The History of Santa Fe Wine & Chile Fiesta

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September 23, 2026

Warm living space styled by French & French, featuring heavy dark wood ceiling beams, striped armchair seating, neutral curtains, a Native American wall hanging, and a small kiva fireplace.

A centuries-old adobe home gets a thoughtful new chapter in this historic Applegate estate restoration. Original character meets the comforts of modern living throughout the restored home. Its thick adobe walls and built-in shepherd’s bed preserve its historic character. Lighter interiors, custom furnishings, and an improved layout bring modern comfort to the home. The home shows how careful design can honor history without leaving it stuck in the past.

The Historic Applegate Estate Restoration Project

Interior designer Heather French, her husband Matt French, and their family posing together inside the light-filled living room of the restored Applegate Estate.

It’s not unusual to find old adobe homes in northern New Mexico with odd room configurations. These rooms may meander or abut each other like afterthoughts, added over decades as needs and owners change. What may be less common is for successive owners of one such home to include a nineteenth-century Spanish military officer. Another owner was a well-known early twentieth-century Santa Fe artist.

The Applegate Estate in Eastside Santa Fe contains this depth of history within its adobe walls. The walls are three-feet-thick in places and originally had mud plaster. Historians think people built it in the 1700s as a simple three-room farmhouse beside a sheep meadow. Spanish army sergeant Francisco de la Peña purchased it in 1845.

Frank Applegate and the Estate’s Artistic History

In 1925 artist Frank Applegate, co-founder of the Spanish Colonial Arts Society, bought the property. Among his neighbors and friends at the time were a group of artists known as Los Cinco Pintores. Applegate restored the original structure and added a second floor that included a family room and upstairs sleeping porch, while still honoring the home’s traditional architecture.

Exterior detail of the historic adobe home featuring thick earthen plaster walls, a small multi-pane window, and exposed wood beam ceilings over a bench with stacked firewood.

Interior hallway view showing an intricately carved dark wood door alongside smooth, thick plastered white adobe walls leading to an adjacent room.

When he lived there in the 1920s, his contemporaries included artists and bohemian Santa Feans who, like him, found the region’s Spanish Colonial and Native American cultures fascinating. He hosted friends like Ansel Adams, who photographed the property, and Georgia O’Keeffe.

A Careful Restoration and Interior Design

But even after a number of thoughtful owners—and having been registered in 1937 as a national historic property—the venerable, sprawling adobe needed substantial work when the current owners took over a few years ago. They engaged general contractor Tent Rock Inc. for a full restoration and updating and brought in French & French Interiors for the whole house interior design.

A custom vintage-inspired wooden cabinet set against clean white adobe walls and exposed wood ceiling joists in a bright, open entryway.

“It was pretty raw when we came in. The house was very dark, triple adobe, and the windows were small. It needed softening and brightening up,” notes Heather French. As co-owner of the firm with her husband Matt French, she served as the project’s primary designer.

While French & French is known for bright colors and bold pattern combinations, the designer appreciated her clients’ desire for a more pulled-back approach, adding light while retaining the home’s historic ambiance.

Elegant bathroom featuring a freestanding polished metallic soaking tub, patterned floor tile, a corner kiva fireplace, and french doors leading out to the patio.

White walls now serve as a backdrop for neutral hues—blues, whites, and earth tones—along with soft layered patterns, florals, and Native American textiles.

Furnishings Inspired by New Mexico’s Past

Many furnishings selected by French and the client would have felt familiar to families living in the home over two hundred years ago. Wooden tables, cabinets, and other case goods include several custom-made pieces by Christopher Thayer of Galisteo. His designs were inspired by 1700s New Mexican furniture.

One notable historic feature in the primary bedroom, part of the home’s oldest section, is an original shepherd’s bed built into the adobe wall beside a kiva fireplace. The designer topped it with a sheepskin and earth-toned accent pillows to create a warm, inviting reading spot.

Today the upper floor that Frank Applegate added houses the kids’ rooms and a multipurpose family room designed as a “casual, loungey family space. It’s a really beautiful area,” French says. Game tables and an armless corner sofa add to the comfortable, welcoming setting.

A Welcoming Kitchen and Dining Area

Bright kitchen area featuring a light blue range stove, marble backsplash, open shelving, and a dark blue upholstered window seat with a dog lounging on top.

Another of the designer’s favorite rooms is the kitchen/dining area, where a large oval pedestal table is flanked by Thibaut chairs in a rich green fabric and a built in banquette upholstered in white Mohair.

French says she got a call from the homeowner who said her eight-year-old daughter and a friend were at the table drawing when the daughter’s pen exploded all over the banquette. The mother paused a moment and then added, “And the ink came right out!” The news reaffirmed what French always tells clients, that Mohair is durable and perfect for young families.

Sunlit kitchen apron-front sink positioned beneath wood-framed grid windows, featuring white cabinetry, marble countertops, and rustic wooden ceiling beams.

