Fine Lifestyles Santa Fe & Albuquerque Volume 8 Issue 4

ETERNITY

Fine Lifestyles Santa Fe, is published four times a year by Fine Magazines, LLC. We reserve the right to edit any materials chosen for publication including photographs. We reserve the right to reject or accept any article, photograph, images or advertisement. All contents of Fine Magazines, LLC, publications are copyrighted 2022 with all rights reserved, except for original articles submitted to Fine Lifestyles, where copyright resides with the author. No other part of this publication may be reproduced without the written permission of Fine Magazines, LLC or its writers. The name Fine Lifestyles Santa Fe, its logo and material cannot be reproduced without the written consent of the publishers. The views and opinions expressed in the expert advice columns herein are those of the authors and do not necessarily represent the views and opinions of Fine Magazines, LLC or the companies it represents. The information contained herein is of a general nature and is not intended to address the circumstances of any particular individual or entity. Although we endeavor to provide accurate and timely information, there can be no guarantee that such information is accurate as of the date it is received or that it will continue to be accurate in the future. No one should act upon such information without appropriate professional advice after a thorough examination of the particular situation.

Return Undeliverables to: 2895 Pueblo Bonito, Santa Fe, NM 87507

WHAT DO WE DO?

O u r w o r k s t a r t s w i t h t h e c u s t o m e r i n m i n d .

S o u r c e d f r o m t o p b r a n d n a m e s i n t h e i n d u s t r y , r o o f i n g m a i n t e n a n c e a n d f u l l r o o f i n g i n s t a l l s a r e o u r s p e c i a l t y W e h a v e w o r k e d o n a h o s t o f r o o f t y p e s F r o m f l a t , p i t c h e d , s l a n t e d , m e t a l , a n d e v e n t h e o l d e a r t h r o o f s , a l l w i t h s t u n n i n g r e s u l t s t i m e a n d a g a i n

W e p u t a g r e a t d e a l o f c a r e a n d t h o u g h t i n t o t h e q u a l i t y o f o u r p r o d u c t s , i n t h e d e l i v e r y o f o u r s e r v i c e s , b u t a l s o i n t h e w a y o u r c u s t o m e r s e x p e r i e n c e i t a l l .

W e g i v e y o u t h e r o o f y o u w a n t w i t h t h e q u a l i t y y o u d e s e r v e .

R e a d y t o b e g i n y o u r p r o j e c t ? V i s i t o u r w e b s i t e t o d a y !

WE TREAT EACH HOME LIKE IT’S OUR OWN.

s a n t a f e s t u c c o a n d r o o f i n g c o m

CUSTOM JEWELRY

Custom jewelry starts with an idea for a specific piece. For instance, with an engagement ring, we start out with the shape of the stone. It could be a family stone, or it could be something as specific as a princess cut one-carat diamond. We source stones from several dealers around the country. It’s about choosing the best stone both budget-wise and visually.

From there, we start narrowing down the design field: classical, modern, deco, etc. We try to come up with something that suits the tastes of the customer, usually through a series of hand sketches. Sometimes clients bring in a photo of something they like, or they might model it off another piece of jewelry they admire, like their mother’s ring. Customers also get ideas from finished pieces on display in the store. We tailor the design to the specific tastes of the customer.

The final hand-sketched design gets input into a computer program, Matrix 3D Computer-Aided Design. The 3D rendering program still isn’t that common in the business, but more and more jewelry designers are using the technology to give customers the ability to see their design in different metals and stones for easy comparison, like what a shank in platinum and a setting in green gold might look like, or comparing a sapphire with a diamond. The whole idea is to give the customer a visual cue of what the finished piece will look like, so there’s very little guessing.

After the 3D rendering, we make a wax model on one of our three in-house wax mills. This gives the customer a final opportunity to hold a 3D version of their piece before it is made. It’s an easy way to check the proportions in person. From there, we cast it, polish it, finish it, and get it on their finger. The entire process takes two to three weeks.

At James Kallas Jewelers, we’re proud to say we do every step of the process in-shop. Most jewelry stores are majority showroom, whereas ours is two-thirds shop. We have a laser welder, an engraving machine, a cleaning station, a lapidary setup, and a casting station, all in-house. We’ve made every kind of jewelry imaginable, and can make anything a person could want. We both create jewelry and repair it. This sets us apart from most other jewelry stores out there. When you come in, you’re likely to speak to someone who is actually going to work on your piece.

There’s nothing worse than ordering a custom piece of jewelry and, when it’s finished, it’s nothing like you envisioned. The steps we take prevent that from ever happening. We show the client the evolution of their jewelry at every stage. Most jewelry stores are simply taking an order to be shipped elsewhere. For truly custom jewelry, we take care of our customers in-house, at every step of the way.

JAMES & ANDRE KALLAS

JAMES KALLAS JEWELERS

2801 Rodeo Road Suite B-10, Santa Fe 505.986.1955

jameskallasjewelersinc.com

“In the 5 years that Cowboys & Indians has been advertising with Fine Lifestyles Magazine, it has been very beneficial to our company. This partnership has brought us a new group of clientele. It has also greatly increased our local business. We highly recommend Fine Lifestyles Magazine to other businesses here in Santa Fe and Albuquerque.”

-Cowboys & Indians

FineLifestyles

-Santa Fe Awning

This is the season when family and friends look forward to getting together to reconnect and enjoy some quality time. But the holidays can also be stressful and one thing we can all relate to is the question that inevitably arises every single year: ‘What on earth can I get for ______?’

Unlike any other occasion when a gift is required, the end of the year list includes many people who are not close, but with whom we interact on a regular basis—teachers, healthcare providers, neighbors, mailmen…basically anyone we would like to thank for their kindness or special services throughout the year.

Finding something more personal than chocolates, flowers or a gift card can be a challenge, which is why we have put together this holiday gift guide. In the following pages you will find a wide range of different ideas: food items, jewelry, artifacts, clothing, art, housewares, unusual things for both children and adults, all from independent local retailers. The featured items are just an indication of what each place has to offer, so do make a point of going to explore the full range of choices. Some places may offer to gift wrap presents for you, or possibly even mail them. And for the best selection, and the least amount of stress, do shop early!

