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S A NTA F E | A L BU Q U E R QUE | TAOS
A TAST E OF LIFE I N N EW M EXI CO
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LocalFlavor-Winter-4.5x5.75_Layout 1 1/20/15 11:36 AM Page 1
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Fine Southwestern & French Cuisine
Most of the eyewear in the world is produced by a few companies. We would like to show you something different!
PRIX FIXE 3 courses dinner $32 During February Tuesday-Thursday
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229 Galisteo Street, Santa Fe • www.loliviersantafe.com A Taste of Life in New Mexico
FEBRUARY 2015
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Inside
The Buzz … and the Art Buzz by Kelly Koepke 8
What’s in, what’s out, what’s hot, what’s not … that’s the buzz!
Red Light Cameras by Melyssa Holik 15
On the cover and on the top of their game—the indie group Red Light Cameras has Albuquerque on its feet and begging for more.
Hotel Chaco
by Andrea Feucht 18
The first new hotel to be built in Albuquerque’s Old Town in over 40 years looks to the ancient site at Chaco Canyon for inspiration.
Curious Pleasures by James Selby 20
We go way out on a limb this month and sing the praises of six out-of-fashion, totally under-appreciated, wallflower wines.
Santa Fe Restaurant Week by Lily Carbone 24
So many chefs, so little time … the delicious dilemma of restaurant week!
Native Pulse by Gail Snyder 26
Ancient drumbeats in the new century—a story not to be missed.
Inn of the Governors
by Gordon Bunker 30
One of Santa Fe’s legendary local inns celebrates its 50th anniversary this month.
Reader’s Picks
34
The day we named our 2014 Top Ten Dishes in Santa Fe and Albuquerque our loyal readers jumped into the conversation with some picks of their own!
Still Hungry? by Lily Carbone 36
To round out our Valentine issue, we contacted two newlywed couples—all four are chefs—and all were delighted to share the very special recipes that brought them together!
ON OUR COVER: Red Light Cameras
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A Taste of Life in New Mexico
FEBRUARY 2015
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MAGAZINE.COM
FEBRUARY 2015 PUBLISHERS: Patty & Peter Karlovitz
EDITOR: Patty Karlovitz PUBLISHER’S ASSISTANT: Lily Carbone WEB EDITOR: Melyssa Holik ART DIRECTOR: Jasmine Quinsier My dad took me out for a good ‘ol brownie ice cream sundae at Zia Diner!
COVER PHOTO: Kitty Leaken PREPRESS: Scott Edwards
Congratulations to the Inn of the Governor’s on their 50th! For me and my family it’s been a local favorite for 45 of those years. It’s really old Santa Fe and general manager Sam Gerberding is a special pal.
AD DESIGN: Alex Hanna
ADVERTISING:
Me and my honey, Claire, at Bien Shur––I can't think of a better way to spend my Friday night! Great drinks, great music, and nothing beats the views!
SANTA FE: Lianne Aponte 505.629.6544 Kate Collins 505.470.1612 ALBUQUERQUE: Ashley Schutte 505.504.8130 Jason Smith 505.203.9705.
LOVIN’ my print by Jerry Love, from The Gallery Abq. Did I buy just one?? NOPE! I picked up three of his amazing prints! We LOVE cowboys in this house!
WRITERS: Gordon Bunker Andrea Feucht Melyssa Holik Kelly Koepke James Selby Gail Snyder PHOTOGRAPHERS: Kitty Leaken Gabriella Marks
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. localflavor accepts advertisements from advertisers believed to be reputable, but can’t guarantee it. All editorial information is gathered from sources understood to be reliable, but printed without responsibility for erroneous, incorrect, or omitted information.
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k! ee tW 1 an ch ur ar ial ta M c es 2 – Spe rR 2 r fo ary nne us ru Di in eb 5 Jo F $3
Presents the 23rd Annual
CHOCOLATE FANTASY Calling all Chocolatiers!
A black tie gala benefiting the New Mexico Museum of Natural History Foundation
Saturday, March 14th 6:30 pm - Midnight
Sandia Resort & Casino
We invite you to join us as we soar into an elegant world filled with the beauty and grace of the birds of paradise. Tickets: $200 per person Reserved tables of 10: $2,500 Reserved half tables for 6: $1,500
To purchase tickets, call (505) 841-2876 www.naturalhistoryfoundation.org
Cash prizes and medallions awarded!
If you would like to participate as a chocolatier, please call (505) 841-2859 or email psolano@naturalhistoryfoundation.org for more information. Anthony Smith, Eldorado Hotel & Spa
Gilles DesNous, Route 66 Casino
Aude Laau, Le Paris French Bakery
Charity Teague, Hyatt Regency Tamaya
Ashley Briand, The Canyon Club at Four Hills
G. Heywood, Island Grill
Meagan Saavedra and Belle Wolters, Sandia Resort & Casino
Dolores Aragón, Heavenly Chocolates
David Reed, Sponsored by Dave-n-Buster’s
Navajo Technical University
Thank you to our generous sponsors: Presenting Sponsor: KPMG LLP Gold Sponsors: Bank of America/Merrill Lynch, Intel, LithExcel Marketing Services Provider, Wells Fargo Silver Sponsors: Bank of the West, Tucker and Karen Bayless, Bohannan Huston Inc., General Mills, Marketing Solutions, Mercedes Benz of Albuquerque, New Mexico Educators Federal Credit Union, New Mexico Gas Company, Sandia National Laboratories/Lockheed Martin/Technology Ventures Corporation, Tinnin Enterprises, US Bank Bronze Sponsors: Albuquerque The Magazine, All World Travel, Beauchamp Jewelers, Clear Channel Outdoor, Frank Frost Photography, KOB TV 4, Local Flavor Magazine, Sandia Resort & Casino, 99.5 Magic FM, 770 KKOB News Radio
A Taste of Life in New Mexico
FEBRUARY 2015
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Mmmm … February, the perfect time to cuddle up with a book and hibernate. Oh, please. Do the people on this cover look like they’re hibernating? No. They are on stage and on fire and taking Albuquerque by storm. Red Light Cameras. This is what you need to warm you up on a cold February night.
Local Flavor likes to start the year off with all of the youthful energy that a new year deserves and this is no exception. Young artists like Alex Maryol, Nosotros, Sharon Gilchrist and Stephanie Hatfield have all graced the cover of the magazine and this year is no exception. The sultry Miss Amanda Machon takes the spotlight as vocalist while guitarist Chris Walsh, bassist Barney Lopez and drummer Joe Gonzales fill the stage with their own powerful presence. Although touring is a critical path for musicians, we really loved what they had to say about playing for their hometown crowd and just playing for the sheer fun of it. On a far different note, the story entitled “Native Pulse” looks at the growing number of Native American artists in their 20s and 30s who are redefining the intent and image of hip hop. Writer Gail Snyder’s insightful interviews with several hip hop artists at neighboring pueblos (and beyond) tell a story that we hope will open your eyes and your heart as it has ours. The piece begins, “This is a love letter to hip hop”—I know it’s not what you usually expect from Local Flavor but that is exactly the reason we are so excited about featuring the story in the magazine. In a more conventional celebration of February’s darling, Valentine’s Day, James Selby writes a wine piece entitled “Curious Pleasures.” Toast your love with Chablis? Beaujolais? Merlot? Never, you say? I suggest you read what James has to say about some of these forgotten beauties—wallflowers of the wine world. We also have a very special “Still Hungry?” column this month: an interview with two couples who tied the knot this year—all of them chefs! If you’re wondering how chefs woo one another in the kitchen, we have the story. And we have the recipes. Two hotel stories round out the issue, one is celebrating its 50th anniversary and the other has yet to break ground. The Inn of the Governors has earned its stripes in Santa Fe over the years and is one of the few places one can truly call a local’s hangout. At its landmark restaurant Del Charro, folks are literally hanging out the windows in the summer; and year-round it’s a favorite place for Santa Feans to bunk their families and guests when they run out of space—and that’s because it truly is old Santa Fe. And for the first time in over 40 years, Old Town in Albuquerque will see a new hotel rise in its midst. Hotel Chaco is the brainchild of the locally owned Heritage Hotels and Resorts group and like all of its properties this one, too, will tell the story of a unique part of our heritage as New Mexicans. The inspiration is Chaco Canyon. We cannot wait. Enjoy the new issue and don’t miss some of our new features, especially the peek at what our sales staff is up to. (We call it their fungenda.) They are indeed the ambassadors of Local Flavor and it’s high time they had a face and voice in the magazine!
• Business Accounting & Payroll • Complete Individual & Business Tax Returns • Federal & All States
Photo: Jasmine Quinsier
Call today: 505-379-0888
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Celebrates “Porkfest”
Your Destination for Swine Dining... February, 2015
JoinAmuse Us inBouche February!
Chimayo Red Chile & Local Honey Glazed Baby Back Ribs
Our popular “Porkfest” returns February 1-28 1st for Course 4 Courses only $45.00 Call for details or find menu online Watercress, Frisée & Butterthe Lettuces w/ Lardons, Chopped Boiled Egg & Buttermilk Dressing Open for Valentine’s Day Lunch & Dinner - always à la carte!
2 Course Let us “Steele” your heart in February! Pork Schnitzel w/ Dijon Mustard, Steele Winery is Featured Wine of Capers, the Month Lemon, nd
& Gingered Sweet Potatoes Dessert
- Cranberry w/ Bacon "Streusel" -1788 231Apple Washington Ave Santa FeCobbler • 505-984 • santacafe.com • & Housemade Vanilla Ice Cream
Bringing together local food, farmers and the community! See our website for a list of special dinners & reservations.
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Albuquerque, NM 87114
505.503.7124 Farmandtablenm.com
Dinner: Wed-Sat open at 5pm Brunch: sat-sun 9am-2pm
4 courses / $45. per person Pineapple
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– Chipotle Margarita w/ Sugar, Salt & Bacon Dusted Rim – $7.00
during Happy Hour every Tuesday! our “regular” menu always available
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Happy Hour Daily 4:30-6:30 Food & drink specials The Palace offers delicious food, cozy atmosphere, live music & dancing with a fun and friendly staff. Come hide out at the best place to be seen!
The Palace Restaurant & Saloon 505 428 0690
Full menu served Tues-Sat til 1am, 11:30pm Sun
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Two convenient locations • Both open 7 days a week 7am-3pm • Free Parking 420 Catron St. Downtown • 505-982-8900 for orders to go 4056 Cerrillos Rd. Next to Pier One Imports • 505-424-1200 for orders to go VISIT US AT NEWYORKDELISANTAFE.COM & LIKE US ON
A Taste of Life in New Mexico
FEBRUARY 2015
FOR SPECIALS!
