Feb 2016 Web Issue

FEBRUARY 2016

the vibe underground

we’re jazzed about

DESERT DWELLERS

MAX HATT & EDDA GLASS

mad science in los alamos

BATHTUB ROW BREWING live to eat

IT’S RESTAURANT WEEK! A TASTE OF LIFE IN NEW MEXICO

SANTA FE | ALBUQUERQUE | TAOS

Spice.

Is Nice.

suko Kurisaka

r alta xico

me?)

Welcome to our friends from Sanbusco: Kioti Clothing and Accessories

Discover

Authentic flavors of Ethipoia right here in Santa Fe!

Over 50 unique stores, restaurants and theater North Guadalupe & Paseo de Peralta • Free Parking! • Walking Distance from Railyard & Plaza 505-982-2655 • devargascenter.com

© Daniel Quat Photography

Great food + Good times

2571 Cristos Rd, Santa Fe Across from the Auto Park near Kohls 505-424-8900 • theranchhousesantafe.com

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L

it e ik

e h t ’s

t s r fi

e t a d

!

Simplicity is the new luxury.

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The Bosch kitchen. Perfektion in every detail. Pure, simple, truly flush design.

This is the new Bosch kitchen. Unrivaled European design, offering both substance and style. With every detail thoughtfully considered to make it the kitchen designed around your life. Including for a limited time, the cost. boschappliances.com

© 2016 BSH Home Appliances. * Via a Bosch VISA® prepaid card. Cards are issued by Citibank, N.A. pursuant to a license from Visa U.S.A. Inc. and managed by Citi Prepaid Services. Cards will not have cash access and can be used everywhere Visa debit cards are accepted. Not eligible at the following locations nationwide: Lowe’s, Sears or Best Buy. Not eligible at Pacific Kitchen and Home locations outside of California and Hawaii. #16-BOS-0582 1/16

Photo Brendan Jaffer-Thom

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Photo Liz Lopez

INSIDE

A Haverland Carter affiliated community

Photo Liz Lopez

Coming to Rio Rancho

! w o n Act ited Lim ents m t r a p a eft! l

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BUZZ

by Kelly Koepke 10

What’s in, what’s out, what’s hot, what’s not … that’s the buzz!

ART BUZZ LifeCare communities offer an active, independent lifestyle with the peace of mind of long-term care protection. Enjoy living in the private residence with the services and amentities you desire plus a plan for long-term care, if needed. There is no better option than The Neighborhood.

by Kelly Koepke 12 Short, sweet and always artful.

MAX HATT & EDDA GLASS

by Gordon Bunker 15

On the cover and in our hearts—the lyrical magic of Max and Edda.

SEE YOU AT THE TUB

by Melyssa Holik 21

There’s always something brewing up in Los Alamos—and this time it’s something we can all agree on—beer!

SHAKESPEARE IN SANTA FE

(505) 994-2296

Reservations are now being accepted – for details, please call Ashley Trujillo

NeighborhoodRioRancho.com

by Craig Smith 24

Another coup d’etat for Santa Fe museums...the New Mexico Museum of Art heralds the arrival of Shakespeare’s First Folio.

SHOW TIME!

by Stephanie Hainsfurther 26 The vibrant theater scene in Albuquerque kicks off the year in style.

ON OUR COVER: EDDA GLASS and MAX HATT 4

FEBRUARY 2016

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Photo Kitty Leaken

Photo Liz Lopez

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Photo Tina Larkin

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DESERT DWELLERS

by Gabriella Marks 30 Local Flavor in the electronic underground? Hey, it’s 2016 and time to loosen up.

MUSIC ON THE MESA

by Andy Lynch 34

Taos Mesa Brewing carves a spot for musicians hungry for a stage and locals thirsty for great beer and a place to call home.

RESTAURANT WEEK 38

If you’re a reader of Local Flavor, you live to eat, and Restaurant Week is tailor-made for you.

BEESTRO

by Gail Snyder 40 Santa Fe’s Marcy Street is the place to see and be seen, and right in the heart of it all is a buzzing little beestro.

STILL HUNGRY?

by Caitlin Richards 44 Three chefs from the Que reveal their new secret crush. It’s a foodie crush of course—a new ingredient that won their hearts and taste buds.

A Taste of Life in New Mexico

FEBRUARY 2016

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PUBLISHERS

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Patty & Peter Karlovitz

EDITOR Patty Karlovitz

ASSOCIATE PUBLISHER Michelle Moreland

ART DIRECTOR Jasmine Quinsier

WEB EDITOR Melyssa Holik

COPY EDITOR Mia Rose Poris

PREPRESS Scott Edwards

AD DESIGN Alex Hanna

ADVERTI S I NG Lianne Aponte: 629.6544 lianne@localflavormagazine.com Kate Collins: 470.6012 kate@localflavormagazine.com Allison Muss: 954.292.6553 allison@localflavormagazine.com Gail Chablis: 805.453.8808 gail@localflavormagazine.com Mark Hainsfurther: 505.400.7601 mark@localflavormagazine.com

COVER PHOTO Kitty Leaken

WRITERS Gordon Bunker Stephanie Hainsfurther Melyssa Holik Kelly Koepke Andy Lynch Gabriella Marks Caitlin Richards Craig Smith Gail Snyder

PHOTOGRAPHERS

TICKETS

$10

FEBRUARY 19-20 @ 7PM THE HILAND THEATER ALBUQUERQUE

www.ndi-nm.org • (505) 340-0200

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Melyssa Holik Stephen Lang Tina Larkin Kitty Leaken Liz Lopez

223 North Guadalupe #442 Santa Fe, NM 87501 Tel: 505.988.7560 | www.localflavormagazine.com Subscriptions $30 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. Local Flavor 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.

On Sale Now! Photo: Eduardo Patino, NYC

AILEY II

RAISIN’ CANE

Celebrate the music of the ‘30s and ‘40s with swing dancing and a big band playing top hits by Frank Sinatra, The Andrews Sisters, Benny Goodman, and more!

Continuing the legacy of Alvin Ailey, these talented dancers shine as they perform timeless classics and thrilling new works by today’s emerging choreographers.

Backed by an original score by the Avery Sharpe Trio, award-winning actress Jasmine Guy brings 30 different voices of the Harlem Renaissance to life on stage.

FRI FEB 19

SAT FEB 20

FRI FEB 26

TAO: SEVENTEEN SAMURAI A modern take on traditional Japanese Taiko drumming merging percussion, dancing, and feats of extreme athleticism.

FRI MAR 4

© Disney

IN THE MOOD

MAR 8-13 • 8 Performances

APR 21-24 • 6 Performances

October 4-30, 2016 4 WEEKS ONLY!

popejoypresents.com • unmtickets.com

UNM Ticket Offices at the UNM Bookstore and The Pit 925-5858 (877) 664-8661 • Albertsons stores

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Tapas • Wine & Beer • Signature Dishes Marge’s Dessert Specialties Wednesday - Sunday, 5-9pm Reservations: 982.3700 & OpenTable.com Chef/Owners Robert & Marge look forward to greeting you at the door with a smile of welcome!

227 Galisteo Street • Santa Fe

Santa Fe’s Premiere Tennis Club

• renovated clubhouse • new locker rooms • 4 hard courts &1 clay court • 1 indoor court • clinics & private lessons • summer camps • Home of SF Tennis Academy • Match Point Café • beautiful swimming pool

Limited number of memberships available!

505-988-4100 • santafetennis.net

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FEBRUARY 2016

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For almost a decade, a local musician has graced the February cover of Local Flavor. The first was the enormously talented hometown heartthrob, Alex Maryol—and this year, two relative newcomers from Montana, Max Hatt and Edda Glass. In two short years, they have already won our hearts with their distinctive style of bossa nova and jazz—sweet, lyrical and seductive. They have found a new home, and we’re so fortunate that it is here with us.

In addition to our headliners, we also take a journey into the world of electronic underground. Writer and photographer Gabriella Marks is our astute guide to the epic desert gatherings where the music and performance of Amani Friend and Treavor Moontribe reign. Stepping into the world of the Desert Dwellers was an exhilarating experience— and the perfect way to start off the next decade of exploring “a taste of life in New Mexico.”

The usual suspects are here as well—a trendy little “Beestro” in Santa Fe; a daring new experiment in Los Alamos (relax, they’re brewing beer); Albuquerque chefs revealing their latest food crush; the lowdown on Restaurant Week; and a few more exciting touches.

And now, lean back, relax and savor the Flavor.

At the Santa Fe Foodie Classic with fellow judge Steve Collins.

Photo Liz Lopez

LETTER

elcome to our first issue of 2016...and welcome to a milestone year for Local Flavor. This marks my 20th year as publisher and editor of the magazine...and that is a statement that stops me in my tracks. Twenty years! Twenty years, blessed by the good fortune of doing something I love. All of us at Local Flavor have a great deal to celebrate this year, and we can’t wait to unfold our plans over the coming months.

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TAOS WINTER Escape to Taos and enjoy skiing, lavish accommodations, fine dining and the world-class Living Spa at El Monte Sagrado.

A Heritage Hotels & Resorts Property

ElMonteSagrado.com | 317 Kit Carson Rd, Taos, NM 87571 | 575-758-3502

A Taste of Life in New Mexico

FEBRUARY 2016

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Kaktus Brewing Company’s buzzworthiness continues with new features at the Bernalillo location and the opening of their brand new Nob Hill digs.

Twice as big as the original!

Beer will still be brewed in Bernalillo, which now has a pizza oven, covered patio and heaters, fireplace and plans to gussy up the game patio this spring. In Nob Hill, enjoy the same menu and beer selection, plus the rooftop patio. Hit kaktusbrewery.com for events and tastings, too.

We buzzed it before, but now Naruto, the sister restaurant of Santa Fe’s Shohko Café, is officially serving up authentic Japanese ramen and izakaya-style kozara, small, reasonably priced plates to be shared while sipping on sake and beer. Every dish and bowl is meticulously handmade, no shortcuts, everything from scratch. Owner Shohko Fukuda hired husband, Hiro Fukuda, the original co-founder and co-owner of Shohko Café, as general manager. “Naruto is good for Hiro. Hiro is from Tokyo. City boy. He likes nigiyaka (lively and bustling)! I am from Aomori, countryside.

I like Santa Fe,” writes Fukuda. Naruto feels modern and warm, with inviting red cushions and all natural materials and organic surfaces, and decorative wall hangings by artist Kent Newton. Details and menu at narutonm.com.

Insightfoto.com

NDI New Mexico’s Carnival of the Animals pairs music and dance in Winter Dance Escape showcasing the talents of NDI New Mexico’s student dancers on February 19 and 20. Winter Dance Escape features an opening act with Boston Ballet guest artists, New Mexico Ballet Company, and NDI New Mexico dancers in a musical suite of 14 movements by French composer Camille SaintsSaens. “It’s amazing that we can bring in these extraordinary professional dancers. NDI’s Hiland students will get to share the stage with worldclass performing artists,” says NDI | NDI’s Carnival of the Animals New Mexico Program Director, Evelyn Cisneros-Legate. Info at ndi-nm.org.

Valentine’s is always a big restaurant day. Impress your sweetie at Los Poblanos’ Valentine’s dinner, an unforgettable evening surrounded by candlelight, a crackling fire and beautiful architecture in La Quinta Grand Ballroom. Chef Jonathan Perno and team will prepare a four-course menu created just for the day, with beverage pairings curated by Wine Director Dylan Storment. Arrive early to enjoy artisan cocktails in the Library prior to your dinner reservation. If dinner’s not on the agenda, pick up a one of a kind, handcrafted gift from the farm store.

Info at lospoblanos.com.

Or maybe a live show lights your lover’s fire? Popejoy Hall’s February events will bring a smile to your Valentine. In The Mood celebrates the iconic music of the Swing era of the 1930s and ’40s on February 19 with a 13-piece band and six singers and dancers.

