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Archive for August, 2012|Monthly archive page

Dæd Days of Summer

In Uncategorized on August 31, 2012 at 4:23 pm

Eric Haaland pours from Medusa.

Two friends’ hobby of brewing craft beer that turned into a passion is now a pseudo brewing company. Dædelus Brewing is the project of 30-somethings J. Ryan Santarini and Dave Jerzewski, both of Buffalo, NY.

Striving to heed the lifework of Dædalus, a Greek mythological figure who was a highly regarded skilled craftsman. His message is one of moderation, taking the road less traveled and maintaining balance. Santarini and Jerzewski are taking this theory into the brewing room and as a result, have five different beers to showcase.

As a thank you to their friends and family, Santarini and Jerzewski recently held a picnic and Kan-Jam Tournament at Chestnut Ridge Park in Orchard Park, NY where ticketed guests were entered into a raffle for home brewing related products, enjoyed a homemade lunch of Italian sausage, macaroni and cheese, and Jalapeño coleslaw, provided by foodie friend Alex Dominiak.

The guest of honor was Medusa, an invention by Santarini and Jerzewski that pours all five of their beers via piping through a black bar hiding the kegs. During the summer they were able to produce one to two kegs per brew.

Starting with the Flavia Majoria (5% ABV) this Blonde Ale is big and crisp. Easing away from this afternoon beer, guests tried the Smoethin’ Witty (5.5% ABV). Recommended to those whom are new to craft beers, this one gives your palate a wheat offering with sweet Valencia orange, and hints of coriander and Hallertau hops on the nose. Midnight Sunshine (7.6% ABV) blends the rich complexities of a Porter with the bright citrus notes of an IPA. Four malts give it a deeply roasted, full flavor. The Inventor (7.7% ABV) is dry-hopped with good balance. Ending the experience was a cup of Minotaur (8.2% ABV), an explosive cascade and centennial hop taste and decadent caramel malt.

Food at the Beer Picnic

When asked why they held the picnic, Santarini and Jerzewski said it was to enhance the craft beer culture in Buffalo by sharing their brews and therefore, creating a conversation around them.

Read more about home brewers and Western New York’s craft beer culture in the fall 2012 issue of edible Buffalo.

Liquid Assets: Donovan Orchards & BlackBird Ciderworks

In Uncategorized on August 29, 2012 at 4:34 pm

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A few weeks ago Edible Buffalo editor Michelle Blackley took a tour of Donovan Orchards and BlackBird Cider Works. BlackBird creates hard cider products on site from their property, Donovan Orchards, and are located at 8503 Lower Lake Rd in Barker, NY.

For more information you can check out both websites at http://www.blackbirdciders.com/ and http://www.donovanorchards.com/. You can also find them on Facebook.

Register now for the NOFA-NY Locavore Challenge!

In Uncategorized on August 27, 2012 at 4:32 pm

Photo copyright EdiblePix

The Northeast Organic Farming Association (NOFA-NY) is excited to announce the launch of its 3rd annual NY Locavore Challenge. This month-long challenge encourages individuals to consume as much locally and sustainably produced food during the month of September as possible.

By reconnecting consumers with the farms that grow their food, NOFA-NY enables eaters to support sustainable growing practices that positively affect the health of the land, water, and people of New York State. And by choosing to eat locally, Locavore participants help reduce the environmental impact of shipping food all over the world. They also are putting more money directly into the hands of local farms and businesses, building a healthier regional economy, while getting the added benefit of eating food that is at peak ripeness and tastiness.

Eating all local down to the ingredient can be a challenge (hence the name Locavore Challenge), and with the help of our sponsors and partners across New York State, we help guide consumers throughout the challenge and beyond.

The 3rd Annual NY Locavore Challenge’s theme is 30 Challenges in 30 Days. Each day during the month of September, NOFA-NY and its partners will highlight a fun food based challenge that participants can complete in their own home or communities. The month will also promote a growing number of food and farming events happening across the state. Participants are encouraged to try as many of the challenges and attend as many of the events as possible. Prizes will be awarded for blog posts, pin boards, photos and recipes that best highlight the challenge.

