All The News That's Fit To Eat

How long do you think it would take to eat a six-foot-tall scale model of the leaning tower of Pisa—made entirely of chocolate? That's what guests at last month's 12^th annual Chocolate Fantasy gala were probably thinking as they strolled past the edible creation of Lincoln Peterkin and Oneil Watson. The pair won the first place award for Most Artistic chocolate piece before their restaurant, Jamaica Jamaica, even opened. Chef Daniel Keadle of the Hyatt Tamaya Resort took first place for Best Taste. Judges also awarded honors to Adrienne and Claire Toubbeh, Seasons Rotisserie and Grill and the Marriott Pyramid North. Chellese Restaurant in Gallup won the People's Choice award while Jamaica Jamaica took home the award Sponsors' Choice. The event grossed more than $250,000 for the New Mexico Museum of Natural History and Science. (GD)

After two concrete-ripping months of renovations, Central Connection (215 Central NW) is back in business. The newly lightened-up space boasts a dreamy turquoise and copper theme plus (in case you haven't noticed) a sizable patio looking out onto Central. The décor isn't the only thing that got a facelift. New, later hours of operation are from 10 a.m.-10 p.m. and the menu now features a handful of Cajun-themed dinner items alongside their classic focaccia sandwiches. The Connection is also applying for a beer and wine license, which should be finalized by the time Summer rolls around. By then, owner David Ray is optimistic that you'll be able to sit back on the patio, drink a beer and munch on some crab cakes while taking advantage of their free wireless Internet access. (LM)

Did you ever wonder why the steaks you buy at the grocery store don't look or taste very much like the steaks you get at a restaurant? In general, grocery store shoppers want cheap meat not deluxe cuts. Steakhouse diners, on the other hand, are willing to pay for the biggest, best steaks. That's why Great American Land and Cattle (Tramway and Indian School) decided to start selling ready-to-cook steaks. Rib-eyes, porterhouses, T-bones, New York strips and filet mignons are all available in their newly opened Steak and Wine Shop, inside the restaurant, where customers can also buy any bottle of wine on the restaurant's extensive list. The shop allows manager Jerry Wright, who was involved with the Wine Brats club for several years, to beef up his wine list and offer more high-end wines. The arrangement allows him to keep costs down, too, which means that diners will pay less for more expensive wines. Call 292-1510 for specifics. (GD)