Food-wise, we're close enough to have fantastic Buffalo wings- or as we call them wings. Which should only be served with bleu cheese, for the record. When restaurants ask if I want ranch it just makes me sad I even tried to order them in the first place.
We also have the Garbage Plate- a late night/hangover staple that is as bad for you as it is delicious. Home-fries and mac salad, with two meats of your choice (I go with cheeseburgers), all smothered in meat sauce. So good.
But the focus of tonight's post before I get myself even more distracted is the Rochester classic Chicken French. From some rigorous research on google I can tell you that everyone had a different story. The best was that some italians invented it at a world's fair in New York City in 1939 to attract customers to buy it as french cuisine was all the rage. However it came to be, somehow this stuck in Rochester but no where else. It's a standard at Italian restaurants throughout Upstate. I didn't realize it was actually a Rochester thing until I had a hell of a time hunting down a recipe online. I've taken a few into my cookbook as reference, but it always ends up with me winging it in the end.
Regardless of how it came into being, Chicken French is delicious. It's a light egg-battered chicken in a white wine, lemon, garlic, and butter sauce that's usually served over spaghetti (but also makes quite the scrumptious sandwich).
