Tastykakes

OK, they’re not from Buffalo, but Tastykakes always make me think of growing up in Buffalo. They hail from Philly and were like the local Hostess products (only way better). My grandparents’ families were from eastern Pennsylvania and many trips were taken to visit them in Nanticoke, outside of Wilkes-Barre. Whenever Nan and Pop would return from PA, suitcases of Tastykakes accompanied them for the ride to Buffalo. We got to the point where we put in “orders” in advance and froze them so they could be enjoyed year round. That is, if they even lasted enough to be frozen. I can’t remember a time when we didn’t have some kind of Tastykakes in the house. Lauren liked the chocolate Kandy Kakes. Mom liked the peanut butter ones, the unfilled cupcakes and the coffee cake juniors. Dad and I weren’t as selective; we ate them all.

There were years that went by when Tastykakes were not available where I shopped and since no one was traveling to PA anymore, Tastykake withdrawal set in. Within the last decade or so, I started seeing them in local stores. Maybe living fairly closer to Philly makes for easy distribution. Who cares? I can now get Tastykakes at not one but two local supermarket chains! Granted the selection is not the most extensive, but it’s nice to know that I can get a little taste of Buffalo-via-Philadelphia whenever my little heart (and stomach) desires.

Wegmans (Part 2)

Even today, Wegmans still delivers. Unfortunately, not literally. I now have to drive at least 2 hours to get to a store, but that just makes me stock up on what I need when I get there. Even Don shares my obsession with Wegmans since we shopped there when we lived in Rochester. Not only do we load up on elusive Buffalo food stuffs, Wegmans house brand makes its way into our cart as well. That basically means chocolate chip cookies. Oh, and croutons. Love their croutons. Much to our dismay, however, one of our favorites was discontinued several years back: Wegmans Hot Ginger Ale. Maybe we were the only ones who bought it. It was good while it lasted. Oh, and if you need a savory snacks in between wineries while you're touring around the Finger Lakes, nothing beats a bag (or two) of Wegmans Memphis BBQ chips. I speak from experience. Definitely crave-worthy. Stock up on multiple bags so they're always there when you need them.

Mmmm... Wegmans Memphis Barbeque chips!

Wegmans, as I mentioned yesterday, is a destination. We actually go there for breakfast, lunch and/or dinner; friends even meet us there for a meal out. Breakfast at the Market Café is crazy good. Waffles, omelets, and eggs Benedict made to order. Then there’s the orange juice. Ask our friend Sean about the juice. We already have plans to smuggle some back here very soon! It’s fresh-squeezed and SO scrumptious. I don’t know what kind of oranges they use, but I bet they’re a special breed of oranges grown under close scrutiny especially for Wegmans in their privately-owned groves. The hot food bar also continues to impress. Asian fare galore- Chinese, Japanese and Indian. A great way to try different things and a perfect stop for lunch. Forget fast food. (Except for Mighty Taco!) I’m pretty sure you could eat every meal at Wegmans for a month and never have the same thing twice. A given Wegmans might have any combination of the following prepared food eateries: subs, panini, sushi, pizza, wings, burritos, rotisserie, soups, salads, pasta and pre-packaged meals to go. Those with a Market Café have tables and patios where you can relax with your yummy food. 

Too much. This place is seriously serious about food. Then again, so am I.

Wegmans (Part 1)

<sigh>  I… LOVE… WEGMANS. My first real job. My first true foodie love. The first thing I missed when I moved away from Western NY (well, besides family and friends). It’s a destination, a phenomenon and so much more than a supermarket; it’s an experience. Wegmans prides itself on customer service and quality products. What supermarket doesn’t declare to do the same? Who actually succeeds? How many people truly LOVE their supermarket? Wegmans delivers.

