Artwork by: Jill Pettigrew
From Burgers, Hot Dogs and Sausage, to Chicken, Turkey and Plant-Based options, Tops has the Best Deals in Town to make your grill sizzle this Summer and have you grinning from ear to ear!
CHAIR’S MESSAGE
Little did I know that a few hours selling tickets in 1997 at this thing called the Taste of Buffalo would lead to 24 years of passion and commitment! I have been privledged to meet and volunteer with so many amazing people, eat incredible food year after year and view the generosity of the many individuals and organizations that support the Taste of Buffalo.
When we started planning for the 38th festival, none of us knew if we should plan for an in-person or a virtual event, so we decided to plan for both! Our volunteer board of directors and Connie Wendling, our amazing event coordinator, have spent countless hours over the last year monitoring the state and local COVID guidelines to ensure that an in-person event would would not only be safe, but remain the fun and tasty event Buffalonians love. This event would not be possible without all of their hard work and I am eternally grateful for their friendship and support.
To my family - Mac, Kiley and Alex - your love and support is unending and I can’t wait to enjoy this year’s festival with you at my side. Much love to our extended family for always planning weddings, birthdays, and other summer events around Taste of Buffalo weekend - we love seeing you enjoy the festival as much as we do.
Thank you to Tops Markets, our presenting sponsor for their continued support of the Taste of Buffalo. Thank you to Mayor Byron Brown, the City of Buffalo, the state
and local Department of Health, the Buffalo Police, the Buffalo Fire department and all of our partners who help to make this festival happen each year. Thank you to all the restaurants and wineries for your participation and the many, many volunteers who work so hard.
Enjoy the 2021 Taste of Buffalo - Good food, good people, good times!
Cheers!
Amber Hartman, Chair
2021 Taste of Buffalo presented by Tops
CAJUN CHICKEN PASTA
PRESENTED BY
WITH CHEF DARIAN BRYAN
Watch on @tasteofbuffalo
SATURDAY,
JUNE 26 AT 2 PM
A creamy pasta with a kick, perfect for date night or for kids who can’t get enough of eating pasta.
INGREDIENTS
2 pounds Tops boneless skinless chicken breasts
1 pound Tops fettuccine pasta
1 ½ cups Tops crushed tomatoes
2 cups Tops chicken broth
2 cups white wine
3 Tbsp of your favorite Tops cooking oil
1 ½ cups heavy cream
2 Tbsp cajun seasoning
½ cup scallions
Fresh parsley for garnish
DIRECTIONS
1. Add salt to a gallon of boiling water. The water should taste like the ocean.
2. Bring water to a boil, add pasta and cook until the pasta is done, but not mushy (“al dente” to the bite). Strain, cool and set aside.
3. Season chicken breast with cajun seasoning
4. Sear the chicken in a hot pan until chicken reaches an internal temperature of 165°
5. In a separate pan, add white wine, cook for 1 minute, then add chicken stock, crushed tomatoes, cajun spice, heavy cream. Bring to a boil, then reduce by half.
6. Allow the chicken to rest for 2 minutes then slice and add to pasta, toss around and add scallions. Pro tip: Add more cream if your sauce is too spicy.
7. Serve in a bowl and sprinkle with parsley. Enjoy!
TEAM OUR
OFFICERS
Chair Amber Hartman Employer Services Corporation
1st Vice Chair Luke Baecker Roofers Local No. 74/203 Benefit Funds
2nd Vice Chair Elizabeth Mamot Aventra
Secretary Eric R. Duvall The Buffalo News
Treasurer Rozana Ayanbadejo Catholic Health
Past Chair Erin Collins PCB Piezotronics
DIRECTORS
Douglas Boehm Bureau Veritas Consumer Product Services
Becky Chambers Delaware North/Erie Sportservice LLC
Jessica Christensen Linde Inc.
Amelia Hakes Horizon Health Services, Inc.
Darcy Hitchcock Cognigen Corporation
Leonard Hubbard NFTA-Metro
Thomas Mahoney SAHD
Tim Matthews University at Buffalo
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 Highmark Blue Cross Blue Shield of Western New York
Matt Testa KeyBank
Mark Zawodzinski Integer Holdings Corporation
Amanda Ziegler The University at Buffalo
EX-OFFICIO
James K. Morrell NFTA-Metro W. Morgan Smith Buffalo Place, Inc.
