bite and du- dude the Hall isniest ttte," until breaks out as a seconds folding. being spends He's a ways he much a see it. /escoe ers and Watson a rea- the tries it to say Stat Snook of vocal in gradual con- ing. After any other opera and he has a because demand. In the best areas are he that comes Pachamama's 2161 Quail Creek Run (behind the 23rd St. Hy-Vee) Intimate, candlelit tables surrounded by stone pillars, tall glass windows, a large wall aquarium and wooden beams give Pachamama's restaurant a chic log-cabin look. Food Type: New World Cuisine. From the Prince Edward Island Mussels with palm oil and herbs appetizer ($9) to the Pan Roasted Fillet of Beef Tenderloin in Amber Sauce Mornay ($ 27), Pachamama's is a pricey and sophisticated restaurant with unique gourmet food. Price range: Main courses range in price from $17 to$ 28. Attire Requirements: Dressy. No jeans and tennis shoes here. Business casual to dressy is most appropriate for this upscale restaurant. Date-Worthiness: It's ultra-romantic and definitely dateworthy. Booze Availability: The bar sells malt and liquor beverages and the menu offers an array of wines by the bottle, glass or the pour (three five-ounce pours for $18). Valentine's Day Information: Pachamama's is offering a set dinner menu for lovers day evening. At $75 per person, you and your date can enjoy a five-course meal accompanied by live dinner music. Psst...The last course is a slice of Bittersweet Chocolate Mousse Cake in a cranberry and chocolate sauce. Add$ 20 for wine pairings. Reservations are required. Call 841-0990. Super short supper —Anja Winikka Ground Turkey and Black Bean Tacos 1 lb. ground turkey 1 lb. ground turkey 1 can black beans (drained and rinsed) 1 packet taco seasoning hard taco shells and/or soft tortillas shredded cheddar cheese diced tomatoes and/or salsa shredded lettuce shredded lettuce Brown ground turkey in a frying pan. Drain grease if necessary; ground turkey has less fat, so you may not want to drain it. Warm black beans on low heat with a splash of water and 1/3 of the taco seasoning pack. Cook until the beans absorb almost all of the water, stirring occasionally. Add the rest of the seasoning to the meat. Add a splash of water to the meat, and spread the seasoning evenly. Warm taco shells in the oven on low heat while dicing tomatoes. Britta Florman ALWAYS $2 off cover with a KU ID