UNM Catering Offers a Creative Menu for all Budgets

May 16, 2019 by Nichole Harwood

By Amanda Gerard

UNM Catering is your one-stop shop for all of your special event needs. Our culinary team is creative and passionate about delivering a menu that fits your unique tastes and budget, leaving your guests with a delicious, memorable experience. Choose from carefully curated menus ranging from impressive displays to show-stopping plated dinners. UNM Catering is also happy to team up with you for a personalized consultation to create a one-of-a-kind menu, enhancing your vision of the special occasion.

Take advantage of the many venue options on campus, or have UNM Catering visit you offsite at your home, office or event space. UNM has many rentable spaces including private meeting rooms or beautiful ballrooms in the Student Union Building. Venture across campus to reserve more intimate spaces such as the University Club, or experience the beautiful city views from the pavilion at UNM Championship Golf Course. Onsite or offsite, we are pleased to bring the flavors to you.

No event is too big or small. We offer comprehensive options for intimate meetings and gathering to large scale banquets and everything in between. Try our fresh take on boxed lunch options for your next meeting, or stay on trend with an artisanal toast bar for a conversation starter at breakfast. Our goal with every event is to deliver a catering experience that goes beyond the traditional expectation. No matter the event size, our main ingredient is care for all of our valued clients.

Creative culinary is our specialty and we’ve got you covered from antipasto to ziti. Our chefs have incredible range and flexibility. Dietary restrictions, cultural cuisine or themed meals are welcome to help you design the perfect meal to compliment the occasion. We pride ourselves on offering an incredible value to our clients. Count on professional, polished presentations and bundled items that maximize your budget.

We have a service that you can count on. Our experienced staff is attentive and proactive about making sure you and your guests can relax and enjoy the event. You choose the service style and our team will gladly assist in delivering a guest experience that makes the host the toast of the event. Our clients can rest easy knowing that UNM Catering will go above and beyond to deliver a ‘wow’ experience. Confidently add bar service with our experienced servers and bartenders.

Contact us today to plan your next event! Visit our website to view our menus or place your order. Our sales staff may be reached at 505.277.2506 or stop by our office in the Student Union Building at UNM.

Photos courtesy of UNM Catering

Albuquerque Chef Returns to NM with Tacos

April 17, 2019 by Nichole Harwood

Local N.M. restaurant owner introduces ‘Baja meets Burque’ and ‘808 meets the 505’

By Elaina Jameson

From the Northeast Heights of Albuquerque, N.M. to operating his new restaurant on San Mateo and Copper by himself, Dominic Valenzuela has had his eyes on the entrepreneur lifestyle since he was 11-years-old.

Valenzuela began by incorporating his passion for cooking and tacos to create Dia De Los Takos. Dia De Los Takos is a small restaurant inside of Albuquerque Indoor Karting, which opened on Jan. 7.

Valenzuela said the meaning behind the “K” in “tako” runs deeper than the way the word looks. “I didn’t want to stick to one style of cuisine,” Valenzuela said. “I thought the name was a good choice for showcasing the “taco” or “tako” and showing its versatility. “Taco” is Mexican and “tako” is universal,” Valenzuela said.

Courtesy Photo via https://www.facebook.com/diadelos.takos/

With a specialty in beer battered fish tacos, Valenzuela told ABQ-Live Dia De Los Takos’ cuisine is defined as “Baja meets Burque.” Customers can expect a unique experience when they eat at Dia De Los Takos. “We use the taco as a vessel to transport people’s taste buds to other regions of the world,” Valenzuela said.

Valenzuela accommodates for all preferences and diets, including vegan. He said he enjoys adding items to the menu as his ideas flow. “I like to offer a lot of vegan options — whatever I get inspired by as the seasons come,” Valenzuela said to ABQ-Live.

The responsibilities within a restaurant are nothing new to Valenzuela. He spent the last two years teaching sushi classes, operating a food truck and working as a chef.

Valenzuela said becoming “the most recognizable name in Albuquerque” and “establishing a hangout” are included in the future plans of Dia De Los Takos.