ADVISORY COMMITTEE
Ann Hackett aHa! Designs
Mac Hartman Freed Maxick & Battaglia CPA
Laura Jacobs e3communications
FESTIVAL & SPONSORSHIP MANAGEMENT
Connie Wendling Sell-utions, Inc.
READY TO FILL A COMMUNITY WITH HOPE
Citizens is pleased to support the Taste of Buffalo.
ABOUT US
The Taste of Buffalo presented by Tops is the largest twoday food festival in the United States. It began in 1984 and we are celebrating our 38th 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 primary purpose of the event is to showcase downtown Buffalo and the wonderful restaurants that call our region home. As a rule, the Taste is designed to break even. Sponsorships help cover some of the expenses and food prices are set to make the event affordable for all families. The vast majority of the income from the Taste goes home with the restaurants and, after expenses (tents, electricity, permits, entertainment, trash collection, and more!), the Taste makes one or more contributions to local charitable organizations. Select charities and non-profit groups also partner with the Taste to staff ticket and beverage booths with volunteers in return for a small stipend.
Up to five high school seniors residing in one of the eight counties in WNY, who intend to pursue a major in a culinary arts or hospitality curriculum, each receive $1,000 scholarships from the Taste each year.
CHICKEN SPIEDIES
PRESENTED BY
WITH
CHEF DARIAN BRYAN
Watch on @tasteofbuffalo
SUNDAY, JULY 11 AT 2 PM
Create your own marinade and grill to perfection for a delicious summer sandwich.
INGREDIENTS
2 lbs Tops boneless chicken thighs
1⁄3 cup Tops olive oil
1⁄4 cup Tops lemon juice
1⁄4 cup Tops white vinegar
2 garlic cloves (finely chopped or pressed)
1 Tbsp Tops dried parsley
1 Tbsp dried basil
1⁄2 teaspoon Tops dried oregano
1⁄2 teaspoon Tops garlic salt
1⁄2 teaspoon Tops salt
1⁄2 teaspoon Tops cracked black pepper
Tops Bakery Fresh Large Kaiser Rolls or Tops Bakery Fresh Italian Bread
DIRECTIONS
1. Dice chicken thighs into 1” cubes.
2. Whisk all other ingredients together to form marinade. Set some aside for basting or sauce if desired (though I don’t think this is necessary).
3. Add marinade to chicken and refrigerate overnight, stirring occasionally (the acidic nature of the marinade will ‘chemically’ cook the meat partially).
4. Thread 5 or so cubes onto metal or wooden skewers and grill for a few minutes either side, just until the meat is firm (remember, they’re already partially cooked from the marinade).
5. Place two skewers on a fresh Tops Bakery Kaiser Roll or Tops Bakery Fresh Italian Bread. Grip the meat firmly with the bread and pull out skewers. Serve and enjoy!
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.
See tasteofbuffalo.com in February for 2022 scholarship information.
NARAYA FORMAN
I am a senior at Emerson School of Hospitality where I will be graduating in June 2021. In the fall I will be attending the Culinary Institute of America in Hyde Park, New York where I plan on majoring in Culinary Arts. After the completion of my degree, I plan on becoming an entrepreneur and having my own business, but also hope to provide counsel to others in the field who need help fixing their business. This journey will afford me the opportunity to continue learning and developing my skills so I can contribute to the culinary world. And it will also allow me to satisfy my desire to help others as I have been helped.
ARNEZ JORDAN
I was born and raised in Buffalo and attend Hutchinson Central Technical High School. I love to cook, bake, sew and draw. I currently have two upcoming businesses, “GradeAGoodies” and “ACE” (Arnez Custom Embroiders). I have always been artistic. I love making things come to life! After graduation in June 2021, I will be attending Niagara County Community College where I will earn a 2-year degree in Baking & Pastry Arts.
KOREY KOZLOWSKI
I will graduate from Lancaster High School in June 2021 where I have been part of our Hospitality and Tourism Academy. In the fall I will be attending Niagara University where I will major in Hotel & Restaurant Management. I hope after I finish my degree to have a long career as a casino or hotel manager. I would like to thank the Taste of Buffalo and the Scholarship Committee for the opportunity to receive the Taste of Buffalo Scholarship.
