four great summer exhibits
upstairs galleries
on the mezzanine
Painting the Divine: Images of Mary in the New World
Setting the Standard: The Fred Harvey Company and Its Legacy
Exquisite Spanish colonial paintings reveal the power of faith so far from home.
Who tamed the Wild West? A British entrepreneur and the Harvey Girls, one linen napkin at a time.
Poetics of Light: Pinhole Photography Amazing images—historic and contemporary— made with a centuries-old technology.
Fading Memories: Echoes of the Civil War Explore New Mexico’s role in the war and how we remembered, then and now.
ASPEN SANTA FE BALLET presents
Juan Siddi
SANTA FE
ASPEN SANTA FE BALLET ASPEN SANTA FE BALLET ASPEN SANTA FE BALLET ASPEN SANTA FE BALLET ASPEN SANTA FE BALLET
PRESENTING SPONSOR
July 12, 21 & 26 August 1 & 29 September 5
SEE EXTRAORDINARY DANCE AT PREFERRED HOTEL PARTNER
Tickets: 505-988-1234 or at www.aspensantafeballet.com BUSINESS PARTNERS
MEDIA SPONSORS
GOVERNMENT / FOUNDATIONS
Melville Hankins
Family Foundation
Partially funded by the City of Santa Fe Arts Commission and the 1% Lodgers Tax, and made possible in part by New Mexico Arts, a Division of the Department of Cultural Affairs, and the National Endowment for the Arts.
PHOTOS: ROSALIE O’CONNOR
July 10 & 31 September 4
INSIDE:
The Buzz
by Kelly Koepke 10 Everybody reads it, everybody needs it … it’s the buzz!
Art Buzz
by Kelly Koepke 14 Short and sweet—some must-see gallery shows this month.
Dance of the Seven Veils by Craig Smith
16
An interview with renowned choreographer Seán Curran on the dance and its unique role in the opera “Salome.”
Performance Santa Fe! by Gail Snyder 21
The Santa Fe Concert Association has a new name and a broad new mission—but what hasn’t changed is the same faithful audience it’s had since 1937!
July Local Favorite by Mia Rose Poris 24
This month we chose Music on the Hill at St. John’s College and Las Fiestas de Taos!
Radish & Rye
by Gordon Bunker 26 A brazen bourbon bar and farm-inspired casual cuisine—who knew it’s just what Santa Fe needed? Quinn Stephenson, Camille Bremer, Dru Ruebush and Chef David de Alba did!
Let’s Grab a Beer
by Michael Waddington
30
“Drinking beer--the perfect way to feel both culturally superior and down-to earth at the same time.” A monthly column by beer pundit Michael Waddington.
Live from Civic Plaza! by Emily Ruch
34
Bold new ideas for Civic Plaza have created a new summer playground for Albuquerque families.
Gem On Museum Hill
by Melyssa Holi 38
Milner Plaza is Santa Fe’s “hidden plaza.” Away from downtown and surrounded by stunning views it’s also a great place to enjoy a glass of wine, great food and the sunset.
Early Hour Delights in the Que by Andrea Feucht 40
Some of Albuquerque’s trendiest new restaurants are breakfast and lunch cafes—and each neighborhood has its own favorite.
Still Hungry?
by Caitlin Richards 44 It’s all about spirits these days … and the perfect small plate to accompany them. The bartender and chef from Parq Central and the Andaluz share their favorite pairings.
ON OUR COVER: 4
JULY 2015
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Choreographer Seán Curran from the Santa Fe Opera
it’s closer than you think.. 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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A Taste of Life in New Mexico J U LY 2 0 1 5 PUBLISHERS Patty & Peter Karlovitz
EDITOR Patty Karlovitz
ASSOCIATE PUBLISHER Michelle Moreland
ART DIRECTOR Jasmine Quinsier
WEB EDITOR Melyssa Holik
COPY EDITOR Holly Myers I am so fortunate to have my amazing dad living right here in Santa Fe. He’s also a wise spiritual mentor of mine whose company and conversation I treasure. Here we are having our Fathers Day breakfast at NY Deli.
So excited to have Mayor Javier kick off our 2015 Edible Art Tour proclaiming EAT weekend with ArtSmart Board Member Kate.
PREPRESS Scott Edwards
AD DESIGN Alex Hanna
ADVERTI S I NG SANTA FE Lianne Aponte 629.6544 Kate Collins 470.6012
ALBUQUERQUE Ashley Schutte 504.8130 Sheridan Johnson 917.975.4732
Ey e
p p o -p
ly g n i
d! o o g
COVER PHOTO Joy Godfrey Me and my favorite people. Lunching it up on the patio at Casa De Benavidez. Seven years is a long time to wait to see a big brother!
In honor of the performing arts issue, here’s me performing “Julius Caesar” for ABQ’s Shakespeare on the Plaza!
WRITERS Gordon Bunker Andrea Feucht Melyssa Holik Mia Rose Poris Caitlin Richards Emily Ruch Gail Snyder Craig Smith Michael Waddington
© Daniel Quat Photography
PHOTOGRAPHERS
Great Food + Good Times 2571 Cristos Rd, Santa Fe Across from the Auto Park near Kohls 505-424-8900 theranchhousesantafe.com 6
JULY 2015
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223 North Guadalupe #442 Santa Fe, NM 87501 Tel: 505.988.7560 | www.localflavormagazine.com Subscriptions $30 per year. Mail check to above address.
© Edible Adventure Co.‘96. All rights reserved. No part of this magazine may be used without the permission of Edible Adventure Co. Local Flavor accepts advertisements from advertisers believed to be reputable, but can’t guarantee it. All editorial information is gathered from sources understood to be reliable, but printed without responsibility for erroneous, incorrect, or omitted information.
SANTA FE’S NEWEST LOUNGE In the Eldorado Hotel & Spa Daily Specials — Wine & Craft Cocktails — Tapas Live Entertainment Wednesday to Saturday
Congratulations to Nicholas Salazar for winning the new lounge naming contest.
SANTA FE’S NEWEST LOUNGE
CAVA Santa Fe Lounge
Eldorado Hotel — —Tapas 309 W. San Francisco St. Daily Specials — Live Entertainment — Wine Bar — Craft Cocktails 505.988.4455 — EldoradoHotel.com In the Eldorado Hotel & Spa — 800 Rio Grande Blvd. — 505.222.8766 — EldoradoHotel.com
ALBUQUERQUE’S BEST PATIO DINING Daily Happy Hour Specials — Live Entertainment — Breakfast, Lunch & Dinner At Hotel Albuquerque at Old Town — 800 Rio Grande Blvd. — 505.222.8766 — HotelABQ.com Visit our other locations at Winrock and Cottonwood Malls A Taste of Life in New Mexico
JULY 2015
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Borrego’s Guitars & MUSIC SUPPLY
new mexico’s premiere professional ensemble of 24 singers from across the nation presents its 33rd summer season of the finest classical choral music. purchase your tickets today by calling our box office at {505} 988-2282 or online at desertchorale.org SACRED ENGLISH + GERMAN MASTERWORKS INTIMATE MUSIC OF THE ITALIAN BAROQUE
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HIDDEN TREASURES OF BYZANTIUM DIVINE + MEDITATIVE EASTERN ORTHODOX MUSIC JULY 9 | 8PM
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A Taste of Life in New Mexico
JULY 2015
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Remember The Blue Dragon coffee house and music venue on Girard near Indian School? We do, and we’re thrilled to see that the location is now home to Witch’s Brew, a coffee, food and music place owned by Tamara Couture and managed by Cory Minefee. Striving for a “community watering hole” feel means a relaxed vibe and inexpensive eats for breakfast and lunch, like The Thingamajiggy, described as an omelet, quiche, frittata thing shaped like a muffin. Check it out on Facebook for more, including seven days a week hours. The much buzzed about Talking Drums African and Caribbean Grill will move from its Fringecrest location to the University of New Mexico-adjacent 1606 Central Ave. SE, opening in August. Talking Drums owner Toyin Oladeji expects the move to be a good one, because she surveyed her customers and that’s one of the places they suggested. If you haven’t partaken yet, Talking Drums serves a variety of traditional African and Caribbean dishes, including the injera platter of pounded yam, okra soup and stewed goat. Make sure you try the fufu, a traditional dish of pounded plantain and cassava root. The spicy food pairs nicely with an African beer, and Oladeji is applying for a liquor license, too. Rustic food truck has been making a name for itself as a purveyor of new-American burgers and fries. Kelly Adams, owner of Rustic, will open Rustic on the Green, a sit down joint of similar concept at Green Jeans Farmery, the shipping container development project near I-40 and Carlisle. Fear not, Adams will still be driving Rustic the truck around to local taprooms and other locations. At Green Jeans Farmery, Rustic on the Green will join other eateries, including Santa Fe Brewing Co. (scheduled to open in July), Epiphany Espresso, Amore Neapolitan Pizzeria and Bocadillos (all to open in August). For details on the project, visit greenjeansfarmery.com.
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JULY 2015
| Nathan Gunn Chatter Sunday’s also bringing the Mountain to the desert with Echoes from Cold Mountain, July 26, a collaboration with the Santa Fe Opera to present a program featuring chamber works of a famed contemporary composer whose new opera is being premiered in the current season. Jennifer Higdon, the Pulitzer Prize-winning composer of Cold Mountain is a major figure in contemporary classical music who has won a Grammy in addition to the Pulitzer. Bart Feller, Santa Fe Opera principal flutist, organized the Higdon concert. “My intention with the chamber concert was to illuminate more facets of Jennifer’s musical personality, above and beyond what audiences will hear in Cold Mountain, said Feller. “I also liked the idea of featuring opera orchestra musicians in the concert, getting them out from the pit as it were, as well as having them explore more of Jennifer’s music for themselves.” Demetria Martinez presents the spoken word part of the program. Tickets at chatterabq. org (and if you miss the 10:30 a.m. concert, head to Santa Fe for the 4 p.m. performance—see the Santa Fe section for details). The New Mexico Jazz Festival, a collaborative project of the Outpost Performance Space, the Lensic, Santa magazine.com
| The Klezmatics at the Jazz Festival And this note just in from Cherie Montoya at Farm and Table: “We are very excited to welcome Farm & Table’s new executive chef, Carrie Eagle! Beloved by many here in New Mexico where she began her culinary career, Chef Carrie has relocated from Colorado where she honed her skill and passion for farm to table cuisine and received several national accolades while executive chef at the acclaimed Dunton Hot Springs Resort. Please join us as we welcome Chef Carrie into the Farm & Table family!
Frazier’s best selling novel, as wounded Confederate army deserter Inman journeys home to reunite with his life. Nathan Gunn, the go-to lyric baritone for heroic roles, is ideally cast as Inman, returning to Santa Fe after more than 15 years. His beloved Ada Monroe is created by the Grammy Awardwinning Isabel Leonard, most recently heard here in Vivaldi’s Griselda in 2011. Rounding out the principal cast is tenor Jay Hunter Morris, a former Santa Fe Opera apprentice whose recent Siegfried took the Metropolitan Opera by storm, and Emily Fons, who beguiled as Cherubino in 2013’s The Marriage of Figaro. Miguel HarthBedoya, remembered for Osvaldo Golijov’s Ainadamar in 2005, conducts. Of course, the entire season is brilliant, so get your tickets at santafeopera.org.
Photo: David C. Woolard
Photo: Chuck Fishman
| Owner and Chef Peter Lukes New Mexico Tea Company’s expansion in December curtailed its popular tea tastings. They’re back (and better than ever), in their very own room upstairs from the store. The extra room also allows for the tastings to be held during store hours rather than in the evening. Reserve your spot for the two-hour class, learn about tea and try some teas you’ve never tasted before. David Edwards, the owner, covers some of the history of tea, the basics of preparing tea, and answers questions. The opportunity to sample 10 different teas covering a wide variety (white, green, oolong, black, pu-erh and rooibos) makes this a fun filled occasion. Visit nmteaco.com to sign up.
