Local Flavor Magazine March 2016

A TASTE OF LIFE IN NEW MEXICO

SANTA FE | ALBUQUERQUE | TAOS

Healthy yoga magicFor Kids eric distefanoOur Tribute hungry for

Hit YourSTRIDE MARCH 2016

20

celebrating locals for

years

Most of the eyewear in the world is produced by a few companies.

We would like to show you something different!

Elevating New Mexico’s optical experience with refreshing & artistic independent eyewear.

NOW OPEN

125 Lincoln Avenue, Suite 114 Santa Fe, NM 505.988.4444 • ojooptique.com

3339 Central Avenue, Suite B Albuquerque, NM 505.232.9796 • ojooptique.comm

20% Off ALL Spa and Salon Services Locals Wellness Special Book any treatment and enjoy full access to the spa facilities all day - a $30 value!

Swimming Pool • Hot Tub Fitness Center • Steam Rooms

Easter Brunch Buffet

Call 505-986-0000 to schedule your spa treatment or make Easter Brunch reservations.

Spa offer applies to New Mexico residents with valid identification only.

Sunday, March 27th – 10:00 am to 3:00 pm Adults: $75 • Children 12 and Under: $30 Enjoy all your traditional favorites plus a glass of Champagne Easter Egg Hunt at 10:30 am and 2:30 pm 330 East Palace Avenue • laposadadesantafe.com • 505-986-0000

2

MARCH 2016

magazine.com

Simplicity is the new luxury.

Get a 10% mail-in rebate plus a $250 installation rebate*

The Bosch kitchen. Perfektion in every detail. Pure, simple, truly flush design.

This is the new Bosch kitchen. Unrivaled European design, offering both substance and style. With every detail thoughtfully considered to make it the kitchen designed around your life. Including for a limited time, the cost. boschappliances.com

© 2016 BSH Home Appliances. * Via a Bosch VISA® prepaid card. Cards are issued by Citibank, N.A. pursuant to a license from Visa U.S.A. Inc. and managed by Citi Prepaid Services. Cards will not have cash access and can be used everywhere Visa debit cards are accepted. Not eligible at the following locations nationwide: Lowe’s, Sears or Best Buy. Not eligible at Pacific Kitchen and Home locations outside of California and Hawaii. #16-BOS-0582 1/16

PROUD SPONSOR OF

inside BUZZ

by Kelly Koepke 10 What’s in, what’s out, what’s hot, what’s not…that’s the buzz!

ALBUQUERQUE’S ONLY LIFE PLAN COMMUNITY

You can live well into the future with peace of mind. It is called LifeCare, and it includes housing, lifestyle features, long-term care, and financial protection for your life.

(505) 293-4001

www.LaVidaLlena.com A Haverland Carter Affiliated Community

ART BUZZ

by Kelly Koepke 12 Short, sweet and always artful.

IN STRIDE

by Gordon Bunker 14 Come out and get your run on. The Santa Fe Striders hold tempo runs, long runs, group runs, trail runs––even a Run Around. They’ve been blazing trails since 1978, and they’re still marking miles.

NEW YEAR, NEW YOU

by Jain Lemos 19 Six spa experiences with a local twist—each designed to elevate your attitude and snap you out of winter’s chill.

MAGIC CARPET YOGA

by Gail Snyder 24 Mindfulness, meditation and movement for kids...Body of Santa Fe offers the fitness start of a lifetime...on a magic carpet, no less!

HUNGRY FOR HEALTHY

by Eve Tolpa 29 A health-and-wellness issue would not be complete without the latest update on the culinary landscape and how it’s keeping pace. From the pioneering Annapurna’s, to the latest on the scene, Love Yourself Café, to the wildly popular Sweetwater Harvest Kitchen, we check out what’s happening in some of the most health-conscious kitchens in town.

ELOISA HOSTS ONTAÑÓN

by James Selby 32 Writer James Selby chronicles the anatomy of a wine dinner. From a five-generation family of winemakers in Spain to Santa Fe’s newest culinary destination, an extraordinary wine dinner unfolds.

PERFECT PICKLE

by Ashley Biggers 36 Barrio Brinery is a delightful family business that relishes the renewed interest in the ancient art of fermentation.

LET’S GRAB A BEER

by Melyssa Holik 40 Too many new breweries on the landscape for you to get to them all?

Our answer is to choose a local drinking establishment that’s devoted to pouring the best...and sampling them all!

PLANNING VALUE OF LIFECARE 4

MARCH 2016

CHEF ERIC

by John Vollertsen 42 The culinary community pays tribute to Chef Eric DiStefano. magazine.com

29

24

! w o n t Ac ited Lim ents m aparteft! l

32 14

A Haverland Carter affiliated community

Live the life you want to live today, with no worries tomorrow. That’s the promise of Life Plan. Enjoy peace of mind, because Life Plan includes housing, lifestyle features, long-term care, and financial protection for life.

(505) 994-2296 Reservations are now being accepted – for details, please call Ashley Trujillo

NeighborhoodRioRancho.com

ON OUR COVER: The Santa Fe Striders A Taste of Life in New Mexico

MARCH 2016

5

MARCH 2016 PUBLISHERS Patty & Peter Karlovitz

EDITOR Patty Karlovitz

ASSOCIATE PUBLISHER

ART DIRECTOR Jasmine Quinsier

Kate Wheeler of the Savory Spice Shop helping me select spices to send to my career Navy son, Senior Chief Petty Officer, Rory Collins. He’s stationed on Diego Garcia in the South Indian Ocean but Savory Spice ships everywhere!

WEB EDITOR Melyssa Holik

Joshua Sage Photography

Michelle Moreland

COPY EDITOR Mia Rose Poris

PREPRESS Scott Edwards

AD DESIGN Alex Hanna

ADVERTI S I NG

If you didn’t already know, as another fun activity I do, I am a dancer! This year I am choreographing a piece in the Choreographers’ Showcase coming up this March 25-26..

Come see me do my stuff at the Railyard Performance Center!

Lianne Aponte: 629.6544 lianne@localflavormagazine.com Kate Collins: 470.6012 kate@localflavormagazine.com Allison Muss: 954.292.6553 allison@localflavormagazine.com Gail Chablis: 805.453.8808 gail@localflavormagazine.com Mark Hainsfurther: 505.400.7601 mark@localflavormagazine.com

COVER PHOTO Liz Lopez

WRITERS Ashley Biggers Gordon Bunker Melyssa Holik Kelly Koepke Jain Lemos James Selby Gail Snyder Eve Tolpa John Vollertsen Burpees, Butt kickers, and Bench Presses. But first, a pre-workout pose.

Get buff at Bootcamp, too. Call Mark Gurule at 505.699.7335

PHOTOGRAPHERS Melyssa Holik Stephen Lang Kitty Leaken Liz Lopez Gabriella Marks

I’m taking a beginner’s jewelry making course at SFCC. What a challenge! Let’s just say, that I will never again question the price of handmade jewelry–– and I will definitely be keeping my day job!

223 North Guadalupe #442 Santa Fe, NM 87501 Tel: 505.988.7560 | www.localflavormagazine.com Subscriptions $30 per year. Mail check to above address.

© Edible Adventure Co.‘96. All rights reserved. No part of this magazine may be used without the permission of Edible Adventure Co. Local Flavor accepts advertisements from advertisers believed to be reputable, but can’t guarantee it. All editorial information is gathered from sources understood to be reliable, but printed without responsibility for erroneous, incorrect, or omitted information.

6

MARCH 2016

magazine.com

On Sale Now! ONe NighT Of QueeN

Thu MaR 17 7:30PM

Caladh Nua

SuN MaR 20 3PM

SaT aPR 2 8PM

The PiRaTeS Of PeNzaNCe

SuN aPR 3 6:30PM

aPr 13 • 7:30PM © Disney

Mar 8-13 • 8 Performances

ReCyCled PeRCuSSiON

aPr 21-24 • 6 Performances

October 4-30, 2016 4 weeks only!

popejoypresents.com • unmtickets.com

UNM Ticket Offices at the UNM Bookstore and The Pit 925-5858 (877) 664-8661 • Albertsons stores

Letter

M

arch has never been my favorite month––certainly not living on the doorstep of Lake Michigan in Chicago and not even here in the Land of Enchantment. In the first year I was living here, a carpenter working on my house said, “March is a very long month. She brings the winds of Lent.” As he said that, in the native tone and

ALBUQUERQUE

SANTA FE

3403 Central NE 10701 Corrales Rd. NW 11225 Montgomery NE 266-7855 899-7500 271-0882

321 W. San Francisco 986-8700

cadence I have come to love, I knew I hadn’t escaped.

And perhaps that is why we devote this issue to looking within ourselves for the perseverance to live a healthy lifestyle and find a sense of well-being.

Just look at the cover. That runner is out there at the crack of dawn on a cold and damp Saturday morning––running. And loving it. She is one of the 200-plus members of the Santa Fe Striders, a club of runners composed of young teens and octogenarians, men and women, total beginners and Boston Marathon winners. If you’re inspired by their story, they start their track workout on March 15th at Santa Fe High. Be there.

Also in this issue, we visit six local spas where the treatments reflect the rich tradition of Native healing, as well as the inspiration of our desert landscape. A not-to-be-missed story on yoga for children and another called “Hungry for Healthy” ties up the theme of the issue. And as always, the usual suspects—food and wine and spirits—round it out.

I must admit my first instinct this month was to not write a letter at all. I honestly didn’t think I could share my sadness from the passing of Eric DiStefano with strangers. But if you have read the magazine for any part of the 20 years we have been doing it, you know that I wear my heart on my sleeve. And today I want to say what is in my heart.

I titled one of the first stories we ever wrote about Eric, “A Pocketful of Spoons.” It referred to the spoons he carried in his chef ’s jacket to taste, taste, taste his way through the day in his tiny kitchen at Geronimo. I always loved the phrase because it seemed to capture the playful, impish side of this new young chef.

Over the years, I realized Eric was one of the most passionate and talented chefs I have ever known. To taste his food was to feel in awe of his creative process. To have him hug you was to be hugged by a gentle giant— you could not get your arms around him, but he surely encircled you with his. To have him say, “Let me cook for you,” was one of my greatest privileges. And for me, it was not about the parade of dishes that would soon begin to arrive, but rather the child-like, joyous, angelic expression on his face when he said it. It was the moment that you saw the beauty of his heart.

He touched us all, deeply and with great tenderness.

We miss you, Eric.

sin c e 19 9 2

Local Flavor - 4. 5” x 5.75”

8

MARCH 2016

magazine.com

Photo Credit: Peter Vitale

TAOS WINTER Escape to Taos and enjoy skiing, lavish accommodations, fine dining and the world-class Living Spa at El Monte Sagrado.

A Heritage Hotels & Resorts Property

ElMonteSagrado.com | 317 Kit Carson Rd, Taos, NM 87571 | 575-758-3502

A Taste of Life in New Mexico

MARCH 2016

9

| Jennifer James

| Jonathan Perno

Congratulations to the Albuquerque James Beard Award semifinalist nominees for the prestigious honor of best chef in the Southwest: Jennifer James of Jennifer James 101, Jonathan Perno of La Merienda at Los Poblanos. We’ve got our fingers crossed for you both!

Local restaurateur Sham Naik has unveiled his eatery, B2B2, in Uptown. This “urban taqueria” and taproom shares a design with the original B2B burger joint in Nob Hill, but this time features tacos in all their glory and variety. With more than a dozen options--everything from mole chicken, lamb barbacoa to tempura-battered squash blossoms, B2B2 also has 60 taps, all New Mexico craft beers, as well as 18 locally made wines. Hey, readers, buzz us with the skinny on those tacos!

The Duke City has been recognized for its generosity according to Whisper, an app that allows users to send messages anonymously. It reviewed its user messages and decided Albuquerque was tops, based on key words like “kind to strangers,” “pay it forward” and “give back.” Albuquerque beat out cities like Detroit, Tucson and San Francisco. Nice work, peeps. Keep up the random and deliberate acts of kindness.

Melyssa Holik

| Trent Edwards

Santa Fe’s Duel Brewing, New Mexico’s only Belgian-style brewery, now serves Albuquerque. In a space four times the capacity of Santa Fe, you can quaff over 80 Duel and other New Mexico beers on tap, along with New Mexico wine, cider and mead. Bottles and package sales are available, too.

A European-style deli adds to the draw, with local fresh breads and imported meats, cheeses, olives from Spain, France and Italy. Artist and owner Trent Edwards has again created a space for one to escape 10

MARCH 2016

a hand-carved, traditional New Mexico blanket chest. Head to santafegirlsschool. org for tickets.

Chatter Sunday’s March 27 concert centers around music and poetry from Hungary. In Kafka Fragments for violin and soprano voice, the full range of powers of Hungarian composer György Kurtág is on display, based on text taken largely from Kafka’s letters and diaries. The | Chocolate Fantasy Ball spoken word part of the program will be presented by Steve Borbas, who will recite, Chicago Arts Orchestra presents in Hungarian, the National Song, written Rediscovered Treasures in Albuquerque

by Sandor Petofi. This was the poem and Santa Fe March 4-5. Under the that incited the March 1848 revolution direction of University of New Mexico against the Hapsburgs by challenging the graduate Javier José Mendoza, CAO will present rediscovered musical treasures from Hungarian people to stand up against outside domination (as was the case in the 1956 the 18th Century in Al combate (“to the Hungarian Revolution). Complete program combat”), joined by New Mexico’s own Coro Lux, directed by Bradley Ellingboe, info and tickets at chatterabq.org. and with soloists Ingela Onstad, soprano, and Michael Hix, baritone. Speaking in pre-concert talks will be Northwestern University musicology professor Drew Edward Davies and Mendoza. They will discuss the background of the “rediscovered musical treasures” and the musical connections between Santa Fe, Mexico City and Durango, Mexico during the 18th century. Tickets at chicagoartsorchestra. org.

SANTA FE

Welcome to La Casa Sena, Chef José Rodriguez, who takes over as executive chef.

