Documentos de Académico
Documentos de Profesional
Documentos de Cultura
New Mexico
2011
T H E S A N TA F E N E W M E X I C A N W W W. S A N TA F E N E W M E X I C A N . C O M
Restaurant Week
Restaurant Week
T C D DINNER - $20
March 6 - 13
Restaurant Week
505.819.2056 | buffalothunderresort.com
COVER PHOTO
Kitty Leaken Luminaria at The Inn and Spa at Loretto Deborah Villa
COVER DESIGN
ASSOCIATE PUBLISHER
MANAGING EDITOR
RESTAURANT WEEK
P U B L I S H E D F E B R U A RY 2 4 , 2 0 1 1
New Mexico
FEBRUARY 20
Magazine editor Inez Russell 986-3093, irussell@sfnewmexican.com Magazine art director Deborah Villa 986-3027, dvilla@sfnewmexican.com Copy editing Kristie Jones and Rosemary Jackson Director of photography Clyde Mueller
ADVERTISING
EDITORIAL
Advertising director Joe Vigil, 986-3007 Marketing, design and production agency manager David Del Mauro, 995-3862 Advertising layout Christine Huffman, 995-3864
GRAPHIC DESIGNERS
Albuquerque, Las Cruces, Santa Fe & Taos Southern Wine & Spirits New Mexico Tourism Department New Mexico Rail Runner Express Open Table Sysco SouthwestRestaurants.com Albuquerque, Santa Fe & Taos Marble Brewing Company Devine Limousine JANE PHILLIPS Albuquerque & Santa Fe The Santa Fe New Mexican Local IQ Edible Santa Fe American General Media Albuquerque & Las Cruces Su Casa Magazine Albuquerque Citadel Broadcasting Corporation The Santa Fe New Mexican Las Cruces Las Cruces Bulletin Santa Fe & Taos Santa Fean Santa Fe Santa Fe Wine & Chile Fiesta Hutton Broadcasting Santa Fe Restaurant Association Localflavor The Printers & The Copy Center Taos The Taos News DMC Broadcasting
Dale Deforest, Enrique Figueredo, Scott Fowler, Elspeth Hilbert, Bill Jacobi Michael Brendel, 995-3825 Gary Brouse, 995-3861 Cristina Iverson, 995-3830 Alex J. Martinez, 995-3841 Jan Montoya, 995-3838 Vincent Torres, 995-3835 Art Trujillo, 995-3820 Rick Wiegers, 995-3840 David Wilkinson, 995-3852 Jim Keyes, 995-3819
SYSTEMS ONLINE SALES MANAGER RETAIL ADVERTISING SALES
Whats inside
66 Whos in: Taos, Santa Fe and Albuquerque 69 New Mexico Restaurant Week expands statewide. 13 Special events spice up dining celebration. 14 Events schedule 16 Eating local boosts the economy. 20 Restaurant Week heads north.
Operations director Al Waldron Assistant production director Tim Cramer Prepress manager Dan Gomez Press manager Larry Quintana Packaging manager Brian Schultz
WEB
Office: 202 E. Marcy St. Hours: 8 a.m.-5 p.m. Monday-Friday Advertising information: 505-986-3082 Delivery: 505-984-0363, 800-873-3372 For copies of the magazine: 505-490-0316
Restaurant Week
PA R T I C I PAT I N G R E S TA U R A N T S
Restaurants were still being added at the time this went to press. Check newmexicorestaurantweek. com for updated information. 125 E. Palace Ave., 988-9232 At La Fonda Hotel 100 E. San Francisco St., 982-5511 at The Inn and Spa at Loretto 211 Old Santa Fe Trail, 984-7915 217 Johnson St., 946-1065 50 Lincoln Ave., 983-8687
OSTERIA DASSISI ORE HOUSE AT MILAGRO OKEEFFE CAF LUMINARIA LA PLAZUELA LA CASA SENA
N E W M E X I CO R E S TAU R A N T W E E K
TAOS
$40 per person
at El Monte Sagrado Resort & Spa 317 Kit Carson Road, 575-758-3502 470 State Hwy 150, 575-776-3333 101 Stakeout Drive, Ranchos de Taos, 575-758-2042 at the Edelweiss Lodge & Spa 106 Sutton Place Taos Ski Valley, NM, 575-737-6900 48 N. Angel Fire Road, Angel Fire 575-377-0636
THE ROASTED CLOVE THE BLONDE BEAR TAVERN La Plazuela at La Fonda Hotel, Santa Fe
KIM KURIAN
DE LA TIERRA
SABROSO
