LOCAL HEROES
Radish & Rye BEST RESTAURANT, SANTA FE
The Radish & Rye team: Quinn Stephenson, Chef David Gaspar de Alba, Camille Bremer, and Dru Ruebush.
Camille Bremer and Dru Ruebush own and operate Radish & Rye. Born and raised in Vienna, Austria to American parents, Bremer grew up in an environment where she was exposed to multiple traditions and customs. This experience deeply influenced her work in fine dining establishments. She moved to Santa Fe in 2012, where she worked at the world famous Geronimo. There, she had the great fortune to work with some of Santa Fe’s most talented individuals, including her friend and business partner, Quinn Stephenson. Dru’s passion for food and the farm began as a young boy picking radishes on his grandparents’ farm in southern New Mexico. After graduating from New Mexico State with a degree in music, he moved to New York City to continue his studies. There he took his first restaurant job and got hooked on the business. Dru has held every position, both front and back of house, from the dish pit to line cook, and from bartender to the front door. His ideas about food pull from his southern New Mexico roots while using classic techniques, and he is so grateful to have the opportunity to share the wonderful bounty that his home state has to offer.
Dru: Flavor! When you're eating local food, you're eating fresh food. So much of the food we buy, even at stores like Whole Foods, was picked, butchered, or packaged weeks ago. Time is the enemy of fresh food, so to be able to eat food within days, or sometimes hours, of when it was picked or butchered makes a huge difference in taste and flavor. On a less selfish note, I love being able to help support the hardworking individuals who dedicate their lives to producing local food. I come from a long line of farmers, and I know the dedication it takes to bring a radish from seed to table. Nothing inspires me more than to talk to Robert Kyzer about his pigs. The passion he has for his work is an inspiration, and being able to share his product with our guests is what it's all about. We’d like to get to know you a little better, so we ask irreverently: What do you like best about being a grown up? What do you do on your days off?
What do you love most about local food?
Dru: The best part of being an adult is having the freedom to control my own destiny. Knowing that I'm responsible for the direction of my life, and using that sense of responsibility to make my dreams come true.
Camille: I love the seasonality of local food. I also love supporting local vendors and farmers around the state.
Camille: For me? I love San Francisco. Being able to travel, not having a bedtime, taking long showers, going out to dinner, wine, coffee,
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edible Santa Fe | SPRING 2016