It is a small phrase I think of on the Saturday morning right before the Taste of Buffalo begins every year. Yet this year, as I look back over the last two plus years, I wonder how did we get back to where we are? Love, I think sums it up best. Our love of food, our love for our city and our love of family. The restaurant community has had an especially difficult time, but the Taste of Buffalo is extremely excited this year to be having a full, “normal” as some would call it, event here in 2022, where we can again showcase this great community. I am honored to lead the Taste of Buffalo as Chair this year. To the restaurants and wineries participating in this year’s event, thank you for entrusting us so that we may showcase your amazing culinary creations.
To our all-volunteer board of directors or Taste Family as many of us call each other, I thank you from the bottom of my heart for your love of this great event we put on each year. I truly appreciate everyone’s passion, commitment, and opinions in planning this year’s Taste. Thank you to our numerous committee members and volunteer groups, without your undying commitment to our event we would not endure.
To Connie Wendling, our amazing Festival Coordinator, I feel you and I have been through it all over these last twelve years, first as my time as Treasurer and then moving up to Chair, but you truly are second to none and are the glue that holds us all together. Thank you for your love and passion and it is that love and passion that makes the Taste the toast of the summer!
Thank you to Tops Markets, our presenting sponsor, for another year of a truly amazing partnership. Thank you to Mayor Brown and the City of Buffalo for hosting our festival and for our continued collaboration. Thank you, Council President Pridgen and Councilmembers Scanlon and Feroleto, for your generous financial support. It means so much.
Thank you to the Buffalo Police Department, Buffalo Fire Department and Erie County Sherriff’s Department and to all our vendors and partners who help make the Taste of Buffalo happen each and every year.
To my wife, my better half, Andrea and my daughters Shealeigh and Eliza, thank you for supporting me on this crazy journey all these years. Without your love and support, I am sure I would not have made it to this point.
Recently our taste family lost one of our own board of directors, Eric DuVall. Eric was a member of our Communication and Logistics committees, and he was always editing. Eric was an amazing person, and he will truly be missed. To honor Eric’s passion and commitment to the Taste of Buffalo, especially with the food judging awards, I am honored to announce the “Best of Buffalo Award” will be renamed the “Eric DuVall Memorial Best of Buffalo Award.” I am looking forward to seeing who will win this award this year!
I hope everyone has some fun by the forkful and enjoys this year’s Taste of Buffalo! Let’s continue to support this truly amazing restaurant community here in Buffalo and Western New York!
Slainte and who’s hungry?
Chair Luke Baecker Roofers Local No. 74/203 Benefit Funds
1st Vice Chair Elizabeth Mamot Aventra
2nd Vice Chair Thomas Mahoney, SAHD
Secretary Matthew J. Reis Tallinger Associates, Foodservice Design
Treasurer Rozana Ayanbadejo Catholic Health
Past Chair Amber Hartman National Veterinary Associates
Greg Beckwith NFTA-Metro
Douglas Boehm Bureau Veritas Consumer Product Services
Becky Chambers Delaware North/Erie Sportservice LLC
Erin Collins PCB Piezotronics
Eric R. DuVall
The Buffalo News
Cheryl Goldstone Clarence Schools
Amelia Hakes Horizon Health Services, Inc.
Darcy Hitchcock Cognigen Corporation
Leonard Hubbard NFTA-Metro
Thomas P. Muscarella Erie County Department of Health
Valerie E. Pillo Clarivate Analytics
Mark E. Reimann U.S. Department of Homeland Security
Matthew J. Reis Tallinger Associates, Foodservice Design
Adam C. Roma Principal Financial Group
Matthew Testa KeyBank
Mark Zawodzinski Integer Holdings Corporation
Amanda Ziegler The University at Buffalo
James K. Morrell NFTA-Metro W. Morgan Smith Buffalo Place, Inc.
Ann Hackett aHa! Designs
Mac Hartman Freed Maxick & Battaglia CPA
Laura Jacobs e3communications
Connie Wendling Sell-utions, Inc.
The Taste of Buffalo and the Western New York Community celebrate our memories of Eric DuVall, Dear Friend, Taste of Buffalo Board Member, Buffalo News Assistant City Editor & Critic to All. Eric has served the event as an Executive Committee Board Member and volunteer with the Communications and Logistics committees for almost 20 years. Also known as “Chuck” by many of his Taste friends, he was admired for his fierce love of our City, passionate support of our sports teams, dedication to our event, sarcastic wit, and most of all his enormous heart and the positive impact he has had on our community.
