August 2012

AUGUST 2012

Santa Fe | Albuquerque | TaosA Taste of Life in New Mexico

Eyeof the

Santa Fe | Albuquerque | Taos

Native art now

LAURA SHEPPHERDATELIER

ph

oto

santagto

.com

Collection of accessories, jackets, dresses & bridal created locally out of exquisite world sourced textiles. Shown with Masha Archer jewelry.

65 w. marcy st santa fe ~ 505.986.1444 ~ laurasheppherd.com

Our Sale continues New things being added!

2 magazine.comA U G U S T 2 0 1 2

I-25 & Tramway | Albuquerque, NM | 505.796.7500 | 877.272.9199 www.sandiacasino.com

Bien Shur Celebrates the

Wines of Freemark Abbey

VSTEBZ"VHVTUtQNSpecial guest speaker Irby Wood of Majestic Fine Wines

Few Napa Valley wineries can match the rich heritage and storied history of Freemark Abbey. Josephine Tychson kicked off a history of innovation back in 1886 becoming one of the fi rst women winegrowers on record. Over 100 years later, the winery still stands where she

originally established it in St. Helena, and the commitment to inviting, refreshing and food-friendly white wines, and rich, voluptuous reds, now highlighted by the powerhouse Sycamore Vineyard Cabernet Sauvignon has not wavered over the years.

Cheers!

First CourseDragonfruit

%JWFS4DBMMPQ1SPTDJVUUP-FNPOBEF(BTUSJRVF2009 Freemark Abbey , Sauvignon Blanc, Napa

Second CoursePeaches N Cream Salad

$BOEJFE8BMOVUT"SVHVMB1FBDI7BOJMMB'PBN2010 Freemark Abbey, Chardonnay, Napa

Third CourseRas El Hanout (Moroccan-spiced) Pork en Sous Vide

$PFFi4PJMw8JME.VTISPPNT0SFDDIJFUUF1BTUB.JOU%FNJ(MBDF2009 Freemark Abbey, Merlot, Napa

Fourth CourseBrown Sugar Cured Filet Mignon

$SFBNTJDMF1PUBUPFT"TQBSBHVT#MVFCFSSZ1BJOU2005 Freemark Abbey, Cabernet Sauvignon, Sycamore Vineyard, Rutherford

Fifth CoursePeach Infused Angel Food Cake#MVFCFSSZ4PSCFU*UBMJBO.FSJOHVF

2008 Freemark Abbey, Late Harvest Riesling, Napa

QFSQFSTPOQMVTUBYBOETFSWJDFDIBSHF

For reservations or information please call 796-7500

.2$$

Phot

o: K

itty

Lea

ken

The Buzzby Kelly Koepke | 10Get in on all the latest news from Santa Fe, Albuquerque and Taos. Everybody reads the buzz

On Our Cover: Cannupa by Gail Snyder | 14Cannupa Hanska Luger is one of the most extraordinary and exciting young artists to ever grace our cover. His words and his art are as unforgettable as that piercing gaze behind the mask.

Indigo Crow Caf by Erin Brooks | 18Discover the hidden gem of Corralesa quintessential neighborhood cafe that positively stole our hearts.

Through the Photographers Eyeby Tania Casselle | 23To celebrate the debut of a beautiful new book entitled Contemporary Native American Artists, photographer Kitty Leaken shares her experiences on the other side of the camera.

Serpent Trail Dancersby Den Shelton | 28Th e Indian Pueblo Cultural Center provides the perfect venue for the young members of the Serpent Trail Dancers to express a commitment to their Native roots. Its also the perfect venue for non-Natives to experience the genuine fl avor of New Mexico.

La Casa Sena by Greg OByrne | 33A Santa Fe landmark since 1983, the newly imagined La Casa Sena is ready to win your love all over again.

Flirting with Rosby James Selby | 36Once you fl irt with ros, that delicious wench of a summer wine, you just may be surprised to fi nd yourself falling in love.

The Santa Fe School of Cookingby Gordon Bunker | 38Th e Santa Fe School of Cooking has a brand new home. We paid a visit to the mother-daughter team of Susan Curtis and Nicole Ammerman at their fabulous new digs to fi nd out where all the energy and ideas come from.

Still Hungry?by Melyssa Holik | 44Four Albuquerque chefs share their favorite recipes for staying out of the kitchen. Hey, its just too hot to cook!

INSID

E

AUGUST 2012 ~ Publishers Patty & Peter Karlovitz Editor Patty Karlovitz Publishers Assistant Melyssa Holik Art Director Jasmine Quinsier Cover photo: Kate Russell Advertising: Santa Fe: Mary Brophy 505.231.3181. Christoper Romero 505.670.1331. Lianne Aponte 505.629.6544. Albuquerque: Leslie Davis 505.933.1345. Prepress: Scott Edwards Ad Design: Alex Hanna Distribution: Southwest Circulation LocalFlavor 223 North Guadalupe #442, Santa Fe, NM 87501 Tel: 505.988.7560Fax: 988.9663 E-mail: localfl avor @earthlink.net Website: www.localfl avormagazine.com localflavor welcomes new writers. Send writing samples to [email protected] localflavor is published 11 times a year: Feb, March, April, May, June, July, Aug, Sept, Oct, Nov, Dec/Jan. Subscriptions $24 per year. Mail check to above address. Edible Adventure Co.96. All rights reserved. No part of this magazine may be used without the permission of Edible Adventure Co. localflavor accepts advertisements from advertisers believed to be reputable, but cant guarantee it. All editorial information is gathered from sources understood to be reliable, but printed without responsibility for erroneous, incorrect, or omitted information.

ON OUR COVER:

CANNUPA HANSKA LUGER


Chef Eric DiStefano

Thanks to our Gala Chefs!The Santa Fe Chamber Music Festival gratefully acknowledges the exceptional chefs

whose contributions made our 40th Anniversary Chefs Gala possible:

Chef Eric DiStefano

Chef Lesley B. Fay

Chef Patrick GharrityChef Jennifer James

Chef Alain Jorand

Chefs Mark Kifn & Kim Mller

Chef Patrick Kline

Chef Marja Martin

Chef Andrew Nichols

Chef Catherine OBrien

Chef Fernando OleaChef Jonathan Perno

Chef Brett SparmanChef Anthony Smith

Chef Ruben Tanuz

Chef Joseph Wrede

CHEFS GALA PREMIER SPONSOR:

Kongsgaard WineThe Festival especially thanks

Kongsgaard Wine and Maggy and John Kongsgaard for generously donating

all Gala dinner wines and two cases of magnums for the Chefs Gala Auction.

A heartfelt thank-you to Corey Fidler, Food and Beverage Director at Hotel

Santa Fe, for his invaluable contribution as coordinator of the Gala dinner.

The Festival thanks Kim Otis and the Albuquerque Catering Company for contributing the hors doeuvres and

Southern Wine and Spirits for contributing liquor and wine for the cocktail hour.

Many thanks to floral and event designer Andrea Soorikian for donating her time and

talent toward table dcor.

Marc Neikrug, Artistic DirectorIntimate. Compelling. Unforgettable.

Concerts Continue Through August 20, 2012

4BOUB'F$IBNCFS.VTJDDPNt

As we go to press with our annual Indian Market issue, the vibrant and spirited Spanish Market is still in full swing on the plaza; Arabella, the fi fth and fi nal opera production of the summer premiers this weekend; the Chamber Music Festival is in full swing and theres a dozen other performing arts groups on stage all over town. Its summer in Santa Fe and its not for the faint of heart. (Especially if youre a local who criss-crosses through the center of town several times a day, or if youre a magazine editor who feels a moral obligation to attend every performance or see every performer youve ever written about.) Not for the faint of heart. But defi nitely for those who love the creative energy and excitement of living in a town that attracts hundreds of thousands of visitors from all over the world to experience the world we are fortunate enough to live in. The mysterious masked man on the cover is Cannupa Hanska Luger. If this is the fi rst time you have heard his name or seen his art or listened to his words, I guarantee you it will not be the last. He is an articulate and original thinker with sensibilities and insight far beyond his years and his art is fearlessbreathtaking. The photography of Kitty Leaken has

appeared many times this past year in localfl avor--much to the delight of everyone she works with and everyone who sees the stories that she covers. Naturally, when Kitty stopped by one day last winter, fi lled with excitement about a book that she was working on, we knew we wanted to do a story on it. Contemporary Native American Artists (already in its second printing) is a visually stunning book that speaks for itself. The story that we wanted to tell was what photographer Kitty Leaken experienced and felt on her journey to bring this book to life. Native dance is one of the oldest expressions of Indian culture in New Mexico and remains an important part of the spiritual life on pueblos today. Many of these same dances are performed throughout the summer at the Indian Pueblo Cultural Center in Albuquerque for all to experience. Our story centers on the Serpent Trail Dancers, eight young people from the Ohkay Owingeh Pueblo who range in age from nine to eighteen. You will be fascinated by their ability to move effortlessly between two cultures, two worlds. Even in August New Mexicans love their al fresco dining and two of the most beautiful patios in the entire state are covered in this issue. Indigo Crow in Corrales is one of those hidden gems that tourists dream of stumbling across. Locals in the Albuquerque area prefer to keep it a secret, but not after this story. Our favorite patio in Santa Fe on the other hand, La Casa Sena, is a landmark property with an international reputation. Whats new to write about? The new La Casa Sena. The chef and management team have pulled off a transformation that will have you fallling in love with it all over again. Enjoy the issue and enjoy every moment of our madcap summer!

LETTER

Phot

o: K

ate

Rus

sell

Meet your local growers!Join us for delicious food and

loads of fresh picked local chile

Live music provided bybig named musicians

and hometown favoritesRail Runner transportation,Beer Garden, Arts & Crafts,

Chile contests, Corn andChile roasting

Family friendly funfor all ages!

U-Pick garden, hay ride tours,pony rides, petting zoo,

corn maze

Taste the flavor of New Mexico atVIVA New Mexico Chile Festival

Saturday, Sept 8, 10 am - 9 pmSunday, Sept 9, 10 am - 7 pm

1420 Desert Willow Rd. (behind Walmart), Los Lunas, NM

vivachilefestival.com505-459-0719

Los Lunas, NM

Presented byWagners Farmland Experience


Pet FoodNaturalTTulliversTullivers

Guess what's cookin at Tullivers?

