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Santa Fe’s Source for Fine Fermented Foods
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Come celebrate TWENTY years at your beautifully remodeled neighborhood trattoria! Lunch M-F 11-2 · Dinner Nightly at 5 322 Garfield Street, Santa Fe 505.995.9595 • AndiamoSantaFe.com Andiamo – Established 1995
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A Taste of Life in New Mexico
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PREPRESS Scott Edwards One of my favorite secret hikes takes me to this sacred cave, hand-carved by artist Ra Paulette. New Mexico is magical!
Chef Jorge Antuna of Pecos Trail Café and his family prepared a splendid Spanish feast and wine dinner for special guests.Fantastico!
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Enjoying the view of Albuquerque from Sandia Peak and Sandiago’s Mexican Grill!
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WRITERS Erin Brooks Gordon Bunker Melyssa Holik Kelly Koepke Deezbaa O’Hare James Selby Gail Snyder Taylor Streit
PHOTOGRAPHERS Kitty Leaken Melyssa Holik Gabriella Marks Nick Streit
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© 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.
It’s our Outdoor Issue and it’s definitely time to play. Our swollen rivers are giving rafters the time of their lives, hikers are out in full force, mountain bikers are tearing up and down steep trails, fly fishermen are perfecting that all-important short cast, horsemen are saddling up … so many stories to tell! Well, we obviously chose rafting as one of the stories to tell. And thank you for grabbing a copy of the Flavor and joining us on our ride “Into the Wild.” Veteran river guide Jimmy Josh Wagner of Santa Fe Rafting certainly gave photographer Kitty Leaken a workout, to say nothing of the six brave souls who were actually on the raft. When it comes to white water, our rivers have an international reputation with tourists, but this story focuses on the men and women who ride them every day … the pros who make sure everyone makes it back in one piece. Still on the river, but this time with fly rod in hand, the legendary fly fisherman from Taos, Taylor Streit, shares a few secrets about “hidey-holes” and “stream flows” and “Pale Morning Duns” and the like. I don’t fly fish myself (can you tell?), but I’m sure glad I have fly fishermen in the family. Nothing beats our native trout on a camp grill. Taylor and I are doing a little trade this summer—he’s betting that our readers are looking for an ace fishing guide and I’m betting that my readers are also going to be looking for fishing tips for the next few months. That’s right, you can come on Local Flavor’s website all summer long for an up-todate fishing report. Still staying wet, but this time in search of waterfalls in the high desert, we sent our web editor and photographer Melyssa Holik out to find the elusive but still accessible hikes that take you to a waterfall. She was as surprised as I was to find these hidden treasures and we’re delighted to share them with you. Last summer my husband Peter and I took our two grandsons, Roddy and Whitney, on a three-day llama trek in the breathtaking high-country of the Valle Vidal. Our wilderness guide, outfitter, llama master, naturalist, storyteller, skywatcher and chef was Stuart Wilde of Wild Earth Llama Adventures. It was amazing. And for the four of us it was the adventure of a lifetime—it was New Mexico True in the finest and purest sense of the word—and it reaffirms yet again why I would not live anywhere else on earth. “I only went out for a walk, and finally concluded to stay out till sundown, for going out, I found, was really going in.” John Muir (18381914)
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Healthy, made smart. Santa Fe’s first cold-pressed micro-juicery. Oh yeah, and we now have a new location.
Main Location 851 W. San Mateo Rd. | 505.780.5151 Collected Works Bookstore 202 Galisteo St. | 505.983.8147
verdejuice.com
A Taste of Life in New Mexico
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Why does anyone move? Joe S. Sausage, he of the delicious meats, meatballs and pierogi, has moved to the up-and-coming Wells Park neighborhood. Specifically to 1900 Fourth Street, just a block north of Tractor Brewing Company. “I needed to be in a more commercial area, and this area has all kinds of creators, metal workers, hot rod builders, breweries and creative folks,” he says. “There’s so much art and creativity in the area, and the time was right.” The fully functional kitchen will allow Joe to train apprentices in sausage making, offer smoked sausage Saturdays and better coordinate his May 31 beer and sausage pairing at Marble Brewery to close out Albuquerque Beer Week. The Joe S. Sausage food truck will continue to make special event appearances around town, too. Follow on Facebook for the latest. Central Avenue between Old Town and Downtown is also bustling, welcoming another new restaurant, one with a familiar face at the helm. Owners Ken and Debi Faber are opening Café Laurel at 15th and Central. Ken’s mom ran Christopher’s in Old Town in the 1970s and 80s and he says the famous chocolate layer cake and Old Town Soup will be on the menu, along with breakfast and lunch favorites and a plethora of coffee drinks. Café Laurel joins The Draft Station, Vinaigrette, Duran’s and Five Star Burgers in this booming area.
Moms love tea, it’s a fact. So take yours to The Fragrant Leaf in Nob Hill for a Mother’s Day afternoon tea on Sunday, May 10, with two seatings, at 1 and 4 p.m. The event will feature three courses of savories and sweets, including chilled asparagus soup with lime crème fraîche, chicken and tarragon-shallot tea sandwiches, lavender scones with orange butter, jasmine tea and lemon cake with edible flowers and rose bouquet chocolate truffles. Guests will also be served two kinds of specialty loose-leaf tea selected to complement the food. Seating is limited, so visit thefragrantleaf.com or call 505.255.0522. Welcome to the neighborhood, Nob Hill’s Empire Board Game Library. Owner Rory Veronda, a board game enthusiast, has launched a new board game library and cafe in Nob Hill, following the trend in other cities. With more than 600 board games from the familiar to the obscure, patrons can play, have coffee and snacks and buy games. Veronda’s location on Central near Amherst is prime for both visitors and Nob Hill dwellers looking for a place to commune. Check its Facebook page for hours of operation. This year’s 42nd annual Albuquerque Garden Tour will take place in Four Hills, Saturday, May 16, 9 a.m. to 4 p.m. The tour features 14 unique residential gardens with something for everyone, from small patio gardens to large estates. Four Hills is one of the loveliest neighborhoods in the city, surrounded by open spaces. The Council of Albuquerque Garden Clubs consists of 16 member organizations and has been organizing these garden tours for 42 years, each year highlighting a distinct neighborhood. The Garden Tour fundraiser supports the Garden Center at Los Altos Park and an educational outreach program for the people of Albuquerque to see excellent gardens and obtain ideas for their
| Chef Kiko Rodriguez
| New Mexico Philharmonic
SANTA FE Kudos to Chef Patrick Gharrity of La Casa Sena. He’s participated in the Diplomatic Culinary Partnership’s first-ever Development Day in April, a Department of State and James Beard Foundationhosted event at Blair House, the President’s guesthouse in Washington, D.C. The La Casa Sena chocolate soup recipe was also selected for the cookbook that was published for the partnership. Nice work, chef!
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Verde Juice Company opened its second location inside Collected Works Bookstore last month. The cold-pressed juice company’s expansion to a second location means fresh, healthy juice options in the downtown area, serving locals and tourists looking for that perfect Santa Fe something. “Opening a small counter inside Collected Works is a perfect fit for us. Healthy raw juice is the new coffee break, a delicious way to get a nutrition-packed snack or meal replacement on the go, or while browsing in the book store,” said owner Kelly Egolf. Speaking from personal experience, the juices are delish.
| Chef Patrick Gharrity
Chef Gharrity will be joined by Angel Estrada of Midtown Bistro, Martin Rios of Restaurant Martin and Fernando Ruiz from Santacafé for Communities In Schools of New Mexico at Santa Fe’s gala cookoff event, where they’ll pair with students to prepare dishes May 7 at Capital High School. The program aims to engage parents and students in making culinary arts a career. More at cisnm.org. 10
Hotel Chimayó de Santa Fe announces new Restaurant Estevan, featuring locally sourced Northern New Mexico cuisine. Chef Estevan Garcia opens his eponymous restaurant early May, featuring authentic Chimayo chile, local goat cheese, lamb and chicken, as well as cocktails designed by local distillery Santa Fe Spirits and locally brewed craft beers and wines. Garcia is a native New Mexican and a recognized originator of southwest regional cuisine, noted in major publications such as Gourmet, Bon Appetit and the New York Times. Congrats Chef!
Photo: Gabriella Marks
Everyone’s got a bucket list, right? Are one of the 100 Things to Do in Albuquerque Before You Die on yours? Local writer Ashley Biggers’ latest book comes out May 15, and she’s got a series of book signings in the Duke City this month. Albuquerque may be known for Route 66, Breaking Bad and its famous green chile, but there’s much more to know—and love—about our lively Southwestern city. Whether you’re a native looking to mark another local experience or an out-of-towner in search of a few vacation ideas, let 100 Things to Do in Albuquerque Before You Die be your guide. The book celebrates the top ways to (re)discover the city—from a trip 4,000 feet up an aerial tramway to a public art walk and a delicious meal afterwards. This guide includes places to hike, bike and paddle, and where to dine on dishes prepared by the city’s top chefs. Visit ashleymbiggers.com/events for details and to purchase the book.
The New Mexico Philharmonic returns to the ABQ BioPark Zoo for three evening concerts in May. The first is Saturday, May 9, at 8 p.m., bringing the music of Hollywood Heroes and Villains to the Amphitheater stage. Celebrate Hollywood’s biggest, best, and baddest from Superman to The Godfather, Game of Thrones to Gladiator, Star Wars to Phantom of the Opera, and many more! Pops conductor Stuart Chafetz conducts your NMPhil in a night of musical movie magic for the whole family. Then on May 16, it’s Gershwin: Crazy for You!, featuring pianist Logan Skelton, and Memorial Day weekend salutes the troops on Saturday, May 23. Ticket holders can also purchase a gourmet picnic basket (or bring your own goodies) at nmphil.org.
