When she was little, exploring among old ruins, Roxanne Swentzell remembers occasionally finding turquoise beads. She describes holding them up to squint through each tiny hole: “I was looking into the past.” These memories were so alive to her that, many years later, as a Native artist of great renown, she commemorated them by creating a large clay sculpture of a woman gazing into the past through the hole in her own turquoise bead. “We’re walking right alongside it,” Roxanne says of the past. “We’ve always walked side by side.” Sitting outside Roxanne’s living room window, the sculpture is a reminder; she holds this sense of simultaneity between her thumb and her forefinger.
From an acclaimed family of potters and sculptors whose Santa Clara Pueblo roots span all the way back to the days before contact with Europeans, Roxanne grew up with the code of sustainability the Pueblo people had always lived by. Back in the early ’80s, when Roxanne found herself, at 23, “homeless, living in a tent—an army tent—with two babies,” she admits feeling desperation. “So in between when my kids were napping, I spent a whole year mixing mud and making adobes. When I needed help lifting a beam or a viga into place, my mom and my aunties were there.” Continue reading
Jed Foutz, owner of Shiprock Santa Fe. Photos by Gabriella Marks
If you ask Jed Foutz, the owner of Shiprock Santa Fe, one of our city’s most prestigious Native American art galleries, about his apparent success, he’ll tell you that he never had a plan.
“I’ve never had a ‘this is where we’re going to go’ moment,” he explains. “I never dreamed of having a gallery, never dreamed of Santa Fe.”
You can’t tell by looking at the gallery. Everything appears distinctly orchestrated. The entrance on the east side of the Plaza is hardly obvious—blink and you’ll miss it. From the street, climb two flights of stairs up into the light of a sunny window, where a translucent Shiprock Santa Fe banner hangs from the ceiling. The effect is warm and inviting. In the gallery, light wood floors and white walls play beautifully with the light, and set off the incredible collection of textiles and pots, followed by displays of jewelry that will leave you speechless. The only possible incongruity lies in a small room across from the jewelry displays. A selection from Visvim, a visionary clothing line by Hiroki Nakamura, may on first blush seem out of context—until you know that Foutz has a degree in Japanese and Asian Studies. Continue reading
As seen in the August 2014 Still Hungry? featuring Chef Mark Kiffin of The Compound Restaurant
Yield 4 servings
3 ears sweet corn, shucked and cut off of the cob
2 Maine lobsters approximately 1¼ pounds each, cooked in boiling salted water for 6 minutes, then cooled in ice water
1 medium red bell pepper, cut into small dice
1 medium red onion, cut into small dice
1 small bunch basil, minced Continue reading
As seen in the August 2014 Still Hungry?, featuring Chef Mark Kiffin of the Compound Restaurant
Yield 4 appetizer servings
4 small Key or Mexican limes
Pinch white sugar
Kosher salt and freshly ground black pepper
Olive oil for cooking
8-10 diver or dry-pack sea scallops, weighing a total of approximately 1 pound Continue reading
with Cream Cheese Ice Cream and Toasted Pecans
As seen in the August 2014 Still Hungry? featuring Chef Mark Kiffin of The Compound Restaurant
Yield 4 servings
4-8 peaches approximately 1 pound
¼ cup wildflower or other good honey
1 pint cream cheese ice cream, or vanilla bean
¼ cup pecan pieces, lightly toasted Continue reading
As seen in August 2014 Still Hungry?
Chef Mark Kiffin of The Compound Restaurant
July has come and gone—the monsoons have graced us with their delicious rains and our parched desert sighs with relief as it exhales the most intoxicating earthen scents. What a rich, romantic time of year here in the high desert! And what better way to payculinary homage to the climax of summertime than with the words and recipes of one of our most esteemed chefs? This month, Mark Kiffin, chef and owner of one of Santa Fe’s historic landmarks, The Compound Restaurant, shares with us some of his favorite “summer fun” recipes—from sweet corn soup to lobster salad and diver scallops to glazed peaches with cream cheese icecream.