STAKEOUT RESTAURANT
58 S. Federal Place, 986-5858 526 Galisteo St., 820-0919 548 Agua Fria St., 982-8608
SAN FRANCISCO STREET BAR & GRILL RISTRA RESTAURANT MARTN
THE COMPOUND
50 E. San Francisco St., 982-2044 187 Paseo de Peralta, 982-3033 3462 Zafarano Drive, 471-6800 321 Johnson St., 982-9708 at the Eldorado Hotel 309 W. San Francisco St., 995-4530 434 W. San Francisco St., 982-9966
VANESSIE OF SANTA FE THE OLD HOUSE SHOHKO CAF SANTA FE CAPITOL GRILL SANTA FE BAR & GRILL
Lodging Partners
EL MONTE SAGRADO RESORT & SPA
SANTA FE
$40 per person
132 W. Water St., 983-1615 724 Canyon Road, 982-1500
IL PIATTO ITALIAN FARMHOUSE KITCHEN & ENOTECA GERONIMO COYOTE CAF
319 S Guadalupe St., 982-2565 808 Canyon Road 983-9912 213 Washington Ave., 983-6756 416 Agua Fria St., 988-5991 at La Posada de Santa Fe 330 East Palace Ave., 986-0000 227 Galisteo St. 982-3700
GALISTEO BISTRO El Monte Sagrados De La Tierra Restaurant, Taos
MICHAEL NELSON
EL MESON
EPAZOTE FUEGO!
TERRA
Restaurant Week
PA R T I C I PAT I N G R E S TA U R A N T S
709 Don Cubero Alley, 820-9205
VINAIGRETTE
N E W M E X I CO R E S TAU R A N T W E E K
HOTEL ST. FRANCIS
201 Don Gaspar Ave., 983-5700 113 Washington Ave. 988-3030 725 Cerrillos Road 866-433-0335
SANTA FE SAGE INN ROSEWOOD INN OF THE ANASAZI
BLUE CORN CAF & BREWERY LOUIES CORNER CAF PIZZERIA DA LINO
10601 Montgomery Blvd. N.E. 505-294-9463 3500 Central Ave. S.E. 505-255-8781 2031 Mountain Road N.W. 505-766-5100 901 Rio Grande Blvd. N.W. 505-243-9916 3109 Central Ave. N.E. 505-268-9250
SEASONS ROTISSERIE & GRILL SCALO
ALBUQUERQUE
$40 per person
2201 Q St., Suite B 505-837-2467
MARCELLOS CHOP HOUSE
138 Tesuque Village Road 988-8848 311 Old Santa Fe Trail 984-8500 326 S. Guadalupe St. 988-7008
ZIA DINER ZE FRENCH BISTRO
4800 Montgomery Blvd. N.E. 505-878-9327 3009 Central Ave. N.E. 505-254-9462
ZINC WINE BAR & BISTRO
322 Garfield St., 995-9595 106 North Guadalupe St., 820-2075 510 North Guadalupe St. 982-4321 2801 Rodeo Road, A-5 471-3800 555 W. Cordova Road 983-7929
EATING HOUSE MARIAS NEW MEXICAN KITCHEN JOES JINJA BAR AND BISTRO DINNER FOR TWO
Lodging Partners
BUFFALO THUNDER RESORT & CASINO
4939 Pan American Fwy. N.E. 505-342-1800 At Hyatt Regency Tamaya 1300 Tuyuna Trail Santa Ana Pueblo 505-771-6037 at Hotel Albuquerque 800 Rio Grande Blvd. N.W. 505-222-8766 10500 4th St. N.W., 505-898-1771 40 Tramway Road NE, 505-243-9742 at Hotel Andaluz 125 Second St. N.W. 505-242-9090
LUCIA HIGH FINANCE EL PINTO CRISTOBALS CORN MAIDEN
EL CORAZN DE SANTA FE
4320 The 25 Way N.E. Suite 100 505-345-5156 40 Tramway Road N.E. 505-856-6692
SANDIAGOS MEXICAN GRILL
1862 Cerrillos Road 982-1931 309 W. San Francisco St. 800-955-4455 198 State Road 592 877-262-4666
HOTEL SANTA FE ENCANTADO RESORT ELDORADO HOTEL
Lodging Partners
800 Rio Grande Blvd. N.W. 505-843-6300
HYATT REGENCY TAMAYA RESORT & SPA HOTEL ALBUQUERQUE
at the Buffalo Thunder Resort & Casino 30 Buffalo Thunder Trail 877-848-6337 104 B Old Las Vegas Hwy. 988-3333
STEAKSMITH AT EL GANCHO
Restaurant Week
Food on TV C-2 Food in brief C-2 Travel C-4 Time Out C-5 Comics C-6
TASTE
More the merrier: Officials expect biggest turnout since 2005 at this years Mardi Gras. Travel, C-4
original plan
Pastries line the counters at Dulce Bakery. Co-owner Youre going to go to Dennis Adkins says the secret to his baked them because its all the trouble of putting all those different goods is overpowered by sugar, ingredients in your product ... and if you balance. whats the point? PHOTOS cant taste BY ROB DEWALT/THE
