New Menu Stuff At Flying Star ...

\ May 10, 2007

2 min read

I scored an invite to last night’s swanky soiree honoring the winners of the “hot plate” awards by Albuquerque The Magazine and the 20th anniversary of Flying Star, our annual Best of Burque winners for well … too much stuff to count.

Tons of cool people were there, there was free eats, free drinks (virgin or otherwise), live music and guided tours of the Flying Star commissary. I stuffed my face at every table I came across, and then went back for seconds of the new menu items that were being introduced. I heard from, like, four people that the pancakes were the shit—so good that there weren’t any left to sample. There were other things, though.

I tried the new “Miami Shrimp Stack” salad, which consisted of shrimp, black beans, hunks of avocado with a nice warm ancho sauce. I loved, loved, loved the “Big Daddy Mack” spin on macaroni and cheese. This was cavatappi pasta (looks like curly fries) in a rich, creamy, mild cheese sauce loaded with sautéed crimini mushrooms and green onions, and topped off with a delicious, hand-breaded and seasoned slice of fried chicken breast. The “2-Tall” BLT had smoke-tastic Applewood bacon and tangy garlic mayo, and the new “Garden Picnic” cold sandwich was so Hollywood with artisan olive bread smeared with Boursin, ripe tomato slices (nicely salted and peppered), peeled cucumbers and spring mix.

And it wouldn’t be Flying Star without baked goods. Their signature decorated butter cookies were decorating mouths all over the building (it was hilarious to watch people try to talk with their maws full of cookie), and there were three gigantor cakes: chocolate layer, carrot with thick cream cheese icing and a refreshing white cake with whipped cream and fresh berries. I wanted to squeal like a piggy and roll around in one of them, but my blue hair was probably weird enough. I frickin’ love free eats. They can fly my star anytime.