DISH MAGAZINE MARCH 2020
Market is a program of
Lockport Main Street, a
non-profit organization look-
ing to revitalize downtown
Lockport. Lockport Main
Street has other community
events such as the Lockport
Food Fest, Pints for Progress,
and Jane’s walk.
The summer market runs
from 9 a.m. to 2 p.m. on
Saturdays from June 13 to
October 17, and houses up to
28 vendors.
For more information about the
upcoming markets and all the events
taking place, visit lockportcommu-
nitymarket.com or follow them
on Facebook. Those interested in
becoming a vendor can also contact
Lockport Main Street through the
website.
The pulled pork nachos and a pulled pork sandwich from Parker’s Pit are available at the Lockport Community Market.
Davison Road Inn Chef wins top prize
at Lockport Market Soup-a-thon
C
BY RIKKI CASON
ooking has always been a passion
for Davison Road Inn Chef Reuben
Richter.
Since his youthful days spent in the
kitchen with his father, Richter knew
that cooking for a living was what he
wanted to do.
Richter’s Clams Casino Soup was the
winner of the recent Soup-A-Palooza
2020, which was held in February at the
Lockport Community Winter Market.
Ten Lockport area restaurants en-
tered a variety of soups and attendees
14
voted for their favorite. All proceeds of
the event went to benefit five local food
pantries.
In addition to Richter’s Davison Road
Inn, Soup-a-Palooza included tastings
from Danny Sheehan’s Steakhouse, Lock
34, Village Eatery Italian Bistro, Stooges
Stuffed Burger Bar, Bonjour Crepes,
Ashley’s Culinary Creations, Parker’s Pit,
Stone Hollow Farm, and the Penalty Box.
“This event was really cool,” Richter
said. “Local businesses all getting to-
gether to help boom business for this
particular area. I think that’s good for the
community.”
Richter wanted his soup to be “di-
verse and different” from other entries.
Clams Casino Soup is something he
makes periodically, offering it as a special
at his restaurant. Dining patrons love it.
He noted that his customers like the
idea of classic clams casino, an appetizer,
being turned into a soup. The flavor
profile is almost “identical to the actual
clams casino.”
He’s long heard positive comments
about the soup’s smokiness and creami-
ness.