He will be missed immensely by all his friends and family.
It was way too soon for us to say goodbye, so instead we’ll say, “Go Bills!”
The Taste of Buffalo presented by Tops is the largest two-day food festival in the United States. It began in 1984 and we are celebrating our 39th year.
The Taste is a not-for-profit corporation registered with the State of New York and is run by an all-volunteer board of directors and Connie Wendling of Sell-utions Inc., our event management and sponsorship agency.
The mission of the Taste of Buffalo is to promote the City of Buffalo and showcase the greater Buffalo area restaurants and businesses by providing an affordable and enjoyable weekend festival that takes place in an inclusive and socially responsible manner for all.
The Taste awards annual scholarships to high school seniors pursuing a major in culinary arts or the hospitality field.
PRESENTED BY
SATURDAY, JULY 9 • 1:30 PM - 2:15 PM ON THE CULINARY STAGE IN NEW ERA CAP PARKING LOT
Preparation Time (including marinade): 25 min; Cook Time: 15 min
Yield: 4 servings
1 ¼ pounds – Trimmed steak of your choice
½ teaspoon – Tops salt
½ teaspoon – Ground cumin
½ teaspoon – Ground coriander
To taste – Tops ground pepper
¾ cup – Red grapes, halved
½ cup – Green grapes, halved
1 tablespoon – Chopped shallot
2 teaspoons – Tops extra virgin olive oil
2 tablespoons – Lime juice
¾ cup – Corn kernels, either freshly cut off the cob or Tops frozen corn kernels (thawed)
One half – Fresh avocado, diced
Pat the steak dry.
½ teaspoon – Lime zest
2 tablespoons – Chopped cilantro (optional)
In a small bowl, combine 1/4 teaspoon salt, the cumin, coriander, and freshly ground pepper. Rub the mixture onto both sides of the steak; let stand for 15 minutes.
Place the steak on a medium-high grill and cook it for 5 minutes on one side, without moving it. Flip the steak and cook for another 4 to 5 minutes for medium-rare, or until desired doneness is achieved.
Transfer the steak to a cutting board, cover loosely with aluminum foil, and let rest for 5 minutes before slicing. While the steak is resting, combine the corn, avocado, grapes, shallot, olive oil, lime juice, lime zest, the remaining 1/4 teaspoon salt, and pepper to taste; mix gently.
Cut the steak diagonally across the grain into 1/4-inch thick slices. Arrange the steak slices on a serving platter or among four plates, and top with corn and grape salad.
Garnish with cilantro.
PRESENTED BY
SUNDAY, JULY 10 • 1:30 PM - 2:15 PM ON THE CULINARY STAGE IN NEW ERA CAP PARKING LOT
Preparation Time and Active Time: 40 min
Yield: 8 tacos
Peach-Gouda Salsa
4 large fresh peaches, peeled, pitted, and chopped; or 4 cups Tops frozen slice peaches (chopped)
4 ounces – Gouda cheese, diced (about 1 cup)
½ cup – Finely chopped red onion
¼ cup – Minced fresh cilantro
1 medium jalapeno pepper, seeded and finely chopped
Juice of 1 medium lime
Salt and pepper to taste
Peach-Gouda Salsa:
Barbecue Chicken:
1 ½ pounds – Boneless skinless chicken thighs
1 cup – Tops barbecue sauce
Tacos:
8 Tops flour tortillas (6 inch) – warmed
Minced fresh cilantro (optional)
Combine the salsa ingredients in a large bowl. Season with salt and pepper to taste. Cover and refrigerate for at least 1 hour.
Barbecue Chicken:
Grease grill grate. Heat grill to medium. Grill chicken, covered, over medium heat for 3-4 minutes on each side, brushing with barbecue sauce after flipping. Repeat, flipping and brushing chicken every 3-4 minutes or until a thermometer inserted in meat reads 165 degrees F, about 15-20 minutes. Transfer chicken to a cutting board. Cover and let stand for 10 minutes. Thinly slice chicken.
Tacos:
Top tortillas with chicken, salsa and cilantro if desired.
Recipe Tip:
Avoid touching face when handling jalapeno peppers. Consider wearing gloves, as oils may burn skin.
