AUGUST 2013
A NEW NATIVE PATH George Rivera America Meredith Encore for Le Cafe Miche Patios, Porches and Portals A TA S T E O F L I F E IN NE W M E X ICO
SANTA FE | ALBUQUERQUE | TAOS
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Summer Sale 70 W Marcy Street Santa Fe 505-988-9648 • Open 7 Days
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2013 SEASON through August 24 T I C K E T S S TA R T AT $ 3 2 !
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Theater photo by Robert Godwin, Tailgate photo by Kate Russell
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OFFENBACH
AUGUST 2013
I The Marriage of Figaro MOZART I La Donna del Lago ROSSIN I La Traviata VERDI I Oscar THEODORE MORRISON
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A Taste of Life in New Mexico
AUGUST 2013
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Inside:
Buzz | 08
by Kellly Koepke
What’s in, what’s out, what’s hot, what’s not … that’s the buzz!
Taos Hum | 12 by Tania Casselle
Writer Tania Casselle introduces us to Blue Spruce Standing Deer and Daniel Pretends Eagle—two unforgettable Taoseños who express themselves through their music, art and healing.
First American Art Magazine | 17 by Gail Snyder
A gutsy new art magazine made its debut this spring in Santa Fe, and the publishing world is definitely taking notice. Don’t miss this interview with editor and publisher, America Meredith.
Le Café Miche | 22 by Kate Gerwin
The Miche Man (otherwise known as Claus Hjortkjaer) and his lovely wife, Linda, are back on the culinary scene, and the foodies are rejoicing.
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George Rivera | 26
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by Ana June
George Rivera is a renowned Native American artist and sculptor, but in this story we focus on his role as the activist governor of Pojoaque Pueblo and the founder of the Poeh Cultural Center and Museum.
Tanti Luce Lights the Night | 31 by Erin Brooks
Magical things happened when the owners of Tanti Luce and the Turquoise Butterfly joined forces, and we all get to reap the rewards. Enjoy vistas of Santa Fe while sipping a margarita on a beautiful new deck overlooking a Spanish courtyard.
Grilling With the Jamisons | 36 by Barry Fields
Two of Santa Fe’s most celebrated writers, Bill and Cheryl Jamison, just published a new cookbook, 100 Grilling Recipes You Can’t Live Without. Their publisher calls it a “bucket list for a lifetime of great eating.” It’s not hype. It really is a bucket list.
Porches, Patios and Portals | 40 by Gordon Bunker
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ON OUR COVER:
George Rivera Photo by Kitty Leaken
Al fresco dining can be a bit dicey during monsoon season, but the gardens are so lovely from the rain, it’s worth it. Here are some of our favorites in Santa Fe.
Still Hungry? | 44 by Melyssa Holik
Chill out Duke City–style. El Pinto and Vintage 423 offer great margarita recipes; Sandiago’s and High Finance dish up some great salads, and there’s homemade ice cream from Farm and Table. Thank you, Albuquerque—you sure know how to keep cool.
AUGUST
2013 ~ Publishers: Patty & Peter Karlovitz Editor: Patty Karlovitz Web Editor: Melyssa Holik Art Director: Jasmine Quinsier Cover photo: Kitty Leaken Advertising: Santa Fe: Mary Brophy 505.231.3181. Lianne Aponte 505.629.6544. Margret Henkels 505.501.2290. Albuquerque: Ashley Schutte 505.604.2547. Stacey Hernandez 505.681.5842. Prepress: Scott Edwards Ad Design: Alex Hanna Distribution: Southwest Circulation Local Flavor Magazine 223 North Guadalupe #442, Santa Fe, NM 87501 Tel: 505.988.7560 Fax: 988.9663 E-mail: patty@localflavormagazine.com www.localflavormagazine.com Subscriptions $24 per year. Mail check to above address.
© Edible Adventure Co.‘96. All rights reserved. No part of this magazine may be used without the permission of Edible Adventure Co. localflavor accepts advertisements from advertisers believed to be reputable, but can’t guarantee it. All editorial information is gathered from sources understood to be reliable, but printed without responsibility for erroneous, incorrect, or omitted information.
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A Taste of Life in New Mexico
AUGUST 2013
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Letter
Indian Market is to Santa Fe what Balloon Fiesta is to Albuquerque. It’s our moment to throw the doors of the city open to thousands of visitors from around the world. Locals may grumble about the hassle and the traffic, but like Albuquerque we’re fiercely proud of what we have created. The week belongs to the artists and artisans who come to sell their creations, reconnect with family and old friends and reenergize their commitment to their craft and their culture. It is a joyous week for those of us watching from the sidelines, and I cannot even imagine what it means to be in that inner circle. In the past, we have covered Native artists at the height of their career and emerging artists that few have heard of; artists working in traditional forms and those pushing the boundaries of the very definition of art. This year we looked in a different direction. On our cover we feature George Rivera. Yes, he is an artist, a sculptor of true renown. But that is not what drew us to him. We have followed his career as the outspoken activist governor of Pojoaque Pueblo and the visionary and dreamer who created the Poeh Cultural Center and Museum in Pojoaque. And this is the George Rivera on our cover––a new generation of Native Americans following a new path. Another outspoken pathfinder is America Meredith of the Cherokee Nation. In August, she will publish the second issue of her groundbreaking First American Art Magazine. Historically, Native American art has been written about and critiqued by non-Natives. America Meredith and her magazine are dedicated to creating a platform where Natives can reclaim their voice––a place where Native art is being studied and critiqued by Natives; and just as importantly, a place where Native American artists can connect with each other. Like George Rivera; America is following a new path, a path that we feel our readers would appreciate the significance of. August may be the height of the tourist season in Taos and Santa Fe, but for locals (especially those who are weary of the hype of it all), it is also the time to enjoy our beautiful backyard kitchens. It’s the height of the grilling season––perfect timing for the release of Bill and Cheryl Jamison’s new cookbook, 100 Grilling Recipes You Can’t Live Without. I love this cookbook. No frills, no fluff––just a cut-to-the-bone guide from two of the best in the business. Now, if you absolutely have to leave your own little space and go out to eat we have a great guide for exploring the “Porches, Patios and Portals” of Santa Fe. The monsoon rains have blessed these beautiful oases and it’s a wonderful time to enjoy them. Also on the food circuit are two very exciting grand openings. In Albuquerque it’s Le Café Miche in an encore performance of their original restaurant of the same name––this time in the trendy Gold Street area downtown. Its Paris-in-the-‘20’s décor and real-deal French cooking should put it at the top of everyone’s list. In Santa Fe, the bold new move of Tanti Luce 221 is outdoor dining on their new deck overlooking a Spanish courtyard. The courtyard belongs to the neighboring Turquoise Butterfly where you can browse and shop their beautiful store. We herald this addition to Santa Fe’s night scene and wish them well! I wish you a glorious August, my favorite month of the year. Don’t waste a moment of it indoors––and sleeping under the stars is highly recommended.
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A Taste of Life in New Mexico
AUGUST 2013
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the buzz
(Rudolfo Anaya’s Bless Me, Ultima and, more recently, Rosa Linda) also helmed Romero’s ¡Curanderas! Serpents of the Clouds at the Santa Fe Playhouse. Casey Mraz composed an original score based on Sephardic and Ladino (Judeo-Spanish) melodies. The cast of well-known local actors includes Salome Martinez-Lutz, Mario Moreno, Lila Hadda Martinez, Harry Zimmerman and Benjamin Liberman. The show runs through August 11; for tickets call 505.724.4771 or visit nhccnm.org.
with local wines. A true local flavor touch is that the ingredients are coming from Pojoaque Pueblo Farm. Don’t wait to visit santafeculinaryacademy.com or call 505.983.7445; these events will sell out quickly. The rumors are true! Joseph Wrede (of Joseph’s Table in Taos and The Palace in Santa Fe) will open his new venture Joseph’s, in October. The location, at 428 Montezuma Avenue, is the former home of Azur. Let’s hear it for Wrede’s creative, delicious and exciting cuisine in Santa Fe!
b y K E L LY K O E P K E
An unexpected and pleasant surprise at last month’s Lavender in the Village Festival was the lavender port truffle from Joliesse Chocolates. This new Los Ranchos chocolatier infused a luscious dark chocolate ganache with Casa Rondeña’s Animante Port wine and lavender, then enrobed it in white chocolate. OMG. Joliesse means “grace” in French, which certainly is the perfect word for these chocolates and the store’s lovely owner, French-trained master chocolatier Grace Lapsys. Welcome to the neighborhood, Grace. We’re stopping in soon to the boutique, located at 6855 4th Street NW, for a coffee and some European-style handmade confections packaged in boxes made from sustainable Philippine fibers. For more info, visit lajoliesse.com.
