Buffalo Rising Online

I came across an article a few months ago, published in 1980 by one of my favorite authors, Calvin Trillin of The New Yorker. While not exclusively a food writer, Trillin has a passion for food and it reads loud and clear in many of his pieces. The article, entitled "An Attempt to Compile a Short History of the Buffalo Chicken Wing" documented Trillin’s trip to Buffalo and his subsequent rounds around our fair city to find which chicken wing reigns supreme.

It's an entertaining article but it’s pretty dated, so I thought I'd make it my winter's work to update it. This will include sampling wings at all the old classics, as well as the newcomers. But I cannot just rus…

Summer is on its way, and with it the opportunity to sample a new host of beers brewed especially for consumption during the coming months (author’s note: the preceding statement is a thinly-veiled attempt at saying “here’s an excuse to drink more beer”).

This summer, drink as the Germans and Belgians have for hundreds of years- try an unfiltered wheat beer. There are two common varieties: the German-style Hefeweizen, and the Belgian-style Witbier. Commonly enjoyed with a slice of fruit (often lemon), these beers are crafted to be crisp, refreshing, and flavorful. They are light and easy to drink, and a natural next-step for those who haven’t ventured far beyond beers of the Coors and Labatt variety.

When drinking an unfiltered wheat beer, it is important to enjoy it in a tall glass (if you have one that is slightly tapered at the top, even better). This way, the…

In the world of craft brewing (formerly known as microbrewing), growlers have become a common means of beer distribution. "What the heck is a growler?" you may ask. That's what I'm here for. Simply put, a growler is a half-gallon glass jug that can be filled with fresh beer at many locations in and around the city.

In most instances, beer served from a tap is the best way to enjoy a brew. With draft beer, freshness is more certain. Once the keg is empty, a fresh batch takes its place, unlike bottles or cans which can languish in the back of a fridge for years. (I know someone that still has an ancient pop top can of PBR in the back of the fridge so as to never be truly "out" of beer.) Also, the beer has usually not undergone the pasteurization process which can alter the flavor. Beyond that, it's more convenient for breweries. Flying Bison is the biggest local brewing…