A TAST E O F L IF E IN N EW M EX IC O
SANTA FE | ALBUQUERQUE | TAOS
MARCH 2014
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Inside Buzz pg.8 by Kelly Koepke
What’s hot, what’s not, who’s in, who’s out … that’s the buzz!
CrossFit pg.12 by Erin Brooks
The writers at Local Flavor take their jobs very seriously. When you check out this story, notice the woman in the crazy pink socks doing a headstand—that’s our very own Erin Brooks.
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On Walking pg.16 by Gordon Bunker
Two decades ago, Santa Fe approved an ambitious strategy to make our city a walkers’ haven, and we’re right on target to see that dream come true.
Native Healing pg.20 by Emily Beenen
In the midst of the hustle and bustle of downtown Albuquerque, we found a quiet sanctum called the Center for Native American Integrative Healing. We thought you should know about it, too.
L’Olivier pg.25 by John Vollertsen
French couple Chef Xavier Grenet and his vivacious wife, Nathalie, are charming Santa Fe diners with their new restaurant, L’Olivier.
One-Stop Mecca pg.30 by Kate Gerwin
When you want to pamper yourself in every way, we have just the place for you: a mini destination on Albuquerque’s west side offering amazing food, delicious local wines and two luxury day spas (one for men and one for women). It’s the only stop you’ll have to make.
Sommelier’s Notebook pg.34 by Erin Brooks
A sommelier reveals the amazing deals available if you’re willing to explore lesser-known regions and their extraordinary grape varietals. Photo: Gabriella Marks
Still Hungry? pg.36 by Mia Carbone
Staying fit in body and mind starts in the kitchen, at least if the cook is from one of these four eateries: Annapurna, Rasa, Body or Farm and Table. If our Spring Fitness issue has inspired you, these recipes will keep you going.
Visit localflavormagazine.com for more stories, photos, recipes and web features. Like us on and follow us on
ON OUR COVER:
BJ Monger, Owner of Zia CrossFit
MARCH
2014 ~ Publishers: Patty & Peter Karlovitz Editor: Patty Karlovitz Publisher’s Assistant: Mia Rose Carbone Web Editor: Melyssa Holik Art Director: Jasmine Quinsier Cover photo: Gaelen Casey Prepress: Scott Edwards Ad Design: Alex Hanna Advertising: Santa Fe: Lianne Aponte 505.629.6544. Margret Henkels 505.501.2290. Cherilyn Swenson 505.501.5146. Mary Brophy 505.231.3181. Albuquerque: Ashley Schutte 505.504.8130.
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Join us for:
Santa Fe Brewing Co. Brew Party featuring Chef Tony Smith March 1 • Prix Fixe Menu March 3-9 Trifecta Head-to-Tail Dinner March 13 • St. Patrick’s Day Dinner Special March 14-17 Wine Tasting highlighting Soter Vineyards of Oregon March 12
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A Taste of Life in New Mexico
MARCH 2014
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Letter Well, the results are in and tallied, and I want to thank everyone who took the time to fill out our reader survey. As I suspected all along, you’re a feisty bunch with strong opinions on what you like and don’t like. You’re amazingly loyal to the magazine (most of you have been readers for more than seven years), and most of you pick up every single issue (which means you know us inside and out). And you’re
Photo: Mia Rose Carbone
pretty smart, too—almost half of you have post graduate degrees! (Good thing I hired the best proofreader and fact-checker in the business, now that I know who I’m dealing with.) One of the biggest surprises to me was how steadfastly you chose our food and wine stories as your favorites to read above all others. When we made the decision ten years ago to broaden our editorial coverage–—to include “other flavors in the mix” is how we phrased it—I knew we were walking a fine line. Food and wine were my first loves then, and they still are now. But there are just so many amazingly interesting people in New Mexico who share the same dreams and passions as the members of the restaurant community, and the parallels between the two groups are so striking that we just had to make room for those other voices to be heard. The voices in this issue that hail from outside the kitchen are from the world of fitness. On our cover is BJ Monger, the owner of Zia CrossFit. BJ is a stalwart advocate of one of the most challenging fitness regimens to come on the scene in recent years. The writer of this story, Erin Brooks, walks the walk and talks the talk—she’s the one doing the headstand in the photo layout! This is the kind of perspective we look for in our stories. Another writer who literally walks the walk is Gordon Bunker, who brings us the story on urban trekking. Nearly two decades ago Santa Fe’s visionary city leaders and voters committed themselves to the development of over 100 miles of walking trails within the city, and now the plan of connecting the trails is in its final stage. There’s more on the fitness scene, too, including a great collection of healthy recipes ... which bring us right back to everyone’s first love, food. Santa Fe is all abuzz over the opening of L’Olivier, and so are we. Xavier Grenet and his wife, Nathalie, have a hit on their hands, and Chef Johnny Vee was there to catch the story behind the story. In Albuquerque, the tiny restaurant Bouche (not to be confused with Bouche of Santa Fe) is nestled in a complex that also houses a marvelous wine shop and two luxury spas. It’s where city dwellers in the know go for a day of complete pampering. Lastly, in the piece, “Sommelier’s Notebook” we share a rundown of some exceptional value wines from unexpected places. Again, thank you for sharing your thoughts and ideas on Local Flavor with us. And a special congratulations to Fionna Buck, who won the $250 in our drawing and promised to spend it all in her favorite restaurants! Now, that’s a foodie.
on
| Patty and Chef Fernando Olea of Epazoteon the Hillside
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A Taste of Life in New Mexico
MARCH 2014
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ALBUQUERQUE
Photo: Gabriella Marks
Chris Medina, Michael Wewerka and David Boyd, the partners behind burger joint Holy Cow in East Downtown are very close to opening their newest restaurant, Gravy, in the old Milton’s space, across from Holy Cow. The menu at the upscale diner menu will reflect the space— comfort food with a sophisticated twist, for breakfast, lunch and dinner. Beer and wine will be served, and it will be open seven days a week. We look forward to seeing the custom work and enjoy the next project from this talented group.
| Chris Medina of Holy Cow
March 7 debuts Kim Stringfellow’s project There It Is—Take It!, which explores the Owens Valley and the Los Angeles Aqueduct system. Stringfellow’s work is followed by Kate Daughdrill and Mira Burack’s The Edible Hut (March 14-20), then Signal Fire from Amy Harwood and Ryan Pierce (March 21-27). The month closes with Matthew Mazzotta’s Open House (March 28-April 4 ). An initiative of Downtown Action Team and MainStreet, tART: temporary art in downtown public places works in collaboration with ArtsCrawl and Creative Albuquerque to bring temporary art to underutilized sites throughout the Downtown area. Check out downtownacd.org/tart. Westsiders, take note that Stumbling Steer has finally opened! That pesky government shutdown last fall delayed their brewer’s license and, thus, their offering of award-winning brew master Kirk Roberts’ regular and seasonal ales and stouts. James Beard Award–nominated chef Thanawat Bates, formerly executive chef at the Brown Palace in Denver, has reinvented the concept of pub food and there’s lots of excitement from foodies in town. Visit thestumblingsteer.com for hours and menu.
Photo: Sergio Salvador
Thank you to everyone who participated in our reader survey—we loved your colorful comments and insightful suggestions. Congratulations to Fionna Buck, who won a cool $250 in the survey drawing (and even promised to spend every penny of it in her favorite restaurants)!
We shed a tear for the closing of Terra Bistro but leapt for joy at hearing that Peter Lukes’ new project, Piattini, opens March 8. While Peter has been perfecting the menu of small Italian plates, wife Maggie Lukes, recently retired from an architecture/interior design career, has been creating the look of the space at 1403 Girard NE, just south of Indian School. “So many people have been stopping by from the neighborhood, we’re floored by the tremendous excitement,” she says. “We’re excited to have a place that will be a comfortable neighborhood hangout for families and anyone.” For now, Piattini (which means small plates or saucers in Italian), will be open for dinner, featuring pasta, salads, small pizzas featuring local organic ingredients and a menu where 90% of the items are gluten-free. Lunch and a morning coffee bar is in the works, as is weekend brunch. Visit piattininm.com.
Speaking of James Beard nominees, New Mexico is well represented in the semi-finalist list this year for best chef in the Southwest: Jennifer James of Jennifer James 101 and Jonathan Perno of La Merienda at Los Poblanos Inn are both contenders (as is Rob Connelly of The Curious Kumquat in Silver City). Finalists will be announced March 18 and awards presented May 5 at Lincoln Center in New York. Get to JJ 101 on March 10 to meet another award-winner, winemaker Merry Edwards of Merry Edwards Winery, and enjoy a multi-course winemaker’s dinner. Visit jenniferjames101.com for details.
Mark your calendars for the weekly Show Up Show Down speaker series at tART, 105 Gold Ave, and its rotating week-long exhibitions.
And while we’re talking about awards, the 2014 AAA Four Diamond list for hotels and restaurants lists several Albuquerque area hotels:
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| Jonathan Perno of Los Poblanos
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b y K E L LY K O E P K E
Hotel Andaluz, Hotel Parq Central and Sandia Resort and Casino, as well as the Hyatt Regency Tamaya Resort and Spa in Bernalillo. The regional Southwest Irish Theatre Festival kicks off in March, with productions in both Albuquerque and Santa Fe. Duke City contributions include Sean O’Casey’s Juno and the Paycock, directed by Brian Hansen at the Vortex Theatre (March 14-April 6), Patrick Fitzgerald’s Gibraltar (a new play based on James Joyce’s Ulysses) at the AuxDog Theatre (April 11-27) and Brian Friel’s Dancing at Lughnasa, directed by Leslee Richards at the Adobe Theater (April 4-27). Dublin, Ireland, native Alan Hudson, co-founder and coordinator of the festival, will be familiar to audiences as an actor and linguistics expert who taught at UNM for nearly 30 years. He’ll be discussing the plays, the authors and how he teaches dialects to actors on March 13 at Nueva Vista at La Vida Llena. For info on the festival, visit abqtheatre.org.
