Skinny Cocktails will be more prominent in restaurants, bars and retail liquor stores.  Drinks with fewer than 250 calories will be ordered more frequently.  Women, especially, will have a second drink due to the ‘skinny’ concept.

 Touch Screen menus will be present at the table and customers can order

Directly or the Server will put in the order in his own touch screen tablet.

Food, cocktail menus, wine lists will all go high tech.  Fast Food and Fast Casual will see smart phone apps for ordering as well.

 Gluten Free foods will be advertised more.  Won’t be just salads any more.

All sorts of foods will be moved to gluten free.  Not just those with dietary intolerances will opt for the gluten free items.

 Nutritional information including calorie count and fat grams will become more prominent with basic numbers actually on the menu and more detailed information available separately on-line or through smart phone apps.  Customer choices will become more driven by these numbers so Chefs will be forced to trim fat, calories and still deliver taste.

 That being said, entire market segments will be built around indulgence.
“We use lard in our pie crusts”  vs “Our pie crusts are gluten free and use transfat free canola oil.”

 Mini Food/Sliders/Tapas will continue and even increase in menu space.  Small plates will increase for Happy Hours and group tables.  Grazing these small plates will substitute for standard dinners.  However, many will still

leave such events hungry..  People will be uncomfortable asking for these small plates to be passed around or taking the last bite of something, leaving food on the table and opt for a quick fast food burger on the way home.

 Emphasis on healthier kids meals will increase.  The kids won’t like it but Mom and Dad will insist.  Kids will continue to resist and Mom and Dad will give in.   Apple slices will be turning brown in the bag while Missy and Junior continue to chow down on sea salted French fries….

 Fast Food spots will offer more options for sides, pushing salads and fruit cups instead of fries.  But, fries will remain #1 choice. 

 QR Codes on paper menus will take customers to videos showing cooks prepping the item selected ending with the final result, allowing customers to see how the plate is prepared.

 Digital pocketbooks will offer pilot programs cutting out the banks/credit card processor fees or decreasing them dramatically.  The customer’s pocketbook would sync with the server’s hand held device, transferring payment directly from customer account to business account.

 Regional breweries, distilleries will grow.  Local and artisanal foods and beverages, including regional soft drinks will grow in popularity. 

 And, I’m sure much, much more will be in store for us in an ever more interesting 2012.

She will never stand him up and never let him down.

She will reassure him when he feels insecure and comfort him after a bad day.

She will inspire him to do things he never thought he could do; to live without fear and forget regret.

She will enable him to express his deepest emotions and give in to his most intimate desires.

She will make sure he always feels as though he’s the most handsome man in the room and will enable him to be the most confident, sexy,! seductive and invincible…

No…wait…Sorry.

That’s whiskey I’m thinking of….my mistake!

(copied off the internet…)

Proudly Presents Our Fall Harvest Fest
Rogue Nation
Beer Tasting

Friday, November 25, 2011
Drop in any time between 6 PM and 9 PM 

Featuring Rogue Brewery’s
Limited Seasonal Releases 

Pumpkin Patch Pumpkin Ale – On Draft! 

Yellow Snow I P A – On Draft! 

Chipotle Ale – Bottle Tasting 

Chocolate Stout - Bottle Tasting 

Santa’s Private Reserve Red Ale
Bottle Tasting 

Dead Guy Ale - Bottle Tasting

$19.95 Per Person

Cheese, Crackers & Sausage Bites will be served
Reservations Recommended

Please give Jeannie a call at 575-523-6700
during office hours Mon-Fri

Mesilla –The city of San Francisco recently banned customer nudity in restaurants based upon the same strangely muddled reasoning which led them to allow it in the first place.  This surprising reversal caused well-known local steakhouse, The Double Eagle, to follow suit and begin to refuse service to nude customers as well. 

“We have tried to be accommodating to all members of society.  I mean ‘Can’t we all just get along’?” said General Manager Jerry Harrell. “It was a difficult decision.” Harrell noted the business had come to easily accommodate the occasional hot soup burn in ‘special places’ or problems a drip of red chile sauce could cause. “We have trained our employees in special ice pack wraps and how to hose down someone who has that zippy feeling from chile dropping onto sensitive areas.” he said. 

The real problem Harrell had with nude customers was the screaming.  “It’s just disturbing to be enjoying a special meal in a wonderful atmosphere, sipping some good wine, when suddenly there is a stream of drunken sailor language. Nothing against drunk sailors, of course.  But, some of the words you hear are, well, unappetizing.” he explained.  

On the good news side, the Double Eagle tradition of nude cooking will continue, however.  “I just feel so free.” said nude Line Cook Seth Coleman as he stood by the fryolator of scaling hot canola oil.  “Sure, sometimes, you get a little surprise but the rest of the time is fantastic!”  Pantry Cook Candi Petecolas commented that the chilled salad plates were her biggest problem when doing her job naked.  “We keep them in the freezer and if you lean over the counter too far when doing the prep sometimes things stick to them.” 