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Chama River Brewing Company celebrates 10 years of concocting delicious beer this year. To commemorate the 10th anniversary, head brewer Zach Guilmette brewed and bottled the “De∙cen∙ni∙ale” Ale. This special Russian Imperial Stout exhibits intense flavors of bittersweet chocolate, coffee, vanilla and dark roasted malt with a hint of smoked character. It has been aged in a whiskey cask for nearly a year to add subtle oak and toasted notes that make this anniversary ale truly unique. This special ale honors Chama River Brewing’s long, proud history of brewing excellent, handcrafted beer. Try some for us but don’t drink it all!
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In what’s new on the scene, New Mexico Piñon Coffee plans to open a coffee shop on Alameda just west of Jefferson. The state’s largest coffee roaster’s Piñon Coffee House will cater not only to coffee connoisseurs but also caffeinated beverage newbies who freeze in the face of menus full of macchiatos and Americanos. The cafe will also sell specialty teas and baked goods, and is expected to open this month. Follow them on Facebook to get the scoop. Get it? Scoop? Also now open, Gravy welcomes hungry diners to East Downtown, across the street from sister burger joint Holy Cow at 725 Central NE. The retro diner feel of the old Milton’s remains, and the American-style, diner-inspired comfort food is receiving good buzz: a breakfast pot pie, brisket hash and the requisite pancakes, French toast and waffles, as well as huevos rancheros and a breakfast burrito. Lunch includes sandwiches and salads, fried chicken, meatloaf and chicken fried steak. Partner Chris Medina (who previously worked at Santa Fe’s Geronimo) also co-owns Holy Cow, and the owner group has plans for two more buildings nearby. Could another eatery be in the works? Gravy is open seven days a week from 7 a.m. to 10 p.m.
The Chama River Crew
Photo: Gabriella Marks
And speaking of 10, Zinc hosts 10-piece brass band, The Mil-Tones, in the main dining room for Mardi Gras on February 17. Food and drink specials will be inspired by The Big Easy, and the New Orleans style jazz band will play from 6:30 to 9:30 p.m.. Laissez les bon temps roulez, Zinc.
Photo: Robert Muller
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The Mil-Tones
Nob Hill is making way for N’awlins Mardi Gras Café, with chef restaurateur (and native of NOLA) Eddie Adams at the helm. The space that was Serafin’s Chile Hut at 3718 Central SE will be turned into a Cajun style place based on beignets, gumbo, jambalaya and other Louisiana specialties. Adams hopes to be open by Mardi Gras (February 17). He’s no stranger to Albuquerque, either, as he owned Gulf Coast Eatery, was a food and beverage director at Garduño’s, and is the founder and CEO of Cajun Flavors Spices. Nob Hill also has a new steakhouse. Kasey’s is a venture of Casey Armstrong-Lange and husband Gary Lange at 400 Washington SE, just north of Zuni. This family friendly steakhouse is open for lunch, dinner and weekend brunch, with wine and local craft beer on tap. Armstrong-Lange studied culinary arts at Johnson & Wales in Rhode Island and shares chef duties with her husband. Both have worked at restaurants, for cruise lines and at a resort at Denali National Park in Alaska. The barnshaped building was a chicken restaurant, a bridge club and an aquarium store, and has undergone
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Matt DiGregory of the Range
An Albuquerque stalwart is growing, with liquor! Range Cafe is expanding its 4401 Wyoming NE location with an eye to introducing a beer and wine bar, and adding 20 percent more seating. Owner Matt DiGregory is converting a patio into dining space, increasing the selection of beer to at least 12 local brews on tap. Construction proceeds apace and the restaurant remains open during the work. Have a plate of blue corn enchiladas for us, people! And another longtime shop is moving after 23 years in the same location. Now We’re Cooking left its home at Academy and Wyoming NE for new digs at Paseo del Norte and Wyoming NE in LaCueva Town Center. Nancy Herring, who owns the store with husband Matthew Segura, says the new space is bright, cheery and full of gadgets, cookware, tableware and cooking doodads, just like the old one. Congrats on the move, and we can’t wait to shop at the new digs. Put all those new cooking gadgets to work at an Instituto Cervantes’s The Flavors of Spain cooking class. Learn to prepare the dishes that make Spanish cuisine world famous from Chef Rosa, who is from Andalucía, Spain. And if simply eating is more your speed, then February 28, Chef Rosa will prepare a special prix fixe, multi-course Galician dinner before the Carlos Núñez show at the National Hispanic Cultural Center. For info on the show and the dinner, visit ampconcerts.org. On a sad note, we bid goodbye to Local iQ, the bi-weekly publication dedicated to arts, culture, food and music in Albuquerque. Their contribution to the Duke City scene over close to nine years was notable, always bringing to light the quirky happenings that make Albuquerque such a delightful place to live.
Been wondering what’s happening in the old La Unica Cleaners building in front of Santa Fe’s popular salad place, Vinaigrette? It’s Modern General, a new coffee/juice bar, baked goods and general merchandise store, the brainchild of Vinny’s owner Erin Wade. Wade’s going for a classic general store vibe, brought into our modern times. Which reminds me, it’s time to Eat Your Peas or All Kale Caesar, isn’t it? Follow Vinaigrette’s Facebook page for details on opening dates for Modern General.
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Erin Wade of Modern General
A hop, skip and a jump from Vinaigrette is The Design Center, where The Kitchen Window is serving up fresh, delicious and did I mention delicious? food. Chef/owner Rachael Lobb says the menu is simple, including Frito pie, sandwiches, salads and homey favorites like mac and cheese. With prices that will barely break a Hamilton (that’s a tenner—more 10s!), it’s no wonder this place has garnered a loyal following for breakfast and lunch Monday through Saturday. Or maybe it’s the red chile candied pecan brownie? Or the breakfast/lunch taco specials? It’s definitely comfort food on the cheap at 418 Cerrillos Road. A big welcome to Russell Thornton, the new head chef at Joe’s Dining. No, chef/owner Roland Richter isn’t leaving, he’s simply sharing the load with Thornton, whose experience in the Santa Fe restaurant scene includes many years as part of Santa Fe Dining Corporation’s family of restaurants (most notably, Rio Chama). The Joe’s menu of locally sourced, organic and clean cuisine remains, as well as Joe’s advocacy for locally farming. February 12, Kent Jacobs signs his new book Zuni Stew, to benefit the New Mexico Museum of Art. Based on Jacobs’ many years living among the Zuni as a young doctor, Zuni Stew also reveals his love and intimate knowledge of New Mexico as the book takes the reader into the vastness of the landscape throughout the state: Zuni, Route 66, Albuquerque in the early 70s, the Jicarilla Apache reservation and Taos. Author and arts supporter, Jacobs lived with the Zunis, absorbing their culture, religion, ceremonies, and spirit of the land. Jacobs has also served for 14 years as a regent for the Museum of New Mexico. He and his wife were recently awarded the Governor’s Award for Excellence in the Arts. Call 505.476.5068 for info.
Photo: Kate Russell
More 10s! On February 10, enjoy a five-course wine and chocolate dinner at Farm & Table exploring the incredible link of wine and chocolate, and featuring stone-ground cacao in each course with a paired wine. Dr. Patricia Crown of the University of New Mexico will speak about the drinking vessels unearthed at Chaco Canyon in which traces of cacao were found, and are now housed in museums in New Mexico, including the Maxwell Museum of Anthropology. These findings revealed that native people in our area were drinking ceremonial cacao through trade with Mesoamericans from over 1,200 miles away more than 1,000 years ago! Space is limited, so email reserve@farmandtablenm.com.
Chris Medina of Gravy
Another new place getting some serious preopening buzz is Fork & Fig, a project of New Mexico native Josh Kennon. Located at Menaul and Louisiana in Uptown, Fork & Fig will offer a selection of gourmet sandwiches, paninis, wraps and burgers, as well as a takeout element and will use only fresh and local products. Kennon worked as a personal chef in Los Angeles and Phoenix and received his culinary degree at Le Cordon Bleu in Scottsdale. You can get Forked seven days a week, with brunch on weekends. Visit forkfig.com for more.
SANTA FE
Photo: Kitty Leaken
ALBUQUERQUE
b y K E L LY K O E P K E
Photo: Kate Russell
the
buzz
an extensive renovation, retaining the signature red barn exterior. Welcome to the neighborhood, folks!
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Louis Moskow
A very happy birthday to 315 Restaurant & Wine Bar. To celebrate 20 years, Chef Louis Moskow has some specials to commemorate the occasion. Tuesdays are now 1/2 price wine by the bottle nights, Thursdays you can indulge in 1/2 price premium spirits and on Sundays all Santa Fe Spirits are just $5. As always, the $8 bar menu and 5 plates for $35 deal is not to be missed. Bonne Anniversaire, 315, and here’s to 20 more! Visit 315santafe.com.
If it’s February, it must be ARTFeast, now in its 18th season. ARTfeast celebrates the city’s world-class dining scene, prominent artists and galleries and unique homes over three days. On February 20, enjoy jazz, classic cocktails and designs by Patricia Michaels at It’s 5 O’Clock Somewhere, an event featuring hearty appetizers by Walter Burke Catering. Bid on a set of 12 unique salad/dessert plates inspired by Kandinsky’s color theories, a wine trip to Oregon’s pinot noir countryside and silk scarves designed and batik-dyed by De Vargas Middle School students who were inspired by International Folk Art Market
technology from Stay.Solar, the hotel’s commitment to green initiatives costs its guests nothing, yet addresses their concerns about environmental responsibility. “By being the very first hotel in the country to take advantage of Stay.Solar’s powerful system, Hotel Santa Fe is leading by example, combining the service and luxury we are known for with the most innovative approach to sustainability available,” says Managing Partner Paul Margetson. For every dollar devoted to solar production at the property, an additional dollar goes to supplying solar panels to be installed at a Santa Fe non-profit to help meet that organization’s power needs, too.
Love wine? Then join the La Casa Sena and Rio Chama Steakhouse 2015 Wine Clubs. The extraordinary membership has real privileges: when dining at either restaurant members enjoy retail wine prices on all bottles on the wine list. Join one and use your membership at both restaurants. This would be a great value at any restaurant, but because each of these places boasts a truly superior wine list, it’s a double winner. Count me in! If driving to Albuquerque for authentic dim sum isn’t your idea of fun, Chef Johnny Vee’s Dining Out On Dim Sum in Chinatown class at Las Cosas Kitchen Shoppe should tide you over until you can catch a flight to one of the coasts. Learn to make (and eat your heart’s fill of ) classics like hot and sour soup, hoisin ribs, shrimp dumplings, mu shu duck scallion pancakes and more. All served with copious amounts of tea. Register for the February 21 class and see all the February offerings at lascosascooking.com. Hotel Santa Fe The Hacienda and Spa became the first hotel in the U.S. to power all of its guest rooms with solar energy. Using proprietary smart grid
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Hotel Santa Fe The Hacienda and Spa
We all know The Lensic is a local treasure. Now the rest of the country does too, as the performing arts center made USA Today’s list of the best historic movie theaters in the country. The Lensic hosts more than 200 events every year, from theater, music and dance to poetry, films and lectures, and the staff does a tremendous job. Richly deserved recognition, everyone! Go to lensic.org for upcoming programming. Susan Eagan is no longer at the boutique wine shop that bears her name, Susan’s Fine Wine and Spirits on Cerrillos Road. As one of the most influential wine
A Taste of Life in New Mexico
dealers in New Mexico, mentor to a host of Santa Fe wine aficianados and one of the driving forces behind Wine and Chile Fiesta we look forward to seeing what projects she will tackle next. Whatever it is, you can be sure it will done with passion and that famous Irish smile.
