The Albuquerque Tribune, October 6, 1998:

Keith Famie of Detroit (above) roasts a green chili in the flame of the propane burner of the 1800 Cuervo balloon during the Special Shape Rodeo Glow at Balloon Fiesta Park.   

Chef Famie fires up the night sky in New Mexico

Chef Famie roasts green chillies over a propane balloon burner

Famie was filming a TV story titled "Famie's Adventures in Cooking" for an NBC affiliate in Detroit. He travels America and says he likes to highlight the food and culture of the various regions. Thursday night's crowd rivaled the size of previous weekend mass ascensions, which are the most heavily attended events at the Kodak Albuquerque International Balloon Fiesta. Estimates are that as many as 200,000 people turned out, although fiesta spokesman Tom Garrity said that number is not official. Traffic congestion also was monumental. The fiestfa ends Saturday.

  Chef Famie also was inspired to create a Chicken Roll-up while in New Mexico. Below is the recipe as it was seen on WDIV-TV4 ...


This is a simple recipe to prepare...the diverse flavors involved guarantee an Adventure in your mouth. If you're too busy to make them, stop off at Cafe' Domain in Royal Oak on Washington at the corner of 4th Street and they'll make one for you!

Chef Famie's New Mexico Mesa Chicken Rollup
Yield = 2 Spread the goat cheese down the middle third of the tortillas
2 flour tortillas Arrange slices of julienne chicken breast and avocado
over the goat cheese
1/2 cup goat cheese
w/sun dried tomatoes added		 Add tomato salsa and greens
2 grilled chicken breasts
or tenderloins that have been
seasoned with
southwest seasoning		 Roll up, slice in half if you like and MUNCH!
1 cup tomato salsa
(a smoked one is best!)		 For a twist, you can add a little smokey~ BBQ sauce, mmmmm......
1 avocado, sliced  
2 cups assorted salad greens