The Sound & Soul of Stephanie Hatfield
Eat Your Heart Out It’s Restaurant Week A TA S T E O F L I F E IN NE W M E X ICO
SANTA FE | ALBUQUERQUE | TAOS FEBRUARY 2014
In Front of the Fire Picnics for Lovers
l ov e #loveloretto innatloretto.com
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L AU RA S H E PP H E R D ATELIER
Introducing a fabulous new hand bag collection from Uzbekistan
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ROMANTIC RED SAGE
65 w. marcy street santa fe, nm 87501 505.986.1444 laurasheppherd.com •
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Inside
Buzz pg.8
by Kelly Koepke
What’s hot, what’s not, who’s in, who’s out … that’s the buzz!
Stephanie Hatfield pg.11 by Gordon Bunker
Stephanie Hatfield’s distinct musical sound has gripped audiences throughout Albuquerque, Santa Fe and Taos since 1996. We thought it was high time we paid her a visit to see what all the excitement was about—and are we glad we did!
Give the Holiday a Chance pg.14 by Mia Carbone
C’mon….you know you want to share at least a little love on Valentine’s Day.
Photo: Kitty Leaken
Elaine’s pg.20 by Kate Gerwin
Don’t miss Albuquerque’s hottest new restaurant.
The Poetry of Wine pg.24 by James Selby
As James so eloquently expresses in this story, “The descriptive language and literature [wine] inspires is an arousal—seducing the reader and eventual consumer.” Be seduced.
Izanami pg.27 by Erin Brooks
There are countless reasons to visit the landmark mountain spa Ten Thousand Waves—but the new restaurant, izanami, just might trump all the others.
Eat Your Heart Out … pg.34 by Mia Carbone and Melyssa Holik
It’s Restaurant Week! Follow our expert advice and you may find yourself winning an award for Foodie of the Year. Ignore us at your own peril.
Arancio and Darkfire pg.32 by Gail Snyder
An unconventional love story from an unexpected source ... these are two lovers you will not soon forget.
Still Hungry? pg.36
11 ON OUR COVER:
by Mia Carbone
“Picnics for Lovers” is the theme of our recipe choices this month, so pull up a blanket in front of the fireplace and enjoy what we’ve cooked up for you.
Visit localflavormagazine.com for more stories, photos, recipes and web features. Like us on and follow us on
Stephanie Hatfield FEBRUARY
2014 ~ Publishers: Patty & Peter Karlovitz Editor: Patty Karlovitz Publisher’s Assistant: Mia Rose Carbone Web Editor: Melyssa Holik Art Director: Jasmine Quinsier Cover photo: Kitty Leaken Prepress: Scott Edwards Ad Design: Alex Hanna Advertising: Santa Fe: Lianne Aponte 505.629.6544. Margret Henkels 505.501.2290. Mary Brophy 505.231.3181 Cherilyn Swenson 505.501.5146 Albuquerque: Ashley Schutte 505.604.2547.
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Middle Eastern Meals: • Roasted Lamb • Chicken Tajine • Vegetarian Stew
Saturday, Feb. 15 | 11am - 2pm Holy Trinity Orthodox Church on Cordova Rd, Santa Fe
Order by Feb. 8 for advance ticket discount Call 505-670-6259 or order online at:
HolyTrinitySantaFe.org/Feast Five Fab Finds for February! 1
Juan Gill Albacea Jumilla ~ $9.99
2
Ca’ Momi Rosso di Napa ~ $8.99
3
Montpellier Pinot Noir ~ $5.99
4
Finca Luzón Jumilla Blanco ~ $8.99
5
Domaine de Pouy Gascogne Blanc ~ $9.99
Crossroads Center • St Francis at Cerrillos Mon-Sat 10am-8pm • (505) 984-1582
er! ett b e l itt eel a l u’ll f e n o i W ...Y
150 Washington Ave • Santa Fe In the Courtyard, one block North of the Plaza
Reservations: 505-983-3328
santafebullring.com • Now on opentable.com
Simply the best... a Santa Fe landmark!
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Come celebrate your Valentine’s Day with us and enjoy unlimited filet mignon, prime rib, leg of lamb, shrimp, crab legs, and much more! Plus unlimited gourmet salad bar all for $34.95.
Be sure to reserve early! 1005 S. St. Francis Drive at Cerrillos between Susan’s Fine Wine & Tiny’s 505-780-5483
of her being on that stage, and the audience loves it. We think you’ll delight in this in-depth interview of Stephanie, as she talks about baring her emotions through song, creating an intimacy with her audience, the inspiration for her lyrics and the magic of performing with musicians she trusts … a love affair in the truest sense. James Selby turned in a real teaser of a story—The Poetry of Wine. When James is finished elevating and enriching your wine vocabulary, he promises that you will have “hundreds of little magnetic words on the refrigerator door of your brain, and you can choose whatever you want to make your poetry of wine.” Uncork that bottle and follow a little more of James’ advice: “Do try this at home.” For Local Flavor readers, romancing the table is a yearround sport, but this month holds an even greater allure. For your dining (and reading) pleasure, we offer two brand-new restaurants on the culinary scene—one in Santa Fe and one in Albuquerque. Izanami is tucked away in the serene mountainside spa of Ten Thousand Waves, just minutes from Santa Fe, and Elaine’s struts its stuff in the heart of Albuquerque’s spirited Nob Hill. The brainchild of Duke Klauck and Deborah Fleig, izanami is an authentic Japanese izakaya-style restaurant where friends gather at the table to casually share small plates of food straight from the kitchen and sip hand-crafted beers and sake. The menu and the ambiance are simple and stunning. It is an experience not to be missed. The Duke City also unveils a brilliant new star this month, Elaine’s. Food writer Kate Gerwin was over-the-top excited by the restaurant’s level of sophistication and its ability to deliver all it promises. Ah yes, there is a new chef in town— Andrew Gorski—and with the impressive Scalo team of Steve Paternoster, Elaine Blanco and Garrick Mendoza supporting him, the sky’s the limit. Lest you think we do nothing but eat and drink at this magazine, we also found the time to do a little shopping. Every shop we went to was local, and everyone who helped us was delighted to share their ideas on the perfect gift for your Valentine. Don’t worry, your dog is on the list, too. And actually, four-legged friends are not only on the gift list; they also found a way to nuzzle onto our editorial lap as well. The holidays were wonderful, but it’s nice to be back doing what we love best: bringing you another issue of Local Flavor magazine.
Photo: Kate Russell
omiragrill.com •
Letter
Churrasco Brazilian style grill
Nonbelievers, naysayers and skeptics, step aside. Local Flavor is pulling out all the stops to celebrate Valentine’s Day. The sultry look of Stephanie Hatfield on the cover sets the tone, and wait until you hear this girl sing! She gives every ounce
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ALBUQUERQUE
February abounds with thoughts of love in the Duke City. Some of those thoughts come from Tamarind Institute’s online exhibition and sale Dear Valentine. Buy your sweetie a limited edition work of art from notable artists like Garo Antreasian, Tom Berg, Valerie Hammond and May Stevens. The exhibition and sale both run until Valentine’s Day. Visit tamarind.unm.edu to take a peek or make a purchase. What better restaurant for celebrating love than Pasión Latin Fusion, at 722 Lomas NW? In fact, Pasión got a lot of love from Food Network’s “Restaurant Impossible” and celebrity chef/ restaurateur Robert Irvine in December. Irvine takes on the “mission of making the impossible possible by renovating a failing restaurant in two days on a $10,000 budget.” Owners Elvis and Monica Bencomo received new decor, a menu overhaul and advice on marketing. For two days, volunteers painted, crafted, constructed, remodeled and decorated. The new menu includes items like Brazilian cheese bread and albóndigas (meatballs) with quinoa salad. The show episode will air on March 19, but don’t wait until then to visit the eatery. The food’s always been stellar at this delightful place. Find out more at pasionlatinfusion.com.
| Elvis Bencomo Share a little pasión with the National Institute of Flamenco, which lost its Gold Avenue home of 15 years in a December fire. Fortunately, no one was hurt, and the community has rallied to send financial support, offer items, space and time—or just send positive messages their way. Work and classes have resumed at alternate locations, at UNM and Tierra Adentro, as the organization works through the insurance and rebuilding process. Support them at nationalinstituteofflamenco.org.
Albuquerque loves TEDxABQ (evidenced by sold-out events and long waiting lists), and February has two opportunities to love it even harder. The TEDxABQSalon | Why Art? On February 6 at the Albuquerque Museum of Art and History, speakers attempt to answer the titular question. Interesting, right? We experience art every day of our lives—walk by it, visit galleries and even create it—but why? What is its function, importance, purpose and place in the world? If you’ve wondered about these things, ventured to answer similar questions or even posed them to others, this salon is absolutely the place to be. Then on February 28, TEDxABQED: Extraordinary Possibility takes place at the African American Performing Arts Center, where the talk centers on ideas worth spreading in education. The format allows speakers and attendees to digest and debate the talks, while encouraging the exchange of ideas and information. Visit TEDxABQ.com for info and tickets to either or both events.
