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.

(More below.)

The deadline for submissions is Sept. 10.

As grocery industry buyers, and ultimately American diners, become increasingly aware of food trends, gourmet and specialty food manufacturers work to convince the public that their products are “hot.” Each year, hundreds of manufacturers enter their products in the Scovie Awards to further prove this claim to buyers. Considered “the gold standard” for recognizing achievement in the fiery foods industry, the Scovie Awards are named after Wilbur Scoville, the scientist who invented the scale that shows the “heat level” of peppers.

New this year, the contest has added categories for a variety of fresh salsas, separating those products from processed salsas. Contest organizer Dave DeWitt has seen explosive growth in the number of salsas entered. “As salsas have evolved from a simple dip served with chips to an elegant sauce or garnish, there has been a tremendous growth in the salsa category,” notes DeWitt. “More and more retailers are carrying fantastic fresh salsas in refrigerated cases, and the Scovie Awards were adapted to create categories for these fantastic new products.”

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.

The competition was part of the annual national Leadership and Skills Conference and SkillsUSA Championships, where more than 5,000 students competed in 87 contests.

The Falls, which we've written about now and again, is a high-end steak-and-seafood kind of place. It's known for two things: kobe (read: incredibly expensive) steak on the West Side, and several mammoth waterfalls on the property.

Out (via a reader): "I wonder if you have any info about what has happened to Middle East Bakery on Menaul. I went by today hoping for fresh pita and lunch, and it is all closed down. Kaput! It was one of my favorites!"
Anybody know what's going on? Meanwhile, I'll do my best to dig something up.

Also, be sure to troll ABQTrib.com (or pick up a paper) for our latest reviews and suggestions. This week, we checked in on Cake Fetish and Noda Japanese Cuisine.

*NEW Stick With Canola Oil, Fry It For The Fair Contest
*Great American SPAM Championship
*Family Friendly Food Contest
*Bake For The Cure Contest
*NEW Make It With Malt-O-Meal Contest

The fair is Sept. 7-23. I've got loads of details on each contest, so if you're interested, drop me a line at tshope@abqtrib.com or call me at 823-3687. Otherwise, good luck. (I'd love to judge... except for that Spam competition.)

A one-time only class with chef Campbell Caruso will be offered to coincide with the Spanish Market in Santa Fe.

The news release says Caruso will "will demonstrate the cooking techniques, discuss the treatment of ingredients, answer questions and completely familiarize participants with this tempting cuisine in his own warm, low-key style."

For information: Call the School at 505-983-4511 or go to their website at www.santafeschoolofcooking.com . Or sign up in person. The class lasts about three hours and costs $80 plus tax. Cash, checks and all major credit cards are accepted.

The menu (which I'll list below) looks fabulous (hello, lamb-stuffed chile rellenos!), and Frank says she will also focus the one-day class on kitchen techniques and "ingredient synergy." How could you pass this up?

Check the schedule and register at the Santa Fe School of Cooking website, www.santafeschoolofcooking.com , or call the school at (505) 983-4511. You can also sign up in person.
The fee for this class is $78.00 plus tax, and reservations are required.

Look for a full food review in coming editions of The Trib. Meanwhile, take a look for yourself, and feel free to order my favorite La Casita belly warmer: a bowl of rice and a side of sopapillas.

Willison, the news release says, is "known to the world at `America's Drawing Cowboy' and the nation's only western contemporary pop artist."

“A must see, impressive collection”, states Mayor Patricia A. Chávez. She invites the public to visit the gallery of artwork displayed in the town council chambers. The 2007 festival commemorative posters will be available in July for $10.00. A limited edition of 200 signed posters will be sold for $20.00 at the festival and at poster signing events to be announced prior to the festival. Contact the Community Development office at 771.7133 to purchase a poster. The Town of Bernalillo sponsors the New Mexico Wine Festival as an economic and tourism development project. The New Mexico Wine Festival will be held on Labor Day weekend, September 1-3, 2007 at Loretto Park in Bernalillo.
Go to www.\\TownofBernalillo.org for festival details.

I certainly have strong feelings about some of these categories, but I'd love to hear what you think.

Interestingly, Albuquerque the Magazine in May used their food & wine issue to highlight some of these very things. For more on that, though, you'll have to pick up your own copy (or grab some highlights from their Web site).

Several restaurants are donating a portion of their proceeds to Roadrunner Food Bank of New Mexico.

Hunger is a huge issue in this poor state, and we know it contributes to many other ills and illnesses. This is a chance to do good simply by doing something many of us do every day anyway -- eating out.

In Santa Fe, you can visit Bishop's Lodge Ranch & Resort.
Other cities participating: Artesia, Clovis, Las Vegas and Tucumcari.

Here's where you come in...