Buffalo Rising Online

Kate Sorice

The staples of summer grilling usually include hamburgers, hotdogs, chicken and even vegetables. We can all think of a dozen recipes to make the best hamburger, the tangiest vegetables or the spiciest chicken on the grill.

One item that may not always be on the forefront of our minds when it comes to cooking on the grill is pork. There has been a lot of talk this year about the new cooking demonstration stages at this years Taste of Buffalo, which will be a very exciting addition to this years festivities, and hopefully be around for years to come.

Buffalo’s own Chef Donald Breitkrus of Harry’s Harbour Place Grill will be taking over the stage on July 12 demonstrating how to turn the other white meat into a fantastic staple for summer grilling. During Chef’s presentation he’ll be not only presenting some of his favorite recipes but he will also talk about the cuts of …

cityzen

So what does one do when one has exerted no self control at the farmer’s market?

My best and no-fail solution to this problem is a mélange of roasted vegetables. I have not yet found a vegetable that is not best when roasted, and it has become my favorite method of preparing vegetables. The vegetables seem to have more taste roasted than when boiled or steamed, and I don’t feel the need for butter or other toppings. I like the vegetables drier, and in the case of potatoes and Brussels sprouts, the crispy outside roasting creates. I also like that I can mix any number of vegetables and they keep their own flavor rather than becoming the one note taste of the frozen carrot, pea, and corn mix I grew up on.

This past Saturday, at the Elmwood Village Farmer’s Market on Bidwell Parkway, I purchased yellow and round green squash, red potatoes, sugar peas, and asparagus. I …

Madelyn Feldman

Before returning to Buffalo, I often wondered what new additions I had missed in our city’s restaurant and bar scene. So highly recommended by many of my closest friends, Jimmy’s on Elmwood, the old Buffalo Barbeque and Brew, was on the top of my to-do bar bite restaurant list.

It has recently been taken over by Jimmy Hambridge, who has been involved with the establishment since it’s opening as the Brew in October of 2006, actually a day before that horrible storm. The Jimmy’s experience is enhanced by a charming, witty, engaging, personality from the owner/ bartender Jimmy. Always dressed in suspenders with each hair perfectly aligned, he is there to make your visit fun and comfortable.

The ambience of welcoming is an element of abundance at Jimmy’s; both at the bar and from the kitchen. Although the menu is in a state of transition, the food is…

Michael Franco

It should come as no surprise to YUM readers, that I have a passion for spices. You can expect to find me foraging through the city’s ethnic markets, hunting for treasures with which to restock my spice cabinet. The more exotic the spices, the more excited I am to try them. And excited is exactly the way I felt when I first discovered zatar.

Not to be confused with Za’atar (which is a sort of hybrid of thyme-marjoram-oregano), zatar is a traditional Middle Eastern aromatic spice mixture of sumac, thyme and white sesame seeds. With an earthy woodsy flavor zatar is a popular tabletop condiment that is often used in bread making. For a flavorful treat, brush

Brenna Walsh

If you’re craving something sweet, you’ve picked the right time to do it. Starting on Monday, June 23rd, Choco-Logo Confectionery Design will be kicking off its annual summer sale. Choco-Logo, whose name is modeled after “Coca Cola,” was, up until recently, the only chocolate factory shop in downtown Buffalo that had captured the attention of people from all over Western New York.

Specializing in corporate gifts, custom logo chocolates and private label products, Choco-Logo is one of the most unique candy stores that you’ll be able to find today. Creating anything from movie themed candy bars (they’ve created candy bars from everyone’s favorite Christmas movie, The Christmas Story – remember Ralphie?) to chocolate in Barry Manilow and Bon Jovi tins, anyone who walks into Choco-Logo is guaranteed to find something that they will like by the time they leave. Fo…

Vincent Rondinelli

Italian restaurants are much loved here in Western New York. People from all walks of life and ethnic backgrounds cherish the hearty, homestyle flavors of this Mediterranean cuisine. However, for the large group of immigrant and first-generation Italians here in Buffalo, several of the local Italian restaurants miss the mark.

With a mother from Calabria (southern Italy) and some training in the culinary arts, I fall into this category of disenchanted Italians yearning for true Italian cuisine. So upon walking into Filippo’s Ristorante Italiano, I hoped with all my heart that this one would be different; that this one would right the wrongs done for so many years, by so many “Italian Restaurants.”

As I entered Filippo’s, past its noir colors, modern lighting, and classic Italian background, I was welcomed by Andrea. He was not a host asking me, “How many will …

Molly Hirschbeck

I’ve always had a pretty simple philosophy when it comes to ice cream: if I’m going to eat it, I’m going to indulge. It’s not often that I sit down with a bowl, and when I do, I wouldn’t think of enjoying anything less than a Rocky Road (or Heavenly Hash; both equally satisfy my chocolate addiction) sundae topped with a healthy dollop of hot fudge or whipped cream.

So when local ice cream aficionados Perry’s Ice Cream announced three new flavors just in time for summer-light flavors, mind you- I was cautiously optimistic. Boasting half the fat and fewer calories than regular ice cream, Perry’s “Perfectly Churned” Light versions are said to taste just as good and still satisfy health-conscience consumers. Blueberry Cheesecake, Lemon Meringue Pie and Rocky Road are the newest flavors making their debut, but let's face it, when was the last time you had any ligh…

Christa Glennie Seychew

Dear Readers,

It saddens me to inform you that I will be leaving my position as YUM Editor for Buffalo Rising.

I began my career with Buffalo Rising a couple of years ago as a 'citizen journalist' after a lengthy discussion with Newell (queenseyes) about restaurants, chefs and local ingredients. Shortly thereafter I was brought on as YUM's full time editor. Some of you emailed me when you noticed a change in YUM a few months ago, when fewer new posts were appearing due to cutbacks. Today I am announcing that YUM will transition into a channel much like our City and Arts & Leisure channels—run predominately by citizen journalists.

Touting Buffalo's ever-improving food community, working closely with farmers, chefs, business owners and other writers, as well as interacting with many of YUM's readers, has been remarkable and rewarding for me both personally an…

Christa Glennie Seychew

In order to inspire shoppers and showcase fantastic locally produced products, Slow Food Buffalo is sponsoring cooking demonstrations at the Elmwood-Bidwell Farmers Market throughout the summer. Better yet, the demonstrators just happen to be accomplished chefs from some of the area's top restaurants and catering companies.

Each Saturday one of these talented chefs will show off their skills and culinary point of view through an on-the-spot assemblage of a dish featuring ingredients available at the market. Two Saturdays ago Chefs JJ and Kevin Richert of Torches served up arancini (stuffed with heritage breed fresh ham, locally raised spinach, onions, garlic and organic mozzarella) with a flavorful Leek …