Buffalo Rising Online

Christa Glennie Seychew

I have a hard time controlling myself in bookstores. Having tucked my cash away in the glove compartment before even entering, I most often end up wandering through the aisles with my greedy hands shoved deep in my pockets. Of course the knowledge or story imparted by a tome is its primary purpose, but I am a sucker for a glossy cover, a rich folio of color photographs, the promise of a delightful adventure. This is especially true in the cookbook section.

I've admitted this to you before, and I came clean about the modest number of cookbooks that I actually use. Most of the pretty books that line my office shelf are cracked for perusal or reference, not actual cookery.

I use Talking Leaves for most of my book purchases. When a favorite author or chef announces an upcoming book, I anxiously await its public…

Christa Glennie Seychew

Tonight, Buffalo First (in conjunction with Slow Food Buffalo and MAP) is hosting a massive brainstorming session in their new office in the Market Arcade Building.

I first heard of this event a few weeks ago when Slow Food's David Setzer called me to see if I knew of any chefs interested in speaking with farmers about sourcing local food. I am very fortunate to have made the acquaintance of a good number of talented local chefs that are passionate about using regional ingredients. Phone calls were made and it wasn't long before we'd unearthed chefs eager to take part in any event that might make serving local food in their restaurant an easier task. Those that aren't available this evening are anxious to…

Christa Glennie Seychew

BuffaloRising.com’s Foodie Book Club seems to be a hit! Our Winter ‘08 selection, Heat by Bill Buford, spawned a super fun party at DiGiulio and Company with prizes donated by BR and the Village Beer Merchant. Thanks to the many readers/ticket-winners who braved the evening’s fierce ice storm to join us for food, drinks and games (see inset).

Next on the roster is The United States of Arugula by David Kamp. This book examines the evolution of the American pantry over the course of the last sixty years or so. It is a gossipy and informative read, providing insight into the places, situations and people that have been integral to t…

Michael Franco

If you have ever tasted a Concord grape pie, you can attest to the fact that the flavor lives on in your memory, long after you have wiped the last crumb from your lips.

My first memory of pie made with grapes dates back more than 20 years, while I was on a wine tour in the New York State Finger Lakes region. As I was driving through the country side, I was surprised to see that the roads were dotted with various sizes of roadside stands, orchards, vineyards and farmers, each displaying their prized offerings. One of the stands I passed posted a sign that read, “Homemade Concord Grape Pies”. I thought, “Grape pie, what would that taste like?” So I turned around and drove back to the stand and bought a pie. Needless to say I have been hooked ever since.

The recipe for a grape pie requires patience. You must process the grapes to insure a seedless and skinless filling, a…

Todd Schoepflin

It had been a long time since I’d taken the Grant Street exit off the 198. But when I did so the other day and came to the intersection of Grant and Amherst, I noticed a new business tucked in the corner of the strip plaza, in the spot once occupied by Mighty Taco. When I saw the name--Joe’s New York Style Pizzeria & Restaurant--my first reaction was skepticism. “New York Style” is such a bold declaration, promising to distinguish the product from other local pizzerias in some special way. But being a pizza junkie, I had to give their pizza a try. And I am pleased to report that the two pepperoni slices I tried were delicious. The slices were large enough to be folded (I learned the art of folding pizza during the brief period of time that I lived on Long Island and in New York City). I ordered the slices to go, with the plan to eat them at home. But the pizza did…

Kate Sorice

I had never heard of Vargas before I started writing this column. I imagine I may have walked by it while out and about and not have given it a second glance. Had that been the case, I would have missed out on some very good, authentic Puerto Rican food. For those of you that feel Anthony Bourdain should come to Buffalo, I think this would be his kind of place. It lacks pretense and glitz; it is, quite simply, a good place for a quick and delicious meal.

The Saturday before Easter I stopped in for lunch. I was excited to try the octopus and plantains; this meal will only set you back $9, but it is sadly only available on Fridays. That's alright because now I have an excuse to return Friday during my lunch hour.

Vargas Take Out is not for the vegetarian, they specialize in meat-centric Puerto Rican s…

Christa Glennie Seychew

I’ve told you once before about SAMPLE’s monthly Supper Club, an occasion on which the restaurant's bite-sized portions are served at a more typical size. Their five course prix fixe dinner is not only a great deal, but in my opinion, a fantastic dining experience.

When people complain about the lack of modern food in Buffalo, I simply point them to SAMPLE. It’s not just the chic décor and innovative portion size that sets SAMPLE apart; it is the clean preparations and modern flavor pairings.

This month, they’ve tried something new. Chef Adam Goetz has worked closely with the Village Beer Merchant to bring you a delicious meal replete with solid b…

Nancy Vargo

It’s the place where everybody knows your name. It’s the place where the experience of being there is as intriguing and welcoming as the food. It’s Bertha’s, and it’s a gem of a breakfast and lunch spot on Hertel’s increasingly popular dining and entertainment strip.

If you’re looking for hearty portions of consistently good, home-style dishes prepared right before your eyes, you’ve come to the right place. Even before you walk in the door, you can catch a sneak preview of your meal with a stop at the front window where dishes are prepared for all to see. And once you step inside, you’ll immediately see and hear why Bertha’s atmosphere is as much a reason to return as the food. Authentic ‘50s diner memorabilia line the walls and friends you know and those you’ve yet to meet provide endless entertainment and conversations spill over from table to table. …