Reimagining the Home

One essential element of the Applegate project was reimagining the home’s configuration, “getting the flow right and making the spaces make sense,” French says.

A custom built-in reading nook set inside an adobe wall alcove with blue-and-white patterned curtains, where a young child reads a book.

Cozy primary bedroom with a traditional corner kiva fireplace, dark timber ceiling beams, woven textiles, and wide-brimmed hats mounted on the white plaster wall.

In particular, the primary bedroom originally was a walk-through to another room. This second room became a dressing area when the space was revisioned as a suite. The new floor plan resulted in much more of the home being used.

For French, helping bring the property up to contemporary standards while respecting its long past was a rare delight. “It was such an honor getting to work on a house with that kind of history,” she says. “It’s a true Santa Fe gem.”

Story by Gussie Fauntleroy
Photography by Jenna Peffley
Interior Design by French & French
Construction by Tent Rock

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Visit Santa Fe’s Museums: New Mexico’s Cultural Treasures

By

Star Laliberte

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September 22, 2026

The ceiling at the National Hispanic Cultural Center featuring the upper portion of Mundos de Mestizaje, North America's largest concave fresco, painted by native New Mexican artist Frederico Vigil.

Santa Fe, New Mexico offers one of the most unique visitor experiences in the country and perhaps the world. Known for its history, arts, and culture, the city is a magical place to visit. These stories are best told by the many local museums. New Mexico Department of Cultural Affairs offers visitors the opportunity to engage with four museums in the capital city.

Visit Santa Fe’s Museums

A young Native American girl with mini rings used for dancing and an older gentleman with a hand drum.

The Historic Santa Fe Plaza

Located on the Santa Fe Plaza, both New Mexico History Museum and New Mexico Museum of Art offer visitors an engaging walk through the culture and art that make New Mexico special. New Mexico History Museum’s core exhibition highlights more than 500 years of history. Travel through time, understanding the realities of the many people who lived here: Native Americans, Spanish settlers, Mexican citizens, Santa Fe Trail riders, fur trappers, outlaws, Buffalo Soldiers, railroad workers, miners, scientists, hippies, artists, and photographers.

A photo from the interior of New Mexico History Museum in a work area with draft tables and supplies.

The museum is also home to the Palace of the Governors, which, built in 1610, is both a National Historic Landmark and is recognized as a National Treasure by the National Trust for Historic Preservation. Today, visitors can enjoy the hundreds of years of history in the walls of the Palace by exploring its variety of exhibitions, visiting the Palace Press, and meeting the artists who are part of the Native American Artisans Portal Program.

The front of the building of the New Mexico Museum of Art.

The New Mexico Museum of Art first opened in 1917 off the Santa Fe Plaza and was the first building in the state dedicated to art. This iconic building is steps away from the New Mexico History Museum and is quintessentially Santa Fe with its Pueblo Revival style architecture. In 2023, the museum expanded its footprint to include the New Mexico Museum of Art Vladem Contemporary located in the Santa Fe Railyard Arts District. Each building offers visitors an astounding variety of artwork both from local artists as well as world renown artists.

For more than a century, New Mexico Museum of Art has served as a destination for contemporary art in the American Southwest, growing and evolving as artists and their artwork evolve. The museum knows that art is for everyone, and seeks to foster a deeper understanding and enjoyment of art.

Museum Hill

A photo of an art installation outside of The Museum of Indian Arts and Culture.

Only minutes from the heart of downtown, Santa Fe, Museum Hill is an oasis of arts, culture, history, and nature. Museum of Indian Arts and Culture and Museum of International Folk Art, the two state-run museums, along with the Nuevo Mexicano Heritage Arts Museum, the Wheelwright Museum of the American Indian, and the Santa Fe Botanical Garden offer visitors a rich museum experience, all within walking distance.

A vibrant colored piece of art make from yarn of figures around the sun.

The Museum of Indian Arts and Culture is a premier destination for Native art, culture, history, and storytelling. In addition to a robust collection and archive, the museum offers visitors the opportunity to engage with changing exhibitions, public lectures, field trips, events, and renowned artists.

The Museum of International Folk Art is home to the world’s largest collection of folk art. Spanning more than 135,000 objects from more than 100 countries, the collection offers a one-of-a-kind opportunity to engage with the crafts and traditions from the global community.

Ways to Visit New Mexico Museums

New Mexico’s state-run museums are open year-round and offer many special opportunities for free or reduced admission. The Department of Cultural Affairs is also proud to offer a CulturePass for visitors seeking to make the most of their visit to New Mexico. The pass allows for admission to these four museums in Santa Fe as well as the 12 other museums and historic sites located across the state. CulturePass is available for purchase online or in-person at each New Mexico Department of Cultural Affairs location.

