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edible notables A FRESH LOOK FOR THE COMPOUND Recently ranked The Compound in Santa Fe the third most romantic restaurant in the US. The Compound Restaurant provides guests an elegant, inviting, and unforgettable dining experience. As of early February, The Compound Restaurant has undergone a two-week renovation, including new diamond-finish Chef Mark Kiffin, The Compound plaster, of the interior adobe walls of their iconic Canyon Road establishment. Chef Mark Kiffin has also appointed a new sous chef, Michael Frank, who worked as the chef de partie at the Phoenician, Scottsdale, for three years before coming to Santa Fe. Kiffin deserves all accolades for his unique and seasonal cuisine derived from regional flavors, complimented by Mediterranean influences. If you haven't visited the Compound recently, now is the time to take that special someone for a special spring treat.

BLACK MESA WINERY SLAYS CALIFORNIA GIANTS! Black Mesa Winery’s 2010 Cabernet Sauvignon outscored well known Napa and Sonoma Cabs at the prestigious San Francisco Chronicle International Wine Competition. At this year’s event, the world’s largest wine competition with over five thousand entries, Black Mesa Winery received several honors. Black Mesa’s New Mexico Cabernet won a silver medal, and outscored both the Beaulieu Vineyards Rutherford Cabernet and the Rodney Strong Alexander Valley Estate Cabernet. Black Mesa also won silver medals for their Abiquiu White and Tempranillo at the competition. Wine lovers have begun to realize the quiet revolution happening in tiny Velarde, New Mexico. Black Mesa receives accolades in International competitions, not just for Riesling or other dessert wines, but also for the big Bordeaux varietals, Cabernet, Merlot, and their blends, as well as lesser-known varietals like Montepulciano and Petite Sirah. This is also true for their whites, such as Malvasia Bianca, and Viognier, and white blends, like their Abiquiu White. "This award is another confirmation of what we've known for years: Black Mesa's New Mexico wines can stand shoulder to shoulder with the finest wines from all over the globe," stated Karl Johnsen, winemaker. You can experience Black Mesa wines at their tasting rooms in Velarde and Taos!

SANTA FE FAVORITE CHEF XAVIER GRENET OPENS FRENCH RESTAURANT Xavier Grenet, longtime executive chef at Ristra, is proud to announce the opening of his own fine-dining establishment, L’Olivier, located at the corner of West Alameda and Galisteo Street in downtown Santa Fe. L’Olivier features Grenet’s unique trademark, elegant and refreshing cuisine combining Chef Xavier Grenet, L'Olivier classic French culinary techniques with Southwestern flavors and ingredients. New York Times writer Christian Debendetti wrote that, “Grenet’s French-inspired menu uses bold Southwest flavors with finesse.” Grenet brings twenty years of experience to L’Olivier. Prior to his tenure at Ristra, he served as executive chef at Barcelona in San Francisco, Les Célébrités at the Essex House Hotel Nikko, New York City, and Jamin in Paris, France (under renowned chef Joël Robuchon). “My greatest satisfaction is knowing that I bring happiness and pleasure to others through my food. Cooking is bringing love to the table,” said Grenet. “This is the perfect time to start my own restaurant with my partner and wife Nathalie, who understands and supports my passion for fine cuisine.”

REAL JEWISH FOOD COMES TO ALBUQUERQUE Jewish princess, Alisa Turtletaub, was in the restaurant business for years before she came to Burque from Los Angeles. After years in the planning, in August of 2013 she opened the city's very first Jewish deli, Nosh Jewish Delicatessen & Bakery at the corner of Amherst Drive and Silver Avenue. While not a kosher deli, Alisa Turtletaub, Nosh because she does serve meat and dairy together, Nosh has many of the traditional staples of the Jewish delicatessens of the West Coast, such as Matzo Ball Soup, Pastrami on Rye, Chocolate Babka, Challah bread, and much more. Turtletaub creates authentic dishes with a modern twist and everything is fresh and made form scratch. Nosh imports their bagel dough from a kosher bakery in New York. www.


edible Santa Fe | SPRING 2014

Edible Santa Fe - Spring 2014  

Women and Food - The spring issue is a showcase of amazing women working in food and agriculture, from those defining local food distributio...