2023 Taste of Buffalo presented by Tops Festival Guide

CHAIR’S MESSAGE

Cheers to 40 years!

I’m excited and honored to chair the festival that became my favorite to attend every summer. I’d be remiss to go any further, before thanking Jerry Sweitzer for hosting my first ever Taste of Buffalo outing. You introduced me to this event that my mother proudly volunteered at herself, and ignited a passion for all things Taste! Thank you!

The Taste is a summertime staple for our community, and this year we’re throwing a party to celebrate our birthday! Join us as we make memories within the heart of our city of good neighbors. Welcome everyone!

From the classic Buffalonian fan favorites that we know and love oh so well, to the diverse global cuisine which honors our region’s spectacular culinary culture, there’s something for everyone to taste and enjoy!

So many of my favorite Taste memories come from moments shared with guests tasting a new dish for the very first time. I love watching their reactions of delight as well as the reactions of our proud, hard-working restaurateurs and staff as they witness those same moments in the crowd. That’s exactly why we host our festival each year! We cherish the opportunity to showcase our restaurants, and we celebrate them! Thank you, dear restaurants and wineries.

As a travel professional, I’ve been afforded many opportunities to travel across the globe, while learning and exploring many destinations. When making new friends along my travels, I’ve come to realize that no matter how different our lives are from each other’s, there’s always one common denominator (and the very best of conversation starters), the love of your favorite food! The love of food is a universal language, and our event speaks it fluently.

We would not be able to throw such a great party without the extraordinary support of our 20-year presenting sponsor, Tops Friendly Markets. We are deeply grateful for all that you do to help us and appreciate that you share our passion for the festival and our community.

Thank you to all of our sponsors mentioned throughout this guide. Please be sure to visit their Taste locations for samples, experiences, information and much more fun!

Thank you to our friend and supporter, Mayor Byron Brown and the City of Buffalo for hosting our festival. A festival that was voted on and named #1 USA TODAY’S Best City Food Festival just this year!

We are especially grateful to those who keep our event safe. Thank you so much to our Buffalo Police Department, Buffalo Fire Department and each and every one of our local and federal law enforcement partners.

We’re thrilled to celebrate alongside our truly dedicated volunteers. Thank you to all 1,000+ of you who come out and generously donate your time and efforts each year. We couldn’t do it without you.

To the greatest Board of Directors family that a girl could ask for - thank you for the countless hours of planning with the utmost devotion and the best of intentions for our beloved festival. I am truly humbled and honored to be your Chair. To Ann Hackett who inspired me to pursue this path of leadership the minute she welcomed me to the Board in 2013. Thank you!

To Connie Wendling, president of our promotions agency, Sell-utions, Inc. - thank you from the bottom of my heart for your tireless guidance and direction. Your ingenuity challenges us. Your creativity amazes us. Your passion inspires us.

To my wonderful friends, thank you for your excitement and encouragement always. A big thanks to Nicholas Cirbus, who put himself and his awesome personality in front of our cameras anytime we needed him. To my loving family, especially my children Jared and Keira, thank you for your years of love, support and for sharing my love of the Taste. My future stepsons, Aidan, Ethan and Nathan, thank you for your pride in me and for joining in on all the fun! To my parents, Donald and Linda Oakes who took in their Father Baker orphan and raised her to understand the importance of giving her time, and pouring her heart into all that she does- THANK YOU. I still feel your love all around me now, more than ever.

To my future husband, Benjamin Cohen, you understood the importance of my role and gave me the time to do it. Thank you for your love, friendship and insight as only you could provide. I can’t wait to marry you this fall!

Let’s celebrate together!

Elizabeth Mamot, 2023 Taste of Buffalo Chair

BOARD OF DIRECTORS

OFFICERS

Chair Elizabeth Mamot Aventra

1st Vice Chair Thomas Mahoney SAHD

2nd Vice Chair Matthew J. Reis Tallinger Associates, Foodservice Design

Secretary Cheryl Goldstone Retired – School Counselor Williamsville South HS

Treasurer Rozana Ayanbadejo Nova Healthcare Administrators

Past Chair Luke Baecker Roofers Local No. 74/203 Benefit Funds

DIRECTORS

Paul Avery, Esq. Bond, Schoeneck & King

Greg Beckwith NFTA-Metro

Paula Bilski Retired

Douglas Boehm Element Materials Technology

Becky Chambers Delaware North/Erie Sportservice LLC

Erin Collins Linde

Darcy Hitchcock Cognigen

Leonard Hubbard UB - Office of Parking & Transportation Services

Thomas P. Muscarella Erie County Department of Health

Valerie E. Pillo Clarivate Analytics

Rachel Rajan MergerShark

Mark E. Reimann Joblio, Inc.

Lori Rizzo Gibraltar Industries

Adam C. Roma Principal Financial Group

Matthew Testa M&T

Mark Zawodzinski Integer Holdings Corporation

Amanda Ziegler University at Buffalo

EX-OFFICIO

James K. Morrell NFTA-Metro W. Morgan Smith Buffalo Place, Inc.

ADVISORY COMMITTEE

Ann Hackett aHa! Designs

Laura Jacobs e3communications

FESTIVAL & SPONSORSHIP MANAGEMENT

Connie Wendling Sell-utions, Inc.

ABOUT US

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 40th year.

The Taste is a not-for-profit corporation registered with the State of New York and is run by an allvolunteer 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.

Named one of “10 food and wine festivals you can feel good about attending,” by USA Today. Your purchases help make possible donations to over 20 local charities and annual scholarships awarded to WNY students pursuing a culinary or hospitality degree.

PRETZEL GOUDA BURGER WITH TOMATO AND SADIE’S MILD RELISH

PRESENTED BY

WITH CHEF DARIAN BRYAN

SATURDAY, JULY 8 • 2:15 PM - 3:15 PM ON THE CULINARY STAGE IN NEW ERA CAP PARKING LOT

Join the Buffalo chef-fluencer to learn all the moves you’ll need to whip up this rich and tasty recipe—plus join Chef Darian Bryan and Mercedes Wilson for a special demonstration featuring select items from Tops, including Wilson’s own Sadie’s Relish.

