November 2013

PAWS and STRIPES Chefs Give Back Sharing the Slopes

SANTA FE | ALBUQUERQUE | TAOS

A TASTE OF LIFE IN NEW MEXICO

NOVEMBER 2013

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Inside:

Buzz | 8

by Kelly Koepke

What’s in, what’s out, what’s hot, what’s not … that’s the buzz!

On the Cover: Paws and Stripes | 11

by Peter St. Cyr

With his pal Sarge at his side, a young veteran faces the challenges of living with PTSD.

Chef Phil Beltran | 17

by Kate Gerwin

Phil Beltran is the executive chef of Forque, at the Hyatt Regency in downtown Albuquerque. Wait until you hear what he manages to do in his “spare time.”

Cocktails, Anyone? | 20

by Gordon Bunker

Designer cocktails are all the rage right now, so in true Local Flavor fashion we took it up a notch and asked three local distillers to create a unique cocktail showcasing one of their spirits—handcrafted right here in New Mexico.

Chef Carmen Rodriquez | 25

by Erin Brooks

Carmen Rodriquez is the highly respected chef of the restaurant Fuego at La Posada; his wife, Penny, is a full-time manager at a medical practice.

Yet this amazing couple still makes time to give back to their community.

Sharing the Slopes | 28

by Gail Snyder

Sharing their passion for skiing, the volunteers at the Adaptive Ski Program bring the joy of winter to special-needs kids and adults.

New Earth Orchids | 32

by Ana June

As we enter the darkest days of the year, it’s the perfect time to duck into a magic little greenhouse on Santa Fe’s southside and enter the world of orchids.

Taos Hum | 35

by Tania Casselle

When noted artist Richard Alan Nichols is not at his easel, he’s out and about hauling and lifting stuff for Habitat for Humanity. Fellow Taoseño Matt Thomas is an architect and baker who gives his free time to lifting spirits. Ever been to a PechaKucha?

Still Hungry? | 36

by Mia Carbone

Kids in the kitchen were the inspiration for this month’s Still Hungry column.

No fooling around: we went straight to ice cream, cookies and pizza.

ON OUR COVER: Paws and Stripes co-founder Jim Stanek with his dog, Sarge NOVEMBER

2013 ~ Publishers: Patty & Peter Karlovitz Editor: Patty Karlovitz Publisher’s Assistant: Mia Rose Carbone Web Editor: Melyssa Holik Art Director: Jasmine Quinsier Cover photo: Kitty Leaken Prepress: Scott Edwards Ad Design: Alex Hanna Advertising: Santa Fe: Mary Brophy 505.231.3181. Lianne Aponte 505.629.6544. Margret Henkels 505.501.2290. Benjamin Armstrong 505.306.7476 Albuquerque: Ashley Schutte 505.604.2547. Stacey Hernandez 505.681.5842.

Distribution: Southwest Circulation Local Flavor Magazine 223 North Guadalupe #442, Santa Fe, NM 87501Tel: 505.988.7560 E-mail: patty@localflavormagazine.com www.localflavormagazine.com Find us on Facebook Subscriptions $24 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. localflavor 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.

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NOVEMBER 2013

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A Taste of Life in New Mexico

NOVEMBER 2013

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Letter

Also in keeping with the Thanksgiving holiday (traditionally the opening day on the slopes), we offer a wonderful story of a group of skiers who 28 years ago pledged to share the joy of skiing with children and adults with disabilities. Come ski season, ebullient participants of the Adaptive Ski Program can be seen tearing down the slopes at Sandia Peak, Santa Fe ski basin and Pajarito Mountain with one of over two hundred volunteers at their side. That volunteer can be you. Read the story, feel the spirit.

The two chefs that we highlight this month are also filled with the spirit of giving. Chef Phil Beltran of the Forque restaurant at the downtown Hyatt Regency in Albuquerque has fully embraced the traditions of his adopted city and throws the best Dia de los Muertos party around. And it’s all for charity. In addition, he is a dedicated teacher and mentor working with young culinary students “to carry on the craft” that he so clearly loves.

In Santa Fe, Carmen Rodriquez of Fuego at La Posada was named New Mexico’s Chef of the Year in 2012, in large part because of the truly amazing amount of time and energy that he devotes to charitable causes—all the while juggling the enormous demands of an executive chef at a landmark restaurant. This is a bit of a love story, too, because Carmen’s beautiful wife Penny believes as deeply as he does in giving back to those who are less fortunate. The two work tirelessly side by side to help combat hunger in New Mexico.

In anticipation of the coming holidays, we’re extending an invitation to all of our readers to share a recipe and story with us for Local Flavor’s special Home Cooking section in the December/January issue. We believe that every cherished recipe has a story— and we would love to hear yours. A select group of them will be chosen to appear in our big Holiday Issue and online. The recipe can be in any category, and your story should be under 75 words. I can’t wait to read them! And I can’t wait to put this very special section together for you in our next issue.

Happy Thanksgiving!

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NOVEMBER 2013

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Photo: Gaelen Casey

Some dog. The minute we saw the photo, we knew we had our cover. Jim Stanek and his dog Sarge are the sheer embodiment of all that is good and right and powerful about the idea behind Paws and Stripes. Jim and his wife Lindsey are cofounders of the nonprofit organization that provides service dogs for military veterans with posttraumatic stress disorder and traumatic brain injuries. It’s a wonderful story. Yes, it’s the story of a man and his dog—but it’s so much more—and Local Flavor is proud to have it as its lead story in this Thanksgiving issue, and just in time for Veteran’s Day.

I NV I S I B L E CI T Y D E S I G N S g ra p h i c d e s i g n

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A Taste of Life in New Mexico

NOVEMBER 2013

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

Pioneer of beer, indeed! Six local breweries took home a slew of honors at the Great American Beer Festival awards in Denver—eight medals! Gold went to Santa Fe’s Second Street Brewery for Rod’s Steam Bitter and Il Vicino Brewing Company’s Panama Joe’s Coffee Stout; silver went to Marble Brewery for its Pilsner, Sierra Blanca Brewing Company Sierra Blanca Nut Brown Ale and Santa Fe’s Blue Corn Brewery for its Gold Medal Oatmeal Stout and End of the Trail Brown Ale. Marble also scored bronze for the Thunder from Dortmunder GermanStyle Oktoberfest brew, as did La Cumbre’s Project Dank: Operation Pharaoh’s Return I.P.A. Kudos all around, brewmasters!

ALBUQUERQUE If you were to ask the average diner what ethnicity of cuisine we’re lacking here in the Duke City, I’m not sure Hawaiian would rank. But once you eat at James “Kimo” Strange’s eponymous Hawaiian BBQ food truck, you’ll realize what you’ve been missing.

Kimo followed his wife to Albuquerque from Kauai 17 years ago and always wanted to be a chef. After completing the culinary arts program at CNM, he combined the soul food of Hawaii with his passion to feed people. According to his wife, Tonya, food trucks are a big part of Hawaii’s food culture, and Kimo’s daughter in Hawaii runs a food truck business that has been in her family for over 50 years. Try the beef and chicken with Kimo’s homemade sauce, traditional Hawaiian pulled pork, Hawaiian mac salad, sticky rice and, of course, Spam musubi (spam and rice wrapped in seaweed). Catch them on the road three days a week; check their Facebook page for days/times and locations. Enjoy the aloha (love, passion, soul and sharing).

Speaking of pork products, you can sample the wares of Kimo’s Hawaiian BBQ and indulge your love of cured piggy on November 2 at the Albuquerque Balloon Museum. The Southwest Bacon Fest features over 25 culinary vendors all with baconthemed eats, live music and entertainment, bacon beers from local breweries, bacon eating contests, bacon film screenings, bacon art and bacon poetry contests, a family fun area with piggyback races, games and other activities. Joliesse will have chocolate-bacon treats, and Rebel Donuts will offer its famous maple-bacon bars. Visit southwestbaconfest. com for times, tickets and a complete list of food vendors (not to mention some mouthwatering pictures)!

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NOVEMBER 2013

Photo: Gaelen Casey

Photo: Kitty Leaken

Bravo New Mexico!

The Food Network’s “Diners, Drive-Ins and Dives” has been all over New Mexico lately. In October, Torino’s at Home and Santa Fe’s Casa | Golden Crown Panaderia Chimayo were featured in an homage to authenticity. For November (check your listings for dates/times), the show checks in with Golden Crown Panaderia and Santa Fe’s Back Street Bistro.

Two great tastes that taste great together, times two? AMP Concerts and Heath Concerts latest venture: Lyle Lovett and John Hiatt in an unforgettable night of intimate acoustic music! Mark November 5 on your calendar for this big, sure-to-sell-out Popejoy Hall show.

Lovett (who must love New Mexico something fierce—he’s here several times a year) and Hiatt have toured together periodically since 1989 and have so many honors between them that to list them would require far more space that we’ve got. Get yourself to this concert. Purchase tickets at ampconcerts.org, unmtickets.com or by calling 505.277.4569.

Pfeifer Studio (in the Flying Star Plaza on Rio Grande), an eclectic retailer full of oneof-a-kind housewares, accessories, jewelry and other amazing items, has added food to its collection of artisanal delights. Discover Pfeifer Pantry, a collection of delectables never before available in Albuquerque. Check out chocolate from Hawaii, hand-foraged jams from Denver, heirloom beans from Idaho, fair-trade tea from Kenya, Carolina Creole sauces and more! Artisan mayonnaise with white truffle?

Embarrassingly decadent. Pasolivo Olive Oils made in Paso Robles, California? They hand pick their organically and sustainably grown olives and press them just steps away in their own press. Yes, please! Call 505.217.3764 and tell A.J. that we sent you.

In November, Placitas is the place for art, music and wine. On November 17 meet exhibiting visual artists Amy Hautman (oils), Pam Neas (watercolor/ink), Diana Martin (beaded jewelry) and Laura Robbins (mosaic, glass and ceramics) at Las Placitas Presbyterian Church at 2 p.m. Then stay for the 3 p.m.