Photo: Gaelen Casey
Kudos to this year’s Souper Bowl winners! Dinner for Two’s Andy Barnes took top honors for his King Trumpet Mushroom soup (divine), blowing away the 28 other restaurants that competed in four categories. Other winners include Terra at Four Seasons Resort Rancho Encantado for its cream soup entry: creamy vegetable with cranberry coulis. Best vegetable soup went to Café Bon Appétit at Santa Fe University of Art and Design for its wild mushroom soup. Best seafood was taken by The Pantry for a seafood butternut squash concoction. All proceeds from the annual January event benefit The Food Depot, a food bank that supports food pantries throughout Northern New Mexico. Soup is, after all, good food.
celebrity Gasali Adeyemo. The next night, it’s the Gala Dinner, Paint-Out and Auction, with three courses by Adobo Catering, paired with select fine wines and a dessert bar to die for! Live and silent auctions include an array of fine art, travel and adventure packages, food and wine excursions and a once-in-a-lifetime opportunity to have dinner with and become a character in Honorary Chair Valerie Plame’s next novel. And on February 21 and 22, the annual Art of Home Tour throws open the doors to 12 dream residences for tours of the design and artwork that makes Santa Fe legendary. If you’re wondering about the Edible Art tour, that’s moved to the summer when the weather’s finer for strolling galleries. Head to artfeast.org for complete details and tickets.
Photo: Hotel Santa Fe The Hacienda And Spa
A fond farewell to The Spanish Table, that purveyor of Spanish, Portguese and North African foodstuffs, housewares and cooking essentials. The shop, a Santa Fe institution since it opened in the summer of 2002 , was a magnet for chefs and foodies and they always had a knowledgable and passionate staff. They were the epitome of what a great specialty shop should be and they will be missed. Fortunately, you can still shop online at spanishtable.com
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Susan Eagan
TAOS The Kyote Club is Taos’ new hot spot for great food, delicious beverages and delightful service set in an equally delightful atmosphere. The location at 330A Paseo Del Pueblo Sur was last occupied by Casa Los Córdovas, and is now the project of Ky Quintanilla, who spent six years at Lambert’s of Taos. The Ky in Kyote is Quintanilla’s nickname, and if the good reputation and reviews he garnered at Lambert’s are an indication, Kyote Club should be off to a great start. He’ll feature the same fresh fare he’s known for as well as a smaller plate selection in an atmosphere he’s calling “culinary bar,” with music and a casual vibe. Open 7 days a week, call 575.751.3302 for more details.
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the buzz
ALBUQUERQUE
Tamarind Institute’s IntraUrban: The Built Environment is an exhibition guest-curated by Brendan Picker, open through February 27. A former project coordinator for the City of Albuquerque Public Art Program, Picker is now public art coordinator for the City of Denver Public Art Program. IntraUrban focuses on the contemporary city landscape. Picker says, “In public art, the structure of the city around us is the blank canvas into which we can integrate art. The images I’ve selected for IntraUrban aren’t made exclusively for the public realm; they are about the blank canvas that exists in the public realm. These blank canvases, from which the artist adds or detracts visual elements, evolve over time as the urban landscape changes.” Featured artists include Chester Arnold, Chris Ballantyne, Andrew Dasburg, Harrell Fletcher, Miguel Gandert, Richard Haas, Leonard Lehrer, Nicola López, Joseph Norman, Ana Stojković, RM Palaniappan and Steve Yates. Check tamarind.unm.edu.
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Corrales Bosque Gallery’s New Year Show 2015 runs through March 17, offering new work by its award winning, professional artist members. See work by Rick Elkin, the newest jeweler artist, pick up a little something to give or frame, especially through February 14, when artistmade Valentines are featured. Corrales Bosque celebrates its 20th Diane Crane anniversary this Corrales Bosque Gallery year, as one of the oldest cooperative galleries in New Mexico. Located in the heart of the old village of Corrales, just a short and scenic drive North of Albuquerque. Go to corralesbosquegallery.com. Weyrich Gallery’s latest show, The Landscape of Meditation, opens February 6 with a meet-the-artists reception from 5 to 8:30 p.m. Tapestry artist Donna Loraine Contractor and glass artist Jerry Barnett both respond to the theme of the meditational aspect of the landscape. Contractor presents her newest series, The Sacred Geometry Tapestries, works that play on the idea that numbers contain rich metaphoric content such as the unity of one and its geometric equivalent, the circle. Barnett says of his work on this theme, “I am drawn to those places where the land tells its own formative Jerry Barnett 6x8 story of upheaval and eruption, of folds and layers laid down over time, then carved and exposed by the effects of time. A land that without apology shows how it came to be. Surely, often
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harsh and demanding, yet just as surely a land blessed and haunted by beauty. New Mexico is such a place.” Visit weyrichgallery.com.
SANTA FE
The Eldorado Arts & Crafts Association invites collectors and art lovers to Out With The Old, a Winter Pop-Up Show featuring 18 artists. The one-day-only February 7 show at the Eldorado Community Center offers terrific bargains on fine quality art and craft items including paintings, ceramics, photography, jewelry, glass, wearable and recycled art. See, the artists are cleaning out their studios for a fresh new start in the new year, and we’re the beneficiaries! Visit from 10 a.m. to 4 p.m. at 1 Hacienda Loop.
A can’t miss show continues through February 28 at William R. Talbot Fine Art, Antique Maps & Prints. Winterscapes: 1920-1970 is an exceptional exhibition of New Mexico scenes by 20th century modernists, including paintings, drawings, and prints by Gustave Baumann, Morris Blackburn, Charles M. Capps, Louie Ewing, Eric Gibberd, Bill Harrison, Gene Kloss, Jean Parrish, Morris Rippel, William Sharer, Paul Kauvar Smith, and Earl Stroh. During this active and fertile time, avant-garde artists in New Mexico adapted Cubism and other current stylistic movements to express the exoticism of Southwestern landscapes and cultures. Continuing through July 31, all the works in War Department: Selections from the Museum of Contemporary Native Arts’ Permanent Collection have something to do with war but depict very little gore or physical violence. The armed conflicts referenced in these artworks span 500 years, from the Spanish/Pueblo conquest to World War II, Vietnam, Wounded Knee, the Mohawk/Oka Crisis and present-day conflicts. This selection of works from the permanent collection examines the nuanced depictions of war and civil unrest in contemporary Native art. Artists include Shawn Bluejacket, T.C. Cannon, David Neel, Dorothy Grandbois, Jean Lamarr and more. Visit iaia.edu/museum for a complete list and more details on all the exhibitions at this amazing gallery. Through April, the exhibition Morphing Nature: Site Specific Sculpture from Recovered Plant Materials features work from the Institute of American Indian Arts and the Santa Fe University of Art and Design students at the Santa Fe Botanical Garden. The young ’uns created site-specific sculptures made from recovered plant materials cleared from the site of the Botanical Garden’s next phase. Some works will also include other found objects, both man made and naturally occurring. Get out and enjoy some fresh air and marvel at the creativity. Visit santafebotanicalgarden.org.
Jeff Laird
PERFORATED PENTAGONS ARTScrawl - Feb. 6, 2015, 5-8
Artist talk and catalog signing at 6
ARTful Saturday - Feb. 21, 3-6 Artist talk and catalog signing at 4
RIGHT BRAIN GALLERY 3100 Menaul NE, ABQ | Tue - Sat 11-5 816-0214 | SE-OC-RightBrainGallery.com
In Santa Fe & Taos, view by appointment 505-384-5290 | JeffLaird.net Bronze Apples, 2015; recycled, powder coated perforated aluminum, stainless bolts, 32” x 24”
Elemental: February 3-26, 2015 First Friday ARTScrawl:
February 6, 5-8pm 6pm: Artist insights ~ Elizabeth Thompson
ARTful Saturday Reception: February 21, 3-6pm
Featured artists:
Jo Schuman, watercolor Elizabeth Thompson, jewelry Salon exhibit: Color and Clay Paula Manning-Lewis and Cate Clark 8210 Menaul Blvd. NE ~ Hoffmantown Center ~ Albuquerque, NM 87110 ~ thegalleryabq.com 505.292.9333 ~ Open Tuesday-Saturday, 10am - 5pm ~ Follow us on Facebook
Sweetheart Str♥ll Returns to Old Town Saturday February 14 beginning at 1pm
TAOS In their inimitable way, Taos Ski Valley and K2 Sports are joining forces on February 21 to host a fun-filled day on the slopes that combines two unique fundraising events: the K2 Bumps Challenge (a mogul marathon up and down Taos Ski Valley’s famed Al’s Run) and the Paint for Peaks Snowboard Art Auction. Proceeds from both events benefit Boarding for Breast Cancer, a youth-focused foundation increasing awareness about breast cancer and the importance of early detection, and the Anita Salas Memorial Fund, which provides financial assistance for breast cancer services. This event showcases the best of Taos, bringing together art lovers and ski enthusiasts committed to the cause. We can’t think of a better way to spend the day or a better cause to support! Details at paintforpeaks.com.
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Brought to you by Albuquerque Art Business Association (AABA), the City of Albuquerque’s Cultural Services Department, Historic Old Town Merchants Association and participating merchants
Old Town’s SWEETHEART STROLL is a day for you and your significant other to rediscover Historic Old Town ~ take in the galleries, boutiques and specialty shops - enjoy live music by Skip Batchelor and Los Primos ~ stroll around the plaza and explore the patios ~ ending it all with a celebratory Valentine’s Day meal in one of Old Town’s fine restaurants. Albuquerque Photographers Gallery, 303 Romero Street (upstairs) ~ Amapola Gallery, 205 Romero St. ~ Back Street Grill, Old Town Rd. #6 ~ Church Street Café, 2111 Church Street Essence Gallery & Boutique, 323 Romero St. #1 ~ Gallery at 400, 400 Romero St. #5 (upstairs) ~ Genuine Southwest Art and Gifts, 1919 Old Town Road, #2 ~ New Mexico Bead & Fetish, 401 Romero St. ~ Old Town Celtic Shop, 323 Romero St. #12 ~ Park Fine Art, 323 Romero St. #6 ~ Penfield Gallery of Indian Arts, 422-B San Felipe St.~ Purple Sage Gallery, 201 San Felipe ~ Rolling in Dough Bakery & Café, 303 Romero St. #117 ~ Romero Street Gallery, 121 Romero St. ~ Steve’s Ice Cream & Java, 323 Romero St. #17 ~ Tanner Chaney Gallery, 323 Romero St. #4 ~ The Wild Rose, 323 Romero St. #15 ~ Vintage Cowgirl, 400 Romero St. #3 (facing Church St) ~ Weems Gallery, 303 Romero St. #3 ~ W!ld Moon Boutique, 201-1/2 San Felipe #3 ~ Yay Yogurt, 205 Romero St. ~ Yucca Art Gallery, 2011/2 San Felipe
ARTsmart presents the 18th Annual
ARTfeast Santa Fe
Santa Fe Friday, February 20 It’s 5 O’clock Somewhere
Music, Dance, Hearty Appetizers & Designer Cocktails Peters Projects, 1011 Paseo de Peralta • 6:00-8:00 PM
Saturday, February 21 Step Up to the Plate
Gala Dinner by Adobo Catering Paired with Select Fine Wines Santa Fe Convention Center • 6:00 PM
Indulging in art, food and wine is an act of giving.