NEW MEXICAN
Candelora Versace
very calculation based on experience elsewhere fails in New Mexico, said Lew Wallace, New Mexico territorial governor, back in the 19th century. Many residents agree this ho holds true today, and for Dulce bakery owners k Barnett and Dennis Adkins, r expectations sometimes its meant revising on a daily basis. ts still so much of a learning process after five nths, Barnett said. How much to order, what the y rhythm is, what the holidays were going to be ut. ... We were not quite prepared in the begin ulces motto Be Fresh. Be weet. pretty much sums Local. Be Good. up sophy: to use local products their business o bake fresh goodies every whenever possible nvironment as they can; day; to be as gentle to and not only to serve a product, but to serve it sweetly ceness and spreading overall as well, bringgood cheer to their mers. far theyve maintained this overriding philosoven while learning how to keep xpectations mash up against moving when reality. The pair ted to Santa Fe in 2008 from Los Angeles and ed to open last spring. Construction issues at mer Petes Pets building on Don Diego Avenue y regulatory processes pushed their opening ember, barely giving them before the holiday seasons a chance to hit their oversized need for set in. r plan was to be a bakery with an open kitchen. s coffee could be served as well, st as an afterthought, according they decided to Barnett. e mildly astonished that they shop that has baked goods are perceived as on the sheer amount of coffee the side. Consaid the partners are glad drinks they sell, they bought a shiny ustrial-strength espresso machine instead of one they were originally planning to use. tt, who manages the business, y intended to bake alongside said he had mary artist in the kitchen his partner, who with a background -making in Paris and The Four y Hills, Calif. Perhaps naively, Seasons Hotel he admitted, nt expect the business part of the business ll-time job.
Its still so much of a learning process after five months . How much to order, what the daily rhythm is, what the holiday s were going to be about. ... We were not quite prepared in the beginni ng.
Dulce
C-3
September.
QUINOA-TURKEY PATTIES IN PITA WITH TAHINI Makes 6 servings Tahini sauce: Preparation: In a food 1 garlic clove pro1 cessor, process tahini sauce 4 cup tahini 1 ingredients until smooth. 4 cup fresh lemon juice Chill. 1 Bring 2 cups water to a 4 cup water boil in a saucepan. Add quinoa. Patties: Stir once, cover and reduce 2 cups water, or more heat. Simmer until tender, about 1 cup quinoa, rinsed and minutes. Fluff with a fork; 15 drained let cool. 12 ounces ground turkey 1 In a clean food processor, 4 teaspoon plus 1 pinch pulse turkey, spices, mint, ground allspice scal1 lions and 34 teaspoon salt 2 teaspoon plus 1 pinch to a smooth paste. Add quinoa; ground cumin process until mixture comes Pinch crushed red pepper together around the blade. akes into 24 balls; flatten slightlyRoll 2 tablespoons nely to chopped form patties. fresh mint Heat oil in a large skillet. 2 scallions, nely chopped Working in batches, fry Coarse salt patties until cooked through. 2 teaspoons canola or Divide lettuce, cucumber safower oil, or more onion evenly among pita and 6 lettuce leaves breads. Top each with 4 quinoa 1 English cucumber patties, drizzle with about 1 tablespoon 1 small red onion, halved and tahini dressing. thinly sliced Fold pitas over filling and 6 pita breads serve.
