FineLifestyles Santa Fe & Albuquerque Fall & Holiday Issue

FineLifestyles SANTA FE & ALBUQUERQUE

SASSELLA True Italian with a Twist

WHAT’S ON YOUR WISH LIST? SANTA FE CHEFS’ FALL FAVORITE RECIPES THE NM PHILHARMONIC ENCHANTS THE LAND OF ENCHANTMENT

FINE CLOTHING AND ACCESSORIES FROM

Eternity FOR MEN

135 W. San Francisco Street, Santa Fe 2

FineLifestyles SANTA FE & ALBUQUERQUE

505.989.2744

AND

Eternity FOR WOMEN

125 W. San Francisco Street, Santa Fe

505.989.3460

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FIRST WORD With Fine Lifestyles editor EMMALY WIEDERHOLT

FALL, TO ME, IS THE PERFECT blend of work and celebration. School has started and the days are getting shorter, so there’s always a sense of putting one’s nose to the grindstone. It’s also an exceptionally beautiful time of year, with the aspen on the hillside glowing yellow as the apples and chile are harvested. Come November, thoughts of giving thanks and coming together as a family start to trickle into our social psyche and, before we know it, the holidays are upon us.

Nothing equals the holidays quite like gift-giving, but many of us struggle each year to come up with thoughtful gifts for our partners and loved ones. Wouldn’t it be easier if we had a list, like when we were kids? That’s why Fine Lifestyles has put together our Wish List to provide you with a sampling of the great gift ideas throughout this issue.

The holidays also mean more family time, which inevitably leads to food. If you’re cooking for a crowd, try some of our Favorite Fall Recipes provided by some of Santa Fe’s most beloved chefs, or head over to their establishments if doing dishes isn’t your thing. Our cover story reintroduces local favorite Chef Cristian Pontiggia, now coowner of his own uniquely Italian restaurant, Sassella.

FALL 2019 Volume 5 Issue 3 EDITOR Emmaly Wiederholt emmalyw@finelifestylessw.com DESIGN DeAnne Wood COVER PHOTOGRAPHY Herschel Mair PHOTOGRAPHY Caitlin Elizabeth Liz Lopez Herschel Mair CONTRIBUTING WRITERS Anya Sebastian Wolf Schneider PUBLISHER Mike Puzey mikep@finelifestylessw.com 910.508.3694 SUBSCRIPTIONS Subscribe at Finelifestylessw.com

We at Fine Lifestyles wish you a happy autumn and a peaceful holiday season filled with great food and many loved ones!

Emmaly

Fine Lifestyles Santa Fe, is published four times a year by Fine Magazines, LLC. We reserve the right to edit any materials chosen for publication including photographs. We reserve the right to reject or accept any article, photograph, images or advertisement. All contents of Fine Magazines, LLC, publications are copyrighted 2019 with all rights reserved, except for original articles submitted to Fine Lifestyles, where copyright resides with the author. No other part of this publication may be reproduced without the written permission of Fine Magazines, LLC or its writers. The name Fine Lifestyles Santa Fe, its logo and material cannot be reproduced without the written consent of the publishers. The views and opinions expressed in the expert advice columns herein are those of the authors and do not necessarily represent the views and opinions of Fine Magazines, LLC or the companies it represents. The information contained herein is of a general nature and is not intended to address the circumstances of any particular individual or entity. Although we endeavor to provide accurate and timely information, there can be no guarantee that such information is accurate as of the date it is received or that it will continue to be accurate in the future. No one should act upon such information without appropriate professional advice after a thorough examination of the particular situation.

Return Undeliverables to: 2895 Pueblo Bonito, Santa Fe, NM 87507

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FEATURES 50

COVER: Sassella: True Italian with a Twist

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What’s on Your Wish List?

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Favorite Fall Recipes

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Meet the NM Philharmonic

DEPARTMENTS

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• STYLE

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• HEALTH & WELLNESS

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• ARTS & ENTERTAINMENT

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• DINING

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• DESIGN & ARCHITECTURE

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• HOUSE & HOME

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• SPORTS, REC & TRAVEL

Stay Comfortable All Year Long!

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Call Rich Duran for a quote today Mention this ad and receive a FREE home cooling calculation

505.992.0306

STYLE

Wish List WHAT’S ON YOUR

HERE’S A SITUATION WE’VE ALL BEEN IN at least once: You were out shopping, and something special caught your eye. But for one reason or another, you didn’t buy it, thinking, “I don’t really need that,” or “It doesn’t go with my furniture/wardrobe/collection.”

Days later, you find yourself wishing you’d bought it.

The idea of a wish list is just that: a special list of items you find yourself wishing for. Included here is a variety of jewelry, accessories and clothing that might give you pause and cause you to go on a wishful shopping spree. Santa Fe is known for its unique shops and boutiques carrying beautifully crafted and designed apparel, jewelry, furnishings, knickknacks and other assorted gems. Whether it’s for yourself or for a loved one, the perfect gift is out there; it’s just a matter of knowing it exists!

Amazon and other online shopping sites have developed and optimized the practice of making a wish list, but nothing beats the sense of shopping locally, meandering through galleries and boutiques, possibly being helped by a friendly storeowner, and finally finding the perfect treasure. Perhaps you are shopping for a loved one or helping a loved one know how to shop for you; either way, here are some ideas to get you started on making a wish list unique to the beautiful city we call home.

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WISH LIST

THE WORLD-FAMOUS MAGIC HORSE

Hand-painted steel sculpture; can be made to order in any color.

Available in sizes ranging from 12 in. to 12 ft. Can be adapted for indoor or outdoor use.

DAVID COPHER STUDIOS 307 Johnson Street, Santa Fe 505.235.3641 davidcopher.com

TINA

Porcelain Stiletto L: 6” 23 Karat Gold, Marabou, Druzy Gemstone, Swarovski Crystal.

HEIDI LOEWEN FINE ART 315 Johnson St., Santa Fe 505.988.2225 HeidiLoewen.com

HANDCRAFTED PENDANT

Handcrafted one-of-a-kind 18k yellow gold pendant, featuring a hand-carved bone moon face framed with a hand-carved crescent moon, accented with oval faceted blue zircon, pink tourmaline spear, and round brilliant diamond, all bezel-set.

MARC HOWARD CUSTOM JEWELRY DESIGN 328 S. Guadalupe St., Ste E 505.820.1080 Marc-Howard.com

HERMES ROUGE H BOX

Leather Kelly Sellier 32cm Handbag w/strap Rare, vintage item, circa 1986—in gently used condition.

REAL DEAL COLLECTION 223 W. San Francisco St., Santa Fe 505.795.5979 RealDealCollection.com

WISH LIST

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OPAL DROPS

Trendy opal drops on a 14k gold adjustable chain.

ROCKAWAY OPALS 610 Canyon Rd., Ste B, Santa Fe 360.930.4049 RockawayOpals.com de4opals@yahoo.com

THREE STRAND NECKLACE

Three-strand rutilated quartz, moon stone and gold vermeil GRACE 125 East Palace, Santa Fe 505.780.5611 WearYourGrace.com

LOCALLY MADE, HIGH-GRADE 10MG CBD GUMMIES

These broad-spectrum CBD gummies are high in protein and collagen, with a low glycemic index. They are completely free of contaminants and come in six delicious fruit flavors. Can be purchased individually or bought in bulk.

HEMP APOTHEKE 1330 Rufina Circle, Santa Fe 505.231.7775 HempApotheke.com

PILATES MUST HAVES

This package consists of all you need to get and keep fit: A Fit Ball for balance and coordination, a Dyna-Band to provide resistance-strength exercises, plus a pair of sticky socks for safe balance and gripping on the floor PILATES SANTA FE 839 Paseo De Peralta, Santa Fe 505.995.9700 PilatesSantaFe.com

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WISH LIST

CUSTOM JEWELRY DESIGN, ARTISAN-CRAFTED IN SANTA FE, NEW MEXICO

CUSTOM DESIGN BY APPOINTMENT 1413 PASEO DE PERALTA, UNIT D • SANTA FE NM 87501 • 505.820.1080 • WWW.MARC-HOWARD.COM

GRACE simple elegant design made in Santa Fe

125 East Palace Santa Fe, NM 87501

505 780 5611 wearyourgrace.com

Where Luxury Accessories Abound

By Debbie Stone

QUALITY PRE-OWNED LUXURY HANDBAGS AND ACCESSORIES are the name of the game at Real Deal Collection. The shop has earned a reputation for offering high-end designer brands at a fraction of retail price. “We have hundreds of awesome pieces,” says owner Corey Palmer, “And every item is guaranteed authentic—forever.”

Palmer, a longtime collector of vintage bags, got into the business because she wanted to prevent the circulation of counterfeits. “I got scammed before… there’s just so much smoke and mirrors out there,” she explains. “It’s upsetting, which led me to becoming an authenticator myself.” Palmer started Real Deal Collection in 2006, and has been going strong for over 12 years.

“Everyone can wear accessories, no matter what dress size you are,” explains the luxury handbag aficionado. Palmer stay true to her store’s name: She offers the ‘real deal.’ The most popular brand at Real Deal Collection is Louis Vuitton, followed by beloved brands such as Chanel, Hermès, Gucci, Prada, Bottega Venetta and Céline. “Women just love these gorgeous classic designs,” Palmer asserts.

In addition to handbags, the store offers luxury brand shoes, scarves, wallets, sunglasses, jewelry and luggage—all in gently used condition. Furthermore, Real Deal Collection buys, sells and trades bags and accessories, and thus is a great resource for someone looking to clean out their closet or turn their no-longerworn items into cash or trade for something fresh.

Real Deal Collection 223 W. San Francisco St., Santa Fe 505.795.5979 RealDealCollection.com TOP RIGHT: Corey Palmer

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STYLE

Expert ADVICE

CUSTOM JEWELRY

JAMES KALLAS Owner

James Kallas Jewelers 2801 Rodeo Rd., Ste B10 Santa Fe 505.986.1955 JamesKallasJewelersInc.com

CUSTOM JEWELRY STARTS WITH an idea for a specific piece. For instance, with an engagement ring, we start out with the shape of the stone. It could be a family stone, or it could be something as specific as a princess cut one-carat diamond. We source stones from several dealers around the country. It’s about choosing the best stone both budgetwise and visually.

From there, we start narrowing down the design field: classical, modern, deco, etc. We try to come up with something that suits the tastes of the customer, usually through a series of hand sketches.

Sometimes clients bring in a photo of something they like, or they might model it off another piece of jewelry they admire, like their mother’s ring. Customers also get ideas from finished pieces on display

in the store. We tailor the design to the specific tastes of the customer.

The final hand-sketched design gets input into a computer program, Matrix 3D Computer-Aided Design. The 3D rendering program still isn’t that common in the business, but more and more jewelry designers are using the technology to give customers the ability to see their design in different metals and stones for easy comparison, like what a shank in platinum and a setting in green gold might look like, or comparing a sapphire with a diamond.

The whole idea is to give the customer a visual cue of what the finished piece will look like, so there’s very little guessing.

After the 3D rendering, we make a wax model on one of our three in-house wax mills. This gives the customer a final opportunity to hold a 3D version of their piece before it is made. It’s an easy way to check the proportions in person. From there, we cast it, polish it, finish it, and get it on their finger. The entire process takes two to three weeks.

STYLE

At James Kallas Jewelers, we’re proud to say we do every step of the process inshop. Most jewelry stores are majority showroom, whereas ours is two-thirds shop. We have a laser welder, an engraving machine, a cleaning station, a lapidary setup, and a casting station, all in-house. We’ve made every kind of jewelry imaginable, and can make anything a person could want. We both create jewelry and repair it. This sets us apart from most other jewelry stores out there. When you come in, you’re likely to speak to someone who is actually going to work on your piece.

There’s nothing worse than ordering a custom piece of jewelry and, when it’s finished, it’s nothing like you envisioned.

The steps we take prevent that from ever happening. We show the client the evolution of their jewelry at every stage.

Most jewelry stores are simply taking an order to be shipped elsewhere. For truly custom jewelry, we take care of our customers in-house, at every step of the way.

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ROCKAWAY OPALS Always Unique

By Anya Sebastian Photos Liz Lopez

JEWELRY STORES ARE NOT IN THE HABIT OF LIMITING themselves to selling just emeralds, rubies, sapphires, or any other kind of precious stones. Why, then, does Rockaway Opals, on Canyon Road, have a gallery devoted exclusively to opals?

“As far as I’m concerned, most other gemstones are not special enough,” says owner Scott Glendinning. “No other stone has the range and diversity of opals, or the brilliant rainbow of colors and, because of how they are formed in nature, each one is unique.

They are formed over millions of years by silica deposits seeping into underground pockets and crevices, so they cannot be commercially mined.”

Glendinning grew up under gray skies in Cincinnati and was drawn to color for relief. “Color, to me, was therapy,” he says.

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“I was living in a gray environment and I found that really depressing. Even magazines and newspapers were all black and white.”

His big breakthrough came when a friend’s grandfather left his collection of gemstones to his grandson. “ We went though it together and what immediately caught my eye was a bag of opals,” he recalls. “That was the first time I had ever seen them and the colors were so bright and beautiful, they just blew me away. I was completely hooked.”

He began doing odd jobs to make money so that he could start his own collection, eagerly looking forward to packages that took weeks to get to Cincinnati from Australia, which is where most precious opals come from.

STYLE

Glendinning went on to study architecture and later spent time working as a furniture designer, but his passion for opals never waned; on the contrary, it inspired him to master the challenging art of cutting and polishing these unique, beautiful stones.

