A Rose By Any Other Name Smells Like - Tea?

It’s a soft, mild, perfect summer evening. As I water the garden in my yard’s leafy glade, the air is thick with the smell of sweet perfume. The roses are in bloom, and they are magnificent. I take a deep breath and I am filled with their beautiful bouquet.

Somehow the aroma is not enough, I need something more, perhaps the use of another sense to experience this heavenly aroma. I need to taste it - drink it in. Ah yes, a cup of rose tea.

A while back a friend had given me a package of Eastern Shore Tea Company’s Victorian Rose Tea and I must admit it is grand. Made with a heady blend of fine teas, hibiscus, rose hips and rose petals, Victorian Rose Tea is an elegant blend to be savored on its own or with a delicate tea cake. A steamy pot of Victorian Rose Tea with a drizzle of lavender honey is soothing to the soul and stimulating to the senses. A true pleasure.

Tea production begins with certified pesticide-free full leaf tea cut in a hammermill. Tea bag production uses oxygen whitened bags, with tags made from unbleached paper, natural string (no staples), and soy ink. They are then packaged in heat sealed foil pouches and hand packed in over-wrapped tea boxes or in gift bags with hand tied ribbon. Caffeinated and naturally decaffeinated (chemical-free) teas are gluten-free.

As much as I love this tea hot by the cup (or pot) it’s invigorating iced with a sprig of lavender or mint. Brew a cup of decaffeinated rose tea to use in place of stock to create a sauce for a chicken or lamb dish. Substitute rose tea in place of water and your steamed rice will come to life. Making granita or ice cream? Rose tea will add a new aromatic excitement to your desserts.

So select your best china, find a relaxing place to read a good book, water the garden or take the time to simply smell the roses. And enjoy a cup of Victorian Rose Tea. Ah!

464 Gallery Celebrates Pride with “Color”

Recent nominee for best new art space in Artvoice’s Best of Buffalo poll, 464 Gallery is gearing up for the opening of “Color: a Celebration of Local LGBT Art.” As an official part of the 2009 Pride Buffalo festivities, 464 would like to present a show that celebrates the vibrant color of Buffalo’s LGBT arts community.

In addition to showing the artwork of a half dozen local LGBT artists, 464 will be collaborating with AIDS Community Services to offer a rare chance to view quilt panels from the ACS Mending of the Hearts Memorial Project.

This opening will feature vibrant works created by members of the local LGBT community including new photography from gallery owner, Marcus L. Wise, works by painters Paul Rybarcyzk, Scott Klaurens and Michael Klemm, work from multimedia artists Daniel Rodgers and H. Duane Mallaber, work from emerging photographer Joelle LoDestro and many talented artistes. Also showing the work of members of website www.MINDWEB.us.

Painting "Payton at the Red Table" by Paul Rybarczyk

As owner Marcus L. Wise stated in our conversation: “I have been an out and proud member of Buffalo’s gay community for more than a decade and wanted to give something back to the community. It is my hope that I will be able to provide some new opportunities for local gay artists as well as give them an opportunity to showcase their work in an environment that celebrates our diversity. At 464, we take pride in providing a space that welcomes all kinds of art and artists, based on nothing other than talent. At 464, our mission is to provide a unique space for local and emerging artists, musicians and authors to show and sell their work, host events, and provide and receive arts-based education”.

The opening for “Color” is Friday, June 5, 2009 from 6-10pm. Live music performed by acoustic singer/songwriter, Buffalo native, Roni Pillischer. Powerful socio-political sculptural pieces by artist H. Duane Mallaber. Complimentary wine, beer and finger food are provided. This event is free and open to the public. The exhibit runs from June 2-14, 2009.

464 Art Gallery, Retail Space & Resource Center
464 Amherst Street, Buffalo 14207
716.983.2112
Business hours: Tues-Fri: 12-6pm, Sat: 11-6, Sun: 11-5 by appointment or special event.
To contact Marcus L. Wise: MINDWEB.us@mac.com

The Spice Is Right

When I moved into my first apartment, I brought with me the belongings most twenty-year-olds would bring: books, records, clothes and--this will come as no surprise to those that know me-- pots, pans, dishes and wine glasses.