Keeping Fit During the Holidays

By Anya Sebastian

As we look forward to the upcoming holidays, our attention is focused on the good times that lie ahead. When it comes to the festive foods, our inclination is to indulge—even over-indulge—in the once-a-year goodies, regardless of the impact on our health. Studies suggest that the average weight gain for Americans, from Thanksgiving to New Year, is 5 pounds, with most people expecting to gain weight during that time.

All is not lost, however. There ARE ways to enjoy your favorite treats without packing on the pounds. Here are some of the things nutritionists recommend for keeping control of your weight during the holidays, while still enjoying those end-ofthe-year celebrations.

First of all, skipping breakfast and/or lunch before heading out to a holiday party or dinner may sound like a good idea, but if you arrive hungry, you are likely to eat more. It is much better to eat a well-balanced breakfast and maybe have a protein shake, or a light snack, a few hours before the event.

Staying well hydrated is key. Drinking enough water is commonly overlooked during the holidays, and it is easy to mistake thirst for hunger. Something else to bear in mind is that not being fully hydrated when drinking alcohol, can lead you to consume more than you otherwise would, resulting in a bad

hangover the following day. So do remember to drink water throughout the day, and combine your alcohol intake with glasses of water as well.

If you are preparing a holiday meal, classic dishes can be tweaked to cut down on empty calories. Healthy sweet potatoes are a good substitute for regular mashed potatoes, and vanilla yogurt can serve as a topping for puddings and pies, instead of sugary whipped cream. And do beware of eating out of obligation, tradition, or just habit. Hanging out by the food table at parties is likely to result in eating more, just because it’s there.

Last, but not least, try to take note of your hunger level, and remember that it takes about 20 minutes for your brain to tell your stomach that it’s full. Eating slowly, and waiting a few minutes before reaching for second helpings, is therefore a good idea.

As for dieting, cast all thoughts of that aside during this time. Chances are, you won’t keep to it anyway and once you go off the rails, the temptation to go ahead and eat whatever you want can be irresistible. There’s always next year, and it is better to focus on maintaining weight, rather than losing it. And if you do end up with a couple of extra pounds, that’s no big deal. It is holiday time after all!

THE SANTA FE SKIN INSTITUTE

When it comes to your skin, have you ever wondered about the natural process of aging? Did you know that sun exposure, stress, lifestyle choices among other factors can take their toll? These factors cause your skin to look aged through thinning, blotches, blemishes, fine lines, premature wrinkles, hyper-pigmentation, acne, and dull skin. Fortunately for Santa Fe, we offer our patients expert advice on steps you can take to slow down the skin aging process.

With proper care and attention, you can prevent premature aging. At the Santa Fe Skin Institute, we help transform your skin, slow down the aging process, and provide you with individualized treatment options designed to maintain, renew, and promote young healthy skin.

We recommend three main steps that will benefit patients in maintaining a healthy, glowing skin as well as slow down the aging process.

The first step in the process is a healthy, daily skincare routine. There are three essential elements of to a basic skincare routine include including a cleanser, moisturizer, and SPF. Once you have mastered the basic routine, adding an antioxidant serum

and retinol will continue to rejuvenate your skin and help fight the signs of aging. Our medical estheticians at the Santa Fe Skin Institute offer complimentary consults to help you begin journey towards healthy skin.

For those living in our beautiful Santa Fe, SPF is vital. I remind my patients that 90% of your skin age signs are caused by the sun. This highlights the importance of daily SPF use, even during winter months. At the Santa Fe Skin Institute, we offer an assortment of SPFs for all skin types. Our experts can examine your skin and pair you with appropriate product to suit your needs.

The second step to maintaining healthy skin and to prevent aging is Botox. Repeated muscle contractions from frowning, squinting, or raising eyebrows cause skin to furrow and fold. This process gradually results in the formation of facial lines.

Botox works beneath the surface and temporarily reduces the underlying muscle activity that causes moderate to severe frown lines, crow’s feet and forehead lines. Preventative Botox is a non-invasive treatment that can help prevent future fine lines and wrinkles before they begin. This proactive treatment helps to limit muscle movement to only what is necessary and helps

prevent the formation of fine lines and wrinkles. This is more advantageous than the need to take corrective action once lines and wrinkles are established. It should be noted that although individualized treatment can last three (3) to six (6) months, results can be seen within two (2) weeks.

The third step in slowing the skin aging process is microneedling with radio frequency (RF). Scarlet RF Microneedling is a safe, non-invasive procedure that stimulates the renewal of collagen, elastin, and hyaluronic acid in your skin. The use of micro-needling with RF will tighten your skin, enhance skin texture, and smooth wrinkle and fine lines. Agnes RF is another procedure that utilizes radio frequency energy to pinpoint and isolate the problem area(s). These unique treatments are both sold at the Santa Fe Skin Institute in packages to optimize results.

These three steps will help you develop and maintain healthy glowing skin, while slowing down the aging process. In addition, I often recommend protecting your investment. You can do this through Signature Facials, Aquafirme Facials, and Chemical Peels. Our skilled Estheticians will customize a treatment plan that will compliment and ensure continued success with your various skin procedures.

All treatment plans at the Santa Fe Skin Institute are customized to fit your specific needs. Our medical professionals offer complimentary consults to review a plan that would work for your skin and allow you to be the best version of yourself!

THE SANTA FE SKIN INSTITUTE 530 Harkle Rd. Suite A 505.772.0564 santafeskin.com

NIZHONI DENIPAH, MD Head

JARED SEIBERT, MD

Head and Neck Surgeon

and Neck Surgeon

DENTAL IMPLANTS EXPLAINED

As an oral surgeon, I diagnose and treat a wide range of conditions involving the head, neck and jaw, but my most requested procedure is for dental implants.

This is not really surprising, since an estimated 120 million people in the United States are missing at least one tooth, while 36 million are missing all their teeth in the upper or lower jaw. This can not only cause practical problems, such as difficulty chewing and potential bone loss, but it can also have an emotional impact, undermining people’s self-confidence and inhibiting their ability to smile.