Albuquerque’s getting into the Cold Mountain frenzy! Fans of Nathan Gunn, one of today’s most exciting and in-demand baritones, will have an extraordinary opportunity to learn more about the singer and his pivotal role in the Santa Fe Opera’s highly anticipated world premiere of Cold Mountain at a special event on Sunday, July 19, in Albuquerque. Presented by the Albuquerque Opera Guild, The Santa Fe Opera, and the Opera Southwest Guild, One-on-One with Nathan Gunn will feature the distinguished performer in an informal, conversational interview with ABC News veteran and New Mexico native Sam Donaldson. The event will be held at 3 p.m. at the McCall Family Theater of Sandia Preparatory School, 532 Osuna NE. An afternoon social will follow. Go to operasouthwest.org/guild/ nathan-gunn for tickets.
Fe’s Performing Arts Center and the Santa Fe Jazz Foundation, is proud to present the 10th annual New Mexico Jazz Festival. A bonus week extends the festival to three weeks for the Esperanza Spalding concert at the Lensic in Santa Fe on August 6 (presented in partnership with AMP Concerts). The July 10 through August 6 festival features local as well as world renowned artists and jazz masters at venues in both Albuquerque and Santa Fe. This year’s line up includes Vinicius Cantuaria, The Klezmatics. Lavay Smith and her Red Hot Skillet Lickers, John Trentacosta with Giacomo Gates, Leni Stern African Quartet, Kenny Barron Trio with Stefon Harris, and more. Tickets and schedule at newmexicojazzfestival.org or ticketssantafe.org, by calling 505.988.1234 or 505.268.0044 or in person at Outpost. A notable contributor to the Albuquerque art scene has passed. Sculptor Jesús Moroles died in a car accident in June. His fountain “Floating Mesa” has refreshed visitors to the Albuquerque Museum since 1984, just one of hundreds of elegant public works of art he created across the country. Rest in peace, sir.
| Cold Mountain costume sketch The Santa Fe Chamber Music Festival’s 43rd season kicks off in July with 2015 Artistin-Residence Alan Gilbert, music director of the New York Philharmonic, making an encore appearance. He’ll conduct Messiaen’s awe-inspiring Des canyons aux étoiles (From the Canyons to the Stars) and Mozart’s splendid Serenade No. 10 for Winds, “Gran Partita.” Other music you’ll love includes Vivaldi’s quartet of vibrant violin concertos, The Four Seasons; Bach’s magnificent Goldberg Variations in a captivating arrangement for string trio; Brahms’s beloved Clarinet Quintet with clarinetist Todd Levy in the spotlight; Spanish Baroque music with Polish guitar sensation Łukasz Kuropaczewski. Visit santafechambermusic. com for details.
| Echoes of the Civil War: Photo: Cherie Montoya
Remember we told you that Piattini, the lively neighborhood Italian bistro located at 1403 Girard Blvd. NE, was changing names? Piatanzi became the official moniker in June, with a new website piatanzi.com. The food, ambience and gracious service remain the same. Watch for its second location in the Northeast Heights soon, too.
Another Santa Fe restaurateur has ventured down the hill to feed Albuquerqueans. Shohko Café owners Hiro and Shohko Fukuda say Naruto will specialize in Tokyo-style ramen and serve sushi, bento meals and Japanesestyle tapas, Japanese beer and sake. The new location is across from UNM at 2110 Central SE (the old Mint Tulip Vegan Café). Shohko Café lays claim to having New Mexico’s first sushi bar. Fukuda, a Tokyo native, says Naruto will follow a special process to make traditional Japanese ramen. “When you taste it, you’ll see the difference,” he says. We can’t wait to try it!
Photo: M. Sharkey
ALBUQUERQUE
Photo: Joy Godfrey
the BUZZ:
b y K E L LY K O E P K E
| Chef Carrie Eagle of Farm and Table
SANTA FE July in Santa Fe is an art, culture, music and food lover’s dream. Let’s start with music. The Santa Fe Opera kicks off its 2015 season July 3. This year’s world premier Cold Mountain has the City Different abuzz. The story follows Charles
New Mexico History Museum
The New Mexico History Museum brings the Civil War era of Cold Mountain to life in several July events. First, July 19 bring the kids for Childhood, 1860s-Style. Learn about a child’s life in the Civil War era during this family-friendly two-hour session (offered twice). Then July 26, at 4 p.m., it’s a second performance of Echoes from Cold Mountain, a chamber music concert in the History Museum auditorium. This is part
of the museum’s exhibit, Fading Memories: Echoes of the Civil War. Get tickets in advance at 505.986.5900 or 800.280.4654). Then the last weekend of the month, deepen your understanding of the Civil War with the Santa Fe Opera Civil War Symposium. Tickets at santafeopera.org. More on all the New Mexico History Museum events at nmhistorymuseum.org. And dance. Santa Fe Plaza Bandstand is the place July 12 for the 20th annual Mono Mundo World Dance Festival. This free performance, sponsored by the New Mexico Dance Coalition, features a variety of dance styles including: Irish dance, Latin and ballroom, Persian and Middle Eastern belly dance, breakdancing and modern dance and more. Participating artist and groups include Belisama Irish Dance, Mosaic Dance Company, the Saltanah Dancers/Habibis, Dance Station, Julie Brette-Adams, Azadeh of Madrid, Desert Darlings, 3HC Holy Faith Breakdancers, Rya Baila, Molly Rose and more. Visit nmdancecoalition.org for details. Now, on to food. The new Radish & Rye (the old Ristra) is now open, focusing on farm-inspired cuisine. Chef David Gaspar de Alba’s dishes are not only a treat for your palate, but also a feast for the eyes. To see and taste them is to know how hard he works— and not just in the kitchen. Chef David is just as likely to be found scouring the Farmer’s Market or foraging for wild mushrooms as smoking brisket or breaking down a suckling pig. A Texas native, he spent summers growing vegetables and raising livestock on his family’s Arizona farm, giving him a true appreciation for the bounties of the Southwest. For the full story on this exciting new addition to Santa Fe’s restaurant scene just turn to page 26 of this issue! Sit above it all at Bar Alto, the sister bar of John Sedlar’s ELOISA Restaurant, located on the roof of the Drury Plaza Hotel. Enjoy a cocktail from bartender Joseph Haggard with chilled oysters and specialty tacos in the glass-enclosed area accessed by the lobby elevator to the fifth floor. Bar Alto is open from 4 to 10 p.m. daily. And beginning July 27, ELOISA expands its lunch hours to include weekends, with new lunch menu items like the Southwest salmon nicoise with tequila vinaigrette—a perfect hybrid of Sedlar’s Southwest and classic French-inspired cuisine. Take it from us, ELOISA is serving some of the most interesting food in town, and the addition of Bar Alto makes the Drury Plaza the place to be this summer.
| John Sedlar of ELOISA Starting July 9 and continuing Wednesday through Sundays from 7 to 11 pm, the celebrated Tucker Binkly is back in Santa Fe, playing at Osteria d’Assisi. If you’ve been around Santa Fe long enough to remember when Osteria’s owner Lino Pertusini’s family owned The Palace, you’ll remember Tucker at the piano most known for capturing the soul and sounds of Sinatra. Well, Pertusini purchased the old Palace piano and built a
new bar at Osteria to achieve the perfect piano bar ambiance. Welcome home, Tucker, and we’ll see you at Osteria! Purple Adobe Lavender Farm once again invites you to join it and other participating businesses, at its annual Lavender in the Valley Festival July 11 through 12. It’s an invitation to spend a magical summer day, in a magical spot nestled in the beautiful Chama River Valley, celebrating the abundance and glory of lavender. Popular Native American flute and guitar player Ronald Roybal will thrill you with his mesmerizing music, while renowned guest artist Tracy Turner Sheppard will be working at her easel inspired by the lavender fields. A host of other local artists will be demonstrating and selling their work. Visit purpleadobelavenderfarm.com for directions and hours. Welcome to the Santa Fe Design Center, Mango Molli Swimwear and owner Miranda Miller. They feature girls and women’s designer swimwear for ages 2 and up, sizes to women’s 16, sandals, cover ups, shorts, and pants. This is Santa Fe’s first swimwear only boutique, so give them a big welcome, knowing that as a 1% for the Planet Member, they donate at least 1% of their annual net revenues to environmental organizations worldwide. Kudos to Payne’s Nurseries and Greenhouses for being chosen to create a composting program for both the City and County of Santa Fe. Payne’s was chosen from a field of several applicants because of its expertise and longevity in the community. According to Lynn Payne, President and CEO of Payne’s Nurseries, this program gives local residents a simple way to be part of a very important environmental conservation effort. It allows the city and county to recycle as much waste as possible while producing a usable product. The community reduces its carbon footprint because the composting process is local and, when it becomes available, the compost and mulch produced at the landfill will be available for sale to residents to use in gardening and landscaping. Yeah for compost!
TAOS When the heat of July has you down, head up to Taos for the cool breezes. And the July 10 through 12 Taos Pueblo Pow Wow. The 30th annual Pow Wow is a three-day Native American celebration of song and dance. Participants from various indigenous communities throughout North America showcase their talents in dancing and singing competitions. A large arts and crafts market with both Native and non-Native artists and several food vendors complements this family-friendly event. For more information, visit taospueblopowwow.com. The next weekend, make another journey to Fiestas de Taos, July 17 through 19. As they have for centuries, the good people of Taos celebrate the Feast of St. Anne and St. James. The annual event, popularly referred to as the Taos Fiestas, allows the local population to put aside their labor for two days and bask in the leisure of the holy days celebrating traditions passed from generation to generation. This culture is unique to Taos, encompassing pueblo and plains Indians, Spanish explorers, conquistadores, French fur trappers and American mountain men. Read the full story at localflavormagazine.com. Fiestas de Taos was chosen as this month’s Local Favorite!