Photo: Michael Calas
the buzz
| Shana Blake Hill March 23-30, Opera Southwest presents its first-ever production of Georges Bizet’s exotic opera Les Pêcheurs de Perles, a story of love and loyalty in a colonial Ceylon fishing village. Tenor Scott Ramsay, baritone Sean Anderson and soprano Shana Blake Hill (last heard here as Violetta in OSW’s 2011 La Traviata) bring to the stage the vision of guest director Nathaniel Merchant, who specializes in rediscovering rare and neglected works by composers and playwrights. See it at the National Hispanic Cultural Center; visit operasouthwest.org or call 505-243-0591 for tickets. If live horses are your interest, come celebrate 2014—the Chinese Year of the Horse—with the New Mexico Art League’s Spirit of the Horse, a month-long invitational art show and sale, running March 22-April 25 and offering entertainment, food, Asian crafts and vendors and more on March 30. Proceeds from the sale of select art works benefits New Mexico Horse
Rescue at Walkin N Circles Ranch. The Art League’s gallery is at 3409 Juan Tabo Blvd. Asian art expert Dr. Arthur Mu-Sen Kao presents a three-day workshop on traditional and modern Chinese ink painting, March 31-April 2. Dr. Kao’s work has been exhibited in Taiwan, Korea, Hong Kong, Japan, China and throughout the U.S. Go to newmexicoartleague.org for complete details on all happenings. Pizza is on an upward trend in Albuquerque. First, Village Pizza, a Corrales staple, has opened a second location, in the North Valley at Rio Grande and Griegos, in the old Jhondi’s BBQ location. VP2 offers the same menu and buffet as the original, serving lunch and dinner Monday through Saturday. Second, the owners of Vernon’s Steakhouse and PRIME have also turned their hands to pizza, with WisePies at 4545 Alameda Blvd NE, near Jefferson. WisePies’s schtick is individual gourmet pies made just the way you like in under five minutes, seven days a week. With made-from-scratch doughs and sauces, WisePies offer gourmet and health-conscious options: whole wheat and gluten-free crusts, lots of fresh veggies, salads and cookie desserts. How to choose between these two pizzerias? We’ll just have to try both! Hurrah for two popular Albuquerque museums, recognized among the best in the nation for families by USA Today readers. The New Mexico Museum of Natural History and Science and Old Town neighbor ¡Explora! Children’s Museum made the list, and Albuquerque was the only city with more than one winner. Says author Jennifer Boren of USA Today’s 10Best.com, “Having [previously] lived in Albuquerque for 26 years, I was so pleased to see that two made it in the top 10. I took my son to both of these when he was little.” Don’t think Explora’s just for kids, though. Check out their adult nights at explora.us. Fans of the Food Network’s Guy Fieri and Diners Drive-Ins and Dives should check their listings in March for the Aces of Authenticity episode featuring Torinos’ at Home, and watch for a new episode titled “Amazing Italians.” Fieri showcases his favorite Italian restaurants in the country and named their beef cheek manicotti among his top Italian dishes in the nation. Bikers (the motorcycle variety) may have a tough image, but they are really softies. At least the wild hogs joining the Ride for the Cure NM event certainly are. The a two-day fundraising event (March 29 and 30) benefiting the University of New Mexico Cancer Center starts from either Santa Fe or Albuquerque, with overnight camping in Madrid. The scenic mountain ride on March 30 is free. Shane Stanford came up with the idea seven years ago, and he says his inspiration came in a dream
of motorcycle riders on bikes wearing pink. There is also a crafts fair, with live bands and disc jockeys, restaurants and food vendors plus a children’s corner with age-appropriate fun, all happening March 29. For more information and to register, visit facebook.com/ events/229068993932650/?ref_dashboard_ filter=upcoming.
SANTA FE
Santa Fe’s pizza choices are expanding in March. Pizza Centro has extended its reach, opening a new branch in the former Lucci’s space on the Southside. Owners Jason and Nathan Aufrichtig bring their pie-making experience from two other locations, Eldorado and the Santa Fe Design Center (Jason also owns the fun, funky Counter Culture). The south location will have a beer and wine license and an outdoor patio for pizza (whole and by the slice), sandwiches, salads and calzones. Pizza Centro is known for its gluten-free crusts and gourmet toppings, too. Visit pizzacentronys.com.
| Merry Edwards Winery Lots of news from The Compound Restaurant. Locals have always known it’s one of the most romantic places in town, and now it’s official! MSN.com just included The Compound on its list of America’s Top Ten Most Romantic Restaurants. The iconic Canyon Road establishment just reopened after a complete renovation of their interior adobe walls; diamond plaster has added an antiqued tint, softness and a subtle color to the already elegant restaurant—even more romantic. And there’s a new sous chef in the kitchen; Chef Michael Frank came on board after three years at the prestigious Phoenician in Scottsdale. Saving the best for last, you can experience the new look yourself on March 11, for a Merry Edwards Winery five-course wine dinner, with special guest Merry Edwards, who celebrated 40 years as an award-winning winemaker last year. This limited seating event is sure to sell out, so call Jane Steele at 505.982-4353 to reserve your spot. Body has a new chef, too. Lizz Redman started cooking at a young age in Wisconsin and received her Masters Degree in Sustainable Food Systems from Montana State University last year. Redman draws much of her culinary inspiration from her travels; she’s been to more than 20 countries and five continents, often taking time to visit local farmers’ markets and sampling authentic cultural dishes. She also ran her own catering company, focusing on seasonal ingredients and sustainable business practices, which makes her a perfect fit for Body, a business that operates on the belief that eating habits offer a powerful way to make meaningful change to our bodies and our communities. Welcome, Lizz!
If you believe that food can be art (and we at Local Flavor absolutely do), then SITE Santa Fe is the place to be in March for Digest this, a series of food-related discussions. The first is Spirits & Poetry on March 4, with Santa Fe Spirits distiller Colin Keegan speaking about his local distillery and offering tastings of his vodka, gin, whiskey and apple brandy, followed by Hakim Bellamy, Albuquerque Poet Laureate sharing his own and others’ favorite food poems. Other events include Coffee & Etiquette, March 11, with Tai Ayers from Ohori’s Coffee Roasters and Bizia Greene from the Etiquette School of Santa Fe. On March 18 is Celebrating Family Cooking & Some Like it Hot: The History and Hospitality of New Mexico Chile, with Lynn Walters, founder and executive director of Cooking with Kids, and Carmella Padilla, author of The Chile Chronicles. The month wraps up with Izakaya Dining & Artisanal Sake, on March 25, with Deborah Fleig and Linda Tetrault of Floating World Sake Imports hosting a sake tasting and imparting Japanese cooking secrets from the kitchen of Izanami, the acclaimed new restaurant at Ten Thousand Waves. Find more info at sitesantafe.org.
Photo: Gabriella Marks
compliments of Merry Edwards Winery
It seems we can’t get enough coffee in the City Different, either. (Really, who can?) Chuck and Karen Malody opened Arroyo Coffeebar at 102 East Water, next to Farm to Table hosts its first Food and Film Pinkoyote, with the philosophy that coffee Evening on March 13 to benefit its Farm to is so much more than just a beverage. So Restaurant program. The award-winning imagine a hip joint with great craft drinks, foodie flick Like Water for Chocolate screens at the Jean Cocteau Cinema, accompanied by small-plate food for breakfast and lunch until mid-afternoon. The Malodys say when local eats prepared by Chef Patrick Gharrity summer arrives, they’ll move out onto the of La Casa Sena. The Jean Cocteau will also patio and create happy hour menus and serve beer, wine and spirits at a cash bar. Go, eat and watch, knowing that you’re supporting events. We’re hearing excellent buzz about the sustainable agriculture and healthy eating across food, too. Chef Karen brings years of foodie New Mexico. For tickets, call 505.310.7405 or sensibility, and Chuck keeps customers on their toes with lively conversation. Open from email nina@farmtotablenm.org. 8 until 3 every day, except Sunday.
| Deborah Fleig of Izanami Speaking of Izanami, kudos to owners Duke Klauck and Deborah Fleig and chef Kim Muller for making the semi-finals in the new restaurant category in the 2014 James Beard Restaurant and Chef Awards. Other Santa Fe semi-finalists include Best Chef in the Southwest nominees Chef Martin Rios of Restaurant Martin and James Campbell Caruso of La Boca. Congratulations all around!
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w w w. h o l i k d e s i g n . c o m A Taste of Life in New Mexico
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the buzz Santa Fe also led the New Mexico AAA Four Diamond 2014 list with the most designations: Eldorado Hotel and Spa, Four Seasons Resort Rancho Encantado, Hilton Santa Fe Buffalo Thunder, La Fonda On the Plaza, La Posada de Santa Fe Resort and Spa, Rosewood Inn of the Anasazi, the Inn and Spa at Loretto and the Inn of the Five Graces. Two Santa Fe restaurants made the list—Geronimo on Canyon Road and Terra at Encantado (at the aforementioned Four Seasons). Well done, everyone!