Dental implants offer a natural looking and permanent solution, which, if taken good care of, can last a lifetime. They also improve dental health, because the implant post fuses with the jaw bone, which not only creates a strong anchor, but also acts to prevent future bone loss.

A single dental implant is composed of three parts: the post, the abutment, and the crown. The post is made of medicalgrade titanium and is surgically implanted into the jaw bone. Over time, the post fuses with the bone to create a strong foundation for the rest of the implant. The crown is the visible part of the implant, custom-made to blend in naturally with the surrounding teeth. The abutment piece connects the post with the crown.

The process always begins with a consultation to discuss your individual needs and devise a personal treatment plan. Diagnostic images may also be taken at this time. I will then explain the procedure in detail, including your options for anesthesia, so that you know exactly what to expect. This is also the time for me to address any questions or concerns you may have.

On the day of your surgery, once the anesthetic has taken effect, the dental implant post will be inserted into the jaw bone and the site will be sealed with sutures. The whole procedure usually takes about 30 to 60 minutes for a single implant and may take longer for multiple implants. If you elect to undergo intravenous sedation for your procedure, you will rest comfortably in our surgical suite as you recover, before your designated driver takes you home.

The healing process takes several weeks to complete as the implant gradually integrates with your jaw bone, and you may receive a temporary crown to wear during that time. Most patients find that they are able to resume normal activities after just a few days. The abutment will be added when sufficient healing has occurred. Once the dental implant has successfully fused with the jaw bone, a permanent, custom-made crown will be put in place and your treatment will then be complete.

Most people are good candidates for dental implants, including those in their late teens, who may have lost a tooth in an accident. The fact that they look, feel and function just like natural teeth, inevitably improves the quality of life and that is, for me, the most gratifying outcome.

BRETT SCHOW, DDS, BOARD CERTIFIED ORAL & MAXILLOFACIAL SURGEON

BONÍTA MEDICAL CENTER

1700 Hospital Drive, Santa Fe 505.988.2121 bonitamedical.com

Crown Abutment

Implant

REVIEW

By Wolf Schneider

I GOT MINE

JOHN NICHOLS OFFERS THE HIGHS AND LOWS OF HIS LITERARY LIFE

He arrived in Taos in 1969. John Nichols was 29 then, intent on furthering his career as a writer and adamant about pursuing his left-leaning socio-political ideology. In the decades since, he’s worked with film legends like Robert Redford and Costa-Gavras, prolifically written novels and screenplays, devotedly hiked New Mexico’s mountains, raised chickens and goats along with a family, travelled to LA, Paris, and New York for meetings, and always insisted he would not work for extended periods anywhere but Taos. It’s all here in his ironically witty, revealing memoir I Got Mine Nichols has led a life both earthy and transcendent. On the one hand, he has repaired irrigation ditches, gotten rid of skunks from under the floorboards, and serviced outhouses (he’ll tell you how). On the other, he’s collaborated with Hollywood heavyweights while working on the screenplays for Missing and The Milagro Beanfield War, the latter based on his own novel. Zeroing in on Hollywood’s excesses brings the humor to anecdotes like his recounting of a studio pitch meeting with Costa-Gavras where they gathered with “eight tanned moguls wearing Armani suits in a room whose windows offered a 360-degree view of the greater Los Angeles area.” As Nichols recalls it, “Costa says, `I vant to make picture about science and human values in twentieth century.’” Then the international filmmaker tosses to Nichols who improvises, planning how “I’d schmooze with nuclear physicists in Los Alamos near my Taos home, do much research and many interviews, and Costa and I would come up with something brilliant.” It worked for the moment. A Taoseño for more than five decades now, Nichols is still creating into his eighties. He writes every night. Health troubles (he’s had plenty) be damned; he keeps moving forward. Like they advised him back in college cross-country training where everyone was fleetfooted, “It’s the mind that runs the race.” He’s one of the good guys. And he knows New Mexico better than most.

John Nichols

S P OTLI G H T ON TH E SANTA FE ART SCENE

By Anya Sebastian

Christmas in Santa Fe is one of the most magical times of the year. Cross-cultural celebrations include dance performances, art, music, food, lights, artisan pop-up shows and of course, the famous farolitos.

Festivities officially begin the day after Thanksgiving, with the Christmas tree lighting on the historic Plaza. A few days later, in early December, the Botanical Gardens on Museum Hill light up the holiday season with GLOW! This spectacular annual event features thousands of twinkling lights and beautiful, brightly colored, large-scale light installations, that literally spread a glow throughout the entire place. This delightful holiday tradition includes live music, festive beverages and, since it’s free for kids under 12, a special appearance by Santa Claus.

Another local tradition is the Aspen Santa Fe Ballet’s much-loved performance of the Nutcracker, back at the Lensic Performing Arts Center after a two-year hiatus. This unique show features over 70 performers, a mix of professional dancers from around the country and students from the company’s local ballet school.

Then, of course, there is the not-to-be-missed Canyon Road walk on Christmas Eve, when the famous street of world class galleries is lined with farolitos for this unique holiday celebration. The event, which draws locals and visitors alike, begins at sundown and many galleries remain open, some offering hot chocolate and biscochitos, while street musicians entertain the strollers with holiday songs.

For those on the lookout for gifts, there is no shortage of art in all its forms. Of special note is String of Lights, a holiday market being held this year at Tumbleroot Brewery, the weekend of December 10th and 11th. Featuring a wide-ranging selection of unique items, hand-made by over 50 local artisans, this is a great opportunity to find something for everyone on your list and support local artists at the same time. And don’t forget to check out the special items in our holiday gift section as well.

This is also the season where food is a major focus, and for the notable local restaurants featured in our dining section, it really is an art form. Holiday menus showcase dishes, both traditional and original, that take culinary art to the next level. But early booking is advised, because this is a foodie town, after all. So do make the most of everything that the City Different has to offer during this festive season, and happy holidays!

PHOTO BY KATE RUSSELL

Small Town, Big Dreams Indeed

Nancy Zeckendorf has shaped Santa Fe’s performing arts landscape. While board chair at the Santa Fe Opera, she raised $21 million to build the world-renowned Crosby Theater. Working with her husband, Bill, she raised $9 million to turn a timeworn downtown theater into the thriving Lensic Performing Arts Center, where she continues to serve as board chair.