Rockaway Opals started out as an internet company until he and his partner, DeAnn Owen, decided almost seven years ago to move to a physical space on Canyon Road. The gallery is welcoming and intimate, just the right size for visitors not to be overwhelmed by the stunning variety of opals on display. The couple have a studio in their home where the two of them cut, shape and polish raw stones. Some they make into jewelry, while others are offered for sale as single stones so that people can take them to their own designer to use for whatever purpose they wish.

Everything is handmade, no two pieces are alike, and the range of items on display in the gallery is truly impressive and includes rings for both men and women, pendants, necklaces, bracelets and earrings. Every opal is natural and genuine; no lab-grown opals or doublets will ever be found there.

There is also a wide range of prices that can accommodate just about any budget. “The real value lies in what the opal means to you,” says Owen. “Its market value is meaningless unless you really love it and want to have it as part of your life.”

Glendinning and Owen work with other designers too in order to have a greater variety of styles for people to choose from.

STYLE

Rockaway Opals 610 Canyon Rd., Ste B, Santa Fe 360.930.4049 www.rockawayopals.com de4opals@yahoo.com

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Expert ADVICE

WRISTWATCH RESTORATION: MAKING YOUR TREASURED TIMEPIECE BEAUTIFUL AND USEFUL

DAVID PERLOWIN Owner

World Class Watches 216 McKenzie Street 505.992.0200 www.wcwtimepieces.com

MOST OF THE WATCHES WE SEE that come in for an evaluation for service are from the original owner. It’s usually a maintenance issue that needs to be resolved.

Quite often, a mechanical watch comes in that was inherited from a relative and has great sentimental value – “I saw my father wear this watch every day.” Many times, these watches have been worn hard, never serviced, and put away when they stopped working, sometimes for decades.

These are the watches that are candidates for restoration beyond just a simple service or repair. They require much more than that; entire gear trains need to be replaced, dials and hands need to be repainted or replaced.

Depending on the age of the watch, replacement parts may be available or can be challenging to find. The search for these parts can be very time consuming.

If the dial needs to be rehabilitated, there

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are only a few companies these days that do this specialized work.

All these conditions can add up to a substantial but worthwhile financial investment. Sometimes we are asked our opinion on whether to do the work, other times we are told to do the work regardless of cost or the true value of the timepiece. This is where the watch owner must balance sentimentality versus economics.

Rarely do we consider a watch to be unrepairable, but not without challenges.

Sometimes we have to source a critical part, or we must wait many months for that part to become available.

Some parts can cost dearly, and for good reason. These are the parts that are the weakest link in a particular movement.

And almost every movement ever made has at least one part that wears out sooner than others. In vintage watches, most of the spare replacement parts

STYLE

Rolex GMT Before & After have not been manufactured for decades.

Watchmakers over the years have used up the available inventory of the weakest parts. So, we wait for something to become available or, if possible, manufacture the replacement part required ourselves. That is the greatest and most satisfying part of the process.

At World Class Watches, we have the ability to restore your timepiece but also have an unbiased view of whether to proceed with the almost certain substantial investment, but an investment that will prolong the life of your timepiece for enjoyment by future generations of sons, daughters, and grandchildren.

HEALTH & WELLNESS

PILATES LOOK AND FEEL YOUR BEST

By Anya Sebastian

CREATED IN THE 1920S by Joseph Pilates—who was inspired by his own physical challenges as a child to study and become involved in healing practices—Pilates is now one of the most popular forms of exercise.

It first caught the attention of professional dancers when Pilates opened his studio in New York City, and was subsequently taken up by Hollywood celebrities and sports personalities, which then encouraged the media to take notice and start talking about it. It rapidly caught on and is currently taught in more than 26 countries worldwide, with more than 10 million followers in the United States alone.

Since all movements are low impact and non-aerobic, thus reducing any risk of injury, Pilates is open to most everyone, young and old, beginner and advanced. It is also non-competitive; everyone proceeds at his or her own pace, and the system is designed to focus not only on the physical body, but also on the mind/body connection. Emphasizing proper breathing, correct spinal and pelvic alignment, and concentrating on smooth, flowing movements brings you in tune with your body and able to learn how to be in control.

The many benefits of Pilates include: improved posture, better muscle tone, core strengthening, improved flexibility and better balance.

Unlike some forms of exercise, which can result in developing certain parts of the body while neglecting others, Pilates trains the body as an integrated whole, with the added benefits of reduced stress and an increased sense of well-being. In other words, whatever your age or fitness level, it’s the perfect solution for both looking and feeling your best.

HEALTH & WELLNESS

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PILATES SANTA FE MORE THAN JUST PILATES

By Anya Sebastian Photos Liz Lopez

ONCE AGAIN, PILATES SANTA FE was voted the number one Pilates studio in the Reporter ‘Best of Santa Fe’ readers’ opinion poll, a distinction it has won every year since polling began 15 years ago.

“I never take it for granted,” says founder and owner, Ray Kurshals.

“Just because we’re well-known is no guarantee of success. Being voted number one is something I still feel grateful for every year.”

Less well known, however, is that the studio offers more - far more, in fact - than just Pilates. Its motto, Live Young Longer, also encompasses a wide range of wellness modalities which are aimed at assisting people to attain and maintain the best health possible from the inside out. “Physical fitness is only one part of overall health,” says Kurshals. “To be truly healthy as you go through life, there are other important aspects that need to be attended to as well.”

In addition to his years of experience as a Pilates instructor (he began teaching in New York City in 1973), Kurshals is also trained and certified in a range of different fields that include nutrition, applied kinesiology, cranial sacral, homeopathy, pollution clearing, sound therapy, emotional release and more. He is also a meditation teacher and licensed volunteer medic (EMT.) His knowledge and expertise are what inspired him to expand the studio’s offerings beyond Pilates to include services that encompass body, mind and spirit in order to support and maintain total wellness.

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HEALTH & WELLNESS

They range from spa services, like far infra-red sauna, massage and ion detox foot baths, to cutting edge medical treatments, including ozone and oxygen therapy, light and color therapy, magnetic resonance stimulation, emotional clearing for PTSD, and protection from electrical magnetic field (EMF) pollution.

Nutritional advice is also included.

For anyone wondering where to begin, a good place to start is with a ‘total health scan.’ This 30-minute procedure checks the body for strength, flexibility, alignment and range of motion and includes muscle testing, applied kinesiology and a complete neurological assessment. An individual treatment plan can then be worked out to address whatever issues come up. “The idea is to identify potential weaknesses before they manifest as problems,” explains Kurshals. “In other words, we’re looking to promote good health by being proactive and not reactive.”

The so-called ‘cutting edge treatments,’ like ozone therapy, have been standard medical practice in Europe for many years. Ozone, a natural gas, kills 99 percent of all bacteria and viruses and is a powerful aid for wound cleansing and healing. It can be delivered directly onto the skin or administered through the ears, to be transported throughout

the body, where it acts as a blood purifier, can kill parasites, combat chronic fatigue syndrome and enhance the immune system.

As for oxygen therapy, which is much better known, it has proven to be a very effective remedy for high altitude sickness, headaches, insomnia, aches and pains, and poor digestion. “An oxygen-rich environment gives the body what it needs to function most efficiently,” explains Kurshals. “The result is more energy, increased mental clarity, and better digestion. It’s also good for de-stressing, which is important, because a stressed body doesn’t heal well.”

To encourage people to think outside the box and focus on taking care of their—or their family and friends’—health in the coming year, Pilates Santa Fe is offering a special holiday healthcare package. Available now at the studio close to the downtown Plaza, it includes everything you need for a healthy start to the new year. Check it out in the Wish List section and begin to Live Young Longer!

HEALTH & WELLNESS

Pilates Santa Fe 839 Paseo De Peralta, Santa Fe 505.995.9700 Pilatessantafe.com

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Building a playground for the women and children residential treatment program

RECOVERY AS A CONTINUUM

By Emmaly Wiederholt Photos Mary Neiberg

“IF YOU THINK ABOUT RECOVERY AS A CONTINUUM, from wanting life to be different all the way to celebrating decades of sobriety, we support the gamut,” says Christine Wendel, chair of the Santa Fe Recovery Center, who has personally dealt with alcoholism and is proud to be 34 years sober. “Most recovery organizations offer the month-long residential treatment model, but frequently people need more support than that.” From detox to bridge housing, the Santa Fe Recovery Center offers support at every step of the way along the path to recovery.

of a registered nurse. SFRC’s residential treatment programs are evidence-based, trauma-informed and holistic, and are divided between men and women. The men’s program is for 30 days and has 23 beds available.

The women and children program—the only residential treatment program in the state that allows mothers to bring their young

The Santa Fe Recovery Center (SFRC) has been in operation since 2005 when the current administration took over another treatment program that had been in operation since the 70s.

Sylvia Barela has been with the organization since 2006 and has served as CEO since 2015. She brings to SRFC her background in psychology and business, as well as extensive experience in nonprofits. “Addiction does not discriminate,” Barela says. “Addiction is found in every culture, race, age and socio-economic status.

We see people from every background.”

At the entry level, SFRC’s programs include detox and residential treatment. The detox program is in collaboration with Christus St. Vincent and the Santa Fe County, and is three to seven days of clinically managed withdrawal treatment under the supervision

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We are able to give people the resources they need to be successful in achieving lifelong sobriety.

children with them—is for 60 days and has 16 beds available for women and 10 beds for children under the age of three.

This unique program enables women to bring their children into treatment with them, ceasing trauma and addiction across generations. A medical director assesses pregnant and new mothers to look for substance addiction in infants and ensure appropriate medical treatment.

“It’s difficult for a mother to make the choice between getting treatment and leaving little ones behind,” explains Wendel.

“With this program, we can affect change in families.” Though the program has only been in place for one year, Barela says its impact is significant. “We’ve seen a lot of response; some of the Native American communities, particularly the Navajo Nation, have sent us several referrals. We work closely with La Familia, Las Cumbres, and the Children Youth and Families Department.”

After entry-level treatments, the extended residential treatment program provides up to 90 days more support in dormitory-type housing at the former University of Arts & Design campus. Further recovery housing is available in the on-campus townhouse apartments for reasonable rent. Finally, two bridge houses in town

provide support as clients transition back into the workplace.

Throughout the continuum of care, outpatient treatments are offered as well as ongoing medication-assisted treatment.

SFRC serves 1,400 clients a year, and most are low income; however, Barela and Wendel stress that people from all walks of life have been through their programs. Patients come from throughout the state, and Barela stresses the need is great and there is often a waiting list.

“We’ve been lucky enough to have greatly expanded our services over the past two years,” shares Barela. “We are able to give people the resources they need to be successful in achieving lifelong sobriety. But we can never guarantee that this continuum of care will be sustained. That’s why we need the funding and advocacy from our community to continue to do what we’re doing.”

TO LEARN MORE, VISIT WWW.SFRECOVERY.ORG.

Santa Fe Mayor Webber and Santa Fe Recovery Center CEO Sylvia Barela

HEALTH & WELLNESS

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DIVINE DENTAL’S Focus on Family Values

HERE IN NEW MEXICO, FAMILY IS CENTRAL. Nobody knows this better than Dr. Esmael Valdez of Divine Dental. Long before practicing dentistry, he made a commitment to leave the world a better place by sharing the love, support and generosity he received from his large, embracing family. Today, he does just that by embracing every new and continuing patient into the warm atmosphere of the Divine Dental family.

A native New Mexican, Valdez was born and raised in Mora, where he absorbed the discipline his family’s ranch required. He found his passion for dentistry while working as a dental assistant for Dr. Frank Sanchez, and went on to earn his DDS from Howard University. Returning to northern New Mexico in 2003, he served an apprenticeship in the office of his mentor.

In 2004, Dr. Valdez opened his first Divine Dental office in Las Vegas, NM, and began the work of creating spectacular smiles. He opened his second practice in Santa Fe the following year. Since then, Dr. V (as he is affectionately called), has shared his considerable skill and generosity with thousands of happy patients. “We take the time to learn about our patients’ lives outside the office,” Valdez describes. “We know

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about their work, hobbies and families. Our goal is to know them as people, not just as patients.”

In 2018, Dr. Crystal Umphlett and Dr. Dylan Arens joined the practice, expanding Divine Dental’s commitment to serving more New Mexicans. Both bring a passion for healthy smiles as well as an appreciation for the care Dr. Valdez devotes to making his patients feel like family.

Dr. Umphlett hails from Wyoming and earned her DDS from the University of Nebraska Medical Center. She became interested in dentistry after a childhood accident caused her to get dental treatments which ended up boosting her selfconfidence. At a young age, she declared she would become a dentist, and never turned back. Dr. Arens also received his DDS at the University of Nebraska Medical Center, and pursued dentistry because of a long-term interest in the medical field and a positive experience getting a teeth cleaning when young. He loves seeing a patient’s selfesteem improve through a beautiful smile. “As a provider, I want people to be happy coming in, happy going out, and confident and comfortable with the choice they made to see us,” he explains.

The care and attention Dr. Valdez, Dr. Umphlett and Dr. Arens give their patients shows; the practice was voted #1 in the Santa Fe Reporter’s “Best Of” reader poll for 2018 and 2019.

One client recounts how “the staff and Dr. Valdez always make me feel very comfortable on my visits. As a bonus I walk out with beautiful teeth – a total confidence booster!”

It’s said that home is where the heart is. Dr. Valdez and his accomplished team welcome everyone into their dental practice, and work hard to bring “home” into the hearts of everyone they care for.