Photo: nmphil.org
ALBUQUERQUE
May 16 is the anticipated opening date of The Ivy Tea Room in Los Ranchos (7015 Fourth Street). Amanda Aragon has been prepping the space with an array of themed rooms: Alice in Wonderland, Hocus Pocus and The Great Gatsby. She’s a longtime English tea tradition maven and is ready to strut her stuff. The menu will include the traditional tea sandwiches, scones and sweets on a three-tiered tray. Watch its Facebook page for hours of operation.
Photo: Gabriella Marks
b y K E L LY K O E P K E
Have you tasted Taberna’s new menu? The geniuses at this James Campbell Caruso restaurant have added to the great culinary landscape of Santa Fe with a transformation into Nuevo Latino cuisine, a fresh, modern approach to cooking the New World flavors of the Americas. The cuisine borrows ideas and ingredients from the diverse and delicious Latino cultures of North, South and Central Americas. Chef/owner Caruso teamed up with former head chef Kiko Rodriguez, a native of Vera Cruz, Mexico, for a fresh, Latino style. Now executive chef at Taberna, Rodriguez’s nuevo Latino tapas and large plates will delight. Chef James will be focusing his talents and energy on La Boca with a new menu launching soon as well. We can’t wait to try them both!
Photo: Doug Merriam
own landscapes. The beautiful demonstration gardens at the Garden Center are open to the public from mid April to mid October. Got to albuquerquegardencenter.org for ticket info.
| Lizz Redman and Kelly Egolf of Verde
Besides great exhibits, the New Mexico History Museum/Palace of the Governors has something for everyone. Bring the family, bring your friends or just come by yourself on Saturday, May 23, for Harvey Girls Day, as declared by Governor Susana Martinez. In the girls’ honor, the Palace Press is creating commemorative placemats, using a woodblock carved by artist Willard Clark for La Fonda Hotel. Pick one up at the front desk (free while supplies last), then stay to see Setting The Standard: The Fred Harvey Company and Its Legacy. Check nmhistorymuseum.org for details, including seven-days-a-week summer hours beginning May 1. Gardening season is in full bloom at Modern General. Erin Wade, owner of both Vinaigrette and Modern General, started Sunday Afternoons at Modern General, a monthly series starting in May with topics spearheaded by experts, artisans and other inspired individuals looking to share their unique passions and visions with Santa Fe. Due to space limitations, demos are reserved first come, first served at bit. ly/1GVwGBP. There’s been an absolute flurry of activity around the former Café, Café space at 500 Sandoval. The collective of creatives opening Infierno are inspired by classic Italian cuisine—with a playful Spanish accent and a nod to our local favorites. A something for everyone menu that includes late night pizza, pastas with Southwestern flair, gluten free alternatives, Hefeweizen on tap, and a unique wine list. The Danteesque décor takes full advantage of our primal draw to fire. It definitely has a young and trendy vibe with a late night bar menu that doesn’t kick in til 9p.m. Open 11am until late. Happy hour from 4 to 6 p.m. May 1 marked the opening of the Violet Crown cinema, restaurant and bar at the Santa Fe Railyard. Part movie house, part restaurant, the Violet Crown shows art house, independent, regional and Hollywood studio films, featuring smaller, more intimate auditoriums, reserved stadium seating and state-of-the-art projection and sound. The restaurant touts “chef-prepared entrees with an emphasis on seasonal and locally sourced ingredients,” 30 rotating draft beers and six wines on tap. Dinner and a movie anyone?
and contrasting works. This year, with One Woman Dancing, the contrast takes on new meaning with her special guest Christopher Bowen, a native Santa Fean. Together they will premiere “l’Ange”, inspired by images from Gustav Klimt paintings and angelic visitations. Tickets for the May 8 through 10 performances at 505.986.1801.
Photo: Audrey Derell
Jamie Lenfestey, executive director of Heath Concerts for the past four years, has joined Albuquerque’s presenter of world, eclectic and popular music and events, AMP Concerts, run by Neal Copperman. Lenfesty, now AMP’s director of operations in Santa Fe, will continue to book and produce concerts and events in the City Different under the auspices of AMP Concerts. Says Jamie, “I am proud of what we did for Santa Fe while I was there and I wish them well as they focus their energy on the exciting new HeathSUN project to solarize Santa Fe. I am extremely excited to be joining forces with my friend Neal and look forward to working together to grow AMP and New Mexico’s concert scene.”
| Julie Brette Adams and Christopher Bowen
Theater Grottesco creates performance that is visual, explosive and full of surprise, juxtaposing classical theatrical styles with a daring, poetic research of culture and imagination. The Moment of YES! is a theatrical event about communication, creating common culture, the many propositions we receive each day and the humor and humanity of the journey. It is dance, theater, music and twists on ancient theatrical styles woven together into a unique theatrical experience, relishing complicity and tracing the cracks that can grow into their own monsters. Tickets at theatergrottesco.org or call 505.474.8400. Screenwriter and Santa Fe resident Donald Davenport (Hallmark Channel’s Christmas in Canaan and its sequel), offers a month-long workshop, The Successful Screenwriter: The Art and Business of Writing for Film and Television, Tuesday evenings June 2 through 23. Designed as a primer, Davenport will cover such topics as story development, structure and format, as well as tips on how to create memorable characters and write effective dialogue. “I am excited about working with creative people who just might need a little guidance and encouragement to take their idea or their story and, using the necessary tools, create something visually compelling and emotionally powerful. It’s gratifying to feel like you can be even a small part of that process,” he says. Sign up at donalddavenport.com
TAOS It’s official! Gutiz is expanding! Construction began in March and continues through May. The grand re-opening is scheduled for June. We can’t wait to enjoy the (already) delicious cuisine of owners Jennifer Peterson and Randy Morris and Chef Erica Miller for breakfast, lunch and dinner. Watch its Facebook page for more details.
Taos has gorgeous annual lilac offerings— along ancient acequias (irrigation networks crisscrossing the region), hugging adobe walls and lining roadways. In celebration of these heritage and contemporary blooms, Taos’ third annual Lilac Festival is held the last two weeks in May. Groups participating include Los Jardineros, Ace Hardware, Petree’s, the Taos Arts & Culture District, La Posada Inn, the Every spring, modern dancer/choreographer Taos Chamber of Commerce and many others. Julie Brette Adams returns to the Santa Fe Updates at taoslilacfestival.com. Playhouse with a performance of evocative
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www.palettecontemporary.com
Palette Contemporary Art & Craft holds an open house May 15 for Barbara Gilhooly and Ayn Hanna’s A Stitch in Time and Wired Line with both artists attending. Hanna and Gilhooly developed a love of line and rich surface texture and cultivated it through their collective background of drawing and printmaking. In these works, they explore their attraction to geometry and texture in various media. Hanna creates textile paintings with layers of fabric combined with thread “drawing” to create texture and line. Most of Gilhooly’s work is rendered on wood or constructed out of wood or wire. Her paintings contain many paint layers and carved surfaces. The exhibit will remain in the | Barbara Gilhooly at gallery through June 22. Visit Palette Contemporary palettecontemporary.com. The 10th biennial Albuquerque Fiber Arts Fiesta is May 21 through 23 at Expo NM’s Manuel Lujan complex. This event features a wide array of fiber arts exhibits, classes, fashion shows, vendors and special | Connection by Fate events. Judith Roderick, by Jie-Yi Lin artist, silk painter and quilter, is the featured artist of the Fiesta and will showcase her incredible quilts. The Fiesta is open Thursday and Friday from 10 a.m. to 6:30 p.m. and Saturday from 10 a.m. to 5 p.m. More information at abqfiberartscouncil.org. Art in the Park returns for another year of outdoor sumertime art fairs held on Sundays in the shady La Entrada Park in the heart of Corrales. Outstanding juried art and fine crafts are featured. Dates for this year’s fairs are June 7, August 2, September 6 and October 4. Award-winning artists show a wide range of art and fine crafts, including paintings, photography, fiber art, fused and stained glass work, jewelry, ceramics, wood carving, printmaking, sculpture, silk painting and woodwork. Roving accoustical musicians entertain visitors in the morning and amplified bands perform in the bandshell in the afternoon. Admission and parking are free, with food, drink, entertainment and art activities for children. Head to nmartistsmarket.org for details New Language, New Vistas: Women Artists of New Mexico features historic women artists of New Mexico, May 8 through 31 at Matthews Gallery. At the beginning of the 20th century, the isolated Santa Fe and Taos art colonies offered a fresh start for female artists who had struggled to find recognition back East. The Southwestern art community became a vanguard for women seeking a voice—a “new language.” The show includes Dorothy Brett, Doris Cross, Janet Lippincott, Beatrice Mandelman,
| Janet Lippincott Agnes Sims and other artists who shaped New Mexico art history. “The Southwest gave me a whole new language, new vistas to paint,” said Henriette Wyeth, who moved to Taos in 1939. The exhibition tells the story of these bold artistic pioneers and their battle to reach new heights in American art. “For all the social freedom these women found in the Southwest, it was still a struggle,” says gallery owner Lawrence Matthews. “Many of them worked odd jobs to subsidize the groundbreaking artwork they were creating. They deserve chapters in the art history books, and that’s the conversation we’re carrying forward.”
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THE MOMENT OF
YES !