Chef José has over 20 years of culinary experience, | José Rodriguez and has worked alongside some of Santa Fe›s most renowned chefs. He brings a wealth of experience to La Casa Sena. Chef Rodriguez says he “is looking forward to honoring La Casa Sena as a Santa Fe institution, while moving it forward with a more casually sophisticated dining experience.” His culinary skills are sure to pave the way for La Casa Sena’s future and leave guests wanting more.

Kudos to the winners of the 24th Annual Jackie McGehee Young Artists’ Competition for Piano and Strings sponsored by the Music Guild of New Mexico. Teens from around the state competed for cash and the chance to perform with the New Mexico Philharmonic in April and May. In the piano competition, Presley Gao of Los Alamos High School took first place, while first place in strings performance went to Maggie King, a senior at the New Mexico School for the Arts in Santa Fe.

Vinaigrette’s owner Erin Wade has brought her organic, fresh-from-the-farm salad concept to the heart of Texas. Locals and March sees three performances of visitors to Austin can now enjoy her gourmet Breaking Trad, a duende-esque evening entree salads there, too. Erin started with presented by Sharon Shannon, renowned the Santa Fe location in 2008, opened her Celto-Native musician/storyteller; Arvel Albuquerque spot in 2012 and has now | Andrew Cooper | Martín Rios Bird, Nammy Award winning flute artist transplanted the idea to the Lone Star Steve Rushingwind, and contemporary State. As in New Great work folks! Representing Santa fusion composer/singer Alyra Rose.

Mexico, Wade Fe in the semifinals of the James Beard The evenings focus on the Celto-Native grows much of her confluences. All proceeds from the events, Award--good luck to best chef in the Texas produce on Southwest nominees Martín Rios, which include an auction of items like an a farm near the autographed Buddy Guy guitar, a Duende Restaurant Martín, and Andrew Austin restaurant. logo tattoo, and various original artworks, Cooper, Terra at the Four Seasons And in more will benefit children’s charities here and in Resort Rancho Encantado. And big news, Vinaigrette props to best new restaurant nominee Ireland. Visit duendepromotions.com for and sister store dates, details and to buy tickets. They’ll be Eloisa and chef John Rivera Sedlar.

Modern General in Albuquerque as well as Santa Fe. have announced Raise a glass to Coyote Cafe and a brand new Radish & Rye bartender Andrew A two-part Harvey Girls event, Fierce catering menu.

David Roy for winning the Last Females: Women at Work, begins March The balanced, Slinger Standing, the Iron Chef10 at 516 ARTS with filmmaker Katrina plant-forward style bartending contest in Arizona.

Parks, creator of The Harvey Girls: menu of delicious Opportunity Bound, and writer Carolyn Sixteen bartenders from five states, food is designed to all from United States Bartenders Meyer, author of Diary of a Waitress: promote wellness.

The Not-So-Glamorous Life of a Harvey Guild chapters in Arizona, Colorado, | Erin Wade The menu offers Nevada, New Mexico and Utah, spent Girl. They will share stories and history a wide spread hours making drinks for discerning about one of the first all-female American of homemade foods for breakfast, lunch, workforces, including segments from Parks’ judges. Mmmm, cocktails. dinner and cocktail gatherings. More at new interviews with Harvey Girls. The vinaigretteonline.com. next day, Central Features Contemporary Eat well and do good in March with two delicious events. On March 2, The Teahouse Art presents an extended working lunch On March 21, in 150 countries around the packed full of intentional networking and on Canyon Road invites you to run away world, 1,500 restaurants and embassies will focused conversation for women in various with Wise Fool New Mexico to A Culinary celebrate France’s gastronomy by inviting the stages of creative entrepreneurial endeavors. Circus, multi-course Italian wine dinner. public to share a French dinner, the Goût Visit wisefoolnm.org and check out their More at 516arts.org.

De France/Good France event. Santa Fe’s classes and events. Then on Saturday, March L’Olivier will feature Chef Xavier Grenet’s 12, the Santa Fe Girls’ School and Inn and Good, bad, rotten, pure luck takes many trademark elegant and refreshing cuisine forms. On March 6 at 5 p.m., friends and Spa at Loretto present a dinner to benefit combining classic French culinary techniques the nonprofit middle school. The delectable neighbors will share personal stories on and innovation, with great awareness and dinner includes auctions of art, jewelry, the theme of luck, ranging from funny to respect for our planet and its resources. The vacation packages and gift certificates, heartwarming. True Story, inspired by six-course, French-style menu will include a dancing to The Gruve and a chance to buy The Moth, has local storytellers sharing traditional French apéritif, a cold appetizer, raffle tickets for a student-built masterpiece: their experiences in under-10-minute a hot appetizer, fish or shellfish, meat or Kitty Leaken

Women & Creativity is an annual, month-long series that celebrates women’s creativity across the disciplines. This March marks the 11th anniversary of the program, placing particular emphasis on the innovation, exchange and leadership of our community’s most visionary women. Check out all the events, workshops, performances and curated collaborations, the inventive, resourceful and inspiring programs that integrate myriad creative fields. Complete listings at womenandcreativity.org.

tales. The event at Pasion Latin Fusion includes singer-songwriter Meredith Wilder on guitar, providing musical interludes between stories. Admission is by donation to benefit Family Promise of Albuquerque, whose mission is to help families who are experiencing homelessness in the community to achieve sustainable independence. True Story is presented by First Presbyterian Church of Albuquerque.

Gabriella Marks

Mike Crane

Gaelen Casey

ALBUQUERQUE

Joy Godfrey

b y K E L LY K O E P K E

The 24th Annual Chocolate Fantasy fundraiser gala, means March 12 will be the sweetest day of the year. Cosmic Soirée is a black-tie event benefiting the New Mexico Museum of Natural History Foundation, featuring elaborate chocolate sculptures from New Mexico’s finest chefs and chocolatiers, as well as a silent and live auction, a vacation drawing to Hawaii, amazing cuisine and lots of chocolate!

Tickets at 505.841.2838 or email jgrassham@naturalhistoryfoundation.org.

Gabriella Marks

buzz

the everyday with theater seating, dramatic fabric and a hand-crafted bar, along with his own original paintings. Check out Duel Brewing ABQ on Facebook for details.

magazine.com

Cerrudo’s Silent Ghost, first performed in Aspen during the 2015 summer season. Ticket info at aspensantafeballet.com.

Jordan Curet

Searching for a ceramic pie April 1-17 marks the plate? A sausage grinder premier of All Too Human attachment for your Cuisinart?

by Rosemary Zibart and Crystal punch bowl with directed by Danny Kovacs glasses? We can personally premieres at the Warehouse vouch that Kitchenality, the 21 Theater. Both romantic resale store full of donated, drama and comedy of errors, gently used kitchen items that All Too Human is based on helps Kitchen Angels generate true historic events set in a steady stream of revenue, 19th century Rome. The has all of them. Kitchen items philosopher Frederick include china, glassware, pots Nietzsche and his best friend and pans, small appliances, Paul Rée form a romantic kitchen tools and other triangle with a rebellious | Aspen Santa Fe Ballet equipment. The stock changes young Russian woman, Lou all the time, so check in often.

Salomé, whom Paul meets Get on in and get cooking! Kitchenality is at the home of Malwida von Meysenbug–a open Wednesday through Friday from 10 a.m. German feminist who hosts a salon for the to 5 p.m., Saturday 10 a.m. to 2 p.m. Call artists, musicians and writers. All Too Human 505.471.7780. features veteran actors C.J. Basino, Etain O’Malley, Angelo Jaramillo, Lucinda Marker, Kathi Collins, Nate Patrus and March 15, Craig Smith, biographer and introduces Albuquerque actor Skye Watterberg author of Vision of Voices: John Crosby and as Lou. Head to brownpapertickets.com. the Santa Fe Opera, will provide an insider’s perspective on the life of Santa Fe Opera March 2, The Performance Space at La founder, John Crosby. His talk will include Tienda in Eldorado hosts four authors for a musical excerpts and historic photographs.

Come and learn more about Crosby’s amazing free evening. Mitzi Szereto writes everything from cozy mysteries to Gothic horror, erotic feat in founding and nurturing one of our fiction and satire/parody. Her books include biggest summer attractions, The Santa Fe Rotten Peaches, and Pride and Prejudice: Opera. Santafeoperaguild.org for tickets and Hidden Lusts. She’s joined by Bram Stoker details.

Award-winner Lucy Taylor (A Respite for the Dead, a Pushcart Prize-nominee), Christine Local favorite Aspen Santa Fe Ballet will Pope (the Djinn Wars series) and Dale be in town April 1 for the premieres of two Lotreck, reformed NYC graffiti vandal, and the newly commissioned works by the Spanish author of Ruby Leaving Texas and All Those choreographer Cayetano Soto and Fernando Melo of Brazil. Soto returns to ASFB to create Pretty Bottles: Thoughts and Observations at the End of the World. Authors will have his third work for the company. Melo, an books available for sale and to sign. Visit ASFB newcomer, takes a unique approach latiendaeldorado.com. to the creative process. The resulting work, Re:play, brings a new aesthetic to ASFB’s repertoire. Also on the program is Alejandro

Help Santa Fe Pens celebrate its move to DeVargas Center, its 20th anniversary and the 21st Annual Santa Fe Pen Fair on March 12 and 13. This year’s event will once again feature hand writing/calligraphy classes conducted by Sheri Bishop (reservations required), as well as new pen manufacturers alongside your favorite pen companies. This year’s Santa Fe Edition XVIII Limited Edition Conklin pen is handmade in Florence, Italy, and you better reserve yours early. Call 505.989.4742 for info.

Long before the United States of America existed, Catholicism in the New World took on a distinctive expression as shown in a new photography book, New Mexico Faith: Spanish Colonial Churches by New Mexico native Ed Lopez. Lopez details, through text and photographs, how the early settlers relied on their faith and expressed their devotion in the construction and adornment of adobe churches that still stand today. He has been taking photographs since high school, when he was a sports correspondent for The New Mexican, and worked for The Miami Herald, AT&T and is currently a public affairs specialist with the United States Army. Check newmexicofaith.com for more on the beautiful book.

In other book news, ArtfulTea hosts a reading and signing by author Gordon Bunker of his newly released “sweetly sexy but never vulgar” novel, Momma’s Little Harry on March 6. Come for the reading, stay for tea and cookies. Or vice versa. For additional information, please call 505.795.7724.

TAOS Ranchos de Taos has its own James Beard Award nominee in the outstanding wine, spirits or beer professional category. Kudos

to Ron Cooper of Del Maguey Single Village Mezcal. We’re pulling for you, Ron! Taos Restaurant Week runs February 28-March 6, so make your reservations now.

Your choices run the gamut from traditional New Mexican (Rancho de Chimayo) to new American (Aceq and Medley) to Greek and North African (Pyramid Café in Los Alamos).

Head to taos.newmexicorestaurantweek.com for a complete list of participating restaurants, menus and reservations. Spend local and eat delicious!

It’s been a banner year for skiing in Northern New Mexico. What better way to celebrate then with the Cardboard Derby at Sipapu Ski and Summer Resort on March 12? Get ready, get set, get creative and go! Build your own vessel using ONLY cardboard, duct tape, string or twine and paint. Race yourself or your team down the mountain for your chance to win one of dozens of amazing prizes, including free entry into Purgatory Resort’s first-ever Cardboard Derby on March 26. Details at SipapuNM.com.

The Taos County Historical Society presents a lecture by Mark Henderson on March 5.

To Be or Not to Be?––Inventing The Old Spanish National Historical Trail through Taos, explores the idea of the ‘Spanish Trail’ in the 19th century and the designation the 2,700-milelong Old Spanish National Historical Trail as part of the National Trails System.

Today, the Spanish Trail is being reinvented again with the establishment of the Rio Grande Trail by the State of New Mexico. This presentation examines the role of the community of Taos in all these manifestations. For details, call 575.779.8579.

Kate Russell

poultry, a French cheese (or cheeseboard), a chocolate dessert, French wines and digestifs.

Details at loliviersantafe.com. Bon appétit!

| Ron Cooper

A Taste of Life in New Mexico

MARCH 2016

11

Celebrate Women’s History Month at the Indian Pueblo Cultural Center in March with dances, pottery, film and food. March 12 and 13, the Zuni Olla Maidens allwoman group performs traditional dances, then learn how the legendary Acoma pottery Lucy Lewis’ legacy is carried on by her family and students. Then stay for a screening of A Thousand Voices, a documentary telling the story of Native women in their own voices. You can also go inside the IPCC’s collection of art from the three-generation dynasty of Pablita Velarde, Helen Hardin and Margarete Bagshaw. Details on all March events at indianpueblo.org.

Photo: Lee Marmon

buzz ART

ALBUQUERQUE

Unless you’ve been living under a rock for the last year, you know that March 18-20 is the grand opening of Meow Wolf Art Complex’s House Of Eternal Return, the first permanent exhibition and the follow-up to their wildly successful The Due Return.

Over 130 artists were involved in creating 70 different individual immersive spaces, a 300-person music venue, an arcade with 14 games, four tree houses, an interactive cave system and more. The installation takes audiences of all ages into a fantastic world of exploratory imagination by way of a radical new form of storytelling where they will be immersed within a multi-media art experience that unfolds through an interactive and magical narrative. Info at meowwolf.com.

The Center for Contemporary Arts presents Allison Smith: Source Materiel in the Muñoz Waxman Gallery, through March at Mariposa Gallery in Nob April. Oakland-based artist Smith has been Hill features landscapes in oil and mining historical collections and material oil crayon on paper by artist Valerie Cordaro, all new works culture to create elaborate art installations entitled My Sight of Nature. Upstairs, Fay Abrams, one of the and large-scale participatory events that original owners of Mariposa, creates collage works in the show address the role of craft in the construction | Lucy Lewis Emerging From Heartbreak. A reception for the artists will be of identity and held on March 4. the power of objects to convey stories of social activism in times of armed conflict and political unrest. For the Source Blue Lily Atelier showcases the art of Splash Color - From Ancient to Materiel installation, Smith sought out Jane Kimball, a Modern in March with a series of events pairing art and food. The events Santa Fe-based collector and authority on trench art from feature the works of Taiwan native and New Mexico resident Ming Franz, the Napoleonic wars through WWII. Trench art is made a prominent artist and educator who studied with masters of traditional from military surplus during wartime and the aftermath of Chinese painting. She is International Artist Magazine’s 2015 Grand reconstruction. More at ccasantafe.org.

