Angaleno's Pizza is a pizza restaurant in Buffalo known for its hand-tossed pizzas, calzones and other fried apps. The hometown joint has a solid pizza. The crust has just enough chew to give it some character without feeling heavy, and each bite pulls apart with that satisfying, slightly elastic texture. It’s generously layered with cheese — melty, rich and tasty. I was a little less impressed with the fried mushrooms. It’s usually one of my go-to apps — not for the breading or even the mushroom itself, but that in-between layer where everything comes together. That’s the bite I’m after: crunchy, a little umami-packed, and honestly the best part. Here, there just wasn’t enough of it to make it hit the way it should. Grade: B

This evening, I enjoyed three delectable courses, drinks, baby goat visits and live music by Khegan McLane & The Raccoon Wranglers + Bread & Circus! NIBBLES

Sunflower Seed Pesto Crostini with Tomatoes | Feta | Balsamic Glaze SEAFOOD BOIL

Shrimp | Snow Crab | Mussels | Angelo's Sausage | Sweet Corn | Red Skin Potatoes DESSERT

Mini Farmer Float! Blend of Strawberry Cider Slush & Vanilla Soft-Serve | Topped with a Fresh Cake Donut The wonderful team created these paper table covers that we could color. Bags of supplies included plates, napkins, cutlery, crayons, moist towelettes, crab claw crackers, table pins, plus seasonings, cocktail and butter.

Gritt's Farm is well-known in the Charleston area. They are an outdoor vendor at the Capitol Market, host farm-to-table dinners and have a food truck that can often be seen at local events. 



And, in the fall, they are the go-to destination for all things pumpkin.



Gritt's Fun Farm, as they are branded during autumn, has a pumpkin patch, corn maze, and a ton of fun games for kids. 



My friend Brittany and I visited to explore the Fun Farm.



And, of course, we had to get some tasty eats!



They had their food truck, which had some savory options.



But they also had Nellie's Kitchen, which had all sorts of goodies.



Think pork rinds, kettle corn, lemonade. 



Of course, I had to check them out.



And, I ended up with a pepperoni roll. And a slice of pumpkin roll. 



The pepperoni roll is a big, hefty round one that is packed with pepperoni. 



The pumpkin roll was delicious - and I had an end with extra filling. MMmm..



Such a fun place. Have you been?

I've been wanting to check out ones of Gritts' Farm's dinners for quite some time, so when one came up that I could make work, I convinced my friend Samantha to check it out with me.

This year kicks off another series of Farm to Table dinners put on exclusively by Gritt’s Farm. Gritt’s Farm is a fourth generation working farm that specializes in vegetable agriculture production. Founded in 1926 by Italian immigrants Veto and Nally Gritt, the farm, just like the seasons, has changed and adapted throughout the years. Luckily for foodies, fresh food connoisseurs and folks who simply like to eat a good honest meal, the addition of their Farm to Table Dinners will have your taste buds tantalized with delight. 

 The Farm to Table Dinners are held under an Amish-constructed pavilion overlooking one of the vegetable fields. Dessert is served just a stone’s throw away on an Amish-constructed deck for a fresh new view of the farm and the open sky above as the warm sun sets for the evening. Guests are seated family-style on long rows of picnic tables, tastefully dressed in white linens and decorated with farm grown flower bouquets. Guests are welcome to sit with friends but are encouraged to make new ones. 

 Dinner is created by a talented Guest Chef and each menu is precisely focused around the seasonality of readily available fruits and vegetables from the farm. These Chefs are skilled in using the natural flavors of whole foods by enhancing them in a way that guests can really taste their quality. The fresh produce being used will have been harvested only 24-48 hours prior to the dinner, keeping the ingredients nutrient-dense and full of flavor! Since the farm isn’t a meat farm, Gritt’s partners with other farmers in the area. This allows multiple farms to share in the success of the dinners and for guests to have a well-rounded balanced meal.

The June Farm to Table Dinner was hosted by Bridge Cafe & Bistro, and after purchasing my ticket in advance, I made my way to Buffalo for the dinner.

Since I arrived a little early, we took a look around the pavilions and some of the flowers that were sprouting. Once everyone had arrived, we were ushered to the pavilion that overlooks a vegetable field.

The table was set with fresh flowers and white linens. Drinks of cucumber water or iced tea were available.

First up was a basket of bread with softened homemade butter, local honey, herbed chevre and blackberry jam. I'm bummed I only got one piece of bread before the basket was taken to be shared, but I tried as many of the spreads as I could with that one. They were all tasty.

Up next was a roasted bean & sweet pepper salad with a raspberry vinaigrette, rosemary oil and balsamic drizzle. Definitely unique.

Then, we took a quick tractor ride around the property with a nice cucumber margarita before settling back for our third course.

The espresso rubbed pork chop over sweet creamed corn and crispy kale chips was really lovely. The pork chop was delicious, and the creamed corn was phenomenal.

Finally, we had a blueberry lemonade layer cake with blueberry sauce and candied lemons. It was really delicious.

This was a nice way to spend a Saturday evening. It's definitely a bit pricy, but for a special occasion it makes sense. The vegetarian options weren't as strong as the main course, but my food was pretty tasty.

If you're looking for a fun way to spend your weekend, take a look.

And, if you have a favorite chef, see if they may be cooking.

Have you been yet?