new mexico restaurant week 2011

8/6/2019 New Mexico Restaurant Week 2011

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T H E S A N T A F E N E W M E X I C A N W W W . S A N T A F E N E W M E X I C A N . C O M

WEEKRESTAURANT

New Mexico

2011


2/24

2 Restaurant Week


3/24

Restaurant Week 3


4/24

4 Restaurant Week

CHOOSE YOUR APPETIZER

CHOOSE YOUR ENTRE

CHOOSE YOUR DESSERT

Whats your pleasure?

Hot tortilla soup, smokedpork carne adovada nachos,

prairie sage rabbit pasta,ancho-peach BBQ glazed

baby back ribs, and fordessert, a crme brulee du

jour or a green apple crisp.

These are just a few culinaryselections that await.

Book now at 505.819.2056.

DINNER - $20

505.819.2056 | buffalothunderresort.com

March 6 - 1


5/24

OVERPHOTO

tty Leaken

uminaria at The Inn and Spa at Loretto

OVERDESIGN

eborahVilla

DITORANDPUBLISHER

obin Martin

SSOCIATE PUBLISHER

inny Sohn

ANAGING EDITOR

ob Dean

DITORIAL

agazine editor Inez Russell86-3093, [email protected]

agazine art director Deborah Villa86-3027, [email protected]

opy editing Kristie Jonesnd Rosemary Jackson

irector of photography Clyde Mueller

DVERTISING

dvertising director Joe Vigil, 986-3007

arketing, design and production agencymanager David Del Mauro, 995-3862

dvertising layout Christine Huffman,

95-3864

RAPHICDESIGNERS

ale Deforest, Enrique Figueredo,

cott Fowler, Elspeth Hilbert, Bill Jacobi

ETAIL ADVERTISINGSALESichael Brendel, 995-3825ary Brouse, 995-3861ristina Iverson, 995-3830lex J. Martinez, 995-3841

an Montoya, 995-3838ncent Torres, 995-3835rt Trujillo, 995-3820ck Wiegers, 995-3840avid Wilkinson, 995-3852

NLINE SALES MANAGER

m Keyes, 995-3819

YSTEMS

echnology director Mic hael Campbell

RODUCTION

perations director AlWaldron

ssistant production director Tim Cramerrepress manager Dan Gomez

ress manager Larry Quintanaackaging manager Brian Schultz

WEB

Web editor Henry M. Lopez

ww.santafenewmexican.com

DDRESS

ffice: 202 E. Marcy St.

ours: 8 a.m.-5 p.m. Monday-Friday

dvertising information: 505-986-3082

elivery: 505-984-0363, 800-873-3372

or copies of the magazine: 505-490-0316

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.

F E B R U A R Y 2 0 MA RCH 2 0 , 2 0 1 1

J A N E P H I L L I P S

WEEKRESTAURANT

New Mexico P U B L I S H E D F E B R U A R Y 2 4 , 2 0 11

Restaurant Week 5

2011 SponsorsNEW MEXICO

RESTAURANT WEEK

Albuquerque, Las Cruces,

Santa Fe& Taos

Southern Wine & Spirits

New MexicoTourism

Department

New Mexico Rail Runner

Express

Open Table

Sysco

SouthwestRestaurants.com

Albuquerque,SantaFe

&Taos

Marble Brewing Company

Devine Limousine

Albuquerque & SantaFe

The Santa Fe New MexicanLocal 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


6/24

6 Restaurant Week

Restaurants were still being addedat the time this went to press.Check newmexicorestaurantweek.com for updated information.

