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UK paper: Buffalo's English Pork Pie Co. 'Best British Shop'

By Andrew Z. Galarneau

Drawing on recommendations from British ex-pats, The Telegraph has named English Pork Pie Co. the "best British shop" in the world.

The London newspaper wrote: "This company handcrafts its British pies in Buffalo and then sells them across the United States. 'These are the tastiest English treats you'll find in the US and the staff are so friendly and welcoming. It's always a pleasure!" said a satisfied customer.' "

Damian and Vicky Parker have been making and selling pork pies, sausage rolls and other British delicacies at their 1176 South Park Ave. location since 2008. (Phone: 823-3772).

The Parkers have been expanding their offerings into chicken tikka pie, Stilton pork pie, steak and kidney pie, cheese and onion pie, and lots more.


Report: Oliver's restaurant sold to Creekview owner

Oliver's, one of Buffalo's longest-running fine dining restaurants, has been sold to David Schutte, owner of Williamsville's Creekview, according to Buffalo Business First.

Leading Buffalo restaurateur Henry Gorino closed the sale of the restaurant, at 2095 Delaware Ave., on Feb. 22, James Fink reported.

"Gorino is retaining ownership of his three other local restaurants, Sienna, 800 Maple and Rocco’s," Fink wrote. "In addition, Gorino will stay with Oliver’s and Oliver’s Catering as a consultant for the next five years."

Photos: Cantonese and more Chinese delights abound at Wok & Roll

What makes "Chinese Chinese" different? It's in the details, dish offerings and flavor profiles. Here's some up-close glimpses of the Cantonese and other Chinese specialties at Wok & Roll, 5467 Sheridan Drive in Amherst. Read the review here.

Seven-day dim sum that's pretty good is the opener here, and the closer is a whole raft of dishes rarely available in the 716. (Also, Peking duck has been added to the menu, Maggie Wong told me, at about $16 the half duck, with pancakes and hoisin sauce.)

Mini juicy pork buns are the closest thing to soup dumplings around:


Shrimp and chive dumplings use garlic chives much like another cook might stuff a ravioli with spinach:


Curry fishballs are like fish hotdogs:


The cold tripe salad, scented with sesame and garlic, was more restrained than the version at Peking Quick One:


The casseroles are an interesting class of dishes. The bone-in chicken in this one makes eating it fiddly and a bit messy but the flavor is worth it.


Here, discs of rice pasta - "rice cakes" on the menu - are used for a more substantial stir-fried noodle dish. I've only seen that in Korean dishes before.


I dig pickles, and so do some Chinese cooks - here's a cabbage pickle stir-fry, 36, "beef with sour cabbage."


Here's the much beloved pork chops Peking style:


The piece de resistance was the whole lobster stir-fried in the shell with ginger and scallions. It's a special that you can call ahead and order. It's messy enough to eat that I had to go to the bathroom afterwards to wash my hands, a small price to pay. If you thrill to the taste of fresh lobster lightly accented, it might be worth it.


Slow Food chapter meets Feb. 25 to explore olive oil

By Andrew Z. Galarneau

Slow Food Buffalo Niagara will meet for an olive oil tasting and discussion at 6:30 p.m. Monday, Feb. 25. The gathering is free and open to the public. It's at D'Avolio Olive Oils and Vinegars (5409 Main St., Williamsville). Registered dietitian Niki Klem and D'Avolio owner Danny Gagliardo will address the participants.




Elements video: Use tangelos to make a rich, tangy glazed poundcake

This month's Element is the tangelo — a citrus fruit prized for its vibrant, sweet-tart juice. This month's recipe calls for the juice and zest of tangelos to make a rich, tangy glazed poundcake.

Getting to know Buffalo's food trucks: the Buffalo Eats guide to mobile chow

By Andrew Z. Galarneau

Donnie Burtless and Alli Suriani have published the region's most exhaustive, comprehensive guide to mobile kitchens. They've got advice on what to eat, and how to track the trucks, and links to more information about many of the operators, including lengthy podcast interviews with a few.

Pretty much everything you'd want to know except real-time location information. except baked-in Twitter feeds. For those, you still have to go to Derek Neuland's or CoworkBuffalo or Adrian Roselli's page.

Pop-ups aplenty in WNY: Gourmet Greek, Peruvian and Austrian gypsy cuisine coming

Pop-ups are one-night-only menus organized around a theme, often paired with educational components like speakers illuminating the provenance and fine points of a particular ingredient, or the culture that developed the particular dishes.

Here's the rundown on the upcoming Peruvian dinner Saturday, the Greek dinner Feb. 24,  and the March 9 dinner featuring dishes from the gypsy Roma/Sinti subculture of Austria. No, seriously. Check it out. 

What can the Buffalo restaurant scene learn from the Cleveland revolution?

"I don’t think changes in the Buffalo restaurant landscape amount to a revolution. But in the months that followed my Cleveland trip, there has been a surge of interesting occurrences involving food, drinks and people who provide them to the public. Folks hellbent on deliciousness are planting seeds, shopping for real estate and holding secret seven-course dinner parties in undisclosed locations.