A Taste of Life in New Mexico
JULY 2015
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the ART BUZZ:
ALBUQUERQUE
potters, woodworkers, fabric artists, sculptors, craftspeople and authors gathering to showcase and sell their best work. July 3 and 24, head up Old Las Vegas Highway to browse new creations from over 80 resident artisans who make Hillside Gallery a venue for hand-crafted and
Sumner & Dene celebrates its 35th anniversary this year (and if you haven’t been in, you’re missing perhaps the most eclectic display of handcrafts and fine art in the city). July 3 opens The Architecture Show, exploring New Mexico architecture from adobe to steel structures, from photography to paintings. The Architecture Show features | Bill Tondreau “Machine Shop West” photography, 29x68 works by Bill Tondreau, Angus unique treasures. Celebrate summer and support Macpherson, Reg Loving, Mark your local arts community, too. Demos and Horst, Michael Norviel, Dee opportunities to meet the artists from 10 a.m. to Sanchez, David Snow and Phil 4 p.m. Visit santafehillside.com. Hulebak. Artists reception is July ART Santa Fe celebrates 15 years this summer, 3 from 5 to 8 p.m. and the show July 9 through 12, with galleries from around continues through August 1. Visit the world offering an outstanding overview of sumnerdene.com for details. modern and contemporary art at the Santa Fe Community Convention Center. As part of this New Grounds Print Workshop & year’s 15th anniversary celebration, ART Santa Fe Gallery presents Explorations in welcomes the PUZZLE PROJECT, a special art Gravure—19th Century Aesthetic, installation by artist Takashi Inaba consisting of 21st Century Technology. individually made puzzle piece-shaped canvases Gravure is a perfect combination of given to different artists from all over the world. photography and printmaking. Older Radius Books’ publisher and designer, David than photography, it had its heyday Chickey will present Do Books Matter?, a talk during the days of Ansel Adams. It about what it takes to publish in today’s world. was revived in the first days of the A highlight of this year’s fair will be a showcase 21st century with the availability of of Cuban art, featuring first time fair participlates that can be developed in water rather than using pant Conde Contemporary, based in the Little toxic chemicals. Participating artists include Lincoln Havana section of Miami, with works recently Draper, Jessica Weybright, Jorge Tristani, Francisco featured in the Wall Street Journal and Aurora Valenzuela and James Coker. Meet the artist and see Molina’s kinetic sculpture Los Pioneros. A docua demo by Draper July 3 from 5 to 8 p.m. More at mentary feature film, Alumbrones, looks at the newgroundsgallery.com. work and lives of twelve contemporary Cuban artists. Topping off the weekend is a keynote If it’s summer it must be Route 66 Summerfest! The speech by Don Bacigalupi, founding president City of Albuquerque, Nob Hill Main Street, and the of the exciting new Lucas Museum of NarraNew Mexico Jazz Festival invite you to the annual tive Art in Chicago. The museum, which has a opportunity to walk smack down Central Avenue from stunning futuristic architectural design, opens Girard to Washington from 2 to 10:30 p.m. on July in 2019. An opening night vernissage begins the 18. This mile-long stretch of free fun in Historic Nob fair and the new VIP lounge will provide a spot Hill features music artists including national headliner to relax in the center of the action. See artsantafe. Roomful of Blues. Shop with great local vendors and com for details. artists in the Mother Road Market and enjoy great dining with local food trucks and the plethora of local restaurants and watering holes. Have a blast at the free kids’ activities, walk the Old Route 66 Car Show, and unwind on one of the many patios. Kid, dog and This year marks the 100th anniversary of the pedestrian friendly, this event is fun for everyone! Taos Society of Artists. Celebrate the six artists who formed it, and transformed the northern New Mexico village into a world-renowned art colony. Taos Society of Artists lasted until 1927, by which time there were 12 active members: Santa Fe’s art scene heats up to boiling temperatures Bert Phillips, Ernest Blumenschein, Eanger in July. The International Folk Art Market’s mission Irving Couse, Joseph Henry Sharp, Oscar to celebrate and preserve living folk art traditions and Berninghaus and Herbert Dunton were the create economic opportunities for and with folk artists original six, later joined by Julius Rolshoven, worldwide It brings 750 artists from 88 countries to Walter Ufer, Victor Higgins, Martin Hennings, town July 10 through 12 for three days of shopping, Kenneth Adams and Catherine Critcher. eating, music and workshops. Artists retail 90 percent Prompted by the reputation of Taos Society of Artists and later enhanced by the presence of socialite and art patron, Mabel Dodge Luhan, the Taos art community expanded rapidly and with amazing diversity. From the post-war modernists and the Wurlitzer artist-in-residency program attendees. Taos has also fostered the likes of RC Gorman and the contemporary native art movement, and recently the practitioners of new media, digital arts, film and glass arts. Today Taos remains a vital and ever-growing artists’ milieu.
TAOS
Photo © Stephanie Mendez
SANTA FE
| Samburu women dancing in the community of Umoja in Kenya. Rebecca Lolosoli represents the Umoja Uaso Women’s Group at the International Folk Art Market - Santa Fe, selling the Samburu beadwork seen here made by the women in the community. of their sales, which often support entire villages in their home countries. Plus, the textiles, jewelry, clothing, accessories, furniture and other wares are truly one of a kind, and extraordinary. If you don’t already have your tickets to the preview party, you’re probably out of luck, but tickets for the Saturday and Sunday markets are on sale at folkartalliance.org. Hillside Market and Gallery hosts summer Friday open-air markets each month, and July is no exception with two weekends of painters, jewelry-makers,
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Several Taos venues have special exhibitions this summer commemorating the 100th anniversary of the Society. Taos Art Museum at Fechin House presents A Taos Original: Ralph Meyers, and the Taos Society of Artists. Meyers’ home was a gathering place for many Taos artists and as a trader he was well known and trusted by Native Americans. The Harwood Museum of Art exhibits An Enduring Appeal: The Taos Society of Artists, rarely seen works of art gathered from private collections and the museum’s collection. The Blumenschein Home and Museum features Watercolors by Taos Society of Artists Members, and Hacienda de los Martinez shows The Lighter Side of Taos: Historic Photographs from the Archives. For details on all these exhibits and more, head to taosartcalendar.com.
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For info: 311/711 or 505.768.3556 or www.CultureABQ.com Historic Old Town Cultural Services Department, City of Albuquerque, Richard J. Berry, Mayor.
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A Taste of Life in New Mexico
JULY 2015
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A Taste of Life in New Mexico
JULY 2015
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Dance of theSeven
Veils
story by CRAIG A. SMITH
Photo: Compliments of the Santa Fe Opera
“Ich bin bereit, Tetrarch”—”I am ready, Tetrarch.” Those four simple words usher in one of the most spectacular set pieces in all of opera: the “Dance of the Seven Veils” in Richard Strauss’s “Salome.”
Photo: © Mat Hennek
| The Santa Fe Opera’s first production of ‘Salome’ 1962.
| Alex Penda
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In the approximately 10 minutes of the dance, thanks to the magic of sensual and fiery movement, a wicked bargain is consummated. Young Salome—daughter of Queen Herodias and a princess of Judea—enthralls her stepfather, Herod the Tetrarch, into offering her anything she likes, even up to half his kingdom. But the canny and spoiled young woman has a different reward in mind. She demands the head of the prophet John the Baptist, for whom she has conceived a perverse and unrequited love, served up to her on a platter … with maniacal and morbid results. “Salome” is mounted by the Santa Fe Opera this summer for the first time since 2006. Alex Penda takes the title role, with Michaela Martens as Herodias, Robert Brubaker as Herod, Ryan McKinny as Jochanaan, and Brian Jagde as Narraboth. David Robertson conducts. The production team consists of director Daniel Slater, scenic and costume designer Leslie Travers, lighting designer Rick Fisher—and in the important role of choreographer, frequent Santa Fe Opera collaborator Seán Curran. In addition to his responsibilities in “Salome,” Curran also choreographs the opening opera of the 59th season, Donizetti’s comic “The Daughter of the Regiment.” Reached by phone at his home in New York, in between work at the Opera Theatre of St. Louis and his coming to Santa Fe, Curran discussed the allure and challenge of “Salome.” “The interesting thing for me is that I [have] directed and choreographed my own production,” he said, “which has been to five different places. So I know the piece pretty well.” But, he also stressed, “I’ve been doing this long enough now that I can revisit a piece and see it through somebody else’s eyes, which is really exciting. “Being the choreographer, you’re on the team, so you’re collaborating,” he explained. “It’s nice not to have to drive the bus all by yourself, you know.” The title part of the opera is a big vocal conundrum. The part is written for a mature soprano voice capable of great range and power. But singers who can wield those attributes do not always look the part of a stunning adolescent princess. Strauss himself remarked that the part demands the voice of a Wagnerian Isolde with the physique du role of a 16 year old who can dance, and dance well. In the past, this challenge has led to some odd theatrical results when the title role is taken by a soprano amplitudinous of both voice and figure. On the other hand, casting a slender youthful singer without the requisite vocal power is a halfway choice as well. But in Penda, Curran said, audiences will see and hear a singer well matched to the part. “She’s done the role many times, she’s known for Salome,” Curran explained. “She’s fearless. She’s in her body. “If you work with singers, sometimes they’re only worried about these two little muscles in their throat, and ornamentation, and vocal presence. But Alex is quite sensual and aware of the power of her body, as well as her voice. “Alex is a tiny person, and she likes to wear very high heels, and she wants to do the dance in very high heels,” Curran noted. “So that suggests a certain way of dancing and moving. Danny is a very gifted storyteller as a director and the dance is going to be quite profound—the back story, if you will, of ‘Salome.’” The creative trio of Curran, Slater and Penda won’t be starting from scratch when rehearsals begin here for “Salome.” Several months ago, Curran and Slater worked in Paris for two days with Penda, to explore initial ideas and make sure everyone was on the same artistic page.
| Choreographer Seán Curran at play
Photo: Joy Godfrey
“I get to work with this phenomenal music. It’s one of the joys of my job. And I’m never bored because I’m always working with a different population and a different group of artists. “The rewards are many. I never say ‘Oh, I’m going to have to go
work’ or ‘I have to go to my job.’ A rehearsal is heaven for me.” | Gustave Moreau’s Salome
“Danny is not looking at source material,” Curran noted. “He’s doing his own take on the piece and how it jumps off the page for him. But we found a common language. “We worked hard with only four people in the studio for those two days—Alex, Danny, me and a pianist. So then I could come back and have time to dream about it. Ideas have been gestating, and we’ll see how those ideas have changed or lasted when we all get to Santa Fe. I’m so grateful to the Santa Fe Opera, because it gave me a jumping off place for this piece.” Curran’s dance work began in Boston when he was a boy, with traditional Irish step dancing. He went on to be a leading artist with the Bill T. Jones/Arnie Zane Dance Company, and was an original member of the New York cast of “STOMP!” As a pedagogue, Curran has more than two decades of teaching experience. He graduated in 1983 from New York University’s Tisch School of the Arts and now is chair of the Department of Dance, where he is especially interested in introducing incoming freshman dance students to the art of compositional choreography. He has set dances on companies including the Limón Dance Company, Trinity Irish Dance Company, ABT II, Denmark’s Uppercut Company, Sweden’s Skånes Dance Theater and Ririe-Woodbury Dance Theater. His directorial work ranges from theater to opera, and he has choreographed for New York City Opera, Playwrights Horizons, Shakespeare in the Park, Lincoln Center Theater and the Metropolitan Opera. Among future projects, he will direct Richard Strauss’s “Ariadne auf Naxos” for Opera Theatre of St. Louis in 2016. Unlike people who approach each work day with dread, Curran comes at tasks with admitted exuberance. “I get to work with this phenomenal music. It’s one of the joys of my job. And I’m never bored because I’m always working with a different population and a different group of artists. “The rewards are many. I never say ‘Oh, I’m going to have to go work’ or ‘I have to go to my job.’ A rehearsal is heaven for me.” A Taste of Life in New Mexico
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Dances of Note: Opera is the great artistic unifier, from vocalism and music to drama and architecture. But don’t forget that dance also is part of the equation, and often a large part. Many operas feature dance as part of the action, sometimes as a stop-the-show set piece and sometimes as an integral player in the drama. Besides “Salome” this summer, two other Santa Fe Opera productions incorporate dance to a large degree: Donizetti’s “The Daughter of the Regiment” and Verdi’s “Rigoletto.” And just a glance at other repertoire brings many more examples to mind.
It’s at a ball that jealousy overcomes friendship in Tchaikovsky’s “Eugene Onegin,” while Verdi’s “Un Ballo in Maschera,” “Aida,” and “La Traviata” all owe dramatic verity to dance moments. Dance on the edge of disaster might be the subtext for the first act party setting of Giordano’s “Andrea Chénier,” where French aristocrats indulge in terpsichorean froufrou while revolutionaries brood outside. Other significant operatic dances are found in Ponchielli’s “La Gioconda,” where the sometimes hackneyed “Dance of the Hours” pauses the vocal action, and Celia’s “Adriana Lecouvrer,” with the classic “The Judgment of Paris” ballet at the grand fête.
Photo: Joy Godfrey
Richard Strauss’s “Arabella” has a pivotal dance scene—really an entire act—while his “Der Rosenkavalier” is an instrumental and movement paean to the beloved Viennese waltz.
Santa Fe Opera 2015 Season: July 3-August 29
Puccini’s “La Bohème” features a short but pivotal comic dance in act four, while the title character in “Manon Lescaut” enjoys a dance lesson in her Parisian townhouse before a sycophantic audience. In Gounod’s “Romeo and Juliette,” the star-crossed couple meets—where else?—at a big party and dance at the Capulet mansion.