TAOS

$40 per person

DE LATIERRA

at El Monte Sagrado Resort & Spa317 Kit Carson Road, 575-758-3502

SABROSO

470 State Hwy 150, 575-776-3333

STAKEOUT RESTAURANT

101 Stakeout Drive, Ranchos deTaos, 575-758-2042

THE BLONDE BEAR TAVERN

at the Edelweiss Lodge & Spa106 Sutton Place

Taos Sk i Valley, NM, 575-737-6900

THE ROASTED CLOVE

48 N. Angel Fire Road, Angel Fire575-377-0636

$30 per person

CHEF DAMONS

1014 Paseo Del Pueblo Sur575-737-0410

EL MEZE

1017 Paseo del Pueblo Norte575-751-3337

GRAHAMS GRILLE


STONEWOOD at the Angel FireResort Country Club1 Country Club Drive, Angel Fire575-377-3055

THE ARTESIAN R ESTAURANT

at Ojo Caliente Mineral SpringsResort & Spa50 Los Baos Drive, Ojo Caliente505-583-2233

$25 per couple

THE ADOBE BAR

125 Paseo Del Pueblo Norte575-758-2233

$20 per person

ANTONIOS

122 Doa Luz, 575-751-4800

DOC MARTINS RESTAURANT


THE GORGE BAR & GRILL

103 East Plaza, 575-758-8866

Lodging Partners

EL MONTE SAGRADO RESORT& SPA

317 Kit Carson Road575-758-3502

THE HISTORIC TAOS INN


SANTA FE

$40 per person

COYOTE CAF

132 W.Water St., 983-1615

GERONIMO

724 Canyon Road, 982-1500

IL PIATTO ITALIAN FARMHOUSEKITCHEN& ENOTECA

95 W. Marcy St.984-1091

LA BOCA

72 W. Marcy St.982-3433

TERRA

at Encantado Resort198 State Road 592946-5800

THE COMPOUND

653 Canyon Road, 982-4353

$30 per person

AMAVI RESTAURANT

221 Shelby St., 988-2355

AMAYA

at Hotel Santa Fe1501 Paseo de Peralta, 955-7805

ANASAZI R ESTAURANT

at the Rosewood Inn of the Anasazi113 Washington Ave., 988-3030

CAF CAF

500 Sandoval St.989-1730

CASTLE RANCH STEAKHOUSE

3347 Cerrillos Road473-2800

COWGIRL BBQ

319 S Guadalupe St., 982-2565

EL FAROL

808 Canyon Road983-9912

EL MESON213 Washington Ave., 983-6756

EPAZOTE

416 Agua Fria St., 988-5991

FUEGO!

at La Posada de Santa Fe330 East Palace Ave., 986-0000

GALISTEO BISTRO

227 Galisteo St.982-3700

LA CASA SENA

125 E. Palace Ave., 988-9232

LA PLAZUELA

At La Fonda Hotel100 E. San Francisco St., 982-55

LUMINARIA

at The Inn and Spa at Loretto211 Old Santa Fe Trail, 984-791

OKEEFFE CAF

217 Johnson St., 946-1065

ORE HOUSE AT MILAGRO

50 Lincoln Ave., 983-8687

OSTERIA DASSISI

58 S. Federal Place, 986-5858

RESTAURANT MAR TN

526 Galisteo St., 820-0919

RISTRA548 Agua Fria St., 982-8608

SAN FRANCISCO STREET

BAR & GRILL

50 E. San Francisco St., 982-204

SANTA FE BAR & GRILL

187 Paseo de Peralta, 982-303

SANTA FE CAPITOL GRILL

3462 Zafarano Drive, 471-6800

SHOHKO CAF

321 Johnson St., 982-9708

THE OLD HOUSE

at the Eldorado Hotel309 W. San Francisco St., 995-4

VANESSIE OF SANTA FE

434 W. San Francisco St., 982-9

N E W M E X I C O R E S T A U R A N T W E E K

P A R T I C I P A T I N G R E S T A U R A N T S

KIM KURIAN

La Plazuela at La Fonda Hotel, Santa Fe

MICHAEL N

El Monte Sagrados De La TierraRestaurant, Taos


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Restaurant Week 7

INAIGRETTE

09 Don Cubero Alley, 820-9205

$25 per couple

LUE CORN CAF

33 W.Water St., 984-1800

LUE CORN CAF & BREWERY

056 Cerrillos Road, 438-1800

OUIES CORNER CAF

29 Galisteo St., 820-2253

IZZERIA DA LINO

04 North Guadalupe St., 982-8474

RANZO ITALIAN GRILL

40 Montezuma Ave., 984-2645

OOFTOP PIZZERIA

0 E. San Francisco St., 984-0008

LEEPING DOG TAVERN

14 W. San Francisco St.82-4335

$20 per person

15 RESTAURANT AND WINE BAR

15 Old Santa Fe Trail86-9190

NDIAMO!