While not exclusively a Buffalo company, Buffalo would not be what it is without the Rochester-based Wegmans. And neither would I. In high school, I worked at the Wegmans on Sheridan Drive- store #62- and enjoyed many close encounters of the edible kind. Even though I worked in the video and photo departments, I had a lot of opportunities to enjoy the goodness that is Wegmans. (Remember when we had video and photo departments in stores?) The video counter was right across from the pizza counter. Most supermarket pizza is adequate at best; Wegmans pizza was awesome. I ate a lot of it, especially when Lou was working. Any slices left over at the end of his shift were free game for the photo-video staff. Another favorite was the Wegmans chocolate chip muffin. You know... the kind with loads of mini chocolate chips and the big sugar crystals on top. Low-fat or fat-free? Not a chance! Their chocolate chip cookies are amazing and apparently famous after former VP Dan Quayle sang their praises during his tenure. Rich, loaded with chips, and home-baked soft. 

LOVE these cookies... see if they last a day!

When I wasn’t bumming free pizza or eating baked goods for dinner, I would actually get food from the salad bar. (Yes, I paid for it.) They had the most tasty pasta salad I’ve ever eaten. I can’t recall what made it so amazing, but I know it involved artichoke hearts. Of course there were days when I’d get my meals from the bulk food bins. (Again, paying for them.) If you’ve never experienced the bulk section, it’s a dream come true. Barrel after barrel filled with everything you need and many things you don’t; everything from sandwich cookies to gummy worms to sponge candy to granola to pet treats. I think I saw shoes there once. Over 20 years ago, The Olde World Cheese Shoppe introduced my family to a longstanding holiday tradition: salsa dip. During a demo one day, the cheese lady was sampling a dip made from salsa, sour cream, cream cheese and topped with shredded cheese. Completely simple, but it caught my taste buds and it still appears at almost every celebration.

That’s just the Wegmans of my past. To be continued… (How Wegmans continues to cater to the foodie in me!)

Loganberry

What is a loganberry? I do not know. To this day I have never seen a real live loganberry. I had to look it up and supposedly it’s some kind of hybrid berry- a cross between some kind of blackberry and some kind of raspberry. Blah, blah, blah… whatever. Everyone knows that the loganberry serves one purpose: to make the ultimate Buffalo beverage- loganberry drink. I can’t really put into words how it tastes. I suppose the closest relative to loganberry drink would be grape juice, though loganberry is a bit richer and tangier (but not as grapey, of course).

Loganberry is not pop (or “soda” for you downstaters). No carbonation, just a syrup-based drink. It’s available in any tried and true Buffalo eating establishment. (See my Ted’s and Mighty Taco posts.) As a kid, I would drink pop if it was around but my choice would usually be loganberry. When we went to Santora’s for pizza and wings, I’d order loganberry. A Ted’s hot dog wasn’t complete without loganberry to drink. Walk into any Buffalo supermarket and you can get it in cans or even 2-liter bottles. Unfortunately, my favorite brand- Aunt Rosie’s- no longer exists. An equal substitute is Cronfelt’s Crystal Beach syrup. You mix it with (ice cold) water to your desired sweetness.

Loganberry is just a fun drink. It is sweet, reminds me of summer and goes great with classic Buffalo foods like wings, pizza, Super Mightys, Ted’s hot dogs, beef on weck, and so on. It totally reminds me of my childhood and occasionally allows me to go back to simpler times.

Beef on Weck

Another simple yet indescribably delicious treat from the Nickel City. Take thin-sliced, slow-roasted roast beef, add a little (or more if you dare!) horseradish, some au jus and pile it onto a kümmelweck/kimmelweck (aka “weck”) roll. Sounds like a roast beef sandwich, right? Not so much. The roll makes the sandwich the classic that it is. A weck roll is basically like a Kaiser roll, but it is covered with kosher salt and caraway seeds. The salt is probably what makes it a staple in every bar in Western New York. Salt = thirst = more beverage orders. Not only that, it just makes the sandwich downright incredible. In this respect it doesn’t require cheese, onions, or any other toppings. Simplicity is best.

