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The Fork

Truly Upsetting!

September 29, 2016, 12:00 pm

Here's something to distract you from your terrible day: 21 Truly Upsetting Vintage Recipes. Yes, that's a link to a BuzzFeed listicle, but it is truly upsetting. It will make you glad to be alive and eating today. Just spend a minute really thinking about the idea of ham and bananas Hollandaise. Huuuurk.

Now clear your mind and move on.

Looking for a fun dinner on Monday night? Head to Casa Chimayó (409 W Water St.) for a “Great Chef Face-Off” between Antonio Matus of Antonio’s A Taste of Mexico in Taos and chef Guisela de la Cruz of Casa Chimayó Restaurante (pictured below). The dinner will be five courses, including chipotle shrimp, chile relleno en nogada, pueblo tortilla soup and tres leches for dessert. The dinner costs $45 and a wine pairing is $15 more. Call 428-0391 for reservations.

There’s a new chef out at the Four Seasons Resort Rancho Encantado. Kai Autenrieth will take over the kitchen for the resort’s restaurant, Terra. Originally from Germany, Autenrieth comes to Santa Fe from the Four Seasons resort on the Carribbean island of Nevis; he’s also worked in Tanzania, Australia and the United Kingdom.

Pam Roy of the Farm to Table project is the honoree at this Saturday’s Fall Fiesta, a fundraiser for the Santa Fe Farmers Market. The event includes a locally-sourced feast and live and silent auctions. Tickets cost $140 and support the Institute’s programs. Get tickets here.

And Santa Fe Spirits broke ground Monday on a new whiskey aging facility. The new 4,000-square-foot facility is a major expansion for the company, which now sells booze in eight states and four countries.

Learn how to be a biodynamic gardener at the New Mexico Biodynamic Farm and Garden Group workshop from 10 am-3 pm Sunday, Oct. 2 at the Santa Fe Waldorf School. The seminar will go over making and using biodynamic preparations and barrel composting. After the workshop there will be a Michaelmas celebration and a community potluck. Find out more here.

Check out Buck, Buck, Moose: Recipes and Techniques for Cooking Deer, Elk, Moose, Antelope and Other Antlered Things. I interviewed author Hank Shaw for SFR when his previous book, Duck, Duck Goose, came out in 2013. (I also interviewed him on New Mexico PBS. You can watch that here.) Shaw is a hunter, angler, forager, chef and former journalist who is obsessed with back-to-the-land eating. If you have some venison in the freezer, you need this book.

Speaking of foraging, don’t forget that cooking demo with Rob Connoley from The Curious Kumquat in Silver City is happening tonight at Las Cosas (Devargas Center, 181 Paseo de Peralta). Connoley will be signing his new book Acorns and Cattails. He is a super interesting guy and a great chef. Call 988-3394 and see if there are any seats left.


What news do you want to see in this newsletter? We want to hear from you! Let us know! Email thefork@sfreporter.com


 

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