22 Garfield St., 995-9595

DINNER FOR TWO

06 North Guadalupe St., 820-2075

INJA BAR AND BISTRO

10 North Guadalupe St.82-4321

OES

801 Rodeo Road, A-571-3800

MARIAS NEW MEXICAN KITCHEN

55 W. Cordova Road83-7929

EATING HOUSE

6 Cities of Gold Road55-2000

LAZA CAF SOUTHSIDE

466 Zafarano Drive

24-0755

ED SAGE

t the Buffalo Thunder Resort &asino0 Buffalo Thunder Trail77-848-6337

TEAKSMITH AT EL GANCHO

04 B Old Las Vegas Hwy.88-3333

TABLA DE LOS SANTOS

210 Don Gaspar Ave.983-5700

TESUQUE VILLAGE MARKET

138 Tesuque Village Road988-8848

ZE FRENCH BISTRO

311 Old Santa Fe Trail984-8500

ZIA DINER

326 S. Guadalupe St.988-7008

Lodging Partners

BUFFALOTHUNDER RESORT& CASINO

30 Buffalo Thunder Trail877-848-6337

EL CORAZN DE SANTA FE

103 Catron St.955-6540

EL REY INN

1862 Cerrillos Road982-1931

ELDORADO HOTEL

309 W. San Francisco St.800-955-4455

ENCANTADO RESORT

198 State Road 592877-262-4666

HOTEL SANTA FE

1501 Paseo de Peralta800-825-9876

HOTEL ST. FRANCIS

201 Don Gaspar Ave., 983-5700

ROSEWOOD INN OF THE ANASAZI

113 Washington Ave.

988-3030

SANTA FE SAGE INN

725 Cerrillos Road866-433-0335

THE INN AND SPA AT LORETTO

211 Old Santa Fe Trail, 988-5531

ALBUQUERQUE

$40 per person

MARCELLOS CHOP HOUSE

2201 Q St., Suite B

505-837-2467

$30 per person

ARTICHOKE CAFE

424 Central Ave. S.E., 505-243-0200

BLADES BISTRO

221 Highway 165 Suite LPlacitas505-771-0695

BRASSERIE LA PROVENCE

3001 Central Ave. N.E.505-254-7644

CASA VIEJA RESTAURANT

4541 Corrales Road, Corrales505-508-3244

CHAMA RIVER BREWINGCOMPANY

4939 Pan American Fwy. N.E.505-342-1800

CORN MAIDEN

At Hyatt Regency Tamaya1300 TuyunaTrailSanta Ana Pueblo505-771-6037

CRISTOBALS

at Hotel Albuquerque

800 Rio Grande Blvd. N.W.505-222-8766

EL PINTO

10500 4th St. N.W., 505-898-1771

HIGH FINANCE

40 Tramway Road NE, 505-243-9742

LUCIA

at Hotel Andaluz125 Second St. N.W.505-242-9090

NICK& JIMMYS

5021 Pan American West Fwy505-344-9169

PRAIRIE STAR RESTAURANT

AND WINE BAR288 Prairie Star RoadSanta Ana Pueblo505-867-3327

SAVOY BAR & GRILL

10601 Montgomery Blvd. N.E.505-294-9463

SCALO

3500 Central Ave. S.E.505-255-8781

SEASONS ROTISSERIE & GRILL

2031 Mountain Road N.W.505-766-5100

ST. CLAIR WINERY& BISTRO901 Rio Grande Blvd. N.W.505-243-9916

YANNIS MEDITERRANEAN GRILL

3109 Central Ave. N.E.505-268-9250

ZEA ROTISSERIE AND GRILL

4800 Montgomery Blvd. N.E.505-878-9327

ZINCWINE BAR & BISTRO

3009 Central Ave. N.E.505-254-9462

$20 per person

NICKY VS NEIGHBORHOODPIZZERIA

9780 Coors Blvd. Suite A505-890-9463

NOB HILL BAR AND GRILL

3128 Central Ave.505-266-4455

PARS CUISINE

4320 The 25 Way N.E. Suite 100505-345-5156

SANDIAGOS MEXICAN GRILL

40 Tramway Road N.E.505-856-6692

Lodging Partners

HOTEL ALBUQUERQUE

800 Rio Grande Blvd. N.W.505-843-6300

HYATT REGENC Y TAMAYARESORT & SPA

1300 TuyunaTrailSanta Ana Pueblo505-867-1234

N E W M E X I C O R E S T A U R A N T W E E K

P A R T I C I P A T I N G R E S T A U R A N T S

COURTESYZinc Wine Bar & Bistro, Albuquerque


8/24


9/24

BY ARIN MCKENNA

Expectations for the second annual New Mexico

Restaurant Week have moved from last years cautious

optimism to eager anticipation. It really exceeded

everyones expectations. One restaurateur told us

that we under-promised and over-delivered, said

Michele Ostrove, president of Wings Media Network,

who organizes the event with her husband, Lucien

Bonnafoux.

Chris Harvey, partner and general manager of Geronimo, wrote

