A Cut Above
I try a new take on steak and peppers
When it comes to flavor, it’s hard to beat a well-marbled rib eye. But when it comes to cost without sacrificing flavor, I go for the flatiron. It comes from the top of the shoulder and is sometimes called a top blade, top boneless chuck or petite steak. It’s used in steak frites in restaurants, and it’s sometimes hard to find at a standard grocer. When trimmed out by a good butcher, a tough, sinewy membrane down its center is removed to leave a perfect steak for the grill.
Sergio Salvador salvadorphoto.com
Fresh ideas in seasonal cuisine
Meat, of all the ingredients a restaurant serves, is arguably the most deserving of care in how it is sourced. Unless, perhaps, the name of the restaurant in question is Cafe Green. At the three-year-old Downtown breakfast and lunch joint, the greens of both the salad and the chile persuasions are local. And some of the meat on the menu is too, if you consider Pueblo, Colo, to be local. (We do.)
Salud y Sabor at National Hispanic Cultural Center
An evening of food, art and entertainment aimed at connecting families to nutrition and healthy lifestyles.
Wine Tasting: Offbeat & Interesting Wines at Slate Street Café
Zia-Bernalillo Farmers Market at Zia-Bernalillo Farmers MarketMore Recommented Events ››