After I moved in and unpacked, my major focus was on the one thing I could not live without. I believed that the only thing that would make my cozy little nest feel like home was my very own spice rack. So I set out on a crusade to find the dried herbs and spices that I was most familiar with and a few of the more exotic with which to experiment. Pleased to have found all that I was looking for, I headed back to my humble abode, carrying packages filled with my prized seasonings.

It was quite a shock to learn how much money I had to spend that day to fill my spice rack. I could not stop myself from buying; I wanted everything and I bought it all! While I treasured having a large inventory to choose from, I disliked that I had to buy a full bottle of each. I would turn to many of these seasonings time and time again, but others I would use only occasionally. How long would they remain fresh? I had spent a lot of money stocking my new spice cabinet, what would I do if they grew stale? I thought, “If only they would package herbs and spices in smaller containers I could use them up before they become worthless.” Smaller portions would be the perfect solution, but there was only one problem--where would I find them?

Fast forward 35 years and my dilemma has been solved. Gee, I waited a very long time! Little did I know that the answer was waiting for me in my own neighborhood.

The Lexington Co-op carries Frontier Natural Products brand of dried herbs and spices as well as a collection of their teas in bulk. Many of these are Fair Trade Certified Organic. On a recent visit to the Co-op, I spoke with Kevin who provided a good deal of information about this line of products. Joann Tomasulo, currently the Marketing & Membership Manager for the Lexington Co-op, joined the conversation, providing me with even more information. She is no stranger to food and cooking. She is the author of the book “The 28 Day Cleansing Program,” co-authored with Scott Ohlgren. The book, available at the Co-op, is a source for health and nutrition which offers quick, easy, healthful and delicious recipes designed to cleanse the body, nourish the soul and feed the appetite.

The advantage of purchasing your dried herbs and spices from the Co-op’s bulk department is that it allows you to buy the amount that suits your needs. The fact that so many of them are Certified Organic is a bonus.

Let’s say that you want to try a new recipe which calls for 1 teaspoon of garam masala, (an Indian spice mixture comprised of ground coriander, cardamom, cinnamon, kalonji, cloves, ginger and nutmeg). Because you don't know whether or not you will like garam masala, you may not want to buy a full bottle. At the Co-op, you can buy the single teaspoon portion that you need for your recipe. Plastic bags and spoons are provided; measure a spoonful or a jar full. Joann tells me that regular visitors to the bulk spice department bring their own bottles to fill with their favorite herbs and spices. The empty bottle is weighed, filled, and then weighed again to ensure that you are only paying for the amount of product you chose.

Within the vast array of dried herbs and spices at the Co-op you will find many common items like basil, thyme, rosemary and oregano. You will also be pleased to discover exotic and aromatic spices such as green cardamom (found here ground or in pods), star anise, fenugreek seeds, lavender flowers, ground turmeric, goji berries, brown or yellow mustard seeds, and beet powder. If you enjoy cooking with chilies, you will be pleased to find whole dried chilies as well as many chili powders like anaheim, ancho and chipotle.

The bulk section also offers a selection of vegetable, chicken and beef stock powders, and there is a fine assortment of “Fair Trade Certified Teas”. Also available are several natural herbal supplements (like goldenseal, psyllium seed husk and spirulina) and the empty capsules that are used to concoct your own herbal supplements. The capsules are vegetable-based, all natural and contain no animal products, gelatin, starch or pesticides.

It is most impressive to find this kind of collection of products in one place. Whenever I am in the bulk spice department at the Co-op, I find something new to try or an old favorite with which to restock my spice cabinet. I think you may be pleasantly surprised to find all that there is in this great department. Oh, and don't forget to bring along your empty spice bottles.