Placitas Artists Series concert, with Willy Sucre and Friends. Violist Sucre will be joined by the West Shore Piano Trio. Tickets are at placitasartistsseries.org or at the door.

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Kudos to Gary Goodman’s Spanish-themed Hotel Andaluz in Albuquerque for being chosen by readers of Condé Nast as #4 of the top ten hotels in the Southwest. No doubt, the Andaluz’ restaurant, MÁS, headed up by Santa Fe luminary James Campbell Caruso and making the switch to tapas-style cuisine on November 18, will continue to delight visitors and push the hotel’s ratings even higher.

Azur location, at 428 Agua Fria Street, into a comfortable space of cozy tables and inviting bar, fresh art and rustic charm and, of course, delicious food. Call 505.982.1272 for reservations.

More list-topping for the City Different: Condé Nast Traveler listed Santa Fe #2 in their top ten cities in the states. The Reader’s Choice survey also named these prestigious Santa Fe lodgings: Inn of the Five Graces (#1), Rosewood Inn of the Anasazi (#2), Inn and Spa at Loretto (#5), Four Seasons Resort Rancho Encantado (#6) and Inn on the Alameda (#7). And Meetings and Conventions Magazine named La Fonda on the Plaza a Gold Key Award recipient for 2013, chosen by meeting planners for staff attitude, quality of meeting rooms, and food and beverage. Santa Fe also made USA Today’s list of America’s top mountain biking towns. We love the recognition for the beauty, activities, dining and hospitality of our great city.

Also on the celebrity circuit is Back Street Bistro, scheduled this month to appear on the Food Network’s “Diners, Drive-ins and Dives.” Owner David Jacoby reports that show host, Guy Fieri, loved the awardwinning smoked turkey–wild rice soup and the pumpkin pie. The soup, those of you with long memories will recall, won the Souper Bowl waaaay back in 1997 and has been a customer favorite since.

Special congrats to Tecolote Café’s Leslie Chavez on being named 2013 New Mexico Restaurant Association Chef of the Year.

Tecolote is a must for locals and visitors in the know who appreciate the authentic New Mexico breakfast and lunch menu (and spicy chile). The owl-themed décor, amazing bakery basket and zippy service make any meal at this long-time Santa Fe institution very special.

Photo: Kate Russell

the BUZZ

The next weekend, November 23-24, the Placitas Holiday Fine Arts and Crafts Sale celebrates 32 years of bringing art, food and wine to residents and visitors. The Placitas Holiday Sale has an excellent reputation (richly deserved) for extremely high quality fine arts and crafts, good food, fine wine and lots of fun. The fair takes place at three central locations in the historic village of Placitas: Anasazi Fields Winery, the big tent next to the Presbyterian Church and Placitas Elementary School. Over 80 of some of New Mexico’s finest artists will sell their juried wares in all mediums. At Anasazi, sample the new release of the American cranberry table wine, the perfect complement to the holiday dinner, as well as the two-grape Blanco Seco and Rojo Seco, and three wines produced exclusively from fruit grown in Placitas. A portion of art sales goes to Arts in the School program to buy art supplies for the children of Placitas Elementary School.

Visit placitasholidaysale.com for details.

| Joseph Wrede

SANTA FE An early holiday present to epicures everywhere is the opening of Joseph’s of Santa Fe, helmed by chef Joseph Wrede.

Wrede’s reputation precedes him (his longclosed eatery, Joseph’s Table, was a Taos destination). The new “culinary pub” concept “is about the food and the ambience, which is drop-in or dress-up, both casual and guilt-free, judgment-free,” says Wrede. “I’m inspired by New Mexico’s strong agricultural tradition. So we’re focusing on lamb, local cheeses and foraged items like wild mushrooms and spinach. We’re definitely vegetable-centric and taking ingredients that are familiar into new configurations. What’s great about the West, we’re open to multiple cultures, too.” An East-meets-West example is the pumpkin enchiladas on a bed of East Indian–spiced spinach puree, finished with red chile. The editor personally vouches for the rabbit lasagna as the perfect autumn dish: deep, rich flavors, silky mushrooms and homemade pasta. I loved the earthly savor of the rich, chicken liver mousse–topped grilled polenta. Joseph’s has turned the former

Slow Food Santa Fe’s Annual Dinner and Silent Auction, a fundraiser to support New Mexico farmers attending Terra Madre (Slow Food International’s bi-annual event in Turin, Italy), is November 7. Executive Chef and owner of 315 Restaurant and Wine Bar, Louis Moskow, will create a brilliant and sustainable menu of classic French cuisine and carefully selected wines in a relaxed atmosphere. Moskow sources many of his ingredients from the Santa Fe Farmers’ Market, and the menu promises a celebration of the fall harvest. Slow Food dinners and silent auctions are nothing short of spectacular, so call 505.986.9190 to reserve space, which will go quickly.

Learn more about the traditions that make Santa Fe special November 8-10 at the first Fuze SW-Food + Folklore Festival, exploring past and present folklore and customs that have created our unique New Mexican culinary tradition. Catch the series of keynotes, talks, panel discussions, breakout sessions and creative interludes (not to mention food). A roster of speakers includes James Beard award–winning chefs, some local notables like James Campbell Caruso (La Boca, Taberna and MÁS), Juan José Bochenski of the Anasazi Restaurant,

Photo: Melyssa Holik

national authors (Bill and Cheryl Alters Jamison, Deborah Madison and Dave DeWitt, among others), historians, scholars and poets. Find out more at fuzesw.museumofnewmexico.org.

the former Piccolino Italian Restaurant space in The Agora shopping center is now Chez Dre bakery, helmed by the extraordinary Andrea Clover (the Inn and Spa at Loretto, Hotel St. Francis, Buffalo Thunder and Santa Fe Bite). Now it’s your turn to sample the award-winning pastry chef ’s tantalizing treats, like pearfrangipane tart with vanilla bean–cranberry cotta, salted caramel torte, raspberry– red chile chocolate truffles and praline chocolate mousse cake. Clover studied at Le Cordon Bleu Cooking School and has won top prizes for her chocolate sculptures at the 2010, 2012 and 2013 Chocolate Fantasy event at the New Mexico Natural History Museum, as well as first prize in the Santa Fe Community Foundation Guess Who’s Coming to Dinner Dessert Competition and the 2008 and 2013 Girl Scout Cookie Caper’s People’s Choice Award. Hey, save some of that tart for me!

Visit chezdre.com for directions.

If the Fuze event doesn’t offer enough deliciousness for you, put the annual Holiday Pie Mania on the calendar, too.

This piepourri (see what I did there?) of tastings, chef demos and pie auction (with raffle) benefits the Food Depot, northern New Mexico’s food bank, which aims to end hunger in our area. Skip lunch on Saturday, November 9, so you can head over to Builders Source Appliance Gallery, located at 1608 Pacheco Street, and feast on an array of festive pies and learn how local chefs make their signature baked goods. Bid on a pie and then take it home—or arrange to pick it up, fresh out of the oven, | Tom Delehanty in time for your holiday party or gathering. All details are here: holidaypiemania.com.

Santa Fe’s known for its eclectic, relaxed and eco-friendly fashion sensibility, and the 15th Annual Recycle Santa Fe Art Festival takes the phrase “reduce, reuse and recycle” to new heights. November 15-17 at the Santa Fe Community Convention Center is your chance to buy green holiday gifts at the art market and enjoy the gallery-style juried exhibit and fabulous Santa Fe youth creations. Of course, the weekend kicks off with the famous and fun Trash Fashion and Costume contest.

Go to recyclesantafe.org for more info and tickets to Friday’s events. (Saturday and Sunday are free to all.)

Photo: Gabriella Marks

The San Francisco Street Bar and Grill has new owners! Two employees, Beau Bellett and David Yniguez, took over the restaurant from founder, Rob Day. (Day still owns Santa Fe Bar and Grill in the DeVargas Center.) Some changes are in the works, but Victor Medina, the restaurant’s chef of 13 years, is staying put. The bistro-style cuisine (featuring the signature grilled cheese sandwich on dark rye with pesto and tomatoes) will remain, with the addition of a bar menu (think sliders and fish tacos) and more Northern New Mexico entrees.

Stop in for a bite, a drink, | Andrea Clover to peoplewatch or just say good luck to the guys!

Denizens of Eldorado have noticed that

Photo: Sharen Bradford

The signs are up, the lights installed and cases being filled. The Real Butcher Shop, Santa Fe’s first producer-run (Tom Delehanty of Pollo Real) C.S.A. for poultry, beef, pork and other local meats, should be open by press time at 907 West Alameda, in the La Montañita Co-op shopping center. Call 505.550.3123 or stop in for an explanation of the C.S.A. membership. The upshot? Purchase a membership and get a discount on the retail meats. But even if you don’t join, you can still buy the organic and naturally raised offerings. Find out more at realbutchershop.com.

The smaller, more intimate version of Indian Market, the 8th Annual Winter Indian Market turns Thanksgiving weekend, November 30-December 1, into an opportunity to spend time interacting with favorite artists as well as discover new ones. Head to the Santa Fe Community Convention Center for 200-plus Native artists from the U.S. and Canada, studio artist demonstrations, screenings of 2013 Class X film winners and a performance by world champion hoop dancer and Cirque du Soleil star Nakotah LaRance in collaboration with Brian Frejo on Native flute, hand drum and a mix of hip-hop beats. Tickets are just $10 at the door. | Aspen Santa Fe Ballet For hours, etc., visit swaia.org.

Big props to the Santa Fe Community Foundation’s 2013 Piñon Award winners—all outstanding nonprofit organizations and dedicated philanthropists. Recipients include the extraordinary Aspen Santa Fe Ballet.

