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.
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 cr?pes, 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.
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.
In the 2001 movie Osmosis Jones, Bill Murray's character dreams of attending the National Buffalo Wing Festival. Although that made for an amusing plot point, there was a problem: at the time, no such festival existed. When Buffalo native Drew Cerza heard about this oversight, he realized that it was a wrong that needed righting. He threw his inaugural festival that same year, and the rest is meaty, sauce-slathered history. Now, every Labor Day weekend, wing fans flock to Buffalo, and they usually bring their appetites to chow through one million-plus wings over the duration of the festival.
At each festival, restaurant representatives travel to Coca-Cola Field to share their tastiest, hottest sauces with festivalgoers. A select group of buffalo wing purists participate in the festival's traditional and creative sauce competitions, whipping up sauces onstage before serving their concoctions to a panel of local celebrity judges. The sauce-off is one of the festival's many contests, which also include wing eating competitions and bobbing for wings in a pool of blue cheese.
Aside from the many wing-based events, the festival features entertainment ranging from live music to live quiz shows. In 2006, the festival even hosted a wedding, fulfilling every father's fantasy of grabbing a snack as he accompanies his daughter down the aisle.
Jude Laine's Jubilee Catering eases the burden of party hosting by providing tailor-made menus of delicious grub. Led by a certified nutritionist, the chefs take into account dietary restrictions and allergies before crafting each spread, which might include creamy crab dip, meatballs, or fresh-fruit tortes. But Jubilee doesn't stop there. The company also provides custom gifts and crafts for special events such as baby showers, house-warmings, and house de-hauntings.
After deciding at a young age what he wanted to do, Red Canoe Bistro?s chef Tobias Pohl-Weary wasted no time getting started. By age 12 he was assisting chef Jamie Kennedy during a New Years Eve meal at the Palmerston Restaurant, by 17 he apprenticed under chef John Higgins at the King Edward Hotel, and by 18 he'd apprenticed under Chef Michael Stadlander at Eigensinn Farm. After managing some of Canada?s finest restaurants, chef Pohl-Weary decided to pour his considerable knowledge and experience into Red Canoe Bistro.
Favouring a hyper-seasonal menu, Tobias builds dishes that give voice to regional Canadian ingredients, wild edibles, and local game. Diners might feast on naturally raised beef and pork belly burgers with wild leek aioli, chuck steak chili with local habaneros, or pan-seared scallops with a spiced carrot puree and goat?s milk yogurt drizzle. Local ingredients mingle with flavours from India, Asia, and Italy to create robust entrees that helped earn Wine Spectator?s Award of Excellence for 2012 and 2013. Tobias and his team of culinary savants are always willing to change their recipes to accommodate vegans, and people with allergies or specialty diets upon request.