{"id":25734,"date":"2003-04-10T13:26:57","date_gmt":"2003-04-10T18:26:57","guid":{"rendered":"http:\/\/www.uscho.com\/2003\/04\/10\/not-just-winging-it\/"},"modified":"2010-08-17T19:55:27","modified_gmt":"2010-08-18T00:55:27","slug":"not-just-winging-it","status":"publish","type":"post","link":"https:\/\/wp-admin.uscho.com\/2003\/04\/10\/not-just-winging-it\/","title":{"rendered":"Not Just Winging It"},"content":{"rendered":"
Hockey fans visiting Buffalo will no doubt want to sample some authentic Buffalo chicken wings — after all, the recipe was invented at the Anchor Bar here in 1964.<\/p>\n
<\/p>\n
Beef-on-weck is prepared in Buffalo (photos: Ed Trefzger)<\/div>\n<\/div>\n
The legend of their creation goes something like this: Dominic Bellissimo was tending bar late one Friday night when a bunch of his friends stopped by, looking for something to eat.<\/p>\n
Dominic asked his mother Teressa to see what she could whip up. Around midnight, she came out with a couple of plates of what looked like chicken wings — usually used in soup stock — with a pungent aroma wafting from them that caught everyone’s attention. Teressa had deep fried the wings and coated them with butter and hot sauce.<\/p>\n
The new dish was such a hit that it soon became a staple on the menu, not just at the Anchor Bar, but in watering holes all around Buffalo.<\/p>\n
But besides Buffalo wings — by the way, they just call them wings<\/i> here — there are a couple of other regional food peculiarities available at the game that sporting gourmands will want to sample.<\/p>\n
<\/p>\n
Fried bologna sandwiches are available as well.<\/div>\n<\/div>\n
One tavern staple served at the arena, and rarely available or even heard of outside of Western New York, is the Beef on Weck sandwich. “Weck” is short for kimmelweck, a kaiser roll with covered with caraway seeds and coarse salt. Steamed roast beef is layered on the roll, which is best topped with a healthy dose of pickled horseradish.<\/p>\n
Another Buffalo favorite served at the game is the fried bologna sandwich, popularized here by the city’s large Polish immigrant population. A quarter-inch thick slab of bologna is topped with fried onions and peppers and a slice of American cheese.<\/p>\n
If you try these regional delicacies, make sure you sample them at a local joint, especially the wings. A chain restaurant’s version just won’t be authentic, even if it is located here in Buffalo.<\/p>\n","protected":false},"excerpt":{"rendered":"
The food’s the thing in Buffalo — and not just wings, either.<\/p>\n","protected":false},"author":3,"featured_media":140328,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[4],"tags":[],"coauthors":[],"acf":[],"yoast_head":"\n
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