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The Origin of Authentic BUFFALO CHICKEN WINGS & Roast Beef on Weck
Welcome to Buffalo, New York
The city of Buffalo, located in western (UpState) New York is called "The City of Good Neighbors." This city, on the shores of Lake Erie, is just a ride across the bridge to Ontario Canada. It also borders the city of Niagara Falls, N.Y., home of the American side of the Horseshoe Falls, a spectacular natural wonder shared by the U.S and Canada. Historically, Niagara Falls held the title of "The Honeymoon Capital of the World."
There is an unending list of fabulous sights to see, adventurous, entertaining things to do and places to visit in this region. I sincerely encourage you to come explore and enjoy this amazing area, I proudly claim as "home." While here, you must make it a point to feast on two Buffalo-Created, MMMMM-GOOD, edible delights. The original Buffalo Chicken Wing and Roast Beef on Kummelweck. Makes my mouth water, just printing the words.
It is very possible that you have enjoyed these foods in any number of places throughout the country. These tasty Buffalo originals have spread to everywhere. However, keep in mind, just as no one can ever totally replicate our Mom's best dish, so is this the case with "wings & roast beef on weck!" Might I be biased? Of course, but do yourself a great favor and try these delicious foods where they were born!
Frank & Theresa Bellissimo, 1964
The Anchor Bar, originally owned and operated by Frank & Theresa Bellissimo, lifelong Buffalonians, is now run by their son, Dominic. Situated at 1047 Main Street, in the heart of DownTown Buffalo, this well-established family-owned restaurant is filled with locals and tourists from open to close, seven days a week. From the warm, comfortable atmosphere, friendly and perky employees, to their claim-to-fame Buffalo Chicken Wings, a memorable experience is guaranteed.
The now world-famous Chicken Wing recipe took flight in 1964, when Theresa Bellissimo, was called upon by her son Dominic to perform her kitchen magic and "throw something together for the guys at the bar." Stored in her cooler was a bag full of raw chicken wings that she used, to make her delicious home made soups, gravy and sauces. This was her way to make good use of a somewhat "useless" part of the chicken, rather than throw them out in total waste.
After deep frying the wings, just as they were, with no coating or seasoning, Theresa concocted a sauce to pour over the wings in a large bowl and flipped them around until every wing was dripping in the liquid. To add a little something extra, she cut up some celery and filled small cups with a creamy bleu cheese dressing, another of Theresa's home made recipes.
This began the the chicken wing craze that has spread across the globe. It's said that the recipes for both the wing sauce and bleu cheese dip are closely-guarded family secrets. However the ingredients are well-known and can easily be made to a near-perfect-match to Theresa's very first batch. The coating sauce is a mixture of Frank's Red Hot Sauce, melted butter & a few drops of white vinegar. The bleu cheese dip is whipped up combining crumbled blue cheese, sour cream, cream cheese and mayonaise in various amounts until it suits your taste. It's all wonderful stuff and I warn you, easily over-indulged upon!
By the way, they ship their wings all over the country and their world famous sauce, all over the world. Their phone number is (716) 886-8920. For Franchise information, call (716) 853 1791.
Buffalo Pub owner & German Baker make Culinary Magic in 1901
Some sixty-plus years before the Buffalo Chicken Wing was born, a young man named Joseph Gohn, opened a neighborhood saloon called "Delaware House." Joe offered lunches, dinners and snacks, as well as spirits, in his popular establishment. He hired a baker by the name of William Wahr, who had emigrated from the Black Forest Region of Germany. Wahr's masterful cooking and home made baked goods quickly garnered a huge fan club and Delaware House became a popular local hang-out.
Always searching for a new and different item to add to his menu, Joe and William put their heads together to create what they hoped would become their House Specialty sandwich. Little did these two gentlemen realize the results of their collaboration would result in what is known as Roast Beef on Weck! While Joe slow-roasted a choice cut of beef to absolute perfection and tenderness, William baked his favorite German rolls. Warm from the oven he topped these rolls with Kosher salt and caraway seeds. Kummel is the German word for caraway and weck means, roll.....thus, he gave us the kummelweck which was shortened to "weck."
I can't begin to guess how many billions of Roast Beef on Weck have been consumed in the past one hundred and eleven years!! This famous Buffalo New York creation has gone beyond the test of time, I'd say. And throughout the century, roast beef on weck has been prepared and served exactly as it was by it's creators at the Delaware House. Order this specialty and it comes to the table with a big slice of dill pickle and horseradish on the side.
The saloon has been long-gone and replaced with various Buffalo businesses. Nary a menu in the entire Western New York area that does not offer Buffalo Chicken Wings and Roast Beef on Weck! Please come to see us and pig-out awhile!! Speaking of? I'm starving. Bon Apetit!