807 Cerrillos Road, Santa Fe: 505-992-33887900 Carmel Ave NE, Albuquerque: 505-797-7080

www.tulliverspetfood.com

Only the most nutritious, natural,& high quality pet foods!

7A Taste of Life in New Mexico A U G U S T 2 0 1 2

Ozomatli

Bettye LaVette

R. Carlos Nakai Earth Sounds Ensemble

www.globalquerque.org505-232-9868

New Mexicos 8th Annual Celebration of World Music and Culture

World Music Artists from 5 Continents on 3 Stages Over 2 Nights

National Hispanic Cultural Centeri l i i l lSEPTEMBER 20 - 22, 2012

and many more!

PLUS: The Big Spank (New Mexico, USA)s Bombino (Niger)s Canteca de Macao (Spain) Freshlyground (South Africa) s Daniel Kahn & The Painted Bird (Germany)

Karsh Kale (India) s La Familia Vigil (New Mexico, USA) Los Gaiteros de San Jacinto (Colombia)s Ali Akbar Moradi Ensemble (Kurdistan, Iran)

Zeb & Haniya (Pakistan) More to be announced!

Plena Libre

te

GlobalQik! Dance Party! Thurs. Sept. 20DJ sets in the Fountain Courtyard - Karsh Kale (India) and more!

FREE! Global Fiesta Sat. Sept. 22, 10:30 am - 4 pmFood, crafts, dance, workshops,music and hands-on activities for all ages.

Both events at the National Hispanic Cultural Center

iiiiigggghhhhhtttssspapainin))

n, Iran)

mfor

Both eve

A S A V O R YS U M M E R A T

A N A S A Z IR E S T A U R A N T

New Three-Course Lunch

StarterTortilla Soup or Organic Green Salad

Main CourseNew York Steak Sandwich,Galisteo Lamb Quesadilla or

Vegetable Wrap

DessertHomemade Ice Cream or Sorbet

$20 per person

Chef Juan Bochenski

113 Washington AvenueSanta Fe, NM 87501

(505) 988-3030innof theanasazi.com


&e y e s o p t i c sSS A N T A F E

Anglo AmericanAnne et Valentin

Beausoleil Lunettes Dolce&GabbanaEtnia Barcelona

FACEaFACERonit Frst

Gotti Switzerlandi.c!berlin

Lindberg Denmark Oliver PeoplesLoree Rodkin

2.5 Eyephorics

B O T W I N E Y E G R O U P

444 St Michaels Drive, Santa FeMonday thru Friday 8:305:30 and Saturday 8:30 12:30 by appointment

www.BotwinEyeGroup.com

5 0 5 . 9 5 4 . 4 4 4 2Home of the Healing Arts The Spa at Encantado offers an innovative selection of spa and wellness services, honoring New Mexicos indigenous healing traditions while paying tribute to Santa Fes established reputation for eclectic approaches to health and well being.

877.262.4666 fourseasons.com/santafe 198 state road 592, santa fe

at encantado

theSpa

9A Taste of Life in New Mexico A U G U S T 2 0 1 2

ALBUQUERQUETh e hottest ticket in Burque these days (says Fox News, CNN.com, Th e Huffi ngton Post, Th e Washington Post, USA Today and, of course, the local rags and TV) is the BaD Tour from ABQ Trolley Company. Th e three-hour tour of featured Breaking Bad locations include Walter Whites and Jesse Pinkmans houses, the car wash, the laundry, Saul Goodmans law offi ce, Tucos hideout, the Railyards, the Crossroads Motel, Los Pollos Hermanos and more. Win prizes in the trivia contest, too. Th e August tours are sold out, so cross your fi ngers for future dates. Visit www.abqtrolley.com or call 505.240.8000 to get their email newsletter, and get on board the tour that blue meth cooked.

RIP Rancho de Corrales, the venerable special-events center that burnt to the ground last month. Th e historic hacienda, built in 1801, became Territorial House Saloon and later Territorial Steak House. It then became Rancho de Corrales, a successful New Mexican restaurant, before a painstaking restoration in 2005 turned it into a private events center. Its rustic charm delighted wedding, graduation and holiday partygoers for years. Renovations had recently been complete to the outside patio area, too, with new plantings and an area under the famous tree for photo ops. Rest in peace, casa linda.

Welcome to the latest endeavor from un-retired restaurant entrepreneur Dave Garduo. ChiliRio, a border-style cantina touting peddler carts, street tacos, hand held burritos, and churro desserts is now open along I-25 between Montgomery and Jeff erson. Says Th eresa Kelly, co-owner of

Calling all chile heads and beer brewers! Th e worlds most competitive fi ery foods contest is accepting entries for the 17th annual Scovie Awards competition. (Ive judged this competition several times and can testify to the amazing sauces, dips, rubs, jellies, salsas and other products in more than 60 categories.) New to the Scovie Awards this year is a chile beer category, judged on the quality and fl avor of the beers enhanced by diff erent chiles and brewing styles. Amateurs and professionals can compete in red chile, green chile and smoked chile divisions. Companies can submit their spicy foods and barbecue products through September 3, while brewers have until September 15. Winners of the 2013 Scovie Awards will be featured at the 25th Annual National Fiery Foods & Barbecue Show, featuring over 1,000 products March 1-3, 2013 at Sandia Resort & Casino. Entry forms are available now at www.scovieawards.com.

SANTA FEUp, up and up again to Alto, Pranzos newest addition! To celebrate the restaurants 25th birthday, owner Michael OReilly has given us a presenta bistro off ering an eclectic international menu, located on the top fl oor of the restaurants space in Sanbusco Market Center. With its amazing views on three sides, weekend music from Broadway pianist David Geist and a signifi cantly diff erent (yet equally scrumptious) menu of small plates and right-sized entrees (and reduced prices to match), Alto was designed for me! I love to nibble several diff erent choices in an upscale and relaxed setting without breaking the bank. Because thats how I roll. Avanti ad Alto! Call 505.984.2645 for reservations.

As if we needed yet another reason to love it here in Santa Fe, our humble burg has taken the Best of the Road Best Food Town Competition title. Yep, Santa Fe is the small city with the best food in the country according to the Rand McNally/USA Today Best of the Road Rally. Th e Santa Fe Convention & Visitors Bureauwith generous support from 13 restaurants, fi ve hotels, a tour company, a cooking school, many small businesses and, of course, our friendly folkstantalized

ChiliRio, My father is already known for his award-winning margaritas, and ChiliRio is the perfect setting for sipping these margaritas, savoring a bold menu of fl avors and delectable desserts in a chic urban cantina. In the back of the house is George Abeyta, who served as master chef at Garduos for over 35 years. A mash-up of Mexican and New Mexican fl avors, menu items range from $7 to $16. Th eres also an extensive wine and beer list along with those fresh-squeezed and specialty margaritas and 25 tequilas. All sounds good to us! ChiliRio off ers several gluten-free items, and many ingredients are organic and locally grown. Call 505.341.8005 for reservations, take-out or more information.

Th ink summer means vacation? Not for the members of the Albuquerque Th eatre Guild. Th e ATG resumes A Taste of Th eatre every Tuesday in August at St. Clair Winery and Bistro. Local theater companies showcase upcoming shows at 6 p.m. Th e St. Clair off ers fi ne dining and excellent wine at reasonable prices. Th row in selections from local live theater productions and youve got dinner and a show! And watch this space for a special announcement about a late fall free night of theater. Get your cues for the best in local theater at www.abqtheatre.org.

Beat the heat with cool musical comedy from the Adobe Th eaters production of I Love You, Youre Perfect, Now Change. Th is witty musical by Joe Pietro and Jimmy Roberts takes us through the terror of the fi rst dates through weddings, babies and beyond from August 10 through September 2. A talented cast of two men and women perform nearly fi ve-dozen roles. Its the second longest running Off -Broadway musical, and it has been called the perfect date-night comedy for adults. Yes, theres lots of frank talk about sex, but nothing smuttyat least until you get home. Tickets are $15, students and seniors $13; call 505.898.9222 or visit www.adobetheater.org.

Sundays should always include worship at Sunday Chatter (formerly Church of Beethoven), Albuquerques weekly miracle of music, poetry, coff ee and home-baked goodies. Th e 10:30 a.m. concert in the old barrel-arched warehouse christened the Kosmos, 1715 5th Street NW, lasts an hourlong

enough for the devout, not too long for us heathens. Th e upcoming schedule includes appearances by the Santa Fe Desert Chorale, poet Hakim Bellamy, former UNM president and author Dr. Richard Peck talking about the ultimate nerd literature (thatd be science fi ction), the Santa Fe Opera Brass and activist, KUNM personality and poet Mary Oishi. Limited tickets at the door: $15 for general admission, $9 for 30 and under, $5 for children. Visit www.chatterchamber.org for a complete schedule (plus information on the Sunday-evening incarnation for you late sleepers, Chatter Cabaret at the Hotel Andaluz, downtown).

Prairie Star Restaurants director of food and beverage Shane Clark shot us this note. Our newest buzz is this: We have a summer wine sale! Purchase a tasting card for $10 and taste six of the eight featured wines. With your $10 tasting card, you receive a $5 credit on retail purchases, and ten percent off six bottles, or 20 percent off 12 bottles. Th ank you! No, thank you, Shane and everyone at Prairie Star!

Th e Range Caf in Bernalillo (925 S. Camino Del Pueblo) is known for its great local food. Its Red Boot Gallery hosts some of the areas best local talent. Th eir latest honoree, artist Frank Fell, has been producing well-regarded folk art for more than 50 years and leads the list of celebrated artists displaying work in diff erent media through the end of August. And swing by collaborating La Junta Gallery (413 S. Camino Del Pueblo), a former stagecoach stop and antique store dating from the 1840s. Th e renovations on the historic building began three years ago by building and gallery owner Sean Brennan. Rumors of the thick walls hiding treasures notwithstanding, pick up some local treasures all mediums. Call 505.867.9159 for more information.