Photos by Daniel Quat

Divine Dental of Santa Fe 550 St. Michael’s Drive, Ste. 2, Santa Fe 505.471.7000 DivineDentalOfSantaFe.com

Rosie Martinez, RDH

Crystal Umphlett, DDS

Esmael Valdez, DDS

HEALTH & WELLNESS

Dylan Arens, DDS

Melanie Mullens, RDH

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Expert ADVICE

THE ARRAY OF BOTANICAL REMEDIES

TOMAS ENOS, PHD Milagro Herbs

1500 5th St Unit #6, Santa Fe 505.820.6321 milagroherbs.com

USING HERBS FOR HEALTH has been a time-honored tradition in New Mexico for centuries, so looking to nature for answers to our most common questions about wellness is really nothing new. However, we now have many modern tools to add to that traditional knowledge, which help us to analyze and record information about medicinal plant efficacy.

At Milagro Herbs, I have spent the past 30 years researching, experimenting and formulating herbal products for individuals in the Land of Enchantment and across the nation. In particular, I have found that the unique characteristics of our climate and environment in New Mexico offer a wide array of botanical remedies that are particularly well-suited for seasonal health and vitality.

For example, our autumn season has typical temperature extremes from day to night creating challenges for respiratory health. We need only look to the renowned root, osha, to assist in maximizing our breathing at high altitude and avoiding harmful airborne pathogens.

The benefits of osha root, formulated into easily usable forms, are unsurpassed by any other natural remedy in our region for enhanced immune system performance.

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Photos by Liz Lopez

Part of the art and science of the medical herbalist is assessing each person’s state of health, including strengths and imbalances that need adjustment.

At Milagro Herbs, our knowledgeable staff offers one on one consultations and advice, which ultimately include recommendations for the appropriate herbal blend for each condition.

One of my particular passions since 1990 has been to design and handcraft organic skin care products utilizing indigenous plants in our area. Using the highest quality ingredients in skin care products results in the most vibrant complexions. By incorporating our finest regional botanical extracts into topical formulations, we have created some of the most effective organic skin care anywhere in the world.

One of my all-time favorite regional plants used in creams and lotions is yerba mansa

HEALTH & WELLNESS

root. I include it in many Milagro formulas because it tonifies the outer skin layer and reduces fine lines due to sun damage and natural aging. This root’s benefits, when used in our high arid climate, are superior to any other. Whenever possible, it can be incorporated into cleansers, toners, masques and facial creams.

Hydration is especially important to maintaining healthy skin, which is why we highly recommend supplementation with mineral extracts such as magnesium, potassium and boron. These basic elements along with a regular regime of skin care treatments assists in protecting us from excess sun damage, premature aging, and skin inflammation.

Stop by our retail store in Santa Fe at 1500 5th St. where you can try our wide variety of facial and body products.

Gerard’s House Pop Music Festival!

ENHANCE YOUR HEALTH AND WELLBEING AT HEMP APOTHEKE

By Anya Sebastian

HEMP APOTHEKE HAS BEEN OPEN for about a year and a half, but ‘the new kid on the block’ was recently voted second best hemp store in Santa Fe in the Reporter’s annual ‘Best of...’ readers’ poll. “We couldn’t believe it,” says owner Gyana Basse, “and of course we were thrilled. Reputations are primarily built here by word of mouth, so that makes the result even more gratifying.”

What is it about Hemp Apotheke that sets it apart from the other hemp stores in town and not only draws people in, but inspires them to become regular customers? “More than anything else, people are hungry for information,” says Basse. “CBD has suddenly gone mainstream, but it’s a complex subject and can be very confusing. Hemp is not the same as marijuana, and THC is quite different from CBD. People not only need help to understand what they’re dealing with; they also want to know how it can help with their own particular problems.”

Not too many family doctors out there have had much experience with CBD, so education and customer service are the store’s top priorities. A significant part of each day is spent educating customers about CBD; what it is, what it can do and what form and dosage would be most effective for addressing the root issue. “We are interested in dealing with the root cause rather than the symptoms by asking, ‘Why is this happening?’” explains Basse. “Everyone who works here is very knowledgeable about hemp and what CBD can and can’t do, and we also work in conjunction with doctors to honor drug interactions.”

The range of products that can be found at Hemp Apotheke is varied and impressive, from locally made soaps to tinctures, lotions, massage oils, vape pens and cartridges, CBD cigarettes, pet treats, CBD-infused skin care, coffee, Owner Gyana Basse

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tea and exceptionally good fruit-flavored gummies, made in-house.

Every product line carries a ‘certificate of authenticity’ to confirm that it comes from a trusted source, and every batch is third party tested by an independent lab to guarantee maximum efficacy by demonstrating purity and freedom from contaminants.

Although Hemp Apotheke is an independent, woman-owned business, it’s closely allied with its next-door neighbor, Aromaland, which has been around for more than 30 years and has acquired an international reputation for the best quality therapeutic-grade essential oils. That collaboration has now resulted in a line of CBD-infused products under the label, ‘The Essence of Well Being.’ Tinctures, lotions and topicals are all made in-house and all body care products are available in bulk and at wholesale prices. Anyone wishing to add a personal touch can take advantage of the ‘mixology’ option and choose a favorite scent from a range of Aromaland essential oils to add to their products.

Hemp Apotheke’s overall mission is to enhance health and wellbeing through the use of hemp, herbs and essential oils, thus contributing to a healthier community and a healthier planet. “These natural products have many uses,” says Basse, “from pain relief and stress reduction, to restoring homeostasis to the nervous system. They can bring balance to the environment by replacing our chemical dependence with natural options. We all need help to restore that balance, both externally and internally.”

Any customers of Hemp Apotheke who mention this article will be entitled to a free gift.

Hemp Apotheke 1330 Rufina Circle, Santa Fe 505.231.7775 hempapotheke.com

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Expert ADVICE

THE NEGATIVE EFFECTS OF BLUE LIGHT

DR. MARK RASMUSSEN, OD Optometric Physician

1651 Galisteo St, Suite 1 505.983.7746 ultimateeyecaresantafe.com

UNTIL THE ADVENT OF ARTIFICIAL LIGHTING, the sun was the major source of lighting, and people spent their evenings in (relative) darkness. Now, in most of the world, evenings are illuminated, and we take our easy access to all those lumens pretty much for granted.

But we may be paying a price for basking in all that light. At night, light throws the body’s biological clock—the circadian rhythm—out of whack. As a result, sleep suffers.

WHAT IS BLUE LIGHT? Not all colors of light have the same effect. Blue wavelengths—which are beneficial during daylight hours because they boost attention, reaction times, and mood—seem to be the most disruptive at night. And the proliferation of electronics with screens, as well as energy-efficient lighting, is increasing our exposure to blue wavelengths, especially after sundown.

IS NIGHTTIME LIGHT EXPOSURE BAD? Even dim light can interfere with a person’s circadian rhythm and melatonin secretion.

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A mere eight lux—a level of brightness exceeded by most table lamps and about twice that of a night light—has an effect, notes Stephen Lockley, a Harvard sleep researcher. Light at night is part of the reason so many people don’t get enough sleep, says Lockley, and researchers have linked short sleep to increased risk for depression, as well as diabetes and cardiovascular problems. Studies suggest that continued exposure to blue light over time could lead to damaged retinal cells.

This can cause vision problems like agerelated macular degeneration.

EFFECTS OF BLUE LIGHT ON SLEEP While light of any kind can suppress the secretion of melatonin, blue light at night does so more powerfully.

Harvard researchers and their colleagues conducted an experiment comparing the effects of 6.5 hours of exposure to blue light to exposure to green light of comparable brightness. The blue light suppressed melatonin for about twice as long as the green light and shifted circadian rhythms by twice as much (3 hours versus 1.5 hours).

In another study of blue light, researchers at the University of Toronto compared

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the melatonin levels of people exposed to bright indoor light who were wearing blue-light–blocking goggles to people exposed to regular dim light without wearing goggles. The fact that the levels of the hormone were about the same in the two groups strengthens the hypothesis that blue light is a potent suppressor of melatonin. It also suggests that shift workers and night owls could perhaps protect themselves if they wore eyewear that blocks blue light.

PROTECT YOURSELF FROM BLUE LIGHT AT NIGHT Use dim red lights for night lights. Red light has the least power to shift circadian rhythm and suppress melatonin.

Avoid looking at bright screens beginning two to three hours before bed.

If you work a night shift or use a lot of electronic devices at night, consider wearing blue-blocking glasses or installing an app that filters the blue/ green wavelength at night.

Expose yourself to lots of bright light during the day, which will boost your ability to sleep at night, as well as your mood and alertness during daylight.

ARTS & ENTERTAINMENT

BOOK REVIEW Deep Creek Pam Houston Photo by Mike Blakeman

Pam Houston Takes Us into The Wild

By Wolf Schneider

Pam Houston has been called “the rodeo queen of American letters” and with good cause. Her memoir, Deep Creek: Finding Hope in the High Country, about living on her 120-acre homestead in Creede, Colorado, four hours north of Santa Fe, is a deeply felt exploration of her commitment to mountain ranch life. “If you can’t fall in love with the San Juan Mountains during the third week of September, you can’t fall in love,” writes Houston. “The sky is a headstrong break-your-heart blue, the air is so clear you can see a hundred miles on a straight horizon, and the river is cold and crisp and possibly even clearer than the air.”

Houston appreciates all the good in her 9,000-feet-high ranch that she’s owned for 25 years—elk bugling in the misty dawn,

her cozy decades-old log cabin, the farmer who stacks highquality hay in her barn, Milky Way sightings that are “truly milky,” neighbors who check on her in blizzards, mule deer amid aspen groves, and her faithful wolfhounds, mischievous donkeys, unruly sheep, and steadfast horses. She cops to the challenges too—the outside water spigots that must be turned off by mid-September, the four cords of wood and two hundred bales of hay needed

by October 1st, the thermostat that can’t be set above 60, barn swallows that can carry bedbugs, forest fires, beyond-freezing 35-below nights, muck and ice.

With wit, insight, and personal revelation, Houston gives it to us straight: the sustaining soulfulness of a life given to a piece of land, the lure of wild things, and the fortitude demanded to tough it out, often alone (albeit with fancy ginger ale from Denver). It’s a captivating chronicle from a modern-day Artemis of the literary West.

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DINNER ONSTAGE AT THE

MOULIN ROUGE Lensic Gala Guests Supported Performing Arts Education

Photos © 2019 Insightfoto.com

CANCAN DANCERS KICKED AND CHAMPAGNE CORKS FLEW, but what was most impressive about The Lensic’s June 15th gala: Dinner Onstage at the Moulin Rouge was the generosity demonstrated by the nearly 200 guests who attended. “Thanks to everyone who came to the party, donated services, and pledged to support The Lensic’s education programs,” says Nancy Zeckendorf, gala chair and founding director at the nonprofit performing arts center. “I’m thrilled to report that we exceeded the evening’s fundraising goals. And we had a great time doing it!” Gala guests enjoyed rose-red signature cocktails, a wine-paired French dinner, and lively entertainment. Overlooking the festivities was a 15 ft. windmill, modeled after the one at Paris’ favorite 1890s cabaret, the Moulin Rouge. “We go all out at the gala, and it’s for an excellent cause,” Zeckendorf reflects. “The generosity of this community helps us bring the performing arts to young people all over Santa Fe.” Mark your calendar for next year’s Lensic fundraising gala, scheduled for June 27, 2020!

TOP: A Saltanah dancer does the cancan.

MIDDLE: Dinner Onstage at the Moulin Rouge BOTTOM: Guests at the table hosted by Lensic board member Anne Bingaman and former Senator Jeff Bingaman raise their paddles to support Lensic education programs.

ARTS & ENTERTAINMENT

1 A performer from Clan Tynker.

2 Doug & Helen Brooks.

3 Nancy Zeckendorf, gala chair, board chair & founding director, with performers from Clan Tynker.

4 Daniel Crupi, director of the Santa Fe Symphony & Santa Fe Mayor Alan Webber.

5 Patrick Galbreath & Dr. James Marx.

6 Santa Fe City Councilor Signe Lindell (District 1).

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7 Stock Colt & Karl Klessig.

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8 Lensic board member Charmay Allred & Helene Singer Merrin.

9 Jeff Szabat of Century Bank, Adam Stramel of gala sponsor New Mexico Bank & Trust, Alyssa Stramel, & Tricia Gunter of First National 1870.

10 Lynn Hoffman & Nancy Zeckendorf can't resist dancing.

11 Maria Gale, Lensic board member & Edward Gale.

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12 Board member Bud & Valerie Hamilton, flanked by members of Clan Tynker. Valerie is dressed as Toulouse-Lautrec.

13 Christa Coggins of the Santa Fe Community Foundation, Ethan Sklar & Lisa Enfield, vice president of the Lensic board of directors.

14 Former Mayor Javier Gonzales, Cyndi Conn, Amy Aalberts & Lensic Executive Director Joel Aalberts.

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15 Kazukuni Sugiyama, Richard Tang & David Frank.

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The New Mexico Philharmonic ENCHANTING THE LAND OF ENCHANTMENT

By Emmaly Wiederholt

The magic of the symphony begins with the unmistakable prelude of the tuning of instruments.

Then silence falls as the conductor walks onstage and addresses the musicians. The tangible anticipation breaks with that first full-bodied note, bathing the venue in sound. The symphony is truly an experience like none other. How fortunate that the New Mexico Philharmonic provides that enchanting experience again and again to Albuquerque audiences.

Photo by Todd Perchert

THOUGH THE NEW MEXICO PHILHARMONIC has only been around since 2011, its roots go back to 1932 when members of the Albuquerque Rotary Club formed the Symphony Civic Orchestra.