Article Sponsored by The State of New Mexico Department of Cultural Affairs
Photography by Tira Howard

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Shop New Mexico Local: This Week’s Best Maker & Artisan Goods

By

Keith Recker

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September 16, 2026

A pair of stone slab earrings in green and orange.

A banner for Ricky Allen and Tara Earley Real Estate Group. — Sponsored

There’s a reason shopping local has endured since long before “buy local” became a byword: it’s deeply human. Walking into a shop, holding an object in your hands, and talking to the person who made it or sourced it is an experience no algorithm can come close to replicating. Or even predicting.

At TABLE, we believe these face-to-face moments do more than fill our homes with beautiful things — they keep the beating heart of our communities alive. Every purchase made at a neighborhood boutique, gallery, or studio is a vote for the shopkeeper who knows your name, the artisan down the street, and the kind of vibrant, walkable shopping district that makes a place feel like home. As the legendary Diana Vreeland once suggested, sometimes it’s only by getting out into the world — browsing, touching, talking — that we discover what we didn’t even know we wanted. From a gold and garnet ring fit for a mythical queen to a batter bowl built for everyday ritual, each piece here was chosen by us not just for its beauty, but also for the story and the shop and the people behind it. Please go see them in person!

Shop Local, Live Well: This Week’s SOURCE Picks from New Mexico Makers

A gold flower ring with red gemstones. — Photo From Dell Fox

Dell Fox

Legend has it Helen of Troy was the most beautiful woman in the world — and Dell Fox pays homage with the Helen of Troy collection. This 22k gold and garnet ring is fit for a queen, though we won’t tell if you treat yourself like one too.

A cream colored mixing bowl with a spout and handle. — Photo From Las Cosas Kitchen Shoppe

Las Cosas Kitchen Shoppe

The Mason Cash Batter Bowl proves that form and function can coexist beautifully. Crafted from chip-resistant stoneware with a generous two-quart capacity, it’s built for mixing, whisking, and pouring — a kitchen workhorse that looks as good as it performs.

MoMo Taos

Moriah Stanton’s sliced gemstone earrings are true showstoppers. Cut from Russian tourmaline — prized for its clarity and rich, purplish-brown hue — and paired with faceted, tricolored citrine set in sterling silver, they’re one-of-a-kind statement pieces.

A glass mug of tea on a brown cutting board beside a golden spoon. — Photo From Artful Tea

Artful Tea

This caramel Pu-erh blend is the best of both worlds: the buttery sweetness of caramel meets the deep, earthy complexity of aged Pu-erh. Add a splash of milk and you’ve got a moment of Zen in a cup.

Four brown pitchers with spouts and large handles. — Photo From Leslie Flynt

Leslie Flynt

For over 173 years, Poterie Renault was renowned for its iconic brown-glazed “poterie gres” — until the workshop closed in 2011. Leslie Flynt keeps that legacy alive with these handcrafted stoneware creamers, pitchers, and jugs built to anchor any kitchen or table.

About the Author

Julia Platt Leonard is Regional Editor for TABLE Magazine’s New Mexico edition, covering Santa Fe’s food, shopping, and community scene. A graduate of the Cambridge School of Culinary Arts, she has worked as a pastry chef, food consultant, and television reporter, and is co-founder of the Santa Fe International Literary Festival. She is the author of the novel Cold Case (Simon & Schuster) and has written for publications including The Independent. Reach her at julia@tablemagazine.com.

About the Author

Keith Recker is Editor-in-Chief and Co-Owner of TABLE Magazine. A color and trend forecaster for nearly 20 years, his clients have included Pantone, WGSN, Stylus, and the Color Association of the United States. He is the author of three books on color, including Deep Color: The Shades That Shape Our Souls and True Colors: World Masters of Natural Dyes and Pigments, and PANTONE: The Twentieth Century in Color. He is co-founder of the Open Source Colour Association, a new organization devoted to inclusive and transparent color forecasting. Earlier in his career, he was a vice president of home merchandising at Saks Fifth Avenue, Bloomingdale’s and Gump’s San Francisco. Listen to his podcast appearances at The Color Authority and EcoFashion Hub.

Read more of his work here or contact him at keith@tablemagazine.com. Follow him on Instagram as @TheChromosapien.

Featured Photo From MoMo Taos

Sponsored by Ricky Allen – Tara Earley Real Estate Group

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6 Wine and Recipe Pairings From Santa Fe Wine & Chile Fiesta Wineries

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September 15, 2026

We asked six wineries taking part in the Santa Fe Wine & Chile Fiesta to work with us to create the perfect recipe for their perfect wine. The results were heavenly. Take a winning wine and pair it with the right dish and you have something that is greater than the sum of its parts.

While you cook these recipes and sip on delicious wines, take a look at the chef class of the 2026 Santa Fe Wine & Chile Fiesta.