Cheesemonger Tip:
Fruit and cheese are like best friends - they’re meant to be together. Mild, nutty gouda cheese adds depth and a pleasant bit of saltiness to this salsa.
Please note that some ingredients and brands may not be available in every store.
The Taste of Buffalo, Inc. in its continuing commitment to Western New York, is proud to offer a scholarship program for college-bound students in the eight counties of Western New York who will pursue a degree in Foodservice or Hospitality industries. Students are evaluated based on academic achievement, experience, enthusiasm, recommendations, community involvement, goals and objectives, and overall interest. See TasteofBuffalo.com in February for 2023 scholarship information.
In June of 2022 I will be graduating from The Buffalo School of Culinary Arts and Hospitality Management. In the fall, I will be attending Niagara University to obtain my bachelor’s degree in hospitality management. After I complete the required schooling for my degree, I want to manage properties such as hotels or restaurants not only because I love the environment, but also to encourage and elevate any person within this industry. I want to publicly thank the Scholarship Committee and Taste of Buffalo for selecting me to receive the Taste of Buffalo Scholarship.
I am a senior at Maryvale High School graduating in June 2022. My passion for the hospitality industry started with my school’s NAF Academy of Hospitality and Tourism. I will be attending Cornell University’s Nolan School of Hotel Administration where I hope to concentrate on operations and minor in human development. I hope to be able to develop programs to help people of all ages in the industry. I want to thank the Scholarship Committee and Taste of Buffalo for awarding me this scholarship.
I’ll be graduating from Emerson School of Hospitality in June of 2022. I’ll then go on to attend Niagara County Community College and major in their baking and pastry arts program. With the degrees I’ll receive from these schools, I plan on starting my own bakery business and sell pastries made from my very own recipes. I fell in love with baking and pastry arts when I realized that my hard work and dedication, makes so many people happy. Thank you to the Scholarship Committee and the Taste of Buffalo for selecting me for this honor.
I will be graduating in June 2022 from Emerson School of Hospitality. I will be attending Niagara County Community College in the fall of 2022, majoring in Culinary Arts. I hope after I finish my degree to have a career as a personal chef or to become a culinary arts teacher. I am thankful to the Taste of Buffalo and Scholarship Committee that I have been selected to receive this scholarship to help further my education.
Independent Health and the Independent Health Foundation are excited to work with a variety of local partners to help all Western New Yorkers get healthy, stay active and have fun in the sun!
Now in our 11th year! Get fit for FREE in a park near you this summer with our friends from the YMCA starting June 1!
Get your steps in this summer with Wellness Walks! Join us every Thursday morning at Tifft for a FREE guided walk through the preserve while taking in the sights and sounds of nature.
Save the date for GObike Buffalo’s annual SkyRide* on Sunday, August 14! Join us for a family-friendly bike ride to see Buffalo like never before!
playstreets
Offering FREE sports programming and fitness equipment to youth ages 5–18 in the City of Buffalo. Visit us online for seasonal program dates!
Reddy to explore Buffalo and Niagara Falls? Bikes are available now through October to help you commute to work, visit your favorite park or take a leisurely roll!*
Find ways to eat healthy in the community and at home with Healthy Options! More than 250 restaurants and food trucks with heart-healthy menu items plus at-home cooking tips and recipes.
Need a break from the summer heat? Check out Explore YOU at the Buffalo Museum of Science. Get an interactive look at the human body inside our health sciences-themed studio. Fun and educational for all ages!
Outdoor food and fun, June 7 – August 30. Join us on select dates for “Independent Health Night” with FREE giveaways ** Look for Healthy Options® on the menu at every food truck!
Follow Independent Health on Facebook for a chance to win great prizes with our “Bringing Healthy To You” summer contest!
Find more at independenthealth.com/events
Beat the summer heat with kayak, hydrobike, paddle board rentals and more adventure activities like ziplining, rock wall climbing, and the ropes course *
Explore the land and open water with kayak and bike rentals at Wilkeson Pointe, the 3-mile Independent Health Wellness Trail and the Lakeside Bike Park * FREE fitness classes also available all summer long!
Every $2 Taste of Buffalo tray purchased at the Independent Health Foundation tent this weekend is a donation that helps the Healthy Options® Cooking at Home program provide local families with nutritious meal kits and the skills to cook healthy meals together.