Gaetano Donizetti, The Daughter of the Regiment
The entire Paris Opera Ballet takes the stage in Massenet’s “Manon,” while a much less decorous dance, the “Bacchanale,” introduces the final scene of Saint-Saëns’s “Samson et Dalilah.” Then there is Wagner’s “Tannhäuser,” with the Venusburg scene showing off fleshly delights, while the tavern scene in Bizet’s “Carmen” is often the setting for sultry flamenco or earthy folk dance. Carlisle Floyd’s contemporary opera “Susannah” opens on a square dance, during which the community prejudice that will haunt the title character is prefigured.
Wolfgang Amadeus Mozart, La Finta Giardiniera
Mozart is not to be forgotten. There is a big ballet scene in “Idomeneo,” a dramatically important fandango in “The Marriage of Figaro,” and of course “Don Giovanni’s” case of three dances in different meters going on all at once. Operetta is an even more a movement-happy genre than grand opera. Just consider Johann Strauss Jr.’s “Die Fledermaus” and “Gypsy Baron,” Kálmán’s “Countess Maritza,” and Lehár’s “The Merry Widow.” The “Savoy Operas” of Gilbert and Sullivan traditionally have plenty of dance interwoven into the theatrical fabric.
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(first performance by SFO)
Giuseppe Verdi, Rigoletto (last performed at SFO in 2000)
(first performance by SFO)
Richard Strauss, Salome
(last performed by SFO in 2006)
Jennifer Higdon, Cold Mountain
(libretto by Gene Scheer). Commissioned by The Santa Fe Opera, Opera Philadelphia and Minnesota Opera; world premiere
Single tickets: $31-$220; various discounts and Family Night tickets available For more information on “Salome” and the Santa Fe Opera 2015 season, go to santafeopera.org or call 505.986.5900.
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Performance! Santa Fe
story by GAIL SNYDER
E
ven the cover of this season’s Performance Santa Fe (PSF) program is immediately arresting. Tap dancing genius Savion Glover, dreads streaming behind him, is poised on the tip of one wingtip shoe like a toe dancer, as if about to take flight. And he’s just one of a major lineup of performers—some of the biggest talents in their fields—in PSF’s upcoming 2015-16 season. The story of how we in Santa Fe came to be so lucky as to have access to such extraordinary artists, year after year, reveals depths of appreciation about us as an audience of seekers.
Photo: Lois Greenfield
| Savion Glover
The genesis for all this goes back to 1937, during those tumultuous times just before the breakout of World War II. Roosevelt had just been reelected to a second term and you could say that, beyond the daily papers and weekly newsreels, radio was the closest thing our country had to social media for up-to-the-minute news. As events were heating up rapidly on either side of both oceans, families gathered around the radio to get the latest reports of this and other current events—Amelia Earhart’s mysterious disappearance midflight as she attempted to circle the globe; Look magazine’s splashy debut; San Francisco’s unveiling of its spectacular Golden Gate Bridge. Here in Santa Fe, people were certainly following these events, too, but there was also a lot of local buzz about major breakthroughs on the art scene. From Spanish painter Picasso’s just-finished anti-war mural, “Guernica,” and author John Steinbeck’s “Of Mice and Men,” to the concert broadcast live nationwide from the Hollywood Bowl memorializing George Gershwin, the arts dug deeper into what the headlines just skimmed, and Santa Feans responded. How did such a humble and unassuming town begin attracting artists of all stripes into its midst? Blame it on the timelessly breathtaking landscape, the clear, dry air, the ocean of sky, the distinctly different local mix of cultures. In the late 1920s and early ’30s, a group of painters, Los Cincos Pintores, first claimed Canyon Road as their own, setting up studios in aging adobes, challenging each others’ work, filling their neighborhood tavern, El Farol, with live music and lively conversation. They and successive painters, writers and musicians brought to Santa Fe their desire for art as a living entity, accessible to all, a muse connecting, informing and inspiring the whole community. Santa Feans mingled with their bohemian neighbors, creativity infused daily life here and more artists came. Columbia Artists, meanwhile, noticing so many exceptional performers of international stature traveling by train to large venues East Coast and West, proposed sponsoring concerts across the middle of the country, as well, bringing the unprecedented experience of live performance by high caliber artists to smaller communities. But for this to work, these towns had to have train connections. Santa Fe lacked direct rail access but the spur in Lamy allowed us to apply and qualify in the Consortium of Columbia Arts Communities. And so the first performance of the Santa Fe Community Concert Association (SFCCA) was held on October 20, 1937; by all accounts, the joy was palpable, with an audience estimated by the Santa Fe New Mexican to be 775 people, about the size of a full house audience at the Lensic today. Every year since then, Santa Fe audiences have been visited by world-class musicians and dancers, including violinists Pinchas Zukerman, Joshua Bell, Hilary Hahn, the Kronos String Quartet, the Academy of St. Martin in the Fields Octet the Paris Ballet and Shakespeare’s Globe Theatre in “King Lear.” “Santa Feans are unique,” says PSF general director Joseph Illick. To accommodate our penchant for what he calls “lifelong learning,” the SFCCA concert series recently expanded to include more theater and dance performances. To more accurately reflect that shift, it’s changed its name to Performance Santa Fe. Santa Feans still care just as passionately about the arts, Joseph says, as our Canyon Road forebears did. “They’re adventurous spirits, always wanting to understand more.” A Taste of Life in New Mexico
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Photos: Insightfoto.com
Performance! Santa Fe
He acknowledges that the Santa Fe Opera and the Chamber Music Festival bring the world’s best in those fields every summer for eight-week runs. “And they do a great job!” he says. “Our mission is to bring all those who are superb in those and other fields throughout the entire year. One huge part of our goal is to provide this for our community.” PSF’s new extended season allows not only for this but also for a second, equally important goal: education. “We’re all extraordinarily proud of Gina Browning, our education director. She’s created programs that reach over 5,000 students, enriching their lives by exposing them to great musicians and great music-making. Especially since art is no longer a core subject in our schools, we want to help fill the gap, bringing fantastic artists into schools, and bringing kids to concerts.” He laughs with pleasure describing a recent ballet performance for students from Santa Fe’s National Dance Institute, the New Mexico School for the Arts and Aspen Community Magnet School. “They were so excited to be seeing these world-renowned dancers that they recognized, it was like the Lensic was going to go into orbit!” Another component of PSF’s education mission is to identify and assist talented local kids, says Joseph. Phoenix Avalon is one such student. He started playing violin when he was three. “We hooked him up with a violin teacher from New York City and last November, at 13, he made his solo debut at Carnegie Hall. This fall, he’ll begin attending the Cleveland Institute of Music, studying under Jaime Laredo.” Local student Ezra Shcolnik is another extraordinary violinist whom PSF identified, encouraged and helped find his wings. “He’s going to Colburn School, the Julliard of Southern California, accepted for a double major, one as a violinist and the other as a composer. His compositions are fully | Performance Santa Fe Director Joe Illick fledged symphonic music—the last one was for full orchestra, with he and Phoenix playing the two violins.” They’ve helped a total of nine kids in the past seven years get into major music schools and conservatories. When they find kids with exceptional talent right here in our community, he emphasizes, “it’s our responsibility to nurture it. It doesn’t take care of itself!” Joseph is passionate about all of the upcoming performances in PSF’s 79th Season. He knows the whole schedule by heart and stops lovingly to enthuse about each event. The season opens in August with a bang. Sunday, August 2nd, the extraordinary duo of opera stars Quinn Kelsey, baritone, and Marjorie Owens, soprano, perform a recital of songs by Brahms, Strauss and Wagner. “Quinn Kelsey plays Rigoletto with the Opera this summer,” he goes on. “This performance is an hour, in the Scottish Rite Center, where the acoustics are marvelous for that. Then we serve punch and cookies in the banquet hall and the singers stay and talk to everyone. Seeing familiar opera singers doing a thrilling recital of their favorite songs, then meeting the audience, brings it all to a very human level.” Continuing on in August, he says, “There are two nights of the ‘Stars of American Ballet,’ two different programs put together by venerated dancer Daniel Ulbricht with principals and soloists from the New York City Ballet. One explores classical ballet, the other is contemporary ballet influenced by the angular and syncopated sound and feel of jazz.” Both will be electrifying. And August 30, there are two Orchestra Concert performances, all Tchaikovsky, with Canadian violinist James Ehnes, one at 1:00 pm, the dress rehearsal for families, the second at 4:00 p.m. Joseph particularly recommends that parents take advantage of the family concerts for their children. “The best of a great performance is transcendent,” he says, “not just because you see someone go beyond normal bounds but also because the level of expression is universal—it speaks to everyone. Feelings that we all share, expressed through music or movement or word or all three together, is one of the most moving things that can ever happen.” There are so many other outstanding performers for this season: Joyce Yang, Savion Glover, Cameron Carpenter, the Mark Morris Dance Group, Wynton Marsalis and more. (The entire season is at performancesantafe.org.) Joseph Illick and his staff are virtual dynamos. The energy they put into assembling the line-up of incredible performers, setting up and coordinating artist connections in the schools, compiling the Family Concert series and Notes on Music, is absolutely astounding. They do it because, as Joseph says, “a public that loves the arts is a public that comes together harmoniously.” And the yearning that we have for this is a reflection of who we are.
| Stars of American Ballet
For more information on Performance Santa Fe call 505.984.8759, or go to performancesantafe.org. 22
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GOOD FOOD & GOOD DRINKS AT GOOD PRICES ...OPEN LATE! 101 W. Alameda Inside Inn of the Governors Downtown Santa Fe 505-954-0320 • delcharro.com
A Taste of Life in New Mexico
JULY 2015
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story by MIA ROSE PORIS
Music on the Hill
St. John’s College is located at 1160 Camino Cruz Blanca in Santa Fe. 505.984.6000. sjc.edu/programs-and-events/santa-fe/music-hill-2015/
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© Courtesy of St. John’s College
Favorites for July
O
n a recent Wednesday evening, a friend sent me a photo of a rainbow. Beneath the rainbow, which was vivid against the fleeting grey of a vast, stormy desert sky, sat, stood, danced and mingled a crowd of more people—from babies to adults—than I could count. My friend, herself a former Johnnie (a name St. John’s students are often called), later told me that 1,800 people showed up at St. John’s College for the first of the season’s Music on the Hill—the fabulous, well-attended and much loved outdoor series of music, mingling, food and stunning views. After an eye’s blink, I’m told, the rainbow disappeared, and with it, the sun broke from the clouds, and the music of local singer-songwriter Jono Manson and Brothers Keeper carried on. Anyone familiar with Santa Fe’s summers has experienced the gift of its storms, its rainbows, its beautiful oasis of green, its distant lightning. And judging by the crowd on the St. John’s College lawn—which overlooks the glorious Rio Grande river valley and, beyond it, the Jemez—Santa Fe locals are also familiar fans of Music on the Hill, one of Santa Fe’s wonderful and free musical community gifts. As a former St. John’s student, I feel a lot of respect and gratitude for the place, which is, I think, one of Santa Fe’s true gems. The Music on the Hill series began 10 years ago, while I was a student, though I was rarely in town during the summer to experience it. Truth be told, most of the people in attendance have no formal ties with the college, aside from their summer jaunts to its field for Wednesday-evening music. And that’s the point. The event is a community one, and we’re lucky—whether former or current students, or Santa Fe residents with no connection to the school—to have an institution willing to share its beautiful space with us, bring us free music and offer the opportunity for neighbors to mingle with one another. With that said, having gone to college on the Hill lends, for me, a special significance to the series, which joins several of my greatest joys—music, picnics, that good old Great Books school, beautiful sunsets and storms, open spaces for people to dance and children to play, friends—in one place, for free. This year, the series runs through July 22 (skipping Wednesday, July 2) with local, national and international bands sharing their talents with community. On July 8, beginning at 5 p.m., St. John’s and the International Folk Art Museum present traditional instrument maker and musician Dizu Plaatjies and his group Ibuyambo with beautiful, traditional Southern African tunes. On Wednesday, July 15, the college and New Mexico Jazz Festival co-present the soulful, danceable vocalist Lavay Smith and Her Red Hot Skillet Lickers—Lavay’s seven-piece band. Influenced by greats like Billie Holiday, Bessie Smith and Dinah Washington, Lavay is internationally recognized in the realms of blues and jazz. Somo Como Son, Albuquerque’s popular Cuban salsa group, brings the series to a close on July 22 with a saucy bang. The group is an experience to behold, made up of some of the most talented salsa musicians around, and of course—just try to sit still—a perfect excuse for dancing. I imagine, with our desert’s glorious monsoon season in full swing, the opportunity for rainbow sightings will abound up on the Hill. If not, though—if the weather holds and no drops sprinkle the audience—the music, the views, the company of so many friends and strangers gathered to enjoy a midweek evening together, are treasure enough. Music on the Hill is a great time; it’s a little pot of gold in the middle of the workweek, in the midst of the heat and rain and rainbows of summer.