in the follow-up survey, It was like Valentines Day for most of

the week. Half of our customers were there because of Restaurant

Week, and we sold out for most seatings. The event far exceeded our

expectations.

Tony Smith, executive

chef at The Old House,

said, We were caught off

guard a little bit. We were

doing 30 to 40 covers

normally, so thought

we might get 50 to 60.

We werent expecting

150 people on a Sunday

night. And we did that

every night for the whole

week. So we signed up

right away this year.

The event was so

successful that when The Old House transformed from fine French

dining to upscale, casual American cuisine last May, the restaurant

relaunched with its own version of Restaurant Week. Smith hopes to

draw 200 or more diners a night this year and has hired more cooks

to prepare for it.

DETAILS

New Mexico Restaurant week is

taking place across the state from

Feb.20-March 20.

LasCrucesFeb. 20-Feb. 27

Taos Feb. 27-March 6

Santa FeMarch 6-March 13

AlbuquerqueMarch 12-March 20

FOCUS

ONFOOD

For a second year,event celebrates eating out

COURTESY

The Old House at the Eldorado Hotel

Restaurant Week 9


10/24

10 Restaurant Week

JANE PHILLIPS

Marias New Mexican Kitchen

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 somany 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 mechanito 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 busines

saw a lot more of regular guests than we do the rest of the year, an

they are coming for the Restaurant Week.

The $500 fee participants pay for marketing the event stretche

advertising dollars beyond individual efforts. The 2010 promotio

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 pag

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 th

restaurants, and Im happy to say that both boards voted to contin

their sponsorship of their member restaurants going into Restaur

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.

their restaurants except the Rio Chama which will be kept hopp

during the legislative session are in again this year. All of our

general managers were excited to participate again, Jinnett said.

COUR

Andiamo!


11/24

Restaurant Week 11

NEW IN 2011New Mexico Restaurant Week is expanding this year. Sixty-

three 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 fourprice-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

see galleries and other

retailers offer special

promotions to make Restaurant Week a more community-

wide 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.

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 increase of $1.2 million over the previous year, with an

estimated $98,000 in additional state tax revenue.

An estimated 47,000 diners turned out in Santa Fe and

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-of-

town.

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.

COURTESY

Geronimo

COURTESY

Doc Martins, Taos


12/24

12 Restaurant Week

On Thursday nights at 6 pm, Las Fuentes Restaurant & Bar will betransformed into a Churrascaria - A Brazilian Bistro serving prime,

select grilled meats complete with an extensive salad bar,

complementary ethnic selections and a taste ofSouth American music. Join us for this festive, weekly event!

INTRODUCING

CHURRASCO

THE HEAT IS ON!

INTRODUCING

CHURRASCO

1297 Bishops Lodge Rd. bishopslodge .com

$31per person plus tax & gratuityReservations

819.40351297 Bishops Lodge Rd.

bishopslodge.com

Reservationsrecommended.

