Luminaria dining in the shadow of the spires
Halibut is served over lemon-pepper risotto, with cherry tomatoes and haricots vert adding color and texture to the entrée.
MY REVIEW OF Santacafé in the June/July issue touted the values of a longstanding restaurant. This issue, I am delighted to introduce you to a new talent who just arrived in Santa Fe. Sean Sinclair—remember that name. I predict that he will be our next great chef bringing more culinary acclaim to our city. I first met Sinclair at Farm & Table in Albuquerque, where he had taken over as executive chef after working there for only three weeks. Three years later, in a seemingly abrupt decision, Sinclair packed up his knives and headed to Virginia and the hallowed stoves of Inn at Little Washington. During his tenure as sous chef, the famous eatery earned a two-star Michelin rating, kudos that Sinclair was thrilled to be a part of. Following at stint in Vail, a job opportunity at The Inn and Spa at Loretto has brought Sinclair, not yet 30, back to our realm, and he’s ready to make his mark on the City Different. I had the pleasure of experiencing his talents again during a seven-course meal he prepared for a friend and me, even though he had only been in town for a few weeks, and was still in the throes of putting his dishes on the past chef’s existing menu. Luminaria’s outdoor dining room is one of our city’s loveliest, and a meal in the shadows of the spires of the Loretto Chapel, wafted by summer breezes, is quintessential Santa Fe dining. Fresh corn appeared in a few dishes, perhaps something Sinclair picked up in ol’ Virginny. A rich and silky corn chowder kicked off the evening, topped with an airy corn milk foam and accompanied with a basket of luscious light Tucumcari cheddar gougères—perfection!
Chef Sean Sinclair, back in New Mexico after stints in Virginia and Colorado.