Dia De Los Tako’s special runs only on Tuesdays. Check out the quick service restaurant with fish tacos priced at $1.50. With burritos and salads on the menu in addition to tacos and smashed griddle burgers, there’s something for every appetite at Dia De Los Takos.

Dia De Los Takos will also have a membership program. For $40, customers can purchase an embroidered hat, which comes with two free tacos. When customers wear the hat to Dia De Los Takos, they will receive 25% off their purchase, excluding alcohol.

While Dia De Los Takos has four employees that have been training for about two weeks, Valenzuela’s restaurant mindset and creativity continue to grow. Operating under the same umbrella as Dia De Los Takos is Ohana Hut. Ohana Hut is an expansion that operates out of a food truck.

Customers at Ohana Hut will find collaboration of Hawaiian and New Mexican cuisine located at Marble Brewery on the Westside. Valenzuela described Ohana Hut as “808 meets the 505” with menu items such as ramen, fusion, sushi, fresh albacore fish from Fiji and seared ahi tuna from Hawaii. In the future, guests can look forward to sushi classes held in collaboration with Marble.

Something Valenzuela has done with his business that is different from his past experience is acknowledging the importance of media and advertising. Valenzuela plans to air his podcast every Monday, featuring a new chef each week.

Courtesy Photo via https://www.facebook.com/diadelos.takos/

Working with video producers, Valenzuela, and the featured chef will make a taco. The video will then be shared and the taco will serve as a special at the chef’s workplace. Earnings made from the taco will go to a charity of the chef’s choice.

Valenzuela reminded ABQ-Live he is open to new ideas and collaborations within the business community, which may include youth mentorship such as teaching classes, internships, job shadowing and featuring chefs who have the same interests as Valenzuela to be positive lights with each other in the restaurant community.

Stay up-to-date with Dia De Los Takos on Facebook, Lets Takobout it w/ Chef Dom, featuring Facebook Live videos and external links to episodes of Valenzuela’s podcast. Dia De Los Takos is also on Instagram, where you can find mouth-watering posts of menu items and the latest information about Dia De Los Takos and Ohana Hut.

Southwest Chocolate and Coffee Fest Returns to Albuquerque

March 21, 2019 by Nichole Harwood

The 9th annual Southwest Chocolate and Coffee Fest swept through Albuquerque March 16 and 17 delivering an array of flavorful coffees, fruity wines, and delectable desserts to the Duke City.

By Nichole Harwood

With doors opening at 10 a.m. an eager crowd of chocolate and coffee enthusiasts flooded Expo New Mexico Saturday and Sunday.

With over 120 vendors vying for the attention of event participants, there were plenty of treats to go around in the form of tasty samples and fun activities.

One such vendor, Teri’s Sweet Garden, handed out samples of specially made candy to patient attendees.

Owner of the small business, Teri Leahigh said her candy shop has participated in the event for seven years and she noticed a large increase in foot traffic this year as compared to previous ones.

“We love it,” she said. “It keeps getting bigger and better and just more fun.”

Aside from delicious samples, the crowd was treated with live music from bands such as Alpha Blue and Dos Gatos. Additionally, attendees had the opportunity to watch demonstrations in chocolate and coffee making as well as watch an exciting chocolate baking challenge. Lastly, a Cow Milking Demonstration was available courtsey of the Southwest Dairy Farmers throughout the event both days.

Many vendors took the extra step to ensure their business stood out not only providing samples of their products, but combining the treats with activities such as campfires set outside to roast marshmallows for smores or free neck rubs to enjoy aromatherapy products.

There was a feeling of joy and excitement in the air as families stood hopeful in long lines prepared to enjoy the newest pastry, coffee, beer, or wine available. Many vendors eager to give the patient crowd a taste of their products ventured out beyond their booths with trays of chocolate and other delicious samples.

A first time attendant of the festival and a new resident of Albuquerque Dani White said she was pleased with the knowledgeable vendors and their staff at the event.

“This is new for me and I’m having a great time,” White said with a smile.