Italian has long been considered the language of lovers, so it’s no surprise that the 7th Annual New Mexico Italian Film and Culture Festival, February 8-16, reminds us that we’re all a little bit Italian. Enjoy this week-long celebration of the best of Italian cinema and culture, with nine contemporary award-winning Italian films premiering locally and a number of first-ever events and collaborative efforts: a gala musical performance and reception to kick off the festivities, an indoor bocce tournament, special pre-film features and more. Mayor Richard Berry even proclaimed February 8 as Italian Film and Culture Day! For the full program, including venues and ticket information, visit italianfilmfest. org. Rio Rancho is an up-and-coming locale for interesting new restaurants and locally brewed beer and wine. The 4th annual Taste of Rio Rancho takes place February 8, from 5 to 7 p.m., at the Santa Ana Star Center, where at least 23 eateries are serving up delightful samples of food and drink. Some of the local entries are Cazuela’s Seafood and Mexican Grill, Fat Squirrel Pub and Grille, Namaste, Chill Zone, Pizza 9, Joe’s Pasta House and Turtle Mountain Brewing Company—and expect to find wines from Rio Rancho’s Matheson Winery, too. Competitive tasting with celebrity judges culminates in an awards ceremony to crown the pinnacle of eats! Kids aged five and under are free, and pretaste tickets get you in an hour early. Tickets at 888.694.4849.
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AMP Concerts shares its love for all things Galician—first on February 19 at MAS Tapas y Vino in the Hotel Andaluz as Chef James Campbell Caruso offers up a special five-course Galician dinner and a post-dinner talk about Galicia sponsored by UNM’s Latin American & Iberian Institute, then on February 21, when Instituto Cervantes offers a mouth-watering taste of Spain in a cooking class hosted by Charo Arrelano of Charo’s Kitchen. The class highlights the cuisine of Galicia, an autonomous region on Spain’s northwest coast. Dishes unique to the culturally and linguistically distinct area include croquetas de pulpo y queso (octopus and cheese croquettes), caldereta de pescado (fish stew) and filloas, a signature dessert of Galicia.
Photo: ©Merriam
the buzz
b y K E L LY K O E P K E
Variety is the spice of life, and Flying Star Cafe has spiced up its menu, responding to customer requests for smaller-sized dishes and child-friendly options. The Kids of All Ages menu includes seven new or updated items: the Oatmeal Sundae with brown sugar–cinnamon apples, dried cranberries and whipped cream; light and fluffy Baby Cakes in blueberry, chocolate-chip and banana; 100% New Mexico Tom Thumb burgers, perfectly portioned for petite people, and more. The Kids of All Ages menu is available all day, every day. See flyingstarcafe.com/locations, because you’re never far from one. Extraordinary fine art tapestry artist Donna Loraine Contractor’s newest show, Architectonics Plus Additions, runs February 1-28 at the Weyrich Gallery. A “meet the artist” reception will take place on February 7, from 5 to 8:30 p.m., and Contractor will also talk about the new show February 8 at 1 p.m. All the pieces in the exhibition celebrate the precision and elegance of geometric forms and formulas, as well as the beauty of color and balance. As with all of her tapestries, Contractor blends the colors and unique quality of light in the Southwest with the diverse forms of its land and sky to create a rich and diverse palette. Regional influences, mathematical constructs and a touch of fantasy combine to create provocative dimensional works that provide a view into other worlds. Visit weyrichgallery.com for more.
| James Campbell Caruso These delicious Spanish-themed events whet the appetite for the Carlos Núñez show on February 26. Núñez is one of Galicia’s most revered artists, undisputed as the tradition’s greatest piper. For complete details on how a Spanish artist claimed Irish music for Galicia— and to purchase tickets—visit ampconcerts.org. Nob Hill recently welcomed The Fragrant Leaf Tea Boutique and its owner Robin Scala to her location at 3207 Silver SE. The Fragrant Leaf specializes in loose tea and accessories, with 50 types of loose-leaf tea, mostly varieties from Japan, Taiwan and China. Scala’s a genial hostess, offering a variety of brewed teas to sample and discover, as well as a wealth of tea knowledge gleaned from her time living in Shanghai and her experience working for a Japanese tea shop/tea room in New York. She actually started The Fragrant Leaf online and opened the shop to teach about tea and tea customs. Stop in or visit thefragrantleaf.com online.
| Donna Contractor “Tunnel Vision Red Spiral”
SANTA FE Santa Fe will be pouring on the passion as well—especially for foodies. It starts with Classic French Cooking En Français with Chef Charles Dale of Bouche Bistro. The class, taught in French (with recipes in English) on February 8, simulates the unique experience of cooking in a Paris kitchen. Francophiles and students of the French language will enjoy this immersion into a menu that’s pure Bouche: an amuse, French onion soup “Les Halles,” black mussels in white wine and red chile, frites,
| Charles Dale The Santa Fe School of Cooking gets in on the Valentine’s Day action, too, with At the Artist’s Table, a dinner to benefit the Santa Fe Arts Commission’s Artist Exhibit and Education Program as well as the Partners in Education Foundation for the Santa Fe Public Schools. But At the Artist’s Table is no rubbery chicken affair. It’s a collaboration between an accomplished artist (this year it’s Susan Contreras) and a renowned chef (Michelle Roetzer), who creates a gorgeous, elaborate menu inspired by the artist’s work. Both act as hosts for the evening and share thoughts on their creative processes with the diners. The evening ends with the presentation of a limited-edition, signed print by the artist to each guest. Tickets at 505.474.0240. The Shake Foundation has opened in time for you to get your sweetheart a burger and shake from local restaurateur Brian Knox (formerly the chef/owner of Aqua Santa), without breaking the bank. Located at 631 Cerrillos Road, just south of Paseo de Peralta, Shake Foundation does only a few things— burgers from hormone- and antibiotic-free meat (including lamb and turkey) on potato flour buns, hand-cut fries and milkshakes from Taos Cow ice cream. Sometimes, the simple things in life are best, yes? In a love letter to foodies in the City Different, Chef Fernando Olea returns with Epazote on the Hillside, a new lunch spot at the fun and funky Hillside Market. Opening Valentine’s Day from 11 a.m. to 2:30 p.m., and every day thereafter (closed Wednesdays), Olea’s New World cuisine features cuitlacoche corn truffles, tuna tartar and desserts, plus a flaming horno for ambiance. (As if the whimsical atmosphere of the Hillside’s art, craft and gifty items needed help delighting the senses!) Hillside’s co-owner Pam Fennell (with Tisha Sjostrand and Kate Sjostrand) says Fernando fell in love with the magical energy of Hillside the moment he stepped through the door, sparking the idea for what has become Epazote on the Hillside. It’s also available to host private parties and catered events, and dinner service will be on offer in the near future. Welcome back, Chef. We’ve missed your inventive combinations of local ingredients and Mexican influences. Call 505.982.9944 for reservations. The family labor of love that is El-Evation Bistro opened in January to good buzz. Described as American fusion, El-Evation’s menu includes a juicy feta and portabella green chile burger that looks almost as good as it tastes. Owner Lane Sanders runs the place, with youngest brother, Ben, managing the bar and parents, John and
Marty Sanders, as partners. The upscale casual atmosphere is complemented by the farm-fresh fare of Chef Lester Cisneros, who previously worked at Geronimo, the Apple Hat Bistro and the Corn Dance Café. Check it out at 103 East Water Street, in the former Atomic Grill space. Big kudos to local poet Lauren Camp for her multiple nominations for the prestigious Pushcart Prize. No fewer than three magazines, including World Literature Today, nominated Camp for the annual honor of the best poetry, short fiction or essays published in small press magazines and book presses. In 2012 she received the Anna Davidson Rosenberg Poetry Award. Camp is the author of This Business of Wisdom and editor of the poetry blog Which Silk Shirt. Each Sunday she hosts Audio Saucepan, a global music/poetry program on Santa Fe Public Radio. Write on, Lauren! For more info, visit laurencamp.com. More congrats to Chef Steven Lemon, who now calls Pranzo not only the place he cooks but also the place he owns. Previous owner Michael O’Reilly sold the Italian grill to Lemon, calling him “an original who works with ‘heart and soul,’ which is evidenced in his menus. This bodes well for Pranzo’s future.” Lemon’s early career saw him in the kitchen of renowned chef Jimmy Schmidt at the Rattlesnake Club in Denver. Classically trained in French technique, Lemon has now achieved a creative approach to cooking. Before re-joining Pranzo (where he was the founding chef ) he owned O Eating House in Pojoaque. Pranzo has been a local favorite in the Railyard District for 25 years. Call 505 984 2645 for reservations.