Did you know about its free after-school instruction in Mexican folkloric dance to Santa Fe public school students? Part of its outreach involves giving four free performances to students each year, too. Just another reason to love the organization’s athleticism, artistry and

Thanksgiving Brunch

Exquisite Thanksgiving Brunch in The Gallery from 10:30am-2:30pm or Dinner with a Twist in the Old House from 3pm-9pm November 28, 2013

Trifecta Snout to Tail Featuring Wine, Beer & Mixology Thursday, November 14, 2013 6:30 Reception & Dinner

$99 per couple all inclusive

Dining Reservations • 505.995.4530

Reservations Required 505.995.4530 Eldorado Hotel & Spa 309 W. San Francisco Street EldoradoHotel.com

309 W. San Francisco Street EldoradoHotel.com A Taste of Life in New Mexico

NOVEMBER 2013

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the BUZZ Leon Gaspard: Impressions From Russia and the Faraway, a major retrospective by the renowned Russian artist. Gaspard made Taos his permanent home in 1918 but never stopped painting his beloved Russia—or expressing his unique sensitivity for the spirit of each region he visited, rich with folkloric character, historic tradition and natural beauty. Catch the exhibition until December 31; visit matteucci.com for more.

GIVE THANKS WITH US! | Leon Gaspard Mongols 1921

Compliments of Nedra Matteucci Galleries

Ever thought about how signage makes a difference when walking in a strange city?

Creative Santa Fe recently launched Walk Santa Fe, a month-long project offering simple, affordable and practical incentives to increase walkability in the city. Running through the end of November, the project features a clearly defined path, a printed map and temporary street signs pointing the way to museums, galleries, shops, restaurants and parks. Walk the trail and let Creative Santa Fe know what you think about this project, which is a collaboration with the national initiative Walk [Your City], the largest project of its kind in the United States. Visit creativesantafe.org for more information.

TAOS

Peter Fay closed the restaurant after facing some insurmountable renovation costs. We appreciated the fresh ingredients, friendly atmosphere and lovely local art on the walls.

Welcome to Micah Roseberry, of El Prado, whose mission is to help local farmers develop biodynamic and organic methods, community gardens and workshops for women, children and teens. Her recently opened Farmhouse Café and Bakery combines more than 30 years in organic sustainable agriculture with an on-site garden at the foot of the mountains. The breakfast menu highlights local, organic grains in pancakes and granola, and lunch celebrates organic local chicken, beef and veggies in burgers, salads and quiche of the day. Call 575.758.5683.

(As if you weren’t already salivating on the drive...)

A good meal deserves a good book, yes?

Taos is a good place to retire if you want a literary setting, says Where to Retire magazine. “Writers and bookworms will find an enriching arts community in each of these towns,” says Managing Editor Annette Fuller, who cites Taos along with Oxford, Mississippi (William Faulkner and John Grisham), Hannibal, Missouri (Mark Twain) and Key West, Florida (Ernest Hemingway). “The works of famed authors, such as Taos’ D.H. Lawrence, are preserved and honored at various museums and universities, where retirees can participate in writing seminars and other cultural events,” she adds. “These locales are not just for literary fans, but for retirees who seek creative inspiration in whatever their passion may be.” Taoseños of every age would, no doubt, agree.

Farewell to long-time Taos dining favorite Graham’s Grille. Owners Lesley and

We wish to make the following corrections for the October 2013 issue.

The photo on page 20 is from the archives of New Mexico Kayak Instruction. Although the photo is correctly credited, it appears above a blurb written about a different kayaking business. We offer our sincere apology to New Mexico Kayak Instruction. For more information on their classes, sales and rentals, events and instruction you can go to newmexicokayakinstruction.com.

The “Omira” story was written by Erin Brooks. In the table of contents it was ascribed to Kate Gerwin.

On page 11 in the first paragraph under Santa Fe in the Buzz column we stated: Farewell to Babaluu’s Cocina Cubana, on NM Route 14. The fun, tasty cantina has closed for regular service and will be moving to a new location early next year. However, and this is the good news, chef Amaury Torres (aka Babaluu) and wife, Marysue, will continue to have special events, private parties, catering, party foods to-go, pig roasts and theme dinners—but by reservation only.

Check the Facebook page and babaluuscocina.com for dates, times and to get on their email list.

It was not our intention to imply that the restaurant had closed completely as they remain open on select days, for special occasions and for private parties. You can go to their website, babaluuscocina.com for specific days, times and events. We apologize for this misunderstanding.

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NOVEMBER 2013

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PAWS and STRIPES s t o r y b y P E T E R S T. C Y R photos by KITTY LEAKEN

Clandestine patrols in the Iraqi desert took a toll on former Army Staff Sgt. James Stanek’s soul. “Roger that,” he confirms, almost saluting.

The dangerous missions wreaked havoc with his mind. War in the Middle East, he says, changed him. It left him broken, tattered, worn down and feeling completely rewired.

Stanek enlisted in the infantry after watching both World Trade Center Towers fall. After rushing to Ground Zero to help fight fires, the union ironworker from Long Island quickly signed up for basic training outraged at the terrorists’ inhumanity.

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During a trio of tours in the Middle East, the non-commissioned officer spent nearly every waking moment on high alert. He became an expert at identifying improvised explosive devices, or IED’s. Whether it was jumping out of a C-130 Hercules with a parachute strapped to his back or driving along foreign routes, Stanek learned to scan the countryside with his hazel-colored eyes looking for threats. “It was the only way to survive,” he says. When Stanek spotted a dead cow awkwardly staged on the side of a road, he knew it was rigged with a bomb. Suspicious wires coming out of the heifer’s carcass left no doubt.

“If we’d tripped them, my men would all be dead. Blown up,” he says.

Detecting threats took months of training, but survival on the battlefield depended on Stanek staying focused. Seemingly on guard in Rio Rancho three years ago, Stanek, who was diagnosed with post-traumatic stress disorder (PTSD) a few years earlier, thought he’d recognized another potential threat. This time it wasn’t coming from the rear end of a bovine or from the barrel of a sniper’s rifle. “I saw a plastic bag in the middle of the street,” he remembers.

Instinctively, Stanek went into action. He remembers reaching for a radio. In his mind, it was urgent he summon bomb technicians to the scene to disarm the perceived weapon before it harmed civilians. But he couldn’t locate a walkie-talkie in

Paws and Stripes co-founder Jim Stanek with his dog, Sarge.

A Taste of Life in New Mexico

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his truck. Instead, the only signal he got was from his well-trained service dog, aptly named Sarge, who he says was vigorously licking the side of his neck and nudging him with her wet nose. “Sarge senses my anxiety triggers and alerts me,” he says about the cue to settle down. “There really wasn’t a threat.”

The fully disabled vet hasn’t faced any deadly threats since he was removed from combat zones and sent to Brooke Army Medical Center’s trauma center to undergo routine hand surgery in 2008. Doctors in San Antonio discovered Stanek wasn’t just suffering from broken bones. They determined he’d also suffered a traumatic brain injury. “One of the doctors just walked into my hospital room and told me I was combat ineffective,” Stanek says.

There had been too many firefights, too many explosions and too many close calls. He wouldn’t be heading back to war. Stanek’s dream of being a professional soldier was over, but his anxiety attacks were just beginning. Army physicians prescribed medications to help him rest, but nothing seemed to ease his mind or erase memories of war. “Some things went down in Iraq,” he says unwilling to share details of his combat missions. “That’s my cross to bear.”

Confined to a hospital, Stanek was kept up at night by mental stressors. His medical team experimented with different pill combinations, including Seroquel, trazodone and Ambien, but nothing helped the brave infantryman close his eyes.

For months, there was no rest. There were no dreams of happier days. Stanek, it seemed, needed a miracle.

Best Friends

His miracle came when hospital administrators allowed him to spend time with a therapy dog who’d visited his ward several times a week. Together with the pooch, Stanek would head to a commons area to play. It was exactly the therapy he needed. Nurses found him sprawled on a couch sound asleep with the dog lying on his chest.

After being released from the medical center, Stanek landed a ranch job in Bandera, Texas. Working as a hunting guide and outfitter, Stanek says, he kept thinking about his experience with the therapy dog at the Army hospital.

While Jim was still in the hospital, he and his then-girlfriend Lindsey discussed getting a dog as a pet. When Lindsey returned to her home in South Carolina, she noticed Sarge outside of a PetsMart, “and just knew in my gut that that was his dog,” she says. Lindsey texted Stanek, still in Texas, a picture of a “bouncy” puppy, then-named Cricket, to his cell phone. Stanek remembers thinking, “That’s my dog.”

He called Lindsey and told her to change its name to Sarge. Knowing him, she already had. From the minute he laid eyes on her, Stanek says, Sarge never left his side for four years. “Through all the ups and downs, all that dog has ever wanted to do is help me,” Stanek says. The miracle of dog therapy, he believes, is rooted in the animal’s pack mentality and ability to be assigned tasks in a family unit.

“If I’m in a bad mood, Sarge jumps in my lap. If I’m in a good mood, then she’ll jump around and act like a nut just like me,” Stanek says. “If I’m sick, she’ll lie in bed and console me. They’re known as man’s best friend for a reason.”

Saving Lives

Well, almost best friends. Stanek decided to marry Lindsey. Together the couple moved to New Mexico in 2010. Jim wanted to have a service dog, but pre-trained service dogs were expensive. Out-of-pocket expenses range from $10,000 to $60,000, and Stanek didn’t have that kind of money in the bank. A few months later they launched Paws and Stripes, a nonprofit organization in Rio Rancho that provides war-tattered men and women a chance to get back on track. Stanek and Sarge, whom he fondly refers to as “my dork,” were the group’s guinea pigs.

The techniques they learned after leaving the ranch have become the basis for Paws and Stripes’ unique program—where veterans are sponsored by donors.

Already suffering from PTSD or traumatic brain injuries, the vets pay nothing for their dogs.