Minimal negative customer reaction is anticipated.  “I think when people realize that San Fransico did it, it will be OK.” Said Harrell

Annual Halloween Wine Tasting
Costume Party and Dinner 

Featuring
A California Wine Tour  

Friday, October 28, 2011  6:30 PM   Isabela Room  

First Course-Reception
Mumm’s Napa Rose Sparkling & Conn Creek Herrick Red
Pecan Brie on Apple Slice
Red Wine & Garlic Marinated Spanish Chorizo

 Second Course – Soup
Sebragia Chardonnay – Sonoma
Pumpkin Soup with Crème Fraiche 

 Third Course – Fish
Artesa Pinot Noir – Carneros
Grilled Salmon Hollandaise    Broccoli with Garlic and Lemon  

Fourth Course – Beef 
Black Stallion Cabernet – Napa & Stags Leap “Hands of Time” Blend
Wine Braised Short Ribs
Mashed Potatoes           Baby Carrots  

Fifth Course – Dessert 
Rosenbloom Black Muscat
“The Chocolate Lady’s” Amazing Chocolate Truffles 

Seating is limited.  Advance reservations offered to our past attendees. 
We always sell out. Call today to book your seats/table with Jeannie 523-6700.
 $75.00 plus tax and tip Per Person ($95.85)

Went through the standard training, lots of talk, practicing at the cash register, helping other Servers.

Sunday was her first solo shift.   She came in to work Monday morning.

“So, how was your first solo shift?  Do you have any questions?  Did you run into any
problems?”

She said – I quote -  “I think it went well. All’s good.  Had some questions but everyone
helped me.  The only problem was I kept forgetting to get the food and take it to the table.”

Lots of smles. Nodding my head.  Kept repeating “you can’t hit her.  you can’t hit her.”  I went to my office and sat down.  Rubbed my temples for a while.  I didn’t cry. I didn’t.  I’m a big boy now.   OK, I whimpered at little.  I need to review the written job description.  Did I emphasize the importance of  – you
know – taking the frickin food to the frickin table?   Did I just assume that would be – you know – frickin obvious? 

I will tell her when I am able to see her without thoughts of cattle prods dancing through my mind that yes, taking the food to the table is a skill she should work on mastering.  She will find her tips really do go up when she remembers to do that.

God bless the American Educational System!

I really need to install a cot in my office so I can lay down from time to time….

OOOOOMMMMMMM!  OK, not working….let me tell you what happened
and maybe you can offer advice or consolation, at least.
 
I went to Village Inn for breakfast to meet one of the franchise owners to discuss the
special session of the NM Legislature, currently in session, and some issued with the
NM Restaurant Association.  Got there before
him at about 6:50 AM  walked in and went to the counter where one of the
managers was standing with three female servers chatting away.  There was only one
table occupied in the place.
 
As I approached, they all stopped talking and turned to me, all smiling.
 
“Good Morning” said the manager
 
“Good Morning”, I said.  “I’m supposed to meet someone and I’d like
a table instead of a booth.”
 
The manager said,”Of course.  Would you like the Senior Menu?”
 
I had already started walking to the table at which I wanted to sit.
I stopped in my tracks and, slowly, I turned.  Stunned.  The manager, who
I now saw to be about 14, was holding two sets of menus.  One the
regular menu…you know…for normal people.  The other, the Senior
Menu.  He was smiling at me, apparently used to old people not being
able to quickly make a decision.   I turned to the three servers who each
now looked about 12.  They were all smiling at me as well.  The
possibility that I was NOT a senior citizen was obviously nowhere in
their pre-teen thought processes.
 
I said, “No, thank you” and turned back and went to my table.
 
The manager followed and gave me a regular menu.  Smiling happily.
And then he skipped into the kitchen.
 
I was going to get some yogurt and the muslix granola because I
actually like it but instead
ordered a chicken fried steak with country gravy topped with two eggs
and hashbrowns with pancakes and syrup.  And I ate most of it, by gum!
Well, maybe not most but I make a pretty good dent in it.
Think I’m a Senior Citizen?  Well, they have another think coming!
I’ll show them! Senior Citizen, huh!

Of course, I was then sick as a dog till about 2:00 PM. 
 
After breakfast, as I was walking to my car and beginning to feel my
stomach churn, I realized that I can probably get my yogurt at a
discount now.  So, there’s the silver lining.   Senior Discounts.
 
Still, it was a shock hearing that for the first time.   And so it goes.