Prize winner. During the reception March 4, Franz will demonstrate a variety of Splash painting styles. A Splash Art dinner on March 11 New Mexico Through The Lens: Photographs by Joan showcases artful culinary creations using the Splash color palette of black, Gentry and Don Kirby is on display through the end white, red, yellow and blue, catered by Executive Chef Nadine Scala of of March at the Santa Fe Tennis and Swim Club. Joan Chez Axel Restaurant. For more information and to purchase tickets, call Gentry grew up in New Mexico and studied photography 505.263.6675 or visit bluelilyatelier.com. at the University of New Mexico with Beaumont Newhall, Anne Noggle and Tom Barrow, among others.

After joining forces with Don Kirby, they moved to Santa Fe in 2003 and continued exploring and photographing throughout New Mexico. This exhibit presents The American Society of Media Photographers New Mexico and United photographs of New Mexico from 2003 to the present. For Photo Industries is pleased to announce the open call for entries for the info, call 505.988.4100. national photography exhibit called The Fence, and associated regional | Frank Buffalo exhibit, The Fence New Mexico. In 2016, Santa Fe is joining the roster Tansey Contemporary runs a solo exhibition of new of exhibition locations. Photographers of all levels are invited to submit work by acclaimed artist Frank Buffalo Hyde from work that fits under one or more of six thematic categories: Home, Streets, March 11 through April 1. Recognized as a leader in contemporary Native art, Hyde’s People, Creatures, Nature and Play. The deadline for submissions is March work draws upon imagery from popular culture to present alternate perspectives 7. A select New Mexico-based panel of judges will review and select on contemporary Native experience. Hyde’s Buffalo Fields Forever - To Infinity photographers to participate and the winning projects will be presented in and Beyond was acquired by the Museum of Indian Arts and Culture permanent a series of large-scale, curated, outdoor exhibitions across five cities in the collection and will be featured in their Cultural Heroes show this spring. Hyde’s United States. To submit entries go to fence.photoville.com/submit.

SANTA FE

Japanese Kitchen Teppan • Sushi • Omakase

Experience the Splendor & Excitement of Japan 6511 & 6521 America’s Parkway • Albuquerque Sushi Bar: 505-872-1166 • Steakhouse: 505-884-8937 www.japanesekitchen.com

Omakase

The best way to enjoy Japanese food!

This is an authentic, Japanese way of serving a set course meal.

Our Sushi Bar offers Omakase all year around – changed seasonally.

Omakase is $60 pp and you must reserve your spot ahead of time.

12

MARCH 2016

magazine.com

latest work is an investigation into popular culture and technology. He believes that it is the artist’s task to define the times they live in, not just to describe, but to reflect and comment on; to enrich the conversation between cultures. Details at tanseycontemporary.com.

TAOS Art Speaks - Works by Renowned Taos Pueblo Artists is on display March 3-April 24 at the Taos Community Auditorium Encore Gallery. The exhibition brings works created by a group of Taos Pueblo premier artists, including Jeralyn Lucero, Debbie Lujan, Jocelyn Martinez, Pollen Shorty, Deanna Suazo, John Suazo, Ryan Suazo, Bernadette Track and Johnathon Warmday. The exhibition speaks of tradition in contemporary times, recognizes talent within families and includes works in stone, clay, India ink on clayboard and oils.

Details at tcataos.org.

You’ve still got time to see Where Spirit & Matter Meet: New Works by Mary Ann Warner at Act I Gallery and Sculpture Garden. Warner’s goal in landscape painting is to capture some essence of the drama she sees unfolding before her, whether it be the wind moving through the trees, the warmth radiating from the red earth or the depth of the cool shadows. A storyteller and visionary artist as well as an expressionist landscape painter, printmaker and book artist, Warner creates paintings with vibrant colors, sweeping vistas and scenes familiar to us in New Mexico. The show continues through March 12, actonegallery.com.

The Millicent Rodgers Museum is the venue for Storytellers: Teaching Heritage through Song and Story, running March 18-June 27. In the Southwest, stories are not merely told for enjoyment, they can be parables told for education or fables told for amusement.

For communities that do not have a written history, community storytellers Hyde keep the heroes and heroines, the history and traditions alive. On exhibition will be delightful handmade clay dolls that represent the elders who pass on the history and culture to younger generations. To complement the clay figures, this exhibit will feature select stories and ballads, spoken and sung, in the surrounding communities of Taos. More at millicentrogers.org.

New Mexico Art League SPRING SCHEDULE OF CLASSES, WORKSHOPS AND EXHIBITS

MONDAYS Clouds and Sky with Tom Blazier April 4 – May 23 9 AM to 12 Noon Experimental Water-based Media with Lea Anderson April 11 – May 23 1 PM to 4 PM

TUESDAYS Color and Composition in Watercolor with Carol Carpenter April 12 – May 31 9:30 AM to 12 Noon Introduction to Painting the Classical Still Life with Sarah Siltala April 5 – May 3 (no class April 12) 1 PM to 4 PM Open Life Drawing Session No Instruction Ongoing class 5:30 PM to 8:30 PM

WEDNESDAYS Introduction to Drawing and Painting with Maria Cole April 6 – May 25 9 AM to 12 Noon Painting the Landscape in Oils with Waid Griffin April 6 – May 25 1 PM to 4 PM

Figure Drawing with a Twist with Arden Hendrie April 6 –May 25 5:30 PM to 8:30 PM

THURSDAYS Botanicals in Pastel with Vasili Katakis April 7 – May 26 9 AM to 12 Noon

SATURDAYS

WORKSHOPS

Sketching the Urban Landscape with Vasili Katakis April 2 – May 28 (no class May 14) 9 AM to 12 Noon

Portrait Painting Workshop with Kerry Dunn March 7 – 11 Monday through Friday 9 AM to 4 PM

Art Exploration for Kids Ages 7-11 with Nicole Gunn April 9 – May 21 10 AM to 11:30 AM

Expressive Painting from Photographs with Maria Cole April 7 – May 26 1 PM to 4 PM

Exploring the Elements of Nature in Acrylics and Pastel with Bill Canright April 9 – May 28 1 PM to 4 PM

Abstract Painting with Arden Hendrie April 7 – May 26 5:30 PM to 8:30 PM

Building a Portfolio for Teens with Nicole Gunn April 9 – May 21 1 PM to 4 PM

FRIDAYS Open Life Drawing Session No Instruction Ongoing class 9:30 AM to 12:30 PM Color and Composition in Watercolor with Carol Carpenter April 8 – May 27 1 PM to 3:30 PM Painting the Interior Space in Oils with Wade Griffin April 8 – May 27 1 PM to 4 PM

SUNDAYS Chinese Brush Painting with Ming Franz April 10 – May 28 & 29 1 PM to 4 PM Open Life Drawing Session No Instruction Ongoing class 1 PM to 4 PM

DEMONSTRATION Painting the Portrait Alla Prima with Kerry Dunn March 6, Sunday 5:30 PM to 7:30 PM

Watercolor Workshop with Tom Jones March 28 – 31 Tuesday through Friday 9:30 AM to 4:30 PM Figure and Portrait Painting Workshop in Oil or Pastel with Doug Dawson June 6 – June 10 Monday through Friday 10 AM to 4 PM

EXHIBITS Limited Edition / Prints of All Kinds January 26 - March 5 Black & White / An Exhibit of Black & White Drawings and Photographs March 12 - April 23 Reception, March 19 Saturday evening, 5 PM to 7 PM

CALLS FOR ENTRY The World in a Still Life Entry deadline: March 25 prospectus available now The Art of the Flower Entry deadline: May 6 prospectus available now

For registration and more detailed information visit newmexicoartleague.org All classes are held at 3409 Juan Tabo NE Albuquerque, NM (505) 293-5034 Gallery hours: 10 AM to 4 PM Tuesday – Saturday

story by GORDON BUNKER photos by LIZ LOPEZ

M

eeting up early one morning recently for coffee with Jim Owens and Vinnie Kelley, I notice these guys are fit. Solid. Not an extra ounce of fat. Well, okay, between the two of them maybe an ounce, somewhere.

Jim is the president of Santa Fe Striders, a local running club two hundred members strong, and Vinnie is a long time member.

But when we get talking I also notice they are very easy going. It’s refreshing. So often we turn play into work––we get serious about it and, poof––there goes the fun. For Jim and Vinnie, running is as much a part of life as taking a breath. They love the sport, and the benefits, and while maybe years ago they were driven to excel, now they do it for fun.

Santa Fe Striders was founded in 1978. “One of the original members,” says Jim, referring to Dale Goering, “who is still a club member, he’s in his mideighties now. He was running with us a little bit last year but he still gets out and walks and rides his bike every day just about.” Today, the club sponsors four workouts every week, each focusing on a different type of running. They also sponsor a summer youth program, and several races over the year.

I’ve seen club members on the Windsor Trail in the Sangre’s and always marveled at them. “In the mountains, there’s usually a lot of walking, hiking for me,” says Jim, laughing. “Vinnie can run up the hill but I can’t.” The hill Jim refers to is Santa Fe Baldy.

From the Ski Basin parking lot (elevation 10,380’) to the summit, is about seven miles and 2900’ cumulative ascent. He continues nonchalantly, “but we get out there and have a good time.”

“FOR ME, IT’S ALWAYS BEEN SOMETHING I LIKED; I LIKE THE SOCIAL PART OF IT. I LIKE THE SOLITUDE. IT’S A SERIOUSLY IMPORTANT BALANCE IN LIFE FOR ME.” VINNIE KELLEY

14

MARCH 2016

magazine.com

“The range of runner that’s shown up at the workouts,” says Vinnie, “has gone from Olympic hopeful to walker.” Jim’s heard people say, “A running club? I’m not fast enough to join a running club,” but he sets the record straight. “We encourage people to come out and do what they want. If you want to walk it? Okay. If you want to push it? That’s okay too. We have people that will push you. We break it into slower and faster groups. The exact same workout. So we really encourage people of all skills to come out.”

“Certainly, we’re a very inclusive club,” says Vinnie. “There’s competition in the club, but that’s far outweighed by the social desire to get more people to run.”

Vinnie’s been a member for some twenty years. He continues, “What attracted me to the Striders, I was competitive at that time but now I’m older and (being a member) means I’m going to run more often and have more fun doing it. I’m going to have other people that share…” and he laughs, “the affliction of running.”

The membership is about a 55 to 45% ratio women to men. “The average age is going to be in the forties,” says Jim. There are a handful of members in their twenties, and Jim continues, “We have two guys for the Tuesday night workouts in their early seventies.”

Vinnie has been running competitively since he was a kid. He ran his first marathon in Boston when he was in high school. He grins and talks about the Striders track workout. “I try to sneak competitive running techniques into it. If I presented a competitive, highly disciplined workout that was designed to make everyone run an optimum 5K, I think it would put people off. But I try to frame it in a more accessible, more fun way. It was interesting for me to learn the range of psychology of runners. I tried to make (the workout) easier for the slower runners, and that actually backfired. The slower runners loved the idea of completing the entire course and feeling they’ve done the same amount of work as the super stars.”

I ask Jim and Vinnie what is it about running that keeps them doing it. “For me,” says Vinnie, “it’s always been something I liked, I like the social part of it. I like the solitude. It’s a seriously important balance in life for me. If you get wound up at work or at home, it’s a perfect way to get yourself away from just about everything.

But telephones. You can’t get away from telephones any more.” I suggest he could leave the phone at home. “That’s true!” he replies. “Getting away,” he continues, “your brain can finish thoughts you don’t tend to finish. You break out of ruts in other things in life. Go to work, get the paycheck, buy the groceries, go to work, get the paycheck… you get in that loop, it’s really important to go running and have some time to think, ‘now wait a minute.’”

“And how many miles a week do you run?” asks Jim. “Thirty to forty?” “I’m up over fifty,” says Vinnie, although he admits, “I can’t run them as fast as I used to.” Jim as well has been running since he was a kid. “I was never competitive. I was quick but never fast.” In his career, Jim did a lot of traveling. “But,” he says, “I always ran A Taste of Life in New Mexico

MARCH 2016

15

the Santa Fe Striders

when I traveled. In fact, usually I would go out for a run right after I got off the plane and checked into a hotel.

That would actually reestablish my circadian rhythm. It minimized the jet lag. By doing that I could go anywhere in the world for one week and jet lag wouldn’t bother me.

Starting two weeks and it would catch up.” These days, he puts in about twenty-five miles a week.

For people thinking about getting into running, Jim says, “Don’t over do it to start with. Start off doing a walk run. Run for thirty seconds and walk for two minutes.

Then slowly run for a minute and walk for two minutes.

You just do this walk run combination until you build up to it.”

I’ve always thought running is hard on the body. Fact or myth? Jim answers matter-of-factly. “If you run you’ll probably get injured.” For those new to running, “your lungs and your muscles will actually start responding faster, to get in shape, before your tendons and your joints.

People have a tendency to say ‘I’m feeling pretty good,’ and then actually over do it. And then they get injured, and say ‘I can’t run because I’ve had this injury.’ I can’t tell you how many times I’ve hurt my ankle, or a knee has bothered me, and I wonder if this is it, (if ) I’ll never be able to run again. And you just sort of work through it and take it easy and you get back into it and you always seem to recover.”

Vinnie makes a good point, adding, “Something like 88% according to Runner’s Magazine… people are running for weight loss. If someone goes from being on the couch to being a five time a week runner, the amount of benefit compared to the risk of injury is a great ratio.

