Published: August 17, 2008 11:01 pm      

LOCKPORT: Taste triumphs with more vendors, big crowd.

The Taste of Lockport may have been the biggest ever Sunday at Ida Fritz Park.

Tasters lined up as restaurants provided samples of their best. Other customers traded taste tips by word of mouth and enjoyed the music of the Flyin’ Blind Blues Band and Southbound.

“It seems like the biggest crowd. It’s a great day,” said Kris Ennis of Danny Sheenan’s Restaurant. “We sold out of everything and we doubled what we had last year.”

Sheenan’s offered steak sandwiches, baked stuffed clams, stuffed hot cherry peppers and cheese cake.

“I’ve never seen it this crowded,” said Fran Stauff of Cambria. “When it first started I don’t think there were more than a dozen, if there were that many. And each year it gets better.”

Bruce and Fran Stauff, who have been married 56 years, tried the Italian ice cream, chicken, ribs and wine. “What else?” she said. “We’re not done yet.”

The Taste of Lockport winners were: Best appetizer— The Basket Factory, Gorgonzola Jumbo Shrimp; Best Sandwich: Cammarata’s, Ceasar Steak Sandwich; Entree: Mrs. Ribs, Barbecue Ribs; and best dessert: Thaxton’s, Pecan Caramel Apple Crisp.

Sally and Bob Christie of Newfane came for the first time with friend Joe Tutt of Florida.

“Now I know what it’s like,” said Bob Christie who had Italian sausage. “You’ve got to come first and try it and you’ll come back again. It’s good. It’s very good.”

Sally Christie and Tutt enjoyed the One-Eyed Jacks honey garlic chicken wings. “They are out of this world. We ought to do this more often,” the Floridian said.

Dianne Cross, the co-president of the Lockport Business Association, tried to estimate the numbers. “We certainly have the most venders (28) and I think it’s the most well attended,” she said.

Cono Sammarco of Lockport enjoyed the stuffed hot pepper from Garlocks while is daughter-in-law Jean Sammarco went for the Guinness Chocolate Extra Stout ice cream from Lake Effect Artisan Ice Cream.

“It’s phenomenal. It’s very good.” Jean said.

Erik Bernardi and Jason Wulf made the concoction at the Mason Lodge and used a 24-case of Guinness beer in the recipe. Most of the alcohol was burned off, but there was a trace of alcohol taste.