Wine and Food Pairings: Perfect Wine & Dish Combinations

Chaleur Blanc Paired With Roasted Butternut Squash Featuring Lentils & Cilantro Whipped Feta

“Chaleur Blanc has a core of vibrant energy from Sauvignon Blanc, (70%) which provides an excellent balance to the natural sweetness of the roasted squash, while the honeyed varietal expression of Semillon (30%) matches the caramelization of the squash. Barrel fermentation and aging, and time on the yeast (lees) adds a creamy, round textural component to the wine that matches the texture of roasted squash. Whipped feta’s acidity matches the wine, with its salty component elevating the fruit and citrus expression of the wine.” – Jason Gorski, Vice President of Winemaking & Viticulture, DeLille Cellars

Meet DeLille Cellars at Santa Fe Wine & Chile Fiesta! They will be present at: Reserve Tasting and Silent Auction (September 24), and Fiesta Grand Tasting (September 26).

Esprit de Tablas Blanc Paired With Carrot & Ginger Soup Featuring Seared Scallops

Creamy orange carrot and ginger soup topped with golden-seared scallops, chive oil, and pink peppercorns, served in dark bowls alongside glasses of white wine and a bottle of Tablas Creek Esprit de Tablas Blanc.

“I know, as a winemaker, I’m not supposed to have favorites. But year in and year out, this is the wine I choose when I’m asked to showcase the best of Tablas Creek. It has both richness and brightness, lovely texture and weight, and its flavors of honey and spice should be amazing with the richness of the scallops and the spice of the ginger.” – Jason Haas, Second-generation proprietor, Tablas Creek

Get to know Tablas Creek at Santa Fe Wine & Chile Fiesta! They will be present at: Reserve Tasting and Silent Auction (September 24), Fiesta Grand Tasting (September 26), and Rosé All Day (September 27).

Gruet Brut Rosé Paired With Blue Corn Blinis Featuring Smoked Salmon, Salmon Roe & Crème Fraiche

“The Brut Rosé opens with fresh raspberry, blackberry, and strawberry, and follows with bright citrus and a creamy, almond brioche quality that makes it a natural companion to this dish. The richness of smoked salmon and crème fraîche calls for acidity and effervescence to cut through. The wine’s fruit beautifully echoes the brininess of the salmon roe. The blue corn blinis bring an earthiness that the wine’s depth can meet. It’s a pairing that feels both elegant and very New Mexico — familiar flavors in an unexpected combination.” – Carrie Gurule, Lead Winemaker, Gruet Winery

Bring all your Gruet questions to Santa Fe Wine & Chile Fiesta! The winery will be present at: Reserve Tasting and Silent Auction (September 24), Fiesta Grand Tasting (September 26), and Gruet Golf Classic (September 27).

Kathryn Hall Cabernet Sauvignon Paired With Lamb Meatballs in Garlicky Tomato Sauce

Seared lamb meatballs with wilted spinach simmered in a garlicky tomato sauce, served over giant couscous alongside glasses of red wine and a bottle of Kathryn Hall Cabernet Sauvignon.

“Lamb Meatballs are some of my favorite pairings and adding a rich tomato sauce is an incredible way to enjoy it. Lambs offers a decadence, and when it’s paired with Kathryn Hall, the tannins help frame the tender nature of the meat, and the freshness of the acidity complements the rendered fat in the meatball. The Cabernet frames the lamb alongside the sauce, offering rich black and dark fruit notes. These flavors complement the brighter red tones of the tomato sauce. Finally, French oak in the wine adds perceived sweetness. This brings out the best of the Mediterranean spices used in the sauce.” – Jeff Zappelli, Vice President & General Manager, Hall Wines

Visit with Hall Wines during Santa Fe Wine & Chile Fiesta! They will be present at: Live Auction and Culinary Classic (September 24), Reserve Tasting and Silent Auction (September 24), and Fiesta Grand Tasting (September 26).

Petite Sirah Lytton Estate Paired With Slow-Braised Beef Featuring Prunes, Castellano Olives & Orange

Slow-cooked beef stew braised with prunes, green Castellano olives, and orange peel, served over smooth polenta alongside glasses of red wine and a bottle of Ridge Lytton Estate Petite Sirah.

“Classic Petite Sirah notes of blackberry, plum, and blue fruit flavors, layered with cracked pepper, cocoa, floral notes, and minerality, echo the caramelized beef, herbs, and deeply reduced sauce. The wine brings structure, depth, and savory complexity to the dish’s savory richness. The Petite Sirah’s firm tannins and full-bodied texture pair beautifully with the tender beef. Its dark fruit flavors balance the sweetness of the prunes and playful acidity from the oranges. The surprising piece that ties the pairing together is the salinity from the Castellano olives.” – Shauna Rosenblum, Winemaker, Lytton Springs

Meet representatives of Lytton Springs and Ridge Vineyards at Santa Fe Wine & Chile Fiesta! They will be present at: Reserve Tasting and Silent Auction (September 24), and Fiesta Grand Tasting (September 26).

