So SAVVY

I want to talk about the Savvy Gourmet in Williamsville. I just met the owner Marie, and saw the Cafe cooking studio. WOW, I had no idea this place was here.
You have to check out the website. WWW.SAVVYGOURMETBUFFALO.COM
They carry a selection of quality cookware and kitchen equipment from the most popular household names alongside brands you won't find anywhere else in the area.
I love the place, its geared towards education of the best quality food choices and making it easy to prepare meals at home. They are open for retail on MON-SAT 10am - 6pm. The Cafe is open MON - FRI 11am - 3pm. SAT BRUNCH 10 AM - 2 PM
They have cooking classes and catering for large or small groups. They have wine tastings and a Very Interesting Chefs Table Dinner events coming up very soon.
4610 Main St., Buffalo, New York 14226 Phone 716-626-Cook (2665)
YOU GOTTA GET THERE!!!!

Lets have a party.

Hey, I want to extend a hand to anyone here in the Buffalo, NY area who would like to have me cook for your party. I will come to you and cook right in your kitchen, freeing you up to enjoy your guests. I will serve, and clean up after myself, leaving your kitchen spotless and beautiful, just like I found it.
Or I can do a one on one cooking lesson with you, showing you proper technique and how to make something you have never done before, giving you the confidence to do it again on your own. You can invite friends to help or watch or even learn at the same time.
Contact me to schedule your date, and go over details.
Leave your name and number at Bielli@roadrunner.com
and I will get in touch with you as soon as possible.

Valenties Dinner at DiGiulio's

CONGRATULATIONS,,,, To all of you Valentine sweet hearts who were lucky enough to get a table DiGiulio and Co. for Dinner this week end. For everyone else, you missed out big time.
The place was ROMANTIC,
The menu was SEXY,
The staff was ATTENTIVE,
and The food was INCREDIBLE.
Chef Nick really helped a lot of lovers satisfy one of their needs this weekend.
If you didn't get there this time, check out there other events and menu online at http://www.digiulioandcompany.com/

Buffalo wing fest

So, I was at the Buffalo Wing Fest this week end. I was one of the judges in the restaurant wing sauce competition. Just now able to talk about it. I am in no way a wuss, but some of the sauces did make my eyes water. There was a couple of really great wings that I gave high scores and a few that just didn’t appeal to me as a consumer, judge or even as a curious chef.
There was one wing with white sauce, just not appetizing. It tasted like mayonaise and cayenne. Then there was the green sauce that tasted like lime and cumin, not bad flavor if you can close your eyes to get passed the bright green POISONIOUS looking sauce. Then those sneaky SOB's gave us an extra extra hot mixed in with the Traditional Hot and I just could'nt taste much after that. All in all I had a great time.
The Wing Fest is growing and getting better every year.
Thank you Drew Cerza for the big boost for Buffalo and the repeated invite to attend and judge all the great wings. Check out the web site http://www.buffalowing.com/

BAKED EGG CUPS

BAKED EGG CUPS

1 tablespoon Butter
Sliced White Bread
Large Eggs
Shredded Cheese (optional)

Preheat oven to 350 degrees. Butter a muffin tin.

Slice each piece of bread in half on a diagonal making triangles.
Press one triangle into each muffin cup. Crack an egg into each muffin cup.
Bake for 10 to 12 minutes. Serving size is two each.

You can serve plain or top with shredded cheese, or you can scramble the eggs and add any thing you may like in an omelet diced very small so they cook. Spoon into the muffin cups.

Bake the same as above.

THE BEST YOGURT EVER

THE BEST YOGURT EVER

12 oz Greek Style Yogurt 0% fat
¼ teaspoon Vanilla Extract
2 drops of Orange Extract
12 Mandarin Orange Segments (canned in pear juice ) drained
2 teaspoons of Splenda or any sugar substitute

Put all ingredients into a bowl and mix. This makes 2- 6 oz. servings. You can enjoy both and still not equal the bad nutrition in one serving of the American version.

The Greek style yogurt is much thicker and creamier than the American style. You can serve plain or with vanilla extract and Splenda, or you can load it up with fresh or frozen (thawed) berries.

Toasted Almond Brittle

Toasted Almond Brittle

2 cups Chopped Toasted Almonds
2 cups granulated Sugar
¼ cup water

You can toast and chop the almonds yourself of purchase them already done. Spread them out on a cookie sheet/pan lined with buttered parchment paper or a sil pat mat.
In a small sauce pan add sugar and water. Over medium heat slowly boil the sugar without stirring, till the sugar turns golden brown. Pour the melted sugar over the almonds, let it cool and get hard. Crack it into pieces and enjoy. Store in and air tight container in a cool dry area.

MAC AND CHEESE

MIKE B.’S MAC AND CHEESE

1 lb. Large Shell Macaroni (Cooked )
½ cup Milk
½ teaspoon Garlic Powder
½ teaspoon Ground Black Pepper
2 cups Ricotta Cheese
¼ cup Fresh Italian Parsley ( chopped )
¼ cup Fresh Grated Romano Cheese

In a medium pot bring milk, garlic powder and black pepper to a simmer.
Wisk in ricotta cheese, stirring often until it is hot.
Remove from heat and stir in the parsley and Romano cheese.
Toss the pasta with the sauce, and then pour into a buttered casserole dish.
Top with a bit more Romano cheese and bake at 350 degrees for 20 to 25 minutes.