Buffalonians: Prepare to be pampered

Screen Shot 2017-08-23 at 12.21.18 PMThe Woodhouse Day Spa, the ultimate full-service luxury day spa, is opening in the Village of Williamsville. The spa will offer invigorating, rejuvenating and results-oriented spa services to provide the utmost relaxation to its guests. American Spa Magazine voted The Woodhouse Day Spa “Best Day Spa” every year since 2012. It is set to open in the Village of Williamsville in late summer and is located at 5933 Main Street.

21122382_192547644619737_5924836803262352571_oThe Woodhouse Day Spa, known for its dedication to wellness and stress relief, will offer guests a chance to relax and renew themselves in its elegant facilities in their “own backyard.” The use of innovative products combined with a serene spa environment and handcrafted spa treatments have made The Woodhouse Day Spa a popular place for a luxurious getaway where guests can enrich the mind and delight the senses. With a firm belief in the link between health, well-being, and beauty, The Woodhouse Day Spa will offer over 70 stress-relieving, soothing services, including The Woodhouse Signature Minkyti Facial, The Woodhouse HydraFacial, Himalayan Salt Stone Massage, in addition to body treatments, sleep treatments, manicures, and pedicures.

One step into The Woodhouse Day Spa and guests are transported to a calming place. From the serene fragrance, soothing music, dark wood accents, soft lighting and tearoom, the entire atmosphere is designed to put the guest into an immediate state of relaxation, even before the treatment begins. The Woodhouse Day Spa offers guests from the Buffalo-area a five-star quality relaxation and rejuvenation within minutes of home.

20108569_176684442872724_5454858881192058680_nMichele Zimmer, owner and general manager of The Woodhouse Day Spa in Buffalo selected the Williamsville location because of its close proximity to its surrounding suburbs. She is hoping The Woodhouse Day Spa in Buffalo will become a Zen destination for individuals, couples or groups of friends to unwind and leave feeling fully relaxed and rejuvenated.

“In many parts of the United States, spas are viewed as a necessity, not a luxury to de-stress, unwind and return back to our busy lives refreshed and renewed. This is the mission of The Woodhouse Day Spa,” Zimmer said.

The opening The Woodhouse Day Spa in Buffalo team consists of 15 employees, including hospitality concierges and coordinators, massage therapists, estheticians and nail technicians. Zimmer plans to add additional full and part-time employees as the business grows.

For more information about The Woodhouse Day Spa in Buffalo, including events and scheduling a visit, please visit buffalo.woodhousespas.com.


Buffalo’s March For Science A Win For the Planet

Processed with VSCO with tk presetIn what might have been the biggest Earth Day in world history, Buffalo’s March For Science, was a smashing success as thousands of people spent their afternoons united for an important cause. The march was one-of-600 satellite marches being held around the world on April 22nd. 1,500-2,000 people gathered at Soldier Square, in the city of Buffalo, to urge government officials to listen to the science on Climate Change and take action.

A mix of ethnicities and ages filled the crowd, one message was clear; the time to act to protect our planet is now. Protesters marched half a mile to a rally in Hoyt Lake; they carried a multitude of signs ranging from climate change, to improving science in schools, as well as, the importance of science in understanding mental health.

It concluded by a small speaking series from several scientist, environmentalists and even religious figures from around the area each one stressing the vital importance of science and staying informed of the facts. Local environmental organizations set up informational tents to inform citizens on ways they can contribute and suggest ways they can continue to push the message.

Earth Day, which marks the birth of the modern environmental movement, has been around since 1970. While small at first, it has grown to over 184 countries. Additionally, there were many environmental activities being held around Western New York including area clean ups around neighborhoods, community gardens, as well as several tree planting events. Buffalo should be proud of the strong turnout and continue the fight for a healthier planet. Society can only begin to make changes by insisting of them in our own backyard. Buffalo, keep up the good work and keep fighting for that change!

Dimitri Malliaris is the public relations intern for Full Plate Publicity. He is currently completing his bachelor’s degree at Buffalo State University in public communications with a minor degree in environmental science. He is in his final semester of college, and is currently the vice-president of PRSSA- Buffalo State Chapter.

Prior to getting his degree, Dimitri was co-general manager of Nektar and Ambrosia Restaurant in Buffalo, NY. He has spent his life in the hospitality industry. Following graduation, he hopes to work for the environment or renewable energy field doing public relations.