505.819.4035

dinner specia

Las Fuentes Restaurant & Barat Bishops Lodge is offeringa very special three-course

dinner for any time, any dayany appetizer, any entre

and any dessert forNew Mexico Residents.

$34 per personplus tax and gratuity.

$34resident s

SubstanceMonday-Saturday 10-5ish

102 Doa Luz 751-0992


13/24

Restaurant Week 1 3

B Y A R I N M C K E N N A

So often we taste a remarkable wine or an exquisite dish

and wish we knew more about it or how to prepare it.

Restaurant Week events provide some of the answers,revealing the secrets of sake and Caesar salad and the

alchemy of basic ingredients.

Wine lovers can enjoy wine tasting at La Casa Sena Wine Shop &Cantina (noted for its award-winning wine list) or sample wine anda Gorgonzola cheese fondue at a Tour of Italian Wine and Fondue

at Osteria dAssisi.La Casa Sena is also

having a special 70sshow in The Cantina.

Delve into the exoticat The ABCs of Sake:Seminar and Tasting

at Shohko Caf. AyameFukuda a certifiedsake professional,enlightens guestsabout the grades ofsake, the brewingprocess and foodpairing.

Sake is a very obscure,mysterious, bottled,beautiful Japanese

product, and mostpeople dont reallyknow how to approach

it, Fukuda said. Myrole is to demystifythat. Im taking thesereally obscure sakebottles and opening

them up and really explaining them to people. I want people to beable to go to a store, look at a sake label, and know what theyrebuying, so they can make educated choices.

Fukuda plans to debunk myths and misunderstandings aboutsake, like why calling it rice wine is a misnomer. (Sake is actually

EXTRA

HELPINGSSpecial events demystify,

add enjoyment

KIM KURIAN

Osteria d Assisi

closer to beer in the fermentation process.) She explains the historybehind heating sake and why fine sake is best served cold. Thereis a renaissance movement now in Japan toward making premium,

pure rice sake. These artisanal, handcrafted sakes are so complex andaromatic, with such great flavor that you wouldnt want to heat them,Fukuda said.

The tastings at the seminar should help develop peoplespalates. Wine has 200 flavor components, and sake has 400 flavorcomponents. A lot of people dont know quite how to taste those 200

extra flavor components. Our palates havent been trained to taste allthe subtleties in sake, Fukuda said. Sake has a really broad flavor

palate. They can run from super aromatic to acidic and dry; they canbe full-bodied or light and delicate. They can be rich and creamy orthey 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 negligiblesugar content, and its made out of only rice, water, yeast and koji,

said Fukuda. I like to use the word harmonious when it comes tosake, just because its a third less acidic than wine, so it doesnt havethe bite that wine does. It really does harmonize well with all types

of cuisines.

KIM KURIAN

La Casa Sena Wine Shop & Cantina


14/24

1 4 Restaurant Week

Fukuda plans to present four to six sakes for tasting. Those who stayfor dinner can receive a $5 discount on a bottle or demi-carafe ofsake.

Osteria dAssisi is repeating two popular events, includingItalian Spirits & Cocktails. Last year guests learned how to make

Limoncello, a traditional Italian liqueur. Its amazing how wevelost the art of making some of these liquors, said proprietor LinoPertusini. I remember a friend of my mothers. She had all thesebeautiful flavored liqueurs. You had a stomachache; she had thisherbal liqueur, and then another liqueur for something else. Theyused different types of herbs and extracted the flavors into thesevarious liqueurs.

Osterias Caesar salad has been a favorite since Pertusiniintroduced it at the Palace Restaurant. We wanted to take thisopportunity to show people that were interested how we make thisincredible Caesar salad, said Pertusini, whose brother, Pietro, isgiving the presentation. This event nearly sold out last year.

At Pertusinis newest restaurant, Pizzeria da Lino, CarloGislimberti presents, How to Make Gourmet Italian Pizza, whichincludes tastings of several varieties of pizza.

Joan Gillchrist, owner of Andiamo!, helps simplify your life withOrganize Your Pantry for Healthy Anytime Meals. Guests receive a

list of 15 to 20 basic ingredients to keep on hand, with suggestionsfor simple meals they can create from them and tips on how toreduce cooking stresses. The featured dish is a tomato, basil, garlicpasta called Spaghetti alla Carrettiera.

