Alibi V.18 No.10 • March 5-11, 2009 

Ask Chef Boy Ari

Apocalypse Chow

Q: I'm preparing for the economic apocalypse, but I suspect the 15 cans of pickled beets, bag of dried morels and half-dozen jars of unidentifiable tomato-based something-or-other in my pantry aren’t going to last very long after the Super Wal-Mart shelves are looted. What do I need to do to start preparing a garden now, so when spring comes I'll be ready to farm my way into another year of existence? Any seed suggestions or other preparations for a year-one raised-bed garden? —Apocalypse Chow

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Mmmmmeat on a stick.
Sergio Salvador salvadorphoto.com

Restaurant Review

Zohra

In Downtown, it’s business as unusual

Looking over Zohra’s menu was frustrating. My issue wasn't limited to classifying, or perhaps clarifying, a rundown of far-reaching Middle-Eastern cuisines. Attempting to separate Indian dishes from Pakistani dishes from Afghani dishes from Iranian dishes is challenging enough; try adding Navajo tacos, hamburgers and spaghetti to the mix. Zohra does, apparently covering its bases by offering anything a Downtown diner could possibly want. It’s a lot to consider. The menu comes off as muddled, but the broad claim of “authentic cuisine” covers a little bit of everything. Don't concentrate too hard. Just point somewhere and start chewing.

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EVENT HORIZON ()

Quel génie!

Wine and French Night

Casual French study, wine, cheese, culture, song and conversation with Maryse Lapierre.
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EVENT HORIZON ()

Keep the Holiday Indulgence Going

Barrel Aged Beer and Cheese

Four barrel aged beers from Marble paired with four gourmet kinds of cheese, hand-picked by Whole Foods.
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