Dining

Redbook Names Albuquerque and Santa Fe Among ‘Most Romantic Date Destinations’ in America

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Image/Wikimedia Commons, Creative Commons, Attribution 3.0 Unported

Staff report:

Redbook magazine has released its list of the “Most Romantic Date Destinations” in America and Los Alamos has three of them in its own back yard … or just a day’s drive away. 

Redbook’s list:

  • The Finger Lakes region of Upstate New York
  • St. Augustine, Fla.
  • Top of the Rock, New York City
  • The Greenbrier in White Sulphur Springs, W.V.
  • St. Petersburg, Fla.
  • Harvest Inn, Napa Valley, Calif.
  • Albuquerque, N.M.
  • Pittsburgh, Penn.
  • Newport, RI.
  • Santa Fe, N.M.
  • Rincon, Puerto Rico
  • Sedona,
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Smith’s Annual Chile Roasting Operation is Underway

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Smith’s Food and Drug Center employee Avi spent Friday running the two chile roasters outside the Central Avenue store. Smith’s annual roasting operation kicked off Thursday. Photo by Leland Lehman/ladailypost.com

Avi loads the roaster with fresh green chile. Photo by Leland Lehman/ladailypost.com

Avi bags roasted chile. Photo by Leland Lehman/ladailypost.com Read More

Food on the Hill: Grilled Salmon

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“Food on the Hill” by Sue York

This week’s recipe…

Photo by Sue York/ladailypost.com

Grilled salmon

Fish seasoning:

  • Equal parts of — No Salt Cajun Seasoning
  • Onion Powder
  • Garlic Powder
  • — 1/2 part of Mesquite seasoning
  • Salmon Filets with skin on
  • Spray butter
  • Seasoning (above)

Photo by Sue York/ladailypost.com

 

** If you need to freeze the uncooked fish filets, put them in a plastic zip bag and put in a little water and a tablespoon or two of lemon juice. Zip the bag with all of the air out and do not freeze for more than one month.
 
Photo by Sue York/ladailypost.com
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Cowboy Breakfast Aids Alzheimer’s Association

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The Posse Lodge hosted its Cowboy Breakfast Sunday, which this month went to benefit the Alzheimer’s Association of Los Alamos. Photo by Salvador Zapien/ladailypost.com

The Posse Lodge was pretty full by 9 a.m. and drew a steady stream of pancake eaters. Photo by Salvador Zapien/ladailypost.com

Melissa Spiers, left, and Mary Yamada help with the breakfast. Photo by Salvador Zapien/ladailypost.com
 
Cowboy Breakfast Guru Cary Grzadzinski chats with Mrs. Rickman of Los Alamos. Photo by Salvador Zapien/ladailypost.com

The Alzheimer’s Association of Los Alamos was Read More

‘Food on the Hill’: Smoky Cheese Fondue

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“Food on the Hill” by Sue York

This week’s recipe…

Photo by Sue York/ladailypost.com

Smoky Cheese Fondue

  • 2 Tablespoons olive oil
  • 1/2 cup chopped onions
  • 4 cloves garlic (pressed)
  • 1/2 cup flour
  • 3/4 teaspoon salt
  • 2 (12 oz) beer, NOT all at once (I like the dark beer)
  • 2 teaspoons brown mustard
  • 4-5 cups shredded cheddar cheese
  • 1 1/2 cup Monterey Jack (shredded)
  • 1 1/2 cup smoked gouda cheese or smoked cheddar (shredded)
  • paprika on top
  • bread cubes for dipping
 
Directions:
 

Photo by Sue York/ladailypost.com

Fry onions in olive oil for 1 minute then add garlic and cook
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Chamber’s FAN44 Pairs Local Business Owners

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Enjoying lunch and conversation at the Co-op today, from left, Superintendent of Schools Gene Schmidt, David Griggs of the Friends of the Library, Edwin Theodore of the Co-op Deli and Cory Ulibarri of the Co-op front end, and Michelle Tange of The Education Plan during today’s FAN44 business networking event. Photo by Carol A. Clark/ladailypost.com

CHAMBER News:
 
Because not every business person who belongs to the Los Alamos Chamber of Commerce can get to a Business Breakfast or evening FAN Club event, the Chamber has launched a new networking opportunity: FAN44.
 
Today,
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Ruby K’s Launches Renovation Project to Enhance Seating Comfort, Expedite Service

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From left, interior designer Misha Peterson, Ruby K’s new operations manager Melissa Schmidt, owner Ruby Alexander and architect Steven G. Shaw. Photo by TK Thompson/ladailypost.com

By Mandy Marksteiner

In August, Ruby K’s Bagel Café will begin renovations designed to enhance daily operations at the popular eatery.

Los Alamos architect Steven G. Shaw and interior designer Misha Peterson are working together to make it easier for customers and staff to move around in the restaurant.

“We’ll also start serving cupcakes, other bakery item and grab and go sandwiches and salads,” owner Read More

‘Food on the Hill’: Italian Parmesan Cheese and Herb Bread

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“Food on the Hill” by Sue York

 
This week’s recipe…
 
Italian Parmesan Cheese and Herb Bread
 
 
1¼ cup warm water ** see note about water in recipe
1Package of dried active yeast
—————————–
3 Cups of bread flour (I use King Arthur)
2 tablespoons sugar
2 tablespoons dry milk powder
1 teaspoon salt
3 tablespoons of softened butter
4 tablespoons of Parmesan cheese (Kraft is fine)
1 teaspoons dried chopped rosemary
1 teaspoon dried basil
1 teaspoon dried oregano
1 ½ teaspoons dried
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Food on the Hill: Bruschettas

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“Food on the Hill” by Sue York
 
 
This Week’s Recipe…
 
Bruschettas
 
 
To make the base for all of these I use the sourdough baguette bread you get at Smith’s. Cut them at a diagonal and butter one side. Arrange them butter side down in a non stick fry pan. Have a sauce pan about the same size as the bottom of the fry pan and fill it with about 2 inches of water. You need the water to add weight to the pan. Put the sauce pan on the top of the bread and the weight will press the bread into the fry pan making a beautiful crust on the bread. Cook until golden. Keep
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