Janus Pinot Noir Paired With Chocolate Pots de Crème Dessert

Rich dark chocolate pots de crème served in ceramic ramekins, topped with fresh blackberries and mint sprigs, paired with glasses of Janus Pinot Noir.

“The Janus is our flagship and my personal favorite every vintage. The fruit for this wine is 90% from the sub AVA of the Willamette Valley called the Eola-Amity Hills that greatly benefits from winds off the Pacific Ocean creating cool summer nights, better acid retention, and longer hang time, all of which contribute to the concentration and complexity of this elegant Pinot Noir. Ripe red cherry, pomegranate, and a hint of sassafras combine with bright acidity. Together, these flavors make this wine perfect for pairing with creamy chocolate pots de crème.” – Janie Brooks Heuck, Managing Director, Brooks Wines

Meet representatives of Brooks Wines at Santa Fe Wine & Chile Fiesta! They will be present at: Reserve Tasting and Silent Auction (September 24), The Terrace Social: A Bougie Brunch (September 25), and Fiesta Grand Tasting (September 26).

About the Recipe Author

Julia Platt Leonard is Regional Editor for TABLE Magazine’s New Mexico edition, covering Santa Fe’s food, shopping, and community scene. A graduate of the Cambridge School of Culinary Arts, she has worked as a pastry chef, food consultant, and television reporter, and is co-founder of the Santa Fe International Literary Festival. She is the author of the novel Cold Case (Simon & Schuster) and has written for publications including The Independent. Reach her at julia@tablemagazine.com.

About the Photographer

Dave Bryce is TABLE Magazine’s contributing architecture, interiors, and food photographer, based in Pittsburgh. He photographed Fallingwater: Living With and In Art (Rizzoli, 2025) and regularly shoots for Pittsburgh Magazine and American Farmhouse Style, working with architects, interior designers, and hospitality brands. See more at davebrycephotography.com.

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Slow-Braised Beef With Prunes, Castellano Olives & Orange

By

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September 15, 2026

Slow-Cooked Beef becomes wonderfully tender as it simmers with sweet prunes, briny Castellano olives, and fragrant orange peel. This beef with prunes, olives & orange recipe builds layers of rich, savory flavor in a deeply reduced sauce, making it a comforting centerpiece served over egg noodles or creamy polenta.

Why Drink a Glass of Petite Sirah Lytton Estate With This Slow-Braised Beef Recipe?

“Classic Petite Sirah notes of blackberry, plum, and blue fruit flavors, layered with cracked pepper, cocoa, floral notes, and minerality, echo the caramelized beef, herbs, and deeply reduced sauce. The wine brings structure, depth, and savory complexity to the dish’s savory richness. The Petite Sirah’s firm tannins and full-bodied texture stand up beautifully to the tender beef, and the dark fruit characters balance nicely with the sweetness of the prunes and playful acidity from the oranges. The surprising piece that ties the pairing together is the salinity from the Castellano olives.” – Shauna Rosenblum, Winemaker, Lytton Springs

Meet representatives of Lytton Springs and Ridge Vineyards at Santa Fe Wine & Chile Fiesta! They will be present at: Reserve Tasting and Silent Auction (September 24), and Fiesta Grand Tasting (September 26).

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Slow-Braised Beef With Prunes, Castellano Olives & Orange

Author: Julia Platt Leonard
Yield: Serves 6

Description

The sweet prunes and salty olives add a nice balance to the beef and savory sauce, making it perfect over egg noodles or polenta.

Ingredients

Scale

3 lb stewing meat, cubed
1/2 a large red onion, peeled and diced
1 carrot, peeled and diced
1 celery stalk, peeled and diced
2 tbsp olive oil, plus additional to sear the meat
3 sprigs of thyme
1 long ribbon of orange peel
3 oz, about 1/2 cup of pitted and halved prunes
1 cup of Castellano olives, pitted and halved
32 oz (or less) beef stock
Salt and pepper
Chopped parsley, to garnish

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Instructions

Preheat oven to 250 degrees.
Heat the olive oil in a large cast iron casserole dish, then add the onion. Cook covered over low heat until the onion is soft and translucent.
Add in the carrot and celery and cook until tender.
Remove the cooked vegetables and set aside.
Generously season all of the beef with salt and pepper. Add a light drizzle of olive oil then sear the meat in batches, ensuring each side of the cube is nicely browned.
Remove the meat and deglaze the pan by adding a few cups of beef stock and scraping up the browned bits in the bottom of the pan.
Add back in the cooked vegetables, the beef, the thyme and orange peel. Pour in the beef stock so it doesn’t quite cover the beef.
Place the lid back on and put in the preheated oven. Cook for 3-4 hours until the meat is tender. At this point, you can finish the recipe or remove from the heat, cool, and complete the next day.
About an hour before serving, add the prunes and olives and return to the oven and gently warm the mixture.
Before serving, stir in chopped parsley. Serve over egg noodles or polenta.

