Alibi V.16 No.40 • Oct 4-10, 2007 
Baby got buns ... and dumplings and congee and noodles and meatballs ...

Restaurant Review

Ming Dynasty

Dim sum and then some

Maybe it makes me a tacky American to admit this, but I adore ornate Chinese restaurants. The more dragons, gold paint, big red lanterns and Buddha statues, the better. When you add all that eye candy to the delicious odor of incense mixed with cooking smells, it equals an exotic sensory experience that spears me right through the heart.

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Wrapped in cheesecloth and hung, goat’s milk curd is turned into spreadable South Mountain Dairy chevre.
Courtesy of South Mountain Dairy

New Mexico Flavor

Say Cheese!

New Mexico farmsteads craft cheese ... without Kraft

A couple of years back, Saveur magazine dedicated an entire issue to cheese. I settled into my reading chair and quickly became entranced with stories of small artisan cheese producers who had shaken off the big-city entrapments to spend their days crafting cheeses from milk they had personally coaxed from all sorts of beasts.

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Bite

Treat Those Apples Right

Apple season is a blessing and a burden. Excited by early October's glut of local fruit—so strikingly different from the homogenized four varieties that pack grocers' shelves the rest of the year—I tend to overdo it. There's at least one more bag of apples than I can eat. Regifting is out; my friends and coworkers are all in similar situations. So the orphaned apple sack sits whithering in a corner of my kitchen, scowling at me, until I finally throw it out. My guilt makes that trip to the dumpster even weightier.

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Image via Pixabay

EVENT HORIZON ()

Training Days

Lil' Rudies Baking Camp

This week-long camp full of baking and decorating keeps the kiddos entertained while teaching valuable baking skills straight from the professionals.
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Image via Pixabay

EVENT HORIZON ()

Let's Get Cheesy!

Beer and Grilled Cheese Pairing with Cheesy Street

Get excited about pairing two of the greatest things in American cuisine with a flight of four beers and four mini-grilled cheeses.
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Chowtown Restaurant Guide

A Taste of Thailand

At some point down the line Thai food became synonymous with comfort food for me. It was my family’s favorite dining out cuisine when I was young, and now I have a lot of good nostalgia wrapped up in the smell of lemongrass and curry. Tom kha gai, papaya salad and pad see ew are my go-to orders when I’m sick or just craving something warming and familiar, so I’ve visited most of the Thai spots in town to find some of my favorites of each. That GrubHub bill is getting a little out of control at this point, honestly.

Here’s a few of my favorite spots to order Thai in the Duke City. May they bring you many spicy tears and great evenings.

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