AALIYAH THORNTON
I will be graduating from the Buffalo School of Culinary Arts and Hospitality Management in June and I am excited that I will be attending SUNY Erie Community College in the fall as a freshman in the Culinary Arts program. Before attending high school I was conflicted about what my future major would be until I started my culinary classes and my love for cooking began. Cooking makes me happy and I would love to cook for others to make them happy as well! I am grateful to be selected as a recipient from the Taste of Buffalo and the scholarship committee.
COFFEE RUB STEAK
PRESENTED BY
WITH CHEF DARIAN BRYAN
Watch on @chefdarianbryan
SATURDAY, JULY 10 AT 4 PM
Are you bored of plain grilled steaks? Try caffinating them, no seriously, add coffee! Watch as Chef Darian merges delicious TOPS coffee grounds with juicy grilled steaks and tops it off with a coffee infused butter.
INGREDIENTS
For the Coffee Steak Rub:
Tops Porterhouse Steak
1 ½ Tbsp Tops ground coffee
1 Tbsp Tops brown sugar
1 ½ Tbsp Tops vegetable or canola oil
½ Tbsp Tops ground black pepper
For the Steak:
½ Tbsp Tops garlic powder
½ Tbsp Tops onion powder
1 Tbsp smoked paprika
½ Tbsp dry mustard
1 Tbsp Tops salt
DIRECTIONS
1. Combine all Steak Rub ingredients in small mixing bowl.
2. Rub oil on both sides of steak.
3. Sprinkle coffee rub on each side of steak, generously.
4. Turn grill on high or preheat your grill pan.
For the Coffee Butter:
2 Tbsp delicious Tops brand coffee grounds
1 stick Tops butter
5. Brush or coat grill or pan with canola or vegetable oil (this prevents the steak from sticking or burning).
6. Place steak on grill and cook to desired temperature.
*Please note- recommended temperature is 130° for medium rare steak.
For the Coffee Butter:
1. Melt butter in small sauté pan.
2. Add 2 Tbsps of Tops coffee grounds.
3. Cook on low for 7 minutes.
4. Strain coffee grounds from butter.
5. Pour prepared Coffee Butter over grilled steak. Serve and enjoy!
Camping, road trips and days by the pool. Wherever Summer finds you, make sure you stop at Tops for the Best Deals in Town on sweet treats that will have you grinning from ear to ear!
Bringing Healthy to You !
Providing fun, healthy ways to run, walk, bike, eat and more — at home and 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 2021
Fitness in the Parks
Now in our 10th year! Get fit for FREE in a park near you or at home with our friends from the YMCA, June 1 –September 30.†
Playstreets
Offering FREE sports programming and fitness equipment to youth ages 5–18 in the City of Buffalo. The summer session runs July 12–August 20.
skyride
Save the date for GObike Buffalo’s annual SkyRide on Sunday, August 15!
Join us for a familyfriendly bike ride along Buffalo’s expressways and historic places *
Healthy Options®
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.
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!*
nature walks
Get your steps in this summer with an Exclusive Guided Nature Experience at Tifft! Choose a fun theme and enjoy the sights and sounds of nature.
Larkin Square
The place to be this summer for a variety of events, including live music, outdoor markets, family fun programs, food trucks and more! All events are free and open to the public.
buffalo riverWorks
Beat the summer heat with kayak, hydrobike, paddle board rentals and more adventure activities like ziplining all summer long *†
Slow Roll
Join the weekly community bike rides every Monday night, May 3 – October 25. All ages, skill levels and bikes are encouraged to ride and explore Buffalo by bike!†
Outer Harbor
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 *
From Farm to Fork, Tops is proud to partner with over 200 local growers. Produce picked today can be on your table tonight! And with the Best Deals in Town on produce, Tops will have you grinning from ear to ear!
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.
Aren’t able to get a tray but still want to donate? Scan here!
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 Bubble Bar
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!
Serving at the Taste
6 tickets
Taster of Prosecco or Rose
3 tickets
White Peach Bellini
Mimosa
Aperol Spritz
Dry Prosecco Flute Dry Sparkling Rose
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. Offering
3 amazing wine slushy flavors this year: Raspberry, Pina Colada, and Peach & Apricot (featuring 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. All of the wines are small batch production, which means every time you visit there’s something new and delicious. 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. Help us celebrate our 10th year in business!