Having better lungs and cardio vascular and pulmonary just improves everything, every part of life.” He admits, “There is definitely the pervasive risk of minor injury in running.” Looking at these two guys who have been running for years however, it’s hard to argue it’s not good for you.

Further on the subject of running being tough on the body, I inquire about shoes. Running shoes seem to be a big deal. Vinnie answers. “There’s a certain simplicity to running,” he says, “and in shoes, if you keep it simple, it doesn’t matter. Running, you can just do it. Yeah, in the club we have a range of folks who advocate the softest shoe possible, the most protection possible, and then we also have people who run with no shoes at all. And we have people in Santa Fe who grew up running on used shoes that were probably worn out the day they got them who now aspire to win the Boston Marathon.”

Jim talks about what makes Santa Fe a great place to run.

“Different runners like different things,” he says. “You’ve got some people that want to run on a track but not on a trail… Any type of running that you like, whether it’s track, whether it’s trails, or going into the mountains, (it’s) a great place to come to.”

“I would say especially in Santa Fe it’s not necessary to have a goal,” adds Vinnie. “It’s not necessary to have the same motivation as what you might read about. If you want to run to lose weight, to see the mountains, to increase your social circle… if you want to run competitively, you can try any of those here.” For those interested in joining the club, he says, laughing, “no degree of talent is required.”

If you’re thinking of getting into running, no matter what your capability, the Santa Fe Striders start their track workout March 15th at Santa Fe High, and also keep in mind their family oriented Run Around Race May 21st. For more information go to their web site: www. santafestriders.org. If you’d like to run or walk with some cool people, join the club.

16

MARCH 2016

magazine.com

3409 Central Ave NE Albuquerque, NM 87106 (505) 244.3344 www.soulandvine.com

10 in 10 $

Culinary Adventure in 10 Minutes Monday - Friday 11 am - 2 pm 2015 Winner of Albuquerque, the Magazine

“Best Hotel Restaurant” “Best Wine List”

Easter Brunch Ibiza Grand Opening Check social media for details

125 Second St. Downtown Albuquerque 87102 505.242.9090 | hotelandaluz.com

A Taste of Life in New Mexico

MARCH 2016

17

contemporary clothing... for men & women

seventy marcy street • santa fe 505.982.1399 • wearaboutssf.com

18

MARCH 2016

magazine.com

New Year, New

B O D Y Kids

You

Photo: Courtesy of Ten Thousand Waves

story by JAIN LEMOS

|

Hot Stone Massage at Ten Thousand Waves

Six spa experiences with a local twist—each designed to elevate your attitude and snap you out of winter’s chill.

mindfulness, meditation & movement

Current Session thru May 12 call Guest Services for schedule of classes

• Special Yoga Classes for Kids • Parenting Classes for Mom & Dad (by donation)

• Family Yoga (by donation)

All classes led by Kathy Walsh

RSVP required • &call Guest Services certified children’s yoga meditation instructorto reserve your seating

333 W. Cordova Rd

BODY

(505) 986-0362

S

pa menus often read like romance fiction sprinkled with glimpses of celestial desires. Who doesn’t want to touch heaven or paradise for an hour or so while splayed naked on a comfy-toasty treatment table? We poked around Santa Fe and Albuquerque spa destinations looking for the most unique offerings available— especially those with a distinct burst of New Mexico elements, designed to arouse your inner and outer senses. These six cures for sore muscles, dry skin, toxic buildup, getting old, zapped energy and stress overload will go a long way in helping to usher in a year of wellness.

A Taste of Life in New Mexico

MARCH 2016

19

The management team at Betty’s Bath and Day Spa started thinking about a way to work more closely with their neighbors at Los Poblanos the historic inn and organic farm set on a magnificent property featuring 25 acres of lavender fields. For years, the spa had used the Inn’s lavender salve in some of their treatments, so making the leap to collaborate on creating a luxurious 90-minute experience was a natural next step. The result is Betty’s Los Poblanos Field to Table Package, a sigh evoking hand-fingers-feet-toes deep rub, followed by a onehour massage. For the entire session, you’ll become engulfed in a Los Poblanos-crafted mist and salve, topped off with a very neighborly lavender-infused oil. Spa Director Adriana Candelaria says, “One of the really special things about this treatment is that as your therapist helps you off the table, you are treated to a house-made chocolate lavender truffle from Los Poblanos.” Nirvana is sure to follow.

Photo: Jami Porter

New Year,

Betty’s Bath and Day Spa

Betty’s Bath and Day Spa is located at 1835 Candelaria Road NW in Albuquerque. 505.341.3456. bettysbath.com.

The spa is situated in the Hyatt Regency Tamaya Resort and Spa at 1300 Tuyuna Trail in Bernalillo. 505.867.1234. tamaya.hyatt.com.

Four Seasons Resort Rancho Encantado Spa

In February 2016, the Spa at Four Seasons Resort Rancho Encantado unveiled Spiritual Journey, an offering with a formidable name to live up to. Rest assured, the Four Seasons meets the challenge. Since taking over the 57-acre property in the summer of 2012, the innovations of this high-standard hotel are noticeable. “We are determined to bring back more local and regional treatments,” explains Spa Director Emily Richey. The concept for the session echoes a Native sweat lodge experience as the room is smudged with New Mexico sage for clearing and purity. A body mask of adobe clay sourced from Arizona is smoothed on before stepping into a private dry sauna, helping to bake out any residual bone chill. This is also the moment when your meditation journey peaks as you revel in the body-mind-spirit connection. After your temp has risen, you’ll return to the table for a full body massage. The oil—made at Rancho Encantado—blends lemongrass and ginger, a combination promising to enhance your mood and lift any heaviness of heart. Topping all of this cleansing is a chakra balancing. Seven crystal-like attunement stones are placed in alignment to revive and calibrate the body’s energy.

Emerging from 110 minutes of harmony, stay in tune by exploring the property’s tranquil hiking trails. At last, spring has arrived.

Four Seasons Resort Rancho Encantado is located at 198 State Road 592 in Santa Fe. 505.946.5700. fourseasons.com/santafe.

20

MARCH 2016

magazine.com

Photo: Courtesy of Four Seasons Resort Rancho Encantado

From start to finish, the Ancient Drumming session at the Hyatt Regency’s Tamaya Mist Spa will gently steer your thoughts to contemplating the essence of New Mexico.

These primordial visions are greatly enhanced by the native elements being smeared all over your body. A custom-recipe, rosy-colored mud, sourced from the Jemez Mountains and infused with local red chile, is warmed to slightly above body temperature and applied with care. As the detoxifying mud mixture is penetrating layers of weary skin, you become the drum as your therapist lightly beats away tension using satchels dipped in piñon-infused oil. Next, a proprietary concoction of ground piñon, sea salt and oil forms a resin that is scrubbed into the mud for a tingling exfoliation. “It’s a little messy, but so good,” promises Tamaya’s spa director, Stephanie Martinez. You’ll pop into a private shower to feel the lingering oil moisturizing every inch as you finish. Don’t forget to sample the spa’s dark-chocolate red-chile bark or their candied green-chile granola made by the resort’s chef for a dash of sweet heat. When this slice of ecstasy is over, don’t be surprised to find yourself lightly drumming the steering wheel all the way home.

Photo: Courtesy Hyatt Recency Tamaya Resort & Hotel

Tamaya Mist Spa and Salon

Photo: Courtesy of Inn and Spa at Loretto

Inn and Spa at Loretto Spa Director Suzanne Chavez takes the health-resort version of farm-to-table to an entirely new level. Calling Santa Fe her home for more than three decades, Suzanne grows some of the best sage in town in her organic gardens. After harvesting and drying the leaves, Chavez grinds and mixes a proprietary body scrub that she uses exclusively for clients of the Spa at Loretto. “This is a well-kept secret, although many people ask where it comes from and how they might come to purchase some,” she laughs. “I love making the product for our guests.” You can add her signature Native Desert Sage Scrub treatment as an embellishment to any other massage. The Spa offers a fully customizable menu (which one to pick?!), with great selections for every need. For example, the Sports Enthusiast Massage is awesome for limbering up before golf or after a morning of horseback riding. Their extensive rituals are meticulously planned, calling their Native Reflections Ritual a New Mexico favorite.

The choice becomes clear: sage clearing, Native blessing, warm soak, stone massage and Chavez’ home-crafted sage scrub. Feeling soft and uplifted, Divinity rules.

The Inn and Spa at Loretto is located at 211 Old Santa Fe Trail in Santa Fe. 505.988.5531. destinationhotels.com/innatloretto.

Wo’ P’In Spa at Buffalo Thunder Resort and Casino Photo: Courtesy of Hilton Wo’ P’in Spa

After zipping out to the Hilton’s Buffalo Thunder Resort, you’ll be thrilled to set everything down and drop onto one of their plush massage tables. If pressed for time, consider their delicious 25-minute Warm Oil Scalp Treatment a la carte or splurge for their full 80-minute Desert Sage Journey, which includes the hair treatment during a full-body relaxation session. While resting on your belly, a thick desert sage cream—made locally by Milagro Herbs in Santa Fe—is rubbed into your aching back. Flip over for the skull and follicle rejuvenator, which is poured along the scalp and massaged into your hair and head, giving the brain a muchneeded reboot. “We love Milagro because they incorporate locally harvested, organic ingredients that reflect the resort’s Pueblo heritage,” says Tiffanie Droddy, Wo’ P’In’s spa director. Their Abundant Hair Oil includes New Mexico globemallow and rosemary soaked in olive, jojoba, avocado and neem oil. Before or after these much-needed restoratives, follow the spa’s purification ritual outlined in their steam, sauna and hot tub area.

Soft hair, blue skies, big smile.

Buffalo Thunder Resort is located at 20 Buffalo Thunder Trail in Santa Fe. 505.455.5555. buffalothunderresort.com.

Ten Thousand Waves is not a spa about beauty. You won’t find caviar rubs or Botox on their list of services. “Our mantra is constant, thoughtful change,” says Courtney Morris, who has been with the resort for 12 years. As the spa’s director, she implements their philosophy of wellness, health and healing through attentively listening to guests and taking plenty of time to develop and research every offering.

Their Deluxe Herbal Wrap includes body-covering linens that have been warmed and soaked in locally grown herbs. Here’s the best part: the herbal infusions are customized seasonally for maximum suitability. Their blends are designed by the folks at Jae Bird Botanicals who organically grow and ethically wild-harvest their plants in the Pecos Wilderness. Their Spring Blossoms blend includes nervine relaxants and inflammation alleviants such as white willow bark and passionflower.

During a 15-minute sauna period, the herbs will soak in deeply. Morris explains that a body wrap is prescribed for those wanting to change a bad habit; no doubt this is a cocoon-to-butterfly allusion. In your room, pay attention to the music selections. Oh, and Ten Thousand Waves has their own music director, Wolfgang Blümel, who carefully chooses every track heard. Cloud Nine looks closer than ever.

New You

Photo: Tom McConnell/Ten Thousand Waves

Ten Thousand Waves

Ten Thousand Waves is located at 3451 Hyde Park Road in Santa Fe. 505.982.9304. tenthousandwaves.com.

A Taste of Life in New Mexico

MARCH 2016

21

Presents the 24th Annual

CHOCOLATE FANTASY Calling all Chocolatiers!

Cash prizes and medallions awarded!

A black tie gala benefiting the New Mexico Museum of Natural History Foundation

Saturday, March 12th 6:30 pm - 11:30 pm

Sandia Resort & Casino

Discover the mysteries of outer space like you’ve never imagined!

Tickets: $200 per person Reserved tables of 10: $2,500 Reserved half tables of 6: $1,500

To purchase tickets, call (505) 841-2838 www.naturalhistoryfoundation.org

If you would like to participate as a chocolatier, please call (505) 841-2859 or email psolano@naturalhistoryfoundation.org for more information.

Dolores Aragón, Heavenly Chocolates

Carissa and Jeffrey Mettling, Rebel Donuts

Alan Sanchez, Charles Guiswite, and Anthony Chaves, Isleta Resort and Casino

Casey Trent and Gabrielle Maestas, Route 66 Casino Hotel

Taylor Burns and Jessica Saiennio, Los Poblanos Inn

Belle Wolters and Meagan Saavedra, Sandia Resort & Casino

Thank you to our generous sponsors: Presenting Sponsor: KPMG LLP

Platinum Sponsors: Intel, LithExcel Marketing Services Provider, Wells Fargo Gold Sponsor: US Bank Silver Sponsors:

Bank of Albuquerque, Bank of America/Merrill Lynch, Bank of the West, Tucker and Karen Bayless, General Mills, New Mexico Gas Company, NUSENDA Credit Union, Sandia National Laboratories/Lockheed Martin/Technology Ventures Corporation, Tinnin Enterprises

www.NewEnergyEconomy.org 22

MARCH 2016

magazine.com

Bronze Sponsors:

Albuquerque The Magazine, All World Travel, Beauchamp Jewelers, Clear Channel Outdoor, Convention Services of the Southwest, Frank Frost Photography, KOB TV 4, Local Flavor Magazine, Sandia Resort & Casino, Vara, 99.5 Magic FM, 770 KKOB News Radio

020316 iota lf.pdf

1

2/22/16

1:37 PM

A NA SAZ I

THE SANTA FE

RESTAURANT

innovative solutions f or better living

HOME SHOW

southwestern cuisine with r e g i on a l l at i n influences C

M

Y

CM

MY

CY

CMY

K

The acclaimed dining destination celebrates the creative spirit of Santa Fe with a chic, sophisticated design that complements the restaurant’s legendary architecture.

