Photos by Wes Naman

A pair of local CSAs are doing their part to narrow the wide food chasm between grower and consumer

By Kay Vinson
Locavore - One who tries to eat only locally grown foods.

Nowadays, it is increasingly easier for foodies to subscribe to the so-called “locavore” movement, which, as its name suggests, emphasizes the consumption of locally produced, sustainable food sources over those that are mass produced and nationally distributed. This becomes especially true during harvest season, when growers’ markets in the city abound and the need to shop at chain supermarkets decreases considerably.

By Abraham Juarez

It’s August, so Piña Colada season is in full effect. However, there’s really no need for the extra calories that a traditional Piña Colada yields — from coconut cream and pineapple juice. Try this much simpler approach — no blender required — as you squeeze the most out of the last days of summer.

Photo by Wes Naman

By Kevin Hopper

Technically, Albuquerque has no beach — and Tingley Beach doesn’t count. However that didn’t prove to be an obstacle for longtime ABQ restauranteur Roy Solomon (505 Chile and c. 1980s Sunset Grille) from opening a beach-themed restaurant.

By Abraham Juarez

In the wide world of cocktails, gin may be the one spirit that is most unfamiliar to tipplers. For those who are either unwilling or even afraid to try this distinct, juniper berry-flavored spirit, Le Bee’s Knees is the perfect summer cocktail to serve as an introduction to gin, the origin of which dates back to 11th century Italian monks. Trust me on this one; once you have enjoyed this cocktail, it will likely become an afternoon cocktail party staple.

I always have an abundance of herbs in the summer because I like to dry them for winter cooking. But jeez, they’re overwhelming when they thrive in the garden, so what to do?

Photo by Wes Naman

A desire to bring authentic Neapolitan-style pizza to Albuquerque leads Lewis Sabert to quit his desk job and go mobile

By Chris Quintana
Most men who experience a mid-life crisis buy a sports car. Lewis Sabert started his own pizza company.

Pizza Van Go, a mobile Neapolitan pizzeria, is Sabert’s answer to years of working as a systems analyst.

Story by Chef Sam Etheridge • Photos by Wes Naman
I am often asked, “When I make a certain dish at home, why does it not taste like it does at the restaurant?” The answer is usually in the ingredients that are used to impart more flavor into a particular dish. One of the secrets that many chefs use in a professional kitchen is the use of wine. You would be surprised at how much wine is used in the kitchen (mostly for cooking) and how many dishes benefit from wine.

By Abraham Juarez

This modern combination brings together the simplicity of high-quality bourbon with the bright flavors of summer. It’s a refreshing twist on a classic American cocktail that is sure to impress the guests of your next dinner party.

By Chef Sam Etheridge

Most people generally fall into one of two categories when it comes to food preference: sweet or savory. I definitely fall into the latter category. Give me a piece of bacon, sausage or good cheese over chocolate, cookies or cake anytime.

There is one exception (at least for me and especially when the temperature heats up): ice cream.