| Joliesse Chocolates It’s about time Katie Gardner and Jeff Spiegel opened up an eatery in Jeff’s hometown. The New York restaurateurs moved to Albuquerque in 2007 after a long history of wining and dining the Big Apple. They owned beat poet hangout The West End from 1990 to 2006 and nearly a dozen other restaurants before moving back to the Duke City. M’Tucci’s Kitchina features Italian favorites with Mediterranean touches, including small plates in the bar. “We’re ranging beyond what people know as Italian,” says Spiegel. “We’re doing lighter, more contemporary [dishes], such as one sees in the best New York Italian restaurants. It’s informal, moderately priced and a huge value.” The couple and their team renovated the Old Mill of New Mexico locale, at the northeast corner of Coors and Montaño behind Walgreens. For details, visit the restaurant’s Facebook page or call 505.503.7327. Have you missed Milton’s on Central in East Downtown since it closed months ago? Bring your appetite for traditional American diner fare, as well as Greek and New Mexican staples, to 3351 Candelaria, west of Carlisle,
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for breakfast and lunch at the reincarnated Milton’s. Proprietor then and now, Issa Shokoohi, brought the previous Milton’s menu with him, as well as his quirky personality and fast service. Aren’t second acts delicious? The west side location of the venerable barbecue joint Quarters closed July 31! In its place will be The Stumbling Steer, opening in the fall after an extensive remake of the building to transform it into a barbecue restaurant and brewery befitting its bovine moniker. The new owners are Min Lee, Great American Beer Festival award-winning brewmaster Kirk Roberts, chef Thanawat Bates of Denver’s Brown Palace and the RitzCarlton in Washington, D.C., Luka Park and Sonny Jensen. Barbecue aficionados, fear not; you can still get your fill at Quarters original— and sole remaining—location and package store, at 801 Yale SE, owned and operated by long-time restaurateurs the Nellos family. More changes in Nob Hill. Scalo’s Steve Paternoster draws closer to opening Elaine’s right across Central, perhaps by September. Elaine’s (named for venture partner and Scalo general manager, Elaine Blanco) will be a fine dining addition to one end of the Nob Hill scene. At the other, Paternoster’s redoing the former Brasserie La Provence,creating an Argentinean concept eatery, led by chef and business partner Garrick Mendoza. Keep an eye out—it could open as early as October. What’s new from notable restaurant entrepreneur Kathy Punya? Something completely different from Loving Vegan, Taste of Thai and the four Sushi King restaurants she owns: chicken and waffles. Waffle Wish (near Pars Cuisine, at I-25 and Jefferson) debuts in August, serving waffle sandwiches, fried chicken and other American comfort eats for lunch and dinner. And she’s made some changes to Downtown staple Thai Crystal: a new chef, a new menu and a new name, Thai Saweiy. Punya bought the space on Gold Avenue SW last year (she was an original partner). We can’t wait to see what else this empire builder has got up her sleeve. Here are two theater events worth your attention. First, catch the world premiere of Camino Real Productions’ Secret Things at the National Hispanic Cultural Center. Award-winning playwright Elaine Romero tells the story of a writer on assignment in her native New Mexico to cover rumors of crypto Jews. While visiting, she learns about her own family’s secret past. Director Valli Marie Rivera magazine.com
Photo: Kate Russell
ALBUQUERQUE
| Jospeh Wrede Get your tarot read and your wallets out for the third annual Twilight Gypsy Bazaar benefit for Duke City Repertory Theatre, August 17 from 7 to 10 p.m. The young, energetic and talented professional company members wow us with every performance, and we love to support them at this highly entertaining fundraising evening. Indulge in craft beers from Nexus Brewery, nibble on tasty morsels and groove to the musical stylings of Sweet and Lowdown. Have your fortune told and bid on the wares of the gypsy market (aka the silent auction). The gang will once again transform Downtown’s Heritage House Bed and Breakfast into a twinkling display of theatrical creativity. Visit dukecityrep.com for details. One of the highlights of summer is the annual Ballet Pro Musica Festival at the National Hispanic Cultural Center. The 7th season runs August 9-11 and features the exceptional dancers of National Ballet of Mexico paired with the live performance of La Catrina Quartet and pianist Jacquelyn Helin. “The Spirit of Romance” is this year’s theme, and it is that spirit that lifts dancers to the music of Vivaldi, Prokofiev, Massenet and Dvorak. (As the festival’s motto puts it, “See the music, hear the dance.”) Tickets at 505.724.4771 or balletpromusica.org.
SANTA FE Our apologies to Chef Rocky Durham for omitting his current position as executive chef and co-founder of the Santa Fe Culinary Academy in last month’s issue. We’re big fans of the academy and the amazing classes, discussions and professional culinary program he and Chef Tanya Story coordinate. We’re also looking forward to their Indian Market events: the contemporary four-course meal using local, indigenous ingredients prepared and explained by Native American chef Walter Whitewater and culinary anthropologist Dr. Lois Ellen Frank on August 15. And the sure to be exciting Pop-Up Native Bistro on August 17 blends ancient and super-modern influences in elk sliders and chocolate tamales paired
And another Wrede item: He’s part of a quintet of chefs cooking up a six-course “Snout to Tail” pork dinner on August 4 at Terra at the Four Seasons Resorts Rancho Encantado. We love seeing Terra’s chef, Andrew Cooper, at the farmers’ market buying produce, and we know that he, Wrede, Ka’ainoa Ravey (of Red Sage Restaurant at Buffalo Thunder Resort and Casino), Martin Rios (chef /owner of Restaurant Martín) and Juan Bochenski (of the Anasazi Restaurant) will be creating something special with the Berkshire pigs from Kyzer Farms in Albuquerque. Call 505.946.5800 for reservations. Grab your overalls for the 18th Annual Farm Tour on August 25, coordinated by the Santa Fe Farmers’ Market. Join friends and family for a drive through the beautiful Northern New Mexico countryside to learn about the local farms and farmers that feed us each week. Farm descriptions and directions are at santafefarmersmarket.com. And catch the Southside Farmers’ Market at the Santa Fe Place parking lot every Tuesday from 3 to 6 p.m. This intimate market features a small group of friendly farmers purveying a delicious selection of fresh veggies and other local products. The Saturday Railyard Farmers’ Market is still open Saturday and Tuesday from 7 to noon. You know what Santa Fe needs? Another microbrewery. Seriously! And Trent Edwards and brewmaster Todd Yocham of Duel Brewing have arrived to fill our mugs with Belgian-style beer and pub snacks (Belgian waffles!). Hurrah for less hops and more flavor. The taproom at 1228 Parkway will serve the site-brewed beers. The team hopes to capture members of the growing population of beer tourists that have discovered New Mexico’s burgeoning—and lauded—beer culture. Santa Feans got a taste in January at Winterbrew beer festival and, more recently, at the July MIX event. Call 505-474-5301 for hours and directions. Or try Duel’s Dark Ryder on tap at Dr. Field Goods Kitchen. Chef Geeta, a Gujarati Jain from Washington, D.C., visited Slow Food Santa
You may have noticed that something has changed at Swiss Bistro and Bakery on Guadalupe. To its stellar breakfast and lunch service, this quaint family-run slice of the Alps in New Mexico now has added dinner Thursday through Saturday. There’s also a new owner (Santa Fe native Julio Marquez) and a new chef in the kitchen— one who knows the place inside and out. Brian Müller, along with his sister Camille (a server), has been delighting customers since their father, Philippe, opened the spot last year. Brian is now whipping up the traditional European treats and delicious bistro fare. Try the signature Swiss crêpe, croque-madame or l’assiette valaisanne charcuterie plate. And, of course, the pastries. Cream puff, anyone? I’ll take a lemon tart, please. As if you needed another reason to visit the New Mexico History Museum, you can now take a coffee and pastry break at Dulce Downtown, the Don Diego Avenue bakery’s second location. I personally love Dulce’s chai, and now I can have it with a house-made cookie, scone or glutenfree muffin on the museum’s second-floor terrace, a treat in itself. Paying admission isn’t necessary (though you should visit); enter via the Washington Avenue doors. Kudos to owners Dennis Adkins (pastry chef ) and Kirk Barnett (baker) on bringing their amazing goodies downtown. Another expansion, this time from Mangiamo Pronto. The fast casual Italian eatery debuted a gelateria and juice bar next door to their Old Santa Fe Trail cafe and introduced a trattoria-style dinner with table service on the patio. The menu consists of antipasti, pasta, pizza, other entrees and, of course, dolci accompanied by wine and beer. This news says “summer” to us in the best of ways. The plaudits keep coming for Inn and Spa at Loretto, recognized by Travel + Leisure as a top large city hotel in the U.S. at number eleven, the only New Mexico hotel to make the list. (Before your head spins around, “large” here refers to the hotel size,
Courtesy Inn and Spa at Loretto
If biting into a big old steak is more your preference, there’s Omira Grill, a new churrasco-style restaurant with international flair, where servers bring giant skewers of meat to your table for you to choose your own portions. The lamb, chicken, pork and beef offerings are all interestingly marinated and seasoned, then grilled to perfection. Owner Mohamed Rzig recently closed Ziggy’s International Market and opened this lunch and dinner place (which also features a fresh unlimited salad bar). So get your meat on and pair it with a brew on tap or a glass of wine at 1005 S. St. Francis Drive. Visit omiragrill. com.
not the city size.) Grab the August issue of the magazine to read more about the inn’s world-class service and unique Santa Fe atmosphere, complete with historic photos, maps, pottery and décor. Then book your meal on Luminaria’s gorgeous patio.
| Luminaria, Inn and Spa at Loretto For an equally gorgeous experience, visit Turquoise Butterfly, which recently made its rooftop deck available to Tanti Luce for al fresco dining and has a lovely courtyard with themed rooms and items. Owners Ken and Barbara Rice relocated to Santa Fe from Cloudcroft and purchased the defunct Seret and Sons building, at Alameda and Shelby. Rising (almost literally) from the ashes of their former store, Copper Butterfly, which burnt down in the infamous Cloudcroft fire of 2010, Turquoise Butterfly showcases unique jewelry, pottery, clothing, mesquite-inlaid furniture, Southwestern art and other treasures from talented area artists. Visit turquoise-butterfly.com.
Photo: Gabriella Marks
Fe last summer, inviting participants to read Curry: A Tale of Cooks and Conquerors. She’s coming back August 3 to present a Hush Supper Club FiveCourse Indian Dinner, followed by a hands-on cooking class featuring spiritually grounded Jain vegetarian cuisine on August 4. Seating is extremely limited for both special events, so email slowfoodsantafe@ gmail.com for details.
A n ew ba r !?
| Turquoise Butterfly An international organization in 600 cities founded in 2003 by an architect in Japan, PechaKucha means “the sound of chitchat” in Japanese. The inaugural PechaKucha night in the City Different is August 28 at Travel Bug, at Paseo de Peralta and Alameda. PechaKucha events showcase a community’s creativity using a presentation format of 20 images x 20 seconds each. Presenters are artists, photographers, musicians, scientists, activists, chefs, curators, architects—anyone who has a story to tell about what feeds their minds and creative souls. Find out more by contacting PechaKucha.SantaFe@ gmail.com or visit pechakucha.org for info on Taos’ 10th PechaKucha evening, which focuses on food, August 11 at Taos Mesa Brewing. The burning of Zozobra has been around for 89 years, but this year is the first Zozofest. On August 30 and 31 at the Railyard, the Kiwanis Club brings the festivities early with poster signings, mariachis, a free animated kids’ movie and the Boys and Girls Club’s Annual Fun Fair. Old Man Gloom will be on display (without his famous hair, natch) at El Museo Cultural de Santa Fe. Then you can chant, “Burn him! Burn him!” at the main event on September 5. Visit
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AUGUST 2013
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THE SANTA FE CONCERT ASSOCIATION
presents
Festival Song
Continued from page 9
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August 4th through August 18th, 2013
burnzozobra.com for complete details.
4:00pm
Michael Fabiano
Christine Brewer
Paul Appleby
Jake Heggie
Heidi Stober
William Burden
Susanne Mentzer
A thousand apologies to Jalapeno’s owners Raul and Janet Aboytes for falsely attributing ownership of their MexicanAmerican restaurant to the owners of the Guadalupe Cafe. We have adored your authentic taste of Mexico right here in the City Different since your food truck days. We hope you’ll accept our mea culpa. Call 505.983.8431 and visit the new Jalapeno’s at 422 Old Santa Fe Trail (the former Guadalupe Café space). They’ll be open 7 days a week—and just in time to enjoy the dynamite outdoor patio. Dinner will be coming as soon as their beer and wine license has been secured.
TAOS El Monte Sagrado welcomes Chef Ray Naranjo to the award-winning De La Tierra restaurant. Chef Ray brings a creative menu of global and local influences, complemented by a passion for Western culture and life and a culinary experience worthy of the first-class resort. In addition to his current Taos gig, which started in February, Naranjo’s background includes more than eleven years in the culinary field and hospitality industry, a degree from Le Cordon Bleu in Scottsdale, Arizona, and a job coordinating food and beverage at a tribal casino resort. Make your reservations at 575.737.9855.