Photo: Gaelen Casey
Photo: Joy Godfrey
caramelized Brussels sprouts and profiteroles au chocolat. Then you can replicate the meal yourself on Valentine’s Day! C’est si bon! Call Las Cosas Cooking School for reservations, 505.988.3394.
| Steven Lemon Welcome to town, David Francis Setford, the new Executive Director of the Spanish Colonial Arts Society! Setford brings with him over 30 years’ experience in museum and non-profit arts management, as well as for-profit management of fine arts expositions and fairs, all of which are integral to the society’s operations. The majority of the museums in which Setford has worked have been housed in historic buildings, giving him first-hand knowledge of the unique challenges that come with owning and caring for historically significant structures, such as the society’s John Gaw Meem building. As Executive Director of The Hyde Collection in Glens Falls, NY, Setford had a hand in developing and funding the popular exhibition “Modern Nature: Georgia O’Keeffe and Lake George,” created in association with Santa Fe’s O’Keeffe Museum. Most recently, Setford was hired to help launch the new Wiener Museum of Decorative Arts in Dania Beach, Florida. The plaudits continue for the National Dance Institute of New Mexico (NDINM), named by the esteemed Wallace Foundation as one of eight exemplary and highly effective arts organizations in the
Tuesday, February 11 – Prelude to Valentine’s Day A special menu… six courses just for two. Wine and food will be sumptuously paired to create the ultimate epicurean experience. Reservation Times Vary | $120/couple Tuesday, March 4 – Farm & Table’s 2nd Birthday Dinner with Guest Chef Cathy Whims Albuquerque meets Portland in a wonderful collaborative dinner. Five-time James Beard award finalist and executive chef of Portland’s Nostrana will be joining Chef Sean and the Farm & Table team to create a memorable culinary experience. Please make plans to join us for this very special event. One seating at 6:30 | $95/person Women & Creativity 2014 Events & Special Dinners in March see our website farmandtablenm.com
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Photo: Amiel Gervers
U.S. “It’s great to know that our programs have not only made a measurable difference in the lives of children but are now recognized and validated by the Wallace Foundation as well,” said Russell Baker, NDI-NM Executive Director. “Through our programs, students learn the skills necessary to overcome obstacles and gain the confidence, tenacity and work ethic necessary to succeed.” Co-founded in Santa Fe by Catherine Oppenheimer and Jacques d’Amboise, NDI-NM has grown from serving 100 children in 1994 to 7,500 children annually, through in-school, after-school, summer and advanced training classes in 34 New Mexico communities.
| NDI
Taos was voted one of the most romantic small towns by Smarter Travel, and the Harwood Museum of Art’s Valentine’s Day Workshop Extravaganza might be one of the reasons why. On February 8, join the Harwood educators to create beautiful, artistic, mixed-media Valentines for everyone! It’s an all-ages event, and the suggested donation is $5 per family, which includes a cigar box for the first 100 attendees. Visit harwoodmuseum.org for more. Elegant El Monte Sagrado Resort and Spa joins in the Valentine’s fun with several special events over that weekend. Martha Hopkins, author of InterCourses: An Aphrodisiac Cookbook, will read from her book and meet with guests during dinner on both evenings, while Chef Ray Naranjo prepares three courses of amorous dinner options inspired by Martha’s book. A fun and sexy fashion show is also planned to entertain diners, and Martha and Chef Ray will teach an aphrodisiac cooking class on February 15 at 11 a.m. El Monte Sagrado’s Living Spa offers three couple’s spa treatments to get your motor running, too. Call 575-758-3502 for lunch, dinner or spa reservations.
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Photo: Nikesha Breeze
With the proliferation of local breweries and distilleries, it was inevitable that hard apple cider would also make its debut in Santa Fe. That’s what happens when Santa Fe Cider Works joins the scene in February. Santa Fe Cider Works—a project of Jordana “Jordy” Dralle and Michelle Vignery, who have been home-brewing apple cider for a decade—will host several open house evenings, during which people can come by the cidery, have a taste, see the space (it’s not very big, so they can’t call it a “tour”) and purchase a bottle. Jordy says we can expect an unfiltered, non-sparkling, gluten-free cider that will be pleasingly “winelike.” Open houses are February 15, 21 and 28, as well as March 7, and both locations of Second Street Brewery will have the ladies’ signature Cider Different on Valentine’s Day. For times and more updates, including retailers, visit facebook.com/SantaFeCiderWorks or santafeciderworks.org.
Taos’s own Restaurant Week runs February 23 through March 2, and I can personally vouch for El Meze Restaurant’s exemplary menu of seasonal Spanish and Spanishinfluenced cuisine. Chef and food historian Frederick Müller (a 2012 James Beard Best Chef in the Southwest semi-finalist) has crafted offerings as diverse as fried stuffed blue cheese olives, trout with herbs and Moroccan butter, and succulent veal sweetbreads that will knock your socks off. The setting of the beautifully restored 1847 El Torreon Hacienda transports you to the heart of Spain. For a complete list of restaurants and to make reservations, visit taos.nmrestaurantweek. com.
| El Meze
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February’s the time to show some love for the Santa Fe Food Depot, too, with the 20th annual Souper Bowl. The organization supplies food to people in Northern New Mexico who need assistance, and you can help by eating your fill of soups made by local chefs. With four categories to enter—cream, savory, seafood and vegetarian—restaurants also vie for the overall “Best Of ” award. Join them at noon on February 1, at the Santa Fe Community Convention Center, and get your tickets quickly at 505.471.1633. (I wonder who will win this year?) Another of Santa Fe’s premier cultural events, ARTFeast, is now in its 17th year. Sponsored by ARTSmart, a local non-profit that supports art in the public schools, ARTFeast combines galleries, restaurants, a home tour, auction of schoolchildren’s artistic creations and more. This year’s fashion component includes Project Runway all-star Mondo Guerra, straight from his Denver studio, presenting designs from his 2014 collection. Running February 21-23, ARTFeast’s schedule and tickets can be found at artfeast.org.
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Anasazi Restaurant Valentine's Dinner
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Special three-course prix fixe menu $75 per person February 14 Menu also available Saturday, Feb. 15
For restaurant reservations, call 505-988-3236 Inquire about special room rates at the hotel
A NA SAZ I RESTAURANT Rosewood Inn of the Anasazi 113 Washington Avenue Santa Fe, NM 87501 (505) 988-3030 · rosewoodhotels.com
Stephanie
Hatfield story by GORDON BUNKER photos by KITTY LEAKEN
I
t’s a very special thing when someone gives you their heart, when they are willing to give you a good look into their soul with all its beauties and flaws. It takes tremendous generosity of spirit and courage to step up to the plate—or in this case, the mic—and put it all on the line. When Stephanie Hatfield gets on stage, she hands us this gift. This is what she does, and she does it through a great talent for song.
Stephanie and I hang out in the control room of Frogville Studios, where her husband, Bill Palmer, has been the head sound engineer for eleven years. Listening to Stephanie speak is one thing. She has a lovely voice, and there are hints, but just hints, of the power within. However, listening to her sing, as I did a few nights ago at Duel Brewing? Well… Everyone at Duel was having a good time, Trent and crew were dishing up a lot of beer, the house was packed and we were all merrily yammering away to one another about something, I can’t remember what. Stephanie was singing backup in her husband’s band, Bill Palmer’s TV Killers, and about mid-way through the performance she took the lead. She sang George Gershwin’s “Summertime,” and I immediately thought of Janis Joplin’s interpretation. There it was with no holds barred—her presence, her gift—and the crowd instinctively knew it. Heads turned, and everyone got quiet as Stephanie put every ounce of her being into the performance. “The thing about voice for me,” Stephanie says, “it’s a pure conduit between (my) soul and the rest of the world. It’s very unfiltered. For me, when I sing, it’s just about as raw and pure as it can get.” No kidding. This woman knows what she’s got and shows no restraint in putting it out there. When she finishes the song, the crowd erupts into applause. To be succinct, Janis Joplin has nothing on Stephanie Hatfield. The relationship, the romance between the performer and the audience, has to have chemistry. When it’s good, says Stephanie, “that’s everything. That’s the reason I’ve always loved live music, why I’ve always loved to perform.” As with any love affair, when the connection grows, so does the intensity. “There is no greater feeling I’ve experienced in the world than pouring out my heart or whatever emotion I’m feeling to the audience… If I can help them feel something, that is the greatest.” About being on stage, Stephanie continues, “I adore my fans, I adore the people who come to my performances. Because if I can touch them, that’s what I live for.” Talk about a generous spirit. A Taste of Life in New Mexico
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Stephanie performing at Duel Brewing
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Music is in Stephanie’s blood. Although neither of her parents were exactly musicians, her mom loved to sing for pleasure around the house and her dad could pick up any instrument and play it. When she went off to college, Stephanie chose to major in voice. Classical training (“a lot of theory,” she says) has served her well, but it didn’t quite fit. “I love opera and classical music for the passion I can pour into it, but it was my interpretation of someone else’s music,” she says. “I wanted to write and perform my own, and classical music has certain parameters. I wanted to use my voice in a different way.” The band Hot Mess was born—and use her voice in a different way Stephanie most definitely does. Her music is straight out rock-and-roll, and given her voice—at times sultry and sweet, at others raw and howling—well, somehow, I just can’t picture Stephanie in a formal gown, standing out there with Lang Lang accompanying her on piano. Although, she hints, “I do have a project in mind to record a classical piece.” Stephanie talks candidly about the inspirations for her music. “Between Bill and I—we met through his band—there’s a lot that comes because of our relationship and history, so I end up writing a lot of songs about what I’ve been through with him.” Stephanie notes that most of her songs are about love, in all its pleasures and sorrows, and here she and Bill have bravely given each other full creative license. Stephanie shares a funny story. “Several months back I wrote a song about an ex-boyfriend of mine, a very passionate love song. The lyrical base of it had been written years ago.” She went on to share the song with Bill, who couldn’t help but razz her. “He was like, ‘Who? What? Well, fine! I’m going to write a song about my ex!’” Stephanie laughs. “And he did, and it’s beautiful! We perform the song in TV Killers.” About love, she concludes, “It’s the motivating force. Wherever inspiration comes from, we shouldn’t question it.” Then there’s the band working together. In their collaboration, there’s a synergy that makes the whole greater than the sum of its parts. On this Stephanie says, “If you have the right kind of people that you work with, it can help you feel comfortable to perform, to make the kind of music that you want to create. It’s a very sensitive thing, and different for everybody.” While Stephanie is constantly developing her music and taking more ownership of it by getting more into the production end, she still relies on colleagues to help her realize her vision. “To bring in a song that I’ve written and ask these people to contribute to it, I really have to trust them—emotionally and as musicians and professionals. So I feel that that has been one of the great things about working with the people I’ve worked with.” It’s true: whether in love or work, it is so very important to find people that bring out the best in each other. Some change is in the wings. The name Hot Mess has been retired and the band is now simply known as Stephanie Hatfield. “We just recorded three songs before Christmas and have to work on those. The goal is to make an EP with four or five songs on it so that we can apply for festivals around the country. And that would be the next step, and hopefully get enough funding to produce an album on
a larger scale than we’ve been able to thus far.” Stephanie is shifting away from bar performances, as they are not venues where people can listen very well to the intricacies of the music. “I’m also changing to somewhat of a different genre,” she says, “and I don’t know exactly what we’ll call it, probably related to indie or alternative.” It seems the genre doesn’t matter, only that it works as a conduit for what Stephanie has to offer. “And a little bit more ups and downs and drama in the music itself. I want to do it in a different way, doing special performances, one and a half to two hours for festivals... I want to take the band to other parts of the country to perform our music.” On living here and the local music scene, Stephanie says, “I love Santa Fe and New Mexico. It’s just, coming from the Detroit area, you never see sky like this, you can’t see beyond yourself. I got here and I could breathe, and see the sky and the mountain ranges, and that was very enamoring.” So many of us who have transplanted ourselves here have felt the expansiveness of this place, and for Stephanie, being able to breathe, figuratively and literally, has to be important. “It’s a great place to live and be rooted in and based from.” However, in terms of furthering her career as a musician, it’s not ideal. “You’re not going to make it,” she says. “The music scene doesn’t really launch anybody out of here, not like Austin or L.A. or Seattle. It’s an impossibility, just because of lack of population.” This doesn’t mean she’s forgotten or discounted her local audience. Stephanie’s got a smattering of upcoming local appearances (see the listings below), and she assures me her band and TV Killers will participate in the Santa Fe Bandstand series this summer. She also adds, “We’ll play South by Southwest [in Austin] again this year and hopefully more after that.” If you haven’t heard Stephanie Hatfield sing, no matter what your taste in music, put one (or all) of her performances on your calendar and go. You’ll come away with a very special gift. The current lineup for Stephanie Hatfield: Stephanie (of course), vocals, guitar and producer; Bill Palmer, guitar, vocals and producer; Matt McClinton, bass; Shawn Peters, drums; and Kevin Zoernig, piano, keyboards and producer. Stephanie’s recordings are available through CD Baby, iTunes, and Reverbnation. And in her copious free time (kidding), she teaches voice lessons each week to twelve to 15 students. “It’s very rewarding,” she says. “I have students from ages six to 65. It’s fantastic.” Have a look at Stephanie’s web sites: www.facebook.com/therealstephaniehatfield and www. stephaniehatfieldmusic.com. She can be contacted via email: hq@ stephaniehatfieldmusic.com.
