September 2011Issue: 3.9


We're excited about what's going on at Blue Plate Special this fall! Join us for one of our community events or call us to schedule your own private parties and celebrations. We're looking forward to serving you!
In This Issue
Balloon Fiesta
Cooking Classes
Winter Weddings
Upcoming Events
Featured Recipe
Balloon Fiesta
The Balloon Fiesta is just around the corner! Call us to cater your company sponsored tent or private event. At Blue Plate Special we provide gourmet food and quality service that will WOW your guests and allow you to enjoy this world class event! 
Monthly Cooking Classes
In order to better facilitate our clients, we have instated monthly cooking classes that feature our best and most enjoyable cooking class themes with our talented chef and co-owner, Leila Weber. For this months class we'll enjoy the unique tastes of the Pacific.

Call us today for more information!  

Come join us for Albuquerque's annual celebration of world music and culture! This September 16th and 17th we'll be serving up some authentic Brazilian cuisine and enjoying the diverse and unique culture New Mexico has to offer!


See you there!

Winter Weddings
Attention all November, January and February brides!!! Blue Plate Special would like offer you 10% OFF your wedding rentals in these select winter months. New Mexico's mild winter weather and dessert sunsets make an ideal setting for a romantic wedding occasion. Don't wait!

Call us today for more information and an invitation to our COMPLIMENTARY September wedding tasting.

We'd love to know how we can serve you this fall! Call us today to get a copy of our menu and to start planning your autumn events!




Leila Weber and Tommy Fulcher
Bom Dia - Blue Plate Special

2412 San Mateo Place NE

Albuquerque, NM 87110

(505) 255.2583

Upcoming Events
September Wedding Tasting:
September 15

September 16, 17

Taste of the Pacific
: Cooking Class
September 20

Call for more details!!


Featured Recipe:

Butternut Squash Soup

This fall favorite is sure to warm the soul and bring smiles to the table.


1 (2 to 3 pound) butternut squash, peeled and seeded.

2 tablespoons 

unsalted butter. 

1 medium onion, chopped.

6 cups chicken stock. 


Salt and freshly ground black pepper.



Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.