And music of Benny Goodman, Artie Shaw, Frank Sinatra, Glenn Miller, Tommy Dorsey, Harry James, The Andrews Sisters and more. On February 26, Raisin’ Cane: A Harlem Renaissance Odyssey,

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The NM Italian Film & Culture Festival comes roaring back Feb 16-21, celebrating the best of Italian cinema and culture while benefiting the UNM Children’s Hospital. The Guild Cinema hosts local premieres of seven recent, award-winning and highly acclaimed Italian films from comedy to drama to romance. Visit italianfilmfest.org for details, including the kickoff reception, “Dine & Donate” options and a Festa Finale Cena dinner. Explore a taste of la dolce vita in the Land of Enchantment!

If books are your aphrodisiac, learn more about the elements that create successful book clubs at the Book Club Bonanza on February 20 at the Main Library downtown. Sponsored

by The Albuquerque Public Library Foundation, the event is an opportunity to meet other book club members and to learn strategies and techniques to enrich your book club experience. Keynoter Amanda Sutton of Bookworks will address the importance of supporting a vibrant book culture in our community.

Register at abqlibraryfoundation.org.

Music is everywhere in February, setting moods from somber to celebratory. Start off the month with Chatter’s February 7 concert Monodramas, featuring New Yorkbased quartet, loadbang, itself rapidly building a reputation as one of the most compelling and innovative contemporary music groups performing today. Dedicated to creating new work for their unique combination of lung-powered instruments (clarinet, trumpet, trombone and voice), loadbang blurs the lines between composer and performer, specializing in the performance of everything from carefully notated compositions to free improvisations and all points in between. Monodramas consists of original compositions by Hannah Lash, Andy Akiho, Scott Worthington and Alex Mincek.

Chatterabq.org for tickets, which will sell out.

The folks who brought the Range Cafe and Standard Diner to Albuquerque are still making news!

Matt DiGregory opened the Freight House on Camino del Pueblo in Bernalillo serving lunch and dinner seven days a week. The menu is casual, the vibe is urban and the emphasis is on local craft beers. fr8house.com.

The New Mexico Philharmonic’s Neighborhood Concert Series returns February 12 with two stunning Reformation-themed works: Bach’s glorious Ein feste Burg ist unser Gott, a cantata that uses Martin Luther’s hymn “A mighty God Is

magazine.com

Our Fortress” as its inspiration, followed

by Mendelssohn’s grand Symphony No. 5, “Reformation.” The evening features conductor Matthew Greer and soloists Ingela Onstad, soprano; Jacqueline Zander-Wall, mezzo-soprano; Seth Hartwell, tenor; Michael Hix, bass; and Quintessence: Choral Artists of the Southwest. Ticket at nmphil.org.

Segue to acoustic Latin act Cascada de Flores and their theatrical performance of Radio Flor, February 13 with post-show dancing at Albuquerque Latin Dance Fest’s Latin Love Fest. Like the broadcasts of days past, Radio Flor is a concert that combines the nostalgia, drama and comedy of the radio programs of yesteryear with the creative imaginations of contemporary musicians, keeping a freshness that’s palpable. “Our magic lies in our musical and emotional responses,” explains singer/ guitarist Arwen Lawrence. “It is a thrill to be working with expert musicians who also feel the music deeply.” Ticket holders can join the dancing that includes a chocolate fountain! nhccnm.org for more.

The Albuquerque Youth Symphony Program Chamber Symphony and several accomplished organ soloists will perform concertos and sonatas of Handel, Mozart and Hoyer on February 28 as part of the 60th anniversary of one of New Mexico’s largest and most historic organs. The grand Moeller Pipe Organ was first installed at First Presbyterian Albuquerque in 1955, with four keyboards, a pedal keyboard and 64 stops controlling 3,153 pipes ranging in size from half an inch to 16 feet in length.

The organ soloists featured in this concert, Arlene Ward, Rick Wild and James Yeager, have all served as organists at First Presbyterian Church at various times. More at firstpresabq.org.

Get your grape on at the 35th Annual New Mexico Wine Education Conference March 3-15 presented by the NM Wine and Grape Growers Association. Three days of seminars and events are designed to educate professional and amateur winemakers as well as wine enthusiasts of all backgrounds on everything from wine pairing to soil care to social media and licensing. The conference includes a welcome cocktail reception, a wine-awards dinner and an intimate wine tasting session.

More at nmwine.org.

SANTA FE Set your GPS to 35° North, the latest way to feed and water Santa Fe from one of New Mexico’s most prolific restaurant companies.

Santa Fe Dining, parent company of Rio Chama, Blue Corn Cafe and Maria’s, opened 35° North (which refers to Santa Fe’s latitude) in December. The cozy spot is a coffee-and-nibbles café on the Plaza that roasts its beans on-site for brewed and pour-over coffees, with a small kitchen and a menu of soups, salads, quiches and baked goods.

Congratulations to Radish & Rye, named No. 5 on USA/Travelers Choice for Top 10 new restaurants in the country last year. And to Cheesemongers of Santa Fe’s Lilith Spencer, who had a win at the Cheesemonger Invitational in San Francisco. Kudos all around!

Gabriella Marks

ALBUQUERQUE

gives a glimpse into the thoughts and words that became the voice of a new generation. Award-winning actress, singer and dancer Jasmine Guy and The Avery Sharpe Trio celebrate the Harlem Renaissance. Tickets at popejoypresents.com.

| Radish and Rye

Chef Marc Quiñones represented Santa Fe with style, charm and grace on a January episode of Food Network’s Cutthroat Kitchen. He cooked in “Showdown at the Croquet Corral,” where he prepared shishito peppers and a meatball with peanut sauce while wearing a sumo-wrestling outfit.

Quiñones has been Executive Chef at Luminaria at the Inn and Spa at Loretto for two years, and before that was at Bien Shur in Albuquerque. He also won the title of “Best Chef in the City” in 2012 and 2013 as well as Grand Champion at the Souper Bowl in 2013. In addition, Quiñones won the 2014 Chef ’s Knockout titles of Critic’s Choice, People’s Choice and Best in Show.

Good times, Chef, and you looked great on TV!

Courtesy of Inn and Spa at Loretto

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| Chef Marc Quiñones

And a very special congratulations to Chef Cristian of Osteria d’ Assisi, now the proud papa of baby boy, Leo, born in early December.

Welcome to White Rock, Pig & Fig! Awardwinning Chef Laura Crucet Hamilton opened this breakfast, lunch and bakery restaurant in the former Rosebud Café space on January 20, where she is combining her passion for gourmet comfort food with her love and appreciation of wine.

And speaking of wine, Pig & Fig has wine dinners and other special events, many of

which are already sold out. Chef Laura is a Texas native whose culinary career spans 18 years and two continents, is a graduate of Le Cordon Bleu in Paris, co-author of several cookbooks, an acclaimed cooking instructor, and mostly recently sojourned at Pajarito Brewpub and Grill. Menu and more at pigandfigcafe.com And welcome Chocolates de Santa Fe. Their November opening had us abuzz for their single-origin, small-batch artisan chocolates. Though they just opened, master chocolatier Christon Holtzman, and chocolatier Sebastian Romero have over 10 years experience. Try the wonderful truffles infused with a variety of exotic teas and other confections with local chiles and more.

Their flavors are a perfect match to the City Different, and if you haven’t experienced great artisan chocolate, you owe to yourself to seek them out. Their special Valentines menu includes chocolate-covered strawberries and some interesting new creations like chai, rosewater and green tea truffles. Visit chocolatedesantafe.com for a menu and more.

The flip side of our always-dynamic restaurant scene are the farewells. All of us wish Chef Juan Bochenski of Anasazi, the very best as he leaves Santa Fe to return to the Caribbean. He truly knew how to give back to the community as a member of the Cooking With Kids Super Chefs and much more.

It’s always good news when a restaurant expands. Now Eloisa offers a to-go menu featuring fresh sandwiches, salads and sides, and an in-store market! Eloisa Market serves a variety of takeout that can be ordered in advance or at the restaurant. “The to-go

menu was designed to provide high-quality, quick and fresh options for our downtown customers and hotel guests,” says Executive Chef and Owner John Rivera Sedlar. Eloisa Market also carries an assortment of pantry items, including Santa Fe-inspired trail mix, cookbooks, glassware and more. Future plans include seating around the restaurant’s kitchen counter with a comforting New Mexico menu inspired by Chef Sedlar’s grandma and restaurant namesake, Eloisa. Try eloisasantafe. com for more.

It’s not news that February is the month of love. Why not have a creative adventure as the perfect date? During the most romantic day of the year, couples can celebrate joining two hearts to form their single bond at Santa Fe Art Classes. This homage to the nature of love is a special date-night painting event February 12, in which couples will paint together, with each person painting their own canvas within a theme, then joining his or her work with their partner’s. Registration at santafeartclasses.com.

Beer more your idea of a fun evening?

BathTub Row Brewery Coop and New Mexico Brewers Guild host the inaugural Stout Invitational on February 20 in Los Alamos, three sessions featuring a dozen of the best dark beers from around the state.

Admission includes a sampling of all 12 beers, a unique Q&A session with top local brewers, a commemorative stout glass and a pint of your favorite beer. Check nmbeer.org. Then on February 25, join Blue Corn Brewery for the release of four unique Barleywine beers paired with tasty bites. Director of Brewing Operations James Warren, head brewer Kyle Yonan and Chef David Sundberg host a discussion on the barleywine style and four tastings along with food pairings. Details at bluecorncafe.com.

Presents the 24th Annual

ARTsmart presents its 25th annual fundraising weekend, February 27-28, with two events celebrating the city’s world-class chefs and restaurants, prominent artists and galleries, and unique homes. The dinner and auction features cartoonist and Kewa Pueblo heritage keeper, Ricardo lee Caté.

Fine wines selected by sommelier Kate Collins accompany a feast prepared by Santa Fe’s most celebrated and upcoming chefs: Anthony Smith, the London-born executive chef who oversees the Eldorado Hotel’s award-winning restaurants; Andy Barnes, executive chef at Dinner for Two; Angel Estrada, executive chef of Midtown Bistro; and Johnny “Vee” Vollertsen, author of Cooking with Johnny Vee. Santa Fe High School Culinary Arts Students, with instructor Myoko Costello, will present

| ARTsmart plate by Brissa Garcia

desserts. The Art of Home Tour now features 12 abodes, each showcasing art from local Santa Fe galleries such as Ventana Fine Art and GF Contemporary. Tickets to all events at artsmartnm.org

Condolences to the friends, family and fans of Atrisco Café & Bar on the passing of Joel Celis, general manager. His good humor and generous smile will be missed.

TAOS Congrats to Tiwa Kitchen Restaurant & Bakery Owner and Chef Ben Sandoval on being chosen to lead the Pueblo as Governor.

But that means that the restaurant will be closed until April 10 (its 23rd anniversary).

Good luck, Chef, and we can’t wait to have you back in the kitchen.

Welcome to New Mexico, Chef Kevin McCaffery. McCaffery, late of The Banana Tree Grille in St. Thomas, is the new executive chef of Elements Restaurant at the Angel Fire Resort Country Club. McCaffery blends his love of Caribbean flavors with the finest local New Mexico ingredients to create a fresh and sophisticated new menu at Elements. “I’m looking forward to this next chapter in my culinary journey,” he says. “This is a great new challenge for me to create après ski dishes, New Mexicoinspired entrees and delicious new desserts at this fine-dining establishment.”

Head to angelfireresort. com for more. | Chef Kevin McCaffery

CHOCOLATE FANTASY Calling all Chocolatiers!

Cash prizes and medallions awarded!

A black tie gala benefiting the New Mexico Museum of Natural History Foundation

Saturday, March 12th 6:30 pm - 11:30 pm

Sandia Resort & Casino

Discover the mysteries of outer space like you’ve never imagined!

Tickets: $200 per person Reserved tables of 10: $2,500 Reserved half tables of 6: $1,500

To purchase tickets, call (505) 841-2838 www.naturalhistoryfoundation.org

If you would like to participate as a chocolatier, please call (505) 841-2859 or email psolano@naturalhistoryfoundation.org for more information.