Yield: 4 burgers

• Time requirement: 15 minutes

INGREDIENTS

 1 lb. Tops ground beef

 4x King’s Hawaiian Original Sweet Pretzel Buns

 4x gouda cheese slices

 1 medium-sized tomato

 1/2 cup of Sadie’s Mild Relish

 Salt and pepper, to taste

DIRECTIONS

Preheat a grill or grill pan over medium-high heat. Divide the ground beef into four equal portions. Shape them into patties and season generously with salt and pepper on both sides.

Place the patties on the grill or grill pan and cook for 4–5 minutes on each side or until the internal temperature reaches 160°.

While the patties are cooking, slice the pretzel rolls in half and the tomato into four slices. Toast the pretzel rolls on the grill for 1–2 minutes or until lightly browned. Place a slice of gouda cheese on each patty to allow it to melt.

Assemble the burgers by placing a burger with melted cheese on the bottom half of the pretzel roll. Add a slice of tomato on top of each patty. Top each patty with 2 tablespoons of Sadie’s Mild Relish. Add the top bun and serve.

CALICO BEANS

PRESENTED BY

WITH CHEF DARIAN BRYAN

SATURDAY, JULY 8

2:15 PM - 3:15 PM

ON THE CULINARY STAGE IN NEW ERA CAP PARKING LOT

Join the Buffalo chef-fluencer to learn all the moves you’ll need to whip up this rich and tasty recipe—plus join Chef Darian Bryan and Mercedes Wilson for a special demonstration featuring select items from Tops, including Wilson’s own Sadie’s Relish.

Yield: 6 servings • Time requirement: 90 minutes

INGREDIENTS

 1 lb. ground turkey or beef, browned and drained

 8x bacon sliced, fried, and chopped

 1 cup white onion, chopped

 1/3 cup apple cider vinegar

 1 cup Tops ketchup

 1 cup Tops dark brown sugar

 1 teaspoon mustard powder

 2x 16-ounce cans Tops pork and beans

 1x 15.5-ounce can Tops dark red kidney beans

DIRECTIONS

Preheat a dutch oven over medium-high heat. Brown the turkey or ground beef. Once the meat begins to release fat, add onion and saute. Add the chopped bacon and stir to combine before draining the fat from the pan. Place the oven and its contents back on the heat. Add the ketchup, vinegar, and brown sugar. Lower the heat and simmer for 30 mins; stirring occasionally. Drain the beans. Cover and heat for an additional thirty minutes on the stove or move to a 350° stove for half an hour.

JAM DOWN BURGER WITH SCOTCH BONNET LIME AIOLI

PRESENTED BY

WITH CHEF DARIAN BRYAN

SUNDAY, JULY 9 • 2:15 PM - 3:15 PM ON THE CULINARY STAGE IN NEW ERA CAP PARKING LOT

Darian Bryan’s onion jam and goat cheeseburger is a summer party favorite. Join the Buffalo chef-fluencer to learn all the moves to whip up this rich and tasty recipe—plus a side of callaloo cheese dip with cassava chips—for your next get-together.

Yield: 4 • Time requirement: 30 minutes

INGREDIENTS

 1 lb. ground beef

 1 teaspoon dijon mustard

 1 tablespoon scotch bonnet pepper sauce

2x garlic cloves, mashed into a paste

2x egg yolks

 1x bunch parsley

 1 1/2 cups olive oil

 1x lime, juiced

 4 ounces goat cheese, crumbled

1/2 cup jerk-style barbecue sauce

4x burger buns

1/2 cup onion jam

Salt and paper, to taste

DIRECTIONS

To make the scotch bonnet lime aioli, add the mustard, pepper sauce, garlic, egg yolks, and parsley in a blender or food processor. Pulse until the mixture is combined. With the blender or food processor running, slowly pour in the olive oil until the mixture emulsifies and thickens.

Add the lime juice and salt to taste, and blend for an additional 10–15 seconds. Set aside.

Preheat a grill or grill pan to medium-high heat.

Divide the ground beef into 4 equal portions, shaping them into patties. Season the patties generously with salt and pepper on both sides.

Place the patties on the grill and cook for 4–5 minutes on each side or until the internal temperature reaches 160°F. While the patties are cooking, toast the burger buns on the grill for 1–2 minutes until lightly browned. During the last minute of cooking, place 2 tablespoons of barbecue sauce on each patty followed by a spoonful of goat cheese crumbles. Remove the patties from the heat.

Spead the onion jam on the bottom half of each burger bun and the aioli on the top half. Place the hot burger in between and enjoy.

GREENS AND CALLALOO CHEESE DIP

PRESENTED BY

WITH CHEF DARIAN BRYAN

SUNDAY, JULY 9 • 2:15 PM - 3:15 PM

ON THE CULINARY STAGE IN NEW ERA CAP PARKING LOT

Darian Bryan’s onion jam and goat cheeseburger is a summer party favorite. Join the Buffalo chef-fluencer to learn all the moves to whip up this rich and tasty recipe—plus a side of callaloo cheese dip with cassava chips—for your next get-together.

Yield: 6 servings • Time requirement: 40 minutes

INGREDIENTS

 1 tablespoon olive oil

 1x small onion, chopped

2x garlic cloves, minced

1/2 teaspoon smoked paprika

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

Preheat the oven to 375°.

1/2 cup collard greens, chopped and cooked

1/2 cup callaloo, chopped and cooked

1/2 cup Tops sour cream

1/2 cup Tops mayonnaise

1/2 cup shredded Tops sharp cheddar cheese

1/2 cup shredded Tops monterey jack cheese

Cassava chips

DIRECTIONS

Heat the olive oil in a medium skillet over medium heat. Add the onion and garlic, and cook for about five minutes until softened.

