All The News That’s Fit To Eat

I ran into my former colleague, Buffalo News reporter Andrew Galarneau, at Sea Bar this week.  I was not there to eat, just to visit a friend who was eating.  But Andrew and I caught up on all things blogs, food, Buffalo and—as fate would have it—Buffalo food blogs.  Specifically his Buffalo food blog, the mighty Buffalo Buffet.  I love this blog a ton.  More than fried food things.  I mean, it’s really a super read.

It’s not just about our incredible restaurant options in WNY, it also gets into adventurous home cooking.  Andrew knows how to make most things, and really well too.  I’ve had but a few bites of his grilled masterpieces; those chickens should have been wearing medals, they were so unbelievable.  I felt bad eating them.  I thought, Surely there are people in the world who need to be eating this really amazing grilled chicken with yogurt sauce more than I do....but I mean, I’ll eat it.

He was not just eating lunch at the new downtown sushi joint (on opening day, no less), he was also following up on a previous post about the new restaurant.  His food looked delicious, as did his photos.  I think his photos are my favorite part of his blog, to be honest.  He gets great shots of food mid-bite, post-bite and everything in between.  Look at these shots of the local produce he saw at the Elmwood-Bidwell Farmers’ Market.  (They are hosted on his Flickr page, but are included on the blog as well.)

Andrew told me of something he’s been cooking up himself.  He’s working on a major expansion of Buffalo Buffet, into what he says will be a full online magazine.  It will be food related, still Buffalo-based, but also open to writers in other cities.  If you know your city’s food in a cultural and culinary way, you may be the kind of writer Andrew’s looking for.  Read a few samples of what Andrew has to say about cuban sandwiches, proper Mediterranean and other such international eats, and you’ll see how much he cares about food and cooking.  It has more to do with the process of creation and the eventual objective, the eating; but he also cares about the ways flavors and spices coexist on a fork, how a certain cut of meat lends itself to a certain dish because of where it is on the animal’s body, etc.  Things like that, things that most Food TV people don’t seem to go over.  It’s a lot of fun, very educational and ultimately very delicious in the process.

Stay tuned for more details about Andrew’s new Web site.  He doesn’t know when it will go live, when exact format it will take on, or other such details (we spoke for all of three minutes, he likely knows more than he could tell me) but it will be coming soon and it will surely be the best thing you’ve ever eaten read on the Internet.

Photo courtesy Buffalo Buffet.

Posted by on 07/03 at 05:21 PM