October 2014 Food News
Michael Dimmer and Christian Willmott of Black Market Food Truck
Christian and Michael of Black Market Food Truck announced this morning (via Buffalo Eats) that they'll be opening a brick and mortar establishment on Genesee Street in the near future. Marble + Rye will specialize in whiskey, burgers, and toast (yes, toast), following the young chefs' ethos of making everything from scratch. Grinding high quality beef, baking buns on site, and other cheffy touches are sure to make Marble + Rye more than just your average burger joint. Plus, there are promises of beer to go and a freaking take-out window! Check out Buffalo Eats' post and stay tuned for details.
Roberts to open Toutant
Based on the number of hits our announcement of chef James Roberts’ new restaurant has received, you’ve probably already read all about it. If not, here you go!
Meanwhile, start gearing up for fried chicken, modern entrees featuring uber fresh Gulf seafood, daiquiris by the dozen, and stacks ‘n’ stacks o’ buttermilk biscuits.
Murphy takes the helm
When we announced chef Bruce Wieszala's departure from Tabree, it took only a few days for Tabree owner Bryan Bryndle to promote Dustin Murphy. Murphy, who has held the sous chef position at the Snyder restaurant since Wieszala was hired, came up under James Roberts in the kitchen at Park Country Club. Tabree has consistently proven itself to be one of the best suburban restaurants since Wieszala was brought on staff, and we feel strongly that Murphy, given room to do what he’s studied and trained to do, will carry the torch ably. We wish him and the staff at Tabree the best!
Plan your boozy adventure
Tap Tracker is a new online tool designed to help you slake your thirst for craft beer as easily as possible. Check it out.
I update Spree’s online resource for buying local turkey every other year. The most recent is from last fall. Local turkeys are so much better than factory raised birds—well, it’s such a difference it’s nearly impossible to quantify, like comparing apples to oranges. I prefer a heritage bird, though you have to tweak your roasting technique just a bit (instructions are easily found online). Anyway, most birds are likely spoken for this close to the big day, but you may luck out if you get on the phone right away.
Nickel City Chef
The little cooking competition I’ve run for the last few years is getting ready for its seventh season. Each year, when fall rolls around, we look for new challenging chefs, but this year we are looking for five! What gives? This year we are adding a fifth Nickel City Chef to our roster, a chef whose identity will not be revealed until the schedule is announced in late December. Also, as we did in seasons three and four, we are welcoming applications from sous chefs and executive chefs from the eight counties of WNY—plus Livingston and Monroe counties. Please remember that applicants must be employed by a locally owned restaurant, catering company, club, or hotel in order to qualify. Other info can be found in the application, which can be downloaded here. The deadline is November 21.
Food & Drink Events
Join Spree at Modern Kitchens of Buffalo for this tasty event featuring chef JJ Richert of Torches. Proceeds benefit WNY Heroes, Inc.
In its eleventh year, the WOYP conference is a great way for those who care about food justice and security to meet other like-minded folks and hear from speakers who are experts in their given field.
Hosted by Niagara Food Terminal’s Chateau Buffalo, this celebration of hard cider will include access to Naked Flock Hudson Valley Hard Cider, Leonard Oakes’ popular Steampunk cider, and the Buffalo premier of South Hill Cider. Live music, a performance by Pyromancy, and food trucks are also expected.
Health coach and cook Kathy Venezia shows guests healthy fish preparations in this class, held on Kensington Avenue at the Complete Wellness Arts & Science Center. Pre-registration required.
Ellicottville’s oldest and largest festival takes place when the foliage of the surrounding hills is ablaze with color. Tens of thousands of festivalgoers enjoy a lively weekend of food and drink, arts and crafts vendors, carnival rides, live entertainment, and much more.
Dining at one of Grand Island’s best restaurants on this evening will not only net you a NOLA-themed meal, but will also benefit the Arts Initiative of WNY. Reservations recommended.
Hot dogs get an upgrade at the latest downtown venture from Rocco Termini.
Held at Carmelo's this multi-course meal will feature Carmelo Raimondi's excellent seasonal fare with the work of two young winemakers from WNY, Kris Kane of 21 Brix Winery and and Jonathan Oakes of Leonard Oakes Winery.
The team from Sephora at the Galleria will put on another great Halloween shindig that will benefits the Roswell program for teens living with cancer. A costume contest, raffle, DJs, and live music will collude to create a fun time at Pearl Street Grill and Brewery.
The trail's annual Hallowine event allows you to sample wine from local wineries and solve a mystery as you go. Tickets are required.
Every month I include a wine trail event here, and every month at least one—but often more—Food News reader emails me to complain that they’ve been disappointed by experiencing less-than-great wine on the wine trail. Here's my advice: don't throw the baby out with the bath water (and this is a fitting analogy, since some of the wine I've had does, in fact, taste like bath water). I can't blame you. I don't like fruit wines, chocolate flavored wine, watery wine, or—get this—anything but good* wine! And I assure you, there is good* wine being made in Niagara. One only need look at the stellar wines made in Ontario to see that the possibility of good* wine in Niagara, NY is real! In fact, some of the wineries are doing our region quite proud with the product they are making. Now, if you believe me and choose to venture out again, here are a few words of advice:
1.) In my experience, not all of the trail's tasting room employees will know what to do with you, because people who know and want good* wine are still in the minority when it comes to trail guests. But if you are a frequent consumer of good* wine, than you'll choose wisely and ask the right questions, right? Don't let them lead you down the same tasting path they use with most guests—it's just not for you.
2.) Look for wineries making varietal wines from local grapes. Set your GPS to stop at any of the following wineries: Arrowhead Spring Vineyards, Eveningside Vineyards, Freedom Run Winery, Leonard Oakes Winery, Long Cliff Winery, Schulze Vineyards & Winery, and Victorianbourg Wine Estate. Sure there are other wineries that have great gift shops, fun events, or petting zoos—and perhaps featuring small farm animals and making good wine are not mutually exclusive—but this is a food and drink column, so I'm really only interested in talking about THE WINE.
*Of course the term "good" is entirely subjective. Here, I intend it to refer to what we will call "restaurant-quality" wines, which is also misleading since some restaurants serve Barefoot and Kendall Jackson, but it's the best I can do given how long I've already gone on with this calendar entry.
Join in on an evening of fun, food, drink, bikes, and music to celebrate the official opening of this new vegan-friendly bicycle-centric downtown bar.
Hold on to your toques, it’s another Local Restaurant Week. Plot your course and make reservations now. Lots of new joints to check out this year.
This event at Snotty Fox Lounge features a celebration of drinks, an auction, and music by DJ Dovey. Proceeds benefit Roswell’s Breast Cancer Research program.
Celebrate the ethnic communities that have contributed to Buffalo from its earliest days through today. This event features food, crafts, and entertainment from all over the world, and benefits the very important International Institute of Buffalo.
Buffalo History Museum brings our favorite mobile restaurants together for another evening of face stuffing.
Save the date!
Wednesday, November 12 marks the fourth occasion on which chef Steve Gedra and I, along with about eight of our chef friends and a handful of our brewer/winemaker pals, get together to raise money for a small WNY farm that is facing hardship due to torrential weather, illness, equipment failure, or other calamity. This event is held with the assistance of Slow Food Buffalo and Artisan Kitchens & Baths, making it so that 100% of the proceeds go directly to the farmer. It’s always a good time, and DJ Cutler provides the soundtrack, so be sure to mark your calendars.
Christa Glennie Seychew is Buffalo Spree's food editor.