Chowhound of the Week: Flour Hour
We often forget that a majority of food instagram pages, or ‘foodgrams’ (if that’s what the kids are calling it these days), are the creative side projects of many brilliant minds. Juddy, creator and owner of the Flour Hour instagram page, is not only flooding our feeds with delicious dishes but he is also the proud owner of a Masters in Psychology, you know, the usual. After completing his degree, Juddy took his love for food and created something spectacular. “I wanted it to be something that was already very integrated into my life…so I thought, ‘hey, I eat everyday and I love food, and that’s when Flour Hour was conceived,” he says. He’s bringing together his favorite dishes from Buffalo and back home in Syracuse together for one decadent adventure.
Juddy can be found at any of the newest, emerging restaurants in Buffalo. His newest favorite has been a local spot serving up grass-roots grub. “I absolutely love Toutant. I could probably eat their biscuits and jam every day. Their drinks are delicious and I have always been so impressed with the pleasantness of the staff,” Juddy says. For a mid day pick me up, Juddy is flowing in and out of all the new coffee shops that line the streets of Buffalo.
Juddy’s interest in food and the kitchen started when he was a kid. “I have fond memories of cooking at a very young age, or at least trying to get involved…my mom really recognized my interest in cooking and we bonded over the cooking channel and how to make Italian cuisine,” he says. A majority of food lovers get their start at home. The dishes we grow up on are often our favorite to make. For Juddy, being from an Italian family ignited his passion for food. When he’s not cooking Italian dishes, Juddy gives an interesting twist to a classic favorite. “I love making breakfast food. One of my favorites is a caprese egg sandwich with fresh mozzarella cheese, basil, and balsamic reduction,” he says. Of course, there is one thing every good Italian boy can’t seem to keep off of his plate, mom’s meatballs; but when he can’t get home to grab some for himself, the meatballs from Osteria 166 will satisfy his craving.
For Juddy, food has been much more than an everyday thing. “I always enjoyed being able to create something and the excitement brought on by a finished product,” he says. Follow Flour Hour for more on Juddy’s food findings and creations. “Eat local, try more.”