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Nov. Local Flavor_Layout 1 10/25/13 12:53 PM Page 1

SFCA The Santa Fe Concert Association 2013-2014 Performance Schedule

Caroline Goulding

Ballet Next

DECEMBER

MARCH

Donnell Leahy & Family Celtic Holiday Concert December 2, 2013

David Russell, guitar March 7, 2014

The King’s Singers December 6, 2013

Notes on Music Mendelssohn March 11, 2014

Family Concert Series: Christmas Eve Dress rehearsal December 24, 2013

Family Concert Series: Curtis on Tour Chamber Music March 18, 2014

Christmas Eve with The SFCA Orchestra and Caroline Goulding December 24, 2013

Curtis on Tour Chamber Music March 19, 2014 Joyce DiDonato March 31, 2014

Family Concert Series: New Year’s Eve Dress rehearsal December 31, 2013

APRIL 2013 Van Cliburn Gold Medalist Vadym Kholodenko April 1, 2014

New Year’s Eve with The SFCA Orchestra and Claire Huangci December 31, 2013 Claire Huangci

Ballet Next, Stars of ABT and other companies April 25 & 26, 2014

JANUARY Family Concert Series: The Barber of Seville Dress Rehearsal January 8, 2014 6:30pm

Curtis on Tour

Opera The Barber of Seville January 10, 2014 January 11 & 12, 2014

The King’s Singers

Notes on Music The Sing-Along of the Nibelung January 16, 2014

Joyce DiDonato

Family Concert Series: Mozart and Mendelssohn violin concertos January 26, 2014

Donnell Leahy & Family

For more information, go to SANTAFECONCERTS.ORG

Tickets: 505.988.1234

A Taste of Life in New Mexico

NOVEMBER 2013

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To learn more about the Stanek’s nonprofit visit them online at PawsandStripes.org. To contribute to the group, mail checks to:

Paws and Stripes 4041 Barbara Loop SE, Ste. D Rio Rancho, NM 87124 505.999.1201 veterandogs@pawsandstripes.org

You can help Paws and Stripes raise the money they need to assist veterans on the waiting list. Just in time for the holidays, Santa Fe Dining is sponsoring two fundraising Santa Paws events for the group.

Program supporters and contributors are encouraged to bring their own animals to pose for a picture with Santa Claus (played by Jim Stanek himself ). The photos are free, but generous donations to Paws and Stripes are encouraged. Supporters are encouraged to bring their children. The Staneks want them to draw and write a holiday message for soldiers still serving abroad. Paws and Stripes will provide the postage and mailing.

If you go:

December 7 Chama River Brewing Company 4939 Pan American Freeway in Albuquerque 505.342.1800 10 a.m. to 1 p.m.

December 8 La Casa Sena 125 E. Palace Avenue in Santa Fe 505.988.9232 10 a.m. to 1 p.m.

For another heartwarming story about local organizations helping our veterans, visit localflavormagazine.com.

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Each dog is rescued from a local animal shelter. Along with five employees, the Staneks collect donations to cover training costs. In the program’s first year they raised under $100,000, but over the course of the second year, the program collected nearly $200,000. None of that money came from the Veterans Administration, which cut off funding for PTSD service dogs last year. Rescuing dogs, hand-picked by each vet, is a key program component in Paws and Stripes program—especially for veterans who are often still dealing with losing their buddies in war. “It’s hard to bounce back from that,” Stanek says, remembering his own miraculous connection to Sarge.

In an odd twist, the veterans believe they’re saving a stuck dog’s life. But Stanek already knows the veterans are about to find out it’s the dogs that are actually saving them. Most of the veterans, he says, have a preconceived idea about the kind of dog they want. Some want a Labrador retriever or a German shepherd.

Others, Stanek says, think they want a male or female dog. It rarely works out that way. “It’s interesting to watch them meet the dogs in a bonding area,” Stanek tells us. “The vet is usually pretty tense, but then you see their shoulders begin to drop.” Stress relief is already underway. “After some time, their heads pop up and they’ll tell us, ‘I’ve got my dog,’” Stanek says.

A fair number of pairings, he claims, are “love at first sight.” After adopting their dog, the new teams head to orientation at Paws and Stripes, where everything in the 6- to 12-month training program is customized for each veterans’ particular needs. For instance, Stanek says he didn’t need Sarge to help him turn on his lights or help him cross a street. Rather, he is prone to anxiety attacks, and the dog provides him separation in a crowd. “People give dogs extra space, and I personally need about six feet,” he says.

The real miracle of the program’s process, Stanek insists, is learning how to work together like a two-person squadron. Most people can teach a dog to sit or stay. Some even get their pets to rollover or fetch a newspaper, but service dogs adopted by Paws and Stripes’ clients have a professional mission. It’s not as easy as slapping a vest on an animal and calling it a service dog. “They have to learn how the dogs can help them,” Stanek says. “It’s not a cookie-cutter process.”

No matter how you cut it, medical-alert and mobility dogs are beginning to get respect. Mental health experts believe the dogs are in demand because of their ability to help veterans cope with hyper-vigilance, night terrors and flashbacks.

Coping is essential when you consider that more than 500,000 American combat veterans have been diagnosed with PTSD upon their returns from Iraq and Afghanistan. Suicides in the veteran population are at near epidemic levels. An average of 22 former service members, and one active duty member reportedly commits suicide each day. The number of self-inflicted deaths has risen 20 percent since 2007.

Concerned about the soldiers, U.S. Senator Charles Schumer (D-NY) has expressed concern about veterans getting their disability benefits quickly. That, he says, has led to needless deaths. Now Schumer wants the VA to reconsider paying for PTSD-trained dogs, but that won’t happen until more clinical studies are completed. The Staneks say they understand the VA needs proof before it can change its policy, and they’ve partnered with Integrative Counseling Services of New Mexico to collect program data. Both are confident that treating mental illness with dogs will prove effective.

For now, the couple believes a veteran’s companionship with a dog and the medical assistance that dogs provide are priceless. For Paws and Stripes’ clients, a service dog is a better route to health than just swallowing a mouthful of prescription meds and being left isolated and feeling catatonic at home. “The veterans come to us beaten down, tattered and torn, but when they leave they have more functionality. They’ve learned they are not alone. They can beat the stigma that goes with PTSD,” Stanek says. “It’s great when we see our guys going to movies or a baseball game with their families.”

So far, the group has successfully trained nearly 50 veterans, including six who attended a graduation ceremony last month in Albuquerque. For each signed completion certificate, the Staneks and their crew contend that they see at least a few more veterans less likely to take their own lives. For that, they’ll offer a Thanksgiving Day toast.

WINE BISTRO

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A Taste of Life in New Mexico

NOVEMBER 2013

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WELLNESS MONTH AT LOS POBLANOS

JANUARY 3-15, 2014 Enjoy the rest and relaxation of an extended weekend, a 5-night getaway or 7 night wellness retreat!

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Join us for a unique Brazilian Churrasco style Thanksgiving Dinner! all-you-can-eat meat gourmet salad bar & tapas menu plus all your traditional holiday favorites Reserve early!

Tuesday - Sunday Lunch 11am to 2:30pm Dinner 5pm to 9pm 1005 S. St. Francis Drive at Cerrillos between Susan’s & Tiny’s

505-780-5483

omiragrill.com •

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Chef

Carmen

Rodriguez

story by ERIN BROOKS photos by GABRIELLA MARKS

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Executive Chef Carmen Rodriguez of Fuego at La Posada

A Taste of Life in New Mexico

NOVEMBER 2013

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Carmen and Penny

magazine.com

Tis’ The Season To Start Planning Your Holiday Party!

Book Your Party at Rio Chama

Our private dining rooms can accommodate from 15 to over 100 guests. for party reservations please call 505-955-0765.

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Open Daily frOm 11am till clOsing 414 OlD santa fe trail, santa fe, nm 87501 955-0765 | riOchamasteakhOuse.cOm

Korean Tacos A Taste of Life in New Mexico

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Cocktails,

Anyone?

story by GORDON BUNKER

photos by GAELEN CASEY

N

ow there’s a provocative question. When it’s posed with a twinkle and a grin and answered in the affirmative, we know we’re in for some fun. Just the word “cocktail” makes me giggle.

The holiday season is the perfect time of year to try your hand at concocting a few. Gather the ingredients—enticing bottles of spirits, bitters, cream, fresh and preserved fruits, some chocolate, even—and set them out. Invite over the people you love, roll up your sleeves and get down to business. This is the time to break out the panache, add a little flash and do something special. In other words, show off! Live it up!

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We set the mixing stage at Santa Fe Spirits’ downtown tasting room. (A special thanks goes to owner Colin Keegan and crew for having us.) We’ve gathered our three local distillers together to share some fun and sassy cocktail recipes, each with a twist of New Mexico. There is a jovial vibe in the air. Even at first glance these recipes are imaginative, classy, sexy, elegant. Whatever your mood, mix any one of these drinks and you can’t help but find yourself in the mood to have a party. While the cocktails are mixed, photos are taken, and I keep a close eye on the proceedings.

With each drink, the anticipation builds, and then I get to taste. This, you understand, is part of my job. (The lengths I will go to get the story; it’s pure dedication.) But right after this, I need to drive to Albuquerque, and I find that restraint and cocktails don’t exactly go together. It turns out limiting myself to one sip is torture. Important note: When cocktails are being offered, keep your postdrinking calendar clear to fully enjoy.

KGB Spirits: The Enchanted Manhattan

NOVEMBER 2013

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John Cox of Los Luceros DestilarĂ­a

Olha Dolin, co-owner of Don Quixote Distillery & Winery A Taste of Life in New Mexico

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Santa Fe Spirits Drew Lenihan of Santa Fe Spirits insists he’s not a mixologist, but his creation known as the Stormy Orchard belies his status as mere bartender, the more humble moniker he prefers. The orchard referred to in the Stormy Orchard is Colin Keegan’s in Tesuque. Keegan’s inspiration for making Apple Brandy came years ago as he wondered what to do with all of his apples. Today, apples from neighboring orchards are also used, but the source and the flavor are still close to home.