Stars of American Ballet August 23 & 24, 2013
Two different programs
Lensic Performing Arts Center
7:30 pm
Principals and Soloists of the New York City Ballet & American Ballet Theatre
Opening
Gala
Concert All-Wagner Program
Heidi Melton, soprano SFCA Orchestra Joseph Illick, conductor
SFCA
THE SANTA FE CONCERT ASSOCIATION
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AUGUST 2013
Brandon Jovanovich, tenor
August 25, 2013
4:00pm
Lensic Performing Arts Center
For more information, go to SANTAFECONCERTS.ORG
Tickets: 505.988.1234
magazine.com
Susan Longhenry, Director of the Harwood Museum of Art, is over the moon about the Gus Foster Collection donation of 341 works by 86 contemporary artists, including Ken Price, Larry Bell, Ron Davis, Lynda Benglis, Ron Cooper, Robert Ray, Lee Mullican, Earl Stroh, Emil Bisttram and Vija Celmins. This remarkable gift, comprising one of the foremost collections of contemporary art in the Southwest, is unsurpassed in the number of iconic works created by artists working in the acclaimed Taos art colony. Highlights from this major gift will show at the Harwood, May 17 through September 7, 2014. Let’s hear it for beer in Taos! Eske’s Brew Pub’s green chile beer made the list of craft beers worth mentioning in an ABC News report. Along with Eske’s, two other microbrews call the tiny town home: Taos Ale House and Taos Mesa Brewing Company. Taos Mesa is famous for its Rio Grande del Norte Ale, which was sent to President Obama after its namesake was officially designated a national monument in March 2013. Pub hopping on your calendar yet?
On August 10, Angel Fire is hosting 32 of the best BMX riders from seven nations. These extreme bicyclists will battle for bragging rights and a handsome cash purse in the Red Bull Dreamline, one of the largest BMX events in the world. Chosen over 27 locations in eleven states and three countries, the four-year-old Bike Park at Angel Fire Resort had that special something for Adam Aloise, Red Bull Dreamline course designer. “When we looked at the location last August, we knew this mountain was special,” said Aloise. “The trees, the geography and, of course, the dirt all looked extremely promising. Once we were able to dig in with deeper samples, I knew right away that this was our new home.” Kudos to Angel Fire Bike Park Manager Hogan Koesis and his crew for putting Angel Fire on the map with competitors and enthusiasts worldwide. Free tickets are at dreamline.eventbrite. com.
Photo: Mike Mitchell
SFCA
the buzz
Intersperse your imbibing with a tour of four unique Taos homes and gardens on August 3. The homes in the 2013 Garden and Home Tour are energy-efficient and surrounded by low-water landscaping. One of them is billed as Taos’ only dwelling to receive LEED Platinum certification; designed by owner Alan Powell, the house is composed of wood from certified forests and boasts thermal breaks in the walls, solar heating, triple-glazed windows, a heat recovery and ventilation system, bamboo cabinets and drought tolerant plants. The tour also features six Taos artists painting en plein air. The tour benefits Los Jardineros Garden Club, on the web at gardencluboftaos.org.
The Beatles are coming to Taos! Really! In a photographic exhibition running August 2 through 30 at David Anthony Fine Art (DAFA). The series of rare photographs, taken by then 18-year-old Mike Mitchell during the Beatles’ inaugural United States stage concert, is a highlight of the annual DAFA Photography Invitational. New limited-edition prints of photographs taken during the Beatles’ 1964 performance in Washington, D.C. (two days after their appearance on the Ed Sullivan Show) capture a defining moment in American pop culture. Having no flash available for his camera, Mitchell was forced to use existing light. Other pieces by Mitchell will also be on display, as will an array of work by accomplished and emerging photographers, including local legend William Davis, known for his experimental use of film combined with digital art technology. Visit 132 Kit Carson Road throughout August.
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A Taste of Life in New Mexico
AUGUST 2013
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TAOS
I
n our regular column, Tania Casselle introduces us to the people who make Taos hum. This month we meet two men who offer their healing and art from the heart.
Daniel Pretends Eagle
Showbiz is in Daniel Pretends Eagle’s blood. His great uncle performed with the Wild Buffalo Bill Show a century ago, and he himself started making music as a kid when his mom waitressed on a Mississippi paddleboat. “I remember visiting my mom at work and being sat behind the drums with a pair of brushes in my hand and them letting me beat on the snares so I had something to do.” Fast forward to 1999, when Pretends Eagle founded the band Bone Orchard with his wife, Carol Morgan-Eagle, eight years after the couple moved from L.A. to Taos. Bone Orchard’s unique and seductively haunting sound is inspired by “elements of Americana, a heavy Celtic influence, a bit of Spaghetti Western, bringing in Spanish music but also influenced by punk and psychedelia.” (The Celtic interest? Carol was formerly a competitive Highland dancer.) Pretends Eagle is of Lakota Sioux heritage, registered at Standing Rock Reservation, in the Dakotas, and he also has family at Winnebago Reservation, in Nebraska. “Even though I didn’t grow up on the reservation, I’m always aware of it,” he says. “I hesitate to use the word shamanistic—it sounds so New Age—but there’s a transformative aspect to Native American music that I’ve always been attracted to. When you go to a powwow, the separation between singers, dancers, drummers and audience breaks down a little bit. The audience is as important an aspect of the experience as the musicians are.” Pretends Eagle says his heritage probably encouraged his interest in American history, too. He is especially into 19th century history (you can hear it in his music), and he recently started attending historical reenactments, learning period songs to sing around the campfire. His daily practice is Eastern-influenced; he teaches tai chi and meditative swordsmanship and also works as a massage therapist. “When you have a daily practice for any length of time, you start developing a relationship with the sacred or the quieter parts of yourself, and that influences my massage and my music,” he says. “Rather than becoming a quid pro quo act of, ‘I’m going to do this massage or play this gig because I’m getting paid,’ it becomes an offering.” Find details on Bone Orchard’s CDs and performances in Taos, Santa Fe and elsewhere at boneorchardmusic.com.
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HUM s t o r y b y TA N I A C A S S E L L E photos by LENNY FOSTER
Blue Spruce Standing Deer
“Taos is a medicine place. It shows you up,” says Blue Spruce Standing Deer, of Taos Pueblo. “You can’t change Taos; it changes you.” A Tiwa artist and musician, Standing Deer says: “I love painting. It gives me a lot of strength. I love to express my colors and have people enjoy them.” He doesn’t limit himself to canvas but also paints on jackets and drums. “Sometimes customers ask me to paint certain things on their drums. It relates to the spirit of who that person is. When you’re hitting the drum, you’re the animal on the drum. It goes into your body, the vibration of the animal.” Standing Deer’s music and art are intimately related. He noticed that listening to music while painting moved him in certain ways. “So I started painting when I was composing a song, and that really brought out more personal stuff into the song. It made me feel like I was in a different place. So I started translating the songs and painted what it means to me. The more I did it the more I got connected to myself.” Standing Deer’s father was a medicine man and an adopted grandson of Tony Lujan, who married the famed arts salon hostess Mabel Dodge Luhan. Standing Deer himself conducts ceremonies ranging from weddings to house blessings, and he was once invited to do a blessing and drumming in England’s prehistoric Stonehenge. “It was wonderful, because I touched all those rocks with our eagle feathers that have been in our family for eight generations. We had about 80 people drumming inside and around Stonehenge. The sun was going down, and the energy was really amazing. You could feel the power of the place.” At the end of our talk, in response to a routine question asking if he’d like to add anything else, Standing Deer is generous in his offering. “I think it’s important that people should focus on themselves first … and heal themselves. The hardest part of anything is healing the inside of yourself. You have to be strong about yourself and like who you are. Once you start healing yourself, the rest comes easy... it gives you more power to help someone else. It’s very important that people realize they should do what they really love from the heart and then give it out to somebody else.” Find information on Blue Spruce Standing Deer’s paintings, music, drums and ceremonies at medicinebird.net.
A Taste of Life in New Mexico
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here’s a gathering collective force emerging amongst the frenzy and excitement of Indian Market this year. Published in Santa Fe, First American Art Magazine dares something totally unique: It features art made by Indigenous peoples spanning North and South America reviewed by the artists’ Indigenous peers.