Upcoming New Mexico Performances
- February 13: an acoustic duo with Bill Palmer at Duel Brewing, in Santa Fe - February 16: a Valentine’s show at Two Rocks and a Hubcap, in Cerrillos - February 21: an acoustic set at Low Spirits, in Albuquerque - February 28: Bill Palmer’s TV Killers at the Lensic in Santa Fe Words not enough? To see and hear the band in action, visit localflavormagazine.com and watch a music video of Stephanie Hatfield. A Taste of Life in New Mexico
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Give the Holiday a Chance
I
’ve never much been one to celebrate Valentine’s Day. While roses are beautiful and chocolate is delicious, something about the holiday has always felt a little too contrived— too Hallmark, shall we say. True lovers, I reasoned, don’t need an arbitrary day or bottles of wine tied in red and pink bows to show their special ones they love them.
Maybe I’m softening as I grow older, or perhaps it’s because I have a Valentine of my own this year, but I’m giving the holiday a chance. After all, a sweet little surprise can be the best treat, and since February 14 rolls around each year, why not play along? As a novice at romantic shopping, I asked a few veterans to suggest the perfect gift for this formerly dreaded day of love. And what an unexpected pleasure it turned out to be exploring local shops and the treasures they offer. I hope you feel the enthusiasm and personality that each of these local shop owners conveyed when I interviewed them. From tagines to totes, fetishes to jewelry, there’s something here to make even the most jaded of lovers blush with pleasure …
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story by MIA CARBONE
New Earth Orchids Ron Midgett has the perfect idea––“Give them one of our premium Phalaenopsis orchids! These wonderful flowers will last three to four months in bloom … long after the candy box and the wine bottle have been recycled. Our premium double-stemmed Phalaenopsis plants are potted in our beautiful exclusive ‘Made in Santa Fe’ ceramic pots. You can have a classic white or purple Phalaenopsis—or walk on the wild side with one of our novelty colors.”And if you’re sure this is a long-term romance, Ron even has an ‘Orchids for a Year’ plan! Ron Midgett of New Earth Orchids, 6003 Jaguar Drive in Santa Fe. 505.983.1025 Photo: Gaelen Casey
Teca Tu “We’re suggesting our signature Teca Tu Doggie Vestido Coats and Vests for a unique and warm Valentine’s Day gift for your special dog. These coats and vests are a Teca Tu exclusive and best-selling favorite: hand-cut here in Santa Fe from the Southwest Native American-inspired wool trade blankets by Pendleton. You won’t find these dog coats and vests anywhere else! They come in four colors—turquoise, black, sage and khaki—and are available for pooches of all sizes!” If only they fit us humans, too… Laurie Wilson of Teca Tu, 500 Montezuma Avenue in Santa Fe. 505.982.9374. Photo: Eric Swanson
Spanish Table Ana Enriquez envisions this stunning red tagine as “the gift of a new cooking adventure!” As she explains, “A tagine is an elegant and unique glazed earthenware vessel with a distinctive conical lid that fits into the vase’s grooved rim and makes the cookware work as a chimney, and can be used on the stovetop with a heat diffuser or in the oven.” Tagine is also the name of the classic Moroccan dish that she describes as a satisfying, hearty and fragrant stew with warm spices like cardamom and saffron or ral al hanout [a blend of 16 or more spices]. Ana Enriquez of The Spanish Table, 109 North Guadalupe Street in Santa Fe. 505.986.0243.
Santa Fe Dry Goods If it’s something new and totally unique that you’re looking for, your timing is perfect: “Santa Fe Dry Goods is proud to introduce Todd Pownell as one of our newest jewelry designers. Todd’s work is defined by the juxtaposition of gold, inverted diamonds and oxidized silver set in a contemporary, organic setting. His pieces make great Valentine’s Day gifts, because they are wearable every day and pair well with other jewelry styles.” This picture is indeed worth a thousand words. Lynn Tate of Santa Fe Dry Goods, 53 Old Santa Fe Trail in Santa Fe. 505.983.8142.
Santa Fe Weaving Gallery “Santa Fe Weaving Gallery excels in finding ‘pretty’ for its distinctive clients and ferreting out the unusual among artisans who create wearables, near and far. This fuchsia crinkle silk blouse [designed by Elizabeth Garver]in dupioni silk has lime color accents and orange stitching along the collar, cuffs and down the button placket.” We thought the blouse was a knockout on its own, but Jill Heppenheimer assured us that, “a pretty blouse is never enough when standing out in a crowd. That’s why we paired this one with a necklace in leaf green with soft pink beads. The necklace is of handmade paper, light as a feather, 28 inches long and created in Granada, Spain, by Begoña Rentero. We like to use the term ‘special pairings’ as an update of the idea of ‘ensemble.’ This is a little bit sexy and very contemporary.” Jill Heppenheimer of Santa Fe Weaving Gallery, 124 Galisteo Street in Santa Fe. 505.982.1737.
A Taste of Life in New Mexico
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Wendy McEahern
last spaces for rent
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Give the Holiday a Chance Red River Mercantile Looking for something rugged and practical? Steven Traer swears by the Filson brand.“Filson is a Seattle based company. It started in 1897 as a purveyor of hardwearing apparel for miners of the Great Klondike Gold Rush and their uncompromising commitment to quality, durable gear is one of the reasons they’re still around today. They started making luggage in 1991, and this style, the original briefcase, is one of our best sellers. It will hold up to a 15-inch laptop, as well as the myriad other things modern folks carry these days. It’s made from dry-waxed, 22-ounce heavy cotton twill and bridle leather. The zipper is a two-way and made of solid brass. It’s got good organization inside. It will probably outlast most relationships. Like all of us, it just gets better with age. Made in the U.S. of A.” Amen, to that. Steven Traer of Red River Mercantile, 235 Don Gaspar Avenue in Santa Fe. 505.992.1233.
Mira Mira has been a specialty boutique on Marcy Street for 23 years and they now have a new owner, Kathy Mahone, who plans to “take the shop even further into the realms of fun, frivolity and fabulousity!” What does she have planned for Valentines Day? “We’re featuring candy-colored gems for your sweetie. Each earring and necklace is specially made by two local artists who we support. Simple, classic, one-of-a-kind, yet always the right size. If you’re looking to make them even more enticing, they can be purchased individually for under $50! Still confused about a gift for your Valentine? Come in and let the lovely ladies of Mira help you find the perfect treasure. Outlandish leggings to faux fur pouf hats—we have it all!” Kathy Mahone of Mira, 101 West Marcy Street in Santa Fe. 505.988.3585. Photo: JC Gonzo
Savory Spice Shop Kate Wheeler’s created something special for the big day at her charming new place on Galisteo. Kate suggests adding a little spice to your life this Valentine’s Day with our chocolate-and-spice gift basket! “Enjoy a variety of decadent chocolate offerings like our new black onyx chocolate sugar cubes or our chocolate dipped ginger and a premium 4-piece chocolate box from nationally recognized Robin Chocolates.” Savory Spice compliments these sweet indulgences with “spices including our sweet and spicy Chai Spices, our rich Bakers Brew Coffee Spice, our Barrier Reef Caribbean Style Seasoning and our distinctive Cantanzaro Herb Seasoning Salt.” Sometimes, “spicing up your love life” calls for a pinch or two of the real stuff. Kate Wheeler of Savory Spice Shop, 225 Galisteo Street in Santa Fe. 505.819.5659.