FE COMMUNITY COLLEGE
a Fe Community Colleges s degree program has rs for many students, ntegral skills needed for
lead instructor Chef Michelle Roetzer continue to inspire Mica students well into their culinary careers. Aurora Fernandez, a sophomore in the Associate of Applied Science program in culinary arts, will graduate in the f ll b h
said. She has a lot of food allergies, so Fernandez enjoys building things scratch rather than consuming from that has been overly processed.food to celebrate the construction I want of food, rather than its d
cooks
After graduation, Fernandez to transfer to The University plans of New Mexico to pursue other academic studies but she said sh ill
Restaurant Week
FOCUS ON FOOD
DETAILS
COURTESY
Restaurant Week
JANE PHILLIPS
Andiamo!
COURTESY
It is not surprising that Restaurant Week was so well-received. Santa Fe is a food destination. We are so blessed and fortunate to have so many wonderful restaurants representing cuisine from all around the world, and we have such wonderfully creative chefs who have chosen to make Santa Fe their home, said Simon Brackley, president and CEO of the Santa Fe Chamber of Commerce. I dont realize that until I go to another town of similar size and Im stuck with Arbys and Bobs Big Boy, and then I say, Wow, how lucky I am to live in Santa Fe and have fifty or so choices every day for lunch and dinner. It got people thinking about eating out and the great restaurants in Santa Fe. That was the most important part of the promotion: getting locals and visitors alike to see Santa Fe as a culinary destination, said Al Lucero, co-owner of Marias New Mexican Kitchen and board member for both the Santa Fe Restaurant Association and the Santa Fe Wine & Chile Fiesta. We were very pleased. There was increased traffic throughout the community, and when restaurants do well, it helps the entire community. Restaurateurs such as Corey Fiddler, food and beverage director for Hotel Santa Fe, were especially pleased with local turnout. He anticipated 10 to 15 more people a night, and instead averaged 25 or more. In his follow-up response, Fiddler wrote, We were thrilled and surprised by the level of success. So many guests that week had never tried our Amaya Restaurant and stated they would be returning regularly. We developed a whole new list of patrons from
Restaurant Week and we are looking forward to being part of the next one. Like most restaurants, Amaya does not have a mechanism to track how many first-time visitors returned during the year, but most restaurateurs believe there has been some residual effect. Ristra owner Eric Lamalle also saw an increase in local business. I saw a lot more of regular guests than we do the rest of the year, and they are coming for the Restaurant Week. The $500 fee participants pay for marketing the event stretches advertising dollars beyond individual efforts. The 2010 promotion garnered an estimated $250,000 in free PR and paid advertising, organizers believe. The Restaurant Week website was visited by 40,000 people, and participating restaurants received 96,000 page views. The Wine & Chile Fiesta and the restaurant association both are underwriting a portion of their members fee again this year. Both organizations saw the value in it and how it would benefit the restaurants, and Im happy to say that both boards voted to continue their sponsorship of their member restaurants going into Restaurant Week, said Jeff Jinnet, president of the Santa Fe Restaurant Association. Jinnett is also president of Santa Fe Dining, a local restaurant chain that owns several restaurants in Santa Fe and Albuquerque. All their restaurants except the Rio Chama which will be kept hopping during the legislative session are in again this year. All of our general managers were excited to participate again, Jinnett said. So
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Restaurant Week
NEW IN 2011
New Mexico Restaurant Week is expanding this year. Sixtythree restaurants participated In 2010: this year there are more than 100. Restaurant Weeks are running eight days instead of seven in each city. Restaurants may choose between four price-points instead of three: $25 for two or $20, $30 or $40 per person for a three-course, prix fixe dinner. A new promotion, called Dinners On Us, encourages local businesses to offer Restaurant Week gift certificates as incentives for their customers and/or employees. The most significant change, though, is an expansion into Taos and Las Cruces. This was a natural extension. Last year I got more than one e-mail from some angry person saying, How do you have the nerve to call this New Mexico Restaurant Week when youre not including the entire state? So, in response to those people, I wanted to make it a statewide event this year and bring those great value-priced meals to everybody, said Michele Ostrove, an organizer of the event. In the future, Marias New Mexican Kitchens Al Lucero would like to COURTESY Doc Martins, Taos see galleries and other retailers offer special promotions to make Restaurant Week a more communitywide event. Visit nmrestaurantweek.com to check out menus, hotel discounts and look for updates on special events and participating restaurants. That is also the place to enter the Restaurant Week Sweepstakes for the chance to win gift certificates for dining or staying in a hotel.