Santa Fe’s contribution to the Southwest Irish Theater Festival is a series of Irish plays at Theaterwork, including The Cordelia Dream by celebrated Irish playwright Marina Carr, a bold and poignant take on the King Lear/ Cordelia story. Ms. Carr is flying in from Dublin for the opening night of the festival, March 21, and will be on stage March 22 at the James A. Little Theater. Other plays in the Theaterwork series include Molly Sweeney by Brian Friel, A White Notebook: The Letters of W.B. Yeats and Maud Gonne by Leslie Dillen, Cathleen ni Houlihan by William More kudos to Chef Andrew Cooper and his Butler Yeats and Lady Gregory, and All The crew at Terra! Their winter squash and chorizo Doors Swinging Wide!, a performance of vocal entry took home the prize for Best Soup and music brought to the stage by four members of Best Savory soup at this year’s Souper Bowl, an the Theaterwork company. Complete details are event that benefits The Food Depot food bank. at twnm.org. Best Cream Soup was won by El Milagro for its spicy potato and bacon potage. Best Vegetarian Soup went to Kingston Residence of Santa Fe retirement community. Their roasted poblano Lest you think that AAA forgot about Taos in pepper piñon and juniper berry soup wowed its Four Diamond list for 2014, fear not. The the crowd. Nath’s Specialty Catering won the eco-friendly El Monte Sagrado resort was Best Fish Soup for their seafood version of the lauded again, as it has been since its opening. Thai favorite tom yum. The event raised over James Beard didn’t forget Taos, either. Chef $54,000 to help feed people in northern New Frederick Müller of the delicious El Meze Mexico. Hurrah for the all the winners. was named a semifinalist for Best Chef in the
TAOS
| Chef Andrew Cooper One restaurant not in the running at this year’s event was multi-year winner Jambo Café. The African eatery graciously decided to let others have a shot at the title this time. Owner Ahmed Obo has been busy, though. His new Jambo Imports storefront, a few doors down from the restaurant, supports Jambo Kids Foundation, dedicated to assisting the health and well-being of the people of Lamu Island off the coast of Kenya, whence Obo hails. Jambo Imports sells a wonderful selection of clothing, decorative items, spices and other treasures from Africa, so go support this worthy cause from a philanthropically minded chef.
| Frederick Müller of El Meze Filmmakers and cinephiles descend on Taos in March for the Seventh Annual Taos Shortz Film Fest, March 20-23. This year’s fest includes submissions from over 40 countries, free panel discussions, networking soirees and a few surprises. Last year, the fest screened over 88 short films represented by 17 countries, 30 of which were U.S. and/or world premieres. Details are at taosshortz.com.
If you like a little mystery with your art, head to Encore Gallery and the Stables Gallery on March 16 for the second annual Sight Unseen Want to learn to cook like the best chefs? exhibition and sale. This fundraising gala Santa Fe Culinary Academy has opened The for Taos Center for the Arts features nearly Guesthouse, a student-run workshop and showcase for students to learn from guest chefs. 100 works of art, each 6” by 8”, created by We lucky Santa Feans get to scarf up the goodies recognized and beloved Taos artists for the price on the rotating menu, enjoy pop-up dinners on of $125 a piece. The mystery is that no one can know who created any given work of art until the first Thursday of the month and be treated the piece is purchased; all works are signed on to special culinary events. The Guesthouse, the back, thus the term “sight unseen.” The on the third floor of the Mercado Building at 112 West San Francisco Street, serves lunch on art will be exhibited in the Stables Gallery and unveiled at the designated hour of 5 p.m., when Wednesdays and Thursdays from 11:30 a.m. doors will open for viewing and purchase. Visit to 1 p.m. The current session runs through March 13. Reservations are recommended; call tcataos.org for a list of participating artists and details. 505.983.7445 ext. 9. Dinner begins in April. See santafeculinaryacademy.com/student_ restaurant for complete info.
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EAT DRINK LAUGH
(NOT NECESSARILY IN THAT ORDER)
Photo: Nikesha Breeze
Photo: Gabriella Marks
Southwest, while Ron Cooper of Del Maguey Single Village Mezcal received another nod for his wonderful artisanal beverages.
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Enjoy a full bar & our extensive menu that includes our famous barbecue and so much more!
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A Taste of Life in New Mexico
MARCH 2014
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T
he music is blasting across the open room, sound waves bouncing off the cinderblock walls. The smack of bars loaded with bumper plates on the concrete floor vibrates in my chest like a bass drum. I’m holding a bar at my shoulders, trying to steady my breathing before pushing it overhead. My coach is surveying the room. “Don’t stop now! Three minutes left. Keep pushing until the end,” he’s saying. All I can think of is getting through these push presses; then I can drop the bar and start on the pull-ups. Maybe I can get through one more round, I think. I feel like I might drop to the ground myself, like my chest can’t possibly take in any more air. And then, a flash of excitement runs through me. I love this! It’s a brief feeling—the workout is brutal—but it’s there. And I can’t get enough of this feeling.
CrossFit is a fitness regimen developed by Greg Glassman, a gymnast turned personal trainer (at one time, he trained the Santa Cruz Police Department). Although he spent years developing the idea of CrossFit, the official company was founded in 2000 and has quickly gained popularity. There are now over 7,000 affiliated gyms, or “boxes,” most of them in the U.S. In the briefest of terms, CrossFit can be defined as that which optimizes fitness (defined by Glassman as increased work capacity across broad time and modal domains). This means employing constantly varied functional movements performed at relatively high intensity.
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story by ERIN BROOKS photos by GAELEN CASEY
Cross Fit
There are many aspects of CrossFit, including diet, competition and developing physical skills. But the main goal of CrossFit is to improve functional fitness and health. “The concept of CrossFit,” explains Nate Harris, a coach at Undisputed Fitness on West Alameda Street in Santa Fe, “is, first and foremost, overall functional fitness for everybody.” This means making sure we’re ready for whatever life throws at us, whether it’s lifting a bag of dog food onto a shelf or living independently as long as possible as we get older. CrossFit is different for everyone, and everyone comes to it for a different reason. I’ve known people who wanted to lose weight and folks recovering from addiction. There are firefighters and paramedics who need to stay in shape for their jobs, women recovering from having a baby and a wide array of athletes who participate in CrossFit to become better at their respective sports, including swimmers, runners, triathletes, cyclists, students of jiu-jitsu, MMA fighters and mountain bikers. For some, CrossFit is simply a way to stay in shape. For others, it becomes a lifestyle that reaches beyond the doors of the gym. CrossFit borrows movements from many different disciplines, among them gymnastics, Olympic weightlifting, calisthenics and power lifting. Since I’ve been doing CrossFit, workouts have included running, rowing, squatting, burpees, clean and jerks, deadlifts, carrying sandbags (and partners!) over distances, pull-ups, jumping rope, handstands, flipping tires, climbing ropes and much more. A typical one-hour CrossFit class consists of a warm-up and group stretching, a few minutes of skill development and the high-intensity “workout of the day” (or WOD), which is timed to encourage some degree of competition, even if it’s just against yourself. A WOD can be as short as five minutes, but it will feel like the longest five minutes of your life. The workouts are almost never the same. Because of its intensity and the wide range of skills involved, many people assume they’re not fit enough for CrossFit, but the program is designed to be adaptable for anybody. Every movement can be scaled for a particular person’s skill set, strength and abilities. Can’t do pull-ups? You can step into an elastic band that will help you pull your chin over the bar. Got a knee injury? The coach will instruct you to do a different movement instead of the squats that hurt your knees. BJ Monger, the owner of Zia CrossFit, points out the diverse demographic of people in the program. “We have a ton of people who are in their late 40s or 50s and some who are over 60,” he says. “They prove CrossFit isn’t just for a younger generation. They come in and work just as hard as everybody else and regularly beat younger athletes.” The wide range of people involved and the group format of CrossFit classes mean that a sense of community is a huge aspect of the program—and partly why it has become so successful. At a regular gym, you’re usually by yourself, plugged into your headphones, running through a routine you’ve done before. At a CrossFit box, a coach is there to teach movements and explain the workout. Your “teammates” are pushing you a little harder than you might on your own. And when the WOD is really challenging—that is, all the time—everyone is there to cheer you on to the end, to encourage you not to give up, even if you are the last one to finish. A sense of community develops, and people come together outside class to have potlucks and parties. “I want people to come here and have a good time,” BJ says of Zia CrossFit. “We like to get together as a community for a barbecue once a month. Zia started with a couple of people, and from there it was all word of mouth. Good people bring more good people, and before you know it you’ve got a gym full of amazing people.”
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“Everything that happens in the gym makes you better out there,” says Heather McKearnan, a coach at Undisputed Fitness. “It’s fitness for life as it occurs outside the gym.” This is particularly true of how CrossFit impacts a person mentally. A big part of this has to do with conquering fear. A common expression, BJ reminds me, is, “The biggest change in CrossFit is between the ears.” He says, “When people have been here a while, they have a mental change. People’s attitudes and mental states get better. They become more confident—the gym carries over into their real lives. It makes a difference in their interactions, knowing they can do things they didn’t think they could do.” Every day when I walk into CrossFit, I know I will come up against something that scares me, like trying to kick up into a handstand or jump onto a 30-inch box. There are times when I think, “I can’t finish this workout,” but when I do, it’s incredibly empowering. I can handle everything else that life throws at me, knowing I was able to do this physical thing that I literally did not believe I could do. CrossFit is also there when school, kids, jobs and daily stresses steal the spotlight. For many CrossFit athletes, practicing good nutrition becomes an integral part of the fitness program. The paleo, or “caveman,” diet involves eating lean meats, high-quality vegetables, nuts and seeds, as well as some fruit, little starch and no sugar. It’s often practiced by those who participate in CrossFit. Just like CrossFit itself, the paleo diet may sound extreme, but BJ explains that it’s really about shifting the focus to the quality of the food you eat—grass-fed and local meats, organic produce and elimination of processed foods. “What our ancestors ate is irrelevant,” he says. “If you look at the foods in the paleo diet, it’s hard to argue that it’s a bad diet. Eliminating all the stuff that’s inflammatory is like a reset. Later, you can add back things slowly and discover what you’re really able to tolerate.” Heather explains that although it’s not necessary to eat this way, improving your nutrition can have a serious impact on your overall health and fitness. “You have this entire community of people who are pushing themselves harder than the average human and who support you in that. So with that comes nutrition. It’s not necessary to eat better because you do CrossFit, but you’re going to feel the results of your nutrition on your performance, and when you start dialing all that in, it becomes a more holistic approach to fitness.” One criticism of CrossFit is that it holds the potential for injury. Because it is more like a sport than going to a regular gym, CrossFit certainly can be dangerous. However, making sure you’ve got a great coach and knowing your limits can keep you out of harm’s way. Nate and Heather point out that as coaches, safety is always their first priority, and coaches are there to prevent injury. Athletes must also know their own limits. Nate says, “I always talk about the metaphorical cliff. You want to get close to it but not fall off.” In CrossFit, pushing yourself beyond the limits of what’s comfortable is important. Hersche Wilson, a member of Zia CrossFit, tells me, “Personal limits are subjective. Most people quit a long way before reaching their limits in almost everything.” Nate agrees. “Intensity is subjective. So it’s whatever pushing yourself looks like for you.” He quotes the founder of CrossFit. “Glassman says that the physical needs of an Olympic athlete and your grandmother differ by degree, not kind. So the level of difficulty is going to be what changes, not the actual movements themselves.” CrossFit may not be for everyone. The timed workouts and competitive aspect may steer some people away, but nonetheless this program for improving functional fitness and health is becoming a way of life for more and more people. And that’s the name of the game—improving your quality of life. So if you never make it into a CrossFit box, the most important thing is to get moving, even if it’s just a walk. If you do feel up for the challenge, the best way to learn about CrossFit is to experience it for yourself. Santa Fe has two CrossFit boxes with great coaches and an amazing community of people. I’ll see you in the next WOD!