Phot

o : a

mc.

com

|| Bryan Cranston of Breaking Bad

|| The Kosmos

1 0 magazine.comA U G U S T 2 0 1 2

visiting Best of the Road judges Mike Shubic and Brian Cox with a bellyful of Santa Fes remarkable foods, memorable sights, and Southwestern charm. Perhaps you were caught in the footage the video crews from the Travel Channel captured of the judges devouring every delicious mouthful?

Welcome to Stu Dickson, the new owner of Caf Caf, at 500 Sandoval. Former owners Kirstin Griffi n and Donalee Goodbrod (highly respected in the Santa Fe culinary community and real sweethearts) moved back East to be closer to family. Per Stu, favorites will remain on the menu, and the kitchen staff will stay the same. (We understand that bodily harm was threatened if the spumoni came off the menu.) Stus wife, Dominique Boisjoli-Dickson, realized her own dream of opening Boisjoli Fine Art Gallery on Canyon Road, and her paintings also adorn the walls of the restaurant. Stu and Dominique bring great energy and life to town! Call 505.989.1730 or visit www.cafecafesantafe.com.

Youve got just a few more chances to catch the stunning quality, amazing energy and theatricality of Juan Siddi Flamenco Company at Th e Lodge at Santa Fe, Tuesdays through Sundays through August 12. Call 505.988.1234 for tickets, or book a dinner, hotel stay and concert deal at www.lodgeatsantafe.com. Your feet will want to stomp along, and we guarantee there will be plenty of synchronized handclapping from the audience, too.

A moveable feast until recently, the Nile Cafe has put down roots at 620 Old Santa Fe Trail, where Dish N Spoon was located. Owners Gigi and Dave Griff o now serve up a full menu of Egyptian and Mediterranean specialties at breakfast and lunch Monday through Saturday, and dinner on Fridays. Dip your toe into the breakfast waters

While spa days dont really require a reason beyond I feel like it, another motivation to book a treatment at Th e Spa at Loretto might be its top-20 ranking in Cond Nast Travelers prestigious Top 75 Hotel Spas in the U.S. list. Th is award is the perfect complement to the 2012 Cond Nast Travelers Gold List: Th e Worlds Best Places to Stay accolade the hotel earned earlier this year. Located in the Inn and Spa at Loretto (itself a AAA Four Diamond award-winning hotel, the Spa at Loretto beat out 250 other spas in North America, the Caribbean, Hawaii and at sea. Kudos to spa director Suzanne Chavez, an energy-work specialist and ordained minister trained in natural healing. She infuses the curative spirit and traditions of Santa Fes Native American people into the Spa at Loretto. www.innatloretto.com or 505.988.5531.

TAOSPets are people, tooespecially in Taos, the most fur-friendly town according Taos Mayor Darren Cordova. Taos has more pet-friendly lodgings, amenities and eateries than any other comparably sized town or city in the Southwest. An astounding 84 percent of Taos outdoor patio eating establishments welcome pets, as do 76 percent of the towns hotels and inns. Th e people of Taos know what theyre doing--93 percent of U.S. travelers expect to take at least one trip with their pet(s) this year, according to PetRelocation.com. So load up Fido and head north to the cool breezes of Taos.

** (http://exstjames.com/index.cfm?fa=photogallery# there are some cool shots of the hotel.) A day or weekend in Cimarron just got more attractiveif your daydreams include riding horseback through beautiful Northern New Mexico,

the Nile breakfast burrito, Egyptian pancakes and shakshuka (baked eggs)then drift over to Greek salads and tabouli for lunch. For dinner, devour baked chicken with rice and roasted leg of lamb. Call 505.501.0612.

My husband wont eat breakfast except at breakfast time. Me, I love breakfast any time of day. Lucky for me, Caf Fina just opened at 624 Old Las Vegas Highway: omelets, breakfast burritos, huevos motuleos, ricotta pancakes and more! Th e shaded patio is open for lounging with a cup of Aroma coff ee. And have you seen the garden? Spectacular! Call ahead for take-out delivered to your car, and when school starts the kitchen magicians will make your kids a healthy lunch box with a sandwich, fruit and a treat. Wait a minute, I want that, too! Call 505.466.3886 or visit www.cafefi nasantafe.com. Open daily from 7 a.m. to 3 p.m. (8 a.m. on Sunday) in the former Real Food Nation spot.

Weve been remiss in bowing our heads at the passage of Real Food Nation back in March. Eldorado folks especially loved the organic, local and unfussy food, as well as the upscale Supper Club run by Blyth Timken and her husband chef Andrew MacLauchlan. One of the few eateries in that part of the world, the pioneering couple and their sustainable concepts will be missed.

Whats better than spending hours in a museum? How about spending those hours for free? Museums all over the state are participating in Smithsonian Magazines Eighth Annual Museum Day Live! Th e best free ticket in town is just a click away starting August 1. Visit www.smithsonianmag.com/museumday to download tickets for two people per household to participating museums on September 29. Last years event drew more than 350,000 museumgoers to over 1,400 museums. Th is year, museums in Los Alamos, Santa Fe, Ruidoso, Albuquerque, Las Cruces and Hobbs are throwing open their doors.

August 10-16 marks the 33rd annual Whitehawk Antique Indian Art Shows at the Santa Fe Community Convention Center. Th ats a great run for any antique show, but it is especially noteworthy because of this years passing of Whitehawks founding father and professional Indian art collector, Don Bennett. Th e shows boast over 150 dealers, as well as merchandise not seen anywhere else. Th e energy is high, the pace leisurely, the dealers passionate and eager to share their expertise. World-class. www.whitehawkshows.com.

photographing wildlife, and/or living out your fantasy of being a cowboy. Express UU Bar Ranches and Roadrunner Tours plays trail boss daily, and the St. James Hotel off ers carriage rides on Saturday evenings through August. Schedule your tour by calling 575-377-6416 and your carriage ride or hotel reservation by calling 575.376.2664. Bring the little buckaroos, too!

Music from Angel Fires 29th season runs from August 17 through September 2, with 15 concerts celebrating the 150th anniversary of French impressionist composer Claude Debussy, and the 100th anniversary of the birth of the witty and charming composer Jean Franaix. Performances feature artists Ida Kavafi an, Artistic Director, violin; Ani Kavafi an and Pamela Frank, violin; Anne-Marie McDermott, piano; Peter Wiley, cello; Tara Helen OConnor, fl ute; Karen Lindquist, harp; and Guillermo Figueroa, violin/viola. Th e 2012 Composer-in-Residence is Steven Stucky, one of Americas most highly regarded and frequently performed living composers (as well as winner of the 2005 Pulitzer Prize for his Second Concerto for Orchestra). Dont miss the 2012 Southwestern Art Benefi t Auction on August 26 at the Lodge at Angel Fire Resort, and pick up the season poster created by celebrated artist Sylvia Ford from her painting titled Summer in Guadalupita. Pick dates in Angel Fire, Raton and Taos at www.musicfromangelfi re.org or by calling 575.377.3233.

Phot

o: K

ate

Rus

sell

|| Juan Siddi

|| St. James Hotel

1 1A Taste of Life in New Mexico A U G U S T 2 0 1 2

1 2 A U G U S T 2 0 1 2 magazine.com

Only in New Mexico.Only at The Santa Fe Opera.

Passion. Politics. Death.8:00 PM | AUGUST 8, 11, 15, 18, 21, 24

Vows Made. Vows Broken.8:00 PM | AUGUST 10, 13, 22, 25

Good King. Bad King.8:00 PM | AUGUST 3, 9, 14

The Heat of Battle. The Heat of Passion.8:00 PM | AUGUST 2, 7, 16

Beautiful. Eligible. Broke.8:00 PM | AUGUST 1, 6, 17, 23

FIVE NEW PRODUCTIONS IN 2012 through August 25

TO S C APUCC IN I

T H E P E A R LF I S H E R S

B I Z E T

K I N G ROG E RSZYMANOWSK I

MAOM E T TO I IROSS IN I

A R A B E L L AS T RAUSS

Insightful interviews with General Director Charles MacKayand season artists at: YouTube.com/TheSantaFeOpera

Visit THE BACK DECK, the Operas blog

Robert Godwin photo

Your Seatis Waiting!

505-986-5900 | 800-280-4654or order online www.SantaFeOpera.org

Arrive early with atailgate supper to enjoy

the spectacular mountainand sunset views!

