Inside the kitchen at Gramma Mora’s, cooks flip sizzling shrimp and assemble four-cheese enchiladas, preparing succulent entrees that earned the restaurant the title of Best Tex-Mex Eatery in Buffalo from the readers of Artvoice in 2011. Seated at tables inset with tile, diners can taste dishes made from century-old recipes passed down through the Mora family. A vibrant mural of a Mayan pyramid in a lush jungle decorates one wall, next to guests consuming pork smothered in green-chili sauce or steak chimichangas. Caramel-glazed flan and lime margaritas provide notes of sweetness for diners who otherwise would have had to carry scoops of ice cream to the table in their pockets.
The expansive menu of Kabab & Curry caters to a wide range of culinary preferences by presenting a variety of vegetarian dishes and allowing guests to customize the spiciness of their dishes by choosing mild, medium, spicy, or "I Promised Myself I Wouldn't Cry." The welcoming staff prides itself on cooking fine Indian and Pakistani dishes in addition to providing attentively affable customer care amid an environment that exudes a warmth to match the eatery’s cuisine. Since the crafting of curry incorporates myriad spices, the eatery boasts a curry unique to its establishment that can be prepared with meat or vegetarian ingredients. Traditional tandoori dishes as well as chicken, lamb, beef, and seafood entrees fill out the bulk of the menu, and a selection of lentil crêpes, naan, and savory soups longs for the chance to win Best Supporting Actor or Dish. The restaurant also performs catering services, a more responsible way to deliver its cuisine than putting the building on a flatbed truck every time it gets an order.
Founded by Stratford Chefs School graduate Ruth Nixon, The Whisk & Ladle is a full-service caterer, kitchen store, and cooking school dedicated to the use of high-quality ingredients and equipment. Busy epicureans can pick up hearty meals—including family-sized lasagna drenched in slow-cooked tomato sauce ($38)—from an extensive On-The-Go menu to enjoy gourmet eats at home without hours of intensive cooking or spell-casting. Otherwise, they can pause a moment to browse a wide selection of sturdy kitchenware from brands like Le Creuset and Cuisipro, whose winsome wares can double as musical instruments for toddlers, Muppets, or Muppet toddlers. The Whisk & Ladle is open from 10 a.m. to 5 p.m. Tuesday through Saturday, and from 12 p.m. to 4 p.m. on Sunday.
Hickory Ridge Golf & Country Club incorporates the natural lay of tree lines and waterways to form an 18-hole, par 72 course that presents shot-making challenges and scenic views. The signature fourth hole showcases the challenges and charms of the course, as the 431-yard par 4 requires a long tee shot to clear a ravine and before the dogleg left curves around walls of trees on the way to the green. Water comes into play on 13 holes, striking fear in the hearts of players who don’t trust their swings or haven't yet converted their golf bag into a personal flotation device. A driving range that stretches 300 yards into the distance helps golfers prepare for upcoming rounds and serves as the venue for golf lessons and clinics conducted by Hickory Ridge’s resident aces. The club also quiets rumbling stomachs with burgers, sandwiches, and french fries from the snack bar and Friday night dinner specials. Before or after rounds, golfers can load up their bags with balls and tees or replace shirts eaten by a rogue ball-washer at Hickory Ridge’s pro shop.
Chefs at Crepe Delicious swirl paper-thin layers of batter onto their piping-hot crepe griddles, perfuming the air with the enticing aroma. Shortly after, the cooks lift away delectable crepes ready to be stuffed with savoury ingredients. The crepes themselves weigh in at only about 130 calories each with just 3.5 grams of fat, but they sate appetites during any meal.
Working with one of the country's most famous artists might cause some to rest on their laurels, but for Patricia Corsini, the years she spent as a personal assistant and photographer to renowned artist Robert Bateman only pushed her to keep exploring. Robert's sweet tooth led Patricia to culinary school at George Brown College, after which she became executive chef of Cook Gourmet Inc., where culinary experts show aspiring cooks how to craft elegant dishes.
In one of the company's many cooking classes, Sunshine en Provence courses lead students through each step of creating a bistro-style meal, and Some Like It Haute! sessions focus on stylish summertime meals. Classes are taught in a gourmet kitchen with a wide assembly of tools at students' disposal.
Cook Gourmet Inc.'s crew also caters events small and large, even providing personal-chef services for clients' dinner parties.