To conclude the challenge, NOFA-NY is sponsoring a Potluck Across New York on Sunday, September 30. On this night, groups of New Yorkers from Niagara Falls to the tip of Long Island will join together in their own communities, sharing locally produced food and celebrating a healthy month of change and growth.

Registration is FREE for consumers, but donations are very welcome. Sponsorship opportunities are also still available for farms, businesses and markets. For detailed information on the NY Locavore Challenge visit the challenge website at www.NYLocavoreChallenge.com.

Post courtesy of NOFA-NY.

A Recipe For Your Weekend: Spicy Lime Chicken

In Uncategorized on August 24, 2012 at 4:27 pm

This recipe is a grilling favorite and can be adjusted to however spicy or mild you like it.

Ingredients:

½ cup chicken stock
Zest of 1 lime
1/3 cup fresh lime juice
2 tablespoons olive oil
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon minced fresh garlic
1 teaspoon fresh thyme
1 teaspoon kosher salt
¼ teaspoon cayenne pepper (adjust for spiciness)
1 teaspoon black pepper
6 4oz. boneless, skinless chicken breast halves

 

 

Combine all ingredients except the chicken into a 1-gallon resealable freezer bag. Stir thoroughly. Add the chicken breasts to the bag. Seal the bag and marinate for up to 12 hours in the refrigerator. Grill over medium high heat. Serves 6.

Recipe courtesy of:
ediblebuffalo.com

It’s never too hot in the kitchen for these chefs: A Q&A with Extreme Chef Host Marsh Mokharti

In Uncategorized on August 23, 2012 at 6:16 pm

Host Marsh Mokhtari poses during Extreme Challenge as seen on Food Network’s Extreme Chef, Season 2.

contributed by Michelle Blackley, editor of Edible Buffalo 

Fearless chefs will be ditching their chefs arms (knives and a cooking station) for a second season of Extreme Chef on the Food Network, which airs at 10 pm ET/ 9pm PT on Thursdays. Seven of America’s most daring cooks will leave their familiar spaces for some of the most exotic locations and test their culinary chops.

Over the course of several episodes, these men and women will attempt to cook in the scorching deserts of California and the exotic jungles of Thailand. They will test their physical prowess and mental toughness as they compete in grueling and seemingly impossible challenges including pulling out needles from a cactus pad to create a tasty dish, and creating a meal in 60 minutes on a floating dock, while the chefs rescue their ingredients from a capsized fishing boat in the ocean.

Hosted by TV veteran and seasoned world traveler Marsh Mokhtari, each episode features the chefs competing in challenges judged by a rotating panel of notable guest judges, with the bottom two chefs facing off in a final showdown challenge to determine which chef goes home. In the end, one chef will be named the most Extreme and take home a $50,000 grand prize.

In a recent telephone interview Mokhtari explained the show and his involvement:

MB: Why this show? Why now?

MM: For me, this show celebrates chefs like no other cooking show, and it’s cool – it’s extreme! It’s different, wacky, fun and entertaining; overall it’s bad- ass and not too serious.

MB: Will you be using local ingredients from the global destinations?

MM: Yes, whatever is indigenous to the area is required, even the tools the chefs use have a historical component. This is an 8,000-mile global journey and the contestants do experience the culture of each location, the ingredients of their dishes are part of those cultures.

MB: What can the home viewer take away from Extreme Chef?

MM: Think a cooking show meets Survivor. Alliances are formed. It’s Iron Chef (hardcore classic) with a lot of emotion. The audience is going to see chefs adapting to their environments, kitchens are never as well stocked as a Michelin restaurant yet they pull out restaurant quality dishes. The viewer can witness them thinking on their feet and foodies can see what it’s like to overcome adversity in the kitchen and celebrate uniqueness, passion and a crazy ride. Everyone is in for a hell of a ride.

