Dining

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/ladailyposttest.ortizaudio.net

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

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

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/ladailyposttest.ortizaudio.net

Fry onions in olive
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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/ladailyposttest.ortizaudio.net

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:
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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/ladailyposttest.ortizaudio.net

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 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
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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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Make Your Reservations Now For The Blue Window’s July 15th Wine Dinner

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The Blue Window Bistro is having the first of what will become an annual Wine Dinner at 6 p.m., Sunday July 15.

The dinner includes five courses and five paired wines with fine wine specialist Phillip de Give.

The cost is $75 per person and reservations are required. Call 662-6305.

The menu for the special evening includes:

First Course

  • Warm Deconstructed Caesar Salad
  • Tender grilled romaine hearts, soft-boiled quail egg, shaved parmesan, brioche crostini, anchovies, homemade caesar dressing
  • *Latour St. Bris Sauvignon Blanc, Burgundy, 2010*

Second Course

  • Seared Scallops
  • Jumbo sea
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Food on the Hill: Cherry Crisp

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“Food on the Hill” by Sue York

 
This week’s recipe…
 
Cherry Crisp
 
Photo by Sue York/ladailyposttest.ortizaudio.net
 
10-inch tart pan or large pie plate
 
Filling:
8 cups cherries, washed and pitted and halved
½ cup sugar
5 tablespoons cornstarch
½ teaspoon mace or nutmeg
½ teaspoon vanilla extract
 
 
Topping:
1 1/4 cup flour
1/3 cup sugar
1/3 cup brown sugar
2 teaspoon baking soda
¾ teaspoon salt
2 eggs
butter – for dotting the top
 
Filling:
 
Photo by Sue York/ladailyposttest.ortizaudio.net
 
Mix
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Food on the Hill: Island Flank Steak

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“Food on the Hill” by Sue York
 
 
 
This week’s recipe…
 
Photo by Sue York/ladailyposttest.ortizaudio.net
 
Island Flank Steak
  • 1 1/2 to 2 pound flank steak
  • 1 cup Teriyaki marinade
  • 1/3 cup honey
  • 1/2 cup chopped onions
  • 1/3 cup mango juice (found in fresh juice area)
  • 1 tablespoon chopped rosemary, fresh
  • 1 tablespoon dark sesame oil
  • 4 large cloves garlic, pressed
  • black pepper
  • Reserve 3/4 cup of mix for basting during cooking.
 
Mix all marinate ingredients together.
 
Photo by Sue York/ladailyposttest.ortizaudio.net
 
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Dixie Girl Hosts First Private Party Today!

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Owner Denise Lane hosted the first private party today at noon at the brand new Dixie Girl Restaurant on Central Avenue. The highly anticipated opening of the restaurant to the public is set for next week. Photo by Carol A. Clark/ladailyposttest.ortizaudio.net

The Rotary Club of Los Alamos enjoyed a variety of soup and salad selections topped off with special chocolate biscotti desserts – compliments of the Dixie Girl. The Rotarians are the first group to officially dine in the new restaurant. Judging by the rave reviews from all the diners, today’s inaugural lunch was a smashing Read More