DELISH MAGAZINE JANUARY 2020
NEW RESTAURANT
Lockport catering company expands to
Ashley’s Culin
Steak salad
and avacado
I
Sesame-crusted
salmon with
roasted radishes
BY DENYEL BEITER
n a world of fast food drive-thru’s, convenience eating is a part
of American culture. Unfortunately, so is a laundry list of na-
tionwide, diet-related ailments. Enter: Ashley’s Culinary Creations.
This eatery is nourishing the Lockport community through a meal
prep service and healthy dining options.
Chef and owner Ashley Miller is doing it all from scratch.
Ashley has been cultivating a strong fan base since she founded
her catering company in 2014. “I feel really lucky,” she said, noting
that she was given her start as the kitchen manager at Gothic Hill
Golf Course and they allowed her to use their kitchen to kick start
her catering career, which recently moved to a brick and mortar
storefront in Lockport’s Town Square Plaza on Dysinger Road.
Behind the counter of the cafe is Maureen “Mo” Winters, Ash-
ley’s Niagara Falls Culinary Institute comrade and the other fierce
chef in the kitchen. The duo graduated together in 2012. Ashley
became an instructor at the college and the pair went their sepa-
rate ways for a couple of years.
Once Ashley decided to grow her business, she knew she need-
ed Mo on her team again. They both enjoy high volume cooking
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Chef and owner Ashley Miller stands with her husband Brian in their new Lockport store.
and continue to challenge themselves with each new order. In
2019, Ashley and Mo cooked for over 50 weddings and events
which included venues such as The USS Little Rock Navy Cruiser,
The Gallagher Barn of Medina, Bond Lake, and Hayloft in the
Grove of East Aurora.