Dolores Aragón, Heavenly Chocolates

Carissa and Jeffrey Mettling, Rebel Donuts

Alan Sanchez, Charles Guiswite, and Anthony Chaves, Isleta Resort and Casino

Casey Trent and Gabrielle Maestas, Route 66 Casino Hotel

Taylor Burns and Jessica Saiennio, Los Poblanos Inn

Belle Wolters and Meagan Saavedra, Sandia Resort & Casino

Thank you to our generous sponsors: Presenting Sponsor: KPMG LLP

Platinum Sponsors: Intel, LithExcel Marketing Services Provider, Wells Fargo Gold Sponsor: US Bank Silver Sponsors:

Bank of Albuquerque, Bank of America/Merrill Lynch, Bank of the West, Tucker and Karen Bayless, General Mills, New Mexico Gas Company, NUSENDA Credit Union, Sandia National Laboratories/Lockheed Martin/Technology Ventures Corporation, Tinnin Enterprises

Bronze Sponsors:

Albuquerque The Magazine, All World Travel, Beauchamp Jewelers, Clear Channel Outdoor, Convention Services of the Southwest, Frank Frost Photography, KOB TV 4, Local Flavor Magazine, Sandia Resort & Casino, Vara, 99.5 Magic FM, 770 KKOB News Radio

A Taste of Life in New Mexico

FEBRUARY 2016

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SANTA FE

February marks the Chinese New Year, The Red Fire Monkey! Weyrich Gallery/The Rare Vision Art Galerie is celebrating on February 5 with Fusion of Form & Color. This show features woodblock prints and paintings of Angie Coleman, and Jarrett West’s functional and sculptural ceramics.

Coleman is known for her color woodblock prints but also works as an oil painter and with pastel. The major inspiration for her imagery comes from hiking and camping in the mountains of New Mexico and Colorado. West is constantly refining his knowledge of different clays and glazes, and devotes his time to the creation of monumental sculpture and functional ceramics. Part of the First Friday Citywide Arts Crawl, the show closes February 27. Details at weyrichgallery.com.

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ALBUQUERQUE

Bringing the injustice of poverty and homelessness together, the Recycled Heart exhibition at Harwood Art Center opens February 5, capturing the diverse, distinct, and highly individual response of artists who participate in ArtStreet, a program of Albuquerque Health Care for the Homeless. Recycled Heart features mixed media and recycled art by ArtStreet artists, illustrating re-purposed materials to create something new and different. Working with the potential they have within themselves, they provide people with a view of things and show how many things change and become useful.

More at harwoodartcenter.org.

Congrats to Prentice Archuleta of Gallup, a winner of the Southwest Indian Foundation/Reunion of The Masters Art Scholarship. A winner for watercolor, Archuleta received $1,000 and $1,000 went to the art program at her school, New Mexico Connections Academy. We’ll keep an eye on her and her art!

Objects of Intrigue, the next exhibition to grace the walls of the ART.i.factory will have its opening reception on February 6. Janet Stein Romero, a New Mexico artist living in El Ancon near Ribera, curates the show, which includes her work as well as pieces by Emily Romero and Cathy Lopez Miller. Janet uses a variety of media in her art, and each piece reflects her interest in fantasy realism.

Emily Romero’s work uses non-traditional materials such as mica (dug up from a local deposit in San Miguel County) and clear duct tape. Cathy Lopez Miller is a self-taught artist and a Las Vegas, NM, native. She will show her watercolor paintings. Details at artifactsantafe.com.

This year the Institute of American Indian Arts, the IAIA Museum of The Placitas Artist Series continues its art and music programming | Janet Stein Romero: Zenaida, 2015, Contemporary Native Arts (MoCNA) February 21 with a reception for the month’s exhibition featuring watercolor on silk and two other Santa Fe museums Peter Böhringer, photography; Sage Joseph Hagan, acrylic, spray collaborate to celebrate the life and paint, and mixed media; Shirley Sloop, jewelry; and Don Vernay, legacy of Lloyd “Kiva” New (1916 -2002). MoCNA steel sculpture. Then stay for the The Manasse/Nakamatsu Duo, featuring Jon Manasse on clarinet shows Lloyd Kiva New: Art, Design, and Influence, and Jon Nakamatsu on piano. Info at placitasartistseries.org drawing on New’s innovative concepts in Native art, fashion design and culturally based education.

In February, Yucca Art Gallery will spotlight the work of Carol Erickson, Rod Groves and Emily The Museum of Indian Arts and Cultures’ Holcomb. Erickson is a book arts craftsperson, Groves an acrylic, collage and mixed-media painter, exhibition, A New Century: The Life and Legacy and Holcomb is a jeweler who uses a variety of materials in colorful jewelry. A special exhibition of Cherokee Artist and Educator Lloyd “Kiva” of their work will be on display throughout the month, and a Valentine’s Day reception coincides New opens February 14. Later in the spring, the with Old Town’s annual Sweetheart Stroll. All of the artists will be present to discuss their mediums New Mexico Museum of Art will exhibit, Finding and technique and Groves will offer a demonstration in painting with acrylic. Yucca Art Gallery a Contemporary Voice: The Legacy of Lloyd Kiva is Albuquerque’s oldest co-op gallery, and displays the work of over 40 local artists and artisans. yuccaartgallery.com.

s Sweetheart Str ’ n w o T oll Old Valentines Day February 14 ~ 1– 5pm

Live music, Artist Demonstrations, Workshops, Poetry Readings, Special Sales, Refreshments and Treats!

Sponsored by the Albuquerque Arts Business Association

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New and IAIA. MoCNA will host the celebratory reception on New’s 100th birthday, February 18.

Details at iaia.edu.

TAOS Don’t let Valentine’s Day expectations get away from you, or ignore the special heart symbol pasted on every calendar. This year, turn the February 14 weekend into an adventure to remember at Ghost Ranch with getaway workshops that include lodging. You can spend it under the stars, or take a workshop to learn basic principles of the brain’s function and how it learns, remembers, creates.

Visit ghostranch.org.

Taos Center for the Arts Exhibits at The Historic Taos Inn presents Prints and Pastels

by Angie Coleman and Ann Huston through June, a breathtaking exhibition of two of Taos’ prominent artists who work in various media.

Ann is recognized for her pastels and Angie her prints. Their works are different in tone, color and technique, yet in very subtle ways their art is similar.

Painting with pastels is Ann’s form of meditation: it is going to a place of calm and quiet strength.

Similar to Ann, Angie’s inspiration for her imagery comes from photos of nature scenes. Both artists have lived in Taos for decades and often banter about their longevity, their love of the landscape and the never-ending fodder it offers for their creative inspirations. Details at tcataos.org.

What’s object theater? To Feel is in Question presented by Friends of Puppet and Object Theatre will explain March 4 and 6 at Harwood Museum. The show/lectures for teens and adults performed by Isabelle Kessler invites the audience to watch, to feel, to figure out, to decipher, to understand, to situate themselves as spectators.

Nevertheless, we commonly associate spectator with passivity. Why? Our societies celebrate artists, “emitters,” and discount spectators, “receivers,” creating a hierarchy, which Kessler asks us to question. Answers at harwoodmuseum.org.

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Douglas Merriam

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story by GORDON BUNKER photos by KITTY LEAKEN

Max Hatt Edda Glass W

hile listening to Max Hatt and Edda Glass at El Mesón in Santa Fe on a recent evening, I realized, from the very first note, that I’ve never heard a more beautiful pairing of voice and guitar. They were performing as Rio, one of their iterations, which focuses on bossa nova and jazz. Edda’s voice floats in the air, beckons and “You can hardly name anyplace east of the Mississippi plays hide and seek with the listener; it sweeps from a beguiling whisper to a deep place of power and restraint. that we didn’t visit, and everybody was so supportive Max’s fret work is the perfect accompaniment. He coaxes and so receptive. There’s such a hunger in the country the notes from the strings; he moves in a slow dance, to listen to good music, something new that (we’re) not crouching and turning; by his gesture, he entreats us to hearing on the radio. I was shocked at how really hungry listen. He is transported into a musical world and brings us along. I close my eyes and what I see is smoky, vivid people were, how open people were to hear live music.” and rich. The music is beautifully crafted, seasoned, as only time—in this case, over a decade of performing together—can accomplish. Rio however, as beautiful a mix as it is, only touches the surface of what this duo has to offer.

Their musical worlds came together in Montana. “Helena,” says Edda. “The part with trees.”

“And people,” adds Max. At the time, Max had a jazz trio and Edda had a voice. Singing “was almost like a hobby for me for most of those years,” says Edda. But, “I knew all these bossa nova songs so I started sitting in and doing these songs, and they pretty soon became a bossa nova quartet instead of a jazz trio. That’s the story of Rio, and we did that in Montana for 10 years or so.”

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Max Hatt Edda Glass Edda continues, “We were doing all this jazz and bossa nova, very exotic stuff—in Montana.” She laughs. “It’s very cold and very rural, so it’s an insulative (sic) experience to do that kind of thing. But at the same time, it’s a very beautiful place and very inspiring. ” Then about two years ago they moved to Santa Fe, “mainly,” says Edda, “because we realized we could actually make a living as musicians in a place like Santa Fe as opposed to Montana where it’s pretty difficult.” When first living in Santa Fe, relative to Helena, it felt like the big metropolis. But now it feels just right. After touring this past fall, says Edda, “we came back to Santa Fe (and) it really felt like home to me. Coming back it felt really good.”

On the move to Santa Fe, Max says, “It’s been really great for us. Got us exposed to people from all over the country.

Very interestingly, we’ve done gigs all over the country from people we’ve met here who hired us to do really nice gigs in other cities.” He laughs and adds, “we like everything but the allergy season.”

Both Max and Edda have some training, but think of themselves largely as self-taught. “I grew up listening to rock and roll and folk music,” says Max. “I was interested in guitar, and got interested in jazz when I was in college.” He attended a jazz program at Indiana University with noted jazz composer David Baker. “I loved jazz, and when I started writing songs I just fused those influences very naturally. I like improvisation and I like sophisticated music but I like it to be melodic. I like works that tell a nice story. Our original stuff… it just sets this nice stage for Edda’s lyrics.”

“I was in a really good choir program in middle school and my first couple years in high school in Michigan,” says Edda. “So I had a little bit of a background in singing technique. Even more importantly my dad is a jazz trombonist, and my mom is a big music lover, so I had that as I grew up. All the jazz standards are part of my background.” She continues, “I wish I’d majored in music instead of what was it, political philosophy? Ironically, it would have been more practical for me.”

“We like to say Rio is our day job,” and it’s obvious he loves playing bossa nova. “It’s very seductive, it kind of lends itself to voyeurism,” he says. “You hear that music and you kind of start thinking about beaches and dunes and beautiful women and you know, cocktails and white suits and I don’t know, all kinds of stuff.” Yeah, I’m with him on this. Grinning, Max adds, “And the language is so beautiful, I mean, how can you not like Portuguese?” So, not surprisingly, Rio’s offerings have been a hit, both in clubs and private venues.

Beyond the day job, Max and Edda are passionate about writing and performing their own music. On their style, Max finds influence from bossa nova. “It’s lyrical in the same way; it’s melodic in the same way,” he says. “It’s kind of soft and gentle. The original stuff has a Western theme. I don’t mean Country Western, but I mean investigating the line, the intersection between what it’s really like to live in the American West and the mythology of the West, as we’ve all grown up with it, the Westerns, all those images.”

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Max, who calls himself, “a very bad imitator,” draws inspiration not only from other musicians, but from being in the West. It is a bit melancholic. “I moved to the West because I like to have more space.…not so distracted, a little more calming, a little more reflective. There’s another dimension to being in the West, you know, it’s very liberating; you’re looking around, it’s majestic, it’s inspiring, but also you realize you’re kind of a small little speck on that horizon. So it can make you feel vulnerable,” Max says. “I think you can feel pretty lonely in the West.”

“His original music is extremely evocative,” says Edda, who describes it as, “very movielike, very cinematic.” She continues, “He has this huge body of solo guitar pieces, that are completely stand-alone. They are gorgeous. In fact that’s my favorite way to hear them, just solo guitar.”