Nicole Namingha
ALBUQUERQUE
The family-owned gallery of renowned contemporary artist Dan Namingha marks 25 years in business on May 1. The occasion will be commemorated with an exhibition featuring the work of Namingha and his two sons, Arlo and Michael. Celebrating 25 Years on Lincoln Avenue: New Directions opens with a 5:30 to 7:30 reception Friday, May 22. The exhibit will remain on display through June 12. Known for colorful abstract and representative imagery of his
| Arlo Namingha, Dan Namingha, and Michael Namingha beloved childhood home at Second Mesa on the Hopi Reservation, Dan Namingha has explored the symbols and landscapes of his Hopi Tewa heritage in media including acrylics, pastels and watercolors, as well as bronze, wood and stone sculpture. By 1990, Namingha was already a well established artist who had exhibited his work in Austria, Germany and France and at numerous American embassies around the world, as well as at prestigious museums and galleries throughout the United States. Niman Fine Art was one of the first art galleries owned and operated by Native Americans in the United States. Today the gallery shows the work of Dan, Arlo and Michael Namingha. Frances Namingha and Nicole Namingha manage the gallery. Dan Namingha’s work is also familiar to many Santa Feans and tourists; 2015 marks the fourth consecutive year he has been commissioned to create the artwork for the annual Santa Fe Opera poster. He is also creating the artwork for the 2015 Santa Fe Wine & Chile Festival. An official welcome to Candice Hopkins (Tlingit), who has joined the IAIA Museum of Contemporary Native Arts as chief curator after serving as interim chief curator for the past year. Her first major show at MoCNA, An Evening Redness in the West, opens in August. Hopkins is a curator and writer who has held curatorial positions at the National Gallery of Canada, Western Front and the Walter Phillips Gallery at The Banff Centre. Hopkins holds an MA from the Center for Curatorial Studies, Bard College, where she was awarded the Ramapo Curatorial Prize for the exhibition Every Stone Tells a Story: The Performance Work of David Hammons and Jimmie Durham. Her writings on history, art and vernacular architecture have been published by MIT Press, BlackDog Publishing, Revolver Press, New York University, Fillip and the National Museum of the American Indian, among others.
THEATER GROTTESCO May 21 – June 7 at the Santa Fe Playhouse Thursdays – Saturdays at 7:30 pm • Sundays at 2 pm $25 general admission • $10 students 505.474.8400 • www.theatergrottesco.org Gala Cast Party! • Saturday, May 23 6:00 Festivities • 7:30 Show • Tickets: $100 Pay What You Wish Thursdays: Pay What You Wish Tickets available on a first-come, first-served basis beginning 1 hour before the show at the theater. Full-price tickets available in advance Funded by New Mexico Arts: a division of the Office of Cultural Affairs and by the City of Santa Fe Arts Commission and the 1% Lodger’s Tax
Placitas Studio Tour Mother’s Day Weekend, May 9-10 Saturday and Sunday, 10 am-5 pm Betty Temple
Join the School for Advanced Research for a May 21 public lecture, reception, and open studio for 2015 Eric and Barbara Dobkin Native Artist Fellow Dawn Dark Mountain. As a member of the Turtle Clan of the Oneida Tribe of Wisconsin, one of the Six Nations of the Iroquois, Dark Mountain uses her watercolors and woodcuts to connect traditional and present-day woodland ideas, philosophies and stories. Since arriving at SAR, she has been working on a series of paintings and prints inspired by the Treaty of Canandaigua of 1794. In recognition of the friendship and rights of the Six Nations, in 1794 the United States pledged an annual payment of trade goods including calico cloth to the Iroquois Nations. This payment continues to this day. The May 21 event concludes with a visit to the Dubin Studio to see Dark Mountain’s work. RSVP to 505.954.7205 by May 18.
Laura Robbins
Karl & Mary Hofmann
Aquila Stanley
TAOS
The summer season of arts and crafts fairs in Kit Carson Park commences with the Taos County Chamber of Commerce’s 44th annual Spring Arts & Crafts Fair, May 8 through 10, and continues Memorial Day weekend and monthly after that, culminating with the annual Wool Festival Weekend Arts & Crafts Fair October 2 through 4. Check taos.org for complete details on each month’s fair, date and time. If you ever need a reason to head to Taos, let one of these weekend fairs be it!
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Roger Evans’ Studio
www.placitasstudiotour.com
New Mexico Art League SUMMER SCHEDULE OF WORKSHOPS, EXHIBITS AND EVENTS
JUNE Abstract Splash Color/ Pouring on Paper with Ming Franz June 5 - 6 Friday and Saturday 9 AM to 4 PM
How to Not Make Mud with Carol Carpenter July 11 - 12 Saturday and Sunday 10 AM to 4 PM Monotype Workshop with Alice Webb July 11 - 12 Saturday and Sunday 9 AM to 4 PM
Painting the Landscape in Oils with Jeff Otis August 8 - 9 Saturday and Sunday 9 AM to 4 PM
Painting Clouds and Sky in the Landscape Pushing Beyond Realism with Tom Blazier with Dawn Emerson August 12 - 14 June 8 - 12 Wednesday through Friday Monday through Friday Painting Light in the Landscape 9 AM to 4 PM 9 AM to 4 PM with Paul Murray July 13 - 17 Photography on the Run The Applied Palette/ Monday through Friday with your iPhone Camera Getting Color Right 9:30 AM to 4:30 PM with Bree Lamb with Waid Griffin August 15 - 16 June 13 - 14 Botanicals in Watercolor Saturday and Sunday Saturday and Sunday with Jan Denton 10 AM to 3 PM 9 AM to 4 PM July 20 - 23 Monday through Thursday Landscape: Trees, Rocks, Water, Clouds and Mountains Discovering the Landscape 10 AM to 4 PM with Maria Cole in Collage Painting Land, Sea August 17 - 21 with Alice Webb and Sky in Watercolor/ Monday through Friday June 17 - 19 The Roland Hilder Method 9 AM to 4 PM Tuesday through Friday with David Chavez 10 AM to 3 PM July 27 - 31 Collage-a-thon! Monday through Friday with Valerie Roybal Japanese-Style Woodblock 9 AM to 4 PM August 22 - 23 Printing Without a Press Saturday and Sunday with Mary Sweet 9 AM to 4 PM June 22 - 26 AUGUST Monday through Friday Finding Inspiration The Contemporary Still Life 10 AM to 3 PM through Mixed Media with Shana Levenson with Julie Maas August 24 - 28 JULY August 1 - 2 Monday through Friday Saturday and Sunday 9 AM to 4 PM Still Life Painting 10 AM to 4 PM with Qiang Huang Color Theory July 7 - 10 The Language with Lea Anderson Tuesday through Friday of Painting the Figure August 29 - 30 9 AM to 4 PM with Cynthia Rowland Saturday and Sunday August 3 - 7 9 AM to 4 PM Monday through Friday 9 AM to 4 PM
VISITING ARTIST DEMO Beyond Realism by Dawn Emerson June 7, Sunday 5:30 PM to 7:30 PM please call for tickets/reservations
SPECIAL EVENT Springtime Concert featuring Hui-Mei Lin, pianist and Peter Seidenberg, cellist Friday, May 29, at 6 PM at the First Unitarian Church, 3701 Carlisle Blvd NE followed by a Preview Reception of the Art of the Flower at the New Mexico Art League tickets will available on May 1
EXHIBITS The Art of the Flower an exhibit of prints, drawings and paintings May 30 - July 11 Artists’ Reception: June 6 5 PM to 7:30 PM New Works by New Mexico Art League Faculty July 18 – August 29 Artists’ Reception: July 25 5 PM to 7:30 PM
CALL FOR ENTRIES Biologique: an art exhibition designed and inspired by nature Prospectus will be availabe to download June 15
For registration and more detailed information visit newmexicoartleague.org All classes are held at 3409 Juan Tabo NE Albuquerque, NM (505) 293-5034 Gallery hours: 10 AM to 4 PM Tuesday – Saturday
This is How We Brunch
Every Sunday BAR AND GRILL An Upscale Joint
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Hand Crafted Bloody Mary’s
$ 2.50 MIMOSAS New Brunch Menu
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NOB HILL BAR 3128 CENTRAL UPSCALEJOINT.COM RESERVATIONS: 505.266.4455
story by GORDON BUNKER
photos by KITTY LEAKEN
I
mages of Lewis and Clark circa 1805 come to mind, shooting the Dalles Class V rapids of the Columbia River in dugout canoes. Interestingly, they’re always looking ahead with wide-eyed intensity. That they survived is testament to the boat handling skills of their “principle waterman” Peter Crusat, and to sheer luck. For them, a river was a means of transportation and rapids were something to be endured. Nonetheless, when they reached calm water at the end of the run, after wiping the sweat and spray off his brow, Meriwether likely turned to William and exclaimed, “Man, that was a hoot!” Fast forward 210 years and we have Russell Dobson, owner of Santa Fe Rafting, offering trips on our beloved Rios Grande and Chama, in rapids ranging from (mild) Class I to (wild) Class IV. He takes full advantage of inflated rafts that, unlike dugout canoes, bail themselves and usually bounce off things like rocks. Yeah, bouncing off things like rocks is good. Seriously though, what does it take to be a guide? What does it take to safely navigate whitewater? The boats and safety equipment certainly have improved since the days of Lewis and Clark, but the power—the wildness of swift moving water—remains the same. Recently I spoke with Russell and one of his long-time guides, Jimmy Josh Wagner, and got some answers.