ABQ’s newest immersive dining experience is out of this world

December 6, 2018 by Brenda Paiz

An Albuquerque company has officially launched its interactive dining experience in the heart of downtown. Located next to Duel Brewery, 610 Central Ave. is the new home to StoryLab Interactive’s latest project – a dining experience that was truly out of this world.

Upon entering, guests are welcomed and immediately can pick up on the theme, which is currently called “Space Returns”. The dining experience starts off by encouraging guests to explore the open space and interactive art while making sure to get that prime photo for your Instagram (FYI- it will be your coolest Insta photo.)

The five course meal was not only delicious and thoughtfully presented but even the menu contained plenty of clever “space” puns and wordplay for each item (a “Rocket Salad” arugula dish and a “Starfruit Halo Halo” dessert, just to name a few). The dinner was presented and served by Savor and with each course, a perfectly paired wine was served as well.

Service was impeccable as each dish was explained before we “dug in”.

Space-guided voices and different galactic scenarios continued as the remaining courses were served. At one point, guests were even presented with a squash bisque in what looked very similar to a “space bag” before using it as an exquisite sauce for the salmon and short ribs course.

The immersive dining experience provided a spotlight for where your plate sat and the lights responded to your moving hands – which made it impossible to NOT interact and appreciate what was happening with those around you.

The homegrown startup company will continue these dinners every Friday and Saturday night at 610 Central Ave. and tickets are required so be sure to grab tickets in advance.

Overall, the entire experience was unlike anything that this city has offered before. Sure, there have been interactive art exhibits but StoryLab Interactive has taken that to the next level by appealing to all senses with this unique dining experience.

For more information visit www.storylabinteractive.com or follow them/like them on social media @storylab.inc

Written by Brenda Paiz

Photography by Kori Kobayashi

Sweet Cup opens for business in Albuquerque!

November 16, 2018 by Kori Kobayashi

Cup, Sweet Cup!

Anyone who lives in New Mexico can tell you that the sunsets here are indescribable. Pink and orange never seemed to look so good until the sun painted them together in the horizon. Rays of light beaming in every single direction, bright enough to blind a driver on their way home. Cotton candy clouds begin to blanket the sun as it sets behind the cherry-colored Sandia Mountains. An experience only New Mexicans are lucky enough to experience.

Now imagine being able to drink that sunset; taking in orange and pink layered flavors, with cherry-colored pearls floating up and down the horizon, and finally topped with a sky blue cloud of cotton candy. Well you can, at Albuquerque’s very own Sweet Cup Espresso and Boba Bar.

Boba tea is a Taiwanese drink that primarily focuses on black, green, and milk based drinks. Traditionally, it is served with tapioca pearls called “Boba”, meaning “big pearls”. Being that it is not widely known in the United States, Sweet Cup took the initiative to add some familiarity by adding coffee into boba tea. “It’s seriously super delicious! We wanted everyone to experience

something unique,” says Robert Punya, owner of Sweet Cup.

Sweet Cup not only offers a wide variety of drinks, but also have a selection of mouth watering pastries and breakfast options. One of which includes musubi, a popular lunch food from Hawaii that is composed of spam in between two blocks of rise wrapped with nori. While you’re at it, scoop up a strawberry croissant sandwich for your boss to explain why you’re late to work; you just couldn’t decide with all the incredible options at Sweet Cup!

Try everything in sight, just don’t forget to Instagram it! Sweet Cup doesn’t only make their drinks taste delicious, but look delicious, too. Tweet a photo of your milk tea topped with a mini donut. Instagram your ombré sunset colored drink topped with Sweet Cup’s famous whipped cream cheese and cereal. Couldn’t pick a single tea? Take a Snapchat of their duo cup! Whatever you do just don’t forget to tag them @sweetcupabq to brag to your friends where you get your aesthetically pleasing and scrumptious breakfast.

If that’s still not enough to get you try something new and delectable, you get 10% at Sweet Cup when you dine-in at their father company, Poki Poki Cevicheria. Equally as delicious and colorful. Join their FiveStar rewards, and get a free boba tea after you buy ten boba tea drinks, which should not be hard considering how often you will go here.