Add the smoked paprika, cumin, oregano, salt, and black pepper to the skillet, and cook for another minute, stirring frequently. Now add the cooked and chopped collard greens and callaloo, stirring occasionally for another 2–3 minutes. Pull off the heat and hold.

In a medium bowl, whisk together sour cream, mayonnaise, and both cheeses. Once combined, fold in the collard greens and callaloo, stirring until well combined.

Transfer the dip to a small baking dish and bake for twenty minutes, or until hot and bubbly. Serve the dip hot, with tortilla chips or cassava chips for dipping.

CONGRATULATIONS TO OUR FUTURE CULINARY LEADERS!

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.

New this year, a $1000 scholarship was awarded in partnership with Tops Markets, to a student pursuing a degree in Dietetics/Nutrition and Public Health. See TasteofBuffalo.com in February for 2024 scholarship information.

JESSICA BIZUB

I am a senior at Maryvale High School graduating in June 2023. Through my time in my school’s NAF Academy of Hospitality and Tourism, I developed a passion for the hospitality industry. I will be attending Cornell University’s Nolan School of Hotel Administration to obtain my bachelor’s degree in hospitality management. After college, I plan to manage properties such as hotels, resorts, or restaurants and give opportunities to those who love the hospitality industry as much as I do. I am thankful to the Taste of Buffalo and the Scholarship Committee for selecting me to receive this scholarship to further my education.

VALENTINA KRAJACIC

I am a 2023 graduate from Sacred Heart Academy. My love for hospitality started at the Olive Tree Family restaurant in Lancaster where I currently work as a hostess and server. I will be attending Niagara University this fall where I will study Hospitality/Luxury Operations. I would like to thank the Taste of Buffalo for awarding me this scholarship that will help me grow in my future hospitality career.

ALANNA LITTLETON

I am currently a senior at Emerson School of Hospitality where I will graduate in June 2023. I will be attending Niagara County Community College in the fall where I will major in the Baking and Pastry Arts Program. With my dedication to fulfilling my career goals, I believe that NCCC will open many opportunities for me to pursue my “tasty dream” of having my own bakery business. Many thanks to the Taste of Buffalo and the Scholarship Committee for selecting me for this scholarship. I am nothing but grateful for your incredible help as I enter into my next stage of life.

LENA (WASSY) STEVENS

I attended the Culinary Arts & Hospitality Management program at the LoGuidice Educational Center and Gowanda Central School. At Gowanda I was a multi-sport scholar athlete earning 1st team honors in volleyball and softball, and sportsmanship awards in basketball. I earned outstanding student honor recognition, as well as perfect attendance. I am very passionate about dancing and also designing unique beadwork and custom clothing and jewelry. I hope to connect my culture and food together. This has been my inspiration throughout my culinary career. I plan on continuing on with my passion by attending Niagara County Community College in the fall where I will study baking and pastry arts.

CIERRA SCHWARZ /TASTE OF BUFFALO SCHOLARSHIP RECIPIENT

I will be graduating from Frontier Senior High School in June 2023 and attending Kent State University in the fall. I will be majoring in dietetics/nutrition and public health. I plan on earning my master’s degree and take the certification exam to become a registered dietitian in public health or for a sports team. I hope to educate and guide patients in choosing the best diet plan for their life. In my free time I enjoy running, cooking, and spending time with my loved ones. Thank you to the Taste of Buffalo, Tops, and the Scholarship Committee for selecting me to receive this scholarship.

It’s our 40th birthday!

our 40th birthday!

It’s our 40th birthday!

It’s our 40th birthday!

It’s our 40th birthday!

Please help us celebrate by giving a gift of food to our neighbors in need.

33 A’mano Fresh Pasta Kitchen*

5429

16 Avenue29 Foods*

36 Anchi A La Carte*

13

8 The Bavarian Nut Company

29

Bringing Healthy to You !

Providing fun, healthy ways to walk, eat, bike, paddle and more across WNY

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!

SUMMER 2023

Fitness in the Parks

Now in our 12th year! Get fit for FREE at 26 parks across Western New York, featuring yoga, Zumba, Pilates, kickboxing, boot camp and more.

WELLNESS WALKS

Get your steps in this summer with Wellness Walks! Join us everyThursday morning at Tifft for a FREE guided walk through the preserve while taking in the sights and sounds of nature.

Reddy Bikeshare

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!*

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!

skyride

Registration is still open for GObike's annual SkyRide on Sunday, July 16! Join us for a family-friendly bike ride to see Buffalo like never before!

Food Truck Tuesdays

Outdoor food and fun every Tuesday! Join us on select dates for “Independent Health Night” with FREE giveaways ** Look for Healthy Options® on the menu at every food truck!

buffalo riverWorks

Beat the summer heat with kayak, hydrobike, paddle board rentals and more adventure activities like ziplining, rock wall climbing, and the ropes course *

Outer Harbor

Explore the land and open water with kayak and bike entals at Wilkeson Pointe, the 3-mile Independent Health Wellness Trail and the Lakeside Bike Park * FREE fitness classes also available all summer long!

helping Our community CHOOSE HEALTHY OPTIONS!

Taste Creative Healthy Dishes. Every participating restaurant at the Taste of Buffalo will be serving at least one Healthy Options® menu item that is lower in calories, fat, saturated fat and sodium. Look for our orange sticker at each booth.

Healthy Options continues to educate and show the community all the unique and tasty options that Buffalo has to offer — from over 250 restaurants, food trucks and events to your home!