Kate Russell photo

Full BloomBoutique

All of Your Favorite Lines...Johnny Was

3 J Workshop

Biya

Not Your Daughters Jeans

Komarov

New Fall FashionsArriving Daily

70 W Marcy StreetSanta Fe505-988-9648Open 7 Days

A Fun & FemininePlace To Shop


p h o t o s b y K AT E R U S SE L L

s t o r y b y G A I L S N Y D E R

Back what seems a lifetime ago, before phones were smart and airports had security guards, I remember projecting ahead to the time that is now. My friend Deb staunchly maintained that humans could and even surely would extricate ourselves from global crisis. But it wont be the scientists or techno geeks or politicians who lead the way, she said, itll be the artists. How does a painting in every living room save the world? I argued. Not just the art, she said. The process of making the art. Since then, the calendar pages have fl own and a whole new generation has grown up in our midst, amongst them Native artist Cannupa Hanska Luger. Since graduating last year from the Institute of American Indian Arts, Cannupa (pronounced Channupa) has contributed to seven or eight exhibitions so far and, by the time you read this, hell have added four more. I usually wait till the last minute, he says. Since it can stretch out to be endless lengths of time before he discovers what hes making, he devotes a whole month to each shows theme. Failure is such a great teacher! I think I know, or I have several ideas, then in the process, maybe it doesnt work out or I see something else I want to manifest, instead. I love to be lost in time. Im a junkie for that feeling where you go, Wow! Six hours just went by! Process, he adds gleefully, is my favorite part. Ahaprocess! Its a fl y-by-the-seat-of-your-pants approach to creating. Rather than imposing on your idea, you allow your idea to take the reins and pull you along with it. Kind of like being a mad scientist of the imagination, constantly reinventing the possibilities out of materials that started out as something else. In contemplating the theme Plant for a show at Caldera Gallery, Cannupa wanted to focus on trees. Serendipitously, he found a toy logging truck and bought it, but then his installation idea burst through those original borders. Reluctantly leaving the little truck behind, he continued playing around, then abruptly switched gears, and suddenly his idea morphed into life-size clay trunks with chain saw marks marring their surfaces. And then I saw that the stumps can regrow, so I made these little paper nodes coming out of each one. Having now introduced what he lovingly calls insurgence, he decided to slip cast a big group of bottles to hand out at the opening, impregnating each one with wildfl ower seeds in the new Molotov cocktail tradition of guerrilla gardening. Cannupa has followed this inventive Look Ma no GPS process all his life. Born in North Dakota on the Standing Rock Reservation, he spent every summer working on his fathers ranch and the rest of the year with his mother, Kathy Elk Woman Whitman, a single mom who raised her fi ve children on art. I learned from her that an artists life is not an easy life. Cannupa says. You have to hustle,but theres a lot of freedom in it. Throughout his childhood, he always drew, making comic books and just edging by in school, listening as his hand drew. (I had more sketches in my notebooks than notes!) After graduation, he took off with a buddy for the Pacifi c Northwest. We got to Olympia and fell into the slam poetry scene, which we loved at fi rst. But then we got bored; it was more about how you said stuff than what you said. With a wider group of friends, he joined a band called the Saints of Everyday Failures. Before performances, I started painting graffi ti-style on found objects, everything from dumpster lids to water meter covers, and wed sell those to people in the audience.


The hustling never stopped. Things are cheap in Olympia, but there arent really many jobs, so even if youre only paying $200 for rent, you still somehow have to come up with the $200! So Cannupa bought a large quantity of small canvases, lined up a batch on the fl oor and, assembly linestyle, color-washed them. I fi gured that even if people couldnt afford a big painting, who cant pay $20 for a little one? So Id toss a bunch into my bag before I left every morning, and whenever I had a few spare moments during one of my jobs, Id pull one out and draw on it with paint markers. Each one was different. More often than not, whenever I was hurting for cash, somebody would buy a piece. My jobs werent always reliable for keeping me going but the art always came through. A self-taught artist save for those techniques he learned from his mother, Cannupa received a National Endowment for the Arts scholarship which he used to attend IAIA, and, because Id tried every other medium they offered there, I jumped on doing clay! He took to clay, he says, like a duck to water. Its so plastic, so pliable. Clay calls all the shots. Youre only going as far as it lets you. He also works in many other media, including paint, fabric, foam, photography and paper, which he cuts to create intricate 3-D structures. Because he isnt represented by just one gallery, he says, I can stay as busy as I am, as opposed to the one or two shows a year I would otherwise have. Creating is what makes me happy. Everything else is entropy. Cannupa made the wild and complex foam costumes and masks for the Meow Wolf performance piece The Moon is to Live On, while also performing several live rap numbers for it. Hes participated in shows for the Museum of Contemporary Native Arts, the Tower Gallery, the Center for Contemporary Arts, Metallo Gallery, GF Contemporary and others. For last summers I Love You to Death show at the Eggman & Walrus Art Emporium, he explored the subtleties of intimacy between predator and prey. A snowshoe hare and a great snowy white owl have evolved over time together, he says. Their relationship is more beautiful than tragic. Death can be seen as almost a reward for a life well lived. The expressions on his ceramic animals faces, lovingly shaped with grace and naked wonder, locked in this fi nal embrace, portray that diffi cult-to-grasp dichotomy. Another of his sculptures along a similar theme, this one life-size, has been purchased by the North American Native Museum in Zurich. An upcoming group show, Low-Rez: Native American Lowbrow Art, opens August 17 at Eggman & Walrus. Owner Evan Glassman says its comprised of emerging and established Native artists working in the lowbrow genre of pop surrealism. Artists use pop imagery, he explains, along with subversive humor to counter the false fantasies of the Native American as noble savage.

Cannupa hasnt begun his Low-Rez piece yet but hes playing with ideas. In contemplating all the possibilities presented by the shows theme, his responses shoot off in a fi reworks display of directions. Lowbrow art is not high-end, he begins. Its quick and dirty, almost savant-style, accessible, something we all can recognize. Remember last year, there was a lot of talk about a so-called neo-Navajo line of clothing put out by Urban Outfi tters? They were playing with our iconography, making it faddy, but you know what?wait a minute, thats our creation story youre putting on your panties and fl asks! Then, taking it a level deeper, he continues, But American culture is worshipped as much by Natives as by the greater American population, even though, with all the fl our and sugar, the widespread diabetes, weve become apocalyptic fi guresso those cultural icons like Betty Crocker and the Pillsbury Doughboy are a lot more menacing to us! But theres still a complacency among Nativesafter all the reservations and boarding schools, the blood quantifi cation, forced assimilationfi nally, after so many generations of us getting in queue, living under a system that wants to make us disappearwere the ones oppressing ourselves now!

Shaking his head, Cannupa says, I play a lot more in the contemporary art world. I love the idea of Native art but, at the same time, I dont know how real it is. We can sell our songs, our stories, our prayers, all those things that are sacred, as artwork, and thats strange to me. Lets glorify being Native American now. We lost a country, we only got bits and pieces back, but we survived! Whats it mean to be Native American in America? Pausing, he adds, What if, at Indian Market, you had to trade for everything? Like someone wanted to barter one of my sculptures for a years worth of work on my truck. He laughs. Done and done! Imagine how amazing

that would be! And thats a Native concept. Cannupa and Ginger, his wife, just had a baby, a cheerful, Buddha baby whos going on fi ve months now. As a new dad, hes eager to admit that with the birth of their child, hes experienced a shift. We are the universe, he says. The universe does not want itself to fail. Therefore, it doesnt want you to fail. If you ask it, it probably will help you out! This isnt a new concept for Cannupaits how hes lived his whole life, with passion, curiosity, a willingness to not know and see what emerges. The shift is, humor. If you cant laugh at all the absurdity, he says, laughing, youre going to hold onto it that much longer, and that would be tragic.

Low-Rez: Native American Lowbrow Art runs from August 17 to September 1 at Eggman and Walrus Art Emporium, which has two venues: 131 West San Francisco Street, First Floor and 130 West Palace Street, Second Floor near the downtown Santa Fe Plaza. An opening reception will be held on Friday, August 17, 5:30 p.m to 9 p.m. A closing reception will be held on Saturday, September 1st, from 6 p.m. to 9 p.m. Both events are free and open to the public.

Plant runs through August 10 at Caldera Gallery, 926 Baca St, Suite 6 in Santa Fe. The gallery is open 11 a.m. to 7 p.m. Tuesday through Sunday.A list of upcoming shows with Cannupas work is also available online at http://cannupahanska.com.


photos by Kathalina Rodriguez & Morgan Smith . design by Paulo T. Photography

DONT MISSOUR FINAL

PERFORMANCES!

DONT MISSOUR FINAL

PERFORMANCES!

terraat Encantado

a taste of the New Southwest

Inspired by Northern New Mexico and infused with local, organically sourced ingredients and the avor of the Southwest, the menu blends a sense of balance, place and comfort to create a new twist on Contemporary American Cuisine.

877.262.4666 fourseasons.com/santafe 198 state road 592, santa fe

Simply the Best

Located in the historic &-5033&0/)"$*&/%" 1017 Paseo del Pueblo Norte.*-&4/035)0'5)&5"041-";"

575.751.3337 | Hours: Mon-Sat 5:30pm-9:30pm | www.elmeze.com


s t o r y by ER IN BROOKS

p h o t o s b y G A B R I E L L A M A R K S

Indigo Crow

Something magical happens when I turn left onto Corrales Road from Bernalillo on my way to interview Don Raber, the owner of Indigo Crow Caf. Wide streets and subdivisions give way to a little two-lane road lined with cottonwoods and elms green from the Rio Grande with a view of the Sandia Mountains in the distance. As I cruise through the little village of Corrales, I feel a world away from the desert landscape and bustle of Albuquerque a few miles away. Giant, ancient elm trees shade the small building and right next door; horses swat their tails and drink water in a corral. If you ask Don why he and his wife, Regina, decided to go into the restaurant business, hell tell you it was a little bit of insanity, not magic. We moved here from the Bay area in 1998, he says. I worked in the door hardware business, and my wife worked in offi ce solutions. I was a beer guy, and I wanted a pub. But this deal fell into our lap. Don and Regina purchased the restaurant from the original owners in 2002. They knew the place welltheir teenage daughter already worked there as a busser. Even then it was called Indigo Crow Caf. We werent crazy enough to change the name. Thats one of the few sane things we did. Since then, the couple has let the Indigo Crow grow, watching it go from a mid-level concept eatery with soups and sandwiches to fi ne dining. Menu options, executed by Chef John Apodaca, include classics like fi let au poivre and halibut for dinner; Southwestern-style chipotle turkey wraps and fresh summer salads for lunch; and chorizo burritos and Crab Cake Bennys (Eggs Benedict over crab cakes!) for Sunday brunch. Commenting on the transformation into fi ne dining, Don says, We took it over and let it grow into itself until we fi gured out how the hell to run a restaurant. Regina took over bookkeeping, and Don learned how to create a wine list, going from just a few wines to over a hundred, then back down to a manageable 75 bottles. Having a passionate chef has certainly helped in this transition. Its easy to see why John Apodaca is simply called Juniorhe is laid-back, down-to-earth and focused on having fun while doing what he loves. When I ask him why he became a chef he says, Ive just always been good at it. I enjoy itI mean, who doesnt love to eat? The way to everyones heart is food. Juniors love for the game is refl ected in the menu. He jokes that his style is the essence of hobomy food is made with lots of love, lots of fl avor, seasoning, butter and bacon. Those are some of the fi ner things in life. In lieu of fancy, over-complicated dishes,


