Ask Chef Boy Ari
Q: Dear Chef Boy,
I've got the beet blues. I planted a big load of beets this year—a mixed bag with red, gold and other—and now, what to do with all these beets? I've gotten some advice on steaming little beet cubes to be used in salads and veggie medleys, or for my 8-month-old to eat. I've also seen something on grilling, then peeling, but what else is there?
A: Dear BM,
A new place to pitch your tent
I’ve been harboring an embarrassing secret for a decade. I applied as a server at Hooters and was rejected. Maybe it was my weird, multicolored hair, my sailor mouth or perhaps it was the Corona bottle and Marlboro light I was nursing during my brief job interview, but the manager took one look at me and offered me a position as a cook. I left, my ego crushed like a beer can. But as luck would have it, a TGI Friday’s opened up a few weeks later, and it was like I had found my new home.
U-Pick Green Chiles and Farmers' Market
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.