Drew is very particular about the presentation of the drinks he prepares, saying, “I’m all about creating different visual layers, so you know what you’re getting. You’re the one ultimately mixing the drink.” He garnishes the drink just so; the cocktail shimmers like gold in the glass, with the distinct layers he’s looking for. “It’s invigorating and full of flavor. You can find notes of apple and vanilla from the brandy,” he comments, and I take a sip. I am met with a piquant hit of ginger, then the lime. It’s refreshing—bright, tart and sweet with a rich apple finish. Delicious!

The Stormy Orchard 1 ½ ounces Santa Fe Spirits Apple Brandy 4 ounces ginger beer, Fentimans or Fever-Tree preferred splash lime juice garnish: lime slice, apple slice In a Collins glass, pour brandy; add ice, lime juice and ginger beer. Leave unstirred for layered effect.

Garnish with a slice of lime and a slice of apple.

Drew Lenihan of Santa Fe Spirits

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hether a classic, a sensuous or a bold interpretation of the cocktail, each of these recipes showcases the unique character of locally made spirits and the personal touch of their makers. And kudos to them for the special ability to successfully blend flavors, textures, colors and aromas from such a wide range of ingredients. Whatever we want to call the process that creates them—mixology, alchemy or careful bartending—each of these three cocktails is a delight, and this is coming from a (mostly) beer guy. Be it a holiday or simply a dark and stormy night, this is the time of year to stay close to the home fires with those near and dear. It’s also the time of year to bring the fun indoors and liven things up with the pomp and circumstance of mixing and enjoying a cocktail or two.

Best wishes to you for the holidays, and happy mixing!

Missed our series on local distilleries? Visit localflavormagazine.com for the full scoop.

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Thanksgiving – Why cook? Let Joe do it again this year!

A la carte or all 4 courses See full menu at joesdining.com

Competitive Prices S t o pLargest I n Selections & Stock Up Friendly Staff for all of your holiday celebrations Something for every Taste

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Over 3500 Wines 800 Beer Choices 105 Single Malt Scotches Open for Thanksgiving Dinner Holiday menu on web site under Events 220 Types of Vodka 222 Tequilas

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milEs norTH of THE

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575.751.3337 | Hours: Tues-Sat 5:30pm-9:30pm | www.elmeze.com N

Pojoaque 1113 iota ad lf.pdf Exit #502

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10/25/13

4:13 PM

Over 20 varieties of keg beer

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Wine tasting every Saturday 4pm - 7pm

T H A N K S G I V I N G AT T H E A N A S A Z I R E S TA U R A N T A F A M I LY T R A D I T I O N

Temperature Controlled Wine Cellar

Chef Juan Bochenski has crafted seasonal menus featuring traditional Thanksgiving items infused with fresh, seasonal and regional ingredients.

Something for every taste...

Thanksgiving Brunch

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11:00 AM-2:30 PM Three-Course Prix Fixe Menu $45 per person $28 per child

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Presently Stocking Over 3,500 Wines • 1,000 Beer Choices 105 Single Malt Scotches • 390 Types of Vodka 220 Tequilas • 157 Types of Rum

CM

Thanksgiving Dinner 4:00-9:00 PM Three-Course Prix Fixe Menu $85 per person $45 per child

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113 Washington Avenue Santa Fe, NM 87501 (505) 988-3030 www.rosewoodhotels.com

505-455-2219 • kokoman@cybermesa.com 34 Cities of Gold Road • Hwy 84/285 Pojoaque 87506

A Taste of Life in New Mexico

NOVEMBER 2013

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Advertising in localflavor is and has been a must for us since we opened over 4 years ago. Their readers are our customers and we love them.

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

Chef Phil Beltran “Spare time” is not a term tossed around casually by most restaurant industry professionals. A typical day for a chef begins with checking on orders, morning prep work and kitchen set-up to get ready. Then, of course, there is lunch and dinner service—that’s a given. But then don’t forget about the aftermath: wrapping up all the stations, cleaning the kitchen, getting prep lists for the next day. And that’s not all. There is still probably an order that needs to be placed, a schedule that needs to be written or (if, heaven forbid, it’s the end of the month) an entire kitchen that needs to be inventoried. Twelve-hour days are normal, weekends off are not an option, and holidays off? Well, they are few and far between. The life of a chef doesn’t leave a lot of time for sleep, let alone “spare time.” Juggling work, personal life, family and sanity is a challenge in itself, so when you come across a chef like Phil Beltran, who on top of everything else prioritizes giving back to his community through charitable organizations, you have to stop and take notice.

Beltran is the Executive Chef of the Hyatt Regency in downtown Albuquerque and has been with the Hyatt corporation for over 20 years.

He takes a lot of pride in being a mentor to young chefs, but that is not where it ends. He also works with several programs in the Albuquerque community, like the Albuquerque Public Schools Title I Homeless Project, an important safety net for homeless children in the area. “There are 6,000plus homeless children in the Albuquerque area,” he informs me. The APS Title I project offers many services to the homeless children and their families, including enrollment assistance, school supplies and uniforms, after-school tutoring programs, summer programs and even parental support assistance. “We put together back-to-school backpacks for the students in need,” Beltran explains, “and we have put together Easter baskets, too.” They have even used the Hyatt as a site for hosting future career programs for students who don’t have the opportunities that others may take for granted.

Beltran takes significant pride in assisting youth without the means to make better futures for themselves. s t o r y b y K AT E G E RW I N

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|

Executive Chef Phil Beltran of Forque at the Hyatt Regency in Albuquerque

photos by JOY GODFREY

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Chef Phil Beltran The Dia de los Muertos Celebration is an annual event hosted at the Hyatt benefitting the Central New Mexico Community College Culinary Arts Scholarship. It’s an evening of mouth-watering creations prepared by the Hyatt staff and CNM culinary students, along with entertainment, face painting, sugar skulls and a silent auction—all of which support CNM students in need of financial assistance for tuition or the purchase of books and tools required for their courses. Hyatt donates all of the proceeds from the event to the scholarship fund for the culinary program. Beltran says he is “very fond of the CNM Culinary program, Chef Scott Clapp and Chef Carmine and what they are doing for young culinarians.” Seventy percent of his Hyatt kitchen staff are culinary graduates or students from CNM. “That to me is very important, because those young people have to carry on the craft. Hotels and restaurants are a big contributor to the economy, and we need young talent like those students to keep our kitchens operational and bringing great food and dining experiences to guest who travel and dine out.” Beltran also runs an internship program for CNM culinary students, which he says is just as rewarding to him as it is to the students.

I was sure that someone so dedicated to mentoring new chefs and helping young adults find career paths would have some sizzling talent under his realm at the Hyatt Regency. I knew a former chef there, Jeremy Peterson and remember him as being one of the more gifted and respected chefs in the area. But alas, I have never been to feast on the cuisine at Forque; and since I consider myself to be quite the foodie and fairly well educated on the Albuquerque dining scene, it seemed almost a crime not to head there immediately and check out the talent in the kitchen. I mean, for the sake of research, of course.

I decide to sit at the kitchen bar so I can watch all the action. I love open kitchens. There is something about the action, the smells and the heat of the kitchen that has me mesmerized the instant I sit. I start with the Confit Pork Belly Salad. (It had me with “confit,” but followed by “pork belly,” it’s a no brainer.) The pork belly is smoked for two hours and cooked confit for ten, but the spotlight of the dish is stolen by the cherries. They are rich, succulent and full of flavor, and I can’t help but ask how they were prepared. Now, I have had cherries on a salad before. But these cherries, which were tossed with spinach, feta cheese and pecans, had a unique flavor. Turns out, they were dried and then rehydrated with maple syrup and a bit of brandy. The maple flavor danced with the pork belly, but not a tap dance routine—a slow and seductive tango.

I asked the chef across the bar what I should have for dinner. He smiled a very proud grin and suggested the salmon. Flawlessly cooked moist salmon dressed with a coconut curry sauce arrived delivered by Chef Ernesto Duran, the lead chef of Forque restaurant. The two-time Albuquerque Chef Knockout champion (yet another charity event the Hyatt participates in benefiting the Storehouse, an organization that annually feeds two million meals to Albuquerque’s working poor) has poured his heart into Forque for years, and by the look on his face I can tell this is one of his dishes. “We are very fortunate to have a guy with his talents,” brags Beltran. “Someday I want to get inside his head and find out where he comes up with all that creative stuff he does.” My salmon is escorted by a crisp salad of apples and sunflower sprouts, and I devour every bite.

I am curious about local foods on the menu, and seeing Beltran’s care for community, I am sure there has to be some New Mexican treats. And, of course, as a supporter of Delicious New Mexico, a newly found organization that brings together farmers and ranchers and connects them to grocery stores and restaurants, Forque suffers no lack of available neighboring nutrients. “We’re working with La Montañita for organics, cheese from Old Windmill in Estancia, harvested beef and Agricultura Network, a group of local farmers.” The osso bucco is not only locally sourced but served with pico de gallo, avocado, cilantro black bean stew, cabbage and, of course, corn tortillas to make your own little tacos table-side. The meat falls off the bone, and the whole experience is a refreshing take on the “fine dining” concept. Not stuffy or pretentious, just good fresh food.

Whether it’s filling hundreds of lunch bags in their ballroom or doing food distribution for the Storehouse, Beltran and the Hyatt are certainly reaching out to the community to do their part. “At least once a month, we as a hotel group of associates participate in APS Title I, the Spring Fling for Easter, Adopt a Family, Fill a Backpack, Coats for the Winter and much more to come that we will continue to do,” proclaims Beltran.

I ask the East L.A.–born USC Trojans fan what he loves most about this crazy industry. His answer? “The people I share my every day with here at the hotel— everyone from the GM to the dishwashers.

