For the past decade or so a trend has been, well, brewing in the craft beer industry. This trend was first noted back in 2004 and was a blending of two Belgian style strong ales, both with the name Salvation. When the two are blended they create a beer called Collaboration Not Litigation Ale, from Avery and Russian River Brewing.

By Keila Herrington
As sexy and seductive as a white string bikini on the French Riviera, Lillet’s new Rose French Apertif Wine evokes images of tanned toes buried in the sand and evening walks along smooth sandy beaches. For those of us on this continent and inland, its refreshingly light fruity flavor may be enjoyed while languishing in the sun poolside, or lounging atop cool rooftop gardens at the height of summer in the city. Wherever you spend your lazy days and nights, strike up a summer romance with this simple, “chilled” and uncomplicated cocktail — a blend of the red and white Grand Cru Bordeaux varietals used to produce Lillet Rouge and Lillet Blanc — that combines the smoothest beverages from two of the sexiest European hot spots. And that raspberry garnish? Well, it just reminds us of a blushing hothouse flower behind the ear of this perfect little sexy drink.

Texans love beef, Carolinians love pork and Kentuckians love mutton. But everyone loves barbecued chicken despite the fact that there seems to be no cook-off in the United States devoted to the bird. Now you’d think that a chicken-producing state like Maryland or Delaware would have a barbecued chicken cook-off, but I haven’t been able to locate one — a fowl development. But chickens appear and are judged at other cookoffs everywhere, and they’re not deep-fried. They’re grilled, smoke-grilled or just plain smoked. This is because if any mass-produced food needs chiles, smoke and fire, it’s chicken.

Cooking is an art. There are elements of creativity, inspiration and execution that qualify it as such. While many prix fixe menus are often created and based around beer, wine, spirits or a season, it is rare that we come across a menu that is inspired by another form of art.

The Albuquerque Film & Media Experience (AFME) is bringing more than just movies and visual stimulation to the table during its June 3-9 run. Aside from happy hours, panels, after parties and film showings, there will be a special dinner to benefit The Storehouse.

Photo by Wes Naman

Cecilia’s perfects the culinary art of New Mexico’s favorite food, with recipes from the family cookbook

 

By Shavone Otero
It’s not too often that I eat out at New Mexican restaurants. Truth be told, I’d rather go to my grandma’s for my chile fix, and nothing compares. I’m sure many native New Mexicans will tell you the same thing. However, I did find an authentic gem in Cecilia’s Cafe that made me feel right at home, and, boy, did that red chile pump my blood — nose running, forehead sweating, mouth watering for more and you just can’t stop, it’s oh-so-good. All my fellow chile junkies know what I mean.

At Jennifer James 101, there are often rather tense, slightly comical conversations about the “how” and “why” of certain cooking practices between the two chef-owners. One of us is a highly-skilled and locally-celebrated self-taught culinary genius. The other one of us is a less-experienced culinary school graduate. In last week’s episode of “Why do you do it that way?,” I admitted to Jennifer that, until I started working with her, I never peeled rhubarb. What!? She was shocked. She always peeled it. No one ever told me to peel it, I explained. And, I thought to myself, that’s where all the color is. Since it’s a staple on the jj101 menu for the next few weeks, it is only appropriate to make rhubarb this month’s key ingredient.

When you hear the phrase “tiki drinks,” do you think of brightly colored blender drinks garnished with pineapple wedges shaded by tiny colorful umbrellas? In warm weather, an ice cold tiki drink can be the perfect fix. But, I implore you to steer clear of the cloyingly sweet libations. Not only do sweet drinks ruin the palate, they cause dehydration. But a vivid, fresh-juiced Zombie made the way Donn the Beachcomber intended? A ticket to paradise.

If you’re reading Local iQ, I’m willing to bet that where your food comes from matters to you. You probably enjoy cooking with fresh, seasonal fruits and vegetables, and you may have spent some time and money this month planning a garden, whether on your balcony, patio or raised beds. This spring I have offered some recommendations for specific grapes to explore (last month we went to Spain), but this month I want to help you connect with the world of wines that are produced organically or biodynamically.

Twenty years ago anything organic was only available to people of a certain income, which wasn’t very fair. Today it may be just as easy to buy “green” wine as it is to buy green food. Good news if you like to drink wine and you care about this beautiful blue planet!

Hot dogs are a timeless classic in our culture. You can find them at any sporting event. They’re sold on street corners. However, hot dogs just haven’t quite made their mark on Albuquerque — yet.

By Justin De La Rosa
I met a guy the other day at a bar, and we got to chatting. He bought me a drink, so I offered to share my bar snacks with him. His reply? “I don’t like to mix food with my alcohol.” Fair enough, but if you find yourself at Bosque Brewing Company, I strongly encourage mixing beer and bar food.

The time, care, creativity and science that goes into brewing has made beer not just a drink, but an art or craft, if you will. With great beer should come great food, right? Bosque opened in the later part of last year and brought Albuquerque yet another taproom with terrific tastes.