The Anasazi Bar & Lounge Features Social Hour Monday through Thursday, 3:00-6:00 p.m and 8:30 p.m. to close Half priced beer and wine by the glass and Social Bites Menu Live Entertainment Saturday Evenings FOR DINNER RESERVATIONS, PLEASE CALL (505) 988-3236

ROSEWOOD INN OF THE ANASAZI 113 WASHINGTON AVENUE · SANTA FE, NM 87501 (505) 988-3030 · rosewoodhotels.com 2015 Remodelers Showcase Winner

March 12 & 13, 2016

Sat 10 - 5 • Sun 10 - 4 Tickets $5.00

Santa Fe Community Convention Center Remodelers Showcase

! h c n u r B r e t E Join us for E

4th Annual Santa Fe Community College Design Competition

Cash Prizes • Giveaways

Prize Sponsor

2nd Annual Kids LEGO Competition ®

Sponsored by

Northern New Mexico’s Premiere HOME SHOW Like us in Facebook:

#santafehomeshow

https://www.facebook.com/ TheSantaFeHomeShow

Thank you to our Sponsors: GOLD SPONSOR

PLATINUM SPONSOR

SILVER SPONSORS

Fresh local ingredients, inspired fusion flavors, and excellent service. A Santa Fe fine dining experience in an airy, contemporary space with a touch of chic.

RECEPTION SPONSOR

SFCC COMPETITION SPONSOR

LEGO® COMPETITION SPONSORS

RAFFLE SPONSOR

BAG SPONSOR

MEDIA SPONSORS

A Taste of Life in New Mexico

MARCH 2016

23

C I G A M t e Yoga P r a C I

t’s a late winter afternoon at Body, Santa Fe’s popular wellness complex. As sunlight slants across the studio’s polished wood floor, instructor Kathy Walsh and Helen Young, her assistant, welcome their small group of youngest yoga students, one of whom comes barreling down the hall ahead of his mom to get there.

Kathy gives everybody a few minutes to settle into places in the circle on their day-glo orange and neon pink “magic carpet” yoga mats, smiling, addressing each child by name. “You can be anything you want to be!”

Kathy says. “My grandma told me that, and I believed her.” The two fiveyear-old girls, Afsana and Danika, stare at her solemnly; Jahio, who’s three, keeps hopping around on his knees, laughing, rolling, crashing into his sister.

over the river!” Kathy calls over her shoulder, the others hopping from mat to mat behind her.

Now they’re eagles, perched on a cliff, then flying.

After a rain dance, they come back to the room, give each other “a big hug of love,” and Kathy and Helen bow to the girls in turn, telling them, “You are a bright shining star,” as, lastly, the girls lie on their backs in corpse pose as Kathy puts a small jewel on each one’s forehead. “Who wants to color what we saw on our walk?” she asks, handing out paper—and who should suddenly appear, crawling across the floor, jumping over mats, but Jahio, who wants to color, too. “I’m glad you’re back!” Kathy tells him. “And I hope you’ll come next time, with your sister—then you’ll already know what we do!” He smiles a secret, pleased smile and hunkers over his paper.

The early January launch party for Kathy and Helen’s new yoga classes, attracting upward of 50 three-to-12-year-olds, definitely indicates a mounting interest. Calling their program Body’s Peace Place, Kathy offers Magic Carpet Yoga twice a week: two classes for Rainbow Kids, ages 3-6, who may be accompanied by parent or caregiver; and two classes for Star Kids, ages 5-11.

“After 11,” she says, “it’s the change time, when kids start getting really busy with a lot of afterI N S T R U C T O R K AT H Y WA L S H school activities. So it’s good to plant the seed Kathy starts by reading a picture book, early. You can watch as younger beginners start one of several she’s written. Listening as the to get it—their shoulders go down, they relax. engagingly simple story unfolds, all three kids Young kids adore the namaste, the ‘bright shining relax against their mothers, silently curling the star,’ dancing in the rain. Taking a magic carpet edges of their mats between their fingers and ride to the beach, for example,” she continues, rocking. After the story ends, “We’re going to “trains kids to be in the moment, feeling the be eagles today!” she tells them. First, though, warm sand, smelling the ocean—feeling their Kathy and Helen model deep breathing, feelings, seeing that it’s okay to feel sad, it’s like instructing the children to breathe along with an ocean wave,” and once it’s passed over us, them. Kathy shows them how to modulate another feeling will inevitably take its place. their breaths with an extremely kid-friendly The importance of being able to center “breathing ball,” which they pass around oneself, Kathy believes, is especially important the circle. It’s a sphere made of Lego-like for today’s children in their busy, hectic lives. components that you can expand and contract.

“They are able to go to that place of peace inside, Danika and Afsana shyly give it a try but Jahio no matter what is happening on the outside,” is fast unraveling; his mother, after repeated she writes in her blog (joyohboy.com), “and attempts to settle him down, calmly takes him ultimately, peace is where the power lies.” It helps by the hand to sit with her against the wall and children connect with harmony; “They live a life watch. Then Kathy and Helen lead the girls in of joy.” And they’re able to listen to their own a series of yoga poses, including a twisty stretch, small, still inner voice. “Intuition guides children cat pose and sun salutation. One of the girls to do what is best for them,” which, Kathy writes, is—quietly, happily— especially limber. Then brings them to a vibration of peace, attracting it’s time for the magic carpet ride! “Today we’re going to a mountain,” “more good things, and [that] takes the child round and round in a Kathy says, instructing everybody to grip the edges of their mats on their circle of joy.” way first to a magic forest. Girls, instructors and the remaining mom take Kathy and Helen are both certified children’s yoga and meditation a walk in the woods, noticing trees, birds, rabbits. With the mountain in instructors. “I feel like I’ve been creating this program my whole life,” sight now, everybody does mountain pose, then a tree pose. “Let’s jump says Kathy, who first got interested in meditation and yoga in the early 24

MARCH 2016

magazine.com

story by GAIL SNYDER photos by KITTY LEAKEN

‘80s when she was introduced to Swami Satchidananda’s work. She raised her two daughters to do yoga and meditation tapes with her every morning, and as a result, both have grown up “so connected,” Kathy says proudly. Helen’s interest also goes back several decades or more. Currently, she teaches 5th grade in a southside Santa Fe public school. “I break up our classroom day with yoga,” she says. Which, if you know 5th graders, is no small feat. Helen has a carpet in her room; the kids go to it and make a circle, expectant and ready whenever she announces these breaks for yoga and breathing exercises. “It helps them calm themselves, instead of punching. When you can create a peaceful environment, acknowledging kindness and positivity with affirmations,” Helen maintains, “kids will rise to the occasion.”

Kathy always looks for what’s amazing in a child. “I’ve always loved kids. Some kids may doubt that they can do this, but I see them 100 percent doing it—all the poses, and they can feel that. I know what this does and how it’s life changing—in my heart and in my soul.” And yoga’s subtle magic, she says, is not lost on kids. “’Did you do your breathing this week?’ I’ll ask, and they’ll say, ‘Yeah, I had a test, or I got scared, and the breathing helped me relax.’”

Both women are very grateful to Body for giving them the opportunity to give children what they so much love. “It’s such a gift,” Kathy says. Helen agrees. “I always wanted a job that didn’t feel like work but like play!” she laughs. Kathy adds, “We look at it as one yoga kid at a time. Kids are already so ready for this! They desire to live in a peaceful world.” During January’s launch party, Helen says, “Kathy was just vibrating love the whole time!” And as a witness to one of their classes, I can totally attest to that. Watching the two of them lead the kids, the mom and a baby sister on their magical forest adventure, including becoming soaring eagles, they were both so joyful and elated, I knew that if I was one of those kids, I’d be here every week. Come to think of it, why don’t they make fun, magical yoga classes like this for adults?

A S S I S TA N T I N S T R U C T O R H E L E N Y O U N G

“…YOGA’S SUBTLE MAGIC IS NOT LOST ON KIDS. ‘DID YOU DO YOUR BREATHING THIS WEEK?’ I’LL ASK, AND THEY’LL SAY, ‘YEAH, I HAD A TEST, OR I GOT SCARED, AND THE BREATHING HELPED ME RELAX.’” KATHY WALSH

Body of Santa Fe is located at 333 West Cordova Road in Santa Fe. 505.986.0362. bodyofsantafe.com.

A Taste of Life in New Mexico

MARCH 2016

25

Yoga

Classes for Kids Our web search found the following listings:

Albuquerque: High Desert Yoga

Wendy McEahern

Kids’ Yoga incorporates individual and partner yoga poses, breath work and relaxation techniques into a dynamic and playful experience for ages 6-11.

Some of the kids’ yoga classes are also offered through UNM Continuing Education.

4600 Copper Avenue NE. 505.232.9642. highdesertyoga. com.

Blissful Spirits

Do you like to bark when you’re in downward dog? Then we have a class for you! We offer an interactive, multi-level kids’ class. Get ready to jump, dance, stretch and breathe deeply. The class is designed to increase strength, flexibility and self-regulation while building self-esteem and social skills.

4300 Paseo del Norte 505.688.7772 and 1400 Jackie Road #104 in Rio Rancho. 505.896.7777. blissfulspirits.com.

Santa Fe

last spaces for rent

A Tierra Concepts’ Creation

YogaSource

Kids Yoga & Qigong: Have fun while building body awareness, sensitivity and harmonizing with nature. MogaDao Kids is playful and safe and will encourage your child to move in new ways, attune to their surroundings, enhance coordination and build confidence. We use the five elements from Traditional Chinese Medicine to understand what exercises, yoga poses and qigong forms our bodies, minds, hearts and the world around us need most.

901 West San Mateo Road. 505.982.0990. yogasoursce-santafe.com.

Yoga Tree

FAMily Jam Yoga: We will use our bodies to tell stories, explore movement through imagination, increase our flexibility and strength, and have fun! FAMily Yoga is a playful environment for children to learn yoga together as a family. For children ages 3-10.

2047 Galisteo Street, famjam.net/yogatree.php.

Contact Eric Faust 505.780.1159 Eric@TierraConceptsSantaFe.com www.pachecopark.com

• 130 sq' - 1,160 sq' available • ideal for office and retail • within walking distance to the Railrunner • boasts great amenities • restaurant on site • hi-speed internet • great landscaping • great neighbors • the owners are on site Visit Pacheco Park and see why this could be your best business decision ever.

Smokey’s famous homemade fried chicken is back!

Taos

Shree Yoga

Try our Kids’ Yoga Tree class with Miss Alice, geared for children ages 3-11. Each class will have a theme and we will have fun with poses that create connection and peace for children. Stretch your fun muscles.

112 Camino de la Placita. 575.758.8014. shreeyogataos.com.

26

MARCH 2016

magazine.com

86 Cities of Gold Road • Next to Poeh Museum in Pojoaque 505.455.7004 • LaMesitaEatery.com • @LaMesitaEatery

Cherish the spirit.

LODGING, DINING & LIVE MUSIC NIGHTLY at The HISTORIC TAOS INN

taosinn.com

575.758.2233

”tsefkroP“ setarbeleC

...gniniD eniwS rof noitanitseD ruoY 5102 ,yraurbeF

Our epopular St. Patrick’s Day Celebration hcuoB “Porkfest” esumA continues thru March 15 March 17th thru 24th yenoH lacoL & elihC deR oyamihC 4 Courses - $45.00 sbi4 R Courses kcaB y-b$45.00 aB dezalG esruCall oC tsfor 1

details or find menus online

,snodraL /w secutteL rettuB & eésirF ,ssercretaW gnisserD klimrettuB & ggE delioB deppohC esruoC dn2

Lunch M-F 11-2 Dinner Nightly at 5 322 Garfield St, Santa Fe 505.995.9595 AndiamoSantaFe.com Established 1995

Lunch: 11:30am –2pm Monday–Saturday • Sunday Brunch ,nomeL ,srepaC ,dratsuM n ojiDHour: /w 4–6pm leztinh cS kroP Happy Monday–Friday seotatoP teewSDinner: dere5:30–Close gniG & Monday–Saturday resseD 231 tWashington Ave Santa Fe • santacafe.com • "lesuertS" nocaB /w r e l b b o C y rre-b na-1788 rC - eor lppA Reservations: 505 984 maerC ecI allinaV edamesuoH &

A Taste of Life in New Mexico

nosrep rep .54$ / sesruoc 4 00.7$ – miR detsuD nocaB & tlaS ,raguS /w atiragraM eltopihC

MARCH 2016

– elppaeniP

27

Voted Best Chef 2015 Voted Best Ethnic Food for the last 5 years Northern New Mexico’s Food Bank

Curry on over!

Many seniors are on fixed incomes and vulnerable to illness when hunger is an issue

HUNGER IS CLOSER THAN YOU THINK

Donate photo: Richard White

aDvocate

African & Caribbean Cuisine

volunteer

2010 Cerrillos Road (near Hobby Lobby) Santa Fe (505) 473-1269 www.jambocafe.net Monday–Saturday 11am–9pm Closed Sunday

n

www.thefooddepot.org

LF Senior Woman Ad 4.5 X 5.75.indd 5

ew Year’s Eve 1986, our opening night, was a wonderful and wild evening, all of us slightly out of control, unprepared for the crowds, but loving every moment nonetheless. The energy was high (as were most of our guests), and those of us fortunate enough to be a part of it have great memories of that night.

From that first night, through the many, many years to the last night, January 31, 2016, we were proud and happy to be a part of the Santa Fe community. We had wonderful guests and made fast friends with many of you. We cooked your dinner and made your drinks and loved the time you spent with us. Birthday parties, anniversaries, prom dates, babies born, grandparents passing on, life happened inside our doors and we thank you all for making the Zia a part of those lives.

Thank you also to those who worked with us over the years; the most wonderful men and women found their way to the Zia Diner and made what we did incredibly fun. Each and every one of you played an important part in our story, and I hope the Zia has a place in your hearts as you all have a place in mine.

Most especially, thank you Peter, Eva and Marcy. You are the absolute best. I am grateful to have worked with you all those years, and I am proud to call you my friends.

28

MARCH 2016

magazine.com

2/22/2016 10:34:48 AM

Thank you, Santa Fe, it was great fun, Beth

Healthy

Hungry for

S

anta Fe has a longstanding—and well-deserved—reputation as a health-conscious city. Patients were drawn to the Sunmount Sanatorium in the early twentieth century, just as the back-to-the-land movement felt a magnetic pull to the high desert in the 1960s and 70s. Even nearby Ojo Caliente’s curative mineral springs are said to have been a gathering place for thousands of years.