In its premier spring 2013 issue, an article references the curious remark Canadian Prime Minister Stephen Harper made during an address to the 2010 G-20 Summit. “We also have no history of colonialism,” Harper said. “So we have all of the things that many people admire about the great powers but none of the things that threaten or bother them.” Harper’s blatant whitewashing of facts not only threatened and bothered curator/art historian Heather Igloliorte (Inuit); it galvanized her. Choosing six Aboriginal Canadian artists whose works, she felt, “interrogate and reveal Canada’s long history of colonization in daring and innovative ways,” she launched the group show “Decolonize Me.” Two years later, it’s still touring the country. In Eskimo Tags, Barry Potter (Inuit) exhibits his photos of dehumanizing numbered badges the government required of Natives, juxtaposed with portraits of the individuals assigned to wear them. Nigit’stil Norbert (Gwich’in) hand-beaded photos of mass-produced “Indian” dolls, then videotaped them in emotionally charged environments for Representation, addressing assimilation in the Canadian boarding school system, resistance and resilience. Igloliorte’s exhibit catalog is translated into English and French, with each artist’s statement also translated into his or her own Indigenous language. In her review of it for First American Art Magazine, America Meredith (Cherokee Nation) notes, “The multilingual platform increases the potential audience and is an effective tool ‘for reclaiming Aboriginal voice.’” That’s also a key impetus for America Meredith, editor and publisher of First American Art Magazine, encouraging Natives across our two vast continents to reclaim their voices. She aims to create a meeting place for dialogue, discussion and cross-fertilization of inspiring ideas throughout the Americas. Along the way, non-Natives are also encouraged to explore, using the magazine as a guide or bridge. (“Jump in!” says Meredith. “It’ll be fun!”) Continued on page 19
story by GAIL SNYDER photos by KITTY LEAKEN
| Top to bottom: Lisa Alvarado, America Meredith, Neebinnaukzhik Southall
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Native artists’ work has almost exclusively been written about and critiqued by non-Natives. Filtered through an intellectual screen that traditionally views art as object and artists as competitors, their viewpoint is too often laced with misconceptions, jargon and confusing art-speak, with the original voice of the Native artist subsequently lost in translation. What First American Art Magazine does is stop what she calls “exoticizing” Indigenous art, by peeling away the unnecessary layers. “Let’s discuss something really complex instead,” she says, “and all learn something!” Pictured on the front cover of the spring issue is an eagle wearing a sash with Scout merit badges. Artist Erin Shaw (Chickasaw-Choctaw) says her painting is “not about birds or merit badges or the Boy Scouts of America or some metanarrative where birds or merit badges are a metaphor for people and our daily strife toward a definable identity.” It’s “a challenge, an invitation to discover paradox, unanswered questions, accidents, truths, paradigms.” In the Editor’s Greeting for its premier issue, Meredith calls the publication “a labor of love and necessity.” Willing to listen, she has a passion that is both intelligent and clear-eyed. “What makes Indigenous art so challenging to write about,” she says, “is exactly what makes it so important.” Unlike its Europeanbased counterpart, Native art is holistic. Not placed upon a pedestal, not separated from daily or ceremonial life, “it’s interwoven into our lives, from the dance regalia made by relatives to an exhibition space in a tribal health clinic. While this makes the art difficult to define, it also keeps art relevant and meaningful in the real world.” With thousands of Indigenous tribes, nations and villages across the Americas—and as many different languages—“it’s a challenge to come to grips with such a dizzying range of viewpoints, but too many people have tried to lump us into undifferentiated stereotypes.” Within each of these cultures are “individuals with their own perspectives. This diversity is our strength.” According to Teri Greeves (Kiowa-Comanche), a beadwork artist and one of the magazine’s articulate writers, “It’s an anomaly. I grew up wearing all the traditional objects and knowing what they mean on a very deep level. The spirit of the person who made it speaks to another human being through that piece. Really, it’s about what the artist is feeling that’s projected through their work. “So much about Native art is not written by makers. Art is hands-on. With beadwork, you string beads and sew them onto hide.” Greeves brings that tactile understanding to her writing about other Native beadworkers’ art. “Listen to the maker’s whole story; don’t just focus on an object or a technique. I may not understand the reason or the purpose, but I can appreciate their voice.” Indigenous critical art theory, says Meredith, “is pretty nonlinear. Each person expresses their own culture. Pueblo philosophy is very different from Plains philosophy. There are a lot of tribes,” she adds with a laugh, “I could never be in!” Continued on page 21
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Neebinnoukzhik Southall (Chippewas of Rama First Nation), an artist and the magazine’s graphic design columnist and consultant, is a recent New Mexico transplant. Born in Ontario, Southall lived in Florida until she was 14, then moved to Oregon, where she earned an honors BFA from Oregon State University and the University Honors College. “When I got here to the Southwest, it was a shock,” she says. “I went to Pueblo dances, and I didn’t know what things meant. We didn’t have that. It was all new and different.” The desire for reclaiming voice is fierce and strong. “My grandma,” says Greeves, “was born in a tipi at the end of the Indian Wars in this country. She Ghost Danced as a teenager to make the White people go away. She was one of the ones who was pulled from their families to be educated in a boarding school in the great American experiment to turn us from ourselves.” Although Greeves’ grandmother only made it to sixth grade, she constantly encouraged her grandchildren to go to college. “It wasn’t because she wanted us to become White; it was because she understood that if we were to survive, we needed to speak the language. Not the literal language of English but the language of this culture that so wanted to dominate us. She knew if our generation could not speak for ourselves, others would speak for us. And that,” Greeves adds, “is what this magazine is about.” It’s a lofty goal. Some people might be overwhelmed by such a project. But Meredith is a force of nature. When she says she wants to “get people excited,” you know that if anyone can do it, she can. Born Mary America Lynn Meredith, she was named, in part, for Mary America Schrimsher Rogers, her great-great-greatgrandmother (who was also the mother of Will Rogers). Meredith’s parents are curators and activists in the Oklahoma Indian art world. After graduating from Norman High School, she left for San Francisco, where she made flyers, ’zines and cartoons. She became a bike messenger and the media liaison for the bike messengers’ union. One of her bike deliveries brought her to the American Indian Contemporary Arts Gallery, whose exhibit “Indian Humor,” she says, “convinced me to go to college.” Noticing that most of the artists in the show had gone to the Institute of the American Indian Arts (IAIA), in Santa Fe, where she herself had considered going, she applied and was accepted. Now a full-time artist, Meredith has curated shows, written a blog and taught at IAIA. (After her stint as union media liaison, where she found herself publically yelling at San Francisco’s mayor, she jokes, “Giving an art history lecture isn’t that scary.”) With unsinkable curiosity and a wide network of friends in the art world (plus no fear of hard work), she’s joyously in her element with First American Art Magazine. “Now I get to work on beautiful paper, and I have a professional proofreader,” she says. But, harkening back to her ’zine days, she adds, “The principle’s still the same: I’m still reining in the wayward writers!” The spring issue features an inspiring exploration of little-known Indigenous art from Greenland. As Greenlanders struggle with rapid climate changes and important shifts both political and societal, they honor a feistily hopeful national undercurrent expressed as Art/Makes you wonder/Makes change. The article showcases standout artists including Julie Edel Hardenberg (Danish-Kalaallit), who says of her fellow artists, “We have some abilities and a tradition for turning world perceptions on their head.” The next issue is due out August 10. Along with reviews, editorial and Southall’s column, Exploring Native Graphic Design, some of the highlights include Daniel McCoy’s two-page comic Inner-City Southwestern Disenchantment and Cultural Sensitivity and Sacred Objects; an article, “Cultural Heritage, Art and Living Beings: Justice Lost in Translation,” by Suzan Shown Harjo discussing the issues surrounding the auction of 70 sacred Hopi objects recently in Paris. “Hopefully,” says Meredith, “this provides a good introduction to the reality that not everything is ‘art,’ and some items are not made for the public.” In future issues, she plans to expand contacts of Latin American writers reviewing Indigenous artists there. Greeves is excited about the possibilities inherent in the conduit First American Art Magazine provides for widespread Natives across our two conjoined continents. “This is a critical mass happening,” she says. “Since the beginning of time, we’ve adapted. When cotton thread came along, we stopped using sinew. When needles came along, we stopped using bone. It’s the voice that’s important, not the medium.” Currently First American Art Magazine is available in Santa Fe at the Case Trading Post, in the Wheelwright Museum of the American Indian and in the Museum of Contemporary Native Arts’ store and online at its website.The publication is also available in California, Arizon, and Oklahoma. The magazine will publish quarterly beginning in 2014.
A Taste of Life in New Mexico
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Food, Wine & Life:
Le Café Miche
s t o r y b y K AT E G E RW I N
photos by GABRIELLA MARKS
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any Albuquerque foodies mourned the closing of Le Café Miche in 2009, and I was among them. But now they—and I— have reason to rejoice. Like a Phoenix rising from the ashes, Claus Hjortkjaer has reopened the celebrated French countryside cuisine restaurant in downtown Albuquerque. Claus is no stranger to the Albuquerque food scene. He opened Le Café Miche in 1996, and for years it remained one of the Duke City’s benchmark restaurants, known for its exquisite home-cooked food. After the restaurant’s closing, Claus settled into La Provence Brassiere in Nob Hill and continued to impress guests with his truly classic French dishes. When an opportunity to take over the former downtown location of Le P’tit Louis, on Gold Street, was presented, Claus and his wife and partner, Linda, knew that Le Café Miche could be born again, and the two slipped back into the comforting roles that guests recognized from the Le Café Miche of years past. Walking through the brilliant blue entrance to the restaurant was like walking into an old friend’s house. I instantly felt at ease, and the waft of fresh baked bread had me salivating for a slice. I was greeted by a smile and a bonjour from John Austin, Chef Claus’ longtime employee and loyal waiter, who speaks fluent French after a four-year venture abroad. There is something about John that cannot be explained but must be observed and experienced. I watched him glide through the restaurant attending to his guests; his demeanor was sharp and professional on a level I had never seen from a server in Albuquerque. He reminded me of the career servers in big cities, the ones who live and breathe the craft and take pride in every movement of service. But it’s not just John’s professionalism that impressed me. His welcoming disposition made me instantly comfortable, and watching him interact with people, it was clear he believes they are his guests, not just customers or patrons. He was there as a friend, and I felt at home. That homey feeling was consistent with the food, too. Chef Claus specializes in creating French countryside comfort food, an art he learned at the Culinary School of Denmark. Everything is made on the premises—the fresh bread, sauces, ice creams and even the pickles, which I found myself craving for days after my visit. “What’s on the plate is mine, all mine.” Claus tells me. “I have complete control. People appreciate when you go the extra mile. They are grateful, and that’s how you build a business.” It was evident watching Claus maneuver through the dining room that he values his customers, and I watched him greet every person in the room. He listened to them, laughed with them and thanked them—not just for their patronage, but for being his guests and joining him for the experience. The art of hospitality is sometimes lost in the restaurant business. Diners are in a hurry—rushed and looking for quick satisfaction. Kitchens are pumping out mediocre dishes with little thought or concern for achievement. This is not the case at Le Café Miche. Upon arrival for dinner, my companion and I were guided 22
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to a quiet corner table and immediately presented with an amuse bouche (a small bite of food meant to “amuse” the mouth and stimulate the appetite). Every table was greeted this way, and when John arrived with our small plates of paté and glasses of chilled dry vermouth, I knew we were in for an experience. There was no rush to get us menus or to spew methodically memorized specials, just a feeling of relaxation, like when you go to a friend’s house for dinner and they have a snack waiting for you when you arrive. When I asked Chef Claus why he decided on this approach, he recalled a dining experience that he and his wife, Linda, shared in Los Angeles many years back. “We were completely stressed out. We had a horrible day, we got lost and stuck in traffic. We were just spent. So we went into this restaurant, and the first thing they did was present us with a small bite of food and something to sip on while we relaxed and read the menu. It changed our whole day. I want to change my guests’ day every day.” The paté was coarse and rustic, chock full of rich meat, topped with house pickles and mustard and served on a fresh baguette. It was married perfectly with a crisp, dry vermouth, and I couldn’t wait to dive into the menu and get started. My palate was certainly amused. We began our French culinary escapade with escargot and smoked trout. The garlic- and-butter–soaked snails were prepared with a touch of Pernod, the licorice and anise flavors of which added a complexity and extraordinary nuance to the dish. My “partner in dine,” who had never been to a French restaurant (let alone eaten escargot), was pleasantly surprised at how “truly enjoyable eating snails” was. And as much as we both enjoyed the escargot, the real A Taste of Life in New Mexico
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Le Café Miche
show stopper was Chef Claus’ smoked trout. Slowly smoked over local apricot wood Claus received from a friend, the trout was drizzled with lemon aioli and served with a bright green garden salad tossed with his own Dijon vinaigrette. Everything about the dish sang to us, and we found ourselves fork-fighting over the last bite. Tempted to order another round of the trout, we decided we must forge on and save room for what awaited—which turned out to be an excellent decision. For dinner, our waiter, John, recommended two of the most classic French dishes on the menu: Beef Bourguignon and Chicken Cordon Bleu. Just the words “Chicken Cordon Bleu” made me smile, as memories of frozen, oblong microwavable meals pop into my head; I can admit I enjoyed this guilty pleasure on many occasions as a child. But Chef Claus’ Cordon Bleu is a far cry from the processed creations I used to crave. A moist cutlet of chicken blankets thinly sliced ham and oozing cheese. Chef adds a twist with spinach for moisture and lightly seasons the dish with caraway seeds. To me, this is pure comfort food, probably because I remember begging my mom for it on a nightly basis and definitely because the passion Claus has for his food is certainly conveyed in the care and time spent hand-making the breaded capsules of flavor. I had a hard time passing the plate across the table to share, and I was happy to snatch it back to scrape up the last bites drenched in the rich Mornay sauce. Beef Bourguignon is often thought of as haute cuisine; however, the dish was originally a peasant dish. Made famous by Auguste Escoffier, whose cookbook sits proudly displayed on a shelf of Claus’ dining room, the dish consists of beef and vegetables slow simmered in Burgundy wine. Chef Claus topped ours with a perfectly sautéed piece of foie gras. The dark and silky sauce was the highlight of the dish, and we found ourselves soaking up every last drop with Claus’ homemade bread. While bustling about the dining room making sure his guests were happy, Claus made several stops at our table to chat about food, wine and life. His happiness radiated when he spoke about his restaurant and his wife, Linda, who he knew “was the woman for him” when she chose a pickle as her movie snack on their first date. Listening to him talk, I could feel the energy. He mentioned several times how, even after a long day at work, prepping and cooking for all of his patrons, he couldn’t wait “to get home and cook for my beautiful wife.” To me, that is a true chef.