That evolved to become the New Mexico Symphony Orchestra, which filed for bankruptcy in 2010. However, the musicians honored the tickets for the last performance and soon after reorganized itself with a new board to become the New Mexico Philharmonic.

Today, the symphony is comprised of 74 talented local musicians.

Its season begins late September and continues through next spring, and the repertoire is a mix of classical, pop and contemporary.

Concerts take place at Popejoy Hall as well as at smaller venues throughout Duke City.

In 2017, Grammy® award-winning conductor Roberto Minczuk was appointed music director of the New Mexico Philharmonic.

He is also music director of Theatro Municipal Orchestra of São Paulo, Brazil. “We are absolutely thrilled to have him,” says Christine Rancier, violist and director of business relations. “He conducts with the same passion in rehearsals as he does in concerts, which is truly amazing. He’s quite demanding and is bringing us to new levels.”

Of note this season are the finals for the second tri-annual Olga Kern International Piano Competition, which draws some of the hottest

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Photo by Tim Nenninger

talent from around the world to the Land of Enchantment to compete for a $30,000 cash prize along with concert engagements throughout the US and Europe. Olga Kern, gold medalist at the Van Cliburn International Piano Competition and classical music superstar, always dreamed of beginning her own competition, and Albuquerque has been the lucky host. The four finalists will perform with the New Mexico Philharmonic on November 2nd at Popejoy Hall, but the public is invited to attend recitals given by contestants during the day at the National Hispanic Cultural Center as the contestant pool narrows. At the November 2nd concert, the audience will witness live as the winner of the competition is announced.

Photo by Tim Nenninger

Olga Kern herself will give a concert on April 11th. Also worth mentioning is Lincoln Center Emerging Artist winner Paul Huang in Tchaikovsky’s Violin Concerto on October 5th, Quadrennial International Violin Competition of Indianapolis winner Richard Lin in Mendelssohn’s Violin Concerto on November 23rd, Grammy® award-winning guitarist Jason Vieaux in Jonathan Leshnoff’s Guitar Concerto on January 25th, International Tchaikovsky Competition winner Andrei Ioniță in Elgar’s Cello Concerto on February 15th, and Detroit Symphony Orchestra concertmaster Yoonshin Song in Shostakovich’s First Violin Concerto on March 21st.

This year’s pop concerts include a night of classic Pink Floyd on October 26th, as well as a salute to John Williams on April 4th. For those looking for something more contemporary, the New Mexico Philharmonic is playing the work of acclaimed local composer and former UNM professor Bradley Ellingboe on April 19th.

Photo by Tim Nenninger

“I believe any city, and certainly a city of Albuquerque’s size, should have a symphonic orchestra,” reflects Rancier. “The musicians are important as the community’s music teachers.”

The New Mexico Philharmonic has an extensive youth education program, providing concerts to children both in the schools and at Popejoy. Additionally, the Young Musician Initiative is an after-school program offering music instruction for Title I students. Donations to support the New Mexico Philharmonic’s extensive programming are tax-deductible, and volunteers are invited to join the New Mexico Philharmonic Guild.

TO LEARN MORE, VISIT NMPHIL.ORG.

Photo by Tim Nenninger

ARTS & ENTERTAINMENT

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ROLINDA STOTTS Rolinda Stotts, author of the ‘Bella Rotta,’ process and philosophy (Italian for ‘beautiful broken) has a history of cocreating with her clients beautiful, highly textured multi-panel artworks perfect for commercial and residential spaces.

LEE BOWERS The work of Santa Fe colorist Lee Bowers (Chicasaw/ English), BFA, Southern Methodist University; MFA, Cal Arts, is held in numerous private collections.

Through her real estate practice and former art gallery business, Bowers brings great passion for color and landscape to her work.

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ARTS & ENTERTAINMENT

JACQUELINE KAMIN Jacqueline Kamin attended the Corcoran Museum School, and the Arts Students League, New York City. Kamin serves on the board of the California Art Club, is a member of the Salmagundi Club, a signature Member of Oil Painters of America, and past president of American Women Artist. She inspires our connection to nature through old world master oil painting methods.

STACY KAMIN Stacy Kamin, BA, Academy of Art University in San Francisco, student of Chinese artist, Shuqiao Zhou of the great Russian lineage of Ilya Repin and Valentin Serovan, and of David Leffel and Sherrie McGraw. Kamin is an abstract realist inspired by post-impressionism, currently teaching in California.

ARTS & ENTERTAINMENT

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David Copher AN ARTIST WHO DID IT

HIS WAY

By Anya Sebastian Photos Liz Lopez

DAVID COPHER REFUSES TO BE PIGEONHOLED. His studio/ gallery has a broad range of work that includes paintings, sculpture and jewelry, all created by him and yet so different in style and subject matter that one would not guess they were made by the same artist.

Even in early childhood, Copher’s artistic talents were clearly apparent.

By the time he was in high school, he was painting in oils and winning awards for his work in arts and crafts shows, and at 21 he started working with bronze sculpture. Raised in Texas, his reputation as a painter and sculptor soon spread to Austin, San Antonio and Dallas.

He was also an accomplished athlete who served as captain of his school football team before moving on to become a Professional Rodeo Cowboy Association rodeo clown bull fighter, arguably the most demanding and dangerous position in rodeo, and a subject he has frequently featured in his artwork.

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in all sizes, from 12 in. to 12 ft., and range from stone, bronze, steel and mixed media to cutting edge contemporary designs.

Examples of his artwork can be found in many private and public collections, not only in the US but all over the world.

After spending time painting and sculpting in San Francisco and Florida, Copher took a trip to the mountains of southern Mexico, where he was captivated by the brilliance of the early Mayan civilization. That became the inspiration for his highly acclaimed ‘Mayan Kings’ bronze sculpture series (a theme he still works with to this day) and, in 1985, he was given a grant by Texas State University to illustrate a major anthropological text book featuring the life and culture of the ancient Mayans.

Four years later, in 1989, encouraged by his friend, Frank Howell, a Santa Fe artist and gallery owner, Copher decided to move to the City Different, where he has been living and working ever since. “Santa Fe has been

my art school,” he says. “I’ve had 30 years of experience working with highly trained artists, including pupils of Alan Houser and a Navajo master silversmith, James Begay junior, who became my mentor. I seem to have a talent for picking up artistic techniques—they don’t intimidate me— and I’ve always enjoyed being challenged and pushing the limits.”

The variety of work in his gallery is truly impressive: paintings, large and small, feature landscapes, portraits and abstracts. Also on display are one-of-akind, hand-made jewelry pieces, in both silver and gold, crafted in designs both classic and contemporary, including rings, bracelets, pendants, earrings and belt buckles. As for his sculptures, they come

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His ‘Magic Horse’ series, created in 1993, and featuring a contemporary, highly stylized image of a ‘magic’ running horse, has received national and international acclaim. It is now included in collections worldwide. One was recently placed at the Santa Fe Children’s Museum. It is on display in front of their building on Old Pecos Trail and is easy to spot, being 12 ft. high and an eye-catching bright blue.

Copher also accepts commissions for painting, sculpture and jewelry. “I love all art forms and I really don’t have a favorite,” he declares. “Whatever I’m working on is what I like best.”

David Copher Studios 307 Johnson Street, Santa Fe 505.235.3641 davidcopher.com

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HEIDI LOEWEN FINE ART

Smoked Merlot D: 30”

In Flight HT: 28”

Heidi Loewen in her Gallery

Most artists adore the light in Santa Fe. For Heidi, it is the smell of the mountains and porcelain-like snow she loves. She opened her gallery and studio in 1995, down the road from the Georgia O’Keeffe Museum and across the street from the Santa Fe School of Cooking.

HEIDI LOEWEN, SANTA FE ARTSMART ARTIST OF THE YEAR, IS MORE THAN A GALLERY OWNER, SCULPTOR, CERAMIC INSTRUCTOR AND RESTORATION EXPERT. SHE HAS CREATED HER FABULOUS LIFE! People love to relax on her comfy couch to absorb her optimism, storytelling and expertise as she sculpts at the pottery wheel. They admit that this is why they often visit and purchase her art. She invites her collectors to lend a hand in the sculpture making process. Upon completion, these collectors have secured a lifetime of bragging rights!

From the age of two, in upstate New York, Heidi played in the mud while her parents gardened. Now she creates passionately with porcelain at the wheel.

Heidi’s early love of languages stems from her German optical scientist father collaborating with engineers from around the world and her British mother, an artist in everything she did. From her parents, she learned that art is its own beautiful language.

Heidi studied at the Eastman School of Music, art at Skidmore College, in New York, and art history at the Sorbonne in Paris.

After ski instructing in Switzerland, she translated for the United Nations, worked at the Metropolitan Museum of Art, then happily landed in the Chinese and Japanese Division at Sotheby’s, the noted art auction house in New York City. A curation position at the Spring Creek Art Foundation followed in Boston. While there, she furthered her porcelain studies at the Harvard Ceramic Studio.

Heidi teaches privately to Hollywood celebrities and visitors, and team builds for corporations. No art experience needed! Most are beginners. Giada DeLaurentiis learned to throw pottery with Heidi on her Food Network show, as did Samantha Brown on the Travel Channel. Travel sites consider Heidi’s classes to be a top activity for Santa Fe visitors. This is where memories are made!

Heidi also directed and starred in a short film, a comic spoof from the movie, “Ghost.” She has received numerous accolades for her work and often collaborates with other renowned artists. Heidi’s famous phrase is, “Porcelain is my canvas.”

She travels extensively throughout the world. She has had exhibitions in Paris, Switzerland, Mexico City and all over the U.S. showing her smoke fired, gold leafed porcelain platters and sculptures. At Miami Basel, she won a prestigious sculpture award for her monumental six foot ruby red cast metal stiletto and won a sculpture prize at ART Santa Fe. UNESCO and the City of Santa Fe sent Heidi to its Sister City, Icheon, South Korea to teach and lecture. Icheon is considered one of the ceramic capitals of the world and Heidi was excited to have the opportunity to work with many South Korean Living Treasures in their private studios.

Heidi Loewen is presenting a solo retrospective this fall at the Western University of New Mexico and has recently been inducted into “Who’s Who in America.”

ARTS & ENTERTAINMENT

Heidi Loewen Fine Art 315 Johnson St., Santa Fe 505.988.2225 HeidiLoewen.com

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DINING

NOTES FROM A LOCAL

SICILIAN WINES PRAISE FOR SICILIAN WINES has been growing for the past decade as more labels reach the US. Sicily now boasts several varietals that can stand along some of the greatest wines in the world. Best of all, the wines are great value considering the quality.

Labeled under the Sicilia DOC – a zone that covers the entire island – red wines made from the Nero D’Avola grape, Sicily’s pride and joy, have a rich ruby color with significant tannin structure.

Catarratto is the most widely planted white wine grape in Sicily and the second most planted in Italy after Sangiovese.

The best wines on the island, however, come from Mt. Etna, the tallest active volcano on the European continent. The vineyards grow in dark, rich volcanic soil, making elegant wines from three prominent grapes: Nerello Mascalese, Nerello Cappuccio and Carricante.

Nerello Mascalese is a highly regarded, dark-skinned grape variety. Typically blended with a maximum of 20 percent Nerello Cappucio, these wines have had a surge in popularity in the past decade. They reflect their terroir, giving taut, fresh red wines with fruity, herbaceous flavors, excellent minerality, and an earthy nuance. Try the Cusumano Alta Mora Etna Rosso, 2016. Or Marco de Gracia’s wine, Terre Nere Etna Rosso Calderara 2015, made from pre-phylloxera vines that are more than 100 years old.

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There are also the amazing wines of the Super Tuscan winemaker, Franchetti, whose label is Passopisciaro, Passorosso, 2016.

For the whites of Etna, Carricante is the star, making up at least 60 percent of the blend, though many winemakers use 100 percent of the grape. If a wine can be deep and soulful while still shining through with bracing acidity, this is the wine. The orange, lemon and grapefruit notes play well with the savory hues of anise and honey. Try the Catarratto Graci, Etna Bianco, 2018 or the Passopisciaro, Passobianco, 2016. Both are outstanding.

Dollar for dollar, the wines of Sicily are some of the greatest wines in the world and are priced at a fraction of the cost of their more popular brethren, Barolo and Burgundy. Treat yourself to these amazing wines. I promise, you won’t be disappointed.

DINING

GNOCCHI ALLA SORRENTINA 2 lbs gnocchi 2 tbsp olive oil 1 chopped onion 4 crushed garlic cloves ½ lb tomatoes

Chef Cristian Pontiggia Sassella 225 Johnson St., Santa Fe 505.982.6734 sassellasantafe.com

1 tbsp tomato puree 1 tsp sugar ½ cup ground parmesan 4 oz mozzarella

Boil the gnocchi, then drain. Preheat oven to 390F. Gently fry the onion and garlic in oil. Peel the tomatoes by plunging them in boiling water, then chop and add to onions. Cook for 10 minutes, then blend in a food processor until smooth. Pour the sauce back in the pan, along with the gnocchi, stir. Divide the pasta between two dishes and cover with parmesan and mozzarella.

Bake for 15 minutes or until cheese is melted.

HALIBUT IN MOLE VERDE MOLE 1 lb. tomatillo; 4 garlic cloves; ½ onion; 1 tsp parsley; 1 tsp allspice; 1 tsp tarragon; ½ tsp anise; ½ tsp cloves; ½ tsp oregano; 8 corn tortillas; ¼ lb. sesame seeds; ½ lb. spinach; 6 jalapeños; 2 cups water; ½ cups of vegetable oil; fresh chopped cilantro; ¼ cup of vegetable/ chicken base

Chef Fernando Olea Sazón 221 Shelby St., Santa Fe 505.983.8604 SazonSantaFe.com

Remove tomatillo husk. Place water, tomatillos and jalapeños in a pot at medium high heat for a few minutes. Strain and save the water in one container and the tomatillos and jalapeños in another.