Las Fiestas de Taos T
aos in the summertime is magnificent. The mountains loom above the ancient town, and the vast sky is made of blue and clouds and birds and vivid stars. The expanses of desert sage and the old adobe dwellings comprise a scene that is, I’d argue, among the most beautiful to behold. Taos shimmers and blossoms in the warmth and the rains and the sunshine of summer. For those of us from or visiting Santa Fe and Albuquerque, a midsummer drive to Taos (either winding up the High Road or along the Rio Grande Gorge) is a glorious way to spend a day … even without the historic Fiestas as an excuse. Las Fiestas de Taos, which date back far into the “recent” history of the region—as early as the 1600s—is an annual three-day event celebrating the two patron Saints of Taos, Santiago and Santa Ana. From July 17 through 19, the Taos Fiestas, which are also known as Las Fiestas de don Fernando de Taos, Las Fiestas de Santiago y Santana and Las Fiestas de la Gente, bring together Taoseños, their neighbors and visitors in celebration of traditional music, art, cuisine, community and the unique atmosphere and culture of the historic town. The people of Taos, who are historically delineated from several different cultures—the Spanish, the Pueblo and Plains Indians, conquistadors, American settlers and French fur trappers—come together to bask in the light of the holy days and pay their respects to St. Anne and St. James. Every year, a Reina, or queen, and her princesas are chosen—viva las reinas de Taos! And this year, the Taos Fiestas, which are centered around the Taos plaza, highlight Celebrating Centuries of Taos Art—¡Celebrando Siglos de las Artes de Taos!—the celebration’s theme. The festivities commence at 1 p.m. on Friday the 18th with an afternoon of music. Trio Los Gallos kicks off the lineup with a variety of traditional styles, including cumbias, valses and rancheras. At 7 p.m., the opening ceremonies begin on Taos’ historic plaza. Saturday ushers in a full day of traditional and local music and dance, and at 10 a.m., the children’s parade marches through the streets. The music, food, dance and art continue until 10 p.m. Sunday brings with it the beautiful and sacred sound of the St. Francis Choir, followed by Audrey Davis and Billy Archuleta, who perform New Mexican rancheros tunes, and the Trio Los Gallos. At noon, the Historical Parade marches through the plaza with traditional garb, floats, royalty, riders and cheers. The participants are judged, and first and second place winners are assigned. The Fiestas end at 7 p.m. with the Closing Celebration on the plaza. Las Fiestas are a beautiful taste of the unique culture of Taos. For those of us who live up here in this high desert that is northern New Mexico, as well as for those who are visiting our region to experience its rich traditions and beautiful landscapes, Las Fiestas de Taos are an exceptional and not-to-be-missed experience joining our contemporary community with our historical roots. ¡Que Vivan Las Fiestas!
© Sean Kelly Portraits
The Taos Fiestas take place July 17-19, Taos Plaza. fiestasdetaos.com
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Radish
&Rye
B
y way of a serendipitous chain of events, three veterans of the Santa Fe restaurant scene, Camille Bremer, Dru Ruebush and Quinn Stephenson, have come together to create their own restaurant: Radish & Rye. I meet with them the morning after opening night at their location in Santa Fe, the charming Craftsman bungalow formerly occupied by Ristra, and ask how it went. Camille’s face lights up. “The energy,” she says, “was fantastic.” They had a full house.
Farm Inspired Cuisine
In the late 1990s, Quinn, who heads up the beverage program at Radish & Rye, was tending bar at Geronimo and was Camille’s boss. “She made it clear throughout our friendship,” he says, “that she always wanted to own her own restaurant and I always knew she could. A lot of people talk about it, and she started looking for it.” Years later Dru was interviewing with Camille for a job (I presume she hired him), and shortly thereafter they became a couple. “We started talking about having a restaurant … not very long after we got together,” says Dru. His dad had “that entrepreneurial mindset,” and thus Dru grew up with running his own business in mind. “When we saw how much we were giving to other people’s businesses we decided we needed to do this for ourselves. And so when we really made the decision to do that, we approached it in a very methodical way. I started working kitchens and basically said we need to learn every aspect of this business.” Dru, who recently went back to school to get his MBA, handles the business side of things. “So this has really been a five, six year process for us. A lot of thought has gone into it.” Camille is the operating owner. “Day to day, running things, on the floor, I’m here all the time,” she says. “I have a lot of love for this place and I’m happy to be here.” These restaurateurs believe in their craft, and their enthusiasm is infectious. I ask about the name, at once playful and catchy. Camille looks at Dru, smiles and says, “Dru grew up in southern New Mexico. His grandparents had a farm in Deming, and he always tells the story of when he was a little kid and he would go out with a salt shaker into the radish field and sit and eat radishes.” I can identify with this. Radishes and salt were and still are one of my summertime favorites. Quinn adds, “That’s an important part of the story overall, growing up on a farm, eating radishes in a radish patch.” There were many long discussions about the place they wanted to create, including the name. Quinn continues with great intensity, “The radish was always in the running, it was going to be radishes and … something!” We all laugh. “But one day it just rolled off the tongue. Radish & Rye.” I ask what it is that makes their place stand out from the crowd? Dru’s been listening quietly for the past few moments. “I definitely have an answer for that,” he says emphatically. “We’re restaurant people. And we wanted to create a restaurant that we wanted to eat at. Not only service wise but food wise. I wanted to be able to sit down and say, ‘I know what I want to eat.’” 26
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story by GORDON BUNKER photos by GABRIELLA MARKS
Duck Prosciutto with Fennel and Watercress
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| Quinn Stephenson, Camille Bremer and Dru Ruebush
| Fried Green Tomato, Pimento Cheese and Red Chile Threads
Clearly my question has touched upon what drives these three. Quinn exclaims, “This restaurant is so concept driven, like our focus, it’s so focused! It’s not like, ‘Let’s open a restaurant and serve food and booze.’ We’re really trying to stay true to the mission statement. It’s posted in the kitchen and service station and the office, on our web site. I mean, our mission statement is farm inspired cuisine.” Thank goodness they know when it comes to mission statements, three pages single-spaced doesn’t do it. Simple is good. “The farm to table concept does have its challenges,” says Dru. “This time of year it’s not that challenging, and it’s going to get even easier as the summer goes. But we have to start thinking now about what we’re going to do in January, February. Chef has already started pickling, started jarring— we’re going to do all that in house. The menu will be dramatically different, you’ll see it in January.” Camille adds, “But that’s the fun of it, and that’s how we shop for home too. ‘What are we having for dinner?’ Well, let’s go see what looks good. You know, and get what’s fresh, what’s in season. And that mirrors our restaurant, which is cool.” We come around again to the fact this endeavor is the result of years of planning, brain-storming and devotion to an idea. “Everything’s thoughtful, from the glassware to the table tops and the food,” says Dru. Quinn adds, “And we have this young, talented chef [David Gaspar de Alba], which really completed the circle.” Camille comments on the tone they want. “Casual elegance is something that’s important to us,” she says. “We want to be comfortable but we don’t
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Radish Rye
&
want to give up that service aspect of the fine dining restaurant. So we want to give service that you’d find in places like Coyote and Geronimo, but in a more laid back atmosphere.” Quinn adds, “The bourbon program … there’s nowhere else in town you’re going to find over 50 bourbons and knowledgeable staff.” His pride spills over to the food. “Our menu is small plates—there are larger plates as well—and it’s tapas style but it’s not Spanish tapas. It’s Pacific Northwest, it’s California, West Coast. It’s just good clean food.” Quinn’s passions are as mixologist and Certified Sommelier. Here he’s taken a rather edgy approach in creating a bourbon bar. “I know what’s hot, and bourbon’s hot right now,” he says. “We chose to display this beautiful selection of just bourbons.” He points to behind the bar. Rows of bottles, beautifully arranged and lit—distilled art. “Then we said, ‘Ok, let’s get even more focused’ and I said, ‘I’ve never done it before but I’m going to write a cocktail list with just bourbon cocktails.’” Just bourbon. No gin, no vodka, no tequila. Quinn and Dru get into a side conversation about bourbon being the only true American spirit. Quinn turns to me and makes it clear, “It’s your patriotic duty to drink bourbon!” He continues, “The wine list is something I’ve always wanted to do. I think half bottles are really cool. I said ‘Let’s really go for it and make it part of what we’re known for.’” There are over a hundred half bottles, perfect accompaniments to tapas, on the list. I’m looking forward to making a reservation and sampling the goods. It’s a soft summer evening, Radish & Rye has been open all of four nights and I’m delighted to see not a table unoccupied. My sweetheart Karen and I are seated and peruse the menu. Fellow diners are happy, engaged in spirited conversation, while wait staff unobtrusively come and go. Across the room two sunflowers, each in a blown glass bottle, sit on shallow bancos and glow under dimmed gooseneck lamps. I mention to Karen that in my albeit limited experience with fine dining, only once have I been swept off my feet. For a moment I reconsider—maybe it’s happened a couple of times, but then no, really only once. Our server Nicole helps us choose a half bottle from the wine list, a Delaporte Sancerre Sauvignon Blanc. It’s delicious, with flavors of crisp summer fruit, mineral notes and not too astringent. We decide on sharing small plates. I could wax poetic about them all, but will limit myself to my faves. First, we have the fried green tomato with pimento cheese. Quintessentially Southern, the rich cheese rests on the palate in perfect balance with tart tomato in delicate skins of crispy batter, and the garnish—slices thin as thread of dried red chili—lends hints of earthiness and heat. We’re off to a good start. Since getting a sneak preview of the menu, Karen’s been pining for the steak tartare. It’s minced raw beef with Calabria chili and lime oil, the yolk of a quail egg nested on top, finished with a fine grind of black pepper. I spread the yolk with the tip of my knife, put a dollop on a thin crostini. The balance of flavors, the subtle richness of the yolk and a surprise: an occasional little crunch of minced shallot. Every note is in key, no ingredient shouting for attention. Karen insists I have the last bite. That’s love. And the roasted beet salad. Oh my. I could live on these ruby red roots. Roasted beets, endive and walnuts in a light balsamic dressing with slices of blue cheese, garnished with lovage. The sweet earth of beet contrasts beautifully with the tang of blue cheese and then the base of walnut. And the lovage. How can a plant do that? One leaf, like celery but sweeter … with the flavor of ten. Remarkable. We finish with the farm greens. A simple plate, perfectly dressed in sherry vinaigrette with a sharp grind of black pepper and thin sliced, naturally, radish. Nicole tempts us with dessert. Alas, we are full. On our walk home we recount the experience. Karen notes that when she’s been out for tapas in the past there’s always been a plate she could take or leave. But not here, and I agree. Each was an adventure and delight, a balance of flavors and textures, rich and lean, and lovely presentation; it’s all in the details. Kudos to Chef David Gaspar de Alba and crew. Well done. As for the matter of being swept off my feet? Now it’s twice.