How does she make things happen? It comes down to her passion for the arts, a lifelong belief in the rewards of hard work, and a trait she acknowledges in her new memoir, Small Town, Big Dreams (Goff Books, written with Jane Scovell). Nancy is reflecting on “escaping” her tiny, “culturally comatose” hometown in Pennsylvania for a glamorous life in Manhattan, where she became a professional ballerina. “I don’t fool myself,” she writes. “There are many others from small places who go to New York and make it. I am not unique. I am, however, relentless.”

Thirteen-year-old Nancy (then Nancy King) was so determined to take ballet lessons that she hitched rides to the nearest studio, 27 miles away, on a U.S. Mail truck. At 17, she moved to New York and auditioned until she found a place that believed in her. That place happened to be Juilliard, where she trained under Margaret Craske, Anthony Tudor, and Agnes de Mille.

Nancy joined the Metropolitan Opera Ballet in 1954, beginning a ten-year career that put her on stage with opera’s greatest stars. When she wasn’t at the Met, she traveled the world performing, and she danced two seasons (1961 and ’62) with the Santa Fe Opera. Here, we learn, she met founding director John Crosby, who would later become a good friend. And while having lunch at Bishop’s Lodge, she met her future mother-in-law. Irma Kolodin thought Nancy should meet her son, newly single Manhattan real estate developer William Zeckendorf Jr. When Nancy was back in New York, Bill asked her for a date, and the rest is history.

Nancy is characteristically frank and funny as she recounts her many adventures, from parties with Maria Callas to too-close encounters with auto magnate Henry Ford II. She’s honest, too, as she reveals her seven-year romance with a married, well-known figure in the opera world, which evolved while she was dancing at the Met. (His name? Read the book to find out!)

The Small Town, Big Dreams chapters on Nancy’s return to New Mexico, in the 1990s, are especially fun to read. She describes her experiences on the Opera board, her work on re-opening the Lensic, and the work she did with Bill to develop the Eldorado Hotel and Los Miradores. When Bill retired, the couple moved here full-time, and Nancy calls their two decades here “the best years of our lives together.” The book’s cover features a photo of Nancy atop a building at Los Miradores, where she served as a project manager. Dancing in her cowboy hat and boots, she looks incredibly happy.

Nancy Zeckendorf shares her story in a charming new memoir

NANCY ZECKENDORF DANCED WITH THE METROPOLITAN OPERA BALLET FOR TEN YEARS. PHOTO BY RAD CASCONE

Demetri Martin: The Joke Machine Tour

Ukulele Orchestra of Great Britain

Paul Taylor Dance Company

notes from a local Lover

CAMILLO MAGONI – VALLE DE GUADALUPE

Ihave spoken often of the Valle de Guadalupe, Baja, Mexico. I recently returned from a tasting trip where I experienced a dizzying array of fabulous wines. The Valle has now truly secured its place among the lexicon of great wine making regions.

There are many excellent wine makers in The Valle—Lulu Martinez of Bruma; Santiago Lopez of Solar Fortun; Daniel Lonnberg of Adobe Guadalupe. But towering over all of them like a shephard tending his flock is the one of a kind Camillo Magoni.

Hailing from another great wine region, Valtellina in Lombardy Italy, Camillo received his Enology and Viticulture degree from the prestigious Scuola Enolgica Di Alba, located in Italy’s Piedmont wine region in 1962. After working in the renowned Nino Negri de Chiuro winery located in Valtellina, Camillo understood that further upward mobility within the organization was improbable due to filial loyalties, and therefore decided to accept an invitation from Angelo Cetto to leave Italy and come to Baja California, Mexico to become a member of his winery’s winemaking team. In 1975 Camillo opened his own winery—Casa Magoni.

Camillo has dedicated over 50 years to cultivate the Guadalupe Valley and its neighboring valleys. For 17 years he served as the honorary Consul of Italy in Baja California, and in 2007 he received the “La Stella al Merito del Lavoro” award, in the degree of comendatore, which is the highest recognition that Italy offers to it citizens.

My wife and I were honored that Camillo presented us with a wine tasting at Casa Magoni that went on for four hours. Camillo produces a wide range of wines, from Sauvignion Blanc, Chardonnay, Greco di Tufo, Vermentino, Nebbiolo, Cabernet Sauvignon and Tempranillo to name but a few. But Camillo brought out some really special wines that have never before been seen in the USA. We tasted a Reserva Nebbiolo, Tempranillo, Cabernet Sauvignon and a very special Reserva Chiavannasca (a Nebbiolo clone from the Valtellina ) that was produced from a vineyard that he cultivated in 1975 with twenty five cuttings that Camillo brought in his suitcase from his homeland! The quality of these single varietal wines can stand against any fine Napa, Piedmont, or Rioja based wines.

Camillo’s wines are special. But that’s not suprising as Camillo is a very special human being. Beloved by all in the Valle de Guadalupe for his friendship and mentorship of fellow wine makers, Camillo will have a legacy that will be felt for generations. If you ever have a chance to taste one his wines do not pass it up.

Prickly pear margarita with red Chile salt. (Prickly pear purée, exotico tequila, patron citronge, fresh lime juice, red Chile salt)

SAZÓN

Where Every Meal is a Celebration

By Anya Sebastian Photography by Herschel Mair  Photography Creative Direction Suzanna Becerra

EL CHAI FRÍO

Chilled spicy chai with handcrafted small batch vara Anejo rum, garnished with sugar rum, cinnamon stick

EL CABALLERO

Xicaru Anejo Mezcal, Giffard Vanilla, Chipotle bitters, served with muddled cherry and orange peel The woody smoke of Anejo mezcal is cut with the sweetness of a splash of vanilla liquer, spiced chipotle bitters and muddled Luxardo cherry

Anyone who has had the pleasure of dining at Sazón knows that this restaurant is in a class of its own. Chef Fernando Olea, originally from Mexico City, spent many years in and around the Santa Fe culinary scene, before finding his own special niche with the opening of Sazón in 2015.