Keenly interested in writing when Edda connected with Max’s trio, she knew early on that music would be her career. “When I started writing lyrics to Max’s songs, it was like I can combine these two things, the writing and the music, and it was like, this is it. That was very exciting.” As to her inspiration, Edda says, “A lot of these songs actually started by having (Max’s solo guitar pieces) on in the car while driving across Montana to a bossa nova gig and seeing, developing stories in my head, while seeing the landscape. For me they really evoke Montana and now some of these newer songs are Southwestern. For me they have a sense of place.”

As the duo Max Hatt / Edda Glass, they have recorded two albums, which, with the exception of a couple tracks, are original work. I’ve listened to them, about three times over, gladly, including their new CD, Ocean of Birds. This recording is available now at their gigs, but will be officially released in April. “It’s kind of Americana, folky-jazz influenced,” says Max. “A little bit more lyrical than most contemporary music, a little bit more harmonic, a little bit more, maybe sophisticated.”

A well-deserved boost to Max and Edda’s national and international visibility came in 2014 in being selected as grand prize winner of the 13th Annual NewSong Showcase and Competition. As part of winning the contest they performed on NPR’s Mountain Stage at the Sundance Film Festival, and in their own concert in New York at Lincoln Center. Kudos!

This past fall they finished a seven-week tour, which gave them a new perspective on the importance of live music around the country.

“Then a thousand miles, 38 states since the end of September,” Max says. I blink my eyes. Now that’s a road trip! “We played a lot of gigs all over the country, and only one of those gigs wasn’t a listening venue.” He talks about playing a jazz club in Ashville, N.C. “It was a room full of 50 or 60 people. When the music started, nobody was talking.”

Edda interjects, “They had their drinks and their meals, and you could hear how carefully they were using their cutlery. It was very touching!” The tour, “was so remarkably positive, we just went everywhere,” says Max. “You can hardly name anyplace east of the Mississippi that we didn’t visit, and everybody was so supportive and so receptive. There’s such a hunger in the country to listen to good music, something new that (we’re) not hearing on the radio. I was shocked at how really hungry people were, how open people were to hear live music.”

Well, I suspect it wasn’t to hear just any live music. The thoughtfulness, depth and care that Max Hatt and Edda Glass put into their craft might have had something to do with it.

Max Hatt and Edda Glass, maxhatteddaglass.com. manyhatproductions@gmail.com.riobossanova.com.

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Max Hatt Edda Glass Upcoming Area Performances Rio at El Mesón,

Thursday, February 4, 7-9 p.m.

Rio at Art in the Afternoon, Albuquerque Museum, Saturday, February 6, 2-5 p.m.

Max Hatt / Edda Glass at GiG Performance Space, produced by the Open Arts Foundation, Saturday, February 27, 7:30 p.m. Tickets $20 at the door.

Scan the code and enjoy the music of Max and Edda Photography of Edda and Max entirely on location at El Zaguán, courtesy Historic Santa Fe Foundation.

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See You at the s t o r y a n d p h o t o s b y M E LY S S A H O L I K

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Tub

os Alamos. It’s known for kooky scientists, scenic overlooks and an incomparable fusion of intellect and invention. This is the city where the neutrino was discovered, where the MagRay was developed, and it’s the birthplace of the atomic bomb. Here, creative thinking leads to supercomputers and rocket ships rather than paintings and sculptures. Los Alamos has a long history of striking out into unknown territory using its own brand of curiosity, resourcefulness and a remarkable ability to accomplish the impossible. When others say it can’t be done, they grab a pencil and start drawing up plans.

In keeping with that pioneering heritage, Los Alamos recently opened New Mexico’s very first brewing cooperative, the fourth such establishment in the nation. It all began four years ago when a group of long-time Los Alamos residents grew tired of seeing restaurants and bars come and go. They yearned for a gathering place to call their own—someplace that would serve the community while enduring the ups and downs of the restaurant industry. They noticed the growth of craft breweries in the state and nationwide, and decided a microbrewing co-op was a promising way to go.

With resident Micheline Devaurs at the lead, the group soon began meeting with the New Mexico Brewers Guild and with brewers around the state to help put together a plan.

At first, the idea was met with skepticism: after all, no one had done anything like this in New Mexico before. Rather than having an owner, the brewery co-op would be owned by customers who support it by purchasing memberships.

Decisions would be made by a board of directors rather than an owner. But, in true Los Alamos fashion, the founders were undeterred, and they forged ahead with the co-op plan. With the community’s support, they were able to raise $250,000, and soon, the project was underway.

As the co-op began to take shape, the board of directors hired Jason Fitzpatrick in February 2015 as the general manager. In March, Jason and the board selected their brewers, Hector Santana Jr. and Jason Kirkman. “Looking at the system and anticipating we’d produce three hundred barrels, we knew we’d need more than one,” Jason Fitzpatrick recalls. He also observes how the two brewers’ styles complement each other, saying, “Hector was at Santa Fe Brewing Company for six years, so he had a lot of experience in production. He’s detail oriented, fun to work with and just great to be around.” Jason Kirkman, A Taste of Life in New Mexico

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on the other hand, provides the team with a creative flair and innovative ideas. Fitzpatrick elaborates, “Jason [Kirkman] has been a home brewer for over 20 years, so he’s well known in that community, and he brings a lot of experience with recipe building. I thought it would be a great balance between the two, and it has been!”

With all the elements in place, Bathtub Row Brewing Co-op opened its doors in April of 2015 with guest taps. Soon after, they served their first house-brewed beer in May of 2015.

Today, they regularly serve their four house beers: a Blonde, a Belgian-style Witbier, their popular Milk Stout and their most popular style, IPA. They also created about 30 different rotating seasonal varieties in their first year, including Smoked Pumpkin, a Double Red, Doppelbock, and a Barrel-aged Quad. In February, they’ll have some unusual seasonal handles including an Asian White IPA brewed with lemongrass and ginger, a juniper pale ale, brewed with juniper berries, and a bourbon barrel-aged Imperial Stout.

Bathtub Row Co-op is guided by the seven cooperative values defined by the International Co-operative Alliance, including education, cooperation among cooperatives, concern for community and democratic member control.

One of the most important principles is education. All of Bathtub Row’s beers are brewed on site, and visitors (members and non-members alike) are welcome to tour the facilities, which are easily visible from the bar.

Jason Fitzpatrick explains, “Education is really important to us. We try to hold events where we can educate our community both on the brewing processes and also about tasting beers. We’ve developed a monthly beer dinner, where we have six beer pairings with food, and we go through the tasting notes and brewing processes and have the brewers talk about how they make the beer.” He continues, “We want to expand the education of our community about craft beer. One of the ways we do that is our Brewers Council. We have nationally trained beer judges in the community that are now holding trainings so we have more and more beer judges coming from Los Alamos. It helps us with our beer, because if we have a knowledgeable customer base, then they’re going to push us to be the best we can be.”

As Bathtub Row strives to be the best they can be, they also aim to be as good for their community as they can.

They demonstrate their concern for community through sustainability efforts, which have been implemented right from the start. Much of their furniture is made from reclaimed wood taken from the Los Alamos area and the ski hill.

They also utilize the brainpower available right in their backyard. Jason recognizes the value of the local populace, saying, “We’re lucky, Los Alamos has one of the highest populations of PhDs—especially in engineering—per capita, so there are a lot of folks who are willing to volunteer and help us to develop brewing processes that decrease waste water and decrease the amount of chemicals we use. We try to make ourselves more efficient so we aren’t using as many resources to produce the same quality product.” He adds, “In cleaning, we want to make sure that the chemicals we use have the least detrimental effect on the environment as possible” They also reduce their environmental impact while exemplifying cooperation among cooperatives by using as many local ingredients as possible. Jason says, “For our honey and spices and flavorings that we add to the beer, like lemongrass, lemon peel, orange bitter, we try to order as many as we can through the Cooperative Distribution Center in Albuquerque.”

Furthermore, he adds, “We just agreed to a deal with the Los Alamos Food Co-op to serve their food here at our Tap Room. They will prepare the soup, sandwiches, antipasto trays, cheese plates and dessert bars at their store and then transport for sale at Bathtub Row Brewing. By offering our patrons some of the healthy, locally sourced products from the Food Co-op, we have the chance to both complement our beer production and aid in providing the Food Co-op with more business and exposure.”

But perhaps the most crucial guiding principle is Bathtub Row’s commitment to democratic member control.

It’s owned by co-op members who take that ownership to heart. Jason Fitzpatrick says, “Really we are here to make great beer for our owners, our customers. Other breweries, yes, they want to make great beer, but a lot of them are growth-driven as far as distribution, and profit-driven because they do have owners. Far from being a burden, though, the co-op sees it as a blessing. “We are fortunate with this cooperative model in that we’re more driven by pleasing our customers, that’s our No. 1 priority and profit comes later,” Jason says. “It allows us to experiment with a lot of different styles, and it allows us to brew a lot of beers that wouldn’t be possible at this scale if profit was the motivating factor, because they are expensive to make.”

By all indications, the unprecedented brewing cooperative model is paying off. The co-op’s success in their first year has been phenomenal. They’ve already exceeded their expectations and membership has exploded. They quickly outstripped the predicted 300 barrels they thought they’d sell in this first year. Instead, they are on track to sell double that. “We’ve outgrown our equipment in the first year, and we started with 280 members in February,” Jason says.

“Today, we have more than 900 members, so we’ve seen some nice support and growth.”

It’s not surprising that Los Alamos is rallying around Bathtub Row. They create high-quality beers that aren’t available anywhere else in the state. And they do it in an ethical and community-conscious way. It’s also encouraging to see a community come together to create a craft brewery to call their own, and Jason Fitzpatrick hopes it will give hope to those who are looking to do the same thing elsewhere.

So, is there more co-op brewing ahead in New Mexico’s future?

Only time will tell! One thing’s for certain, our first one is definitely a Bathtub Row Brewing is located at 163 Central compelling example of what cooperative brewing can be. Even if you’re Park Square, bathtubrowbrewing.coop/. not from Los Alamos, it’s worth a trip to check this place out. See you at The Tub! FEBRUARY 2016

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Hector Santana, Jr. and Jason Kirkman | A Taste of Life in New Mexico

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Shakespeare in Santa Fe

“...the exhibit provides a chance to go back in time and experience what cultural life some 400 years ago was like. And also, Shakespeare, a man for the ages, is one of those authors whose works have been translated into scores of languages, and whose sayings permeate our collective consciousness like artistic yeast.” story by CRAIG SMITH

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ome books stand on the immense plain of human history like milestones of meaning. The Bible.

The Talmud. The Koran. The Epic of Gilgamesh. The Mabinogion. Myths and legends of many cultures. And, of course, the impressive First Folio of the works of William Shakespeare. Titled Mr. William Shakespeare’s Comedies, Histories, & Tragedies, it was published in 1623 in England.

Since very few of Shakespeare’s plays had been published during his lifetime of 1564-1616—and those in small quarto volumes akin in usage to today’s paperbacks—the large Folio publication probably saved the Bard’s work from obscurity, and helped secure its prominent place in general culture.

Folios were expensive to assemble and print, and those who could afford them were apt to see that their books were well cared for, often passed down through generations of a family. And once scholars got their hands on Folio copies, they would be even more treasured and cosseted.

New Mexicans have a rare opportunity to see a copy of the First Folio for themselves. It is coming

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to the New Mexico Museum of Art in Santa Fe from February 5 through 28, in an exhibit titled First Folio! The Book That Gave Us Shakespeare.

The show is part of a nationwide project from the Folger Shakespeare Library in Washington, D.C., the Cincinnati Museum Center and the American Library Association in Chicago—a tour that’s sending a copy of the Folio to all 50 states, Washington, D.C., and Puerto Rico. Fortunately, the Folger owns 82 copies of the large-scale Folio, so there are plenty to go around.

The exhibit idea is interesting, but also poses a question for the average person: Despite its historic and Shakespearean associations, why come look at a 393-year-old book? It’s going to be in a locked case, and can’t be touched. And even though the Santa Fe Folio will be open to one of the master’s most famous play speeches—Hamlet’s “To be or not to be” statement—what’s the hook, the interest, the rationale for a visit?

