Central/Western New York as A Culinary Hotbed
A Journey into Hidden America
For some Central and Western New York was just an area to pass through on the way to somewhere else – be it Canada, New York city or New England. The advent of the New York State Thruway in the 1950’s made for faster travel but kept folks from discovering what lied beyond the limited access toll road.
Now, the world is discovering that there is more to what those downstate broadly describe as “Upstate” New York than the Thruway and Buffalo Wings.
In a matter of days, an interesting “on The Road” hockey column by Pat Hickey in the Montreal Gazette and a New York Times piece addressed how many unique culinary treasures are to be found there.
Both features made my mouth water.
The culinary treats spoken of can be found across a broad area stretching from Buffalo and Rochester in Western New York to Syracuse in the Central area and on to Binghamton on the Southern Tier. They include the likes of Beef on Weck, Spiedies, a Garbage Plate, Cornell chicken, and Friday fish fry.
We’ll have more individually on these dishes in future postings.
For now, we call your attention to these great features.
And, if you are on the Thruway, we recommend that you find your way to an exit so you can experience these dishes yourself.