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Radish & Rye is located at 548 Agua Fria Street in Santa Fe. 505.930.5325. radishandrye.com.
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A Taste of Life in New Mexico
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Let’s Grab A Beer s t o r y b y M I C H A E L WA D D I N G T O N
G
ood News! There has never been a better time to be a beer drinker in New Mexico. That may seem like a bold statement, considering there were people living around what we call Clovis some 13,000 years ago, but let’s say it again … beer drinkers have never had it this good. Twenty years ago, New Mexico had no breweries at all. Today, there are close to 40, with more on the way. Many of the world’s finest beers are distributed on shelves and in kegs all over New Mexico, and some of the very best beers are being made right here in the 505. Friends, now’s the time to get involved in this burgeoning craft beer scene. Step right up, don’t be afraid. This column is your invitation to the party. We’ll get you up to speed with your beer taxonomy and teach you to navigate the frothy seas of delicious beer. This first article is your crash course, laying a foundation to understand what you’re drinking. In future columns we’ll pick a beer style or two and explain them. Then we’ll talk about who’s brewing those beers locally, and compare the local brews to classic examples from all over the globe. We’ll let you know who’s touting the best taps, and where to buy the hard-to-find bottles. It’s time to shake off your suds routine, and be reborn as a bonafide beer geek… welcome to the beer revival! Before we get to all that, let’s take a minute to explain some of the basics of beer. Welcome to Beer 101. What is beer? Beer is an alcoholic beverage made by fermenting malt. Ok, but what is malt? Malt is dried, germinated grain. To make malt, you start with grain. For beer, barley is the most important grain. Basically, you steep the barley in water and let it germinate. The grain, reasonably thinking it is spring, begins to form enzymes to help reinvent itself as a happy plant. Alas, the grain will never sprout, because at this point the maltster will dry the grain (often gently roasting it in the process), which ends the germination process pre-sprout. Ta da, malted barley! These malted grains are then ground up into grist, which is in turn soaked in warm water. Now the enzymes spring into action, converting starches to sugars. Strain out the spent husks. The remaining water, which is now very sugary cereal-water, is called the wort. The wort (pronounced wert) is then boiled, and hops are added. Depending on what type of hops and when you add them in the boil, you are adding bitterness, flavor and aroma. Sugars can also be caramelized during the boil, which often happens in a copper kettle. All that work and we now have bitter, flavorful, aromatic, sugary cereal-water … but still no beer! At this point in the brewing process, yeast is added to the wort and … voila! Beer. The yeast eats the sugars which have been so carefully concentrated and flavored and produces alcohol and carbon dioxide in their stead … a trade so one-sided that brewers have been snickering about it for countless years. Yeast is the real miracle worker here. We have cultivated, utilized and revered yeast for much longer than we have known it existed. It wasn’t until the microscope was invented that we were even aware of these tiny single celled saints of fermentation. Back in the day, brewers would scoop off the yeasty foam from their fermenting beer and sell it to bakers to leaven their bread. Now brewers cultivate and protect their strains of yeast, which are often proprietary, often going so far as to send samples to brewing schools for safekeeping. Yeast is so central to the whole process that it is how we define all beers. As surprising as it may be, there are only two kinds of beer in the world. Why is that? It’s all about yeast. All beers are ales or lagers. Beers are classified according to the type of yeast used, and the vast majority of beers use one of two cultivated yeast types … top fermenting or bottom fermenting. Does your yeast float during fermentation? That’s ale. Does your yeast sink to the bottom during fermentation? That’s lager. Do you just open a window and let whatever yeast is blowing around ferment your beer? Congratulations, you beautiful weirdo, that’s a wild ale, made famous by the Belgian lambic beers. That’s really it! Any beer you’ve had fits into one of those three categories, and realistically it was probably ale or lager (Lambics are made in a river valley in Belgium that is smaller than Bernalillo County, so they don’t account for much volume.) The key is to realize that all the different beer styles fall into one of those yeast defined categories. IPA? The A stands for ale. Porter? Ale. Guinness? That’s a stout, which is an ale. Coors? A lager. Pilsner Urquell? Pilsners are a subset of lagers, i.e. all pilsners are lagers, but not all lagers are pilsners. Are lagers all lighter, easy drinking beers? Dive into a malty doppelbock and you’ll have your answer: no way! Are all ales rich heavy beers? Perish the thought.
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today’s specials
Chama River
Blue Corn Bosque Brewing Kokoman Jubilation Susan’s Sister
Fire and Hops Loyal Hound Farm and Table
Blonde ales are super refreshing light beers. Is your beer tangy and sour? Good chance it’s a lambic. Is that bowl of cereal you left on the window sill a lambic? Maybe a wild ale … now please throw that away. Okay! That’s enough theory for now. Time to practice the preachin’. So who’s getting it done? I said earlier that some of the best beers around are being made right here in New Mexico. This is no mere braggadocio. For example, Marble Brewing won Small Brewing Company of the Year at the most recent Great American Beer Festival. For those of you who don’t know, the GABF is a ginormous beer competition held in Denver (In 2014 about 50,000 people showed up to watch over five thousand beers be judged, making it the largest commercial beer competition in the world). Add the two gold medals that Marble snagged, and they had a pretty good day at the races. But it isn’t just Marble bringing home the glory… La Cumbre has medaled twice in ultracompetitive IPA categories recently, and the Gold Medal Oatmeal Stout from Blue Corn Brewery has prophetically won a gold medal (and a silver to boot). Chama Brewing has pulled in gold, and Santa Fe Brewing and Bosque have both medaled as well. The list goes on and on. New Mexico entered about 1 percent of the beers and won 3 percent of the medals last year, which is a legitimately fierce winning percentage and testament to the high quality brewing happening here. The beers are here and the movement is in full swing. All that’s left is for you to go out and join in! Your homework until next time is to wet your whistle with a beer you haven’t had before. This shouldn’t be difficult. Go out to your local beer bar, brewery or bottle shop and look around. Ask for a lager recommendation and an ale or two for comparison. Buy some Marble Pilsner, La Cumbre Elevated IPA or some Santa Fe State Pen Porter straight from the source, if you haven’t had them. Scout for a lambic or wild ale on the shelf at Kokoman, Jubilation or Susan’s. Get a seasonal beer or a Belgian pint at Sister in Abq or Fire and Hops up in Santa Fe. Keep an eye out for beer dinners, like Loyal Hound has hosted recently in Santa Fe, or like Farm and Table in ‘Burque. Check this article out next time to catch the buzz, but until then, take advantage of the incredible beer network that is already in place, and raise a glass! Here’s to beer!
A Taste of Life in New Mexico
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LIVE FROM
W
hatever else you may imagine when you think of a city, you probably visualize a surge of high-rise buildings, a network of one-way streets, an intricate mosaic of glass, neon, cement. Perhaps a fountain or two. In this respect, Downtown Albuquerque is about as urban as New Mexico gets. Situated just southwest of our busiest intersection,
where the arteries of I-25 and I-40 cross, it is—geographically speaking—the city center of the entire state. A growing conversation among Albuquerque residents concerned with urban revitalization focuses on how to make Downtown the city center—the heart—of the city itself. Through collaboration with DowntownABQ MainStreet and UNM’s CityLab, Civic Plaza Presents hopes to help bring the urban heart of this community back to life by reinventing Albuquerque’s Civic Plaza. Historically, Civic Plaza has fluctuated between dearth and deluge—during the big annual events like Summerfest the plaza overflowed with people, but the rest of the time it sat relatively empty, an unfortunately underutilized public space. When the Vortex Theater held its first annual Shakespeare-on-the-Plaza there last spring, however, that began to change, and later in the year the idea of “placemaking” took flight when Lola Bird of DowntownABQ MainStreet successfully applied for a Heart of the Community placemaking grant from Southwest Airlines. With the help of the Project for Public Spaces, DowntownABQ MainStreet initiated the collaborative placemaking process through which its vision of Civic Plaza can be achieved: to transform this “square block of concrete into a civic living room, central park and community gathering place.” According to the Project for Public Spaces, “Placemaking facilitates creative patterns of use, paying particular attention to the physical, cultural and social identities that define a place and support its ongoing evolution.” It’s an organic process, a little like tending a garden. You can’t force your favorite flowers to grow. You plant what your climate can support and then work with whatever flourishes. Likewise, creative patterns of use can’t be implemented from the top down; they must emerge organically from the people who actually use the place. This is where master placemaking gardener Damian Lopez-Gaston enters the picture. Damian became the director of event services at the Albuquerque Convention Center in January, shortly after it was decided that the Convention Center would start managing Civic Plaza. One result of this development was the establishment of Civic Plaza Presents. “Can we get people to come out and have a good time on Civic Plaza?” Damian asks. “We’re trying different things and feeling our way and paying close attention to how people respond to what’s happening out there. What we will do is grow on anything that appears to be successful that people really enjoy. So we’re letting that help set the agenda.” So far the agenda includes weekly Truckin’ Tuesdays, Sunset Markets, family movie nights and ABQ Food Fridays, plus four annual festivals and, during June and early July, Shakespeare-on-the-Plaza. The idea is to engage people on a regular, ongoing basis. “That’s what’s gonna really change the perception of Civic Plaza and help with changing
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C I V I C
the character of what there is to do in this area,” he says. A huge standalone event like Summerfest might draw thousands—for a day. And “12 months from now they may come back if the event happens again, but it’s not community-building.” Damian credits the pop-up restaurant concept behind ABQ Food Fridays to Farm & Table’s Cherie Montoya. “She was one of the first proponents of the idea,” says Damian. “There were a few chefs that were very interested right off the bat, like Chef Ernesto Duran [of Café Bien] and Chef James Campbell Caruso [of La Boca, Taberna and MÀS], and now we are getting calls from other restaurants that are interested in coming out.” Each week a different chef prepares an entrée for a fixed price of $10. “These are places that people may not really go very often because of who they’re geared for or because of [the expense], but with the $10 price point, people know what to expect, people know that it’s reasonably affordable, and then they also get a chance to sample some food from one of these great restaurants,” Damian says. “So it’s trying to be populist in what is being made available on Civic Plaza.”
