As the November issue of Buffalo Spree magazine proclaims, it’s soup season in Western New York. Spree associate editor and WBFO contributor Wendy Guild Swearingen visited one local restaurant, Buffalo Proper, to find out what’s hot in the soup world.
Yes, soup for you!
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Edward Forster and his staff busy doing prep work at Buffalo Proper
Wendy Guild Swearingen
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Pots of stock will be turned into delicious soups
Wendy Guild Swearingen
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A delivery of fresh local herbs
Wendy Guild Swearingen
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Ingredients line the bar while the staff prepare for dinner service
Wendy Guild Swearingen
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Walnuts will find their way into luxurious soups
Wendy Guild Swearingen
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Black walnut shells, collected from a nearby park, are used as fuel to smoke
Wendy Guild Swearingen
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Fresh cheese ready to be smoked and added various dishes
Wendy Guild Swearingen
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Buffalo Proper executive chef Edward Forster
buffaloproper.com