| Jimmy Josh Wagner, river guide extraordinaire
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It’s a brisk spring morning, clear and windy. We meet at Santa Fe Rafting’s office on Cerrillos Road. Russell Dobson, the founder, has operated the business since 1987. “I’ve been a boater all my life,” he says in his gravely voice, “from canoeing to kayaking to rafting. I’ve always had a love for the water and the excitement it brings and the destinations it takes you [to]. Different places, different rivers, it’s all real interesting.” Russell has rafted in New Mexico, Idaho, Colorado, Mexico and Guatemala. “There’re just tons of places to go down the river.” Photographs from his nearly 30 years of rafting cover the walls in the office. In the foreground of one image, a boater who’s obviously having a great time sits in a raft wearing a big smile. Russell chuckles and points out, “I’m the one in the kayak back there, the old veteran guide.” On what it takes to be a guide, Russell says, “You got get along well with people, you got to be a good interpreter, tell people about the geology and the history of the area, and the flora and fauna. And you got to know first aid and CPR, it’s required for all guides. If you want to be a trip leader, you got to take a swift water rescue course.” Russell, a big guy who I suspect could pluck you out of the water without much difficulty if need be, continues, “You must love being on the water, getting out there.” He pauses, laughs and adds, “Swimming’s a good quality.” For those who’d like to guide, Santa Fe Rafting puts on a weeklong River Guide School the end of April every year. “We’ll take guide students that want to learn how to raft and show them how to read the river,” says Russell. “We have a company manual that talks about all that, the different rapids and how to ride a boat if it’s upside down and practicing that kind of thing.” The school also covers “how to paddle in different water conditions, how to rig a boat, how to blow up a boat”—Homeland Security need not worry, we’re talking air— “and what’s required to bring on each trip. At the end of the week, they usually have a pretty good grasp of how to bring the boat down the river because they do several runs a day to train.” But what does it take to be the captain of the ship? “Jimmy Josh,” says Russell, “why don’t you tell him what it takes to guide a boat.” Jimmy Josh, an athletic and outgoing guy who has a background in forestry and wild land firefighting, has been river guiding 14 years. He says, “It takes being able to read the water, being able to work perfectly with your crew as being one entity.” It takes “a lot of confidence, because you know what you got to get through, and [you have to] project that confidence to make your people feel they can get through, too. You actually got to be one with the river, work with the current, not fight it, and it makes it feel like you’re part of that river, you’re part of the crew. So you get that synchronicity. The river’s always changing, it’s a natural flow river, so rapids change every day. Every time you’re on the river, it’s a complete different experience.” Jimmy Josh has an obvious passion for being on the water. “The river is an amazing thing, you got to respect it, and once you start respecting it and working with the river”—he lowers his voice—“it’s kinda like home.” Russell interjects, “It’s like tying your shoes in the morning.” I ask Russell what it means to be a swift water rescue technician and again he defers to Jimmy Josh. “Swift water is a training class where you actually learn how to swim and navigate with your own personal body through Class IIIs, IVs and Vs, safely.” Apparently only 16
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strong swimmers need apply. “They are the rapids that are extremely dangerous, that are going to really hurt somebody. We also practice live bait.” A person wearing a PFD (personal floatation device) is tethered with a rope, enters the rapids and acts, for example, as though his foot is stuck in the rocks. Jimmy Josh explains, “You swim out, you rescue that person, then you hold that rope and you just kind of pendulum into shore. It teaches you how to save people’s lives in extremely dangerous rapids. And swift water is definitely the thing you need for running the Taos Box as a river guide, because the water up there is really fast.” The Taos Box section of the Rio Grande contains Class IV rapids. These are serious business, defined on Santa Fe Rafting’s website as: “Advanced. Intense, powerful but predictable rapids requiring precise boat handling in turbulent water. Depending on the character of the river, it may feature large, unavoidable waves and holes or constricted passages demanding fast maneuvers under pressure … risk of injury to swimmers is moderate to high, and water conditions may make selfrescue difficult. Group assistance for rescue is often essential but requires practiced skills.” In short, everyone has their hands full. “You want to be the safest that you can be out there,” says Jimmy Josh. “So all this training, like swift water, teaches us to be safer and you know if something does arise, where somebody gets stuck in a rapid or you are asked to swim a rapid, you can save that person’s life or assist them to save their life.” Jimmy Josh says he approaches a rapid “with a little bit of thrill and excitement, because there’s always that one chance, you know one out of a hundred, a thousand, that you’re not going to make it through without the boat flipping or something like that. Making it through, especially, like, the big holes, the big waves, stuff like that, they’re always fun, and once you actually get through that rapid upright, or you just hit it so perfect that the whole boat gets wet and everybody’s excited that you made it through, there’s a really good feeling of accomplishment. It’s mostly following the water lines coming in, the current lines, following the tongue of the river into those rapids and knowing where the rocks are to dodge.” Camaraderie comes with teamwork and Jimmy Josh’s enthusiasm for it is clear. “Knowing how your crew’s going to handle through it and approaching it with the best line you got and, you know, crossing your fingers and smilin’!” We all laugh in acknowledgement that there’s still that element of luck. “It’s a great experience,” he says. “Every day you get a new team and that team is going to get you through the river. It depends on how you train them and there are times you got really great teams—a sense of humor, a sense of adventure—and then you got the teams that just want to take it easy. You know, you just kind of adapt to that and it’s a really good feeling at the end of the day. Everybody had a really good time and it gives you satisfaction in your job.” These days, we shoot river rapids for the fun of it, but the job of river guide has stayed the same, requiring commitment, a lot of training and hard work. For people like Russell and Jimmy Josh, a love of being on the water is the starting point. From there, it’s a matter of choosing to share their passion for the intensity of navigating swift moving water with others. That’s a cool thing to do. Santa Fe Rafting is located at 1000 Cerrillos Road in Santa Fe. 888.988.4914 or 505.988.4914. santaferafting.com.
| SF Rafting owner Russell Dobson at headquarters | Zach Smith
| Jimmy Josh gives pre rafting safety instructions
A Taste of Life in New Mexico
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May Lunch Menu Sample Items Chef Fernando’s House-made Lobster Roll w/ Pommes Frites – $20 Santacafé “Pastrami Burger” – Ground Beef, Sliced Pastrami, Fried Egg, Swiss Cheese, Sauerkraut & Russian Dressing w/ Rosemary Potato Chips – $15
May Dinner Menu Sample Items Grilled Frenched “Berkshire” Pork Chop w/ Herbed Cornbread Stuffing, Chimayó Red Chile – ‘Root Beer’ Glaze & Pomegranate Gems – $28 Pan-Seared Chilean Sea Bass w/ Champagne Risotto, Flash Fried Fennel & Tomato Beurre Blanc – $33
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A Taste of Life in New Mexico
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story by GAIL SNYDER
|
photos compliments of MELINDA BON’EWELL
| Melinda Bon’ewell and Lori Lindsey
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or pilgrims traveling the Turquoise Trail in search of Madrid’s famous celebrity, you can’t miss her—she’s mid-town on Main Street’s curve, upfront and sassy, a bevy of motorcycles jockeying for her attention. Pushing 70 in this current incarnation, she’s forever the belle of the ball, Madrid’s own Mine Shaft Tavern. Often boozy and raucous, she can also offer a sympathetic shoulder, a good laugh. The original tavern, provided by the mining company and continuously in operation since the 1890s, burned down on Christmas Day in 1945 and was rebuilt onsite in ’46. Men-only back then; crowding in after their shifts, they’d belly up to the extended wooden bar to stand over a beer, stretching out the kinks in their backs after hours hunched in a coal mine. With those mines a thing of the past, it’s resident artists and other renegades, plus carloads of tourists, now crowding in. The Mine Shaft Tavern, star of films, novels, historical accounts and probably upwards of a billion memories, perseveres, glory intact. After passing through several owners’ hands, the tavern was bought in 2007 by locals Lori Lindsey and Melinda Bon’ewell. Lori is chef and general manager; Melinda is marketing director and curator of the Old Coal Mine Museum behind the tavern, out beyond the Engine House Theater. After extensive structural repairs to tavern and theater, the addition of a newly-expanded deck and other improvements, the development of this five-acre property continues to be a work in progress. One of the biggest changes they’ve made is reflected in the cuisine. Before moving to Madrid, Lori was general manager for the Seattle City Restaurant Group’s half a dozen neighborhood-centric establishments. “We did rotating menus,” she says, “traveling all around the United States as well as Italy, Spain and Morocco” gathering ideas and techniques. She also created wine menus and her own cocktail specialties. Lori brought her wealth of knowledge and expertise to the Mine Shaft’s kitchen, upgrading the former menu using the best fresh local ingredients for what she and Melinda call its “New Mexico roadhouse cuisine”—burgers, nachos, pizzas, taco and enchilada plates—as well as fine dining items such as Wagyu “baseball” cut sirloin (raised on a nearby ranch), wild mushroom pasta, cobb and quinoa salads and, most recently, the People’s Choice-winning entry in Santa Fe’s 2014 Green Chile Cheeseburger Smackdown. As Gulf Coast-and-bayou girls—East Texas and Oklahoma—Lori and Melinda were steeped in Cajun-influenced music and food. “When we were kids, my brother and I used to go out crabbing,” Lori remembers, “bringing home trashcans full, and make gumbo! We had Cajun friends and there’d be fish fries and shrimp fries at their houses. My oldest brother started huge crawfish festivals for friends and family, with local Texas bands.” Distilled, this