Wine Slushy:
3 Flavor Choices: Peach, Raspberry, & Pina Colada.......... 8
Glass of Wine Dry Red, Dry White, Semi-Dry, Semi-Sweet, or Sweet
Wine Tasting Dry Red, Dry White, Semi-Dry, Semi-Sweet, or Sweet
Slushy Tasting:
3 Flavors Choices: Peach, Raspberry, & Pina Colada ......... 1
Merritt Estate Winery
2264 King Road, Forestville, NY 14062 716-965-4800 www.merrittestatewinery.com
Merritt Estate Winery is a family owned and operated winery that was established in 1976 by William T. Merritt. Merritt Winery was the number 4 farm winery signed into legislation under the farm winery act in 1976 by Governor Carey. A fun fact about us is that in 1984 Wine Slush was invented by Christi Merritt at the New York State Fair when our then popular Sangria Wine Cooler was first frozen and wine slush was born!
A.
B.
C.
D.
E.
F.
K.
LEMON BERRY SUMMER SALAD
PRESENTED BY
WITH CHEF DARIAN BRYAN
Watch on @tasteofbuffalo
SATURDAY, JULY 3 AT 11 AM
The perfect summer salad to take your barbecue up a notch, guests will love the flavor that Chef Darian adds to the fresh berries with Newman’s Own Lemon Basil Vinaigrette.
INGREDIENTS
4 cups mixed greens
4oz (or to taste) Newman’s Own Lemon Basil Vinaigrette
1 cup fresh blueberries
½ cup dried cranberries
¼ crumbled goat cheese
½ cup crushed walnuts
DIRECTIONS
1. In a medium bowl add Tops mixed greens, fresh blueberries and dried cranberries.
2. Add 4oz (more or less to taste) Newman’s Own Lemon Basil Vinaigrette. Toss until all items coated.
3. Add walnuts and goat cheese to top.
4. Serve and enjoy!
JERK PORK SLIDERS
PRESENTED BY
WITH CHEF KRISTA VAN WAGNER
Watch on @chefdarianbryan
SUNDAY, JULY 11 AT 12 PM
Chef Krista shows you the secret to her long time recipe Jerk Pork Sliders. You won’t want to miss this taste of the Caribbean with toppings like mango chutney and jerk mayonnaise.
INGREDIENTS
FRESH MANGO CHUTNEY
¼ cup Tops golden raisins
¼ cup water
½ cup firmly packed Tops brown sugar
½ cup chopped onion
¾ cup Tops cider vinegar
Juice and rind of 1 lime or lemon
1½ cups peeled diced mango (should be under ripe, not yellow)
2 tsp Krista’s Caribbean Kitchen Hellacious Hot Sauce
1 tsp peeled minced ginger root
DIRECTIONS FOR CHUTNEY
1. Soak the raisins in hot water to plump.
2. Bring the water, sugar, onion and vinegar to a boil.
3. Add lime juice and rind, diced mango, hot sauce, and ginger. Reduce the heat and simmer uncovered for 30 minutes, or until the mixture becomes thick. Stir in the plumped raisins.
4. Cover and chill before serving.
This chutney is delicious as a condiment with pork, chicken, fish, and shrimp marinated in Krista’s Caribbean Kitchen Jerkilicious Sauce and Char grilled.
INGREDIENTS
Chef Krista Van Wagner’s Jamaican Jerk Pork Loin
2# Tops boneless pork loin
1 bottle 12 ounce Krista’s Jamaican Jerk marinade
DIRECTIONS FOR PORK LOIN
Marinate pork overnight in Krista’s Jamaican Jerk marinade.
Preheat oven to 350°F (175°C).
Place pork loin into oven. Cook until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145°F
Let rest for 15 minutes slice and serve with mango chutney and jerk mayonnaise on your choice of roll.
INGREDIENTS
JERK MAYONNAISE
2 cups Tops real mayonnaise
6 scallions
1 Tbsp. Krista’s Caribbean Kitchen Hellacious Hot Sauce - optional
Juice of 1 lemon
1 tsp allspice
1 tsp cinnamon
½ tsp nutmeg
½ tsp granulated garlic
½ tsp Tops salt
¼ tsp Tops black pepper
DIRECTIONS FOR MAYO
Purée scallions in food processor. Add all ingredients and mix well. Spread on bun and top with Jerk Pork and Mango Chutney as directed above.
Pro-tip: Jerk Mayo is a great dip for conch fritters, veggies or chicken wings. It can be used on sandwiches and also when making chicken salad.
Grab a Cold One at the Taste!
