local iq 4.25.13 new restaurant report

LOCAL iQ | ALBUQUERQUE’S INTELLIGENT ALTERNATIVE | APRIL 25-MAY 8, 20132

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ON THE COVER

EDITORIALAbinash AchrekarMichael BarsonHakim BellamyJeff BergLisa VanDyke BrownCharlie CragoJustin De La RosaMarisa DemarcoDave DewittKyle EusticeKate GerwinSeth HallElise KaplanPaul LehmanJim & Linda MaherDavid O. MarlowBill NevinsCristina OldsShavone Otero

Jim PhillipsMichael RamosTish ResnickRonnie ReynoldsTodd RohdeShari TaylorSteven J. WestmanMargaret Wright

DISTRIBUTIONMiguel ApodacaKristina De SantiagoKurt LaffanDavid LeederSusan LemmeCassie MartinezNathan NewAndy OtterstromDistributech

PUBLISHER

Francine Maher Hopper [email protected]

ASSOC. PUBLISHER/ART DIRECTOR

Kevin Hopper [email protected]

EDITOR

Mike English [email protected]

SENIOR ACCOUNT EXECUTIVE

Chela Gurnee505.264.6350, [email protected]

ACCOUNT EXECUTIVE

Derek Hanley505.247.1343 x25 [email protected]

ACCOUNT EXECUTIVE

Colleen [email protected]

AD PRODUCTION MANAGER

Jessica Hicks [email protected]

AD PRODUCTION ASSISTANT

Nathan New [email protected]

EXEC. ASSISTANT/CALENDAR COORDINATOR

Derek Hanley505.247.1343 ex25, [email protected]

PHOTOGRAPHER

Wes Naman [email protected]

PHOTO ASSISTANT

Joy Godfrey [email protected]

PROOFREADER

Kayla Sawyer

EDITORIAL INTERNS

Todd Rohde, Shari Taylor

PHOTO INTERN

Carissa Simmons

PHOTO BY WES NAMAN

The impressive “Tuna Salad Salad” at shiny new West Downtown sal-ad-friendly restaurant Vinaigrette.

MUSICEx-Shins outfi t Sad Baby Wolf establish feet-on-the-ground, fi st-pumping style with new LP

ARTSNew multimedia group exhibit, built around the theme of ‘seeds,’ takes root

BOOKSLocal iQ’s Todd Rohde interviews David Morrell, author of Rambo inspira-tion First Blood

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INsideFEATUREAs spring blooms, new faces are freshening up the local dining scene. Ener, Local iQ’s New Restaurant Report

FOODA pair of Santa Fe café/bakeries make the decision to go gluten-free

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CALENDARSArts Events ....................................................................................... 32Community Events ........................................................................40Live Music..........................................................................................29Book Signings.................................................................................. 37

COLUMNSBackyard Plot ................................................................................... 13Craft Work ..........................................................................................11First Bite ...............................................................................................8Good Doctor ..................................................................................... 12Playing with Fire ...............................................................................9Stir It Up ............................................................................................10Sound Board ................................................................................... 28Townie ...................................................................................................7

FEATURESPlaces To Be ........................................................................................4News.......................................................................................................5Marquee ................................................................................................6Book Reviews .................................................................................. 37Smart Music .......................................................................................31Smart Arts ......................................................................................... 35Smart Film ........................................................................................ 38Crossword/Horoscope ..................................................................31

LOCAL iQ | ALBUQUERQUE’S INTELLIGENT ALTERNATIVE | APRIL 25-MAY 8, 2013 3


PARTY

Fierce Singles Party7p, Sat., Apr. 27 Hotel Andaluz125 2nd NW, 505.242.9090

$25myprideonline.com

GLBT? Single? Ready to mingle? This is your night. Presented

by PRIDE & Equality magazine and hosted by comedian Lucas Corvatta, the Fierce Singles Party promises to be — you guessed it — fi erce, honey! Sip cocktails, nosh on appetizers, check out the burlesque and belly dancers, meet this year’s fi erce singles and fl irt like crazy. Highlight of the evening: A singles auction benefi ting N’MPower Albuquerque, a non-traditional HIV education and prevention program. “This community, like any community, is looking for that special someone,” said PRIDE & Equality owner Teresa Robinson-Ewers. “This is a great opportunity for them to see who’s out there, while raising money for an amazing organization.” —LVB

TOUR

Albuquirky House TourSILENT AUCTION:

5-8p, Fri., May 3TOUR:

11a-4p, Sat., May 4808 Park SW, 505.247.1172

$25offcenterarts.org

Albuquerque certainly is quirky, a fact proven by events such

as the eighth Annual Albuquirky House Tour. OFFCenter Arts is inviting Albuquerqueans to enjoy the homes and sculpture gardens of three strange and magical homes — boasting the collections and art of a violin maker/dragon fan, a hairdresser/mosaic artist and an art collector/rainbow enthusiast. Preceded by a silent auction of “Little Houses,” the Albuquirky House Tour is bound to entertain lovers of the weird, the interesting and the just plain cool that often defi ne Albuquerque. All proceeds benefi t the OFFCenter Community Arts Project, a non-exclusive venture which supports artists and art lovers by providing community space for the creation and sale of artistic work. —ST

STANDUP

Bill Cosby8p, Fri., May 3Route 66 Casino14500 Central SW. 505.352.7866

$35-$75holdmyticket.com

With a style that transcends age, gender, race and

cultural barriers, Bill Cosby is possibly one of the most beloved comedy acts of all time. Cosby’s career has remained strong since the 1960s, and for good reason. His chocolate cake bit is just as funny to me now as it was when my 10-year-old self watched it via VHS rented from Blockbuster video. His stories about the American experience have become classics, but don’t worry too much about Cosby relying on the tried and true — the man is seasoned in many things New Mexico, including green chile, about which he has quite a bit to say. His show is fi lled with the family-friendly thoughts of a man who knows humor well, and whose humor stands on two legs through decades of television, movies and live acts. —ST

FUNDRAISER

Alice in Wonderland Charity Hair and Fashion Soiree5:30, 7:30p, Sat., May 4African American Performing Arts Center310 San Pedro NE, 505.222.0785

$25, VIP $50albuquerquefoundation.org/fashion

Join Alice, the Mad Hatter and all their freaky friends in a hair

and fashion show for a great cause. Don your spring fi nery for the sixth annual Toni & Guy Hairdressing Academy annual charity hair and fashion show. This year’s recipient: Albuquerque Community Foundation Future Fund Endowment. As always, the event features avant garde hair, make-up and wardrobe. Considering this year’s whimsical theme, the styles promise to be over-the-top extravagant. VIP perks include backstage access, early admission and pre- or post-show reception. Rumor has it they’re all mad here, so keep a tight hold on your head. —LVB

RACE

Warrior Dash9a, Sat., Apr. 27Balloon Fiesta Park5500 Balloon Museum NE, 505.880.0500

$60-$75warriordash.com

Usually races are pretty cut and dry: you run (or walk)

from points A to B, have an occasional water break, cross the fi nish line and go home. The Warrior Dash is a little different. For the second straight year, the highly anticipated event comes to New Mexico, and for one Balloon Fiesta Park takes on a whole new persona. At just over three miles and with over 15 obstacles, the Warrior Dash has everything from “Great Warrior Walls” to the “Warrior Roast,” where participants get to climb over walls and jump over fl ames. Finish the race with a cold beer, food, live music and call it day — a successful one at that. It’s not just about being a warrior though. Along with raising funds for St. Jude Children Hospital, Warrior Dash has teamed up with USAgain, encouraging participants to donate their shoes for people around the world. —TR

FESTIVAL

Rock The 96p-1a, Thu.-Sun., Apr. 25-28Low Spirits2823 2nd NW, 505.344.9555

$10 nightrockthe9.orglowspiritslive.com

Nothing proves in a more crystal-clear manner that

summer has dawned upon Albuquerque than witnessing tens of thousands of the country’s multitude of Native nations descend on the Duke City for the Gathering of Nations. What many people don’t know is that with the Gathering comes a one-of-a-kind rock festival. Organized by J.J. Otero in 2007, Rock the 9 is a multi-day celebration of Native American rock ‘n’ roll, in all its variety. Things get started Apr. 25 at Marble Brewery with Under the Native Stars, a Rock the 9 warm-up night. The festival really gets rolling the next three nights when Low Spirits takes over with more than a dozen bands, including such acts as sister punk rockers Miracle Dolls of Southern California and Daisy Chain of Seattle, and Albuquerque’s own NAMMY (Native-American Music Awards)-nominated Saving Damsels. —CC

PLACES TO BEThe where to go and what to do from April 25-May 8

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BY MARISA DEMARCO

Maria Perez has worked as a healer for most of her adult life. As a doctor of Chinese medicine with a “public health, social justice heart,”

she offered low-cost treatments for years.

Which is why, she said, her comparatively small income hasn’t been able to bear the costs of health insurance. Uninsured, she saw the dentist once in the last 20 years, she said, and a doctor maybe twice. “I’m a healthy person, and I’m a health practitioner, so I can keep up with my own health pretty good,” she said. “But thank God nothing bad has happened.”

Got you coveredIt’s a common story in New Mexico: In 2010 an estimated 20 percent of the state’s population — about 400,000 people — was uninsured. When major provisions of the Affordable Care Act take effect in January, 170,000 of those folks will be eligible for full coverage with no premiums or cost sharing, according to the New Mexico Center on Law and Poverty.

The rest will sign up using the health insurance exchange and, depending on income, will pay part of the premium while the federal government covers the rest. Enrollment begins in October.

Perez, like thousands of state residents, will be able to afford seeing a doctor of Western medicine for the fi rst time in decades. “I haven’t been able to get all my yearly checkups and wellness exams, stuff like that,” she said. “All of this will be amazing for me.” You can often skate by without regular checkups in your 20s and 30s, she said. But her 40th birthday is approaching, and “at some point, you need health insurance.”

Perez grew up in Ecuador before coming to New Mexico to study Chinese medicine. She moved to Portand, Ore., where she practiced within a community acupuncture model used around the world. People come in to be treated as part of a group, not in individual sessions in a spa setting. This allows visits

to cost as little as $20. “I’ve always chosen to work with underserved populations,” Perez said.

These days, she is an instructor at the Southwest Acupuncture College in Santa Fe. Though she’s spent her life dispensing herbs and acupuncture, she has no beef with Western medicine. She says it’s particularly good at emergency care.

Over the years, plenty of uninsured people have come to Perez for help dealing with symptoms that would be much better treated somewhere else. People suffering from extreme tooth pain — related to an abscess or infection — would show up at her clinic. She would use acupuncture to control the pain and fi ght infl ammation, but, she added, that can be a life-and-death situation and isn’t really within her scope of practice.

When the economy collapsed in 2008, and people around the country lost their jobs and insurance plans, alternative health care picked up the slack, she said. “I saw a huge increase.” Newly out-of-work corporate employees began visiting her low-cost clinic for treatment. “The number of people who are served by alternative modalities skyrocketed in the last 10 years or so,” she said.

An ounce of preventionHome to centers, schools and organizations, New Mexico has a long tradition of alternative care. Natural medicine is often practiced at home, too, when people can’t afford to rack up hefty bills after being struck by an illness.

Access, not distrust, Perez said, is really the

issue. That’s why she’s been traveling the state as part of consumer advocacy nonprofi t Health Action New Mexico, trying to inform people about Medicaid and its coming expansion.

It’s unclear how alternative medicine will be handled under the Affordable Care Act, Perez said. It’s mentioned in law several times, but

no one really knows yet what will be covered and what won’t. That leaves chiropractors, acupuncturists, massage therapists and their patients holding their breath.

The Centers for Disease Control and Prevention estimates Americans spent $33.9 billion out-of-pocket on natural health care in 2007. About 38 percent of adults and 12 percent of children use alternative medicine. “Over the last decade, the U.S. public has shown a steady and substantial use of complementary and alternative medicine” according to the 2009 National Health Statistics Report.

Perez acknowledged that there are kinks in the Affordable Care Act that still need to be hammered out, including its next phase of implementation on Jan. 1. Will there be enough physicians to handle an infl ux of new patients? By the end of the decade, the country could see a shortage of 90,000 primary care doctors, according to the Association of American Medical Colleges.

Though the law tries to incorporate alternative modalities more, it hasn’t yet worked out how to make use of those practitioners, Perez said. “It’s not like, OK, this is what we have. How do we make everything work as effi ciently and as connectedly as possible?”

In the Affordable Care Act’s favor, she said, is the fact that it’s trying to shift the American health care paradigm to emphasize prevention. “An integrative approach would be the best option.”

Eastern medicine, said Perez, is great at catching things early on, fi guring out what to look for. Plus, “its been proven really effective for treating things like post-traumatic stress disorder, insomnia, stress, anxiety — all of these things that we rely very heavily on pharmaceuticals, and expensive and dubiously effective treatments.”

If you have a headache, she said, you’re not going to go to the foot doctor. Alternative medicine is about maintaining health “so people don’t need as many services down the road.”

NEWS | INSIGHT | ANALYSIS

THE

West, meet EastAlternative medicine seeks its place in the changing health care paradigm

HEALTH

Get More News from YOUR LOCAL LODESTAR.

LOCAL-iQ.COM/NEWS • NMCOMPASS.COM

PHOTO BY MARGARET WRIGHT

Maria Perez administers moxibustion therapy—a traditional Chinese method of promoting circulation and relaxation—to Rachel Cheng.

The surveillance stateThe Compass interviews the UNM student who discov-ered which words trigger government censorship in a Chinese version of Skype.

bit.ly/ChinaSkype

Boston will run againA Burqueña, journalist and recent Boston transplant pens a column about life in the aftermath of the mara-thon bombing.

bit.ly/ABQBoston

Milk of kindnessNew Mexico’s fi rst donation depot allows breastfeeding moms to help babies in hospitals.

bit.ly/MomMilk

NEW MEXICO COMPASS QUICK HITS • FRESH CONTENT POSTED DAILY

MARGARET WRIGHT ZDENADEL ELISE KAPLAN


MARQUEE

BY TODD ROHDE

What began as a small club honoring Native American culture at the University of Albuquerque 30 years ago

has blossomed into one of the country’s most renowned festivals and the biggest celebration of Native American culture in the world.

Derek Mathews was the dean of students and the club campus advisor back in 1983, when he fi rst noticed a lack of events focused on bringing together diverse Native American cultures to celebrate deep-rooted traditions and the emerging future. He soon organized the Indian Club and hosted the very fi rst Gathering of Nations powwow at the university.

The fi rst Gathering of Nations was a hit. Some 400 dancers competed for prizes and over 1,000 spectators attended. It was an overwhelming response; the university was over-capacity and Mathews needed to fi nd a larger venue. The following year, Mathews

worked to move the event to the New Mexico State Fair Grounds, where it would be held for two years, until the event fi nally found a permanent home at UNM’s “The Pit” in 1986. With the Gathering growing steadily each year, 2013 has a lot in store for both participants and spectators.

“This year marks the 30th anniversary of the Gathering of Nations, and we are busy planning for what we expect to be the largest and most exciting powwow in the event’s history,” said Mathews. The Pit will host tens of thousands of spectators, over 700 tribes from North America and around the world, 3,000 dancers/singers, 800 artists and dozens of indigenous bands.

The internationally recognized powwow is not

only for those of Native descent. It is for anyone and everyone interested in learning more about Native American and Indigenous culture.

“The Gathering of Nations strives to be a positive cultural experience that

is exhilarating for everyone. The Powwow features thousands of dancers performing different styles from many regions and tribes, offers the fi nest in Native American arts and crafts in the Indian Traders Market, a delicious variety of Native American and Southwest cuisine, and the best in contemporary performances in the arena, on Stage 49, and in Powwow Alley,” said Mathews.

Stage 49 and Powwow Alley have been staples at the event for many years. Stage 49 has hosted everyone from local bands like Native Roots and Until Chaos to international composer Micky Cruz to New Zealand disk jockey DJ Poroufessor. New this year on stage 49 is the Glow Party, a dance-themed event featuring break dancers and remixes of songs by popular native disk jockeys. Many other forms of entertainment will also be provided.

Along with singing and dancing, the Gathering of Nations is known to include a line-up of some of the best food vendors at any powwow. Vendors at Powwow Alley will be serving up both Native American and Southwestern cuisine. Of course the focus will be on local restaurants, as corporate restaurants will not be vending. Along with Powwow Alley, the Indian Traders Market will be displaying original paintings, drawings, sculptures, and jewelry, all of which will be available for purchase.

The three-day event kicks off Thursday,

April 25th with registration for singers and dancers and concludes on Saturday the 27th with the much anticipated crowning of the new Miss Indian World for the 2013-2014 year. In celebration of the event’s 30th anniversary, Gathering of Nations is proud to announce the release of “30 Years of Gathering: Gathering of Nations Powwow”. The book is an ode to the previous Powwows and is told through written memoirs and photographs.

United ‘Nations’Massive event notches its 30th birthday with dance, music, food and a celebration of Native culture

PHOTO BY WES NAMAN

Debbie Skye of Skye Family Dance Group is one of many regular attendees of the Gather-ing of Nations, the annual mega-powwow held at The Pit in Albuquerque. This year’s celebration is the 30th anniversary for the event, which draws thousands of attendees each year.

Gathering of NationsThu.- Sat., Apr. 25-27

THE PIT1414 UNIVERSITY SE, 505.836.2810

$14-$17gatheringofnations.com

M A R Q U E E


CULTURE

Coral reefs, raccoons and revolving doors

We are starting something new in this spot. If you read my other work in Local iQ, you know I’m a “townie.” I grew up here, have

deep family roots here and hold a huge hunk of love in my heart for all of New Mexico. My grandparents were here when any residential development outside of Old Town was known as New Town, or New Albuquerque.

The plan is to tell you about stuff that is happening, maybe things overheard at a cocktail party, or some comings and goings. If you know something I might wanna share — send it to me!

Last week I had a blast at the BioPark’s Aquarium for the opening of the Pacifi c Coral Reef. With the “Nurture Your Love of Nature”Capital Campaign, some major money came from the Frank D. Gorham, Jr. and Marie Kelly Gorham Charitable Foundation, and family members were there for the ribbon-cutting ceremony — with 10-year-old Krista Gorham holding the scissors. We are lucky to have such a cool place for checking out marine life. And lucky to have people who keep making it happen. And I still crack up, every time I see an excitable kid point and scream; “Look, it’s Dory!”

Through social media I recently was made aware of a raccoon family that is residing in the De Anza Motor Lodge property. The place was built in 1939, during the “hey day” of Route 66, but it’s appeal to travelers waned, as did most of the historic icons along Central Avenue. Now on the U.S. National Register of Historic Places and the New Mexico Register of Cultural Properties, gated and guarded 24/7, the De Anza has become a site of interest to those of us who drive and walk by. And how small-town-zoo-ish is it that folks are standing on the sidewalk to get a view of the wildlife running around the grounds. It’s like Nob Hill’s own Grey Gardens. But better than something that kitsch would be to witness the efforts to revitalize the property fi nally seeing the light of day. Developer Rob Dickson (who restored the old Albuquerque High School into apartments) is in partnership with the City of Albuquerque to complete a restoration and construction to bring the De Anza back to its original glory. But he recently informed the city that there are still a few snafus to deal with: historic tax credit concerns from

the National Park Service, which must OK Dickson’s plan and has been slow to do so, and debate on whether to go back to the original pueblo revival style or keep the more modern look, which happened in the ‘50s. Let’s all keep our fi ngers crossed that this does not become another gem in the city that gets swept away.

The boutique Revolver Vintage, after 10 years of making Nob Hill a more-fun ‘hood in which to shop for cool/hip vintage stuff, closed its Central Avenue doors April 7. It’s the case of another landlord issue in that stretch of town (too many of these instances happening lately, if you ask me). Many were lamenting and many were hoping that somewhere, somehow, proprietor Das Anastasiou would fi nd a new place to take up shop and keep in business. As I write this, it appears that such a spot has been found at 205 Carlisle SE (the former home of the late raku potter David A. Shepard). Anyone recall this funky green deco abode when “pottery for sale” signs were posted in the yard? Go onto Facebook and sign the Revolver petition, and let’s make this happen. And please do continue to watch this column, because we will let you know as soon as something good takes place. And we trust it will.

Steven J. Westman is travel writer and chief socialite for Local iQ. His column is a new regular feature of the magazine. He can be reached at [email protected].

Developer Rob Dickson is in partnership with the City of Albuquerque to bring the De Anza Motor Lodge back to its original glory


FOOD

PHOTOS BY WES NAMAN

Two new Santa Fe bakeries, Momo & Co. and Revolution, have joined the popular trend toward gluten-free baked goods, with fare like Momo cupcakes (left), brownies at Revolution Bakery, where Robert McCormack helps himself (center) and Revolution Bakery sweet rolls.

Silent revolution

BY CRISTINA OLDS

Santa Fe is leading the local gluten-free revolution with not just one, but two 100 percent dedicated gluten-free (GF) café/bakeries. On behalf of

those following special diets, hallelujah!

Revolution BakeryRevolution Bakery was started by the previous owner, Dionne Christian, of The Teahouse on Canyon Road and opened its brightly-lit, hip location off Cerrillos in November 2011. More than just a bakery, Revolution offers salads, pizzas and sandwiches, with café beverages including coffees and teas.

They claim to bake as organically as they possibly can, and never add any artifi cial ingredients, preservatives or chemicals. And of utmost importance to those with celiac disease or a high sensitivity to cross contamination of gluten ingredients, the equipment and environment are exclusively GF.