became the genesis for the annual Crawdaddy Blues Fest, now eight years strong. The Mine Shaft’s biggest and most unique live music and food event all year, the Crawdaddy Fest—a joyous celebration of all things Cajun that most of us get only Mardis Gras glimpses of—is a two-day immersion, May 16 and 17. Fresh crawfish boiled as you watch in the big outdoor kitchen, bands playing two stages, under the Big Tent and up on the deck, both overlooking Madrid’s Main Street and hills beyond. Headliners this year include nationally acclaimed artists Randy McAllister, Jelly Bread, the Partizani Brass Band, Ben Rice and Lucy Hammond, Felicia Ford, Hillary Smith and many others. And the special menu, inside the Tavern and at the festival, will include blue corn pan-fried oysters, cornflower fried shrimp, cornmeal-battered catfish, crawfish boudin balls, Mine Shaft mesquite-smoked barbequed baby back ribs, sliced brisket and pulled pork, “u-peel-em” Gulf shrimp and green chile crab cakes. Lori’s enthusiasm for the Crawdaddy Fest is infectious. “I walk through the crowds and the dynamic is high energy! People dancing, eating—nothing but smiles!” Many Madrid locals are also drawn in every year, including Denise and Randy Jones. “We take our food, drink and music seriously!” Denise says. They especially appreciate the increasing number of incredible bands the Fest pulls into town. “And the food is so fresh and delicious you might think for a moment you‘ve actually been transported to Louisiana!” Lori’s friends, family and staff work to make this miraculous transformation a reality. “I always order my crawfish from Mr. Boudreau, in Beaumont, Texas,” says Lori, “so I know it’ll be the best! And at least two of my nieces drive up to help—different ones every year—they love it!” The Mine Shaft’s Chef Marlon Segura, from Guatemala, is also a passionate participant. “He’s part of my family,” Lori says proudly. “I’ve cooked all my life,” says Marlon, “with my grandmother A Taste of Life in New Mexico
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The Mine Shaft Tavern is located in the village of Madrid on Hwy 14. 505.473.0743. themineshafttavern.com. 22
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at the
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and other chefs.” He was hired for the Mine Shaft’s kitchen after working at Las Campanas. “His palate is excellent,” says Lori. “He does great Italian food, and of course Guatemalan. He’s learned a lot of Cajun specialties—crawfish etouffee, gumbo—achieving a really dark rue! The green chile crabcakes at this year’s Fest are Marlon’s recipe. When he first came, he was a good cook, overseeing my recipes. Now he’s a chef!” “We have a good team in the kitchen,” Marlon adds. One of those festival team members, personal chef Trey Corkern, is another Madroid née Louisiana. Last year, he cooked a thousand pounds of crawfish. “I’d actually never cooked that much crawfish before!” Trey laughs. “You can end up with them being really spicy but they’re mushy, or they’re cooked right but taste like fish.” He’d just moved here, doing by-invitationonly pop-up dinners in between personal chef stints. A bartender for 10 years, he migrated to Montana to work at a bar and grill as a sous chef, then at an Italian restaurant, moving onto the kitchen at a guest ranch. For the past 20 years, he owned a food truck in Portland. “I taught myself to cook,” he says, “because I was missing my mom’s food.” Trey is also an accomplished photographer and musician–– look for him in the 3:00 set out on the deck both days (channeling “my inner Hank Williams,” he jokes), during breaks from crawfish shifts. “I love having Trey here, a Louisiana chef,” says Lori. Together, the two of them developed the recipes for this year’s Cajun specialties. Through Lori and Melinda’s generosity, the Mine Shaft continues its distinctive town presence throughout the year. “The Engine House Theater,” Denise says, “is one of my favorite places on Earth—the truly old unique quality has been preserved and magic happens on that stage. We’ve had two of [Santa Fe musician] Joe West’s recent plays there, for instance, and the annual Freebox Fashion Show.” Another particularly popular event is the HeShe Bang, orchestrated every year by local Rebecca Nafey in the theater. A fundraiser for AIDS groups and the town medical and dental fund, it’s a cross-dressing favorite that possibly everyone in Madrid has appeared in at one time or another. “Lori works very hard and long to ensure that this event goes off smoothly,” says Rebecca, “and that the whole town has a good time. She’s never charged us to use the theater—she does it out of her love for the community.” And the Mine Shaft is notorious for its big Halloween costume party and its New Year’s Eve, complete with dinner specials. “Those are two of my favorite nights in Madrid,” Denise says. “We share good music and really good times, enjoying what we all have here together.” “We exist because of our community,” says Lori, “and we couldn’t be as good as we are if not for our community.” She mentions Madrid’s inclusion in a blogger’s list of “Top 10 Artsy American Towns,” marveling at all the musicians, painters, writers, actors and others crammed into a village. “I love being a part of that.” The tavern hosts numerous book signings, CD releases, local band performances and a weekly open mic night; it also sponsors the Madrid Miners softball team. With so much creativity ricocheting off the canyon walls, Madroids bring a certain mad gleam when they walk into the tavern. (One visitor, referring to this, said, “I especially dug the slightly wheels-off ambiance of it.”) Try Lori’s special cucumber jalapeno margarita—red chile around the rim instead of salt. The Tavern has a full bar, including an international wine list, 12 craft beers, current drafts listed on the board, and 13 bottled beers. “We’re already working on what will be our next signature burger to submit for this fall’s Green Chile Cheeseburger Smackdown,” Marlon says, “always using only the highest quality ingredients, including love!” “I developed our first Smackdown entry,” says Lori. “This year, it’s his turn.”
L A U N N A 3RD
6:30PM: Dinner catered by Slate Street Silent Auction & Cash Bar 8:30PM: Concert by Taj Mahal Trio Gala & Concert-Only tickets available
tickets
Online: outpostgala.org | By Phone: 505-268-0044 In Person: At Outpost | 210 Yale SE Gala Tickets: $150 per person (no member discounts or passes). $75 of the price of admission is a tax deductible donation to Outpost Productions Inc., a 501 (c) 3 tax exempt organization Concert-only Tickets: $50/$30 ($5 discount for Outpost Members & Students)
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In Historic Old Town
Live music every Friday, Saturday and sunday Free all summer at the Gazebo Friday and Saturday 7 - 8 p.m. • Sunday 2 - 4 p.m. For more info call: 311 (Relay NM or 711) or 505.768.3556 or visit www.CultureABQ.com
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
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s t o r y b y T AY L O R S T R E I T photos by NICK STREIT
Taylor Streit has been guiding fly fishers in Northern New Mexico for 30 years and is a “Legendary Guide” in the Freshwater Fishing Hall Fame. He has written three acclaimed fly fishing books. His son Nick runs Taos Fly Shop and was on the U.S. Junior Fly fishing team that placed second in the world competition of 1998. They employ several experienced guides who have been hand-picked and trained by Taylor on fishing New Mexico waters.
Historically, fly anglers often plan their fishing holidays for July and August. This used to be a good idea but as one guide put it, “June is the new July.” The clever fly fisher will follow the optimum conditions as they develop in our different mountain ranges and be streamside just as runoff recedes and the insect hatches occur. Although snowpack in the Sangre De Cristo and San Juan Mountains was at a healthy 100 percent in March, we have lost most of that snow cover prematurely due to warm weather. Now we are looking at about 40 percent. Not great—but an early melt leaves snow just on the north slope and this tends to run off slowly, which gives the smaller streams nice even flows of clear water right into summer. Streams that drain from lower elevations like the Vallecitos in the Tusas Mountains, the Jemez streams and the Rio Pueblo south of Taos will likely fish best in May. Then we just have to hope for summer rains to balance the low flows in August.
| Taylor Streit
The Rio Grande’s conditions have been good for several years and trout populations are excellent. Fishing can be done almost any time of year here. In summer, good conditions depend on rains—if it really pours on the loose soils of the desert regions of the San Luis Valley, the river will get muddy and fish poorly. Overall, the river flows are controlled by earthlings somewheres and what gets sent downstream from Colorado is a mystery. Google “Colorado stream flows” and check the Labatos Bridge flows. When they dip downward, expect good fishing around Taos two or three days later. Remember, the Rio fishes best when low.
The Taos Fly Shop is located at 308 Paseo del Pueblo Sur in Taos. taosflyshop.com. 575.751.1312. 24
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The Pecos drainage basin has recovered nicely from its fires a couple years back. There is a lot of stream to fish but there seem to be a lot of fisherman also. So try and fish there on weekdays and be sure to hit the stonefly hatch in early June. (True for the Cimarron as well.) Another very important river for New Mexican fly fisherman is the Conejos, just over the border in Colorado. Large trout eat dry flies here and insect hatches are prolific and predictable. Expect green and brown drakes starting in late June and stoneflies around that time as well. Pale Morning Duns (PMDs) and caddis can hatch throughout the summer.
Illustration: Gurman
The Chama River has been experiencing lean times. The primary cause is low water on the upper free-flowing Chama (around the town of Chama). Dewatering of the river occurs above town by the first irrigation ditch. If you fish above it—in the Sargent Area, or the Colorado section—conditions should be good this summer. Below El Vado Dam, there are some very nice sized trout but not as many as in past years. When fishing at Cooper’s El Vado Ranch, fish downstream with a cone head Slumpbuster and then fish back up with a Poundmiester nymph. The Abiquiu section of the Chama has had decent fishing the last year or two, but this is primarily in late fall and spring. Although the bulk of the action is for stocked trout, there are some big wild browns as well. They are particular about their hidey-holes and the help of a guide will be about the only way the average angler will latch onto one of these special trout.
Straight talk from Freshwater Fishing Hall of Famer to our readers––you can reel in timely tips all summer long right on our website! Taos legend Taylor Streit shares his how, when and where secrets on LocalFlavorMagazine.com.