Warm a pan at medium heat and place the sesame seeds, anise and cloves;

roast to a golden color. Place in a blender the tomatillos, jalapeño, garlic, onion, parsley, tarragon, chicken/vegetable base, sesame seeds, oregano, tortillas, spinach, adding the reserve water as needed. In a saucepan, let the blend simmer for 30 minutes. Add cilantro.

HALIBUT 4 halibut fillets; 4 tbsp butter; 2 tbsp olive oil Place olive oil, butter in a sauté pan over medium heat. Add salt and pepper to halibut and place in pan. Cook for four minutes and then flip and cook another 4 minutes.

GRILLED HEIRLOOM TOMATO AND BASIL SOUP 2 large white or yellow onions 1 bunch celery 1 bunch large leeks 8 heirloom tomatoes 8 cloves of garlic

Chef Angel Estrada Midtown Bistro 901 W. San Mateo Rd. 505.820.3121 midtownbistrosf.com

1 bunch of fresh basil leaves 8 cups of vegetable stock ¼ cup olive oil ¼ cup white cooking wine

Cut onions and tomatoes in half. Toss in olive oil, add celery and leeks, and grill for 10 to 12 minutes. Add garlic and basil and sauté for five minutes. Add cooking wine and vegetable broth, and boil for 30 minutes. Puree and add salt and pepper to taste.

FAVORITE FALL RECIPES

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BRAISED VEAL OSSO BUCO 4 butcher cut veal osso buco 1 tbsp olive oil ¼ cup red wine ¼ cup tomato paste

Chef Mark Kiffin The Compound Restaurant 653 Canyon Rd., Santa Fe 505.982.4353 CompoundRestaurant.com

1 qt veal/beef stock 2 bay leaves Small bunch fresh thyme

Heat oven to 300F. Heat a baking pot to medium high, add olive oil and season the veal on all sides with salt and pepper. Sear all sides, browning the veal. Reduce heat and remove. In the same pan, add the tomato paste and stir for one minute, deglaze with the wine and mix thoroughly. Add the stock, bay leaves and thyme, bring up to a simmer, place the veal in the pan, cover and cook slowly in the oven for three hours. Check for doneness when they pull apart.

Remove bay leaves and thyme. Serve with the reduced stock with fall vegetables and soft polenta.

EMPANADAS PASTRY 1 stick butter; 1 1/2 cups flour; 1/2 tsp baking powder; 1/4 tsp cider vinegar; 2 tbs cold water; 1 tsp oil; 1 egg, beaten with 2 tbs water; 4 oz cream cheese; 2 tsp cinnamon

Chef Randy Tapia El Nido 1577 Bishops Lodge Rd., Santa Fe 505.954.1272 ElNidoSantaFe.com

Preheat oven to 400F. Combine butter and cream cheese. Sift flour. Add baking powder, vinegar and water. With floured hands, work the other ingredients until the dough

holds together. Roll out, cut circles, and place on oiled cookie sheets. Add 1 tsp of filling, fold over and moisten edge with egg glaze. Bake for 10 to 15 minutes.

FILLING 2 lbs braised pork butt; 1/2 tsp allspice; 2 cups golden raisins; 1 tsp nutmeg; 2 cups peeled, chopped and cooked granny smith apples; 1 1/2 tsp cinnamon; 2 cups

sugar; 1 cup pinon nuts Shred pork butt. Add and mix other ingredients.

PORK Pork butt; chopped celery, carrots and onions; 2 tbs black pepper corns; 3 bay leaves; 8 garlic cloves; 1 small bunch of thyme Sear pork butt and take off heat. Add remaining ingredients, fill with water and cover with foil. Cook at 300F for 3 1/2 hours.

SPAGHETTI BOLOGNESE 1lb ground beef 1lb beef stew meat 1lb ground pork 1lb pork stew meat 2 carrots 1 large yellow onion

Chef Matt Yohalem Il Piatto 95 West Marcy St., Santa Fe 505.984.1091 ilpiattosantafe.com

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2 stocks celery 1 12oz. can crushed tomatoes 1 6oz can tomato paste 4 cups red wine 2 tbsp garlic 1 qt. beef stock

Chop carrots, onion, celery into ¼ inch cubes. Brown all meat in sauté pan. Add chopped vegetables and garlic, sauté for 10 minutes.

Add crushed tomatoes, tomato paste and red wine, bring to a boil.

Reduce to a simmer for at least 2 hours. Add beef stock and simmer for at least another hour. Serve with your favorite spaghetti or other pasta. Garnish with fresh parmigiano and basil.

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PORK TENDERLOIN STUFFED WITH GRUYERE AND DATES 1 pork tenderloin 4 oz gruyere, cut into 1-inch long strips 8 slices bacon 6 oz chorizo 5 Medjool dates

Chef Klaus Happel Hilton Santa Fe Buffalo Thunder 20 Buffalo Thunder Trail Santa Fe 505.455.5555 www.HiltonBuffaloThunder.com

Cut a horizontal slit into the end of pork through to the other end. Remove the date pits and replace with gruyere cheese. Push the dates into slit.

Spray an 18” x 12” piece of aluminum foil with cooking spray and slightly overlap the bacon slices in the middle of the foil and spread the chorizo over the bacon. Place the tenderloin in the middle and wrap foil tight. Place in a broiler pan and bake at 350F until meat thermometer registers 160F. Remove foil from the pork and crisp the bacon under the broiler.

CHICKEN TAMALES CHICKEN 6 chicken legs; salt and pepper Place legs on sheet tray. Sprinkle back of legs with salt and pepper. Place in oven at 350F for 40 minutes. Pull off skin and remove meat from bone.

CHILE VERDE

Chef Joseph Wrede Joseph’s Culinary Pub 428 Agua Fria St., Santa Fe 505.982.1272 josephsofsantafe.com

12 tomatillos; 4 jalapenos; 10 garlic cloves; 1 peeled and quartered onion; 1 bunch cilantro; 3 tbsp ground coriander; 3 tbsp cumin Place all ingredients in saucepot. Cover with water and place over medium high

flame. Bring to a boil and simmer for 20 minutes. Let cool. Strain of excess water and place in blender. Blend until smooth.

In same saucepot, add chile verde and chicken. Bring to simmer and cook for 10 minutes. Allow to cool.

ASSEMBLING TAMALES Place cornhusk in palm. Take spoon of masa, place in center and smooth evenly. Place soup spoon of chicken chile verde in middle of masa. Place tamale on counter. Fold both sides and tuck in bottom and top of husk to form neat package. Steam for 35 minutes.

WHAT READERS ARE SAYING ABOUT The Winter 2018 edition of the magazine FINE LIFESTYLES MAGAZINE really is fabulous. Great profiles on some I really appreciate how Fine Lifestyles shines a welldeserved spotlight on a few high performing non-profits in our communities. The articles are always well written and enjoyable to read. Bringing readers’ attention to the work these groups are doing is a true public service!

– Fred N

wonderful nonprofits and everything exceedingly well-written..and as always, looks beautiful.

–Bill S

FineLifestyles SANTA FE & ALBUQUERQUE

SPRING 2017 | VOLUME 3 ISSUE 1

SPOTLIGHT ON THE LENSIC A New Subscription Season and More

HUMANITARIAN AMMA EMBRACES THE WORLD ONE HUG AT A TIME SILVER BULLET PRODUCTIONS USING FILM TO FOSTER COMMUNITY SCHOOL FOR ADVANCED RESEARCH A PROGRESSIVE APPROACH TO ANTHROPOLOGY

LET US KNOW WHAT YOU THINK ABOUT FINE LIFESTYLES MAGAZINE! Send your thoughts and impressions to Emmaly Wiederholt, editor, at emmalyw@finelifestylessw.com.

The three most in-depth comments will receive a dinner for $100 each to il Piatto Italian Farmhouse Kitchen.

FAVORITE FALL RECIPES

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COVER STORY

Sassella True Italian with a Twist Photos Herschel Mair

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On July 1st, Sassella opened at the iconic location of 225 Johnson Street (formerly the O’Keefe Café and Maize) in Santa Fe. Inside, one can smell the flavors of Italy; not Americanized pizzas and pastas, but Italian the way it is meant to be served, with all the nuance and complexity of its long history.

“I LOVE EVERY REGION OF ITALY, and I’ve included on Sassella’s menu several dishes only found in small towns throughout the country,” says acclaimed chef and co-owner Cristian Pontiggia. In addition to working at two Michelin Star awarded restaurants in Europe, the native Lombard has received awards for his cooking and wine knowledge from La Confrérie de la Chaîne des Rôtisseurs, an international gastronomic society. The Italian government recognizes him as a Master Chef, and he holds a culinary degree certifying him as a Doctor of Oenogastronomy. He has called New Mexico home for more than 10 years, and previously worked at high-end establishments in Taos and Santa Fe. He also volunteers as a Cooking with Kids Superchef.

Sassella provides a unique stage to highlight Chef Pontiggia’s culinary artistry. Of note on his menu is the reinvented Caesar salad, with parmesan-seared romaine lettuce, focaccia, tonnato (a sauce flavored with tuna), and crisp white anchovies. Or the asparagus soup, for example, includes tarragon foam and a potato cup filled with lobster. The scrumptious ravioli, burrata and saffron pasta are all made in-house. “It’s real Italian food; I don’t make Americanized-Italian dishes, like spaghetti with meatballs, things we never eat in Italy. My cuisine is truly Italian, but with a twist,” explains Pontiggia.

Sassella is open for both lunch—from noon to 2:30—and dinner from 5:30 to close. During lunch, dogs are welcome on the atmospheric outdoor patio. The lunch menu includes Pontiggia’s

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twist on chicken parmesan—served with local green chile on ciabatta bread—or try the veal ragu—served with house-made egg pasta and parmesan cheese. A variety of seafood dishes are also available, including sea bass, mussels, oysters, fried tiger shrimp and calamari.

At the bar, the emphasis is on gin. “Gin is about the botanicals,” explains Pontiggia. “The juniper is the base of gin, and after that any botanical can be added, from lemongrass to tea leaves to butterfly pea blossoms. We have gins from every part of the world.” Pontiggia’s favorite labels are Monkey 47’s Schwarzwald Dry Gin from Germany, Drumshanbo’s Gunpowder Gin from Ireland, Roku Gin from Japan, Malfy’s Originale Gin from Italy, and Empress 1908 Gin from Canada. Even locally produced gins are carried, including Santa Fe Spirits’ Wheelers Western Dry Gin and Los Luceros’ Hacienda Gin. In total, more than 40 gins are available, including a gin from Spain, Alkkemist, distilled under the light of the full moon.

The classic gin-and-tonic is reimagined not only through Sassella’s wide array of gins, but also through its assortment of Fever-Tree flavored tonics: cucumber, citrus, Mediterranean and zerocalorie, to name a few. In order to enhance the unique flavors and botanicals, Sassella serves its gin and tonics in large wine glasses.

Sassella’s Negroni flights allow patrons to sample the range of flavors: “The differential flavors that come from pairing various gins and vermouths is insane,” shares bar manager Alyssa Zmich.

“Different parts of the world produce different accents through their botanicals. Gin is like wine that way.” She also emphasizes Sassella’s selection of amaro, an Italian herbal liqueur commonly consumed as an after-dinner digestif.

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The restaurant’s wine list rivals the bar in its breadth. “We feature wines we believe pair well with Chef Cristian’s food, which quite naturally focus on Italian wines,” describes co-owner Lawrence Becerra. Sassella’s wine list includes a selection of Barolos from Piedmont, Brunellos and Super Tuscan wines from Tuscany, as well as offerings from Veneto, Sicily, and even some from France and Napa. In fact, the menu will soon include a wine from Pontiggia’s hometown, Sassella (the establishment’s namesake), called Nino Negri 5 Stelle Sfursat.

When it comes to décor, co-owner Suzanna Becerra has created a cool and calming atmosphere with pale gray walls and silver beaded window dressing. As patrons walk in, they are greeted by a prominent handmade mosaic of an Italian countryside scene.

The vintage lithographic posters in the bar and restrooms are of various alcoholic beverages and Italian racing cars dating back to about 1930. And the black and white posters in the main dining area are classic Italian stock images to give that quintessential Italian feeling.

“It’s a new restaurant and we’re only at the beginning,” reflects Pontiggia. “I want to start humble to create something unique and different in the future. The beginning is always the tough part. Yes, we’re going to make mistakes, but that’s how you create the best restaurant. It’s part of my experimentation, finding ways to make it unique.”

COVER STORY

Sassella 225 Johnson St., Santa Fe 505.982.6734 sassellasantafe.com

EL NIDO

The Perfect Holiday Spot Photos Herschel Mair

Situated in the heart of Tesuque Village and only seven minutes away from downtown Santa Fe, El Nido is known for using exceptional ingredients from local farms and cooking them in its rustic woodfired kitchen. El Nido’s fare takes inspiration from Argentinian celebrity chef Francis Mallmann, who popularized open-fire cooking as a healthy and tasty alternative. As the weather turns from fall to winter, El Nido–with its picturesque fireplaces, open grill, and relaxed atmosphere— is also the perfect holiday spot to celebrate with friends and family.