Lexington Co-Operative Market
807 Elmwood Avenue, Buffalo, 14222
716.886.2667

Outstanding In Their Field & Fork

This past February 23, 2009, food history was made, Western New York food history that is. The first annual Field & Fork Network’s Farmer-Chef conference took place at the Byrncliff Resort and Conference Center in Varysburg, NY. Farmers, chefs, food artisans, food industry professionals and everyday consumers gathered for a day of networking, workshops and a tasting of local food. People from all walks of life connected by one common link, their love of food.

They care about how our food is planted, the kind of soil that is used and that it be free of chemicals and pesticides. They are concerned with the respect and quality of life that is offered to farm animals, what they are fed, the conditions in which they live and that they are humanely slaughtered. They are working to supply Western New York with fresh, healthy, local food.

Founded in 2008, the Field & Fork Network is a non-profit organization dedicated to providing our region the building blocks needed to create a local food system in Western New York. Their goal is to stimulate our local economy, ensure the survival of our small family farms and provide our region with access to fresh, healthy food. They hope to achieve this through education and outreach including a dynamic online community and an annual local food sourcing guide for chefs and consumers.

One of the highlights from the conference included keynote speaker Eric Hahn, President and owner of Cherry Capital Foods, a local foods distribution company located in Traverse City, Michigan. Having 30 years experience in the food industry, Eric Hahn’s inspiring lecture was the first step toward creating the communication link between our farmers and chefs. He stressed the importance of farmers and chefs working together to overcome any obstacles that may exist in doing business with one another and in turn, making a positive impact on economic growth for our region.

But what does this mean for the regular consumer? How do we fit into this chain? We can reap the benefits of fresh local food by being educated and letting our dollars do the talking by choosing local food above all else. By shopping at local farmers markets and building relationships with the farmers who grow and raise our food. By shopping at grocery markets which offer foods from local farms. We can take a farm tour to see first hand the hard work and determination these dedicated farmers put into the foods they grow and raise. We can consider buying a share in a CSA (Community Supported Agriculture) farm or splitting a share with a friend or neighbor. We can reserve a portion of our gardens for planting tomatoes, lettuces or herbs. And we can choose to dine in restaurants that purchase foods from local farms. Fresh, healthy, local food always tastes best.

When I was young my grandfather owned a poultry market. I made friends with the little chicks and, well, could not consider them a meal. I have since come to terms with the food chain and believe, as did my beloved grandfather, that respecting the animal in life and death is what matters. Waste no part of the animal and to be grateful it surrendered its life.

We need to understand and respect the long hours of hard work and dedication farmers put into the foods they grow and raise. The same holds true for the chefs who buy and prepare that food in our favorite restaurants. The heat is the same on both ends of the food chain. As consumers we are in the middle, but we can help both the farmers and chefs by respecting their efforts and by choosing to buy local foods to serve our families and to patronize restaurants that respect the food they offer on their menus.

I to I - At 464

“I to I: an Exploration of the Portrait”

Following the success of the “Bad Love” exhibit, 464 Art Gallery, Resource Center and Retail Space hosts its second art opening: “I to I” which will explore portraiture through visual art media. Co-owners, artists and young professionals, Jill Hart and Marcus L. Wise are collaborating with neighbor, Artsphere who will be simultaneously be hosting the event “The Camara”.

In a conversation with co-owner Marcus L. Wise he stated, “Our aim is to continue to expose the work of fresh and emerging artists, and in the spirit of collaboration, by working with Artsphere, we want to continue to reveal the wealth of artistic opportunities available to local artists not only here on Amherst street, but throughout Buffalo. We also aim to provide resources to, and enhance opportunities for emerging artists, musicians and authors in Western New York. At 464, our mission is to provide a unique space for local and emerging artists, musicians and authors to show and sell their work, host events, and provide and receive arts-based education”.

The opening for “ I to I” is Friday, March 20, 2009 from 7-10pm and runs through April 10, 2009. This event is free and open to the public. Live music performed by classical guitarist Ray Lorigo with complimentary wine and beer.