Special guest judges this season include Simon Majumdar (Next Iron Chef judge, food journalist), Ben Sargent (host of Cooking Channel’s Hook, Line & Dinner), and Troy Johnson (host of Crave, food critic and journalist).

Episodes include:

“Coast Guard Cook-Off” – Premieres Thursday, August 23rd at 10pm ET/PT 
The remaining six chefs head to Los Angeles to join the U.S. Coast Guard for a cooking adventure in the Pacific Ocean. In the first challenge, they create a dish using military MREs (Meal, Ready to Eat) and a seafood protein that they pull up from traps in the water. Then, for the first time ever, the winner gets to assign teams for the second challenge, where the chefs have 60 minutes to not only rescue their ingredients from a capsized fishing boat in the frigid ocean, but also cook two cohesive dishes on a floating dock. After the tasting and judging, two chefs will cook for their lives in the Final Showdown, enduring rocky waves as they cook one perfect bite in the cramped galley of a Coast Guard Cutter.
Judges: Ben Sargent, Brandon Langdon (head chef of the Coast Guard “Cutter Halibut”)

“Desert Survival” – Premieres Thursday, August 30th at 10 pm ET/PT
The remaining five chefs go back in time to cook like the Native American Indians. For their first challenge, the chefs hack off spiny cactus pads from the desert, pull out all the needles and create a tasty dish for judge Graywolf of the Yoeme Indian Tribe. In the second challenge, the chefs gather local ingredients and tools from a Native American village to create a gourmet meal, all while building their own fires and constructing knives using nothing but an obsidian rock. Two chefs are then sent into the Final Showdown, where they cook indigenous desert ingredients on hot rocks to create the perfect bite to stay in the competition.
Judges: Troy Johnson, Graywolf (Curator of the Chumash Indian Museum)

“Off to Thailand” Premieres Thursday, September 6th at 10 pm ET/PT
The final four chefs head to one of the culinary capitals of the world – Thailand. In the bustling capitol city of Bangkok, the chefs obtain ingredients from the Damneon Saduak Floating Market, negotiate with vendors, and begin cooking right on the boat. As if that’s not tough enough, the chefs also face a flash rainstorm, gusty winds and the dreaded Southeast Asian jackfruit. For the Final Showdown, two chefs face off on a coconut plantation, where they climb a tree to retrieve coconuts and cook the perfect bite using the same methods as the locals.
Judges: Simon Majumdar, Nok Chalida (Thailand TV personality, host of Living in Shape, former Miss Thailand)

“The $50,000 Bite” – Premieres Thursday, September 13th at 10 pm ET/PT
The final three chefs battle in the remote jungles of Thailand for $50,000 and the title of Extreme Chef. The chefs begin the biggest culinary adventure of their lives by cooking a vegetarian dish while standing in the middle of the flowing river in Chiang Mai. Then, for their next challenge, the chefs head to a native Thailand Hill Tribe village, where they work with villagers to source ingredients and tools from inside their huts. In just 6 of 0 minutes, the chefs create a family-style meal from a whole pig and a mystery ingredient. After an emotional elimination, the final two chefs head to one of Chiang Mai’s most important temples to create the winning bite in the $50,000 Final Showdown, but only one will survive the world’s toughest cooking competition and be crowned the Extreme Chef!
Judges: Simon Majumdar, Yui Sriyabhaya (owner “A Lot of Thai,” Thailand’s top cooking school)

Extreme Chef airs tonight at 10 pm ET/PT on the Food Network. For more information on the show, you can visit the website at http://www.foodnetwork.com/extreme-chef.

Winter Issue Preview: Exploring Columbus

In Uncategorized on August 22, 2012 at 7:00 pm

Drinks at M

Sliders at M

Exploring Columbus is not for weak of stomach. The 200-year old capital of Ohio is brimming with eateries, watering holes; and history, crafts, and gardens to compliment this cultural Mecca.

