You don’t have to know which came first to cook up a tasty meal.

Recipes by Andy and Alex Maetzold of the Buffalo Cafe | Photography by Greg Lindstrom

The chicken and the egg are staples in any kitchen, and after nearly 40 years of service in the Flathead Valley, the chefs at the Buffalo Cafe still aren’t sure which came first. They just know they’ve dished out a lot of them. Serving breakfast, lunch and dinner in downtown Whitefish, the Buffalo covers a lot of ground with its three menus. Owners Charlie and Linda Maetzold, along with their two sons Andy and Alex, have established “The Buff” as a go-to destination during any time of day for locals and visitors alike. Ask them how they do it after all these years, and they’ll tell you it comes from sticking to the basic philosophy of preparing nearly everything from scratch, sourcing out the best local ingredients and treating everyone like a longtime regular.

Shrimp Cake Benedict Serves 6-8

Shrimp Cakes
15 oz raw shrimp, peeled and deveined
¼ cup capers
1 Tbsp shallot, chopped
¼ cup red bell pepper, chopped
1/2 cup mayo
1 ½ cups panko
½ Tbsp salt
½ Tbsp dill
Splash of lemon juice

1. In a food processor, add your shrimp, capers, shallots, peppers, mayo, salt, dill, and lemon juice, making sure not to over-mix into a paste.
2. Add half of the panko (1/4 cup at a time) until mixture becomes thick. Set aside the remaining panko.
3. Add your reserve panko into a mixing bowl. Make 2 oz. balls of shrimp cake mix and roll into remaining panko. Once thoroughly coated, flatten between parchment paper (roughly 2 inches in diameter).
4. Cook shrimp cakes in a large skillet over medium-high heat until golden brown.
5. Serve finished shrimp cakes over toasted English muffin halves with poached eggs. Top with Hollandaise sauce.

12-15 egg yolks
3 Tbsp lemon juice
¼ tsp white pepper
½ tsp Dijon mustard
1 lb butter, melted

1. Combine egg yolks, lemon juice, white pepper, and Dijon mustard in a stainless-steel mixing bowl.
2. Whip over a hot water bath.
3. Continue to whip over hot water until thick and light.
4. Very slowly, whip in melted butter. Finished sauce should be thick but pourable.


Market Spinach Salad w/ Candied Pecans and Creamy Vinaigrette Serves 6-8

6 chicken breasts (5 oz)
18 oz spinach (washed)
1 qt strawberries, washed, stemmed and cut into quarters
6 oz goat cheese
4 egg whites
2 Tbsp vanilla
2 lbs pecan halves
2C sugar
1 Tbsp cinnamon
1 tsp salt

1. Preheat oven to 250 degrees.
2. Grill chicken breast in a large skillet. Set aside to cool.
3. Beat egg whites in a mixing bowl until frothy.
4. In a separate bowl, combine sugar, salt, cinnamon, and vanilla. Mix well.
5. Toss the pecans in the egg whites until evenly coated, and then toss with your cinnamon/sugar mixture.
6. Spread the pecans evenly on a baking sheet and bake for one hour, stirring them every 15 minutes. The candied pecans love to burn, so set your timers and keep an eye on them!
7. While the pecans are cooling, assemble the salad with the spinach, cut strawberries and goat cheese. Add your grilled chicken an
garnish with candied pecans. Serve with creamy balsamic dressing.

Creamy Balsamic Dressing
2 cups mayo
½ cup Dijon mustard
½ Tbsp Worcestershire
Dash of cayenne pepper
3 cups olive oil
1 ½ cups balsamic vinegar
1 ½ cups water
1 Tbsp kosher salt
1 Tbsp black pepper
1 Tbsp basil
1 Tbsp oregano
1 Tbsp garlic powder
½ Tbsp white sugar

Combine thoroughly in a large mixing bowl.


Parmesan Crusted Chicken Breast w/ Lemon Pepper Aioli Serves 8

8 chicken breasts (5 oz)
12 egg whites
6 cups panko
2 Tbsp parsley, chopped
3 lbs grated Parmesan (fine)
4 Tbsp garlic salt
3 Tbsp parsley, minced

1. Preheat oven to 400 degrees.
2. Pound the chicken breasts to roughly ¼ inch thickness using a meat tenderizer (or bottom of a pan).
3. Separate your egg whites into a container, making sure not to beat or whisk.
4. Combine grated Parmesan, garlic salt and minced parsley into container and mix thoroughly.
5. Place panko into a third container.
6. Dredge your chicken breast into the Parmesan mix. Transfer the chicken breast to the egg whites and thoroughly coat, shaking off any excess. Transfer a final time to panko and press as much panko into the breast as possible to achieve a nice crust.
7. Bake for 20 minutes. Serve over spring greens and garnish with lemon pepper aioli.

Lemon Pepper Aioli

2 cups mayo
½ Tbsp lemon pepper spice
2 cups lemon juice
¼ cups water

Combine thoroughly in a large mixing bowl.