A Taste of Life in New Mexico
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Wendy McEahern
Celebrating the Taste of Life in New Mexico for over two decades! 26
Think local. Buy local. Stay local. Reach the people who believe in local and watch your business bloom! Contact a sales representative today: Santa Fe and Taos: Lianne Aponte 505.629.6544 lianne@localflavormagazine.com last spaces for rent
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Contact Eric Faust 505.780.1159 Eric@TierraConceptsSantaFe.com www.pachecopark.com
magazine.com
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story by ERIN BROOKS photos by GABRIELLA MARKS
I
t’s 6:30 on a Wednesday evening and Paper Dosa is packed. Groups of people stand in the hallway or at the host stand, waiting for a table. The smell of frying onion, cumin, cilantro and mint fills the air while I sip a glass of Vinho Verde. A friend and I are lucky enough to get two seats at the bar, overlooking the kitchen. Our placemats are lost beneath an array of appetizers. We begin with handfuls of crispy pakora: thinly sliced red onion and jalapeño battered in rice flour, which we dip into a creamy eggplant chutney with a heady, earthy flavor. Next comes the cashew calamari, surprisingly not fried. Instead, discs of sliced squid are buried in a thick, spicy cashew curry. The flavor pairs beautifully with the strong, pungent ginger of a cold glass of Thistly Cross Ginger Cider. We lose ourselves in the spicy mango and goat cheese salad, crunching on colorful watermelon radishes and walnuts. Every so often we bite into lusciously ripe cubes of mango coated in spicy red chili. Chef Paulraj Karuppasamy and his wife and business partner, Nellie Tischler, have found a home for their first restaurant and Santa Fe’s only eatery dedicated to south Indian cuisine. The couple spent the last year catering for private events and putting on pop-up dinners across town in an effort to build followers. After several events and an amazing 32 consecutive pop-up dinners at Café Fina, Paper Dosa has earned a reputation for its flavorful cuisine. The pair also received support from BizMIX, an annual startup and business plan competition that teaches aspiring business owners about financing and how to plan 28
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| Chef Paulraj Karuppasamy and Nellie Tischler
| Chef Dhirendran Paulraj
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| Spicy Mango and Goat Cheese Salad
| Dahi Vada
and pitch their business. The organization awarded the couple $13,000 towards opening their restaurant and in April they took over the old Mail Call space on Cordova Road, next to Maria’s. Paulraj (or Paul, for short) was born in Tamil Nadu in the south of India. There were no restaurants, so food was a big part of each day—his mother would begin cooking at 5:00 every morning. They lived across the street from a market where his father bought ingredients three times a week. Everything was made fresh from scratch each day and leftovers were thrown out for the dogs, cats and chickens. “Paul’s mom makes food that’s spectacularly bright,” Nellie says with a smile. “There’s always a little punch to everything, so Paul got that from his mom.” After attending culinary school in India and working as a chef for a cruise line, Paul landed in San Francisco at Dosa, a south Indian restaurant that had just opened up. Paul had never worked cooking Indian food before. “Until I came to San Francisco I was not much into south Indian cooking,” Paul says. But as he experimented with new techniques and spices, he began to miss the food he grew up eating. “I really fell in love with south Indian cooking,” he says. At the same time, he fell in love with Nellie, who was working as a server. They got married two years later and eventually made their way to Santa Fe, where Nellie grew up. The white truffle masala dosa looks like a giant enchilada. But when it arrives at the bar, I can see that it’s delightfully thin, delicate and crispy. Fermented rice and lentil batter is artfully crafted into a giant crepe and then rolled around the masala, a stuffing of spiced potatoes blended with white truffle oil. Across the top of the plate three dipping sauces are lined up: sambar, coconut chutney and tomato chutney. The sambar, a hearty lentil and vegetable stew, is my favorite. I tear off pieces of dosa and dip them into the stew, searching for chunks of crispy vegetables. The coconut chutney sends my palate soaring in the opposite direction, cool yet spicy and chock full of fresh cilantro. South Indian cuisine is distinct from the cuisine in the north of the country. In the south, the climate is tropical and hot, so the food is based on rice and lentils, instead of the wheat-based dishes found in the north. The food, cooked in coconut and gingelly oil (Indian sesame oil), is light and fresh. Whole or ground spices and herbs are heated in hot oil or ghee and added to a dish, a process known as tempering. The hot fat of the oil extracts the aroma and flavor of the spices and herbs, enhancing their presence in a dish. The couple envisioned a menu that was simple, streamlined and reasonably priced, so they included street food like dosas, vadas (doughnut shaped lentil fritters) and pakora. Prices range from $4 to $9 for appetizers, $9 to $13 for dosas and $13 to $18 for curries. Each dish is powerfully flavored and some are very spicy. “Heat is a big element in south Indian cuisine,” Paul explains. He uses an array of ingredients like mustard seeds, curry leaves and Thai chili in addition to generous amounts of ginger, garlic, onion and tomato. The list of ingredients for the chicken curry alone is impressive: cilantro, mint, ginger, garlic, Thai chili, habanero, cumin, coriander, poppy seed, peppercorn, garam masala, bay leaves, cinnamon and cardamom. The restaurant goes through an incredible 60 bunches of cilantro each day. The food is made from scratch and can easily accommodate vegetarian, vegan and gluten free customers. “For south Indian cuisine you need spicy, tangy, bitter, salty and a little bit of sweet,” Paul says. “You’ll find those five flavors in multiple dishes.” It has always been the couple’s dream to open their own restaurant. “I know the kitchen,” Paul says, “and Nellie knows the floor.” But Paul was hesitant about opening a business in Santa Fe, where no one has exclusively offered south Indian cuisine before. The market is also much smaller than in San Francisco. “It’s hard to sell this business,” he explains. “People don’t know what south Indian cuisine is. If I can get them to try it once, they’ll become a fan. But how can I get them to try it?” A Taste of Life in New Mexico
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“We knew that once people tried the food, it wouldn’t be hard to sell,” Nellie says. “If you have a good product, all you have to do is get it out into the market.” Paul agrees. “Pop-up dinners and support from BizMIX really gave me the chance to get my product out to a lot of people.” The two have been surprised by an outpouring of support from the community and especially from other business owners who have brought the couple in for popup dinners and events, including Murphy O’Brien of Café Fina, Soma Franks and Fiona Wong of Sweetwater Harvest Kitchen and Mu Jing Lau of Mu Du Noodles. Support from these members of the culinary community shows an eagerness for the continued expansion and growth of Santa Fe’s culinary scene. “Other business owners have really supported us,” Nellie says. “We couldn’t have done it without them.” Customers have also contributed to the initial success of Paper Dosa, filling the restaurant every night. Paul says, “People are welcoming and grateful and really supportive. It’s just amazing.” The addition of Paul’s south Indian cuisine to the Santa Fe dining scene is a definite sign that our culinary community is maturing. Back at the bar, we’re on the last course: tastes of three different curries. We begin with the vegetable curry, made with coconut milk and tomato and spiced with chili powder. I wrap pieces of uttapam, a thick south Indian pancake made from rice and lentil dosa batter, around crispy cauliflower, carrots and parsnips. The chicken curry with its long list of ingredients is one level up in heat, spiced with Thai chili. But my favorite is the very spicy lamb curry. Local lamb is seasoned with red chili, green cardamom, star anise, cinnamon, bay leaves and peppercorn. The result is an irresistibly pungent, earthy curry with a deep, broody flavor and lots of heat. “This food makes people feel alive,” Nellie tells me, and I agree. “Life can be difficult and sometimes our day-to-day life can run us down. People come here and for that hour and a half life is driven by food and the senses. That to me is fun—it’s exciting.” For Paul, sharing his cuisine is the most rewarding thing about his new business. “When I’m cooking, when I see that people are happy with that first bite, that makes my heart happy.” Paper Dosa is located at 551 West Cordova Road in Santa Fe. 505.930.5521. paper-dosa.com.
| Seasonal Vegetable Curry
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Erin Brooks is a certified sommelier and the wine buyer at Café Pasqual’s. In addition to food and wine writing, she is a wine educator and sommelier for private clients. She is currently hard at work preparing for higherlevel sommelier exams through the Court of Master Sommeliers and the Wine & Spirit Education Trust. Visit her blog at brooksonwine.com.
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A Taste of Life in New Mexico
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story by JAMES SELBY
S
ummer is sequels. It worked once, why not take it out for another spin around the blockbuster. “Furious” how many? While this isn’t about Vin Diesel, it is a sequel on “vin.” In our February issue, we published “Curious Pleasures,” a valentine to wine varieties that don’t get a lot of love, the redheaded stepchildren like Merlot, Chablis, Beaujolais, Riesling—wines we pass by in lieu of standard favorites. The wines below aren’t meant to replace or change our cup of tea, rather to invigorate discovery. In vino veritas, they say, and, if truth be told, we didn’t finish the job, so here it is: “Curious 2.”
With an ancient wine culture, multiple countries and a heart-healthy diet, Mediterranean varieties are at the head of the class for food-friendly summer enjoyment. Umbria is a region overshadowed by its famous neighbor Tuscany, yet nowhere is there a more picturesque hill town than Orvieto, where Etruscans carved out caves to store wine. Its namesake white wine is a tale of two cities: the best of Italian white (lithe, floral and zesty) and the worst of it (indifferent and lacking). Inconsistencies aside, it deserves a thoughtful search. Classic grapes are Grechetto and Trebbiano, but many producers are innovatively adding Chardonnay and Sauvignon Blanc, and in the cellars, aging their wines in oak for richness. Antinori’s luminous “Castello della Sala” ($$) displays stone fruit and clove. More steely and traditional in its style is Argillae Orvieto ($), offering deep nuances and brisk fruit.
Campania wines, which barely caused a ripple 25 years ago, are on many discriminating tongues today. Young wineries are honoring indigenous grapes like Fiano and Greco di Tuffo, both extraordinary whites at peachy values. Avellino is the region best for Fianos, and Terredora di Paolo Fiano di Avellino ($), made by the celebrated Paolo Mastroberardino, exemplifies this with a nutty, full-throated, spiced pear version. Con insalata caprese, per favore! Feudi di San Gregorio Greco di Tufo ($), expressive of smoke, licorice and layers of fruit, is a straightforward, happy wine with grilled chicken or fried calamari.
Italy’s northern regions have a commonality of the cooling influences of Alpine ranges and the warm currents of the Adriatic and Mediterranean, which help create complexity and acidity in their grapes. Piedmont’s Arneis, once a mere blending grape, is a Cinderella white that nearly vanished at midnight until the region’s winemakers realized it had enough eminence to fill a glass slipper. Ceretto Arneis “Blange” ($) is aromatic of apricot and almond, white grapefruit acidity with subtle effervescence. Harder to find, but hardly the ugly stepsister, is Erbaluce. Nervi Erbaluce di Caluso ($), dressed up on the label as “Bianca”—liltingly herbal, with the brightness of lemon peel—is a faultless partner for prosciutto and melon.
If remarkable Pinot Grigio sounds oxymoronic, you aren’t spending enough. Seek those of Alto Adige and Friuli-Venezia Giulia, where the names are as Germanic as their precision. Nevertheless, the wines are utterly Italian in style, length and sexiness. Tiefenbrunner ($) and Jermann ($$), for example, are what Pinot Grigio really tastes like. If the occasion warrants, eschew weak, lemon-water alternatives and experience plushness on the palate and brilliance of fruit. Paired with linguine con le vongole liberally dusted with ParmigianoReggiano, it will have you whistling “Mambo Italiano.”
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Considered a “hard sell” in the industry, Pinot Gris from Alsace and Oregon can languish on the shelf. This is too bad. It’s the same grape used in Italy, so what’s the catch? Stylistically, they’re very different wines from their Italian cousins, and generally more expensive. Alsace has cultivated an artisanal expression by limiting yields in prime vineyards, producing expansive, textured wine. The Trimbach family has been making wines there since 1626. Their Pinot Gris Reserve ($$), succulently flavored of lime peel, truffle and herb tea is stunning. Adelsheim ($) in the Willamette Valley keenly finesses hazelnut, apple, jicama and melon in a wine with great character.
