As a kid in the mid 80’s we visited the Anchor Bar in Buffalo, NY. I remember being told the story of the owners wife creating the wings for her kids. After school her kids would bring friends over to the bar and grill and she needed to feed the group, without going broke, so she came up with this recipe using the chicken wings. This part of the chicken wasn’t a popular thing to eat back then. They were inexpensive and easy to procure in bulk. Her creation became a hit and ‘Buffalo wings’ were born. Upon reading up for this story I came across another version of the story on the Anchor Bar web page.
On March 4th, 1964, Dominic Bellissimo was tending bar at the now famous Anchor Bar Restaurant in Buffalo, NY. Late that evening, a group of Dominic’s friends arrived at the bar with ravenous appetites. Dominic asked his mother, Teressa, to prepare something for his friends to eat.
She cooked chicken wings, a part of the chicken that usually went into the stock pot for soup. Teressa had deep fried the wings and flavored them with a secret sauce. The wings were an instant hit and it didn’t take long for people to flock to the bar to experience this new taste sensation. From that evening on, Buffalo Wings became a regular part of the menu at the Anchor Bar.
In the early 80’s in Buffalo, one could get a large beer, a basket of hot wings and a ticket to the Sabres game at Garcia’s for $20. Ahhh, the good old days.
The delicious phenomenon created in 1964 by Teressa Bellissimo quickly spread across the globe. Many have tried to duplicate Buffalo Wings but Teressa’s closely guarded secret recipe is what gives Frank & Teressa’s the opportunity to claim the “Best Wings in the World.” Congratulations and thank you Teressa and family.
Visit the Cadbury web address above and you’ll find the following statement; “From a grocery shop, to a factory, to the Cadbury we know today. This is the story of a father and two sons and how their generosity inspired generations to come. They poured a ‘glass and a half’ into their Dairy Milk and into their workers and communities too. At Cadbury, people always have been and will be at the heart of everything we do.”
Quaker John Cadbury was first apprenticed to a tea dealer in Leeds in 1818. In 1824, John opened a grocery shop at 93 Bull Street, Birmingham, England. He sold tea, coffee, hops and mustard along with cocoa and drinking chocolate. John prepared the drinking chocolate himself by using a mortar and pestle and crushing the cocoa. The treat became quite popular and eventually John decided to start commercial manufacturing. He opened a warehouse on Crooked Lane in 1831 where he started his drinking chocolate operations with the help of his 2 sons, Richard and George. By 1842, the Cadbury’s were selling 16 varieties of drinking chocolate and 11 varieties of cocoa. In 1850, John’s oldest son, Richard and his brother George were learning to handle operations and 11 years later John Cadbury retired from the business and Richard and George took over.
George heard about a Dutch chocolate maker, Coenraad van Houten, who had devised a method of extracting most of the fat from cocoa, which made it a more appealing drink. George went to Holland to see Van Houten and returned with a cocoa fat removal machine which proved successful. By using the cocoa press, Richard and George found they were able to make their cocoa 100% pure. They focused on making totally pure cocoa and in 1866 the Cadbury’s launched their “Absolutely Pure Therefore Best” cocoa product. This product line enabled the Cadbury’s to grow their company into a successful enterprise with a reputation for quality products and for treating its employees well.
Cocoa ad
George had big ideas. He asked, ‘Why should an industrial area be squalid and depressing? If the country is a good place to live in, then why not work in it?’. George wanted to build a place full of green spaces, where Cadbury workers could leave the crowded, dirty city behind and enjoy a better quality of life. He began to draw up plans for his new country factory with Birmingham architect George H. Gadd.
In 1878, Cadbury acquired 14.5 acres of open land, four miles (6 km) south-west of Birmingham. In January 1879, Cadbury, his architect and their construction team building began the factory, along with the first 16 houses for some of his 200 plus employees. September 1879, 230 workers by train to begin their lives in the new town and facility. The name of this new town would be Bournville. This new country live/work concept was a significant upgrade from the poor living conditions of the urban environment. In Bournville, families had houses and could enjoy yards, gardens, parks, schools, medical care and fresh air. Children enjoyed new playgrounds, country outings and summer camps. The men played football, hockey and cricket in the open park spaces. Tennis and squash courts were built, along with a bowling green and swimming pools with heated changing rooms an kitchens for heating up food. All employees were encouraged to become good swimmers. There were no pubs and no alcohol was sold in Bournville and none is sold there still to this day.
Old Bournville street photo
For workers to have facilities and a home life like this was unheard of in Victorian times. Cadbury became one of the first firms to introduce a 1/2 day of work Saturday. “People told us it would mean ruin, but I don’t think any men could have been happier.” said George. By 1899 the company had 2,600 employees and was incorporated as a limited company on June 16, 1899. Richard and George owned all of the ordinary shares in their business.
