Toting a modest selection of chocolate confections and candies, Joseph A. Fowler entered the 1901 Pan-American Exposition hoping to plant the seed for a business in his newfound home of Buffalo. The company?founded in 1910?grew with each successive generation, and more than a century later, Fowler's celebrated chocolates continue to placate palates at several retail locations. The chocolatier has become synonymous with treats such as milk- and dark-chocolate truffles dubbed truffaloes, as well as sponge candy, which boasts a molasses-like flavor and an initially hard texture that quickly melts in the mouth. Like Count Chocula?s hairpiece, all of Fowler's fine-chocolate treats are crafted from the seeds of the theobroma cacao tree and use up to 60% cocoa solids for a rich cocoa flavor.
At Inner Balance, we provide upper cervical health care through a specific procedure called NUCCA. The National Upper Cervical Chiropractic Association (NUCCA) was developed a gentle, safe and effective technique unlike no other.
Though the eponymous Johnny Tiranno no longer runs Johnny’s Meats, his legacy lives on in the specialty shop’s italian sausage recipes. Mike, Johnny’s stepson and the current owner, still makes the links and patties with his stepfather’s special blend of high-quality meat, imported cheeses, and spices, which first delighted palates in 1946. The meat supplier stocks more than sausages, however. The display cases also house juicy steaks, chicken cutlets, lamb, and seafood, mostly imported from the Midwest. For something to complement these high-quality meats, customers can browse assorted side dishes, such as twice-baked potatoes, verdant salads, and cheeses.
Vietnamese-born Tai Truong emigrated to the United States and worked his way up in the restaurant business until he became co-owner and chef at Saigon Cafe. Gayot describes the restaurant’s menu as “a refreshing and tasteful array of pan-Asian classics,” including grilled duck with tamarind and catfish in a spicy caramel sauce. Green, red, and mango curries envelop pieces of chicken, and vibrantly-hued broccoli and carrots pop against the bong cai’s brown sauce.
As you don an apron and look around the SupperWorks kitchen, you might wonder if you've stepped into the body of a gourmet chef?sous-chefs unseen have chopped and sliced every ingredient imaginable, and now it's up to you to bring each entree to life. The epicurean fantasy continues as staff members begin leading you from station to station on a quest to create 6, 9, or 12 entrees. Each is perfect for freezing and cooking later when you're pressed for time.
SupperWorks' recipes change from month to month?entrees could include pork tenderloin and prosciutto in puff pastry, beef-and-mushroom goulash, and veggie-packed chili. But one thing doesn't change: the easy meal assembly.
All of the planning, shopping, washing, and prepping is done in advance, and the staff cleans up each station as dishes are completed. When the session ends after an hour or two, they'll send you home with easy-to-follow cooking instructions. SupperWorks also keeps prepared meals on hand for patrons to pop in and pick up at a moment's notice.
The cooking school's team of cooking instructors and chefs work diligently to instill a love of cooking in students of all ages. Inside the Kids’ Kitchen, children ages 3 to 6, assisted by their parents and helped along by friendly instructors, prepare healthy, kid-friendly fare. As they work through recipes, the Future Chefs class participants also learn kitchen essentials such as measuring skills, pot and pan protocol, and how to operate small appliances. During adult classes, adult students roll up their sleeves and dive into multipart recipes, from a Provençal-style zucchini and greens torte to sweet-potato casserole. Adult students can choose from hands-on and demonstration-style classes, and the cooking school's chefs and instructors keep household menus fresh by leading new classes every three months. In addition to taking traditional cooking classes, grown-up students can also improve their eating habits with healthy lifestyle classes. Taught by registered dietitians, the classes cover food's impact on current health issues, and prepare students to make the good dietary decisions that will stay with them for the rest of their long, wellness-filled lives.