Junior favors dishes like his lamb sausage ravioli with spicy New Mexico lamb or pork sausage ravioli topped with roasted garlicsage cream sauce. Juniors specialty is soups, which change from day to day. As we chatted together at the bar and the word soup was spoken, my fellow patrons ears perked up, and someone started to rave about the mushroom number from a few days ago. My hats off to anyone who can make a mushroom soup so memorable! I had lunch at the Indigo Crow outside on the open patio. The Rabers considered covering it but decided it was better to be able to look up and see the elm trees during the day and the stars at night. Good movethe patio at the Crow is one of Corrales best-kept secrets. I enjoyed each bite in the shade of the elms, listening to the chorus of cicadas in the background. Each ingredient was distinct, light and fresh. The grilled romaine salad with chicken tasted of summer days spent in the garden and by the grillthe edges of the lettuce and tomatoes were charred and crisp, softened by melted Gorgonzola cheese and perfected with the tang of vodka vinaigrette. A glass of Voga Pinot Grigio was just right for the patio atmosphere: mouth-watering and refreshing, with plenty of lemon-citrus acidity to complement the tangy, charred fl avors in the salad. The crme brule I had for dessert was exactly what this dish should be: a glassy sugar-crusted top and savory vanilla custard underneath, with a side of fresh strawberries. For a beer lover (he used to brew his own), Don has done an extraordinary job creating a wine list with a wide selection and reasonable price tag. Theres something for everyone: Rombauer Chardonnay, Silver Oak Cabernet, Veuve Clicquot Champagne. For Don, the most important thing about the wine list is having basic selections that people recognize, and keeping the price around $35 to $60 for most bottlesmore important than ever in an economic downturn thats seen so many great restaurants close their doors. Don wants his customers to be able to enjoy dinner for two under $100. When people get to fi ne dining they feel its okay to triple the price of the wine, he says. Im not here to collect wine, Im here to share it. I notice several New Mexico wines on the list, including some from Milagro, a winery just down the road from Indigo Crow. A special synergy exists between restaurant and winery, with each one recommending the other to its clients and keeping business in the village. This sense of community is whats so charming about Corrales and its beloved eatery. During lunch my server (who also happens to be Dons nephew; he has worked at the restaurant for ten years), played with some of the children on the patio having lunch with their parents and said goodbye to each of his guests by name. I asked Don what keeps Indigo Crow chugging along during the hard times. Keeping food and wine prices stable is important (theyve only just raised prices slightly in the last six months), but its the community that keeps the Crow alive. Were kind of a destination, and we get business from Albuquerque and Santa Fe, he explains. But our bread and butter is Corrales, the locals. We have this amazing community thats very supportive. The restaurant is open six days a week for lunch and dinner, with a Sunday brunch, and more often than not the 60 indoor seats and 50 patio seats are full.

| Chef John Junior Apodaca Owner, Don Raber |


I get a sense of this small-town life as I sit at the bar chatting with Don. He pauses to say hello to everyone who comes in and knows the other customers at the bar by name. His friendly attitude doesnt stop with the people coming through the front door. He gets along well with all the members of his staff, smiling and making jokes with everyone in the building. This is obviously a tight-knit family. Thats what both owners and chef love best about the Indigo Crow and Corralesthe peaceful, quiet way of life, where everyone knows their neighbors and the community is tied together like family. Despite the fact that Don is in the restaurant from morning to night, six days a week, he loves what he does. Its the people that keep me going, he says. I know when I come in that Ill see a friend. Ive developed amazing friendships with guests, and my staff has become a part of my family. When Im working, its never really work. For those of us sitting down to eat, its not just a meal but also an experience. To be made to feel welcomed and appreciated in any restaurant is the crux of what fi ne dining is really all about.

Indigo Crow Caf is located at 4515 Corrales Road in Corrales. 505.898.7000. www.indigocrowcafe.com. 2 0 magazine.comA U G U S T 2 0 1 2

WWW$)6!3ANTA&ECOMEPLACEAVESUITESENAPLAZALOCATEDDOWNTOWN

Open Daily from 11am till closing

414 Old Santa Fe Trail, Santa Fe, NM 87501

(505)955-0765 | RioChamaSteakhouse.com

The Perfect Place For Any Occasion!

Let us host your next dinner, business meeting or reception.Our intimate dining spaces can accommodate 15 to over 100 guests.

For More InformationContact Tom Delehanty or Tracey Hamilton

Owners of Pollo Real & The Real Butcher Shop QPMMPSFBM!RDPNr

Organic Grass Finished Heritage MeatsBeef, Pork, Poultry, Lamb

THE REALBUTCHER SHOP

Opening in Santa Fe

Join The Real Butcher Shops C.S.A. Community SupportedAgriculture Membership Program

Take this Unique Opportunity to becomea Founding Member of Santa FesFirst Full Service SpecialtyButcher Shop & Charcuterie

Experience Many Benefi ts,Discounts & Privileges while Supporting Local, Sustainable,Healthy & HumaneFamily Farms.

Limited Membership Available

theBOBCAT INN

Celebrating our 10th anniversary

Like us on facebook & receive20% discount for 3 night stay.Not valid Indian Market, Labor Day or Wine and Chile Fiesta weekends.

442 Old Las Vegas Hwy | Santa Fe bobcatinn.com 505-988-9239

235 Don Gaspar #1 Santa Fe, NMLocated next to Santa Fe Village 505-992-1233 Open 7 Days

Filson Randolph Engineering Will Leathergoods Blundstone

Woolrich Barbour Kuhl Mountain Khaki


Contemporary Clothing

for Women

American VintageChan Luu

Free PeopleFrye BootsJoes Jeans

Michael StarsRay-Ban

Red EngineVelvetAnd...

70 WEST MARCY STREET SANTA FE 505.982.1399www.wearaboutssf.com [email protected]

Downtown @ 227 Don Gaspar Suite 4, Santa Fe Village

Or enter from our patio just east of the corner of West Alameda & Don Gaspars"REAKFASTAND,UNCH!-TO0-

/2!IRPORT2OAD#HAMISA#ENTER3ANTA&Es"REAKFAST,UNCH!ND$INNERAMTOPM%XCEPT4UESDAYAMTOPM

www.lacocinadedonaclara.com

Come try our Famous Gorditas!Vegan and gluten-free menu items available

Beautiful Patio Diningat our newDowntownLocation

'RQ*DVSDUVDQWDIHZDKRRVDQWDIHFRP


THROUGH THE PHOTOGRAPHERSs t o r y b y TA N I A C A S S E L L E | p h o t o s b y K I T T Y L E A K E N

Youve probably already seen the work of Santa Fe photographer Kitty Leaken, in books including Cooking with Cafe Pasquals and Cooking with Johnny Vee. Leaken also shoots for localfl avor and for Native Peoples magazine, and one project particularly dear to her heart was The Art of Exile: Paintings by Tibetan Children in India, published by Museum of New Mexico Press. When publisher Gibbs Smith asked her if she had any other book ideas, Leaken most certainly did. The result is Contemporary Native American Artists, with photography by Leaken and words by Suzanne Deats. Its a colorful slab of a book, showcasing 18 outstanding artists, and portraying the artists work, the artists at work, and sometimes the artists at play. On a fi rst fl ick through, you register that the production is gorgeous and the photography vibrant and powerful. But unlike so many lavish coffee table books that become a part of the furniture after an initial read (at least in my house), this one draws you back, draws you deeper, revealing new layers in the intimate visual and written portraits. Perhaps this richness is a result of the books evolution over four years. During that period, Leaken visited and revisited the selected artists, a group originally assembled by Ken Lingad of Isleta Pueblo to exhibit together several years ago. The stellar lineup includes Ed Archie NoiseCat, Althea Cajero, Upton Ethelbah, Jr., Rhett Lynch, Fritz J. Casuse, C.J. Wells, R. Lee White and Kevin Red Star. They still come together to participate in Santa Fe Indian Market, working in media that range from pottery and painting to sculpture, jewelry, beadwork and clothing design. It was Kevin Red Star who suggested Suzanne Deats as the writer for the book. Leaken knew Deats but hadnt seen her for 15 years. I knew Suzanne from the Santa Fe Reporter, she says. I was working there fresh out of college, and she was the arts critic. Suzanne Deats knows these people, she knows them inside out. So I called her up.

There were some false starts as the duo came to grips with the project. And each one of the false starts made it better, says Leaken. (Apparently so: The book is selling so well that its in its second printing.) One turning point came when Leaken was working for the Southwestern Association for Indian Arts (SWAIA) at the Santa Fe Indian

Market awards. She was shooting the award-winning art when she realized she was interested in photographing the artists themselves, not solely their work. I wanted to photograph the winners with that excitement and victory on their faces, she recounts. I had interns grabbing them away from the press crunch. Then she pulled their families into the photos, too. The artists are not here alone. Theyre not working alone, living in a vacuum. Their work is a product of so many things: their family, the tribe, the culture. Their expressions changed when they had their family around them. Leaken was already working on the book, and her experience with these family portraits clarifi ed her vision of it, her urge to go deeper into the artists lives and explore what it is that informs their work. She visited homes and pueblos, spent time at studios, watched the act of creation. Id ask questions, she says. How did you do this? How did you make this? They were thoroughly engaged with my curiosity. She also had to observe Pueblo etiquette and customs. Its hard to shoot in a pueblo; youre usually not allowed to. I had to be sure that everybody was on board with the images. Although most of the

artists featured are based here in New Mexico, Leaken traveled to Montana to photograph Kevin Red Star. Hes Crow. He has a real distinguished air about him, she says. The book is dedicated to his daughter who passed away. He was deep in grief, but he said, Come anyway. She describes how Red Star works on six canvases at once, rolling his chair among them; her photo of that scene in the book is evidence that a picture speaks a

