V.21 No.36 | 9/6/2012
Eric Williams ericwphoto.com
El Zarandeado pays off
By Ari LeVaux
A gray snapper is split down the middle so perfectly and precisely that, after the spine is removed, the fish lies flat, flatter than any flounder. It’s arranged skin-side down with nothing but white flesh exposed, then covered in onions and a creamy, mustardy chile sauce before it’s baked into something you’ve never seen or tasted before.
Adventures in Art: One Potato, Two Potato at Albuquerque Museum of Art and History
An introduction to the world of art through games, books, gallery walks and projects designed to inspire young creativity.
Hobnob at Four at St. James Tearoom
The Bobcats • jazz at Embers SteakhouseMore Recommented Events ››