Geronimo
COURTESY
were looking forward to it. Restaurants across the board from the white tablecloth venues to the less expensive ones benefited, especially those that went all out with menu choices and extras such as specially priced wine pairings. Many diners took advantage of reduced pricing to try restaurants that are usually outside their budget, while others who cannot normally afford to eat out enjoyed lower-end offerings. Since last year, I keep running into random strangers who find out that we were in charge of Restaurant Week, and they say, Oh, that was so great. We went out three or four times that week, Ostrove said. Participants expect to see increased response this year and in the future. Marias started receiving phone calls in mid-January asking if Restaurant Week was happening again. We hope that people will actually plan a trip to Santa Fe a culinary vacation where they can eat out every night. We probably wont get too much of that this year, but more than last year, and that should continue to increase, Lucero said. Wine & Chile Fiesta was also started to boost tourism during a slow season. It has built and built over the years until now the last week in September is one of the busiest weeks of the year, and I think eventually the same thing will happen for Restaurant Week.
SUMMING UP
A survey taken of 2010 participants shows impressive results:
Restaurants averaged an increase of 72 percent over the previous week, and 62 percent over the same time the previous year. Almost half the restaurants sold out at least one night, and several sold out more than three nights. The event generated more than $2.6 million in revenue, An estimated 47,000 diners turned out in Santa Fe and
an increase of $1.2 million over the previous year, with an estimated $98,000 in additional state tax revenue. Albuquerque. More than half of those came to take advantage of value-priced menus. 40 percent were patronizing a restaurant for the first time, and 29 percent were from out-oftown.
Restaurant Week
11
INTRODUCING
CHURRASCO
dinner special
Las Fuentes Restaurant & Bar at Bishops Lodge is offering a very special three-course dinner for any time, any day, any appetizer, any entre and any dessert for New Mexico Residents.
residents $34
Reservations recommended.
Reservations 819.4035
505.819.4035
1297 Bishops Lodge Rd. bishopslodge.com
Substance
Monday-Saturday 10-5ish 102 Doa Luz 751-0992
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Restaurant Week
EXTRA HELPINGS
Osteria d Assisi
KIM KURIAN
closer to beer in the fermentation process.) She explains the history behind heating sake and why fine sake is best served cold. There is a renaissance movement now in Japan toward making premium, pure rice sake. These artisanal, handcrafted sakes are so complex and aromatic, with such great flavor that you wouldnt want to heat them, Fukuda said. The tastings at the seminar should help develop peoples palates. Wine has 200 flavor components, and sake has 400 flavor components. A lot of people dont know quite how to taste those 200 extra flavor components. Our palates havent been trained to taste all the subtleties in sake, Fukuda said. Sake has a really broad flavor palate. They can run from super aromatic to acidic and dry; they can be full-bodied or light and delicate. They can be rich and creamy or they can be refreshing and effervescent. I have a lot of passion about sake because its a clean, pure drink. Its sulphite-free, its gluten-free, its histamine-free, it has negligible sugar content, and its made out of only rice, water, yeast and koji, said Fukuda. I like to use the word harmonious when it comes to sake, just because its a third less acidic than wine, so it doesnt have the bite that wine does. It really does harmonize well with all types of cuisines.
Restaurant Week
13
Fukuda plans to present four to six sakes for tasting. Those who stay for dinner can receive a $5 discount on a bottle or demi-carafe of sake. Osteria dAssisi is repeating two popular events, including Italian Spirits & Cocktails. Last year guests learned how to make Limoncello, a traditional Italian liqueur. Its amazing how weve lost the art of making some of these liquors, said proprietor Lino Pertusini. I remember a friend of my mothers. She had all these beautiful flavored liqueurs. You had a stomachache; she had this herbal liqueur, and then another liqueur for something else. They used different types of herbs and extracted the flavors into these various liqueurs. Osterias Caesar salad has been a favorite since Pertusini introduced it at the Palace Restaurant. We wanted to take this opportunity to show people that were interested how we make this incredible Caesar salad, said Pertusini, whose brother, Pietro, is giving the presentation. This event nearly sold out last year. At Pertusinis newest restaurant, Pizzeria da Lino, Carlo Gislimberti presents, How to Make Gourmet Italian Pizza, which includes tastings of several varieties of pizza. Joan Gillchrist, owner of Andiamo!, helps simplify your life with Organize Your Pantry for Healthy Anytime Meals. Guests receive a list of 15 to 20 basic ingredients to keep on hand, with suggestions for simple meals they can create from them and tips on how to reduce cooking stresses. The featured dish is a tomato, basil, garlic pasta called Spaghetti alla Carrettiera.
