Food
 Alibi V.16 No.41 • Oct 11-17, 2007 

Ask Chef Boy Ari

Bumper Crop

Q: Dear Chef Boy,

I've got the beet blues. I planted a big load of beets this year—a mixed bag with red, gold and other—and now, what to do with all these beets? I've gotten some advice on steaming little beet cubes to be used in salads and veggie medleys, or for my 8-month-old to eat. I've also seen something on grilling, then peeling, but what else is there?

—Beets Me

A: Dear BM,

I was going to suggest pickled beets. They taste great and will store all winter long unless, of course, they are eaten. Remember, pickling involves lots of hot water and can really heat up a kitchen. So I suggest pickling early in the morning, or late at night, when you can open the windows and let in the cool air.

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Where lumberjacks go for their ESPN fix.
Tabatha Roybal

Restaurant Review

Twin Peaks

A new place to pitch your tent

I’ve been harboring an embarrassing secret for a decade. I applied as a server at Hooters and was rejected. Maybe it was my weird, multicolored hair, my sailor mouth or perhaps it was the Corona bottle and Marlboro light I was nursing during my brief job interview, but the manager took one look at me and offered me a position as a cook. I left, my ego crushed like a beer can. But as luck would have it, a TGI Friday’s opened up a few weeks later, and it was like I had found my new home.

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Chowtown Restaurant Guide

Nursing It Back

Little Sir Dan, sat with his hands, aloft over keyboard with a frown. Along came his boss, and with a crumpled note he did toss, asking “Hey, we doing a Chowtown?!”

View in Alibi Chowtown Chowtown