Carmen Vendelin, Curator of Art at NMMA, has a succinct and timely answer. Because the Folio has such historic interest, both as an object and as a repository of creative brilliance, it is worthy of inspection. In addition, the Folger exhibit provides interesting ancillary information about the circumstances behind the putting together of the volume, its printing and its dissemination. Thus the exhibit provides a chance to go back in time and experience what cultural life was like some 400 years ago. And also, Shakespeare, a man for the ages, is one of those authors whose works have been translated into scores of languages, and whose sayings permeate our collective consciousness like artistic yeast. From scholars to students to followers of popular culture, Shakespeare’s memorable lines are known by millions. It is a rare and special opportunity to see the first instance of his works secured in one place.

“The Folio has got that aura of being a major historical object,” Carmen explains. “There’s a lot people can learn from it, and also about bookmaking and the rise of printing presses from that era. Most people (then) couldn’t read; most people didn’t own books. To print a huge book like the Folio—that was usually reserved for something like the Bible. So it was a really big deal to publish a book of plays.”

Carmen says, “The theater in Shakespeare’s day was a rather rowdy affair. It wasn’t really sophisticated; it was (about) all walks of life. So to take the plays and put them in this format was really unusual. And many would have been lost to history if the Folio hadn’t been published.”

The Folger, Carmen points out, “Had this big dream of sending copies of the Folio to all 50 states.” Pursuing the project, it received a major National Endowment for the Humanities grant in support of the endeavor. The library and its presenting partners then put out a call

for applications for organizations, especially museums, interested in presenting a copy of the Folio in their state. Carmen submitted the museum’s successful application to the Folger.

“That (application) was one of the first things I did here at the Museum,” says Carmen, who has been in her job for a year and a half.

“We could match all their (technical) criteria,” in terms of gallery capabilities and climate control. In addition, we knew our community would really embrace it”—a main requisite for winning the exhibit. In fact, a large variety of readings, lectures, discussion groups, museum tours and ancillary theatrical events have been programmed around the Folio show. This is due to the perhaps surprising fact that New Mexico, and Santa Fe in particular, has many bastions of Shakespeare research and experience, from nonprofits to theater organizations. And of course, the Bard’s works are a subject of study in virtually all schools across the country, including those in New Mexico.

Besides complementary events, the Museum is bringing a number of scholars and experts in to give context to the Folio exhibit. Two are locally based Shakespeare scholars, Robin Williams and Kristin Bundesen. Other experts include a Nevadan specialist in authenticating early folios and Marissa Greenberg from the University of New Mexico in Albuquerque. “She has written on a (Shakespeare) play adaption that’s called The Merchant of Santa Fe,” Carmen says. “It’s about the Crypto-Jews. It’s a great local connection. And the History Museum is about to open an exhibit about the Crypto-Jews, so it’s great timing.”

To run concurrently with the Folio exhibit and continue through May 1, Carmen has curated a show titled Stage, Setting, Mood. It is devoted to the issue of theatricality in visual art, and how artists convey it.

“I had to come up with what else could be in that gallery space,” along with the Folio itself, Carmen explains. “I thought that an art exhibition trying to show the ways that visual artists convey a sense of the theatrical would be appropriate—how the dramatic narrative appeals to the emotions, melodrama, having strong contrasts of light and dark. It was pretty fun to curate.”

First Folio! The Book That Gave Us Shakespeare at the New Mexico Museum of Art, 107 West Palace Avenue in Santa Fe, February 5-28. The show is complemented by a large number of public events, forums and lectures. Visit nmartmuseum.org/ shakespeare for more information. For information on the Folger Shakespeare Library, visit folger.edu/the-wonder-will.

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story by STEPHANIE HAINSFURTHER

Roses are red, but tuck in some tickets

SHOW

Time!

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ith about 40 separate acting troupes in town, theater in Albuquerque is always a mixed bag. But that mixture of old and new, never-before-seen and well-loved completely serves its devotees. A diverse public needs a varied theater scene, and The Q’s got it.

Take the Spring 2016 season, for example. Hard-core Broadway babies and serious students of drama alike have brand-new plays, old favorites and revered musicals to keep them warm until summer’s festivals lure us all outside.

Mother Road Theatre Company is treating audiences to Chapatti, opening February 5. This datenight special shares an unseasonably warm interlude with two pet-loving Dubliners who thought they had put relationships with humans behind them. Chapatti is the dog. Veteran actors Joanne Camp and Peter Shea Kierst play Betty and Dan. Another Valentine’s Day option is Shirley Valentine herself, a woman finding her own way after raising a family. Jessica Osbourne plays Shirley, the British bird who flies away to a Greek island to go exploring. This is the inaugural play for local West End Productions, a new media company. Ask any local theatergoer: Osbourne always enchants. There’s an adorable trailer at westendproductions. org to get you in the mood.

FUSION Theatre Company is cuckoo for Chekhov as evidenced by their 2014 season opener, Vanya and Sonia and Masha and Spike by Christopher Durang (it’s set in a cherry orchard). Now they’re nailing Aaron Posner’s witty, funny Stupid F**king Bird (could it be a seagull?), another gleeful deconstruction of the hallowed playwright’s work. Seeing what this professional troupe does when they love the play they’re doing is worth the modest price of admission. Directed by FUSION cofounder and Albuquerque Academy theater instructor Laurie Thomas, the production stars Actors’ Equity members John Dennis Johnston, Jacqueline Reid, Megan Tusing and Gregory Wagrowski, along with newcomers Caitlin Aase, Jamie H. Jung and Harrison Sims. On now through V-Day, it’s a don’t-miss event.

If you like it when your Valentine screams and jumps into your lap, take him to see Dracula at Albuquerque Little Theatre. During read-throughs for this particular show, an actual bat flew into the rehearsal hall. Trust us, we’ve seen the video; take it as an omen or a warning. If vampires are not to your taste, see The Birds at Desert Rose Playhouse. It is based on the same Daphne DuMaurier short story as the Hitchcock film, but setting and characters vary from that classic movie. It’s just as scary. Local favorite actors grace both productions and they love to make you shiver.

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When music’s on stage, love is in the air Landmark Musicals is coming off their latest success, the nicely done A Chorus Line, with a new production of My Fair Lady opening March 12.

“Musical Theater is a true American art form that older audiences love and [to which] younger audiences need [exposure],” Artistic Director Myra Cochnar says. “We are dedicated to using live orchestras, which is essential to the musical.”

I’d like to say that Landmark’s insistence on live music from a full orchestra defines their productions, but Cochnar and her crew also pay such close attention to costuming, sets, choreography and voice that there is no single factor making their shows so delightful to loyal audiences. Cochnar’s hand with musicals is astute and confident.

Albuquerque Little Theatre’s Executive and Artistic Director Henry Avery knows his musicals, too, and so ALT is staging West Side Story in March. Expect a big cast and soldout performances. This community theater brings in entire families who want to get involved on stage, back stage and front of house. With talent from local dance academies and an inner circle of season-ticket holders and donors to boot, West Side Story might be very popular, so early tickets are best.

Kicking off February 5 through V-Day itself is Musical Theatre Southwest’s Seasons of Love: A Cabaret. Ensconce yourself at a VIP table while 20 troubadours serenade you and your love. Suitable and special refreshments will be served.

New cultural touchstones and old darlings to love At the National Hispanic Cultural Center, Performing Arts Directors Reeve Love and Joseph A. Wasson, Jr., partner with theater companies to produce Latino plays under the banner of Siembra: Latino Theatre Festival. This month’s Traveling with Angels is a play

by New Mexican native René Peña with spiritual and magical elements. Josefina Lopez’s Real Women Have Curves opens next in March with its story of five immigrant women working in an East L.A. sewing shop. This juxtaposition of new and old again embraces the NHCC’s diverse public.

If The Odd Couple and The Graduate take you back in time—and The Philadelphia Story really takes you back—then don’t miss these loving renditions at The Adobe, Aux Dog and The Vortex, respectively.

Co-directors Tish and Mike Miller are married to each other and to the ABQ theater world. These longtime partners, actors, filmmakers and friends of the arts have taken on The Odd Couple for The Adobe Theater, opening February 12.

If the name of the play is any indication of their personal relationship, I wouldn’t know. They seem like dream lovers to me.

Terry Johnson’s The Graduate will be directed by Aux Dog’s Artistic Director Victoria J. Liberatori. She says it differs from the novella by Charles Webb and the famous screenplay in its emphasis on Benjamin Braddock’s relationship with Mrs. Robinson and his subsequent liberation from her and his family. Bridget Kelly plays the seductive Mrs. R.; Matthew Joseph Puett is Benjamin. Yes, Elaine is still in play. Liberatori is one of the most interesting directors around; her approach to a play is reverent and almost scholarly in detail, yet emotionally stirring.

We all wanted to know who is playing the role written for Katharine Hepburn in The Philadelphia Story, and are happy to report that Sheridan Kay Johnson is Tracy Lord, a socialite engaged to be married but attracted to a new man and to her own ex-husband. Johnson was perfect as the outwardly breezy, inwardly conflicted (and drunken) Elaine in The Miss Firecracker Contest last summer; her talents are sure to highlight Tracy’s ditzy (and drunken) last-chance forays into romance. At The Vortex, this play is in the masterful hands of Director James Cady, who no doubt will have oodles of fun with it.

Is it a coincidence that the world premier of Caesar’s Blood (The Adobe) by Rich Rubin and an adaptation of Julius Caesar (Duke City Repertory Theatre) by John Hardy both run in March? Yes. Theater-board members perennially swear to me that they do not collude on season choices. But with Julius Caesar wrapping up (so to speak) just before Caesar’s Blood begins, that dry cleaner had better be fast and good with togas.

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The Odd Couple, Feb. 12—Mar. 5 Caesar’s Blood, Mar. 25—Apr. 17 adobetheater.org 505.898.9222

Albuquerque Little Theatre Dracula, through Feb. 14 West Side Story, Mar. 4–27 albuquerquelittletheatre.org, 5 05.242.4750

Aux Dog Theatre

The Graduate, Feb. 19—Mar. 13 auxdog.com 505.254.7716

Desert Rose Playhouse

The Birds, Feb. 5—28 desertroseplayhouse.net 505.881.0503

SHOW

Adobe Theater

Time!

izanami welcomes sake

fresh wasabi + sake dinner each of five izakayastyle courses will contain a preparation of fresh wasabi from frog eye farms & be paired with a JOTO sake from 5 different prefectures.

Duke City Repertory Theatre at The Cell Julius Caesar, Mar. 3—20 dukecityrep.com, 505.797.7081

FUSION Theatre Company at The Cell Stupid F**king Bird, through Feb. 14 fusionabq.org, 505.766.9412

Landmark Musicals at Rodey Theatre, UNM My Fair Lady, Mar. 12—27 landmarkmusicals.org, unmtickets.com, 505.925.5858

to host special guests henry sidel, president of JOTO sake imports, & the farmers of frog eyes wasabi: markus mead & jennifer bloeser.

Mother Road Theatre Company at Keshet Chapatti, Feb. 5—21 motherroad.org, 505.243.0596

we are proud to always serve real wasabi grown on the oregon coast. all parts of the plant are edible, from the famous rhizome (wasabi “root”), to the leaves, stems & flowers.

い！

Seasons of Love: A Cabaret, Feb. 5—14 musicaltheatresw.com, 505.265.9119

National Hispanic Cultural Center Traveling with Angels, Feb. 18–28 Real Women Have Curves, Mar. 3—20 nmnhcc.org

saturday, february 27th $89 per person 5 course dinner with sake pairings, seatings any time between 5–10 pm. $89 per person + tax and gratuity. vegetarian option available.

Vortex Theatre

The Philadelphia Story, Feb. 19–Mar. 13 vortexabq.org, 505.247.8600

West End Productions at Aux Dog Shirley Valentine, Feb. 5—Mar. 6 auxdog.com, 505.254.7716

FEBRUARY 2016

wasabi. at izanami

かんぱ

Musical Theatre Southwest

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many people have never tasted true

izanami is proud

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izanami

tenthousandwaves.com reservations: 428-6390

Spring Break

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Photo: Jill Sutherland

Photo: Kyle Rober | www.fractaltribe.org

story by GABRIELLA MARKS

TREAVOR AND AMANI

O

ut beyond the borders of town, by the light of the full moon, there is a dance floor unlike any other—defined not by architecture but by topography and the volume of the sound, and both performers and attendees—DJs and dancers— complete a transformation musical cycle, energizing each other from sunset to dawn.