eye


thousand words. All his warriors have a red star on them, Leaken says, leafi ng through the book to show me. Then she fi nds one that doesnt have a star. Well, most of them! Several times she echoes the bridge metaphor that SWAIA Director Bruce Bernstein mentions in his foreword to the book. The artists are a bridge between the old world and the new, says Leaken, the Native world and the non-Native world. Able to go beyond the tradition of [their] craft, to evolve into something personal, modern, but also respectful of the tradition. The photo shes most proud of shows a pair of half-open wooden doors, through which we glimpse Santa Clara Pueblo potter Jody Naranjo wearing a traditional manta dress, bending to tighten her moccasin straps. It ties in with the bridge, says Leaken, turning the page from this timeless image to another of Naranjo in modern jeans. Its just these two worlds. The book also nods to the future. Leaken points out a bronze called Pueblo Deer Dancer, by Joe Cajero, Jr., of Jemez Pueblo. He said that the detail is so correct and intricate that children in the future can study this for their outfi ts. Leaken says she enjoyed witnessing the progress of the artworks. For instance, she observed Dyani Reynolds-White Hawk creating the painting Seeing and later photographed the Indian Market judging process when that same painting won Best of Class. Being involved like that with an artist is so exciting, she says. Dyani is going to be huge! Leaken was struck by the discipline exhibited by all the artists, citing Jody Naranjo as an example. Shes a rock star now. She sells out in the fi rst minutes of Indian Market. Jody has three children, and shes raising them on her own. How she can fi nd the time and energy to carve with such focus

and discipline is impressive. Its not like you go into a studio and shut the door and shut the world out. There are all these people coming and going, children and family and dogs. Its the larger community in your work. Its a fl ow, and I would feel part of it. Going with the fl ow is also important to Leakens own process as a

photographer. I dont like to set things up, she says. Im a photojournalist by training, so I wanted to just respond. Thats really important. Im the fl y on the wall. Still, there must have been moments she missed with the camera and wished she could capture? She shakes her head. I had a great teacher at the Santa Fe New Mexican, Steve Northup, head of photography. He was retired from Time Magazine and the Washington Post, and Id make him teach me something every day. Say youre shooting a press conference and someones talking, and they make a gesture and you miss it, chances are theyll do it again. Its more about sitting very quietly and watching. She emphasizes that a lot of her job is to honor the integrity of the people on the other side of the lens. Its about, as she puts it, being patient and waiting for an image. You never go in with your camera on and ready. You always sit down and get to know the people. Getting that one shot is not as important as gaining trust. Steve said once, If youre shooting a whole bunch [of photos], its not working. Its one quiet click, you know? And everything conspires.

Kitty Leaken, Suzanne Deats, the publisher Gibbs Smith and artists featured in Contemporary Native American Artists will appear at a book signing benefi t for SWAIA on August 15 at 4 p.m., at Collected Works Bookstore, 202 Galisteo Street, in Santa Fe.

THROUGH THE PHOTOGRAPHERSeye


| Contemporary Native American Artists by Suzanne Deats. Photographer: Kitty Leaken. Gibbs Smith Publisher, $50 list.


The Patiofeaturing

live entertainmentWedSunday!

THE ART OF OUTDOOR DINING

DATING J Pankey 24 x 36 inches Oil The Gallery Collection at La Posada

For more information call 505-954-9670 or 855-274-LAPO (5276)*>>Viii]->>iU>>`>`i>>viV

Kick Back and EnjoyThe Patio at La Posada

Breakfast - Lunch - Dinner

The best in world, folk & eclectic musicwww.ampconcerts.org

DARRELL SCOTTAUGUST 31'3*%":tPM Outpost Peformance SpaceIn Concert and Conversation

Tickets (unless other wise noted): Hold My Ticket (112 2nd St SW), 505-886-1251 and ampconcerts.org, 505-232-9868

.0/t"6(645tPMKiMO Theatre

A Benet for Roadrunner Food Bank We will be collecting cash and non-perishable food

item donations at the show.

BUFFY SAINTE-MARIE

COMING SOONTHE HARD ROAD TRIOTHE COOPERAGE

THE MISSING PARTS& LE CHAT LUNATIQUELOW SPIRITS BAR & STAGE

GLOBALQUERQUE!NATIONAL HISPANIC CULTURAL CENTER

LAURIE ANDERSONKIMO THEATRE

RASPUTINATHE LAUNCHPAD

JIM MALCOLMTHE COOPERAGE

CARAVAN OF THIEVESLOW SPIRITS BAR & STAGE

Aug 3

Aug 10

Sept 20 - 22Sept 23

Oct 19

Oct 23

Oct 25

AMP, Heath Concerts & JAW present

Thursday, OCTtpmKIVA AUDITORIUM

For more information call: 311www.abqsalsafiesta.org

(Relay NM or 711)

The Eighth Annual

Fun for the Whole Family!

Saturday, September 15, 2012

i f ti ll 31

Cultural Services Department, City of Albuquerque, Richard J. Berry, Mayor.

Save the Date!

A day of home made salsa tasting and judging,activities for the kids and entertainment throughout

the plaza featuring salsa music and dance.Special Performance by

La ExcelenciaThe New Generation of Salsa Dura

direct from New York City

505-471-3800 | joesdining.com7:30 am 9 pm | daily

2801 Rodeo Rd (where Rodeo meets Zia Rd)

Breakfast | Lunch | Dinner | Sunday Brunch

dining

ingredientsfresh from the farm!

You havent had a Margherita Pizzatil youve had a Joes Margherita PizzaMade ONLY in season with local heirloom tomatoes and our house-made ore di latte.Incomparable! Get yours!


NOW AVAILABLE AT B O T H L O C AT I O N S

1514 Rodeo Road | 820-7672 | Mon-Sat 7am-8pm Sun 8am-3pm3538 Zafarano | 473-3454 | Mon-Sat 7am-9pm Sun 8am-8pm

www.santafetamales.com

MENUBean Burrito w/cheese $4.29Chicken & Rice Burrito w/cheese $4.79Taco (BEEF OR CHICKEN) w/side of beans $4.59Cheese Quesadilla w/side of beans $4.69 Tortilla Burger w/fries$4.99Chicken (DINOSAUR) Nuggets w/fries $4.99ALL MEALSINCLUDE A SOFT DRINK, SNACK & SMALL PRIZE.

PosasPosas

RESTAURANT COUPON

On total order of $6 or more. 1 coupon per person, per order. Cannot be used with any other discounts or promotion. Must present coupon when ordering. Excludes tamale or catering purchases. EXP. 08/31/12

CATERING COUPON

Any catering order of $45 or more. 1 coupon per person, per order. Cannot be used with any other discounts or promotions. Must present coupon when ordering. EXP. 08/31/12

15% OFF 15% OFF

Kids Combo Meals

FastsignsWashington Federal

Stewart TitlePaul Davis Restoration

H & S Craftsmen

xxn U v>L>V

A P A R A D E O F H O M E S

Home Building Santa Fe Style

AUGUST 10-12 & 16-19, 2012Homes will be open for two weekends

- Fri., Sat. & Sun. from 11 to 6. Free admissionto the Twilight Tour from 4 to 6 PM on August 16.

Tickets available at the Lensic box office: 505-988-1234.

Brought to you by theSanta Fe Area Home Builders Association

505.982.1774 sfahba.com Haciendasmagazine.com

SSaantta Fes Best Opeen Houssee

Haciendas3DFKHFR6WUHHW6XLWH'6DQWD)H1HZ0H[LFR

&RQWDFW(ULF)DXVW_(ULF#7LHUUD&RQFHSWV6DQWD)HFRP_

6DQWD)H0RGHUQ+RPH6DQWD)H%\'HVLJQ$QQLH2&DUUROO$FFHVVRU\$QQH[9LFWRULD3ULFH)285)RUP)XQFWLRQ'UDJRQ5LVLQJ

A long high note fl exed rhythmically from inside Albuquerques Indian Pueblo Cultural Center. It was a cross between the noise a proud rooster would make at dawn and one that a crying coyote would send toward the midnight moon. It sounded sad, angry and defi ant, a piercing mix that surprised the audience. Outside, people became still in their seats, and Ashkia Trujillos hand came down on the drum. He began chanting as the members of the Serpent Trail Dance Group made their presence known. Ashkia, 17, is a member of the Ohkay Owingeh tribe. Along with most of the other seven dancers at the event, he lives on the reservation. His black hair was cut short, and he was wearing a pale blue long-sleeved shirt buttoned to his collar; it was well-pressed and had dark blue tassels hanging from the front. His neck was adorned with beadwork, and a red, white and blue scarf was tied around his head. It was clear that these items were made for a purpose, each carrying symbolism that few people outside the tribe would fully comprehend. Just minutes before, Ashkia had told the audience a distinctly New Mexican storyabout land, food, religion and a violent clash between two cultures. Many historically inclined New Mexicans know that Spanish settlers came to New Mexico in the mid 1500s and found the vast and beautiful landscape inhabited by Native peoples. In 1680 the Taos, Picuris and Tewa tribes each rose up in their respective pueblos and resisted Spanish oppression, which had been in place for over a hundred years, most fervently in the form of often violently enforced Catholicism. The Native people were led by Pop, a Pueblo leader, and were so effective that the surviving Spanish settlers fl ed to Santa Fe. Pop remains something of a mystery, and it is said by some that after the revolt, he required all crosses and other signs of Catholicism to be burned or destroyed. The Spanish soon rebuilt their forces and successfully retaliated, and both sides suffering tremendous losses in a struggle that is still remembered today. But Ashkia had a different story to tell the crowd that day. His throat was dry from the intense sun and from having just fi nished singing. He paused to ask for water. As he held the microphone confi dently, each leg of his black pants sticking out from either side of a tall standing drum, red moccasins anchored in the dirt, Ashkia told the Comanche Dance story. It is a narrative riddled with the old wounds of a Spanish-Native confl ict that goes back almost 500 years, and he delivered it with humor and pride.