Alpine Sports This year, in celebration of its 50th birthday and Valentine’s day, Barbara Park suggests giving your favorite snow bunny or ski-bum a pair of Heat Touch gloves by Seirus, “because we all know warm hands mean warm hearts. These gloves will provide reliable warmth whenever you need it, with just a touch of a button. That they are made with premium materials and innovative technology (and Seirus’ experience creating the best cold-weather protection) are just a few reasons these will become a favorite. There are three heat settings for up to six hours of warmth, provided by two rechargeable batteries, and the gloves are available for men and women.” Barbara Park, Alpine Sports, 121 Sandoval Street in Santa Fe. 505.983.5155.
Keshi the Zuni Connection As Bronwyn Fox explains, “Keshi has always focused on facilitating heartfelt connections and we carry a large selection of paired creatures carved by a variety of Native artists. Each one comes with an explanation of the animal’s ‘medicine,’ as well as information including the artists’ own explanations of the meaning of pairs. Jayne Quam carved this pair from black marble and yellow fluorite, bound them together for life with cotton sinew and adorned the two with shell and turquoise offerings. Whether you see them as wolves, coyotes or foxes, this duo represents the honoring of partnership and the power of two.” Bronwyn Fox of Keshi, 227 Don Gaspar Avenue in Santa Fe. 505.989.8728. 18
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Have a local gift idea we missed? Visit us on Facebook and share it with us. A Taste of Life in New Mexico
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A
lbuquerque has never really been considered a mecca for foodies. Sure, we have our hidden gems, our longstanding staple eateries and, of course, our green chile. But in the big picture, Albuquerque has stood in the shadows, patiently awaiting its day to shine.
Well, I am here to tell you that a beam of sunlight has pierced through the clouds and struck Nob Hill with the opening of Elaine’s. Combining classic cuisine with modernistic technique, the intimate 52-seat restaurant is the brainchild of one of Albuquerque’s most well respected culinary teams: Steve Paternoster, owner of Scalo Northern Italian Grill; Elaine Blanco, namesake of the restaurant and Scalo’s 9-year general manager; Garrick Mendoza, corporate chef for the group; and Albuquerque newcomer Chef Andrew Gorski. Chefs Mendoza and Gorski met at the Culinary Institute of America, in Hyde Park, New York, and became lifelong pals. Mendoza had been trying to get Gorski to relocate to Albuquerque, and when the opportunity at Elaine’s was presented, Gorski and his family headed to the Duke City. “My first impression is the city has a lot of potential,” says Gorski. “The food scene needs to be elevated.” He is up for the challenge—and, with his ambitious background, he certainly seems to have the skills for the job. In his first job out of culinary school, he served as part of the opening team for David Burke at the Venetian Hotel in Las Vegas—not a bad place to land right out of school. From Sin City, Gorski headed west to work for one of America’s most celebrated and award-winning talents, Thomas Keller, whose restaurants Bouchon and the French Laundry, both located in the heart of California wine country, need no explanation to any foodophile. People wait months for a reservation at the French Laundry, and a stint in any of Keller’s kitchens gives serious rights to a young chef making his mark. But Gorski didn’t stop there; his next move was back to Las Vegas to work under world-renowned French chef Alain Ducasse in Mandalay Bay’s Mix. Ducasse is one of only two chefs in history to have received 21 Michelin stars throughout his career and the first to have three restaurants all achieving the coveted three-star rating. He has also had a hand in more than 30 of the most successful restaurants in the world. In short, he is a god among culinarians. After discovering Gorski’s background, I was eager to visit Elaine’s and experience his cuisine. The entrance to the restaurant is through a small outdoor patio, which will certainly attract fair-weather diners in warmer seasons but was empty due to the bonechilling wind ripping through the city this month. Eclectic mismatched art adorns the walls, and the white
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Elaine’s
s t o r y b y K AT E G E R W I N photos by JOY GODFREY
Spotted Black Pig with ash ravioli; parsnip; miso broth; brussel leaves; gremolata
linen–covered tables are snug, reminiscent of a New York City bistro. A chalkboard behind a large square table highlights the daily caviar selection, which on this particular evening is Osetra, priced at a whopping $150 an ounce. (This is a pretty standard cost across the country, but I wonder how accepting Albuquerque diners will be of the hefty tag.) The unique menu lineup consists of sections named Beginnings, Vegetables, Thirds and Endings. The portion sizes allow diners to sample from each section, and I recommend bringing a few friends so you can enjoy multiple dishes, because, trust me, the appetizing descriptions make it difficult to choose. The beginning of my culinary journey through the menu was the yellowfin tuna crudo—fresh and flavorful thinly sliced yellowfin with prosciutto, green chile aioli, preserved lemons and pickled onions. The balance of salty, sweet, savory and acid was spot on. No one flavor outshone another; they sang in perfect harmony. The surprising highlight of the dish, for me, was the house-preserved lemons; they tied all the other ingredients together like the bow on a perfectly wrapped gift. But don’t miss out on the duck confit. The meat was succulent and fell off the bone, and the bitterness of the arugula was the perfect match for the rich duck and the earthy mushroom omelet. Right from the start it was clear that Gorski has a palate for balancing flavors, one of the key qualities of any good chef. If you enjoy foie gras as much as I do, I recommend trying the terrine, which is my preferred method of preparation (as opposed to the standard seared goose liver typically found in fine dining establishments). After sampling through the Beginnings, I was skeptical that the rest of the meal could live up to the excellence I had already experienced. The Spotted Black Pig certainly pulled out all the stops. Perfectly prepared succulent pork that swam in a bath of warm rich miso broth was the peak of my path along the menu. This is one of those dishes you crave for days after your visit; this meal alone would bring me back to Elaine’s time and time again. My next adventure consisted of diver scallops. They were cooked flawlessly, a difficult task that eludes many kitchens. The chicharrones that rested along the plate added a unique texture and saltiness to the silky consistency of the scallops and crème fraîche. The addition of fennel gave depth to the dish, but I was looking for some more acidity to clean my palate after each bite, and the red currants just didn’t do the trick. Over a few visits, including one with my daughter, the ultimate dessert critic, I was able to sample all the desserts offered. If you are a chocoholic, then Elaine’s Candy Bar is sure to be a home run. It is rare that my little one doesn’t finish a dessert (of course that could have been because she ordered two), but she took half the candy bar home and devoured the leftovers during a movie later that night. I could still hear her making “mmmm” noises under her breath as she finished the last bite. Paternoster, Blanco, Mendoza and Gorski have absolutely elevated the food scene in Nob Hill with Elaine’s. Chef Andrew’s menu will change seasonally
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Elaine’s W
ith the advent and wane of holiday reveries, it’s nearly impossible to escape the maudlin strains of “Auld Lange Syne” Diver and Scallops with chicharron; not allow ourselves, in somber or créme fraiche; red currant; fennel cheerful mood, a reflection on what we leave behind and contemplation of what is before us. At Local Flavor, we’ll take a (so get in there before spring!), and he focuses on in-house preparations. “We cup (albeit, a tastevin) in kindness yet, make 99% of the menu in-house,” he informs me. “We make our own butter and butcher all whole fish.” I believe his menu will only get better ponder some wines that filled it and and more ambitious as he settles into his new home. our chronicle oftheregions, rumors And share that’s not all that’s in store for Nob Hill food scene from this group. Paternoster and Mendoza have yet another new restaurant up their sleeve and and trends of note. Local Flavor wait to cover it. But right just want to celebrate can Thehardly autumn brought ominous news now, of thewe falling the opening of Elaine’s and thank this talented team for taking worldwide supply of wine, a Chicken Little ruckus Albuquerque to new culinary heights.be taken with a grain of sulfite. The fox in that should waiting may well be the mega beverage industry hoping Elaine’s iswe’ll located Central Avenue NE inGlobal Albuquerque. 505. 433.4782. fill at our3503 cellars and their pockets. warming www.elainesnobhill.c om. notwithstanding, those of us who intend to put a dent in the world’s wine supply can do so with alacrity.
Elaine Blanco and Co-owner Steve Paternoster 22
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Executive Chef Andrew Gorski
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Tomorrow never looked so good! A Taste of Life in New Mexico
FEBRUARY 2014
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The Poetry story by JAMES SELBY
Let’s do it.
of Wine
The sound of a cork coming out of Champagne: Do you like it with a bawdy bang, gushing its creamy foam, or eased out gently with a whisper, like the sound of woman’s foot slipping from a shoe? An exhale of vapor escapes the bottle like smoke curling from the lips of a noir actress. Put your nose close to the mouth of the glass and draw in its seductive perfume of jasmine, rose, chrysanthemum, of morning-after scent of warm croissant. Now devour with your eyes the sheer 24-carat radiance of its pale, golden hue, shimmering–—waiting—for the first touch of your tongue. Lose yourself as hedonistic pleasures explode in your mouth. Suddenly, you’re alert and alive, as you’ve never been, to the cold vibrant liquor and tingling acidity, swooning to sensations flooding you with restrained potency and length. Something brings you back from oblivion, refusing to let go of the moment, as if in a wonderful dream. You want it all: to understand and yet fully surrender at the flash point that culminates in a swallow, an intensity of savor and, finally, your release. All too quickly life comes back on you, yet the taking of this permitted fruit—with its brew of mint, mineral, flint, orgeat, truffles, the musk of earth beneath you—leaves you forever changed.
smoky
c h ewy
full
y dirt hot silky
t ight
h s u l
r o u n sweet de d
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big
firm l e
gs
a t ing p e n estr tra
w b e rr y
v ig o ro u s
gr ip m u s k buttery
peppe
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l on
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ody
Bees do it. Wine isn’t a necessity for life, in the way that, say, water is or food or even sexuality. However, its proven aphrodisiacal benefits lubricate our wheels. In 2009, the Journal of Sexual Medicine published findings conducted by the University of Florence in Italy. (It would be Italian!) The results revealed that women who drank a glass or two of red wine experienced greater levels of desire and overall sexual function than those who preferred other alcoholic drinks or were teetotalers. Do try this at home.
