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Popcorn! Get cha popcorn! Come one come all- click the link below to see two heavy weights- in terms of talent of course- battle it out for title of best cook on Sunday February 19!!!…/feed-your-…/item/ncc-forster-v-warhol

This installment of Nickel City Chef 2107 season features Nickel City Chef Edward Foster of The Workshop versus Challenging Chef Ross Warhol of Oliver's -------- Nickel City Chef takes place at Artisan Kitchen & Baths, a fully restored turn-of-the-century warehouse on Buffalo’s west side. Outfitted…

Do you want to make #workshop style beef tartare with whey gelato? Here Chef Edward has an easy recipe for you published in Plate Magazine!…/wagyu-beef-tartare-pickled-and-bla…
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#Soupsohard season is here!
Here's another little ditty for anyone who wants to make my Elote Corn Soup. Follow the easy directions and warm up your soul…/elote-style-cor…/

Corn Soup (yields 5qts) 1 onion, diced(350g) 1 bulb fennel, diced (350g) 3 lg cloves garlic 2 qts corn kernels (1200g) 3qt water/ corn stock xanthan to bind salt canola oil Huitlacoche Flan 33g hui…

It's an onion soup kind of weather! Follow the recipe below for a perfect onion soup, and make the full croquette if you're really feeling randy!…/onion-soup-croq…/

Molten Onion Soupe Croquette Stock base 10 onion, cut in half across onion, peeled 2 gallon chicken stock Brulee onion in a dry pan (lined with aluminum foil) or on a flat top. When onions are comp…

Check out Chef Edward on Am Buffalo today making his elotes corn soup to promote the iron event on Monday. Or even better, stop by Buffalo Proper tonight where he'll be serving that soup and full menu until 2am! the workshop has found a home at 333 franklin!

Spring has sprung when spruce tips are budding!…/i-now-know-sprin…/

Forget the sound of robins chirping. Look beyond your farmer’s market. Even the warm kiss of the suns first rays are not what shows me spring has arrived. Its something subtle, simple, and will go ...

A new series of thoughts about this helpful beet based sugar and how to use it in savory cuisine- up now on the website!…/removing-the-iso…/

You’ve seen it on Cake Boss. It’s involved in practically every sugar-sculpting piece on the Food network. Even Ferran Adria used it as an impressive vehicle for pistachio and other oils. But what ...

Our good friends at Buffalo Eats have announced our next Workshop Event! It is is a blue cheese gelato made with the illustrious Lake Effect Ice Cream guys in lockport. So starting saturday, get out to the shop and try the blue cheese bourbon bonanza! It is sure to sell out, but will be available until the last, well, scoop!…/24/the-workshop-ice-cream/

Our next event will be announced next week! This will be a ticketless, come one, come all experience, so keep an eye out for details to come!

So very honored to reach 700 followers today! Thank you to everyone for all of your support, and please share w your friends so they can check out the 'shop too! Keep an eye here, as there will be an event announcement coming very soon!

Check out the inspiration behind our last event with Kyle Butler, as well as some food photos and random workshop style musings…/kyle-butler-insp…/

Chef Edward Forster's work in progress (by Edward Forster)

Local Artist Kyle Butler will be opening up his home for a one night only inside look at his work. There will be hors d'ouevres based on his work, showing the symmetry of art and cuisine. To attend this event, please go to More info here-…/20/hallwalls/

Thursday at 1130am the next event will be announced- check back then for the tasty details!

Really enjoying savory ice cream as a dish component. Here's an idea that could be featured in an upcoming event- sliced celtuce and apple, charred bread vinaigrette, celtuce leaves, yuzu kosho gelato. Keep an eye out for the next event announcement coming soon!

Image may contain: plant and food

Some new writing about Black Garlic. I was introduced to this sweet little guy about 9 years ago and I've called for his services many times since. Check em out here and let the ideas flow!…/fermented-black-…/

Back in Black Sometimes the best things come out of the simplest ingredients. Milk and vinegar make cheese, flour and water turn into pasta, yet three simple ingredients have turned into a new phe...

Chef Edward is proud to be part of such an amazing panel at tomorrow's Buffalo Niagara event, talking about what Buffalo's food scene holds for tomorrow.…/Buffalo_Niagara_360_Game_C…

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