There’s the good days and the bad ones, but we all share the same purpose. We do this thing of taking care of a guest in the hotel and making the experience for them an excellent one.”

It seems to me that Beltran is not just taking care of his guests; he is enriching the experience of his community.

Forque is situated in the Hyatt Regency Albuquerque at 330 Tijeras Ave NW. 505.843.2700. albuquerque.hyatt.com.

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from left to right: Supervisor and CNM grad Stephen Montoya; Chef Phil Beltran; CNM intern Melissa Harmount; Sous Chef Ernesto Duran; CNM grad Clarissa Jake

Fine wine, craft beer, select spirits & extraordinary treats!

Everything to make your holiday entertaining more entertaining...

Cheers!

Shop Hours: Mon-Sat 10am-8pm & Sun 11am-6pm 55 Canada del Rancho, Suite F Santa Fe, NM 87508 505-474-2828

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AT THE NEW YORK DELI WE HAVE THREE MAIN INGREDIENTS: “Great Food • Great Prices and Great Service”

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Inside Dining and Patio when weather permits.

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A Taste of Life in New Mexico

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Sharing the Slopes

F

or Katya Franzgen, Director of the Adaptive Ski Program, serving Santa Fe, Sandia Peak and Pajarito Mountain, the question, “What if you couldn’t enjoy the outdoors?” is anything but rhetorical.

s t o r y b y K AT E G E RW I N photos courtesy of THE ADAPTIVE SKI PROGRAM

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Being stuck inside, she says, is the reality for many people living with spinal cord injuries, cerebral palsy, traumatic brain injury, multiple sclerosis and a wide range of other disabilities. You could admire the scenery from afar, Katya continues, the distant mountains blanketed in white, faint echoes of people up there having fun.

But, parked behind your window, you might just as well be watching a movie. The exhilaration of your own body slicing the brisk, muffled air, through a storm of snowflakes slanting at you vertically, fast and furious, feeling yourself being as miraculously transformed as the landscape—these sensations are, typically, as inaccessible as a dream.

During the winter months, especially, disabilities often keep people isolated at home, with recreational opportunities limited to physical therapy exercises. Cabin fever exacerbates the feeling of alienation; loneliness, depression and poor physical health often follow.

The Adaptive Ski Program (ASP) actively works with members of the disabled community over the age of five who have a desire to challenge themselves to go beyond what they may have thought possible. Think that sounds overly optimistic? According to Katya, “Even if your whole body is paralyzed, as long as you can turn your head—or even just your eyes—you can be an adaptive skier.” Go to the video gallery on adaptiveski.org, the 501(c)(3)’s website, and watch the video. You’ll see for yourself the wide range of students willing to embrace their initial fears and let gravity become their ally. Katya’s personal mantra, repeated in all earnestness, is, “Never say never.”

To adapt means to actively change so as to fit one’s behavior or attitudes to new circumstances. In the video, ASP student Matthew, from Albuquerque, five days into the program, is positively thrilled. “When I drove home after my first lesson,” he enthuses, “I had a smile on the whole day, and I couldn’t wait for the following Saturday to come!” Amanda, another student interviewed for the video, says, “Skiing is much different than a wheelchair.

You get a whole lot closer to the ground!” She describes the ways the program has helped her grow as a person and become more independent. “Even if you get up on the wrong side of the bed,” she adds, “you come up here and your whole day turns around!”

While some ASP students can ski using standard equipment, most use adaptive aids. For students with lower body paralysis or dysfunction and severe balance or motor control issues, mono- and bi-skis offer a seated method of skiing. Outriggers are miniature skis attached to a set of forearm crutches. For those with lower limb amputation or weakness, one standard ski is used with outriggers. Snowboarding is also available. The ASP provides private, one-on-one lessons tailored to address the specific needs of each student.

But, of course, there would be no program without its core of 250 volunteers. “The volunteers are everything!” says Matthew. “They bust their butts. They pick you up off the snow, time and time again, and, no matter what, they keep giving you positive influence.”

Fred Walling, a volunteer shown in the video as he skis tethered behind a student, says that skiing is twice as joyful when you do it with a student than when you do it by yourself. “Your turns have to be okay,” he says, “but the real turns you’re living are theirs.” He demonstrates following closely but unobtrusively behind as his student executes a graceful, confident turn of his own.

Being an ASP volunteer, says Ruthie Koval, who’s been one since 1998, requires an enormous amount of patience and understanding. “It’s a lot harder and more responsibility than you might think. The majority of our students are younger. You have to be quite fine-tuned. They arrive feeling differently every week. They could have had seizures the night before, or their cat might have died that day, and they can’t express that. We also need to know the side effects of all their medications—not because we administer them, because we don’t, but so that we can track those, too.”

Ruthie is certified as a regular ski instructor as well as an adaptive ski instructor; she trains the new ASP instructors. But she started out at ASP a rookie. “My son had multiple disabilities: seizures, mental retardation and some kind of autism. I started skiing with him when he was seven.” As a girl growing up in Switzerland, Ruthie skied to school every day; she also worked in ski resorts. So teaching her son to ski came naturally to her. “I didn’t know adaptive ski instruction—I didn’t even know there was such a thing—I just skied backwards with my son. He loved to ride the chair lift!”

She and her family moved to Santa Fe, and there, at the ski basin, they discovered the Adaptive Ski Program. “He’s basically my motivation as an instructor. My son died in a seizure, so I teach adaptive skiing in honor and memory of him. I transfer my love for my son to the kids.”

One of her current students, Colin, she’s skied with for 13 years. “I love working with all of them hands-on. That’s by far the best part of it all. Colin has Down syndrome. I tell you, he is a great skier! Every Sunday morning I look forward to skiing with him. We’ve even formed a group, which is rare. Sometimes I let him be the leader and do the warm-up moves. It’s a blast! They’re always so happy to be outside, in the snow and air, yelling all the way down the mountain, their parents taking pictures. I have one boy with cerebral palsy who comes every spring vacation with his family from Dallas. He skis on a slider, which is like a walker. He calls it his choo-choo train.” Public schools bring special ed classes up for instruction every year; different groups who work with children with cancer come, too.

The program also works with students with developmental delays, the blind and hearing impaired and those with critical illnesses such as AIDS. It’s a wide scope, and instructors have to be well trained. First-year instructors learn the many intricacies of teaching adaptive skiing.

Then, as Katya says, “they go out with a veteran instructor their first season—we don’t just throw them to the wolves!” And instructors often take it on themselves to learn about a new adaptive ski aid, so they can help a specific student who needs that technique.

Nineteen-year-old Augusta Skroog, who started out as an ASP student herself, then advanced to junior instructor and now is a volunteer, is an ardent fan of the program and stresses how hard they’ve worked all these years to help students with disabilities like herself.

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Sharing the Slopes “Skiing helps students be more confident. You feel like you’re not normal, then you learn to ski and you say, ‘Oh, hey, I can actually do something!’ I tell scared first-timers, ‘Take it one step at a time. We’re here to have fun, not to push you. We’ll go slowly, help you get comfortable, take you out for a run, and you’ll learn how to do the basic turns, then we’ll try more advanced terrain. Our goal is to make sure you have fun and you’re safe. It’ll be fine.’” She’s worked with one student, Isa, over the past three years, watching her improve and become progressively more independent. “She’s grown up and developed as a person, too, not just with skiing. I’m so proud of her!”

Winter season runs from late January to mid-March each year. And this past summer, due to students continually requesting it, ASP became yearround, now offering water skiing, kayaking, sailing, paddleboarding and swimming at local lakes. “Students and their families go camping together, cooking and getting to know each other better. It’s a very inclusive experience,” says Katya. “And equalizing. Some of the younger students, especially, really earn their bragging rights for completing the first successful water ski lap around the lake!”

Katya’s particularly proud of the program’s visibility. “One of the park rangers at the lake was blown away at the creativity of our instructors constructing wheelchair ramps on the beach!” she laughs.

ASP offers scholarships to students whose families have limited discretionary funds. “They’re struggling just to provide the assisted care, the medical therapy, the special equipment and medications,” says Katya. “Over sixty-five percent of our students, in fact, wouldn’t be able to participate without full or partial scholarships.” So ASP relies on the incredible generosity of its donors and its fundraising events in order to provide instruction, ski wear and access to the newest adaptive sports equipment to fit students’ individual needs. This winter season they’ll bring back their popular Snow Ball as well as the wreath sale, outside Kaune’s on Saturday, November 30, and Saturday, December 7.

Katya calls herself “the luckiest girl in the world” to have landed this job, which marries her passions for skiing and nonprofits. Asked if she ever cries as she watches the progress the students in the program make, she says, “Every time I see that video! It’s really empowering to be a part of something that gives people who wouldn’t otherwise have access to be up there in the mountains, on skis, the opportunity to experience freedom and fun and getting to move with such fluidity and grace.”

Ruthie, laughing at herself, says, “Whenever I meet someone new, I ask, ‘Are you a skier? Do you have any free time?’ It’s a great, great program. I’ll be very grateful if I can keep doing this for a long, long time more. I can’t wait for the first snowflake—I come alive this time of year. It’s the ultimate thing, watching the students being high on air!”

To learn more about the services of the Adaptive Ski Program or how to become a volunteer, go to their website adaptiveski.org. If you wish to make a donation to this wonderful organization, you can do so right online.

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A Taste of Life in New Mexico

NOVEMBER 2013

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story by ANA JUNE

V

enture inside Ron Midgett’s greenhouse on Jaguar Road and you might feel like you’ve stumbled into another world.

The language you hear can twist your own tongue into knots; words like Cymbidium, Paphiopedilum, Phalaenopsis, Cypripedium, and Oncidium are vestiges of an ancient time, and everywhere you look, shapes like alien faces stare back at you.

Spend an hour there, however, and you’ll realize that New Earth Orchids is anything but alien, despite the lingering sense of something otherworldly. The air smells like a tropical afternoon, and bright sunshine diffuses through the glass all around you, carving away the shadows.