Even oysters down in Oyster Bay do it. What they don’t do is discuss it. Robert Louis Stevenson is credited with suggesting that “wine is bottled poetry,” and much of what is written and said about wine—the descriptive language and literature it inspires—is an arousal, seducing the reader and eventual consumer. Writers and those who sell wine use words that are sensually evocative: silky, juicy, tight, opulent, grip, penetrating, velvet, fleshy, body, firm, hard, supple, big, sweet, masculine, feminine, legs. A come hither. The pretty tail feathers of the wine business must attract its mates or perish. Some descriptions are decidedly more Daisy Mae (barnyard, dirty, tart, strawberry, forest floor) than Marilyn Monroe (hot, lush, creamy, full. Reportedly, she once bathed in 350 bottles of Champagne. Perhaps bubbles are a girl’s best friend). As a sommelier, selling wine night after night in restaurants, repeating the common descriptions of blackberry, cassis, tropical fruit, rich and bold, ad infinitum, I came to bore myself and customers, too, probably. I invented fun visuals to entice a table as well as describe the wine. Rather than “masculine and elegant,” the Barolo was like “George Clooney with midnight stubble, wearing a tuxedo.” A “powerful, rustic Priorat” might turn into a “brooding Spanish soccer player.” Instead of explaining the “lean, flinty brilliance” of a fine Chablis, I’d describe it as “a glimpse of Gwyneth Paltrow’s gams.”
Marie Antoinette did it. Karen MacNiel does it. Her book The Wine Bible gets its name more from its shape and heft than for reverential content, as it is an approachable, easy-to-read encyclopedia of regions, families and varietals. MacNeil makes her love of wine abundantly clear and is among the best of today’s writers at creatively describing them. Jermann’s Vintage Tunina is “a huge, voluptuous riot of juicy flavors, the equivalent of an impressionist painting.” Rostaing’s Côte-Rôties “begin like a whisper, then crash in wave after wave of delicious intensity. Though an oxymoron, it explodes slowly.” J.J. Prum Rieslings are “rarefied and delicate, like crystalline pear drops—mesmerizing in their transparency.” The human neural system is hardwired to grasp perceptions, but the expression, the naming, of those sensations can be challenging. With a little practice and experience, we can train our sensory organs to distinguish between the vast flavors we taste, colors we see, scents and textures we feel on skin, tongue and palate, then pinpoint our notion to file away in our sense memory. One must use it or lose it. As you go through your day, try giving some attention to the fragrances of mown grass and coffee, the butter on your toast, the nuts or chocolate you nibble, the smell of different citruses and fruits, flowers, stones, woods and soils, vegetables and proteins you prepare and how they change as they’re cooked. It’s like having hundreds of little magnetic words on the refrigerator door of your brain, and you can choose whatever you want to make your own poetry of wine.
Sentimental centipedes do it. Haven’t we all fallen in love with a city, a cafe, the sea, a desert landscape? With cooking, a piece of music, even a pet? And, more to the point, wine? Something has put us helplessly under a spell, and we’ve been left smitten and yielding to infatuation. It warms the heart, makes us feel schmaltzy and romantic, and if it isn’t present in our life, we turn to art, the great seducer. In any seduction the scene must be set. My true confession: I read wine books and give myself to the rhapsody of food and wine literature by the likes of M.F.K Fisher, Elizabeth David, A.J. Liebling and Jeffrey Steingarten, writers who kindle humanity on a page. Pick your potion. These are idle tales of slumbering beauty alone on a shelf and must be awakened by our reading. Gerald Asher, for many years the wine editor for Gourmet magazine, wrote extensively, quietly and notably. Like a favorite uncle who escorts you on an adventurous trip, Asher tells stories, with his humble touch and shades of Hemingway, that bring you to regions and landscapes, vineyards and cellars, tastings and meals, on crossed paths. In Malmsey: A Revival (Crete) he writes:
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SLEEP, SPA , OR WINE & DINE
“Only those familiar with the Mediterranean in winter know how wet, how bone-chilling and how sad it can be. The grower we were to meet had a small café-bar at the village crossroad and would be waiting for us there. Though we were well into November, great bunches of grapes still hung from an almost leafless vine and the rain, collecting on them, dripped with noisy splashes into the puddles below. Inside, three men sat at a plain wooden table, looking, in fact, as if they had been feeling at ease for much of the afternoon. Each held a glass of wine and picked from time to time at a dish of small olives and a bowl of salted chickpeas. Regardless of the rain, they were having a little fête together, protected from unexpected intruders by their watch-donkey.”
From Orvieto: Fair Lily of Umbria: “The valleys and the hills that surround Orvieto are engaging rather than imposing, their roads shaded by umbrella pines and punctuated by stands of oak, chestnut, and acacia. They look their best when splashed with color in spring and early summer, the hills gaudy with yellow broom, the fields with purple-red clover blossom, and the roadsides with scarlet poppies, blue lupines and a pale wild flower, as fragile as a sweet pea. At that time of year, too, the village streets, on cool evenings, are intoxicatingly fragrant with old linden trees in bloom.” What we’re discussing is beauty and the expression it sparks. Anything goes—whether it’s a Botticelli or a bottle of Valpolicella. The strike of Cupid’s arrow, a solitary walk along a street or lane, the scent of a blossom, a page of Flaubert, the lilt of children playing. Wonder happens when we’re aware of what occurs internally, through the portals of our senses. In The Pleasures of Wine, Asher expresses, in a near devout tone, “If we are in the right key when we receive it, our eyes will shine and we shall radiate pleasure.”
“Let’s Do It, Let’s Fall in Love” —Cole Porter
Where there is no wine, love perishes. —Euripides
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story by ERIN BROOKS photos by GABRIELLA MARKS
T
izanami
he first thing that catches my eye is, of course, the view. Beyond the long, curving, custom bar made of a polished slab of wood and just outside the broad windows, the Sangre de Cristo Mountains undulate in soft folds under a crisp, blue sky. High ceilings and a raised tatami room at one end of a row of booths add to the grand feeling of the view. Gorgeous white lanterns hand-painted with black Japanese characters float here and there above a large community table. Every detail, down to the handmade metal shapes decorating doors and niches, has been carefully chosen for izanami, the new restaurant at Ten Thousand Waves.
I’m sitting in a booth having lunch with Duke Klauck and Deborah Fleig, the pair behind Ten Thousand Waves’ new eatery. Duke founded the Waves in 1981, and Deborah owns the store on the property, which produces and sells Waves spa products. Santa Fe’s landmark mountain retreat now has it all— tubs, lodging, spa services, spa products and an authentic Japanese izakaya-style restaurant. It may have started as a little spot for soaking, but with the addition of izanami, Ten Thousands Waves has completed its transformation into a true destination resort.
