The Asparagus Salsa is inspired by the classic French “Persillade Garnish” that traditionally consists of chopped garlic, chopped parsley and bread crumbs bound together with olive oil that is often used as crust for roasted veal or lamb chops. But at Blades’, this spunky version is combined with chopped asparagus, roasted red pepper and hard-boiled eggs for a new twist on salsa verde.
Last Saturday's weather cleared just in time for the second week of Taos Farmer's Market to open in warm sunshine. Accordingly, I rose early in order to catch some magic hour light and hopefully talk to some vendors before it got busy. The previous week's market was the premiere for the 2015 season, yet the weather was rainy and cold for most of the day with town rumbling in a parade of motorcycles celebrating the second annual Dennis Hopper Day in Taos, stealing the market's thunder.
This week we take you table hopping with Zacatecas Tacos + Tequila. Daniel Marquez has always been particular about food. As a child growing up in Mexico City, he was a picky eater; today he carefully chooses ingredients and flavor combinations for the creative Mexican and Southwestern dishes served at Zacatecas Tacos + Tequila on Central Avenue in Nob Hill.
A few years ago, in May, we were in Boulder, Colorado. Poppies were everywhere and many were the size of fists. As we rode around town my face was plastered to the window. “Look at that one, and that one, and that…”
I'd walked by the empty space below the Gorge Restaurant for a little over a year, wondering when the long -anticipated wine bar/bottle shop rumored to go in would finally open its doors. After hearing a rave review from a trusted source, I decided to head out there several days ago in the afternoon of a gorgeous spring day and give it a go.
As the season's passed, I nearly forgot about it until I recently wondered into The Gorge for a pint and saw the promotional material for pärcht, the concept that ultimately opened just last week.
One intriguing way to think about the food you will be served at a restaurant is to consider what comes in through the back door.
At Blades’ Bistro in Placitas, that’s where the action is, especially during the growing season when owner/chef Kevin Bladergroen is frequently opening it for his local farmer who lives just down the road.
“One of my jobs is to engage students and parents in projects and experiences that ignite their interest in school,” says Heather Sellers, Capital High School’s Site Coordinator for Communities In Schools of New Mexico. As a result, she created a concept that lit up the imaginations of four of Santa Fe’s most distinguished chefs, bringing them into Capital High to cook with students and family members and to participate in a scintillating grand finale Cook Off.
Last week, I was at the ground-breaking/crane party for what I hope will one day end up as a location in a Better Call Saul episode - a refurbished steel-shipping bin/hydroponic farm set in an indoor/outdoor community courtyard up the street from the Indian School Whole Foods, nestled between the Hampton Inn and Hotel Cascada, the Green Jeans Farmery is a preview of one possible future for 'Burque'.
Looking for an unusual dining experience in Santa Fe this month? Consider The Guesthouse. This temporal restaurant, open for a short time in April, May, and June, is part of the learning experience at the Santa Fe Culinary Academy (SFCA), a unique new trade school run by chefs Rocky Durham and Hillary Ginepra, and entrepreneur Erica Peters.
Join Sarah Wentzel-Fisher for the a course in the Summer Southwest Institute and experience the diverse flavors of New Mexico through an exploration of the working landscapes and people that produce our local food. Examine the historic and contemporary food cultures of New Mexico, from farm to fork. Students will engage critical local and national perspectives on food systems; tour farms, commercial kitchens, and restaurants; sample foods, and document the intersections of food, culture, and economy.
It’s been four months since Santa Fe native Patrick Block opened the doors to his fermenting headquarters, Barrio Brinery. A true culinary specialist; Block prepares and sells four varieties of pickles, as well as escabeche (a spicy Mexican relish) and sauerkraut.
As a blogger for the NY Times as A Photo Editor, Jonathan Blaustein uses his intuition to cut to the heart of the matter with verve and a confidence that thoughtfully illuminates the broad variety of subject matter thrown his way. The writing's allowed him to examine the artistic process from idea to finished product through the eyes of the pundit, giving him a more rounded view of his own work and the artistic impulse.