volume 7, number 4 April 2002
New Mexico's Premier Food, Arts and Lifestyle Magazine

You too can make sushi like this

Bon Appétit magazine paid a visit to Los Poblanos Inn (4803 Rio Grande Blvd. NW, 344-9297) last month, taking photographs of the beautifully appointed historic residence and the family of the Inn's owners, Arman and Penelope Rembe. The family was reportedly pictured enjoying a Southwestern style Thanksgiving meal to be featured in the magazine's November issue. Though the recipes were supplied by the magazine's editors, the actual food was prepared and styled by Gwen Florio and Scott Clapp of Blue Plate Special (255-2583). According to Florio, the two-day shoot (one just for food, one for food and people) went quite smoothly, adding that the Bon Appétit folks were, "very cool, very laid back." Menu items for the "Entertaining with Style" story include red chile-seasoned roast turkey with chile butter gravy, three pepper calabacitas and a chorizo, butternut squash and jalapeño cornbread stuffing. Desserts, which required quite a bit of recipe-tweaking, according to Florio, included pecan-piñon pie and a pumpkin chiffon pie with gingersnap crust. I can't wait for November to see Albuquerque folks in one of my favorite magazines!

Tom Yun, owner of the popular I Love Sushi restaurant at 6001 San Mateo NE (at Osuna) is hoping to start up sushi classes this month. Sushi isn't really very hard to make, but it sure helps to have somebody show you how to make the rice taste right and how to roll those rolls up tight. If anybody can do it, Tom Yun can. Call 883-3618 for more information.

Congratulations to Ranchers Club (inside the Albuquerque Hilton) for receiving the prestigious Four Diamond rating from the American Automobile Association. This is the first year that Ranchers Club has received the rating. The announcement was made at the annual New Mexico Restaurant Association Hospitality Awards Banquet. That same evening the Duke City's Deborah Gagnon, owner of Tomato Café, was named Restaurateur of the Year. Keith Miller, of Nobel/Sysco and Bill Focke, of Zanios Foods, were named Executives of the Year.

National Restaurant Supply is opening a brand-new state-of-the-art showroom and warehouse at 2513 Comanche NE. The El Paso-based company moved into the space vacated by Arizona Tile, who moved into their own building on I-25, increasing their space dramatically. According to General Manager Rick Levis, 14,000 square-feet of space will now be devoted to a hands-on showroom including a full demonstration kitchen, allowing customers to test out equipment before buying. Although National has always been open to the public as well as industry clients, this renovation will allow the company to have a more user-friendly interface for civilians interested in commercial-quality equipment for their home kitchens. The grand opening was scheduled for Monday, March 25. Call 883-1999 for more information.

Krispy Kreme doughnuts are now available at Chevron Redi-Marts all over town. This is great news for those of us who crave the succulent raised doughnuts but can't bear hauling all the way out to Cottonwood Mall to get them. Several dozen (mixed varieties) are delivered to each store early in the morning and are quickly devoured. The guy behind the counter at the Chevron on Coal SE says the doughnuts are a very popular addition to the store (not exactly his words).

Lisa Richard, president of the local chapter of the American Institute of Wine and Food, has been elected to AIWF's national board of directors. Richard says, "This is a huge benefit to our New Mexico Chapter, giving us direct representation at the national level," and adds, "Our chapter is, at this point, the darling of AIWF. We are being touted as the little chapter that could! Our successful presentation of the Days of Taste program has given our new chapter credibility on the national scene." Richard is also proud to report that the local chapter has added another school, Whittier Elementary, to the Days of Taste program for 2002. Next month the group plans to take kids from both schools to a farm to plant seeds that they will follow through growth and harvest in the fall. For information on the AIWF, Days of Taste or to volunteer to help, call Lisa Richard at 242-4500.

Also the U.S. Supreme Court ruled recently that it would review a case challenging the method by which the IRS calculates tip income, used to collect Social Security taxes. Under current rules, the IRS estimates tip income based on a percentage of total sales, but the Bush administration is challenging a lower court's ruling that, when performing an audit, the IRS would have to audit individual employee's earnings to calculate this total. Confused? Don't worry. We won't know what it all really means until the court rules on the case this summer.

Albuquerque's popular Hello, Deli! has opened a new location at 5659 Jefferson NE. For this third incarnation, Hello, Deli! Express, the company has streamlined operations and offers a condensed menu of to-go deli sandwiches, soups and salads. If you're in the neighborhood, stop by and grab a quick bite. Call 344-6555 and place your order from the car (using your hands-free kit, of course).

If you have suggestions for items you'd like to see in "Around Albuquerque," please give me a call at 346-0660 ext. 245, e-mail gwyneth@lacocinita.com or fax 256-9651.