, their bakery items, including bread, pizza, focaccia, and sweets, earned regular praise. Their ciabatta is especially noteworthy, crusty, airy, and flavorful. Desserts beckon from glass cases: cake, pastries, tarts, and cookies. Enjoy your favorite cake by the slice or select a single cookie. We can’t resist sfogliatelle, a shell-shaped pastry with a flaky crust, stuffed with sweet ricotta cheese and a hint of citrus.

Best sandwiches (not subs): TIE: Nickel City Cheese and Joe’s Deli

Nickel City Cheese

423 Elmwood Ave., 882-3068;

Nickel City Cheese has reigned as the city’s premier option for cheese, meats, and other goodies since opening in 2011. Unsurprisingly, the shop makes a mean grilled cheese sandwich, featuring pimento cheese spread on rye, but that’s not all. The rest of their sandwiches are as diverse as they are tasty. Mexican turkey (lime crema, pickled onion, avocado, and queso fresco on flatbread) and specials, such as jambon beurre with cornichons or mushroom and brie on sourdough, feature the fresh ingredients in the shop on rocking bread. Read the rest of this entry »

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 »