Cooking is not a job to him, it is a way of taking care of someone and expressing love for them. At that moment it was clear that Chef Claus is one of those people who is blessed to love their job. Before heading home to prepare yet another meal, this one for his wife, Chef Claus presented us with some homemade raspberryhazelnut ice cream and crème brûlée for dessert. “This ice cream was a staple menu item of the previous Le Café Miche,” he explained. “I have made it for years, and my customers love it.” I agree with those customers. The raspberry flavor was intense and powerful, and the richness of the hazelnuts balanced the acidity and sweetness of the fruit. The crème brûlée was a bit dense, but the rich flavor was the perfect accompaniment to my cappuccino. When our culinary journey was complete, both Claus and John escorted us to the door, as gracious hosts do, and bade us farewell. I am looking forward to my next visit, but it won’t be just the food that brings me back. It will be dinner with my new friends, John and Chef Claus.
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Le Café Miche is located at 228 Gold Street in Albuquerque. 505.341.1111. lecafemiche.com.
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photo by Wes Naman
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2013 Albuquerque
October 5&6 At the Indian Pueblo Cultural Center
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story by ANA JUNE photos by KITTY LEAKEN
George Rivera a
gainst a panorama of rising summer thunderheads framed by his art gallery windows, Pojoaque Pueblo governor and artist George Rivera focuses closely on the action—backwards and forward again—of a grainy black-and-white video from the 1964 Summer Olympics. He taps his laptop, and the electric din of a crowd of 75,000 voices, strong though filtered through nearly 50 years, sparks in the room.
“See the shoulder?” he says and freezes the moment. Then he starts it up again. “Watch. Here’s where the elbow goes up. And here’s his face.” Rivera pauses and gestures from the video still to a 6.5-inch high sculpture of a man frozen in the same long-reaching stride—same expression, same lift of the arms. He runs a fingertip along the arm of the sculpture that still bears the mark of the original clay Rivera carved and shaped. “Each sculpture needs a different approach,” he explains. “Some are organic, abstract shapes. Some, like this, have original clay texture, which here helps to shows the muscle movement. Helps give it some speed.” The man both frozen onscreen and captured in bronze on Rivera’s display table is legendary runner Billy Mills, who brought the crowds to their feet in Tokyo when he pulled ahead of both the second- and first-place contenders in the final seconds of the 10,000 meter race. Mills, a relative unknown, was the first Native American to win Olympic gold in the 10K. As a tribute, Rivera has been working closely with Mills and his family to create what will be a larger-than-life-size bronze to be installed at the University of Kansas next year. “We’re very close to getting this one funded on a large scale,” Rivera says and shuts his laptop. The noise from the crowd that cheered Mills to victory is silenced. Seeking funding for large projects is nothing new to Rivera; he is a consummate businessman who went out into the greater world after high school and came back with a driving inspiration. “I was fortunate to go to art school and travel through California and then Europe, where I studied the masters, like Michelangelo,” he says. “And when I came back, I wanted to see my community rise up from what seemed like a cultural and economic slump.” His main interest was on reviving the arts and making Pojoaque a hub of creativity. “To do this, I had to pay attention to the economics,” he explains, adding that his uncle, the late Pojoaque Pueblo governor Jacob Viarrial, persuaded him to serve on boards and run for elected office. Rivera’s experiences being involved in the business side of things served to support the social projects he was interested in developing. “It wasn’t just business for business sake but for the sake of changing social problems,” he says. For the 20 years that Rivera has been directly involved in tribal leadership, life in the pueblo has changed dramatically. From funding full scholarships for all members—from pre-K through Ph.D.—to establishing vibrant community centers for all ages, Pojoaque is becoming less of a nondescript spot straddling a highway and more a thriving locale for both residents and visitors alike. At the pivot point of this revitalization is the Poeh Cultural Center and Museum. Situated on four acres in the middle of town and flanked by a bare earth courtyard, the Poeh adjoins Roxanne Swentzell’s aptly named Tower Gallery. “All the buildings were constructed using traditional techniques,” says Rivera. The walls are all exposed adobe on the outside, with shining plaster finishes within. Vigas and latillas define the ceilings, and local stone was sourced for the headers. “We utilized natural materials as much as possible,” Rivera details, explaining that his primary goal in that was to create a comfortable environment for the people whose artistic vision would be nurtured by the center. “I wanted the students to feel like they’re at home and not in an institution,” he says. One of the best compliments Rivera received about the architectural direction was from an elderly (and very traditional) Pueblo woman who came to the center and ran her hands along the walls. “She said, ‘This feels like home,’” Rivera recalls with a smile. “That’s what makes it worth it to me. That was the test by a master.” The first building to be constructed on the site was the Tower Gallery, in 1993, followed by the studio for working artists, starting in 1995. “We didn’t have a whole pot of money to build a cultural center, so we built things one at a time,” Rivera says, explaining the timeline. Once the studio was complete, the Pueblo started programs for Native Americans of any tribal affiliation. “We want to inspire people to come together and share ideas, and at the same time nurture their traditional culture.” The center offers everything from instruction in a variety of traditional arts to classes on marketing––all of the tools necessary to help aspiring artisans learn how to make a living off the art they create. 26
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George Rivera In 2002, the studio and shaded courtyard where stone sculptors wield power tools—was fronted by the 10,000 square-foot Poeh Museum. Housing an impressive permanent collection of Native works and rotating exhibits, the museum is also home to a photo archive of more than 10,000 images, from the work of Edward Curtis to modern depictions of Pueblo life. There’s a gift shop where artists learning and working in the studio can sell their work, plus a demo room where visitors can observe and converse with native artists as they work in a variety of media. The centerpiece of the museum, however—a 1600-square foot installation featuring sculptures by Santa Claran, Roxanne Swentzell and murals by Marcellus Medina, of Zia Pueblo—is just down the hall and around the corner from the gift shop. Nah Poeh Meng (the name of which means “the continuous path” in Tewa) is an immersive experience that starts with the sipapu, a portal through which tribal ancestors entered the world. The beginning of the sipapu looks like the entrance to a cave, and the sound of water greets you first. Then you’re inside, with rock walls curving up around you and points of light arcing above. From there, you emerge to discover depictions of ancient culture: a woman storing food underground, a hunter raising his spear. The water you heard in the sipapu flows by in a carved rock canal. Past the hunter is a daylit world where vibrant birds painted by Medina soar through blue sky. Early Pueblo people dwell on the margin of rock and river. It’s here that Rivera smiles, noting that because the exhibit is so realistic, members of the museum’s staff are regularly asked how they got all the rock inside. “This was all done by a company out of Seattle, fabricated from cement,” Rivera says with a chuckle. The subtext to that comment, however, is clear: He is pleased that some people can’t see what’s behind the proverbial curtain. To enhance the experience further, interpretation of the exhibit is both visual and oral; there are no signs or glass cases to separate the viewer from the surroundings. Furthermore, Pueblo visitors can experience the exhibit in their native Tewa, as interpreted by a museum guide. Past the depictions of early Pueblo times, the exhibit wends its way through the establishment of agriculture and consequent social and artistic renaissance before curving into the impacts of first contact with Spanish settlers. A friar whips a Native man while a woman looks on in horror. The scene needs no interpretation; it was the reality for Pueblo peoples following Spanish conquest. On the other side of the grim display is a sculpture of a standing Puebloan. His face is sad, and he holds out his hands. In one palm are a few kernels of corn; in the other, Spanish coins. Speaking seriously, Rivera explains. “Here, the whole value of life has changed from being very simple, having the food you need and taking care of the village,” he says, first gesturing to the hand holding the corn then pointing to the other, “to what is represented here: silver coins, which are a foreign and useless material.” This is all the explanation needed to summarize the journey, both literally and symbolically, from the starlit darkness of the sipapu to the reddish backlighting of contact and subjugation. In the final room is a very modern scene. A Native child sits on the floor, pointing a remote control device at a large TV. “He has pretty good control of the remote, has his soda bottle there,” Rivera says and laughs. The moment is bittersweet. Depicted here is the undeniable Western influence on Pueblo life, but it’s not without traditional elements. “You have a lot of pottery, drums, carvings, baskets, photos of family.” Rivera concludes. He gestures around the room, indicating a portrait of his uncle Jacob Viarrial. What is contained here at the end of “the continuous path” is the strong message that family and culture are integral to the Pojoaque’s daily life, despite Western influence. And in this community, the cultural continuity is largely due to the work Rivera takes so seriously. Work he does because it’s personal. So personal, in fact, that he pauses when asked what he does to take care of himself and keep all the moving pieces of his professional, artistic and family life in balance. For, in addition to being a busy artist and governor of the pueblo, Rivera is a dedicated husband and father of four children, two of whom are under age six. When he speaks about how he unwinds, his words are mostly framed in past tense. “I used to fish,” he says, glancing up at the mountains beyond his gallery. The thunderheads in the north are boiling now, and one over the Sangre de Cristos is lifting and rising even as he speaks. “And sometimes I run,” he adds. “But there’s really no separation between what I do for the tribe or with my art. My family is a part of all of that.” He smiles, adding, “If you really want to get something done, you’ll make it happen.” If it were possible to fast forward life to the summer of 2014—past the installation of the Billy Mills sculpture and through another year of creative community collaboration at Poeh—you would see the realization of another of Rivera’s creative visions. The Great Horse—due to be the tallest horse sculpture in New Mexico and paying homage to the introduction of the horse into Native hands following the 1680 Pueblo Revolt—will cast a stunning shadow over what is now a bare patch of earth in the Poeh Center plaza. The horse and rider, which are currently resting in towering pieces at Rivera’s studio, will balance from a splashing wave of stainless steel and rise toward the Northern New Mexico sky in deep bronze. And though that horse and rider are molded from the past, they belong just as equally to the future. Another point along the continuous path. The Poeh Cultural Center and Museum is located at 78 Cities of Gold Road in Santa Fe. 505.455.3334. poehcenter.com. To learn more about George Rivera go to georgeriverastudio.com.
