BUFFALO – MY KIND OF FOOD TOWN

I am reposting this article I wrote in 2013 – it still seems appropriate for all who have a passion for the Queen City. This is the Buffalo I remember.

Harvest America Ventures

Yes, in case you have not guessed, I am originally from Buffalo. After you get all of the stinging quips out of your system let me tell you what Buffalo is really like. It is true that the press has not always been kind to the Queen City and it almost feels like Buffalo has enjoyed being the punching bag for the media. In reality, Buffalo is a very special city with tremendous history, unfaltering pride, and yes – even a healthy food scene.

OK, so the Bills never won a Superbowl and the Sabres have only gotten so far, but don’t ever try and tell a Buffalonian that these teams are not worthy. We have the right, as people from the city, to critique our teams, but other’s do not. We will defend them till the end of time (there, I got that out of my system).

Let’s talk…

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IMAGINE LIFE WITHOUT RESTAURANTS

How many people have ever stopped to contemplate the importance of restaurants to society, to a community, the local and national economy, and to their own personal lives? Beyond the obvious provision of meals for a hungry public, restaurants are essential in defining a people’s culture and offering a perfect environment for celebration and intellectual…

A COOK IN THE WEEDS

What does it feel like to be part of that downward spiral situation on the line referred to as being in the weeds? This is different, a far cry, from just being buried in orders on a busy night. This is more than a situation – it is a condition, a condition that feels like…

THE WELL-SEASONED COOK

What is it about food that stops people in their tracks? What single characteristic about the food that we consume is literally addictive? What is the most important part of the formula for a successful restaurant that attracts return customers and new customers and builds a reputation that will carry the operation for a long…

SO – YOU WANT TO OWN A RESTAURANT

The life of a restaurateur: “Work all day in preparation to work all night.” -Gabrielle Hamilton – Prune Restaurant Every chefs dream is to own a restaurant – this is, after all, everything that a chef works for. Being in control, controlling the decisions, becoming one with the operation, being in charge of your own…

HEY CHEF – IT’S ALL ABOUT VALUE

I spend the majority of time with this blog talking about the kitchen environment, the great people who work in restaurants, the unique characteristics of serious cooks, and the challenges that these individuals face, but quite possibly not enough time referring to what makes a restaurant successful. Success can be measured in many ways, but…