Alibi V.13 No.19 • May 6-12, 2004 

Gastrological Forecast

The first thing I remember cooking for my mom was French toast. I had to climb up on the kitchen counter in order to reach the bread bag on top of the fridge, pulling out two slices of Roman Meal and dropping them in the toaster. While the coils turned from charcoal gray to glowing orange, I stirred together about a half-dozen eggs and a cup or so of milk. When two perfectly browned toast slices popped up I submerged them in eggy goop and let them get good and soaked. I fried them up in butter on our cast-iron skillet and arranged the four irregular triangles on a plate with plenty of butter, powdered sugar and syrup. Mom was still in bed when I brought up her breakfast. She was surprised and delighted by my presentations and asked me all about how I'd done it—she was particularly interested in the part about toasting the bread first. How was I supposed to know French toast wasn't actually toasted in the toaster? But she noted some small improvement in the final product's texture and seemed impressed. Maybe she was pretending; maybe the toast was terrible. Nevertheless, I basked in her approval all morning. It's 20 years later now and I do a lot of cooking for my mom when we're together but her stamp of approval still brings up the same blush of pride.

[ more >> ] [ permalink ]

The Dish

All the News That's Fit to Eat

The Wine Posse is coming back! Five years ago, a bunch of cork dorks (including our old sister publication, La Cocinita) got together to sponsor a wine club called the New Mexico Wine Posse. Most notably, the club put on a well-attended series of wine-tasting classes held at restaurants all over town. Funding eventually fell through, however, and the Posse dissolved. The same fate recently befell the local chapter of Wine Brats and is threatening our chapter of the American Institute of Wine and Food. So, in comes former Wine Brat Jerry Wright, general manager of Great American Land and Cattle, who recently got together with Jerry Gross, one of the originators of the Wine Posse and decided to work on bringing the Posse back. The new Wine Posse is in the formative stages now, asking those who join (for a $20 annual fee) to have a hand in deciding what kind of events the club will stage. Suggestions include wine appreciation classes, winemaker dinners and winery tours. Interested parties should contact wineposse@aol.com.

[ more >> ] [ permalink ]

Laura Marrich

Chewing the Fat

Johnny Orr on Relish

The owner of a new cheese store and restaurant talks shop

Johnny Orr is the owner of a new cheese shop and restaurant called Relish (8019 Menual NE, near Flying Star). Orr came to Albuquerque in part because he could afford a whole year's rent here for the same price as a month's rent in New York City, where he worked in several well-known restaurants.

[ more >> ] [ permalink ]

Jeff Drew

Chef Recipes

They Owe it All to You, Mom

Local chefs share family recipes for Mothers' Day

Years ago my aunt Geri put together a cookbook of family recipes and made copies for each wing of the family. Though the recipes are sometimes rough (how much is a handful of flour?) and occasionally flawed (isn't this supposed to have milk in it?), we all cherish the book and use it often, especially at holidays. This past Easter I cracked it open to use my great-grandmother's recipe for Welsh cookies, strange things that are actually more like currant-filled griddle cakes. One by one, each aunt came into the kitchen and “helped out” with her explanation as to why my cookies ... well ... sucked compared to Grandma Rhea's. (Cooking is a competetive sport in my family and we play rough.) To her credit though, my mom might have thought my cookies were too small, too dense, or too dry but she alone kept quiet on the subject and for that I toast her today. I only hope someday I have kids to ruin Welsh cookies for me while I bite my tongue.

[ more >> ] [ permalink ]

Image via Pixabay

EVENT HORIZON ()

The Birb-reakfast Club

Birds and Breakfast

Good morning, sunshine! Time to put on the coffee and slap some bacon and eggs in a pan. You know what could spice up this morning routine? Other than literal spices? Birds! Put that turkey bacon down, we're talking about the local bird population at Valle de Oro National Wildlife Refuge. This Saturday Nov. 17, Friends of the refuge are hosting Birds and Breakfast from 8 to 11am. Enjoy a catered lunch in the refuge education portable (nostalgic!) before heading out to do some bird watching in the bosque. Only have lame human eyes that can't see very far and limited knowledge? No worries, binoculars and field guides are provided at no extra charge to this already free and all ages event.
calendar
Image via Pixabay

EVENT HORIZON ()

Doughnut/Donut: The Grey/Gray of the Food World

Doughtnut, Donut Masterclass

Have you ever wanted to make your own doughnuts, but been (understandably) intimidated by the huge vats of boiling oil involved? The folks at The Specialty Shop want to ease your fears. Head there this Saturday, Nov. 17, for their doughnut/donut masterclass, where students learn how to make the old fashioned fried doughnuts as well as biscuit donuts, cake donuts and jelly-filled doughnuts. There are two classes: one from 10:30am to 12:30pm, and another from 2 to 4pm. Don’t worry, there are plenty of samples to fill up on during and after. The class costs $25 per person, and you can make your reservation by calling 266-1212.
calendar

Chowtown Restaurant Guide

Whether you’re more familiar with the French Riviera or the French Quarter, there are plenty of places in Albuquerque to get a taste of authentic French cuisine. Read Hosho McCreesh’s review of Le Quiche Parisienne in this issue, and check out these other restaurants in the city that will cater to your wanderlust and make you feel, if only for the evening, that you’re dining in the City of Lights. Bon appetit, mes amis.