‹‹ Alibi V.22 No.45 • Nov 7-13, 2013 ››

The traditional Neapolitan oven must maintain a temperature of 905 F.

Restaurant Review

Thin Crust Lust

Enduring love for Neapolitan pizza at Amore

By Gail Guengerich

This pizza isn’t just good; it’s certified.

Yarden Sachs via Compfight CC

Food 101

Raviolated

The sad and triumphant history of our favorite stuffed pasta

By Gail Guengerich

Gail Guengerich sets out to rescue ravioli from centuries of mistreatment.

Chowtown Restaurant Guide

Saturday

South Valley Growers' Market

Saturday, June 24: 8am-noon

Cristo Del Valle Presbyterian Church

Fresh fruits and vegetables, baked goods, crafts, spices and more.

New Mexico Fermentation Festival

Saturday, June 24: 9am-5:30pm

Gutierrez-Hubbell House

Nine different fermentation workshops, including hands-on workshops, lectures and tutorials.

Somethin' Pigs Happening

Saturday, June 24: 7-9pm

Center for Ageless Living

Try local food (including roasted pig) raised within 100 miles of the center at this tenth annual Field to Food event.

Sunday

Show and Shine Car & Truck Show

Sunday, June 25: 10am-3pm

Blake’s Lotaburger

The first of three events celebrating Blake’s Lotaburger’s 65th Anniversary. About 60 vehicles are anticipated, many from the 1950s when the restaurant chain began. Also featuring a DJ, giveaways, free t-shirts and food available for purchase.

Champagne Brunch

Sunday, June 25: 11am-1:30pm

Farm & Table

The executive chef pairs four successive plates with four unique sparkling wines from Champagne Chateau de Bligny.