All in the Family

Terry, Pat and Evan Keene photo by: Stephen Lang

Terry, Pat and Evan Keene
photo by: Stephen Lang

Evan and Gavin Keene, brothers age 30 and 26 respectively, have been in the Albuquerque restaurant business since they were old enough to bus tables. They’re mellow and recognize that they have a lot going for them in their gigs at Farina Alto and Farina Pizzeria—Evan is part owner of Alto and Gavin cooks on the line at the pizzeria in East Downtown. All of this was something they grew into as a natural path through their family. Continue reading

Gifts for Foodies

With the holidays just around the corner, it’s time to start thinking about gifts for your loved ones and, more specifically, for the foodies on your list. This year, give the aspiring chefs in your life something new to chew on: a book that encourages them to develop their culinary skills, explore authentic New Mexican cuisine and, most importantly, share a meal with their family and friends. Here are ten of our favorite cookbooks by local authors that celebrate the flavors of New Mexico and beyond. Remember the Local Flavor war cry! Think local. Buy local. Stay local.

Vegetable Literacy
Deborah Madison


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Santa Fe School of Cooking

Nicole Ammerman and Susan Curtis photo by: Stephen Lang

Nicole Ammerman and Susan Curtis
photo by: Stephen Lang

The holidays are nearly upon us, and with them comes a season of quiet reflection and joyful peace, when people gather together to celebrate giving, gratitude and goodwill. For Santa Fe School of Cooking founder Susan Curtis and Director of Operations Nicole Ammerman, the holiday season also represents the combination of their most cherished values: food and family. Continue reading

Still Hungry? December 2014

Our Still Hungry? column usually brings you recipes to try out at home, but we decided to try a new recipe this month. To wrap the year up we asked some of our favorite chefs what they’re planning in the kitchen for 2015 that’s big and bold—a new ingredient, a new technique, what they’re looking forward to in their kitchens in the next year.

I spoke to eight chefs and got eight different and fabulous answers, all of which were conveyed with such passion and enthusiasm that I think I gained a few pounds just listening. I also learned that Santa Fe chefs are willing to go to great lengths to bring us new ideas. Chef Matt Yohalem spoke to me from Las Vegas, where he was getting ready to head out to a 24-course dinner. Chef Cristian Pontiggia was getting ready to head off to a gastronomic tour of New Orleans. Chef Catherine O’Brien took time out from her European vacation to give me her thoughts. Is it too late for me to be a chef? Continue reading

Chef Ruiz’s Red Chile Pork Posole

Fernando's mother

Chef Fernando Ruiz’s mother told him to always “cook from your heart.” Red chile pork posole was a staple at Chef Fernando’s house—his mother made it at least once a week from a recipe passed down from his mother’s mother. To this day, “it reminds me of my mom, every time I see it on a menu.” Continue reading

In Chile We Trust

In Chile We TrustI admit that upon moving to New Mexico it took me longer than some to fully embrace the state vegetable. In fact, at the risk of losing my New Mexico residency card, I’ll go so far as to say that I still prefer my pizza and hamburgers to be chile free. Days can go by without a chile appearing on my menu, and my comfort food is more along the lines of risotto or mashed potatoes, sans chile, than it is mac and cheese with chile or a heaping plate of chile cheese fries. Chile has gradually crept into my diet, however, and I certainly don’t stare at the waitress with a blank look on my face and stutter when asked, “Red or green?” Chile rellenos and carne adovada, two dishes unheard of in the East, have become favorites. But I guess I’m kind of vanilla in my chile tastes—I like it on New Mexican food but not crossing over into other cuisines and, beyond the occasional breakfast burrito (usually eaten when there’s a tray of them at an early work meeting), it certainly doesn’t carry over into breakfast.

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