SATURDAY, JUNE 26
2pm on @tasteofbuffalo
SATURDAY, JULY 3
11am on @tasteofbuffalo
SATURDAY, JULY 10
10am on @chefdarianbryan
SATURDAY, JULY 10
3pm on @tasteofbuffalo
SATURDAY, JULY 10
4pm on @chefdarianbryan
DEMOS ON AND
CAJUN CHICKEN PASTA
WITH CHEF DARIAN BRYAN
Creamy pasta with a kick, perfect for date night or for kids.
LEMON BERRY SUMMER SALAD
WITH CHEF DARIAN BRYAN
The perfect summer salad to take your barbecue up a notch.
HEALTHY OPTIONS BANANA OAT PANCAKES
WITH CHEF DARIAN BRYAN
Enjoy your Saturday morning pancakes every day in a guilt free way.
SOUTHERN
FRIED
SWEET
AND SPICY CHICKEN SANDWICH WITH DAVE GREBER
COFFEE RUB STEAK
WITH CHEF DARIAN BRYAN
Merge delicious Tops brand coffee grounds with juicy grilled steaks and top it off with a coffee infused butter.
WATCH
SATURDAY, JULY 10
8pm on @tasteofbuffalo
SUNDAY, JULY 11
9am on @tasteofbuffalo
SUNDAY, JULY 11
12pm on @chefdarianbryan
SUNDAY, JULY 11
2pm on @tasteofbuffalo
PORK SCHNITZEL
PRESENTED BY
WITH CHEF KRISTA VAN WAGNER
Classic German pork schnitzel and home made Spaetzle.
NOT YOUR MOM’S PB&J
PRESENTED BY
JERK PORK SLIDERS
WITH CHEF KRISTA VAN WAGNER
PRESENTED BY
A taste of the Caribbean with toppings like mango chutney and jerk mayonnaise.
CHICKEN SPIEDIES
WITH CHEF DARIAN BRYAN
PRESENTED BY
Create your own marinade and grill to perfection for a delicious summer sandwich.
Live Music pairs
perfectly with
Great Food!
Enjoy the music while walking around the Taste!
PORK SCHNITZEL
PRESENTED BY
WITH CHEF KRISTA VAN WAGNER
Watch on @tasteofbuffalo
SATURDAY, JULY 10 AT 8 PM
Classic German pork schnitzel and home made Spaetzle.
INGREDIENTS
Pork loin or (4) 4oz. pork cutlets
4 Tbsp Tops plain flour
Tops Sea salt and pepper
1 Tops egg, beaten, 4 Tops eggs for frying
4 cups fresh Tops breadcrumbs
1 Tbsp Tops butter
1 Tbsp Tops olive oil, plus extra for frying eggs
8 anchovy fillets
1 Tbsp salted capers, rinsed
1 Tbsp lemon juice
Tops watercress
1 lemon, quartered
DIRECTIONS
1. Place the meat between two sheets of plastic wrap and pound flat. Trim neatly.
2. Mix the flour, sea salt and pepper on one plate, the egg on another and the breadcrumbs on another.
3. Coat each fillet in flour, then egg, then crumbs.
4. Melt butter with olive oil in a frying pan over medium heat and briskly fry each schnitzel on both sides until golden, adding more butter and oil as necessary.
5. Clean out the pan, add more olive oil and fry the eggs until the white is set but the yolk is still runny.
6. Top each schnitzel with a fried egg, arrange anchovies on top and scatter with sea salt and pepper.
7. Add the capers and lemon juice to the buttery oils left in the egg pan, heat through and spoon over the top. Serve with watercress and lemon wedges.
SPONSOR SPOTLIGHT
Make sure to visit our sponsors! Here’s what they’re doing and where you can find them…
A. TOPS FRIENDLY MARKETS
Visit the Tops Food tent at Delaware Avenue and Niagara Square and indulge in a variety of delectable options including TOPS Italian Sausage, topped with juicy peppers and onions. Smile for summer with this staple, locally grown Corn on the Cob. Cool off with a refreshing cup of Mixed Fruit and don’t forget to try our Freshly Baked Fudge Brownie for dessert. While you’re there, be sure to spin the Tops prize wheel for a chance to win a Tops $500 gift card and other great prizes. All proceeds benefit the Boys & Girls Club of Buffalo.
