The Fork

Hello!

How is everyone? I'm Michael and I will do my best to steer this ship for the foreseeable future. Don't be scared.

You all get to come along as I explore Santa Fe's awesome culinary scene while expanding my own knowledge in my itty bitty apartment kitchen. I'm really excited to get started. This is my first full week on the job and I am planning a lot of fun things for all of you.

I got a few great suggestions in response to last week's sad Meat Quest and will be following up on them soon. I'll report back when I have the intel.

This week I reviewed The Root Cellar. I'd love to hear your experiences with this great new addition to the downtown food universe.

Some quick things about me:

• I'm a poet and teacher
• I'm passionate about food, but mostly a novice
• I make a mean pie
• My grandmother was a great home cook
• I improvise well and often don't follow recipes to the letter

I hope to use my articles to focus on how food intertwines with a lot of Santa Fe's culture. We have a diversity of history in our city, and food is a huge part of that. I hope to explore how restaurants and food help define us as a place. I hope you like what I do.

And please say hello often. Let me know what you're up to in the kitchen. Tell me about places that you love; and ways food and culture combine in your life.

As it was my first week on the job, I sadly didn't get to sign up for many of Santa Fe Restaurant Week events, but a couple sound particularly good: On Thursday and Friday, Estevan is donating 50 percent of lunch proceeds to Cooking With Kids. On Sunday you can join Felix Mauro Torres at Casa Chimayo to learn how heirloom corn affected the growth of Aztec and Native culture in New Mexico.There will be a demonstration on how to make both a savory atole and a sweet champurrado using non-gmo Casa Chimayo heirloom corn.

You can find a full list of Restaurant Week events here.

Santa Fe Reporter