Unable to get a tray but still want to donate? healthyoptionsbuffalo.com/hop-at-home
Healthy Options continues to educate and show the community all the unique and tasty options that healthy has to offer — from over 250 restaurants, food trucks and events to your home!
Find healthy summer events, recipes and more at HealthyOptionsBuffalo.com
Learn more about all the Foundation programs helping our community at IndependentHealthFoundation.com
THE PLATING SOCIETY
"A Fine Dining Experience" PRIVATE
The Plating Society offers private dining experiences, take-out, meal prep, cooking classes, pop-up dinners and catering.
The Boutique, located at 799 Seneca St., Suite H in Buffalo's Historic Larkinville neighborhood, is a unique space for all chef services.
The space is also available for product shoots and filming.
theplatingsociety com
DARIAN BRYAN
AS SEEN ON:
theplatingsociety@gmail.com
@theplatingsociety
Food and Beverage tickets are also available at the festival ticket tents in sheets of 10 for $6. Cash or credit accepted.
Neighbor!
14th, please stop Neighbor tent in your food and open heart and new friend.
4515 Baer Rd., Ransomville, NY 14131
https://agustofsunwinery.com
Beat the heat with a wine slushy and a glass of wine. Offering 2 amazing wine slushy flavors this year: Raspberry and Peach (Sax on the Peach #1 best-selling wine). A Gust of Sun Winery has brought a broad selection of wine styles from dry to sweet, red to white, and everything in between. The tasting room is located inside a rustic barn and features an outdoor pavilion for enjoying the lush landscape and large koi pond. The perfect setting for an afternoon of relaxation and wine. A Gust of Sun Winery is located on the Niagara Wine Trail, a short 35 minute drive north of the Taste of Buffalo.
Wine
1243 Ridge Rd Lewiston, NY 14092 716-405-7355
http://bellarosewinery.com
Bella Rose Vineyard & Winery is located in Lewiston, New York, along the scenic Niagara Wine Trail. A labor of love achieved through friends and family working together. The Bella Rose story means that together with each wine, we “bottle” our love of family, friends, and the Western New York region. Stop by and enjoy the unique flavors of the wines we make from distinctive Niagara-Escarpment grown grapes. Or try one of our delicious wine slushy flavors: Niagara, Concord, or Catawba - they’re the ultimate summer refreshment. Cheers!
Glass of Wine
Dry Red/Dry White/Semi-Dry White
/Sweet White ............................................................. 14 & 10
Wine Tasting
Dry Red/Dry White/Semi-Dry White/Sweet White .......... 4
2264 King Road, Forestville, NY 14062 716-965-4800
www.merrittestatewinery.com
One of the first wineries established in 1976 under the farm winery act, Merritt Estate Winery is a family-run winery dedicated to producing the area’s finest wines. We are the proud producers of the Original Wine Slush, first created by Christi Merritt at the New York State Fair in 1984 when our then popular Sangria Wine Cooler was first frozen! Today, we’ve expanded our line to include our natural pomegranate flavored XTC Wine Slush.
Souvenir
623 Lerch Rd, Geneva, NY, 14456 315-585-4432
www.3brotherswinery.com
Our estate is home to four unique tasting experiences that share a common attitude. They’re all fun (in their own way) and they’re all staffed by friendly and knowledgeable people who agree working at a place like this is as much fun as visiting. Sample in one building of your choice or experience the full tour and sample in all four tasting rooms. With our expansive selection of hand-crafted wines, brews, hard ciders, and craft sodas there’s bound to be something for everyone who visits.
Cider SlushieOriginal
Wine by the Glass
Dry Red or White, Sweet Red or White .......................14 & 2
4402 East Lake Road, Wilson, NY 14172 716- 751-6576
www.victorianbourg.com
Victorianbourg Wine Estate is a charming, picturesque winery nestled along the gentle slopes of the south shore of Lake Ontario. Victorianbourg will be serving several award-winning wines, including Pechette—a Taste of Buffalo winner of the “Best White Wine” in 2018 & 2019. Sample estate-grown varietals and deliciously unique sweet wines or cool off with a Glacie, their light and refreshing frozen wine beverage.
FREE Family Fun
MILLIE the famous milking cow
Presented by
INSIDE NIAGARA SQUARE
Hosted by
Farm to Fork Pop-up Play
Saturday, 11am – 6pm • Sunday, 11am – 5pm
FREE samples while they last from these great brands
Children may not be left unattended. Parents must accompany children at all times.
