By Michelle Blackley
Chef Kathleen Haggerty is the owner and proprietor of The Whole Hog, one of Buffalo, NY’s first food trucks, and she’s rolling into the hearts and mouths of Western New Yorkers.
The Whole Hog is all about supporting local farms, and is committed to running a business from farm to table. Haggerty uses meat from a heritage farm where the animals are raised humanely and humanely slaughtered. Haggerty also purchases seasonal greens, vegetables and fruits.
She just got a new hog from Boston Hills, NY and is excited to prepare it in one of her unique recipes, for example, a MANwich Barbeque Pork Sandwich or Thick-Cut Bacon Lettuce & Tomato Sandwich (both on locally baked bread); matched with a side of Fresh Potato & Parsley Salad served on a bed of Watercress and Sautéed Kale, a homegrown lunch is made. Patrons catching The Whole Hog late night just may get something off the menu. Homemade macaroni and cheese, with bacon and diced garden fresh tomatoes, dished out from the windows of The Whole Hog parked on Allen St., is a real treat.
Haggerty is proud of her mission and uses The Whole Hog as a model for inner city kids who want to be chefs, entrepreneurs and business owners.
Find The Whole Hog in Fireman’s Park (Washington St., to Ellicott St., between North and South Division Streets).
Another food truck on the scene is The Roaming Buffalo. Preserving the culture of Western New York’s food community, it is promoting tourism and heritage. Their menu selection is mouth watering, with favorites such as the Dizzle Burger, with Portabella mushroom, bacon, Drunken Onions with a choice of cheese. Be sure to wash it down with Western New York’s own Crystal Beach Loganberry.
Read more about Western New York’s food trucks in the spring issue of Edible Buffalo.
Flying Bison Aviator Red BBQ Sauce
2 qt ketchup
2 bottles Flying Bison Aviator Red beer
1 pt apple cider vinegar
1 cup Worcestershire sauce
8 oz molasses
6 oz brown sugar
8 oz yellow mustard
4 tbsp garlic powder
2 tbsp dry mustard
1 onion, minced
2 tsp black pepper
1 tsp Cayenne pepper
4 tbsp Franks Red Hot Sauce
Sauté the onion in a small amount of olive oil, until it’s caramelized. Deglaze the pan with beer and let reduce by a half. Add molasses and let simmer for 3 minutes. Add all of the remaining ingredients and let simmer uncovered until it reduces by half.
Yields 2 quarts
Courtesy of The Roaming Buffalo
Rich with black cherry tones and a smooth delightful fruity finish, this Niagara Wine Trail Zinfandel bodes well with BBQ.
Michelle Blackley is the editor of Edible Buffalo.