Being fast is a must for Mrs. Ida Garris, especially since she's cooking for half-a-million people over two days!
"It's a lot of work!" said Garris.
Ida's been preparing for the Taste of Buffalo for almost a week!
"First of all you have to go out and order your food, that's number one. And you got to make sure you have enough, that's number two. And number three, you got to have it right. Because I'm very fussy about my food!" said Garris.
You'd almost miss Garris Bar-B-Que on William Street tucked away on Buffalo's eastside, but no one wants to miss the food! Ida and her crew are cooking up fan favorites for the Taste!
"We are doing catfish nuggets, we doing fried chicken, we doing italian sausage green pepper which i'm preparing now," said Garris.
And across town in Kenmore, work doesn't stop for our cameras. Executive Chef and Owner of Torches Restaurant, JJ Richert, is cooking thousands of pounds of food for his signature dishes at the Taste: cuban smoked pork, french made fries, nickel city mac 'n cheese and gazpacho. This JJ's second year at the taste, and he's learned a thing or two.
"We've learned that preparation is everything and the more prepared that you are the better off you're gonna be," said Richert.
There will be 250 other food items, making this the largest two-day food festival in the nation. And if you don't want to over do it, each vendor is required to serve at least one healthy option.