B. TOPS PHARMACY
Stop by the Tops Pharmacy tent at this year’s Taste of Buffalo, Saturday 11:00-3:00 and Sunday 10:00-2:00, conveniently located in Niagara Square, and learn all that your area Tops Pharmacies have to offer. From annual flu vaccinations and NYS DMV vision tests, to accepting over 3,000 insurance plans, we have you covered. What’s more at this year’s Taste, we’ll even be hosting a COVID19 vaccination clinic right on site! With over 50 area pharmacies, Tops is your one-stop shop for better health making it easy for you to get everything you need in one quick stop. To learn more visit www.topsmarkets.com/ Departments/Pharmacy/
C. TOPS BRAND PRODUCTS
Sample a variety of Tops Brand Products that you can only get at Tops Friendly Markets, your neighborhood store with more! Your family always comes first. And, while it can be difficult to create nutritious meals that fit within your schedule and budget, you take pride in what you place on your table. That’s why your friends at Tops are constantly working to improve their products so that you can give your family delicious, high-quality foods at an affordable price. They are excited about the recent changes they’ve made with cleaner, simpler ingredients and easy-to-read nutrition facts on the front of the packaging that ensure you receive consistent and reliable information.
D. NEW ERA CAP
Stop by and grab some new merchandise at our flagship store, 160 Delaware Ave. and get 20% during the Taste of Buffalo weekend only. Some exclusions may apply. Open from 10am - 6pm, Saturday & Sunday.
E. INDEPENDENT HEALTH
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!
SPONSOR SPOTLIGHT
F. CITIZENS
Play games, get a commemorative photo, and meet Buffalo team members at the Citizens tent.
G. INDEPENDENT HEALTH FOUNDATION
It’s easy to eat healthy at the Taste. Every restaurant serves an Independent Health Foundation Healthy Option. It’s a delicious menu item that is lower in fat and sodium and is highlighted in the Taste festival guide. Make a $2 donation to the Healthy Options at Home program to help feed the underserved in our community and receive a tray to carry all your delicious Taste food and drinks!
H. NFTA METRO
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.
I. ELMHURST 1925
Elmhurst 1925 will be offering complimentary dairy-free ice cream with a topping bar as well as sampling a variety of their plant based milk.
J. CAMPUS DINING AND SHOPS AT THE UNIVERSITY AT BUFFALO
Stop by the C ampus Dining and Shops at the University at Buffalo food truck and get a sample of delicious vegetarian spinach farro salad and hear about the many available career opportunities at one of the highest rated dining services programs in the state.
K. OCEAN SPRAY
Stop by the Ocean Spray tent during the Tops Markets Session and try a free sample of Ocean Spray’s New Cran-Watermelon and new Fruit Medleys – Tasty combinations of Craisins and dried fruits that deliver key health benefits.
L. THE BUBBLE BAR
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. They will be serving up brunch cocktails like white peach bellini and mimosas for the early session attendees as well as dry prosecco and rosé throughout the day. Just follow the floating bubbles!
M. EQUITABLE ADVISORS
SPONSOR SPOTLIGHT
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.
✦ COCA-COLA
Enjoy Coca-Cola beverages and quench your thirst at locations all around the festival.
✦ LABATT
Ice cold Labatt and other local craft beers available at three beer tents.
✦ WELLNOW URGENT CARE
✦ NEWMAN’S OWN
Don’t miss Chef Bryan prepare a delicious Lemon Berry Summer Salad featuring fresh ingredients from Tops Markets and Newman’s Own Lemon Basil Vinaigrette on the Taste’s Virtual Culinary Stage. Saturday, July 3rd before the festival and on Saturday, July 10th, Taste weekend on Taste’s Facebook page.
✦ NEW YORK PORK PRODUCERS COOPERATIVE INC.
New York Pork Producers Cooperative Inc. presents two mouth-watering pork recipes prepared by Chef Krista VanWagner on both Saturday and Sunday, festival weekend on the Virtual Culinary Stage on Facebook.
WellNow Urgent Care sponsored hand sanitizing stations will keep guests safe and healthy.
HEALTHY OPTIONS BANANA OAT PANCAKES
PRESENTED BY
WITH CHEF DARIAN BRYAN
Watch on @chefdarianbryan
SATURDAY, JULY 10 AT 10 AM
Enjoy your Saturday morning pancakes every day in a guilt free way.