Dining at Sazón is truly an experience like no other. The food can best be described as Chef Olea’s personal interpretation of traditional Mexican fine cuisine, presented with exceptional flair and artistry, with flavors that are truly unique. His signature dishes, Sopa de Amor (a soup) and Dulce Sinfonía (a dessert) are a true symphony of distinctly different flavors and textures that wash over your taste buds in waves.

Diners are welcomed with a selection of his famous, handcrafted moles, for which he is especially renowned. ‘Specials’ are added to the menu, to pair with the moles made fresh that day. Like wine, some go better with fish, others with pork, or duck. Made with the freshest ingredients, the menu adjusts to reflect the seasons, but popular standard dishes, like zucchini blossoms, grasshoppers and the Sopa de Amor, remain year-round.

FLOR DEL DESIERTO

The wine list is as exceptional in its own way as the cuisine. Sazón was the first restaurant to discover, and import, wines from Baja, which have recently evolved to an impressive degree. “Customers usually know US wines, as well as those from Spain and France, but they are rarely familiar with any from Baja,” says co-owner Lawrence Becerra. “Once they try them, they really love them, and it feels good to have real Mexican food paired with native wines.”

There is, of course, tequila, as well as mezcal, and tastings are held every Wednesday and Friday at 4:30 for those who would like to learn more about them. “Like Japanese sake, there’s a lot more to these two than most people realize,” explains Becerra, “so the tastings are a good place to start.”

And to complete the authentic experience of being in another culture for a few hours, Sazon is proud to feature the works of some of Mexico’s most acclaimed artists. Some of the paintings displayed on the walls belong to the owners’ private collection, but others are for sale, to be replaced by newly acquired works

from other well-known artists. So not only do visitors get to experience a unique culinary adventure, they also have the opportunity to enjoy some exceptional fine art at the same time.

Sazón is understandably booked well in advance, but the experience is well worth the wait. You will leave with some wonderful memories, knowing that Chef Olea being named Best Chef in the southwest by the James Beard foundation this year, was an honor well deserved.

Sazón

221 Shelby St., SantaFe 505.983.8604 SazonSantaFe.com

Zapata by Julio de Rita

Pork tenderloin with roasted potatoes & vegetables

Fresh berries served in a natilla sauce over layers of crispy pasty. Light and delicious.

Sassella VIVA L’ITALIA!

By Anya Sebastian Photography by Herschel Mair Photography Creative Direction Suzanna Becerra

Sassella has become firmly established as THE place to go, to experience genuine, upscale, Italian fine food. Featuring cuisine from all regions of the country, including Lombardy, where executive Chef Cristian Pontiggia grew up, this multiple award-winning establishment is one of the top-rated Santa Fe restaurants on Tripadvisor.

Menus reflect the changing seasons, and with winter now approaching, three new dishes have been added. One is venison

carpaccio—a departure from the more traditional beef dish— with porcini mushrooms, white truffle oil, arugula, parmesan and toasted pistachios. This is offered for both lunch and dinner, with the dinner menu also including a tempting new dish of boneless short ribs, made from the finest wagyu beef. Served with a classic fontina polenta and a Dijon cream sauce, it is accompanied by a crispy prosciutto crudo crumble and brussel sprouts .

The third new addition is a dessert, an original fruit strudel featuring a variety of seasonal fruits, like plums, pears, apples, pumpkins, with raisins and walnuts, in a puff pastry casing, served à la mode.

The full menu can also be ordered from the bar, an extremely popular and more casual venue, where patrons have the opportunity to explore the unique gin selection the establishment is famous for. There are over 70 different kinds to choose from and tastings are held daily at 4:30pm, offering flights of 5 different types

of gin, Negroni, or Amaro, “It’s more than a tasting,” says co-owner Lawrence Becerra. “It’s also a really good introduction to gin, which most people think of as British, but it actually originated in Italy and Spain.” Seating is limited, so be sure to make a reservation!

Something else that Sassella is well known for, is its award-winning wine list, with selections from around the world, some unique to the restaurant and seldom found in the US. Special wine dinners, featuring exceptional and rare wines, are held throughout the year, with a particularly notable event currently scheduled for February 16th. 2023.

If you are in a hurry and don’t have time for a sit-down meal, there’s always the Sassella Deli. There you can choose from a wide range of dishes made in-house, together with charcuterie, pasta, bread, sauces and even regular or gluten-free pizza kits, with your own choice of fresh toppings. Christmas gift baskets can also be arranged, and shipped to anywhere in the US.

The restaurant is closed for Christmas, but there are set menus, with three sittings, on Thanksgiving and Christmas Eve, and a fixed price dinner on New Year’s Eve. All three holiday events include vegetarian dishes, as well as wine pairing options.

So why not celebrate the year’s end by taking a culinary trip to Italy? You wouldn’t even have to leave home to do it!

Sassella

225 Johnston Street, Santa Fe 505-982-6734

sassellasantafe.com

Lunch: Monday-Saturday 11:30 a.m. to 1:30 p.m., Sunday 11:30 a.m. to 2:30 p.m., Closed Wednesdays

Dinner: Monday-Saturday 4:30-8:30 p.m., Closed Sundays

DRINKS L–R: Smoky Suzanna Gin, Thyme Peppercorn Syrup, Lemon Juice, Muddled Fig, Topped with Club Soda, Garnished with ½ Fig and Thyme Sprig in Tall Glass

De Punica Gin, Rosemary Syrup, Lemon Juice, topped with Club Soda in Wine Glass garnished with Pomegranate arils and rosemary sprig

II Principe Empress Gin, Rosemary Syrup, Lemon Juice, Double Rocks Glass garnished with pear slice, Rosemary Sprig and Cinnamon Stick

LEFT TOP – BOTTOM: Venison carpaccio, clear bread, Alba white truffle oil, porcini mushrooms, arugula, parmesan, toasted pistachios

Wagyu boneless ribs, porcini demi-glace, truffle oil, fontina polenta, Dijon cream sauce, crispy prosciutto crudo crumble, brussel sprouts

Strudel Trentino, apple, seasonal fruit, raisin, pumpkin, puff pastry, walnuts, à la mode

MIDTOWN BISTRO

TEN YEARS OLD AND GOING STRONG

By Anya Sebastian

It is now ten years since Midtown Bistro first opened its doors in Santa Fe, a notable achievement by any standards. “We’ve definitely had our ups and downs over the years,” admits co-owner Edmund Catanach, “and covid tested us in ways we could never have imagined, just as it did everyone else. But we came through and we’re still here.”