For healthy recipes and more, visit HealthyOptionsBuffalo.com

Learn more about all the Foundation programs helping our community at IndependentHealthFoundation.com

2

Bacon Wrapped Pork Loaf

INGREDIENTS

2 pounds coarse ground pork

2 eggs

½ cup milk

2 tablespoons Dijon style mustard

1 tablespoon Worcestershire sauce

DIRECTIONS

1) 2) 3)

½ teaspoon black pepper

¼ teaspoon salt

1 cup breadcrumbs

1 tablespoon fresh minced parsley

10 - 12 pieces bacon

Heat oven to 400 degrees. Line a baking sheet with aluminum foil and set aside.

In large bowl, add ground pork, breadcrumbs, and parsley. In medium bowl, lightly whisk eggs, milk, mustard, Worcestershire, salt, and pepper. Add to ground pork and mix until combined.

Transfer pork mixture to baking sheet and form into a 9 x 5-inch loaf. Arrange bacon across the top and down the sides of the pork loaf.

4) 5) 6)

newyorkpork.org

Bake at 400 degrees for 55 – 60 minutes or until internal temperature is 160 degrees.

Remove from oven and transfer to a cutting board, let rest 10 – 15 minutes before slicing.

This recipe can be made a day ahead, sliced and reheated.

22

www.kkbakeshop.com

31 Lloyd Taco Trucks

23 Milk and Tea*

Food and Beverage tickets are also available at the festival ticket tents in sheets of 10 for $6. Cash or credit accepted.

BEST CITY FOOD FESTIVAL

-USA TODAY 10BEST READERS’ CHOICE

17

28 Venus

35 Sweet Melody’s Gelato

Water Lily Cafe

3800 Union Rd,

NY 14225 716-288-9940

www.waterlilycafewny.com

A Tops Friendly Markets

All restaurants are serving a smaller "Taste" portion of one of their items for only 4 tickets.

Independent Health Foundation's Healthy Option items are lower in fat, cholesterol and sodium. Visit pork.org for recipes and cooking inspiration.

Please Note: Taste of Buffalo has not confirmed the accuracy of the restaurants and food trucks menu items designated as vegetarian (VEG), vegan (V), and/or gluten free (GF) and cannot ensure there will be no cross-contamination. If you are unsure, please ask the person taking your order before making a purchase. The Taste is not responsible for any resulting illnesses.

*Rookie Restaurant

BERTOLLI RUSTIC CUT HERB CHICKEN AND TOMATO PASTA

PRESENTED BY

WITH MOE OF THE SINGING COPS AND

HIS FAMILY

SUNDAY, JULY 9 • 1:00 PM - 1:45 PM ON THE CULINARY STAGE IN NEW ERA CAP PARKING LOT

Join Moe Badger of The Singing Cops with Elizabeth and Joyce, his wife and mom, for a simple pasta dish the whole family will love. Featuring Bertolli Rustic Cut Roasted Garlic sauce, this fresh, summery chicken and tomato pasta recipe is a crowd-pleaser.

Yield: Serves 4 • Time requirement: 45 minutes

INGREDIENTS

 1 lb. boneless skinless chicken breasts

1/2 teaspoon red pepper flakes

1/2 teaspoon Italian seasoning

2x garlic cloves, peeled and minced

 12 ounces uncooked pasta

 2 tablespoons olive oil

 1 jar Bertolli Rustic Cut Roasted Garlic Sauce

 2 cups cherry tomatoes, halved

1/4 cup Parmesan cheese, grated

1/4 cup of fresh basil, torn

salt and pepper, to taste

additional red pepper flakes, to taste

DIRECTIONS

Bring the water for the pasta to a boil over a medium high heat stove. Pat chicken breasts dry with a paper towel. Season on both sides with salt, pepper, and Italian seasoning.

Preheat your grill to approximately 400° and spray or brush the grates with oil. Place the chicken on the grill and cook for approximately 7-8 minutes, then flip. The chicken will need to cook another 6-8 depending on its size and thickness, but after flipping it, add the uncooked pasta to boiling water.

Grill the chicken to an internal temperature of 165°. Remove from the grill and let it rest for at least 5 minutes before slicing. Drain the pasta. Return the pasta pot to the stove over medium high heat and add the olive oil.

Add the garlic and cook for 30 seconds. Add the cherry tomatoes and season with salt, pepper, and red pepper flakes.

.Sauté the tomatoes and garlic for several minutes until they soften and release some of their juices.

Add a jar of Bertolli Rustic Cut Roasted Garlic Sauce and combine. Once all the sauce is heated, pour the pasta back into the tomato sauce and stir. Transfer the pasta and sauce to a serving dish. Top with the sliced grilled herb chicken, parmesan cheese, torn basil, and red pepper flakes, to taste.

WINERIES

A Gust of Sun Winery

4515 Baer Rd., Ransomville, NY 14131

https://agustofsunwinery.com

Beat the heat with a wine slushy and a glass of wine! Blue Raspberry and Peach & Apricot slushies (made with Sax on the Peach wine our #1 best seller). A Gust of Sun Winery has brought a 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 min drive north of the Taste of Buffalo.

Wine Slushy

Glass (12oz) or Tasting (1oz) of Peach or Raspberry 16 & 4

Dry Red or White Wine

Glass (5oz) or Tasting (1oz) ........................................ 16 & 4

Semi-Dry White or Red Wine

Glass (5oz) or Tasting (1oz) 14 & 4

Sweet White or Red Wine

Glass (5oz) or Tasting (1oz) .........................................12 & 4

Merritt Estate Winery

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, and our pina colada & blue raspberry 5 O’Clock Wine Slush.

Souvenir/Refill Wine Slush: Sangria / XTC

16oz. Reuasble Souvenir Cup .................................... 16 & 14

Large/Small Wine Slush: Sangria / XTC

16/10oz Glass: Choose Any Flavor or Mix & Match 14 & 10

Glass of Premium Wine

10oz. Glass of Dry, Sweet, or Semi-Sweet Wine ............. 10

WINERIES

Three Brothers Wineries & Estates

623 Lerch Rd, Geneva, NY, 14456 315-585-4432

www.3brotherswinery.com

Our estate is home to four unique tasting rooms and experiences. 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.