Bond is proud to sponsor the 2022 Taste of Buffalo.
As a
8 SERVINGS
Find more recipes and cooking inspiration at pork.org.
1/2 cup honey
1/4 cup vegetable oil
2 Tbsp. apple cider vinegar
2 tsp. ground cumin
1 tsp. red pepper flakes
8 bone-in pork chops (half inch thick; about 3 ounces each)
salt
freshly ground black pepper
2 Tbsp. butter
1 tsp. minced chives
1 tsp. parsley (finely minced)
1. Begin by making the marinade. In a small bowl, whisk together the honey, oil, vinegar, cumin and red pepper flakes. Remove half to make sauce later.
2. Place pork chops in a resealable plastic bag with the marinade. Place the plastic bag in the fridge for 1 hour.
3. Heat a grill or grill pan over medium-high heat. Remove the pork chops from the bag and lightly sprinkle with salt and pepper. Place on the grill and cook until the pork chop releases from the grill, about 4 minutes. Flip and cook on the other side for another 3 minutes. If using a grill pan, be sure to do in batches so you don’t steam the chops. Cook to an internal temperature of 145°F and let rest for 3 minutes in a dish with tall sides to collect juices.
4. In sauce pan add remaining ½ of marinade and bring to quick boil, turn off heat and whisk in butter and juices from rested pork, finish with herbs.
SATURDAY, JULY 9 • 3:45 PM - 4:30 PM
Need delicious finger food for your next dinner party? Look no further! Here’s a small bite with some BIG FLAVOR! Chef Yurr will be a doing dish inspired by the beautiful country of the Dominican Republic. This recipe will teach you techniques that you can replicate at home and he promises it will be worth the wait!
Crispy Pork Belly (Dominican Inspired Chicharron)
3.5lb boneless pork belly
8 tbsp kosher salt
2 tsp crushed black peppercorns
2 tsp ground oregano
1 tbsp coriander seeds
Braising Liquid
Chicken stock
1/2 cup soy sauce
1 tbsp whole peppercorns
2 onions cut in ½
2 carrots (cut 1 in pieces)
4 celery sticks
4 bay leaves
15 garlic cloves
Tostones (twice-fried plantains)
4 plantains, green/unripe (avoid browning)
vegetable or canola oil for frying
kosher salt
Mojo Verde Sauce
1 bunch cilantro
1 bunch parsley
1 small serrano pepper
10 garlic cloves
1 small onion (cut in ½)
10 tomatillos (husked, rinsed, patted dry)
1 tbsp red wine vinegar
4 limes (juiced)
1 tbsp honey
1 tsp dried oregano
Crispy Pork Belly: Combine salt, pepper, and oregano seeds into a small bowl. Rub mix onto skin and flesh of belly. Place pork in a deep dish (large enough to hold it comfortably), pour in enough water to cover it by 1in. Cover and place in the fridge to brine for 36 hours. After 36 hours, take the belly out of brine, rinse under cold water to remove salt, pat dry. In a deep roasting dish, place and spread out the braising liquid ingredients in an even layer. Place pork belly on top with skin facing up. Cover with chicken stock and braise in the oven at 275 degrees F for 2-2 1/2 hours. Belly is done when you can pierce the flesh easily. Remove from the oven and allow to cool for 30 min in the stock. While the pork cooks, line a tray with parchment paper & carefully transfer pork belly onto a tray, skin-side down. Place another sheet of parchment paper on top of pork and lay a flat tray on top. Weigh down with 6-8lbs (cans, drinks work well) to press the belly in the fridge overnight. To finish pork belly, remove the tray with weights cut into even square portions. Deep fry in oil at 350 degrees F until golden and crispy. Remove and drain on paper towels. Reserve in the oven at a very low temp until the plantains are fried.
Tostones (twice-fried plantains): Peel and cut plantains into thick-medium slices, about 1in each. Heat oil over a medium-low heat in a small frying pan. Fry plantains until lightly golden (about 2min each side). Remove from oil with a slotted spoon and drain with a paper towel. Using a tostonera or bottom of a cup, flatten plantain slices and set aside for their second fry. At this point you can keep them rustic shape or cut them into squares. Return the flatten plantains into the frying pan and fry them again until they turn golden yellow on both sides (about 2min each side). Drain on paper towels and sprinkle with salt.
