Buffalo Rising Online

Christa Glennie Seychew

Last Sunday, as I was about to make away with my purchases from the Wintermarket, I noticed dozens of fresh eggs stacked up on the table belonging to the fantastic Blossom Hill Farm. Blossom Hill is best known to most of us for its phenomenal pork, but not being in the market for meat that day I had swept past their table without looking carefully. I cannot believe that I almost missed out on a gorgeous dozen of their marvelous eggs.

Lovely ovals peeked out of the carton at me, in designer shades of speckled blue and soft brown. What a treat! We city folk really don't know what we're missing when it comes to fresh chicken eggs produced with love and care. We've grown accustomed to the rubbery, dull replicas pawned off as the real deal by our local supermarkets.

Sandy Starks

Western New Yorkers are spoiled in the summer and autumn months. It seems that farmers markets are everywhere, supplying fresh produce from local growers. But where do we go in the winter to get quality local produce without paying the steep prices supermarkets charge for goods shipped from the warmer climates?

The Broadway Market of course!

Lewandowski’s Produce has been a mainstay at The Market for almost 25 years. Ten years before coming to The Market, Mary and her late husband Ron made the rounds at area farmers markets. Their business provided an outlet for the produce of farmers that could not commit to going to the various outdoor venues. The markets in Springville, Clinton-Bailey, Niagara Falls, and the Super Flea on Walden are where they began their journey as a business.

Mary buys cold…

Todd Schoepflin

Living just a few minutes from Hertel Avenue, I spend a lot of time there. I find myself drawn to neighborhood classics like Wellington Pub. On a recent Friday I stopped at Wellington, a family friendly place that offers quality food and a casual atmosphere.

I usually order a fish fry when I go, so I wanted to try something different this time. I ordered the Pittsburgh Salad, described on the menu as “our neighbor’s original salad.” The salad contains chicken or steak, lettuce, tomatoes, carrots, cucumbers, and French fries. I tried the chicken version. Outstanding! In order to “keep it Pennsylvania” I asked for a Yuengling. When the bill came I was shocked to see that the Yuengling cost two dollars. Two dollars for a bottle of beer in 2008? Oh Buffalo, how do I love thee, let me count the ways!

It’s the little things that contribute to a great dining ex…

Courtney Bajdas

It is no secret that authentic Asian cuisine is hard to come by in Buffalo. We have Ming Café (during the fall and winter), Woo Chon Korea House, Gin Gin and, of course, 99 Fast Food. Many of you were lucky enough to have visited 99 when they were at 99 Niagara Square. I envy you. 99 is now located on Bailey Avenue, and while it isn’t a far drive, it certainly isn’t accessible to this downtown employee on her lunch break.

99 serves authentic Vietnamese, Japanese, and Chinese fare. On my most recent visit I couldn’t resist the Cốm Chiên Dương Châu (pork sausage fried rice). The pork sausage, commonly referred to as Cantonese-style Chinese sausage, is fatty and glutinous, making it a savory indulgence. Carrots, peas, egg, and diced chicken all happily accompanied the sausage in the fried rice to create a tasty, well-rounded dish.

Oops! I forgot about the appetizer. …

Christa Glennie Seychew

I love the EM Statler Dining Room. Located at the end of a hallway behind the cafeteria on ECC's City Campus, the EM Statler functions as a training ground for ECC's many Culinary Arts students. During the portion of the year in which it is open, students take turns at various positions in the kitchen and the front of the house, preparing and serving dishes representing many of the world's cuisines.

During my visit last week, the menu highlighted the cuisine of America's Deep South. The prices are remarkably low since the school's aim is to train, not make a profit. Appetizers included Fried Green Tomatoes ($1.95), a creamy New Orleans style shrimp bisque ($2.50), and a Crawfish pie made with a beautiful crust ($2.50). My favorite portion of the meal was the Hoppin' John Salad featuring a pecan vinaigrette. Ho…

Christa Glennie Seychew

Two of Buffalo's homegrown heroes are about to become national television stars.

Recently, Chef Marco Sciortino, of Marco's Restaurant and the Marco's Deli franchise, was selected by Sorrento Lactalis of Buffalo to represent the company and its fine cheeses on Kitchen Spaces, a cable program that focuses on every aspect of the kitchen, from design elements and appliances to recipes and cooking tips. Kitchen Spaces airs on The Food Network, the WE channel and other cable affiliates.

Sorrento has been firmly rooted in Buffalo since 1947 when cheesemaker, Louis Russo, an immigrant from Sorrento, Italy, began producing ricotta cheese from an age-old family recipe. …

Summer Flaherty

Spring is here! Hallwalls Contemporary Art Center is introducing springtime to the region with a sit down dinner at the Club Level of Bijou Grille on Main Street in Downtown Buffalo. The Spring Dinner takes place on Sunday, March 9th from 5-9PM. Come and enjoy four hours filled with good food, beer, wine and interesting people united by the common cause of supporting the arts in Buffalo.

A simple, fresh field green salad will be followed by your choice of entrée, either chicken francaise, sliced top round of beef, or pasta marinara. Dinner will conclude with coffee, tea and dessert.

Hallwalls Contemporary Art Center provides a venue for all forms of art from visual art, literature and performance art, music and media arts. The mission of Hallwalls is twofold- to serve artists by …

Christa Glennie Seychew

I love lemon curd; it’s pretty hard not to. Despite its potentially unsettling name, lemon curd is a delicious alternative to jam, a great tool for the home baker, and in its off-the-shelf store bought version, a really handy tool to have in your pantry for last minute guests.

Lemon curd comes to us from Great Britain where the homemade version was initially used as a spread on scones enjoyed during afternoon tea. And for those of us who love old-fashioned, made-from-scratch lemon meringue pie, lemon curd is the base underneath all of that fluffy meringue goodness.

You can hop down to your local supermarket and pick up a thick and tangy version of lemon curd in the jam and jelly aisle; I purchased this jar at Wegmans, but have bought it before at Guercio's and Delish. It’s great to have on hand as it can make delicious treats in minutes. Obviously it’s perfect on scon…

Sandy Starks

I remember the days when you visited the local butcher weekly and they knew you by name. Meats were trimmed by hand and cut to your specifications. Whether you needed veal, Cornish hens, tripe, a pot roast or prime rib, you could find what you wanted for any recipe. This old fashioned way of doing business is still practiced at Lupas Meats, located in the rear of the historic Broadway Market.

This family has the right formula for success. For the last 20 years Lupas Meats has offered quality meats, outstanding service, great prices and a spotless environment. if you're not looking for a specific meat cut, you can also find a variety of other food products convenient for those days when you don't have time to cook.

While waiting for my number to be called, I listened to the pleasant banter between the staff and customers. It…