Sweet Cup is the new up and coming, so why wait? Invite all your friends and family to the Grand Opening on November 17, 2018 from 9 a.m to 9 p.m and be the friend who knows what’s hip and happening.

November 13, 2019 by Ana Gutierrez

10 Things Chef Marc Quiñones Loves About Nob Hill Bar & Grill

October 15, 2015 by Joshua Lara

photo by Kori Kobayashi

1. The ambiance. From the moment you pull up and catch a glimpse of this restaurant the contemporary and modern design will appeal to you. With brick walls that give the place a metropolitan look and the giant fish tank hanging from the ceiling which adds a touch of originality, the decor is just flat out awesome. The retractable garage doors that separate the dining room from the patio are equally attention grabbing.

2. The bar. Wow… When you envision specialty hand-crafted cocktails and a jaw-dropping lineup of craft beers, this is the place your dreams will take you to. The new owner, Nicole Kapnison, has a passion for craft beer which is made evident by the impressive list of delicious beers she has put together. Whether it’s a super creative cocktail or a hard to find beer, you’re looking for, get down to the bar at Nob Hill Bar & Grill to find something different and exciting!

3. The new Owner: Nicole Kapnison. To be clear, Nob Hill Bar & Grill has always been a good place to drink and dine but with Nicole up to bat, the establishment as a whole has been elevated to a new level. From the aforementioned new beer and cocktail list to the new menu, one thing is very clear, this place has gone from a good place to eat to an absolutely fantastic restaurant & bar to see and be seen, any day of the week.

4. The Executive Chef: Philip Roybal. Having had the pleasure of watching this man whip up a few dishes on the line in his immaculate kitchen I can tell you, this guy can throw down! Chef Roybal cooks with flair and a passion that shines through every single dish. It doesn’t matter if he is cooking a signature entrée, or something as simple as a salad, his love and desire to please your taste buds is inspiring and can be tasted in every bite.

5. The ‘This Ain’t Yo Mama’s Meatloaf’. I’m just going to come right out and say it, this is my favorite thing on Chef Roybal’s menu without hesitation. In fact, this is arguably the very best Meatloaf I have ever had in my entire life! A really cool side note is that Chef Philip uses 100% New Mexico raised beef for this dish. As if that isn’t enough, he stuffs it with Mozzarella Cheese and wraps it in BACON! Applewood Smoked Bacon to be exact. Served with Garlic Mashed Potatoes, fresh vegetables and a delicious Shallot Gravy this dish is the perfect meal anytime.

“Aint yo Mama’s Meatloaf” photo by Kori Kobayashi

6. The service. Most would agree that the service at a restaurant can make or break the experience. Nob Hill Bar & Grill is the type of establishment which puts forth a highly commendable level of effort to ensure that each and every guest has the best service possible. From the second you walk into the restaurant you will encounter some of the best hospitality The Duke City has to offer. No request is too large at Nob Hill Bar & Grill. I thoroughly enjoyed the service and I am sure that you will too.

7. The freshness. Everything about this place has a bright fresh appeal to it and to me, quite frankly, that’s an exciting quality to encounter in a restaurant. It all sparkles, the walls, floors, and booths, it’s all so clean that you just want to sit there for as long as possible and soak it all in. That is a huge deal at eateries and it was very refreshing to see Nob Hill Bar & Grill at the top of the list of places I eat at that are extremely fresh and clean.

8. The support of local business. Whether it’s sourcing his vegetables, his meats or even baking his own breads, Executive Chef Philip Roybal goes to great lengths to ensure that your meal is as local as possible. It’s very important for Chefs to support their local farmers and butchers as much as they can because nothing builds a community better than when you support a local restaurant who supports their local farms. Practices such as this are what make a city as close knit as Albuquerque is.

9. ‘The Dirty Burger’. They tricked me into this one, and boy am I glad they did! I had just finished up sampling a bunch of Chef Roybal’s tasty cuisine when out walked Nicole with this HUGE beastly thing they call “The Dirty Burger” which consists of their own house blended beef patty, topped with Chile Con Queso, Chile, Frizzled Onions, Bacon, Beeronaise and Fried Egg! As full as I was I couldn’t help but take one giant bite out of it and that was when I tapped out! Juicy, full of flavor and flat out fun is what comes to mind when I think of this burger.