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Tanti Luce Lights the Night story by ERIN BROOKS
photos by GABRIELLA MARKS
T
he afternoon rains have washed away the heat, and the July air feels cool and clean. Above me the sky, patterned with leftover grey clouds, spreads out. I sip a cucumber-infused margarita and lick the salt from the corners of my mouth. Cars drive by, and I catch bits of conversation from the groups of people walking down the street. As the sun retires, the clouds catch its light like a screen, and the blue-grey gives way to pink and lavender, etched into the folds of the clouds.
This is a very special spot in Santa Fe, but it’s the first time I’ve been here. For the last eight years, the deck overlooking a Spanish courtyard on the corner of East Alameda and Shelby Street has stood empty and forgotten. Although plenty of people (myself included) have passed by and wondered at the untapped potential, no one has made a move—until now. The new owners of the corner property, Barbara and Ken Rice, have teamed up with Rick Smith, the owner of Tanti Luce 221, to create an outdoor dining and shopping area: the Deck at 221, which opened in mid-July. This venture brings a new business model to Santa Fe, combining dining, drinks and shopping, while reclaiming a historic site for our community. When the Rices’ retail store in Cloudcroft burned down in 2010, they decided to move to Santa Fe and reopen their previous business. Barbara passed the vacant courtyard and its adjacent two-story building every day and fell in love with the property, but it wasn’t for sale. She was persistent and eventually was able to buy the property and turn the building into the Turquoise Butterfly (“out of the ashes of the Copper Butterfly, came the new Turquoise Butterfly.”). There she sells the work of many different artists, including jewelers, potters, woodworkers and even furniture makers. But, she asked herself, what to do with the courtyard? Enter Rick Smith, owner of Tanti Luce 221, which opened in April of 2012. The former CEO of large national health agencies has a larger-than-life presence, with a booming voice and equally booming confidence. Tanti Luce 221 is his first restaurant, which he opened after spending a year interviewing restaurant owners from Los Angeles to London, eager to learn the mechanics of the business. “Ours is a very unique collaboration,” Rick explains when I ask him how the Deck at 221 came to be. “Two businesses got together for the betterment of each other. It’s a friendship, not just a business collaboration.” Like Barbara, Rick saw the potential of the space, and the two decided to create a unique dining and shopping area. It totals about 10,000 square feet, with the top floor deck running the whole length of the square space. The lower level consists of a center courtyard lined with stall-like rooms open to the air. In some of these rooms Barbara displays her wares, while others are set up for private dining.
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Tanti Luce
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From the left: Missy Auge, Barbara Rice, Tom Kerpon and Rick Smith
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Barbara’s been able to trace the property back at least to 1913. Because the building is so old and it was unused for so long, construction to get the new Deck at 221 venture up and running was a more complicated and longer process than either of the business owners anticipated. There were permits to acquire, inspections to pass and architects and engineers to consult. Two new bathrooms were added to the courtyard, and the entire deck was resupported. Three new staircases were put in, and a brand new bar was added to the deck. “We brought the property back to life,” Barbara says. “It’s a part of Santa Fe’s history, and it needs to be open to the public.” I am blown away by the transformation when I step out the backdoor of Tanti Luce and down several steps into the lower courtyard. Sandstone floors stretch across the space, with a bubbling fountain in the center. Potted plants and statues are interspersed with tables and chairs for dining. Around the edge of the courtyard, the little booths with open fronts display Turquoise Butterfly’s artworks for sale. Each has its own theme, and my favorite, of course, is the wine room where you can buy handmade iron wine stands. One booth holds a long rectangular table with several chairs, perfect for a girls’ night out dinner party. Upstairs, the deck runs the perimeter of the space, with the new bar in one corner. Dining tables overlook the Santa Fe River and East Alameda Street in one direction, while in the other the Loretto Chapel rises into view. The space is completely open to the sky, and the sunsets seen from up here are to die for. The view and the combination of restaurant and retail isn’t the only thing that sets the Deck at 221 apart—there’s also Chef Tom Kerpon’s delicious Mediterranean menu. Tom has called Tanti Luce “irreverent fine dining,” and when I ask why, he explains, “I’ve been cooking for a long time, and I find that sometimes chefs take themselves too seriously. Food is temporal. So if a menu item seems irreverent, it’s because we take ourselves seriously, but not too seriously.” This dynamic shows in the cuisine, which ranges from bar menu fare (green chile tempura, lobster crisps) to the dining room menu (Chef ’s Bolognese, linguine with clams). Folks visiting the Deck at 221 will be able to order from either menu. Likewise, service and atmosphere can range from casual to fine dining, and the deck is open for both lunch and dinner. Rick says he envisions the courtyard being an extension of the dining room, with a more formal feel, while the upstairs deck will be louder (think ‘60s Motown on the stereo) and more vibrant; you could come have a full dinner or just stop by for one of the fun cocktails created by manager Missy Auge. I loved her Cran Balls of Fire (a sphere of frozen cranberry juice floating in Grey Goose Cherry Noir vodka, Cointreau and fresh lime juice). The Deck will also have a different atmosphere than other places in town. Rick emphasizes that a generous amount of space has been preserved between tables. “This will be the most roomy and comfortable outdoor bar. Other places you feel packed in like sardines. Here, you get personal space.” Rick says his first objective for the Deck at 221 is to achieve differentiation, and he’s certainly achieved this with his vision of the new space and the concept of all-in-one eating, drinking and shopping. But he emphasizes that ultimately the customers will decide what the Deck at 221 will become. “You get a vision, but when you open, it becomes what it wants to become. A good restaurateur executes vision and then steps back and lets the customers decide what it will become.” And there’s something about this space that calls for vision and versatility. As I sit on the deck enjoying Chef Tom’s tender New Mexico buffalo short ribs—the truffle mashed potatoes and Barolo reduction are anything but irreverent—I can envision groups of people having cocktail hour by the copper-scaled dragon overlooking the river, couples at the tables in the courtyard sharing a great bottle of wine, tourists having beers with pickles and poppers while watching the sunset. Like I said, there’s something very special about this place. You can feel it in the air while you walk around the courtyard, and you can feel it as you climb the stairs, with the sky above and the city moving around you. This spot has seen many transformations. Now perhaps it’s finally reaching its full potential. The people who come here, whether tourists or locals, will be the final creative force for the Deck at 221. The Deck at 221 is located at 221 Shelby Street in Santa Fe. 505.988.2355. tantiluce221.com.
Tanti Luce 221 is known for fun and sassy cocktails using house-made infusions. Try it at home with Missy Auge’s recipe for Rosemary Clementine Gin and Tonic at localflavormagazine.com A Taste of Life in New Mexico
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Grilling with the
Jamisons
stor y by BARRY FIELDS
Americans are crazy about grilling. We may even think grilling originated at home in the U.S.A., where 75% of households own a grill, and most of us grill year round. But grilling began in prehistory, possibly over a million years ago, and the whole world revels in the distinctive aromas and essence of cooking over a fire. Think of Argentinian gaucho asado (cowboy style barbecue), Middle Eastern kebabs, or Japanese Hibachi. Grilling may be the original method of bringing out the savory flavors of meat but, as with other types of cuisine, we can use the help of experts to perfect our preparations. And no one knows grilling better than Bill and Cheryl Jamison. Their newest cookbook, 100 Grilling Recipes You Can’t Live Without, is both global and American—a melting pot of techniques and global flavors ranging from the American Southwest to Asian Southeast. Longtime residents of Tesuque and authors of six previous books on grilling and barbecuing (and 13 books in all), the couple has won four James Beard Cookbook Awards. “I love grilling for the intensity of the flavor and the contrast between the crispy outer portion of the food and the succulent center,” Cheryl Jamison muses. “It’s a good way to eat, with that sort of caramelized surface many foods get and the juicy insides.” She also likes the act of cooking on a grill, noting, “You’re really engaged in your cooking process.” Regarding her and her husband’s culinary style, she says, “We concentrate on big, bold flavors and use Southwest techniques and ingredients.” The Jamisons’ current book is a distillation of some 20 years of masterful grilling recipes. “We thought it might be a good idea to pare down and do recipes we most like to eat ourselves,” Jamison says. The book’s introduction explains why they chose 100 recipes: “Because that’s how many grilled dinners we cook in a typical year, and we think that’s about average for avid grill fans.” The compilation is as useful as it is fun. “The recipes are clearly and simply written out,” Jamison summarizes, “and there’s a broad range of flavors from around the world.” The burger chapter, for example, not only covers the All-American Backyard Burger, but also Chicago Beer Burgers, Caribbean Curry Burgers, Bison Burgers, Rosemary and Mint Lamb Burgers, Asianinfluenced Tuna Burgers, and more. Even experienced grillers can benefit from the Jamisons’ savvy grilling tips. And you’ll love their inventive sauces and marinades. Both Bill and Cheryl grew up with outdoor cooking, Cheryl in the Midwest and Bill in the barbecuing world of Texas Hill Country. Cheryl explains that the couple began writing about Southwest food but soon turned to grilling. “It became obvious to us people could use a lot of help in this department.” With their grilling book sales topping 1.5 million copies, the Jamisons are at the top of their game, with techniques and writing that brim with confidence. Their next project is to revamp The Rancho de Chimayó Cookbook on the occasion of the restaurant’s 50th anniversary. The Jamisons won’t say what’s beyond that, but the creative couple abounds with ideas sure to add even more to our culinary knowledge and pleasure.
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Goat Cheese Wrapped in Grape Leaves For a combination of earthy presentation and elegant flavor, hardly anything beats softened, tangy goat cheese served in charred grape leaves. For us it’s a definite top 100 go-to dish for almost any occasion. Serves 4 to 6
4 to 6 larges, grape leaves, blanched if fresh or rinsed if bottled One 5- to 7-ounce round or log fresh goat cheese 2 teaspoons extra-virgin olive oil 1 tablespoon minced fresh herbs, such as chives, oregano, or thyme (optional) Diced tomato, caper berries, and briny green or black olives, for serving Crackers or small toasts, for serving
1. Arrange the grape leaves more or less in a circle, overlapping the leaves enough to cover any holes. You want a solid wrapper of leaves. Place the cheese in the center of the leaves. Pour 1 teaspoon of the oil over the cheese and sprinkle with the herbs if you like. Wrap the leaves up over the cheese, covering it completely. The leaves will adhere to the cheese. Coat the leaves with the remaining 1 teaspoon oil. 2. Fire up the grill, bringing the temperature to medium (4 to 5 seconds with the hand test). 3. Grill the packet, uncovered, for 6 to 8 minutes, turning on all sides, until the chesse is soft but short of oozing out of the protective wrap of semi-charred leaves. 4. Transfer the cheese to a platter. Fold the grape leaves back from the top of the cheese. Scatter the tomato, caper berries, and olives around the cheese and fill the remaining portion of the platter with crackers and toasts.