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ON A COOL FALL OR WINTER DAY, COME ENJOY THE FIRES OF EL NIDO ALONGSIDE OUR BAR AND MENU SPECIALIZING IN WOOD-FIRED CONCEPT FOOD

EL NIDO–WHICH TRANSLATES FROM SPANISH as “the nest”–is an ideal place to come together with friends and family. So, whether it’s an office party, a birthday, or any other gathering, give them a call. The restaurant easily divides into sections, and thus can accommodate a party of practically any size. The front room of the restaurant can seat 65, the historic bar area can hold up to 65, and the private “Maria Benitez” flamenco room holds 55. El Nido can be rented out in entirety to host a party of up to 200 people. Chef Randy Tapia will prepare a special menu that reflects the needs of each party, and El Nido’s warm ambiance with its cozy fires can’t be beat.

Of course, El Nido’s wood-fired concept makes for the perfect meal, whether you have a large party or are just looking for a delicious dinner for the family.

In fact, the restaurant is open for Thanksgiving, Christmas Eve and New Year’s Eve. Let them take care of the stress of holiday meal planning. On Thanksgiving Day, they serve turkey dinner, and often cook the turkey on its custom-built rotisserie, creating a unique presentation of the classic dish.

Early seating times start at 11 a.m.

El Nido offers a variety of pre-fixed menus for the holidays that showcase their amazing rustic cuisine.

Make your reservation for Christmas Eve and then head over to Canyon Road to walk among the farolitos.

El Nido rings in the new year with a toast at 10 p.m., timed to coincide with New York City’s famous Times Square ball drop.

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Of note at El Nido is the Zozobra Bar and its craft cocktail program. Will Shuster, who began the first Burning of Zozobra in 1924, frequented the El Nido bar back in the day. Since reopening in 2016, the restaurant’s bar has been christened the Zozobra Bar in honor of its historic patron.

Through his experience working in Las Vegas and New Orleans, sommelier and general manager Chris Banks has specialized in pre-prohibition cocktails. These libations were designed pre1930s and revolve around the classic spirits of the day: bourbon, whiskey, scotch, gin, brandy and rum. “These cocktails were simply made with three or four ingredients to please the palette when there wasn’t the luxury of fresh ingredients,” Banks explains. Preprohibition cocktails usually have higher alcohol percentage and are less sugary or fruity than contemporary cocktails Banks has created several seasonal cocktails for patrons to enjoy at the historic Zozobra Bar. The ‘Sicilian Hot Toddy’ includes amaro, clove and lemon peel, or try the ‘Roasted in Tesuque’, which features habanero peppers, apples, tequila and lime. Either will be sure to warm you on a cold evening.

“On a cool fall or winter day, come enjoy the fires of El Nido alongside our bar and menu specializing in wood-fired concept food,” says owner Rob Bowdon. The restaurant has three idyllic fireplaces throughout the restaurant, plus a large six-foot wood-fired grill where many of the dishes are prepared. “Make El Nido an extension of your home,” Bowdon continues. “Come enjoy a fantastic holiday dinner; let us do all the work and celebrate with you.”

When you book your holiday party of more than 15 people at El Nido, reference this Fine Lifestyles article and receive a $10 gift card for every $150 spent as a way of saying thanks.

El Nido 1577 Bishops Lodge Rd., Santa Fe 505.954.1272 ElNidoSantaFe.com

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SAZÓN

Doesn’t Miss A Step

Photos Herschel Mair

SAZÓN REOPENS LATE OCTOBER/EARLY NOVEMBER after being temporarily closed due to a small electrical fire that occurred upstairs, luckily away from the dining room and kitchen. However, the restaurant jumps back into action with new awards alongside the already superb cuisine, service and ambiance for which it is known.

In fact, Sazón was recently recognized by Wine Spectator with an Award of Excellence. “We’re very proud,” says co-owner Lawrence Becerra. “Wine Spectator does a rigorous review of a restaurant’s selections of wines and takes a number of things into consideration.” In order to receive an Award of Excellence, an establishment must have more than 90 wines on the menu (Sazón has about 115), as well as a certain number of bottles in its inventory and distinctions in terms of value and selection.

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“In our case, that’s certainly the wines from the Baja,” Becerra comments. “We have the largest selection here in New Mexico and maybe even in the country. We made a bet on the Baja wines because we believe they are making world-class wines down there that are slowly being discovered. We jumped on it early, and it’s worked out very well. We’ve been educating our diners about Baja wines and, so far, the reception has been very positive.” Of particular note are two wines from the producer Lechuza—a Nebbiolo and a Cabernet-Nebbiolo blend—as well as Solar Fortun’s “O Positivo”—a Cabernet Sauvignon and Syrah blend.

Sazón is also carrying Palafox’s “Marija” by winemaker Lourdes “Lulu” Martinez Ojeda of Bodegas Henri Lurton.

Sometimes something happens, like a fire, that is totally outside anyone’s control. As for what can be controlled, Sazón continues to stay in step. “The fire was limited to upstairs, so none of the art was hurt, though of course everything was cleaned,” explains Becerra. “We were lucky that it happened on a Sunday morning when we were closed. An old electrical outlet shorted, which is always a risk in old buildings. We’re happy to have our patrons back and be back in business.”

Sazón 221 Shelby St., Santa Fe 505.983.8604 SazonSantaFe.com

Of course, acclaimed chef and co-owner Fernando Olea is best known for his innovative development of what he terms “New World Cuisine”—dishes based in his Mexican roots, into which he incorporates the flavors of the world. Newer menu items include octopus and mole poblano ice cream, though he has no intention of discontinuing favorites like the Sopa de Amor or the Dulce Simfonía. Olea was featured on the cover of the May issue of American Airlines Magazine. “It was a big surprise for me,” says Olea of the international publicity. “I feel like it’s a privilege, honor and a big responsibility.”

Chef Fernando also recently received a prestigious award at the 2019 NMRA awards dinner. In their words, “To be awarded Restaurateur of the Year by the New Mexico Restaurant Association, it is not enough to have found success in your restaurant. Restaurateurs of the year exemplify excellence in customer service, employee relations, innovation, and all have a true passion for the restaurant industry.”

As for the bar, Sazón recently brought in some spectacular new tequilas. Código Extra Añejo is perfected over a 15-day process beginning with fully-matured agave, which are cooked in a stainless-steel oven, fermented, distilled twice, and carefully aged in French White Oak Napa Cabernet barrels. Tequila Fuenteseca is similarly prestigious. Maker Enrique Fonseca made his name by producing single cru aged agaves. Sazón carries Fuenteseca Reserva Extra Añejo 15, Fuenteseca Reserva Extra Añejo 18, and Fuenteseca Reserva Extra Añejo 21—the oldest aged tequila in the world.

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Rings

The Compound in the Season Photos Herschel Mair

TRUE TO THE CHANGING OF THE SEASONS, The Compound Restaurant changes their menu every 90 days, and has done so for almost 20 years. “I am now on my 77th menu change,” says chef and owner Mark Kiffin. “This is something we’re known for and which makes us unique and different from any other restaurant in Santa Fe.” The fall menu celebrates the changing of season by brazing lamb shank and oxtail, incorporating the flavors of local apples and pears, and making delicious roast squash soups. “It’s hardier and warmer fare,” says Kiffin. The bar mirrors the cuisine by offering cocktails with whiskey, scotch, orange and tangerine.

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The Compound is uniquely able to cater to virtually any sized group (from 12 to 250) year-round with its two private dining rooms upstairs. Right after Thanksgiving is when most holiday office parties take place, and the restaurant works closely with each party to make the menu match the needs of the guests. “We can accommodate all dietary restrictions and people’s personal tastes,” says Kiffin.

Nobody does Thanksgiving like The Compound. Dinner begins at 3 p.m. and goes until 7 p.m., and features turkey from Embudo Valley Organics. “The turkeys come whole and fresh, we brine them for a couple of days, and then we only roast them that morning,”

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4 p.m. and seating begins at 5 p.m. The à la carte menu appeals especially to Santa Fe’s many tourists looking for a place to spend Christmas evening.

New Year’s Eve goers can reserve an early seating time at 6 p.m. or a later seating time at 8:30 p.m., which includes a champagne toast. “We have older guests who want to celebrate but still get home at a decent time, so our first seating is popular with them,” explains Kiffin. “And then the midnight revelry is provided for the younger crowd who want to stay out.” The restaurant is also open on New Year’s Day. Chef and owner Mark Kiffin

describes Kiffin. The Compound’s Thanksgiving is comprised of eight first courses and eight entrees including mashed potatoes, gravy, fall soups, and even oysters. “The turkey is definitely the highlight though,” says Kiffin. “We get about 500 lbs. for the one day.”

“We’re a long-standing holiday tradition,” reflects Kiffin. “We have patrons come back every year saying we’re a part of their celebration, and for that we’re very fortunate.”

The Compound Restaurant 653 Canyon Rd., Santa Fe 505.982.4353 CompoundRestaurant.com

Christmas Eve is especially unique at The Compound given its prime location on Canyon Road. The bar opens at 3 p.m., and seating is from 4 p.m. to 10 p.m. Reservations are a must – last year, 40,000 people walked the farolitos of Canyon Road – and only residents and folks with a reservation at The Compound are allowed through.

People come to eat then walk the road, or walk and then eat. The menu is pre-fixed and has included tuna tartare, crab salad, blinis and caviar, osso buco and tenderloin.

The Compound also opens a bar on its terrace Christmas Eve that served coffee, wine and Baileys to more than 350 walkers last year.

Hot chocolate and cider are free for kids, and people love to warm themselves around the heaters and open firepits. While diners need a reservation, the outdoor bar is open to anyone.

Christmas day coincides with Chef Kiffin’s birthday so, as he says, “The holidays around here are extra special.” The bar opens at

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The bar is the centerpiece in what is essentially a separate room off the main dining room, which can be used as an event space for up to 30 people. This makes it ideal for parties, special events and office gatherings in time for the holidays. In accordance with Midtown Bistro’s policy, every dish is made from scratch. Chef Angel Estrada doesn’t pre-cook food in advance because Midtown Bistro believes in staying true to the quality of food for which they are known, as opposed to serving it off warmers. The result is a fresh dinner made to order.

Your HOTSPOT for the Holidays NOTHING QUITE EVOKES THE HOLIDAYS LIKE FOOD. That’s why Midtown Bistro makes it easy for family and friends to come together around the table by offering Thanksgiving, Christmas Eve and New Year Eve’s dinners for parties large and small.

Located on W. San Mateo with easy access off St. Francis and St. Michaels, the aptly named Midtown Bistro offers fine dining with a regional influence in a warm sophisticated atmosphere.

Since opening in 2013, the restaurant has become a favorite with locals and tourists alike. In addition to its full bar carrying a variety of spirits, cocktails, beer and wine, Midtown is known for its American cuisine with “Southwest flair,” making it the perfect place to celebrate America’s favorite holidays.

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In general, food takes center stage and shines under the highly capable helm of Chef Estrada, co-owner of the restaurant who has almost 35 years of experience working in some of the finest restaurants around town. “I learned how to make everything from scratch, using whatever was available, whatever was fresh from the farm,” says Estrada. “My father is a farmer so that’s how I learned about the importance of using locally sourced products. I work with the local farmers here and my menu is all about using what’s in season, from vegetables to fish.”

Midtown Bistro is open from 1 p.m. to 8 p.m. on Thanksgiving Day and will of course be serving a traditional turkey dinner served alongside green chile mashed potatoes and chipotle-cranberry compote. If turkey isn’t your fare, guests can also choose between fettuccini with oyster mushrooms, Chilean sea bass with butternut squash risotto, and more.

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On Christmas Eve, the restaurant is open from 4 p.m. to 9 p.m., perfect timing to then head over to Canyon Road and enjoy the farolitos. Enjoy your choice of elk tenderloin with gingered sweet potatoes, filet mignon with green chile mashed potatoes, or a rack of lamb with leek risotto among other options.

When New Year’s Eve rolls around, enjoy dinner at Midtown Bistro from 5 p.m. to 10 p.m. before heading out to ring in 2020.

The four-course dinner—appetizers, soup/salad, entrée and dessert —features lobster bisque, maple leaf duck breast and ribeye with poblano.

Make your reservations sooner than later to ensure availability and seating. “Try our seasonal menu and let us take care of your holiday needs,” says co-owner and restaurateur Edmund Catanach. It will be easier, less stressful, and of course delicious.

Midtown Bistro 901 W. San Mateo Rd. 505.820.3121 MidtownBistroSF.com

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Co-owner/restaurateur Edmund Catanach with Chef Angel Estrada

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Delicious Dining Through Community Connections

FOR MORE THAN 20 YEARS, IL PIATTO HAS STRIVEN to provide guests with a unique and enjoyable dining experience through community building with local organizations such as the Santa Fe Farmer’s Market, Slowfood, Farm to Table, Earth Care, Chef’s Cooperative, La Montanita Coop, Squash Blossom Produce and others. They purchase directly from New Mexico farmers, foragers and ranchers, including Romero Farms, Freshies, Estancia dos Rocas, Kyzer Pork, Beelers Heritage Pork, Native American Beef Consortium, Espanola Valley Farms, Camino de la Paz and Green Tractor Farms. All their breads, pastries and pastas use Sangre de Cristo Mills Whole Wheat Flour, grown and ground in New Mexico. They use only European style grass fed butter and, while far from the ocean, il Piatto utilizes a local fishmonger to fly in wild sustainable or biodynamically farmed seafood.