Start with appetizers and cocktails at M, whether you are a local resident making this hip, urban lounge a regular happy hour spot or a visitor, M is where the scene is. Local celebrities (mostly professional athletes) often frequent the establishment and one private booth is “reserved” for couples that may be celebrating an engagement.

A Cameron Mitchell restaurant, M is stocked with an excellent staff, including a notable mixologist and knowledgeable waiters. Try the signature cocktail for a tangy, fresh drink with some spice and compliment the experience with a Lobster Cone. Sweet, crunchy, sesame seed cones filled with fresh, lump lobster and garnished in caviar give a glimpse into the innovative menu items at M.

Appetizers at M

Upon exiting this subdued haunt at the base of a sky rise apartment building one may feel like they descended upon Park Ave., New York City. Not to worry, you’re still in the Ohio River Valley – this is Columbus.

For more exciting places to eat and drink in Columbus, OH please look for “Roadside Diaries” in the upcoming winter 2012 issue of Edible Buffalo.

*Correction: the original title to this story stated that it was a fall issue preview. It is a winter issue preview.

Pigs, Peaches, Garlic…And Photos!

In Uncategorized on August 20, 2012 at 8:20 pm

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Check out our photos from the Singer Farm Naturals summer cookout, which was held this past Saturday. The cookout sent those who came out for the festivities home with bellies full of pulled pork, peaches and garlic- as well as heads full of knowledge from free informative talks.

Proceeds from the event benefitted Field & Fork Network, a local non-profit organization dedicated to building a thriving local food system in WNY.

A Recipe For Your Weekend- Grilled Stuffed Zucchini

In Uncategorized on August 17, 2012 at 5:43 pm

You’re probably as inundated with zucchini as we are right now, so forego the usual sauteed zucchini dish for a stuffed version, cooked outside on the grill.

Grilled Stuffed Zucchini

Vegetarian

  • 2 medium zucchini – approx. 10 inches in size
  • 1/4 C diced red onion
  • 2 cloves garlic, minced
  • 1-2 medium tomatoes (about ½-1 cup diced)
  • 1 1/2 tablespoon chopped fresh basil (or a teaspoon of dried)
  • 2/3 cup Italian cheese blend – Parmesan, Asiago, Mozzarella
  • 1 tablespoon Italian style bread crumbs
  • kosher salt
  • black pepper
  • extra virgin olive oil

Slice zucchini in half length wise, leaving the tops on. Scoop out the centers, saving them in a bowl. Leave at least 1/4 inch around the edges and bottoms. Take the good parts of the zucchini guts you just scooped out and dice up 1/2 cup. This will go in your filling.

Drizzle the zucchini shells with a little olive oil and use your hands to rub it on all sides. Sprinkle with some kosher salt and black pepper and set aside. Preheat your grill outside and then start your filling in a skillet on the stovetop. In a medium hot skilled add the onions, garlic, and diced zucchini. Cook for 2-3 minutes until onion is tender. Add tomato and basil, 1/4 teaspoon kosher salt and a few cracks of black pepper. Remove pan from heat and set aside.

Take your zucchini to the grill and put them hollow-side down. Grill for about 5 minutes on medium heat. They should have nice charred marks and look tender on the inside. Take them back inside. Add cheese and bread crumbs to filling mixture. Stir to combine and then divide the filling between the zucchini. Top each zucchini with about 1 tablespoon cheese and sprinkle with 1/4-1/2 teaspoon bread crumbs. Drizzle each with extra virgin olive oil. Place them back on the grill (filling side up). Close grill lid, and cook for another 5-7 minutes. Larger/thicker zucchini will take longer to cook. Serves 4.

 

Recipe courtesy of:
ediblebuffalo.com

Summer Cookout at Singer Farm Naturals This Saturday, August 18!