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On Walking story by GORDON BUNKER
G
oing for a walk is so beautifully uncomplicated. You do not need any special gear; you simply step out the door and do it. And the benefits are enormous. You get the blood flowing, work all those joints, strengthen those muscles and bones. Hold your chin up and feel the sun on your skin. Things slow down. Check out your world, sniff the breeze and say hello to passersby. These are real connections. The joints and muscles may at first respond with an ache, but you’ll feel good in both body and mind. When you get home, you’ll be full of fresh air. That’s a great feeling. When I came to Santa Fe 22 years ago (tempus sure does fugit), I lived in the boonies south of town—like on the end of four miles of dirt “road” in the boonies. When I wanted to go for a walk, there was open country in every direction—just take your pick and go. When I moved into the village a couple years ago and went for a walk, I quickly discovered this thing called traffic. What had been an abstract concept suddenly became quite real, with car after car whizzing mere feet from the curb I was on the other side of. It was pretty nasty. Then I discovered a network of walking trails in my neighborhood’s green space. They wound through the landscape among piñon and juniper, and they were blessedly separate from the roads. “Thank you, thank you,” I thought to whoever put these here. Walking on these trails I’d see people, some totally in shape and some totally out—young, aged, the whole kit. These were my neighbors. We’d say hello, and most everyone smiled. We were not closed in our homes staring at computers or locked in our cars peering through the movie screen called the windshield. We were glad to be out. Leroy Pacheco and Brian Drypolcher are the people who make up (get ready for this; it’s a mouthful) the City of Santa Fe Public Works Department of Engineering, Division of River, Watershed and Trails Section. In other words, they are all about the planning and design of a network of multi-use trails in the Santa Fe urban area. We recently met over coffee (Leroy had tea). It’s a vast and complex network, with management of the trails falling under various offices: federal, state, county, city and non-profit. Of the total 171 miles, 106 miles are managed by the City of Santa Fe, and of these it’s a half-and-half split between paved and dirt. “We need to tip our hats to the history and planning,” says Leroy. The development of the trails goes back some 20 years. “But,” he continues, “in 2008 the City of Santa Fe voters approved a $30 million bond for Parks and Open Space. I would say the true champions of the trail system are the citizens of Santa Fe.” Other funding from state and federal sources has come along, but the majority is from the city. Brian adds, “In the last eight years or so, there’s been 20 million spent on trails. It just exploded.” When these numbers settle in, I feel proud to be a Santa Fean, to be part of this major commitment. Not every city has its citizens behind something this wonderful. I ask Brian and Leroy what’s special to them about the trail system. From their responses, it’s easy to see they invest a lot personally and take pleasure in their work. Brian smiles and talks about a place near Camino Carlos Rael. “If you’re on the River Trail in the summer between six and eight 16
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© Design Office
in the evening, you’ll see people walking,” he says. “It’s the cool time of day. You’re looking at this trail winding along the river, and you’re looking up to the mountains. It’s the view scape; it’s a quintessential Santa Fe view.” For Leroy, it’s about connections and history. “We’re getting kids connected to these trails and getting schools linked,” he says. “There’s an element of hopefulness getting more kids [using the trails so that] it becomes the route to school.” And if as kids we get into walking, the better the chances we’ll continue walking into adulthood. Leroy continues, “I’m from Santa Fe and a descendent from the very beginning.” Many of the trails follow routes of travel people chose way before automobiles were on the scene––the Santa Fe River, various acequias, the rail line. As people today gravitate to the trails, he says, “it’s very gratifying to reconnect to the way people have been traveling in Santa Fe.” On both Leroy and Brian’s parts, there are elements of care and thoughtfulness that are inspiring. “We’re in the top ten bicycle-friendly towns in the U.S., by
USA Today,” Leroy notes with obvious pride. That’s an impressive bit of recognition. The Arroyo Chamiso Trail is my favorite. About five miles of paved trail paralleling its namesake arroyo, it winds along. On a fall day, when the chamisa are blazing yellow alongside patches of flowering asters (yellow and purple; Mother Nature knows how to get it right), and I’m walking along with the Sangres as a backdrop (perhaps they’re snowcapped) … please, someone pinch me! Especially on the weekends, when there are a lot of people— neighbors—to enjoy it with. Walking as a means of getting somewhere has its own special rewards. When I walk the urban section of the Rail Trail and end up at the Railyard, there’s something special that comes with the realization that I got here on my feet, independent of any machine. (Bonus: I don’t have to think about parking said machine.) It’s a feeling of independence and self-sufficiency. I walked here, and I’m going to walk home! No car! Puts a smile on my face every time.
There’s no doubt the automobile is a useful contrivance, but in this ever more congested urban environment, driving certainly isn’t fun. It’s a hassle. Maybe as a society we’ve “been there and done that” with cars. The romance is over, and we’re realizing the downsides: noise, air and water pollution, not to mention the adverse effects on our health. We’re moving away from using cars and toward using our feet. Leroy sees some humor in this. “The new way is kind of the old way,” he says. The trail system—including the arroyo corridors and the parks—Brian says, is “the commons,” adding, “These are places that don’t belong to anybody in particular; they belong to everybody. It’s where neighbors find neighbors. It’s a whole network of places where the social life of the city is lived.” Which sure beats the social scene on St. Francis Drive, where the typical expression to our neighbor is … deleted because this is a family magazine. What’s in store for the future? “We’re now focusing on connections,” says Leroy. “We have a lot of the backbone built, but now it’s
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On Walking
[about] bringing and connecting neighborhoods to the major arterials. This has been the focus of the last couple of years and the next use of bond money.” We’ll also see an underpass beneath St. Francis Drive, connecting the Acequia Trail behind the New Mexico School for the Deaf to the Railyard. Over these past 20 years—and on so many different levels— there’s been immense effort put into the city’s trail system, and there’s a tremendous amount of work to come. We owe our thanks to all who are responsible for getting the work done. And we also ought to pat ourselves on the back for opening our wallets. Because as Santa Fe grows, the value of these trails will only appreciate.
Some resources to help get you out on the trails: City of Santa Fe Recreation Division, Bike-to-Work Week May 12-16, 2014:
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santafenm.gov/bike-to-work_week
Prescription Trail guides to help plan your route: santafenm.gov/prescription_trails_1 santafenm.gov/prescription_trails_
A penalty of 1% of annual income or $95 (whichever is greater) starts on April 1, 2014. Some people may qualify for an exemption.
Creative Santa Fe / Walk Santa Fe: creativesantafe.org/walk-santa-fe/
City of Santa Fe Recreation Division: santafenm.gov/recreation_division
Make an appointment today! (575) 224-6757
City of Santa Fe Parks: santafenm.gov/parks
To see what Leroy and Brian are up to: santafenm.gov/river_and_watershed
For info and a map of the trails: santafenm.gov/trails_1
Santa Fe County: santafecountynm.gov/public_works/open_space_and_trails_ program
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Native
stor y by EMILY BEENEN photos by KITTY LEAKEN
Healing
W
hen the Seattle Seahawks won the 2014 Super Bowl, head coach Pete Carroll didn’t talk about strength or power, as one might expect in regards to the brute sport of football. Rather, he cited mindfulness and meditation as two of the key components to his team’s success. In an interview, Carroll summarized, “Simply put, mindfulness occurs when you become more aware of your thoughts.”
