Alibi V.15 No.40 • Oct 5-11, 2006 
Pelican's plank wood, wharf-side look is a natural home for seafood.

The Dish

All the News That's Fit to Eat

Foodie Finds at the Balloon Fiesta--Besides all the usual eye-openers like coffee, breakfast burritos and T.J. Cinnamons Mini-Cinns, our beloved Balloon Fiesta is starting to offer more diverse food-related activities throughout the day. Here are my best picks for food events at the 2006 Albuquerque International Balloon Fiesta. (And be sure to check for last-minute schedule changes before you head out at www.balloonfiesta.com!)

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Pelican's plank wood, wharf-side look is a natural home for seafood.
Wes Naman

Restaurant Review

Pelican’s Restaurant

Lips Ahoy!

So what do Phil Collins and seafood have in common? I was eating a fine dinner at 30-year-local Pelican’s (the Montgomery location; There’s another one on Coors, one in El Paso, Texas, and one in Oklahoma City, Okla.) when I noticed that the only background music that I had heard since I entered the place was anything and everything by the Phil-ster. When “In the Air Tonight” inevitably came on, I vaguely remembered that weird urban legend about how Phil wrote the song after he and another man watched his friend drown. Wow—just the kind of thing you don’t want to think about while you’re eating. I wanted to find a friendlier way to link the two things.

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Joe coddles a fresh batch of Italian sausage.
Wes Naman

Chewing the Fat

Meet Joe Sausage

The ”Abe Froman” of Albuquerque talks about sausage, the spinach scare and the absolute best way to eat fresh ravioli

Joe doesn't just talk, he speaks in stories and recipes. Every few sentences are punctuated by at least one ingredient, usually three or four, and animated snippets of past conversations, all the while pulling his words along like meat from a grinder. Joe S. Sausage is a real person (the last name is a professional gesture) from a town directly bordering Lake Michigan in Wisconsin—deep in the heart of sausage country. His accent is a thick Midwestern brogue, but with a few dead-on Italian embellishments when the right word comes up. As in, “I foand oat aboat mortadella.

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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.
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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.
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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.