Louie’s Texas Red Hots Celebrates 50 Years

louies_greek_key-2Since opening its doors in 1967, Louie’s Texas Red Hots has proudly been serving its delicious Sahlen’s hot dogs, special sauce, Greek favorites and more. The name has become synonymous as one of Western New York’s landmark chain restaurants and they’ve recently partnered with Sahlen’s, another Buffalo original. This year, as the restaurant celebrates its 50th Anniversary, they will show gratitude to its customers with “Take it Back Tuesdays” until May.

The community that has helped Louie’s grow from one to seven locations is welcome to stop by any of its restaurants on the first Tuesday of every month until May, and if they purchase one hot dog they receive a second at a “retro” price.

“When I opened there were about 20 Texas Hot places and they all went family style. We stayed true to the Texas Hot to make it the leader of his business,” said Louie Galanes, owner, Louie’s Texas Red Hots. “We are extremely grateful to Western New Yorkers who have made Louie’s Texas Red Hots a culinary institution. Without them we wouldn’t be able to serve residents and visitors throughout Niagara and Erie Counties. ‘Take it Back Tuesdays’ is a way for us to show thanks as we think about the past 50 years.”

In addition to “Take it Back Tuesdays,” Louie’s is celebrating its 50th anniversary by being the official sponsor of the Buffalo Bandits, a new app; and promoting it’s “Skip the Dishes” amenity, an online delivery and pickup service.

Louie’s Texas Red Hots may be best known for their Sahlen’s hot dog grilled on a flat top, served on a steamed roll with mustard, silver onions and topped with Louie’s special, 100-percent beef, spicy meat sauce, but certain locations serve a variety of dishes 24/7. There is a full breakfast all day, in addition to made-to-order sandwiches such as Souvlaki Beef and Chicken along with Gyro’s and homemade spanakopita. Try Louie’s Old Fashioned Milkshakes made with real ice cream, milk and syrup, which has been popular for 50 years.

Louie’s Texas Red Hots originally opened May 2, 1967 on Bailey and Delevan Aves, and now has seven other locations. Its newest location is on Webster St. in North Tonawanda. They also have locations at Delaware and Hertel Ave., Bailey Ave. and Route 33, Elmwood Ave. near Forest, Harlem and Mineral Springs, Transit near Losson Rd., and Southwestern Blvd. and Abbott near New Era Field.

Food to stay in for

Freezing temperatures calls for ovens and stoves to be on. When it’s already been a long winter with no end in sight, one turns to food blogs to shed some light on the issue and seeks out a healthy recipe. Roasted Fish with Caponata is a light dinner with a fish that takes 20 minutes to cook and the extra caponata is great for leftovers.

Caponata is Sicilian eggplant (aubergine) consisting of vegetables and seasoned with sweetened vinegar, with capers in a sweet and sour sauce. GOOP, a weekly lifestyle publication that has been criticized for its outlandish suggestions and equally luxury travels and high-end product reviews. However, Gwyneth Paltrow was onto something with Roasted Fish with Caponata.

The aforementioned weather in Western New York caused the local Wegmans to be out of some ingredients the recipe called for: honey, basil and capers were not to be found; however the lack of sweetness gave the Caponata a smokey flavor – – perfect for a fireside meal. For the fish, Wegmans had two pieces of halibut which were delicious and flakey.

Suggested side dish Serve this with Spanish rice.

Wine wisdom Pour Kendall-Jackson Vinter’s Reserve Chardonnay 2013

Tropical flavors with apple create citrus notes that pairs well with white fish.

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For the caponata:

2 tablespoons olive oil

½ red onion, diced (about 1 cup)

1 medium eggplant, peeled and cut into ½ inch dice

½ teaspoon salt

2 garlic cloves, minced

1 14 ounce can diced tomatoes

1 tablespoon red wine vinegar

For the fish:

2 (6 oz.) portions of halibut, preferably at least 1 inch thick

2 teaspoons olive oil

salt and pepper

To make the caponata, heat olive oil in a large sauté pan over medium heat, then add red onion and cook for five minutes. Add the diced eggplant and sauté for another five minutes, until the eggplant is beginning to soften and brown, then add the salt and garlic. Sauté for one minute and when the garlic is fragrant, add the canned tomatoes. Allow the mixture to simmer, partially covered, for 15-20 minutes, stirring occasionally to make sure it isn’t sticking. Remove from the heat, add the red wine, and more salt if desired. When the mixture has cooled, serve at room temperature.