The location, in an area of town largely undeveloped at the time, was not the most obvious choice, but it was one that Catanach was strangely drawn to. He and Chef Angel Estrada, a longtime friend and associate, had decided to go into business together, and they were searching for suitable premises. “For some reason, I kept coming back to San Mateo,” he says, “driving up and down the street, even though there was nothing available.” His perseverance paid off when he spied, late one night, a half-hidden sign on a building, announcing, ‘For Lease, 3,000 sq. ft’.

As soon as he and Chef Estrada walked into the building, they knew that was it. “It was perfect, we loved it,” he recalls. Their wives, Melissa and Anna, who are also active co-owners, loved it, too, and things miraculously began

GREEN BEANS AND HABANERO PINEAPPLE SAUCE

TOP: TIGER SHRIMP TEMPURA WITH SWEET AND SOUR SAUCE

falling into place. A lease was signed within days and they were able to acquire virtually all the furniture and kitchen appliances they needed from the Georgia O’Keeffe restaurant, which had just closed. “It really was a magical series of circumstances,” says Catanach. “It was clearly meant to be.”

Midtown Bistro was always intended to be a local establishment, which is why it is where it is, and not downtown. “We felt that by catering to local patrons, word would spread and the tourists would follow,” explains Chef Estrada. As it turned out, they were right. Most customers are regulars from around town, who keep the restaurant busy year-round, and visitors come back during tourist season.

A bar area, with extra seating, was added about five years ago, providing a space for hosting private parties as well. The bar was acquired from Bishop’s Lodge and it also features a hand carved, 150-year-old wooden plaque from the reception area. “Bishops’s Lodge was closing, just as we were putting the bar together,” recalls Catanach. “Just one more example of things coming together at the right time.”

As for the food, it is basically American with a Southwestern flair. The menu features fresh, local ingredients and quality dishes that customers can depend on. Slight variations make it a little different as the seasons change. “The community has been really supportive,” says Chef Estrada, “and we look forward to being here for another ten years at least.”

Midtown Bistro 901 W. San Mateo Rd. 505-820-3121 www.midtownbistrosf.com

TOP: GOLD CANYON GRILLED FILET WITH SAUTEED ASPARAGUS, GRUYERRE-POTATO GRATIN, RED WINE DEMI GLAZE AND WILD MUSHROOM BUTTER

BOTTOM: SEARED ALASKAN HALIBUT WITH CALABACITAS RISOTTO, FRIED LEEKS AND ITALIAN PARSLEY PESTO SAUCE

‘Tis the Season to Celebrate with JOSEPH’S CULINARY PUB

By Anya Sebastian

It’s holiday time again and Joseph’s Culinary Pub is gearing up to offer some special dishes to celebrate the season. As always, chef/ owner Joseph Wrede will be interpreting classical fare in his own, unique way, giving an original twist to the typical holiday menu.

For Thanksgiving, the standard turkey dinner is transformed from a recognizable bird as the centerpiece, into an unconventional roulade. The turkey is boned, stuffed (maybe with an original oyster stuffing) and rolled, combining both breast meat and dark meat. The skin is wrapped around the outside of the roulade, which is then basted and finally finished in the oven. “I came up with that idea because it keeps the turkey moist throughout the day,” Joseph explains. “and it can also be sliced, which avoids the necessity of carving.”

For those wishing to stray from the norm, there are steak and fish options, as well as the inventive vegetarian dishes that Joseph is already well-known for.

The restaurant is closed on Christmas Day, so that everyone can be at home with their families, but Christmas Eve is a culinary extravaganza. More unusual dishes are now featured on the menu - caviar, oysters, lobster, foie gras, venison, duck liver, lobster bisque…“I came across a cookbook called, Consider the Oyster, by M.K. Fisher,” Joseph says, “and it has inspired me to think differently about what I can do with oysters. I really consider it a privilege to celebrate and appreciate things like oysters, caviar, lobster, venison…more exotic items that people don’t tend to cook at home.”

All ingredients, local when possible, are of the highest quality, and fish are never farmed. “Something I will never compromise on, is good ingredients,” declares Joseph. They are the password to great food, which should then be served simply and flavorfully. There’s no need to overcomplicate things. My goal is to exceed expectations and let the ingredients speak for themselves.”

The celebration continues on New Year’s Eve, with extras such as shrimp cocktail and blinis, and a more festive, upbeat atmosphere. Desserts are not forgotten either, with mouth-watering offerings made from scratch. The Cloud Cake - a Joseph’s special - is not to be missed and the Tres Leches Cake, with burnt strawberry meringue, is the best in town.

Now that Joseph’s has a spirits license, mixed drinks and cocktails are available too, in addition to the extensive wine list. Early reservations are strongly advised, since seating is limited and the restaurant fills up fast.

Not widely known is the fact that Joseph’s hosts a jazz concert three or four times a year, featuring New York city-based musicians and a special menu. The next one is currently scheduled for February next year. Check the website for updated information on one of the coolest, most memorable musical and culinary events of the year.

And wine lovers will be excited to hear that dinners, showcasing an original menu, paired with a selection of inspiring wines, are now planned for the first Tuesday of the month, throughout the winter season. Details, including the dinner menu, will be posted on the restaurant’s website, so be sure to keep an eye out for the latest information on this notable, fun-filled event.

Whether you are in the mood to celebrate, or just want to spend an evening relaxing with friends or family over an exceptionally good meal, Joseph’s Culinary Pub has you covered. Either way, you are bound to leave with a smile on your face, knowing you will be back.

Joseph’s Culinary Pub

428 Agua Fria St., Santa Fe 505.982.1272 josephsofsantafe.com

Celebrating Outside the Norm WITH BECK & BULOW

By Anya Sebastian

It’s that time of year once again, and food is the main focus of the upcoming celebrations—Thanksgiving, Christmas and New Year. While a traditional turkey dinner is still the main dish in the majority of households, other options are now becoming increasingly popular. For those thinking out-of-the-box, Beck & Bulow offers a wide variety of unconventional alternatives.