Bournville locals biking
By 1900 George Cadbury renounced his proprietorship of the estate and set up the Bournville Village Trust. There were 313 houses for various social classes. In 1902, 30% of Cadbury’s capital expenditure was spent on the welfare of its workers. By 1960 the Bournville Village Trust held 1,000 acres with 3,500 houses and to this date, the town still offers affordable housing. After Richard passed, George opened a works committee for each gender to discuss proposals for improving the company. He also pressed ahead with other ideas, like a deposit account and education facilities for every employee. The site also states, “We’ve come a long way in 200 years but one thing that will never change is the generous spirit we bring to everything we do. Another exciting opportunity came along in 2010, when we found a new home alongside the Kraft Foods family. Kraft created a new division in 2012, called ‘Mondelez International’ which we are still proud to be a part of today.”
John Cadbury – Aug 12, 1801 – May 11, 1889
Richard Barrow Cadbury – Aug 29, 1835 – March 22, 1899Geo. Cadbury Sr. – Sept 19, 1839 – Oct 24, 1922
Many lives have been touched by the sweet philanthropic gestures of the Cadbury family and to this day 10% of the company profits are still donated to charity.
The Dude of Food grew up as an only child with a working mom who disliked cooking. Her 3 motto’s in life were:
‘where there’s smoke, there’s dinner’
‘you can never be too rich or too thin’
‘go play on the freeway’
The refrigerator to me was something to go look in at someone else’s house. That is how I learned about food, by looking in other peoples fridges and lunch boxes to see what they ate like. It took me years to get over just casually opening and looking inside of someones fridge. Sometimes I still do.
On special Saturday mornings as a kid I used to make a can of Spaghettios or Franco American Macaroni with cheese sauce as a treat.
One of the places I would wander over to visit was the house of the Italian family down the street. They had 3 older girls and a boy my age and they always had food on the stove. Their kitchen was the best. Homemade pastas, sauces, pizzas, rapini and as we got older their mother made everything with red onions so our lungs would stay healthier. This Italian mother even made liver taste good. She used thin slices of liver and loads of onions.
When we would go back east to visit their Italian relatives I would be blown away that every Italian kitchen was the same, warm and full of food. We couldn’t go anywhere without eating a plate of food and sipping some homemade wine. By the third or fourth visit you’d be pretty full but the hosts would get offended if you didn’t eat their food and thought you liked the other family better so you had to eat, drink and be merry. It was great and nothing but love.
When I went to visit the youthful home of my Italian buddies father in Italy I was blown away at the genuine love, hospitality and meals shared with me.
I am forever grateful and extremely thankful. This love of family and sharing food has never left me. Recently I began preparing homemade pasta noodles after lessons from my friends uncle’s wife, Aunt Mary, whom I’ve known since I was in 5th grade. I’m now 56 years old. In researching how to make a better noodle I was directed to YouTube and discovered the next best thing since beer was created. The name of this Youtube Angel is Grandma Gina Petitti.
Grandma Gina is precious and I instantly fell in love with her. She speaks just like everyone in my buddies family and reminds me of the best of my childhood. If you are still reading this then you must go to visit Gina https://www.youtube.com/c/BuonAPetitti/videos and see for yourself.
Grandma Gina Petitti
Watch and learn to make noodles, ravioli or any other quality Italian dish you might be interested in preparing. You will learn to cook properly and have your heart warmed at the same time. She’s awesome.
Society needs to recognize that the creative craft brewing folks at Ninkasi Brewing in Eugene, Oregon have been doing a great job not only brewing fine IPA beers, but with their success, they are also giving back to the world in note worthy ways. Read on.
I’m not going into details here, but you can certainly read about how cool the folks at Ninkasi Brewing are at the above or below links. As a beer drinking, guitar/bass plucking, drum beating, bad singing song writer with bad hair that can make a quality music video, I personally wanted to take the time this holiday season to say ‘thank you’ for what you all do at Ninkasi. More folks should use this business model. Maximum respect Ninkasi.
To get to Joe Matos Cheese Factory you will need to go to the end of a small discreet road in Santa Rosa. Inside his shop you will find a sweet woman at the counter and tons of cheese wheels behind her. The aged cheese is really good. It was a pleasure to meet you Joe Matos and the Dude of Food thanks you for meeting me and for all that you do. Keep up the great work Joe.
Oktoberfest approaches again and the Dude of Food can barely wait!
The original Oktoberfest celebration began as a wedding party in Munich on October 12th, 1810 when Prince Ludwig of Bavaria (later King Ludwig I) married PrincessTherese von Sachsen-Hildburghausen. All of Munich and the surrounding areas were invited to enjoy the joining of these 2 love birds. It’s been written that approximately 40,000 folks attended the party. The celebrating included a large feast, jousting and a horse race in the Sendlinger part of town at the current Oktoberfest party grounds. The wedding party lasted for many days. Everyone partied and good times were had by all.