10. The overall presence, and contribution, in the city. I really feel like this place gets it right. From A to Z what Nicole Kapnison and Chef Philip Roybal are creating is a real winner. With the comfort of their guests at the forefront of their decision-making process, it’s no surprise to see them achieving as much success as they have. Nob Hill Bar & Grill brings a fresh, exciting and innovative approach to the Duke City dining scene and as a result, the entire industry benefits. Whether it’s going in for a quick bite to eat for lunch, going in for a fantastic alcoholic beverage or sitting down for an extended dinner, you are sure to have a great experience from beginning to end. I know I did. Hats off to a job well done.

Check out the video below to see Chef Marc Quiñones in action at Nob Hill Bar & Grill!

John Haas talks about ABQ’s Hidden Gems

June 19, 2015 by Joshua Lara

John Haas Chef at M’tucci’s Kitchina. Photo by: Martin Saenz

Are you looking for a nice light dinner to cook at home on a warm summer day? Seafood is always a great bet and fits the hot New Mexican summer like a glove. Where do you go to find it? What do you buy? Who do you trust to have great, high-quality products?

Let me give you the bad news first, 85% of the seafood being sold in our local restaurants and grocery stores is frozen. We are a landlocked state and there is no changing that. However, before you get too worried, heed my advice and all you Duke City fish lovers and pescetarians will be able to find some salvation in the high desert we call home.

Finding high-quality fresh fish in this market isn’t easy. Let me rephrase that: finding high- quality, fresh fish in this market is nearly impossible. Luckily for us, Nancy Chavez-Berg has managed to swim against the tide for the last few decades at Nantucket Shoals Seafood Market (just East of Sprouts, on San Mateo and Academy). Nancy typically stocks 10-13 different fresh fish which are brought in daily, Tuesday through Saturday.

King Salmon and Yellowfin Tuna are among her staples. On my most recent visit, other fresh selections included Black Cod, Ruby and Rainbow Trout, Petrale Sole, Alaskan Cod, Diver Scallops, Shrimp, and Swordfish. Nancy also informed me that Monkfish, a chef’s favorite, is one you’ll find there on occasion. With its sweet and delectable flavor, Monkfish is commonly compared to lobster.

When it comes to fresh fish, there are certain qualities that you should look for when you shop. As they should be, all of Nancy’s fish glistened moist and fresh. I found the quality of her fish to be leaps and bounds above what I’ve seen elsewhere in Albuquerque. The Swordfish had a bright ruby red bloodline that showed off its freshness as well as the skill with which it had been handled. A Swordfish, that is less than fresh, will have a bloodline that starts to become a dark dull red color which is a signal to quickly move on to the next choice in the display case.

Nantucket Shoals also carries a few hard to find, frozen options like Conch, Frog Legs, Scallops on the Half Shell and Gator Meat. When I asked her why she thinks there are no other fish markets in town, Nancy answered “it’s hard work, it’s really hard work.” With all that hard work comes a price, and at Nantucket Shoals it’s definitely a little pricier than you’ll find at your Smiths or Albertsons. Nantucket Shoals rewards its customers with high-quality fish brought to Albuquerque by a true fishmonger.

It’s not just worth the price, it actually makes me happy to pay it.

If you’re looking for a restaurant to which you can go to enjoy the highest quality fish around, at least in this chef’s mind, you would be best suited to head over to Sakura Sushi & Grill in Riverside Plaza just north of Coors and Montano. My mind was blown when I stumbled across this place, having been sent there by several friends who are sushi purists.
Co-Owner Jae Park took over ownership a year ago after working there since 2013. Since then, he has brought in two amazing Chefs-Kenny Lee and recently hired Shinichi Misawa (formerly of Kokoro) to help bring his vision to life.