TRUE
FALSE
Saturday & Sunday February 21-22 Art of Home Tour
SUMMER 2015 Friday, June 12 Edible Art Tour, Downtown Saturday, June 13 Edible Art Tour, Canyon Rd
5:00 to 8:00 PM
5:00 to 8:00 PM
Order tickets online: artsmartnm.org speterson@artsmartnm.org • 505-992-2787
A Taste of Life in New Mexico
FEBRUARY 2015
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“
Red
s a r e m a C t h g i L
stor y by MELYSSA HOLIK photos by KITTY LEAKEN
Y
ou-ou-ou, you-ou,” a sultry, sassy voice rises over the din of the crowd. “Juu-uuu-uuuice, ooooh,” the haunting melody beckons the audience to the dance floor, a siren song encouraging listeners to cut loose, dance and just live in the moment. Lead vocalist Amanda Machon begins to sway to the music then really breaks loose and the audience eagerly follows her lead. This, ladies and gentlemen, is the performance powerhouse known as the Red Light Cameras.
This is a band that loves to perform live, and their enthusiasm is infectious. One head begins to bob. Then another, and another. People begin to make their way onto the dance floor and soon the crowd is dancing full-on to the indie/garage/pop sound of Albuquerque’s Red Light Cameras. Red Light Cameras officially formed in 2010, but the group’s roots go back much further. Guitarist Chris Walsh and bassist Barney Lopez have been friends and musical collaborators since they both were in high school in Los Lunas. Years later, while studying at UNM, they teamed up again and formed a punk band called Evol Lived. “It was an awful name,” Barney admits. “It was very difficult for people to spell. So we changed it.” Barney met Amanda in the theater program at UNM while working on a production of “Bless Me, Ultima.” Barney and Chris saw Amanda perform and they immediately recruited her as lead vocalist. “We wanted to get someone who could actually sing,” Chris said. Right away, they said, everyone agreed it was a good fit. “It’s been a lot of fun,” Amanda says. “It’s been a total change of pace, not doing covers and writing all original stuff, it’s been awesome.” With the crucial addition of Amanda’s vocals and a solid line up of dedicated instrumentalists backing her up, things began to click for Red Light Cameras. The foursome recorded their first album, a self-titled 11-track album in 2011, to an excellent reception.
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Left to right: Amanda Machon, Joe Gonzales, Barney Lopez and Chris Walsh A Taste of Life in New Mexico
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The fourth and newest member is drummer Joey Gonzales. When the previous drummer left, she recommended Joey as her replacement. Joey was attracted to the fun, dancing aspect of the band’s style and he was able to step in without missing a beat. With their cast of characters complete, Red Light Cameras continued to play local shows, write original music and tour nationally. Last March they performed at SXSW, and later landed a show in El Paso as a result. Then in May, they toured in New York, where they were able to test out their songs with a new audience. “It’s a real testing ground, because these people have no connection to you or stake in your music.” Chris says. “When we started playing at this bar in New York, all these strangers got up from the bar and started coming to the back where we were playing. Two songs into our set, we had a crowded room. That’s very reassuring.” They released their second album, “For Those Who Favor Fire,” in 2013. Although they enjoy the exposure and inspiration that comes from touring, they appreciate their hometown crowd and the Albuquerque music scene for its friendly, collaborative vibe. “It’s very supportive,” Joey says. “Bands go to each other’s shows, they support each other and celebrate each other’s success. It’s not extra competitive.” Barney agrees, “Everyone is friendly. I go out and see live music and get really excited, because I think ‘Oh, cool, that’s another group I can play with,’ and that’s how a lot of the Albuquerque music scene is. People are out looking for good music so they can give the support and help that band get more exposure.”
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They’ve flourished in this supportive atmosphere, steadily rising in popularity as Albuquerque audiences embrace their upbeat, positive, highenergy style. Their musical influences are diverse. Their tastes range from The Pixies to Haim, Fleetwood Mac, No Doubt and Vampire Weekend; all these bands serve as inspiration for their own unique sound. And although their style continues to evolve, it’s consistently fun and relaxed: playful, yet soulful. Their tunes are catchy and tend to get stuck in your head—in a good way. “If we don’t leave practice humming the tune,” Chris explains, “then we know that one probably needs work.” Amanda adds, “I love it when people want to keep listening to a song over and over. That’s what I want to create.” Their desire to create is almost insatiable. In addition to practice sessions four nights a week, they just released a new video and they have a third album in the works. They’ll resume touring in the summer, and in the meantime, they perform locally a few times a month. Despite this prolific pace, Red Light Cameras seems to be driven by passion rather than ambition. This is a band that hasn’t forgotten the key point of playing music is to play. “If we’re having fun doing what we’re doing, the audience will have fun,” Amanda declares. Barney echoes that sentiment, saying, “This what I do for fun. I never feel like it’s work. I just feel like we’re going to have a good time.” Their laid-back style extends into their songwriting process as well. “It’s collaborative, we are all responsible for our own parts,” Amanda explains. “We start with the feeling of the song we’re going for, then jam with each other and ride the wave through it.”
They freestyle a lot of the lyrics, so the words evolve over time and, until they are recorded in the studio, the songs are organic. Each performance is a response to the particular night, the crowd and even what the musicians might be going through at the time. Ultimately, Red Light Cameras is a band that comes to life in front of a crowd. “Our goal is to make the audience dance!” Amanda says emphatically. “We love it, and you have to love it, because not every gig is going to be a bunch of people standing there. Sometimes it’s just four, but it should still be the same show for those four as it would be for four hundred, and that comes from loving it.” Chris chimes in, “You want someone who comes in who’s never heard you before. You want them to come in, stay, and to enjoy it.” Amanda concurs, adding, “When we first started, it was mostly just our friends being really supportive, but now we’ve made other friends we wouldn’t have made if they hadn’t come to our shows. Suddenly people you don’t even know are coming to shows, and singing along with you: to your songs that you wrote! That’s definitely gratifying.” So, next time you’re in the mood to get your blood pumping and your booty shakin’, come out and have some fun with this hardworking, hard-playing band. Give Red Light Cameras a shot—you’ll be glad you did. Red Light Cameras will perform on February 7 at the Launchpad and on February 22 at Low Spirits. To hear their music or purchase albums, visit their website at redlightcameras.bandcamp.com.
S mok
in’
Bring your sweetheart in for our amazing BBQ, wide selection of entrées, and delicious specialty drinks!
2571 Cristos Rd, Santa Fe (across from the Auto Park near Kohls) 505-424-8900 • info@theranchhousesantafe.com
and 103.7 Albuquerque
Contemporary Jazz Chill - Latin Guitar Music You Won’t Hear Anywhere Else in New Mexico!! Listen on-line: 1037theoasis.com
Love & Romance Concert with Saxman Warren Hill February 15, 2015 - ABQ Marriott Pyramid North Tickets & Information at: 1037theoasis.com
A Taste of Life in New Mexico
FEBRUARY 2015
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Hotel
Chaco
story by ANDREA FEUCHT
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n a summer afternoon in the not-too-distant future, a tourist—or local—might be strolling through the northern chunk of Albuquerque’s Old Town and catch a glimpse of a building that appears new and tall and sharply distinctive amongst the darker adobe all around. The five-story building’s clean exterior masonry lines exude centuries of staying power, the pale stone still feeling natural, despite the urban setting. This is Hotel Chaco, the first new hotel built in Old Town in over 40 years and a from-the-ground up project by Heritage Hotels and Resorts, a New Mexico company founded in 2005. The hotel’s marriage of new building techniques with old cultural sensibilities is like nothing the state has ever seen.