Orchid-filled planters hang from the ceiling, linger on the floors and cover tabletops. Midgett speculates that he has a couple of thousand plants but admits that he isn’t sure. “I’ve given up counting them,” he says with a wide smile.

To the untrained eye, everything looks finely orchestrated despite the sheer number of plants.

The backstory, however, is anything but. “I was running around in Santa Barbara about 40 years ago with my girlfriend, and we happened to drive by someone’s yard that was filled with these blooming plants,” Midgett recalls. “So I asked my girlfriend, ‘What are those?’” She was a botanist and told him that the plants in question were Cymbidium orchids. “When she said that, a thought went through my head,” he says. “If they can grow them, I can grow them.”

With that, Midgett was officially an orchid enthusiast. He started with one flat and by the end of that year he had 100 plants. “By the end of the following year I had 300,” he says. “Then I got my own greenhouse.” Midgett hasn’t looked back.

For roughly three decades, from the late 1950s through the 1970s, Southern California was the hotbed of orchid growing and hybridizing.

Opportunities to learn the craft were abundant, and Midgett quickly connected with those in the know. He went to Fred A. Stewart Orchids, in the San Gabriel Valley, where he and iconic orchid breeder Ernest Hetherington hit it off. “Ernest and another fellow named Rex van Delden would spend hours talking to me about orchids,” Midgett recalls.

Midgett later met Hugo Freed, brother of Hollywood producer Arthur Freed. “Hugo was set up by his brother to have an orchid nursery, and he had a great sense of orchid hybridizing.” Midgett laughs, then adds an obviously fond memory of

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photos by GAELEN CASEY

Hugo Freed. “Hugo was about five-foot-four in about any direction you cared to measure, and he had a terrific wit.”

What Midgett didn’t fully understand at the time was that he was learning from growers who either were or would become legendary in the orchid world. “I didn’t know I was living in Mecca,” Midgett says enthusiastically. “Or the Garden of Eden, or … wherever!”

Later, Midgett moved to Pittsburgh, and it was there that he realized what an incredibly powerful position he was in, thanks to his tutelage in orchid breeding. “Comparatively, Pittsburgh was a backwater for orchids,” he says. “Then I went to New Orleans, and that wasn’t much better.” At the time, Pittsburgh and New Orleans were too isolated from both the east and west coasts, where the art of orchid breeding was booming.

“New England is where orchid growing really started,” says Midgett. “The American Orchid society and all of the hybridizing originated there.”

From the east coast, the orchid business skipped across the country to California, and, subsequently, Midgett was swept up into it. Looking back now, he notes that it was all just an incredible accident of time, rather than some linear plan, that brought him to where he is today.

Thanks to that accident, Midgett has now been hybridizing orchids for about 35 years. In the last 20 of those, he’s established certain lines of his own and currently has about 40 to 45 registered crosses. “We’ll be registering a lot more,” he says, and gestures at several flats of plants under a table along the southeastern wall of his greenhouse.

“Those are all seedlings from crosses I’ve made, and as those flower out, I’ll name the blossoms.

That’s kind of fun.”

At this he laughs, then explains an anomaly in orchid nomenclature that strikes him as funny.

“This is a Paphiopedilum,” he says, gesturing to a striking flower with a distinctive pouch-like formation at the bottom of the bloom. “When you translate that it means Aphrodite’s slipper,” he explains, then adds, “In the northern hemisphere, however, there’s a group of orchids called lady slippers that have the genus name Cypripedium, which literally means Venus’s foot.”

The difference between the Latin roots— pedilum, which means slipper, and pedium, foot—is apparently a mistake. As Midgett puts it, someone forgot an L. “It’s just one letter, but someone messed up,” he says. There’s more to the language of orchids than Latin, of course.

As Midgett acknowledges, there are many misunderstandings that have nothing to do with names.

“A lot of people have a fear that they can’t keep orchids alive in this particular environment,” he

says, referring to Santa Fe, where he’s been growing for three years. “Orchids are not high-maintenance.

That’s one of the things I would like people to understand,” he says, emphatically. “Orchids, especially the most common Phalaenopsis, actually survive much better on benign neglect than on pampering.” Phalaenopsis are what Midgett refers to as “low light” orchids, which is admittedly vague. “One thing people have a misconception of is how much light Phalaenopsis needs.” Low light, Midgett explains, doesn’t mean no light. “It means the amount of light you’d get from an east window in the morning, then bright indirect light the rest of the day.” Leaf color is a good indicator of how much light the plant is getting. “Phalaenopsis leaves should be medium green, not dark,” he says. “Dark leaves mean that the plant isn’t getting enough light.”

The second issue with Phalaenopsis is reblooming, says Midgett. “To get them to bloom again, they must have night temperatures in the range of 58 to 64 degrees for about four weeks.

If you don’t do that, they’ll never bloom again.”

This trick of temperature is something growers learned roughly 30 to 40 years ago and is used to get Phalaenopsis to bloom before being placed in stores all over the world. “You can find Phalaenopsis in bloom at any box store, because they’ve been triggered to bloom,” explains Midgett.

“Generally, if the plant is really strong, it can be forced to bloom twice a year.” One of the other misconceptions people have about Phalaenopsis is that they have a rest period. That is simply not true. “They’re always growing roots, leaves or flowers,” Midgett says.

Phalaenopsis aside, there are about 35,000 species of orchids in the wild, and thanks to the activities of breeders, there are roughly 155,000 registered hybrid crosses. Orchids are so varied and widespread, in fact, that new species are discovered every year. “I forget how many orchids are discovered each year, says Midgett, “but it’s somewhere between 50 and 100. Some are miniscule, minute, but others are actually showy… big showy plants in all sorts of colors.”

If it’s difficult to believe that in these times of planet-wide heavy human activity new species of orchids are still being discovered, it seems at least as remarkable that most orchids are actually fragrant. “This is something most people don’t realize,” says Midgett. “Those that are beepollinated, like the Cattleyas, smell amazing,” he says. “They produce a very sweet pleasant fragrance.” So do those that are pollinated by moths, but those are only fragrant at night. “Then there are some orchids that have banker’s hours, like 10 to 3, because that’s when their pollinators are out,” he explains. “No sense in wasting all that

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NEW EARTH ORCHIDS

energy to produce something when it isn’t needed.”

Almost none of the lady slippers are fragrant, but there is one that is. “It’s a big wonderful flower that smells like raspberries,” says Midgett.

If all of that isn’t enough to inspire, here’s yet another fact about orchids that may very well change whatever presumptions you have about these amazing plants. Midgett pulls up a photo of a Paphiopedilum on his laptop and smiles. “This plant first flowered in 1863, and this is a piece of the original,” he says, pointing to the photo. “We tell people, if you take care of your plants properly, you have to will them to your children.”

This sentiment may also bear out for the business itself. New Earth Orchids is thriving, despite all the misconceptions that abound about this exotic plant.

Midgett stays busy not only with the greenhouse (and the 2000-plus plants therein) but also with his leasing program, free workshops and the creation of gift baskets for any occasion. Recently, he also teamed up with local potter Ginny Zipperer, of Baca Street Pottery, who now makes all of the pots for his plants.

“I like the collaboration Ron and I are doing,” says Zipperer. “It’s great to feel that what I am doing can enhance his product, and I appreciate the support he gives me in mine.”

Midgett concurs with this sentiment, adding, “Everything is local, and that is very important to people nowadays.” It’s very important, as well, to Midgett himself, who tends his otherworldly plants with the utmost care. It’s obvious after just a short time at New Earth Orchids that there is more here than meets the eye and that Midgett’s path was more than just an accident of time. What is sheltered in that nondescript greenhouse on the south side of town is passion and language and history, embodied in the gentle curves of hundreds of blooms.

New Earth Orchids is located at 6003 Jaguar Drive in Santa Fe. 505.983.1025. newearthorchids.com.

Ron Midgett and his Darla

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WHEN’S THE LAST TIME YOU TOOK OFF? CALL or CLICK for

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TaosHum I

photos by LENNY FOSTER

n our regular column, Tania Casselle introduces us to the people who make Taos hum. This month we meet two men who help their community share the love!

Richard Alan Nichols

Richard Alan Nichols is best known as an artist, with international clients and work at the American Academy of Art. So Taoseños do a double-take when they see his familiar face at their door, eager to haul away the washing machine or sofa they’ve donated to Habitat for Humanity of Taos. Nichols drives around town once a week collecting donations to sell in the nonprofit’s ReStore, and he’s beyond grateful for a recent grant that purchased a truck with a lift. “Before that it was a little Dodge Dakota,” laughs Nichols, although lugging dishwashers into a pick-up doesn’t sound like much to laugh about. “Not only was it blowing my back out, but I’d pull up and people would go, ‘You’re it? Where’s your crew?’ I’d say, ‘It’s the three of us. Me, Myself and I.’” After more than four years on the Habitat rounds, Nichols has collected all kinds of donations, from nearly new Viking stoves to unused hotel bedding, hand-carved tables and countertops made of granite and Italian marble.

“Most people want to be generous,” says Nichols. “They know that the great thing about Habitat for Humanity is that their donation stays in our community. They know the ReStore is going to pass it on to someone who will use it. That money stays here; it gets recycled here.”

The Chicago-born artist has lived in Taos for 18 years. “Mother Nature has such a gorgeous facade here in Taos.

The quest for the artist is trying to walk away with just a small essence of what she’s put in front of you. There’s so much to paint and so little time to paint it. It’s like a candy store.”

His art studio was once the studio of Ernest L. Blumenschein, a fact that renders Nichols “in awe, pretty humble and blessed. I teach classes in there. We have other artists from all over. It’s an amazing space.”