WHATS HAPPENING
Tuesday, March 8
4:30-5:30 p.m. Shohko Caf. The ABCs of Sake: Seminar and Tasting with Ayame Fukuda, certified sake specialist. $10. Reservation required. 982-9708 6 p.m. Osteria dAssisi. Italian Spirits & Cocktails. $10. 986-5858
MIXING IT UP
Restaurant Week diners can savor the results of one event closed to the public. Southwest Wine & Spirits (a platinum sponsor of Restaurant Week) is hosting Mixology 101 classes for participating bartenders. Participants are encouraged to take that knowledge and create special cocktails for Restaurant Week. Were trying to promote craft cocktails with seasonal, fresh ingredients, and just really promote the bartenders and what theyre doing inside of their bar, said mixologist Michael Trujillo, who teaches the class. Trujillos enthusiasm for mixology is contagious. My whole goal is always trying to bring the kitchen into the bar. Its a culinary approach: fresh pressed juices, muddling grapes and strawberries and using aromatics like sage and rosemary. In bringing those into the bar were able to expand what we do so much, Trujillo said. For too long bartenders have gotten into the habit of using premade mixers and things that were put in front of them by default. In the 1800s, when cocktails and mixology really started to come to life, there was no such thing as mixers. The grenadine they had was made from scratch: everything from fresh ingredients and real ingredients.
Wednesday, March 9
5 p.m. Andiamo! Organize Your Pantry for Healthy Anytime Meals, presented by Joan Gillcrist and Guest Chef. Free. 995-9595 5 p.m. Pizzeria da Lino. How to Make Gourmet Italian Pizza with Carlo Gislimberti. Wine specials available. $10. 982-8474 6 p.m. Osteria dAssisi. The Art of Making Caesar Salad with Pietro Pertusini. $10. 986-5858
6 p.m. La Casa Sena Wine Shop & Cantina. Wine tasting with James Cook, La Casa Sena wine director. $20 cost will be credited toward a purchase and 15 percent discount on wines purchased that night. Reservations required. 982-2121 6 p.m. Osteria dAssisi. Tour of Italian Wine and Fondue. $10. 9865858
Thursday, March 10
5:30 p.m. and 8:30 p.m. (two shows) The Cantina at La Casa Sena. 70s Show: favorite 70s hits performed by the Cantina Singers. Free. Reservations required. 988-9232
Friday, March 11
Trujillo said he boasts a spice rack that chefs could only dream of. Restaurant Week is a great opportunity, because were promoting restaurants and the chefs and all of their creativity. So I want to make sure the bartenders have a chance to shine as well, Trujillo said. Look for table tents announcing the special cocktails or ask your server for more information.
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Restaurant Week
Dip n Dine
Experience The Artesian Restaurant at Ojo Caliente Mineral Springs Resort & Spa
PROUD TO BE PARTICIPATING IN
What our guests are saying: The food is without question, 5-star! The restaurant is one of the best anywhere in New Mexico. I would travel there just to eat!
Vinaigrette features 20 classic & signature salads built upon fresh, organic greens & produce from our ten-acre farm in Namb. Delicious meats & seafoods can be partnered with each salad, creating innovative pairings such as Grilled Caesar with Seared Diver Scallops or Apple Cheddar Chop with Grilled Pork Tenderloin.
709 Don Cubero Alley Santa Fe, NM 87505 505.820.9205 www.vinaigretteonline.com
Restaurant Week
And as a special offer, we're extending 20% off Springs entry or lodging for those who dine off the Restaurant Week Menu.*
15
LOCAL ENGINE
BY ARIN MCKENNA Having someone else prepare delicious food, serve you and clean up afterward might feel wonderfully indulgent. But you can bask in the experience guilt-free knowing that restaurants are a backbone of the Santa Fe economy.