‘We get a number of requests for things other than turkey,” says J.P. Bulow, “especially for Christmas. “We get orders for whole tenderloins as a centerpiece, whole prime ribs, rack of lamb, beef, bison, even duck. Since everything is prepared in-house, we can personalize them to cater for a specific number of people.”

Seafood—especially popular for holiday parties—is another option. Choices again include more unusual items, such as lobster, scallops, swordfish, oysters and caviar. “People tend to stick to the popular mainstream items they’re familiar with year- round,” points out Tony Beck, “like tuna, beef, pork, chicken and salmon. We do carry those things, of course, but there are many other varieties out there, and we really get a kick out of introducing people to new foods.”

Like Beck & Bulow’s meat products, the seafood comes directly from the source and none of the fish is farmed. But while the main focus of the store is meat and fish, many

WAGYU BEEF BONE-IN PRIME RIB

other products are also available, selected primarily with entertaining in mind. There is a wide selection of European cheeses to choose from, including genuine Greek feta made with sheep’s milk, together with several different kinds of salami, olives, pickles, nuts, eggs and much more. Charcuterie and cheese boards can be ordered and delivered for parties, and limited catering is available on request.

Those who may be unsure how to cook something they are trying for the first time are more than welcome to ask for advice. The staff is eager to help and everyone is really knowledgeable.

I’ve been in the food industry and lived in a few places including NYC. Beck & Bulow is by far the greatest meat shop I’ve ever seen anywhere!

WOLF M.

Recipe cards are also available for many of the items sold in the store.

And if you are looking for a special gift, Beck & Bulow can put together gift boxes in varying sizes, either for local delivery, or for shipping anywhere in the country. If you’re not sure about what to include, gift cards are available as well. So go ahead, make someone’s day and enjoy a memorable feast at the same time. Happy holidays and bon appétit!

Beck and Bulow 1934 Cerrillos Road beckandbulow.com 1.505.428.6827

What a find!

The meat in this exceptional butcher store is super high quality. They have their own ranch, and offer unusual meats such as elk and bison. I highly recommend a visit and trying out some of their amazing meats!

NANCY

R.

Some of the most succulent, amazing meats I’ve ever had the pleasure of cooking RICK R.

WILD CAUGHT, DRY PACKED SEA SCALLOPS FROM MAINE

JUICY, TENDER BISON FILET MIGNON

ZACATLÁN

Brings a New Flavor to Traditional Holiday Dishes

By Anya Sebastian

Zacatlán opened less than 3 years ago, but the restaurant has already made quite a name for itself. Trained by some of the best fine dining chefs in town, chef/owner Eduardo Rodriguez has perfected a culinary mix that blends his fine dining skills with his native Mexican heritage. The result can clearly be seen in the dishes on Zacatlán’s holiday menu.

There will, indeed, be a Thanksgiving turkey dinner, but with a difference. The cornbread stuffing is made with a combination of authentic Mexican chorizo and Italian sausage, with dates added. Side dishes include scalloped potatoes, sweet potato flan and haricots verts, accompanied by giblet gravy with porcini mushrooms (an Eduardo original.)

There is no mention of turkey on the special menu for Christmas Eve and Christmas Day. Instead, it features a variety of meat and fish dishes, with unique cheesecake desserts, sculpted to look like miniature Christmas trees, or ripe, red apples, almost too good to eat.

For New Year’s Eve, the focus is on seafood—lobster tail, tuna sashimi, oysters on a half shell—and an eye-popping dessert called Robin’s Egg. That just has to be preserved in a selfie before it disappears.

Zacatlán

317 Aztec St. Santa Fe 505.780.5174 zacatlanrestaurant.com

EAT, DRINK & BE MERRY!

By Anya Sebastian

I love mole, and during the holidays I love to make mole negro ice cream. You can eat it on its own or serve it with another dessert. It is very festive and makes the occasion special. But I could eat it every day!

The history behind how certain foods and drinks came to be associated with the holidays are lost in the mists of time. Whatever their origins, special treats like roasted chestnuts, fruit cakes, egg nog, puddings and pies are now fully ingrained in our culture.

There now seems to be a movement underway to make it OK to stray from the conventional main dish. Prime rib, rack of lamb, duck…even seafood, are increasingly accepted as replacements for traditional turkey. Sweets and desserts and celebratory drinks, however, are a completely different matter. They are here to stay.

On the following pages, some of our most notable chefs share their favorite festive desserts and holiday drinks. This is clearly a time to throw dieting to the winds, tuck in and enjoy these treats that only come around once a year. Perhaps that’s just as well!

Chef Fernando Olea

MOLE ICE CREAM

THE PERFECT NEGRONI

I love Negronis, and no drink is more quintessentially Italian. The drink’s origins are not known with certainty, but the most widely reported account is that it was first mixed in Florence, Italy, in 1919, at Caffè Giacosa. Considered an aperitivo, a Negroni is an Italian cocktail, made of one part gin, one part vermouth rosso (red, semi-sweet) and one part Campari, garnished with orange peel. Heaven!

THE CLOUD CAKE

The Cloud Cake is all Italian meringue. The word cake is a misnomer because there’s nothing cake-like about it. It’s light and airy, just like a cloud. It sits atop Crème Anglaise and caramel, to add a little decadence, and it’s finished with tarragon and fresh grapefruit. It hits all the notes without being dense or too heavy, which makes it a perfect ending to a holiday meal.

Chef Cristian Pontiggia

Chef Joseph Wrede

This is one of my holiday favorites as well as many of our wonderful patrons. Chocolate is synonymous with the holidays and nothing says that better than rich, thick chocolate icing on a fluffy chocolate cake combined with Chantilly cream and fresh berries!

I was introduced to this wonderful dessert by a chef in Mexico City. It’s made with coconut cream, biscochitos crumbles and chocolate mousse, with mango purée as the ‘egg yolk.’ Everything is completely edible. What I love about it is not only the creativity, but also the meaning. The robin egg is a symbol of good fortune, dedication and renewal, which makes it perfect for the new year.