Spurred by the growth of a discerning, digitally expressive cadre of diners, hungry for the new and different, what can the Buffalo restaurant scene become? Given the developments in the last year, it’s a legitimate question to ask."

Check out the whole story here.

Recipe: Arugula, potato, and green bean salad with walnut dressing, from 'Meatless'

Here's another recipe from "Meatless," from Martha Stewart Living, featured in today's Buffalo News.

Arugula, Potato, and Green Bean Salad with Walnut Dressing

2 tablespoons white-wine vinegar

2 tablespoons plain low-fat yogurt

1 teaspoon Dijon mustard

1/3 cup walnuts, toasted (see page 363) and finely chopped

Coarse salt and freshly ground pepper

2 tablespoons walnut oil

1 ½ pounds fingerling potatoes, cut crosswise into ½-inch-thick rounds

6 ounces haricots verts or other green beans, trimmed

3 ounces baby arugula


Finely chopped toasted walnuts bulk up the yogurt dressing for this gorgeous salad. It’s pretty enough to serve to company, either as the main course of a vegetarian meal or as a meatless offering at a summer potluck. Serves 8


1. Whisk together vinegar, yogurt, mustard, and the toasted nuts in a small bowl; season with salt and pepper. Add walnut oil in a slow, steady stream, whisking until emulsified.


2. Bring a medium saucepan of salted water to a boil. Add potatoes, and cook until tender, about 10 minutes. Using a slotted spoon, transfer potatoes to a colander to drain. Return pan of water to a boil.


3. Prepare an ice-water bath. Add green beans to boiling water and cook until tender and bright green, about 4 minutes. Using a slotted spoon, transfer to ice water to stop the cooking. Drain and cut into 2-inch pieces.


4. Arrange arugula, potatoes, and green beans on a platter. Season with salt and pepper. Drizzle with dressing, toss to coat, and serve.


G Per serving: 122 calories, 6 g fat (1 g saturated fat), 0 mg cholesterol, 17 g carbohydrates, 4 g protein, 3 g fiber

Recipe: 'Russian' potato, beet and carrot salad, from Vietnam

Here's another recipe that Jeff Meyers makes for his family's Tet feast, as featured in today's Buffalo News.

Russian Beet, Potato, and Carrot Salad

3 beets, stems trimmed with about ½ inch intact (about 1 ¼ pounds after trimming)
2 tablespoons cider vinegar, red wine vinegar, or white wine vinegar
1 shallot,finely chopped, rinsed under water, and well drained (about ¼ cup)
2 tablespoons finely chopped fresh herbs such as dill, mint, parsley, and/or tarragon
4 ½ tablespoons cider vinegar, red wine vinegar, or white wine vinegar
¼ cup canola or other neutral oil
¼ cup mayonnaise, preferably whole egg
¾ teaspoon salt
¼ teaspoon black pepper
2 large carrots, 8 to 10 ounces total, peeled and cut into ½-inch dice
3 or 4 white or red boiling potatoes, about 1 ¼ pounds total, cut into ½-inch dice.
3 eggs, hard boiled, peeled and chopped
1. Position a rack in the middle of the oven and preheat to 400 degrees F. Place the beets in a baking dish and add water just to cover the bottom of the dish. Cover tightly with aluminum foil and bake for 45 minutes to 1 hour, or until easily pierced with a knife. (A covered ovenproof saucepan may be used instead; if the pan has a heavy bottom, heat the pan on the stove top until the water simmers before putting it in the oven.) Remove from the oven, uncover, and let cool.
2. When the beets are cool enough to handle, cut off the stems and root ends and use your fingertips to slip off the skin. Cut each beet into ½-inch dice and put into a small bowl. Toss with the vinegar and season lightly with salt. Set aside for at least 15 minutes tolet the flavors develop.
3. Meanwhile, make the dressing. In a bowl large enough to accommodate the finished salad, whisk together the vinegar, oil, mayonnaise, salt and pepper. Add the shallot and herbs and stir to mix. Set aside near the stove.
4. Bring a saucepan filled with salted water to a rolling boil and add the carrots. When the water returns to a boil, cook the carrots for 5 to 7 minutes, or until tender but still moderately firm. Using a slotted spoon or skimmer, lift out the carrots, shake briefly over the pan to drain off excess water, and then add to the bowl holding the dressing.
5. Return the water to a rolling boil. While the water is heating up, put the potatoes in a large bowl and fill with cold water. Stir the potatoes with your hand and pour out the cloudly water. Repeat until the water is clear. Drain the potatoes well and add to the boiling water. When the water returns to a boil, cook the potatoes for 4 to 6 minutes, or until tender but still moderately firm. Drain well in a colander and, while still hot, add to the bowl holding the carrots and dressing and toss well.
6. Add the beets and egg and toss again. Taste and add extra salt and pepper, if necessary. Cover with plastic wrap and refrigerate to chill thoroughly before serving.

(From “Into the Vietnamese Kitchen,” by Andrea Nguyen, Ten Speed Press)

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