Katharine Kagel patron saint of Pasqual’s To survive in the grueling hospitality industry, certain attributes help—an endless supply of energy, for example, not to mention resilience. Katharine Kagel, owner of Santa Fe’s Café Pasqual’s, has these qualities plus incredible talent and creativity, a combination that’s made her a culinary legend in this city for more than three decades. In March, Kagel’s beloved establishment celebrated its 33rd year, and the award-winning chef, entrepreneur, artist, writer, and gallery owner remains exceedingly enthusiastic; a lesser professional would be exhausted. “I stay inspired by constant role-refreshment, changing up the roles I play in my life,” says Kagel. “I cook, I paint, I write.” What never changes is her commitment to using fresh, seasonal, organic foods whenever possible, at home and at Pasqual’s. “I yearn for food to rejuvenate us,” she says. “Organic and safe foods are important to me.” While fans appreciate her philosophy, it’s the flavors they crave. Among her latest menu additions: the Hippy Dippy Green Drink, a swirl of whole lemons, apple, cilantro, and ginger, served in an iced beer mug. Kagel’s written two acclaimed cookbooks, and now she’s flirting with the idea of a memoir. “My mother always said the book I should be writing is the real story of Café Pasqual’s,” she says.—John Vollertsen
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