stor y by EMILY RUCH
iStock photos © ivanastar
P L A Z A
When they were approached about ABQ Food Fridays, Amberly and Ted Rice, co-owners of Marble Brewery, were quick to jump on board. The brewery is a short walk from Civic Plaza, so they have a vested interest in bringing new life to the area. “One of the reasons we agreed to do it was because we were hoping to make it an iconic Albuquerque thing,” says Amberley. Now, besides serving fine craft beer to complement the fine food available every Friday night (and during Sunset Markets on Wednesday evenings), Marble helps get the word out at the brewery, on their website, and on Facebook, Twitter, and Instagram. Marble and Civic Plaza placemaking are a good fit. “Specifically, we’ve designed it as a business that’s very community-oriented to bring people together. When we renovated we took out all the four-tops, and we put in community tables so people have to integrate with each other,” says Amberley. “One of the coolest things about being in the craft beer industry is that sense of community.” The Vortex Theater produces Shakespeare-on-the-Plaza with a similar sense of community and populist philosophy in mind. “On Thursdays, everybody gets in for
$5—which is a scandal—but great for making it accessible. And the other nights it’s $15 and $10, $10 for students and kids and $15 for adults. That is cheaper than any other theater in town, and deliberately so,” says David Jones, co-founder of the Vortex and artistic director of Shakespeare-on-the-Plaza. Making theater more accessible strengthens our community by helping us understand those who are different from ourselves. “It’s about transformation,” he says. “Internal transformation.” The Vortex can offer such affordable tickets to performances on Civic Plaza because the theater receives a lot of support from the government—Albuquerque City Council, City of Albuquerque Cultural Services Department, Bernalillo County Commission and New Mexico Arts—as well as Wells Fargo Bank. “It does make Shakespeare accessible to people who might not normally be coming to a theater to see a Shakespeare play,” he says. A Taste of Life in New Mexico
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CIVIC PLAZA Shakespeare-on-the-Plaza is more accessible behind the scenes as well, because it gives students an opportunity to get involved in professional theater. “We’ve got a very young crew, high school and college age,” says David, which is “considerably different than what we normally have at the Vortex. And its partly because a number of them are either at Bosque Prep or have just graduated from it—they’ve been trained by a really good person there, so they’re great to work with. And we have some other quite young people who, during the school year, might not be as available as they are right now.” Encouraging theater culture in the schools helps maintain Albuquerque’s vibrant theater scene. “The playwriting program at UNM has been very productive for a long time. Decades,” says David. “And it’s turned out a lot of playwrights and continues to do so, and they win awards and national competitions and so forth. And getting those people into the city’s theater scene is a good thing, too.” This year’s Shakespeareon-the-Plaza features “The Taming of the Shrew” and “Julius Caesar” (final shows run July 2 through 5). Besides Shakespeare, the stage on Civic Plaza also accommodates movies on the new outdoor movie screen that Civic Plaza Presents purchased with money from the Heart of the Community grant. “It’s a massive screen. It almost goes to the top of the roof over the stage,” says Damian. At around 30 by 17 feet, “it’s probably the biggest outdoor screen in Albuquerque, and probably the sharpest image. There’s a lot of ambient light, but it still looks great out there.” All movies are free and family friendly, and so far they have been very popular, attracting as many as three hundred people per night. During Shakespeare-on-the-Plaza, movies are showing on Wednesday nights in order to free the stage for the Vortex, but the long-term idea is that people can enjoy dinner by the fountain at ABQ Food Fridays and then wander to the other end of the plaza for a movie. Part of the beauty of Civic Plaza is that it’s large and versatile enough to host a variety of activities all at once. “Yesterday we had the Sunset Market—a little offshoot of the Grower’s Market—in one wing, and Shakespeare was rehearsing on the stage while we were setting up the movie. There were all of these things happening suddenly,” says Damian. And a greater diversity of activities is in the works. Damian and Lola Bird have been talking about bringing more sports and play to the plaza, possibly ping pong tables and such, and there are still ideas from UNM’s CityLab that have yet to be implemented. The possibilities are as varied as the people who are making Civic Plaza a community gathering place. “When they approach the plaza we see them coming from every street,” Damian says, “and there are kids running around on scooters and people dancing to the band and suddenly all this life is happening for a few hours.” It sounds like Civic Plaza, the urban heart of Albuquerque, is pulsing again with the beat of city life. For more information, visit: albuquerquecc.com for Civic Plaza Presents, abqmainstreet.org for DowntownABQ MainStreet, vortexabq.org for the Vortex Theater and Shakespeare-on-the-Plaza, and marblebrewery.com for Marble Brewery.
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A Taste of Life in New Mexico
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Gem On
stor y by MELYSSA HOLIK photos by ROBERT I. MESA
MUSEUM HILL
Š Vera Marie Badertscher | Tahomablog.com
Weldon Fulton of Museum Hill Cafe
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| Santa Fe Museum Hill
|
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anta Fe’s Museum Hill, a collection of museums and cultural institutions a few minutes from the Plaza, is a must-see for visitors and a weekend favorite for locals. It encompasses the Wheelwright Museum of the American Indian, the Museum of Spanish Colonial Art, the new Santa Fe Botanical Gardens and Milner Plaza, a gorgeous outdoor space surrounded on all sides by beacons of art and culture. To the northeast of Milner Plaza there’s the Museum of Indian
Arts and Culture, to the west is Santa Fe’s Museum of International Folk Art, and the Laboratory of Anthropology is situated along the south edge. Visitors can enjoy a meditative stroll through Milner Plaza’s seven-circuit labyrinth, or whisper from the center to play with the labyrinth’s unique acoustics. The plaza itself is host to a variety of classes, demonstrations and events all summer long, including the annual International Folk Art Market each July. Anchoring the area and providing much-appreciated refreshments is Museum Hill Cafe, a full-service restaurant and wine bar with a spacious patio and incredible views. The cafe offers an atmosphere of casual refinement that is pitch perfect for a midday break. Diners can relax on the covered patio and admire the view as mellow afternoon music drifts in, creating an ideal spot to relish good conversation. It’s refined and understated but not at all stuffy or intimidating. Likely owing to their experience with tourists, the waitstaff excels at making even first-time visitors feel at home. The cafe has been open since 2011, when owner Weldon Fulton returned to Santa Fe after more than 20 years in Southern California. During his time in the Palm Springs area, Weldon owned two quick service restaurants, which he sold when he returned to Santa Fe. After an endeavor in home building was cut short by the 2009 economic downturn, Weldon returned to his restaurant roots. “Food is my first love,” Weldon says, and six years later, his excitement and passion for food burns just as bright. Now, there’s more reason than ever to take notice of this frequently overlooked treasure. Museum Hill Cafe has recently extended its hours and is now open until 7 p.m. on Wednesdays, Thursdays, and Fridays—all while retaining its relaxing and mellow daytime vibe. During these extended hours, the menu features a variety of small plates and an emphasis on their wine bar. The cafe serves up what Weldon calls “straightforward food.” It’s food that is uncomplicated and accessible. No difficult-to-pronounce terms, unfamiliar ingredients or inscrutable entrees. As Weldon points out, “For example, our sweet corn custard with a rich poblano cream sauce—it is exactly what it says it is.” But don’t confuse familiar and straightforward with bland or boring. We’re talking steak pomme frittes, fresh salmon delivered daily and heaped onto tostadas with Napa cabbage, or served as a filet on cumin-scented zucchini curls, mandarin orange and sriracha-marinated shrimp skewers— plus a host of other skewers, salads and tacos. Nothing is overwrought or too fussed at, but it’s all delicious. The cafe also offers 35 to 40 different wines by the glass—all perfect for pairing with their small plates. “People are more into wines than they ever have been,” Weldon observes, “and you can get better wines at better prices than you used to.” He continues, “There’s been a resurgence of Rosés, which is really exciting, and different.” He also notes that people are more interested in trying new wines from smaller and less-established wine regions, something he sees as parallel to the soaring popularity of craft beers. “People are open to something other than a Pinot Grigio,” he says, “something like a Torrontés from Chile. It’s floral and minerally and it pairs really well with foods.” If great views, great food and an abundance of wines isn’t enough to entice you, there are also a variety of events scheduled to celebrate Santa Fe’s Summer of Color. Six of the cultural institutions on Museum Hill are participating in the Summer of Color celebration and have created exhibitions, events, programming and lectures, each centered on a special color theme. Museum Hill Cafe selected the rainbow for its color. As Weldon explains, “It made sense for the cafe. We pull all these colors together in the food and with the wines.” It’s a particularly fitting choice, given how the café, like the varied colors of a rainbow also brings together museum patrons, tourists, employees and local visitors from all over Museum Hill. So this summer, whether you are a local or a visitor to Santa Fe, make a trip over to Milner Plaza and stop in at Museum Hill Cafe; you’ll find that is the perfect place to unwind, enjoy a glass of wine and some light repast, and savor one of our stunning New Mexico sunsets. Museum Hill is located at 715 Camino Lejo in Santa Fe. A Taste of Life in New Mexico
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story by ANDREA FEUCHT
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Early Hour Delights in the Que
ome cities are “breakfast towns,” where refinement in the egg and hash brown arts has reached mastery. Albuquerque is not (quite) that town but we do pretty well in the late breakfast and lunch scenes, with workday lunches providing sustenance and weekend brunches serving up relaxation. Albuquerque as a city is a vast grid of medium-density urbanity: we have no super-hip district where everything happens and all of the important restaurants open up. In short, we have no French Quarter or Mission District or Lower East Side. What this does mean is that you can find amazing little cafes and diners all over the map, many of them new in the past several years. Many of those fantastic and eclectic eats can be hard to spot when merely driving around town, so this will serve as your introduction to the early-hour delights all over the Duke City, from the Northeast Heights to Downtown to the Westside.
Tia B’s La Waffleria
First there was Tia Betty Blues in “Fringecrest” along San Mateo, a bastion of 1940’s nostalgia decor with a flavorful New Mexican menu and funky touches like blue corn waffles topped with carne adovada. Those waffles made an impression on diners, and in 2014 a sibling restaurant was spawned in Nob Hill to serve almost nothing but waffles in every combination imaginable. At Tia B’s La Waffleria, you can have an exquisite Azteca blue corn waffle laced with cinnamon and topped with chocolate sauce, caramel and a dusting of red chile. Not weird enough? Go savory with a bacon-studded waffle topped with fried eggs. The waffle-averse can still dine, of course, on the maple salmon hash’s jumble of sweet potatoes, veggies and smoked salmon, all drizzled with maple syrup. Tia B’s compact interior overflows with light, with vintage waffle irons perched on knickknack shelves. Having this new eatery in a well-established restaurant neighborhood is a treat, indeed.
| Tia B’s Breakfast Salmon
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Photo: Wade McColough
Tia B’s La Waffleria is located at 3710 Campus Blvd NE in Albuquerque. 505.492.2007. facebook.com/lawaffleriaABQ
New Yorken Cafe
In the Northeast Heights along Juan Tabo you’d be hard pressed to find a quick breakfast that doesn’t originate from one of the ubiquitous chains whose bread and butter is served out of a window. Enter New Jersey-native Patrick Archibald and his New Yorken Cafe. This little restaurant combines his love for both his adopted state of New Mexico and New York style cheesecake. Honed over years, Archibald’s recipe became the stuff of legend; he even ran a side-business called PattyCakes in the years before opening his own spot. The simple strip-mall storefront has a spartan dining room that serves to draw your eyes to the pastry case containing wheels of golden brown sweetness. To justify that reward, order up some East Coast favorites like a New York dog with or without chili, or a Reuben sandwich smeared in tangy mayo on marbled rye. The breakfast find on this menu is the German style potato pancakes—ask for extra-crispy and a side of sour cream. Then partake in luxury with a slice of plain cheesecake that will just about make you renounce any dessert eaten in your life before this one. Yes, really.
Photo: Jordy Wommack
The New Yorken Café and Bakery is located at 2120 Juan Tabo Blvd NE in Albuquerque. 505.293.3439. facebook.com/thenewyorken
| New Yorken Tossed House Salad
The address 2933 Monte Vista, near UNM, has been a place to keep on the map for excellent food at least three times in the last two decades, interestingly, all three breakfast and lunch joints—in themes from chocolate to chile. The latest, open since early 2014, is called The Shop, a simple title that gives nothing away about the delicious meals within. Owned by two friends with a penchant for simple gourmet food, The Shop’s menu boasts wide ranging dishes from raw Brussels sprouts salad to chilaquiles served with a coffee-rubbed ribeye steak. It would not be inaccurate to say that everything is pretty awesome; you can order with abandon and the meal will come out delicious. Adding to the ambiance is a view through to the bustling kitchen where hash is slung, waffles are poured and chicken is fried. It’s not all diner dishes, either— the duck confit sandwich loaded with caramelized onions is enough to distract from their Qbano, a perfect riff on the classic Cuban pressed sandwich. Sip some Iconik coffee before or after the meal and smile.
