Tag: Spar's
tuesday march 25th 2008
Farro- Going with the Grain
Are you looking for something different to incorporate into your cooking? A versatile ingredient you can use to add more flavor, a different texture, or added nutrition to your meals? Might I suggest a new grain you can incorporate into the everyday dishes you already prepare? Maybe you'd like to use it to experiment with new dishes to enjoy?
Farro is a type of hard wheat also called emmer, is a non-genetically-modified ancient grain. Originating thousands of years ago, emmer gave rise to all durum wheat. Cultivated in the Garfagnana, an area of forests in northern Tuscany in Italy, farro is considered the original grain from which all others derive, a grain which fed the Mediterranean and Near Eastern populations for thousands of years. Rich in fiber (10%), protein (15%), magnesium, and vitamins, farro also becomes a complete protein source when combined …
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thursday december 13th 2007
Spar's Celebrates Season With Gourmet Goodies
Tuesday I stopped into Spar’s on Amherst to chat with owner Joe Kennedy about an article that I’m working on for January’s Buffalo Rising Magazine. I was pleased to find the shelves laden with special Christmas treats imported from Eastern Europe.
An assortment of stollen line the base of an entire display. Stollen is the German take on fruitcake; it has a bread-like consistency and is speckled with almonds and dried fruit. Beth, Joe’s wife, was quick to point out that the Marzipanstollen are especially delicious; they’re shot through with a thick line of marzipan. There are also cute little marzipan pigs, given with the wish of good luck at Christmas or the New Year as a part of a tradi…
thursday october 4th 2007
Spars' Succulent Pulled Pork
By now most of you know that, when it comes to Spar's European Sausage & Meats, I'm a diehard. Click here for a feature on the business which ran in last February's issue of BRM.
The other day when I stopped in for some sausage I found that the store has grown exponentially since my first visit last fall. The cash register has moved from behind the bustling counter to a home of its own in a corner of the shop. The shelves are laden with an even broader selection of imported grocery items and an additional refrigerated display case has been added. The number of customers waiting has increased tremendously (though they aren't made to wait long), as has the number of smiling faces behind the counter. I'm impressed, to say the least.
Spar's is a perfect business model for anyone hoping to make th…
friday february 2nd 2007
Spar's European Sausage & Meats
It seems that every chef in the city knows about Spar’s European Sausage on Amherst Street. Located in the Grant-Amherst neighborhood, its fortunate customers have an array of lunchmeat and sausages (both smoked and fresh) to choose from. It turns out that many of those customers are chefs from some of Buffalo’s most esteemed restaurants. As a testament to their products, Spar’s is not a wholesaler and doesn’t have the ability to make deliveries, which means that chefs interested in incorporating Spar’s premium meats into their menu have to make a special trip.
Just over a year ago, Joe and Beth Kennedy purchased the operation after Joe spent three years apprenticing under the original owner, Eric Spar. Throughout Kennedy’s training, Spar imparted to him his lifetime of experience, some of which took place during his childhood in Germany. After 18 years, Spar dec…