Photo: Will T.

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Symbiosis 2015

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This is the setting where the Desert Dwellers, Amani Friend and Treavor Moontribe, first met. The specific desert for this event in 1998 was the Mojave Desert, but these events were, and continue to be happening, at deserts across the Southwest and beyond. This convergent event happened to be an anniversary event for the legendary full-moon gatherings in the 1990s known as Moontribe.

Amani, originally from Santa Fe, had been heavily involved in organizing outdoor electronic music gatherings in the deserts of New Mexico, working with a Santa Fe-based collective called the Cosmic Kidz. Amani and Treavor found common ground in their shared desert landscapes, and began producing music together under the name Amani vs. Teapot, a name alluding to their passion for combining ethnic styles of music within electronic “progressive-tek-house” tracks.

In 2001, Treavor and Amani began to transition their sound. Under the name Desert Dwellers, they eased the uptempo vibe of their psychedelic tribal dance style to produce a collection of eight tribal ethnic downtempo tracks that they gave away as gifts at Burning Man.

Photo: Zebbler

Photo: The Saucy Monster

This music hit a nerve that resonated deeply with their audience and has amplified outward ever since. Over a decade later, what began as a “side project” to their main collaboration, a gifting gesture in Black Rock City (home of the annual Burning Man festival, held on the dry lake bed of the Black Rock Desert in northwestern Nevada), has taken Desert Dwellers around the globe.

In 2012 alone, they played at a festival in Australia for the solar eclipse, followed by a winter solstice performance in front of the great pyramids of Egypt for a festival called The Great Convergence in 2012. Epic gatherings like these are held annually around the world with names like Symbiosis, Beloved, SONiC BOOM, Enchanted Forest, BOOM in Portugal, Rainbow Serpent and Earth Frequency in Australia, and in the US, Burning Man.

For the uninitiated, this global musical ecosystem in which the Desert Dwellers thrive can be disorienting. There is the proliferation of genres and micro genres, with increasingly granular degrees of distinction applied to their music—terms like downTemple-dub, sacred-bass, psy-step, ethnic-psy-dub and yoga whomp. Despite how exotic and intriguing these names might seem, Amani and Treavor share the resistance that even mainstream musicians have to “gentrification”; they feel that putting labels on the music is a reductive act that fails to capture the true ethos of their music. Instead, they talk in terms of feelings, emotions, consensual spirituality.

“What brings us together to make the music we make is the urge to take the listener on a journey to deep inner spaces, whether it’s on a yoga mat or on a crowded dance floor. There are always similar themes no matter what the genre “What brings us together to make the music we make is we are producing in. It is psychedelic, cerebral and consciousness uplifting music,” explains Amani.

The Desert Dwellers’ uniquely geographic origins, the urge to take the listener on a journey to deep inner in the deserts of the Southwest, also help to describe spaces, whether it’s on a yoga mat or on a crowded their sound. For Treavor, that desert defines the music to dance floor. There are always similar themes no matter this day: “There’s also a particular perspective that being out in the desert gives you: that only what is necessary what the genre we are producing in. It is psychedelic, should be there.” What’s fascinating is that there is so cerebral and consciousness uplifting music.” much there, flourishing in the musical habitats of their productions: sounds, beats, voices, rhythms, yet it all Amani Friend feels subtle, and essential: necessary.

In place of traditional guitars, bass and drums, they play instruments native to the electronic realm.

As Amani describes, “Our primary tools are utilizing synthesizers and drum machines to create new sounds, and we often mix those electronic sounds and collaborate with vocalists and other instrumentalists in the studio to add an “organic” flavor to our compositions.” Found sound, or field recordings, adds a textured dimension as well. Amani continues, “I also love to carry a field recorder with me at all times and record the sounds around me in urban environments and the soundscapes of the natural world, adding even more diversity for our sound palette.”

In this respect, producing electronic music parallels both classic musical composing and collage—it’s an act of curating as much as creating. “We often think of ourselves as sound weavers similar to a symphonic composer who is thinking about how all the parts fit together as a whole, and we have virtually any sound we want at our fingertips to weave our sonic tapestries,” muses Amani.

Yet another distinction for this realm of music is the way in which the act of creation continues to ripple out, even after the original musicians have “finished” a track. “An interesting aspect of the electronic world is the collaborations that happen between producers from different parts of the globe.

Our tracks are often “remixed” by other producers and vice versa, creating a hybrid between the sound qualities of those two artists, and resulting in a third entity. Often times, these remixes are the sweetest tracks because of the collaborative effort that went into them,” Amani says.

The live experience of a Desert Dwellers performance amplifies the creative kaleidoscope of collaboration. The current tour in support of their latest full-length album, The Great Mystery, features live singers, instrumentation and performance: including aerialist, acrobat and fire performer A Taste of Life in New Mexico

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Photo: Will T.

Desert Dwellers in Goa India 2015

Photo: Andrey Khromov

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Symbiosis 2015

Photo: Brendan Jaffer-Thom

Tammy Firefly, visionary artist Anthony “Flowers” Ward, and vocalist Meagan Chandler. They travel with an intricate structure designed by visual artist Carey Thompson that sets the stage for the performance.

As with the nomadic nature of the scene, there are often other participants as well, like when they teamed with a company called Seedles and gave out their “Seed Bombs” to everyone at the events.

“These little round packets of dirt and wildflower seeds can be tossed outside or planted in a garden and they will grow the native wildflowers of each region,” Amani recalls, “in an effort to help the bees.”

At its very heart, the music—and the producing duo of Amani and Treavor behind it—is intrinsically connected with a sense of consciousness and environmental awareness—from using found sound samples recorded in nature to distributing seeds at a concert.

Amani’s reflection on this captures the music—the experience of writing it, performing it, dancing to it—better than any label ever could: “It’s genre defying music for healing a culture looking to root down in a time of great transition,” Amani says.

Given that perspective, it’s entirely intuitive that Desert Dwellers began making music expressly for yoga. With the Muladhara Yoga Dub and Anahata Yoga Dub albums, they forged the shared resonance For those interested in experiencing between the grounding flow of vinyasa yoga this music-and-dance experience, practice and the fluidity of the music. The a relatively short road trip around music harmonizes with the practice of vinyasa the Southwest yields numerous yoga, in which practitioners coordinate opportunities: Head south to Tucson movement with breath to flow from one pose to the next. for Gem and Jam (gemandjamfestival.

Emily Branden is a Santa Fe-based yoga com) or north to Colorado for instructor and “public yogi artist.” Amani SONiC BOOM (facebook.com/ studied with Branden, and they have been sonicboomfestival/). collaborating as artists for over nine years.

“He developed a vibrational template for my Their festival schedule keeps them on vinyasa class I still use today,” Emily says. the road much of the year, but the “A slow build to a peak, and then a gradual winding down into pure ambient sounds for Desert Dwellers will be returning to savasana.”

New Mexico this summer to perform For Amani, this interwoven nature of at an event produced by Startribe his spiritual and musical paths is a natural production collective at the Taos evolution of his upbringing in Santa Fe. “I Brewery May 21-22. was born to a musical father who was a multi instrumentalist and who to this very day still Local collective Lightlab, and Santa has a collection of instruments literally from Fe-based producer Charles Johnston, all over the world, and to a Buddhist mother who has spent the past 30 years putting her also create events across the epic spiritual practices of compassion and kindness New Mexico landscape. Check out into the world as a personal shamanic healer.

Johnston’s website at techniumevents.

So growing up in Santa Fe with these kind com/events for upcoming events. of parents resulted in a lot of very unique experiences for me at an early age.”

Indulge Café & Bakery is a lovely, magical space filled with laughter and warmth, hearty, creative, yet simple food and ridiculously brilliant desserts.

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A Taste of Life in New Mexico

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MusictheonMesa stor y by ANDY LYNCH

photos by TINA LARKIN

F

rankenbrew. Among brewers of craft beer, frankenbrew is a self-deprecating boast. Their beer-making rig didn’t arrive on a truck, as a turnkey system, with shiny copper domes and temperature controls. It was hammered together, improvised, with moxie not money. Taos Mesa Brewing’s original brewhouse, cobbled together from used dairy equipment, is a classic of the type. And the hip, happening and slightly radical beer-and-music venue preserves a strong spirit of frankenbrew in its business culture.

Four diverse partners, with disparate skills, shared a vision of “a brewery on the mesa” that could be driven by live music shows, great beer and a joyful atmosphere. Gary Feuerman, the lawyer in the group (because there’s always a lawyer in the group), first teamed with music man, Dan Irion, who had pioneered, in the mid-aughts, underground music shows in a warehouse out on the overly apt Tune Road. Dan, in turn, familiar with the skill of the well-known local craft brew stalwart, Jayson Wylie, brought the beer guy into the mix, and builder/developer Peter Kolshorn completed the band. Not quite John, Paul, George and Ringo, but a formidable collection of imagination and undaunted determination. In 2007, they bought the land that would host their vision and confidently strode off. Straight into the buzzsaw of fierce resistance that is the Taos County Commission. (Insert plaintive violin solo here.) “Taos hazing” is the term Gary philosophically applies to the experience in retrospect, allowing that all ventures come with a price, and being put through hell for a year by an obstructionist governing board is a price one pays in Taos. A wedgie from the upperclassmen, if you will. Ultimately, the commissioners came through with the permits and have since become regulars. ‘Everyone loves us, now,’ says brewer Jayson Wylie. Taos hazing.

With the hazing period over, the frankenbrew-ing of TMB could begin in earnest and, true to form, building materials were scavenged from salvage yards and defunct commercial properties. The former Borders Books location at Sanbusco Market Center in Santa Fe, yielded a rich treasure trove of recyclable fixtures, some repurposed as wall treatments and trims, while a buddy at 3M turned them on to a massive and free cache of foam that became critical to managing the building’s acoustics.

“Managing acoustics” might evoke images of hanging a few decorous panels of highly engineered, space-age material to tweak the direction of a wave or two. Nope. Their building is a Quonset hut, those military staples, semi-circular in section. Music in a half-pipe is awesome if it’s you and your earbuds rocking the reverb. But fill that space with brewing equipment, a bar and large numbers of people who insist on being able to move at will. Top it off with five band-members doing mic-checks, and things become very complex. That’s before you attach a very large, straight-lined greenhouse to the south side of your curvedwall building. Now go manage those acoustics.

“Our product is beer. Music is an attraction and it attracts people to our product. Music is a vector for beer.”

Left to right: Jeremy Cannefax, Marcel Hijjar, Justin Hart, Jarrett Stone, Jessica Bailey.

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At the tap, Marisa Ireland and Whitney Lake FEBRUARY 2016

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Reviva on stage!

Dan Irion in the brew room

Under the expert guidance of a few talented acousticians who donated their time because it’s such a trippy project, four inches of clean sand were poured under the stage to deaden the sub-structure. The free foam scavenged from your 3M guy? Drape it in cascading waves so that it catches some sounds and releases others. Keep adding; keep subtracting; keep tweaking; keep listening to the free expertise pouring in and the music pouring out. End result? Great acoustics, to which the house has added first-rate sound equipment, a rare instance when they went new-out-of-the-box instead of craftily improvising. Mission accomplished. Then it was time to start the outdoor performance space.

New Mexicans love the outdoors and Taoseños, particularly, seem to relish living out their lives in the glory of nature.

For free-ranging entrepreneurs with a fantasist streak, a dramatic sun-and-star streaked performance space seemed, well, natural. Partner Peter Kolshorn, tasked with leading all of TMB’s construction projects, has a commitment to sustainable building. He has collaborated, off-and-on during his decades in Taos, with Mike Reynolds, the originator of the Earthship phenomenon. The crazy-but-cozy architecture spawned by Reynolds, a sort of Mad-Max-Meets-The-Hobbit-look of tender warrens and ecstatic vaults, infuses the entire TMB site. Students from Reynolds’ Earthship Academy played a role in the creation of the amphitheater that serves as the venue’s splendid outdoor concert stage, frankenbrewing arches and neararches into a beguiling mix. Bands love it, as do alert music lovers. Music man, Dan Irion, fills the indoor space and both outdoor spaces with a calendar of events that would not look amiss in a music-mad town like Austin, his home for many years.

