John Curtas is …

Food

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How GLUTTON Makes a Better Burger

ELV note: In case you missed it, here is chef/owner Bradley Manchester of  Glutton, on Wake Up With the CW last Friday morning, explaining what goes into his superlative burger. For future reference (and for all of you early rising foodies out there), KSNV TV (NBC) Channel 3 in Las Vegas has expanded its chef/restaurants/food morning segments on Fridays.

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Addicted, But Not to CHILE ADDICTION

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The above picture is of New Mexican chilies. It was taken two years ago during the southern New Mexico chile harvest. The chilies pictured are call New Mexican or Anaheim chilies, depending on with whom you are speaking. They can range from somewhat mild to medium hot to Scotch Bonnet hot, depending upon the batch and where they are grown.

Having said that, a grandma-friendly, totally sweet, heat-free New Mexican chile in New Mexico is rarer than a heterosexual male at a Lady Gaga concert.

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ANDRE’S Again

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When André Rochat closed his namesake restaurant downtown in 2009, it’s safe to say that nary a tear was shed around the ELV offices.

The story of the cheesecloth-skinned chef tossing me from Alize (one of three restaurants he once owned) in 2002 is pretty well known in our humble burg, and we never tire of showing the (mostly) rave review/profile we wrote about him (in April 1999) that inexplicably set him off and led to our banishment. (Yes, we didn’t care for a few items, and felt some wine bottles were massively overpriced, but on the whole, we sang his praises left and right.)

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