By Denise Miller / For the Journal Published: Wednesday, October 21, 2015 We’re all still learning how to make locally grown and raised foods a significant part of our diet, but Executive Chef Chris Pope at Zinc Wine Bar & Bistro has some pretty clear ideas of how to make…
By Denise Miller / For the Journal Published: Wednesday, September 16, 2015 So you want to cook like a restaurant chef, but not quite sure how to go about it? Enter Catherine O’Brien, executive chef and co-owner of TerraCotta Wine Bistro near the Georgia O’Keeffe museum in Santa Fe. If…
By Denise Miller / For the Journal Published: Wednesday, August 12, 2015 What takes top billing at a gastropub, the drinks or the food? At Soul and Vine Restaurant in Albuquerque, a creative chef and the use of local farm fresh ingredients help give the upper hand to food. “The…
DENISE MILLER/FOR THE JOURNAL The farm-to-table buzzword is well-established now at restaurants across the country, and many chefs are finding ways to thoroughly integrate the locavore ethic into their kitchens. Yet it’s not every day we hear about locally sourced food in tandem with Asian cuisine. But at Mu Du…
DENISE MILLER/FOR THE JOURNAL In mid-September, chef Sean Sinclair of Farm & Table wasn’t quite sure what the final recipe for his upcoming Spaghetti Squash Tamales would be. Hard squash were not off the vine yet, and the late summer harvest was still keeping him busy. But by mid-October, things…
Santa Fe chef uses local growing schedule to decide his restaurant menu DENISE MILLER/FOR THE JOURNAL ALBUQUERQUE, N.M. — His pressed white chef’s coat is easy to spot in the glimmering morning light at the Santa Fe Farmers’ Market.utive chef Andrew Cooper of Terra calmly make his way around the…
September is magical in New Mexico. The light has softened, the air has cooled and an abundance of fresh produce spills from tables at our local growers’ markets, including mouth-watering heirloom tomatoes with idiosyncratic shapes and quirky names like the mortgage lifter, the Paul Robeson and the radiator. And for…
Izanami chef’s recipes call for the best, freshest ingredients, and simple preparation. DENISE MILLER/FOR THE ALBUQUERQUE JOURNAL Chef Kim Müller, shown here preparing nasu dengaku with den miso sauce, says none of the food at izanami is hard to prepare. It’s as simple as “buy the best quality ingredients you…
Zacatecas chef uses fresh ingredients, imagination to produce modern Mexican comfort food DENISE MILLER/FOR THE ALBUQUERQUE JOURNAL Chef Daniel Marquez of Zacatecas Tacos & Tequila circles back to the word authentic many times when describing the food at the upscale tacqueria and tequila bar in Albuquerque’s Nob Hill neighborhood. And…
Santa Fe chef takes a different approach to preparing asparagus DENISE MILLER/FOR THE ALBUQUERQUE JOURNAL Home cooks might be surprised how much they have in common with classically trained chef and restaurant owner Matt Yohalem of Il Piatto in Santa Fe. Asparagus bisque features super-fresh asparagus from Santa Fe Farmers’…
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