Chicken Paillards with Hot Ginger Sauce Chicken breasts going to the grill always benefit from being pounded lightly to an even thickness. In the case of paillards, we pound the poultry even thinner than usual, preferably placing the breasts between sheets of waxed paper or plastic wrap and striking them with a steady moderate pressure rather than heavy blows. The broader surfaces give even more area to take on the flavors of a lively sauce. (We use smaller breasts for this technique because anything much larger gets rather unwieldy on the grill once it’s pounded out.) Serve the paillards with tangy greens and white or brown rice to soak up the juices. Serves 4.
Hot Ginger Sauce
2 tablespoons peanut oil 2 tablespoons minced or slivered fresh ginger 2 garlic cloves, minced ¼ teaspoon crushed red pepper 1 cup chicken stock 1 teaspoon mirin (Japanese sweet rice wine) or ½ teaspoon sugar
4 small boneless, skinless chicken breast halves (about 4 ounces each), pounded to a thickness of ¼ inch and ragged edges trimmed peanut oil Kosher salt or coarse sea salt
1. Fire up the grill, bringing the temperature to medium (4 to 5 secnds with the hand test). 2. While the grill heats, prepare the sauce. Heat the oil in a small skillet until very hot, then add the ginger, garlic, and red pepper, and cook for 1 minute. Pour in the stock and mirin, bring to a boil, and boil the sauce briefly, until reduced by half. Set aside about half of the sauce to serve with the chicken at the table. 3. Rub both sides of the paillards lightly with peanut oil and sprinkle lightly with salt on both sides.
Glistening Egglant with Fresh Tomato Relish We marinate and baste this eggplant to make it shine in all ways, and then serve it with a lusty red and white relish of good, ripe tomatoes and silky mozzarella cheese. If you’re not trying for a strictly vegetarian dish, a sprinkling of crumbled bacon is a scrumptious addition. Serves 4 as a main dish or 6 to 8 as a side dish.
Two 1-pound globe eggplants, peeled and cut lengthwisse into 1/3- to ½- inch-thick slices
Marinade and Baste ½ cup extra-virgin olive oil 2 tablespoons rice vinegar 2 tablespoons minced fresh thyme or 1 tablespoon dried crumbled thyme 1 teaspoon crushed red pepper (optional) ½ teaspoon kosher salt or coarse sea salt
Fresh Tomato Relish 2 cups halved tiny tomatoes, such as pear, Sweet 100, or cherry, preferably red and yellow 3 ounces fresh mozzarella, preferably water-packed, cut into small cubes 1 tablespoon top-quality extra-virgin olive oil Scant 1 teaspoon rice vinegar ¼ teaspoon kosher salt or coarse sea salt, or more to taste Generous grinding of black pepper 1. Whisk together the marinade ingredients in a small bowl. Place the eggplant slices on a baking sheet. Brush the marinade over both sides of the slices, and let sit at room temperature for 15 to 30 minutes. 2. Combine the relish ingredients in a medium-size bowl and set aside. 3. Fire up the grill, bringing the temperature to medium (4 to 5 seconds with the hand test). 4. Drain the eggplant, reserving any marinade not absorbed by the thirsty vegetable. 5. Grill, uncovered, for 10 to 12 minutes, turning the slices to face the fire twice on both sides and rotating a half turn each time for crisscross grill marks. About halfway through the cooking, brush the eggplant with the reserved marinade. The slices are ready when soft and juicy. 6. Arrange the eggplant slices, overlapping, on a platter. Serve hot or at room temperature, with the relish spooned on top.
100 Grilling Recipes You Can’t Live Without is published by Harvard Common Press.
4. Grill, uncovered, for 7 to 8 minutes total. Turn three times, rotating the paillards a half turn each time for crisscross grill marks. After each side of the chicken has faced the fire once, begin brushing the sauce over the paillards. The chicken is ready when white throughout but still juicy. 5. Serve paillards immediately, sliced and topped with the remaining sauce. A Taste of Life in New Mexico
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The Santa Fe Chamber Music Festival Says: “Thank You Chefs!” We gratefully acknowledge the exceptional chefs whose contributions made our 7th Annual Chefs’ Gala possible.
Chefs’ Gala sponsors:
Arroyo Vino Chef alain Jorand
A heartfelt thank-you to Corey Fidler, Food and Beverage Director at Hotel Santa Fe, for his invaluable contribution as coordinator of the Gala dinner.
Chef Mark Connell
The Festival thanks Kim Otis and the Albuquerque Catering Company for contributing hors d’oeuvres for the cocktail reception and National Distributing Company, Inc. for contributing liquor and wine for the cocktail reception and Gala dinner. Chef Charles dale
Chef Jonathan perno
Chef patriCk Gharrity
Chef MarJa Martin
Chef andrew niChols
Chefs evan douGhty and anthony sMith
Many thanks to floral and event designers Marisa Peluso and Andrea Soorikian for donating their time and talent toward table décor.
Marisa’s Millefiori
Chef Catherine o’Brien
Chef Myles luCero
Chef John Guillory
Intimate. Compelling. Unforgettable. Marc Neikrug, Artistic Director
Concerts Continue Through August 19, 2013 SantaFeChamberMusic.com 888.221.9836 Chef Myles luCero
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The face, voice and link of Wine and Chile! The ultimate insider’s look at the 23rd Annual Wine & Chile Fiesta. Our all-star cast of food & wine writers will have your mouth watering!
For the past 17 years, readers have anticipated the arrival of our biggest magazine of the year – the Wine & Chile Issue This year we’ve added special online coverage and behind-the-scenes exclusives at www.localflavormagazine.com NEW: Local Flavor will be live blogging from the Grand Tasting On news stands September 1st to promote early reservations for your wine dinners Copies sent to all out-of-state ticket holders, featured wineries, and national food editors Additional distribution at hotel registration desks, wine & food seminars, dinners, and, of course, The Big Event! Regular distribution of 40,000 copies at over 440 locations throughout northern NM: that’s 75,000 loyal readers state wide.
Contact your sales rep today for premium placement! in Santa Fe Lianne Aponte 505.629.6544 and Mary Brophy 505.231.3181 and Margret Henkels 505.501.2290 in Albuquerque Ashley Schutte 505.604.2547 and Stacey Hernandez 505.681.5842
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A Results-Oriented Think Tank Serving New Mexicans
Current Initiatives F A L L 2008 A Results-Oriented Think Tank Serving New Mexicans
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Smaller Schools
Decades of research have shown that smaller schools have higher graduation rates, higher student A Results-Oriented Think Tank Serving New Mexicans achievement, lower levels of student alienation and violence, and higher levels of satisfaction among students, parents, principals, and teachers. Small schools also dramatically improve the performance of low-income children, which helps to narrow the persistent achievement gap.
Rethink A Results-Oriented Think Tank Serving New Mexicans
the PRC In 2013, the legislature and the governor signed bills to fully implement constitutional amendments that were approved by voters to professionalize and streamline New Mexico’s troubled Public Regulation Commission (PRC). The legislature also passed House Bill 194, which promotes job creation and small business by modernizing the PRC’s regulation of taxis, shuttles, and moving companies. The bills and constitutional amendments were drafted in large part by Think New Mexico.
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When you’ve been there and done it all… come on home to Joe’s
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Porches, Patios
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Pat io at L a C ASA S E N A 40
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Portals
story by GORDON BUNKER photo by GABRIELLA MARKS
T
here couldn’t be a better time and place for dining al fresco than August in Santa Fe. Northern New Mexico’s late summer is glorious. The edge has come off the sun’s intensity, we are often treated to an afternoon shower, and all the varied shades of green have taken mature hues. Some of my most memorable dinners have been this time of year, outdoors, with gatherings of friends. Dining in the fresh air of a breezy afternoon—or in the changing light of evening—offers a romance and intimacy that can’t be had in the confines of four walls and a roof. In Santa Fe there are many fine restaurants with lovely outdoor patios. Each of the ones listed below has something special to offer, and each is a delight in its own way. What could be better? Bring together those you love. A culinary experience to cherish forever could be right around the corner.
The Co m po u nd R e stau ra nt
Everything about the Compound, starting with it’s shady tree-lined driveway, says this establishment is all about understated elegance. The ambiance soothes; table settings are works of art in their own right, with linens, flatware and glassware arranged just so. The garden patio is a secluded courtyard featuring sculpture by Allan Houser and a central classical fountain. The bar-side patio is a casual setting with comfy sofas, a great place to have drinks with friends, while the main patio, suitable for larger groups, opens to views of the beautifully kept grounds. At 653 Canyon Road. 505.982.4353. compoundrestaurant.com.
Cowgi rl
Cool margaritas and hot barbecue are the main events on the Cowgirl’s patio—and it’s a popular one, with the evening crowd of revelers often spilling onto the sidewalk. Tucked into a courtyard between the restaurant and busy Guadalupe Street, the patio boasts funky décor, red check tablecloths and a kaleidoscope of colorful umbrellas. Friendly Cowgirl waitstaff are decked out in Western attire with a twist of naughty. No cowgirl goes a-ropin’ doggies in short shorts like these, but, mind you, this ol’ boy ain’t complainin’... Now, where was I? This is a perfect spot to kick back, real casual-like, and have some fun. And take in the scenery. At 319 South Guadalupe. 505.982.2565. cowgirlsantafe.com.
Luminaria at t h e I nn at Lo r etto
Situated between the Inn at Loretto and the Loretto Chapel—and elevated a bit from the Old Santa Fe Trail—is the patio at Luminaria. Elegant drapery swagged around the perimeter and a wood plank floor add an exotic tent-like feel to the spacious ramada. If T.H. Lawrence were to saunter in, he’d no doubt be right at home here. This is a place for romance; this is a place to be swept off one’s feet—or do to the sweeping! Tables around the patio’s edge provide views of the chapel and surrounding gardens, and all are set to carefully blend the formal with the casual. A large kiva fireplace situated near the inn is there for some extra coziness if the air takes a chill. At 211 Old Santa Fe Trail. 505.984.7915. innatloretto.com.
Midtown Bist ro
Midtown Bistro is a newcomer to the Santa Fe restaurant scene, and thanks to an ancient Russian olive tree, its patio is shady and cool—a welcome respite from summer heat. The tree’s three sensuously curving trunks define the space, while dappled sunlight dances through the canopy above. A collection of lava rock fountains add sound and movement to this oasis. This is a place to relax, cool off and enjoy a meal. At 901 West San Mateo Road. 505.820.3121. midtownbistrosf.com.
