Just wanted to let everyone know that if you missed hearing the interview on Saturday, it is available to listen online.  During it I was visibly outed as a 6’7″ red-headed black woman, which is totally misleading – it’s only 6’2″.  Ryan neglected to describe the vivid pattern of my J Lo-esque dress or my deadly 5″ stilettos which contribute quite a bit to the height number.  :-)

http://breakthechain.info/2011/05/21/andrea-lin/

Restaurants I wanted to mention but didn’t get around to:

Fat Boy Cafe for great coffee

Cedar Point Grille for a recent revamp that includes great breakfasts and wonderful biscuits and gravy

Slate Street Cafe for just being pretty gosh darned good for a long time

Winning Coffee for being there for all of us coffee hounds long before Charlie Sheen made it trendy

Annapurna Chai Shoppe and Restaurant for Cardamom Pancakes – seriously delicious

Thank you for your support of local restaurants, and tune in this Saturday as the guest will be Cheryl Jamison, a prolific cook and author here in our fabulously spicy state.

Just a few tidbits for y’all.

Los Cuates, one of the stalwarts in our NM food scene, is expanding to a new location in Santa Fe – good for them!  They’ll be inside the newly renovated Santa Fe Lodge hotel with a grand opening scheduled for early May.  Another local opening will be at the Sunport, taking over the Garduno’s spot after winning the bid over El Pinto.  The “Twins” will soon be quadruplets!

Next month was the deadline for a bunch of local restaurants to install really crazy expensive new sprinkler systems, and no one is happy about it – not the restauranteurs nor the city officials who will have to enforce the law, so they granted another 90 day extension to the businesses.  I’ll be on the look out for closings over the summer due to small establishments not being able to pony up the $100K to update their systems.  Ouch.

Really good restaurants often do well, that’s what I love to see.  Here’s my quote of the week:  “Recession? What recession?” – Christophe Descarpentries, one of the owners of P’tit Louis Bistro, with one downtown location and another opening up in Nob Hill.  Well deserved, guys!

One of the heroes of my early days as a foodie here in Albuquerque is leaving town for family reasons – Chef Sam Etheridge, with a storied history in landmarks like Portabello, Bien Shur, Kanome, Ambrozia, and Nob Hill Bar & Grill had a decade to make you all happy with duck tacos, lobster corndogs, amazing Sunday brunches and the weirdest food innovations this town has seen in years, many of which are now standard menu items at your favorite restaurants.  He spent the last several years as a writer for the Local IQ, tending to his cooking and his family.  I wish him the best.

Yeah, yeah, I know you can already BUY chocolate and coffee in Albuquerque, but this is the first festival we’ve had to celebrate some of the two more important C words in all of English.  Heck, in all of my DIET, too.

It is called the Southwest Chocolate and Coffee FEST, and is going on at the Convention Center this weekend, April 16th and April 17th.  I am so crazy bummed because I will be out of town, and missing a potentially cool event.  It’s a who’s who of local chocolate and confectionary wizards, personal favorites to new folks I’d love to try out (later), including Chocolate Cartel, Theobroma, ChocolateSmith, Candy Lady, yum!

Here’s what else I am missing, just so you don’t have to:

ABQ Beer Week (ok, it ends on Saturday, so there’s still time!)

Jubilation’s Monthly Wine Tasting – Saturday at 2pm:  these are ALWAYS fun and even if I don’t plan to buy wine I usually do, which I suppose is the point.

APRIL is the month to eat cookies and save critters – Flying Star’s annual Animal Humane Center promotion gives a BUCK for every blob of sugary wafer (i.e., cookie) that you buy with the AHNM logo on it.  Mmm, sugar.

Happy Days, happy days.  Two of my favorite places in Albuquerque are expanding their reach.

ONE:  Cafe Giuseppe, home to fantabulous espresso, decadent gelato that kicks the crap out of Ecco, and a laid-back feel for sipping cappuccinos or surfing the net on their wifi.  They’re adding a second location downtown near 3rd, right in the vicinity of….

TWO:  P’tit Louis Bistro, home to kickin’ frog legs (har) and the best lemon tart on this Duke City planet.  Their fame is so unmatched they too are opening another location . . . right near Cafe Giuseppe.

Bizarre, neato, and I hope they both continue to thrive and receive raves.

In the space of what seemed like mere minutes, I had a lovely conversation with Chef David Tanis of Berkeley’s Chez Panisse. He is not just “of” Chez Panisse, he IS Chez Panisse, crafting the daily menu at one of the most famous restaurants on earth for the past 20 years.

He will be at Bookworks on Monday signing his superlative new book and then, Pat Keene and her staff at the Artichoke Cafe will be preparing a dinner based on David’s recipes for a captive audience. If tickets are still available, snatch them up ASAP – a single meal’s ticket includes a book, so you’ll be all set to create your own dishes after the evening has concluded.

Because my interviewing style is not quite as wondrous as, say, Jon Stewart, I captured a lot of tidbits from the conversation that I hope will give you a great idea of the kind of man and chef that David is. Enjoy!

I just “ogle the vegetables” – how David loves to choose his produce for the day when visiting the farmer’s market

“I like to go from the beginning to the end” creating menus that flow from the very first bite all the way through to a simple and sweet dessert.

All I need is a “wooden spoon, cast iron pan, knife” – David’s only cooking essentials, if he were reduced to a desert island style restriction. This speaks so well to how he cooks at home – it must be meditative and fresh and something you can do with unfussy attention, perhaps while sipping wine or chatting with guests.

When you cook, “it connects you with your friends, it connects you with your community”. Essentially, by injecting your own labor into raw ingredients you are making a transformation that benefits your fellow diners as well as supporting whatever fresh vendors have supplied those ingredients – the more local, the better.

Seasonality RIGHT NOW, “here in california we are getting rain, end of season tomatoes, eggplants, great squashes and wild mushrooms”. Visit Chez Panisse this week and these are the ingredients on which the kitchen will work their magic.
What was the last meal you cooked? “A little pot of beans – on toast, just like in the book; fresh pinto beans make the best meal of all.” I’ll concur, the book’s photo of beans on toast is one of the most drool-inducing simple concepts I’ve seen in months.

Enjoy, go see David, and BUY HIS BOOK. Your cooking world will be enhanced in ways that will transcend the cover price.