Victorianbourg Wine Estate

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 and 2022. Sample estategrown varietals and deliciously unique sweet wines or cool off with a Glacie, their light and refreshing frozen wine beverage.

SUNDAY, JULY 9

NIAGARA SQUARE BY COURT STREET

SATURDAY, JULY 8

SUNDAY, JULY 9

DELAWARE AT NIAGARA SQUARE

SATURDAY, JULY 8

SUNDAY, JULY 9

HURON STREET

SATURDAY, JULY 8

SUNDAY, JULY 9

Making Western New York a better place for, and because of, immigrants and refugees.

Tipsy Trailer Lounge

Stop in and relax with a cocktail and beer in our inside Niagara Square

Taste of Buffalo Peach Birthday Bellini - 12 Tickets

Peach nectar and prosecco with garnish of orange sugar crystals. Also available in a frozen pouch.

buffalove Lemon Drop Cocktail - 12 Tickets

Sweet lemon agave syrup, prosecco, lemon soda water, garnished with lemon slice

Bills Blitz Spritz Raspberry Rossini - 12 Tickets

Raspberry purée, champagne garnished with raspberry and mint

The Good Neighbor Cocktail - 12 Tickets

Ginger hibiscus tea with prosecco garnished with candied ginger garnish.

Frozen Signature Pouches - 14 Tickets

Taste of Buffalo Peach Birthday Bellini

Blueberry Lemonade

White Sangria

MINTED by BFS

A refreshing combination of cucumber, mint and champagne

Resurgence Brewing Co. - 8 Tickets

Kick back and relax with LAY’S Stax potato crisps

Summer Ale and Switch Mix IPA while they last

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 2023 Taste of Buffalo.

Coke products are available at our Coca-Cola tents.

FREE Family Fun

MILLIE the famous milking cow BUBBLES!

INSIDE NIAGARA SQUARE

Hosted by

Fun Activities from Milk for Health and Penn Dixie Fossil Park and Nature Preserve

Farm to Fork Pop-up Play

Saturday, 11am – 6pm • Sunday, 11am – 5pm

Get FREE samples of Cracker Jack, Chocolate Covered Craisins, Trolli and SweetTarts, while they last from the sampling tent next to the KidZone in Niagara Square.

Bond is proud to sponsor the Taste of Buffalo’s 40th Anniversary.

As a full-service Buffalo law firm, we’re devoted to supporting the communities in which we live, work and play.

TASTE CULINARY STAGE Seating is FREE

WALK THROUGH THE CHEF ARCH INTO THE NEW ERA CAP PARKING LOT

SATURDAY

12:00 - 12:45pm Vegan Chicken Sliders and Coleslaw with Sunshine Vegan Eats

Nikki Searles is here to share some of her vegan comfort food with you! Her restaurant, Sunshine Vegan Eats, is an East Side bastion of healthy and delicious food, including this dish: a vegan chicken slider served with out-of-this-world spirulina-spiked coleslaw. Catch this recipe along with Nikki’s infectious enthusiasm for amazing food on the Culinary Stage!

1:00 - 1:45pm Making Porchetta at Home with Michael Parkot of Always Something Farm and the New York Pork Producers

Farmer Michael Parkot of Corfu’s Always Something Farm shows us how to cook a pork roast for a party on a grill or in an oven. Western New York is home to thousands of small farms, and Always Something is a special place where Mangalitsa pigs are raised on pasture. Parkot’s porchetta uses the loin of this breed to create this classic Italian recipe.

2:15 - 3:15pm

Chef Darian Bryan and Mercedes Wilson’s Gouda Burgers on Pretzel Rolls with Sadie’s Relish and Calico Beans - Sponsored by

Buffalo’s favorite chef-fluencer is serving up one of his favorite burgers with a side of his signature Calico Beans. Join Chef Darian Bryan and Mercedes Wilson for a special demonstration featuring select items from Tops, including Wilson’s own Sadie’s Relish.

3:45 - 4:30pm

Korean House-smoked Pork Tacos with Terra House of Akron

Akron, NY’s favorite cafe also offers cooking classes each month. At Terra House, you’ll find artisan sandwiches baked on house-baked bread, but don’t miss its monthly schedule of cooking and baking classes for teens and adults. Join husband and wife team John and Andrea Neidrauer at the Culinary Stage to learn how to make their Korean-inspired tacos.

5 - 5:45pm

Luscious Lion’s Mane Falafel Fritters with Built Without Guilt

In the Black Rock neighborhood’s Chandlerville, Shana Maldonado transforms everything she’s learned about healthy eating into nutritious and delicious recipes at Built Without Guilt. Located next door to Buffalo’s Flat #12 mushrooms, it’s no surprise that Lion’s Mane mushrooms have worked their way into her incredible falafel fritters.

6:15 - 7pm Zero-Proof Charred Pineapple and Jalapeño Mockaritas

with Bri from Breezy Burrito Bar

Zero-proof cocktails have leveled up over the last few years as people have gotten more serious about consuming alcohol mindfully—or not at all. Meet Briana Hunter, one of Buffalo’s leading proponents of the zero-proof movement and the owner of Breezy Burrito Bar. She’ll be shaking up something delicious, so pop by and try it yourself!

Enjoy samples of thedishes.finished

WALK THROUGH THE CHEF ARCH INTO THE NEW ERA CAP PARKING LOT

SUNDAY

12:00 - 12:45pm

Handmade Potato Cheese Pierogi with Espo’s Catering

Buffalo loves pierogi! Learn to master making potato and cheese stuffed pierogi at home with Caitlin and Brent Esposito of Espo’s Catering! Stuffed with sweet or savory fillings, boiled or pan-fried, there is a reason pierogi are incredibly popular and, for some, an important family tradition.