A Taste of Life in New Mexico
FEBRUARY 2014
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izanami Duke and Deborah explain the concept of the izakaya as we start on our first course, a roasted beet salad with chard, pickled apples, radish, fresh ginger and a yuzu-soy dressing. Izakaya (pronounced ee-ZAH-ka-ya) is the term for a sort of Japanese gastropub where the atmosphere is casual, the sake is plentiful and the table shares kozara (small plates) that arrive from the kitchen as they’re ready. While we wait for more kozara to arrive, I sip a cup of genmaicha matcha from a small family farm in Shizuoka prefecture. This loose-leaf green tea with roasted brown rice and stone-ground matcha powder is rich in flavor and more velvety in texture than the average green tea. Everything in izanami is carefully chosen and sourced, from the more than 50 sakes (Japan’s unique alcoholic beverage made from fermented rice) and ten Japanese craft beers, to the shichimi, a seven-ingredient Japanese spice mixture that Deborah brings back from her frequent visits to Japan. Deborah and Duke got serious about visiting Japan a decade ago. Duke had travelled to Japan previously, but was reluctant to leave his business. “When I met Deborah,” he tells me, “I was working a lot. She asked me if I ever took vacations, but I told her when I’d last left for two weeks, everything had fallen apart.” Deborah interjects. “I told Duke, I’m a traveller. You either travel with me, or the relationship won’t last.” They started visiting Japan twice a year in order to spend time in the country’s thousands of onsen, or hot springs. As we talk, more kozara arrive. We follow our first salad with a second salad, this one made from wakame (seaweed) with fresh scallion, shaved daikon radish, sesame seeds and a Japanese-style ginger dressing. It’s delicious; if you haven’t tried seaweed, it’s time. Next we share a plate of piping hot, tender tonkatsu, pankobreaded heritage pork loin with hot mustard, cabbage and a miso katsu sauce. I know what you’re thinking. Where’s the sushi? As the pair traveled, they came to realize that the country had much more to offer than hot springs, including a vast array of culinary delights. “There are other foods besides sushi!” Deborah exclaims (she’s allergic to shellfish). “The diversity of food styles and regional differences from north to south and from village to village is huge,” she says, explaining that different villages each have their own local type of rice and miso. “Americans aren’t aware of how vast Japan’s food repertoire is besides what we’ve been exposed to here.” I think of the ubiquitous rainbow roll, which seems to be the limit of Americans’ understanding of Japanese cuisine. The pair feels that it just doesn’t make sense to serve fish so far from the ocean. Instead, the focus for izanami is on seasonality and place, with an emphasis on sourcing fresh ingredients locally. Ninety percent of the produce used is organic, and almost all the fresh ingredients come from within the U.S. The focus on local is what prompted them to hire Kim Müller to head the kitchen at izanami. Although Kim, whose culinary skills have graced restaurants like The Compound and Real Food Nation, wasn’t versed in Japanese cuisine, she is an expert at sourcing locally. For Kim, learning to prepare Japanese dishes has been about understanding a different set of flavors, as well as finding a balance between what Duke and Deborah wanted
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to serve—dishes they’d come to love eating at izakaya across Japan—and what was possible with local ingredients. How does this pan out on the plate? The locally raised Lone Mountain Ranch Wagyu beef, the next dish to arrive on our table, is hands-down the most sumptuous kozara of all. Laid out in medium-rare medallions, the Wagyu––a Japanese breed of cattle––is accompanied by freshly grated Oregon wasabi and Himalayan sea salt. Who needs sushi when you can have your wasabi with local Wagyu? The atmosphere of izanami was just as important as the menu. Duke and Deborah took great care in their design choices for the restaurant, down to the tiles on the roof, which were shipped from Aichi prefecture. The lanterns above the community table were hand made and hand-painted for izanami in the city of Nagoya. The rock waterfall adorning the entrance is composed of stones from the digging of the restaurant’s foundation. I especially love the soundproofing inside izanami, carefully concealed on the ceiling and walls. “Too much noise is a challenge for restaurants,” Deborah says, pointing out that a calm, quiet atmosphere is especially important for folks who have just spent time relaxing in the tubs. Izanami isn’t just about food; it’s an extension of the Waves. “One of the philosophies of the Waves,” Duke says, “is that we’ve always been inclusive rather than exclusive.” He explains that the spa experience here can be similar to that of Japan, where everyone comes together in a communal setting. “We have kids and old people and crowds, and half of the people are naked. There are people coming here who live in the woods, and they’re mingling with movie stars and CEOs.” This is the opposite of what many Americans think of as a resort spa experience: expense, luxury and privacy. “Our society in general is so stratified. In Japanese hot springs, everybody gets along, mingles with everybody else, and you aren’t above anyone else.” Still, Duke feels that having options is important. “You can spend $500 on a private spa experience or you can stay all day in the public tub for $25,” he says. “We’re trying to provide that type of choice in izanami as well. You can spend $200 on a bottle of sake or you can get gyoza and beer for $10. You can sit on the floor in the tatami room or have a private booth. It’s all about choice. You decide what you want.” This choice, both in the tubs and now at the restaurant, is part of the progression of Ten Thousand Waves. It’s become a true resort, perfect for a local who wants to escape for the day, or for a visitor looking for a complete Japanese spa experience. Though the idea for a restaurant at the Waves has been in progress for ages, the pieces have fallen into place over the last three years. Deborah, who is also a photographer, has pored over photos from a decade of trips to Japan, looking back at all the izakaya she and Duke have visited. The pair (and their eager team of tasters and drinkers) has spent countless hours tasting sakes and microbrews and experimenting with recipes and flavors. They were well-prepared for the task of creating from scratch an authentic Japanese izakaya: both have taken intensive language courses during trips to Japan, and Deborah, along with her sake partner, Linda Tetrault, are second-level sake sommeliers through the Sake Service Institute in Tokyo, a distinction held only by about 30 women in the world. She and Linda are also the owners of The Floating World, an artisanal sake importing company, which supplies izanami with all of its amazing sakes.
Deborah Fleig A Taste of Life in New Mexico
FEBRUARY 2014
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izanami I’m a sommelier and have also traveled to Japan, but I’ve never been as surprised—or as excited—by sake until my lunch at izanami. There are over 50 sakes on the list, and I didn’t know how to begin to choose. Luckily, Deborah and the rest of the staff are well educated and happy to guide you in the right direction. I tried two tasting flights, the “more tart than sweet” flight and the “fragrant, bright” flight. Deborah happily led me through the sakes, suggesting I try this one with the wakame salad and another with the special of the day, St. Louis ribs slowly roasted and finished on the grill with a shiso-miso glaze. The red rice sake, called “ine’s full bloom,” made by a female brewer from ancient ceremonial red rice, blew me away. It was like drinking a full-bodied, smoky, floral rosé—absolutely oishii (that’s Japanese for “delicious”). Educating customers will be important for the success of izanami; the menu is full of Japanese culinary terms, and the sake list can be daunting. But that’s also what’s so fun about the restaurant—and about the Waves. It can be what you want it to be, but no matter what, the experience will be new. As Ten Thousand Waves celebrates its 33rd anniversary, take a trip up Hyde Park Road and join in the celebration. Choose a tub, have a glass of sake. You may find that you don’t want to leave. Izanami is situated within the mountain spa resort of Ten Thousand Waves, at 3451 Hyde Park Rd. in Santa Fe. For reservations, call 505.428.6390. www.tenthousandwaves.com.
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&Arancio story by GAIL SNYDER
I
Then about three years ago, a neighbor of ours had a sudden life-changing issue and had to return home to Italy. Unfortunately, he wasn’t able to take the Rhodesian Ridgeback/pit bull/mutt mix he’d rescued a few years before from an abusive situation in Abiquiú. I was over with some other neighbors helping Luca move the day before his flight when he learned that the home he thought he’d found in Madrid for Arancio had fallen through. One of the friends asked him, “What’s your Plan B?” and Luca said, “I don’t have one. But I’m not worried. The right person will appear.” And that’s when I opened my mouth and heard myself say, “We’ll take him!” Immediately afterwards, I thought, “What the hell did I say that for?” It’s not that I disliked dogs, I just thought of them as slobbery and excitable, the Jim Carreys of the animal world. I felt about dogs kind of like grandparents feel about their grandkids: glad to spend time with them, happy at the end of the day to wave goodbye. But it was, of course, too late for me to take back my offer. And, knowing what I know now, I think it was Arancio himself who put those words in my mouth. He’s a Trickster crossed with the Dalai Lama. “Arancio” means orange in Italian—Luca, an artist, sees the world in colors. I asked him how Arancio got along with cats. “Oh, no problem,” Luca assured me. “You will see.” Sure enough, as soon as Arancio stepped in the door, nails clicking loudly, Darkfire sprang from sound sleep to warrior stance, his back arched, face contorted with fury, hissing. Whereupon Arancio, looking both worried and also inordinately sad at being so badly misunderstood, turned around, sat with his back to the bristly cat and stared fixedly at the opposite corner of the room. This “what cat?” attitude plus keeping a wide birth were Arancio’s strategies for months to come. But Darkfire at his best is the quintessential Clown. So, as time went on and the dog remained a happy, calm presence no matter what, Darkfire relaxed back into himself. His whole appearance is comical. Being a Manx means he’s tailless, so he’s built like a sumo wrestler to compensate for lack of balance; he also has double-jointed hips, allowing him to lie on his belly with his back legs stretched straight out behind him. His fur is white with a few grey spots, including one on the top of his head resembling a center-parted toupée that’s slipping slightly, and he often sits upright, human-style, looking over his belly at you, complacent as a couch potato. They could’ve reached a simple coexistence status and left it at that, but Darkfire wanted more. Arancio is his hero. Darkfire now thinks of himself as a dog, too. If Arancio gets a treat, Darkfire wants one; when Arancio goes out with me for walks, Darkfire comes, too. And Darkfire began, little by little, to ease closer to Arancio, lying next to the wood stove. Now Darkfire snugs right up against “his” dog, both of them with their front paws crossed. And, I have to say, Darkfire has impeccable taste. Arancio, that handsome gent, is, in my totally unbiased opinion, an evolved being. A happy dog, a Wonder Dog. Master of a multitude of subtle facial expressions, a lover of people. But not all people, just the ones he’s chosen. For them, he races up, doing an excited dance around their knees and feet, his whole big triangular pit bull head exuding grin. He dances with his best dog buddies, too, both of them leaping into the air when they meet, exuberantly clapping paws. When he’s out for a walk or a hike, he trots lightly on his feet, à la Fred Astaire, his ears bouncing. He has the greatest sense of humor, too, sensing when it’s too cold out and I’ve had enough and reversing direction in mid-stride, charging right at me, grinning, so I’ll turn back around, too. And when the occasion calls for calm, he’s the essence of zen.
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Love
’ve always been a cat person. Cats are me: slinky, mysterious, independent, opinionated, friendly if they feel like it, cranky when crossed, lovers of the night. I’ve had a wonderful long line of serial relationships with cats—mostly black—ever since college. Our current cat is one my son, then 12, brought home as a little Manx kitten from the litter next door and named Darkfire after a ninja from a favorite book.