Chef Matt Yohalem, proprietor and executive chef, came up in acclaimed kitchens with top-notch chefs including Commander’s Palace with Emerill Lagasse, Le Cirque with Daniel Boulud, and Santa Fe’s The Coyote Café with Mark Miller. Yohalem opened il Piatto in 1996 as a farm-to-table restaurant and quickly became a local champion for the movement, a role he cemented as a longtime board member for the Santa Fe Farmer’s Market Institute.

Il Piatto’s award winning wine list is carefully curated by in-house sommelier, Jamie Taylor.

Boasting a custom-made wine cave, they offer a wide variety of wines from all over the world.

The restaurant’s highly acclaimed happy hour draws locals and tourists alike, featuring nightly happy hour from 4:30 to 6 p.m. All appetizers and glasses of wine are half price, making it the best deal in town!

Il Piatto 95 W. Marcy St., Santa Fe 505.984.1091 ilpiattosantafe.com

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“Sublime” —New York Post “Top Ten” —USA Today “Four Stars” —Journal North “Continues to charm legions of locals and lucky visitors” —Fodors “Best Happy Hour” —Santa Fe Reporter “A lively gathering spot for opera and gallery hoppers” —Food & Wine “Ton Ten Dishes” —Local Flavor “Top Twenty” —Esquire Magazine “Wonderful, makes me proud” —Daniel Boulud “Best Restaurant” —Edible Santa Fe “Best Chef” —Edible Santa Fe “Bottom line, eat where the locals eat” —Dallas Restaurant News “Best Italian Restaurant” —Santa Fe Reporter “Very highly recommended” —Frommers “Leader in the Farm to Table movement, charming, rustic” —New Mexico Magazine “Top Ten Picks...Delicious” —Santa Fean Now “Magnificent Italian Farmhouse, everything is just right at il Piatto” —Albuquerque Journal “il Piatto has the buzz, delivers the goods” —Venue “Spot on”—Cheryl Jameson “Freshest, perfectly composed” —Elle Décor “Well known and loved, Chef Matt Yohalem serves up delicious things” —Good Taste Denver “Top dining experiences of my life” —El Paso Times “Make room for il Piatto” —The Daily Meal “Best American Chef” —Bon Appetite “Hottest drinking and eatery spot” —Eater “il Piatto sails the culinary ship” —Phoenix Magazine “Top Ten hot spots, Top Ten restaurants” —Gayot

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JOSEPH’S

CULINARY PUB Traditional Dishes with An Original Twist

By Anya Sebastian

“THIS IS A GREAT TIME OF YEAR TO BE A CHEF,” declares Joseph Wrede, chef/ owner of Joseph’s Culinary Pub,” especially if you’re participating in farm-to-table. The weather is changing, there are bold, fall flavors, and the holidays are coming up...

Thanksgiving, Christmas and New Year, and all of them are about eating.”

Wrede has been making his mark as a chef in New Mexico for almost 25 years, having started out with Joseph’s Table in Taos in 1995. His culinary trademark is his originality, giving an original twist to traditional dishes, especially New Mexico dishes.

“This is an especially good time to express myself seasonally,” he says, “and to push the idea that New Mexico food can be elevated beyond the basics of beans, cheese, Frito pie and corn. This is lamb country, farm country, and there’s more than one recipe for red and green chile.”

Among his original takes on standard dishes are tamales fried in duck fat to make them crispy; a lamb burger with sheep’s milk cheese and green chile; and New Mexico Christmas chile beef stew, which is green chile stew with red chile on the side. The red is added halfway through so that the dish becomes something exciting and new, almost two different dishes. “For a chefdriven restaurant, food is the number one most important consideration,” says Wrede, “because I always have something to prove.

It’s not just how dishes are presented; it’s also how they are eaten that is part of the chef’s responsibilities.”

As for traditional meals centered around turkey, ham or venison (this is hunting season too) Wrede says they are all his favorites. However, when it comes to turkey, he points out that side dishes like stuffing,

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FineLifestyles SANTA FE & ALBUQUERQUE

DINING

green beans, cornbread and sweet potatoes are often the best part. “Turkey is set up for failure,” he says, “because the whole bird doesn’t cook at the same rate. If the legs are cooked, the breast is dry, so it’s not that your host is a bad cook. We cook the legs and breast separately because that’s the only way to get it right.”

Vegetarians are not forgotten either. In fact, Wrede says he loves to cook veggies because expectations are so low, most people are surprised to discover how much flavor and variety can be found in vegetable dishes, especially using locally sourced, seasonal ingredients. He also notes that vegetarian dishes are often an afterthought. Non-meat eaters appreciate being taken seriously. Where else would you find root vegetables Napoleon, phyllo dough seasoned with cardamom, espresso and honey, or vegetables sautéed with garlic, ginger and Brussel sprout leaves, served with a sherry sauce?

Since the restaurant is opposite a church and now down the street from a school (The New Mexico School for the Arts), a full liquor license is not an option. There is, however, an outstanding selection of wine and beer, all beers being seasonal and local. As for the wine, an experienced sommelier is on hand to offer advice and guidance when it comes to pairing the right wine with a chosen dish.

Joseph’s Culinary Pub is open for Thanksgiving, Christmas Eve, New Year’s Eve and New Year’s Day, and may be open for Christmas Day too (though that hasn’t yet been decided). Book early and you can look forward to a memorable meal with the turkey cooked to perfection!

Joseph’s Culinary Pub 428 Agua Fria St., Santa Fe 505.982.1272 www.josephsofsantafe.com

DINING

FineLifestyles FineLifestylesSANTA SANTAFE FE&&ALBUQUERQUE ALBUQUERQUE65 65

SUSAN’S FINE WINE AND SPIRITS Try It Before You Buy It!

By Anya Sebastian

“I think the bar is a great idea and a real contribution to the community. There’s nothing like it anywhere close by.”

“It’s a great concept and a perfect place for people to get together for a business meeting, or to just meet up for a drink.”

“I love this place. They’re so passionate about the store and I think it’s great that you can try things at the bar before buying them to take home.”

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FineLifestyles SANTA FE & ALBUQUERQUE

THESE ARE SOME OF THE COMMENTS from those who attended the opening party in early August for the new bar at Susan’s Fine Wine and Spirits. Good news spreads fast and it is now an increasingly popular place for people to meet, relax or just hang out.

There are in fact two bars, one offering a rotating selection of ten specialty local beers on tap, and one for wine and spirits. Since none of those specialty beers are available in bottles or cans, visitors can buy a glass (12 oz or 16 oz) or a growler (32 oz or 64 oz) specially sealed to take home. “Growlers can be purchased for a minimal amount,” says owner Frank Bowlin, “or people are welcome to bring their own.” Beers change with the seasons or to promote a brewery’s new release.

DINING

THERE ARE IN FACT TWO BARS, ONE OFFERING A ROTATING SELECTION OF TEN SPECIALTY LOCAL BEERS ON TAP, AND ONE FOR WINE AND SPIRITS. The wine and spirits bar has a selection of wines and more than 50 spirits—premium to upscale—available for tasting; standard cocktails and mixed drinks can also be purchased.

If a customer wants to check out a bottle of wine he or she has just bought, they will gladly open it and pour a glass, sealing the bottle securely for the journey home.

Being able to taste a wine you may not be familiar with before offering it to guests at a dinner party or special event definitely takes the stress out of selecting the right wine to go with food. With the holidays fast approaching and thoughts turning to traditional meals, festive celebrations, and holiday gatherings, food and wine pairing is bound to be on many people’s minds.

“If you’re going to someone’s house, you may want to pick something traditional to go with the meal they’re preparing,” says Barbara Bjorn, Susan’s wine manager. “If it’s turkey, a Pinot, Italian red, or a Gewürztraminer are all good choices.”

If the centerpiece is ham, wine buyer Eva Moldovanyi suggests medium-bodied wines like Riesling, Rosé, Chianti or lighter reds...“nothing too heavy,” whereas prime rib requires a more full-bodied red wine—Merlot, Malbec, Cabernet or Bordeaux—”to cut the richness of the beef.” As for vegetarians, both experts agree that more fruit-forward wines, such as Grenache, Riesling or Zinfandel, would be a perfect accompaniment for vegetarian dishes.

When it comes to the grand finale—typically pumpkin pie or pecan pie—Eva says, “The main thing to remember is that the wine must be sweeter than the dessert.” So a Sauterne, Tawny Port, Eiswein, or Tokaji (a Hungarian dessert wine) are all good choices. If in doubt, bring a bottle of Champagne! “It’s being used more and more as an accompaniment to meals,” says Barbara, “and there are also some really good Italian sparkling wines out there (Prosecco) which are at a different price point and offer great value.”

If you still have room for a digestif, or palate cleanser, there is always Port or Brandy, Grand Marnier or Amaretto. Or, for something a little different, J.M.Shrubb’s delicious sweet blend of orange-infused rum, in particular, is exceptional.

Happy holidays!

Susan’s Fine Wine and Spirits 1005 S. St Francis Drive, Suite 101, Santa Fe 505.984.1582 sfwineandspirits.com

DINING

FineLifestyles SANTA FE & ALBUQUERQUE

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DESIGN & ARCHITECTURE

A Trove of High-End Treasures

STEPHEN’S A CONSIGNMENT GALLERY has 13,000 sq. ft. of artwork, antiques, furniture, decorative arts, midcentury modern, Native American arts, designer jewelry, sterling silver, vintage Mexican silver and arts, as well as New Mexican and Mexican santos and crosses.

“We want people to be aware of the diversity of selections we have at the gallery,” says owner Stephen Etre. For example, in its fine art showroom, Stephen’s carries Gustave Baumann prints and an array of Latin American artists, including Diego Rivera, Rufino Tamayo, and beloved locals like Thomas Macaione, Alfred Morang and Emil Bisttram. “We handle works by these artists and so many more who you would expect to find downtown or on Canyon Road,” Etre describes. And as far as jewelry, Stephen’s commonly handles pieces by Tiffany, Cartier and Designer Taxco artists, as

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FineLifestyles SANTA FE & ALBUQUERQUE

well as watches by Rolex, Patek Philippe, Omega and Vacheron Constantin.

Stephen’s focuses on high-end, midcentury modern and contemporary furniture, including designs by Charles and Ray Eames and others who were producing from the 40s through the 70s. Stephen’s has a sizable collection of Danish modern designs. “You’d be hard pressed to find some of these items in any other shop in Santa Fe,” Etre explains.

Stephen’s takes pride in the quality and value of their previously owned furniture.

Stephen’s provides appraisal and estate sale services. He and his staff have an accumulated 140+ years of experience and can guide someone through liquidating the contents of a home or assessing the value of their heirlooms. “A chair isn’t just a chair if you know what you’re looking at,” counsels Etre. “We

DESIGN & ARCHITECTURE

Stephen Etre, owner

bring our knowledge base to everything we do, whether it’s appraisals, estate sales, consignment, or consultations.”

When you are looking to purchase or sell higher-end items, don’t overlook the opportunities Stephen’s has to offer.

Stephen’s A Consignment Gallery 2701 Cerrillos Rd. 505.471.0802 stephensconsignments.com Open Daily 10-6

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72 E. Cowboys San Francisco Street of santa fe & IndIans fine furniture | ar t 505.982.8280 505.982.8280 candisantafe.com 72 East San Francisco Street, Santa Fe, NM 87501 www.candisantafe.com cowboysindianssf@aol.com cowboysindianssf@aol.com

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1305 Cerrillos Rd T-F:10:00-5:00 T-F:10:00-5:00 Sat: 12:00-4:00 Sat:and 12:00-4:00 Sunday Monday: Closed Sunday and Monday: Closed 505-984-8700 www.linsonsdesignsource.com 505-984-8700 www.linsonsdesignsource.com

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Our years after. after.Call Callfor for Ourcommitment commitmentisisto toyou you––from fromstart start to to finish finish and and years a aquote Guarantee. quotetoday todayand andask askus usabout aboutour our Rock Rock Solid Solid Service Service Guarantee.

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$499k

$493k

$510k

$500k

$521k

$515k

$516k

$500k

$496k

$472k $441k

AUG

SEP

OCT

NOV

DEC

JAN

FEB

MAR

APR

NOV

DEC

JAN

683

223

634 202

141

130

191

212 156

OCT

584

591

614 SEP

SOLD 782

786 703

AUG

231

197

251

215 JUL

JUN ‘19

227

851

754 241

INVENTORY JUN ‘18

MAY

FOR SALE 846

JUL

870

JUN ‘18

813

AVERAGE SALE PRICE

$567k

$551k

FEB

MAR

80

81

APR

MAY

JUN ‘19

101

DAYS ON MARKET

88

77

71 62

JUN ‘18

JUL

59

52

50

AUG

SEP

61 49

OCT

NOV

DEC

JAN

FEB

MAR

APR

MAY

55

JUN ‘19

Based on Information from Santa Fe Association of Realtors MLS for the period (JUN 2018) through (JUN 2019). This representation is based in whole or in part on data supplied by SFAR MLS. SFAR MLS does not guarantee nor is in any way responsible for its accuracy. Data maintained by SFAR MLS may not reflect all real estate activity in the market.

RECOVERY COMPARISON RATE (2006 vs 2019) 2006 is widely considered the height of the real estate market nationwide prior to the Great Recession. Using those prices as the benchmark, we compared the average sold price for each MLS area during 2006 against the first 6 months of 2019 to see where prices compare today from the peak over a decade ago. An area with a 100% recovery means it is now at selling price parity with the prices in 2006.

Overall, nearly all corners of our market have met or surpassed the highest prices set in 2006. The low inventoryhigh demand market we have been experiencing the past few years has driven prices upwards, setting new records for Santa Fe.

