Buffalo Rising Online

I have a favorite friend that recently moved from Buffalo to California. Amy is originally from the Ventura area, but moved out here to be with the man she loved. Last spring they decided to move back.

I talk to her often, though sometimes schedules are tight and it’s hard to make the connection via telephone, so email is often our only option.

Every time I do get to talk to her she always tells me how much she misses Buffalo. Sure all of her family is in CA, but she really misses our neck of the woods, and they’re making plans to move back.

In the interim, I attempt to soothe her “homesickness”. But I can only do so much. See, the trouble is, she really misses Wegmans. That’s right- it isn’t the chicken wings, the summer festivals, architecture or lack of traffic. It’s Wegmans. Specifically the organic produce department. And in her sunny California tow…

Readers are in for a treat as Alphonse DiMino, a Buffalo Rising contributor and astute wine enthusiast, offers us the first of many installments exploring individual varietals. This video series will provide a set of wine “basics” for those interested in learning more about wine.

Sauvignon Blanc is up first.

The Sauvignon Blanc grape originated in the Bordeaux region of France. Currently it is grown all over the world, predominately in France, New Zealand and California. Alphonse will discuss the nature of Sauvignon Blanc and the different characteristics of wines from each of the previously mentioned regions.

Best served slightly chilled, Sauvignon Blanc falls behind Chardonnay and Pinot Grigio as the third most popular white wine. It is crisp and pleasantly acidic with flavors that echo gooseberries, grapefruit, grass and vanilla. It’s a wine that pairs well wi…

While you’re out around town checking off the buttered lamb on your Easter shopping list, stop into the Slavic Bazzar and discover an array of traditional European meats, fish and other delectable treats.

Located near the corner of William and Bailey St., the neat shelves at the Slavic Bazzar are lined with jellies, salsas, dried goods and candies. In the freezer you can find a wide assortment of pierogi with fillings that range from the standby potato and cheddar, to mushroom, cottage cheese or even cherry. At the counter, smoked fish and sausages are equally enticing. Slavic Bazzar features a lunch menu that you can sit down and enjoy in their eatery or simply do your shopping and take it all home.

For my own dinner, I chose the Polish sausage with onions, a spicy red pepper salad and potato and cheddar pierogi. The pierogi, which are made in-house, had more filling tha…

My grandparents were not straight-off-the-boat Polish immigrants. Therefore, I’m not even second generation Polish-American. I have more of an Italian look to me, dark hair, dark eyes, rather than the stereotypical Pole: light eyes, light skin and blonde hair. But my family has done everything they can to keep our traditions alive and passed down within our clan. We might not have all the exact terms correct—the actual Polish names for things may have gotten lost along the way—but we know the drill, and we know what is unique to our holiday culture. The biggest example of that culture emerges during the Easter season.

Every Spring, like thousands of other Western New Yorkers, I head toward the East Side, venturing to the Broadway Market, one of the area’s oldest (since 1888) and most unique shopping experiences. The streets surrounding the Market have generated t…

The Co-op’s cheese selection isn’t the largest in town, but it never lets me down. In the last month we’ve explored the offerings of Yancey’s Fancy as well as Red Dragon. Today we’ll cover a simple Fontina.

Fontina is a cow’s milk cheese made in Italy, Sweden, Denmark and France. The wedge pictured above is a young Fontina, similar in texture to Monterey Jack. Mature Fontina is a harder cheese, and in the U.S. is not as popular as its softer companion. Gentle in flavor, it is great on a sandwich, in an omelet or plain with a nice piece of fruit. At $8.99 per lb., this nice tapered piece was less than $3.50.

The crackers I chose were on sale for only $1.79. Suzie’s Kamut Flat Breads are available in a few varieties but I opted for the sesame, a flavor I have a difficult time resisting. Kamut, an ancient Egyptian grain, is very high in vitamins, minerals an…

The Washington Market is a fundamental part of city life. Between yummy to-go eats, a butcher and a pretty comprehensive array of goods, it serves not only the lunch crowd but also those that live in the city with a need for basic groceries.

Local products can also be found here. On my most recent visit I picked up some of Di Camillo’s delicious, buttery rolls. These are a favorite of mine, and I really appreciate having access to a Niagara County product here in our fair city.

Much to my surprise, while waiting for my lunch, rolls in hand; I noticed a selection of Niagara County jellies on the counter. Lewiston's own Catawba and Concord grape juice are blended with berries grown in North Collins. The end result is a smooth and flavorful jelly.

In case all of the benefits mentioned above are not enough reason to make a stop at the market, their lovely sidewalk patio is …

Pinch of Spice is an excellent resource for home cooks. Its glass display cases exhibit flavors from every corner of the globe. Cheri, owner and seasoning aficionado, is a veritable encyclopedia of flavors, doling out sage advice (no pun intended) to anyone interested in stretching their spice and herb vocabulary.