In Uncategorized on August 17, 2012 at 10:00 am

Bring the family out for a day at the farm, Singer Farm Naturals(SFN) that is. Located at 6730 Lake Road in Appleton, SFN is most noted for their cherry juice concentrate and a multitude of organic garlic varieties.

Tom Szulist speaking to a group in the Legacy Barn

Originally scheduled during a disappointing cherry u-pick season, the cookout was moved to August to honor two notable crops harvested this time of year; peaches and garlic! The cookout begins at 12pm and goes until about 5pm or until the food runs out.

Programming throughout the day includes a number of informative talks, free to the public. The talks highlight what the farm is all about; organic, eco-friendly and sustainable. The schedule of talks is below:

  • 1pm: Garlic Talk by Tom Szulist – co-proprietor of SFN
  • 2pm: Wind Turbine Talk and Tour by Niagara Wind
  • 3pm: Solar Talk and Tour by Tom Szulist
  • 4pm: Challenging Year of Fruit by Jim Bittner – Manager of Singer Farms

The cookout will feature the following menu which includes vegetarian options:

  • Pulled Pork Sandwich
  • Roasted Vegetable Pasta Salad (vegetarian entree)
  • Cole Slaw
  • Baked Beans
  • Roasted Corn-on-the-Cob
  • Peach Cobbler (dessert)

The garlic drying barn at SFN

The food is served on a first-come-first-serve basis. The cost of an adult plate which includes one entrée and 2 sides is $12 plus tax. A child’s portion is $8 plus tax. The roasted corn-on-the-cob is $2.50.

Proceeds from this event benefit Field & Fork Network a local non-profit organization dedicated to building a thriving local food system in WNY.

Love Your Veggies

In Uncategorized on August 15, 2012 at 5:40 pm

 

by Michelle Blackley, editor

On a 3 ½-acre farm in Canandaigua, NY is a field that provides fresh local produce from field – to grocery bag (reusable that is). The Wegmans Organic Farm has partnered with local growers to extend the Western New York growing season and expand its property in its fourth year.

With advice from year-round organic growing advocate Eliot Coleman, Wegmans Organic Farm has experimented successfully with hoop houses and portable greenhouses that enable farmers to stretch the usual growing season so seeds can be planted earlier and harvest later.

“Our goal is to have fresh tomatoes from Memorial Day until the end of October,” Farm Manager Jamie Robinson said.

Presently, the team on-hand is working with local grower Doug Mason, who operates a seventh generation farm near Rochester, NY. Mason is one of their New York State organic suppliers. Plans are underway to allow more local growers to visit the farm so they can see the season-extending techniques that work. Naturally, a longer season means a larger harvest and more revenue for them.

“We want to help them be successful with ‘local’ organic farming,” Robinson said. In turn, they can supply Wegmans customers with the vegetables customers are demanding.

The barn at Wegmans Organic Farm

Crop selection is key consideration on the farm, and Wegmans has a lineup of crops that handle the challenging growing season, including popular heirloom grape and cherry tomatoes. Beans, chard, beet tops, spinach, and more have already been harvested.

None of this would be possible without healthy soil so the farm team focuses on composting and cover crops (rye, spelt and clover) to replenish soil nutrients between harvests. The plants and clover will be worked into the ground to produce a rich soil.

At a recent media day, Wegmans CEO and owner of Wegmans Organic Farm Danny Wegman emphasized the teams’ ongoing learning, and look forwarding to sharing what they learn with their farm partners, working to make organic farming a viable choice for more and more growers.

“We tried going pesticide free in the stores, and we plan to do that again,” he said. “We had a learning curve, we’ve expanded and we will keep growing.”

The farm’s hoop house

Currently, Wegmans Organic Farm supplies only the Pittsford and Canandaigua, NY stores with its produce. Wegmans hopes to expand that reach when the farm is larger and transportation with refrigerated trucks becomes more accessible.

The Wegmans Organic Farm is open to the public for tours. For more information and a schedule, please visit Wegmans Organic Farm online here.

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