Carroll and his team meditated several times a week, as well as coordinated yoga (a mode of mindfulness practice) into their workout schedule. They cultivated the ability to quiet their minds, focus and be fully engaged in the game, and the results were impressive. These types of old teachings are certainly not exclusive to professional athletes; the purity and simplicity of mindfulness is quite democratic—all one needs is a quiet space and a span of time. We’ve all got that, right? Regardless, how many of us choose to spend ten minutes looking at our electronic devices rather than just sit in silence and pay attention to our breath? Despite stacks of research touting the benefits of meditation, Karen Waconda-Lewis, Director at the Center for Native American Integrative Healing (CNAIH), believes “that root of thought and intention has been lost.” Karen, a healer like her grandparents and their grandparents, has been working in the Albuquerque area for more than 20 years, the past seven at the center’s current location on Dartmouth and Silver (though by the time this article goes to press, it will be at its new
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location in Old Town). There, she offers a place for spiritual renewal, relaxation and mindfulness, where the Buddhist teachings are blended with Native traditions, as the two indigenous cultures have always integrated meditation as a way “to take you to another level to understand the sacredness of life.” As she further explains, “There are times [that] the medicine of talking out is needed … but a lot of times the body just wants it to be quiet, to go back to what is the root and what is the internal space, because it’s covered up.” Karen, a licensed massage therapist, has also been trained in Buddhist meditation by Joseph Goldstein, one of the first American vipassana (insight meditation) teachers; he is also co-founder of the Insight Meditation Society in Barre, Massachusetts. People from all ethnicities and cultures come to her for a wide range of ailments: physical, psychological, emotional and spiritual. The healing offered is always personal and varied. She gets a lot of calls for either a blessing or a prayer—for, say, young mothers preparing to give birth, for those who have passed or for those moving from the reservations to a new home in the city. It is important to acknowledge these times of transition that happen in everyone’s lives. Those are the times, she says, when we end up using flowers and aromatherapy, modalities that help to connect and ground people. Then of course, there are those who are physically ill with cancer or diabetes, muscular aches and pains, migraines or bad dreams. Karen was taught by her mother and grandmother (who are from Laguna Pueblo) about flower essences and essential oils, and for these ailments she uses all her own organic oils. Her grandparents had a huge garden, and she recalls how her grandmother would boil her plants then skim off the oils and use them for healing. Karen also used to spend a lot of time with her grandfather, who is from Isleta Pueblo. As she recalls, “He used to take me to mines across the Southwest, and he’d put a rock in my hand in like, Silver City, the copper mines down there, and he’d say, ‘Close your eyes. What’s the first thing you feel? Don’t think about it, just what’s the first thing?’ And I’d say it, then he’d put another, sandstone, turquoise or whatever, and I’d say it from my body—what I was feeling—and that’s it.” Pretty soon, she was saving her money and traveling to mines all around the world, like Tanzania, which is how she ended up obtaining a lot of her minerals. As Karen explains it, the sensations she felt from the minerals guided her in knowing which ailments they were used for. In addition to the many types of integrative healing she practices, Karen also hosts Monday evening sessions at the healing center, when the massage table gets moved aside and folks gather to practice their meditation in a group setting for 30 to 40 minutes. Now and then, she says, “I may bring in other things to meditate with. I may bring in a crystal or an essential oil, a stone or an object, and they can meditate with that if they choose.” Depending on the depth and breadth of one’s practice, there are also monthly teachings offered at the center, some of which are more specifically focused on the Buddhist perspective. “For example,” Karen explains, “we had an activity where we paired up and asked ‘What inhibits or what blocks your full expression of compassion?’ Whatever the person responds, the partner says, ‘Thank you.’ This exchange is repeated for three minutes, and at first people reveal generic stuff, but then you start really expressing what blocks your compassion. Then the next question is, ‘What fully allows you to express compassion?’ And to have someone just hear you and honor your space without any verbal or nonverbal judgment just opens someone up. They were able to see and feel on different levels what it means to express compassion.” Four times a year for four days, during the solstice and equinox, there are also retreats, where people from as far away as Japan gather outside of Albuquerque to sit in silence. Each solstice and equinox is aligned with an element: water, fire, earth or air. The food consumed during the retreats, all vegetarian, is also aligned to cleanse and rejuvenate the organs aligned with the respective element. For example, based on Chinese culture, water was the element for the winter solstice, and dark red, purple and black foods such beans and beets were used to cleanse and rejuvenate the kidneys and bladder. “We eat in silence as well, and you’re really feeling the movement of chewing and swallowing and walking and sitting and following the breath and knowing the intentions.” This type of mindfulness brings awareness that all beings—whether plants or humans or animals—are all in this together. It simplifies the elements and reminds us that earth, air, fire and water are what we all share. And the cost for any and all of this integrative healing? If an institution such as the Indian Pueblo Cultural Center, or a hospital, is referring a patient, generally it will pick up the cost for that patient. But with the exception of massages, patients pay strictly by donation, and this, Karen says, is part of the healing for them. “We say, there is no cost with healing, but we also say, whatever comes from your heart, you’ll know that stretch. And don’t stretch it too far, but you’ve got to feel the stretch.” She doesn’t suggest what that “stretch” is (unless requested); she’ll just tell patients, “Whatever comes to you.”
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In so many important ways, the healing center serves as a liaison for Native people to access traditional resources that are not typically available in the city. “At first,” Karen admits, “I didn’t want to do it. I just wanted a job, but it’s for the child within ourselves. And if we can learn to detox—we often think of detoxing our body, but we can learn to detox the mind and get to our pure nature.” The pull to be a part of that healing process for others seemed to be something she could not deny. She also understood the difficulty of getting back to the reservation, and so, she says, “Here’s a place to turn to when there’s illness or when there’s transition. It’s just a place for people to really come back to their true home and their child nature and who they are born for.” The Center for Integrative Native American Healing is now located at 2045 South Plaza St. NW in Albuquerque. 505.503.5093. The director, Karen Waconda-Lewis (Isleta/ Laguna) can be reached at native2heal@yahoo.com.
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Wants You! If you know and love Albuquerque, you may be just the firecracker we’re looking for! Our reputation is built on committed, creative sales people who enjoy working with upscale clientele in the thriving restaurant, hospitalit y, retail and performing arts communities. The ideal candidate will be well-versed in both print and web marketing strategies. Experienced in prospecting, net working and new business development. If you are an experienced, self-motivated, polished professional and you’ve been looking for a rewarding career move, send your resume and cover letter to the publisher at patty@localflavormagazine.com. Visit our website to get a taste of the fl avor! localflavormagazine.com
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L ’ Olivier
story by CHEF JOHHNY VEE photos by GABRIELLA MARKS
L
ocation, location, location! It refers to where your business is physically located and determines (in part) whether or not you can be successful there. For Chef Xavier Grenet, of the recently opened L’Olivier, a new location on Galisteo, a new menu and a new companion at the front of the house have boosted his already flourishing career. After I enjoyed a delicious dinner in a packed dining room just weeks after the downtown eatery opened, I was excited to meet with Xavier and his delightful wife, Nathalie, to see how they were faring after making the transition from Ristra to the new restaurant.
Xavier Grenet and Nathalie Bonnard Grenet
The sun was streaming through L’Olivier’s large windows on one of those fantastic February warm-up afternoons. Nathalie, who runs the dining room, was finishing lunch service while Xavier geared up for another busy Saturday night. “We had a big night last night with Valentine’s Day,” he said in his “authentique” French accent. “We have been very lucky with good business since we opened in December.” Nathalie joined us, and I was glad, because she is very much a part of the story of L’Olivier. “I have never really worked in the restaurant business, only two months as a hostess when I first arrived in Santa Fe,” she confessed. “After the first night, I cried because I didn’t know what to expect. I’m more confident now. I really love it.” (Nathalie is a charmer; I know why Xavier enjoys having her work with him on this new venture. Her daughter Gabby, who fills the role of pastry chef at L’Olivier, sat in on some of our interview.) I am always interested to hear about a chef ’s upbringing and early career and witness how it plays out in their business and on their plates. “I grew up in a suburb of Paris called Noisy-le-Grand,” Xavier told me. “I wanted to be a chef since I was ten. My father worked in the film industry in France and traveled a lot, but my grandfather was a very good cook. He always prepared a big lunch on Sundays, and I loved how the house smelled with pâtés and roasts and all the comfort food he loved. I was amazed how my grandmother knew all the suppliers in the market: the bakers, the butchers and the fish mongers. My parents wanted me to get Sautéed Sea Scallops, Parsnip Puree, Oyster Mushrooms, Licorice Sauce
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Pastry Chef Gabrielle Fretel with Xavier and Nathalie
Spiced Duck Breast, Salsify Sautéed, Spinach Pineapple Pasilla Chili Sauce Chocolate Truffle, Mini Financier, Candied Orange Peel
Escargot Sautéed with Garlic Butter, Black Forest Ham, Tomatoes, Spinach and Almond Slices.
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a high school degree before I went to culinary school—most young chefs start apprenticing much earlier—so after high school, I went to a one-year program that I followed with a two-year intensive study at the hotel school of Lausanne. The great thing about that program was you studied every area of the business, including finance and dining room service, as well as cooking. I think it has helped me to have my own restaurant. At Ristra I only needed to worry about the kitchen.” Nathalie listened intently. They only married in 2008; perhaps she hadn’t heard the entire story before. “One of my first jobs was at Le Laurent in Paris,” he continued. “It is a Michelin two-star restaurant famous for its expense as well as its cuisine. I worked as pastry chef for three months and then moved into the other kitchen positions. I also worked at Robuchon, where the maître d’ knew the chef at the Hotel Nikko in New York. I had always wanted to work in the United States, and the Nikko helped me get my papers here.” The year was 1993, and the young Frenchman headed to the Big Apple. “Luckily I did speak some English and Spanish, and I was sous chef at the Nikko for four years,” he said. “Then an opportunity to become the chef in a new Spanish restaurant in San Francisco came up, so I moved there to open a place called Barcelona. I didn’t know that much about Spanish cooking and tapas, but the other cooks taught me quickly. I laugh to myself because the specials were basically French, as that was my specialty. “As Barcelona started to wind down, I saw an ad in the San Francisco Chronicle advertising for a chef in Santa Fe. Funny enough, I assumed that it was in Santa Fe, California, so I emailed an application, and within two minutes Ristra owner Eric LaMalle called me. We immediately discovered that we grew up in the same town in France. We talked for an hour, and without me discussing a menu, he offered me to come and meet him. When he said he would arrange a flight, I was surprised to learn that he was in New Mexico. I came and met him, and he offered me the job without me even cooking him one dish.” It was here I asked Xavier if he would say a few words about his chef and partner Eric LaMalle, who passed away unexpectedly last April 15. “Nobody had any idea the state of mind Eric was in. It was a total shock to everyone,” Xavier said. “We were business partners but also very close friends. I knew that his inability to ski last season because of a problem in his back and hip really bothered him. He skied once at the beginning of the season, and it hurt him so bad he said to me, ‘I can’t ski again.’ He was an amazing skier and loved the really hard runs and tough slopes.” Nathalie jumped in. “He even saved my life once,” she said. “We were skiing and suddenly I was falling down a very steep slope that I didn’t even realize I was at the edge of. I was falling and falling, and I couldn’t believe how far I was going. Eric was so calm and kept shouting to me what I should do—to kick off my remaining ski—and how to slow down. He came down in front of me and stopped my fall. There was a tree ten feet in front of me that if I had hit, well …” She stopped the story there. Xavier picked up the narrative thread, “Eric was always in such good shape, but he hadn’t been eating the last months. He loved food, and I was worried about him. Then two weeks before he died, he suddenly started eating and enjoying wine again. I feel that he must have made some personal resolve and maybe felt at peace again.” All of our eyes had misted up in remembering a really wonderful person. Then we returned to the story of L’Olivier. “At first we tried to keep Ristra going as it was,” Xavier continued. “I wanted to do it for Eric and for the staff. We worked at buying the business from Eric’s sister, who lives in France. We got very close, but there were a lot of complications with the lease and the liquor license. Finally we decided to look for a new location.” (Ristra continues on with some of the former staff at the helm.) Nathalie was adding bits and pieces to the story, but I admitted I had never met her before my dinner a week earlier, and I wanted to hear a bit of her own story. “I grew up on the other side of Paris and moved to the United States 15 years ago,” she said. “I worked as a landscape designer for very high-end clients in Florida and Boston, clients where there was no budget. Money was no object. I had been planning on moving to Houston but took a trip to Santa Fe. I met a friend for dinner, and Xavier was with him. Two weeks later, we dined at Ristra, and Xavier kept sending out all these dishes to us. I remember thinking, ‘Who is he trying to impress?’ On our first date we went to La Fonda, and Eric had called and sent us a bottle of Champagne. We played tennis, went horseback riding—Xavier has a horse. I kept saying that I was going to be moving to Houston, and when I told him I was actually leaving, he said, ‘I can work anywhere.’ Then I knew he was serious. We got married in France in 2008.” Nathalie continued with her story. “When we started looking for a space, we drove by Tomme and saw the ‘for lease’ sign,” she said. “When we looked at the space, I loved it, but Xavier didn’t like the open kitchen. But I convinced him we could make it work, signed the lease and started renovating the space. I wanted the interior to reflect Xavier’s food— simple, elegant and refined. I had a friend help me choose the new colors for the walls. At first I was afraid of the bold red and yellow shades, but she convinced me to paint an area and then leave it for a few days. It was fun coming up with our new identity. We put in a new floor and opened up the bar area, added curtains and blinds to warm up the room.” Xavier added, “We really talked together about the vision we were trying to achieve. My having studied the business end and the front of house at school really helped me with that. At Ristra, Eric did all of the business areas; I only had to focus on the food. I wanted to create a new menu. Some of my favorite new signature dishes include the beef short ribs with green chile-jack cheese mashed potatoes [I had them—YUMMY], our lobster salad with black truffle vinaigrette [I’m coming back for that] and the classic coq au vin.”