1:00 - 1:45pm

Bertolli Rustic Cut Herb Chicken and Tomato Pasta with Moe of The Singing Cops and his Family - Sponsored by Join Moe Badger of The Singing Cops with Elizabeth and Joyce, his wife and mom, for a simple pasta dish the whole family will love. Featuring Bertolli Rustic Cut Roasted Garlic sauce, this fresh, summery chicken and tomato pasta recipe is a crowd-pleaser.

2:15 - 3:15pm Chef Darian Bryan’s Jam Down Burger with Callaloo and Greens Cheese Dip - Sponsored by

Darian Bryan’s onion jam and goat cheeseburger is a summer party favorite. Join the Buffalo chef-fluencer to learn all the moves needed to whip up this rich and tasty recipe—plus a side of callaloo cheese dip with cassava chips—for your next get-together.

3:45 - 4:30pm Cook with Buffalo Spree: Chevre and Seasonal Fruit Dessert Pizza with Chef Skylar Pratt

Chef Skylar Pratt is known for her big flavors and approachable dishes. Don’t miss this tutorial on how to make her signature dessert pizza at home. Made with seasonal fruit, goat cheese, and fresh herbs, it’s a sweet and savory delight your guests won’t forget. Taste of Buffalo board member Matthew Reis will join her on stage!

5 - 5:45pm Summer Salad With Grilled Fruit and Local Fresh Herbs from Lockport’s Oak Room - Sponsored by

Lockport’s Oak Room is a beautiful event space, trimmed with thoughtful little touches and some of the best food available in Niagara County. Join chefs Maureen Roberts and Ashley Miller for a super-fresh and hyper-local salad that’s so delicious you may not notice how incredibly healthy it is. *Schedule subject to change

PRESENTED

BY

ALWAYS SOMETHING FARM’S ROASTED PORCHETTA WITH MICAHEL PARKOT

SATURDAY, JULY 8 • 1:00 PM - 1:45 PM ON THE CULINARY STAGE IN NEW ERA CAP PARKING LOT

Farmer Michael Parkot of Corfu’s Always Something Farm shows us how to cook a pork roast for a party on a grill or in an oven. Western New York is home to thousands of small farms, and Always Something is a special place where Mangalitsa pigs are raised on pasture. Parkot’s porchetta uses the loin of this breed to create this classic Italian recipe.

INGREDIENTS

 1x 7–8 lb. bone-in, skin-on, belly-on pork shoulder roast*

 ¼ cup chopped fresh rosemary

 3 oranges; grated zest

 3 tablespoons kosher salt

Kitchen twine

DIRECTIONS

*Can substitute a 6–7 lb. boneless roast with fat trimmed to a ¼-inch thickness

Begin with a good amount of working space. Start working with the loin skin side up. Score the skin down to the fat at regular intervals, being careful not to slice into the meat.

Flip the whole loin over exposing the side with the meat and fat. Roll the loin towards the belly. Once a revolution is complete, trim any excess belly from the skin.

Now spread the shoulder roast open again with the loin end close to you. Salt the entire loin liberally with approximately 2 tablespoons of salt. Cover it with fresh rosemary and parsley. Zest the skin of several oranges over the loin and then juice the oranges over the loin.

Tightly roll towards the bottom loin toward the belly squeezing any air out as you go. Tie the roast starting in the middle and working your way out to the other end. This step is crucial to ensure even cooking.

If cooking in the oven it’s best to use an elevated rack inside the roaster. Put the roast in the roasting pan but leave uncovered. Salt the exterior of the roast with the remaining tablespoon of salt. Place the uncovered roast in the refrigerator overnight; the goal is to dry the skin out so it will crisp up.

Before cooking the roast, remove it from the refrigerator and pat dry. Allow it to stand at room temperature for about 90 minutes. Preheat your oven to 375° or heat your grill up.

Place the roasting pan inside the oven—if using a grill put it on the upper rack with a pan underneath to catch the rendered fat.

Cook the roast until it reaches an internal temperature of 150°. Remove the roast from the oven and let stand. Heat the rendered fat in a saucepan until it is smoking hot. Pour it slowly and very carefully over the roast to help crisp the skin into a delicious crust.

Allow the roast to rest for at least 30 minutes before serving. Slice to serve.

SPONSOR SPOTLIGHT

Make sure to visit our sponsors! Here’s what they’re doing and where you can find them…

A. TOPS FRIENDLY MARKETS

Tops is heatin’ up summer fun at the Taste of Buffalo! Stop by the Tops tent to satisfy your summertime cravings and spin the Prize Wheel for $1. All food and Prize Wheel proceeds will benefit Sleep in Heavenly Peace.

B. TOPS PHARMACY

Be sure to visit the Tops Pharmacy tent (located in Niagara Square) where dedicated Tops pharmacy associates will be available discuss OTC options that will help build a better medicine cabinet for you and your family. While there, you can learn about all of the services available at your local Tops Pharmacy, find information about in-store vaccinations, and even complete an on-site NYS DMV vision test!

C. TOPS BRAND PRODUCTS

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.

D. BUFFALO POLICE

FREE Samples

Have a conversation with Buffalo Police officers and meet the Underwater Rescue Team and check out their life-saving apparatus.

E. ERIE COUNTY DEPARTMENT OF HEALTH

Learn how to properly administer Hands-Only CPR. Moms with infants will find a respite tent with a private nursing area. Pick up Preparedness information.

F. TIPSY TRAILER LOUNGE

Stop by and visit the Tipsy Trailer Lounge and stay for a drink. We’re serving refreshing summer cocktails, signature frozen pouches, and Resurgence Summer Ale and Switch Mix IPA. Kick back and relax with LAY’S Stax potato crisps. Free samples while they last.

G. CRACKER JACK, CRAISINS, TROLLI, SWEETTARTS

Get FREE samples of Cracker Jack, Chocolate Covered Craisins, Trolli and SweetTarts, while they last from the sampling tent next to the KidZone in Niagara Square.