Around the beginning of this year, he developed a premium fish program to bring in Sashimi and Nigiri that includes some of the freshest and highest quality options ever in Albuquerque. The fish runs as a special on Wednesday and is typically sold out by that Saturday. On my last visit, the selection consisted of Big Eye Tuna, Korean Halibut, Royal Yellowtail, Uni, Sockeye Salmon, White Sea Bass, and Golden Tile Fish. The fish is shipped live from across the world to Los Angeles where it is held until it is bought. Then, it’s either shipped live to the restaurant (if the restaurant has a way of holding it live) or on ice. From there, the whole fish is broken down and delivered to you, on your plate literally hours out of the water.

If the freshness of the fish was not enough to physically bring a smile to my face each time I have eaten at Sakura, the presence of their fresh wasabi nearly brought me to tears. A rarity in Albuquerque, fresh wasabi has a much softer, more palatable, and inviting profile then its aggressive, powdered cousin usually found in sushi restaurants. Jae has also started serving infused soy sauces, including garlic, serrano, mustard, sweet, and caramelized onion. Sakura has a clear vision of a restaurant with simple, straightforward flavors, offered with humility and respect. Have I mentioned the premium fish is outrageously good? The Royal Yellowtail was one of the best pieces of raw fish I’ve ever eaten, sharing that honor with Oysters I ate straight out of the ocean in Tasmania.

Now you know where to buy the freshest fish and a restaurant where you can eat it, let’s get back to cooking it at home for your fine dinner. I’ve always preached less is more, and good fresh fish is no different. Why would you want to spend $15-$20/LB for great fish and cover it up with heavy flavors or muddled ingredients? Depending on the fish, you’ll have to decide if you want to grill it or give it a nice pan sear. The lighter and flakier it is, the harder it will be to grill. I think most chefs would agree that a good pan sear is hands down the best way to develop flavor and seal in moisture with fish. Much like the dishes I serve in my restaurant (M’Tucci’s), the recipe below features very clean flavors, a straightforward approach and a nice balance of sweetness. Keeping the Argentinian influence from the Chimichurri in mind, a nice bottle of Argentine Torrontes is a great wine to pair with this.

Farro & Arugula Salad

1 Cup of Dry Farro – Cooked
1 Tbsp Olive Oil
3 Ears of Sweet Corn, Kernals Cut Off
1 Cup Cherry Tomatoes
3 Green Onions, sliced
Zest of 1 Lime
Juice of 1 Lime
2 Ounces of Arugula
Salt & Pepper As Needed

In a sauté pan, heat up olive oil and sauté sweet corn until kernels start to slightly brown. Add cherry tomatoes and green onions and cook until all items are warm. Remove from heat. In a mixing bowl, combine your cooked farro, the contents of your saute pan, zest and juice of lime, and arugula and mix to combine evenly. Set aside for plating.

Chimichurri Sauce

½ Cup of Italian Parsley, chopped
2 Tbsp of Fresh Oregano, chopped
4 Cloves of Garlic, minced
½ Cup of Shallot, minced
2 Tsp of Crushed Pepper Flakes
2 Tbsp of Red Wine Vinegar
1 Tbsp Lemon Juice
½ Cup of Olive Oil
Pinch of Salt & Pepper

In a mixing bowl, combine all ingredients and set aside for 15-20 minute before serving your food to let the flavors incorporate and mellow.

Pan Seared Fish

4 – 6 to 8 ounce fillets of Fresh Fish
1 Tbsp of Olive Oil
Pinch of Salt & Pepper

Preheat oven to 400F. Season fish moderately with salt and pepper, depending on thickness of fish. In a hot saute pan, add seasoned fish and sear until golden brown on both sides. Drain oil from pan and transfer pan to oven until fish is cooked to proper temperature. Each fish varies, so be sure to check with your fishmonger on what the best temperature is for preparation.

Written by John Haas, Photography by Kori Kobayashi

Chef Marc Quiñones on 10 Things he loves about Heimat House

June 15, 2015 by Joshua Lara

Marc Quiñones

When I first heard about this new Duke City eatery I was super excited because I knew that Albuquerque could always use something new, exciting and authentically original, and with Heimat House that’s exactly what I experienced…

1. Chef, owner and resident all-star Carri Phillis. From the second I was introduced by ABQ-Live CEO Josh VanLandingham I immediately picked up on her deep passion for what she does. She wasted no time telling me about her German roots and inspiration for her incredibly tasty recipes. She proudly resides from Heidelberg, Germany and it shows in all of her authentically distinct dishes.

