Youve heard this story before. Some hungry diners come in on a closed, or under-stocked or unprepared kitchen and demand to be fed. Some harried cook has to throw something together with scraps and comes up with something revolutionary. This is a story about chop suey, or nachos or the sandwich itself. But 50 years ago today, we can put a name on greatness. And a place, the Anchor bar, in Buffalo. Tonight we celebrate Dominic Bellissimo, and I suppose, his mom Teressa. Dominic and his college friends dropped in on his Mom at the bar, at closing time, and needed to be fed. She was resourceful, and took some chicken wings, normally saved just for the stockpot, fried them and tossed em with butter and Franks RedHot and served em with blue cheese dressing and celery sticks. And so do we. In part. We open the evening with Hot wing cold dip and Some cold Anchor Brewing Humming Ale. I fried up some Spinach tortilla chips and tried to keep everybody busy as I dove into the wings. We did a batch traditional with some of Tommy Tilerts Wing sauce, and another panko breaded baked version with the companion Leg Sauce. Im uncertain how you go about ordering them online, since I get them delivered free to my house. The Blue Cheese and Ranch dressings (we apparently go both ways in this house) used the Cinnamon Basil and mostly dead parsley off the Lanai. Wed moved onto the Genesee Lager Im told is traditional Buffalo. I withhold any comment. Afterwards, we found the fortitude to cool our scorched palates with some Bleu Cheese Cake. Or blueberry cheesecake, if you prefer. After much deliberation we decided against adding actual blue cheese. But we did add dried blueberries, swirled in a blueberry compote, and topped it with a warm blueberry sauce. This was my best attempt to woo Julie away to a debauched life of beer and cheese. Almost makes me homesick.
Posted on: Sat, 04 Oct 2014 04:36:46 +0000
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