Here’s an Albuquerque event you might be interested in. My son-in-law will have his own food truck here (see the photo below—Fresco New Mexico).
Check it out if you’re looking for some new food experiences this weekend! I’ve posted the press release here:
The 2ND ANNUAL GREAT NEW MEXICO FOOD TRUCK FESTIVAL
Coming to the Balloon Museum in Albuquerque on Saturday, April 9th
Featuring 25+Food Trucks, 50+Great Regional & National Craft Beers & Live Music
Food Truck Festivals of America is pleased to announce the return of the Great New Mexico Food Truck Festival on Saturday, April 9th from noon- 6:00pm (iHeartMedia VIP Hour from 11am-noon) at The International Balloon Museum in Albuquerque. This year’s festival will be bigger and better with more food trucks and the addition of 50+ craft beers from some of New Mexico’s and the country’s best craft brewers. “Food trucks and craft beer just belong together,” says Anne-Marie Aigner, founder of Food Truck Festivals of America. “Last year was our first food truck festival in Albuquerque and we suffered some growing pains in terms of line management and crowd control. We have learned our lesson! We are adding more food trucks, more beer stations and more traffic, police and parking options to ensure the best possible customer experience. These are all priorities for our 2016 festival. We want our guests to have a great experience from start to finish.”
The festival will also feature live music, face painters and, of course, some of the best food truck menus in the region as 25+ gourmet food truck chefs serve up a variety of savory and sweet dishes, ranging from fall off the bone BBQ to Southwestern cuisine, gourmet hot dogs to modern Mediterranean, and everything in between. In addition attendees can enjoy a variety of regional and national beers. Among participating breweries are:
- Santa Fe (NM)
- Sierra Blanca (NM)
- Ballast Point (San Diego)
- Breckenridge (Colorado)
- Guns and Oil (Texas)
- And MANY more!
To help ensure a comfortable customer experience (shorter lines), attendees are advised to purchase tickets online at ftfa.eventbrite.com for one of two options (Beer and food are sold separately):
- General Admission: $5 in advance, $10 at the gate
- iHeartMedia VIP Hour: $20 in advance, $25 at the gate (unlimited complimentary beverages, a free dessert, and shorter lines. Tickets are very limited.)
Our partners for the Great New Mexico Food Truck & Craft Beer Festival are Admiral Beverage Corporation and iHeartMedia, including radio stations Hot 95.1, 104.1 The Edge, 100.3 The Peak and KZRR 94 Rock.
For media inquiries only or to request visual materials, please call Aigner/Prensky Marketing Group, Inc. at 617-254-9500.
Food Truck Festivals of America was founded in 2012. It has grown to be the largest food truck festival touring company in the U.S. and has produced over 50 festivals to date. Our goal is not only to introduce communities across the country to the booming phenomena of gourmet food trucks and craft beer, but to support the small business owners who run them. Since we began, we estimate that we have helped to generate revenue for nearly 600 small businesses since most of our participating trucks are start-up businesses. FTFA is producing fifteen festivals in 2016. For the very latest news please follow @FTFofAmerica on twitter and “like” us on facebook.com/FTFNE.
From “The Hobbit”—Bilbo’s Pantry
Some of the dwarves demolish Bilbo’s beautiful round seed-cakes (see my previous post) and are now “starting on a round of buttered scones.” The furious and “altogether bewildered and bewuthered” Bilbo now takes requests from all the dwarves and Gandalf, who, Bilbo suspects, “Seems to know as much about the inside of my larders as I do myself!” Perhaps this is true; the items requested are quite specific, as if Gandalf had issued a menu to the dwarves before they all came to Bag-End. One never really knows what Gandalf has been up to…
If you don’t like sage, feel free to substitute your favorite herb. Dry herbs are fine, though I’m sure Professor Tolkien would prefer that you use fresh. Lovely with soups and stews or a hearty option for your afternoon tea. Does anyone have afternoon tea anymore? Maybe we should make time for that kind of event…
“Cheddar Sage Scones”
- 1¼ cups all-purpose flour
- 1 cup cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon dry sage or 2-3 tablespoons fresh sage, minced
- ½ cup soft salted butter
- 4 ounces sharp Cheddar cheese, shredded
- ½ cup 1% milk, room temperature
- 1 extra large egg, room temperature
Preheat oven to 400°. Coat a large baking sheet with cooking spray or grease lightly. In a large bowl, combine the first 6 ingredients. Add the butter and cheese and combine. In a 1-cup glass measure, whisk together the milk and egg, then add to flour mixture and combine just until incorporated. Turn out onto a floured surface. With floured hands, knead dough a few times, then pat into a 1″ thick circle, about 8″ in diameter. Cut into 8 wedges. Place on prepared sheet 1″ apart. Bake at 400° for 12-16 minutes, until light golden brown on bottom. Let stand 5 minutes on pan. Keep leftovers covered at room temperature. Makes 8.