About the Recipe Author

Julia Platt Leonard is Regional Editor for TABLE Magazine’s New Mexico edition, covering Santa Fe’s food, shopping, and community scene. A graduate of the Cambridge School of Culinary Arts, she has worked as a pastry chef, food consultant, and television reporter, and is co-founder of the Santa Fe International Literary Festival. She is the author of the novel Cold Case (Simon & Schuster) and has written for publications including The Independent. Reach her at julia@tablemagazine.com.

About the Photographer

Dave Bryce is TABLE Magazine’s contributing architecture, interiors, and food photographer, based in Pittsburgh. He photographed Fallingwater: Living With and In Art (Rizzoli, 2025) and regularly shoots for Pittsburgh Magazine and American Farmhouse Style, working with architects, interior designers, and hospitality brands. See more at davebrycephotography.com.

Wine Pairing by Shauna Rosenblum, Winemaker, Lytton Springs

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Chocolate Pots de Crème Dessert

By

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September 15, 2026

Rich, silky, and deeply chocolatey, this Chocolate Pots de Crème recipe transforms simple ingredients into an elegant dessert. First, the smooth custard is gently baked until just set, then chilled and finished with whipped cream. Finally, fresh blackberries, mint, or flaky sea salt add a beautiful final touch.

Pair Janus Pinot Noir with Chocolate Pots de Crème Dessert

“The Janus is our flagship and my personal favorite every vintage. The fruit for this wine is 90% from the sub AVA of the Willamette Valley called the Eola-Amity Hills that greatly benefits from winds off the Pacific Ocean creating cool summer nights, better acid retention, and longer hang time, all of which contribute to the concentration and complexity of this elegant Pinot Noir. The ripe red cherry, pomegranate, and hint of sassafras flavors, combined with bright acidity, therefore make this a perfect wine to pair with the creamy texture of a delicious chocolate pots de crème.” – Janie Brooks Heuck, Managing Director, Brooks Wines

Meet representatives of Brooks Wines at Santa Fe Wine & Chile Fiesta! They will be present at: Reserve Tasting and Silent Auction (September 24), The Terrace Social: A Bougie Brunch (September 25), and Fiesta Grand Tasting (September 26).

Print

Chocolate Pots de Crème Recipe: Rich & Creamy Dessert

Author: Julia Platt Leonard
Yield: Makes 6 x 4 oz ramekins 1x

Description

Served cold with whipped cream, blackberries, mint, or sea salt, they make a simple and elegant dessert.

Ingredients

Scale

11/2 cups heavy cream
3/4 cup whole milk
1/2 tsp instant espresso powder
6 oz of dark chocolate chips
6 large egg yolks
2 tbsp sugar
1/2 tsp vanilla
To garnish, softly whipped cream, blackberries, mint, or a sprinkle of flaky sea salt.

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Instructions

Preheat oven to 325 degrees.
Place the heavy cream, whole milk, and espresso powder in a small saucepan.
Bring to a boil, remove from the heat, add the chocolate chips, and stir until melted.
In a bowl, whisk together the egg yolks, sugar, and vanilla. It’s helpful if you use a bowl with a lip or a 4-cup or larger measuring container as it makes it easier to pour into the ramekins.
Very slowly, pour the chocolate mixture in a thin stream into the egg yolks whisking the entire time. If you pour too quickly, you risk cooking and curdling the eggs.
Divide the mixture between the six ramekins. Cover each ramekin with a small piece of aluminum foil. This will help produce a creamier consistency and a smoother top.
Place the six filled ramekins in a rectangular casserole dish and carefully pour boiling water around the ramekins – about halfway up the sides.
Carefully place the casserole dish in the preheated oven. Check the ramekins after 35 minutes. The outer edge should be set but the center should still be wobbly. If it’s not ready, return them to the oven for another 5-10 minutes.
Remove each ramekin from the hot water bath, take off the aluminum foil, and allow to cool. Once cool, place in the refrigerator covered. Serve cold with your choice of garnishes.

About the Recipe Author

Julia Platt Leonard is Regional Editor for TABLE Magazine’s New Mexico edition, covering Santa Fe’s food, shopping, and community scene. A graduate of the Cambridge School of Culinary Arts, she has worked as a pastry chef, food consultant, and television reporter, and is co-founder of the Santa Fe International Literary Festival. She is the author of the novel Cold Case (Simon & Schuster) and has written for publications including The Independent. Reach her at julia@tablemagazine.com.

About the Photographer

Dave Bryce is TABLE Magazine’s contributing architecture, interiors, and food photographer, based in Pittsburgh. He photographed Fallingwater: Living With and In Art (Rizzoli, 2025) and regularly shoots for Pittsburgh Magazine and American Farmhouse Style, working with architects, interior designers, and hospitality brands. See more at davebrycephotography.com.