For incremental amounts of money, the curious and brave, the wise and experienced can purchase herbs and spices at a fraction of the prices fetched at other shops. Cheri purchases her fresh, high-quality herbs and spices in bulk, from well-respected vendors, and re-packages the delicious powders into small, air tight plastic bags. This process allows her to keep her prices at a very reasonable level, making it hard to resist the temptation to snatch up one of everything.

On my most recent visit, I found not only affordable packets of beloved classics like herbes d…

Yancey’s Fancy is an award-winning cheese maker based in the Finger Lakes region. Their legacy begins with the settlement of founder Leo Kutter of Bavaria, Germany in the Cowelsville, NY area in 1926. There he worked as a maker of Limburger until the war began. After the war he moved to Corfu where he began his own company, manufacturing Swiss, brick and cheddar in addition to Limburger. Since then, the business had been handed down and has undergone many changes. Today, Yancey’s Fancy offers an extensive line of cheeses and cheese curds. Fortunately for us, a number of are available at the Lexington Co-op.

Yancey’s cheeses are extremely reasonable at only $5.99 per lb. I took home a nice wedge of aged cheddar made with “Finger Lakes Champagne”. It was bright and flavorful, the perfect addition to a piece of homemade apple pie.

I have to disagree with Mr. Carroll on this point. Jam should be part of every day.

Preserves should not be reserved for morning toast, or employed solely as a best friend to peanut butter. Though both scenarios will end with the smacking of lips and licking of fingers, good jam can be used in many applications. I often make pork tenderloin with preserves, whole grain mustard and a little sherry. Many of the “berry” jams are great with chicken. Virtually any flavor can be added to your make-at-home ice cream recipe repertoire, and all of them are good inside a freshly-baked tart.

Whether you’re looking for preserves as an ingredient, or as something to smother a biscuit with, Guercio’s has one of the best jam selections in the city. As an import store and a corner grocery, they carry the giant jar of grape jelly right next to the demure little glass vessel of p…

Charlie Chaplin’s are something of a mystery. Sponge candy is a well known regional oddity, apparently something that people who relocate have a tough time getting their hands on. As an area resident, Charlie Chaplin’s can be hard to track down, far more scattered than the ubiquitous sponge.

They also have an undetermined provenance. Much “Googling” led me to a South Bend, Indiana candy company that has been producing “Chocolate Charlie’s” for over eighty years. The trouble is, they only make them from October to December, and their ingredients and texture are different than the version available here.

It wasn’t until a few years ago that I heard occasional mumblings about Charlie Chaplin’s. The interpretation that I have most often seen is a big block of dark or milk chocolate full of cashews, coconut and windows of gooey marshmallow. I was able to find…

Today’s predicted high temperature is only 28°, though with the expected sun it should feel warmer than that. Still, temps below 40° certainly classify as cool, and that makes it perfect weather for a bowl of good chili. The thing I love about chili is its flexibility. There are so many variations in existence, it would be a disservice to attempt to even briefly mention them here-- I would surely leave someone’s favorite out. Suffice it to say, most versions boast big flavors and warm up the coldest of days.

This afternoon the Lexington Co-op will be offering samples of a new product, a “Chili Starter” from Growing Green Works, an economic education program where youth get hands on experience by starting their own business.

The starter is comprised of tomatoes, chilies, peppers, garlic, cilantro, onions and seasonings. 65-70 % of the ingredients are local produc…

This Saturday, "Savor The Flavor", the Broadway Market’s monthly cooking demonstration will be featuring Lenten meals. The demonstration will showcase meals featuring fish as well as “heritage” grains like spelt and kasha.

Sandy Starks, Savor the Flavor’s hostess with the mostess will be joined by Buffalo News staffers Mary Kunz Goldman and Jane Kwiatkowski. Attendees will sample dishes and receive free recipe cards and coupons.

Saturday, February 24th, 11:00 AM $11, reservation required

The Broadway Market 999 Broadway

For further information, or to make your reservation, contact Your Buffalo Tours by calling 839.5150 or on the web at www.yourbuffalotours.com.

Lexington Co-op, have I told you lately that I love you?

As of late, one of my favorite dining options has been a quick stop at the Co-op. For me, it’s the perfect place to grab lunch- loaded with fresh, yummy options for anyone that likes to graze. I love to graze. The sandwiches here are delicious, but grazing is more fun. A little of this, a little of that, pretty soon you have a one woman (or man) picnic.

The cheese offerings are really nice. Their prices are comparable to those elsewhere in the city, and the selection is well chosen. Yesterday, I just couldn’t settle on anything until I spotted the Red Dragon cheese. Red Dragon ($11.99 lb.) is a creamy English cheddar made of cow's milk, Welsh brown ale and whole grain mustard. It has a really pronounced flavor, very piquant and tangy. Especially enjoyable is the texture resulting from the mustard seeds. Thi…