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Raise the Woof! As we perused the menu, it was clear the inspired chef is loving his focus on homeland cookery. Finding his niche among Santa Fe’s other bistros will be his greatest challenge, but with classic lunch dishes like croque monsieur, frisée salad with lardons and poached egg, duck confit salad and grilled merguez sandwich slathered with Dijon mustard and dinner offerings such as vegetable-stuffed puff pastry pithivier, seared duck breast (medium-rare, of course), not to mention a beautiful Poire Belle Hélène , Xavier’s enthusiasm for his roots should fortify his position. “The only dish from Ristra that remains is my Arugula-Fig Salad, because I truly call it my own and carry it with me in my career.” His eggplant and ahi tuna cannelloni, achiote-rubbed elk tenderloin and roast suckling pig with root vegetables are delicious examples illustrating that Xavier has his finger on the pulse of current food trends and is certainly not resting on the laurels of the past. He comfortably toggles between old and new, traditional and modern. “We’ve been very blessed to have such good business and to be so supported by the community,” Xavier said in summary, and Nathalie heartily agreed. Once again I was reminded that when lovely talented people are inspired by a project, their success is warranted and deserved. (And that great location certainly helps.) The L’Olivier menu includes a description of the many traditions associated with the restaurant’s namesake, the olive tree. Most prominent is the practice of using an olive wreath to crown Olympic champions, going all the way back to ancient Greece. All hail Xavier and Nathalie for this wonderful addition to the Santa Fe food scene— they are champions indeed. L’Olivier is located at 229 Galisteo Street in Santa Fe. 505.989.1919. loliviersantafe.com.
..with Assistance Dogs of the West
Student trainer Natalie with ADW dogs Rick and Hubbard. Photo by Jenny Reichert
This FUN self-empowering after school program features dynamic, hands-on learning with ADW assistance dogs and our professional trainers.
• Classes offered in Santa Fe and Albuquerque Santa Fe: Wednesdays and Thursdays, 3:45-5:15 Albuquerque: Tuesdays, 4:00-5:30
• Open to ages 8-18 • $25 per class • Limit 8-10 students — enroll now to save your space! Schedule & registration at assistancedogsofthewest.org
Save the Dates! ADW Summer Camp
• Albuquerque camps: June 9–12, June 23–26, July 7–10, July 21–24
• Santa Fe camps: June 16-19, July 14-17
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One Stop s t o r y b y K AT E G E R W I N photos by JOY GODFREY
Mecca I
t doesn’t have a menu. It doesn’t have a freezer. A microwave? Nope. Bouche doesn’t have a lot of things you find in most restaurants. The staff on any given night consists of one chef and one server. It’s a modest sixtable restaurant across the street from a mall, located in the heart of a row of chain restaurants on the west side of Albuquerque at the end of Coors. But Bouche is actually something quite different from the conglomerates surrounding it. This independent eatery is situated in the core of a small building that houses four locally owned businesses, all surviving in extraordinary symbiosis—a special relationship where each supports the others in a quest to provide guests with a distinctive experience. The group comprises two full-service salons, a wine-tasting shop and a restaurant. A resort experience with no travel or overnight stay required.
Lobster Petite with Bok Choy; Sweet Peppers; and Basmati Rice
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Frans Dinkelmann and Dolores Welk-Jack opened Bouche on October 26, 2013. The two met more than ten years ago while working together at a large chain restaurant and had frequent discussions about how they would love to open their own place. Although they are not the first to have a go at a small restaurant space, which is almost hidden at the end of Coors Boulevard, their approach is quite different. Frans shops daily for a bounty of fresh produce and ingredients, and then goes back to his humble kitchen and whips up whatever comes to mind with his treasures. It’s kind of like going to a friend’s house for dinner, without the whimpering dog at your feet begging for tidbits from your plate. There is a chalkboard they mark with that particular day’s offerings—typically consisting of bread, a cheese plate, a soup, a salad, two or three entrees and a dessert (… give or take). Chef Frans sources local ingredients whenever possible, and is working with local farmers to develop relationships to provide for the restaurant. “We only serve New Mexico wine,
Left to right, Daniel Stubbs of Bouche; Dawn Davide, Building Owner; Marcus Foran of Vincent’s; Bruce Jack of Bouche; Rebecca Hull of La Bella Vino; Ana Kaiser of La Bella Vino. Left to Right, bottom: Caitlin Pierce of Bouche; Dolores Welk-Jack General Manager and Co-Owner of Bouche; Frans Dinkelmann Chef and Co- O wner Bouche; Lisa Rutgers Owner of La Bella Vino.
and try to purchase only New Mexico produce and products in the kitchen. We are local and try to support local,” explains the chef and co-owner. Bouche’s Facebook page often boasts pictures of the loot of local items they procured, getting the tastebuds primed and the mind wandering with curiosity of what the chef will create for that day. Frans certainly didn’t invent the chalkboard menu or the craze for local ingredients, but he takes both of them seriously. “We realized years ago that customers came in and always ordered the special, so why not make a menu of just daily specials?” he says. But don’t let the offhand nature of his statement fool you; Frans is not just recycling dishes in rotation. “Since we’ve been open, there have been at least 300 different dishes in only three months,” he proclaims proudly. (And rightly so—anyone who has spent time working in a kitchen knows what a feat this is.) Having a set menu, even a seasonally changing one, makes things easier in almost every department. It is clear that Chef Frans enjoys the challenge, and he grins from ear to ear when discussing his menu—or lack thereof. I haven’t been served anything from Chef Frans that I didn’t enjoy. My favorite of his dishes is a creative salad of grapefruit supremes, pomegranate, coconut and granola, which was balanced and full of flavor. Then there is the flawlessly seared salmon—and I mean moist flaky fish cooked to perfection, resting on top of fennel, peppers, bok choy and rice. Perhaps the only problem with the chalkboard menu is I can’t come back and expect any given dish again. But that hasn’t deterred me yet, and so far I have enjoyed everything from lobster, chicken and rib eye at Bouche. I never know what to expect, and while some may see that as a discouraging factor, it is especially thrilling for vegetarians and guests with food allergies. Chef Frans is happy to create a custom meal just for you with the ingredients he has available that day. I even personally witnessed him taking a guest into the kitchen to scope out the goods, telling him, “Come take a look, see what you like, and I will make something for you.” No joke. Where else do you get service like that? A Taste of Life in New Mexico
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Chef Frans and Dolores are not just there to serve the customers at Bouche. They also offer their services to patrons of the other three businesses thriving in the quaint shopping center. La Bella Salon, the center’s anchor and longest-running establishment, is a wellness mecca for the body, mind and spirit. There is hardly a treatment you can imagine that is not offered at this spa and salon (which is also a medical laser center). Luxurious baths, body therapies and wraps, massages, facials and salon services are just the beginning, and you can plan your day at the spa knowing Bouche’s fresh cuisine is available to you as well. The eatery will bring you a healthy meal while you focus on feeding your need for relaxation. And a day at the spa is not just for the ladies anymore. Dawn Davide, owner of La Bella Salon, recently added Vincent’s Men’s Salon and Lounge. The state-of-the-art men’s facility is unlike anything available to Albuquerque’s discerning gentlemen. It’s not just a spot for a shave and a haircut. Vincent’s offers its guests and members access to a private lounge, a board room, a VIP terrace and even a pool table. And if a glass of local vino is just the ticket to complete your journey down the relaxation highway, have no fear, you’ll be glad to know that the source of wine for Bouche is La Bella Vino Winery. In a dance of encompassing hospitality, La Bella Vino Winery is the perfect partner for the salons and Bouche. Owner, Lisa Rutgers, opened the tasting room with the goal of promoting New Mexico’s growing artisanal products. With an obvious focus on wine, you can sample and purchase a wide variety of New Mexico grown wines from St. Clair Winery, D.H. Lescombes, Blue Teal, Wines of the San Juan, Milagro Vineyards (located just a few miles away in Corrales and a winery not to be missed), Matheson Winery and Tierra Encantada Winery. Lisa also offers locally made chocolate products from Joliesse Chocolates in Los Ranchos and cheeses from The Old Windmill Dairy in Estancia. So now you can enjoy New Mexico’s finest wines while overlooking the bosque from a second-story deck, while dining at Bouche or while pampering yourself at La Bella or Vincent’s. I have never seen anything in Albuquerque quite like the interaction of these four businesses, whose joint mission is to offer a unique New Mexican experience to a variety of guests. Whether it’s a girls’ day out, a bachelor party, a couple’s retreat or a surprise for mom, they cover all the bases while staying loyal to their local roots. Above: Lisa Rutgers Owner of La Bella Vino and Frans Dinkelmann Chef and Co-Owner Bouche.
