Okun on Food

Some Thoughts on the Chicken Wing

I don't know how you personally feel about Buffalo Wings - and I'm willing to listen if you want to tell me - but I am totally ambivalent about the little monsters. After all, I've been writing about them for many years -- actually, I think that The News was the first to run the authentic recipe so I have strong feelings and I've been known to hoist a wing or two in my time.

On the  one hand,  I'm happy to see Buffalo get all the attention and fame. Can Columbus, Ohio claim such notoriety? Can Montgomery, Alabama? Or even San Diego? (Yes,  yes I know the climate is perfect. But is there anything distinctive to eat?)

It's also interesting how the word "Buffalo" has become a verb. You can "Buffalo" anything from macaroni and cheese to salad. All you have to do is add hot sauce and blue cheese.

But on the other hand, it bothers me that the wings' fame seems to pigeonhole us as a city. We have other distinctive and delicious food here and more than our share of excellent restaurants. I'd like to see that get some national attention.

So, on the eve of  our seventh National Buffalo Wing Festival , let's save some time for the rest of our distinctive food.

More Restaurant Advice

In my column today, I made a few suggestions that might  help restaurateurs survive difficult times, but I have a few ideas  for diners , too.

One of the most important is to honor a reservation. If you can't make it , do take the time to call the restaurant as soon as you know your plans have changed.  Call, too, if you're going to be late. 

That's such a big deal for restaurant people that they often resort to making note of a phone number when they take the reservation, and in some cities they are even taking credit card numbers. Don't make these guys  play the bad role. Keep them advised.

I'm sure there are many other good  ideas for survival - on both sides of the aisle. If you have suggestions  for either  restaurateurs and/or  customers, I want to hear from you. 

The Last of Summer

Labor Day approaches - summer dies. Most of us feel that way even though the calendar (and often, the weather) say differently.

So I suggest we dry our tears and quiet our sighs and plan  on exercising some  culinary options before the frost. Plan to take  full advantage of the late summer produce , for instance. After the kids go back to school, the price of tomatoes and corn tends to drop. But the quality is still excellent.

Ditto cucumbers or pickles for those in a preserving mode.

Restaurant wise, it's time to take as much advantage of outdoor eating as you possible can. All those wonderful patios and courtyards are still waiting and still prime. I suggest we all eat outdoors as  often as we can  so we'll have something to remember.