MIXING IT UPRestaurant Week diners can savor the results of one event closedto the public. Southwest Wine & Spirits (a platinum sponsor ofRestaurant 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, freshingredients, and just really promote the bartenders and what theyre

doing inside of their bar, saidmixologist Michael Trujillo, whoteaches the class.

Trujillos enthusiasm formixology is contagious. My wholegoal is always trying to bring thekitchen into the bar. Its a culinaryapproach: fresh pressed juices,muddling grapes and strawberriesand using aromatics like sage androsemary. In bringing those into thebar were able to expand what we

do so much, Trujillo said. For toolong bartenders have gotten intothe habit of using premade mixersand things that were put in frontof them by default. In the 1800s,

when cocktails and mixology really started to come to life, there wasno such thing as mixers. The grenadine they had was made fromscratch: everything from fresh ingredients and real ingredients.

R E S T A U R A N T W E E K S A N T A F E

WHATS HAPPENING

Tuesday, March 84:30-5:30p.m. Shohko Caf.The ABCs of Sake: Seminarand Tasting with Ayame Fukuda, certified sake specialist. $10.Reservation required. 982-9708

6 p.m.Osteria dAssisi. Italian Spirits & Cocktails. $10.986-5858

Wednesday, March 95 p.m. Andiamo! Organize Your Pantry for Healthy Anytime Meals,presented by Joan Gillcrist and Guest Chef. Free. 995-9595

5 p.m. Pizzeria daLino.How to Make Gourmet Italian Pizza withCarlo Gislimberti. Wine specials available. $10. 982-8474

6 p.m.Osteria dAssisi.The Art of Making Caesar Salad with Pietro

Pertusini. $10. 986-5858

Thursday, March 106 p.m.La CasaSenaWine Shop& Cantina.Wine tasting withJames Cook, La Casa Sena wine director. $20 cost will be creditedtoward a purchase and 15 percent discount on wines purchasedthat night. Reservations required. 982-2121

6 p.m.Osteria dAssisi.Tour of Italian Wine and Fondue. $10. 986-5858

Friday, March 115:30p.m. and 8:30p.m. (twoshows)TheCantina atLaCasa

Sena. 70s Show: favorite 70s hits performed by the CantinaSingers. Free. Reservations required. 988-9232

Trujillo said he boasts a spice rack that chefs could only dream o

Restaurant Week is a great opportunity, because were promotrestaurants and the chefs and all of their creativity. So I want to msure the bartenders have a chance to shine as well, Trujillo said.

Look for table tents announcing the special cocktails or ask youserver for more information.


15/24

Restaurant Week 15

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.

Photos:DouglasMerriam

709 Don Cubero AlleySanta Fe, NM 87505505.820.9205www.vinaigretteonline.com

PROUD TO BE PARTICIPATING IN

NEW MEXICO RESTAURANT WEEK

$20 PER PERSON

505.820.9205 FOR RESERVATIONS

FOR OUR COMPLETE MENU GO TO:

WWW.NEWMEXICORESTAURANTWEEK.COM

Dip n DineExperience

The Artesian Restaurant atOjo Caliente Mineral SpringsResort & Spa

Taos Restaurant WeekFebruary 27th - March 6th

What our guests are saying:The food is without question, 5-star!

The restaurant is one of the best anywhere inNew Mexico. I would travel there just to eat!

Call 505.583.2233 for reservations.

Visit ojospa.com for details.

Three courses of your choosing for just$30 per person. Menu includes:

Toasted Barley & Wild Mushroom Risotto

Enchilada of Lobster, Crab & Shrimp

Roasted Buffalo & Vegetable Chile Relleno

And as a special offer, we'reextending 20% off Springs entryor lodging for those who dine off the

Restaurant Week Menu.*Reservations recommended.*Proof of purchase required.


16/24

1 6 Restaurant Week


Having someone else prepare delicious food, serve

you and clean up afterward might feel wonderfullyindulgent. 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

LOCAL ENGINE

P H O T OS B Y J AN E P H I L

Martn Rios of Restaurant Martn.

