Buffalo Rising Online

Wednesday we talked about the reaction to a previous post which generated comments regarding whether or not Buffalo’s restaurants offer quality, contemporary food. With that question many other points were raised along with a glut of opinions regarding the current state of Buffalo’s restaurant scene. This situation spurred me into thinking about what the definition of modern food is and who in Buffalo is preparing it. I decided that over the course of the following weeks I would ask this question to chefs that I knew and those that I would interview for other posts.

Over the course of the past month I have spoken with Adam Goetz, chef and owner of SAMPLE in Allentown, JJ Richert, chef and owner of Torches, Mike Andrzejewski, chef and owner of Sea Bar in Williamsville, Chef Bruce Wiezsala of O’Conn…

Now in its third month, Sunday Suppers is starting to feel like an old friend. A collaborative effort between Buffalo Rising and Slow Food Buffalo, Sunday Suppers is intended to promote the notion of gathering around the table at home with family and friends for a simple and delicious home cooked meal. Typically we focus on providing readers with the opportunity to prepare a meal that possesses three distinct traits: It must be delicious, it must be simple and it must reflect local food traditions or highlight an ingredient that is made locally.

This month’s recipe, prepared by Chef JJ Richert of Torches restaurant on Kenmore Avenue, isn’t what most would consider simple. Cassoulet is on the menu, and though it requires time and patience in preparation, it is well worth it. With peasant origins dating back to the 14th century, cassoulet is an intensely satisfying bean stew …

With the full flush of fall’s bounty at our fingertips and the coziness of our wintertime kitchens approaching, could there be a better time to enroll in a cooking class? Opportunities abound when it comes to taking classes in the city. There are programs that offer students the chance to journey into the cuisines of countries like Mexico, Thailand, Italy and Spain or to focus on preparation and technique in the areas of baking, entertaining and cooking basics. Whether you're looking for a hands on class sure to improve your everyday skills or an evening out, replete with camaraderie and wine and snacks, one of the courses below is sure to suit your needs.

ECC's City Campus Fall Culinary Series Many of the culinary classes in our area are comprehensive instructional demonstrations followed by a tasting. The classes at ECC’s City Campus are c…

I stopped by Torches last Monday to have some dinner and found that it was a “theme” night. Generally, if anyone uses the word “theme” regarding a restaurant or bar, I cringe. That wasn't the case on this warm summer evening.

I arrived to find that a special menu was being offered, featuring Torches interesting take on Italian cuisine. A live entertainer would also be performing classics originally sung by Italian-American singers.

Quite honestly, I have eaten enough lasagna and listened to enough Sinatra for a lifetime. But this menu was nothing like the area offerings of dried out baked ziti and margarine soaked “garlic” bread. And those grotesque caricatures we are often subjected to as Martin/Sinatra cover bands were nowhere to be seen. The Caputi-Starr Duo successfully entertained the packed bar while providing a great backdrop for those of us seated in th…

At least that's what Chef/Owner JJ Richert told me when I called him last week. I was calling to verify the name of the upcoming, and obviously very competitive, barbecue throw down taking place on August 12th. The battle between Chef Kevin O'Connell of O'Connell's Hourglass and Chefs JJ and Kevin Richert of Torches is sure to be heated as the grills themselves as each compete for the title of, well, maybe we can call it Kenmore Avenue BBQ Master.

“Blood in the streets,” was uber-barbecuer Richert's reaction, a wry and friendly guy. We talked about the event, the food, and how much fun it would be- the kind of conversation I've come to expect from the very entertaining Richert.

It was a far cry, though no less satisfying, from O'Connell's response to Richert's joke. “Sure it's going to be fun, and people are really going to enjoy themselves. But my main goal is for…

We recently organized the BR Buffalo Chef's Challenge: Chayote in which seven chefs competed against one another to see, within 24 hours, who could could come up with the most interesting recipe featuring our “mystery ingredient.” For our first round of BR's Buffalo Chef's Challenge we chose chayote. For those of you unfamiliar with this fruit (though more akin to a vegetable in taste), please see our introductory post from a few weeks ago.

Each chef/restaurant is ranked in first, second or third place (which happens to be a tie), or in one of three positions in our Honorable Mention category. The winners are revealed from Honorable Mention on up (every Tuesday and Thursday), with the winner being announced on June 14th. Again, please refer to the initial post for more information. For link…

Open for just a few short weeks in the former home of the venerable Tsunami, Torches has already developed a good buzz. With no advertising or formal announcement, the word of their opening, menu and quality of service quickly spread throughout the culinary community. This excitement led to a steady flow of curious and hungry guests within the first week.

The outside of the building hasn’t been altered much with the exception of a few blazing torches trimming the roofline and a forged metal sign which spells out the establishment’s name. The interior, on the other hand, has changed quite a bit. As you move from the foyer into the waiting area, you enter a wide corridor with a banquette and a few small slate tables running along the right side of the wall. This little row of seats provides both a nice alternative to the typical waiting area at a restaurant and a simple spac…