Wine Pairing by Janie Brooks Heuck, Managing Director, Brooks Wines

Subscribe to TABLE Magazine‘s print edition.

Lamb Meatballs in Garlicky Tomato Sauce

By

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September 15, 2026

Tender, warmly spiced Lamb Meatballs in Garlicky Tomato Sauce bring bold Mediterranean flavors to the table in one comforting dish. The meatballs are seared until golden, then simmered in rich tomato sauce with fresh spinach. Serve them over giant couscous or orzo for a satisfying meal.

Try a Kathryn Hall Cabernet Sauvignon With These Lamb Meatballs

“Lamb Meatballs are some of my favorite pairings and adding a rich tomato sauce is an incredible way to enjoy it. Lambs offers a decadence, and when it’s paired with Kathryn Hall, the tannins help frame the tender nature of the meat, and the freshness of the acidity complements the rendered fat in the meatball. The Cabernet frames the lamb alongside the sauce, adding hedonistic black and dark fruit notes. These notes contrast with the brighter red tones of the tomato sauce. Finally, French oak in the wine offers perceived sweetness, bringing out the Mediterranean spices in the sauce.” – Jeff Zappelli, Vice President & General Manager, Hall Wines

Visit with Hall Wines during Santa Fe Wine & Chile Fiesta! They will be present at: Live Auction and Culinary Classic (September 24), Reserve Tasting and Silent Auction (September 24), and Fiesta Grand Tasting (September 26).

Print

Lamb Meatballs in a Garlicky Tomato Sauce

Author: Julia Platt Leonard
Yield: Serves 4

Description

These tender lamb meatballs are cooked in a rich tomato sauce with garlic and warm spices for a tasty and comforting meal.

Ingredients

Scale

For the tomato sauce:

2 cloves garlic, finely minced
2 tbsp olive oil
1/4 tsp chile pepper flakes
2 x 26.46 oz (750g) chopped Italian tomatoes
Salt

For the meatballs:

11/2 lb ground lamb
3 tbsp finely chopped cilantro
1/4 cup panko breadcrumbs
2 tbsp Greek yogurt
1 tsp Aleppo pepper
3/4 tsp ground cumin
1/4 tsp smoked paprika
1/4 tsp garlic powder
1 tsp kosher salt
Finely grated zest of one lime
Olive oil
6 oz baby spinach, about 4 handfuls

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Instructions

For the tomato sauce:

Place a large casserole or pan that is large enough to hold all the meatballs on the stove. Add the olive oil. Once the oil is warm, add garlic and chile pepper and cook until the garlic is lightly golden.
Add the chopped tomatoes – it will hiss and spit – and cook for a few minutes until the sauce is fragrant. Taste and season with salt.
Set aside until you’re ready to add the meatballs.

For the meatballs:

Thoroughly mix together the ground lamb, cilantro, breadcrumbs, yogurt, spices, salt, and lime zest.
Make a small tester ball and fry it. Taste and adjust seasonings. When you’re happy with the mixture, cover it and place it in the fridge for about 20 minutes or so. This will make it easier to form the meatballs.
Make the meatballs – about 11/2 inches in diameter (a bit smaller than a walnut). When you’ve made all the meatballs, heat up a frying pan and add a tablespoon of olive oil to the bottom. Sear the meatballs in batches, ensuring you don’t overcrowd the pan. When they’re nicely browned, remove and set aside. Continue until you’ve cooked all the meatballs.
Add the meatballs to the tomato sauce and cook over medium-low heat until the meatballs are cooked through and tender. Right before you’re ready to serve them, add in the spinach and cook until wilted.
Serve over giant couscous or orzo

About the Recipe Author

Julia Platt Leonard is Regional Editor for TABLE Magazine’s New Mexico edition, covering Santa Fe’s food, shopping, and community scene. A graduate of the Cambridge School of Culinary Arts, she has worked as a pastry chef, food consultant, and television reporter, and is co-founder of the Santa Fe International Literary Festival. She is the author of the novel Cold Case (Simon & Schuster) and has written for publications including The Independent. Reach her at julia@tablemagazine.com.

About the Photographer

Dave Bryce is TABLE Magazine’s contributing architecture, interiors, and food photographer, based in Pittsburgh. He photographed Fallingwater: Living With and In Art (Rizzoli, 2025) and regularly shoots for Pittsburgh Magazine and American Farmhouse Style, working with architects, interior designers, and hospitality brands. See more at davebrycephotography.com.

Wine Pairing by Jeff Zappelli, Vice President & General Manager, Hall Wines

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Blue Corn Blinis With Smoked Salmon, Roe and Crème Fraîche

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September 15, 2026

These bite-sized Blue Corn Blinis make a beautiful base for creamy crème fraîche, smoky salmon, and salty salmon roe. With lightly crisp edges and earthy blue corn flavor, these elegant bites are perfect for parties, holidays, or special dinners.