For the fish, preheat the oven to 450 degrees. Place fish in a small baking dish or on a baking sheet, drizzle with olive oil and season generously with salt and pepper. Roast for 20-24 minutes, or until fish becomes opaque and flakes when pulled apart.

Serves 2

Originally featured in GOOP

To (Winter) Market to Market at Horsefeathers

Winter may be just around the corner but it doesn’t mean farm fresh produce can’t find its way to Western New Yorkers. Fresh fruits and vegetables, meat, wine, biscotti, cookies, homemade dog treats, jams, soaps, chocolates, pasta and more will be available starting this weekend at Horsefeathers indoor Winter Market.

PotatoesThe Winter Market at Horsefeathers will return for its second full season from 9 am to 1 pm Saturday, Nov. 2., occupying portions of the first floor and lower level of the Horsefeathers Market & Residences, 346 Connecticut St. on Buffalo’s West Side. From 10:15 am to noon, patrons can shop to the tunes of the duet Porcelain Train.

Up to 20 vendors will be offering farm fresh produce, hand crafted products, and more. Guests of the market can also become better acquainted with the establishment’s permanent businesses, including The Pasta Peddler, Blackbird Sweets, Jolie’s Traditional Chinese, Chow Chocolat and Martin Cooks restaurant.

The Frizlen Group Architects of Buffalo renovated the historic 19th century Horsefeathers Building. Twenty-four loft-style apartments occupy the building’s top four floors.

The Winter Market will be in operation until May 3, 2014.

CupcakesFor more information, please contact Diane at The Frizlen Group at 716-881-0046 or diane@frizlengroup.com. Follow the Winter Market at Horsefeathers on Facebook at  or visit them online here.

Dishing Up Buffalo

Every summer, hundreds of culinary samples are served on the streets of downtown Buffalo, NY by the area’s best restaurants.

Taste of Buffalo, sponsored by TOPS, is the largest two-day food festival in the United States, according to the Taste of Buffalo website. This year, close to half-a-million patrons roamed Delaware Avenue and Niagara Square, in the July heat, to get a taste of WNY’s premier outdoor festival.

Common vendors made their presence known, but there were also a few new faces. Sakura Sushi (3719 Union Road, Cheektowaga 14225) was serving both traditional and contemporary dishes, including the freshest dumplings in town. Fresh, thin skin on the outside led way to a chicken center. Dipping sauce was not even necessary. These little balls of goodness were perfect on their own.

Healthy and delicious

The mid-July heat did not stop foodies from tasting the Beer Cheese soup at Eddie Ryan’s of Lancaster. Made with local cheddar cheese and “cheap” beer, just a sample was a hearty dish and the perfect way to settle into an afternoon of eating. Thick and creamy, there was a hint of beer but cheese lovers won’t be able to get enough of this hot dish–no matter what time of year.

Ed Beck of Williamsville, NY can’t get enough of Beer Cheese soup

The closest Dinosaur Bar-B-Que may be in Rochester, New York but a summer food festival would not be complete without BBQ. Rows of ribs, coated in Dinosaur’s well-known sauce, was the perfect backdrop to eat a mini BBQ sandwich. Pulled pork, fresh off the barbie, drenched in traditional BBQ sauce and on a fresh bun.

Nothing says summer like the smell of BBQ

The day would not have been complete without dessert. Bravo! may be a chain but their crème brulee is a creamy homemade custard with fresh vanilla bean and caramelized sugar, and uniquely worth the calories.

A sweet touch

Local wines, on crushed ice, were served up at the Icy Sangria Wine Slush tent. A chillaxing way to end a hot and full day.

Local, chilled wines draw a crowd

Taking the Practice Off the Mat

It seems like I am always “inquiring”. Asking questions, gathering information and trying to come to a rationale conclusion, is a formula I’ve been administrating in my career for over a decade, but it wasn’t until recently, when I refrained from getting on a boat, did I start to second guess my life.

Coby Kozlowski, M.A., E-RYT
, is a yogi, artist and life coach. At her recent Yoga Leadership class at Hand to Heart Yoga in Buffalo, NY’s Elmwood Village, I was awakened to the fact that I would not fight for my survival. Call it my open and calm energy mixed with a know-it-all sense (a work in progress) or just a resistance to role-playing; my laissez-faire attitude shocked me. It could also be exhaustion from embarking on my 14th move, but energy is life.

I never wanted to move to the “forgotten part” of Massachusetts last year, but I felt that I had to. Ironically, Kozlowski hails from the tiny town in Western Massachusetts where I lived.