But does it taste good? Again with the joyous shouting: heck-to-the-yes! Faithful Local iQ readers know I’ve been eating GF for more than 10 years now, so some of you may disqualify me as biased. That said, I stood in line on a recent Friday with many customers who chose Revolution over the plethora of gluten-fi lled bakeries and cafés in the City Different. On the tip of

a repeat customer, I tried a lemon bar and a fruit bar, then died and went to heaven.

It was near breakfast time so I sampled the breakfast roll, an egg cooked in a biscuit smothered with cheese; bacon optional. A simple biscuit may not send your taste buds afl utter, but for one who’s not had a biscuit option for as long as I’ve been GF, I was at a loss for what that fl akey dough was even

called.

In subsequent visits, I’ve enjoyed the bakery’s gently sweet, crunchy-yet-soft scones, the traditional-tasting vanilla cupcake with moist sponge cake and a generous dollop of chocolate butter cream frosting and a large square of airy but dense herbed focaccia bread. Several sandwich breads, like quinoa and buckwheat, are baked daily to accompany the creative turkey pesto and roasted tempeh sammies, adding complex, nutty fl avors.

Momo & Co Bakery and Boba Tea BarMomo & Co was started by a self-proclaimed obsessed baker and a Boba tea afi cionado who wanted to

“be more mindful of what was going into our food.” Realizing the need for more natural options for adults and kids with food allergies, they offer GF and “mostly vegan” lunch and bakery menus. Their storefront near the plaza opened last fall.

Blended or on ice, Momo’s unique Boba tea starts with organic green, black or hibiscus tea with fruit hints and is available unsweetened or with agave or Truvia. My skeptical dining companion was converted to a tapioca-ball tea swilling fan after trying the Darjeeling black tea with mango on ice.

She dug into the hearty sweet potato and poblano corn chowder (the daily special), and enjoyed dipping the sorghum bread that came on the side. Before lunch, she warned me she was not a huge fan of the GF breads, but this one had a light fl avor and springy texture that complemented the creamy soup.

My companion noted one of Momo’s chefs came from another Santa Fe restaurant, now defunct, where he was known for his expertise with raw foods made delicious. His presence fi t with the café’s mission to showcase simple yet savory food in a family-friendly environment. The colorfully painted restaurant is cozy, with a corner dedicated to a children’s play area.

Other highlights from my Momo visits include specialty cupcakes such as red velvet with cream cheese frosting and chocolate chip cookies, both free of gluten, soy, dairy, egg and peanut ingredients. The veggie pizza came in a heart shape, clearly home-made, with red and green peppers, artichokes, sun dried tomatoes (cheese is optional). The crust was crisp, not doughy, and the sauce tasted as if the tomatoes were tomatoes. Texture is the big deal breaker when baking with GF fl ours, but when played just right, a light, spongy fi rmness can be achieved. Both cafes do this amazingly well, although results do vary. Samples abound at both, so customers can preview their sandwich bread or cookie before buying.

A pair of Santa Fe café/bakeries make the decision to go gluten-free

If you really need an excuse, it’s Beer Week

I’m not gonna lie to you — as much as I enjoy food and all of my favorite restaurants, sometimes I have days

that call for a liquid lunch. No, not some smoothie or juice drink. Beer. A good and tasty beer can really hit the spot. With Albuquerque Beer Week now upon us, I feel it’s only appropriate to touch on the tasty beers of Burque’s breweries.

Beer Week will feature events co-hosted by breweries and restaurants at various locations throughout the city from Thursday, April 25 through Sunday, May 5. Yeah, that means we’ll be drinking ourselves into an entirely new month.

Events throughout the week will range from beer dinners and food pairings to classes and tastings. Marble Brewery will kick it all off Thursday, Apr. 25 with Beer 101 — an educational tasting of 10 classic beer styles. You can get your $15 tickets by calling or stopping by the downtown taproom (111 Marble NW, 505.243.3749).

Friday, Apr. 26 will feature free fun with the 505’s fi ve best breweries. Chama River, La Cumbre, Marble, Il Vicino and Nexus will unveil this year’s Brewer’s Collaboration Release. Stop by any one of their locations for a sample of what can come when the brew masters work together on a special beer.

Il Vicino (2381 Aztec NE) will have some special releases, including a Belgian blonde aged in wine barrels, a scotch ale aged in bourbon barrels, and the Hops-pitality. Drop in for a taste.

Stop by Nexus (4730 Pan American NE) on Saturday, Apr. 27 for a behind-the-scene tour of the brewery. Two beers and a free pint glass are in store for you.

On Sunday, Apr. 28, Tractor Brewery will give you a pint if you give a pint. United Blood Services will be at Tractor (118 Tulane SE) from noon-5:30p taking blood donations. In return, you get a $4 gift certifi cate for your future purchase at Tractor. The catch? It is valid 24 hours after you give blood (probably to prevent you from getting plowed).

Another Sunday option for a good cause is at Bosque Brewing Co. (8900 San Mateo NE) where they’ll host a fun run with the Institute of Community Wellness and Athletics. For each pint sold, $1 will go to the Leukemia & Lymphoma Society.

Throughout the remainder of the week there will be many events, featuring out-of-state breweries like O’Dell, New Belgium, Deschutes and Stone. Check out abqbeerweek.com for a full list of the events.

All that being said, it’s not a week of crushing cans and keg stands. These are fi ne craft beers we’re talking about, so consume with class and responsibility.

Restaurant and brewery aficionado Justin De La Rosa can be reached at local-iQ.com.

Revolution Bakery1291 SAN FELIPE, SANTA FE, 505.988.2100

HOURS:

8a-6p, Mon.-Fri.; 8a-4p, Sat.

revolutionbakery.com

Momo & Co. Bakery 229A JOHNSON, SANTA FE, 505.983.8000

HOURS:

8:30a-5p, Mon.-Fri.; 10a-5p, Sat.

momoandcompany.com

R E V I E W


FOOD

Even true carnivores need a break from red meat every now and then, and when I do, I fi re up the grill. There are several reasons why grilling vegetables is better

than boiling or steaming them. First, they lose less vitamins when grilled as opposed to other cooking techniques. Also, grilling and smoking vegetables seems to concentrate the fl avors instead of boiling them off, and by using vinaigrettes with herbs and spices, you can gain additional fl avor.

Vegetables that work best on the grill are the softer and less dense ones, such as peppers, mushrooms, onions, squash, ears of corn and eggplants. Don’t try grilling rutabagas unless you parboil them fi rst, for example, as they are quite dense.

Potatoes can be cooking in several ways on the grill. They can be sliced or cut in chunks, parboiled and grilled directly in a basket, placed with other vegetable kabobs on a skewer, or whole potatoes can be rubbed with olive oil, wrapped in aluminum foil, and placed in the coals of a charcoal fi re to bake. Ears of corn can also be cooked in the coals, either in their shucks or shucked and wrapped in foil, but I prefer the method used in Grilled Corn with African Nitir Kebe, included here.

One fi nal note on veggies on the grill: most need some olive oil rubbed over them so they maintain their moisture and don’t dry out on the grill.

Before we get to the recipes, consider these vegetable grilling hints from the experts:

“Resist the temptation to parboil or partially cook in the microwave oven any vegetable before grilling. Both techniques alter the texture of the vegetable, resulting in a mushy, inferior dish.”

—A. Cort Sinnes

“Tough vegetables, such as potatoes and artichokes, need a short precooking indoors, but this can be done early in the day, leaving only a brief grilling to the last minute.”

—Melanie Barnard

“Grilling evaporates some of the water in a vegetable, concentrating the fl avor. High, dry heat caramelizes natural plant sugars, heightening a vegetable’s sweetness. Unlike boiling, which removes fl avor from vegetables, grilling seems to intensify their natural taste.”

—Steven Raichlen

Grilled Corn with African Nitir KebeNitir kebe is Ethiopian spiced butter that is an ingredient in many of that country’s dishes. It certainly gives an exotic twist to a summertime favorite in the U.S. Be sure to buy ears with some of the stalk attached for a great handle. The spiced butter freezes easily.

Ingredients:1 lb. Butter, unsalted1 Tbsp. African bird peppers, crushed, or sub-stitute chiltepins, pequins or ground cayenne chile 2 Shallots, minced 2 Cloves garlic, minced 1 Tbsp. Ginger, grated

1 tsp. Cloves, ground1 tsp. Cinnamon, ground1 tsp. Cardamon, ground1 1⁄2 tsp. Turmeric, ground4 ears Corn, husks and stalks attached

Method:Allow the butter to soften at room temperature and beat in all the ingredients for the nitir kebe. Let sit for an hour to blend the fl avors.

Remove any dried, brownish husks from the corn. Pull back, but don’t remove completely the husks and remove the silk. Soak the ears in cold water for 30 minutes to prevent the husks from burning.

Brush some of the butter on each of the ears and pull the husks back up over the ears and secure with string or a strip of corn husk.

Place on grill over a low fi re, fairly far from the heat, and grill, turning often, for about 15 minutes. It’s a good idea to have a spray bottle with water handy in case the husks start to burn.

Yield: 4 servings, Heat Scale: Medium

Orange Chipotle-Glazed Portobello Mushroom SteaksHere’s a hunka hunka burning mushroom. It is amazing how these mushrooms resemble meat in their texture and response to grilling. Now, some people think that the fl avor of the portobello is too intense by itself, so feel free to make mushroom “cheeseburgers” by melting cheese over the mushrooms and serving them on buns. Incidentally, portobellos (also portobello and portobella) are the same as

crimini mushrooms, just more mature.

Ingredients:1⁄2 cup Orange juice, fresh preferred 2 Tbsp. Honey 2 Chipotle chiles en adobo 1⁄2 tsp. Garlic powder 1 tsp. Oregano, Mexican preferred 1/8 tsp. Saffron dissolved in 2 Tbsp. boiling water 4 large Portobello mushrooms

Method:Place all the ingredients for the glaze in a blender or food processor and puree until

smooth. Thoroughly wash the mushrooms, pat dry and cut the stem off fl ush with the cap. Brush each of the portobellos with the glaze and let sit for 30 minutes. Place the mushrooms on the grill, stem side up. Grill over a medium fi re for two minutes, then turn. Brush on more glaze, grill for two minutes, and turn again. Reglaze the mushrooms and grill for two more minutes.

Yield: 4 servings, Heat Scale: Mild

Dave DeWitt, a.k.a. “The Pope of Peppers,” is co-producer of the National Fiery Foods & BBQ Show and creator of the Fiery Foods & BBQ SuperSite — fiery-foods.com.

PHOTO BY WES NAMAN

A hot grill doesn’t necessarily facilitate the need for protein, and it’s believed that grilled veg-gies have more vitamins after cooking than the boiled or steamed variety.

Give a little spice kick to your meatless grill


DRINK

There is no cocktail ordered that breaks my heart more than the martini, and probably not for the reason you may think. I love a good martini. Heck, I

just love a REAL martini. Martini drinkers are a peculiar bunch. Most have a very specifi c way they want their cocktail crafted, and believe there is no more superior way than theirs. Gin or vodka, shaken or stirred, dry or extra dry, up or on the rocks, olive or twist … the list goes on. So, for the record, there is only one classic martini. Only one recipe for which the iconic cocktail is based, and sadly it is one that is rarely ordered.

The actual origins of the drink are unclear. The fi rst written mention of the dry martini was in 1911 and the elegant recipe is as follows: two parts gin, one part dry vermouth, two dashes orange bitters, stirred and garnished with a lemon peel. In my opinion, there is no other way to make a martini. Period.

Before I go further, lets just be clear about the “tini” craze. Appletinis, espressotinis, lycheetinis, peachitinis, chocolatinis ... none of these are martinis. And just because it is served in a cocktail glass does not mean it is a martini. And notice I said COCKTAIL GLASS, not martini glass. It is called a cocktail glass.

And vodka, shaken hard with no vermouth (extra extra dry?) is not a martini either. It is a shot of vodka in a cocktail glass. Believe what you like, but it is not even a cocktail, it is one ingredient, chilled. And don’t even get me started on dirty martinis. I personally cannot for the life of me comprehend how people enjoy olive brine in a

fabulously crafted spirit. Especially after working in bars with the excessively huge jar o’ olives, which is repeatedly reached into until the brine starts to turn hues of dark brown and you begin to see colonies forming.

Vermouth is that it is tremendously misunderstood, and often neglected. Vermouth is a fortifi ed wine. Wine spoils and must be kept refrigerated, and after time, must be discarded if not used. Most bars keep the vermouth on the shelf, exposed to light, heat and oxygen. It’s no wonder guests shy away from the stuff — most of the time it’s putrid. But I assure you that fresh cold vermouth is a necessity in the holy trinity of a perfect martini.

I have said this before: Bitters are the salt and pepper of the cocktail world. They generate balance, enhance fl avors, create complexity and are essential in producing palatable cocktails. And bitters also aid in digestion and create appetite. I can’t understand why more bartenders don’t use them, and use them excessively. Why wouldn’t you want guests who are hungry for more? The most overlooked ingredient in a classic martini is orange bitters. The bitters harmonize the marriage of the gin and vermouth.

Martinis began being shaken, as opposed to stirred, during Prohibition. The method imparts tiny air bubbles, which change the mouth feel and texture of the spirit and also mutes the fl avors. During the era of bathtub gin, this was an advantage, clearly. But with the age of artisanal spirits upon us, I implore you to give a properly stirred martini a chance. The technique allows for the proper dilution and chill, while allowing the nuances of the ingredients to shine.

I could go on and on about the martini, but I will leave you with two things. 1) Remember to drink what you like. If you enjoy a vigorously shaken shot of vodka with olive juice, PLEASE do so. Just know it is not a martini. 2) I would like to share with you the recipe for my favorite martini. I use Martin Miller’s gin, my preferred gin. The small 5 percent increase in strength brings out botanicals often left in the background. Try it, let me know what you think.

Kate’s Favorite Martini

Ingredients:2 parts Martin Miller’s Westbourne Gin1 part Dolin Dry Vermouth2 dashes Angostura Orange Bitters

Method:In a mixing glass, combine all ingredients and top with ice. Stir until chilled, while being careful not to over dilute the cocktail. Strain into a cocktail coupe and garnish with a lemon peel, spraying the oils from the peel over the top of the fi nished cocktail.

You can find Kate Gerwin at Imbibe, where she is bar manager. She’s also vice president of USBG (United States Bartender’s Guild) New Mexico and the President of LUPEC (Ladies United for the Pres-ervation of Endangered Cocktails) New Mexico.

Only one iconic martini

PHOTO BY WES NAMAN


DRINK

When I originally set out to write this particular column I had a set plan. It seemed so easy it would almost write itself. I mean, how

hard is it to write about non-vegetarian beers, right? My approach was going to be that my wife is a vegetarian, and there are currently some creative non-vegetarian beers on the market she’ll never drink. And we’ll get to that in a second. But as you can probably tell, I ran across something of a hiccup. It happened when I realized this: Vegetarians can’t have Guinness.

I wasn’t counting on isinglass. I’ve mentioned it before when talking about cask beers, and didn’t think too much of it. Isinglass is a byproduct of the fi shing industry, specifi cally the “fl oat bladders” of fi sh (truest isinglass is made from sturgeon fl oat bladders). The fl oat bladders are dried, refi ned and powdered to create a clarifying material. Isinglass is used to latch onto the “fl oaties” that occur in brewing, like yeast and grain particles, and settle them out of the beer.

Enough with the technical: I’ve known for a while that Guinness uses isinglass, as did a lot of the more traditional cask ales. What I didn’t know was how many companies use it. At most bars and liquor stores you will probably run across the following: Guinness, Newcastle, Boddingtons, Murphy’s and Smithwick’s. They all use isinglass — as do most British beers on tap, and the beers mentioned above use isinglass in their bottled beer as well.

Vegetarians can take heart, however, as a good number of British beers in bottles don’t use it. Neither do German beers because most follow the Reinheitsgebot; a group of laws pertaining to how German beer can be made. And because German beer making infl uenced the Mexican beer industry, Mexican beers don’t have it either. American mass market beers like Budweiser are also isinglass free.

If you are concerned or interested, the best source I found for this is a website called barnivore.com. It catalogues all non-vegan beers, wines and liquors (who knew the Macallan wasn’t vegetarian).

Now to the fun bits: Did I mention there are a couple of good meat-centric beers on the

market? And they are tasty, and if nothing else, worth a taste.

At last year’s Great American Beer Fest in Denver there was a show of bacon beers. We have put bacon in and on everything at this point, so why not beer? Unfortunately, they were show batches and not for general consumption, but they got rave reviews.

Then Rogue brewery took it upon themselves to make a bacon beer, with the help of Voodoo Doughnut in Portland. The result is Maple Bacon Ale. It is chock-full of unique: a hickory malt made by Rogue, “pure maple fl avorings” and applewood smoked bacon. God bless ‘em. Voodoo Bacon Maple Ale should still be available in and around Albuquerque, or via the Internet if you’re clever that way. It is a limited release, so good luck tracking it down.

Another creative meat beer sounded really off to me at fi rst, but trying it has changed my mind and now I love the stuff. It is the Oyster Stout from the Porterhouse Brewing Company in Dublin. And yes, they use fresh oysters in the brewing process. It is a great stout. The oysters add a bit of sweetness up front and a bit of brine, or “that sea smell,” on the after taste. As odd as it sounds it is a fantastically refreshing stout. And thanks to Leo Dexter at O’Niell’s for turning me on to it when he got back from the old country. Also, rumor has it, Abita will be making their Oyster Stout available here in the near future.

One last note on bacon beer: I know several New Mexico home brewers are experimenting with it, so hopefully we’ll soon see some local breweries giving bacon and green chili beers a try.

Seth Hall is a history scholar who pours beer as head barman at the Albuquerque Press Club.

Vegetarian beer lovers beware of fi shy brews


HEALTH

I am nearly blind in my left eye. I can hardly make out the “E” at the top of the vision chart at the optometrists offi ce. My right eye is only slightly better — I’m able to read the

third line on the chart. This gives me 20/400 vision in my left eye and 20/50 in my right eye. This means I can read the “E” at 20 feet while most with normal vision can read the “E” at 400 feet, more than a football fi eld away!

My horrible asymmetrical nearsightedness requires me to wear glasses or contact lenses every day. Fortunately, I love my funky thick-framed spectacles, and when I must wear contact lenses the daily disposables I have are perfect. I even swim with my contacts lenses and they rarely fall out. However, lately I have been wondering about corrective vision surgery. It seems many people are getting it done and there are signs all around town about affordable specials. Corrective vision surgery can cost anywhere from $500 to $2,000 per eye. I decided to look into Lasik — what is it, who is

an ideal candidate, what are the risks?

Lasik eye surgery corrects certain vision problems, reducing or eliminating the need for glasses or contact lenses. The goal of Lasik eye surgery is to produce sharper vision. Lasik eye surgery is the most common type of refractive surgery. Refractive surgery changes the shape of your cornea — the dome-shaped transparent tissue at the front of your eye. Lasik eye surgery is to bend light rays to focus more precisely on your retina, thus improving your vision.

Lasik is eye surgery, and there is no such thing

as routine eye surgery. Before you consider Lasik or other refractive eye surgery you should seriously consider buying new hip glasses or fi nd a more comfortable contact lens. Ideally, surgery is for only when these options have been exhausted. Like any surgical procedure, your visit will always begin with a consultation from a physician. While many of you can’t wait to get rid of your glasses and bottles of contact lens solution, not everyone is a good Lasik candidate. Lasik surgery is most appropriate for people who have a mild to moderate degree of:

• Nearsightedness (myopia). You see nearby objects clearly, but distant objects are blurry.

• Farsightedness (hyperopia). You can see distant objects clearly, but nearby objects are blurry.

• Astigmatism, which causes overall blurry vision.

A good surgical outcome depends on careful evaluation of your eyes prior to surgery by an ophthalmologist. Lasik is not ideal for presbyopia, the vision change many adults get in their 40s that requires reading glasses. There is a gradual loss of the ability to focus on nearby objects, such as diffi culty reading small print. Most people get Lasik for nearsightedness (myopia). However, if your myopia is severe, like mine, Lasik may improve your vision but you will still likely need to wear corrective lenses. Additionally, those with severe vision problems are more likely to need repeat procedures.

The good news is that Lasik surgery is relatively safe and most people are satisfi ed with the

results. More than eight out of every 10 people who’ve undergone refractive surgery no longer need to use their glasses or contact lenses for the majority of their activities.

Still, Lasik surgery is not without risks. As with any surgery, Lasik surgery carries risks, including:

• Undercorrection, overcorrection or astigmatism. If the laser removes too little or too much tissue from your eye, you won’t get the clearer vision and may require repeat procedures or need for corrective lenses.

• Vision disturbances. After surgery you may have diffi culty seeing at night, notice glare, halos around bright lights, or double vision.

• Dry eyes. Lasik surgery causes a temporary decrease in tear production. As your eyes heal, they might feel unusually dry.

• Flap problems. Folding back or removing the fl ap from the front of your eye during surgery can cause complications, including infection, excess tears and swelling. Newer techniques have minimized this risk.

As for me, after researching this article I have concluded that I am sticking to my hipster glasses. In my opinion, surgery should be utilized only when absolutely necessary. Even if I had perfect vision I still would want to accessorize my outfi ts with funky spectacles, and costume glasses are WAY uncool.

Dr. Abinash Achrekar is an assistant professor of cardiology, internal medicine, and public health at the University of New Mexico. Send comments or questions to [email protected].