2. The ambiance. Walking into Heimat House, the intoxicating aromas of authentic German cuisine smacks you in the nose. The dining room has a very nice and cozy feel to it as a result. Plenty of elbow room, yet you still feel close to your company.

3. The Schnitzel! For those of you who don’t know what this is, it is a thin, crispy piece of breaded and deep fried pork. Their version of the dish does not disappoint. In fact, the Schnitzel delivers a plethora of deep, concentrated flavors.

4. Hot, crispy and gooey bread… When I go out to eat I always pay close attention to the bread, so when Chef Carri told me that she baked her own bread, I was eager to taste it! All I can say is that it was so good I kept on eating it, and eating it, and eating it… With every course that I had, I made sure to have some of Chef Carri’s delicious bread.

5. The Beer Garden.. Is soon to be finished and boasts the most amazing selection of European and Novelty Beers. Talk about the perfect place to have a nice home cooked meal and enjoy a cold one! With over two dozen beers on tap, there is bound to be a beer that will peak your interest. There are a few beers on this menu that Carri worked hard to secure and that you will not be able to find anywhere else in the entire state of New Mexico.

6. The Bavarian Pretzel with Homemade BEER CHEESE!!!! Oh my sweet heaven was this dish unforgettable! The Pretzel arrives plump and hot with a moist interior. The Beer Cheese is warm, gooey and full of deep flavors. This is the perfect dish to snack on while enjoying one of their many awesome beer offerings.

7. My personal favorite, The Wurst plate. For under $7, a plate filled with a variety of different hand crafted sausages arrive at your table. Each one has its own distinct texture and flavor profile that keeps you digging in for more. Did I mention the bread?? Well make sure you ask for more because these sausages go GREAT with Chef Carri’s homemade bread.

8. Meatballs in Sour Cream. These huge round hunks of beef are probably the moistest and succulent meatballs I have ever had in my life. Served with German Noodles and a light Sour Cream sauce, this dish is perfect for sharing but it tastes so good you are going to want to keep it all to yourself!

9. Who likes cabbage? I do! And let me tell you, it’s very easy to try different styles of cabbage and not be able to tell them apart but that is certainly not the case with how Chef Carri does her cabbage. The texture is the perfect balance between soft and crunchy and the flavor is so right on the mark that you will not need a salt or pepper shaker.

10. Community. Chef Carri Phillis, who also owns Effex Nightclub in the downtown district of Albuquerque, has done wonders for the community not only by providing employment for many locals but by being involved in multiple initiatives to give back to the city she owns and operates in. When you take her humanitarian qualities and couple them with her elevated skill set, not only as a businesswoman but as a Chef, you’ve got an individual who is geared up for what she has already accomplished, great success.

Article by Marc Quiñones

Photography by Kori Kobayashi

Interested in having Chef Marc Quiñones write about your restaurant? Contact us at info@abq-live.com

Chef Marc Quiñones visits the Santa Fe Farmers Market

October 21, 2014 by Chef Marc Quinones

ABQ-Live’s Culinary Correspondent, Chef Marc Quiñones visited the Santa Fe Farmers Market to offer readers a fresh alternative to that ordinary ‘processed’ trip to the supermarket.

The Santa Fe Farmers market is something to be excited about. With the food industry trending towards local and organic, what better place to get your produce and many other goodies then right here in New Mexico at The Santa Fe Farmers Market?

Supporting your local farmers also supports our economy. By buying local, we are keeping our money right here in the great state of New Mexico. We all know that keeping our money in the state is a huge benefit to us. Another big plus to buying your groceries from the farmers market is that you are essentially cutting out the middle man (supermarkets).