Of course, both Arancio and Darkfire also have their faults. Arancio, the prince of diplomacy when encountering a canine enemy on foot, barks like some fierce junkyard dog when he’s safely inside the car. He’s also so terrified of thunder, he shakes uncontrollably, running to escape it. And he’s a whore for food, any food, whatever you’ve got. And Darkfire? He pees on the heart-shaped kitchen rug to punish me when I’m away for extended periods; once, to register his supreme displeasure about our move to our new house, he craftily waited until I’d finished making up the bed that first night, then squatted on my pillow, soaking it completely through the middle. And he’s an inveterate whiner, in an earsplitting Siamese-like voice. But all of this just reminds me of that bumper sticker, “God, please help me be the person my dog thinks I am.” Before, when I was dog-less, I assumed what that meant was that dogs, being not exactly the brightest animals on the ark, were incapable of seeing their humans realistically, beyond the idealized version they pledge their doggy allegiance to. But animals don’t lie, especially to themselves. Animals know who—exactly who we are. What I think that bumper sticker really is saying is, “Please help me see myself the way my dog—and my cat— see me.” That is, without judgment. It’s the judgment that’s so hard for us humans to shake. Arancio and Darkfire know I’m lazy. They know I’m selfish, I get mad, I’m afraid no one likes me, I’m afraid I’m no fun. They know that sometimes life just totally overwhelms me. They don’t have opinions about any of that. Because they also know my best sides, including the parts that I’m too self-conscious to show most other humans, like laughing at my own corny jokes, making up embarrassing love songs to sing to them at the top of my voice or dancing goofily around them and chasing them through the house. Crying against their fur when I’m feeling hurt, streaming snot and getting red in the face, till I’m all cried out. To paraphrase poet Mary Oliver, all we have to do, my dog, my cat and me, is “let the soft animal of our body love what it loves.” There’s enormous grace in that, as well as the allowance to be all of who we potentially—really— are. Treasure the deepening of your own animal relationships this Valentine’s Day as you move forward, unwinding together the mystery of the profound love you share. This story is dedicated to Michelle’s beloved Miss Pearl.
A Taste of Life in New Mexico
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it’s always fresh, always local, always close. Local ingredients, served locally. We seek out the freshest, seasonal organic produce, meats and fish. Then we serve it up with flair and attentive service right in your neighborhood. Join locals supporting locals. Deliciously.
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Carlos NúñEz National Hispanic Cultural Center Wed. 7:30 pm
See ampconcerts.org for special Galician dinner and cooking class offers.
More Great ShowS! Feb 13 Fred eAGlesMith
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A Taste of Life in New Mexico
FEBRUARY 2014
31/29/14 5
12:16 PM
Picnics for story by MIA CARBONE
E
arlier this winter, a friend pulled from her shelf a beautiful little cookbook called Picnics for Lovers, by Gabrielle Kirschbaum. “I seduced my husband with this book,” she said, “it might be perfect for your Still Hungry? column in February.” Full of simple recipes with names like “After the Last Roll in the Snow,” “For the Perfect Midnight Picnic” and “To Spice Up Your Love Life,” Picnics for Lovers offers fuss-free libations, entrees and desserts for many a romantic occasion. My relationship with the book became a love affair of sorts, too. Originally printed in 1980 by Van Nostrand Reinhold, Picnics is now out of print, and its publisher is long defunct. I tracked down and contacted two publishers that have since bought works from the publisher, but neither knew anything about Picnics for Lovers. A search for the Ontario author, born in 1948, turned up no results, either. Alas, despite a long maze of dead ends and searching, this mysterious, dusty little book still breathes the fragrant scent of delightful, timeless and romantic dishes. May these three late-winter recipes fill your belly and heart, as you lose yourself in—or seduce your lover with—the simple pleasure of sweet company and a romantic dish.
Gustav Klimt, The Kiss (Lovers), oil and gold leaf on canvas, 1908–1909. 36
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A Night with the Czar Aprés-Ski Love Ski season’s still going strong in New Mexico, so after a long day on the slopes—or just a long winter’s day— head indoors and get cozy and warm with your lover and a hearty dish. Kirschbaum suggests pairing wiener schnitzel with spicy apple cider, cream of cauliflower soup, red cabbage and rice or egg noodles. Grab a growler from your neighborhood brewer and enjoy it alongside your post-ski schnitzel with your special someone—check out Duel Brewing, Santa Fe’s newest beer joint, which serves a variety of Belgian beers.
Wiener Schnitzel 2 large, thin veal cutlets 2 Tablespoons flour 1 egg, beaten salt and pepper 2 Tablespoons bread crumbs 1 Tablespoon vegetable oil lemon juice Pound the cutlets until they become very thin or ask your butcher to do this. Dust them with flour, then dip them into the beaten egg seasoned with salt and pepper. Roll the cutlets in breadcrumbs until they are completely coated. Heat the butter and oil in a skillet over medium heat. When very hot, add the cutlets and cook for 3 to 4 minutes on each side. Sprinkle with lemon juice and serve with rice or egg noodles and red cabbage.
On a cold February evening, make a fire with a loved one and enjoy a tasting of Russian eggs. Ms. Kirschbaum recommends pairing the eggs with steak tartare, and, as she puts it, “If you think you’ll need a bit of courage to try steak tartare, skip the tea and mix up a Black Russian!”
Black Russian 1/3 of a glass of Kahlua 2/3 of a glass of vodka ice Combine the vodka and Kahlua and pour over ice in a short or oldfashioned glass. Note: To put a little local flavor into your Russian escape, try vodka from one of northern New Mexico’s distilleries: KGB Spirits, Santa Fe Spirits or Don Quixote Distillery.
Russian Eggs 4 hard-boiled eggs ¼ cup homemade [or store-bought] mayonnaise 1 Tablespoon chili sauce a pinch of cayenne pepper juice of ½ lemon a dash of paprika Shell the eggs and cut them in halves. Combine the mayonnaise, chili sauce, chives, cayenne pepper and lemon juice and spread over the eggs. Sprinkle with paprika and serve cold. Note: Try adding some black caviar to the top. A night with the Czar (or your lover, as it were) is, after all, no small deal, and special occasions call for special measures.
To Spice Up Your Love Life Because the spices used in curries are known for their romantic properties, the author suggests combining a curry dish with the “sensuous smoothness of tropical mango.” While weathering a long desert winter, couldn’t we all use a little exotic escape?
Curried Shrimp with Rice ½ pound desiccated [dried or dehydrated] coconut [or just use canned coconut milk] 2 cups hot water 1 onion, finely chopped 1 garlic clove, finely chopped 2 Tablespoons vegetable oil 1 cinnamon stick 2 cloves 1 bay leaf 1 tomato, peeled and chopped dash of turmeric 1 teaspoon ginger 1 teaspoon curry powder 1 teaspoon salt dash of cayenne pepper ½ pound fresh, medium-sized shrimp, shelled rice Soak the desiccated coconut in the hot water for 30 minutes to make coconut milk. Over medium heat, fry the onion and garlic in the oil with the cinnamon stick, cloves, cumin seed, cardamom pods, ginger, curry powder, salt and cayenne pepper and cook for 2 to 3 minutes. Add the shrimp. Pour 1 cup of the coconut milk into the shrimp mixture. Bring to a boil, then simmer for 30 minutes. Add 2 Tablespoons of the moist desiccated coconut to thicken. Serve hot over bed of rice.
Mango with Ice Cream 1 ripe mango ice cream twist of lemon Peel the mango and cut bite-sized pieces from around the stone. Serve over ice cream with a twist of lemon. All recipes from: Kirschbaum, Gabrielle. Picnics for Lovers. Valerie Wyatt. New York: Van Nostrand Reinhold Company, Ltd., 1980. Print.
A Taste of Life in New Mexico
FEBRUARY 2014
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S mok
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You already love us for our BBQ. Now come in and try our other amazing entrées and delicious specialty drinks!
2571 Cristos Rd, Santa Fe (across from the Auto Park near Kohls) 505-424-8900 • info@theranchhousesantafe.com
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575575888866 www.thegorgebarandgrill.com located in the historic Taos Plaza
Celebrate LOVE in 19 Languages this
Valentine’s Day
at The Compound Restaurant with Mark Kiffin, James Beard Award-Winner Best Chef of the Southwest
Reservations 982.4353
653 Canyon Road
compoundrestaurant.com
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Imagine breakfast in bed, snuggling under the covers, the fireplace blazing. Sense peace, relaxation, renewal. Taste our bounty of food, each bite more delicious than the last. Savor cocktailil creations with a symphony of flavors.
505.988.4455
Eldorado Hotel & Spa 309 W. San Francisco Street EldoradoHotel.com
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Santa Fe: February 21-23, 2014
Join us for a weekend of fine ART, FOOD, WINE, FASHION & HOMES benefiting ART programs for Santa Fe’s youth Purchase your tickets at artfeast.com today!
Friday, Feb 21: Edible Art Tour (EAT) $35 Friday, Feb 21: NEW: Fashion Feast featuring Project Runway All-Star Mondo Guerra (right) Scottish Rite Center • $40
Sat & Sun, Feb 22 & 23: Home Tour Free • Hosted by Santa Fe Properties
Sunday, Feb 23: Artists’ Brunch & Auction Inn & Spa at Loretto • $80* *Call for discounts on tables of 10 Tickets: artsmartnm.org 505.603.4643 • speterson@artsmartnm.org ARTsmart office at 102 E. Water St. EAT tickets also available at participating galleries and Tickets Santa Fe, Lensic Box Office 505.988.1234, ticketssantafe.com.
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Saturday, Feb 22: Gourmet Dinner & Auction Eldorado Hotel • $200*
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(EAT & Fashion Feast Combined $70)