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Heritage is endeavoring to tell a New Mexico story—ancient and modern—with each of its properties thus far, all the while supporting the culture and communities behind those stories. Each of Heritage’s 10 (soon to be 11) properties follows the pattern: a story from New Mexico history plus a community partner to share the growth. For example, Albuquerque’s Nativo Lodge features gorgeous art installations in public spaces as well as guest rooms with several Native artists’ work, from paintings to sculptures to street art murals, brightening the stay of lucky travelers placed in one of those rooms. By staying at the Nativo Lodge, each guest supports the Southwest Association for American Indian Arts (SWAIA) through Heritage’s Community Partnerships program. Another story of our state’s legacy is told in Las Cruces at the Hotel Encanto with design and atmosphere reflecting elements of Spanish and Mexican colonial history, with that hotel’s Community Partnership benefits flowing to the Rio Grande Theatre. The local support continues around Las Cruces with recommended day trips to historic Old Mesilla and nearby hiking trails in the Organ Mountains. Until Hotel Chaco, all of Heritage’s hotels were acquired, then renovated, to fit the chosen theme. The Hotel St. Francis in Santa Fe went through the same process several years back. Back in Old Town, Hotel Chaco’s brand new construction means the cultural salute can and will be incorporated directly into every surface and square foot of the building. It begins with the design itself by the architectural firm Gensler, well-known for ultra-modern projects all over the world. For this special Albuquerque site, the architects spent time at the original Chaco ruins to soak up the natural feel and gather ideas for materials and layout. This leads to the building materials: pale stone masonry and wooden accents like those that would have been used centuries ago, designed for our modern standards of low environmental impact and maximum solar gain. The southern walls will feature deeply recessed windows to protect from excess heat in guest rooms, while the northern side flips that idea around with big windows that let in the low winter sun. Like the ancient site, the axis of the building is astronomically aligned along both solar and lunar pathways. Though this hotel is not intended to have the same cultural importance to New Mexicans as the original site, which was used primarily for seasonal festivals and significant annual religious gatherings, the alignment with natural patterns is still hoped to lend a sense of natural belonging to the place and to anyone spending time on site. Think of homes or public spaces that just “feel special” when you’re in them, as if the space itself was singular, uncommon—that’s what Hotel Chaco hopes to evoke once completed. The new design also grants Heritage the luxury of throwing out the usual lodging conventions when thinking about how to interact with guests, starting with how visitors enter the building. At many luxury hotels, the front entrance immediately deposits the guest into a massive FEBRUARY 2015
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and opulently appointed lobby, typically to hint at the level of resources available to pamper the traveler. At Hotel Chaco, however, visitors will have to first step back in time, walking through a passageway full of natural sounds that serves as both physical and spiritual demarcation between the urban exterior and the true lobby area. That lobby is two stories high, inspired by ancient kiva spaces where groups would gather for ceremony and seasonal celebrations. Beyond the lobby, landscaping evoking rainfall and garden areas will further the sense of being in nature. This will not be a massive hotel: just 118 rooms and a gradually-receding five-story façade to mirror the same steppedback upper floors of any ancient pueblo building. It will share a few spaces with Heritage’s neighboring Hotel Albuquerque, such as the pool and ballrooms, saving resources and time as the project nears completion over the next year or so. The rooftop will feature an open gathering space, and a Native foods restaurant is also in the works. Even the interior furnishings have a traditional touch, with the color palette drawing from the wools of traditional Navajo weavers. Décor is still being finalized but Native artwork, weavings and sculptures are all likely candidates for the interior spaces of the building. Hotel Chaco’s presence is a hopeful development for Old Town and the neighboring up-and-coming Sawmill neighborhood. Sawmill’s general boundaries are Rio Grande Boulevard, Mountain Road, 12th Street and I-40, though some locals concentrate their definition on the northeastern quarter of that expanse, east of 18th Street and north of Bellamah. Here, new lofts, apartments and condos are quickly filling in the former dirt lots and attracting new residents from all over town. Recently, restaurants have begun to swing open their doors, like Ponderosa Brewing on Bellamah near 18th Street. Currently, visitors to Old Town have few incentives to keep walking toward Sawmill, past Mountain Road and the New Mexico Museum of Natural History. Hotel Chaco’s gaze-worthy design, historical elements and future retail corridor would be the perfect bridge for pedestrian traffic flow both to and from the cozy neighborhood. Furthering this draw are plans by local developers (including the CEO of Heritage) to renovate other existing Sawmill warehouse space into retail, restaurant and art corridors within the next year. Many years ago I visited the Chaco Culture National Historical Park with a few friends. I recall spending all day wandering the ruins, feeling calm, feeling curious. When recently brushing up on my Chaco Canyon knowledge, I recalled the ancient roadways radiating out from the site. They were likely corridors for pilgrims to visit the well-known destination, but their straight lines and wide thoroughfares again show off the attention to detail possessed by the Anasazi peoples who built the site. In Old Town, there are radiating roads, such as Mountain Road, Rio Grande and Central Avenue, but they pre-date the Hotel Chaco building by centuries. Nonetheless, it is the hope of Heritage and the whole Old Town neighborhood that those thoroughfares will bring travelers from all parts of the country to this merger of old with new. Once guests soak up their own impressions of the uniqueness of the hotel, I hope they find time for a trip out to the inspiration of it all, Chaco Canyon.
Two doors down from Jambo Cafe
Gifts from Africa! Spices, Toys, Jewelry, Housewares, Clothing, Art, Collectibles & More Something for Every Budget 2010 Cerrillos Road ( near Hobby Lobby ) • Santa Fe 505 - 474-5252 • jamboimports.com 5% of all sales at Jambo Imports support the Jambo Kids Foundation
A Taste of Life in New Mexico
FEBRUARY 2015
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Curious
T
here’s an old poem about a wallflower growing in a crevice of stone. Unheeded by men of wealth, by vagabonds, shopkeepers, or swiftly passing lovers “its perfumes reach into the heart of each.” Is it not one of the more compelling notions to glance the shy figure alone at the punch bowl, see a unique beauty that no one has beheld and become awakened to an enduring passion? Herein lies a lesson of opening minds and proclivities to the allure of overlooked wines. We want to pull focus from entitled, faddish varieties found on every by-the-glass list and hijacking store shelves. Not denying anyone your Malbec, your tired, your poor, your masses of Cabernet Sauvignon - our intention is to liberate your huddled palates yearning to breathe free.
Pleasures story by JAMES SELBY
Merlot The movie “Sideways” is a freshly charming comedy, featuring a sexy, desirable and memorable character. While the same could be said of Virginia Madsen as Maya, in this instance, the scene stealer was Pinot Noir, one of the world’s noble grapes, typecast as the mysterious femme fatale. Pinot Noir producers saw their bottles fly off shelves, get 86’d on wine lists, while consumers saw prices increase. The spotlight is deserved (the prices, ehh, in some cases). Pinot Noir is hardly an overnight success. But did the filmmakers have to cast Merlot as the villain? “If anyone orders Merlot, I’m leaving,” says Miles, the film’s quixotic wine aficionado. Merlot was sidelined and sales went in the tank. Plenty of folks still drank Merlot. Some for reasons Miles didn’t want to: it can be a crowd-pleaser, soft, fruity, lacking in structure and complexity. However, we threw the baby out with the bathtub plonk. Delve into quality Merlots like Star Lane Vineyard Happy Canyon of Santa Barbara ($28), complexly structured with dark fruit and long finish, Swanson from Napa Valley, rich, ripe, and concentrated, touched with mocha ($36), or Northstar, Columbia Valley, Washington ($30), elegantly finessed with red currant and black fruits.
Soave Soave is actually a place, a small commune with a medieval castle in northeastern Italy near Romeo and Juliet’s Verona. It is also a wine. It is not a grape. Made from Garganega, either entirely or blended with Trebbiano di Soave (genetic kin to Verdicchio), Pinot Bianco, and Chardonnay, Soave has undergone a refinement from what was a bland bulk quaffing wine into a stylish and exquisite option. Depending on the winemaker it can be crisp and frisky or given a denser, creamier texture by ageing on the lees and in wood. Producers reign. Seek entry selections from Inama or Pieropan ($15-$18), or solicit advice at an independent wine shop or from a restaurant sommelier. Avanti. 20
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Verdicchio Portland, Oregon sommelier Michael Garofola, former wine director at Santa Fe’s The Compound, advised us with his nomination of a marginalized variety. He emailed, “I think Verdicchio is not only one of Italy’s most overlooked wines, but also one of its more dynamic. No white grape in Italy can age as well. This is because Verdicchio is lithe, has high acid, and can also absorb oak well, like Chardonnay. It’s also a great adaptor to its soils. I recently paired 2004 Villa Bucci with pork loin and it was epic. Here’s a few to die for Verdicchios: Fattoria San Lorenzo “Il San Lorenzo” ($55), Bucci Verdicchio di Castelli di Jesi ($26), a great value and classic representation, and Suavia, Trebbiano di Soave “Massifitti” ($30). Just track them down and buy them.”
Beaujolais No wine is more summarily dismissed than Beaujolais. Haters avoid Beaujolais Nouveau as if it were Hare Krishna’s with drums. Upon its release on the third Thursday in November, Nouveau floods aisles of grocery stores. Négociants overplayed their hand in the 1980’s by jetting cases from France on the Concord to The Four Seasons and Quilted Giraffe in New York. We all rushed to get bottles and too often found a weakly fruity wine and wondered what’s the big deal. To make a toast to the wine harvest and greet guests arriving for a holiday meal, Nouveau is worth a $10 gamble. What you should really try, are the top tier cru Beaujolais, whose labels are designated with romantic-sounding village names, like St-Amour, Moulina-Vent, Fleurie, Julienas, Brouilly––ten in all. Beaujolais is essentially part of Southern Burgundy but their grape is Gamay rather than Pinot Noir. The time is now, not because the finer versions won’t age, but New Mexico receives limited cases of the crème de la crème from Lapierre, Thevenet, Foillard and Breton, all highly regarded producers collectively known as “The Gang of Four,” whose wines bring a mix of subtle and bold, fruity and bright, complex and quenching, and––affordable compared to Burgundy ($30-$45).
Chardonnay New World winemakers, primarily, in California, used a heavy hand with Chardonnay, clubbing us like a baby seal, bludgeoning our palates with oak, and causing a backlash from consumers. The collective voice has been heard and many Chardonnays of today don’t taste like you’re chewing on a #2 pencil. If you haven’t discovered the elegance and finesse of single vineyard Chardonnays from Ramey Wine Cellars, you have that pleasure ahead ($50-$65). At a recent tasting some reluctant customers were coerced into trying MacRostie Sonoma Coast 2012 Chardonnay ($25), a bright, zesty wine with muted oak. “This is a Chardonnay I can drink,” chimed the chorus.
Chablis This brings us to the maligned, nearly ruined, reputation in the Chardonnay family: Chablis. O, cursed producers who commandeered the name “Chablis” for whatever it was in those jugs with the finger circle hold. Even now, with strict international regulations, you’ll find peculiar labels on boxed wine, i.e., “Mountain Chablis”. Where is that mountain? Certainly not in France. Chablis is the northern most appellation of Burgundy and traditionally the region uses no or scant oak, drawing from its former sea bed soils of limestone and clay to deliver tense minerality, aromas of lime, seashells, chalk, with lean acidity bordering on austere. The best have a texture like satin and the density of cold water flowing in a stony rill. Andrew Shapiro of Michael Skurnik Wines, a New York importer, recently relocated with his family to breathe free in Santa Fe. “I love Val de Mer Chablis,” he says. “It’s made by Patrick Piuze, an uber hip winemaker, and this entry level bottling is considerably less than ones sourced from grand and premier cru vineyards.” Val de Mer bears a whiff of smoke, smacks of lime oil, and delivers a vibrantly clean finish ($28). Another producer to look for is Frederic Gueguen. His Domaine des Chenevieres “Fourchaume” is polished and flinty, laced with white flowers, pear and lemon curd ($38). Chardonnay is hardly a shrinking violet, but it’s rather like the gorgeous actress who isn’t taken seriously until she’s proven her chops in diverse roles, either voluptuous or steely. Don’t hate it because it’s beautiful.
A Taste of Life in New Mexico
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Curious Pleasures
Come in and enjoy the best selection of wine, beer, and spirits in town with the help of our friendly and knowledgable team!
Santa Fe Crossroads Center St Francis at Cerrillos Mon-Saturday 10am-7pm ~ 505-984-1582
Zinfandel Even people who aren’t snobs look down their noses at Zinfandel. It grows prolifically and a lot of generic table wine is produced. But, the very fact that it can thrive in warm valleys as well as cooler coastal and mountain regions, and that the vines are among the oldest in California, allows fine vintners (Ridge, Seghesio, Turley, Edmeades, Biale, Bella, Klinker Brink, Frog’s Leap, Easton) to craft an array of styles from graceful to explosive. Zinfandel, the foster child shown the room under the stairs, can parse magic.