It’s a plus if your music-booker loves music, and Dan plays mandolin and fiddle for the dance-friendly area band Last to Know (LTK) as well as lending vocals to the jam band’s “discofunkgrass” get-down style. Now in his third year of seeking acts, Dan observes, “The level of submissions is way up,” meaning bands on the road are hoping, in increasing numbers, for a Taos Mesa gig. Big names—Reverend Horton Heat, Lucinda Williams, Justin Townes Earle—find their way to Taos and TMB, along with countless up-and-comers. Along with his partner role at TMB, Dan is also a partner in 93.5 KNCE, Taos’ newest FM music station. The two entities work tidily together to co-promote and grow the Taos music scene. KNCE’s commitment to newer artists is critical to Dan’s involvement. Having felt over the years of playing and listening that great new acts “deserve some radio time,” Dan helped found a station that would give it to them. Further advancing his “rising tide raises all boats” philosophy, Dan ensures that the brewery and KNCE are close allies and collaborators with Live Taos, an online magazine (livetaos.com) of news and events that seems to have penetrated the market in important and creative A Taste of Life in New Mexico

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Music on

theMesa

ways. Not all of Live Taos’ contributors are hale, hip and 35, but it can seem that way. Rising tide, indeed.

This collaborative impulse is not limited to Dan. The whole organization seems to practice an easy-going civic-mindedness, hosting fundraisers for Taos’ charter schools and other local groups, keeping all of their shows in the family-friendly all-ages bracket, and generally, “Doing lots of things that have nothing to do with beer or music,” as Dan puts it. They have inserted themselves into the very center of Taos’s community life with an easy grace.

Jayson Wylie, the man who puts the brew in Taos Mesa Brewing, is reassuringly big and bearded and looks like he might captain a Viking longboat when he’s not busy making beer. On the day we met, he was wearing a Cabela’s fleece cap that could easily have had a pair of horns mounted on it. He allows one of his partners to make the case for his contribution: “Our product is beer. Music is an attraction and it attracts people to our product. Music is a vector for beer.” Blunt, a little surprising, and—once spoken—a completely self-evident truth. Standalone music venues face insurmountable financial challenges. TMB’s savvy formula—using the music to keep the energy up and using the beer to pay the light bill—assures the continued health of both.

Jayson just tripled the capacity of his brewhouse, allowing him to produce an anticipated 1,350 barrels of beer this year. That’s nearly 335,000 pints. A lot of beer. Bestsellers for Jayson, thus far, are his Kolsch 45, a quaffer, and a successful tribute to this traditional Cologne style, using the true altbier/kolsch ale yeast that gives the beer its nonlager, fruity undertone. His Three Peaks IPA draws its 101 IBU’s from Amarillo and Citra hops, putting an alert and bright bitterness to work balancing the body of this beer, all while rocking a nose of hoppy pine and citrus. It may emerge as their signature brew.

In a shocking burst of regulatory enlightenment, New Mexico’s rules allow any NM brewery to have up to three off-site tasting rooms, and each can serve their own beer as well as those made by any other New Mexico brewer. TMB’s got one outlet up and running in the Ski Valley, overseen by longtime craft-beer maven, Carla Wollum. Carla is fetching and fierce. Fetching enough to grace the cover of the (slightly racy) Women In Craft Beer calendar, and fierce enough to manage a roomful of après-ski beer geeks with one hand tied behind her back. Joined at the tiny mountain outlet by former Carson postmistress Vonnie Zepeda, the duo flies the flag for the mesa-locked brewery exhibiting rock-hard skills and a carefree bonhomie.

This spring, a planned second tasting room, right in the While the new center of town, will be all about TMB. Consult their brewhouse website (taosmesabrewing.com) for complete calendar gets up to information, but upcoming big events at Taos Mesa Brewing include Winter Carnival, February 11-12, capacity, guest featuring Red Baraat and Zuvuya, Last to Know, fire handles (other dancing, aerial performances, visual art and ski jibbing brewers’ beers) off the amphitheater. (Yes, off the amphitheater.) The have tended to Reverend Horton Heat is in the house on March 4, and predominate the weekend of June 3-5 are the dates for the next muchthe Ski Valley anticipated Music on the Mesa Fest. With lots more in location. between now and then.

Taos Mesa Brewing’s free and fun Frankenbrew philosophy is clearly sprinkled with madness, but there’s a grounded and fundamental method at the base of it all. It’s really quite simple. Pour a beer. Turn up the music.

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N

ew Mexico Restaurant Week kicks off its sixth year later this month in Santa Fe and continues into March in Taos before the three-week event wraps up in Albuquerque on March 13. For 21 days, participating restaurants are offering three-course, prix-fixe dinners and/or lunches for a price that is well below normal.

The concept of Restaurant Week, founded in 1992, is now celebrated in cities and states nationwide, and New Mexico’s participation puts us right up there with Seattle, Chicago and New York. After seeing how successful Restaurant Week was in her native San Diego, Wings Media founder Michele Ostrove decided to give it a try here in Santa Fe. Since its inception in 2010, New Mexico Restaurant Week has continued to grow and is now celebrated in Santa Fe, Albuquerque and Taos.

Hit Your Go-To Faves

Amidst the excitement of new experiences, Restaurant Week can also be a great excuse to splurge on dining out more often that you might ordinarily. It’s like buying high-end retail items on sale: you’ve just got to take advantage of the lower prices. And even at a restaurant you visit regularly, you’re likely to be wowed by the Restaurant Week offerings. The event seems to encourage chefs to stretch their creativity, and it’s a fun way to support our local economy.

Don’t Skimp on the Tip

Below, we offer a few tips for the uninitiated so you can make the most of this fleeting culinary delight. Ladies and gentlemen, grab your forks, start your engines and get ready for Restaurant Week 2016!

Your meals might be discounted, but the service isn’t.

Wait staff are working just as hard as they would during any other week of the year (and often harder), so they should be compensated accordingly. If you are pleased with the service, show your appreciation with a generous tip, above and beyond the usual 15-20 percent for a job well done. Waiting tables isn’t easy, and these folks are working hard. Show them some love.

Plan for Crowds

Work in Some Lunches

Restaurant Week can mean larger crowds at your favorite restaurants, even mid-week when it might ordinarily be slow. One recommendation is to use Open Table to make reservations. Some of the most popular restaurants may be booked well in advance, so plan ahead by making reservations, and don’t create unnecessary stress by trying to squeeze in a quick bite. Leave yourself ample time to relax and enjoy the experience.

Test Drive a New Spot

Maybe you’ve been curious about a new sushi spot or hankering to try African cuisine, but you haven’t had the chance just yet. This is the time to get out there and do it! Restaurants are showcasing their best dishes and looking to attract new and returning customers, so they’re aiming to impress you. “We really urge restaurants to put their best foot forward, as the idea is to attract new diners...who will fall in love and hopefully return again and again,” Michele says. So take advantage. These specials are just that—special. This is the week to try something wild, something you’re not sure you like or something you’ve always been curious about, because you might not have another chance.

Additionally, many diners use Restaurant Week as an opportunity to test-drive pricier establishments. While you may be reluctant to drop a bunch of cash at an untried restaurant, Restaurant Week lets you sample the food at an affordable price and discover whether or not it lives up to its price tag.

Got too many places to try? Can’t fit it all in in one week? Consider adding some lunches to your Restaurant Week plan, and you can hit even more places without stretching the limits of your stomach. Lunch is a meal that many office workers eat at restaurants anyway, so why not hit two birds with one stone by dining at a Restaurant Week participant? You can sate your midday hunger and cross a “must try” restaurant off your list in one fell swoop. (Bonus multi-tasking points if you can schedule a lunch meeting out!)

Push Your (City) Limits

Whether you live in Santa Fe, Albuquerque or Taos, New Mexico Restaurant Week offers a plethora of opportunities to get out there and explore local eateries.

But there’s no need to limit yourself to your home turf; take a road trip to your neighboring cities and expand your gastronomic horizons even farther.

For complete details on participating restaurants, menus and events listings, go to nmrestaurantweek.com.

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photo: patinyats

….It’s Restaurant Week!

Local Love Affair

2016

7th Annual

Santa Fe

Sunday, February 21 - Sunday, FEBRUARY 28

Taos/Northern NM

Sunday, FEBRUARY 28 - SATURDAY, March 6

Albuquerque

Sunday, March 6 - Sunday, March13

SAVOR ONCE-A-YEAR PRICING ON DELECTABLE DINNERS AND LUNCHES! $25 for 2 $20 per person $30 per person $40 per person

Get ready for the most delicious week of the year!

*Daytime Events *Lodging Specials

www.NMRestaurantWeek.com Make your reservations NOW and get in on the fun!

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the

BEESTRO I

magine yourself so wrapped up in bulky layers of sweaters, coat and scarves that your own mother wouldn’t recognize you, as you battle a face-numbing wind up Marcy Street, trying to focus on where to go for lunch instead of on your ears freezing off. Suddenly, a mouth memory wafts over you of The Beestro’s soups—specifically the Sage Tomato Bisque. Described on the menu as “a complex and very grown-up tomato soup,” it transports you along the sidewalk on taste-visions of rich, earthy fireroasted tomatoes blended into a velvety smooth stock of roasted vegetables and buttery cream, with a dollop of rib-sticking pureed potato and pungent onion and garlic subtly accented with sage. Oh, my God! you moan.

It’s just past noon so there’s a crush of people in line ahead of you at the Beestro, but they’re friendly, bunching forward to make room and, as your ears begin to thaw, you scan the menu boards, noticing another of your favorites, New England Clam Chowder—fresh quahog clams in their own broth, with potatoes, deliciously enhanced with white wine and cream. The counter people joke with regulars; Beestro owner, Chef Greg Menke, moves like a calmly centered dervish, cheerfully preparing, heating and serving each order. Your turn, and as you breathe in the aromatic steam from your latte, watching your soup ladled up and your lamb panini prepared right before your eyes, suddenly winter no longer seems harsh and mean but like an exhilarating opportunity for nourishing love, served up among such wonderful company.

Greg began his business, a handful of years ago, with big dreams and baby steps.

Renting a commissary kitchen in the heart of the Plaza’s downtown, he started with a catering company, delivering freshly prepared sandwiches, salads and soups to downtown office and shopworkers. The 40

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story by GAIL SNYDER photos by STEPHEN LANG

diverse and conscientiously crafted selections quickly attracted an enthusiastic following and, once having established his clientele, Greg and his partner Devon Gilchrist located their present Marcy Street space for the café, with a comfortable upstairs seating area and, for warmer seasons, additional tables outside.

The bistro is as compact, efficient and well-organized as a hive, with refrigerator and freezer storage. Everything is made in the kitchen from scratch early each morning, then transported several blocks over to the Beestro, ready for the early morning breakfast crowd, and then preparing for lunch. All the food is simple and wonderful, from made-to-order salads and innovative sandwiches and paninis to fresh bakery desserts, coffee drinks and tea. The menu is updated everyday online, with photos of each selection.

The curious spin-off of the word bistro is a big clue to the origin of Greg’s impetus. His mission in life, daunting as it may sound, is to help save honeybees from extinction. But no one can do that single-handedly. And that was never the point.

As his sense of purpose and dedication gather momentum, it’s become more and more of a collective endeavor, with Greg at the center, his mind always several leaps ahead in terms of focus. He’s everywhere at once, vibrating with a joyful energy that moves around and ahead of him in waves. The business plan exists several stages beyond where it presently stands, and during all the extensive and ongoing planning and execution processes, Greg always considers every move “through the bees’ eyes.” He asks himself, at every juncture, “If a bee were to do it, what would that look like?” Bees don’t make decisions from an individual standpoint; they consider the whole hive, everyone belonging, and with an awareness of purpose. “So, for people, when we want to follow the bees’ example, we tell ourselves, ‘My choices here are going to be good not only for me but for all the people around me.’” In the case of the Beestro, Greg’s community begins with those surrounding Marcy Street businesses and then out beyond the immediate neighborhood, through the city and then the larger county. “Forage is what we have to work on first,” Chef Greg says. “Everyone in Santa Fe, including the government, has to get rid of pesticides, be conscientious about what we put down the drain and toilet, and into the rubbish bin; we have to plant flowers, put water out for the bees. My biggest requirement is never spray your trees. There are other ways to protect them.