Hipster specs or Lasik? Best to carefully choose


GARDENING

Rocks, plants central to SW gardener’s palette

Traveling was a luxury growing up, with short day trips being the extent of our excursions. When my dad decided that fi shing was more than a one-day

adventure, our family began to take two- to three-day camping trips in a pop-up tent trailer, much to my mother’s objection. Most of these times were spent in New Mexico, our favorite place of all being Bonito Lake. These trips opened up possibilities of endless exploring.

One unforgettable weekend, my sister and I, while walking on a trail leading to the head waters of the Rio Bonito, discovered an unexpected place of wonder. The creek seemed to disappear into a formation of massive boulders that had fallen from the side of a mountain. Many of these boulders, stacked on top of each other, produced a perfect wall of 20 feet or more. Alpine plants grew in the naturally formed crevices, forming a magnifi cent rock garden. That image, framed in my mind, illustrates the perfect mixture of stone and fl ora.

The re-creation of such a spectacular garden as the one on the Rio Bonito is not humanly possible. However, rock gardens can be easily built into a landscape, fi lling areas that may otherwise be diffi cult to manage. These gardens can showcase various types and sizes of plants and rocks which will present color, texture and interest to a landscape.

There are certain considerations when choosing the location for a rock garden. Take into account which direction the garden will be facing and know how much sun or shade there will be.

A sunny location is a perfect choice for most plants in a rock garden (although there are plants that can tolerate both shade and sun). Drainage is also required to achieve success with rock garden plantings.

Determining the location of the rock garden may also depend on the style of garden to be built. The following list offers examples of rock gardens.

Raised Beds Raised beds can be an easy way to create a rock garden in just about any space. The bed could be edged by stone keeping the look more natural. The soil can be amended to accommodate the plant varieties chosen for the garden.

Berms Berms are built to give depth and height to a level yard and typically have informal edges. Most berms should start with at least 12 inches of soil. Use soil that drains well. Incorporate a mixture of rocks and stone at different levels in the berm to create crevices for planting.

Hill Sides, Sloped or Terraced Because hill sides are naturally formed, they will also provide better drainage. Depending on the size of the area and garden, this site can be sloped or terraced. Large-scale boulders “built into” the slope side give the garden a bold affect. Terracing can create several different planting levels, providing room for more diverse plant choices.

Water Features Most natural stone water features can provide the key component to the most natural looking rock garden possible. The area around the water feature can be built with large boulders and medium size rocks. Plantings can consist of water plants and xeric plants as well.

Choosing the site and style will make plant choices much easier. Native cacti, agaves and yuccas in their natural environment grow among rock outcroppings, so in a garden they are a

perfect fi t between rocks and boulders. Imagine the glory of color in the spring!

Rock gardens are ideal for tucking low-growing plants such as ice plant, grey germander and sedum into the crevices of the rocks. Use taller varieties of ornamental grasses, or perennials like liatris or penstemons to frame the garden’s backside. Choose plants that have different textures and colors to create an interesting palette. Visit a local garden center for advice on which plant varieties are suitable for your rock garden.

In all of its glory, nature will present the opportunity for a lesson in gardening. The key is to observe the obvious and take note of the marvels that we often times overlook.

Tish Resnick is a lifelong New Mexico gardener and the owner of Great Outdoors Nursery (greatout-doorsabq.com, 505.890.5311).


THE TREES ARE BLOOMING, the sun is shining, the wind is blowing — it must be spring in New Mexico. And with the more-pleasant weather comes a new hunger for dining out. We all like to fi nd the best new destinations of the local restaurant scene, and Local iQ is here to help. Our NEW RESTAURANT REPORT off ers readers a few tasty dining recommendations, featuring restaurants that have opened over the last year or so. It’s not a comprehensive list by any means, but we think it will whet your appetite.

As spring blooms, new faces are freshening up the local dining scene

STORY BY JUSTIN DE LA ROSA + KEVIN HOPPER + MIKE ENGLISH

PHOTOGRAPHY BY WES NAMAN

Before the rise of the food truck revolution, one that is currently gaining a foothold here in Albuquerque, American street food had a fairly limited menu. The most popular street food menu item prior to Korean tacos,

shrimp ‘n grits and bahn mi? Most likely, it was the hot dog. Funny then that what could possibly be the most inventive hot dog recipes to ever hit the palates of local diners — recipes you would expect to see on the side of a food truck — is located in a fairly nondescript strip mall on Albuquerque’s West Side. Hidden among a sea of big box stores and chain restaurants sits Urban Hotdog Company, which was opened to much fanfare last fall by Dave Kleinfeld, a longtime local food industry fi gure and real estate mogul.

That fanfare is well-deserved as Kleinfeld has created a sleek but comfortable space to serve this simple American standard. Even the staunchest of hot dog purists will rejoice when they visit Urban Hotdog, where diners can go traditional if they choose — plain dog, New York-style, two styles of chile dog or a beautifully-prepared Chicago dog. However, more adventurous dog lovers will fl ip out over dogs with fresh, homemade ingredients and toppings such as coleslaw, pico de gallo, blue cheese, thyme, pomodoro sauce, chopped peanuts and chile-dusted onion strings. Perhaps the coup de grace here is the B&B, a Guiness-soaked bratwurst topped with freshly roasted beets, goat cheese and mint. Add one of fi ve varieties of fries to your dog (or in my case dogs), and you are in for a delightfully refreshing new view of the great American hot dog.

Bonus! Kleinfeld has plans to open up a brick and mortar somewhere closer to Albuquerque proper, as well as (you guessed it) establish a food truck. Hopefully he’ll park it in my driveway. —KH

Urban Hotdog Company10250 Cottonwood Park NW, Ste.400 H, 505.898.5671HOURS:

11a-8p, Sun.-Thu; 11a-9p,

Fri.-Sat.

urbanhotdogcompany.com


Salads are no longer just boring bowls of lettuce and chopped vegetables. Instead, we are starting to see more creativity and interesting ingredients in salads. The recent “locavore” trend is most prevalent in the fresh

greens and various vegetables and cheeses included in salads that are no longer side orders, but the focus of the meal.

Late last year, the standout salad bistro of Santa Fe, Vinaigrette, opened an Albuquerque location near Old Town. Owner Erin Wade sources many of the ingredients for her restaurant’s cuisine from her 10-acre farm, Los Portales. Each salad on Vinaigrette’s menu is unique, with its own house-made vinaigrette to complement the item it is paired with. Also, there is plenty of protein available for those wanting a little something more to pair with their salad. Though the menu offers a suggested pairing, you can choose from items like chicken breast and fl ank steak, as well as more interesting ingredients like hibiscus-cured duck confi t or seared diver scallops.

The menu doesn’t just stop at salads. A seasonal selection of sides and starters are also available at Vinaigrette, my favorite being the Brussels Sprouts Redux. Sumptuous sandwiches are also available with a small salad. The Cuban Torts come highly recommended with mustard-roasted pork shoulder and green chile ham, paired with Vinaigrette’s signature Omega Salad – leafy greens tossed with sweet corn, diced bell pepper, tomato, avocado, red onion, cilantro and toasted pine nuts, all dressed with a blue cheese vinaigrette. —JD

B2B Bistronomy3118 Central SE, 505.262.2222HOURS:

4p-9p, Mon.-Thu.; noon-9p, Fri.-Sun.

bistronomyb2b.com

An eatery packed with diners, a line of patrons out the door, food fl owing

from the kitchen as quickly as the kitchen and serving staff can move it, bartenders pulling beer taps at a rapid pace — there’s something about a busy restaurant that creates a sense of momentum and buzz that becomes its own appeal. In the case of B2B Bistronomy, throw in good burgers and fries, an intelligent selection of beers and a smart use of space and decor, and you have a surprisingly busy new restaurant along Central Avenue.

Surprising to me anyway. There have been a handful of times in the last decade when a business or new restaurant has opened in Nob Hill and it has marked another evolution for Albuquerque’s pedestrian-friendly neighborhood. Not to overstate the importance of B2B Bistronomy — it’s a burgers and beer joint, nothing more — but on a recent visit I was struck by the lively atmosphere and the mix of ages of the patrons, from young 20s to 60s. I couldn’t help but think of quiet dinners amidst white-haired patrons at Vivace 10 years ago.

And I’ve said nothing about the food and beer. The menu is straightforward, with a choice of eight different burgers. These range from the French-styled Pierre with gruyere cheese to New Mexico-styled Rosa with green chile and queso, as well as tuna and black bean burgers or a build-your-own option. There are fries, salads (Lemon Ginger Chicken, Southwest Caesar) and there is beer and wine. That’s it.

A quick word on the beer: Taps include almost every major local brewery, from Marble and La Cumbre to Santa Fe and Chama. How nice to choose from such a wide and delicious range of New Mexico brews in one place. —ME

Vinaigrette 1828 Central SW, 505.842.5507HOURS:

11a-9p, Sun.-Thu.; 11a-10p, Fri.-Sat.

vinaigrettonline.com

If you ever visit another city and are intent on fi nding the little culinary gems not found in any tour guide, you’ll very much appreciate

Anatolia Doner Kebab. Located just off of Central, on 6th Street in Downtown Albuquerque, it’s undistinguished enough to pass by (if you even pass by at all). However, once inside this cozy eatery, you will likely be smitten with the Turkish and Mediterranean fare that awaits you.

Chef Mehmet Kokangul and brother Umut Kokangul are friendly, earnest and have a decided passion for creating memorable dishes from their home country of Turkey that has Mehmet up early in the morning stacking marinated beef and on spits to make the namesake doner kebab, a succulent Turkish sandwich similar to the Greek gyro, and a must try dish here. Other menu items, many of which are vegetarian, include Mediterranean and Middle Eatsern favorites like hummus, babaganoush, felafel, dolmas and shish kebab. Prices are purposely kept low at Anatolia, which makes it a wonderful lunch option for the Downtown business set.

While diners likely won’t be disappointed with anything on he menu, it is paramount that the daily specials get close attention. Most of the time, this will be your best choice. Follow that with an authentic Turkish coffee or tea and you’ll be planning your next visit before you get up from your chair. —KH

Anatolia Doner Kebab521 Central NW, 505.242.6718HOURS:11a-8p, Mon.-Thu.; 11a-9p, Fri.; Noon-9p, Sat.

anatoliakebabrestaurant.com


It’s kind of a shame there’s not more water in New Mexico. Especially for a place called Chile Rio, which is themed

in such a way that the only thing missing from a plate of Baja-style tacos and a margarita with plenty of lime and salt is the splash of ocean waves. If you have a wild imagination, perhaps you could sit on the patio, cold cerveza in hand, close your eyes and pretend the cars driving by on I-25 are ocean swells. That’s a stretch though.

However, do not let the lack of H20 in Albuquerque stop you from pulling up a seat at Chile Rio, which was opened last summer by veteran restauranteur Dave Garduño and boasts longtime Garduño’s Restaurant chef George Abeyta.

The concept here is urban cantina, and plays off the still-growing popularity of street food. A half dozen varieties of tacos adorn the menu under the heading “Tijuana Taco Stand,” all of which are served with charred beans and a deliciously sweet version of “street corn.” Of course chips and salsas (plural) are plentiful — fi rst basket and two styles of salsa come complimentary.

Garduño himself can be found most services preparing tableside guacamole to order, meaning heat level is at the diner’s discretion. Other menu items range from crunchy Southwestern salads to enchiladas and burritos (order the machaca), rotisserie chicken and plenty of grilled meats. Fajitas get special attention here, including versions with shrimp and tequila-lime chicken.

As one might imagine, the mood here is meant to be festive. With a huge patio, a long list of premium tequilas, vibrant decor and that tableside version of guacamole, you might not even realize (or care) that sand and surf are hundreds of miles away. —KH

Tia Betty Blue’s1248 San Mateo SE, 505.268.1955HOURS:

7a-2p, Mon.-Fri.; 8a-2p, Sat.-Sun.

tiabettyblues.com

Does Albuquerque need another New Mexican restaurant? I think we all know the answer to that question. But if you’re talking about a hip new

diner-style spot (don’t let the residential facade fool you) where the red and green chile, carne adovada, tamales and posole are way above average, the staff is ridiculously friendly and there are black and white portraits of tattoo art on the wall — well, there’s always room for that.

Tia Betty Blue’s is the kind of breakfast and lunch joint you want to turn into a regular stop. There are the breakfast standards, like Huevos Rancheros and Huevos con Carne, or less-common-but-familiar dishes like a Migas Plate. But there is also a choice of such creative fare as the Tia B. Breakfast Bowl (papas and Fritos topped with carne adovada and smothered in red or green) and the Blue Corn Waffl e Boat, either hot (fi lled with scrambled eggs, chile and cheese) or sweet (fruit, hot syrup, chocolate, cinammon and whipped cream). Try the Atole, a traditional blue corn porridge drink seasoned with cinnamon and vanilla.

Lunch ranges from tacos and burritos to an impressive array of Frito Pies (The Chevy, The Buick, The Low-Rider Cadillac). They’ve got your Green Chile Chicken Stew and calabacitas delivered in many forms. This is not your run-of-the-mill New Mexican food. It’s a lot more cool than that. —ME

It’s odd to think that a sandwich has become the new culinary cool in the past couple of years, but the banh mi is now that which you must have. The traditional Vietnamese street food is a result of French colonialism that starts with a baguette and

is built with pork variations (pork, pork belly, head cheese, pork pate, pork meatballs – you get the idea). It gets garnished with cucumbers, pickled carrots, cilantro and jalapeño.

Sai Gon Sandwich is the newest place that is offering traditional banh mi. The menu is simple – 10 different styles of banh mi to choose from. Each sandwich is about 10 inches in length and keeps a nice balance of bread, garnish and meat. The Banh Mi Heo Nuong is the best place to start if it’s your fi rst time. The marinated grilled pork is extremely tender and savory. For the more adventurous eater, my personal favorite is the Banh Mi Dac Biet – jambon, headcheese, pork roll and pate. It’s basically a Vietnamese cold cut combo. My advice is to skip a failed attempt at pronouncing the sandwich and order them by the numbers on the menu.

The charm of Sai Gon Sandwich is that they aren’t trying create an artifi cially authentic ambiance. It is purely a sandwich shop with counter service, a short menu and simple sandwiches. —JD

Sai Gon Sandwich162 Juan Tabo NE, 505.275.4922HOURS:

8a-6:30p, Mon.-Sat.; closed Sun.

Chile Rio Mexican Grill4811 Pan American West Fwy, 505.341.8005HOURS:11a-10p, Mon.-Sat.; 11a-9p, Sun.

chilerio.com


In a state that is saturated with a cuisine of its own name, New Mexico will never run out of kitschy New Mexican restaurants. I don’t know if we do it for ourselves or for the tourists, but a New Mexican

restaurant will never feel quite like home unless its decor is over-the-top New Mexican.

El Patron was opened last year by familiar restauranteurs Nick Kapnison and Jimmy Daskalos – owners of Yanni’s Mediterranean and Nick & Jimmy’s. The pair acquired the building that was once home to Garduno’s on Montgomery, did a bit of a renovation and gave it a fresh

new look, while paying homage to Mexican and New Mexican roots.

The menu at El Patron features an extensive list of New Mexican staples like chile rellenos, enchiladas and tacos as well as a few house specialties like their Chile BBQ Pork Ribs appetizer and Green Chile Chicken Lasagna, which is a take on the enchilada casserole that uses mushrooms and an alfredo cream sauce with tortilla strips to separate the layers. Their vegetarian options are better than most New Mexican restaurants that simply offer beans and cheese in some form of a tortilla. At El Patron, you can get calabacitas and the option of black beans instead of pinto beans.

A distinguished selection of serious sipping tequilas is available for your imbibing experience, as well as a list of house cocktails and margaritas to give El Patron a well-rounded restaurant experience. —JD

For a city located in the desert Southwest, Albuquerque seems to have its fair share of Indian restaurants. And while many

of these are longstanding and quite popular, there’s a certain predictability to the food and decor of your average Albuquerque Indian eatery. Chef Paddy Rawal is to be commended for mixing up the formula at his new restaurant in Los Ranchos.

Om Indian Fine Dining brings Rawal’s continental sensibility (he grew up in Mumbai and has worked as a chef in Egypt, London, Dubai and Australia) and his experience running Raaga in Santa Fe to a part of a town where folks might expect New Mexican food before refi ned Indian. And the decor is also a surprise — gray walls, steel chairs, sleek, modern — a fi rm departure from the multi-colored stitched-silk scenery that seems to be de rigeur at most Indian restaurants.

You will fi nd many standard Indian dishes at Om. You can even swing by for the ever-familiar lunch buffet. But what separates Rawal’s work in the kitchen is the complexity and subtlety of his dishes. The sauces at Om, whether it’s korma, vindaloo, saffron or curry, are a thoughtful orchestration of herbs and spices. A traditional North India lamb dish like Kashmiri Roganjosh, for example, uses fennel, ginger, star anise and nutmeg. A standard plate of Tandoori Chicken is unusually tender and well-fl avored.

Time will tell if Albuquerque is ready for the sophistication of Rawal’s approach to Indian food. One of his signatures is to visit the table of every diner. At the very least, that kind of personal, friendly approach is a welcome addition to the local dining scene. —ME

Paddy Rawal’s Om Fine Indian Dining7520 4th NW, 505.899.4423HOURS:

Lunch: 11a-2:30p, Mon.-Sat.

Dinner: 5p-9p, Mon.-Sat.

omindiandining.com

El Patron10551 Mont-gomery NE, 505.275.0223HOURS:

11a-9p, Mon.-Thu.; 11a-10p, Fri.-Sat.; 10a-9p, Sun.

elpatronabq.com


Taberna La Boca125 LINCOLN, STE. 117, 505.988.7102

HOURS:

10:30a-2p, 5p-11p, daily

labocasf.com/taberna-la-boca

This is Chef James Campbell Caruso’s latest venture. It’s more casual and comfortable than his original La Boca. with most of the same great tapas and Mediterranean-style small plates. Try the tuna la plancha, the manchego croquettes or the marinated octopus.

The Ranch House2571 CRISTOS, 505.424.8900

HOURS:

11a-9p, Tue.-Thu., Sun.; 11a-10p, Fri.-Sat.

theranchhousesantafe.com

Santa Fe’s premier BBQ haven features pulled pork sliders, smoked green chile queso, a BBQ burger, red chile honey-glazed baby back ribs, smoked brisket, red chile honey-glazed smoked half chicken, ribs and chicken combo.

Babaluu’s Cocina Cubana3810 HIGHWAY 14, 505.471.1100

HOURS:

12-3p, 6-8p, Sun.-Thu.; 12-4p, 6-9p, Fri.-Sat.

babaluuscocina.com

Cuban Chef Amaury, a native of Havana, started cooking at age six and arrived in Florida 17 years ago. Some of his specialties include clams, Jamaican spicy shrimp, plantains, yellow pepper soup with Cuban avocado cream, elk osso bucco and red chile-crusted scallops.

Bouche451 W. ALAMEDA, 505.982.6297

HOURS:

5-9:30p, Tue.-Sat.

facebook.com/bouchebistro

Talented chef Charles Dale, formerly of Terra at Rancho Encantado, has created a casual Parisian bistro with typical fare including a seafood platter (prawns, oysters, crab), authentic onion soup, charcuterie plank (prosciutto, saucisson, duck) and, of course, foie gras.

Thunderbird Bar & Grill50 LINCOLN, 505.490.6550

HOURS:

11a-12p, Mon.-Sat.; 11a-9p, Sun.

thunderbirdsantafe.com

This newbie on the Santa Fe Plaza keeps long hours seven days a week and offers a wide variety of goodies, like house-made chorizo, prickly pear BBQ baby back ribs, piñon and cilantro-encrusted sea scallops, Kobe beef burgers, Santa Fe Street frito pies, marinated steak tacos and also 100 different tequilas and 65 specialty beers.

Alto 540 MONTEZUMA, 505.984.2645

HOURS:

11:30a-3p, Mon.-Fri., 5-8:45p, daily

This new small-plate eatery on the second fl oor above Pranzo Italian Grill features an inexpensive but limited menu of Italian/Continental dishes. Highlights include herbed fl atbread with goat cheese and pesto, roasted red pepper with Tuscan white bean soup, ceviche, chicken liver bruschette with balsamic onions, sautéed calamari, short ribs wtih polenta, roasted diver scallops wrapped in prosciutto, salmon fi let and seared beef tenderloin fi let.

Tanti Luce 221221 SHELBY, 505.988.2355

HOURS:

5-9p, Sun.-Thu. 5-10p, Fri.-Sat.

tantiluce221.com

Master Chef Tom Kerpon reigns here with a variety of his own interpretations of French, Spanish and Italian creations, including fritto misto (calamari, shrimp, oysters), carpaccio, short rib stuffed ravioli, paella with shrimp, chorizo, chicken, duck two-way (confi t of leg, seared breast), molasses-glazed pork tenderloin, chicken picatta, gorgonzola-crusted petit fi let and butternut squash polenta.

Midtown Bistro901 W. SAN MATEO, 505.820.3121

HOURS:

11a-2p, Tue.-Fri.; 5-9p, Tue.-Sat.; 10a-2p, Sat.-Sun.

midtownbistrosf.com

Chef-Owner Angel Estrada believes in the new “midtown” (the Triangle district circumscribed by Cerrillos, St. Francis & St. Michael’s Drive). Some of his specialties include a great Eggs Benedict, Nicoise salad, a 5-ounce hamburger and an authentic Reuben sandwich, all served in an attractive former women’s gymnasium with high ceiling and comfortable leather seating.