There was entertainment at the Marienplatz, the Promenadenplatz and other spots about the city. 32,065 buns, 3,992 pounds of Swiss cheese, 400 kilos of mutton, 8,120 sausages and 13,300 pairs of smoked sausages were distributed for free. 6,125 gallons of beer and 98 gallons of Austrian white wine were also served. 150 musicians entertained the fun loving crowd.
The actual wedding took place in the Court Chapel of the Munich Residenz.
Residenz Church
I worked for Heidi Klum for 9 years on Germany’s Next Top Model and fell in love with the awesome crew, German people and their culture overall. Oida! Ish liebe Bavaria und Germany. Vielen danke und prost.
Sadly this place has been closed. Sorry to se you guys go.
If you are staying at the Marriott hotel at the north end of the Diagonal St. you can easily walk or get off the Poblenou exit of the metro in Barcelona, like the Dude of Food did, and make your way to the cities newest quality restaurant, El Mar-Amor.
The place is newly opened, mid May 2015, and was already doing a decent morning and evening business 4 days into it. Owner, manager and great host Hamid has put together a really great place to get to know. Hamid knows how to create and entertain. His hospitality is top notch and genuine. Let me give you some examples,
“Come in. If you don’t like it you don’t pay.” I heard an offer I couldn’t refuse, so I came in and asked for a beer. They had cold Estrelle Damm on tap.
When I told him I only had 20 euros on me and the paella was going to be 18 euros he said “no problem”. “but I already spent the other 2 euros on this beer and I want to drink more” the Dude of Food replied. Again Hamid replied, “no problem” and filled my empty beer glass. He then explained that “the paella is made fresh to order and will take at least 20 minutes but is only made for 2 people. It’s 9 euros each and the chef makes it for 2 people.” “No problem” said the Dude of Food. I reached in my pocket and gave Hamid the last 20 euro bill i had in my pocket.
Hamid took my bill and smiled, “we will take care of you” and he was true to his word. Hamid’s team prepared an awesome paella for 2 and filled my beer glass 4 times. The paella was served in a giant 14″ hot dish and was devoured by the Dude as soon as it had cooled enough to eat.
Hamid and his team took great care of me again when I returned for breakfast. They made me fried eggs with ham/bacon with some fried potatoes and coffee with milk. Hamid even left his bicycle for me to borrow. They offered to stay open past their normal 12:30a close if our crew wanted to stay and drink until 2am. The hospitality of Hamid just didn’t stop. Love that guy.
Located at Carrer Jonaquera 4 in Barcelona, and only a long block from the ocean near the Poblenou metro exit, The Dude of Food returned 6 times in the next few days and tried nearly everything on the menu, all being fresh and delicious. The future is bright for this rising restaurant star and if you are in the area you need to have a meal at El Mar-Amor of Barcelona.
(the sausage is made local and is delicious with eggs)
Thank you very, very much Hamid. You’re awesome my friend.
When in Donostia / San Sebastian you will find many options of good restaurants, but not many small ones that match the greatness of Bar Desy. You can start your day there with a coffee and tapas or end your day there with a drink and tapas. Bar Desy is a father and son operation and is one great place to eat and meet locals. Bar Desy offers a well rounded variety of tapas both hot and cold from various fish items to meatballs.
The cod cheeks were pretty good and would make a great sandwich. Actually everything was really good but the fresh cod fillets, cod cheeks, squid with lemon, white wine and fresh bread were my favorite things besides the generous hospitality.
These guys take great care of their customers. Located at Ronda 4, a couple blocks back from the surf beach and a couple blocks over from the river. Bar Desy is a great place to get to know the tapas deal. The staff is as great as is the food. Thank you very much Bar Desy family.
It’s true what they say about Il Barroccio on Trip Advisor and elsewhere on the internet. It is just a matter of time before folks will discover and be flocking to Il Barroccio . They are located just around the corner from a huge crowded plaza and under a jail window that once was home to Niccolo Machiavelli and is an easily found hidden gem.
On my first visit the Dude of Food asked to try “the homemade noodles wrestling with soft chunks of wild boar in a seriously delicious sauce”, please. I went back 3 or 4 times during my visit as these folks were good people and the place was great.
The boar sauce pasta dish looked unbelievable as it made it’s way over to my table. It truly tasted even better than it looked! My taste buds were over joyed. I followed the delicious pasta with a bath of decadent Tuscan red wine.
Photo of wine cart from inside restaurant.
Giovanni and Roberto are top notch folks and Il Barroccio offers food to match. If you are in town, the Dude of Food highly recommends any foodie to go here.