Riesling I sing, you sing, we all sing for Riesling. But, we don’t buy it. Wine Spectators 2014 Top 100 Wines listed several Rieslings, including, at # 49 with 91 points, Maison Trimbach’s 2012 Classic Riesling ($25) from Alsace, France: “The piercing acidity and minerality weave a fine tapestry in this lovely Riesling; shows white peach, slivered almond, lemon confit with a mouthwatering finish.” A Santa Fe retailer did an event featuring this and several Top 100 winners. Cases went out the door yet nary a bottle of Riesling. We presume that Rieslings are sweet, yet many are dry-to-the-bone, like Pewsey Vale from the Eden Valley in South Australia, very crisp, intense, and may be mistaken for a Sauvignon Blanc in a blind tasting ($20). The last five vintages received 90+ points in The Wine Advocate. Venture into other styles of Riesling and discover what seems sweet is actually fruit in balance with acid, like biting into an apple. What about Sherry and Madeira, Sake, wines from Greece, Eastern Europe, Southern Italy, the Finger Lakes or Long Island, from faraway New Mexico? Set aside assumptions, along with a little budget, and dare to explore. An unexpected pleasure may reach into your heart.
W I NE BI S T R O
Great Wine & Comforting Food Lunch & Dinner Monday–Saturday Sunday Supper 304 Johnson St, Santa Fe 505-989-1166 • terracottawinebistro.com
AFTER THE MOUNTAIN,
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575 -758 - 8866
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www.thegorgebarandgrill.com
Voted “Best Cocktails” by Santa Fe Reporter
"World's Top 10 Spa" -Premier Traveler Magazine Facials - Massage - Wraps - Scrubs - Wellness erapies Salon Services - Manicures/Pedicures
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Salon Services - Manicures/Pedicures
80- Minute AGAVE Chocolate Lounge Happy Mole HourWrap MondayJust - Friday 4 - 7 p.m. $170 Great Food and Drink Specials!
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A Taste of Life in New Mexico
FEBRUARY 2015
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It’s
Restaurant Week! stor y by LILY CARBONE
So Many Chefs….So Little Time……
photos by GABRIELLA MARKS
Photo: Kitty Leaken
Courtesy of Inn and Spa at Loretto
T
he tastiest week of the year is almost here! New Mexico Restaurant Week, now in its sixth year, kicks off in Santa Fe on February 22 and continues in mid-March in Albuquerque and Taos. Participating restaurants from each city will put their best dishes forward during this annual culinary celebration, offering prix fixe menus at delicious prices—so start loosening your belts, planning your dining destinations and looking forward to the foodie adventure that awaits you!
For information go to nmrestaurantweek.com.
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Photo: Joy Godfrey
Photo: Kitty Leaken
That adventure is better than ever this year in the Land of Enchantment. Restaurant Week, which originated in New York City in 1992, has become a nationwide event that encourages people to dine out during what would normally be a slow time of year with the impetus of prices that are well below normal—but it’s much more than that here in New Mexico. “In each of our Restaurant Weeks, we encourage chefs and bartenders to share their expertise and give diners another way to experience the restaurants,” says organizer Michele Ostrove. “I’m not aware of other Restaurant Weeks that feature daytime classes, demos and tastings like ours.” For locals and visitors alike, this means the chance to meet and learn from the highly talented chefs who have put Northern New Mexico on the culinary map; it’s an opportunity to get a real insider’s look at our renowned culinary scene. “This year,” says Ostrove, “diners can learn everything from how to make their own cheeses to how to savor sake.” Bottoms up! The question becomes how to take advantage of all of this year’s delicious options. My advice? Don’t limit yourself to just one meal or event a day. In addition to prix fixe dinner menus, many restaurants are offering lunch options and, for the first time, some are even dishing up breakfast. So grab a morning meal at that restaurant you’ve been meaning to visit and then head over to an afternoon class to learn something new (but remember to book those special events early because they’re very popular and are sure to sell out fast). Visit nmrestaurantweek.com for a complete listing of events and participating restaurants—their menus and prices are conveniently listed as well so you can plan your schedule by both budget and taste—and start preparing for your foodie fun! And don’t forget: the aim of Restaurant Week is to expand your culinary horizons. Try new restaurants, learn new tricks from your favorite chefs and, perhaps most importantly, take this opportunity to visit your neighboring cities. This year, there’s no excuse to not take advantage of the annual culinary celebration in all three. “For the first time,” Ostrove says, “there is a two week gap between the end of Santa Fe Restaurant Week [February 22 through March 1] and the start of Albuquerque Restaurant Week [March 15 through 22], to give diners a real chance to recover from the eating frenzy before moving on to the next one! Taos Restaurant Week follows Albuquerque’s, but it’s still ski season, so people can head up there and have the best of all worlds.” Cheers to that!
SF R Bes eport e t It 200 alia r 8–2 n! 014
A tavola non si invecchia. (At the table with good friends you do not grow old.)
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Restaurant Week and Quail Run – The perfect fit!
Valentine’s Day Special
Discover Chef Evan Doughty’s fresh, contemporary cuisine at the Quail Run Grille during Restaurant Week. Have lunch or dinner at the Grille and explore our dining, golf and health club memberships. Find out how Quail Run fits your lifestyle! Call today for reservations, 505.986.2200.
Churrasco Brazilian Style All-You-Can-Eat Meat, Seafood & Salad including fillet mignon, prime rib, lamb, chicken, crab legs, fish, shrimp, mussels and much more! Romantic Live Music
Only $39.95 Reserve Today! Be our guest and enjoy a three-course prix fixe dinner for $30 or a two-course prix fixe lunch for $15 during Restaurant Week, February 22 - March 1 505.986.2200 3101 Old Pecos Trail quailrunsantafe.org
1005 St. Francis Dr. the corner of St. Francis & Cerrillos 505-780-5483 • omiragrill.com •
A Taste of Life in New Mexico
FEBRUARY 2015
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Native
Pulse
story by GAIL SNYDER
his is a love letter to hip hop. Not the cringe-worthy version: an assault of obscenities, misogyny and violence. These are new kids in town. Native American artists in their 20s and 30s, from local New Mexico pueblos as well as reservations all over the country, are reclaiming what started out as an inspiring format and returning to that original spark. Hip hop under their watch is having an extreme makeover. It’s a movement, one whose time has come and whose numbers are growing. And at the heart of it is not cynicism but love. My favorite video, by way of introduction to this re-genesis, is “Prayer Loop Song” by Supaman, available on YouTube. The artist, a young man from the Crow Nation, dressed in full powwow dance regalia, solemnly fills the initial silence by clicking on the beat machine, the first layer of his song. As these beats record in a loop, he plays first a small traditional drum, then a small Indigenous flute, layered with the beats. Over this, he sings in a quavery elder’s voice, then a vigorous voice and then one that’s high and reedy, so that, looped, they’re all singing together. Next he manufactures his own sounds using his mouth as the instrument and, after adding sacred prayer chants from a record then scratching the needle across parts and repeating phrases,the background is complete. Now he stands before the microphone. “I pray for the ones listening right now / Struggling, feel like giving in right now / Pray that you come back home / I pray that you understand you’re never alone.” Looking into the camera, he prays for “the single mothers and the deadbeat dads,” for wisdom and for power—“And I pray for being ready in the final hour / And I pray for those who keep judging men in the streets / And I pray for my friends and my enemies.” Supaman is the hip hop name for Christian Parrish Takes the Gun. Previously, he was riding a growing wave of popularity in the conventional rap music scene until he realized that he was being more and more
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By The Way, Cloud Face
| No-Sun
seduced by gangsta ego trappings. After a sudden transformative dark night of the soul, he completely switched gears. Still working within the hip hop genre, he shifted his focus to bringing light into people’s lives. New Native hip hop artists across the country are picking up the beat. Many inhabit the YouTube scene. Because most of them resemble conventional hip hop players—scowling in hoodies—at first glance there seems to be little to distinguish Native videos from gangsta. But not for long. The video for “I’m A Lucky One,” for example, by the group Tru Rez Crew, starts out with several guys, blank-faced, wandering through bleak rural reservation scenes over old snow. But listen: “This is dedicated to those among us / Who rose above us because they chose to love us / When we didn’t push ourselves, they were first to shove us / Sent from the sky, gave birth to the toughest.” It’s a tribute to parents who somehow manage not only to not succumb themselves to addiction or despondency, but who are role models for their kids as well. Not everyone is so lucky. Many, including Supaman, grew up in and out of foster homes. A New Mexico-based artist, No-Sun (whose tribal affiliation is Ojibway and Shoshone-Bannock), remembers growing up on his South Dakota reservation. “One night,” he says, “I answered the door and there was my uncle with a bunch of his friends. It was dark out and they were gold. Their faces, their shirts, their hair, it was all gold.” Too young to understand at the time, he later realized they’d been huffing spray paint fumes. “It was the Midas touch with a whole different aspect,” he goes on, “know what I’m saying? Kids out there see stuff like that all the time, their parents and elders falling down drunk or stoned or passed out. As a kid, you think, ‘Is this just how it is or is this a fluke?’” Hip hop, Native kids’ main frame of reference, the ubiquitous music that framed their lives, had by the mid-1980s become a vehicle for glorifying the thug life, luring No-Sun and friends straight into it, too. Of the kids No-Sun went to school with, most are now either in prison or dead. For young Native artists, this is their daddy’s hip hop—21st century style. Because what these Native artists are jumping off from now is hip hop as it first appeared, back in the late 1970s, bursting upon the national scene in the South Bronx like a fierce and exuberant wild child. It was a potent response to escalating gang violence and disenfranchisement, an endless saga of poverty, racism, drugs and alcohol. Early hip hop—like its name—was improvisational grassroots poetry taken to the streets, alive and lively, an uplifting positivity in a community previously without any. Extolling self-esteem, self-reliance and freedom of artistic expression, it aspired to provide a sense of community. In opposition to disco, its subjects were blunt and real—like facing down police racism and brutality in Boogie Down Productions’ song, “Who Protects Us From You?” Going back to hip hop’s roots allows these new artists to create songs that weave the past and present into an outspokenly heartfelt, creative future for Native America’s next generation. But contemporary hip hop, Native style, reaches back farther than just the last half century. Tony Chavarria (Santa Clara Pueblo), curator at Santa Fe’s Museum of Indian Arts and Culture, calls music of the Southwestern tribes “the heartbeat of sacred life ways for more than two thousand years.” The ceremonial drum’s deep and steady voice, he explains, echoes the heartbeat of Mother Earth. This connection is lifetimes deep, explains New Mexican artist No-Sun. “My upbringing, which included Native ceremony, always kept me grounded,” he says. “It makes you who you are, connecting with something greater, a universal being you derive power from.” “It’s a celebration of a people who were able to overcome such adversity,” Tony says, “and it still remains a vital and living part of their culture.” The music contemporary Native Americans are making, Tony believes, “is not created in a vacuum.” The ceremonial drum’s heartbeat reappears in hip hop as “the beats,” anchoring all the rest of a song’s layers. Perfectly capturing the sense of community that Native hip hop artists are engendering is nationally acclaimed Jesse “MC Red Eagle” Robbins’ video “Song A Taste of Life in New Mexico
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Come home to modern comfort food, craft beers, and an eclectic wine list.