Today, the impulses towards good health take more varied forms, from alternative healing practitioners to tai chi instructors to organic farming advocates. And it’s only natural that the city has also kept pace with changes in the culinary landscape (remember Healthy Dave’s, in the Design Center?). Once upon a time, “health food” was a broad umbrella term referring mostly to vegetarianism while encompassing things like whole-wheat bread and homemade yogurt. Now the categories are much more complex. Vegan and gluten-free options, dietary outliers in the not-so-distant past, are becoming menu staples, as are alternatives to refined white sugar.

Dozens of local restaurants accommodate all manner of diners’ dietary needs and preferences. Below are just three of the many places where you can have your gluten-free, vegan, low-glycemic cake and not just eat it, but enjoy it, too.

s t o r y b y E V E T O L PA photos by STEPHEN LANG

CHEF JENNIFER NELSON

Annapurna’s World Vegetarian Cafe Annapurna’s World Vegetarian Cafe, founded 14 years ago by owner Yashoda Naidoo, focuses on ayurveda, a system of Indian traditional medicine that aims to restore balance in the body by combining sweet, sour, salty, bitter, astringent and pungent foods. Not surprisingly, “Eighty percent of the menu,” Yashoda says, “can be made vegan and gluten-free.” Most menu choices are also soy-free, with the exception of the stir fry (which has a no-tofu option) and tofu scramble, though Yashoda is planning to replace the latter with a soy-free option and eliminate soy from the menu entirely.

Baked goods are almost all gluten-free and vegan, and sweeteners will never appear in any of the menu’s main or side dishes. In the treat department, Yashoda says, “We use agave, brown rice syrup, molasses, date syrup and organic raw cane sugar” (this last one is used sparingly). Because, she adds, all the recipes were originally formulated without the need for eggs, “We do not use any egg replacement in our bakery.” If you need to know which menu items are compatible with your dietary needs, Yashoda says, “We can tell you very quickly.”

Annapurna’s also delivers take-out food quickly, via their Car-Ma To-Go curbside service, available at all three restaurant locations in Santa Fe and Albuquerque.

“Customers call in and order, and we take it out to them,” Yashoda says. “It’s been [operating] more than five years. I believe it’s not being used as extensively as it should be.”

There are designated parking spots, and the staff hand-delivers orders after running customers’ credit cards inside. “A lot of our customers are young women with babies,” says Yashoda. “It’s a convenience we like to provide.” The service also allows office workers with limited lunch breaks convenient access to healthy food. “At dinnertime, we get a lot [of business] as well, between five and six, when people are on their way home from the office.” Yashoda adds that she has seen Car-Ma customers pick up chai, too, in individual cups or in an insulated box that holds 12 eight-ounce servings. That, paired with Annapurna’s gluten-free, vegan muffins, she says, makes for a nutritious alternative to coffee and donuts.

Annapurna’s World Vegetarian Café in Santa Fe is located at 1620 St. Michael’s Drive.

505.988.9688. In Albuquerque they are at 2201 Silver Avenue SE, 505.262.2424 and at 5939 4th Street NW, 505.254.2424. chaishoppe.com.

KITCHARI

A Taste of Life in New Mexico

MARCH 2016

29

Healthy

Hungry for

Sweetwater Harvest Kitchen

At Sweetwater Harvest Kitchen, says Fiona Wong—who owns the restaurant along with Soma Franks—the “approach to food is that it has to be nutritional and healing for our bodies.” Fiona met Nou Kimnath (who is from Cambodia by way of Thailand) eight years ago and immediately knew she had found her chef. Says Fiona of Nou, “[She] also shares our concern about local and organic ingredients.”

Sweetwater began its signature Thai Night as a special themed pop-up dinner on Wednesdays. “I’m originally from Singapore,” explains Fiona, “so I like bold flavors; I like international tastes.” The popular menu was eventually offered on Thursdays, as well, and now the entire dinner menu comprises Thai food, served Wednesday through Friday. All the Thai menu items are gluten-free, and Fiona says, “Because we don’t use dairy [for Thai Night], most of the vegetarian dishes are also vegan.”

Nou concocts all the recipes herself, and she never uses any pre-packaged ingredients. In her pad Thai, for example, there is no commercial fish sauce. Instead, she came up with an alternative vegetarian recipe using garbanzo beans, daikon and red lentils. In place of white cane sugar, she sweetens her pad Thai with coconut sugar. The result is subtle and tasty. As Fiona puts it, “The flavors are there but are not overwhelming.”

Similarly subtle is the Lahpet Thoke (Burmese tea-leaf salad), which features a colorful cornucopia of bite-size vegetables and seeds, topped with the fermented green-tea paste that serves, Nou says, as a digestive aid. Its mild, intriguing flavor is hard to place, but it shares none of the bitterness of drinkable green tea (and none of the caffeine, either).

On the other hand, Sweetwater’s Spicy Cambodian Green Curry is hot, even for seasoned New Mexico palates. The dish is packed with an BURMESE FERMENTED TEA LEAF SALAD unexpected combination of vegetables, including eggplant, green beans and silky kabocha squash. Chunks of pineapple help to temper some of the intense heat of the green curry liquid, which is more like a broth than a sauce.

Fiona recommends Baileyana Pinot Noir to accompany Thai dishes. “Also, Riesling goes really well with Thai food,” she says.

Sweetwater offers different sakes, served hot and cold, individually or in tasting flights. There are also many gluten-free desserts, but most of them have butter. There is one vegan item, though, Fiona says, and that’s the chocolate mousse, made with avocado.

Sweetwater Harvest Kitchen is located at 1512 Pacheco Street in Santa Fe. 505.795.7383, sweetwatersf.com.

C H E F N O U K I M N AT H

30

MARCH 2016

magazine.com

Love Yourself Cafe

The calming custard-yellow walls and high ceilings in Love Yourself, adjacent to the Light Vessel spa in DeVargas Center, makes the compact and cozy café seem larger than it is. Behind the bar are dozens of jars and dropper bottles of what manager Matthew Slaughter calls “herbs, supplements, super foods and vitamins”—the building blocks for the (frankly mind-boggling) array of potions offered.

Upon being seated, each diner is immediately given a small complimentary glass of Love Water, made with juiced apples and cucumbers, plus coconut water, silica and Cell Food, a dietary oxygen supplement. The café offers two house teas: there’s gynostemma tea, which Matthew describes as “adaptogenic,” a term that refers to a substance that adapts to what your body needs it to do. “In the future,” he predicts, “this is going to be more popular than green tea.” The other house tea blends chaga (an immune-boosting mushroom), pau d’arco (an anti-fungal harvested from the bark of the tree of the same name) and rehmannia (a root used in traditional Chinese medicine).

If any or all of those ingredients are unfamiliar, well, there’s a lot more where that came from.

Love Yourself ’s selection of beverages—“herbal elixir crafts,” in Matthew’s words—casts a wide and eclectic net, from the Mushroom Mocha to shots of probiotic liquid to variations on fresh fruit and vegetable juices blended with ginger and turmeric root. In addition, there are some two-dozen add-ons that can be incorporated into any drink: maca, chlorella, goji berries, ginseng and whey, to name just a handful of the more recognizable ones. Fortunately, the café’s staff members are not only ready and willing to answer questions about the less recognizable ones, they are also happy to suggest particular concoctions designed to give customers the specific boost—or wind-down—they are looking for. “We do a very quick assessment,” says Matthew. “How are you feeling? What are you doing today?”

The edible portion of the menu, he continues, “is organic, gluten-free, low-glycemic index [and] vegetarian. Simple, simple food.” There are, for example, salads (Caesar, massaged kale), alternative iterations of breakfast comfort foods (pancakes, waffles, Eggs Benedict) and pizza. The baked goods department is populated by two hearty breads with almond flour at their foundation, a rotating selection of pastries and the delicious LYS Blisscake, a velvety vegan take on cheesecake with a blessedly not-too-sweet banana/cashew/coconut crust.

While any of the drinks can be made vegan, the main dish choices for vegans are fewer. The café does, however, offer two vegan-friendly build-your-own options: a grain-and-legume–based Power Bowl and a potato-based Oven Baked Skillet. Everything on Love Yourself ’s menu is served from 8 a.m. to 6 p.m.

Love Yourself is located at 199 Paseo de Peralta (in DeVargas Center), Santa Fe. 505.473.1200. lightvesselsantafe.com.

Q U I N O A & M U S H R O O M “ M E AT B A L L S ” O V E R R O A S T E D S PA G H E T T I S Q U A S H WITH POMODORO SAUCE.

A Taste of Life in New Mexico

MARCH 2016

31

Eloisa hosts story by JAMES SELBY photos by GABRIELLA MARKS

W

hen a restaurant announces a wine dinner, there’s an air of expectancy that food, wine and presentation will exceed business as usual, that exemplary skills and talents of a troupe of chefs, sommeliers, wineries, their representatives and dining room staffs will harmoniously assemble for one dazzling evening.

Otherwise, why bother? Local Flavor chronicled the who-whatwhen-where-why-how of organizing one such wine dinner at Eloisa.

Brand Ambassador for Ontañón Cole Donald Sisson

It began on a commonly beautiful late September day during the 2015 Santa Fe Wine and Chile Fiesta. Cole Donald Sisson was in town as the US brand ambassador for Bodega Ontañón in Rioja, Spain. The winery is run by the 5th generation—four siblings—who come from a long line of farmers and only began exporting to the US four years ago. Even more recently, their product is to be distributed

by Southern Wine and Spirits (“SWS”) in New Mexico. Before working for the winery, Cole ran the wine program for Michael Mina at the Bellagio in Las Vegas. That’s young sommelier heaven. At 34, Cole’s now part of a small import team based in Seattle, Wash.

Damon Lobato had just started as general manager and wine director for Eloisa, a stylish restaurant and bar opened by Chef John Sedlar earlier that year in a ground floor space of the Drury Plaza Hotel in downtown Santa Fe. The hotel had only begun receiving guests the previous summer after massive renovations to the historic St. Vincent Hospital. Damon, who keeps his black hair parted and wears a suit with old-world panache befitting one who once rode the rails of the Orient Express as a wine captain, was looking for a winery to do the first wine dinner in the new restaurant, when he met Cole at Wine and Chile. It was an ideal convergence of fresh starts.

John Sedlar, a veteran chef, left behind the acclaim he’d won in Los Angeles, closing the doors of his Latin-themed Rivera at the end of 2014 after a successful seven-year run. He was coming home to the New Mexico of his youth to bring a circumference of experience, inspired by memory, fostered by his grandmother, Eloisa. “Santa Fe is a crossroads of commerce, history and cultures,” says Chef John, a gentleman of calm confidence. “Coming home was like putting on a well-worn glove.” Make no mistake; Eloisa is an urban emporium where the foods, filtered through Sedlar’s sophisticated modern creativity and regard for culinary archaeology, are not replicas or repetitions of classic New Mexican dishes. “My influences are Spanish, Latin, North African, Portuguese. I’m continually fascinated by the migration of foods, vegetables and spices brought on galleons and seeded throughout the New World.” John, whose father was in the service, also lived in Spain as a young boy. “Spain is a violent culture,” the chef says.

“We’d go to bullfights; I really loved those. Flamenco is violent, the landscape. Flavors like saffron, preserved lemon, pimentón, very, very intense garlic are rustic and vibrant,” John says. “For me, it’s important to create natural pairings.” Asked to explain, he replies, “I believe in using Spanish wines with Spanish foods; Latin with Latin; Portuguese; and so forth. Wines native to their kitchens.” His directive for Damon was to select wines for their list from Spanish speaking countries. Since taking over at Eloisa, Damon has made it his mission to eliminate the common denominators that populated the cellar he inherited, and has gone a long way in a short time to source wines from small farmer/ producers and progressive winemakers in both Europe and South America. Ontañón was one of them.

32

MARCH 2016

magazine.com

Ontañón Cole was scheduled to come to New Mexico to participate in the Taos Winter Wine Festival for Ontañón at the end of January, and it was easy to arrange an early arrival in order to host the dinner at Eloisa on the 27th. “There were problems,” Damon admits. “What does everyone in Spain drink at the beginning of the evening? Cava! I wanted a sparkling wine to greet guests, and Ontañón doesn’t have one.” As not many wineries make both still and sparkling, it was agreed to use one from a neighboring producer in Rioja, who bottles cava in the Penedès, a classic wine region in Catalonia. There was another hitch. What to pair with the dessert course? Ontañón’s distributor, Southern Wine & Spirits, carried its classic still wines, but not the dessert wine. Cole said they would arrange to provide the late harvest Moscato. But, a week before the dinner, Damon got bad news. The dessert wine would not be available from SWS in time. An 11th-hour compromise had to be made. “In this country,” says Damon says, “we don’t drink enough Sherry. The perception is Sherry is [a] sickly sweet wine sipped by great aunts. In reality, it’s a vastly complex, fortified wine from Southern Spain, and primarily, a dry, food-friendly wine. We chose an aged Amontillado that has a nutty rich finish.”

A week before the dinner, the reservations were scant. Damon considered canceling. In Seattle, Cole had to confirm travel plans and hotel reservations. If the dinner was a go, then the kitchen would need to secure and prepare product and Damon had wine to order. By the weekend, reservations began climbing significantly. In fact, the opposite problem now existed. Would they have to limit the number of participants? Concurrently, Eloisa had just booked a private party of 40 into the dining room on the same night. You can’t turn away business like that in January. However, the logistics of handling two large groups necessitated moving up the start of the wine dinner by an hour to avoid jamming the kitchen. As it was, the front-of-the-house staff and servers would be stretched.

