friday february 16th 2007
An Exquisite European Lunch
Christa Glennie Seychew
Yesterday, my dear friend Tamar and I decided to treat ourselves to lunch at a restaurant we’ve been dying to go to. As we walked from our parking spaces to our destination, the heavenly scent of Bistro Europa drifted toward us.
Inside the cozy and colorful restaurant, we decided to splurge and try a number of things. Owner Mike Pijanowski once described the menu to me as European peasant food. Oh, if only the peasants had it this good. We began with the fondue, a remarkable portion for only $9. The warmed Gruyere was served with pieces of fresh red pepper, grapes, blanched asparagus, crusty bread and pencil-thin grissini. Paired with a good glass of wine, this shared dish would be an excellent choice for a couple out for a romantic evening- or two good friends looking for a yummy lunch!
Next we enjoyed potato pancakes ($6), they are served two to an order with sides of sour cream and caramelized onion, or a lovely combination of cinnamon and cooked apple slices (I loved all thr…
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thursday february 15th 2007
The Lovely EM Statler Dining Room
Christa Glennie Seychew
A few days ago I told you about the great culinary classes available to the public at the ECC’s City campus. But wait, there’s more. Two weeks ago I had the fortune of being invited to lunch by Chef Songin, the Assistant Professor of the Hospitality Management/Culinary Arts program. I fully expected a cafeteria complete with compartmentalized lunch trays and bags of chips. Not such a bad deal, it’s been a (very!) long time since I’ve partaken in such a meal and I knew after our initial phone call that Chef Songin and I would hit it off.
Imagine my surprise when Chef and I met in the lovely EM Statler dining room. Tucked away in a corner near the campus cafeteria, the EM Statler is a fine dining atmosphere- complete with fresh flowers, stemmed water glasses and linen tablecloths and napkins. Chef explained to me that the “restaurant” is run by the culinary stude…
wednesday february 14th 2007
Cusina Rustica Italiana
queenseyes
Also known as Trattoria Aroma. Even though the snow kept most people away from the new restaurant that just opened in the former Just Pasta location, we just couldn't resist the warm looking atmosphere. The warm glow of the up-lit columns, blended in with the soft shades of yellow wall frescoes, makes Trattoria Aroma a magnificent neighborhood nook. The 100% Italian wine list is pretty hot, and the menu is the exact same 'tested and true' menu from owner Dave Consentino's Williamsville location. He and business partner Jerry Clementi have done with their new restaurant what Buffalo ‘foodies’ have been waiting for... good food, relaxed atmosphere, and killer service.
tuesday february 13th 2007
Mardi Gras Fete @ Shango
Christa Glennie Seychew
As close to authentic as you’ll get, Shango’s killer Cajun cuisine is the way if you're looking for a Mardi Gras celebration. An entire week of specials, music and a festive atmosphere await those looking for a good time and good food.
For your convenience, the fun-filled schedule is as follows:
Sunday, February 18th 10:30 – 3:30 A New Orleans-style brunch is accompanied by Buffalo’s own Lee Ron Zydeco
Monday, February 19th – Thursday, February 22nd Enjoy a mouthwatering 3-course meal for only $25
Fat Tuesday, February 20th Drink specials, beads, and Cajun cuisine served up with music by Mumbo Gumbo from 7p.m. – 10p.m.
It sounds like a great time. Hope to see you there!
Over the summer we offered an e…
monday february 12th 2007
Floyd's Steel Drums Restaurant
Christa Glennie Seychew
Looks can be deceiving. The unassuming building at 1410 Main Street blends into the streetscape. It may look like every other slightly shabby Main Street location, but once you step inside you’ll find a whole different story.
Floyd’s Steel Drums Restaurant has been open since 2003 and its regulars love it. The interior, divided into two main rooms, boasts high ceilings and a colorful palate. The first room is dedicated to the bar which is overlooked by a towering etched mirror. The bar itself is a happening night spot on the weekend, specializing in Red Stripe and Carib (both favorite beers from the islands), an assortment of Caribbean style sodas and the standard offerings of American beer and liquor.
