Jul 3 - 9, 2008 

An appetizer of homemade crackers, baby tomato, and sprouts and Manchego cheese
Tina Larkin

Restaurant Review

Jennifer James 101

A class of her own

By Maren Tarro

If I had to choose one person in Albuquerque who has earned the right to be called a chef, I would adamantly, and without hesitation, say Jennifer James. If there’s still anyone left in town who wishes to argue, allow me to present my case.

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Bite

Almond Cupcakes with Tangerine Frost and Flowers

By Evan George and Alex Brown

When we got knee-deep in the nitty-gritty of planning how we were going to pull off a recent wedding catering gig, we quickly realized the difference between making some big-ass salads and nourishing a nuptial celebration: a proper wedding cake. So we got to researching and everyone involved liked the idea of cute little cake-ettes instead of a full-fledged wedding cake. We dug up a solid vegan cupcake recipe and added a few twists in flavor and decoration. The cake is vegan, the frosting's vegan. Both are sugary as hell and cute as a button of peyote.

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Garretson’s Enchantment Cuvée

Grapevine

Summer Wine

Hot grapes for hot days and nights

By Joseph Baca

What an exciting time to enjoy the vast range of culinary offerings and wines found around Albuquerque! Spurred by the city’s explosive growth, the restaurant and beverage industry has expanded exponentially; our eateries and watering holes are exploring wine and cuisine from around the globe like never before. Shops that offer an expansive range of international items to select from have become ubiquitous. Wine classes and seminars are offered at locations throughout the city. There's an assortment of ultra-chic wine festivals and tastings that add luster to these warm weather months. The options for oenophiles today are unlimited, so get out and enjoy all the magic Albuquerque has to offer and open your mind to the wondrous world of wine.

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