Rio Ch ama St eak h o us e
Rio Chama has two patios, both with a casual steakhouse atmosphere. The courtyard is an intimate space (without being cramped), tucked in between old and new buildings with lots of adobe charm. The larger main patio, toward the back, features its own bar, a fireplace for cool evenings and tables under umbrellas––all under a lovely Santa Fe–style portal. At 414 Old Santa Fe Trail. 505.955.0765. riochamasteakhouse.com. A Taste of Life in New Mexico
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Contemporary Clothing for Women with Artisanal Taste
124½ Galisteo downtown Santa Fe 505-982-1737 sfwg@textileaddiction.com santafeweavinggallery.com
Opera Coat by Diane Prekup photo by Kate Russell
V inaigr ette
The patio at Vinaigrette is a cool and intimate little nook tucked behind the restaurant and furnished with an eclectic garden mix of classic teak and brightly painted pressed steel tables and chairs. It is at once charmingly sentimental and hip. Salads are the specialty of the house here, and, fittingly, the groundskeeper at Vinaigrette has a green thumb. To spend some time here is to enjoy a well-loved and happy garden. At 709 Don Cubero Alley. 505.820.9205.vinaigretteonline.com.
Santaca f é
Santacafé has been making the culinary scene for thirty years, and its patio is both elegant and quaintly charming. A wrought-iron gate opens into a central Territorial-style courtyard, architectural details abound, and giant cottonwoods provide welcome shade. Clumps of hollyhocks pop up between tables. The light pink blossoms are a delight, floating and fluttering in the breeze. I am reminded of the block prints of Gustave Baumann; these flowers represent quintessential summertime in Northern New Mexico. At 231 Washington Aveune. 505.984.1788. santacafe.com.
Thun d e rbird Bar and G ri ll
Santa Fe’s plaza is central to the life of the town; perhaps it is no longer the physical center, but certainly it is the hub of social and cultural goings-on. There’s no better place for people watching, and there’s only one full-service restaurant overlooking the plaza, and Thunderbird is it. The tone is set with chic, contemporary furnishings that provide an intriguing contrast to the building’s Territorial architecture. This is a great place to hang out with friends and listen to the evening’s performance on the bandstand. Go here to see and be seen. At 50 Lincoln Avenue. 505.490.6550.thunderbirdsantafe.com. 42
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Fue go R e stau rant at La Po s ada d e Santa F e
Fuego’s patio forms the center point of La Posada’s six-acre property, with the dining room and bar on two sides, the spa on the third and lovely, manicured grounds opening up toward guest casitas on the fourth. Brightly upholstered lawn chairs and rows of brilliant red umbrellas contrast with lush greenery and create a festive atmosphere. And at La Posada, the staff have polish; this kind of service is always a pleasure. At 330 East Palace Avenue. 505.986.0000. laposadadesantafe.com.
L A CASA S E NA
There is a soulful quality about the courtyard at La Casa Sena, perhaps the result of a hundred and fifty years history steeped into the property. Today the place feels that it truly belongs here. Great cottonwood and fir trees tower over the wild bosque-like gardens. Blooming hollyhocks, roses and sunflowers highlight the dense greenery. Wait staff move quietly among the tables; fresh linens and elegant settings give a hint to the culinary gems on the menu. And so, no matter how busy the day may be, to dine in this peaceful enclave is to feel the hustle and bustle melt away. At 125 East Palace. 505.988.9232. lacasasena.com.
Muse um H il l Cafe
Set on the side of Milner Plaza, the Museum Hill Cafe’s patio is breezy and open, and from its hilltop perch, expansive views toward the Jemez Mountains and Mount Atalaya are unbeatable. Museum-going can be demanding on one’s mind and feet. Taking a break here for lunch or a cool drink is just the ticket if you need to relax and reflect upon a longer view. A ramada protects the entire patio from the sun but still affords views of the sky. At 710 Camino Lejo. 505.984.8900. musemhillcafe.net.
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STILL HUNGRY?
s t o r y b y M E LY S S A H O L I K
“Oh, but it’s a dry heat.” Anyone who’s sweltered in the blazing sun of a New Mexico summer knows just how unwelcome and not comforting those words are. Never fear. You’ll be keeping it cool with our collection of recipes designed to ward off scorching desert temperatures. So find a spot in the shade and chill out with this duo of frosty margaritas—each with a different spin—or dig into one of these juicy, heat-quenching fruit dishes featuring mango and watermelon. Finish things off with a pair of herbinfused icy-cool sorbets, and you’ll soon forget about the heat—dry or otherwise. Ah. Now that’s how summer should feel.
La Espolóna Margarita
Model T Margarita
“A refreshing twist on a traditional margarita is the Espolóna, a refreshing cocktail made with fresh and sweet ruby red grapefruit, simple syrup and Espolón Silver Tequila. Beware: When this drink is made properly, you may not notice the tequila but only the sweet refreshing nature of the grapefruit. And if you are not a grapefruit lover, you may become one after a couple La Espolónas.” —Douglas Evilsizor, El Pinto
“The Model T Margarita is one of our popular summer drinks to sip while relaxing on the patio. This drink was created by Keila Harrington from National Distributing Company, a specialist in mixing up delicious refreshing drinks!” —Michelle Maestas, Vintage 423
from El Pinto
1.5 oz Herradura Silver tequila .5 oz Grand Marnier .5 oz watermelon liqueur .5 oz agave nectar .5 oz freshly squeezed lime juice 2 slices of jalapeños, muddled
12 oz fresh squeezed ruby red grapefruit 1.5 oz Espolón tequila 1.5 oz simple syrup splash fresh lime juice Serve in an 18 oz Tom Collins or highball glass. Garnish with a large circular wedge of grapefruit. El Pinto, 10500 4th St NW, Albuquerque, 505.898.1771, elpinto. com.
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from Vintage 423
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Shaken all together and poured over ice, this drink is served on the rocks! Vintage 423, 10500 4th St NW, Albuquerque, 505.821.1918, vintage-423.com.
Sandia Salad
Lemon-Basil Ice Cream
1 small seedless watermelon or ½ large watermelon, diced 4-5 sprigs lemon balm 10 oz goat cheese, crumbled (cheese will crumble best if cold) 4 cups balsamic vinegar ½ vanilla bean, split lengthwise
4 oz fresh basil, roughly chopped 1 quart half-and-half 10 egg yolks 5 oz granulated sugar 5 oz honey the zest and juice from 1 lemon
Place the vanilla bean in a medium saucepan with the balsamic vinegar. Bring the liquid to a boil until slightly thickened. The vinegar will thicken some more when cooled. Combine watermelon, lemon balm leaves and goat cheese crumbles in large bowl. Remove and discard the vanilla bean when the vinegar mixture has completely cooled. Drizzle desired amount of balsamic reduction over each serving.
Combine the basil, lemon zest and half-and-half in a pan over medium heat until it comes to a simmer. Let steep for 15 minutes. Combine the egg yolks, sugar and honey in a mixing bowl; whip on high speed until the mixture has doubled in size and is a pale yellow (about 2 minutes). Temper the half-and-half into the whipped egg yolks. Place the custard over a double boiler and stir constantly until the custard has thickened and coats the back of a spoon (about 10 minutes). Strain the custard into a clean bowl and place in an ice bath until cold. Chill overnight in the refrigerator and process in an ice cream machine the next day.
from Crews Brandhorst at High Finance
Ahi Tuna and Asian Pear Tartare from Sandiago’s Mexican Grill Tartare: 6-8 oz fresh tuna steak, diced 1 Asian pear, peeled and diced Fresh lime juice 1 Tablespoon fresh chives, finely minced 1 Tablespoon extra virgin olive oil Salt and pepper to taste Mix all ingredients together in a bowl and place aside. Mango coulis: ¼ cup sweet white wine 2 fresh mangos 2 Tablespoons honey Pinch salt 1 teaspoon olive oil
from Cherie Austin, Farm and Table
Cucumber-Mint Sorbet from Cherie Austin, Farm and Table 3 cups fresh cucumber juice 1 cup water ½ cup granulated sugar 2 oz fresh mint, roughly chopped Combine water, sugar and mint in small saucepan. Bring to a full boil and let steep for 15 minutes. Stir the mint syrup and the cucumber juice together and put into the refrigerator overnight. Strain and process in an ice cream machine. Farm and Table, 8917 4th St NW, Albuquerque, 505.503.7124, farmandtablenm.com.
Blend until smooth and place in freezer for 10-15 minutes. Place mango coulis on plate topped with tartare and served with assorted crackers. High Finance and Sandiago’s Mexican Grill, 40 Tramway Rd NE, Albuquerque, 505.856.6692, sandiapeakrestaurants.com.
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LA
The A rT
PO S A D A
TA FE ofS AeNnTerTA inmenT DE
R ESORT & S PA
TM
A ROCKRESORT
Where Locals Go Patio Open for Breakfast, Lunch and Dinner Live Entertainment Wednesday – Sunday Evenings Global Latin Cuisine by Carmen Rodriguez New Mexico Chef of the Year La Posada de Santa Fe Resort & Spa For reservations, call 505-954-9669 or 855-278-5276 (LAPO) 330 E. Palace Avenue, Santa Fe • laposadadesantafe.com
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LAURA SHEPPHERD ATELIER
15 year anniversary sale! 20 to 75% off both Summer & Winter for the entire month of August! Close out Bridal Cocktail & Long Dresses Silk Separates & Velvets Hats & Sweaters Leather Gloves and so much more!
NOW OPEN photosantagto.com
Come celebrate with us! 65 w. marcy street santa fe, nm 87501 505.986.1444 laurasheppherd.com like us on
Churrasco Brazilian style grill with an unlimited gourmet salad bar and all-you-can-eat meat from our ever-changing variety of high quality beef, chicken pork, lamb, & sausage selections
Tapas menu also available Tuesday - Sunday Lunch 11am to 2:30pm • Dinner 5pm to 9pm 1005 S. St. Francis Drive at Cerrillos between Susan’s Fine Wine & Tiny’s 505-780-5483
omiragrill.com •
Join us for a refreshing summer cocktail on our outdoor bar patio Lunch • Dinner • Bar The Compound Restaurant – A Santa Fe Tradition Reservations 982.4353
653 Canyon Road
A Taste of Life in New Mexico
compoundrestaurant.com
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at four seasons resort rancho encantado
TASTE… Experience a twist on contemporary American cuisine inspired by northern New Mexico and infused with locallysourced organic ingredients. New Executive Chef Andrew Cooper’s menu blends a seasonal sense of balance, place and comfort.
TREAT YOURSELF at Four Seasons Resort Rancho Encantado
For reservations or information, please call (505) 946-5700 or visit fourseasons.com/santafe
at four seasons resort rancho encantado
UNWIND… Escape to the Spa at Rancho Encantado where an innovative selection of spa and wellness services honoring New Mexico’s indigenous healing traditions awaits.