H. URGENT DENTAL CARE

FREE Samples

FREE Samples

Stop by and get your FREE sample of Sensodyne 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!

I. VOLKSWAGEN

Check out their vehicle lineup in Niagara Square. Tour your favorite vehicle with a product specialist and get a complimentary gift, while supplies last.

J. NFTA-METRO

Stop by and see us. Win prizes and learn about our public transit system and job opportunities. Just look for the big Metro bus in Niagara Square.

SPONSOR SPOTLIGHT

K. NYS TROOPERS

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.

L. I LOVE NY

Take a trip through New York State in an I LOVE NY immersive getaway pod. Experience the great outdoors with virtual reality, discover the best of art & culture on a giant coloring wall, strike a pose in a hot air balloon, and more! Spin the prize wheel, and don’t forget to take a selfie with the iconic I LOVE NY sculpture.

M. INDEPENDENT HEALTH FOUNDATION

The Independent Health Foundation tent on the outer ring of Niagara Square is the only place to get a FREE tray to carry all your delicious food and beverages. While you’re there, pick up information about our free community events, check out their fun photo opportunity and more!

N. INDEPENDENT HEALTH

Independent Health is Bringing Healthy to You at the Taste of Buffalo! Stop by our tent for FREE giveaways, while supplies last, along with information on free or discounted healthy summer programming. Plus, you can enter to win a “Bringing Healthy to You” prize pack including free rentals, memberships, and guest passes from our community partners and a $25 TOPS gift card!

O. FIRST STUDENT

Stop by and let the kids climb aboard our full-size school bus. Talk with First Student recruiters and pick up some cool swag.

P. FEEDMORE WNY

Stop by and see our Farm Market truck on site Saturday on Delaware at Mohawk where you can learn about fresh produce offerings and pick up educational information about our organization. To celebrate this iconic Buffalo food festival’s birthday, please consider giving the gift of food to our neighbors in need. Each restaurant and winery has signage with a QR code to scan and donate.

Q. °360 PHOTO BOOTH

Don’t miss getting your FREE, cool 360 picture at the photo booth in front of New Era Cap compliments of Lab Entertainment. 3pm-9pm, Saturday and 4pm-7pm Sunday. Share it with #tasteofbuffalo.

✦ COCA-COLA

Quench your thirst with all your favorite Coca-Cola beverages at five locations around the festival. Get a free Coke backpack when you buy two Coke products at the festival, while they last.

SPONSOR SPOTLIGHT

✦ Get to know your neighbor at the Community Table tent in Niagara Square. Sit down and enjoy your meal and strike up a conversation with others in our community. Hosted by the International Institute of Buffalo. Learn about all the wonderful work they’re doing in our city.

✦ Welcome Genesee Brewing Company! The Taste is thrilled to have the world’s 32nd favorite beer at the festival. Enjoy all your favorite nostalgic Genny brands and Ruby Red Kolsch and Brewhouse IPA - ice cold and on tap plus other summer favorites from Seagram’s, White Claw and Four Mile Brewing at the beer tent on Huron Street.

✦ Salsa in the Park’s dancers will spice up the inside of Niagara Square Saturday, 2-5pm and Sunday, 1-4pm. Join in or just watch, but don’t miss it!

✦ Stop into the New Era Cap flagship store on Saturday 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.

✦ Be sure to check out the two giant digital screens at the festival to watch the Taste’s throwback video vignette series featuring film footage from the Taste of Buffalo archives sponsored by Batavia Downs and Chef’s Restaurant.

✦ Meet Paisano from Chef’s - Buffalo’s iconic Italian restaurant and one of the founding restaurants of the Taste of Buffalo. Paisano will be at the Birthday Kick-off Party on Saturday at 1pm and then at the KidZone, and back at the KidZone on Sunday at 1pm.

✦ Arm yourself with TUMS from Tops, because at the Taste, the TUMS manon-the-street dressed as a taco will be looking for you. If you have TUMS with you, you’ll win cool TUMS merchandise and food tickets.

PRESENTED BY

OAK ROOM’S LOCAL SUMMER SALAD WITH GRILLED FRUIT AND FRESH HERBS WITH CHEFS MAUREEN ROBERTS AND ASHLEY MILLER

SUNDAY, JULY 9 • 5 PM – 5:45 PM

ON THE CULINARY STAGE IN NEW ERA CAP PARKING LOT

Lockport’s Oak Room is a beautiful event space, trimmed with thoughtful little touches and some of the best food available in Niagara County. Join chefs Maureen Roberts and Ashley Miller for a super-fresh and hyper-local salad that’s so delicious you may not notice how incredibly healthy it is.

Yield: 4 servings • Time requirement: 20 minutes

FRESH HERB PESTO INGREDIENTS

 1 cup organic arugula, rough chopped

 1/4 cup organic parsley, rough chopped

 2 cups organic spring mix

 1 1/3 cup fresh pineapple

 1/2 lemon, zested and juiced

 3x garlic cloves, peeled

 1/4 cup avocado oil

SALAD INGREDIENTS

 1 1/3 cup fresh peaches, halved

 2 teaspoons local honey

DIRECTIONS

 1/8 teaspoon sea salt

 Cracked black pepper, to taste

 8 teaspoons roasted sunflower seeds

 za’atar spice blend, to taste

Prepare the pineapples and peaches for grilling. Peel the pineapple and remove the core, leaving you with four large planks of pineapple. Cut the peaches in half and remove the pit from the center. Set to the side.

Set your grill to high.

Prepare the herbs and fresh garlic for the pesto. Place herbs, garlic, zest, and juice of the laf lemon into a narrow, deep container. Insert your immersion blender and pulse to liquefy. Once the lemon juice and herbs have become one, add the oil and salt and pulse to combine. Add black pepper to taste.