Mojo Verde Sauce: Heat a medium pan (preferably cast-iron) over medium-high flame. Place tomatillos, onion, garlic, and serrano pepper into the pan to char. Once charred, remove everything from the pan. Transfer tomatillo mixture to a blender, add 1tbsp of salt and the rest of ingredients and blend until smooth puree forms. season with salt and more lime juice if desired.
Assembly of appetizer: On a small plate, place a tostone square then lay a piece of the fried pork belly on top. Finish it off by a pinch of flaky salt then a drizzle of mojo verde. garnish with a mix of micro cilantro/purple radish microgreens. Serve.
Enjoy
20 Union St, Hamburg, NY 14075
https://www.buffalobubblebar.com
The Bubble Bar is Buffalo’s first mobile wine trailer and is powered by Alchemy Wine & Beer, a wine bar in the Village of Hamburg NY. This TOB they will be serving up brunch cocktails like white peach bellini and mimosas for our early session attendees as well as Dry Prosecco and Rose which will go great with all the food your tasting throughout the day. Just follow the bubbles floating and theyll lead you right to The Bubble Bar this TOB!
Prosecco - 8 tickets
Mimosa - 8 tickets
Bellini - 9 tickets
Dry Rose - 9 tickets
White Sangria Spritz - 10 tickets
Buy any 2 Coca-Cola brand products at any of our Coke Tents, Get a Coke Backpack FREE!
While supplies last. Offer only available at the Coke tents at the 2022 Taste of Buffalo.
Coke products are available at our Coca-Cola tents and mobile carts.
12:00 - 12:45pm Chicken Kheema, Chef Smita Chutke
The true taste of India from Buffalo’s very own authentic Indian food private chef. An Indian version of a mini-Sloppy Joe, Chicken Kheema combines ground chicken sautéed with onions, tomatoes, Smita’s Cookery Meat Spice and much more deliciousness. Served on mini rolls with chopped onions, tamarind chutney, coriander greens and Indian crispy snacks. Our mouths are watering.
1:30 - 2:15pm Tops Markets Grilled Steak with Southwest Corn Grape Salad, Chef Darian Bryan
The perfect summer dish to share with friends and family at a barbeque or any evening. This beautifully grilled steak from Tops Markets and colorful grape salad will be sure to zest up any summer table.
2:15 - 3:15pm Meet and Greet with Chef Darian Byran and Host Colleen Young
Meet Buffalo’s own celebrity Chef Darian Bryan! Chef Darian has been featured on Food Network as winner of Supermarket Stakeout and runner-up on Chopped, and on CBS Saturday Morning’s, The Dish, a James Beard award-winning segment, on CBS News and ESPN. Often, you can find him cooking in the homes of Buffalo’s favorite football players or at his new one-of-a-kind culinary boutique, The Plating Society, in Larkin!
3:45 - 4:30pm Crispy Pork Belly, Tostones with Mojo Verde Sauce, Chef Eury Santana
Need delicious finger food for your next dinner party? Look no further. Here’s a small bite with really BIG flavor. Affectionately known as Chef Yurr, chef will be preparing a pork dish inspired by the beautiful country of the Dominican Republic. You will learn techniques that you can replicate at home.
5 - 5:45pm Grilled Jerk Wings, Singing Cops with Chef Darian Bryan
Sure to be hilarious, Singing Cops, Mike and Moe, get a lesson on a new type of chicken wing from Chef Darian Bryan. Watch as he teaches them how to make Grilled Jerk Wings and maybe to say a few patois words. They might even get Chef Darian singing some tunes.
6:15 - 7pm The Burger Battle Competition, Taste of Buffalo Culinary Scholarship Students
Come cheer on the four Taste of Buffalo culinary scholarship recipients as they team up to compete in a friendly Burger Battle Competition! Who will make the best burger? The judges will base their decisions on taste, presentation, and theme.
Enjoy samples of thedishes.finished
12:00 - 12:45pm Buffalo Charcuterie Board, Meet & Eat Charcuterie’s Kristen Cronyn
Elevate your entertainment game by learning how to make the perfect charcuterie board. You’ll be the talk of the town when you serve this masterpiece.
1:30 - 2:15pm Tops Markets Barbecue Chicken Tacos with Peach Gouda Salsa, Chef Darian Bryan
Taco Tuesday anyone? Watch as Chef Darian cooks up some amazing tacos with a refreshing, yet savory salsa using all the freshest ingredients from Tops Markets.