There are over 150 restaurants in this town. Each of those restaurants has staff, front and back of the house and administrative staff. Each of those employees spends their money in the local economy. They eat out, they shop in local stores. That all circulates and keeps other people employed. Thats the way an economy works: the money multiplies throughout the community, said Simon Brackley, president and CEO of the Santa Fe Chamber of Commerce. Brackley also sits on the board of the Santa Fe Restaurant Association. Gross receipts taxes on those transactions provide services such as public safety, education and street upkeep, all of which benefits the entire community. A strong community depends upon a strong business climate, and every transaction that takes place within the community, whether its someone visiting or whether its a local person shopping here, helps to benefit the community as a whole, Brackley said. Studies show that 45 cents of every dollar spent at locally owned businesses stay in the community, as opposed to 13 cents when those dollars go to nonlocal business. Another study posted by the
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Restaurant Week
FILE PHOTO
KIM KURIAN
through, from the celebrities who come and make movies here to the locals who keep our business alive. That is why were here. Were not here because of the tourists. No business can stay alive like that. When the tourists are here, its great. It seems like theyre going to always be there, because youre just flush. But there are a lot of months of down time, when you have to stay afloat, said Ayame Fukuda, whose family owns Shohko Caf. Eating locally brings its own rewards. The advantage of a chain is that theyre always consistent. Thats how theyre successful they can open a store in any town and have consistent cooking and consistent ingredients, Brackley said. But thats predictable, and kind of dull. Why go to a restaurant in a town that has its own flavor to eat the same old thing? You want to sample the local talent, the local flavors, the local ingredients. Then youre going to get the flavor of the community.
Santa Fe Alliance a nonprofit devoted to building a stronger local economy (santafealliance.com) found that independent local businesses account for 78 percent of Santa Fes employment. The values of local businesses are reflected in the community, as opposed to the chain restaurants, whose values are the bottom line of that corporation, said Kathleen Chambers, Santa Fe Alliance program coordinator. Those restaurants supported by the community are able then to give back to the community. For instance, the Santa Fe Farmers Market Institute is having a film series: theres not one corporate sponsor. Local restaurant owners frequently contribute to fundraisers for schools and nonprofits, and several major fundraisers feature Santa Fes gourmet cuisine. Taste of Santa Fe raises money for New Mexico museums, the Souper Bowl benefits The Food Depot and ArtFeast supports art programs for Santa Fe youth. Events such as the Santa Fe Wine & Chile Fiesta and Restaurant Week boost tourism, but also encourage locals to dine out during the slow season. One of the challenges in Santa Fe is the seasonality. Anyone can make a business successful in August, but the ones who survive have to make it in February, Brackley said. In 37 years, we have had so many kinds of different people come
Restaurant Week
17
DOUGLAS MERRIAM
Above, chef-co-owners, Alea Jensen and Robin Hardie of Louies Corner. Bottom, the sandwich combo with carrot ginger soup is a lunch special at Louies.
them and delivers them. And I like that very much. Procuring local food can be challenging and time consuming. The Santa Fe Alliance Farm to Restaurant Project, which began as a marketing campaign highlighting restaurants that support local producers, has expanded to address that issue. A two-year grant from the United States Department of Agriculture helped launch a pilot distribution project called Farm to Restaurant Delivers. During peak production months, the distribution center receives food from producers and delivers to restaurants. I only have to talk to one person, instead of 14 people or more. It really saves me a lot of time and just frees me up, Tucker said. Restaurateurs involved in the project have a noncompetitive, collaborative attitude. La Casa Sena Executive Chef Patrick Gharrity, serves on the organizing committee. He encourages other restaurants to participate so the distribution project can continue. We need volume. We need more restaurants to participate so the program can sustain itself. Gharrity has long been a huge supporter of sourcing locally. Ive received such an education about the food we serve by talking to the farmers, said Gharrity, who appreciates knowing which producers avoid antibiotics and the difference between a hundred percent grass-fed cow and one finished on grain. And I have some young children that I would like to see grow up and live in a beautiful clean world. Its inspired me to change things around. Cost is another deterrent to serving locally produced food.
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Restaurant Week
JANE PHILLIPS
Gharrity features most of the local foods on the dinner menu, rather than the lower-priced cantina or lunch menus. For small restaurants its even harder, but there are some smaller restaurants that are really trying hard and I think they need to be given attention. I think the Santa Fe public needs to go the restaurants that are supporting local farmers maybe a little more to get the other restaurants to start doing it, Gharrity said. And, in the end, its going to help us all.
Top, Chef Candelario Gonzalez of Marias Bottom, Marias New Mexican Kitchen is a Santa Fe landmark.
Restaurant Week
19
BY ARIN MCKENNA How many times have you meant to check out Taos and just have not gotten around to it? Or have you been putting off that ski weekend for too long? Follow through on those plans during Taos Restaurant Week (Feb. 27-March 6) and you could finish out the day with a scrumptious dinner at a greatly reduced price.