Pesticides are bad not just for bees but for bats, butterflies, all the pollinators. Looked at in the long run, it’s not really a smart choice for us, either. A simple way to think of this is: If it’s bad for bees, it’s bad for you. And that’s a guarantee. If we can all start doing this, people will see a difference, it will be a result that is very favorable.”

“Bees,” Greg says, “really are the canary in the coalmine.”

With the devastation of widespread colony collapse, we’re losing pollinators at an alarming rate, and without them, we lose our food. The more Greg learned, the more he couldn’t just stand back and be, as he says, an armchair quarterback—he needed to do something. Greg’s sense of urgency in this regard stems in large part from an appreciation he inherited from his grandfather, John Selwood, who came from Ireland to the US in the ’40s. An aeronautical engineer, all his many inventions were inspired by the honeybee. “I was the one grandchild who got into it,” the chef remembers with a smile.

How can we be most helpful in creating a sustainable environment for all pollinators? | Berenice“Beehive Medina mentality,” Greg answers. And examples are endless for how we can widen our

CINN BOYLE GREG MENKE

JADE WOLF

DEVON GILCHRIST

AMANDA BENEDICT

JOZ RUELAS

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scope of influence, all the way down to how we treat each other.

“It’s the ultimate responsibility of mankind,” he says. “The more we advocate for this concept, the more people evangelize it, as well.” A simple example with widespread results is the Beestro’s biodegradable containers. People notice that; it can begin to encourage them to cut down their plastic consumption elsewhere. Their consciousness around our connectivity changes; they begin to consider their own footprint on a daily basis. The Beestro’s cuisine is committed to using what’s available fresh, organic and locally produced. “We use no artificial colors or flavors and absolutely no high fructose,” Chef Greg says. “You can’t make those bad choices here so you become part of the movement.” And you start to notice how good it feels.

With the catering and the bistro businesses still going full tilt, Greg began experimenting with serving crepe dinners in the upstairs space last year. It was a temporary step; it was also very successful.

And it will reappear in an expanded format. To that end, Paul De Domenico, landlord of the space that at one time housed the bar Rouge Cat, has become a co-partner of Greg’s next related venture, the Hive Market, which opened late last year. “It’s much like a cracker barrel,” says Greg. “We reach the hearts and minds of people through their stomachs!” The general store features local honey and local artisanal foods and crafts. Greg envisions it becoming another farmers’ market. “I’m like the third leg of a three-legged stool! I bring together the local beekeepers and the local farmers. This creates a very symbiotic relationship. The produce is no longer available just a few hours a week; the beekeepers get to discuss what crops they need for their bees; everything is here in one place. Our best-selling product is honey; the next is beeswax candles. We have beekeepers’ equipment, seeds for native bee forage plant species, health and wellness gift items made with goats’ milk and honey—and we want to transition to a true neighborhood market, with things you actually need at your house, like local cheeses and soups, entrees from the Beestro in refrigerator cases—that way, you can stop in on your way home from work and pick up something for dinner.” Manager Aidan White also mentions Valentine’s Day gift bags of fresh flowers, chocolates, honey, candles—and whatever else might catch your fancy. “Soon we’ll be selling local fresh bread every day, local wines and microbrews and also,” Greg adds with a gleam in his eye, “we intend eventually to start making, serving and selling mead.”

That’s downstairs from the Market, in a room Greg says will be perfect for making and storing the honey drink. He envisions this basement area to be like an old-world rathskeller, an elegant restaurant below street level where community meets. Dinner will be served there, with crepes, along with entertainment and special events. But the first priority for this basement space is the sorely needed new kitchen, already underway.

“Nothing goes to waste at the Beestro, again following the bees’ example,” Greg says. “Everything we do here is for the good of the hive, the good of the community. Bees can’t survive alone, and neither can we.”

The Bistro and The Hive Market are located at 101 West Marcy Street in Santa Fe, 505.629.8786, thebeestro.com.

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Wendy McEahern

the

BEESTRO

last spaces for rent

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h s u r C on y u! I STILL HUNGRY?

story by CAITLIN RICHARDS photos by LIZ LOPEZ

s there anything as fun as a crush? That little moment of frisson when you see or think of that special someone, that special pair of shoes, the first pitch of baseball season. As it is February, with Valentine’s Day sitting right there in the middle of the month, Still Hungry decided to ask three chefs what ingredient they currently have a crush on, and just what they’re planning to do about it. Read on to find out what’s cooking in Albuquerque. As for the assignment? I think these chefs crushed it!

Chef Cristina Martinez of Artichoke Café

Fried Artichoke and Sunchoke Salad Chef Cristina Martinez at Artichoke Café is crushing on the sunchoke (also known as Jerusalem artichoke). “They were always this mysterious thing in the past,” the chef says. “I thought, ‘How do I use these dirty little tubers that are hard to clean and peel?’” But suddenly faced with a farmer who was looking to get rid of an overly abundant crop, Cristina rose to the challenge. “They were huge and really clean, and I was challenged to use a bunch of them.” She found that raw sunchokes had a smoky flavor and a clean, crisp quality, like jicama, and that roasted with the For the salad: skin on, they “cook up 2 cups canola or vegetable oil like a buttery baked 2 cups canned artichoke hearts, halved potato,” she says.

Arugula for four salads Her Fried Artichoke 10 medium-sized sunchokes, half roasted, half raw, and Sunchoke Salad unpeeled and thinly sliced combines the bitter 16 white anchovies tanginess of the fried 1 teaspoon butter artichoke, the saltiness of the sardines, the For the vinaigrette: Chef Cristina Martinez of Artichoke Café ⅓ cup white balsamic vinegar creamy zestiness of the 1 teaspoon Dijon mustard roasted sunchoke and 1 teaspoon sugar the crisp, clean flavor 1 cup olive oil of the raw tuber with 1 small shallot, diced the peppery flavor of 3 garlic cloves, minced the arugula, which is a Butter for simmering hearty enough green to Capers “stand up to the other elements on the plate.”

To make the salad: According to Cristina, Heat canola or vegetable oil in a deep pot to 350°F. Fry artichokes till dark golden brown and slightly crispy.

“The best part of Put arugula and roasted sunchokes on the plate. Add cooking is ingredients fried artichoke hearts and anchovies, lightly spoon on the and finding cool stuff.” vinaigrette, garnish with the sliced sunchoke.

Artichoke Café is located at 424 Central Avenue SE in Albuquerque, 505.243.0200, artichokecafe.com.

To make the vinaigrette: Add vinegar, Dijon mustard, sugar and olive oil together in a bowl and whisk together. Blend in shallots and garlic. Melt butter in a sauté pan, add capers, add vinaigrette and slightly simmer.

Chef Eric Stumpf of the Corn Maiden at Tamaya 44

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Chef Eric Stumpf of the Corn Maiden at Tamaya

Arepas and Cochinita Pibil “Arepas are corn pockets stuffed with savory fillings,” Chef Eric of the Corn Maiden explains. “They are eaten across the country and across all socio-economic groups.

They come in various sizes, from bite size to meal size and anything in between.

Some people make them thick and remove the moist dough inside before stuffing; some are thin and crunchy.” This versatile food can be food-truck casual, handheld or dressed up and eaten with a fork and knife. The chef says arepas “can be grilled, fried or cooked in an oven.”

They can be vegan; they can be stuffed For the arepas: with meat—in fact you can fill them 3 cups warm water (warm from the tap with just about anything. “The arepa about 135°F) provides endless possibilities in all food 1 cup sweet corn puree categories, making it a food to have 1 Tablespoon salt a ‘crush’ on and want to create some 2 Tablespoons vegetable shortening passion towards in 2016.” Eric was 1 pound Harina P.A.N (pre-cooked kind enough to also give Still Hungry a corn flour, other brands like Maseca or Masarepa can be used, too) recipe for one of his favorite fillings.

To make the arepas: In a large bowl, mix by hand by combining water and corn puree, salt and shortening together first, then slowly adding the flour, mixing quickly to avoid lumps. Alternatively, in an electric mixer, combine all ingredients and mix on medium/low for 2 minutes until shortening is completely combined. Keep dough covered with a moist towel and let dough rest for 10 minutes. Once rested, portion dough into a 6-ounce ball and flatten it as if making a burger patty or hockey puck.

The arepa needs to be thick enough that it can be sliced and stuffed like a pocket. An approximate size is about a half-inch thick and four-and-a-half inches in diameter. Rest all arepas on a sheet tray.

The Corn Maiden is situated in the Hyatt Regency Tamaya Resort and Spa at 1300 Tuyuna Trail in Bernalillo, 505.867.1234, tamaya.hyatt.com.

To cook the arepas: First seal the arepa on a flat griddle that has been previously oiled for 2 minutes on each side. To finish, place the arepa on the hot grill for 5 to 8 minutes on each side.

Alternatively, it can be cooked in the oven at 350°F for 10 to 15 minutes. The arepa is ready when it sounds hollow when tapped. It needs to be crunchy. Using a serrated knife, slice through the middle halfway, making sure that the bottom part is not sliced open (fillings will fall out otherwise). Stuff generously with your favorite filling and serve immediately!

For the cochinita pibil: ½ cup orange juice 2 cups passion fruit juice or puree 8 ounces achiote paste 3 limes, juiced 3 cloves garlic, minced 4 teaspoons dry oregano 3 teaspoons cumin seeds, fresh ground 2 teaspoons allspice, fresh ground 1 pork butt, 1½-inch cubed 4 banana leaves To make the filling: Puree all ingredients (except pork and banana leaves) in a blender until achiote is smooth. Toss the pork in the marinade and let sit in refrigerator for 30 minutes to 2 hours. Preheat oven to 350°F. Line a baking dish with banana leaves so it drapes up the sides and hangs over the edge. Place pork in the banana leaves and cover with more leaves until pork is entirely encased. Cover with foil and bake for 2-2½ hours until pork is fork-tender.

Remove and fill into your arepa.

Farmer Ric Murphy and Chef Carrie Eagle of Farm and Table

Farmer Ric and Chef Carrie Eagle of Farm and Table

Sorrel Potato Soup Since the sorrel is the star ingredient in Chef Carrie Eagle’s soup she wanted Farmer Ric Murphy of Sol Harvest Farm (which is on-site at Farm and Table) to join the conversation and let me know why they both have a crush on it. Just what is sorrel? Ric: “It’s a perennial herb; it has a heavy citrus flavor and looks like a tall piece of spinach.” Ric is able to grow it year-round at Sol Harvest, as it “can survive a mild winter.” Carrie says she “shied away from it initially,” but now embraces it. “It can brighten up any soup that has cream or fat in it. It lifts it and gives it a beautiful citrus, lemon flavor.” While a chef ’s herb garden is not uncommon among local 2 Tablespoons canola oil restaurants, 2 cups leek whites (bottoms without the root few of them hairs) diced have an entire 4 cloves garlic, peeled and minced farm in the ½ cup white wine backyard. “The 6 large russets, peeled and diced farm informs 3 quarts vegetable stock most of the ½ pound Sorrel menu,” Carrie 1 quart heavy cream says. “It’s one Salt and pepper to taste of the most Sauté leeks until translucent and fragrant, challenging add garlic. Deglaze pot with white wine; add and rewarding potatoes, stock and cream. Bring to a boil jobs.”

Farm and Table is located at 8917 4th Street NW in Albuquerque, 505.503.7124, farmandtablenm. com.

then reduce and simmer until potatoes are cooked all the way through, but not falling apart. Divide the sorrel into four portions.

Place sorrel, one portion at a time, in the bottom of a sturdy blender. Cover sorrel with potato mixture, careful not to fill more than 75 percent of the blender. Pulse until homogenous. Pour blended mixture back into pot, whisk over heat and season to taste.

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Celebrates “Porkfest”

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