Whether you call it Beef on Weck or Beef on Wick, definitely call on these places to ease your curiosity or craving.

Schwabl's

Charlie the Butcher

Anderson's Custard

Brennan's

As an expat, your best bet is to enjoy your Beef on Weck in town when the ingredients are fresh. PLEASE don’t try to eat one while you drive! If you don’t have time to stop for a meal, pick up some rolls to take home since they are not found outside of Buffalo (though maybe as far as Rochester). Get a good quality roast beef, sliced thin, and ask the butcher for some au jus. Don’t forget the horseradish! Try to eat your sandwich that day. You could freeze the rolls, but they’re definitely not quite the same.

If you visit Buffalo frequently, make it a mission to try out any and all Beef on Weck sandwiches you can. It sounds like a simple sandwich, but you will find that not everyone does it the same and not everyone does it well. Compare and contrast and come up with your own personal favorite.

Mighty Taco

By nature I’m not a fast food person. Mighty Taco, however, is a splurge for which I am willing to sacrifice my health and well-being. For some reason, I get the impression that Mighty Taco is at least more natural than other “leading taco restaurants” due to the fact that they are localized all of their locations in the Buffalo area. I like to think they have more control about what goes into the food and therefore it is better for me.

Nothing beats a Super Mighty burrito. The ingredients are not at all unique, but a Super Mighty is a great alternative to a typical greasy burger and fries. And it always tastes better the later you have one. After moving to Rochester, I never quite found a good substitute for Mighty Taco. I ended up working with a student who was attending UB; he quickly became my supplier. When he came home to Rochester to work weekends, he would stash away an extra Super Mighty for me. In turn I would reward him with the occasional pick of the bellman shifts.

Nowadays I don’t need a connection, though there is a Mighty Taco a half-mile from my parents’ house. Thanks to shipping advances and online technology I can now order a dozen or two beef and cheese burritos, thus keeping my freezer well-stocked for Mighty Taco emergency withdrawals. They’re not Super Mightys, but I guess they’ll do. I just wish they shipped loganberry, too!

Ted's Hot Dogs

The hot dog. Simple fare that garners cult followings the world over. Some people will tell you that it’s not about the hot dog, but the toppings on the dog: slaw in the south; sauerkraut and mustard in NYC; pickles, peppers and tomatoes in Chicago; chili and onions on Coneys in the Midwest. Not at Ted’s. The hot dog IS what it’s all about. The toppings are the icing on the cake (or the mustard on the dog so to speak). They have killer burgers, too, but their full name is Ted’s Charcoal Broiled Hot Dogs. You have to have a dog at some point. Ted’s is the ultimate summer destination where you can enjoy eating outside while all your cares seem to just fade away. Even in the dead of the world-famous Buffalo winter, Ted’s makes it feel like you’re enjoying a summer cookout in the warm comfort of their restaurant.

Charcoal broiling is the key. Start with a regular, jumbo or foot long. Then, your hot dog technician expertly grills it to perfection. Having eaten nothing but Ted’s or home-grilled hot dogs, I assumed that’s what you got when you ordered a hot dog. On one particular family trip to Maine, we went out to lunch at a lobster dock. My sister and I (at the time) did not eat lobster, so I ordered a hot dog. When I picked up the red and white checkered paper tray, I stared, bewildered, at my lunch. I remember telling the server, “This hot dog isn’t cooked. Can I get one that is?” She replied that it was indeed cooked; it was boiled. WHAT? Who does that? Where were the grill marks? I guess I ate it. I wouldn’t have wanted to waste money, but apparently it was decidedly unmemorable. Give me a “ripper” any day. The darker, wrinklier and ripped it is, the better! It has to have that crunch or snap when bitten.

Add your choice of a few simple toppings like mustard, relish, onions, ketchup, chili, kraut and/or their own hot sauce to complete your dog. Round out the meal with their signature curly fries and a loganberry drink. It does not get any better than that.