INGREDIENTS
2 cups Tops old-fashioned oats
2 ripe bananas
2 Tbsp ground flax seed
1/2 tsp Tops vanilla extract
1/2 tsp Tops cinnamon
1 tsp Tops salt
1 tsp Tops baking powder
1 cup water
Coconut oil or vegan butter
1 cup almond milk
DIRECTIONS/SERVES 4
1. In a high-powered blender or food processor, blend oats and flax seed for about 1 minute, or until powdery and flour-like. Pour into a mixing bowl.
2. Add salt, cinnamon and baking powder to the bowl. Whisk together well.
3. In a separate bowl, mix together the bananas, almond milk, vanilla and water. Stir in the other mixture and mix well. The batter should be nice and smooth, but if not - that’s okay.
4. Over medium heat in a non-stick pan, add coconut oil or vegan butter. Once hot, pour about 1/4 cup of batter into the pan for each pancake. Cook for 3-5 minutes on each side.
Note: Use the pancake batter right away. If it sits too long batter will begin to thicken. If necessary, add more water to thin out batter.
NUTRITION:
Calories per serving: 317
Serving = 2 pancakes
# Servings - 4
You’re gonna eat this up
We’re serving up Metro Bus and Rail just the way you like it.
Our new menu of apps, sites, and services means a Metro that’s made to order . . . and the right choice for you.
GREEN EATS KITCHEN & JUICE BAR’S
NOT YOUR MOM’S PB&J (SMOOTHIE)
INGREDIENTS PRESENTED BY
Watch on @tasteofbuffalo
SUNDAY, JULY 11 AT 9 AM
¾ cup almond milk
1 TBSP Tops pure clover honey
1 Heaping teaspoon Tops Peanut Butter
pinch of Kale
1.5 cups Tops frozen or fresh strawberries
1 frozen banana
DIRECTIONS
1. Add all ingredients to blender (adding the frozen ingredients last).
2. Blend on medium until smooth and creamy.
3. Be happy, this is delicious and nutritious!
SOUTHERN FRIED SWEET AND SPICY CHICKEN SANDWICH WITH DAVE GREBER
Watch on @tasteofbuffalo
For the Chicken:
SATURDAY, JULY 10 AT 3 PM
INGREDIENTS
4 Tops Boneless skinless chicken thighs
Tops pickle juice
Tops pure clover honey (for the bun)
1 quart Buttermilk
2 cups Tops all-purpose flour
1/2 cup Tops cornstarch
Cayenne pepper
Tops Garlic powder
Tops Onion powder
Tops Salt
Tops Pepper
For the Pimento Cheese:
1 pkg (softened) Tops cream cheese
1/4 cup Tops real mayonnaise
8 oz Tops sharp cheddar cheese
4 hot cherry peppers
1 tsp Tops garlic powder
1 tsp Tops onion powder
Tops Salt
Tops Pepper
DIRECTIONS/SERVES 4
For the Jalapeños:
2 or 3 fresh Jalapeños
1 cup Tops white vinegar
1/2 cup Tops granulated sugar
2 Tbsp Tops salt
3 whole garlic cloves
2 sprigs thyme
1. To make pimento cheese: mix well the cream cheese with sharp cheddar and spices. Add the peppers. Chill overnight.
2. To make pickled Jalapeños: Bring 1 cup vinegar to a boil, then disolve sugar and salt. Slice jalepenos into rings, add to a jar with garlic and thyme. Pour vinegar mixture over jalepenos, cover tightly and refergerate overnight.
3. To brine Chicken: Trim any lose pieces from chicken thighs. Soak in picklejuice at least six hours (or up to overnight). Drain and set aside.
4. To prepare brined Chicken: Mix flour, cornstarch and spices in one shallow bowl. Pour buttermilk into another shallow bowl. Dunk and coat brined chicken in buttermilk, then coat with the flour. Set on a wire rack 5-10 minutes, for better frying.
5. Heat oil to 325°. Fry until internal temp reaches 165° (about 6-8 minutes). As chicken finishes frying, place on another wire rack in a 200° oven to keep warm.
6. To assemble - Place jalapeños on bottom bun, drizzle with honey. Top with chicken. Spread pimento cheese on top of chicken. Optional: Top with lettuce, tomato and onion.
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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:
The United Methodist Church of Orchard Park
Boy Scout Troop #139
Boy Scout Troop #431
Buffalo Academy of the Sacred Heart Parent’s Guild
Daemen College-Sigma Theta Tau
Clarence Destination Imagination
Restore Sattler Broadway Theatre
Thank You
to our volunteers!