In northwestern Spain, in the hilly Galician district of Valdeorras, the vines planted in Spain by Romans as they mined those hills for gold were the upand-comer Godello grape. Like Chardonnay, Godello is capable of grand expressions depending on the techniques of the winemaker. Rafael Palacio’s flagship “Sorte O Soro” ($$$) is carefully crafted from small plots of old vines, aged in French oak, giving it elegance, texture and flavors of white corn and yellow fruits, not unlike a fine white Burgundy. His “Sabrego” ($), made in stainless steel for freshness, is brightly suggestive of poached pear and citrus.
Where’s the beef? Listening to wine tasters automatically respond to Chilean red wines: “Ugh,” they say, their faces evincing a prune. “I get that unpleasant green bell pepper in the nose.” There can be bell pepper from under ripe grapes, but don’t confuse it with roasted chile, even jalapeño, which is very appealing with rustic, grilled foods. Since we’re looking at alternatives, think Carménère, rather than Malbec or Zinfandel. Like both of those grapes, Carménère can be all over the map in styles and prices. Viña MontGras Reserva ($), a famous value for the quality, is satisfyingly floral and spicy with ripe, dark fruit. Chilensis Reserva ($) has licorice, boysenberry and toasty notes, yet remains sleek and medium-bodied. Chile is capable of grand wines, too, particularly from renowned Casa Lapostolle. Owned by the French family who produce Grand Marnier liqueur, its flagship Clos Apalta ($$$), a blend driven by Carménère, has an elegant core of dark berries enhanced with tobacco and chocolate.
With the fall of the Berlin Wall came the rise of Eastern European wines made from local, consonant-jammed varieties that sound like a Balkan law firm: Vranec, Plavec and Kratosija. Youthful winemakers revere terroir and sustainable methods to deliver wonderful quality at eye popping values. Tikves Winery, founded in 1885 in Macedonia, is making stellar and inexpensive wine from Rkaciteli (pronounced “rkah-tzeetely”): dry, savory and versatile with elements of peach, fennel and thyme that make it a goto wine with tapas, spicy skewers, guacamole or star gazing ($). The Tokaj region in Hungary is famous for its extremely sweet dessert wines made from the exotic Furmint grape. But ask your wine shop for Affinitás or Evolúció, which are refreshingly acidic, with summer fruits and marine-like notes— both fine alternatives to classic dry whites to pair with oysters, cheese and white meats. Great whites! You’re going to need a bigger boat. We’ve a few reds yet.
Reached by phone at his new home in California, Jim Cook, who telecommutes for his job as Wine Consultant at Kaune’s Neighborhood Market in Santa Fe, shone a light on Schiava (pronounced “skee-ah-va”), also known as Vernatsch. “This, to me, is a perfect summer food wine,” he said. “Bright fruit, good structure, not at all flabby, moderate levels of alcohol, and does very well with a slight chill. Its light, ruby color is a step up from rosé in complexity, yet isn’t as heavy as a lot of red wine.” Cook recommended Alois Lageder from Italy’s Alto Adige, who makes several interpretations, such as Vernatsch-Schiava ($) and Oberlingram “St. Magdalener” ($), known for its perfumed red cherry fruit and fragrant spices. Asked what food he’d serve with it, he said, “I just found fresh fava beans at our farmer’s market out here and added those to classic pesto pasta. Really, any pasta dish with a light sauce would be fantastic.”
What’s a summer sequel without a muscle car and smoke and flames? The sear and char of grilling along with the sweet, spicy sauces and smoky condiments that go along with backyard cooking call for a muscular, brawny red wine. Co-owner of Vivác Winery, in Dixon, New Mexico, Michele Padberg advocates their Vivác Refosco ($$). Originating in northeastern Italy, this ancient grape makes a wine that is robust, yet polished and supple. “We love this grape,” says Michele, “because it’s so unexpected. It starts out fresh and bold with aromas of watermelon and sweet garden peas, and in time turns toward dried berries, gaining a complexity that’s just beautiful.”
What about Dolcetto, Piedmont’s “little sweet” grape? Coming soon: “Curious 3.” Price guide: $ = $10-15; $$ = $20-40; $$$ = $50+ A Taste of Life in New Mexico
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stor y & photos by MELYSSA HOLIK
| On the trail to Little Chasm Falls, Rio en Medio
| Jemez Falls
| Travertine Falls 34
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magine yourself walking in the woods. The sun blazes high in the sky and patches of dappled light slip through to the forest floor. Trees whisper a hushed lullaby as the wind ruffles their leaves. Here and there, a butterfly drifts on the breeze and squirrels flit across the trail. Nearby, a brook gurgles a melody as robins and jays chorus overhead. As you stroll along, the brook grows more insistent. It swells from a soft trickle to a rolling stream and you begin to hear a gentle roar in the distance. Your pace quickens as you move toward the sound of falling water. As you draw nearer the roar gets louder, until it’s all you can hear. Finally, you see it—a cascade of water tumbling over a rocky precipice with untamed exuberance. It crashes over the ledge with rushing fury, then calmly swirls in shimmering pools below. A dewy mist caresses your face and you make your way toward the mossy bank. At last you arrive at the water’s edge, sun-scorched and sweaty, to savor the singular joy of peeling sticky socks from dust-ringed ankles. You slip one foot, then another, into the brisk water and rejoice as your tiredness and your troubles float downstream. This is not a dream: it’s well within reach. Even in our desert environs, these hikes are closer and more numerous than one might think. If the magic of falling water is what you seek, here are several of the closest and most accessible waterfall hikes.
One of the most popular nearby waterfalls is Little Chasm Falls, and for good reason. It’s one of the larger falls at approximately 20 feet high—it feels private but it’s not too remote (the hike is 6.7 miles)— and it’s gorgeous in every season. The lower pools are deep enough for a proper dip, or you can hop along the rocks downstream and keep your pants dry. To get there, take Bishop’s Lodge Road through Tesuque until you reach the intersection with NM 592. There is no stop sign or road sign at this intersection, but if you turn right, a narrow road will lead you to the village of Rio en Medio. Parking is very limited and this is a very popular trail, so if you find a parking spot, take it. Then walk on the dirt road until you reach the trailhead on the right. The trailhead is marked and almost immediately crosses the river. Follow the trail, sticking close to the river, until you reach the canyon and the falls.
The Jemez area has by far the most impressive and accessible waterfall viewing, offering a half dozen waterfall hikes. The shortest hike leads to the impressively large Jemez Falls. Towering around 70 feet, it’s the tallest waterfall in the Jemez Mountains. To get there, start from the Jemez Springs Campground, following the road to the farthest parking lot. From the parking lot, a well-marked ¼ mile trail will lead to an overlook of the falls. You can return by the same route or continue on the East Fork Trail, Trail #137. alltrails.com/trail/us/new-mexico/jemez-falls
Waterfall hikes are harder to come by in the Albuquerque area because several have dried up in recent years, but Travertine Falls is a rare exception. It’s only a thin trickle of water, but the hike is a serene and pleasant escape from daily life. To get there from Albuquerque, take I-40 toward Tijeras. Take exit 175 and keep right on the off-ramp. Turn left to go under the freeway, then turn right onto Arrowhead Trail. Take the left fork and continue through Canyon Estates until the road dead-ends. The trailhead will be on the left and the well-marked trail takes you directly to the falls in half a mile. Return by the same route. alltrails.com/trail/us/new-mexico/travertine-falls
For the really adventurous, there are a number of off-trail waterfalls dotting the New Mexico landscape. If you have excellent navigation skills and can dependably find your way with a compass and topographical map, secret waterfalls await in nearly every corner of the state. However, these treks are absolutely not to be taken lightly. It’s best to go with someone who knows the area and can guide you safely. Luckily, there are a number of local meetups and clubs where you can meet new friends to hike with!
Sierra Club Outings northern.riograndesierraclub.org/oars New Mexico Mountain Club nmmountainclub.org Outdoor Adventures of New Mexico meetup.com/Outdoor-Adventures-of-NewMexico Albuquerque Hiking and Outdoor Meetup meetup.com/hiking-204
The Waterfall Trail is a ¼ mile leg off of the Hyde Park Circle trail. This shallow but tall waterfall flows year-round, and is surprisingly under used. www.emnrd.state.nm.us/SPD/documents/ HydeTrailsGuide2pg.pdf
Nambe Falls is easily accessible via two ¼ mile trails that start at the Nambe Falls Recreation Area ramada. One trail leads to the top of the falls, the other will take you to the bottom. Nambe Falls Recreation Area requires a day-use fee and, although it’s a short drive from Santa Fe, you’ll want to check that the recreation area is open. nambepueblo.org
The Santa Fe Hiking Meetup Group meetup.com/hiking-399 Santa Fe Moderate/Social Hiking meetup.com/Santa-Fe-Moderate-Social-Hiking Santa Fe Lite/Social Hiking meetup.com/Santa-Fe-Lite-Social-Hiking Taos Light Hiking meetup.com/Taos-Light-Hiking
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t’s warming up, families are coming together to enjoy the outdoors. Planting seeds, planning summer vacations, catching a glimpse of rafters gliding down the Rio Grande, mingling at the farmers market and enjoying the neighborhood trees blooming are all a part of the community buzz. It’s that time of year when the smells of food cooking can be enjoyed across backyards, parks and campgrounds. Our neighbors, friends, relatives and most especially, our local chefs are firing up their grills! We asked four chefs to send us recipes that they enjoy grilling with family and friends. From family campfire recipes to the grill they share a piece of home and the outdoors with us!
story by DEEZBAA O’HARE photo by GABRIELLA MARKS
Vintage 423 will get you fired up for summer! With the beautiful ambience, culinary surprises and patio, this local favorite is a hot spot not to be missed. Sous Chef Tony Saccoccia shares a recipe straight from the grill!