BY PAUL LEHMAN

In the past year a number of new restaurants have opened in Santa Fe. From informal Cuban dining to Parisian fare, these fresh eateries add yet more clout to the City Different’s reputation as a dining destination. Here’s a listing of some of

the newest Santa Fe restaurants.

City deliciousSanta Fe’s newest restaurants add to the City Different’s notable menu of eateries

New favorite eateries in Santa Fe are plenty, including Parisian-style bistro Bouche (left), featuring chef Charles Dale, popular barbe-cue joint The Ranch House (above) and Master Chef Tom Kerpon’s Tanti Luce 221, which serves succulent dishes of European infl u-ence, such as the Beef Short Ribs (below).

PHOTO BY JOY GODFREY

PHOTO BY WES NAMAN

PHOTO BY DAVID O. MARLOW


Best brunchesWith spring here and Mother’s Day around the corner, brunch moves up the weekend menuBY SHARI TAYLOR

So it’s the weekend, you’ve had a relaxing morning and you’d like to socialize with family and friends over a nice brunch. Several Albuquerque

restaurants are ready to meet your needs. Here’s a partial listing of what’s available. Bon appetite.

Blackbird Buvette 509 CENTRAL SW, 505.243.0878 HOURS: Noon-4p, Sun. $4blackbirdbuvette.comIf you’re searching for a brunch that’s about location and affordability, Blackbird Buvette is where you need to be. Often serving live entertainment alongside their breakfast sandwiches, this bar-turned-bruncheon carries the mood of the evening into the day.

Farm & Table8917 4TH NW, 505.503.7124HOURS: 9a-2p, Sat.-Sun.

$10-$15farmandtablenm.comAptly named, Farm & Table offers food that is served straight from their Bosque farm to your table. With such fresh produce, Farm & Table boasts a once-in-a-lifetime culinary experience of local and seasonal menu items.

Flying Star Café3416 CENTRAL SE, 505.255.6633HOURS: 6a-11p, Sun.-Thu.; 6a-Midnight, Fri.-Sat.

$10-$15fl yingstarcafe.com There’s a reason why Flying Star is so popular. Their wide selection of delicious baked goods and savory breakfast and lunch entrees are produced locally and organically. Each dish is perfect to enjoy with a cup of bottomless coffee in one of their colorful dining rooms. Make your own mid-morning brunch.

The Grove Café and Market600 CENTRAL SE, 505.248.9800 HOURS: 7a-4p, Tue.-Sat.; 8a-3p, Sun.

$5-$10thegrovecafemarket.comWhile not brunch, per se, the breakfast and lunch menu at The Grove stands up to any brunch fare in town. Serving up a selection of hearty oatmeals and toasts alongside fresh and often organic fruits and berries, you’re bound to leave this little restaurant feeling refreshed and ready for the day.

Hannah & Nate’s Market Café6251 RIVERSIDE PLAZA NW, 505.922.1155HOURS: 7a-2p, Mon.-Sat.

$5-$10

hannahandnates.comVariety is the name of the game at Hannah and Nate’s, a restaurant that boasts one of the best reputations in the Duke City. Their no-frills attitude on preparing and serving excellent dishes will leave you satisfi ed, and they won’t

empty your pockets in the process. Brunch-style dishes like eggs benedict and omelets are plentiful.

Slate Street Cafe515 SLATE NW, 505.243.2210HOURS: Sat.-Sun., 9a-2p

$5-$15slatestreetcafe.comSlate Street Cafe is the epitome of hip. With a Downtown location and a dining room that looks like it belongs in an interior decor magazine, there is no lack of ambiance in this jewel of a restaurant. And don’t worry — it’s not all talk. The food’s great, too. I’d recommend the garden veggie omelet alongside a refreshing mimosa.

Yanni’s Mediterranean Grill3109 CENTRAL NE, 505.268.9250HOURS: 11a-2:30p, Sat.; 11:30a-2:30p, Sun.

$5-$15yannisandopabar.comYanni’s is well known for its Greek-style menu, and the Nob Hill establishment adds a Mediterranean fl air to its weekend brunch, where menu items include a Mediterranean Omelet, Greek Yogurt Parfait and Baklava French Toast. Cap it off with a New Mexico-style Green Chile Bloody Mary.

Zinc Wine Bar & Bistro3009 CENTRAL NE, 505.254.9462

HOURS: 11a-2:30p, Sat.-Sun.

$10-$15zincabq.comZinc proves that you get what you pay for. A prime location in Nob Hill and a selection of menu items—from strawberry and tucumcari feta cheese salad to prosciutto wrapped melon to crispy duck confi t eggrolls—ensures that you won’t be skimping on taste. Try the Pan Seared Smoked Salmon Cake Benedict.

PHOTO BY WES NAMAN

Downtown brunch haven Slate Street Cafe.


If New Mexican restaurants in Albuquerque aren’t careful, they may soon be outnumbered by places like Cielito Lindo, which concentrates solely on Mexican fare found south of the U.S.

Mexico border. Those familiar with this restaurant space might recall its last tenant: Lindo Mexico, which recently reopened on Central. However, the only ties between the two restaurants is the decor, which was left intact for the space’s new owners. This includes a number of kitschy wagon wheel chandeliers adorned with tequila bottles and a full blown saddle that separates two rooms.

If anything, the decor gets diners in the mood for an ice cold Mexican beer while they peruse a menu fi lled with familiar Mexican favorites such as mole, ceviche, caldo and a large number of seafood dishes including mojarra and cockles (a delicious glass of shrimp, oysters and squid swimming in a tomato-ey cocktail sauce with avocado).

Rellenos, enchiladas and burritos are available here as well, but if you’re palate is driving your stomach south of the border, go with it. Dive into dishes that are decidedly un-New Mexican. —KH

Cielito Lindo416 San Pedro SE, 505.266.1800HOURS:

8:30a-6p, Mon.-Thu.; 8:30a-8p, Fri.-Sat.; 8:30a-7p, Sun.

cielitolindoabq.com


The Grove Café & Market

An artisan café serving breakfast all day, brunch and lunch with coffee, tea and wine.

Featuring local and organic foods and a specialty market.

600 CENTRAL SE, SUITE A505.248.9800

www.thegrovecafemarket.com

— SAMPLE MENU —

Egg White FrittataSeasonal vegetables, arugula salad,

pecorino cheese

Smoked SalmonCream cheese, red onion, capers, lemon, crème fraîche, chives on a housemade English muffi n

Farmer’s SaladMixed greens, roasted golden beets, asparagus, yellow peppers, tomato, Marcona almonds, goat

cheese with lemon basil vinaigrette

Grilled Cheese ’n GreensRicotta, gruyère, braised kale, roasted tomatoes,

pickled fennel pressed on sourdough

French Ham & CheeseBlackforest ham, d’Affi nois cheese, arugula,

mostarda, caper mustard sauce on a toasted brioche bun

The PorkHouse roasted Berskshire pork loin,

romesco sauce, fennel, arugula, lemon aioli, over easy egg on a toasted brioche bun

SPECIAL ADVERTISING SECTION

Farm & TableCelebrate local food!

8917 4TH STREET NMwww.FarmandTableNM.com

— SAMPLE MENU —

Spring Herb Saladsweet greens, farm egg, blossoms,white balsamic mustard vinaigrette

$9

Roasted Bone Marrowcapers, parsley, red onion, toast, sea salt

$14

Stout-battered Asparaguspotato, orange sesame aioli, oyster

mushrooms $9

Halibut Cheeksasparagus, radish saffron, mustard seed

$28

Chicken Ballotinemushroom, herbs, spinach, quinoa, pecans

$23

Gateau St. HonoreHeidi’s raspberry jam, rosehip, lavender

St. Germaine, local honey$6


Los Poblanos Inn & Organic Farm

Rio Grande Valley cuisine at it’s fi nest! Menu features fresh local produce & seasonally

inspired fl avors Wednesday-Saturday, 5-9pm. Reservations required, limited seating.

— FEATURED ITEMS —

Field Plate Asparagus salad, house bacon, poached

egg, lemon mustard aioli, fresh herbs $12

Monticello Feature Plate Spiced beets, speck, 15-year aged

Monticello balsamic vinegar $14

Tagliatelle Pasta Artichokes, leeks, maitake mushrooms, local

chevre cream, herbed bread crumbs $18

Roast Leg of Lamb Glazed carrots with mint, red wine lamb

reduction, quinoa falafel $28

Strawberry Rhubarb ShortcakeGreek yogurt mousse, red wine strawberry

sauce, candied fennel $8

Chocolate Pavè Walnut crunch, Earl Grey ganache,

caramelized orange $8

Artisanal Cheese PlateLocal ash brie/house marinated baby

artichokes and pickled peppers, orgonzola/balsamic allium, raw milk

manchego/walnut date cake, pecan current crisp, herbed pecorino cracker

$15

4803 RIO GRANDE N.W.LOS RANCHOS DE ALBUQUERQUE

505.344.9297www.lospoblanos.com

Marcello’s ChophouseMarcello’s Chophouse is Albuquerque’s

premier restaurant, voted the best steakhouse in Albuquerque six years in a row. Let our award winning wait staff make your dining

enjoyment a pure pleasure.

Monday–Thursday, 11am-10pmFriday–Saturday, 11am-11pm

— SAMPLE MENU —

Chopped SaladGenoa salami, artichoke hearts,

tomatoes, kalamata olives, garbanzo beans, piñon and aged provolone

$10

Berkshire Pork Belly Confi tFuji apples, pickled pecans, micro arugula, pomegranate gastrique

$16

Beef CarpaccioShaved beef tenderloin, mozzarella

cheese, served bruschetta-style and drizzled with a parmesan basil

balsamic vinaigrette$16

8 oz. Ancho Crusted Beef Tenderloin

Red chile demi with crispy potato strings

$40

1 1/2-inch Thick PorterhouseNatural jus

$54

26 oz. Chophouse Cut Bone-in ribeye

$49

Chocolate BombePound cake, vanilla mousse and

chocolate espresso mousse covered in a chocolate shell.

$8

ABQ UPTOWN CENTER • 505.837.2467www.marcelloschophouse.com


Ned’s Bar & GrillAlbuquerque’s favorite bar for over 50 years

has a new location! Come to Ned’s for the food, stay for the fun! Home of the famous

Stormin Normin sandwich.

2509 SAN MATEO NE, 505.884.4680nedsnm.com

— SAMPLE MENU —

Lisa’s Grilled Chicken SaladFresh mixed greens, walnuts, tomatoes,

cucumbers, gorgonzola and cucumbers. Topped with chicken breast, balsalmic vinaigrette.

$9.95

Chipotle Chicken PoppersRoasted red jalapeños stuffed with a

spicy mix of chicken and cheese. Covered in a bread crumb crust and served with

homemade ranch dressing.$6.75

Tortilla Lime SoupShredded chicken, tomatoes and green chile in a lime broth. Topped with crispy tortilla chips.

CUP $4.95 BOWL $6.95

Turkey BurgerFreshly-ground grilled turkey, habañero

Jack cheese, lettuce, tomato, caramelized onions, avocado, sun-dried tomato aioli.

$9.50

ReubenTriple decker sandwich with corned beef, turkey, sauerkraut and Swiss cheese. Served with 1000

Island dressing on your choice of bread.$9.50

ConquistadorGrilled turkey breast, green chile and Swiss

cheese on your choice of bread.$9.50

Grilled Turkey SupremeTurkey, bacon and Swiss cheese with coleslaw and Russian dressing on your choice of bread.

$9.50


Savoy Bar & GrillExperience beautiful California Wine Country in the Northeast Heights. Savoy is a sun-fi lled, unpretentious but sophisticated, wine-friendly restaurant, that offers daily specials, local and seasonal ingredients, happy hour, live music

and wine tastings. The lounge is now open at noon on Sundays.

— SAMPLE MENU —

Wood Fired White PizzaSpinach, herb mascarpone, smoked mozzarella, shaved garlic and thin

sliced zucchini $8

Selection of Fresh Atlantic and Pacifi c Oysters

Cocktail sauce and mignonette $2.5/ea

Organic Greens SaladBaby fi eld greens, shaved radishes, edamame beans, fried pistachios and a lemon-herb vinaigrette $6.5

Seared Ahi TunaWasabi mashed potatoes, sugar

snap peas, sautéed mushrooms and sake beurre blanc $27

Herb Roasted Prime RibSour cream mashed potatoes, seasonal

fresh vegetables and herbed veal jus $28

Australian Lamb Loin Warm local goat cheese barley, glazed

carrots & peas,caramelized shallot demi glace $26

10601 MONTGOMERY N.E. 505.294.9463

www.savoyabq.com

Prairie Star Restaurant & Wine BarChef Chris invites you to come experience an all new menu with six entrees at $20 or less in the comfort of an old adobe mansion with the best views. Wine bar opens at 5 with the most

wine by the glass choices which start at $6.Closed on Monday.

288 PRAIRIE STAR ROADSANTA ANA PUEBLO, 505.867.3327

www.prairiestarrestaurant.com

— SAMPLE MENU —

Lobster-Shrimp-Crab RellenoBeer Battered, Three Cheeses, Crisp

Cabbage Slaw, Tomatillo Salsa $13

Roasted Golden Beet SaladButter Lettuce, Buffalo Bleu Cheese,

Candied Pecans, Balsamic Vinaigrette $8

Cherry Smoked ChickenRed Roasters, Garlic, Sage & Kale, Lemon

Brulee, Sage Butter Sauce $20

Jumbo ScallopsYukon Golds, Prosciutto, Port Poached Pear

Puree, Basil Oil, Warm Mango Chutney $28

Prairie Star Gourmet BurgerHalf-Pound Kobe, Buffalo Bleu Cheese,

Golden Beet, Arugula, Truffl e Cheese Fries $16

Niman Ranch SirloinCaramelized Onion Smashers, House

Vegetables, Garlic Pepper Demi, Herb Butter

$24


Pizzeria LucaUpscale-casual restaurant offering artisan salads, Neapolitan-style Pizza, traditional

pasta dishes, and delicious seafood & Gluten-free options. We take pride in using

fresh and imported ingredients.

— SAMPLE MENU —

8850 HOLLY AVE. SUITE J 87122 PASEO DEL NORTE & VENTURA (NEXT TO BED, BATH, & BEYOND)

505-797-8086www.pizzerialuca.com

Beef CarpaccioThinly sliced cured fi let mignon, scattered with capers & red onions; served with a lemon truffl e oil dressed arugula salad topped with balsamic glaze reduction & parmesan cheese & a crostini

$11

Seared Tuna saladSeared Yellow-fi n Tuna, with cucumbers,

avocado, on a balsamic glazed arugula salad with wasabi and ginger.

$14.95

Spinach SaladBaby spinach with strawberries. shaved

almonds, gorgonzola cheese crumbles, with crostini & house-made orange-rasberry

vinaigrette$9.50

Turkey SandwichHouse-perpared Turkey, hatch green chili,

tomato, lettuce, sharp cheddar, garlic mayo, served on fresh baked focaccia

$6.50/$9.75

Veggie or Meat Lasagna Freshly prepared in house from scratch.

$11.50

Neapolitan-style Pizza starts with imported fl our from Napoli Italy

Calabria Pizza prosciutto di parma, shallots, fontina,

truffl e oil, & marinara14" $15.00 16" $17.00


Zacatecas tacos + tequila

The hottest place in Nob Hill this spring. This authentic Mexican taqueria and tequila bar was recently nominated by the James Beard Foun-dation for a “Best New Restaurant in the USA” award. Zacatecas offers a variety of soft tacos

with fresh, organic ingredients, prepared by Chef Daniel Marquez, and a margarita bar featuring

tequilas and beer exclusively from Mexico.

— SAMPLE MENU —

Join us for lunch in our fantastic open air dining room

$3 Zacaritas from 12pm to 2pm

(Monday / Tuesday / Wednesday)

Grilled Vegetable Relleno

Ceviche Tostadas

Zaca Tacos

3423 CENTRAL NE505.255.TACO (8226)

www.zacatecastacos.com

Thank you Local iQ readers for voting us “Best Mexican” & “Best Taco Spot”

Yanni’s Yanni’s, located in the heart of Nob Hill

for the past 20 years, serves the freshest Seafood, Prime Steaks, Chops, Pastas

& Homemade Desserts.

3109 CENTRAL NE, 505.268.9250www.yannisandopabar.com

— SAMPLE MENU —

Caramelized Sea Scallops Served over a grilled beef steak tomato;

fi nished with lemon-caper butter & Bay shrimp

Steamed Jumbo Artichoke Topped with garlic, lemon, parmesan

& clarifi ed butter

14 oz. Bone-in Pork Chop Served with sauté of Brussels sprouts,

sweet potatoes & spinach

Filet Mignon Oscar Served with asparagus, potatoes au gratin

& crab meat béarnaise

Seafood Stuffed Acorn Squash Poached salmon, shrimp, asparagus, cherry tomatoes, mushrooms, fennel- topped with

dill cream sauce

Slow Roasted Rack of Lamb Marinated in extra virgin olive oil, fresh

oregano & Greek Spices

Join us for Mother’s Day Brunch or Dinner

Seasons Rotisserie and Grill

Seasons starts with the freshest ingredients, paired with great wine, great service and

a casual elegance. Our menu changes four times a year so we can offer the best each

season has to offer.

2031 Mountain NW • 505.766.5100www.seasonsabq.com

— SAMPLE MENU —

New Mexican Style Crab CakesEspolon Reposado tequila aioli,watercress-spring radish salad

$11

Crispy Calamari & Fire-Roasted SalsaLemon aioli, fresh cilantro

$10

Parmesan Crusted Chicken BreastRoasted garlic mashed potatoes, sautéed

asparagus, herbed pan sauce $21

Oak Fired Jumbo Sea ScallopsJalapeno-bacon grits, wild mushrooms &

spring peas, tarragon butter sauce $28

Seasons’ Rotisserie Angus Prime Rib

Taleggio & green chile mashed potatoes Sautéed Asparagus

$32

Flourless Chocolate Torte& Crème Brulee Duo

Tuile cookie, chocolate sauce$6



The GorgeCome soak up the sun and enjoy a cold beverage on our large patio overlooking

the Historic Taos Plaza. Join us for Lunch or Dinner 7 days a week.

— SAMPLE MENU —

THE GORGE BAR & GRILL

103 E. PLAZA TAOS, NEW MEXICO

87571575.758.8866

Seared Rare Ahi Tuna cucumber & jicama salad, wasabi dressing, watercress & pickled ginger, teriyaki glaze

$10.50

Loaded Gorge Nachos fresh corn tortillas piled high with black beans,

jack & cheddar cheese, house-made salsa, fresh jalapeño, sour cream, guacamole

$9.95

The ‘Gorgeous’ Burger

1/2 pound angus burger topped with melted cheddar, green chile, apple-wood smoked

bacon, lemon aioli$9.95

BBQ Bacon Burger 1/2 pound angus burger topped with cheddar

cheese, apple-wood smoked bacon, crispy onion strings, and spicy bbq sauce

$9.95

‘Gorge-less’ Veggie Burger * House-made with Jack cheese, avocado,

watercress, lemon aioli*this item contains nuts, dairy and eggs

$9.95

Fresh Lemon Pie Sea salt crème fraiche, raspberry coulis

$5.95

www.thegorgebarandgrill.com

Zinc Wine Bar & BistroA three level bistro in Nob Hill, Zinc features

contemporary cuisine with a French fl are, plus a lighter menu in the intimate Cellar Bar.

Independently owned with an emphasis on local ingredients, we serve weekend brunch,

dinner and late night tasty bar bites!

— SAMPLE MENU —

Local Marinated Goat Cheese, Olives and Roasted Garlic

Spread in on our housemade Sardinian fl atbread and grilled Naan $9

Smoked Trout and Potato Pancakes

Crème fraîche and black truffl e vinaigrette $11/ $8 LITE PORTION

Salad of Strawberries & Tucumcari Feta Cheese

Sun dried apricots, organic fi eld greens, toasted cashews and pickled slivered garlic

tossed with creamy balsamic-rosemary dressing $8.75

Talus Wind Lamb Strip LoinFrom Galisteo, NM,accompanied by a sweet onion, chile pepper & cheese tart, prosciutto

wrapped asparagus and zinfandel-wine must sauce $26/ $20 LITE PORTION

Blue Corn Crusted Pork TenderloinBacon ranch smashed potatoes, grilled

squash with blackberry-ancho chile sauce $22

Shetland’s Best Organic Salmon With pesto potato gnocchi, pan seared in extra virgin olive oil, tossed with Frenched

beans and placed on a pool of smoked cherry tomato sauce $26/ $20 LITE PORTION

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MUSIC

Ex-Shins members Marty Crandall (center) and Neal Langford (far left) return to the indie fold with a new band, Sad Baby Wolf, and a new re-cording, Electric Sounds, set for release on May 3 with a performance at Low Spirits with Cherry Tempo, Edith and The Great Depression.

Laid back effi cientSad Baby Wolf, ex-Shins members and all, establish feet-on-the-ground, fi st-pumping style with new LPBY RONNIE REYNOLDS

Allow me to begin by admitting my incredible bias toward Marty Crandall and Sad Baby Wolf. I have known Mr. Crandall fairly

intimately for the last 20 years. I was there for the house parties in the early to mid ‘90s when Shins-precursor band Flake Music was born with James Mercer, Crandall and current Sad Baby Wolf member Neal Langford. I was there for the fi rst Shins shows when it was simply an experiment. I saw Shins shows in Los Angeles, San Francisco, Denver, New York and Seattle when the band was in its hey-day and The Shins were becoming a household name in indie music circles. I hung out with them backstage before and after shows. I worked with Marty at the long-gone, never-forgotten center of Albuquerque music in the ‘90s, Bow Wow Records. All of this is important because what I know to be extremely true about Crandall is that he is supremely passionate about music. His music. Other people’s music. Music in general. Music is his life.