After the Pueblo Revolt ended, Spanish leaders required each Northern New Mexico Pueblo tribe to perform their most sacred dance in honor of a Spanish saint selected for them. (This festive event eventually became known as Feast Day, and it is still celebrated by the Pueblo peoples today.) For the Ohkay Owingeh, the Spanish chose Saint John. Had the tribe decided to honor St. John (or San Juan, as he is called in Spanish) with the dance that actually was most sacred to them, they would have chosen the Corn Dance. Corn was a major food source in New Mexico at that time, and the Corn Dance signifi ed the giving of life. Instead, the Ohkay Owingeh presented a dance from another tribe, the Comanches. They performed the Comanche Dance, knowing that the Spanish would not be able to tell the difference between a sacred dance from Ohkay Owingeh and one from another tribe. We chose a borrowed dance, because we did not want to give up something sacred to us, Ashkia explained. The Comanche Dance is a war dance. It was kind of like old-school subliminal messaging. The entire audience turned toward Maheengun Atencio, also 17. He led the line of dancers out the door. Maheenguns broad shoulders fi lled out a bright green collared shirt. He was holding a yellow shield and wearing matching yellow moccasins, and his large red feather headdress increased his height by several inches. In his hand, he held a lightning stick made of wood. He appeared to be highly focused, almost tense. Of the group, he seemed the most connected to the movements and their meaning. Like Maheengun, the rest of the group was lit up in an explosion of fi erce summer color. Behind him was 13-year-old Shianne Valdez, a talented young Native poet with dark skin and medium-length black hair, wearing a turquoise dress and white moccasin boots. She, like the other girls behind her, held an arrow in each hand. Behind her was Jose Whiteman, 13, the shyest member of the group. Ten-year-old Franki Maestas followed him, her black bangs swept down over her forehead. She seemed calm in her long pink dress. Behind her was Andrew Martinez, the initiator of that fi rst memorably long note. Andrew is lean and athletic, and at 18 is the oldest one in the group. He cried outagain and again as the group performed. He was animated, the fi ercest performer. His agile youth and natural dance ability made the appearance of the last little girl trailing him a quiet surprise; at nine years old, Lauren Valdez is the youngest member of the group. Ashkia started Serpent Trail two years ago in secret, surprising both his parents. In 2010 on January 6, Martin Luther King, Jr. Day, his tribe was to honor new offi cials with a feast. Ashkia stepped forward and told his father that he was taking a group out to dance.

s t o r y by DEN SHE LTON

p h o t o s b y G A B R I E L L A M A R K S


You dont even have a group to dance, said his father. How are you going to honor them [the offi cials]? I have a group, Ashkia explained. Weve been practicing. Who is going to sing? I will. You know these songs? I grew up with them. That day, Ashkias father drove him to the event where he and his friends Jude, Maheengun, Jose and Kyle performed the Bow and Arrow Dance. Ashkia is very strong-willed when it comes to his tradition and culture, explained his mother, Roz Carrol, a Navajo who married into the Ohkay Owingeh. He gained this knowledge directly from the elders. In the circle surrounded by the grass of the Cultural Centers courtyard, each child carried on this knowledge through dance. Maheengun, Jose and Andrew let out piercing yells, and the girls behind each of them moved arrows back and forth with their arms. They handed them to the male warriors, whose colors and cries are meant to intimidate the enemy. The Comanche is indeed a war dance. Earlier in the day in a dressing room downstairs, each child had been far more vulnerable, their parents looking tentatively into the cramped area and encouraging them as I asked questions. Franki made All Stars in softball and is going to State next week, mother Patsy Maestas called softly into the room. I sat in the center on the fl oor, eight children around me. While I did not yet know of their potential for fi erce performance, I learned quickly that each had a clear and unique voice. Lauren Maestas, Frankis twin brother, had not been feeling well and decided not to perform that day. His long hair lay around his head, which rested on thin arms covered in a white cotton collared shirt wrapped in yellow bands at the biceps. Sit up, Patsy said, and Lauren obeyed politely. He has been dancing since he was two, and, along with the most of the other children, joined the group when it started. Lauren dances because, as he said, Its part of my culture. Laurens sister Franki is a fan of Nicki Minaj, an eccentric female pop star. Both she and her twin brother are excellent in school, getting straight As. Though they are steeped in cultural history, these children are also a vibrant part of the modern age. Little Lauren Valdez, who counts among her interests candy, clothes, reading, The Three Little Pigs and the Group Buffalo Dance, agreed with her friend. Its tradition, she said. Jose, so shy he barely made eye contact, leaned his head forward and ran his large hands over his close-cropped hair, saying that he liked dancing with Serpent Trail because its social, and the performance aspect allows him to step outside of himself and be seen. Maheengun spoke with eloquence when expressing his passion for understanding, practicing and passing down the traditions of his tribe. If it [tribal tradition] does go away, my culture will die, and there will be nothing left, he said. It will just be gone. The group [Serpent Trail] is an important way to hold onto that. Andrew, the fi ercest of the dancers, is like Maheengun and Ashkia in that he feels Ohkay Owingeh tradition is a part of me. He called himself a proud Native American and is the teen who most seemed to integrate the old with the new. Andrew likes the drumbeat of the dances, the Group Buffalo, the joyful movements and high whistle in the Skipping Eagle Dance. He also conveyed that he sees this integration of old with new as a way of representing the younger generations uniqueness. He draws, plays baseball and football, and is a break dancer. He is a graffi ti artist who participates in murals that represent Native culture, feeling that his heritage gives his art a story and that his murals bring honor. The honor these young dancers are able to demonstrate in their lives is testimony to the power of understanding ones cultural history. In a place like New Mexico, that history can be complex and fi lled with diffi cult battles. But these children are fi ghters, and their physical manifestation of a long-standing cultural resistance to the end of their heritage is brought forth in such a way as to make them, as Andrew said, completely unique. As I left to join the audience, Shianne, the poet, asked to share one last thing with me before she went on stage.

My Native Pride I will not hide. My Native race I will not disgrace. My Native blood fl ows hot and true. My Native peeps, I will stand by you. I yell this poem, louder than the rest, because everybody knows that Natives are the best.So step aside, and let me throughcuz its all about my Native crew.

Its called Native Pride, she said. The Comanche Dance was working.

The Indian Pueblo Cultural Center hosts a variety of native dance performances year-round. The IPCC is located at 24012th Street NW in Albuquerque. To check event listing, visit http://www.indianpueblo.org/ or call 505.843.7270 or toll free: 1.866.855.7902.


1407 Borrego Pass Santa Fe, NM 87507

[email protected]

Come spend your summer vacation with us!

Katies Doggie Bed & Breakfast

Patty Prosser

Day Care or Longer

Proprietor

12th St. & Menaulinside the Indian Pueblo Cultural Center 505-724-3510 | IndianPueblo.com |

11in5

Were Expanding the Pueblo Harvest Patio!...adding more seating, mature landscaping for shade, a new entrance, and even more awesomeness! Don't worry it will be finished in August and we'll continue to have our weekend patio entertainment during this short construction period!

Horseback Riding

Broken Saddle Riding CompanyCerrillos , New Mexico

Well trained & conditioned, smooth ridingTennessee Walkers & Missouri Fox Trotters

Walk, Trot, Canter or Gallopsmall groups t private rides

For more information or to make an appointment call:505.424.7774 t www.brokensaddle.com

SUNSET RIDESSUNSET/MOONLIGHT RIDES

I advertise in localavor because it gets results. Our target customer enjoys the good things in life like great food and ne timepieces. Localavor is a great match for my business. It has been two years since World Class Watches started advertising in localavor and our business continues to grow! David PerlowinProprietorWorld Class Watches


Open Dai ly 11:00am unt i l 10:00pm125 East Palace, Santa Fe, NM 87501

(505) 988-9232 | lacasasena.com

All conveniently located near the Plaza and professionally managed by SouthWest Asset Management, Inc.

Retail spaces available. Great rates. Call today: 505-988-5792

VISIT OUR DISTINCTIVE SHOPS,FINE ART GALLERIES & UPSCALE RESTAURANTS

IN DOWNTOWN SANTA FE...

SANTA FE ARCADE60 East San Francisco St.

SENA PLAZA125 East Palace Ave.

SANTA FE VILLAGE227 Don Gaspar Ave.

PLAZA DE PALACIO200 East Palace Ave.

PLAZA MERCADO112 West San Francisco St.

SHOPS AT RIO CHAMA410 Old Santa Fe Trail

WORLD CLASS WATCHESnew and rare timepieces

movement + function

]XDXUJNFQJFDFTDPN.D,FO[JF4USFFU%PXOUPXO4BOUB'F

WORLD CLASS WATCHESnew and rare timepieces

movement + function

]XDXUJNFQJFDFTDPN.D,FO[JF4USFFU%PXOUPXO4BOUB'F

IZESPESPDBSCPODFSBNJD97

Tropical Summer Offer...

-ON3ATAMPMs3T&RANCISAT#ERRILLOSsCrossroads Center

Wine

a little

...

Youll

feel be

tter!

OFF!,,2UMS

& SF Moj

ito Mix

With thi

s Ad! 750

ml & larg

er

Offer goo

d until A

ugust 19,

2012

124 Galisteodowntown Santa [email protected]

Drape Vest by Margo SelbyTunic by Diane PrekupMulti-Strand Necklaceby Sarah Cavenderphoto by Kate Russell

CLOTH:The Currencyof Culture

3 2 magazine.comJ U N E 2 0 1 2

THE NEWs t o r y by GREG O BYRNE

If theres one thing even harder than opening a new restaurant in todays economic climate, its closing one to redesign and reinvent it. Yet that is precisely what La Casa Sena and La Cantina did this past June. Santa Fe mogul Jerry Peters has owned La Casa Sena since he opened its doors in 1983, and his daughter, Erica Peters, who is more and more involved in his Santa Fe dining projects, took an important role in the makeover of the restaurant. The restaurants menu, creatively recast and updated by Chef Patrick Gharrity, is stronger than ever. Fortunately, not everything has changed for this iconic Santa Fe eatery: The 100-year-old cottonwood tree still dominates one of Santa Fes best patios. Named after Sena Plaza, which houses it, La Casa Sena is part of the historic hacienda that was the 1864 adobe home of Major Jos Sena, his wife Doa Isabel Cabeza and their 22 children, all of whom fi lled its 32 rooms long before New Mexico became a state. Quite the socialite, Major Sena entertained the dignitaries of the day (such as frontiersman Kit Carson), serving the fi nest cuisine of the region, including venison, rabbit, buffalo and native chiles. Erica Peters respectfully points out that the histories of La Casa Sena and Sena Plaza are intertwined. It is one of the oldest locations for dining in Santa Fe that is still in use, she says. She also notes her own passion for the courtyard garden. In this climate and culture, the protected courtyard and garden is an oasis that has allowed for some amazing trees. Erica says that the Sena Plaza cottonwood tree was not in great shape when her father bought the place in 1980 but that the family has made it a priority to keep it healthy and strong. Barbara Fix, the courtyards head gardener has, with heartfelt care, nurtured the trees and gardens for many years; the redbud trees are twice the size of a normal redbud because of the courtyard protection. And the propertys vivid poppies, planted in the 1950s by Parker Wilson and Bernabe Martinez, are still thriving.


