Hello everyone! My name is Danielle Herrick and I am this years Wyoming County Dairy Princess.
Amid reports of COVID-19 emerging at food processing plants and similar facilities, Sen. Charles Schumer is calling for greater clarity from the federal Food and Drug Administration.
BATAVIA — One of the area’s favorite bands will now be offering concerts via Facebook.
ALEXANDER — Tickets go on sale Monday for the 18th Annual Celebrate Agriculture Dinner.
Michael Zambito, chef and owner of Zambistro in Medina, holds up a plate of lobster pasta, his signature dish. (Rocco Laurienzo/Daily News)
To me, August is the summer month when the largest variety of locally grown fruits and vegetables surround us at farm stands, farmers’ markets and in our home gardens. The bounty often leads us to look for ways to preserve this food, so we have summer goodness to enjoy during the long winter.
MEDINA — Months before chef Michael Zambito opened Zambistro in an unassuming store front on Medina’s Main Street, he started crafting his menu. Balancing upscale items like Sicilian salmon with down-home comforts like bacon-wrapped meatloaf, he prepared a fine dining experience that was lac…
The lobster pasta is the cornerstone of Zambistro in Medina. (Rocco Laurienzo/Daily News)
KENT — Anyone who orders a sloppy joe at the Breeze Inn Again Café, will be quickly — but politely — corrected. You see the new eatery doesn’t offer a sloppy joe; it serves a Sloppy Joey.
The Sloppy Joey at Breeze Inn Again Café.
HAMBURG — It’s no surprise, in a region that loves to eat, that the number one reason why people attend the annual Erie County Fair is food.
Nicole Bellnier, co-owner of the Breeze Inn Again Café in Kent, holds up the eatery’s signature dish, the Sloppy Joey. (Rocco Laurienzo/Daily News)
State and county fair season has arrived, and that means there will be rides and games galore. While many people are drawn to fairs by the entertainment, just as many are willing to stand in line for the unique and tasty foods that seem to embody fair and carnival fun.
Laura Salvania, co-owner of Salvania’s Restaurant in Batavia has been serving up bowls of rigatoni by the dozen since the eatery opened 34 years ago. (Rocco Laurienzo/Daily News)
The rigatoni at Salvania's Restaurant in Batavia sells for $6.50 with meatball and $6.95 with Italian sausage and comes with a side salad and bread. (Rocco Laurienzo/Daily News)
BATAVIA — Laura and Roxanne Salvania opened Salvania’s Restaurant 34 years ago — today! — and wrote “rigatoni” on the specials board. It has been there ever since.
Many people desire to be healthier, and sales of nutritional supplements reflect such desires. A report by Packaged Facts titled “Nutritional Supplements in the U.S,” says supplement sales reached $11.5 billion in 2012 and have been climbing ever since.
Kristi and Tommy Streamer, owners of the Amber Lantern Bar & Restaurant in Warsaw, show off their signature dish, the Max Burger with a side of homemade french fries. (Rocco Laurienzo/Daily News)
The Max Burger at Amber Lantern Bar & Restaurant in Warsaw. (Rocco Laurienzo/Daily News)
WARSAW — The Amber Lantern Bar & Restaurant has a way of keeping things in the family. Not only has it been family run for close to 30 years, but the signature burgers are all named for family members.
It’s July and a wonderful month for eating locally. Farmers have worked their magic in the fields, and fruits and vegetables are showing up at farmers’ markets and farm stands that may not yet be ready in your home garden.
(AP) — The FDA is phasing out artificial trans fats from the food supply, but people should limit their intake of saturated fats, too, which can also cause heart disease. There are three main types of fat: unsaturated, saturated and trans fats.
The right dietary choices can not only improve your health but the environment as well. But urbanization and increasingly busy schedules force many people to seek the most convenient, and not necessarily the healthiest, foods.
BATAVIA — The wonderful thing about pizza is that there is no right or wrong way to make it. No template exists for the perfect pizza. Instead, it is the culinary equivalent of an artist’s canvas. Add whatever you like.
Paul Berardini, owner of Big Pauly’s Pizza in Batavia, shows off his signature dish, the Classic White Pizza, in front of the ovens in his restaurant. (Rocco Laurienzo/Daily News)
The Classic White Pizza at Big Pauly's sells for $9.99 for a small, $13.99 for a medium, $19.99 for a large, and $31.99 for a sheet. (Rocco Laurienzo/Daily News)
BATAVIA — For the fifth year in a row, Denny’s, 364 W. Main St., is partnering with Cookies for Kids’ Cancer to raise money for pediatric cancer research.