Sad Baby Wolf (Crandall on vocals/guitar, Langford on guitar, Jason Ward on vocals/guitar, Sean McCullough on bass and Maury Crandall on drums) is the culmination of decades of friendship and a collaborative love

of music. The band’s sound leans toward “shoegaze,” and there is no doubt Crandall has been heavily infl uenced by the likes of My Bloody Valentine and Ride. Couple that with a new generation of shoegaze-inspired bands in the music industry and Sad Baby Wolf may be the innovators of this new sound.

One constant that has separated Crandall from all other musicians I have known or seen live is his incredible live presence,

creativity and persona. Every show I have ever seen where he is a participant, he stands out. Simply put, Crandall has a blast on stage, and to me, that is the essence of seeing a band live. When the audience leaves the show they should feel like they have had a peek into the band members’ personalities.

I was able to interview Crandall as the new Sad Baby Wolf album, Electric Sounds, was released April 9. The following are some of the highlights.

Local iQ: Tell me about the recording process for this record. Any similarities/differences from your previous recording experiences?

Marty Crandall: This record was recorded by Sean McCullough at his studio Silver Chord (which now no longer exists) in the early part of 2011. It was a lot of fun, if a little bit chilly some evenings. I think the only heat came from a propane tank with a burner on top. We

huddled around that thing and ate pizza for warmth. All of the tracks were recorded live, with the exception of the vocals and various overdubs. The tracking of those didn’t take too long. It was the fi ne tuning and adding of layers that we got a little obsessed with.

As far as differences from previous recordings, it was a very unique experience. It was laid back but effi cient. Fun but serious. We all wanted it to sound great. My experiences with The Shins is similar in its desire for detail oriented production, but that band was a lot more of James Mercer’s brainchild than any of the other members’.

iQ: What can the audience expect from the live show?

MC: The live shows are a lot of fun. We are kind of all over the board as far as energy levels and stage presence goes. Neal is very stoic and focused, swaying to and fro. Jason tends to be the bounciest, squeezing in a few theatrics occasionally. Sean kind of rocks back and forth, bending at the knees and shaking his hips like Elvis. Maury is usually panting and sweating by the end of our shows, because we demand he play as hard and as fast as he possibly can.

iQ: How have your relationships changed/stayed the same with your bandmates/friends over the years?

MC: Oh man, everything changes. Sometimes I think that is a really sad thing, other times it makes me feel hopeful and positive about the ever-changing future. A few of these songs on the record are very specifi cally about people I have sort of lost contact with.

Bilingual frontman shoots verbal bullets

Some poets move words, Logan Phillips (AKA DJ Dirtyverbs) moves asses. The Tucson, Ariz., resident recently breezed

through New Mexico for some poetry and music performances in Albuquerque and Santa Fe.

“Just about everywhere else in the world, folks are used to hearing media that isn’t in a language they speak natively. It’s all in the mix,” Phillips said. “In the States, we have this pervading sense of exceptionalism and entitlement — like it’s the world’s responsibility to subtitle everything in English. I love moving crowds into spaces where many of them won’t know the lyrical content means, but nobody can deny the bass, the horns, the movement.”

Phillips is the bilingual frontman for the digital media, performance art collective known as Verbo•bala. Along with video artists Moisés Regla, Adam Cooper-Terán and DJ Emmett White, Verbo•bala explores border identity through nuanced storytelling and digital media, creating performance pieces composed of bilingual poetry, live video projection and sound design.

With the borderlands as his barrio, Phillips’ poetry sometimes has to grapple with the underbelly of the human condition. However, he sees sweat and sonidero as necessary parts of the revolution as well.

“It was something I just started doing on the side, at the all-night after parties. We’d have created such an intense and political energy in the performances, the parties were an extension of that — but on the dub side. It was time to celebrate, dance, scream, revel,” Phillips said.

I asked my “brother-in-word” how his poetry background infl uences his DJ IQ. “I’ve spent so many hours on stage over the years, making eye contact with folks in a crowd, something in me has become attuned to feeling the collective vibe of a room,” he said. “If something isn’t working, I can feel it right away. There’s a strong feeling of connection with who’s in the room. It’s a collaboration, after all.”

Phillips’ work with Verbo•bala in Mexico has gotten him into some close brushes with “the law” (guess they weren’t feeling his brand of liberation music), and gotten him on stage in front of the presidential palace in Mexico City. Currently buzzin’ on his radar, and in his headphones, are the sounds indigenous Ottowans A Tribe Called Red (when DJs recommend music, it’s usually good to check it out!). In the works is Verbo•bala’s newest performance piece, The Sonoran Strange. However, you can see DJ Dirtyverbs before that, in June, as he comes through Burque with a street theater piece called Dios de la Adrenalina, a collaboration looking at illicit trade between Colombia and the U.S.

Curioso? Check out the sounds of DJ Dirtyverbs at soundcloud.com/dirtyverbs. For more on Logan Phillips visit dirtyverbs.com.

Hakim Bellamy, Albuquerque’s poet laureate, writes about music for Local iQ.

Sad Baby WolfLP RELEASE SHOW WITH CHERRY TEMPO, EDITH, THE GREAT DEPRESSION

9p, Fri., May 3

Low Spirits2823 2nd NW, 505.344.9555

$10sadbabywolf.comlowspiritslive.com

R E L E A S E

For the complete interview with Sad Baby Wolf ’s Marty Crandall, visit Local-iQ.com/MUSIC.

PHOTO BY WES NAMAN


THU 25Blackbird Buvette David Peters ACOUSTIC/SINGER-SONGWRITER 6p, FREEBurt’s Tiki Lounge Josh Burg DANCE PARTY 8:30p, FREEImbibeDJ Malick 9p, FREEJuan Tabo Library Sihasin 1p, FREELensic Performing Arts Center Monterey Jazz Festival Tour 7:30p, $20-$55LaunchpadSupaMan, Quese IMC 20 & Shock B, Able Rock & FMR, Chase Man-hattan, Def I, Nataanii Means, DJ Breakaway 9p, $10 Low Spirits Dawa, I Conscious, Jasper, Ed Kabotie, Jim Ruel 9p, $10 Malarky’s The Rudy Boy Experiment 9p-1a, FREEMarble Brewery The Plateros, Scatter Their Own, Daisy Chain, The Jir Project 6-11p, FREE

Marcello’s ChophouseKarl Richardson 6:30-9:30p, FREEMolly’sJimmy Jones 5:30-Close, FREENorth Valley Library Sihasin 4p, FREEPueblo Harvest Cafe & Bakery Wagogo REGGAE 6-9p, $7 includes all-you-can eat horno baked pizza Savoy Wine Bar & GrillChris Dracup 6-9p, FREEScalo Il BarKeith Sanchez SONGWRITER 8p, FREESol Santa FeRumelia & Underscore Orkestra 7:30p, $7 St. Clair Winery and Bistro Joani & Darin Blues Duo 6-9p, FREEZinc Cellar BarZoltan Orkestar GYPSY SWING 9:30p-12:30a, FREE

FRI 26Betterday Low on High 8p, $5 Blackbird Buvette DJ Caterwaul 6p, FREEStem Ivory & the Travis Joel 9:30p, FREEBurt’s Tiki Lounge Full Speed Veronica 8:30p, FREECasa Esencia DJ Sez, DJ Devin TOP 40/DANCE 9p, $20 Imbibe DJ Malick 10p, FREELaunchpad Idemnifi ed, Throw The Temple, Fade The Sun, Mourning To Mercy 9:30p, $5Lounge 54-Santa Ana Star CasinoDonahoe & Grimes 9p-Midnight, FREELow Spirits Sir Harrison Band, The Jir Project, Twang Deluxe, Cultee, Jim Ruel 9p, $10 Marble Brewery Merican Slang 8-11p, FREEMarcello’s ChophouseKarl Richardson Duo 6:30-9:30p, FREEMine Shaft Tavern Open Mic Night 7-11p, FREE

Molly’sGene Corbin 1:30-5p, FREE Miss-ing Stateside 5:30-Close, FREEMonte Vista Fire Station Le Chat Lunatique 9:30p, FREEMoonlight Lounge Tribal Reggae Splash, Brotherhood Sound, DJ Breakaway 9p, $5 Ned’s The Rudy Boy Experiment 9p-1a, FREEOutpost Performance SpaceRoust the House Teen Perfor-mance Night 7:30p, $3Pueblo Harvest Cafe & Bakery Chris Dracup Trio BLUES 6-9p, $7 (all-you-can eat horno baked pizza)Q BarDJ Huggie ‘80S-TODAY 9p, FREEScalo Il BarThe Breaktone INDIE/ROCK 8:30p, FREESt. Clair Winery and Bistro The DCN Trio 6:30-9:30p, FREE

SAT 27Bandido HideoutLa Rondalla 7-10p, FREEBlackbird Buvette Cosmic Dancing w/ Brendanger-ous and Nicolatron 10p, FREEBurt’s Tiki Lounge Miles to Nowhere, Ethan 103 8:30p, FREECoolWater Fusion Oscar Butler 6-8p, FREECooperageSon Como Son CUBAN SALSA 9:30p, $7 GiGCatfi sh Hodge 7:30p, $15Imbibe DJ Rotation 10p, FREELaunchpad Crazyfool, Liquid Cheese, Radio La Chusma, Chris Murray 9:30p, $8 Loma Colorado Main Library New Horizons Band 2-3:45p, FREELos Cuates-Sandia ParkPaul Pino and the Tone Daddies 6-9p, FREELounge 54-Santa Ana Star CasinoDonahoe & Grimes 9p-Midnight, FREELow Spirits Saving Damsels, The Old Main, Smokestack Lightning, Jim Ruel 9p, $10Marble Brewery Honey Gitters 7-10p, FREEMarcello’s ChophouseTony Rodriquez Duo 6:30-9:30p, FREE

Mine Shaft Tavern Jim and Tim SOULFUL BLUES 3-7p, FREEPaw and the Clinkers BLUEGRASS 7p, FREEMolly’sThe Impalas 1:30-5p, FREEGroup Therapy 5:30-Close, FREEMonte Vista Fire Station The Rudy Boy Experiment 9:30p, FREEMoonlight Lounge Superman, Def Rare, Optimal, Quese IMC & Cempoalli 20 9p, $5North Fourth Art Theatre Heaven Sax Alive! w/ Glenn Kostur and Sam Reid 7-9p, $15-$25Pueblo Harvest Cafe & Bakery Mala Mana COLOMBIAN BEAT 6-9p, $7 (all-you-can eat pizza)Q BarDJ Sez TOP 40/DANCE 9p, $10Rio Grande Lounge-Hyatt Regency TamayaSWAG Trio JAZZ/BLUES 8:30-11:30p, FREESanta Ana Cafe-Hyatt Regency TamayaJazz Brasilieiro 6-9p, FREESavoy Wine Bar & GrillMemphis P-Tails 6-9p, FREE

Scalo Il BarReviva REGGAE/ROCK 8:30p, FREESt. Clair Winery and Bistro Entourage Jazz Group 6:30-9:30p, FREEThunder Road Cantina-Route 66 Casino Le Chat Lunatique 9p, TBD Zinc Cellar BarManteca LATIN JAZZ 9:30p-12:30a, FREE

SUN 28Blackbird Buvette Wildewood Noon, FREESexy Sunday feat. Wae Fonkey ‘90s LOVE JAMS 7p, FREE Church of the Holy CrossSolia Musica Presents-Amens and Alleluias: A Celebration of Spiritual and Gospel Music 3p, Donations Il Vicino Canteen Brewery Chris Murray SKA/ROCKSTEADY 3-6p, FREEThe Kosmos Sunday Chatter-Cello Players 10:30a, $5-$15Low Spirits Tone Def Sirens, Miracle Dolls,

Chucki Begay & Mother Earth Blues Band, Daisy Chain, Jim Ruel 7p, $10 Marble Brewery Bluegrass Extravaganza: Squash Blossom Boys, Green Billies, Kitty Jo Creek, Duke City Swampcoolers, Swingrass 1-8p, FREEMalarky’s The Rudy Boy Experiment 3-7p, FREEMine Shaft Tavern Gene Corbin AMERICANA 3-7p, FREEO’Niell’s Pub-Juan TaboIscuma CELTIC 4-7p, FREEO’Niell’s Pub-Nob HillAdobe Brothers BLUEGRASS 4-7p, FREESt. Clair Winery and Bistro Alpha Cats w/ Louis Winn 6-9p, FREE

MON 29Blackbird BuvetteKaraoke 9p, FREEMarcello’s ChophouseOpen Piano Night 6:30-9:30p, FREE

LIVE MUSIC

SUBMITTO LOCAL iQ

The next deadline is May 3 for the May 9 issue.

List events any time for free at local-iQ.com*All events subject to change. Check with individual venues before heading out

** CALENDAR LISTINGS ARE A FREE SERVICE AND MAY BE CUT DUE TO SPACE. PREFERENCE IS GIVEN TO FREE EVENTS.

PLEASE USE THIS FORMAT:

VenueBand GENRE Time, Cost

SEND CALENDAR ENTRIES TO:

[email protected]

f: 888.520.9711 a: PO Box 7490, ABQ., N.M. 87194

CONTINUED ON PAGE 30


MUSIC

TUE 30Il Vicino Canteen Brewery Eryn Bent INDIE/FOLK 6-9p, FREEImbibe College night w/ DJ Twisted Audio 9p, FREELaunchpad Black Mountain 9:30p, $12Molly’sSteve Kinabrew 5:30p-Close, FREEQ BarFranc Chewiwie LATIN JAZZ 9p, FREEZinc Cellar BarSweet & Lowdown JAZZ 8-11p, FREE

WED 1Blackbird Buvette You Know Me When ALTERNATIVE/SING-ER-SONGWRITER 10:30p, FREEBurt’s Tiki Lounge ABQ True Skool UNDERGROUND HIP HOP 8:30p, FREELaunchpad Matt Costa, The Blank Tapes 9p, $13 Marble Brewery Zoltan Orkestar 4-7p, FREEMolly’sRoger Lewis Band 5:30-Close, FREE

THU 2Blackbird Buvette The Fabulous Martini Tones SURF ROCK 6p, FREE KGB Club GOTH/INDUSTRIAL/DARK WAVE 10p, FREEBurt’s Tiki Lounge Click Click Bang DANCE PARTY 8:30p, FREE

Harwood Museum of Art Arlen Asher 7p, $20-$25ImbibeDJ Malick 9p, FREELaunchpad The Parlotones, Dinner & A Suit 9p, $10 Malarky’s The Rudy Boy Experiment 9p-1a, FREEMarble Brewery Liv 7-10p, FREEMolly’sBad Infl uence 5:30-Close, FREESavoy Wine Bar & GrillGregg Daigle Band 6-9p, FREESouth Broadway Cultural Center David Bromberg 7:30p, $33-$38Zinc Cellar BarYou Knew Me When FOLK/INDIE/ROCK 9:30p-12:30a, FREE

FRI 3Blackbird Buvette Next Three Miles 7p, FREE Bassiques w/ SimonZ feat. 8 DJ’s 10p, FREECoolWater Fusion Matt Jones 6-8p, FREECosmo Tapas Restaurant Jazz Brasileiro 7-10p, FREEGiGRoshan Bhartiya 8p, $15ImbibeWoohabs 6p, FREEDJ Malick 10p, FREELow Spirits Sad Baby Wolf LP Release Party, Cherry Tempo, Edith, The Great Depression 9pMarble Brewery Saltine Ramblers 8-11p, FREEMine Shaft Tavern Lucy Barna AMERICANA 5-7p, FREE Gypsy Night 8p-Midnight, FREEMolly’sTom Cat 1:30-5p, FREE Odd Dog 5:30p-Close, FREE

Monte Vista Fire Station Chris Dracup 9:30p, FREEPueblo Harvest Cafe & Bakery Felix y Los Gatos COUNTRY/BLUES 6-9p, $7 (all-you-can eat horno baked pizza)Santa Ana Cafe-Hyatt Regency TamayaSWAG Duo JAZZ/BLUES 6-9p, FREESol Santa Fe Cosmic Convergence Adem Joel 6p, $5 Thunder Road Steak House The Rudy Boy Experiment 9p-Midnight, FREE

SAT 4Bandido HideoutFrank McCulloch y Sus Amigos, Grupo Cuicani 7-10p, FREECooperageNosotros SALSA 9:30p, $7Ibiza Lounge-Hotel Andaluz SWAG Trio JAZZ/BLUES 6-9p, FREEImbibeCinco de Mayo Party: DJ Rotation All Day, FREELaunchpad Kyng, Skulldron 9:30p, $5 Low Spirits The Handsome Family CD Release Party, Pawn Drive, Next Three Miles 9p, $11 Marble Brewery Amateur Dramatics and The Haptics 7-11p, FREEMine Shaft Tavern Mike Montiel and Bobby Glen CLASSIC ROCK 3-7p, FREEAnthony Leon and The Chain ALTERNA-TIVE COUNTRY 8p, $5Molly’sSwamp Deville 1:30-5p, FREERock Bottom 5:30p-Close, FREEOutpost Performance SpaceGeoff Muldaur 7:30p, $25-$30

Pueblo Harvest Cafe & Bakery The DCN Project R&B/FUNK/SOUL 6-9p, $7 (all-you-can eat horno baked pizza)Savoy Wine Bar & GrillHoodoo Swamp Kings 6-9p, FREESt. Claire Winery & Bistro Saudade 6:30-9:30p, FREETaos Mesa Brewing Busy and The Krazy 88 9p, $5Zinc Cellar BarThe Surf Lords SURF 9:30p-12:30a, FREE

SUN 5Blackbird Buvette Felix Paralta Noon, FREEImbibeCinco de Mayo Party: DJ Rotation All Day, FREEIsleta Ampitheater Edgefest: The Killers, Cake, Minus the Bear, Bad Religion, Youngblood Hawke, Shiny Toy Guns, Middle Class Rut, IAMDYNAMITE, Jared & The Mill 2p, $29-$65Launchpad Curtis Dirt, Rude Behaviour, Teddy No Name, Panda, Electronic Chronic, Matty Tipton, Adem Joel, Michael, Cappuc-cino, Waxnwayne, Dubwood, Tyrilla Gorilla, Turq, Toltex VS !Tyro, Just B w/MC Fadder 8p, TBDMalarky’s The Rudy Boy Experiment 3-7p, FREEMine Shaft Tavern The Barbwires SOULFUL BLUES 3-7p, FREEO’Niell’s Pub-Nob Hill The Watermelon Jug Band 4-7p, FREE

MON 6Blackbird BuvetteKaraoke 9p, FREELaunchpad Acucrack, Czar, Diverje, Alchemical Burn, DJ Dammerung 9p, $8-10Low Spirits The Hooten Hallers, The Shadowmen 9p, $5

TUE 7Blackbird BuvetteGroove the Dig w/Old School John ROCK/PUNK/GLAM 10p, FREEEsther Bone Memorial Library Skip Batchelor 6:30p, FREEImbibeCollege night w/ DJ Twisted Audio 9p, FREELaunchpad Millionaires, Ashland High, Beneath the Sun, Lancifer 7:30p, $13 Low Spirits Dre-Z and The Root 1 Band, Dub Gideon, I Conscious 9p, $5 Molly’sSteve Kinabrew 5:30p-Close, FREEZinc Cellar BarShantel Leitner POP/INDIE 8-11p, FREE

WED 8Blackbird Buvette Down Home Band AMERICANA/ROCK 10p, FREEBurt’s Tiki Lounge ABQ True Skool UNDERGROUND HIP HOP 8:30p, FREEThe Corrales Bistro Brewery Erik Knudson FOLK/BLUES/AMERICANA 6:30-9p, FREELaunchpad Destroy to Recreate, Investments, Method Blank, Synchronicity, Full Metal Devils 9:30p, $5Low Spirits Y La Orkesta 9p, $8 Marble Brewery The Palm in Cypress 6-9p, FREEMolly’sStingrays 5:30p-Close, FREE

LIVE MUSIC

CONTINUED FROM PAGE 29


Andy “Wake Self” Martinez has worked his way

toward the center of the Albuquerque hip-hop scene over the last decade. From his efforts with his hip hop band Zoology to his recent solo ventures, Martinez always has both hands in hip hop. On April 25, Martinez unleashed his debut solo album, The Healing Process. With production from co-collaborator Def-I, Percy Wells, PH8, Zoology’s Dahhm Life, DJ Audiyo and Kayhoes, The Healing Process draws on a wide range of Duke City talent. DJ Young Native contributes all scratches and cuts to the album and guest spots are kept to a minimum. This album is about Martinez and his own awakening.

“The concept behind the record is basically just a continuation of my life’s work. I believe that music can heal people, and this album is just going deeper into my journey to create healing music,” Martinez explained. “I also believe that in some way what I am going through, the whole world is going through. I see a lot of new revolutions, social justice and environmental movements happening every day.” The Healing Process is Martinez’s way of making his own footprint on the world with music and to commemorate its “healing process.” —Kyle Eustice

For an interview with Andy “Wake Self” Martinez, see local-iQ.com.

