All the News That's Fit to Eat
By Laura Marrich
Foodie Finds at the Balloon Fiesta--Besides all the usual eye-openers like coffee, breakfast burritos and T.J. Cinnamons Mini-Cinns, our beloved Balloon Fiesta is starting to offer more diverse food-related activities throughout the day. Here are my best picks for food events at the 2006 Albuquerque International Balloon Fiesta. (And be sure to check for last-minute schedule changes before you head out at www.balloonfiesta.com!)
By Jennifer Wohletz
So what do Phil Collins and seafood have in common? I was eating a fine dinner at 30-year-local Pelican’s (the Montgomery location; There’s another one on Coors, one in El Paso, Texas, and one in Oklahoma City, Okla.) when I noticed that the only background music that I had heard since I entered the place was anything and everything by the Phil-ster. When “In the Air Tonight” inevitably came on, I vaguely remembered that weird urban legend about how Phil wrote the song after he and another man watched his friend drown. Wow—just the kind of thing you don’t want to think about while you’re eating. I wanted to find a friendlier way to link the two things.
Chewing the Fat
Meet Joe Sausage
The ”Abe Froman” of Albuquerque talks about sausage, the spinach scare and the absolute best way to eat fresh ravioli
By Laura Marrich
Joe doesn't just talk, he speaks in stories and recipes. Every few sentences are punctuated by at least one ingredient, usually three or four, and animated snippets of past conversations, all the while pulling his words along like meat from a grinder. Joe S. Sausage is a real person (the last name is a professional gesture) from a town directly bordering Lake Michigan in Wisconsin—deep in the heart of sausage country. His accent is a thick Midwestern brogue, but with a few dead-on Italian embellishments when the right word comes up. As in, “I foand oat aboat mortadella.”
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