2:15 - 3:15pm Meet and Greet with Chef Darian Byran and Host Colleen Young
Meet Buffalo’s own celebrity Chef Darian Bryan! Chef Darian has been featured on Food Network as winner of Supermarket Stakeout and runner-up on Chopped, and on CBS Saturday Morning’s, The Dish, a James Beard award-winning segment, on CBS News and ESPN. Often, you can find him cooking in the homes of Buffalo’s favorite football players or at his new one-of-a-kind culinary boutique, The Plating Society, in Larkin!
3:45 - 4:30pm Rustic Flatbread, Unbridled Café’s Chef Zach Wilson
This Rustic Flatbread will make all your dreams of healthy and hearty come true. Watch as Chef Wilson creates a warm Naan bread topped with bearberry jam, walnuts, onion, salad greens, and goat cheese. A delicious combination of healthy, fresh ingredients and flavors. Perfect for a snack or a meal.
5 - 5:45pm Heirloom Tomato Salad with Grilled Steak, Chef Red Beard
A quick and refreshing meal that puts tomato and basil in the spotlight. Marinated steak paired and grilled bread are the perfect savory addition to this light and delicious salad.
Get a seat and enjoy a free sample of a delicious non-fat probriotic drink, before each chef demonstration.
Make sure to visit our sponsors! Here’s what they’re doing and where you can find them…
Stop by the Tops tent to satisfy your cravings and to Spin the Prize Wheel for a $1 - all proceeds will benefit Camp Good Days & Special Times of WNY. Tops at your table since 1962.
Be sure to visit the Tops Pharmacy tent located in Niagara Square. Dedicated Tops pharmacy associates will be on hand both Saturday and Sunday from 11:00am-5:00pm conducting onsite Covid-19 booster clinics and NYS DMV vision tests. Additionally, the Tops team would be happy to speak to you about all the services Tops has to offer at their in-store pharmacies including annual flu vaccinations and the newest pneumonia vaccination.
Stop by the Tops Brands tent where you can receive a FREE sample. While there, learn how you can help your local school earn FREE money through Tops in Education.
FREE Samples
Don’t miss getting your FREE, cool 360 picture at the photo booth inside Niagara Square, compliments of Lab Entertainment. 1pm-4pm, Saturday and Sunday. Share it with #tasteofbuffalo.
WellNow Urgent Care is proud to present the Taste of Fun KidZone. Stop by our tent in Niagara Square to meet our staff and learn about our services – including WellNow Allergy, our new service for allergy testing and treatment. Don’t miss out on our giveaways!
FREE Samples
Stop by and get your FREE sample of Colgate Total Toothpaste, while they last and hear how Urgent Dental Care can help you with any dental emergencies. We are available to help you, or your dental office 7 days a week. We look forward to meeting you!
TUMS, America’s #1 Heartburn Brand, is here to make sure nothing gets in the way of your food love! The TUMS truck will be serving up samples from the brand for fast heartburn relief and fun, branded swag declaring your food love, as well as serving up a # TUMSworthy menu item worth the burn. Plus, capture your love for food with the on-site TUMS Cam.
FREE Samples
Stop by the LASIK Vision Institute booth to register for a chance to win Free LASIK and get some free swag! Discover why we’re a trusted leader when it comes to expertise, affordability, and convenience.
Stop by and learn Hands-Only CPR. Get Public Health Preparedness information including, fire safety, hazardous weather, and Covid-19 information. Nursing moms, we have a shaded, private area for nursing mothers.
Visit the New York State Police at Court St. in Niagara Square. Ask questions of Troopers that are specially trained as Child Seat Technicians. Experience the Seatbelt Convincer for any persons over the age of 16 and in good physical health - a simulated crash demonstrates the positive effect that a safety belt can have on an occupant during a slow speed collision. Get information on the upcoming employment examination which is being offered in October of this year at several western NY locations.
Stop by and see us. Win prizes and learn about the value of public transit. Just look for the big Metro bus in Niagara Square.
Visit our tent and pick up a food tray to help you carry and enjoy all of your food. Your $2 donation supports our Healthy Options at Home program. Be sure to try a healthy and delicious food item at there’s one at every Taste of Buffalo restaurant as part of the Independent Health Foundation’s Healthy Options Program.