Wake SelfCD RELEASE PARTY

8p, Thu., May 2Taos Ale House401 Paseo Del Pueblo Norte, Taos, 575.758.5522taosalehouse.com

Edward Sharpe and the Magnetic Zeros is the heartfelt creation of lead singer Alex Ebert.

Construction of the project began taking shape as Ebert worked on a book during a tough time in his life, a key time in his life. The book’s lead character, Edward Sharpe, has been sent to save mankind. Possibly — hell, likely — to save mankind from itself. These days it seems like a little saving wouldn’t hurt anyone.

There is a sense of so many things that are woven together without a single seam visible in the band’s work, which ranges from the 2009 record Up From Below to last year’s Here. That’s what great music does. It zigs when you expect a zag. It defi es a mainstream description. It’s part fi ction, but all truth. The songs are anthems. Gospel. Hymns sung by a faithful choir fi lled with soul. There are well-chosen elements of bluegrass and country just when they’re needed. Best of all, Edward Sharpe and the Magnetic Zeros give you a powerful urge to stomp your feet, or maybe shake a tambourine held high over your head. They will make you a believer. And if you’re already a believer anyway, just break out that tambourine and sing along. —Jim Phillips

Edward Sharpe and the Magnetic Zeros8p, Tue., May 7Sunshine Theater120 Central SW, 505.764.0249

$25Tickets: holdmyticket.comedwardsharpeandthe-magneticzeros.comsunshinetheaterlive.com

The American arena-rock band is a dying breed. There are only a few relevant names left in the industry, and one of

them is The Killers. Over the course of four albums, the Las Vegas quartet has evolved into an important ensemble in modern American rock. In 2004, they established their ability to make an outstanding dance-rock album with Hot Fuss. Two years later, they released Sam’s Town, an anthemic album of Springsteen-esque songs. Day & Age splits the difference of their fi rst albums to deliver an record that brings out the Bowie and

pushes forward with its progression as a band.

That brings us to the The Killers’ most recent work, 2012’s Battle Born. Where it felt that each preceding album leaned further towards pop or rock, Battle Born is a cohesive effort that proves the group’s evolution and maturity into The Killers we know now. Brandon Flowers (singer/keyboardist) presents his most personable vocal performance to date, while the music carries itself with classic rock character and emotional energy.

When you consider the group of well-versed musicians with their catalog of diverse and distinguished albums, The Killers are one of the fi nest acts in rock today with the capability of fi lling arenas with the music of their anthemic albums. —Justin De La Rosa

EdgeFestFEATURING: THE KILLERS, CAKE, BAD RELIGION, MINUS THE BEAR, MORE

2p, Sun., May 5Isleta Amphitheater 5601 University SE

$25-$80

Tickets: ticketmaster.comthekillersmusic.com1041theedge.com

smart MUSIC For more music coverage, visit Local-iQ.com/MUSIC

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ARTS

Painter Dee Sanchez is one dozens of artists — painters, poets, farmers, dancers, fi lmmakers, speakers and seed preservationists — who are taking part in the multi-media show SEEDS: A Collective Voice, which is being organized and promoted by Jade Leyva and Tom Frouge.

Planting SEEDSGroup exhibit built around the theme of ‘seeds’ takes rootBY SHAVONE OTERO

I remember the smell of summer like a freshly mowed lawn and burned weeds, and the way the shadows of our apartment complex fell on the backyard below the

garden, marigolds illuminated by orange sunset.

When Jade Leyva talked about the beauty and sacredness of seeds for her upcoming collaborative exhibit, SEEDS: A Collective Voice, I subconsciously recalled one of my earliest memories in harvesting marigolds with my mom. In an enlightening and spirited interview with the Mexican-born, New Mexican-based artist Leyva, we both commented on and agreed with Hakim Bellamy’s recent Facebook post on a Chinese proverb: “To be happy for an hour, get drunk. To be happy for a year, fall in love. To be happy for a life, take up gardening.”

It seems like there is a growing consciousness for people to return to their roots, literally. SEEDS: A Collective Voice invites all of us to blossom with awareness and dig deeper into this shared dimension through art, community, and the seeds of life.

The idea for SEEDS sprouted when Leyva started collecting seeds to have a self-sustained garden with native plants at her home in Placitas. As a vegetarian and organic consumer, she became more aware of the sacredness of seeds. Through gardening, Leyva was inspired by this life-bearing element and gradually

learned more about ancient seed preservation and GMO issues. The idea grew like a weed with people sending her emails, interested in the project. Now more than 60 international artists are voluntarily shipping their artwork to Leyva to participate in this multimedia collective voice exhibit. “I had no idea this was going to happen,” she admitted.

“I asked that everyone’s work be around the theme of seeds,” Leyva said. “Every work is said differently according to the person’s style,

from pottery to abstract. It’s good to embrace all forms of art like poetry, painting, music, whatever. I keep in touch with the artists on Facebook to inspire them to know what they are a part of. This is not about me. This is about seeds and saying something.”

Leyva said she might have been the instigator, but the show has grown into something else.

“It came from my brain, but I didn’t want to take up the spotlight. I love embracing other people that are very creative. Some of the people in this exhibit are some of my favorite local artists.” She laughs at how quickly it happened in an overwhelming inspiration, “I can’t see straight; being part of it is so awesome. This is one of the most amazing experiences of my life.”

With recent political conversations on the Monsanto Protection Act, SEEDS: A Collective Voice is gaining much attention. Corporations like Monsanto threaten the livelihood and

sacred traditions of local farmers by patenting seeds, distributing loans to purchase these genetically modifi ed seeds that lack diversity and genetic strength, and then forcing farmers to the repay loans that bought the seeds, leaving them in debt and under corporate control.

Against that backdrop, Leyva said her goal is to create a positive show.

“I do not want to attack anyone with this exhibit. I want to bring out the beauty in seeds and show how inspirational they are,” she said. “You don’t need to be famous to be in the exhibit. I wanted to give everyone the opportunity of what it feels like to say something through art. What artists say today is crucial for the future of the world. It’s very important that we say something.”

SEEDS: A Collective Voice is a collaboration with Avokado Artists, a nonprofi t arts organization based in Placitas through Tom Frouge, Leyva’s husband. The exhibit includes national and international artists of all mediums including poets, farmers, dancers, speakers, fi lmmakers and seed preservationists. Collaborators include Albuquerque’s Poet Laureate Bellamy, South Valley organic farmer Fidel Gonzalez, Laguna/Santa Domingo storyteller and artist Larry Littlebird and more.

Leyva revealed, “We want to publish a book from this exhibit. We only have the gallery space for a bit but want to keep it going beyond the exhibit.”

SEEDS: A Collective Voice harvests the talent of local and global communities to develop a collective voice and celebrate the sacredness of life-bearing seeds. Leyva ended with a resonating seed of hope: “Don’t be afraid. Just do it.”

THU 25THROUGH MAY 12: EXHIBITIONInstitute of American Indian Arts BFA Student ExhibitionThis year’s BFA exhibition celebrates the class of 2012/13 and showcases a diversity of styles that combine traditional skill and contemporary vision. The exhibition features photography, painting, sculpture, installation, printmaking and jewelry. FREE (with museum admission) MUSEUM OF CONTEMPORARY NATIVE ARTS108 CATHEDRAL, SANTA FE, 505.983.1666iaia.edu

THROUGH JUN 20: EXHIBITION Reductive Architectonics, Plus AdditionsDonna Loraine Contractor’s show features new works of fi ne art tapestries. Contractor reintroduces her Architectonic series, three-dimensional imagery as viewed from a two dimensional plane. FREETAPESTRY GALLERYFIREHOUSE LANE STE. D, MADRID, 505.471.0194

LECTURE Photo Archivist B.G. (Baldwin) Burr presents Depression Era Photography During the Great Depression, the plight of the rural poor in America was largely unaddressed. Congress was made up of a majority of urban legislators who felt that those living in rural areas were not as impacted by the depression as urban dwellers. 7p, FREEOLD SAN YSIDRO CHURCH 966 OLD CHURCH, CORRALES 505.897.3431corraleshistory.org

THROUGH MAY 5: PERFORMANCE Humble Boy A beautiful, funny and poignant contemporary retelling of the Hamlet story. Gala opening: 7p, Apr. 25 THE CELL THEATRE, LENSIC, KIMO (visit fusionabq.org for schedule)

THROUGH MAY 25: EXHIBITION Title: Transitations-Gravure and Monotypes by Adabel AllenAs a printmaker and photographer, Adabe, Allen creates images inspired from her dialogue and encounters with birds and nature. Utilizing the camera to capture fl eeting moments in nature plays a major role in how Allen created this body of work. FREENEW GROUNDS PRINT WORKSHOP & GALLERY3812 CENTRAL SE, STE. 100 B, 505.268.8952 newgroundsgallery.com

ARTS EVENTS

The next deadline is May 3 for the May 9 issue.

SEND ENTRIES TO: [email protected] f: 888.520.9711a: PO Box 7490 ABQ., N.M. 87194

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SEEDS: A Collective VoiceOPENING RECEPTION:

4-8p, Sat., May 4

Downtown Contemporary Gallery105 4th NW, 505.363.3870

downtowncontemporary.com

E X H I B I T


FRI 26Outdoor Vision FestThis annual public event features environmental projections and outdoor art installations of design, animation, full motion video, video mapping, motion graphics and interactive multimedia created by students and faculty at Santa Fe University of Art and Design. 8:45-10:45p, FREESANTA FE UNIVERSITY OF ART AND DESIGN 1600 ST. MICHAEL’S, SANTA FEfacebook.com/outdoorvisionfest

THROUGH APR. 28: PERFORMANCE Once On This IslandBased on Rosa Guy’s 1985 novel My Love, My Love: Or, The Peasant Girl, this is a captivating Caribbean re-imagining of the fairytale The Little Mermaid. Fri. & Sat., 7p; Sun. 2p, $12-$15GREER GARSON THEATRE1600 ST. MICHAEL’S, SANTA FE, 505.988.1234 ticketssantafe.org

THROUGH MAY 5: PERFORMANCE Inside Look: A Student Choreography ShowcaseAn evening of dance by UNM student choreographers, offering a wide variety of styles, and exploring a vast landscape of emotional and aesthetic content. Fri. & Sat. 7:30p; Sun. 2p, $10-$12CARLISLE SOUTH AREAN PERFORMANCE SPACE-UNM MAIN CAMPUS, 1 UNIVERSITY OF NEW MEXICO, 505.925.5858unmtickets.com

THROUGH APR. 28: PERFORMANCE Disney’s Aladdin KidsMore than 20 performers under the age of 12 are preparing to play some of Disney’s most loved characters like Genie, Jafar and Avis, a magic carpet. The magical cast is directed by Doug Montoya and Kristin Berg. Fri. & Sat. 6p; Sat. & Sun., 2p, $10THE BOX PERFORMANCE SPACE AND IMPROV THEATRE 100 GOLD SW, STE. 112B, 505.404.1578theboxabq.com

THROUGH APR. 28: PERFORMANCEMoliere’s TARTUFFE Moliere’s 17th century classic comedy of hypocrisy. Director Micah Linford sees important parallels between the pious fraud of the title and other characters, real and fi ctional, in every era. Fri. & Sat. 8p; Sun. 2p, $13-$15 THE ADOBE THEATER 9813 4TH NW, 505.898.9222adobetheater.org Friday Night LiveFriday Night Live is a witty and risqué short form improv show performed by improv team Stump!. 10:30p, $7-$10AUX DOG THEATRE3011 MONTE VISTA NE, 505.245.7716auxdog.com

THROUGH MAY 5: PERFORMANCE Love, Loss and What I Wore Based on the book by Ilene Beckerman, Love, Loss and What I Wore. Once she read Beckerman’s eponymous book in 1995, Nora Ephron and her sister Delia adapted it. Fri. & Sat., 8p; Sun. 2p, $10-$18AUX DOG THEATRE 3011 MONTE VISTA NE, 505.254.7716auxdog.com

THROUGH APR. 28: PERFORMANCE SylviaA comedy by A.R. Gurney about a magical interaction between a man and his dog. Fri. & Sat., 8p; Sun. 2p, $10-$12DESERT ROSE PLAYHOUSE6921 MONTGOMERY NE, 505.881.0501

THROUGH MAY 24: RECEPTION/EXHIBITION European Perspectives, The Radiant LinePaintings, prints, photographs and neon sculpture by Francois Morellet, Gregoire Cheneau, Diana Blok and Pieter Bijwaard, Olivier Mosset, more. Reception: 5-7p, FREEZANE BENNETT CONTEMPORARY ART435 S. GUADALUPE, SANTA FE, 505.982.8111zanebennettgallery.com

THROUGH MAY 19: PERFORMANCE The Front PageJames Cady directs this classic madcap comedy, set in a newspaper press room in 1920s Chicago. Fri. & Sat. 7:30p; Sun. 2p, $10-$18THE VORTEX THEATRE2004-1/2 CENTRAL SE, 505.247.8600vortexabq.org

SAT 27RECEPTION Visual Medicine The coming together of a collective of artists that includes Votan, Bhet, Saba and ILASH. 7-11p, FREEEL CHANTE-CASA DE CULTURA804 PARK SW, 505.400.9201

WED 1PERFORMANCE Japanese Festival DancersJapanese folk entertainer Akira Katogi and son, Raiya Katogi, presents a program of Japanese festival dancing. 5:30p, $10DSG FINE ART 510 14TH SW, 505.450.4846

FRI 3Friday Night LiveFriday Night Live is a witty and risqué short form improv show. 10:30p, $7-$10AUX DOG THEATRE 3011 MONTE VISTA NE, 505.245.7716auxdog.com

OPEN HOUSEDaniel Ramirez Display Ramirez’ watercolors, acrylics and drawings have won many awards including the prestigious Santa Fe Indian Market and Heard Museum. Open House: 5-7p, FREESTUDIO 13323 ROMERO,SUITE 13, 505.247.2988sites.google.com/site/studio13site

OPEN HOUSEOpen House/Helen Gwinn Gwinn’s art, expressed in watercolor, embossing and collage, refl ects her life, including her love for the fl ora of the desert where she lives. To her, cactus plants represent survival and exquisite beauty in harsh environments. “I have favorite cacti,” she says, “which I have watched and have been inspired by the seasons of their lives and mine. I consider them old friends.” Open House: 5-8p, FREEWEEMS GALLERY303 ROMERO NW, 505.764.0302weemsgallery.com

ARTS

OPENINGS/PERFORMANCES

CONTINUED ON PAGE 34


ARTS

OPEN HOUSEGrand Opening Blackbird Gallery is celebrating its new location in Old Town with grand opening specials on all original paintings by Blackfeet artist Farrell Cockrum and local favorite Robert Perea. Open House: 5-8p, FREEBLACKBIRD GALLERY323 ROMERO NW, STE. 16, 505.243.9525blackbirdgallery.biz

OPEN HOUSENina Adkins, Barbara Barnett and Tricia SimmonsNewly redecorated Yucca Art Gallery features the work of watermedia painter Adkins, ceramicist Barnett and jeweler Tricia Simmons. Also on display are watercolor, acrylic, oil, encaustic, pastels, gourds, glass, and a wide variety of jewelry by 39 local artists. 5-8:30p, FREEYUCCA ART GALLERY206 1/2 SAN FELIPE NW, 505.247.8931yuccaartgallery.com

RECEPTION Season Passages Purple Sage Galeria presents Season Passages, new pastel paintings by Charles Stup. Stup’s pieces are narrative impressions of art world painting experiences. Reception: 5-8:30p, FREEPURPLE SAGE GALERIA201 SAN FELIPE NW, 505.450.4059purplesagegaleria.com

THROUGH MAY 30: RECEPTION/EXHIBITION I Have a Question and There’s No One Left to Answer itThis exhibition was birthed more than a year ago when Harriette Tsosie and Evey Jones discovered they had both inherited precious journals, diaries and love letters from their ancestors: Jones, her mother’s travel journals and Tsosie her paternal grandmother’s diaries (1900-1968) and grandparents’ love letters (1906-1911). Reception: 6-8p, FREEHARWOOD ART CENTER1114 7TH NW, 505.242-6367harwoodartcenter.org

THROUGH MAY 31: ARTIST’S RECEPTION/EXHIBITION Frank McCulloch: New Mexico Landscapes 2013McCulloch’s oil paintings of the New Mexico countryside depict that magical time right before or right after a rainstorm when the atmosphere is thick with a calm intensity and dramatic color. Widely considered the granddaddy of the arts of Albuquerque, McCulloch will turn 83 this summer. Reception: 5-8p, FREESUMNER & DENE517 CENTRAL NW, 505.842.1400sumnerdene.comLittle Houses Silent AuctionOver 125 established and emerging artists donate their unique “Albuquirky Little Houses” for this silent auction fundraiser for OFFCenter. Artists include Frank McCulloch, Angus Macpherson, Jeannie Sellmer, Bill Tondreau, David Snow, as well as Michael Norviel, Ruth Morris, Dan Garrett, Stephanie Lerma, Melody Mock and Maria Moya. 5-8p, FREESUMNER & DENE517 CENTRAL NW, 505.842.1400sumnerdene.com

OPEN HOUSE Flatlanders & Surface DwellersA group exhibition featuring diverse visual art media that explore the intimate and exotic realm of surface texture which evokes visceral, multisensory responses. Artists include: Ivan Boyd, Jessica Kennedy, Steve Budington, Alex Kraft, Phillip Carrier, June Lee, Jennifer Cawley, Noelle Mason, Cristina de los Santos, Andrew McPhail, Nicole Dextras, Zach Meisner, Jessica Drenk, Inés Molina Navea, Gregory Euclide, Timothy Nero, Marla Fields, Rusty Scruby, Blake Gibson, Peter Voshefski, Melissa Gwyn, Rhonda Weppler & Trevor Mahovsky, Marie-Michèle Jasmin-Bélisle and Jim Wilsterman. Open House: 5-8p, FREE516 ARTS516 CENTRAL SW, 505.242.1445516arts.orgNew Work by Featured Artists This month, Hotel Andaluz features framed ink renderings by Anthony Abbate — from the Bird Series, Cactus Series and Juicy Fruit Series — Sandra Colson’s mixed media photography and pastel and Lisa Agaran’s mixed media work. FREEHOTEL ANDALUZ (MEZZANINE LEVEL)125 SECOND NW, 505.346.0011hotelandaluz.com

RECEPTION Near and Far Erin Parker captures the delight in the unexpected. As a seasoned traveler and photojournalist, Parker’s journeys have taken her around the globe and across six continents. Near & Far is a collection of images arising from Parker’s innate curiosity as a photojournalist along with explorations of her life behind the lens. Reception: 5-8p, FREEINPOST ARTSPACE AT OUTPOST210 YALE SE, 505.268.0044outpostspace.org

RECEPTION/EXHIBITION - THROUGH MAY 25: Likely Stories - Paintings by Laura WachaWacha’s paintings tell stories that linger in the mind like an unanswered question. Her work is full of cartoon-like creatures on brightly patterned backgrounds that leave an impression that brings one to go back to a piece multiple times. Wacha’s images are of the domestically mundane and globally tragic, or vice versa. The creatures in her paintings are fantastical, reminiscent of science fi ction characters in unusual situations and places. The compositions of Wacha’s pieces give the viewer an opportunity to “fi ll in the blanks,” so to speak, and create their own story based on their life experiences. Reception: 5-8p, FREEMATRIX FINE ART3812 CENTRAL SE, STE. 100 A, 505.268.8952matrixfi neart.com

RECEPTION/DEMO Eyes of the BeholderEyes of the Beholder features Sandra Baca’s unique jewelry pieces made from semi-precious stones, antique and ethnic beads. Additional works include Fran Ryan’s watercolor paintings refl ecting the Northern New Mexico landscape and Patricia Klomborowski Williams’ works that play with realism in watermedia. Artist watercolor demonstration by Fran Ryan. Sculptor Tim Gifford’s works in bronze will be featured in the Salon. Reception/demo: 5-8p, FREETHE GALLERY ABQ8210 MENAUL NE, 505.292.9333thegalleryabq.com

THROUGH MAY 31: ARTIST’S RECEPTION/EXHIBITION Mixed Infl uencesMixed Infl uences is a solo exhibit of Marcia Truell Newren’s kiln-worked glass. Truell Newren holds an MA in anthropology from the University of Colorado, specializing in prehistoric architecture, and was involved in archaeological excavations in the United States, Canada and Mexico. Reception: 5-8:30p, FREEWEYRICH GALLERY2935 D LOUISIANA NE, 505.883.7410weyrichgallery.com

THROUGH MAY 31: OPENING RECEPTION/EXHIBITION Time’s Up!Palette Contemporary Art presents Time’s Up! featuring a collection of vintage and contemporary wall, table and alarm clocks. Palette’s collection of clocks range from mid-century key-operated German clocks with kitchen timers to Italian clocks with lots of artistic pizzazz. Reception: 5-8p, FREEPALETTE CONTEMPORARY ART & CRAFT7400 MONTGOMERY, STE. 22, 505.855.7777palettecontemporary.com

THROUGH MAY 31: RECEPTION/EXHIBITION Wonderous Tales in Painting and Pottery Revered painter Mary Thomas does a combination of encaustic and acrylic watercolor mounted on wood. Also an amazing illustrator, Thomas is a perfectionist in everything she creates. Kenyon Thomas, known for his exquisite pottery and masterful paintings, shares this show with his daughter, Mary. Showing with the gallery for more than 30 years, he is one of the most collected artists at Mariposa. Reception: 5-8p, FREEMARIPOSA GALLERY 3500 CENTRAL SE, 505.268.6828mariposa-gallery.com