When organizers Michele Ostrove and Lucien Bonnafoux approached Jamie Tedesco about expanding Restaurant Week to Taos, he gladly presented the idea to the Taos Tourism Council, which embraced the idea. Tedesco is president of the council and marketing director for the Historic Taos Inn. People are hungry for any kind of event or attraction to bring people in not just people that have heard about Taos, but people that havent or who maybe have heard about Taos but never have taken the drive
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Restaurant Week
NORTHERN
up from Albuquerque or Santa Fe, Tedesco said. We all believe that we have some really great restaurants, and that Taos is a real New Mexico gem. We want people to come up, have a good time, maybe learn some new things about Taos, and hopefully come back and make some new friends over time. Tom Bowles, owner/chef of The Roasted Clove in Angel Fire, has had personal experience with Restaurant Week. I came from Colorado, and Restaurant Week was very popular in Denver. So I was glad to see it expand into Taos. I think it entices people to come out, Bowles said. And I like the fact that the restaurants in the state are joining together, because theres strength in numbers. If we can all promote each other, its going to help business across the board. Many are anticipating long-term effects. I decided to participate because for a reasonable amount of money, it seems like a very good deal for what I get in return, said Damon Simonton, chef/owner of Chef Damons. I think well get a lot of response from it, because all of the media is involved. Instead of just paying for one newspaper or
magazine or radio advertisement, it will be all over the place. And its advertising one particular week, but their website is available for an entire year. To accommodate towns too small to host a successful Restaurant Week, organizers are taking a regional approach. That means that restaurants in Ojo Caliente and Angel Fire are participating in the Taos event. Christy Germscheid, director of public relations for the new Angel Fire Resort, recalled how her friends drove to Albuquerque Restaurant Week for a girls night out. She hopes that, likewise, people from Santa Fe and Albuquerque drive up for a deal. We thought this was the perfect opportunity to maximize some media exposure and bring people into the Stonewood Restaurant who might not otherwise venture up here. Im hoping that well gain a lot of awareness and exposure within the state, and that we will have a new clientele because of it, Germscheid said. And if they cant come during New Mexico Restaurant Week, maybe theyll come up at a
EXPOSURE
later date. Participants voiced one concern about the event: holding it during ski season. When Michele approached us, she said, because its slow season. Well, this is our high season. We are very busy between now and the end of March, Germscheid said. Simonton believes that April or early November would have greater benefit for Taos restaurants. Many are taking a wait-and-see approach about this first year. Taos is new and its a little further out. The people in Taos, Im sure, are going to be frequenting and taking up these offers. But to get a visitor or a tourist, I think were going to have to rely very strongly on the media that were getting, Tedesco said. He believes the web and social networking may be strong factors in the events success. El Monte Sagrado and The Historic Taos Inn are offering discounted lodging during Restaurant Week. Go to http:// taosvacationguide.com or http://taoswebb. com to learn more about Taos attractions. One famous attraction, Taos Pueblo, is closed through March 28.
The Roasted Clove is hosting two special events. Intro to Beer Tasting & Food Pairing will feature seven different craft beers paired with appetizers. About Knife Skills 101, owner Tom Bowles wrote, Meal preparation will be faster, easier and more enjoyable when you learn to slice, dice, julienne, and chiffonade like a professional.The menu includes tortilla soup, pico de gallo, guacamole, and Southwestern shrimp fajitas. At the Historic Taos Inn, the Adobe Bar holds a weekly beer tasting that diners might want to take advantage of on Monday. On Wednesday, Doc Martin sommelier Craig Dunn will present a wine class focused on food pairings. The restaurant has received Wine Spectator Magazines Award of Excellence for 22 years. The bar also has free live music every night.
Sunday, February 27
5 p.m. Chef Damons. Port tasting with food pairing. $25 dollars (does not include tax and gratuity). Reservations required. 575-737-0410
11 a.m. The Roasted Clove. Knife Skills 101, a hands on cooking class presented by Chef Tom Bowles. $100. 575-377-0636 5:30 p.m. Doc Martins Restaurant. Seminar: pairing food and wine. $25. 575-758-1977
Thursday, March 3
4 p.m. The Roasted Clove. Intro to Beer Tasting and Food Pairing, presented by Chef Tom Bowles. $25. 575-377-0636
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is participating in
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Restaurant Week
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The
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Restaurant Week