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Sarah Hartford: Broccolini Salmon Frittata

Still, Sarah has caught some flak for her business plan…the ever-changing menu means ruffling the feathers of those creatures of habit who pick out favorite items on menus all over town as their bosom friend. Hartford Square doesn’t employ line cooks or make food ready-to-order--different dishes are prepared throughout the day and then customers get to raid the fridge, so to speak. “Variety is the spice of life” is the Hartford Square tagline. And despite the naysaying sticks-in-the-mud, for a good portion of us this is true.
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Peasant Picnic: Lunch with Greg Gould

Most restaurants in Albuquerque are provisioned by Sysco, Ben E. Keith or U.S. Foods. So we are essentially eating the same foods from the same source across a huge swath of restaurants. But when we go to someone's house for dinner we're in a guest/host relationship which is very different. "There's no menu, no choice...reciprocity is built in. There's an unspoken understanding if you invite me to dinner, I'll invite you in turn. All around the world this idea of hospitality applies...and it's through food sharing that community is built."
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Ayurvedic Carrot Salad and Mung Dal: Mari Pfingston-Bigelow

I asked my friend Mari Pfingston-Bigelow to share about her foray into Ayurveda, a spiritual and alimentary practice that horns in on limitation and body awareness, taking the food-body-mind connection through the roof, far beyond "that chocolate cake made me feel bad." Whether or not you can bypass your scientific rationalist hang ups, to embrace a 5,000 year-old practice recorded in Sanskrit, the crux of Ayurveda is greater food-body awareness and balance, something we could all use a little more of.
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Robert Hoberg, Permalove and Apple Mulligatawny

The unpredictable contents of the Delancey Street pantries greatly influenced Robert's modus operandi in the kitchen. With donations coming in from different sources in the community, Delancey Street cooks were obliged to concoct meals out of random ingredients on short notice. "Whatever we got, we had to use." By the end of his residency, the guy who was punished for going rogue with a few sage leaves, was taking donated limes and improvising a lime sorbet.
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Paraguay to Farm Camp: Red Beet Cupcakes and Hibiscus Tea

Why can't life be like farm camp, I wondered? A system in which you are not ultimately responsible for the fate of the plants you tend, where chickens roost on your arm, tall people cool you off with watering cans, guitars and sing-a-longs materialize out of thin air, and someone magically appears with fresh ingredients and tells you what to cook.
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  • This was one of our favorite #nmrestaurantweek stops @rwinnofanasazi - thanks for the great pic @santafecooking #ediblenm #simplysantafe

    ediblesantafe: "This was one of our favorite #nmrestaurantweek stops @rwinnofanasazi - thanks for the great pic @santafecooking #ediblenm #simplysantafe"
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  • These kabobs at @miladpersianbistro are outstanding! Chef Neema is cooking up a sampler you won't want to miss for #nmrestaurantweek - make you reservations now. #ediblenm #simplysantafe #newmexicotrue

    ediblesantafe: "These kabobs at @miladpersianbistro are outstanding! Chef Neema is cooking up a sampler you won't want to miss for #nmrestaurantweek - make you reservations now. #ediblenm #simplysantafe #newmexicotrue"
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  • We checked out the handmade ravioli on the @osteriasantafe #nmrestaurantweek menu! Where are you dining this week? #ediblenm #loyaltolocal

    ediblesantafe: "We checked out the handmade ravioli on the @osteriasantafe #nmrestaurantweek menu! Where are you dining this week? #ediblenm #loyaltolocal"
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  • The green chile cheeseburger at The Owl in San Antonio is the bomb! #ediblenm #ediblesmackdown #travelnewmexico

    ediblesantafe: "The green chile cheeseburger at The Owl in San Antonio is the bomb! #ediblenm #ediblesmackdown #travelnewmexico"
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  • Where's you next stop for restaurant week? This stuffed poblano at @amayarestaurant is pretty fabulous! #nmrestaurantweek #ediblenm #simplysantafe

    ediblesantafe: "Where's you next stop for restaurant week? This stuffed poblano at @amayarestaurant is pretty fabulous! #nmrestaurantweek #ediblenm #simplysantafe"
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  • Cowboy Irish Nachos at @littletoadcreek to tide us over until the next restaurant #ediblenm #roadeats #travelnewmexico

    ediblesantafe: "Cowboy Irish Nachos at @littletoadcreek to tide us over until the next restaurant #ediblenm #roadeats #travelnewmexico"
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  • Santa Fe Restaurant Week starts today. So many great menus and dishes to check out like the chicken mole at @laposadasf - make your reservations now. #nmrestaurantweek #ediblenm

    ediblesantafe: "Santa Fe Restaurant Week starts today. So many great menus and dishes to check out like the chicken mole at @laposadasf - make your reservations now. #nmrestaurantweek #ediblenm"
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  • Where in the world is edible? #travelnewmexico #roadtrip #roadeats #ediblenm

    ediblesantafe: "Where in the world is edible? #travelnewmexico #roadtrip #roadeats #ediblenm"
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  • New York Strip with green Chile mashed potatoes and Brussels sprouts! @laposadasf for #nmrestaurantweek menu next week. Make your reservations now! #ediblenm

    ediblesantafe: "New York Strip with green Chile mashed potatoes and Brussels sprouts! @laposadasf for #nmrestaurantweek menu next week. Make your reservations now! #ediblenm"
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  • Cavatelli with Perigord truffle, poached egg, and ham hock! @rwinnofanasazi for #nmrestaurantweek next week. Make your reservations now! #ediblenm

    ediblesantafe: "Cavatelli with Perigord truffle, poached egg, and ham hock! @rwinnofanasazi for #nmrestaurantweek next week. Make your reservations now! #ediblenm"
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