THE NEW

Of the businesss redesign Erica says, It was a huge group effort with input from several individuals. Chef Patricks role was key. We wanted the design and concept to refl ect his new menu, and it was in many ways based on his New American West culinary theme. It was feeling a little stuffy inside and needed a slightly younger, fresher and more contemporary look. Mainly it needed a new coat of paint and to have that awful purple carpet ripped up. She continues: There are so many layers to that building. Among many other things, under the bancos we found an old red and black brick fl oor in a unique pattern. The new design plays with the interplay of old and new. Designer Amie Hargrove, did a wonderful job, Erica says, adding, I picked the art with input from the team. Of the artwork, Erica is proud to say one of her favorite art pieces that refl ects the old/new paradigm is the gold leaf sculpture above the fi replace in the main dining room. When I fi rst saw it, I knew it had to go right there, says Erica of the piece, which was created by her brother Devin Peters. Some of the restaurants classic dishes have gone by the wayside. The new menu, created by Chef Patrick Gharrity (who has been at La Casa Sena since he moved from Ohio to Santa Fe in 1999), features seasonally inspired New American West cuisine infused with Southwestern infl uences, such as the seafood sampler appetizer with lobster sausage, halibut ceviche, cucumber salsa, pasilla-crusted tuna sashimi and edamame-wasabi pure. As Jeff Jinnett, president of Santa Fe Dining, points out, The

food and price point of the new menu reaches out for a broader audience, one not so concerned with fi ne dining as much as great food at great prices. We tried to recreate menus and ambiance that are comfortable to our guests on different levels. Jeff, who played a major role in the makeover, has worked for Jerry for 16 years; his new role is one as project manager and developer of new concepts. Aside from the design face-lift and new menu, other new features at La Casa Sena are an outdoor full-service bar and more casual tables along both sides of the portal. Jeff and the team expanded the restaurant hours to include around-the-clock service, so now guests can drop by in the middle of the afternoon and partake of a pre-dinner menu featuring casual snacks as well as some of the items from both the dinner and lunch menus. The menus new dishes include Aztec Dusted Salmon, Grilled New Mexican Hanger Steak and Molasses-Adovada Pork Palito served with grilled peach sauce, rattlesnake beans and sweet corn salad, as well as the La Casa Sena Green Chile Cheeseburger, made with New Mexico beef, spicy green chile and Humboldt Fog blue cheese. From the Peters farm, Rancho Ciruelos, Patrick gets tree fruits, squash and tomatoes, and his menu is always infl uenced by what is local and available. The change at La Casa Sena seemed imminent to me, Patrick says. We had followed some pretty regular formulas there for a while. Each chef and management team had made their tweaks, but a real re-channeling hadnt been done for years. The menu format is what


I feel is most exciting. Our traditional items with signature touches mixed with some of my New American West creations allow for great variety. Chef Gharrity also stressed that such an undertaking would not have been possible without the support and dedication of his sous chefs Alvaro Ramirez and Noe Sanchez. Of his own favorite new dishes, Patrick says, I could eat our mocha-dusted wild salmon with yellow (guero) mole almost every day. Another favorite is our burger with our signature green chile into which I fold Humboldt Fog aged goat cheese and thicken it with touch of masa to make it sing. Patrick sums up his perspective on the project. It took a real team to make the changes over at Sena Plaza, he says. I love what we have done. I am thankful for our outstanding crew, who were solid through the transition and are continuing to produce what the new La Casa Sena is all about. We are working our tails off, no doubt, but for something we love. I have a great place to cook and am happy to see so many people enjoying our new digs and food. It really has created this new electricity through the place. I feel it a few blocks away myself. La Casa Sena is known for having one of New Mexicos best and deepest wine cellars, and to go along with the contemporary design and more casual menu changes, wine director Jim Cook also built a shorter, more user-friendly wine list (sequenced in order of lighter- to heavier-bodied) that features 40 well-chosen wines. Amazingly, all are

available at $10 a glass or $40 a bottle. Of course, the full selection of over 2000 wines by the bottle from La Casa Senas noted wine shop is still available to more serious oenophiles, but the by-the-glass list is adventurous enough to satisfy anyone. At night, La Cantina continues to be a festive place for song as well as food, and the singing wait staff begins to perform show tunes nightly at 5:30. La Cantina is still a wonderful place for a great Bloody Mary on a Sunday, but now you can also eat lunch all day long and watch a sports game, as two large screen TVs have been added to the decor. Though the restaurants Palace Avenue location remains the same, La Casa Sena possesses a new energy that is both exciting and inviting. This buzz can be directly credited to those people helming the renovation. I learned so much from the staff of La Casa Sena and Santa Fe Dining during this process and have a deep appreciation for those who have dedicated a decade or more to this project, says Erica. La Casa Sena has had a few faces and will have more, but ultimately it will always be a beautiful historic building with rich history in an iconic location.

La Casa Sena and La Cantina are located at 125 East Palace Avenue in Santa Fe. They are open daily from 11 a.m. until closing. The summer patio bar opens daily at 11 a.m., and La Cantinas singing wait staff performs nightly at 6 p.m. 505.988.9232. www.lacasasena.com.

| Cantina singers: Juli King, Chelsea Rountree, Ken Brown, Greg Grissom and Lesley Reveles

| Chef Patrick Gharrity, Jack Baudo, Jim Hargrove, Erica Peters and Jeff Jinnett


RosFLIRTING WITH Let me give you some visuals. Any patio setting or comfortable table. A loaf of a thick-crusted bread. A bowl of bouillabaisse peaked with lobster, fresh white fi sh and tomato, laden with a pungent garlicky aioli, tinted yellow-orange from saffron. Or a picnic with prosciutto and melon, marinated olives, salumi and cheese. A pan bagnat (meaning bathed bread, a sort of a Nioise sandwich drizzled with olive oil; writer Calvin Trillin says when you eat a pan bagnat, the olive oil should run down your wrists). Or a barbecue with sweet, spicy pork ribs and grilled chicken. Or beef and vegetable kabobs accompanied by minty yogurt sauce. I hope Ive hooked you in, because here is where I might lose you. Each of these dishes - their fl avors and heavenly scents - bellow for ross. Before you turn to the next page, allow me to speak to the pleasures of these easygoing, jaunty wines. Dont think pink. Think copper, terra cotta, amber, sun-burnt, coral, rare-to-medium-rare, salmon, watermelonone of any number of colors that dont suggest cotton candy or white Zinfandel. What is to be found in ross both humble and divine is the sensation of biting into an early raspberry, a just-picked cherry, a ripe strawberry dotted with wild honey and sprinkled with lime juice. These are robust wines that can shoulder any strong fl avor you throw at them. Yet they are also refreshing afternoon sippers on their own. Bone-dry ross can be hearty, masculine and spunky, like those of Tavel, a small region across the Rhne from Chteauneuf-du-Pape, where ross are produced exclusively. Strapping, bold versions made from Aglianico or Syrah come from Southern Italy, Sicily and Sardinia. Ros can also be sassy, bright and fl irtatious. Case in point: the 2011 Bodegas Muga Rosado from Rioja region of Spain, made with Garnacha, Viura and Tempranillo. All of this sounds terribly Mediterranean, but plenty of cold-weather regions produce ross as well. Germany makes refi ned, deeply complex blush wines from the Pinot Noir grape, classifi ed Kabinett (dry) or Sptlese (off-dry; a touch of sweetness.) These are sometimes labeled Weissherbst and achieve colors ranging from pale gold to magenta. The precious little ros that Oregon releases each year is also made from Pinot Noir. Its an expensive grape to grow, but the ross, lean and elegant, are relative values. How do vintners manage to pull that off? To answer that, lets address how ros is made. I went one better than Google by contacting Philip de Give, a lifelong fi ne wine specialist in Santa Fe and frequent contributor to this periodical. There are four ways to make ros, he replied. One is by blending red and white, really only done for cheap wine and, amazingly, Champagne! Two, maceration, or letting the grapes sit and ferment a short time on the skins to extract color. Third, saigne, French for bleeding, where juice is bled from the production of red wine, making the red darker and more intensethe by-

s t o r y b y J A M E S S E L B Y

gII hh

sccenentsts -wiwinenes.s.

DDooonnee e ofofhuhummbblelwiwildld hhooththememm. YYliikeke thoStStrarappp iibee ssassyGaGarnac

AAllrerefi fi finenedofof ssssweweweweeeprprp ececioi uroosss, l

TTolillil fefelolonghehehh replmmmamacerabbbblell edddini

Phot

o: D

omai

ne d

e Fo

ntsa

inte


product being ros. (This method accounts for Oregon producers being able to offer ros at a reasonable price.) The fourth, said de Give, is direct press of grapes. Some winemakers use a combination of methods. To be fair, not everyone is enamored with ros. In a recent article entitled Ros Reluctance, The New York Times Eric Asimov writes, I dont hate them. They just dont interest me. Mr. Asimov is among my favorite wine critics. I was crushed like a grape in a press. Similarly, I know a local couple who are drinkers of Napa Cabernet Sauvignons and spare no cost in collecting them. If I mention ros, they lose enthusiasm for life. Thats all right. If we all liked the same wine it would be a dull world. Anyway, I have confrres. According to a Nielsen Report, sales of ros increased by twenty-six percent in 2011, far outstripping regular wine sales growth. One of this summers best wine events was put on by Arroyo Vino, Santa Fes newest independent wine shop, on Camino la Tierra, an easy ten-minute cruise from the north end of town. For a nominal entrance fee you could sample nearly fi fty still and sparkling ross from every region

August 2012

Documents

Transcript of August 2012