Chef Eduardo Rodriguez

ROBIN EGG

(year over year)

MEDIAN SALES PRICE / AREA GROWTH

Last quarter we highlighted indicators we thought were signaling a shift from the aggressive market pressures we experienced in 2020/2021. Those indicators have continued to reveal a market shift away from strained inventory and ever-increasing home prices. Let us take a closer look.

Inventory continued to increase options for buyers and when combined with a decrease in buying power due to higher interest rates, prices finally turned downward for the first time in years. For the past year, we saw homes selling at or above the asking price across all price points. This came to an end in June and went back to previous norms where homes were receiving 95-97% of the asking price at closing.

The median price, however, remained high for much of the county. Some areas, particularly rural, saw nearly a twofold increase in median price year-over-year, while in-town residential properties still showed gains. Most notable is the dramatic decrease in the total number of units sold compared to last year. Area 3N, also known as the Historic Eastside, saw a decrease of 33% compared to the year prior despite the increase in overall inventory.

While builders and contractors are still busy fulfilling contracts, land sales have slowed to 2016 levels in the last quarter.

With Hunter Douglas window fashions, the possibilities are endless.

With Hunter Douglas window fashions, the

From traditional to contemporary, Hunter Douglas window fashions enhance the beauty of any décor. Contact us to explore the wide variety of fabrics, textures, styles and colors for your home. Whatever you select, your rooms are sure to be inviting for years to come.

Designer Screen Shades

Linson's Design Source

From traditional to contemporary, Hunter Douglas window fashions enhance the beauty of any décor. Contact us to explore the wide variety of fabrics, textures, styles and colors for your home. Whatever you select, your rooms are sure to be inviting for years to come.

window shadings

From traditional to contemporary, Hunter Douglas window fashions enhance the beauty of any décor. Contact us to explore the wide variety of fabrics, textures, styles and colors for your home. Whatever you select, your rooms are sure to be inviting for years to come.

428 Sandoval Street, Santa Fe, NM

Linson's Design Source

428 Sandoval Street, Santa Fe, NM

Please contact store for hours Sunday and Monday:Closed (505) 984-8700

Linson's Design Source

428 Sandoval Street, Santa Fe, NM

www.linsonsdesignsource.com

Please contact store for hours Sunday and Monday:Closed (505) 984-8700

Please contact store for hours Sunday and Monday:Closed (505) 984-8700

www.linsonsdesignsource.com

©2021 Hunter Douglas. All rights reserved. All trademarks used herein are the property of Hunter Douglas or their respective owners.13944712

www.linsonsdesignsource.com

©2021 Hunter Douglas. All rights reserved. All trademarks used herein are the property of Hunter Douglas or their respective owners.13944712

©2021 Hunter Douglas. All rights reserved. All trademarks used herein are the property of Hunter Douglas or their respective owners.13944712

Silhouette

Before After

ENJOY LAID BACK LUXURY AND NATURAL BEAUTY IN

Ponte Vedra

by Debbie Stone

PONTE VEDRA BEACHES ARE PICTURE-PERFECT

Ithought I had good eyes until I went shark tooth hunting on a beach in Ponte Vedra, Florida. I didn’t realize these teeth are very tiny and blend in well with shells. They are black and shiny and usually triangular in shape, but that fits the description for so much of the beach matter that’s mixed in with the area’s coquina sand.

The best time to look for shark teeth is at low tide. To assist in my search, I used a strainer, which separated the shell matter and made it easier to see the teeth. Be aware that there are lots of imposters, particularly turtle shell pieces.

Hunting for shark teeth is just one of the many experiences you can have in Ponte Vedra. This northeast Florida coastal jewel, situated between Jacksonville and St. Augustine, has much to offer visitors, from miles of beaches and pristine habitat areas to legendary golf, plentiful dining options and upscale accommodations, not to mention the warm, sunny climate.

The beaches are sublime and even when there are lots of people, there’s ample space. I particularly enjoyed North Beach, which marks the location where Ponce de Leon sighted land in 1513.

If you’re interested in wildlife, head to Bird Island. This waterfront park showcases the ecosystems and native flora and fauna of the area.

The Environmental Education Center at GTM will also appeal to nature lovers. The displays and aquariums allow visitors to get an up-close view of baby alligators, snakes and turtles.

GTM has over 70,000 protected acres of tidal lagoons, dunes and forests, and is an ideal place to kayak. Which leads me to my evening kayak experience on Guana Lake with Geotrippin’ Adventure Company, to witness bioluminescent sea creatures.

The glowing organisms, called Comb Jellies, put on an Oscarworthy performance, which was complemented by the twinkling stars above. As we paddled, the creatures glimmered in the water, creating an other-worldly, magical experience.

STRAINER FOR SHARK TEETH HUNTING

Golf is another highlight in Ponte Vedra, as it’s home to the PGA and TPC Sawgrass, and the host of The Players Championship. Complimentary guided tours of the storied clubhouse are offered to the public. Afterwards, opt to dine at Nineteen with a view of the eighteenth hole.

Finding good food in Ponte Vedra is a non-issue, as there are plenty of restaurants to appeal to a wide variety of palettes. Try Valley Smoke for the best BBQ in town, or Cap’s on the Water for fabulous views and tasty seafood. Palm Valley Fish Camp is another scenic spot, which will also appeal to pescatarians.

Ponte Vedra is well-regarded for its top-notch accommodations. I had the pleasure of staying at the world-class Sawgrass Marriott Golf Resort & Spa during my trip. This amenity-rich property, boasts lush grounds, over 500 spacious rooms, suites and familyfriendly villas, four pools, a spa, multiple restaurants and the private oceanfront Cabana Beach Club. You really don’t need to leave this divine retreat for anything!

READY FOR AN EVENING KAYAK TOUR ON GUANA LAKE

GTM RESERVE VISITOR CENTER

DINE AT CAP’S ON THE WATER

SHOW OFF YOUR SWING AT SAWGRASS MARRIOTT GOLF RESORT & SPA RESIDENTS OF BIRD ISLAND

RICK