THROUGH MAY 31: RECEPTION/EXHIBITION Flight An examination of escapism featuring artwork by Mike Beard, Wendy Creel, Charlie Kenesson, Robin McClannahan, Steve Pettit and others. Reception: 6-9p, FREEBORO GALLERY 317 GOLD SW, 505.850.4187

THROUGH MAY 31: RECEPTION/EXHIBITION Living My Childhood DreamAt the age of 17, Mitzie Bower had an unfortunate fall from the balance beam that paralyzed her from the shoulders down. Her loss of physical expression evolved into a passion for visual beauty. A prosthetic brace liberates and animates her hands with the graceful dexterity and movement to create vivid imagery. Reception: 5-8p, FREEHIGH DESERT ART & FRAME12611 MONTGOMERY NE, SUITE A-4, 505.265.4066highdesertartandframe.com

SAT 48th Annual Albuquirky House Tour A self-guided tour of three artistic homes in Albuquerque. Refreshments & musical entertainment at each house. 11a-4p, $25 CITYWIDE, 505.247.1172offcenterarts.org

THROUGH MAY 5: RECEPTION/EXHIBITION Albuquerque in a TreeA show of artwork and designs produced by Highland High School students in collaboration with Friends of the Orphan Signs, a local not-for-profi t collaborative of artist educators that work with communities to create artwork for Albuquerque’s empty signs. Reception: 4-8p, FREEHILAND THEATER4800 CENTRAL SE, 505.872.1800, 505.872.1800 friendsoftheorphansigns.org

PERFORMANCE Kids Variety ShowFor and by kids of all ages and levels, the Kids Variety Show features dance, music, comedy, theater and more in a wonderful relaxed performance environment. This show will feature the Outpost Home School Opera Program. 1p, FREEOUTPOST PERFORMANCE SPACE210 YALE SE, 505.268.0044outpostspace.org

THROUGH JUN 7: RECEPTION/EXHIBITIONSEEDS: A Collective Voice A multi-media arts exhibit to raise awareness about the importance of organic and ancient seed preservation as well as inform and educate people about GMO issues. Reception: 4-8p, FREEDOWNTOWN CONTEMPORARY GALLERY 105 4TH SW, 505.771.3166 Kenny Chavez’ 7th Annual Cinco de Mayo Folk Art & Music Festival Join over 30 local folk artists and musicians. Music includes Las Flores Del Valle, Alpha Blue, Joan Cere & Darin Goldfron and E. Christina Herr & Wild Frontier. Artists include Dagwood Reeves, Otra Vuelta Tire Recyclers, Jay & Janet Hevey, Michelle Montano and many more. 9a-4p, FREELA PARADA MERCANTILE/FARM & TABLE 8917 4TH NW, LOS RANCHOS DE ALBUQUERQUE

RECEPTION 40th Anniversary Madrid’s Re-Birthday Two new exhibits for viewing. Reception: 3-5p, FREEJOHNSONS OF MADRID GALLERY 2843 HIGHWAY 14 N, MADRID, 505.471.1054visitmadridnm.com

PERFORMANCE Cinco de Mayo Noche de OroAn original production celebrating the rich, unique and evolving culture of the Southwest through music and dance, Noche de Oro was fi rst presented in partnership with dancer, choreographer and producer Frances Lujan in May of 2012. 7:30p, $15-$27ALBUQUERQUE JOURNAL THEATRE, NHCC1701 4TH SW, 505.724.4771nhccnm.org

SUN 5THROUGH JUN 5: RECEPTION/EXHIBITIONIntimate Visions An exhibit of works by Deborah Gavel, Marietta Patricia Leis & Joy Shupe. Each of the artists in their own way create work that is intimate in scale and subject whether it is old paper stencils once used to decorate kimonos, impressions of time and space. Reception: 3-5p, FREELEICH LATHROP GALLERY 323 ROMERO NW, 505.243.3059leichlathropgallery.blogspot.com

OPENINGS/PERFORMANCES

CONTINUED FROM PAGE 33


Becoming an artist typically requires full use

and dexterity of ones arms and hands. But then again, Mitzie Bower is not your typical artist. At the age of 17, Bower experienced a terrible gymnastics accident, leaving her paralyzed from the shoulders down. Undeterred, she developed a long career as a graphic designer at Sandia Labs and turned to art as a way to express herself. She quickly found a passion for visual beauty, creating art in such mediums as tile mosaics and scratchboards, while using New Mexican landscape as her inspiration. “A prosthetic brace liberates and animates her hands with the graceful dexterity and movement to create vivid imagery,” said Teri Winfi eld, owner of High Desert Art & Frame, where Bower’s work will be exhibited for this show. “Her upbeat attitude has moved her forward with determination not to let her handicap limit her life, or interfere with her art career.” Scratchboard, Pen and Ink and Ball Point Pen will feature Bower’s latest pieces. —Todd Rohde

The comedy fi rst hit the stage in 2008, and the concept was simple: a rotating cast of fi ve women step forward on the

stage to deliver a series of monologues, often on topics revolving around relationships and wardrobes and how clothes serve as time markers in the evolution of a woman’s life. If that sounds like thin material for a play, consider that it is written by Nora and Delia Ephron (pictured), two sisters best known

for their highly popular story writing for the silver screen. Delia Ephron wrote the screenplays for You’ve Got Mail and Sisterhood of the Traveling Pants, while older sister Nora Ephron cut a wide swath in the fi lm business by writing the screenplays for such movies as Silkwood, When Harry Met Sally, Sleepless in Seattle and Julie and Julia. (Nora Ephron passed away last June.) Love, Loss and What I Wore won a 2010 Drama Desk Award For Unique Theatrical Experience and an audience award that year as the favorite off-Broadway play. The Aux Dog production is directed by Joann Danella. —Mike English

Love, Loss and What I Wore8p, Fri.-Sat.; 2p, Sun., Apr. 26-May 5Aux Dog Theatre3011 Monte Vista NE, 505.254.7716

$18auxdog.com

Frank McCulloch has been a part of the New Mexico art scene since the 1960s. He has received numerous

awards, including The Governors Award for the Arts, The Bravos Award, and has been recognized as a Local Treasure here in Albuquerque. Now almost 83 years old, McCulloch’s artwork has touched the lives of tens of thousands of individuals, from

the students he taught at Highland High School for three decades, to passersby at his Downtown art studio. Typically, McCulloch’s abstract oil landscape paintings encapsulate the essence of New Mexico and tell stories of the state’s treasured landscapes through the use of vibrant colors and original techniques. The Sumner & Dene show recognizes McCulloch and features his latest work, and as part of the show’s opening reception, the eighth annual OFFcenter “Little Houses Silent Auction” will be taking place. Over 125 up-and-coming artists will donate their handmade “Albuquirky Little Houses” for the silent auction benefi tting OFFcenter, a local community art studio dedicated to promoting local artists and their work. —Todd Rohde

Frank v and Little HousesOpening reception: 5-9p, Fri., May 3Sumner & Dene Gallery517 Central NW, 505.842.1400sumnerdene.com

Mitzie Bower: Scratchboard, Pen and Ink and Ball Point PenOpening reception: 5-8p, Fri., May 3High Desert Art & Frame12611 Montgomery NE, 505.265.4066highdesertartandframe.com

smart ARTS For more arts coverage, visit Local-iQ.com/ARTS


BOOKS

BY MICHAEL BARSON

Ace Atkins has done something not too easy for a writer, stepping into an established literary empire, Robert B. Parker’s “Spenser” novels, and picking up where Parker left off when he passed

away. Atkins was hand picked by the Parker estate, and the Mississippi author now has two Spenser books under his belt, including the most recent, Robert B. Parker’s Wonderland.

Atkins will be in Albuquerque for the Southwest Book Fiesta from May 10-12. He spoke recently about the Spenser series and the well-known characters of Spenser, sexy shrink Susan, sidekick Hawk, dog Pearl and good cop Quirk.

Local iQ: Hawk is notably absent from this novel, something Robert Parker elected to do once in a while himself. What spurred you to make the decision to keep Hawk off-stage in Wonderland?

Ace Atkins: Hawk is such a powerful character that you break that glass at the right time and when needed. Mr. Parker was spare in his use of Hawk, but when Hawk walked upon the page, the reader paid attention. More than anything, I wanted this novel to link with RBP’s last Spenser -- Sixkill -- and continue the mentoring of Zebulon Sixkill.

iQ: You’ve spent a fair amount of time in Massachusetts conducting research for the two Spenser novels you’ve written thus far. How did you undertake your investigation of Wonderland’s and Revere Beach’s back story?

AA: I knew that the old Wonderland dog track -- at one time -- had been under consideration as one of the casino sites. The title was too good to pass up, as was the back story of the old amusement park on the beach. Revere is also very specifi c to Massachusetts. When I signed onto continue Spenser, I wanted to make sure the books remained very local and, as Parker often did, ventured beyond just downtown Boston. I got to spend a lot of time in Revere -- or, as it should be known, Re-ve-ah. Great people and terrifi c local restaurants.

iQ: Susan Silverman appears in her familiar role as sounding board to Spenser here, but for much of the book she, too, is kept offstage by having her be out of state as a visiting instructor. As a longtime reader of the Spenser novels yourself, going back to the ’90s, what were your feelings

about the way Robert Parker utilized the character of Susan?

AA: So many opinions abound about Susan and what her role should be in the books. Having her away during the events of Wonderland allows the focus to shift to other characters and to Spenser’s relationship with Sixkill and Henry Cimoli. I personally love Susan, and I go back to Mr. Parker’s early drawings of the character to bring her back to full strength. Susan is a very powerful, sharp,

intuitiveally.

iQ: It’s fun to have a retro location like Revere Beach featured as a setting in Wonderland. What are some other classic Massachusetts or New England locales to which we can look forward in subsequent Spenser tales?

AA: Plymouth. I have a whole Spenser novel laid out around the death of a pilgrim reenactor. He’s stuffed to death and served with cranberries.

iQ: What were a few of the more interesting comments you received from fans who contacted you after reading Lullaby, your fi rst Spenser novel?

AA: When I took the job, I braced myself for comments both good and bad. For the most part, I’ve been overwhelmed and appreciative of how many people like the new books and are so thankful that Spenser continues. That’s a tribute more to RBP and his beloved characters than anything.

iQ: In Wonderland you have Spenser ceding a bit of territory to the much younger Zebulon Sixkill, who nearly gets

killed not once but twice in this story, at least partly due to inexperience and poor judgment. Did you enjoy writing about the mentoring process between Spenser and Sixkill, which seems to be a staple of the series now? Obviously that was the direction Robert Parker intended to follow, as evidenced by his fi nal Spenser novel, Sixkill.

AA: I think this is a fun prospect. There was much discussion on how Spenser would continue. My view was simply Spenser should continue after RBP’s last novel. He defi nitely had created a character in Sixkill who he intended to continue into more stories. To me, the idea of Spenser having an apprentice was an interesting addition to the Spenser story. It makes sense at this stage in his life that he would be passing on some of his knowledge.

iQ: Henry Cimoli and Vinnie the hitman are two of the legacy characters whom you feature prominently in Wonderland to good effect. Is there one particular character from the Robert Parker oeuvre whom you’re dying to revive for one of your own Spenser novels?

AA: I’ve brought back Wayne Cosgrove in this novel, reporter for The Boston Globe who was actually based on a mutual friend of mine and RBP’s. I also have found good reason for Spenser to return to The Tennessee Tavern to reach out to the bookie Lennie Seltzer. But I’d really like to check in with Paul Giacomin and Rachel Wallace. These are more than just contacts for Spenser, and I’d love to see what they are up to today, especially Paul.

iQ: What is your methodology for writing two distinct series — Spenser, and your own creation, Quinn Colson — almost simultaneously? Do you alternate weeks, or even months, during which you work fi rst on one, then on the other? Or have you been brave enough to tackle both of them sometimes within the course of a single day?

AA: I never write the books at the same time. I may have an overlap with an edit while I work, but to actually tell the stories at the same time wouldn’t work for me. I write Spenser for half the year and then switch over to Quinn. The style, setting, and characters are so completely different that I must get in a completely different mindset. But that’s the fun. I think that’s why Mr. Parker developed his other series. To stay fresh and attentive. When I return to each series I’ve had some time away and some perspective. It’s very much like calling on an old friend.

Ace Atkins handpicked to revive ‘Spenser’ series

Ace Atkins: Spenser and MeSOUTHWEST BOOK FIESTA

4p, Sat., May 11

Albuquerque Convention Center, Southeast Hall401 2nd NW, 505.768.4575

swbookfi esta.com

A U T H O R


BOOKS

BY TODD ROHDE

Now in his fourth decade of writing, David Morrell has written more than two dozen novels and is a #1 New York

Times bestselling and award-winning author. He is most recognized for his debut novel, First Blood, which would later be adapted to the big screen as Rambo. The “Father of Rambo” recently sat down with Local iQ to talk about everything from his hit novel, First Blood, to his latest work, Murder as a Fine Art and everything in between. Morrell will be appearing at the inaugural Southwest Book Fiesta along with other local and nationally recognized authors and publishers for three days of readings, demonstrations, and presentations.

iQ: Why did you decide to become a writer? How old were you?

David Morrell: I was 17 and happened to watch the premier of Route 66, a now-classic television series. Filmed entirely on location, including New Mexico, it was about two young men in a Corvette convertible who traveled across the United States in search of America and themselves. The scripts by Stirling Silliphant so impressed me with their combination of action and characterization that I decided to be a writer. I never looked back. Stirling and I eventually became friends and worked together on the television miniseries of my novel The Brotherhood of the Rose.

iQ: Your fi rst novel was First Blood, what was your inspiration for writing it?

DM: I started writing First Blood in 1968 when I was a graduate student at Penn State. I’m now an American citizen, but at the time I was a foreign student from Canada, and I had never heard of Vietnam. In a writing class that I taught, I met several young men who had just returned from fi ghting in Vietnam. They told me about their diffi culties in adjusting to civilian life away from the war—nightmares, sweats, problems in relationships, anxiety, etc., the symptoms of what we now call post-trauma stress disorder. One day I decided to write a novel about a Vietnam veteran with those problems. His encounter with a small-town police chief leads to a private version of the Vietnam War. For details, please go to my e-work, “Rambo and Me: The Story Behind the Story.”

iQ: How did the First Blood movie come about?

DM: First Blood was published in 1972. My agent sent the novel to various fi lm

producers, and Columbia Pictures purchased the rights for Richard Brooks (one of my favorites) to write and direct. After a year, Columbia sold the rights to Warner Bros., where in 1975 Sydney Pollack was scheduled to direct, with

Steve McQueen as Rambo. But McQueen was in his 40s, and Vietnam was a young person’s war, so that version was canceled. The project went through fi ve studios and 26 scripts before Carolco fi nally produced it in 1982 with Sylvester Stallone as Rambo. The long 10-year development of the project became legendary in Hollywood.

iQ: What was it like to have your very fi rst novel turned into a Hollywood fi lm? That must have been very exiting for you.

DM: A couple of days before First Blood’s premier, the production company arranged for a private afternoon showing. My wife, my two children, and myself went to a large theater in Iowa City, Iowa, where we then lived (I taught at the university there). We were the only people in the huge auditorium. Watching it under those circumstances was surreal. When Sylvester Stallone appeared on the screen, he was 20 feet tall. With all those empty seats around me, I couldn’t adjust to it and had no idea if the fi lm worked or not. So I went back to the theater on the night the fi lm debuted. The place was packed, and when the fi ght in the police station started, the audience so identifi ed with Rambo that they started fi dgeting and yelling. It went on like that for the rest of the fi lm — people were so involved that they couldn’t keep still. I knew then that this was going to be a big hit.

To read the complete interview with David Mor-rell, see local.IQ.com. For more information about the Southwest Book Fiesta, see swbookfiesta.com.

Rambo author David Morrel keeps evolving SAT 27

STORYSPACERamona King, Scott and Johanna Hongell-Darsee, Cathryn McGill, Linda Rodeck, Elaine Muray, more. 7:30p, $10-$15OUTPOST PERFORMANCE SPACE, 210 YALE SE, 505.268.0044 outpostspace.org

BOOK SIGNINGEzequiel L. Ortiz & James A. McClureDon Jose: An American Soldier’s Courage and Faith in Japanese Captivity1-4p, FREETREASURE HOUSE BOOKS & GIFTS, 2012 SOUTH PLAZA NW, 505.242.7204

BOOK SIGNING Christine BarberWhen the Devil Doesn’t Show3p, FREEPAGE ONE BOOKSTORE 11018 MONTGOMERY NE, 505.294.2026 page1book.com

SUN 28BOOK SIGNING Tanaya Winder and Cassandra LopezAs/UsWriter-editors Winder and Lopez launch the second issue of their literary journal of writing from indigenous women. 3p, FREEBOOKWORKS 4022 RIO GRANDE NW, 505.344.8139 bkwrks.com

BOOK LAUNCH PARTYRonn PereaThe Email TangoThere will be food, fun and tango dance every hour on the hour. Noon-5p, FREETREASURE HOUSE BOOKS & GIFTS, 2012 SOUTH PLAZA NW, 505.242.7204

READING AND SIGNING Five Red Mountain Press PoetsFive poets will read from and sign their poetry col-lections. 2:30p, FREEPAGE ONE BOOKSTORE 11018 MONTGOMERY NE, 505.294.2026 page1book.com

MON 29DISCUSSION/SIGNINGDavid CorreiaProperties of Violence: Law and Land Grant Struggle in Northern NMCorreia narrates a largely unknown history of Tierra Amarilla. 2p, FREEUNM BOOKSTORE2301 CENTRAL NE, 505.277.7473

DISCUSSION AND SIGNINGToltec Wisdom Lecturer Don Miguel Ruiz Jr., will talk about and sign his new book on Toltec wisdom. 7p, FREEPAGE ONE BOOKSTORE 11018 MONTGOMERY NE, 505.294.2026page1book.com

TUE 30Musical Interpretation of “Sting and Nest”NM Jazz Workshop play-ers join Santa Fe poet Barbara Rockman for a musical interpretation of her work in Sting and Nest. 7p, FREEBOOKWORKS 4022 RIO GRANDE NW,

505.344.8139 bkwrks.com

WED 1READING Janet Brennan and Keith PyeattTango SundayJanet Brennan reads with Keith Pyeatt of Arizona. 7p, FREEBOOKWORKS 4022 RIO GRANDE NW,

505.344.8139 bkwrks.com

THU 2BOOK SIGNING Jenny Milchman Cover of SnowMilchman sign copies. 3p, FREEPAGE ONE BOOKSTORE 11018 MONTGOMERY NE,

505.294.2026 page1book.com

5p, FREEBOOKWORKS 4022 RIO GRANDE NW,

505.344.8139 bkwrks.com

SAT 4AUTHOR TALKGail StoreyI Promise Not to Suffer 7p, FREEBOOKWORKS 4022 RIO GRANDE NW,

505.344.8139bkwrks.com

WORKSHOPSo You Want to Write a Novel Workshop with Ben Prior Bring your questions and your enthusiasm! Prior is an entertaining teacher who will take you inside the process and show you some of the many ways to write. 2-3:30p, FREELOMA COLORADO MAIN LIBRARY AUDITORIUM 755 LOMA COLORADO NE, RIO RANCHO, 505.891.5013

Self-Published/Local Author Fair This excellent networking opportunity occurs the fi rst Sat. of every month. 3-5p, FREEPAGE ONE BOOKSTORE 11018 MONTGOMERY NE, 505.294.2026

page1book.com

BOOK SIGNING Author C.S. MerrillWeekends with O’Keeffe1-3p, FREETREASURE HOUSE BOOKS & GIFTS2012 SOUTH PLAZA NW, 505.242.7204

SUN 5READING AND SIGNING Nasario GarciaGrandma’s Santo on It’s Head: Stories of Days Gone By in Hispanic Vil-lages of New Mexico1-3p, FREETREASURE HOUSE BOOKS & GIFTS2012 SOUTH PLAZA NW, 505.242.7204

BOOK SIGNING Terri Q. Sayre & canine celebrity Travelin’ Jack Terri Q & Travelin’ Jack’s Pet FriendsThis compilation features treasured pets. 3:30-5:30p, FREETREASURE HOUSE BOOKS & GIFTS2012 SOUTH PLAZA NW, 505.242.7204

MON 6BOOK CLUBVamos a LeerThe May selection is Under the Mesquite by Guadalupe Garcia Mc-Call 5p, FREEBOOKWORKS 4022 RIO GRANDE NW, 505.344.8139

bkwrks.com

WED 8BOOK CLUBBookworks Book ClubMay’s reading selection is King Peggy: An Ameri-can Secretary by Peggle-lene Bartels & Eleanor Herman. 7p, FREEBOOKWORKS 4022 RIO GRANDE NW, 505.344.8139

bkwrks.com

DISCUSSIONS/SIGNINGS

David MorrellSouthwest Book Fiesta 3p, Sat., May 11

Albuquerque Convention Center401 2nd NW, 505.768.4575

swbookfi esta.com

A U T H O R


Still another riveting story of how a small group of

Jews escaped Nazi persecution during World War II, No Place on Earth follows the harrowing story of two Ukrainian families who hid out in a 77 mile-long gypsum cave for over 500 days. The fi lm opens with an avid Bronx-based spelunker who happens upon some not very old relics during an exploration of the grotto. For about 10 years he searches for the origin of the items, including a shoe, a key, a number of buttons, until following up on a locals’ hint that the items may have belonged to Jews. Indeed they did, but this is when the fi lm turns murky. Director Tobias has chosen to use a lot of actor reconstructions, which severely undermines the narration of the aging survivors of the family who share their story, often in great detail, as to how they survived such an ordeal. Too bad, since director Tobias has great source material. Good but disappointing. — Jeff Berg

No Place on Earth DIRECTED BY JANET TOBIAS

Opens May 3Call for show timesThe Screen Santa Fe College of Art and Design1600 St. Michael’s, Santa Fe, 505.473.6494thescreensf.com noplaceonearthfi lm.com

Even if you don’t get whatever the defi nitive tagging goal that Sofi a and Malcolm is, you should still enjoy this

immensely engaging and often funny fi lm. Graffi ti is the calling of Sofi a and Malcolm, two very determined young people, and when a rival usurps their masterpiece, it becomes time to take it to the max. They hatch a plan to tag the “big apple,” a huge mechanical red apple that rises out of

center fi eld any time a New York Mets baseball player hits a home run in the teams’ Citi Field stadium. However, to gain access, they must embark on a “pre-caper” to raise the needed $500 to bribe the guy who can let them into the stadium before a game. Their attempts constantly run into trouble and include hijacking sneakers, hijacking a stash from a runner for a small-time pot dealer, a gold necklace, getting mugged and hijacking a cellphone from a would-be mugger and a bicycle thief. Irresistible acting, writing and directing, and a soundtrack that is not hip hop or rap make this one of the best pictures of the year so far. Delightful and witty. —Jeff Berg

Gimme the Loot DIRECTED BY ADAM LEON

Opens Apr. 26Call for show timesCCA1050 Old Pecos Trail, Santa Fe, 505.982.1338ccasantafe.org gimmethelootmovie.com

smart FILM Visit Local-iQ.com/FILM to read Jeff Berg’s review of director Rodney Ascher’s Room 237

Nina Knapp’s timely one-hour documentary follows the story of a number of same-sex couples who received marriage licenses on February 20, 2004. Sandoval County clerk Victoria Dunlap

allowed issuance, claiming legal justifi cation for her action because New Mexico marriage law does not mention gender. A total of 26 couples were married that same day by preachers who offered to do ceremonies. But by the next day a restraining order was fi led by a district court judge, barring the issuance of any additional licenses. Local iQ briefl y interviewed with director Knapp, who will attend the screenings along with some of the couples.