Coriander-Rubbed Grilled Beef Tenderloin Skewers with Granny Smith Apple and Mint Chimichurri Sauce Serves 2-4
3-5 pounds beef tenderloin tips (or other similar cut of beef or game) ¼ cup ground coriander ¼ cup brown sugar 1 Tablespoon cracked black pepper 1 Tablespoon salt ½ cup canola/olive blended oil 6-12 granny smith apples 1 dozen cipollini onions Mint Chimichurri 4 Fresno peppers 1 shallot ½ clove fresh garlic 1 red pepper ¾ cup rice wine vinegar 1 ounce lime juice 1 teaspoon sugar ½ teaspoon cumin ¼ cup chopped parsley ¼ cup chopped fresh oregano ¼ cup chopped mint ½ cup canola/olive blended oil Skewers
Cut beef into 1 by 1- ½ inch dice. Combine coriander, brown sugar, black pepper, salt and oil. Rub seasoning mixture thoroughly onto beef and allow to sit for 1 hour. Cut apples into 1 inch dice. Skewer rubbed beef, cipollinis and diced apples with watersoaked wooden or bamboo skewers. Use 2 pieces of beef per onion and diced apple.
Mint Chimichurri Roast fresnos, shallot, garlic and red pepper for 10 minutes at 400 degrees or until caramelized. Purée with vinegar, lime juice, sugar, cumin and herbs. Slowly drizzle in oil to emulsify. Now you’re ready to grill the beef skewers and serve with chimichurri on top! Vintage 423 is located at 8000 Paseo Del Norte Blvd NE in Albuquerque. 505.821.1918. vintage-423.com.
| View from the top of the Sandia Peak Tramway
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When you think of Savoy Bar and Grill, you think of local elegance paired with local ingredients. From the aroma of its wood burning oven to the sounds of live music, they have it all covered when it comes to relaxing on a summer’s evening. Savoy brings California wine country to the Northeast Heights.
Dinkelmann Dutch Oven Sausage Serves 10
Chef Frans Dinkelmann of Savoy shares a “family classic, quintessential for overnight camping trips.” He relates, “It’s a variation on a classic South African—my country of origin— sausage recipe, traditionally called boerewors ‘farmer’s sausage.’ The variation is that instead of grinding everything up and stuffing it into sausage casings, we do it slow cooker style. We start it the night before and wake up to a hearty brunch the 2 ½ pounds chuck beef (cut into ½ inch cubes) 2 ½ pounds pork cushion (cut into ½ inch cubes) following morning.” 1 ½ pounds bacon 1 cup dry red wine ½ cup red wine vinegar 6 cups beef stock 2 yellow onions (rough chop) 1 whole star anise 5 whole garlic cloves ¼ cup Worcestershire 3 Tablespoons kosher salt 2 Tablespoons cracked black pepper 2 Tablespoons ground coriander 1 teaspoon allspice 1 teaspoon dried thyme 1 teaspoon fresh ground nutmeg ½ teaspoon ground cloves
“What’s great about this recipe is you can fill your Dutch oven with all the ingredients at home, keep it refrigerated on your drive to the campsite and have no fuss when you get there.”
For the Dutch oven: combine all White Meal Grits (aka “pap”) ingredients and 4 quarts water make sure there is 1 quart milk enough stock so 1 quart white corn meal that everything is ½ pound butter submerged by at Salt and pepper to taste least one inch of liquid. Secure the Dutch oven with a tight fitting lid (if yours has a lid that is loose fitting you can secure it with some chicken wire). When you arrive at your campsite and have designated an area for your campfire, dig a hole 1 ½ feet deep and wide enough to fit your Dutch oven. It should be just deep enough so the lid will be 3 to 4 inches under the surface of the dirt when it is covered up. Place your oven in the hole and return the dirt until it is tightly covered. Place remaining dirt to the side to be returned later. Build your fire on top of the area and enjoy the rest of your evening with family and friends. The following morning, dig up the Dutch oven and set aside to rest. Return all the dirt, including the original dirt (set aside), to the hole and rebuild your fire for the pap and your morning coffee. In a 2 gallon pot, bring the water and milk to a boil. Slowly stir in the white corn meal and move the pot off direct heat. Continue to stir occasionally for approximately 45 minutes, until the pap has a smooth consistency. Add the butter and season to taste. To serve, put a large serving spoonful of the pap in a bowl and ladle the contents of the Dutch oven over the pap. His final advice: “If I were to go camping tomorrow and wanted to take some local produce with me to ramp up the recipe, I would add some leeks from Lewandowski farms, some oyster mushrooms from Holley Hock farms and some carrots from Mananica farms.” Savoy Wine Bar & Grill is located at 10601 Montgomery Blvd. NE in Albuquerque. 505.294.9463. savoyabq.com.
Looking to take a break from the city and instead take in views of the Sandias? Prairie Star brings the spirit of New Mexico combined with contemporary New American cuisine. Executive Chef Chris Olsen shares a delicious starter that is sure to be a hit, especially if you are hosting a BBQ this summer!
Lavender-Infused Lollipop Lamb Serves 8
Chef Chris tells us, “When I host BBQs, it is always important for me to give my guests a great experience from start to finish. My lavender-infused lollipop lamb appetizer is always a nice way to kick things off.” Lavender Brine 2 cups aged sherry vinegar 4 Tablespoons whole local lavender 2 fresh oranges, cut in half 1 Tablespoon coriander seeds 1 whole star anise 2 whole cloves 1 Tablespoon cardamom pods 2 cups sugar 1 bay leaf 1 Tablespoon whole peppercorns 1 rack of lamb Sugar to coat 1 Tablespoon whole hibiscus 1 gallon water
Add all ingredients in large saucepan. Bring to boil and simmer for 30 minutes. Cool brine. Take 1 rack of lamb and give it a classic French clean cut. Shave excess fat off the back of rack, leaving only the bone and meat. Pour brine over the meat and let set in refrigerator overnight. When ready to grill, take the lamb out of the brine and lightly season with salt. Pour a soft layer of sugar onto the lamb—this will leave it slightly caramelized after grilling. Remove from heat when at desired temperature. Prairie Star Restaurant and Wine Bar is located at the Santa Ana Golf Club, 288 Prairie Star Road, Santa Ana Pueblo. 505.867.3327. prairiestarrestaurant.com.
For nearly 20 years, Gold Street Caffè has been serving downtown Albuquerque, bringing local community together over great food. It teams up with local farms like the AgriCultura Network to bring fresh ingredients to its dishes. Catch the breeze from its patio and stay tuned for its expanded hours, bringing back happy hour summer specials! Chef Santiago Archuleta of Gold Street Caffè brings a tasty, easy to make recipe that the family will surely enjoy.
Mexican Street Corn Serves 4
This recipe brings a taste of Mexico City to Northern New Mexico. The delicious smells of grilled corn fill up the streets of downtown Mexico City as vendors sell this tasty dish to locals and tourists alike. It may not be a family recipe, yet it is a community recipe enjoyed by many. Chef Santiago tells us, “It’s one of my favorites and is always a request I get when the weather is right. The cilantro aioli is traditionally just mayo but it adds a nice flair to the recipe. It actually reminds me of mac and cheese with 4 ears of corn in husk corn.” Chef encourages you to buy locally by 4 Tablespoons mayonnaise “either growing your own corn or picking some ¼ bunch fresh cilantro up at the co-op or farmers market.” 1 Tablespoon olive oil 1 lime ½ cup cotija cheese, crumbled New Mexico red chile powder to taste Salt and pepper to taste
Set your grill to high heat and let it warm for at least 5 minutes. In the meantime, prepare your aioli by combining mayo, cilantro leaves and olive oil in a food processor. Pulse until well combined, adding salt and pepper to taste, and refrigerate until ready to use. Roast corn on the grill, turning every few minutes or so. You want the husks and parts of the corn to blacken for flavor. Remove corn from the heat and allow to cool just long enough to handle. Peel the husk back into a handle and remove the hairs. Roll the corn in the aioli, roll in the cotija cheese crumbles (the more crumbly the better), squeeze a bit of lime, sprinkle with some red chile powder, add a dash or two of salt and pepper and consume happily. Have your guests make their own, it’s half the fun. Gold Street Caffé is located at 218 Gold Ave SW in Albuquerque. 505.765.1633. goldstreetcaffe.com. A Taste of Life in New Mexico
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BECAUSE OF YOU! We are celebrating our sweet 16th Please join us for a toast! Monday, May 11 • 4-7pm
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For spa or Mother’s Day brunch reservations, please call 505-986-0000
Mother’s Day Brunch Buffet Sunday, May 10th - 10:00 am–3:00 pm Adults - $55, Children 12 and Under - $27.50 Mother’s Day Gift Certificates and Spa Treatment Specials Purchase a spa gift certificate for $100 or more and receive a $20 credit on any retail item. Locals receive 20% off all treatments through May 30th.
The Beat Goes On ~ Cool Consignment 333 Montezuma at Guadalupe (near the RailRunner) Santa Fe, NM 505.982.7877
Ibiza Hours:
M-Th 4pm-11pm F-Sat 4pm-1am *Sun 11am-4pm
MAY 2015
330 East Palace Avenue laposadadesantafe.com
Reservations 505.923.9080 125 Second Street NW www.hotelandaluz.com
*Build Your Own Bloody Mary
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Santa Fe’s Best Happy Hour Half off ALL food on the bar menu plus daily drink and featured beer specials Monday–Friday from 4:00 pm–6:00 pm and 9:00 pm–10:00 pm
magazine.com
contemporary clothing...
Celebrate Mom! Mother’s Day Brunch
chan luu free people michael stars rails red engine splendid velvet
Sunday, May 10 11:30am –3pm
Patio Opens on Mother’s Day!
LUNCH • DINNER • BAR
Make your reservations today 505.982.4353 653 Canyon Road compoundrestaurant.com
photo: Kitty Leaken
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seventy westmarcy marcy street • 505.982.1399 • •wearaboutssf.com seventy west steet • 505.982.1399 wearaboutssf.com
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637 Cerrillos Road, Santa Fe, NM 87505
GaRdEn 505.930.5462
A Taste of Life in New Mexico
moderngeneralnm.com
MAY 2015
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