of Survival,” filmed in Albuquerque. It’s a joyously stirring anthem to his ancestors’ endurance in the face of endless injustice, including genocide, who passed along to their descendants that resilience, along with dignity and a reverence for life. We’ve got our own Native hip hop scene flourishing right here in New Mexico, as well. No-Sun is one of a handful of artists I spoke with. Working mostly independently, he finds inspiration in the warrior. His song “Rainy Days,” spoken over a thunderstorm he recorded in South Dakota and his own guitar riff, evocatively expresses the loneliness and discouragement of trying to balance between the red and the white worlds. By the end, No-Sun’s warrior meets that challenge by reconnecting with the love “of all my peoples / Meet y’all at the top.” Find his most recent album out in May at warmedicineempire.com. The work of other Native hip hop artists from New Mexico can be found on Google and on Facebook, including Nataanii Means’ video “The Radical.” Intense and political (“I’m not a rapper / I’m an activist who rhymes”), Nataanii, whose tribal affiliation is Oglala, Omaha Lakota and Dinè, passionately admonishes his peers to wake up, face reality and follow the lead of the elders like his father, activist Russell Means. Like his peers, Nataanii writes his own lyrics and engineers the music; he also shoots and produces his own videos. New Mexican Watermelon 7 (Isleta Pueblo, Dinè, Saponi and African) is an artist who revels in writing lively, experimental and hoppy hip hop, as in his song “Bounce Back” (“Draw, win or lose / Stand as a man”). His song “Gett Live!!” is so infectious it could have been recorded live in the streets at Mardi Gras. (You’ll find both at reverbnation.com/watermelon7.) Fellow Native New Mexican b-boy artist Def-i (Dinè) has his radically courageous, sci-fi-meets-spiritual-adventurer-meets-lust-for-life album “The Lightworker” at soundcloud.com/def-i. Check out the song “Traveler’s Guide”: “Some may say they’ve been to hell and back / The road less traveled you can’t put it in any almanac / It’s lightwork like we was on call cuz / We gonna keep ridin’ till the wheels fall off.” And sidestepping lyrics altogether, the New Mexico artist known as Cloud Face (Dinè, Hopi) explores “Secrets of the Invisible” in his hypnotic and haunting instrumentals, with ambient, life-affirming, futuristic elements merging with the ancient (listen to his album at cloudface.bandcamp.com/album/secrets-of-the-invisible). No-Sun says of his own music, “People hear it, they feel better, they see that other people are taking that risk of following a new lead, they say, ‘Yeah! I’m gonna do that, too!’—and they do it!” He calls his music “sneaky motivational.” He says, “I feel like I’m the tip of a bullet speeding through. We’re gathering all these minds together, inspiring them to keep going, leave the reservation and then come back, stronger, help us make some serious mental, physical, spiritual changes. It starts right there, with those little guys listening to the music.” He smiles. “One little spark. That’s all it takes. And we say, ‘Here. Take this, bro, go set a bonfire!’”
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Valentine’s Day at Joe’s Special Prix Fixe Menu $39.95 for two Reservations advised Open all day everyday Rodeo Rd at Zia 505-471-3800 | joesdining.com
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A Taste of Life in New Mexico
FEBRUARY 2015
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Governors
Inn of the T
he Inn of the Governors, well placed on the corner of West Alameda and Don Gaspar in Santa Fe, is an exception to the transient nature of life, and is exceptional in that this year it celebrates its 50th anniversary. It’s encouraging to know that every once in a while our endeavors come together, that we can get it so right––it passes the test of time.
Walking into the lobby is like walking into the living room of your dreams, furnished with big cushy chairs and beautiful rugs, and in the colder months there will be a snapping fire in the fireplace. Right around 4 p.m., you’ll find complimentary tea and sherry served. Can it get better than this? Maybe, if you have one of the rooms with its own fireplace. I meet with General Manager Sam Gerberding, who’s been with the Inn for more than 10 years. This makes him “the new guy.” He’s wearing a crisp white shirt, a smart waistcoat and a bow tie. Sam is a very considerate person, he chooses his words with care, and even though he’s the boss, he shares a special camaraderie with his staff, much like extended family. We’re sitting on the patio of the Del Charro saloon. It has a western-style, cowboy sort of feel. “Miss Katie might show up at any minute,” says Sam, laughing, “and wrangle the crowd.” “Jefferson Vander Wolk founded the Inn of the Governors in 1965,” he says, “and is still the owner [now as part of a general partnership].” He chose the name, “paying respect … to the governors of the different pueblos in the area.” When the Inn was first built, Sam admits, “it had a quiet couple of decades.” During those years it was “getting name recognition and building clientele.” But when the 1980s rolled around, he adds, “the Santa Fe market started to boom, and shifted to being nationally known. The place took off and Mr. Vander Wolk decided to increase the size of the Inn and create higher-end styles of rooms.” In every one of the 100 rooms, 34 of which have their own fireplaces, “comfortable” is the key word. The Forge, predecessor to Del Charro, was according to Sam, “for a very long time one of downtown Santa Fe’s staple nightlife places. A bar where people could hang out.” The Inn also had a cabaret downstairs (the space is now executive offices), with music, entertainment and, on occasion, theatre. “I can’t tell you how many people say they used to come here when it was The Forge,” says Sam. He recounts a very sweet story. “I had a couple come, I think they were 65 or so, and ask if we could go downstairs [into what was the cabaret]. Keeping track of some of the things like stairs and concrete posts that have not changed, they were able to find the place where they had their first kiss. That moment led to them becoming a couple and eventually getting married, and there they were so many years later in my basement, telling me that’s where they kissed.” Sam is pleased to say, “My problems are born out of good things. I have the right problems to have. Del Charro is so busy that finding the time to fix something in the kitchen like a plumbing line is a major issue because I don’t have dead times to close. Refinishing the floor in the saloon area is a nearly impossible feat.” I’ve noticed that every time I walk by the place it’s hopping, and I comment if Sam had the nerve to close Del Charro, he’d have rioting in the streets. “Precisely!” he adds.
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story by GORDON BUNKER photos by GABRIELLA MARKS
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General Manager Sam Gerberding
Now in its 12th year, Del Charro hits all the right notes for visitors and locals alike. When the weather turns warm, the patio and all the windows in the saloon open up. The lively ambiance flows out onto the street and oftentimes there’s a line waiting to get in. They serve up simple bar fare—burgers, sandwiches and salads, all very reasonably priced—as well as a full list of classic and specialty margaritas, cocktails and beers on tap. You can mix with the crowd or just hang out, either way for not much cssh, which is nice. I ask Sam how the Inn is different from other lodgings in Santa Fe. “First and foremost,” he says, “is our philosophy with our staff, and as a result, the way the staff interacts with our guests. We work very hard in this hotel to come from a place of dignity and respect with the staff, in a very genuine way. We work as a team.” Underscoring this, he adds, “I have the good fortune, when I get a call from the front desk … ‘Sam I have a guest that would like to talk with you,’ and I ask what is it regarding and they say they don’t know … honestly, eight out of 10 times it’s, ‘I just wanted to meet you and tell you how much I appreciate your staff.’” Sam comments on some of the changes he’s seen in the City Different. “Santa Fe is still trying to establish its relationship to tourism on the whole,” he says, “and how to link to national and international markets. [The city] recognizes the abundant outdoor activities, and the geographic elements—that’s something that’s changing, not physically, but our view of our self. ‘It’s not just a place to shop, but wow!, we can go hiking, fishing, camping … and then hit Santa Fe.’” As the city is growing, Sam observes, “in some of the hotels there’s less of a hometown feel. It’s not to dismiss they’re amazing and beautiful, but one of the things that separates us is we’re very homey, comfortable.” Coming to work in the morning is, for Sam, “like coming to my grandmother’s house, I feel safe and comfortable … and that’s very much my effort here.” Sam has some “exciting dreams” for the future, but mums the word at this point. “Really though,” he says, “we’re building on what we already do. Our approach is in recognizing our success is built on what we already are. I don’t want to do anything too fancy [so] I don’t have anything glamorous to tell you.” He laughs. “We’re not going to add a new wing … put Jacuzzis in every room.” Two of Sam’s staff, Mary Sandoval in housekeeping and Dave Lucero, chief engineer, have been with the Inn for 40 years. Actually, Mary claims seniority on Dave by one month. “Mary is now our lobby attendant,” says Sam. “She takes great pride in making sure everything is clean and the lobby is kept nice.” Her care is apparent. The lobby positively sparkles. Sam continues, “Dave has been here so long, I can only honor and respect his opinion about things. He cares so much about the place, and we’ve worked together long enough we’re like two brothers.” These two I’ve seen in action and indeed, they are like A Taste of Life in New Mexico
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D r u ry P l a z a H o t e l i n Sa n ta F e
Join us for an evening of chocolate and complimentary champagne, hors d’oeuvres, music and a silent auction benefiting the programs and services of La Familia Medical Center.
^#436
Featuring DecaDent Desserts by Our challengers: Anasazi Restaurant · Eloisa Events · La Boca · Mangiamo Pronto! · Santacafé SFCC Culinary Arts / Patissier Program · Swiss Bistro & Bakery · Zia Diner
the JuDges: Rocky Durham, Santa Fe Culinary Academy Patty Karlovitz, Local Flavor · Santa Fe Mayor Javier Gonzales Tickets $75 per person · Purchase tickets online at www.lafamiliasf.org 505.955.0302 · gmmartinez@lfmctr.org Our GenerOus spOnsOrs:
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La Familia Medical Center is dedicated to providing excellent, affordable, comprehensive medical, dental & health promotion services to everyone in the Santa Fe community since 1972.
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Wendy McEahern
brothers, poking a bit of fun at one another and mixing some laughs into getting the job done. Unfortunately I do not have the chance to meet Mary, but I do catch up with Dave. “I came in as a porter,” he says. “I was working as a cook at The Compound. I came here and they wanted me to cook, but I didn’t want to anymore, so I took the job as porter.” From the outset, Dave found he could take care of his cleaning duties with time to spare, so he was given maintenance and repair jobs. “We started upgrading into the 20th century,” says Dave, rolling his eyes, “and then the 21st century.” I ask Dave how he feels about working at the Inn. “It’s great! I’ve had other opportunities, but I wanted to stay. I like it here.” Even after all these years he finds his work interesting. “Throughout the years,” he says, “just opening things up, and ‘oh wow!’ Just recently I learned something new [repairing a leaking underground pipe], something I had never known about.” We drift into conversation about the Santa Fe of 40, 50 years ago, and the changes to downtown. So many places easily thought of as here to stay … the Pontiac dealership? Now shops. The Gulf station? Now a restaurant … But The Inn of the Governors? Still with us, tried and true.