The second room is an expansive dining room. A stage and dance floor stand in the far corner where jazz and reggae bands entertain the clientele on select evenings. Th…
sunday february 11th 2007
Magical Fairy Cakes
Christa Glennie Seychew
Fairy cakes. That is the name Deb, owner of Delish, has chosen for these voluptuous cupcakes. Each one boasts dense, moist cake topped with a lavish amount of rich buttercream frosting. A version with seasonal flair always resides alongside classic chocolate and vanilla interpretations. Easily large enough for two people, these trendy treats are only $5 each.
A note to potential buyers of all things buttercream: Though cakes topped with authentic buttercream icing (not the fake stuff from the supermarket) require refrigeration, they must be brought to room temperature before eating. A mouthful of cold buttercream frosting is never as good as one that has been warmed. Intense flavor (and satisfaction) will be lost to the impatient consumer!
Delish 802 Elmwood 881.2022 www.delishelmwood.com
saturday february 10th 2007
ECC's Spring Culinary Courses Begin (and they're open to the public!!)
Christa Glennie Seychew
Most know that ECC offers students a culinary arts program at both its North and City locations. But did you know that its partnership with Workforce Development enables it to offer professional cooking classes to the public?
Wednesday the 14th marks the first class of Chef Anthony Songin’s comprehensive series of classes for the Spring ‘07 session. The program is open to everyone, and tailored to those individuals with skills that range from novice to intermediate level. Those that don't have knife skills, or are inexperienced with certain techniques need not fear that they will be overwhelmed or left behind. Some classes last only one session, while a series that moves course by course through a meal requires five. Many of the classes are offered on a Wednesday evening and then again on a Saturday morning.
Most open to the public culinary classes in our region are co…
friday february 9th 2007
Tastings Around Town
Christa Glennie Seychew
It seems that Saturday (the 10th) is a big day for Buffalo foodies. Three area shops are hosting tastings. Chocolate, cheese and wine are on the menu, a classic combination indeed. Visit all three, or pick and choose- either way, you're bound to try something new and exciting!
From 11 a.m. - 2 p.m., the Lexington Co-op will offer another of their great "sampling parties". Fondues in both classic cheese and chocolate are sure to delight. The Co-op's fabulous fromage selection and yummy organic chocolates will be featured. Fondue can be a romantic experience, bring someone you love.
Hodge Wine & Liquor will offer tastings from 4 p.m. to 7 p.m. A lovely selection of wines from Colony Distributors will be poured. Luna de luna red, Monkey Bay Sauvignon Blanc, Kendall Jackson Cabernet, Camelot Chardonnay, Santa Alicia Muscatel (a dessert wine) and Phillipe Prie, a French Cham…
thursday february 8th 2007
Say It With Sponge Candy
Christa Glennie Seychew
At this time of year, Gary and Sandy Whitt of Ko-Ed Candies are making some of Buffalo’s favorite chocolates virtually around the clock. They've pretty much got it down to a science after 21 years. They're readying the store for Valentines Day, a day that will ring in as their 4th busiest day of the year. Their website (www.spongecandy.com) adds to the mix.
Ko-Ed offers little chocolate hearts and big ones, too. Red valentine-shaped boxes loaded with chocolate goodness come sized to suit- will you need a 4 oz. token or a 5 lb. offering? Maybe you’d prefer a pound of Charlie Chaplins, wrapped prettily in red, white and pink?
But what Ko-Ed does best is sponge candy. Buffalonians love the stuff. A sheath of thick, rich chocolate (milk or dark) encases a crisp, airy, molasses-flavored center. Describing this confection to the …
wednesday february 7th 2007
Hardware Retools Its Menu
Christa Glennie Seychew
Great tunes, good brews on tap, a lengthy “by-the-glass” vino selection, and a venue that somehow maintains its intimacy even when people are spilling out onto the street. These are just a few of the reasons why Allen Street Hardware has become a destination location for many.
Though a popular dinner spot, Hardware’s clientele especially enjoys the “communal” portions of the menu, (sandwiches, appetizers, and cheese selection) ideal for snacking regardless of the hour. In early January, owners Mark and Charlie Goldman and Chef Billy Ott launched a new menu more conducive to that experience.
Linguini with clams was on the menu, the night I visited, providing and option for guests with a desire for an entrée. But the rest of the menu highlighted small, light bites, or food that was designed to share.
Lovely salads top the menu. Simpler salads are available for onl…