The night of the dinner was clear and brittle. Eloisa is stunning at any time, but lit for the evening, its white walls and burnished silvery grays of galvanized metal surfaces and the warm bark brown of the bar conveyed the atmosphere of a winter gala. Arriving guests were shown to their places, which were set with assorted glassware waiting to be filled. With the clack of spoon to crystal, Damon rang for silence and gave welcome to the first Eloisa wine dinner. He spoke intensely of his preference to “blind taste” wines, that is, without prior knowledge of what they may be, in order to judge them only on merit and not be prejudiced by labels or price. Then Cole Sisson was introduced, who briefly told the history of the family winery and spoke to the specifics of the wines. His agenda is clear: these are wines he believes in enough to stake a career, and his hope is that we enjoy them.

A Taste of Life in New Mexico

MARCH 2016

33

Eloisa hosts Ontañón Chef John Sedlar’s dishes were enhanced with orphic sounding ingredients: ras el hanout (Moroccan spice mix), huacatay (Peruvian herb), cola de toro (tail of the bull), nixtamal (Aztec corn preparation). The plates, artfully garnished with stenciled sprinklings of ground condiments like paprika, dried peppers or cocoa, brought diners to ooh and aah as each course, perfectly timed, was set before them. Discussions were sparked about the wine pairings. Philip de Give (a contributor to this magazine), representing SWS as a wine specialist, provided an unexpected treat by bringing an older vintage of 2010 Ontañón Vetiver Blanco, made from the Viura grape, by way of comparison to the younger 2013 vintage, which was paired with a course of poached egg and endive with Xerez (Sherry) vinagreta. Indubitably, the 2010 shows how well the white wine ages. The “Primero” and “Secundo” courses (pork belly and bulls’ tail, respectively) were matched with Tempranillo, a 2012 Crianza and a 2005 Reserva. Cole had his own surprise decanted on a side table, a few bottles of Ontañón 1995 Reserva, which he packed with him from Seattle and poured for each guest. While all the wines were first-rate, the 1995 was the belle of the evening.

There are pragmatic reasons for doing wine dinners. They’re presented during the doldrums of a season when regulars and tourists stay home, or a weeknight when the real estate in the dining room would otherwise be unoccupied. Perhaps a winemaker is visiting and their distributor can create ancillary business and press. Most fully, wine dinners showcase a winery and a restaurant, allowing the imagination to create a sensual memory we can all carry with us.

CHEF JOHN SEDLAR

WINE WRITER JAMES SELBY

SCALLOP WITH MEDITERRANEAN E G G P L A N T, P R E S E R V E D L E M O N & RAS EL HANOUT

S O M M E L I E R D A M O N L O B AT O

Eloisa Restaurant is situated in the Drury Plaza Hotel at 228 East Palace Avenue in Santa Fe. 505.982.0883, eloisasantafe.com. Call for information about upcoming wine dinners.

34

MARCH 2016

magazine.com

W INE BISTRO

Great Wine & Comforting Food Lunch & Dinner Monday–Saturday Sunday Supper 304 Johnson St, Santa Fe 505-989-1166 • terracottawinebistro.com

Supporting the artisanal foods of New Mexico since 1992 New Mexico’s premier food & lifestyle magazine

Don’t miss a single mouth-watering issue in Albuquerque, Santa Fe and Taos.

To advertise contact us at 505.988.7560 or ads@localflavormagazine.com

Full Bloom Boutique Biya

Spring is Here!

Johnny Was Not Your Daughter’s Jeans 3J Workshop Komarov Comfy

70 W Marcy Street Santa Fe • 505-988-9648 • Open 7 Days A Taste of Life in New Mexico

MARCH 2016

35

The Perfect Pickle

BARRIO BRINERY

36

MARCH 2016

magazine.com

story by ASHLEY M. BIGGERS photos by STEPHEN LANG

A

perfect pickle makes an audible snap as you bite, unleashing a salty, spicy, herbaceous flavor across your taste buds. Its tang makes its way onto burgers and into salads with a fervor that far outpaces the pickle’s humble beginnings (cucumber, water, salt, spices). “People are passionate about pickles. We’ve had some pickle nuts in here. In a good way,” says Barrio Brinery owner Patrick Block.

In part, it’s that sound—“One of the most exciting things is when I can hear the crunch from across the counter,” Patrick says—that he finds satisfying in his turn as Santa Fe’s pickle-maker in chief. Following maker and foodie trends in cities like Brooklyn and Portland, Patrick has renewed the ancient art of fermentation—and its resulting health benefits—with the first commercial pickle joint in Santa Fe.

Patrick spent 25 years in state government at the New Mexico Department of Game and Fish, and upon his retirement was eager to pursue private-sector entrepreneurship.

Because he’d moonlighted for nearly that long as a bartender at the Santa Fe Opera, where he met his wife, the food and beverage industry was a logical choice. He saw the restaurant biz as grueling and the beverage industry cost prohibitive, so the fermenting hobbyist turned a relatively unexplored niche in the digital age: pickling.

Fermentation was first documented in the Fertile Crescent in 6000 BC, and cultures across the globe have used the process to create Korean kimchi, Japanese natto (soybeans) and Indian chutney. Adopted at first by necessity before refrigeration, the ancient art of preservation has found renewed interest among farm-to-table and craft-culture enthusiasts.

Patrick saw a similar ethos among Santa Feans, with their devotion to local food, wellness and handmade products.

Fermentation was largely new territory for the New Mexico Environment Department permitting arm, which required scientific data and peer-reviewed literature to support Patrick’s process. Regulations proved his largest challenge and delayed the shop’s opening several months. (While admitting the permitting process was a hurdle, Patrick also values the department’s dedication to food safety.) Patrick fought to protect the traditional, noheat process that creates good bacteria.

Bacteria in food often bring salmonella, E. coli, and other strains that cause stomachchurning illness to the mind. The traditional pickling process, however, creates beneficial microorganisms. After the pickling ingredients are combined in an anaerobic environment, lactobacillus bacteria multiply, consuming the natural sugars of the produce. This creates lactic acid, which then acts as the preservative. That acidic environment isn’t hospitable to harmful bacteria, but it’s rich in lactobacillus acidophilus—the same probiotic many healthconscious consumers buy in capsule form or covet in yogurt and kombucha. Jarred pickles may not have the same benefits, since they are made using vinegar and are treated with a heat process that kills bacteria. Traditionally fermented pickles, however, are a rich source of the probiotic that aids digestion, and as doctors are discovering to a greater extent all the time, can have benefits beyond the digestive tract. Researchers have linked a healthy gut microbiome to a stronger immune system and lower inflammation, among other benefits.

“We hope what we make is good and good for you. More and more people are learning about the health benefits of fermented foods, and they get excited about it,” Patrick says.

Barrio Brinery opened in November 2014, and it’s been a family affair from the start.

Patrick and strong-backed friends (plied with the promise of free pickles) did much of the remodeling for the shop on West Alameda—a spot chosen for its easy access and location.

The store’s name nods to adjacent neighborhoods, Barrio La Canada and Barrio Torreon, and communicates the homey feel Patrick wants to impart.

Entering the shop, you may immediately see Patrick’s wife, Yvette; son, Desmond; or sister, Kim De La O, working at the gleaming metal tables to trim cucumbers for pickles, beat cabbage for sauerkraut, or mix spices for the brine. The family members are the shop’s only employees; all are part-time, except for Patrick. “We often hear customers say, ‘Oh, you work with your sister? And you haven’t killed each other?’ We haven’t—and it’s been really nice,” Patrick says.

Desmond, Patrick and Kim

A Taste of Life in New Mexico

MARCH 2016

37

The Perfect Pickle

Making the best pickles begins with solid produce. When seasonality allows, Patrick purchases products from Española Valley Farm and Beneficial Farms CSA. When the produce isn’t in season, he works with a wholesaler.

Although he opts for organic when possible, finding a plentiful and consistent supply chain has been a challenge. In 2015, the shop churned through four tons of produce.

These star ingredients—cucumbers, cabbage, carrots and onion in the escabeche—go into a brine with pickling spice from Savory Spice Shop (also in Santa Fe); peppercorn; salt; New Mexico red chile; dill; and other ingredients.

The mix rests in a lined, BPA-free plastic bin submerged beneath a glass plate for a week or longer, depending on what the staff is pickling.

Once complete, the products appear at Hotel Santa Fe, Duel Brewing (both in Santa Fe and at the Albuquerque tap room), Boxcar Bar & Grill, Bon Appétit (the food service provider for Santa Fe University of Art and Design, and the Institute of American Indian Art), Dr. Field Goods, Cheesemongers of Santa Fe, and into Squash Blossom’s weekly bags, featuring local farm products.

Patrick hopes to place his products in grocery stores soon and to work with more bars—he thinks the pickle brine is particularly delicious in Bloody Marys and martinis. He and his family are always experimenting with new recipes. Right now, Desmond is mixing up a promising blend of purple cabbage, carrots and lemons.

The best place to taste the product, however, is in the shop itself, where the pickles are fresh and pleasingly crunchy. The half-sour pickles—the shop’s take on the bread-and-butter pickle—stay in the brine for less time. Sweet pickles are usually made with sugar, but Barrio Brinery uses honey, so the pickles aren’t overly saccharin tasting. The garlic pickles have twice the number of heart-healthy cloves of the shop’s standard recipe—and the shop’s website jokes the pickles are sure to keep the vampires away. The hot-and-spicy fermented pickles pack extra chile punch that New Mexicans will love. Whereas sauerkraut is often mushy and metallic tasting, Barrio Brinery’s version also has a pleasing texture and a fresh, salty flavor. The escabeche—a blend of jalapeños, carrots and onions, can be used as a condiment on anything that needs a kick; Patrick likes it on ham sandwiches and burgers. He also enjoys his over-the-tasting-counter interactions with customers and the opportunity to teach them about the healthful small-batch product.

He’s energized when he sees customers with a wrecked gut come in feeling better. It may be that you don’t need to eat an apple a day to keep the doctor away—you may need to eat a pickle. And what a satisfying solution it is.

Barrio Brinery is located at 1413-B West Alameda Street in Santa Fe, 505.699.9812, barriobrinery.com.

38

MARCH 2016

magazine.com

Digging up the dirt for 20 years!

Contact your sales rep about anniversary specials in our April Homestead issue: Lianne Aponte: 505.629.6544 • lianne@localflavormagazine.com Kate Collins: 505.470.6012 • kate@localflavormagazine.com Allison Muss: 954.292.6553 • allison@localflavormagazine.com Gail Chablis: 805.453.8808 • gail@localflavormagazine.com Mark Hainsfurther: 505.400.7601 • mark@localflavormagazine.com

TAPROOM

Feat Rota uring ting 19 Taps !

where the Craic is Mighty!

Bosque Brewing Boxing Bear Canteen Tractor Red Door Boese Bros 505 Cerrillos Rd Unit A105 Mon-Thurs 3:00-Close La Cumbre Fri-Sun 12:00-Close Santa Fe Brewing Co Happy Hour Specials!

Monday -Saturday from 5:00 - 7:00 Sunday - ALL DAY!!

facebook.com/nmcider

nmcider.com

Transport yourself across the pond at New Mexico’s most authentic Irish Pub!

19 beers of integrity and the Southwests’s most extensive selection of fine and rare scotch whiskies, served alongside our perfectly-executed traditional menu of fine pub fare. Featuring our Famous Fish and Chips.

Food Served Daily, 11am-11pm Fridays and Saturdays until 12am Celebrating our

10 Year Anniversary!

2006-2016

www.2foolstavern.com

505.265.7447 • 3211 Central Ave • In Historic Nob Hill

A Taste of Life in New Mexico

MARCH 2016

39

Keep On Tapping A

s New Mexico beer culture continues to thrive, it seems new breweries open their doors on a weekly basis; meanwhile, the established brewers are constantly turning out new styles, playful seasonals and experimental batches. It can be hard to keep up and try them all. What’s a committed New Mexico beer aficionado to do? stor y by MELYSSA HOLIK

The answer, my beer enthusiast friends, is simple: Visit a beer bar. More and more local drinking establishments have come to our rescue, swooping in and catering to craft beer drinkers. These bars, bistros and even a movie theater offer a variety of local taps, and often some exotic options, too, so they are perfect for expansive sampling. By offering a mix of the novel and the familiar, they are crowdpleasing in their scope. The broad variety makes them ideal for visitors who would like to try as many different New Mexico brews as possible, for novice beer drinkers hoping to try a range of styles and breweries, or for any group of beer-drinking pals who simply cannot agree on which is the best brewery to visit on any given night.

In Albuquerque, locavore restaurant Bistronomy B2B has been an ardent supporter of local breweries and wineries since they opened back in 2013. Today, in addition to their own line of house-brewed beers they have 22 taps from other New Mexico breweries. Bistronomy Marketing Associate Micah Merriman proudly proclaims, “We pick award-winning beers from only the best local New Mexico breweries. Many places offer large selections of beers from big name corporations, but we believe that New Mexico has far too many quality selections not to feature local breweries first.” She elaborates, “We want to cater to the taste of many different kinds of beer drinkers, and offer something for everyone.”

More recently, two Austin originals have found like-minded compatriots in Santa Fe beer drinkers. Violet Crown Cinemas and Whole Foods have both augmented their primary businesses with a tantalizing array of beers to enhance their customers’ experiences. Now patrons can enjoy a frothy cold one while watching a movie, or during their regular stop at the grocer.

Violet Crown Cinemas’ Bar Manager Steven Anderson explains the reasoning behind the theater’s beer selection; how offering 30 varieties of craft beers—both popular and obscure—mirrors the cinema’s concept of showing both indie and mainstream movies. “Not everyone is going to like a barrel-aged Belgian-style Grand Cru, but those that do are very appreciative of it,” he says. “I know not everyone has acquired a taste for bold, American hops, but Elevated IPA from La Cumbre is far and away our bestseller beer wise, and there is a reason for that; it’s reflective of New Mexico’s beer culture as a whole.”

Whole Foods Market is also seizing the opportunity to tap into the beerdrinking market with last fall’s addition of the Piñon Pub to their Cerrillos location.

The pub has 24 diverse taps ranging from local standbys to wild imports. As Benji Fitts, Whole Foods’ metro marketing team leader, says, “We feel that a wide selection is important to our customers, who are seeking novel culinary and sensory experiences.”