116.09%

98.05%

100.32%

100.32%

115.39%

118.77%

96.78%

112.44%

79.86%

211.38%

99.26%

100%

1sf

2sf

3n

3s

4n

4s

6

7

8

9

10

the big picture Based on Information from Santa Fe Association of Realtors MLS for the period (2006) and (JAN-JUN 2019). This representation is based in whole or in part on data supplied by SFAR MLS. SFAR MLS does not guarantee nor is in any way responsible for its accuracy. Data maintained by SFAR MLS may not reflect all real estate activity in the market.

530 S. GUADALUPE STREET, SANTA FE, NM 87501 – 505 982 9836 – SANTAFEREALESTATE.COM

the upshot Slowing? That’s certainly not what our brokers are experiencing. Total sales may be down, but this is due to the lack of inventory and higher prices. We continue to see demand outpacing new inventory and new construction, which is limiting total sales while also increasing prices.

Value changes over time and right now Santa Fe real estate is proving to be a valuable asset for many.

President & CEO DBarker@SantaFeRealEstate.com 505 992 3563

138.24%

101.16%

105.02%

109.50%

104.67%

98.43%

66.34%

121.83%

104.44%

162.09%

118.64%

100%

11

12

13

14

15

16

24

25n

25s

26

27

AREA KEY

1sf – Hyde Park 2sf – Casa Solana 3n – Downtown & Eastside 3s – Sol y Lomas 4n – Agua Fria 4s – Bellamah 6 – La Cienega 7 – Arroyo Hondo & Sunlit Hills

8 – Glorieta / Cañoncito 9 – Pecos 10 – 285 & Lamy 11 – Highway 14 12 – Madrid & Cerrillos 13 – Airport Road 14 – Eldorado

15 – Tesuque 16 – Pojoaque 24 – Las Campanas 25n – La Tierra & Tano Rd. 25s – Highway 599 Corridor 26 – Southeast Santa Fe 27 – Rancho Viejo

*** Areas 25N and 25S were compared against the legacy Area 25, which in 2006 was a combined area.

Percentages, therefore, represent a larger average than other areas.

The total number of sales in Area 9 were low enough to be dramatically skewed by one large sale in the last 6 months. ***

530 S. GUADALUPE STREET, SANTA FE, NM 87501 – 505 982 9836 – SANTAFEREALESTATE.COM

THE MARKET HAS SHIFTED INTO

HIGH GEAR

Low inventory is fueling a fast-paced market.

Let one of our Expert Brokers steer you in the right direction.

530 S. GUADALUPE STREET, SANTA FE, NM 87501 – 505 982 9836 – SANTAFEREALESTATE.COM

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FineLifestyles SANTA FE & ALBUQUERQUE

Expert ADVICE

CHIMNEY CARE

Before: Deteriorated Adobe Flue

RICHARD RICE Owner

Casey’s Top Hat Chimney Sweeps 7921 Old Santa Fe Trail, Santa Fe 505.989.5775 caseyschimney.com St. Francis Hotel Fireplace

FOR MORE THAN 41 YEARS, Casey’s Top Hat Chimney Sweeps has specialized in restoring the unique and historic fireplaces in Santa Fe. We have cleaned more than 40,000 woodstoves and chimneys. As a young man, I grew up on my grandfather’s farm in Westerville, Ohio. When a fire truck would speed past with lights flashing, I would sometimes turn the car around and follow. As a result, I watched as several farmhouses burned to the ground. The rage of an uncontrolled burn and families in tears left a lasting impression on me.

Since then, Casey’s has become the chimney sweep of choice in the City Different. When remodeling of the historic St. Francis Hotel began, the crew uncovered behind a wall the beautiful 1888 fireplace which apparently was covered after a fire in 1922. They entrusted Casey’s to access, reline and restore the historic fireplace.

Casey’s has also renovated fireplaces in Georgia O’Keefe’s home, rebuilt the beautiful fireplace at Geronimo’s Restaurant, and installed a flexible stainless-steel liner after the chimney

After: Same Adobe Flue with insulated stainless steel liner

fire at La Casa Sena. Archeologist Forrest Fenn has trusted Casey’s team to reline and maintain numerous old adobe fireplaces for him. The acclaimed Nedra Matteucci Galleries has continued that trust as well as Microsoft co-founder Paul Allen with his fireplaces at Sol Y Sombra, Georgia O’Keeffe’s final estate.

debris, spider webs, leaves, and anything else that can accumulate in your chimney over the season. We remove all soot from the fireplace, the damper, and from behind the damper in the firebox itself. Everything is carefully vacuumed, and we use dropcloths and tape to make certain your home is safe from the damaging effects of the soot.

What makes Casey’s the best?

CREOSOTE REMOVAL Sometimes, when unseasoned wood is used or a poorly drawing fireplace, we find an accumulation of baked on creosote.

This highly flammable creosote is the homeowner’s nightmare, and is extremely dangerous if left untreated. A chimney fire is like a blast furnace, reaching 2,000 degrees Fahrenheit in a matter of seconds.

We offer a special rotary chain service to power off baked on creosote.

INSPECTION We make a full, 20-point inspection of your chimney and fireplace and, if needed, we thoroughly clean it. The inspection is an important part of the process.

Even if you haven’t used your chimney much over the previous season(s), a good inspection is strongly advised. We check for cracks in the flue which can be the source of dangerous house fires.

When the integrity of the flue has been breached, flames and sparks can reach the structure of the house and cause a house to burn – sometimes long after a fireplace has been extinguished.

CLEANING Cleaning the chimney involves brushing with wire brushes to remove all soot and

For 41 years, Casey’s Top Hat Chimney Sweeps has only recommended repairs needed for your safety. We’ve built our reputation on always giving an honest assessment and a fair price. We are so honored to be invited into so many homes for a brief moment, sharing your lives and kindness. Thank you, Santa Fe!

HOUSE & HOME

FineLifestyles SANTA FE & ALBUQUERQUE

77

Expert ADVICE

PACK RAT POPULATION CONTINUES TO EXPLODE IN SANTA FE

STEVEN GLANCY

Manager, Service Office Truly Nolen Pest Control 1441-A S. St. Francis Dr., Ste. D Santa Fe 505.989.5047 TrulyNolen.com

WHEN SOMEONE SAYS THE TERM pack rat, people likely think of a friend or relative who has trouble letting go of old souvenirs and clothes. Most people likely do not realize the recent population explosion of the rodent known as the pack rat! In fact, our company’s website research shows “How to get rid of pack rats” was the eighth-most visited page for the company’s website each year since 2015, and was the third most visited overall for any insect or rodent.

Pack rats, also referred to as woodrats or trade rats, are typically gray rat-sized mammals with large ears, large dark eyes and a relatively long tail. They are usually found entering homes in the winter to have their offspring, which means this is the exact time of year to be mindful.

In houses, pack rats are active at night, searching for food and nest material. Pack rats are known for their characteristic searching of materials to bring back to their nests creating an ever-expanding collection. As the name “pack rat” implies, they have a tendency to pack away small objects such as jewelry, utensils, can tabs, and other items.

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FineLifestyles SANTA FE & ALBUQUERQUE

Pack rats can cause extensive damage to your property. Not only do pack rats damage and destroy landscaping, they can also chew through wiring, spoil food, and leave behind fecal pellets. They may also shred upholstered furniture and mattresses for lining nests.

In terms of getting rid of pack rats, there are three standard things people can do.

The most effective rat control begins with prevention by disposing of trash properly and maintaining sanitary conditions in a home. When pack rats become a problem in and around structures, making sure any openings in the structure foundation and pipes should be sealed as well as checking for openings in attic vents.

The majority of pack rat populations in structures can be controlled by using traps. Pack rats show little fear of new objects in their environment.

One thing to keep in mind if you have a serious outbreak: pack rats can be an important factor in the transmission of certain diseases and parasites such as fleas. Most notably, pack rats can carry the plague and have also been found infected with tularemia. Their role in transmitting disease is considered minor, although dead or dying pack rats

HOUSE & HOME

"These guys have really taken care of me. They were able to schedule me during the summer when no one else could. I had an infestation of ants in my new house. They came out right away, did a follow up visit, and took care of the critters. The tech also called ahead to confirm the appointment. A+" - Mark K. "Excellent service. Always very responsive.

Effectively treated a box elder problem outside and silverfish inside. Sebastian is wonderful to work with. Very personable and professional. Thank you Truly."

- Doug H.

should not be handled with bare hands, especially in plague areas.

The most successful and permanent form of pack rat and rodent control is to limit shelter and prevent rodents from entering your home. In the exclusionary phase of the program, your Truly Nolen expert technician “rodent proofs” your home. If you call Truly Nolen Santa Fe at (505) 989-5047 for a FREE rodent inspection, we approach it in a way that ensures the quickest possible results.

We understand each home is unique and our professionally trained technicians will conduct a thorough inspection of your home, identifying any signs of rodent activity, potential entry points, and taking the time to understand your individual needs.

EXPLORE

SPORTS, REC & TRAVEL

THE WORLD

YOUR WAY

An AmaWaterways river cruise is about more than the destination — it’s the journey. Indulge in locally sourced cuisine always perfectly paired with fine wines. Retreat to elegantly appointed riverview staterooms and suites—most with not one, but two private balconies.

We invite you to take one of our European, Asian or African river cruises and see the world in luxury and comfort.

Book your AmaWaterways river cruise today.

CALL 505.294.5031 or EMAIL info@awtravel.com.

awtravel.com

5200 Eubank Blvd NE, Ste C1, Albuquerque FineLifestyles SANTA FE & ALBUQUERQUE

79

THE MODERN THE THE MODERN MODERN

TRAVEL ADVISOR

New Mexico is home to All World Travel—a leader in today’s New Mexico is to World leader New Mexico is home home to All All World Travel—a Travel—a leader in in today’s today’s travel industry.

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Through experience and innovation, All World Travel’s advisors have evolved with contemporary World Travel’s advisors have evolved with contemporary World advisorsto have evolved with contemporary travel Travel’s and technology provide families and professionals travel and technology to provide families professionals travel and technology to way provide families and and professionals an exciting and dynamic of exploring the world. an exciting and dynamic way of exploring the world. an exciting and dynamic way of exploring the world.

Our advisors do this by going beyond the Our advisors do this by going beyond the Our advisors do this by process. going beyond the transactional booking They get transactional booking process. They get transactional booking process.

They get to know each client then collaborate and to know each client then collaborate and to know eachevery client then into collaborate incorporate detail the bestand trip incorporate every detail into the best trip incorporate every detail into the best trip Travel possible. If the client is on the go, All World possible. If the client is on the go, All World Travel possible.

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CALL 505.294.5031 TO TALK TO ONE CALL 505.294.5031 TO TO CALL 505.294.5031 TO TALK TALKTODAY. TO ONE ONE OF OUR TRAVEL ADVISORS OF OUR TRAVEL ADVISORS TODAY. OF OUR TRAVEL ADVISORS TODAY. 5200 Eubank Blvd NE 5200 Eubank Blvd NE 5200 Eubank Blvd NE Suite C-1 Suite C-1 Suite C-1 Albuquerque Albuquerque Albuquerque New Mexico New Mexico New Mexico 505.294.5031 505.294.5031 505.294.5031

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Of If allyou of your leisureyou time is oneaasset can’t Of all of your priorities, leisure time is one asset you can’t Of all of your priorities, is one asset youcapture can’t earn back.

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MAYOR’S MEMO FALL IN SANTA FE IS A TEASE. A hint of chilly weather rides in on the mountain breezes, the shadows are noticeably cooler, and you can smell the piñon wood burning and the chiles roasting. Soon there will be a dusting of snow in the high country, and a glow of aspen turning in the glades. This just might be the best time of the year to enjoy Santa Fe! Get a taste of one of the top harvest festivals in the US at El Rancho de las Golondrinas – the “Ranch of the Swallows” – just south of Santa Fe. On October 5-6 from 10 a.m. to 4 p.m., take a trip back in time to the lifestyle of the first Spanish settlers. Over 30 historical buildings are located on 200 acres, which also includes ponds and waterways, animals, and agricultural fields that produce corn, beans, squash and other traditional crops. There is fun for the whole family!

From October 16-20, the Santa Fe Independent Film Festival comes to various theaters around Santa Fe. Top international films, American independents, and the most competitive New Mexico programs come together each October for this tent-pole film event. The season’s program will delight audiences with a first-rate run of independent films and events.

One of the most magical days of the year is the Friday after Thanksgiving, November 29 from 3 to 8 p.m. People gather to watch as a vintage fire truck parades Santa Claus and Mrs. Claus around the Plaza. Once Santa is seated on his chair in the Plaza, kids line up to give him their Christmas wish lists. After dark (6 p.m.), a brilliant display of Christmas decorations lights up the Plaza.

Whatever fall brings, I hope you can spend time in a timeless place that will always make good on the promise of a warm welcome.

Regards, Alan Webber, Mayor

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FineLifestyles SANTA FE & ALBUQUERQUE

SPORTS, REC & TRAVEL

Bill Layden SVP | Business Development Officer Being local allows me to better care for my community and our clients needs.

MyCenturyBank.com 505.995.1226

PRSRT STD ECRWSS U.S. POSTAGE US POSTAGE PAID PAID DENVER, COMN LONG PRAIRIE PERMIT NO 1197 PERMIT NO. 5377

SANTA FE & ALBUQUERQUE

SANTA FEʼS PLAYGROUND HILTON SANTA FE BUFFALO THUNDER

The Perfect Holiday Spot

1577 Bishops Lodge Rd., Santa Fe To make reservations, call 505.954.1272, email elnido1577@gmail.com, or visit elnidosantafe.com Your destination for New Mexico style romance.