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Bouche and friends are located at 10126 Coors Boulevard NW in Albuquerque. The restaurant’s number is 505.890.8101. For hours and more information on La Bella Vino Winery, La Bella Spa and Vincent’s Men’s Salon and Lounge, go to: labellavinowinery.com, labellaspasalon.com and vincentsmen.com. magazine.com
A Tierra Concepts’ Creation
Contact Eric Faust 505.780.1159 Eric@TierraConceptsSantaFe.com www.pachecopark.com
• 970 sq' - 3,800 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.
Celebrating the Taste of Life in New Mexico for two decades!
Wendy McEahern
last spaces for rent
Grow with us in 2014! Ask your sales rep about our Premium Contract Package... • Locked in 2013 rates • Preferred placement • Prime web exposure Santa Fe and Taos: Lianne Aponte 505.629.6544 lianne@localflavormagazine.com Margret Henkels 505.501.2290 margret@localflavormagazine.com Cherilyn Swenson 505.501.5146 cher@localflavormagazine.com Mary Brophy 505.231.3181 mary@localflavormagazine.com Albuquerque: Ashley Schutte 505.504.8130 ashley@localflavormagazine.com
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Sommelier’s
Notebook story by ERIN BROOKS
W
hether you’ve got a cellar full of Burgundy or just a couple bottles stashed in the fridge, anyone can appreciate a good value when it comes to wine. Sometimes all you need is a bottle to wash down your green chile cheeseburger, but it’s getting harder to find inexpensive wines from regions like the Napa Valley. As a young sommelier, I am often asked by friends and family members on budgets what to buy. The trick to finding delicious well-priced wines is to move away from the big-name regions like Napa and start exploring lesserknown regions and their unique grape varietals. Sicily, southern Spain, Austria and Germany are just a few of the places I’ve been finding amazing deals. I’ve chosen wines that average in price from about $10 to $20 in a retail shop; they cost more on a restaurant wine list.
Italy is famous for its Chianti Classico and Barolo, but some of my favorite wines come from farther south, on the island of Sicily. Originally known for its marsala wines (which were only rebranded as “cooking wine” in the 20th century), the island is home to many indigenous varietals that thrive in its warm, dry climate. Grapes like Frappato, Nerello Mascalese and Nero d’Avola produce light red wines with plenty of bright red fruits and juicy acidity. Because of their freshness and light tannin, these are ideal wines to pair with almost any food. I was thrilled to discover Tenuta Delle Terre Nere’s Etna Rosso, made from organically farmed Nerello Mascalese grapes grown in the volcanic soils on the slopes of Mt. Etna. The light-colored wine (grapes are macerated only until fermentation is complete) is beautifully aromatic, full of strawberry, raspberry and cherry candy with an earthy undercurrent. I can’t think of a better wine for pasta and fresh cheeses. Another Sicilian wine that’s worth seeking out is Valle dell’Acate’s Il Frappato Vittoria, made from organically farmed Frappato grapes. Light-bodied, distinctly grapey in flavor and low in tannins, Frappato is reminiscent of good Beaujolais. Its soft structure and raspberry and cherry fruit make this wine pair well with smoked meats and, yes, Italian red-sauce dishes. There are a variety of other indigenous grapes being bottled, including Nero d’Avola (under the new appellation of Cerasuolo di Vittoria). Keep your eyes peeled for these unique wines. Spain is currently providing some of the best values in the world of wine. While it’s possible to find some great reasonably priced Riojas, the south of Spain is producing fun wines from less well-known varietals. The Monastrell grape (aka Mourvèdre, as it’s called in Châteauneuf-du-Pape, in France) performs well in the
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hot, arid climate because it’s thick-skinned and drought resistant. These are powerful, fullbodied wines with dusty tannins and plenty of ripe fruit. Barahonda, the oldest winery in the Yecla region, makes a delicious Barrica Monastrell from organic grapes that’s blended with 25% Syrah. It’s rich and dense, with aromas of roasted meats, blackcurrant and blue fruit. The wine is chewy and full-bodied, a great pair with grilled or roasted meats. Jumilla is another region to watch for yummy Monastrell-based wines. I recently tried an interesting wine from the Manchuela appellation in southern Spain, Pagos de Familia Vega Tolosa’s 11 Pinos, made from old-vine Bobal grapes. I’d never heard of Bobal, a grape native to the Utiel-Requena region in Valencia. It’s another red grape the flourishes in the hot, high plains of southeastern Spain. The 11 Pinos has a lot going on aromatically—red fruits, an herbaceous quality and spice notes. Sommeliers in town have been very excited about this wine, and it will definitely be showing up on wine store shelves and restaurant wine lists. Spain is also producing some amazing dry white wines at great prices. Look for Albariños from Rías Baixas in Galicia, Verdejo from Rueda in Castilla y León and some bizarrely spelled white grapes from the Basque Country in northern Spain. The appellations of Getariako Txakolina, Bizkaiko Txakolina and Arabako Txakolina all produce whites made from the Ondarrabi Zuri (Hondarribi Zuri) grape. These are delightfully light, fresh wines meant for early drinking, with lemon citrus notes, high acidity and low alcohol. Their slight effervescence makes them ideal wines for summer, and they pair well with salads and seafood. Wines from Austria, some of my new favorites, prove that you should never judge a wine by its label. The indigenous Grüner Veltliner is the country’s signature grape. Wines made from Grüner are typically bone-dry and high in acidity, with aromas of white pepper, apple, citrus and a distinct spicy note. Because of Grüner Veltliner’s structure, it’s another versatile food wine that’s great with many types of cuisine (the higher the acidity in a wine, the better it will pair with food, generally speaking). While some higherpriced Grüners capable of aging in bottle are produced, there are plenty of inexpensive examples perfect for passing around on a hot summer day. M. Hofer, a certified organic estate, makes a delicious Grüner Veltliner that comes in a one-liter bottle with an easyto-open cap. Weingut Bründlmayer, one of the most revered producers in Austria, makes a Kamptal Terrassen Grüner Veltliner that has intoxicating aromas of flower, lime and mineral. Sommeliers and wine writers alike love Austria for its ability to produce highquality, responsibly farmed wines at inexpensive prices. Austria also produces some incredible red wines made from varietals like St. Laurent, Blaufränkisch and Zweigelt. Don’t let the labels intimidate you—these are some fantastic wines. Glatzer and Sattler are producers to look for. Germany is also home to some of the greatest values in wine, and that’s true for both sweet and dry styles. If you’ve never tried a dry German Riesling, you’ve got to experience Eugen Müller’s “Terra Cara” Forster Ungeheuer Rielsing Kabinett Trocken. Again, don’t let the label intimidate you: Forst is the village, Ungeheuer is the vineyard and “trocken” means dry. From the Pfalz, one of Germany’s warmest wine growing regions and a natural continuation of Alsace (over the border in France), this is one of the most exciting wines I’ve tried recently. Terry Theise, a revered importer of German and Austrian wines, describes it as “generous, with a currant-leaf nuance; silky and grainy.” Full-bodied but with a zippy acidity, it is a true “terroir” wine—it is most certainly an expression of the place in which it was grown. Another delightful German wine from the Pfalz that I’ve been enjoying is Darting’s Durkheimer Fronhof Scheurebe Kabinett. The Scheurebe grape is highly aromatic, used to make both sweet and dry wines. This one by Darting (from the town of Bad Dürkheim and the vineyard of Fronhof ) is off-dry, with a gorgeous nose of exotic flowers, tropical fruits and minerals. I can’t think of a better mid-summer wine, although I’m happy to drink Scheurebe any time I have the chance! These are just a few of the great wines I’ve found that are both delicious and well priced. There are many other exciting wines to be explored, both within the regions I’ve mentioned and in other places. (Portugal is also home to many great wines at reasonable prices.) Remember that all these wines should be consumed when they’re young and fresh, so don’t worry about vintage—just buy the vintage that’s on the shelf. And most of these wines are super food-friendly, so have fun experimenting with different pairing combinations. The journey into lesser-known wine regions and esoteric grape varietals is a sommelier’s playground, but it doesn’t have to be reserved for wine professionals. Next time you’re in a wine shop or restaurant, skip the Napa Cabernet and find yourself a hidden gem. A Taste of Life in New Mexico
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Still Hungry?
story by MIA CARBONE
W
ith the vernal equinox on the horizon—and as the fickle desert winds usher in warmer weather—we inevitably begin
to think of change and prepare for greener days. It is a time of cleansing the spaces we live in and the bodies that carry us through our days. With this intention in mind, we asked a few local healthy food gurus to share the recipes they find to be especially wholesome, beneficial and vital to the human body. From cancer-fighting turmeric to sustaining seeds and from liquids for elimination to vitamin-packed root veggies, these are ingredients that nourish the body and the brain as the days grow longer.
Yashoda Naidoo, founder of Annapurna’s World Vegetarian Café in Albuquerque, suggests quinoa for breakfast, because, she says, the morning is an important time for elimination. This quinoa dish is packed with protein, fiber, liquid and, most importantly, spices. “The spices actually reduce the kapha [one of the three Ayurvedic doshas, or energies], which is prominent at that time, and the characteristics of kapha are cold, but the spices are all very warming.” In Ayurveda, Yashoda explains, you want to do the opposite of what the existing condition is, and in the morning, you want to bring heat into the body. The spices open up the chest and bring oxygen to the brain. She notes that it’s best to eat the quinoa with a lot of liquid so the food “goes right to your system rather than making you sluggish.”
A n n a p u rn a’s B rea kfa s t Q u i n o a 3 cloves 1 small cinnamon stick 1 Tablespoon cardamom seeds 2 cups raw, whole grain quinoa 2 small bay leaves 3 Tablespoons shredded coconut 10 cups boiling water 1 cup raisins 1 cup whole, unsulphured apricots Milk (whole cow, rice, hemp or almond, for example) Maple syrup Heat a 6-quart Dutch oven. Add spices and quinoa and dry roast for 3 minutes. Add coconut and brown. Add water and stir to combine. Add dried fruit and bring to a rolling boil. Cover the pan and lower the heat. Simmer for 15 minutes or until quinoa is cooked. Serve with milk of choice and maple syrup.