Not one to shy away from a challenge or newness, I took the plunge and left New York for an area where I knew no one, but realized it was a mistake from the start. I appreciate the amazing friendships and a love for practicing yoga that came out of my time there, and like so many things in nature I came to the realization that life is self-correcting.

Remove any belief system; what society says and accepting the self-inquisition of what feels correct can be very empowering. Hearing the nay saying demons that creep into our inner thoughts, or those that come from someone else, can take a toll. What is important to recognize is, many times it’s that other person’s “stuff” not yours. But how do you take those thoughts that aren’t your own? We simply recognize this and don’t have to believe them. Certainly if more than one person is giving the same critique, it may be time to pause and take action.

Yoga is the practice tolerating the consequences of being you, according to Kozlowski, and finding that equilibrium is the challenge. While it is also about full expression, with twists and turns, so is life or else it would be a flat line.

“Happiness is when what you think, what you say, and what you do are in harmony,” Mahatma Gandhi, Indian philosopher and political leader

Knowing when to stay, is when your call to something is that strong. Being authentic and accountable (a process), calm, pausing for the urges, are all going to surround your “calling”.

As humanity evolves, so do our individual lives. So, what are you and what do you want to be? What is the impact you think you have on this world? What is your actual impact?

Coming up with a self-mantra can help one start to answer these questions. It can take time or it can hit you all at once. I would like to leave the world better than how I inherited it. How do I achieve this? No idea, but it’s comforting to know that I have this whole “wild and precious life” to figure it out.

The Cookbook Club

Julia Child started cooking at 32, and she said, up until then she just ate. If there is anything we learned from her and other culinary greats, is it’s essential to have a love affair with your food in life.

A cookbook club was my idea. Having more creative thoughts in a single morning than some may have in a week, combined with energy, can be more of a curse than a blessing.

I accepted the members that showed interest. Some of us have been friends for decades, while others are new acquaintances. Devour this blog post to get a taste of what our monthly meetings or meals consist of. While we are a secret group, there is no hidden agenda to cookbook club, aka the Cooka Nostra.

The time following the holidays for me is always a downer, so I thought it would be uplifting to have the Initial Meeting of Cooka Nostra in early January. In compliance with the time of year, I chose the winter section of Ina Garten’s Barefoot Contessa Parties! for the group. With two soups, an appetizer, ham for the main course, a side of sweet potatoes and apple crisp for dessert, we had an instant feast for seven.

Snacking on fresh vegetables with a crisp Tzatziki dip was a great way to start the night, brought to the dinner by Julie. This healthy and light snack, combined with Jason’s contribution of a refreshing Pinot Grigio, was a great palate cleanser.

Excellent to be served with drinks

Sitting down to a delicious steaming hot bowl of Fennel Soup Gratin and melted, freshly shredded Gruyere Cheese on top, is the way to any cheese lover’s heart; but while tasty, we soon learned Brad’s contribution was just a tease to our taste buds.

Not to be gluttonous, but we had two soups that evening. Matt’s Butternut Squash Soup soon followed. He altered Ina’s recipe by using just one Macintosh apple and added a little extra onion. Not only was it the group’s favorite dish, it was also the most surprising.

Many thought there was a secret ingredient to the soup

The main course was greeted with comments like, “When I eat ham it’s never this good.” That’s because Lynn, who never cooked a ham, also changed her dish with cranberry orange chutney, to bring out the orange flavor from the orange zest and juice. Like Lynn, I cannot stick to a recipe, which makes me a horrible baker. Nonetheless, I attempted the Old-Fashioned Apple Crisp. Making it healthier, I used whole-wheat flour and organic oatmeal. In the future, I’m going back to my own recipe, which is much more simple.

Ham and potatoes. It’s important to keep them moist.

Jennifer made it to the table sans her fingerprints. The night before she was scrubbing potatoes and peeling, coring and cutting apples for the Smashed Sweet Potatoes with Apples, a perfect side dish to the meal.

Personalities were large, giving way to festive conversation. With a group like this, one must keep a marker and dry erase board on hand for recording quotes.

There should be a lesson learned from every meal and this time I was taught, for even the biggest control freak, planning a cookbook club meeting doesn’t have much pressure and a terrific time is guaranteed.

Dance the summer away

A couple swings to the music at a Buffalo and Erie County Historical Society event
on the Portico at the Buffalo Museum of History

As we say goodbye to summer today,
how did you celebrate the warmest months on record?