He often paints landscapes, and it’s not unusual for passing locals to spot Nichols in his trademark bandanna, busy behind his easel. “They pull over and say, ‘You know, I think I’ve got a fridge …’” Nichols gives his deep laugh again. “I say, ‘I’ve got my painting bandanna on, not my pickup bandanna. Call the ReStore and set up an appointment!’”

See Nichols’ art at Acuarelas Gallery, on Taos Plaza and at El Monte Sagrado, as well as online at richardalannichols.com.

For more info on Habitat for Humanity of Taos ReStore, go to taoshabitat.org.

Matt Thomas

Matt Thomas describes himself as having been “blown away” when he saw his first PechaKucha event in a New York City basement club. During PechaKucha gatherings, people show 20 slide images for 20 seconds each and give what Thomas calls “highly condensed but passionate presentations.” He was determined to bring PechaKucha to Taos, so he and his partner, Richard Spera, hosted their debut event in 2010. “At first we were super-nervous. Nobody knew what it really was. Would anyone show up?” Now tickets sell out for audiences of around 300 people.

“Anyone who has a passion for their craft is invited to present,” says Thomas. Local artists, musicians, yogis, business people and midwives have all taken their (exactly) six minutes and 40 seconds in the spotlight to share their ideas.

“There are so many amazing and passionate people living in Taos, and we don’t necessarily get a chance to hear what everyone is up to,” says Thomas. When the recession hit Taos and everyone was in a funk, PechaKucha was a way to “bring the community back together and share the energy and momentum we have in this town.”

Some creative presenters add their own twist. For example, artist Ginger Mongiello played grand piano on stage as her slides rolled by. “She let the music do the talking.”

Thomas moved to Taos more than a decade ago, attracted by the green building movement. He still works as an architect but recently started Matt’s Gluten Free bakery, selling wholesale to New Mexico businesses. “I have an obsessions with food and shelter.”

Richard Spera, owner of Casa Gallina inn, is Matt Thomas’ partner in life as well as in PechaKucha, and they were two of the first in line on the day Taos started issuing marriage licenses to same-sex couples. “We have rings.

We’ve been together 10 years, so we got the license.” The wedding is still in planning stage, but first the duo is busy organizing the eleventh Taos PechaKucha on November 21.

“Sometimes you get caught up in your life and forget you’re surrounded by such creativity,” says Thomas. “But people love to sit down and be inspired by the community, your nextdoor neighbor. People stop us on the sidewalk and say, ‘Thank you, you’ve reminded me why I live here.’”

The next PechaKucha night is November 21 at the Taos Community Auditorium; tickets are $7. See previous presentations at pechakucha.org/cities/taos. Find information on Matt Thomas and his work at studiotaos.com. A list of local grocers who carry his baked goods can be found at mattsbakerytaos.com.

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Still Hungry?

T

he weather’s turned cool, and the days have grown shorter.

The sun, lower in the sky, casts longer shadows, calling children out of the darkness and into the warmth of home earlier in the evening. The holidays are beginning, with breaks from school and work, plans to travel and gatherings of family and friends. It’s November— that time when, having turned inward from the cold, we celebrate the joy of companionship, home and hearth. And what better way to bask in this season of love and gratitude than with children? This month, three local cooking schools share with us fun, child-inspired recipes perfect for bringing the kids into the kitchen and the whole family to the table.

story by MIA CARBONE

drawings courtesy of COOKING WITH KIDS

“Who doesn’t love ice cream?” asks Chef Johnny Vee, of Las Cosas Cooking School, as he offers up this sweet treat. “I created these ice cream tacos to be reminiscent of the Nutty Buddy cones I had as a kid,” he explains, adding that “they are gluten-free, to boot. For the holidays, crush some candy canes and add them to the nuts that you dip the shells into.”

Kids' Chocolate Ice Cream Tacos Serves 6

6 taco shells 3 cups vanilla ice cream, softened slightly 1 cup chocolate chips ¾ cup toasted nuts, chopped 1/3 cup chocolate syruppowdered sugar Carefully fill each taco shell with ½ cup ice cream and place in freezer.

Place chocolate chips in a small metal bowl that is set over simmering water. Allow chips to melt completely and remove from heat. Put nuts in a shallow medium bowl. Dip the edges of each taco shell into the chocolate and then dip immediately into the nuts. Return to the freezer until ice cream is firm. At this stage, you can place each taco in a small Ziploc bag and store for up to one week.

To serve, drizzle chocolate syrup in a swirl design on each serving plate. Place taco on plate. Drizzle with more syrup and dust with light sprinkling of powdered sugar. Serve immediately.

Los Cosas Kitchen Shoppe and Cooking School is located at 181 Paseo de Peralta, Santa Fe, 505.988.3394. For information on cooking classes and schedules, visit lascosascooking.com.

{

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drawing by Michael John Lee

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drawing by Laisha Diaz

drawing by Karina

{

“Kids Love Pizza!” Pizza Dough Children can really get creative with this pizza dough from Chef Rocky Durham, of Santa Fe Culinary Academy. It’s fun to make and manipulate, and waiting for it to rise is an honorable practice in patience—even for adults. The topping choices are endless, and, of course, there’s nothing like the comforting scent of pizza baking in the oven on a cool fall day.

2 1/4 teaspoon (1 package) instant dry active yeast 1 cup warm water (110 degrees) 1/2 Tablespoon sugar 2 cups whole wheat flour 1 cup (or as needed) bread flour 2 Tablespoon olive oil 1 1/2 teaspoons salt Put the water, yeast, sugar and a 1/2 cup of the bread flour in a mixing bowl. Stir well and let sit for 20 minutes. Combine the remainder of the 2 flours. Add olive oil, salt and the flour, and mix with a wooden spoon until it’s blended enough to turn out on to a lightly floured work surface for kneading.

Knead for about 10 minutes, while adding more flour a little at a time, to produce a soft, elastic and slightly sticky dough. (Do not add too much flour, just enough to keep it from sticking to the work surface as you knead.) Form the dough into a ball and place in a large oiled bowl.

Drizzle a few drops of olive oil to coat the top of dough to prevent the surface from becoming dry. Cover the bowl with a kitchen towel and place in a warm spot for 2 hours, or until the dough doubles in size.

Punch down the dough, divide into 2 balls and place in large Ziploc plastic bags. Refrigerate overnight. When ready to use, remove dough from fridge and let it come up to room temperature before using.

Tis the season for cookie making, and with children in mind, Nicole Curtis, Director of the Santa Fe School of Cooking, offers this simple and fun recipe for a traditional holiday delicacy. “New Mexico is unique in many ways, but one is that we are only one of two states with an official state cookie!” she says. “Bizcochitos are an important part of the state’s food history, and folks of all ages enjoy cooking them and eating them!”

Bizcochitos

Makes 4-5 dozen cookies 1 lb. (2 cups) lard 1 ½ cups sugar 2 eggs 2 teaspoons toasted anise seeds 6 cups flour 3 teaspoons baking powder 1 teaspoon salt Preheat the oven to 350 degrees.

Cream the lard; add sugar, eggs and anise seeds and cream again.

Mix dry ingredients separately and combine with the lard mixture.

Roll the dough out on a floured surface and cut into desired shapes. Sprinkle the cookie shapes with the sugar-cinnamon mixture (1 Tablespoon cinammon to ½ cup sugar) and bake for 12 to 15 minutes, until lightly browned.

Santa Fe School of Cooking is located at 125 North Guadalupe Street, Santa Fe, 505.983.4511, santafeschoolofcooking.com.

(Writer’s note: Some suggestions for a truly creative and unique pizzamaking experience: 1. Experiment with colorful and fun-shaped toppings—think red, green, yellow and orange peppers, spinach, sesame seeds, pepperoni... 2. Get creative with fun patterns and designs. 3.

Put the cheese on top of the toppings, making each bite a surprise. 4.

Manipulate the dough into fun shapes (a christmas tree or a crescent moon, for example) or divide the dough into small, individual- or bitesized pizzas.)

Santa Fe Culinary Academy is located at 112 West San Francisco Street, Ste. 300, Santa Fe, 505.983.7445, santafeculinaryacademy.com.

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drawing by Ellee Cook

drawing by Judit Valeria A Taste of Life in New Mexico

NOVEMBER 2013

37

Full Bloom Boutique 3J Workshop Biya Johnny Was Komarov Comfy Not Your Daughter’s Jeans

ebero.artlab

Happy Holidays and Many Thanks to our Great & Loyal Clientele

graphic.design web.development internet.marketing 505.603.6299 eberosan@gmail.com

70 W Marcy Street Santa Fe • 505-988-9648 • Open 7 Days

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NOVEMBER 2013

magazine.com

Thanksgiving Dinner Three-Course Prix Fixe ~ November 28 3–7pm Featuring Compound Classics & Seasonal Specialties

The Compound Restaurant A Family Tradition Reservations 505.982.4353 653 Canyon Road Santa Fe compoundrestaurant.com

Contact Jane Steele, our special events director, for all of your private dining & holiday party needs: jane@compoundrestaurant.com

32nd Annual

PLACITAS HOLIDAY Fine Arts & Crafts Sale November 23 & 24

Sat 10–5 pm & Sun 10–4:30 pm 80 Artists Anasazi Fields Winery at 3 Sites The Big Tent (east of Presbyterian Church) Placitas Elementary School

Special Guest Artist: Roger Evans

Refreshments at each location • Art Raffle display at the School

preview all 80 artists at www.PlacitasHolidaySale.com The Placitas Holiday Fine Arts and Crafts Sale is sponsored by the Placitas MountainCraft and Soiree Society, a 501-c3 nonprofit organization.

A Taste of Life in New Mexico

NOVEMBER 2013

39

Gabriella Marks

Thank you to all of our loyal customers for another great year at The Ranch House!

Thanks

Join us this holiday season for our famous BBQ , lively full bar, and so much more!

2571 Cristos Rd, Santa Fe (across from the Auto Park near Kohls) 505-424-8900 • info@theranchhousesantafe.com

!