Program

Hungry for History®

Subject

Arts & Culture

Location

789 Center Rd, West Seneca, NY 14224, USA

Lat/Long

42.83937721076, -78.753428193045

Grant Recipient

West Seneca Historical Society and Museum

Though many think of chicken wings when they hear Buffalo, the city has another major culinary contribution—the “Beef on Weck.” The sandwich consists of thinly-sliced roast beef and a dab of horseradish served on a kümmelweck, or weck, roll, which can be dipped in “au jus” or beef drippings. The sandwich remains popular throughout western New York, Buffalo in particular, and traces its origin to the late 1800s.

Although it’s uncertain who first served the beef on weck, local legend gives credit to a German baker named William Wahr who supposedly brought the kümmelweck roll with him to Buffalo. A crucial component of the beef on weck, the kümmelweck roll has a hard outside topped with salt and caraway seeds, and a doughy inside; this is what separates the beef and weck from other roast beef sandwiches. Buffalo eateries began serving the sandwich towards the end of the 19^th century, and with the 1901 Pan American Exposition being held in Buffalo, a multitude of visitors were introduced to the beef on weck.

Thus, a Buffalo staple was established.