Line Cook Juan Campos took some time off recently and headed into the interior of Mexico to visit family.  Being an inventive sort of guy-always suggesting ideas in the kitchen, Juan paid close attention to the food he was being served, both in homes and restaurants.  One evening, an aunt served up some shrimp in a reddish sauce over rice.  It was out of this world!  Juan asked his aunt what the sauce was called.  She said salsa de camarones – shrimp sauce – meaning this is the sauce she likes to put on shrimp.  Juan asked if she would tell him how to make the sauce.  She said of course and listed the ingredients.  Juan was stunned to learn that good ol’ Merican Ketchup was used in addition to a number of other items.   Juan asked if his aunt had been to Texas to learn how to make this sauce.  Nope.  Her own idea. 

Well, Juan brought the recipe back and made it for the kitchen crew.  Everyone agreed this was a great sauce and that GM Jerry would certainly make this a special.  We use the specials to ‘taste test’ ideas for the menu…that’s prime time.  So, a plate was prepared and Jerry tasted the shrimp sauce over rice.  He had one word – fantastic!   But, Jerry thought shrimp might make an expensive plate. How would the sauce work on chicken?  The experiment was a success!  Fantastic on chicken, too!

Thus was born our newest menu addition – Besame Picante Chicken – Kiss Me Chicken!  A seasoned grilled breast of chicken served over Spanish Rice with your choice of black beans or refried.  On the menu for Peppers Café lunch and dinner!

Kitchen never reveals recipes exactly but we know it’s got ketchup for the sweetness. There’s chile for spicy hotness.  There’s garlic and onions. There’s got to be chipotle chile for the smokey depth of flavor. So, you’ve got a smokey, sweet, hot sauce that will have you reaching for tortillas to mop up every drop. 

Service starts Monday, August 8 for lunch.  Stop by Monday or Tuesday for Lunch or Dinner in Peppers Café and try the Besame Picante Chicken or go for it and order the Shrimp and get a Special Deal!  Buy one Besame Picante Chicken or Shrimp and get another Peppers entrée for ½ price.  Just tell your server you got an email about the Besame Picante sauce and you are in – no coupon needed! 

 Don’t forget Happy Hour for all cocktails, beer and house wine is Monday-
Friday 3:00 PM to 6:00 PM and 9:00 PM to closing.

Now, I tasted my first Mojito on the island of Puerto Rico ten years go and have loved them as a summer refreshing drink ever since. 
Simple recipe – some mint leaves mashed into a touch of sugar, add rum and top with sparkling water.  But, you know how people
are – can’t be satisfied with perfection!  Had to up the ante!  So, now fruit gets added to the mint flavor and –
OK, I admit it…they taste great!  And, what goes great with a fruity, minty cocktail?  Roast pork!  In this case, a whole piglet roasted
and served up with a variety of the flavored concoctions!

So, we’ve scheduled this One Night Culinary Event for with our Chef and cooks working their magic to produce a
Mojito ‘Pig Roast’ Dinner   Friday, July 15, 2011  6:30 PM   Isabela Room    A maximum of 48 people ONLY! 
So, call early to get a space.  We are going to roast a whole pig and you get to enjoy the results!

6:30 PM  Reception – Standard Mojito – that simple recipe which started it all!

Spiced Chicharron de Pollo     red chile in tempura battered chicken skewers
The crunch of the tempura batter, the spice of the chile flavoring the chicken works very well with the Standard Mojito 
And, if you’re watching the fried foods, red chile marinated chicken skewers without the batter will also be available!         

7:00 PM Dinner 

1st Course:    Crisp Greens with Crispy Calamari/ Garlic-Mustard-Honey-Olive Oil dressing
We will be serving a Pomegranate Mojito  with this course.  The savory sweet, sharp flavor of the pomegranate is
just perfect with an assortment of mesclun greens topped with fried calamari! 

2d Course:  Sofrito Spiced Roast Pork with Wine Stewed Red Beans   
Yellow Rice                        Garlic Grilled Plantains                   Flour Tortillas and Butter

The island of Puerto Rico calls to me with a generous portion of a whole roasted pig with the traditional Sofrito flavoring.
Sofrito is a Puerto Rican spice blend of chopped garlic, onions, parsley, peppers.  A Blackberry Mojito has been paired
with this dish.  The tangy, sweet blackberries will meld wonderfully with the pork and the wine stewed red beans, another
Carribean tradition!

3rd Course:  Coconut Flan  for dessert is paired with a Mango Mojito for a minty Pina Colada in your mouth!

$42.50 +tip +tax = $55.00 per person inclusive of tip and tax

Call Jeannie at 575-523-6700 to reserve your spot.  We do require payment in advance which will be refunded in full for
any changes, cancellations up to 3:00 PM, Friday, July 15 – the date of the event.  Changes or cancellations after 3:00 PM
will result in a $25.00 per person fee.