464 Art Gallery, Retail Space & Resource Center
464 Amherst Street, Buffalo, 14207
716.983.2112

Business hours:
Tuesday-Friday 12-6pm
Saturday 11-6pm
Sunday 11-5pm by appointment or special event




If It’s St. Joseph’s Day, We Must Have Pasta con Sarde

March 19th is St. Joseph's Day, a celebration which began in Sicily in the Middle Ages when the region experienced severe drought. In desperation, the people asked St. Joseph, their patron, to intervene. They promised, if rain came, that they would prepare a big feast in his honor. These prayers were answered with rainy weather and, in gratitude, huge banquet tables were set up in the streets and the poor were invited to come and eat as much as they wanted.

Preparing a St. Joseph’s Table is a daunting and labor intensive task. It involves cooking several different dishes in order to fill the dinner table with a bounty that could feed the masses. Growing up in a Sicilian family, I looked forward to St. Joseph Day and to the feast my family would lovingly prepare. One of the dishes I enjoyed the most is Pasta con Sarde (pasta with sardines). Although my family made their sarde sauce from scratch, I have a short cut version that takes minutes to prepare, and you can get the ingredients every day of the year.

All you will need for your Pasta con Sarde is:

1 lb of pasta (I use Gondola egg noodles)

your favorite tomato sauce (I make my own but Guercio’s bottled pasta sauce works perfectly for this dish)

1 can of sarde sauce (which you can also find at Guercio’s year round)


The sarde sauce ingredients are listed as: young fennel, sardines, raisins, onion, sunflower oil, sardine puree, salt and pepper. Feel free to embellish the recipe, as I do, by adding more of any of the listed ingredients, to create a sauce full of the flavors you most enjoy. I prefer to add some sauteed chopped fresh fennel bulb and more chopped raisins to the sauce, which gives a nice fresh flavor to the finished dish.

The procedure is simple:

In a sauce pan heat the tomato sauce, add the amount of the canned sarde sauce to your liking and bring to heat on medium.
Prepare the pasta according to the package, drain thoroughly and combine it with the sauce mixture. That's it!

Most Sicilians do not use grated cheese with fish dishes, feeling the cheese may over power the flavor of a dish. With Pasta con Sarde the traditional garnish is toasted bread crumbs, which are easy to make, by lightly toasting bread crumbs in a saute pan with a little butter until browned and crispy.

You do not need to prepare a St. Joseph’s Day table in order to enjoy one of the most popular dishes from that table, and you don’t have to wait until March 19th to get the ingredients.

Viva San Giuseppe!


Guercio & Sons
250 Grant Street, Buffalo, NY 14213
716.882.7935

Gondola Macaroni Products
1985 Niagara Street, Buffalo, NY 14207
716.874.4280

The Best Of The Zest

Adding layers of flavor to a recipe is as important as being sure it is perfectly seasoned and not overcooked. One of my favorite flavors in cooking is citrus. It marries well in both savory and sweet dishes and adds bright, fresh, lively flavor to foods of every ethnic cuisine.

Now, I love my microplane and I use it for grating cheese, chocolate, garlic, onions, ginger, nutmeg and obviously to zest citrus fruit. But what do you do with the rest of the peel if you only need to use a spoonful of zest? Simple, make dried zest. Essentially - dehydrating it in the oven. Here’s how.

Preheat the oven to 200 degrees.

Using a vegetable peeler remove the peel from any citrus fruit, being careful to remove only the outer flesh and none of the white pith.

Spread the strips of peel on a sheet pan being sure they are in a single layer and not touching each other. Place the sheet pan in the oven to dry for one hour.

Turn the oven off for one more hour, without removing the sheet pan.

Remove the sheet pan from the oven and let the dried peel cool down completely.


When completely cool transfer the dried peel to a spice grinder (or a coffee grinder used specifically for grinding spices) and grind until you have a fine powder.


Store the citrus powder in an air tight container in the refrigerator.

It remains fresh for months and may be used to enliven any recipe that call for zest.