It’s warming up, families are coming together to enjoy the outdoors. Planting seeds, planning summer vacations, catching a glimpse of rafters gliding down the Rio Grande, mingling at the farmers market and enjoying the neighborhood trees blooming are all a part of the community buzz. It’s that time of year when the smells of food cooking can be enjoyed across backyards, parks and campgrounds. Our neighbors, friends, relatives and most especially, our local chefs are firing up their grills!
We asked four chefs to send us recipes that they enjoy grilling with family and friends. From family campfire recipes to the grill they share a piece of home and the outdoors with us!
As the desert winds usher in the first days of spring, we feel closer to Mother Earth, thankful for all that she does for us and more aware of our own solemn responsibilities for the health of the planet. In commemoration of Earth Day, which falls on April 22 this year, we single out four restaurants that have made a significant commitment to the environment. From sustainable farming and composting to installing solar panels and converting cooking oil to biodiesel fuel, they are at the forefront of our local chefs’ commitment to support the health of our planet. Who better to ask for a recipe to celebrate Earth Day?
From Quinn Stephenson, Coyote Café and Geronimo Restaurant
¾ ounce lemon juice
2 ounces Basil Hayden bourbon
4 large blackberries
½ ounce allspice dram
1 ounce crème de mure
garnish: blackberry coated with powdered sugar
There is simply no rest for Santa Feans in the summer and early fall. We barely pack up the tents from Indian Market (an astonishing tour de force that draws thousands of artists and collectors from all over the world to celebrate the creativity of Native culture)––and here we are setting up the party tents for yet another reknowned event––the Santa Fe Wine and Chile Fiesta. This month, foodies and oenophiles will come from far and wide to experience the creativity and spirited camaraderie of our culinary community and their passion for the finest of wines.
As seen in the September 2014 Still Hungry? featuring Chef Charles Dale of Bouche
Tuna Carpaccio, Niçoise-style
Yield 4 appetizer or light lunch course servings
As seen in the September 2014 Still Hungry? featuring Chef Martín Rios of Restaurant Martín
Butternut Squash Soup with Maple and Red Chile Whipped Mascarpone Garnish
Yield 4 servings