The Cowboy Burger from Michelle's Catering Co. features four stripes of bacon, four onion rings, a handful of jalapeno slices and cheddar cheese sauce. (Rocco Laurienzo/Daily News)
BATAVIA — For the past five years, Michelle Farina has been zipping around Genesee County in her bright pink food truck, serving working men and women — but mostly men — breakfast and lunch on the job.
Michelle Farina, owner of Michelle’s Catering Co., shows off her signature dish, the Cowboy Burger, next to one of her food trucks. (Rocco Laurienzo/Daily News)
Brunch isn’t just for mom. This Father’s Day, make eggs, toast and bacon on the grill for a breakfast that’s sure to spoil the man of the house.
BATAVIA — While pizza is believed to have existed since the 10th century, the modern form we all eat by the truckload originated in Naples, Italy around the late 1700s.
The Tuscan Grilled Chicken Pizza at Ficarella's Pizzeria in Batavia. (Rocco Laurienzo/Daily News)
Nick Ficarella, owner of Ficarella’s Pizzeria in Batavia, shows off his Tuscan Grilled Chicken Pizza, the signature dish at the eatery. (Rocco Laurienzo/Daily News)
BATAVIA — In case you were wondering, the favorite meal for Batavians is apparently found at TF Brown’s Restaurant, 314 East Main St.
Rick Mancuso, owner of TF Brown’s Restaurant in Batavia, shows off the establishment’s signature dish, the “Batavia’s Favorite.” It’s a combination of beef on weck, chicken wings and macaroni salad. (Rocco Laurienzo/Daily News)
PERRY — Nearly a decade ago, Travis Barlow was looking for a dessert that would stand out from the fare offered at other restaurants. After much trial-and-error, he landed on what has become his signature dish, the Canned Brownie Sundae.
At the family-owned Hole in the Wall Restaurant in Perry, everyone loves the signature dish, the Canned Brownie Sundae. The dessert is the creation of chef Travis Barlow, center. Pictured with him are his children, Anna, left, and Sebastian, mother-in-law Anita Billings and wife Jacquie Bill…
Gene Hewitt, chef at Terry Hills Restaurant, sells about 40 gallons of his seafood bisque each week and draws diners from Buffalo and Rochester just for the signature dish. (Rocco Laurienzo/Daily News)
BATAVIA — The seafood bisque at Terry Hills Restaurant, 5122 Clinton St., is so good, people from all over Western New York will come in just for a bowl. Or maybe a quart.
Summer time is salad time. When it’s hot out and the garden is bountiful, everyone’s in the mood for a light and refreshing entree salad.
John Spyropoulos shows off the Greek Souvlaki Salad with chicken, the signature dish at the family-owned Settler's Family Restaurant. (Rocco Laurienzo/Daily News)
BATAVIA — Any self-respecting Greek restaurant will have a great souvlaki. It’s a required staple. It is to Greek dining what burritos are to Mexican and pasta is to Italian.
LE ROY — Thousands of restaurants in Western New York serve the classic Buffalo chicken wing, but one eatery has the audacity to shake up the tried-and-true cooking method.
Nothing seems to be more synonymous with Mother’s Day than a bountiful brunch buffet. Apparently, the best way to say “Thanks, Mom!” is with a scrumptous spread.
Terry Hills Restaurant and Banquet Facility Chef Gene Hewitt on the grill this week. (Mark Gutman/Daily News)
BATAVIA — At Fortune’s Restaurant, the signature dish isn’t a specific meal, it’s an ingredient that is found in nearly a third of the menu – homemade pasta.
Andy Beedham, head chef of Fortune’s Restaurant, shows three dishes containing the homemade pasta his crew prepares every day. (Rocco Laurienzo/Daily News)
This month, a sure sign that spring is here will appear at road side stands and farmers’ markets. Asparagus, radishes and some leafy greens are early vegetable crops in Western New York and are here and ready to be savored.
BENNINGTON — The first sprout of a hops plant pokes through the soil at Jim and Claudia Hojnacki’s home on Schad Road.