Chef Mark Kiffin’s skill and reputation, along with his restaurant’s historic Canyon Road setting, are among the reasons Santa Fe is a renowned culinary destination. Chef Mark explains that chefs outside of New Mexico “know Santa Fe from the work I and Mark Miller have done in town for the last 25 years. Plus, just like the tourists from Texas, Colorado and California, they come for all the things Santa Fe is known for: art and culture and the great outdoors.” Continue reading
There are few events in a person’s life that create upheaval like the death of a parent. All is called into question, no emotional stone left unturned. In 2010, nine months after the passing of his father, Jake Foreman had a dream. In this dream, he was riding his bicycle through the desert, surrounded by red rocks and accompanied by Native youth of all tribes. Jake, who identifies as Absentee Shawnee, Filipino and Scotch-Irish, understood this dream to be about healing; about his own healing in this time of heartbreak and also about the healing of many generations of Native people affected by hundreds of years of historical trauma. Certain elements of this trauma run through his own blood. Jake’s father, Henry Foreman, Jr., died at age 52 of cirrhosis of the liver and his father’s father also died of alcohol-related causes, at age 52—without ever knowing each other. Continue reading
Loyal Hound is so fresh on the scene that there’s no sign to announce it when I arrive at the space on St. Michael’s Drive that previously housed the Hidden Chicken. Rows of wine glasses hang suspended above a brand new corrugated metal bar. The walls have been painted and the flooring replaced. Black and white photographs of Lola the hound dog (for whom the restaurant is named) decorate the dining room. A dartboard and cozy lounge chairs enclose a space for socializing at the back of the restaurant. Although it’s only been open since the first week of June, word is already out. Walking in the front door I see some folks I know from the wine business at the bar enjoying homemade beignets. Some friends from the gym are having dinner in the dining room. Renee Fox and Dave Readyhough, the couple behind Santa Fe’s new gastro pub, are veterans of the local restaurant scene and, although this is the first time they’ve owned their own place, it seems they’ve already found success with the locals. Continue reading
MOVE over wine, it’s finally time to share your spotlight. For years, wine has been the go-to beverage for elite dining establishments. Restaurants employ top dollar sommeliers who spend years studying wine and its nuances in order to properly pair the perfect Cabernet Sauvignon with your rib-eye. Some restaurants even have cicerones, experts in the art of ale to make sure you get the IPA with the correct IBUs. But what about the bartender? Bartenders spend countless hours studying spirits, creating cocktails and learning techniques. They are up in the wee hours of the morning polishing bar tops and pulling floor mats. It’s tough on their knees, shoulders, wrists and especially their relationships with the “daywalkers.” They always work on holidays, weekends and evenings. Heck—anytime the rest of the world isn’t working, chances are the bartender is. When you are starting your day, the bartender is just ending his. But finally bartenders are starting to get credit for their creativity and hard work and the popularity of the cocktail is on the rise.
Photo of Quinn Stephenson by Gaelen Casey
There has been a craft cocktail movement all over the world throughout the last decade. In cities like London, Tokyo and New York, the cocktail scene is well-developed and the bartender’s reputation has returned to that of the pre-prohibition days, when bartenders were stars and some even made more money than the president of the United States. The movement has spread and bartenders are now being given titles like “mixologist” or “cheftender” to better reflect the highly skilled profession.
I remember the first time I realized what an art form bartending was. For years, I studied wine. I was always looking for the right wine to pair with food—trying to decipher which wine from what region would have the right acidity level or which grape had the perfect aroma to compliment a dish. I was taking the creations of two other people, the chef and the winemaker, and trying to make a match. One day, I was trying to find a pairing for a dish that was giving me some problems. I needed more acidity and was looking for more tropical fruit and I just couldn’t find the right wine. I also thought a little spice, like cardamom, would have been perfect. It dawned on me that I could actually create those flavors in a cocktail myself. A little caramelized pineapple, a homemade cardamom/star anise syrup, some fresh lemon juice, a dash of rum and BOOM! That day my focus shifted from wine to spirits and I never looked back. Continue reading
Standing in the dining room of Georgia, one of the newest restaurants to hit the Santa Fe culinary scene, you’d never know that in January the whole place was gutted from floor to ceiling for a complete renovation. Walls were torn apart to be reinsulated, original ceilings were exposed and plumbing and electricity overhauled. From the dust and debris a gorgeous space has emerged. In the dining room, luxurious leather banquettes and tables covered in white linen line the freshly painted walls, which are hung with contemporary art. Stemware and chrome ice buckets reflect light from the pendant lamps that hang suspended from the ceiling. A zinc-topped bar and a wall that displays the restaurant’s wine selections dominate another room. Continue reading
Santa Fe comes alive during the summertime months like it does at no other time of the year. With the International Folk Art Market, Spanish Market, Indian Market and Fiesta—not to mention the beauty of this high desert terrain—the town pulses and glows with the vibrant energies of the people and cultures that define our region.
This year a new player, the Indigenous Fine Art Market, enters the scene during Indian Market week with events from August 20 to 23 at the Santa Fe Railyard. We couldn’t be more thrilled to see another market bring its diversity of talent, excitement and creativity to the visitors and locals of Santa Fe. Continue reading
If you’re a devotee of Tia Betty Blue’s blue corn waffles (and really, who isn’t?), then you’ll soon be scarfing down the crisp cakes at Tia B’s La Waffleria. The new waffle restaurant from Tia’s owner Daniel Boardman, La Waffleria is tucked behind Fan Tang at Campus and Carlisle, and features gluten-free and vegan waffle options, in addition to some 20 combinations both sweet (dark chocolate raspberry) and savory (chicken mole). Build your own from seven different waffle batters and a long list of add-ins. So when you need your carb fix, head over for breakfast or lunch, seven days a week. I’ll meet you for the buckwheat sour cream smoked salmon waffle. Continue reading