Alibi V.16 No.41 • Oct 11-17, 2007 

Ask Chef Boy Ari

Bumper Crop

Q: Dear Chef Boy,

I've got the beet blues. I planted a big load of beets this year—a mixed bag with red, gold and other—and now, what to do with all these beets? I've gotten some advice on steaming little beet cubes to be used in salads and veggie medleys, or for my 8-month-old to eat. I've also seen something on grilling, then peeling, but what else is there?

—Beets Me

A: Dear BM,

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Where lumberjacks go for their ESPN fix.
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Restaurant Review

Twin Peaks

A new place to pitch your tent

I’ve been harboring an embarrassing secret for a decade. I applied as a server at Hooters and was rejected. Maybe it was my weird, multicolored hair, my sailor mouth or perhaps it was the Corona bottle and Marlboro light I was nursing during my brief job interview, but the manager took one look at me and offered me a position as a cook. I left, my ego crushed like a beer can. But as luck would have it, a TGI Friday’s opened up a few weeks later, and it was like I had found my new home.

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Vanessa Partricks

EVENT HORIZON ()

Drag Yourself to Brunch

Legs and Eggs: A Drag Brunch Extravaganza

Enjoy a special, elegantly curated brunch menu featuring comedy and musical performances by Albuquerque's finest drag entertainers. Reservations recommended.
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Image via Pixabay

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No Impastas Here

Master Fresh Pasta

Learn to make fresh pasta dough with the perfect balance of eggs and water. Then roll out three kinds of flavored pasta which are prepared with three simple sauces.
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Rebel Donut Beer Pairing

Featuring four of Rebel Donuts' most famous recipes paired with some favorite beers on tap.
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