At each of these establishments, the selection of beer is ever-changing, which practically guarantees something new on each visit, even for regulars. It’s all about creating the unique experiences customers crave. Steven contemplates, “Craft beer isn’t about finding something you like and sticking to it exclusively; it’s about tasting classic examples of all styles of beer, as well as interesting, experimental stuff.” He explains that the experimental nature of craft-beer culture provides, “a new sensory experience that you never would have thought possible until you decided to try what may have seemed inaccessible or too weird before.” He continues, “We like putting on rare beers and one-offs that may never be seen again.”

40

MARCH 2016

magazine.com

Micah echoes that sentiment, saying, “Changing our beer selection not only allows us the opportunity to showcase new beer styles, but also to have fun with seasonal tastes like our Cucumber Cream Ale, Punkin’ Ale and Chai Stout.” And Benji concurs: “We change our beer selection at the Piñon Pub because our customers enjoy variety, and breweries are constantly innovating––we get a lot of local and small-batch brews than you can’t find elsewhere in Santa Fe.” Beer bars are a huge benefit to New Mexico brewers as well.

These partnerships provide a market for the small-batch brews that don’t have the volume needed for package sales. As Benji explains, “We are a member of the New Mexico Brewers Guild, and coordinate with them to supply our customers with special one-off brews or small-batch stuff that’s a little outside the mainstream. New Mexico beer culture is great and growing each year, and we are excited to support the beer scene here in the Land of Enchantment.” Steven adds, “Violet Crown is proud to showcase great local brews from both established breweries in the area, as well as smaller operations that are trying to have their beer be seen more.” He points to one example, Boxing Bear Brewing, saying, “Boxing Bear just started distributing their kegs to draft accounts in the greater Albuquerque/Santa Fe area, and we try to always have their Paw Swipe, an American Pale Ale on draft, along with one of their seasonals, here and there.” He points out the mutually beneficial nature of the arrangement, saying, “Breweries and distributors alike know the places that are really into having a myriad of great craft beers on draft, and they allocate their limited releases accordingly. We also partner with local and regional breweries to host tap takeover nights where we will feature as many as nine different beers from the same entity.” These businesses act as a sort of middleman, connecting brewers with curious beer drinkers clamoring for something new and exciting.

These businesses are wisely aligning themselves with craft-beer culture, and it’s a win-win for everyone: visitors, locals, brewers and the businesses themselves. Steven summarizes by saying, “Beer people--and I mean those who consider what they are tasting and where it comes from––like variety, and they like it local. It cultivates appreciation and adds to a sense of place that one is in. Oftentimes, folks who come down from Colorado are more wanting to taste our New Mexico beers (even though we might have a few on from Colorado). Adventuresome beer travelers aren’t looking towards what they can get anywhere. A lot of New Mexico-made beer is only available in New Mexico, which is often the case with craft beer: the closest to the source, the fresher, and the better.”

And there you have it, the answer to our beer-sampling prayers.

The new class of beer-focused bars are crowd-pleasing but not boring, and selective but not snobby. They allow each of us to take a miniadventure around the state or even around the world and expand our flavor horizons from right here at home. What unknown brewery, obscure style, or small batch seasonal will you discover next?

Albuquerque

Draft Station

Bistronomy B2B

Beers on tap: approximately 15 (14 local) Atmosphere: As home to one of the only balconies overlooking the Santa Fe plaza, Draft Station is ideal for people watching and outdoor drinking on long summer nights. 60 East San Francisco Street, draft-station.com, 505.983.6443.

Beers on tap: 32 (all local) Atmosphere: Upscale casual with a quirky side and a strong local focus. When it comes to keeping it local, Bistronomy simply can’t be beat. A great place for the deeply satisfying food combination of juicy burger and frothy beer. 3118 Central Avenue SE, bistronomyb2b.com, 505.262.2222.

Violet Crown Cinema Beers on tap: 30 (local and non-local) Atmosphere: This is a movie theater with refined sensibilities.

Once you’ve watched a film in Violet Crown’s cushy seats with your favorite draught in hand, you’ll never look back. But what’s most surprising is that VC is worth a visit even if you aren’t watching a movie. As Bar Manager Steven Anderson says, “It may seem strange to some people that the place in Santa Fe with the best draft beer program is in a movie theater, but what better place for it than in the City Different?” 1606 Alcaldesa Street, santafe.violetcrown.com, 505.216.5678.

Piñon Pub at Whole Foods Market Beers on tap: 24 taps (local and non-local) Atmosphere: Casual and convivial. Piñon Pub’s four-for-$5 oysters on Friday and their convenient location make this an ideal spot for meeting friends after work or for chatting with strangers on a leisurely Saturday afternoon. 753 Cerrillos Road, wholefoodsmarket.com, 505.992.1700.

Also check out top local favorites, Fire & Hops at 222 North Guadalupe Street and Loyal Hound at 730 Saint Michaels Drive.

Sister Bar Beers on tap: 40+ (mostly non-local) Atmosphere: Slightly divey, overflowing with character. Sister Bar is less focused on local brews, but they do have a range of beers and regularly host special tappings and release parties for out-of-town breweries. Plus, you can get your nostalgia fix with their impressive collection of arcade games. 407 Central Avenue NW, sisterthebar.com, 505.242.4900.

Photo: © Arinahabich08 and Freeskyline | Dreamstime.com

PLACES TO VISIT

Santa Fe

Also check out: Draft Station Albuquerque, Billy’s Long Bar (Billy’s is less locally focused, but they’ve got 80 taps!)

A Taste of Life in New Mexico

MARCH 2016

41

C

hef Eric I

have written 10,0000 words about Chef Eric DiStefano in reviews, interviews and in sidebars accompanying recipes and photos.

The thought that my last story about this culinary genius would be tribute in memoriam seemed at first too painful and close to my heart. In a moment, though, I realized that because he was my friend, such a widely celebrated chef and, more importantly, he was universally loved—this wasn’t an assignment, but rather a privilege.

Photo: Compliments of Geromino

Looking at my files, I realize Eric is mentioned regularly in my annual roundup and in the Top Ten columns I’ve written for Local Flavor throughout the years. In 2007, when I asked if he had any trepidation about becoming his own boss through the purchase of The Coyote Cafe, he said, “Let’s just say, I am looking very forward to creating my own destiny!” In 2010, in an interview we did for my inaugural “At the Table” column, Eric confessed, “You know, I always consider myself a chef first; I create with my stomach. I don’t even consider myself a famous chef. I just work and try to make people happy.”

That same year I wrote, “Where do you send your out-oftown guests to sample the best of Santa Fe? The Eric DiStefanorevived Coyote Cafe is always at the top of my list. I love it here because I always learn something new about cooking and food when I leave my palate in the brilliant palm of Chef DiStefano.” About Geronimo, I have written, “To set the culinary bar this high takes guts and determination. The fact that DiStefano has the knowledge and understanding for such a vast collection of ingredients, cooking styles and flavor components is testimony to his growth as a chef, as a restaurateur and as a person. No big ego here, just a big heart.”

When Eric DiStefano left us on Friday, February 5, a chasm opened not only in Santa Fe’s culinary scene, but in the hearts of his many friends, family members, fans and co-workers. An even greater impact was felt because anyone who met the wildly talented chef immediately felt like his friend, while his friends couldn’t help but also be fans of his gastronomic mastermind. News spread quickly, and a citywide gasp of disbelief and grief descended on Santa Fe through Facebook, phone calls and texts.

42

MARCH 2016

magazine.com

story by CHEF JOHNNY VEE

Photo: Kitty Leaken

p h o t o s b y K AT E R U S S E L L

A Taste of Life in New Mexico

MARCH 2016

43

C

hef Eric

A public outpour of affection held at a Convention Center standingroom-only memorial was worthy of this man who touched so many with his cooking and his heart. Most of our culinary leaders were there, as well as virtually everyone who had ever worked with and been inspired by Chef DiStefano. The speeches were beautiful and heartfelt; we all teetered between laughter and tears. When my turn came, I was certain I wouldn’t get my sentiments out without choking up, but Eric had other ideas, and from his heavenly realm, he turned off the microphone over and over until I was forced to laugh and acknowledge his joke on me. In my mind, I could hear him chuckling.

Eric’s gift to the world was so much more than his delicious cookery.

He was generous beyond the call of duty, and I repeatedly hear stories of his personal kindness, whether sending food to a friend homebound from surgery; an open invitation to the restaurant for a customer who could no longer afford it due to a job loss; cooking for fundraisers, baby births, birthdays and funerals; the list goes on and on. Eric always said yes; his favorite phrase to friends and journalists was, “Whatever you need.” As people have said to me over and over again these past weeks, “He was one of the good guys.”

Whenever I ate at Geronimo or Coyote and the waiters came over and said, “Eric just wants to cook for you––no menus required.” For me, these were the most wonderful words a friend or chef could ever hear. Despite his incredible talents, he was very humble about his food. It was funny how he would act surprised when you raved about a dish. Even if he wasn’t in the kitchen that night, he always checked to make sure all was well, wondering, “Did they take care of you”?

Many cultures believe that the moods and emotions a cook is feeling while preparing a meal goes directly into the dishes; Latin customs deem that if you are angry as you cook with chiles, they will be hotter. Italians, I’m sure, believe that love goes right into the food—Chef Eric was proof of that; anyone who ever dined on his cuisine felt charmed and loved.

The saddest thing for me is that I will never again have a meal prepared by my friend. I’m not talking about the food; there will be more great food in our lives. But dishes made with love, created by Eric’s hands—those big beautiful chubby hands— inspired by that big beautiful heart, will not grace a meal for me or any of us again…and so our world is forever less delicious.

At the memorial, friend and Geronimo partner Chris Harvey shared that Eric used to say that he conjured up his dishes in his dreams, and oh, what delicious dreams they were. Shakespeare put it beautifully, “To die, to sleep. To sleep perchance to dream: ay, there’s the rub, for in that sleep of death what dreams may come when we have shuffled off this mortal coil, must give us pause.” Geronimo and The Coyote Cafe will continue on in his tribute, but pause for Eric we all will.

Godspeed my friend, you will be forever in our hearts and on our palates.

44

MARCH 2016

magazine.com

THINK BUY STAY support

advertisers we’ve been celebrating and promoting local NM businesses since 1993

and 103.7 Albuquerque Contemporary Jazz - Chill - Latin Guitar 1037theoasis.com

Spring Fever Concert! Saturday, April 30 Saxophonist Jessy J and Pianist Joel McCray African American Performing Arts Center EXPO New Mexico

Tickets at: 1037theoasis.com A Cool Jazz Forever Production

1413-B West Alameda

141

On the Corner of Alameda & Mesa Verde St.

On the

Parking & Entrance in Back

(505) 699-9812

www.barriobrinery.com

#BecausePickles

www.b

1413-B West Alameda OPEN EVERY SATURDAY

141

On the Corner of Alameda & Mesa Verde St.

On the

winter hours: 8am-1pm

Parking & Entrance in Back

(505) 699-9812

#BecausePickles All-day Parking $1

www.barriobrinery.com

in the garage under REI

1607 Paseo de Peralta | 505-983-4098 | www.santafefarmersmarket.com

A Taste of Life in New Mexico

MARCH 2016

45

www.b

Chef/Owners Robert & Marge look forward to greeting you at the door with a smile of welcome!

Thursday, March 17th St. Patrick’s Day Revisited!

A tour of distinctive craft beers paired with ethnic cuisine from Ireland, Germany and Cajun Country.

6 beers, 3 courses plus dessert and a sparkling organic cider toast.

$55 per person plus sales tax & gratuity Seating at 6:30pm Reservations Only (limited seating)

Douglas Merriam

227 Galisteo Street • Santa Fe • 505.982.3700

Dinner Tuesday thru Sunday • 5pm 548 Agua Fria St • Downtown Santa Fe (505) 930-5325 • eat@radishandrye.com

46

MARCH 2016

magazine.com

GOOD FOOD & GOOD DRINKS AT GOOD PRICES ...OPEN LATE! 101 W. Alameda Inside Inn of the Governors Downtown Santa Fe 505-954-0320 • delcharro.com

L AU R A SHEPP H ERD ATELIER & STORE

Welcome Spring!

March Madness Sale!

Join us for Easter Brunch Sunday, March 27 11:30am–3pm

March 1–19 only

20% to 70% off Everything* in the store: bridal, dresses, jackets, shoes, accessories & hats *excluding consignment items LUNCH • DINNER • BAR Reservations 505.982.4353 653 Canyon Road compoundrestaurant.com

photosantagto.com

A Tradition for 50 Years

65 w. marcy street santa fe, nm 87501 505.986.1444 laurasheppherd.com •

photo: Kitty Leaken

A Taste of Life in New Mexico

MARCH 2016

47

You’re Annual You’re You’reinvited invited invitedto to tothe the the 4th 4th Annual

Comfort Classic Comfort Comfort Food Food Food Classic ...benefiting House ...benefiting ...benefitingGerard’s Gerard’s Gerard’s House 

th - 1 to 3pm Sunday, April 24 thth--1 1to Sunday, Sunday, April April 24 24 to3pm 3pm

La de Santa SantaFe Fe La La Posada Posada Posada de Santa Fe

Aheartfelt heartfeltthank thank thankyou you youtotoeach each of of our our sponsors! sponsors!

AA heartfelt

EAST EAST WEST WEST Foundation Foundation|| |The The TheThomas Thomas Thomas Cannon Cannon Fund Fund EAST WEST Foundation Cannon Fund

STATEMENTS STATEMENTS STATEMENTS

Gerard’s Gerard’s House House | Post | Post Office OfficeBox Box28693, 28693,Santa SantaFe FeNM NM 87592 87592 || 505.424.1800 505.424.1800 || www.gerardshouse.org www.gerardshouse.org Gerard’s House | Post Office Box 28693, Santa Fe NM 87592 | 505.424.1800 | www.gerardshouse.org