Why Pair a Gruet Brut Rosé With These Blue Corn Blinis

“The Gruet Brut Rosé opens with fresh raspberry, blackberry, and strawberry, and follows with bright citrus and a creamy, almond brioche quality that makes it a natural companion to this dish. The richness of the smoked salmon and crème fraiche calls for that acidity and effervescence to cut through, while the wine’s fruit echoes the brininess of the salmon roe beautifully. The blue corn blinis bring an earthiness that the wine’s depth can meet. It’s a pairing that feels both elegant and very New Mexico — familiar flavors in an unexpected combination.” – Carrie Gurule, Lead Winemaker, Gruet Winery

Bring all your Gruet questions to Santa Fe Wine & Chile Fiesta! The winery will be present at: Reserve Tasting and Silent Auction (September 24), Fiesta Grand Tasting (September 26), and Gruet Golf Classic (September 27).

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Blue Corn Blinis With Smoked Salmon, Roe and Crème Fraîche

Author: Julia Platt Leonard
Yield: Makes 25–30, 2-inch blinis 1x

Description

These Blue Corn Blinis are small, golden pancakes topped with creamy crème fraîche, smoked salmon, and salty salmon roe. Fresh chives or dill add a light, fresh touch to this simple and elegant appetizer.

Ingredients

Scale

2/3 cup blue corn meal
1/3 cup all-purpose flour
1/2 tsp baking powder
3/4 cup + 2 tbsp whole milk
1 large egg, lightly beaten
4 tbsp butter, melted and cooled, divided use
Crème fraiche, dill sprigs or chopped chives, smoked salmon, salmon roe to garnish

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Instructions

Preheat oven to 225 degrees.
In a medium size mixing bowl, combine the blue corn meal, flour, and baking powder.
In a separate bowl, combine the milk, egg and 1 tbsp of the melted butter.
Add the wet ingredients to the dry and stir to combine. Set aside for ten minutes to let the batter rest.
Heat a frying pan or skillet to medium heat, brush the base with some of the melted butter so it’s just coated.
Pour out a spoonful of batter. You’re aiming for bite-sized blinis – about 2 inches in diameter. The batter will spread slightly so go slowly.
Cook for a minute or two until the bottom is golden brown, then flip and repeat. Remove from the pan and place on a baking sheet and keep in the preheated oven while you make the rest of the blinis.
Serve with a dollop of crème fraiche, either smoked salmon or salmon roe (or a combination), and a sprinkling of chives or dill sprigs.

About the Recipe Author

Julia Platt Leonard is Regional Editor for TABLE Magazine’s New Mexico edition, covering Santa Fe’s food, shopping, and community scene. A graduate of the Cambridge School of Culinary Arts, she has worked as a pastry chef, food consultant, and television reporter, and is co-founder of the Santa Fe International Literary Festival. She is the author of the novel Cold Case (Simon & Schuster) and has written for publications including The Independent. Reach her at julia@tablemagazine.com.

About the Photographer

Dave Bryce is TABLE Magazine’s contributing architecture, interiors, and food photographer, based in Pittsburgh. He photographed Fallingwater: Living With and In Art (Rizzoli, 2025) and regularly shoots for Pittsburgh Magazine and American Farmhouse Style, working with architects, interior designers, and hospitality brands. See more at davebrycephotography.com.

Wine Pairing by Jason Haas, Second-generation proprietor, Tablas Creek

Special thanks to our friends at Cowtan and Tout for use of their Anju wallpaper

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Carrot and Ginger Soup With Seared Scallops

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September 15, 2026

Looking for a soup that feels comforting yet special enough for a dinner table? This Carrot and Ginger Soup recipe combines the natural sweetness of carrots with the warm kick of ginger. It takes things further with golden seared scallops and fresh chive oil for a polished finish.

Sip a Glass of Esprit de Tablas Blanc Alongside This Carrot and Ginger Soup

“I know, as a winemaker, I’m not supposed to have favorites. But year in and year out, Esprit de Tablas Blanc is the wine I choose when I’m asked to showcase the best of Tablas Creek. It has both richness and brightness, lovely texture and weight, and its flavors of honey and spice should be amazing with the richness of the scallops and the spice of the ginger.” – Jason Haas, Second-generation proprietor, Tablas Creek

Get to know Tablas Creek at Santa Fe Wine & Chile Fiesta! They will be present at: Reserve Tasting and Silent Auction (September 24), Fiesta Grand Tasting (September 26), and Rosé All Day (September 27).

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Carrot and Ginger Soup With Seared Scallops Recipe

Author: Julia Platt Leonard
Yield: Serves 4–6, depending on the size of your soup bowls 1x