Annapurna’s World Vegetarian Café, 2201 Silver Avenue SE, Albuquerque, 505.262.2424, chaishoppe.com
Body Café’s new chef, Lizz Redman, offers up a vegan cashew-carrot soup. “Prep is easy,” she says. “Throw it all into a pot and blend it up, and then you can make it feel really sophisticated.” Turmeric is one of her favorite spices, with its earthy and smoky flavor as well as its cancerfighting and blood-cleansing properties. “Carrots are a great storage root vegetable,” she says. “Always purchase a lot from local farmers in the fall, and they’ll keep throughout the winter.” Lizz plans to tune Body’s menu to the seasons— check out the new menus this spring and summer.
B o d y Cafés Ca s h ew - Ca r rot S o u p w i t h Ga r l i c - Ci l a nt ro O i l ½ cup cashews, soaked at least 2 hours and drained 1 ½ pound carrots, washed and roughly chopped 2 medium yellow onions, peeled and quartered 6 cups vegetable stock or water 1 Tablespoon smoked paprika 1 Tablespoon turmeric Salt to taste Combine all ingredients in a large stockpot and let simmer for at least 1 hour. While the soup is cooking, make garlic-cilantro oil. ½ cup packed cilantro 1 cup olive oil 1 clove garlic
G a r l i c - Ci l a nt ro O i l Combine ½ cup packed cilantro leaves with 1 cup olive oil and 1 clove of garlic in a blender. Purée until smooth. Strain over a fine mesh sieve, pushing the oil through with the back of a spoon. Don’t bother washing the blender; you’ll need it again soon! When the carrots are soft, purée the soup in batches in a blender until smooth and creamy. Top with a generous drizzle of garlic-cilantro oil.
Body Café, 333 West Cordova Road, Santa Fe, 505.983.6028, bodyofsantafe.com/ body_cafe.html
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Wendy Borger, of Rasa (a Santa Fe juice bar that describes itself as a “gathering place and resource for those dedicated to positive, sustainable living through living foods and Ayurveda”), has created what she calls “these powerful little treats packed with nutrient-dense superfoods, healthy fats and, best of all, flavor.” Wendy suggests using organic ingredients whenever possible. The power balls, she says, help “curb cravings and cultivate the art of healthy snacking.”
Ra sa’s S u p e r fo o d Powe r B a l l s ¾ cup goji berries ¾ cup pumpkin seeds ¾ cup sunflower seeds ¾ cup hemp seeds ½ cup cacao powder 2 Tablespoons spirulina ½ Tablespoon sea salt ¼ teaspoon cayenne 1 teaspoon New Mexico red chile powder ½ cup coconut oil ½ cup cacao butter 2 Tablespoons date paste ¼ cup raisins, chopped Using a food processor, process goji berries, pumpkin, sunflower and hemp seeds until they become a semi-fine powder. Separately, blend the cacao powder, spirulina, salt, cayenne and chile powder. Stir the processed seeds and powders together in a big bowl.
Cherie Montoya Austin, owner of Farm and Table in Albuquerque, offers up “this delicious and healthy salad, [which] can be made using local ingredients almost all year round in New Mexico. It’s layered with hot and cold ingredients [and] topped with a golden fried panko-encrusted goat cheese croquette. You can use rice flour and omit panko for a gluten-free alternative.” High-protein quinoa is full of riboflavin, which “helps reduce the frequency of attacks in migraine sufferers by improving the energy metabolism within the brain and muscle cells,” explains Cherie. “Root vegetables contain healthy fiber, are low in sodium and [are] packed with healthy nutrients, minerals and vitamins that benefit our physical and mental health.”
F a r m a n d Ta bl e’s R u s t i c Q u i n o a Sa la d 3 carrots, ½ onion, 8 ounces of mushrooms diced into small pieces Salt and pepper ½ cup quinoa 1 cup vegetable stock One cup each root vegetables of your choice (beet, carrot, turnip, onion, parsnip or sunchoke), diced into medium-size pieces Your favorite vinaigrette 4 ounces chevre 1 ounce fresh rosemary and/or thyme 2 eggs ½ cup flour ½ cup panko Oil for roasting Frying oil Mixed salad greens (12 ounces or so) Aged balsamic vinegar Roasted Root Vegetables
Melt coconut oil and cacao butter in a double boiler or in a small bowl over a pot of boiling water. Slowly stir the melted coconut oil and cacao butter into the powder mixture. Add the date paste and raisins.
Preheat oven to 350 degrees. Roast medium diced root vegetables with salt, pepper and oil for 30 minutes.
Form one-ounce balls and roll in shredded coconut, bee pollen, almond crumbs, cacao powder or any healthy, delicious coating of choice. (Making a variety is always fun.)
Lightly toast half cup of rainbow quinoa on stove. Bring one cup vegetable stock to simmer. Add quinoa. After the stock boils again, simmer 15 minutes then cover. Let rest 5 minutes, and fluff with a fork. Sauté quinoa with carrots, onion and mushrooms until al dente.
Refrigerate until firm. *To make date paste, combine in a blender until smooth: ½ cup pitted dates, ¼ cup water and ½ teaspoon lemon juice.
Rasa Juice Bar/Ayurveda, 815 Early Street, Santa Fe, 505.989.1288, rasajuice.com
To prepare quinoa:
Pa n ko - E n c r u s te d Goat Ch e e s e Cro q u ette Incorporate finely minced rosemary or thyme with 4 ounces of chevre; divide into six equal parts and form into balls. Dredge in a mixture of 2 eggs, ¼ cup flour and ½ cup panko. Flatten into croquette and deep fry for 30 seconds at 350 degrees or until golden brown. Assemble your salad Lightly dress mixed greens in your favorite vinaigrette. Layer sautéed quinoa over mixed greens; add several pieces of roasted vegetables and top with goat cheese croquette. Drizzle lightly with an aged balsamic vinegar. Enjoy! Farm and Table, 8917 4th Street NW, Albuquerque, 505.503.7124, farmandtablenm.com
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Cafe Pasqual’s Celebrating 35 years of serving local flavor to Santa Fe We Source Organics for you everyday mangoes, lemons, AVOCADOS, cilantro, RED POTATOES, acorn squash, BANANAS, limes, blueberries, tangelos, white mushrooms, leeks, RED CHARD, cherry tomatoes, red onions, garlic, BUTTERNUT SQUASH, sugar snap peas, red pears, navel oranges, raspberries, strawberries, shiitake mushrooms, green cabbage, celery, YUKON GOLD POTATOES, yellow onions, D’ANJOU PEARS, green onions, italian parsley, red beets, spaghetti squash, ASPARAGUS, bibb lettuce, granny smith apples, BLACK BEANS, oat bran, cola, root beer, ginger ale, milk, coconut, corn on the cob, apple juice, grapefruit juice, ORANGE JUICE, strawberry jam, raspberry preserves, KETCHUP, maple syrup, black strap molasses, OLIVE OIL, yellow corn meal, rolled oats, basmati rice, JASMINE RICE, pomegranate juice, blackberries, sesame seeds, brown sugar, powdered sugar, vanilla extract, lemon juice, LIME JUICE, pineapple juice, pumpkin seeds, barley flakes, teff, vegetable shortening, balsamic vinegar, EGGS, butter, poppy seeds, ALL FLOUR, portabello mushrooms, rosie’s chicken, TOFU, hearts of romaine, carrots, chicken livers, food coloring, garnet yams, red kale, persimmons, eggplant, fennel, heavy cream, HALF AND HALF, cream cheese, bartlett pears, zucchini, YOGURT, cottage cheese, SOUR CREAM, kumquats, KIWIFRUIT, red bell peppers, SHALLOTS, ginger, plums, valencia oranges, radishes, buttermilk, beer, coffee, and
Garden-to-Glass Hand-Craed Cocktails Voted “Best Cocktails in Santa Fe ” by Santa Fe Reporter Featured in: Travel + Leisure, e Travel Channel, Forbes.com, Southwest Spirit, American Way, Cheers, Imbibe
Patio Seating • Pet-Friendly • Great People-Watching One block from Santa Fe Plaza in the Hotel St. Francis 210 Don Gaspar • 505.992.6354 • www.SecretoLounge.com
The Beat Goes On cool consignment clothing • accessories • art to wear & more... Now taking Spring & Cruise Wear
WINE
121 Don Gaspar Avenue Breakfast / Lunch 8 - 3 Dinner 5:30 - 9:30 / 10:00
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Dinner Reservations Recommended 505•983•9340
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beyond the ordinary… 333 Montezuma at Guadalupe (near the RailRunner) Santa Fe, NM 505.982.7877 We make house calls!
L AU RA S H E PPH E R D
New look New menu!
ATELIER
Spring Trend Tribal Beat!
The Compound A Santa Fe Tradition ~ reinvented!
Jackets, Jewelry, Handbags & Shawls!
65 w. marcy street santa fe, nm 87501 505.986.1444 laurasheppherd.com •
photosantagto.com
Lunch • Dinner • Bar
Reservations 505.982.4353 653 Canyon Road compoundrestaurant.com photo: Kitty Leaken
SWAIA and Hotel Santa Fe Present:
A Celebration of Native Food & Wine Saturday, April 12, 2014 I 5-8 pm I Hotel Santa Fe Featuring four acclaimed chefs Nephi Craig White Mountain Apache/Navajo Lois Ellen Frank Kiowa Jack Strong Siletz Walter Whitewater Navajo $100 for SWAIA Members, $125 for Non-Members Full tables available. Call for tickets 505-983-5220 x232 santafeindianmarket.com
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Voted Santa Fe’s best massage, yoga studio, facial and vegetarian restaurant
love your
BODY
relax rejuvenate refresh replenish restore renew kids Monday – Friday 7:30am – 9pm 333 W Cordova Rd
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Saturday & Sunday 8:30am – 8pm
505·986·0362
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bodyofsantafe.com