Ahi Tuna Tartare an entree at Restaurant Martn

R E S TA U R A N T S K E E P E C O N O M Y R O L L I N G A L O N G


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Restaurant Week 1 7

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

through, from the celebrities who come and make movies here tothe 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 goingto always be there, because youre just flush. But there are a lot ofmonths of down time, when you have to stay afloat, said AyameFukuda, whose family owns Shohko Caf.

Eating locally brings its own rewards. The advantage of a chainis that theyre always consistent. Thats how theyre successful they can open a store in any town and have consistent cookingand consistent ingredients, Brackley said. But thats predictable,and kind of dull. Why go to a restaurant in a town that has its ownflavor to eat the same old thing? You want to sample the local talent,

the local flavors, the local ingredients. Then youre going to get theflavor of the community.

Local to the core

Many Santa Fe Restaurants go the extra mile by buying from areafarmers and ranchers. I could choose to send our buying powerto other parts of the country or I could choose to keep that moneyhere, and Id rather support our local economy, said Megan Tucker,executive chef at Amavi Restaurant. And the closer you are to your

food, the more you know about it, so the better I can feel about whatI serve. I know 20 farmers on a personal level at this point. I feelreally good about not only putting dollars in their pocket, but also

the fact that the products Im getting from them are significantlyhigher in quality both from a freshness standpoint and nutritionalstandpoint than something Im buying in a cardboard box thatcomes from California.

Joes owner, Roland Richter, also likes knowing his growers. Herecalled working with a producer to improve egg quality. I was ableto see him, shake his hand, talk to him, and three months later it wastaken care of. With national companies, I dont even know who theowners are. Here I was able to speak with the guy who is hands- onwith the chickens. He sees the birds every day, he feeds them, hesthe one whos collecting the eggs. He cleans them and packages

KIM KURIAN

Patrick Gharrity, executive chef La Casa Sena

FILE PHOTO

Roland Richter of Joes


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18 Restaurant Week

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 loca

producers, has expanded to address that issue. A two-year grant

from the United States Department of Agriculture helped launch

pilot distribution project called Farm to Restaurant Delivers. Duri

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 tim

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 oth

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.

received such an education about the food we serve by talking to t

farmers, said Gharrity, who appreciates knowing which producer

avoid antibiotics and the difference between a hundred percent

grass-fed cow and one finished on grain. And I have some youn

children that I would like to see grow up and live in a beautiful cle

world. Its inspired me to change things around.

Cost is another deterrent to serving locally produced food.

DOUGLAS MERR

Chef Estevan Parra of Andiamo!

PHOTOS BY JANE PHILLIPS

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.


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Restaurant Week 19

PHOTOS BY JANE PHILLIPS

Top, Chef Candelario Gonzalez of MariasBottom, Marias New Mexican Kitchen is a Santa Fe landmark.

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.

JANE PHILLIPS

Chef Peter Walsh of Zia Diner


20/24


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 greatlyreduced price.

When organizers Michele Ostrove and

Lucien Bonnafoux approached JamieTedesco about expanding Restaurant Weekto Taos, he gladly presented the idea to theTaos Tourism Council, which embraced theidea. 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 justpeople that have heard about Taos, but

people that havent or who maybe have heard

about Taos but never have taken the drive

up from Albuquerque or Santa Fe, Tedesc

said. We all believe that we have some rea

great restaurants, and that Taos is a real Ne

Mexico gem. We want people to come up,

have a good time, maybe learn some new

things about Taos, and hopefully come bac

and make some new friends over time.

Tom Bowles, owner/chef of The Roaste

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 l

the fact that the restaurants in the state ar

joining together, because theres strength

numbers. If we can all promote each othe

its going to help business across the boar

Many are anticipating long-term effect

I decided to participate because for a

reasonable amount of money, it seems lik

a very good deal for what I get in return,

said Damon Simonton, chef/owner of Che

Damons. I think well get a lot of respons

from it, because all of the media is involve

Instead of just paying for one newspaper

PHOTOS BY MICHAEL NEL

El Monte Sagrados De La Tierra Restaurant, Taos

NORTHERN2 0 Restaurant Week

C E L E B R A T I O N

O F

D I N I N G O U TM O V E S

TO

TAOS,

A N G E L F I R E


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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

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.

COURTESY

Doc Martins Restaurant, Taos

EXPOSURE

TAOS SPECIAL EVENTSSpecial events addextra zest toNewMexico

RestaurantWeek, andTaos hasseveral to

offer. More information is availableat http://

newmexicorestaurantweek.com.

SouthernWine& Spirits will present a port

tasting at ChefDamons.Weregoing to send

outa wide variety of foods: savory, sweet,

differenttextures, and letpeople taste the

ports with thedifferentfoods anddecidefor

themselveswhattheythinkgoeswell together,

ownerDamon Simonton said.Its to letpeople

knowthata lotof differentfoods gowellwith

port. You canhave itwith your entre,with

salads, with seafood,with meats,spicy foods.

Its notjust somethingyou canhave as an

aperitif orwith youdesert.

The Roasted Clove is hosting two special

events. Intro toBeer Tasting& Food Pairing

will feature sevendifferentcraftbeerspairedwith appetizers. AboutKnife Skills 101, owner

TomBowles wrote,Mealpreparationwill be

faster, easierandmore enjoyablewhen you

learn to slice, dice, julienne,and chiffonade like

a professional.Themenu includes tortilla soup,

picode gallo, guacamole,andSouthwestern

shrimp fajitas.

At theHistoricTaos Inn, theAdobeBarholdsa

weeklybeertasting that dinersmightwant to

take advantageof onMonday. OnWednesday,

DocMartin sommelierCraigDunnwillpresent

a wine class focused on food pairings.The

restaurant has receivedWineSpectator

Magazines Awardof Excellence for22 years.

The baralso hasfree livemusic everynight.

Sunday, February 275 p.m. Chef Damons. Port tasting with foodpairing. $25 dollars (does not include tax andgratuity). Reservations required. 575-737-0410

Monday, February 285:30 p.m.TheAdobe Bar. Beer tasting. Free.575-758-2233

Wednesday, March 211 a.m. TheRoastedClove. Knife Skills 101, a

hands on cooking class presented by Chef TomBowles. $100. 575-377-0636

5:30p.m. DocMartins Restaurant.Seminar:pairing food and wine. $25. 575-758-1977

Thursday, March 34 p.m.TheRoastedClove. Intro to Beer Tastingand Food Pairing, presented by Chef TomBowles. $25. 575-377-0636

Restaurant Week 2 1


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22 Restaurant Week

Saturday February 26th

thru

Saturday March 5th

is participating in

New MexicoRestaurant Week

For $30 per person*come and experience regionally

inspired rustic New Mexican,

Spanish and Mediterranean

cuisine with a creative twist fromChef & Food Historian

Frederick Muller

ReservationsRecommended

575-751-3337

Monday Saturday5:30pm to 9:30 pm

1017 Paseo del Pueblo Norte(1.2 miles north of the Taos Plaza)Rated #1 in Taos on TripAdvisor

www.elmeze.com*gratuity, tax and beverages not included

menu for event onwww.nmrestaurantweek.com


23/24

Restaurant Week 23


24/24

The

A PERFECT MATCH:Fine Food and Magnificent MusicDouble your SFCA concert pleasure with dinner

at one of Santa Fe's superb restaurants!

The Music ManMarch 6 3 pm Lensic Performing Arts Center

National Philharmonic of PolandMarch 9 7:30 pm

Lensic Performing Arts Center

David Finckel, Wu Han & Philip Setzer

play Schuberts Piano TriosApril 15 7:30 pm St. Francis Auditorium

Tickets $20-$72 student discounts available Call Tickets Santa Fe, 988-1234 or SFCA, 984-8759

Six of our recent concerts sold out! Don't be disappointed - make your reservations now!Partially funded by the City of Santa Fe Arts Commission; New Mexico Arts, a division of the Department of Cultural Affairs; and the National Endowment for the Arts

new mexico restaurant week 2011

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