I Love NY Experience is a 900 sq ft immersive experience where attendees can explore New York State in augmented reality, transport themselves to a New York State attraction through a customized 360º GIF, receive insider tips about the must-see places to go, and more!
Independent Health is bringing healthy to you this summer! Visit them for free giveaways (while supplies last) and a variety of ways you can stay active and have fun this summer, including bike demonstrations from their partners at Reddy Bikeshare!
Stop by the Equitable Advisors tent to register to win prizes for kids and adults and talk with advisors about the state of the market.
Buffalo’s first mobile wine trailer is powered by Alchemy Wine & Beer, a wine bar in the Village of Hamburg. We’ll be serving up brunch cocktails throughout the day. Prosecco, Mimosas, Bellini, Dry Rose and White Sangria Spritz. Just follow the floating bubbles!
Try a free KIND Frozen sample at our tent on Delaware Ave. at Mohawk. Creamy, delicious, AND plant-based frozen treat bars. The #1 ingredient is nuts! Find them in the freezer aisle.
Stop into the New Era Cap flagship store at 160 Delaware and pick up some new merch. Then pop on over to the parking lot and get a seat at the Culinary Stage to watch great chef demonstrations all weekend.
Get a FREE sample of Yakult Probiotic drink before each culinary demonstration at the Culinary Stage, all weekend long.
Enjoy Coca-Cola beverages and quench your thirst at locations all around the festival. Buy any 2 Coke products at any Coke tent and get a FREE Coke drawstring backpack, while they last.
Ice-cold Labatt and other local craft beers available at 5 walk up beer tents.
Watch for the IV360 Hydration Brand Ambassadors roaming the festival with free swag.
FREE Samples
New York Pork Producers Cooperative Inc. and Chef Eury Santana present a mouth-watering, small-bite pork belly recipe inspired by the beautiful country of the Dominican Republic. Get a seat on Saturday at 3:45 p.m. on the Culinary Stage in the New Era Cap parking lot, 160 Delaware Ave. to watch how its prepared.
✦ Kids, get to the Taste of Fun KidZone for FREE samples of Lay’s Stax, Cracker Jack, Keebler Cookies and SweetTarts, while they last.
FREE Samples
✦ Stop by the Tops Markets tent and order yourself the Tops Grilled Chicken Salad. Pair it with Newman’s Own NEW Garlic Vinegrette or Italian Dressing. Sprinkle on some Ocean Spray Craisins for a light and delicious summer meal.
PRESENTED BY
SUNDAY, JULY 10 • 3:45 PM - 4:30 PM ON THE CULINARY STAGE IN NEW ERA CAP PARKING LOT
Healthy doesn’t mean you can’t have hearty! This Rustic Flatbread will make all your dreams of healthy and hearty come true! Watch as Independent Health provides a fresh recipe that you can enjoy for any meal! Warm naan bread spread with bearberry jam and topped with walnuts, onion, salad greens, and goat cheese. A combination of healthy, fresh ingredients and flavors.
Naan Bread
Goat cheese
Walnuts
Pear Berry Jelly
White onion
Spring mix
Balsamic
1. Dice white onion and sauté
2. Slightly warm naan bread on each side
3. Smear thin coat of jelly on naan bread.
4. Sprinkle sauté onion walnuts and goat cheese on naan bread
5. Garnish with spring mix and balsamic
Twenty bucks an hour to start. Paid training. Help getting your commercial driver’s license. Forty-hours a week guaranteed, attendance bonuses, overtime pay, longevity pay, paid holidays and sick time, student loan assistance, healthcare, dental, vision, retirement – who doesn’t want a career at Metro Bus and Rail? Check it out.
WEEKDAY MORNINGS 5AM
WEEKDAY MORNINGS 8AM
The Taste of Buffalo wouldn’t be possible without help from thousands of volunteers. We would like recognize these groups for their dedication and hard work:
Boy Scout Troop #431
Boy Scout Troop #139
Buffalo Academy of the Sacred Heart Parent’s Guild
Clarence Destination Imagination
Daemen College - Sigma Theta Tau
Daemen University Leadership & Innovation Student Association
Hospice Buffalo
Keller Williams
Kidney Foundation of WNY
Restore Sattler Broadway Theatre
Shea’s Spotlight Committee
The Summit Center
The United Methodist Church of Orchard Park
You to our volunteers!
