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Tagged: Bruce Wieszala

Grub + Pub

Lake Effect Ice Cream’s toughness on national display - VIDEO

blog by Ben Tsujimoto  • 

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Not only does Lake…

Grub + Pub

Breaking down Bistro Europa’s Snout to Tail dinner - VIDEOS

blog by Ben Tsujimoto  • 

Grub + Pub

Carmelo Raimondi spanks Brian Mietus in Nickel City Chef XXIII - VIDEO

video by BuffaloDotCom  • 

Grub + Pub

Teach me how to butcher - VIDEO

blog by Ben Tsujimoto  • 

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The national “Farm-to-Table movement” still remains an encouraged trend in the food industry, even if it demands higher costs, extra preparation work and…

Grub + Pub

Carmelo’s, Bistro Europa get porky

blog by Ben Tsujimoto  • 

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I first encountered a whole T-Meadow Farm pig at last year’s

Grub + Pub

Buffalo meat - VIDEO

blog by S.J. Velasquez  • 

{video_photo_caption}cured meat from COPPA

If I were a pig destined to be butchered, I’d consider myself lucky to be a COPPA pig.

COPPA Artisan Cured Meat, slated to open a storefront in the fall, kills and cures only local pigs that have been treated humanely, and raised in a sustainable environment…

Grub + Pub

Top WNY chefs show appreciation for local farmers at A Big Fuss

blog by Ben Tsujimoto  • 

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Feed Your Soul’s ‘A Big Fuss’ event at Artisan Kitchens and Baths was, at its root, an opportunity to help a struggling local farm survive. In a larger sense, though, the event revealed the burgeoning connection between top local restaurants and…

Grub + Pub

Things to do with a hog

blog by Ben Tsujimoto  • 

{video_photo_caption}Event photo for the Whole Hog

Get yer boning knife ready, because Chef Bruce Wieszala is the king of butchering. 

You may be familiar with bacon, pork and ham, but what about souse, headcheese and cracklin’s?  On Tuesday, April 19th at 5:30 p.m.,