saturday september 2nd 2006
Nick's Place
queenseyes
While sharing an adventure on Amherst Street today with Sue (French teacher), we ducked out of the rain into a small (or so we thought) dineresque type of an eatery called Nick's Place. Sue had heard that the food was rockin' and we were both cold and hungry. If there were ever a place to warm your heart and feed your soul, Nick's Place would have to be it. First of all, Nick's looks small from the outside, but when you walk in the space keeps on goi…
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saturday august 26th 2006
BOHW Weekend: A Singular Focus
buffalorising
To properly cover and an event so core to the mission of Buffalo Rising, this weekend, our focus will be exclusively on the CITY channel and Buffalo Old Home Week.
friday august 18th 2006
There is an Egg Man (cukoo cachoo)
Yesterday I was having a really old-fashioned kind of day. My friend Kathy and I were in her West Side kitchen preparing to make blueberry muffins from blueberries we had picked ourselves the day before. As we assembled the ingredients and chatted about canning and jams, Kathy told me that eggs were on the way. At 10:30am the cukoo clock sang a pleasant "cu-koo" and there was a knock at the door. It was Mark, her egg man from Akron Farms.
tuesday august 8th 2006
BR.O Beer News
Ethan Cox
"Beer that is not drunk has missed it's vocation" -- Meyer Breslau, 1880
Admittedly, this column was due in last night. Chalk it up to prepping Buffalo Old Home Week, writing up syllabi for three courses, and as mentioned in a previous column, the fact that I am generally a lazy ol' viper. Relax. Don't worry. Have a Homebrew, as Charlie Papazian is oft herd to say.
Click through for the goings-on of Buffalo's hand-crafted brew scene!
Joan Fedyszyn
One of the many stellar reasons to live or visit Buffalo and Western New York during the summer months is the abundance of yummy local fruits and vegetables. On a gray and cold winter day, dreams of local summer peaches can render me quite melancholy. The thought of a sweet, warm tomato, fresh off the vine, can push me over the edge.
So you can imagine my c…
monday august 7th 2006
Cookin' With Flying Bison
Christa Glennie Seychew
Flying Bison, located at 491 Ontario Street, has become an integral part of Buffalois drinking culture. Open since April of 2000, they have since been spoiling us with high quality, preservative and additive-free beer produced by their twenty-barrel brewery.
Recently I visited with Tim Herzog, one of the founders and owners of Flying Bison. He was kind…
tuesday august 1st 2006
Chef's Surprise
queenseyes
Chef Deli, a business that has operated in Buffalo for the last 25 years, closed its doors yesterday. Word on the street is that the operation was sold to another small grocery store. No news yet on whether the deli will take on a new look of feel... or a new name for that matter. Tatonka was on the scene yesterday speaking with Sam (…
buffalorising
"September 2nd & 3rd. The idea for the National Buffalo Wing Festival came from a movie called Osmosis Jones. Bill Murray starred as a compulsive eater with a goal of attending the Super Bowl of junk food, The National Buffalo Wing Festival . Ironically, there (!) wa…
monday july 31st 2006
Shango's Steamed Mussels with Spar's Andouille Sausage & Flying Bison Barnstormer Pale Ale
Christa Glennie Seychew
Mussels are an offering from the sea that is often overlooked. They are vastly popular in Europe, but as Americans, we tend to prefer clams and oysters. They are rich in protein, and contain essential minerals, vitamins B12 and C, and Omega-3 fatty acids. Simple to prepare and quite inexpensive (less than $3.00 per lb.), they can be steamed, fried, ba…
monday july 17th 2006
Beer Review Vol. 11
Ethan Cox
"Always do sober what you said you'd do drunk. That'll teach you to keep your mouth shut." -Ernest Hemingway
As promised, here is your installment of beer reviews for July. Maybe you've missed it, but it's been pretty hot. On days like we've been having lately, nothing satisfies like a good beer- especially if your work makes you sweat. ok, well-and-good, (we all knew that,) but what are you having? Please be so kind as to let me throw a few options at you...