Photo: Laura Liccardi, Chloe Miller
The Shop
| The Shop Waffle
The Shop Breakfast & Lunch is located at 2933 Monte Vista Blvd NE in Albuquerque. 505.433.2795. theshopbreakfastandlunch.com A Taste of Life in New Mexico
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Early Hour Delights in the Que Hartford Square
Where it’s not quite downtown, not quite UNM, you’ll find the blossoming neighborhood of East Downtown (EDo). Tucked into the bottom floor of one of those shiny new townhouse complexes, Hartford Square is everything a modern cafe should be. It starts with a tiny little “store” (really a shelf ) displaying locally-made granolas and jams and things to take home, followed by the display case of meals ready to take and heat in the comfort of your own dining room. Never mind those for now, just focus on the weekly menu crafted with an eye to gourmet comfort. Every week the menu changes, every week it stays the same by committing to local, local and more local ingredients, from bread to cheese to tea to coffee to beer and wine. Sarah Hartford wants her cafe to serve whatever need you have: coffee before work, a snack, healthy lunch, take-out dinner, even eggs and dairy for your own larder if you’ve run out. That philosophy is sorely needed in our neighborhood joints, and definitely appreciated here.
| Hartford Square
Cafe Bella
Hartford Square is located at 300 Broadway Blvd NE in Albuquerque. 505.265.4933. hartfordsq.com
Photo: Irmin Wehmeier
| Iced coffee from Cafe Bella
Café Bella Coffee is located at 2115 Golf Course Rd. SE 102 in Rio Rancho. 505.994.9436. cafebella.com
Café Lush
| Cafe Lush
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Want coffee and a bite on the Westside? That’s easy—just hit up that place on nearly every corner with the green logo. However, if you want good coffee, roasted locally, made from fairtrade, organic beans? In that case you go to Cafe Bella, where local focus pours the foundation and expertise builds the house. Owner Michael Gonzales has a history of coffee-geekery and is a fast talker when it comes to anything he is passionate about. These days he is passionate about Cafe Bella, the place he is growing into a social gathering point for nearly the entire Westside. Ok, about that coffee: it’s quite wonderful, whether extracted into espresso or dripped into a cup. Follow that up with a fresh panini, or an espresso brownie, or a bagel sandwich stuffed with a steamed egg, cream cheese and Canadian bacon. You’ll be surrounded by local regulars, smiling into their cups while working or just conversing about the weather. Either way, it’s a perfect destination to get to know more of the local flavor of Albuquerque.
Café Lush is a nubbin of a restaurant, just a few tables inside, but makes use of the sidewalk on most days to expand seating and give patrons their daily dose of bright sun. The food is eclectic nosh: menu items named after friends (“The Irminator” chile-laced grilled pizza, “The Dewey” ham sandwich with peach mustard), fancified salads with beets and sweet potatoes and feta, and house-made ice cream for the post-salad healthful glow. Breakfasts pull in locals from the northern downtown area and parents post schoolchild dropoff. How could someone toting around a youngster turn down an order of bread pudding masquerading as French toast? Keep your cup of strong coffee black as the perfect counterpoint to that sweet breakfast.
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Café Lush is located at 700 Tijeras Ave NW in Albuquerque. 505.508.0164. cafelushabq.com
The Palace Courtyard patio
505 428 0690 ...join us for happy hour, live music, dining & dancing. Two patios, two dining rooms & the famous saloon. Full dinner menu is served : 4pm-1am Tues-Sat & 4pm-1am Sun. “The Pantry, where New Mexican and American cuisines meet.” Serving Breakfast, Lunch, and Dinner all day from 6:30am-9:00pm. 1820 Cerrillos Road • 505-986-0022 • pantrysantafe.com
Wendy McEahern
Come hide out at the best place to be seen!
Plant a Row This spring, plant an extra row in your garden for those who are hungry. Donate your bounty to The Food Depot!
last spaces for rent
A Tierra Concepts’ Creation
Contact Eric Faust 505.780.1159 Eric@TierraConceptsSantaFe.com www.pachecopark.com
• 130 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.
For more information,
ENDING HUNGER IN NORTHERN NEW MEXICO
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A Taste of Life in New Mexico
1222 A Siler Road Santa Fe, NM 87507 505-471-1633 ext. 12 jgentry@thefooddepot.org www.thefooddepot.org JULY 2015
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story by CAITLIN RICHARDS
Still Hungry?
“When did ginger beer become indispensable?” I turned on the TV just in time to hear a fictional bartender utter these words. When, indeed? There was a time when mixers came out of a gun and the most exciting fresh fruit behind a bar was an orange. Mixologists are more than mere bartenders, they are passionate about their craft and take time to create cocktails that use fresh, seasonal ingredients, usually sourced locally, which enhance the flavors of the spirit rather than mask them. These drinks are fabulous on their own, but when paired with the right food the combinations complement each other the way a Chianti complements pasta with tomato sauce.
Apothecary Lounge at Hotel Parq Central Katixa Mercier, Apothecary Lounge Manager, and Frank Sanchez, Chef
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hen Katixa Mercier came to the Apothecary Lounge three months ago she had the opportunity not only to develop the cocktail program but to work with Chef Frank Sanchez to create a bar menu of small plates that would work with the cocktails. On mixology Katixa says, “It’s important to honor the classics,” but she also likes to “push the envelope a bit and get to play.” Katixa focuses on local ingredients for her cocktails as much as possible. “Hotel Parq Central is a local business and we feel a social responsibility to give back to the community.” A restaurant and bar can’t stand out there on their own—they need to “be involved with the whole industry. People want to know where things come from.” What makes this pairing work? “It’s a play on classic Mexican tequila and tacos.” A combination that is “in the bones of every New Mexican. The play of spicy and sweet on the taste buds”—the tacos can get almost too spicy, then the sweetness of the blood orange in the cocktail calms down the spice.
Pork Adobo Tacos and La Llorona Cocktail 1 Tablespoon salt 10 pounds pork shoulder, cubed 1 12 ounce tub red chile
Photos: Gaelen Casey
12 ounce water 1 cup whole garlic cloves 3 cups honey 1/3 cup slurry (equal parts corn starch and water) Fill a stock pot about halfway with water and the salt. Gently lower the pork in, bring to a soft boil and boil until cooked through. Strain and set aside. Once the pork is cooled, shred by hand or in a food processor. n a separate stock pot, simmer the tub of chile, the water and garlic for about 15 minutes. Strain the contents into a sauce pot and whisk in the honey and slurry and reduce until nicely thickened, stirring occasionally. Transfer the shredded pork back into its original stock pot and pour the adobo sauce over, stirring until well incorporated. Serve with your favorite taco fixin’s! At Apothecary, ours are El Mezquite Market corn tortillas, thinly sliced red cabbage, fresh cilantro and cotija cheese.
The Hotel Parq Central is located at 806 Central Ave. SE in Albuquerque. 505.242.0040.
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La Llorona
2 ounces tequila, house-infused with local green chile ½ ounce orange juice ½ ounce lime juice ¼ ounce Solerno blood orange liqueur ½ ounce agave nectar Hibiscus syrup Prep a glass by scalloping the rim with kosher salt. In a shaker packed with ice, combine all ingredients (except the hibiscus syrup) and shake vigorously. Strain contents into the prepped glass over fresh ice. With a squeeze bottle, gently sink the hibiscus syrup to the bottom. Garnish with an orange wedge.
Ibiza Bar at the Hotel Andaluz Jonathan Montoya, Bar Manager, and James Campbell Caruso, Chef
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onathan Montoya and Chef James Caruso head the beverage and food teams at MÁS and Ibiza, both located in the historic Hotel Andaluz. Ibiza is a rooftop bar (opened year round thanks to Albuquerque’s milder climate and some heat lamps) that caters to locals, tourists and a lot of business travelers who, according to Jonathan, “never get to leave the hotel.” If you don’t get a chance to leave the Hotel Andaluz, you’re okay because you’ll still get to sample food by Chef Caruso, which is some of the best cooking in New Mexico. At Ibiza, Jonathan is deep in the mixology scene, with lots of fresh ingredients—“We use everything fresh, and we make our own mixers”—and a bevy of local beers on tap. Chef Caruso and Jonathan chose their Smoked Salmon Nachos paired with a Conrad Collins. The Conrad Collins is named in honor of Conrad Hilton, whose first property in New Mexico was at the site of the Andaluz. Jonathan says that it’s a great drink even for people who think they don’t like gin. “It’s very light and refreshing, a great way to start drinking gin.” The pairing works because of the light and fresh ingredients of both. They both call out “summertime!”
Smoked Salmon Nachos 6 crispy wonton triangles 6 slices of smoked salmon Mint aioli Poblano pepper For the mint aioli: Combine 1 egg yolk with 2 cloves of garlic and 2 Tablespoons lemon juice in a food processor and blend well. Add a pinch of salt and ½ cup fresh mint and slowly drizzle ½ cup olive oil while motor is running until a thick mayonnaise texture forms. Assemble wonton chips on a plate, top each with a piece of smoked salmon, a small spoonful of aioli and a sliver of fresh poblano pepper.
Photo: Joy Godfrey
Conrad Collins Muddled cucumber 1 ounce grapefruit juice Juice of ½ lime 1½ ounce Hendricks gin ½ ounce St. Germain Liqueur Top with tonic Gently muddle cucumber in a mixing glass with grapefruit and lime juices. Add gin and St. Germain. Shake. Fill Collins glass with ice, add mixture and top with tonic and a cucumber garnish.
A Taste of Life in New Mexico
The Hotel Andaluz is located at 125 2nd St. NW in Albuquerque. 505.242.9090.
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LAU RA SHEPPHERD ATELIER & STORE
Summer Living on our new Garden Bar Patio!
The Art of Uzbekistan LUNCH • DINNER • BAR
Folk-Art Market Handcrafted petit point handbags, pillows, shoes & boots photosantagto.com
65 w. marcy street santa fe, nm 87501 505.986.1444 • laurasheppherd.com •
Reservations 505.982.4353 653 Canyon Road compoundrestaurant.com
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Summer Spanish Market 2015 July 25 & 26 on the Historic Santa Fe Plaza
¡Viva La Cultura! Events July 20-26, 2015 An Hispanic Cultural Festival!
Hosted by the Spanish Colonial Arts Society, ¡Viva la Familia! Events are held at various locations.
San Francisco y Santo Domingo Se Encuentran en el Campo Felix Lopez, La Mesilla, New Mexico, 2007 Spanish Market Purchase Award
Monday, July 20 and Wednesday – Sunday, July 22-26 Entreflamenco Tuesday, July 21 / Thursday, July 23 / Sunday, July 26 Mesa Prieta Tours Tuesday, July 21 ¡Viva la Familia! - Free Tuesday – Sunday, July 21-26 Program of Spanish films and films shot in New Mexico Wednesday, July 22 Santa Fe Hispanic Chamber of Commerce: Spanish Market Artists’ Reception Thursday, July 23 Santa Fe Bandstand: Contemporary Hispanic Music with Robert Martinez and Elmer “Doc” Gonzales - Free Friday, July 24 Chicago Arts Orchestra Friday, July 24 Traditional Spanish Market Preview Saturday, July 25 Santa Fe School of Cooking Demonstration Class with Full Meal Saturday and Sunday, July 25-26 64th Traditional Spanish Market - Free Saturday, July 25 Concert: Cantigas d’Amigo
Go to www.spanishcolonial.org or call 505.982.2226 x109 for details & ticket prices.
Open 10-5 daily through Labor
Summer of Color
at the Museum of Spanish Colonial Art, Museum Hill ~ 750 Camino Lejo, Santa Fe
Blue on Blue: Indigo and Cobalt in New Spain
Through February 2016
Tradición, Devotión y Vida
80 years of Black and White Photography in New Mexico and Mexico. Featuring photographs from the collection of Anne and William Frej. Through October 2015 Calvary Hill, The Road from Chimayó 2014 ©William Frej
The Spanish Colonial Arts Society would like to thank our partners: