Post on 07-Apr-2018
8/6/2019 New Mexico Restaurant Week 2011
1/24
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
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2 Restaurant Week
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Restaurant Week 3
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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
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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, irussell@sfnewmexican.com
agazine art director Deborah Villa86-3027, dvilla@sfnewmexican.com
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
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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
106 Paseo del Pueblo Norte575-751-1350
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
125 Paseo del Pueblo Norte575-758-1977
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
125 Paseo del Pueblo Norte575-758-2233
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
8/6/2019 New Mexico Restaurant Week 2011
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8/6/2019 New Mexico Restaurant Week 2011
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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
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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!
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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
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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
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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
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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.
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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.
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1 6 Restaurant Week
B Y A R I N M C K E N N A
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
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B Y A R I N M C K E N N A
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
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Restaurant Week 23
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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