Next, prepare the spiced sunflower seeds. Set up a small bowl large enough to hold a tablespoon or so of za’atar and your seeds. Heat a small saute pan over medium-high heat. Toast the seeds for approximately 1–2 minutes, stirring occasionally and being careful not to leave them unattended. Once fragrant, transfer the hot seeds to the bowl Sprinkle with za’atar and toss to coat. Set aside to cool. Now that the grill is very hot, place the fruit in its hottest zone. Do not rotate or move the fruit at all. Allow us to char on the grate. If grill marks are forming rapidly, flip to get char on both sides. The goal is to develop char and color. We don’t want to cook the fruit until it’s soft. Remove the fruit from the grill to a cutting board or plate. Brush with honey immediately and then allow the fruit to cool.

Once the fruit is cool, cut it into bite-size pieces. Slice the pineapple planks in half, then slice them into quarter-inch thick pieces. Medium dice the grilled peaches.

Plate each salad individually or on one plate by spooning the pesto onto the plate first, then add the fresh lettuce and parsley. Top with the fruit and nuts. Serve as a side salad or with lean chicken or salmon for a main dish.

LOC AL STORIES WEATHER FOREC ASTS LIVE NEWS

LUSCIOUS LION’S MANE FALAFEL FRITTERS WITH BUILT WITHOUT GUILT WITH CHEF SHANA MALDONADO

SATURDAY, JULY 8 • 5 PM – 5:45 PM ON THE CULINARY STAGE IN NEW ERA CAP PARKING LOT

In the Black Rock neighborhood’s Chandlerville, Shana Maldonado transforms everything she’s learned about healthy eating into nutritious and delicious recipes at Built Without Guilt. Located next door to Buffalo’s Flat #12 mushrooms, it’s no surprise that Lion’s Mane mushrooms have worked their way into her incredible falafel fritters.

Yield: 2 servings • Time requirement: 45 minutes

INGREDIENTS

 1/2 lb. Flat #12’s lions mane mushrooms

 Olive oil (not evoo)

 Old Bay Seasoning

 Granulated onion

 1x red pepper, minced

 1x bunch parsley, minced

 1x red onion, minced

TZATZIKI SAUCE INGREDIENTS

 1 1/4 cups plain greek yogurt

 1/3 cup water

 1x cucumber, diced

 1x bunch dill, chopped

 1x package falafel mix

 1x lemon, zested and juiced

 5x garlic cloves peeled

 Salt, to taste

 1x lemon, zested and juiced

 3x garlic cloves, peeled cloves

 1x red onion

DIRECTIONS

Clean the mushrooms before shredding them into pieces. In a bowl combine the pepper, parsley, falafel mix, lemon zest and juice, and garlic, Add water a little bit at a time to bring the mixture together. Season to taste with Old Bay Seasoning, granulated onion, and salt.

Heat oil for frying in a heavy-bottomed pan. While waiting for the oil to come up to 350°, combine the ingredients for the sauce in a bowl and cover.

Work in batches to cook the fritters until golden brown. Be careful while turning them to ensure even browning. Remove from the pan and drain on a paper towel.

Serve the delicious meatless patties with sauce on their own as an appetizer or as part of a salad or pita.

VOLUNTEERS

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:

BestSelf Behavioral Health

Boy Scout Troop #431

Boy Scout Troop #139

Buffalo Academy of the Sacred Heart

Parent’s Guild

Clarence Destination Imagination

Daemen University - Sigma Theta Tau

Daemen University Leadership & Innovation Student Association

Hospice & Palliative Care Buffalo

Keller Williams

Kidney Foundation of WNY

Restore Sattler Broadway Theatre

Shea’s Spotlight Committee

The United Methodist Church of Orchard Park

to our volunteers!

2001 Taste of Buffalo

ESPO’S SIGNATURE CHEESE & POTATO PIEROGI WITH CAITLIN AND BRETT ESPOSITO

SUNDAY, JULY 9 • 12:00 PM - 12:45 PM

ON THE CULINARY STAGE IN NEW ERA CAP PARKING LOT

Buffalo loves pierogi! Learn to master making your own potato and cheese stuffed pierogi at home with Caitlin and Brett Esposito of Espo’s Catering! Stuffed with sweet or savory fillings, boiled or pan-fried, there is a reason pierogi are incredibly popular and, for some, an important family tradition.

Yield: enough to freeze for winter! • Required time: 2 hours

PIEROGI DOUGH INGREDIENTS

 5 cups of flour

 1 cup whole milk

1/4 cup melted butter

 4 eggs

Pinch of salt

Use your hands to incorporate all ingredients on a bench or in a large bowl. Knead until dough forms and is no longer sticking to your hands.

 3 pounds of potatoes, peeled and chopped

 1 stick of butter

PIEROGI FILLING INGREDIENTS TO FRY

 2 pounds of farmers cheese, chopped

Salt and pepper, to taste

2–6 tablespoons butter

DIRECTIONS

Bring your potatoes to a boil in salted water. Strain and add the butter, cheese, and salt and pepper to taste. Mash and hold to the side.

Roll out the dough and cut it into 3-inch circles. Working with one rouch of dough at a time, spoon filling onto the middle and fold the dough around the filling by bringing the edges together. Pinch it tightly to seal the sides all the way around. Repeat until you’ve worked through all of the dough. Let rest for 20 minutes before cooking. If saving some of the pierogi for another occasion, freeze them at this stage in a single layer on the baking sheet before bagging them up.

Next boil the pierogi. Add a single layer of pierogi to a pot of boiling salted water. After about two minutes they will rise to the surface. Cook an additional 2 minutes and gently drain. Add butter and serve.

Or, to fry, add two tablespoons of butter to a large skillet and heat over medium-high heat until it is bubbling and just beginning to brown at the edges. Add a few boiled pierogi in a single layer to avoid overcrowding, and cook until crisp and golden, 1 to 2 minutes per side. Add butter and repeat as needed.