Alibi V.24 No.45 • Nov 5-11, 2015 

Food News

Green Jeans Farmery Delayed

and other news from around the state

Santa Fe Brewing taproom
John Millington

Delayed Shipping

Green Jeans Farmery, the mixed-use retail and dining complex constructed out of shipping containers at the corner of Carlisle and 1-40, was forced to change its planned Grand Opening event into a “pre-opening event” on Tuesday, Oct. 27. Delays in approving engineering and plumbing plans, which the Farmery had altered since the city initially reviewed them, caused a slow-down in allowing the site’s tenants to take up occupancy. As of press time, only Santa Fe Brewing Company, one of the 11 slated tenants, has opened for business. The city has, however, promised to expedite its review process to help the Farmery get up and running as soon as possible.

Safety First!

New food safety regulations are on the horizon for New Mexico restaurants and the leading association for the food service industry in the state is in full support. According to the New Mexico Restaurant Association’s website, the regulations—which will include changing temperatures for food holding and requiring an onsite certified food protection manager in the establishment during all business hours— are important to help prevent food-borne illnesses and the negative public perception that follows. The New Mexico Environmental Department is expected to implement the rules in 2016.

Something Rotten in Belen

Speaking of negative public perception, the Belen Family School, a chartered 1st-8th grade school, hit the news last week at the receiving end of some unappetizing allegations. According to several parents, the school served up rotten meat to their children, with some reporting roast beef that had a bluish color and mold. After receiving the complaints, however, the school sent the food to the Student Nutrition Services, where inspectors found that it was up to district standards. Which may actually be more worrying, now that we think about it.

Next Step for Last Call

After three years of slinging late-night tacos in Nob Hill, one of Albuquerque’s most popular restaurants will soon be opening a second location. Last Call, opened by chef and restaurateur Luis Enrique Valdovinos, plans to add a Downtown location at the corner of Sixth and Central, the former site of Fonda 66, by December.

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A Piece of the Pie

We’ve known it’s good for a while now, but one Albuquerque pizzeria is finally getting some international attention. Farina Pizzeria & Wine Bar, that mainstay of Albuquerque’s EDo district, was declared one of the “best pizzas in America” by Time Out, purveyors of city guides across the world. Farina was joined by the likes of Chicago’s Pequod’s Pizza and Roberta’s of Brooklyn.

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