Saturday, March 7, 2015, 6pm
Inn of the Governors is located at 101 West Alameda Street in Santa Fe. 505.982.4333. innofthegovernors.com. Check out the Inn’s 50th Anniversary Package at: http://www. innofthegovernors.com/ santa-fe-hotel-deals/#50, where along with other perks, a generous portion of the proceeds will go to one of four Santa Fe non-profits.
last spaces for rent
A Tierra Concepts’ Creation
| Waiter Alejandro Florez Contact Eric Faust 505.780.1159 Eric@TierraConceptsSantaFe.com www.pachecopark.com
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• 400 sq' - 1,160 sq' available • ideal for office and retail • within walking distance to the Railrunner • boasts great amenities • restaurant on site • hi-speed internet • great landscaping • great neighbors • the owners are on site Visit Pacheco Park and see why this could be your best business decision ever.
Reader’s
Picks Caffe Greco
W
e had a blast choosing Santa Fe and Albuquerque’s Top Ten Dishes of 2014, but with so many great dining destinations in each city, we wanted to hear what our readers had to say. Here are a few dishes that missed our list – but not yours!
Santa Fe Frito Pie
“This is great because the red chile rocks!” --Lance Bell [note: The chef assured us that nothing but local ingredients go into this Frito Pie, including local grass-fed beef, traditional red chile and fresh greens from the Santa Fe Farmers’ Market.] Caffe Greco, 233 Canyon Road, Santa Fe, 505.820.7996
Raaga
Lamb Tikka Platter “One of the best meals I’ve had recently was at Paddy Rawal’s Raaga. We started with a chickpea flour coated, fried spinach salad that is one of the best things I’ve tasted—it was a special that night but seems to appear regularly and is worth going back for all by itself. We split the Lamb Tikka Platter, which featured perfectly spiced and cooked lamb from the Tandoori oven. Everything I’ve had at Raaga breaks from what I’ve come to consider “Indian” food as the sauces are lighter and based on flavors I don’t associate with past Indian meals. The service was very personal on a bitterly cold night when the restaurant was heaving, which gave the room a festive feel, and even sitting at the closely spaced tables we never felt crowded. Paddy has improved everything about this place from when it first opened and it is a new go-to for me.” --Steve Lewis Raaga, 544 Agua Fria Street, Santa Fe, 505.820.6440
Il Piatto
Squid Ink Spaghetti “Growing up in Santa Fe, Il Piatto has been a longtime favorite of mine. I was 14-years old the first time I tried the pumpkin ravioli—so glad it’s still on the menu! Last night, I had my new favorite: the squid ink spaghetti with baby calamari. Happy hour is from 9 to 10:30 p.m., which is great for me because I’m a late night eater and it’s such a treat to have my two favorite dishes at half-off price! Sipping wine…great music playing by the bar…I’m in heaven on a cold winter’s night. Thanks, Il Piatto!”-- Clarrisa Wright Il Piatto, 95 West Marcy Avenue, Santa Fe, 505.984.1091
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Bistro 315
Fresh, Never Frozen, Alaskan King Crab “I had the pleasure of having special fresh crab legs [now off the seasonal menu] at Bistro 315 last summer and Louis Moskow served them up with a gorgeous salad, which included the most unusual vegetables, some of which were pickled in a special way that Lou devised—turnips, radishes and a very tasty dressing. As I was leaving the restaurant, who was waiting in line and who had called to save him an order? None other than another great chef, Eric Distefano. We hugged and I said “You’re in for a treat.” He replied, “Yes, I’m very aware.” I feel it’s great that our chefs hang together through thick and thin.”-- Sheri de Avila Bistro 315, 315 Old Santa Fe Trail, Santa Fe, 505.986.9190
Taste of the Himalayas Fish Vindaloo
“The fish [fresh salmon] is always perfectly cooked. It’s delicately seared and not overpowered by the boldness of the sauce. The vindaloo sauce is as spicy as you order it. I can only go for about a 6 out of a 1 to 10 scale. There’s plenty of heat but not so much that you can’t taste all of the savory ingredients. The dish is served with saffron basmati rice. Add a side of raita and it’s a perfect dish.”-- Mario Moreno Taste of the Himalayas, 4th Street Northwest, Los Ranchos de Albuquerque, 505.899.4423
Fan Tang
Singapore Noodle “In Nob Hill at Fan Tang, they have a Singapore Noodle offering that is to die for. The rich but light curry flavoring of the broth and perfect noodles are topped off with a fried egg, and the total ingredient mix—and extra grease effect—puts this dish beyond great. Check it out.”-- Douglas Cohen Fan Tang, 3523 Central Avenue Northeast, Albuquerque, 505.266.3566
Bistronomy B2B Yankee Burger
“I like to go to Bistronomy B2B in Nob Hill for a burger. I order the Yankee Burger, which is just your classic cheeseburger. I keep the burger simple because the sides are really something special: the coleslaw has a slight kick, smokey ketchup, Cajun fries, and a tempura-battered fried pickle. B2B stands for ‘burgers to beers’ and all of their beers are brewed in New Mexico. It’s a nice spot and one of my faves…Also, they brand all their burger buns with the b2b logo. Pretty snazzy.”--Sophie Stauffer Bistronomy B2B, 3118 Central Avenue Southeast, Albuquerque, 505.262.2222
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Still Hungry?
Marble Rye Yields 2 loaves
stor y by LILY CARBONE
Light Rye 1 ½ cups and 2 Tablespoons light rye flour 3 ½ cups bread flour 2 teaspoons salt 2 teaspoons yeast 1 Tablespoon molasses 2 Tablespoons shortening 2 cups water Dark Rye 1 ½ cups and 2 Tablespoons light rye flour 3 ½ cups bread flour 2 teaspoons salt 2 teaspoons yeast 1 Tablespoons molasses 2 Tablespoons shortening 3 Tablespoons caraway seeds (toasted whole) 2 cups water 4 Tablespoons cocoa powder
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ebruary is back and, with it, the season of love. In celebration of Valentine’s Day, I asked two of Santa Fe’s finest (and newest!) culinary couples to share the recipes that they won their sweetheart with. Michelle Roetzer and Leslie Chavez, who were married this past fall and work together in the Santa Fe Community College’s culinary arts program, presented me with the very first recipe they developed together as a couple—a recipe that’s perfect for the sweethearts among us to give a try. Chef Andy Barnes and his wife Crystal, also married this past year and as the owners of one of Santa Fe’s favorite restaurants, Dinner for Two, chimed in with a recipe that’s perfect for singles to use in seducing our crushes.
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To prepare the dough, combine Light Rye ingredients in one bowl and Dark Rye ingredients in a separate bowl. For each, use an electric stand mixer until ingredients come together to form a dough ball. If needed, add an additional 1 to 2 Tablespoons of water to bring the dough together. Knead for 4 to 6 minutes adding flour (or water) as necessary. The dough should feel supple and pliable but not sticky. Lightly oil a large bowl and transfer the dough to the bowl, rolling to coat it all over. Cover and set aside. Let the dough proof at room temperature for about 1 hour or until the dough has doubled in size. Divide each dough ball (both the light and dark rye) into 4 equal pieces. Roll each piece into rectangles that are about 8” x 12” and ¼” thick—these pieces are your layers. For each loaf, you will need 2 layers of the light rye and 2 layers of the dark. Stack the layers, alternating between light and dark, and egg wash between layers. Poke with a fork through all layers, roll and pan. Egg wash the top and sprinkle with caraway seeds. Let rise till dough reaches the top of the pan. Bake at 325˚ for approximately 1 hour and 10 minutes.
Photo: LLeslie Chavez
possess complementary skill sets and know that if one of us can’t do it, the other can.” It’s been through working together that the pair has found a certain harmonious balance in and out of the kitchen, something that is nicely reflected in the first recipe they developed together as a couple: a delicious marble rye bread.“We wanted a strong flavored, beautiful bread for a sandwich we were running at the East Wing Eatery on the SFCC campus,” says Michelle. “That was when we learned about each other’s work process. Leslie is a baker and, by nature, methodical. I came up through the line cook ranks and tend to be more fly by the seat of my pants. But the two can be complementary, we | Michelle and Leslie just had to learn how to make that work.” Their marble rye bread—comprised of two separate components that, although delicious in their own right, come together to form something even better, stronger, more whole—perfectly reflects the mantra of their relationship: “We are stronger together than we are separately. We are in this together, personally and professionally.” This is a challenging recipe so I encourage you to get help from, not your better half, but the half that brings out the best in you. Grab your sweetheart, pick which side you’re on (light or dark) and give it a go!
Photo: Lerina Winter-Winter Creative
Like many culinary couples, Michelle and Leslie’s professional relationship has helped define who they are as a couple. “Working together has truly shaped our relationship,” says Michelle. “We
Egg wash: 2 eggs 1 teaspoon water
say, some of us are still looking for a Leslie to match our Michelle, a light rye to complement our dark. If you find yourself in this position, a different sort of recipe is needed: the kind that seduces. And no one is more proficient in the art of food and seduction than the owners of Dinner for Two, Chef Andy Barnes and his beautiful wife Crystal. Infusing food with love seems to come naturally to the pair. “Through our travels as a couple, we have experienced many tastes and flavors,” says Andy. “You can see a spattering of different ideas and inspirations used throughout our Dinner for Two menu. This allows us to cook for you with the love and passion that we share, a love that is conveyed through our food and straight to your table.” We wouldn’t expect anything less from a restaurant with such a romantic name. Andy and Crystal weren’t always a couple, however; courtship was involved and food had | Andy and Crystal an important role to play. “To this day we joke about how Crystal married me for my coffee, garlic and coco crusted fillet,” Andy says. “This recipe is actually a closely guarded family secret. However, the following recipe for the Shrimp Louis Burger was a close second in the hierarchy of her favorites.” Give this delicious, juicy burger a try—if it doesn’t seduce your crush, I guarantee it’ll at least leave you feeling whole.
Robin Parrott Photography
Let’s face it, February isn’t as easy on some of us as it is on others— myself included. Amongst all the couples planning their Valentine’s Day and keeping each other warm during this cold winter month— the people who identify as a “we” instead of a solitary “me”—there are those of us who haven’t yet found a partner to complement our own strengths and weaknesses. This is to
Shrimp Louis Burger Yields 4 burgers
Burger patties: 2 pounds ground beef 2 Tablespoons Worcestershire sauce 5 cloves of roasted garlic salt and pepper to taste
Photo: Andy Barnes
Shrimp Louis topping: ½ pound cooked shrimp, peeled and deveined ½ cup mayonnaise ¼ cup chopped bell peppers 2 Tablespoons chopped pickles 1 Tablespoon Worcestershire sauce 1 Tablespoon lemon juice 2 sprigs of fresh dill Form 4 burger patties and cook each 6 to 8 minutes on each side. Mix all of the Shrimp Louis topping ingredients together and place a generous amount on top of the burger.
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ROMANCE BY CANDLELIGHT
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