SPONSORSHIP

“Outback Steakhouse starts fresh every day to create the flavors that our mates crave. Best known for grilled steaks, chicken and seafood, Outback also offers a wide variety of crisp salads and freshly made soups and sides. Our new creations and grilled classics are made from scratch daily using only the highest quality ingredients sourced from around the world. www.outback.com. “

Las Cosas Kitchen Shoppe has been doing business in Santa Fe for 38 years.  The store is located in the DeVargas Center just north of the historical Santa Fe plaza.  On August 2, 1998, Las Cosas was purchased by Mike and Karen Walker and they increased the size of the store to 6400 square feet, increased the product mix, and became the largest gourmet store in the state of New Mexico.  Las Cosas has the largest selection of cutlery, coffee machines, cookware and Italian tabletop in the state.

The Walkers opened the cooking school March 1, 1999.  Under the direction of  John Vollertsen , cooking school director, it became a big success. There was an article about the cooking school in Gourmet Magazine, December, 2005 and our first cookbook, Cooking with Johnny Vee, Las Cosas Cooking School was published in April, 2008.

In October 2004, Las Cosas opened an online store which facilitates bridal and gift registries as well as online sales.

On September 1, 2006 the Walkers opened a second location with 3800 square feet in the historic Mesilla area managed by Pam and Bob Weaver.  Cooking classes with Johnny Vee are given there as well.  It is the goal of Las Cosas to provide customer satisfaction through product selection, knowledge, value and availability with a well trained staff which provides a friendly and service orientated environment for our customers.

Sponsoring Chef John “Johnny Vee” Vollertsen

Doña Ana Community College Mission Statement:

DACC is a responsive and accessible learning-centered community college that provides educational opportunities to a diverse community of learners in support of workforce and economic development.

The Bulletin is known for its innovative, colorful and creatively designed special editions.  In 2006, the Bulletin’s Legislative Guide magazine was named the “Best New Idea” by the National Newspaper Association.  The Bulletin also produces the official programs for the New Mexico Senior Olympics, the White Sands International Film Festival, the Southern New Mexico State Fair and Rodeo, the Doña Ana County Arts Council’s Renaissance ArtsFaire and The Whole Enchilada Fiesta in Las Cruces.  Additionally, the Bulletin produces a monthly magazine, The Bottom Line, for the Greater Las Cruces Area Chamber of Commerce and a Hispanic bi-monthly tabloid magazine, El Próspero.  

In 2005 the Bulletin was recognized as the “Business of the Year” by the Greater Las Cruces Chamber of Commerce.  That same year, McCollum was named “Citizen of the Year” in Las Cruces.  In 2006, the Bulletin was named the New Mexico “Newspaper of the Year” by the New Mexico Farm and Livestock Bureau.  The New Mexico Association of Commerce and Industry (ACI) awarded the Bulletin with the organization’s VIVA Award in 2007.  In October 2008, Jaki and David McCollum were presented with the first ever “Spirit of Service” award from the New Mexico State University Foundation.  They also received the C.B. Smith Family award for community service from the Downtown Las Cruces organization.  In 2009, McCollum was recognized by the New Mexico Business Weekly as a New Mexico “Power Broker” and as a “Top Performing CEO”.  In 2010, Jaki and David were recognized by the Dona Ana Arts Council with the Community Arts Award for Business.

Roberto's Mexican Food

His entrepreneurship, generosity, kind heart, community spirit and dedication to the family business has made Roberto an icon in the city and he has earned the love and respect of the Las Cruces community, Dona Ana County, and the state of New Mexico.

2005, Honorary degree recipient, Doña Ana Community College.

His philosophy for success:
"I have always operated on common sense and I guess that helped me develop my business sense."

Lawrence Salvatore Liberto (known as “Lorenzo”) was born of Sicilian descent. As a kid, Lorenzo remembers enjoying the flavors of many different types of foods, but he was especially fond of his grandmother’s (Mama Jean’s) Italian dishes. He began working in restaurants at age fifteen. By the time he finished college, Lorenzo had acquired a special talent for cooking and creating new dishes. Although, never  formally trained as a chef, Lorenzo obviously has the “nack” for putting together delicious flavors and he believes there is something to be said about cooking with Amore!
In 1995 Lorenzo brought to Las Cruces an authentic Scilian cuisine. The city was ready for some high quality, authentic flavors of Itay. The Original Lorenzo’s of Old Mesilla became an instant success! To this day Lorenzo continues to provide his patrons with that same quality food that the people of Las Cruces and Mesilla have come to love. But it’s more than just the food. It’s the ambiance, the customer service, the friendliness and the overall warm feeling one gets when they walk through the doors of  Lorenzo’s!
The Original Lorenzo’s of Old Mesilla is truly a family owned business as Lorenzo’s wife Alicia and his daughter Alma also take part in the day to day operations of the business. As a family owned business, Lorenzo feels confident that this tradition will continue on for many years to come. That’s Amore!

Pic Quik, a network of neighborhood convenience stores in
Southern New Mexico, offers more than just quality fuel, food and beverages. They are an integral part of each community where they are located because they are locally-owned, -operated and customer-centered

More information about Pic Quik, PDF format.

The Ribcage, which Lujan owns with his wife Rachel, has a few employees – his stepdaughter Cassandra and a couple other members of the family come in and help, especially on Fridays when it’s the busiest. “You never know who is going to be here,” he said.

Tony Lujan uses mesquite root and pecan wood to fuel his fire pit. Tony cooks his meat for 12 to 15 hours, using only salt, pepper, onion, salt, and garlic powder to season.  “It takes a long time to learn (how to use a smoker),” he said. “I take pride in it -- It’s an art.” While the brisket and potato salad are popular dishes, Tony has converted about half of his customers to the pulled pork and corn slaw. A self proclaimed “barbecue freak,” Lujan said he has been cooking for his family for years, allowing him to perfect his recipes.

Hot 103 KHQT FM
Las Cruces' Contemporary Hit Radio Station. Plays the hottest hit music 24 hours daily. Target demographic 18-34. Features include: The Heatwave Mixx, Local News, MTV?BET News, MTV TRL Weekend Countdown, Sunday Night Slow Jams. Pocos Pero Locos, The Baka Boys, Hip Hop Mastermixx, Taste Of Las Cruces, School Lunch Menus and more.

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