So sorry, friends. It's been more than a month since we've last spoken (?), and I've missed chatting about Albuquerque foods and trends.
Let's jump right in.
It's fall, which means it's my favorite time of the year for food. Mostly, I'm a soup hound.
I'm working on a project right now that has me in total soup mode, including testing a few highly recommended recipes (like Gov. Richardson's posole).
What's more, it was a wonderful first week of autumn, with chile, apples, and thick and savory soups.
We're approaching one of my favorites times of year. Sure, I love Thanksgiving, balloons against the morning sky and the leaves at Fourth of July Canyon. I love the silvery river at dawn.
But I also really love wine festival season in New Mexico.
Wines from the Land of Enchantment are developing nicely, and our dry earth is producing interesting varietals and plenty of local honors.
Look below for the winners for the 2007 New Mexico Wine Festival at Bernalillo competition. One thing I find interesting: Many of the winners lean toward the sweeter side, including the two that earned the top medals of the festival.
I am fascinated by this trend of "beer dinners."
For the uninitiated, it's an awful lot like wine/food pairing dinners, but, you know, with beer, instead.
Rio Rancho's Turtle Mountain Brewing Co. has been doing them, and the menu is fabulous. I'm not much into beer, but the savory food listings are quite tempting.
Now, Savoy, a restaurant heralded for it's chic wine menu, is getting in on the game. On Aug. 25, it will hold a pairing dinner with some choice entrees and appetizers. (For $10 more, you can sub wine for beer.)
A call for entries is being made for the 2008 Scovie Awards. (You know, the ones that salute all things spicy and barbecue.)
I've still got plenty of my loot from the last fiery foods show, but I'm already looking forward to what the next one will offer.
This year, there's a new Scovie category: fresh salsas.
It appears that we've got mad skills in the kitchen.
And, by "we," I mean two CNM students.
Here's what we know:
Two Central New Mexico Community College culinary arts students took top honors at the SkillsUSA competition while competing against big-name culinary schools.