When you arrive at the Santa Fe Farmers Market you immediately are hit with inspiration by the smell of fresh green chile being roasted and sold right before your very eyes! One super cool aspect to this is that you are not forced to buy in bulk. You can literally buy as little or as much as you want! More often then not you purchase the better the deal the local farmer will give you. A lot of people have no idea how much variety is offered at farmers markets until they actually see it for themselves. It’s all over the board, from various types of potatoes, squashes, peppers, chile, mushrooms, onions and garlic. The produce available at the farmers market offers pretty much something for everyone.

Produce isn’t the only thing you can find at the farmers market, there is also meat and lots of it! The Buffalo from Lamont Farms is out of this world, they offer all different types of cuts from Tenderloins, to Porterhouses, and even Ribeyes! The quality is top notch, you will thank me once you buy one of their steaks and fire it up on your grill. El Pollo Real Farms is also out there selling the most amazing chicken you’ll ever see, not to mention the great deals they have to offer.

When you go to The Santa Fe Farmers market be sure to take a basket (preferably one that rolls) if you plan on buying lots of groceries. If you forget your basket, don’t worry because they sell them there. My favorite times to go are Tuesday and Saturday mornings between 9-11am. It’s right at the Santa Fe Railyards off of 1607 Paseo de Peralta, 87501. So head to your local Farmers Market–buy plenty of fresh local goodies–then go home and have fun entertaining your friends and family!

Story by: Chef Marc Quiñones

Chef Marc Quiñones Talks Southwest Dishes in the Summertime

July 25, 2014 by Chef Marc Quinones

Photo by Kori Kobayashi

Southwestern Cuisine has gained popularity more then ever in recent years. Many people from all over the world are beginning to descend upon the southwestern region of the United States to see just what the hype is all about. When thinking about southwestern cuisine one will often immediately think of chilies and spices, which is a huge component to many of the southwestern dishes, however there is so much more to the cuisine besides that! Aside from culturally diverse spices, chilies and corns, the amount of love and passion is what excites me most about cooking in this beautiful part of the country.

The foods of the American Southwest are strong and bold, evolving from harsh land with many cultural influences, including Native American, Spanish and European. It is a cuisine that is satisfying, straightforward and eaten for pure pleasure, not analysis. The popularity that southwestern cooking has risen to, is nothing short of a culinary evolution for people living in the U.S.. It is part of our craving for real food, real taste, and real texture.

The booming of southwestern dishes has expanded the choices of ingredients cooks need to produce the real thing, and these winds of change smell like apple wood, limes and spices. All proving America’s new-found appreciation for southwestern cuisine consists of much more than simply tacos and fajitas.

Photo by Kori Kobayashi

Cilantro is another dynamic staple in southwestern cuisine. Most people either love or hate this unavoidable, pungent herb. The leaves of Cilantro are very fragile and should be stored in a refrigerator in the upright position much like flowers. Plastic wrap should be placed over the herbs for extra protection and used within 3-5 days. Cilantro could be used in a wide variety of dishes ranging from soups, stews, marinades, braises and even on grilled meats during the last minutes of grilling. Cumin is also popular, it is a spice that brings a distinct flavor to any dish you are preparing, from both a tasting and aromatic standpoint. However, cumin is hardly a new spice and has been available in the supermarket for years, but due to the Tex-Mex fever it’s became more popular. In truth, our heavy application of this spice separates the U.S. from the subtler Mexican approach to this seasoning. For a nuttier, richer flavor, toast the seeds, stirring them over low heat in a small heavy skillet for about 5 minutes, or until golden brown and grind the seeds just before using.

To get you started, let’s put together an easy dish. Start out with some good habaneros, fresh crushed garlic, sea salt flakes, crack black pepper, Spanish olive oil and white wine vinegar. Combine all these ingredients into a food processor and blend until smooth. Rub the easy-to-make marinade over an all-natural whole chicken and roast it in the oven for about 1 hour at 350 degrees. After it’s finished it won’t be a surprise for your entire house to smell like heaven once the bird is out of the oven, needless to say, you’ll be the hero of the party. Serve this chicken with whipped potatoes and a fresh green leaf salad with a light roasted garlic vinaigrette for one fantastic meal!

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Chef Marc Quinones