Our favorite food truck serves up an alternative to the garbage plate.
Posts Tagged ‘Food’
Jazz Fest, Day 2: Food Flair
Saturday, July 18th, 2015Week in Review
Sunday, May 31st, 2015
On the Wings of Love: Joey Thompson and Corey Simmons, along with Rome Dickerson (not pictured), illustrated how to do business in this mobile economy with true hospitality, and in the process, served us the best wings in the country.
As part of our week well-traveled, we want to give a shout out to the Hunter and Baker families. Because of their invite, we got to check out the wonderful, finger-licking, stuffed wings from 2 Fat 2 Fly on Tuesday. Careful Buffalo, if these guys make it north of the Mason-Dixon, your days (for wing dominance) are numbered.
Our favorite was Chicken & Waffles.
Blueprint is in eye of the Beholder
Saturday, May 16th, 2015Once again, one of our best product/experiences is on the move. First it was Maryland and Chadds Ford (PA), and soon Wegmans will land in Brooklyn. Something we in Central New York take for granted becomes fuel for the buzz machine in other locales.
Who would ever think that an Upstate grocery store chain would bring more excitement to Brooklyn than a presidential campaign headquarters. Let’s call it the Wegmans Effect.
Week in Review
Sunday, April 12th, 2015
Special shout out to the staff at Small Plates for showing us some love for the Fashion Week kick-off event. Sometimes the tone for big productions are set by the folk behind the scenes.
Capture the Cuse (XV)
Sunday, April 5th, 2015
International Flavor
Shout out to the guys at Lombardi’s Imports on Butternut St., one of our favorite small food shops, for helping us pick out a gift that told a good story.
Better to Give than Receive
Monday, March 16th, 2015
A spoonful of the brownie waffle makes the funk go down.
Mike Heagerty makes no excuses when it comes to hospitality as he shares a James Brownie Waffle Sundae with musicians at the tribute to James Brown “Doin’ It to Death” (DITD) last week.
Emanuel Washington gets a taste of the James Brown Waffle Sundae during the second set.
Simmer Down
Friday, December 19th, 2014
Bill “Sauce Boss” Wharton (right) got some help from his blues starved audience to start his show Thursday night. Some technical glitches slowed the preparation of his musical set and food giveaway.
Street gaze (part 48)
Friday, November 14th, 2014
Countdown
Good & Plenty
Saturday, October 18th, 2014
Gordon Tripp, farmer, holding a Snapdragon and a Honeycrisp variety of one of CNY’s most recognizable crops, talks in the audio clip below about his childhood dream job.
1. How did you get started in the orchard business?
The orchard was originally started by my grandfather, Charles Owen, back in the 1930s. It got sold in 1969. Another orchard ran it for a number of years. Then they decided they didn’t want to run it any more. Then my son wanted to know how to grow apples, so we went back into the orchard business. Since then we’ve re- planted the whole orchard with about 13,000 trees. We also run a farm market.
2. Since you have been in the business, what has changed the most?
The biggest is the people and what they buy. When we first started, a lot of people did home preserving and they would come in and buy bushels of apples and take them home and make apples sauce or apple pies. There was more home use. Now it’s more of a recreation. There is still some home use aspect, but now people may come in buy a pack of apples. Most people come as an outing. They come to pick apples and go for a walk in the orchard. It’s not like it used to be.
3. Talk about this year’s crop
This year’s crop is probably, quality-wise, one of the better crops we’ve had. Weather conditions have been almost perfect for growing. It was kind of a light crop and that is because we had a heavy crop last year. When you have a heavy crop it doesn’t set a lot of fruit the following year.
A couple of varieties are little bit light, but quality-wise it’s excellent.
4. What is the hardest part about the job?
The hardest part of the job is dealing with the regulations and things like labor issues. A lot of people think we just pick apples in the fall, but we work year-around. We start in January trimming our trees, and they all have to be trimmed by the first of April. Then we plant new trees and take care of existing ones, clearing off the brush off and get ready to spray and fertilize. Then we get ready for the fall harvest.
Week in Review (About Books)
Sunday, September 21st, 2014
Humorist Yvonne Conte talked about her book during a live cooking demonstration (with Chris Cesta) at the Italian Festival.
Former SU Center Etan Thomas signed books on the SU campus