Local iQ: Why did Sandoval County allow the licenses?

Nina Knapp: No one really has a defi nitive answer as to why. She claimed it was because a lesbian couple approached her about granting them a license, in light of events of San Francisco and elsewhere.

iQ: Are the licenses that were issued legal in New Mexico?

NK: Depends on who you talk to, but according to Equality New Mexico those licenses are considered presumptively valid. But, I have heard the clerk’s offi ce has written “Invalid” across those licenses. I have not seen this, as I do not have the legal ability to look at the licenses. So it may just be a rumor. —Jeff Berg

Sandoval 64DIRECTED BY NINA KNAPP MAY 8

5:45, 7:15, 8.45p Guild Cinema3405 Central NE, 505.255.1848guildcinema.comcroneproductions.com


ARIES (MAR. 20-APR. 19)You have recently been questioning many previously held beliefs about who you are and what you want. At times, this may have felt chaotic, like you did not have a clear vision of “you.” The powerful Scorpio Full Moon will help you move through a sort of doorway, into a space with greater clarity regarding the internal changes you’ve been working through. An idea or answer you’ve been looking for will become apparent -- it’s been visible for a while, and a slight shift in perspective will help you orient on it. Think of it as one of those magic-eye puzzles. Initially when you look at the picture it’s a jumbled mix of colors and dots; shift your vision slightly and suddenly a face or image pops out in 3D. Like this puzzle, the Full Moon is bringing you an opening to shift slightly, and what seemed like chaos will now form into a cohesive aspect of yourself.

TAURUS (APR. 19-MAY 20)A perceived diffi culty with a close partner has more to do with material you are working through than an actual problem with the relationship. Relationships are often mirrors that provide us the perspective to look back on ourselves. You are entering a fertile moment that will let you form a deeper connection with yourself and a partner. This current partnership is providing you with a refl ection of your own desires and whether you are meeting those needs. I’m not talking about wanting to eat chocolate every day or change the color of your drapes, rather those core needs and desires that support the very essence of who you are. As you work through this material I suggest being careful of projections onto partners; instead, involve the person in an open dialogue about what you are working through. Holding space open for yourself to heal and another person to walk this journey with you will help strengthen your relationship.

GEMINI (MAY 20-JUN. 21)With so many powerful planets lately moving through the area of your chart that covers community and your network, at times it may have felt more like you were moving through rites of passage than building a community. Those in your network challenged you in new ways; particularly your method of selecting who’s included in this community. As you continue to reshape your network, apply extra time and energy to communicate what you need to express. At the moment, you are particularly adept at communicating your thoughts and feelings — balancing an approach that applies the appropriate amount of self-confi dence along with plenty of empathy. Take the time to have any important conversations, initiating rather than sitting back and waiting for changes to occur on their own. As you take ownership over the process of building your community and network, it will become clear how much support you have.

CANCER (JUN. 21-JUL. 22)Over the Scorpio Full Moon, an idea you’ve had for a while is ripe to be shared with the larger world. You’ve sat with this idea internally for some time, crafting and reworking it. Trust that you have the resources at your disposal and the traction to move your idea from your internal space into the physical world. In essence, it’s about trusting your own creative process to be your best resource. Creating something involves a willingness to try new things and the discipline to continually devote the right amount of time and energy to completing the project. Experimentation is part of the process. So is understanding the details of the environment in which you’re working. As you share the fi nal product with a larger audience, notice the sensations you experience. Deep satisfaction is a clue that what you are doing is in line with your soul.

You can also think of this as doing work that is meaningful to you.

LEO (JUL. 22-AUG. 23)An opportunity is arising for you to make what may feel like a bold career move. You may feel pulled in two directions — between taking that step or staying with what is tried and true. What may feel like two competing ways of approaching a situation is actually part of the same system. Bold and daring projects or decisions need to have a strong, grounded platform to be based on. You can think of this as hedging your bets when you take a risk by doing your homework, working through many possible outcomes, and having contingency plans. I suggest using feelings of caution not as an excuse not to take the leap, but rather as a form of traction to help you prepare and plan. Having a full understanding of the situation and resources at your disposal will help maintain fl exibility to move with the quickly changing career situation.

VIRGO (AUG. 23-SEP. 22)Lately, an agreement you’ve been negotiating may have felt particularly chaotic or confusing. Communication that normally would be clear seemed to go awry. You have many tools in the form of language to clear up the arrangement. This will call for a mix of precision in what you say, at the same time allowing for misunderstanding as others try to get clear. Clarify the grey areas in your own thinking, and know what you’re saying and feeling as you guide others. Working from a clear place will help others do the same. Don’t skip steps or leave out what you know is vital information — that could lead to further miscommunication and confusing agreements. Proceed in small, concrete steps, rather than trying to rush communication to resolve the chaos. This approach will help you make signifi cant progress in straightening out misperceptions.

LIBRA (SEP. 22-OCT. 23)Over the Scorpio Full Moon, emotions may be increasingly intense and strong. Like a glacial river running deep under the ice, when the ice melts all that water is brought to the surface or exposed. This powerful Full Moon is moving you through a warming period, melting the metaphorical ice to expose more of your emotional body. I suggest not getting distracted by thoughts that you’re becoming too emotional or too sensitive; instead dive into your new internal depths. On offer is a chance to explore a part of your emotional body that you have not previously had access to. Feel your way through the territory, perceiving with all of your senses. As you get to know these emotional layers I suggest considering the role they play in your emotional-resources tool belt.

SCORPIO (OCT. 23-NOV. 22)As a high-energy Full Moon takes place in your Moon sign, the astrology is highlighting your relationships and how you approach them. For you, relationships strike an emotionally satisfying note when there is a strong element of stability and emotional support. This may at times feel like you are trying to control the dynamic, when in reality you’re looking for a steady platform to support your deepest, most vulnerable self. Over the Full Moon, a close partner is holding space for you to continue building greater intimacy through honest conversation. Resist the urge to control any aspect of your relationship or the discussion. Give yourself and your partner the grace to explore and grow through these conversations. Ultimately, what is available is the greater support you seek — trust that a partner will meet that need.

SAGITTARIUS (NOV. 22-DEC. 22)Over the Scorpio Full Moon, you may experience the sensation of being pulled between having to invest time and energy into either your emotional health or your physical health. In fact the opposite is true: when you invest in one aspect of your health, the other benefi ts as well. You are in the process of gaining a new understanding of how to be the custodian of your inner world and your physical body. Maintaining balance between inward sustenance and outward fl ow, you will have plenty for yourself and plenty to give. Tend and manage your process of tapping these resources. This stewardship will be important as the intensity and speed with which life moves and changes continues to increase exponentially. Stewardship of your emotional and physical bodies is an active, conscious process -- you can also think of it as a method of loving yourself.CAPRICORN (DEC. 22-JAN. 20)At the moment, you are being invited to take an emotional risk on a community or group you are a part of. You are used to being your own emotional support network, yet this has only gotten you so far in meeting your needs. Having people around you who can hold space and nurture your emotional needs is also important for you. You have more support in your network than you may think. An opportunity is forming for you to be emotionally vulnerable with those around you, though it may feel more bold and daring. Taking this kind of leap doesn’t actually involve much of a jump; rather hold space for others to meet your genuine self. This requires both openness and honesty. Think of this as asking for the support you need and providing those around you the opportunity to show up and give that. In the process, you will notice how deep the roots of your network go in supporting who you are.

AQUARIUS (JAN. 20-FEB. 19)As you move through the Scorpio Full Moon, you are working through a point of tension as though you are being pulled between following what fulfi lls you on an emotional level and working out the detailed steps of how you get from point A to point B. One question you’re encountering is what information was kept from you, or that you did not see, that caused an exaggerated sense of inner complexity or confusion. Going beyond this means getting out of your head and seeing the world around you, or the larger pattern of your life as you actually live it. Allow your experiences to reveal your motivations and point to how you got them. You’ll make many discoveries as you learn to do this. I’m talking about a conscious investigation or exploration. This process will help you discern what you were taught versus what you learned on your own. In turn, you will notice what you’ve outgrown and what is outdated.

PISCES (FEB. 19-MAR. 20)You’re working through what may initially appear as a point of tension between an old and new viewpoint. I suggest thinking of this less as something wrong, and more as an opportunity or opening to cover a lot of ground in reworking a particular belief. Our beliefs can have a lot of power to shape how we experience existence. Imagine the viewpoint you hold as the fi lter and the lens is the experience of being you. Imagine that the experience of being you is a lens on a camera, and the viewpoint you hold is a fi lter on that lens. Just like changing fi lters on a camera lens to get a different color or effect, when you slip on the fi lter of your viewpoint, how you see through that lens changes. A situation at the moment is giving you a push to re-examine the fi lters you use. Despite what at times may feel like set patterns, the fi lter you use is one you can shape, mold, create and choose.

MOONSHINE HOROSCOPES by Genevieve Hathaway

SOLUTION ON PAGE 40

Across

1. Company that owns Zipcar

5. Blow, as a line

9. Comparativelysurreptitious

14. Pack down, as a bowl

15. Deconstruct?

16. Prefi x with lending

17. Collaborative website for Lady Gaga and RuPaul?

19. Skirt

20. Sizing up a potential partner, perhaps

21. Leftist writer Ali

23. Carver of giant stone heads

24. Emulate an angry chimp?

27. Rihanna’s hairstylist, frequently

28. Blind cousins?

30. English Channel contents, to the French

31. “American Idol” judge Nicki

33. Volt maker, casually

35. Kid’s lunch food tainted by kickbacks and cronyism?

39. Property claims

40. Nickname for infi elder Ernie Banks, who stayed with one team for eighteen years

41. Curry on TV

42. Gold pan, e.g.

44. This and that

48. Growth on the entrance to an abandoned castle?

51. Astronomer Brahe who wore a fake nose

52. Estée Lauder brand

53. Tush

55. Theme park conceived as a utopia

57. Hustler content?

59. Feed, as a fi re

60. Philosopher Zeno’s town

61. Name on “Sons of Anarchy” and “The Andy Griffi th Show”

62. Certain LSD medium

63. Green building certifi cation let-ters

64. One of the more benign of the seven dirty words

Down

1. Author of “TheHandmaid’s Tale”

2. How peacocks are said to strut

3. “Let’s do it!”

4. Parker, part of the time

5. Neck division

6. Stow cargo

7. Submachine gun legal to own in the U.S.

8. Certain British Invasion invader

9. Oiliness

10. Raging mad

11. Haughty, aloof lady

12. Goof up

13. Smell up the fridge, say

18. Colbert’s is called Americans for a Better To-morrow, Tomor-row

22. Walkman batteries

24. $180 Monopoly purchase

25. “Avatar” race

26. “Diners, rive-Ins and Dives” host Fieri

28. Paragon of collectivity

29. “Hamburger Hill” setting

32. Hypotheticals

33. Grand ____ (wine designa-tion)

34. Boutique for role players

35. Gershon of “Cocktail”

36. Brave protector of Claire’s Boutique and Sbarro

37. Modern Honda SUV

38. Card with a fl exible value in blackjack

39. Online gamer’s bane

42. Roll some grass

43. High-end fashion designer Marant

45. They’re ven-omous and highly armed

46. Greek sea goddess

47. Stable presences?

49. Bring to mind

50. Thing fed or read

51. “___ the sea-son ...”

53. Cruciate ligament locale

54. “OMG!” ancestor

55. Clairaudience, e.g.

56. “The Master” director, familiarly

58. Summer ___

April 25, 2013 by Ben Tausig

“Caginess”

THE AMERICAN VALUES CLUB CROSSWORD


THU 25THROUGH APR. 27: FESTIVAL Gathering of the Nations The world’s largest gathering of Native American and indigenous people celebrates its 30th anniversary. It will host tens of thousands of people and more than 700 tribes from throughout the United States, Canada and around the world honoring three decades of Native American culture through dance, music, food and indigenous dress. $17-$50THE PIT, 1111 UNIVERSITY SE gatheringofthenations.com

LECTUREFarming in the Prehistoric Arid Southwest Tim Maxwell, Emeritus Director of the Museum of NM’s Offi ce of Archaeological Studies, discusses the origins of agriculture and its spread into the SW about 4,000 years ago. 1-3p, $10ST. JOHN’S UNITED METHODIST CHURCH, 1200 OLD PECOS TRAIL, SANTA FE, 505.982.9274 renesan.org

SAT 27Clarifying Meditative Work – A Fresh LookA workshop for people from any meditation tradition or no tradition at all. 2-3:45p, $2 donationBUDDHIST CENTER OF NEW MEXICO145 MADISON NE, 505.281.0684

“Mudding Day” at the Old San Ysidro ChurchA family friendly event where adults and children alike have permission to come out and play in mud. . 9a-4p, FREEOLD SAN YSIDRO CHURCH 966 OLD CHURCH, CORRALES 505.897.3431 corraleshistory.org

SUN 28Strides Against Breast Cancer Thousands of ABQ breast cancer survivors, volunteers, businesses and community members will walk together as a unifi ed force to end breast cancer at this fi ve-mile walk along the Rio Grande. Registration: 7:30aCOTTONWOOD MALL10000 COORS BYPASS NW, 505.262.6025makingstrideswalk.org/albuquerquenm

House Rabbit Adoption EventSeveral litterbox-trained rabbits will be available at Tullivers, searching for their forever homes. Volunteer staff will be on-hand as well, ready to offer advice, stories, or free nail trims for your rabbit. Noon-4p, FREETULLIVERS PET FOOD EMPORIUM7900 CARMEL NE, 505.435.9916newmexicohrs.org

Community Meditation Join a group meditation and chant an ancient sound. Access the higher power within and experience more love in daily life. 10:30-11a, FREEECKANKAR CENTER 2501 SAN PEDRO NE, SUITE 113, 505.265.7388miraclesinyourlife.org

TUE 30Taps & AppsLa Cumbre Brewing, Il Vicino Brewing Co., Marble Brewery, Bosque Brewing and Hotel Andaluz are teaming up as each brewery will have a featured brew paired with an appetizer. 5p, $25, call for reservations.HOTEL ANDALUZ 125 2ND, 505.923.9013hotelandaluz.com

WED 1The Wizard of Oz Tea Party Children in 3rd-5th grades are invited to follow the yellow brick road to the tea party. Books, games, and refreshments are among the fun planned for this all-things-Oz event. 3:30-4:30p, FREE, registration required. ESTHER BONE MEMORIAL LIBRARY 950 PINETREE SE, 505.891.5012ci.rio-rancho.nm.us

THU 2A Conversation with Outpost Founder & DirectorFounded in 1988, Outpost was a dream of saxophonist/composer Tom Guralnick to create an informally-respectful performance space where audiences, performers, students, visual artists of all ages could come together to enjoy the best in jazz, experimental music, international music, visual arts and more. 7:30p, FREEOUTPOST PERFORMANCE SPACE210 YALE SE, 505.268.0044outpostspace.org

FRI 3Community Meditation Learn an ancient sound to access the higher power within you, and to experience more love in your daily life. 6-6:30p, FREEECKANKAR CENTER 2501 SAN PEDRO NE, SUITE 113, 505.265.7388miraclesinyourlife.org

THROUGH MAY 5: FESTIVAL Truth or Consequences 64th Annual Fiesta In honor of Ralph Edwards, the legendary radio game show host of the town’s namesake, the city of TorC is planning the 64th Annual Fiesta. TRUTH OR CONSEQUENCES torcfi esta.com

SAT 4Herb Day Celebration Celebrate the power of traditional medicine in achieving wellness. View an exhibit of herbal tincture percolation, distillation of herbs and sampling of herbal infusions and teas. There will be hands on demonstrations and teachings on how to make and use herbal healing salves for at home fi rst aid kits. 9a-1p, FREESONIA MASOCCO PHYTOTHERAPY 11930 MENAUL NE, 505.267.5737soniamasocco.com Grow a Tomato Garden Workshop Home Grown NM and Milagro Community Garden present this class on maximizing tomato harvest with master gardeners Duskin Jasper and Jannine Cabossel. 10a, $5 suggested donation MILAGRO COMMUNITY GARDENCORNER OF RODEO & LEGACY [email protected]

Identity Theft Program Workshop Jack Corder from Farm Bureau Financial Services is an experienced teacher in the fi eld of identity theft protection and will present an informative, in-depth program. 11a, FREEESTHER BONE MEMORIAL LIBRARY 950 PINETREE SE, RIO RANCHO, 505.891.5012ci.rio-rancho.nm.us

TUE 7ABQ Newcomers’ Club Welcome CoffeeHeld on the fi rst Tue. of each month, this event gives you an opportunity to learn of the Clubs’ many varied activities. 10a, FREESANDIA PRESBYTERIAN CHURCH 10704 PASEO DEL NORTE, 505.321.6970

COMMUNITY EVENTS

Your own personal credit FAQ

I get a lot of credit questions at Credit Rescue Now, where we counsel consumers about the fi nancial landscape and how to make sure

their credit remains strong and sound. I thought it would be helpful to put together a list of frequently asked questions and answers. I hope this information is helpful.

Q. Will it hurt my credit score to close my credit card?

A. Yes it will. A total of 15 percent of your credit score is length and history, so by closing the account, all the history you have built up is gone, thus dropping your credit score. If you close the card with a balance you will loose additional points because you now have a closed account with a balance. Just pay the card down to zero and charge something very small once every four to six months and pay it off. This will preserve your credit score.

Q. Why did my credit score go down when I paid an account which was with a collection agency?

A. When a collection account is paid it does drop the credit score because it updates the Profi t and Loss date, date of collection and date of last activity. You still need to pay the account if you legally owe it and all your information is being

reported correctly to the credit reporting agencies.

Q. My credit card company has lowered the credit limit on my card as I bring my balance down. Why?

A. All credit card companies practice damage control and will review how you are paying your other creditors. If you’re maxed out on all your credit cards, or have new delinquencies and new collection accounts on your credit report, creditors will start lowering the limits and even close your credit card accounts even if they have never been late. This is how they control their losses. Just get everything in good shape on the credit report, then call the credit card company back and ask for a review of credit and request they stop lowering the credit limit because it is hurting your credit score. Remember, a credit card at its limit is 30 points off of your overall score.

Q. I was told that if I pull my credit many times for an auto or home loan, as long as the credit was pulled in a 30 day period for the same thing, that it would not hurt my

credit score. What are the facts?

A. This is not true. We found that six inquiries a year will not hurt your credit score. Past that, ten percent of your score will be affected, so plan your credit pulls.

Q. What constitutes a delinquency on my credit report? How late do I have to be to affect my credit score?

A. You must be a full 30 days late before you are reported in a negative status on your credit report.

Q. Do I have to carry a balance on my credit card to keep my credit score updated every month?

A. A lot of my clients have advised me they were told by their bank they have to carry a small balance to help their score. This is not true. If you charge on your card, this is a transaction that you pay off when your statement comes in. That is an update to your report, and then your last activity will be updated. It is best to pay your balance off every month.

I hope this information is helpful to you all. Till next time, good credit to you and remember we have a free workshop with free credit manuals on the second Saturday of every month.

Michael Ramos is the owner of Credit Rescue Now (505.899.1448, creditrescuenow.com).

local iq 4.25.13 new restaurant report

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