Shop Local This Fall

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August 14, 2025

A fashion portrait of a blonde woman with silver jewelry and a white tank top, sitting backward on a wooden chair with her elbow resting on the back of the chair.

There is a welcome bite in the air. We gladly turn our thoughts to cozy fires and leisurely dinners with our nearest and dearest. We also turn our thoughts to local shops in New Mexico! Where else would we find eye-catching finery to wear as well as the season’s must-haves to make home and hearth a welcome retreat.

Fall Forward

Peyote Bird

For over 50 years, Peyote Bird has been the source for outstanding vintage and contemporary jewelry. Their mission is to celebrate the work of the finest artisans of the Southwest. Layered groupings of necklaces and cuffs create a timeless look that honors craftsmanship and timeless design.

Meraki

A classic dark blue denim shirt with intricate golden embroidery on the shoulders.

Channel the spirit of the Southwest with this classic denim shirt with intricate golden embroidery. This rugged and refined design goes easily from the rodeo to a night out on the town.

Goler Finer Imported Shoes

A man's feet wearing tan suede loafers are propped up on the dashboard of a car, surrounded by colorful balloons.

For 40 years, Goler Fine Imported Shoes has been the go-to Santa Fe boutique for shoes. They also offer clothing and accessories for both men and women. Go funky or keep it classic, like these suede loafers.

Lilly Barrack

A pair of silver double hoop earrings are worn by a woman who is also wearing a silver choker and a silver ring set with turquoise and coral.

A must-have double hoop design in .925 sterling silver. Perfect to wear with something dressy or for a low-key weekend trip to the farmers’ market. Pair them with a sterling silver ring set with turquoise and coral.

Indian Pueblo Store

A tan-colored dough bowl with a linear etched pattern around the rim, made with traditional methods and micaceous clay.

Ohkay Owingeh artist Clarence Cruz uses traditional methods and micaceous clay to create a dough bowl that is both functional and elegant. Linear etchings line the rim of the bowl. This piece can work happily in your kitchen or elsewhere a work of art.

Pfeifer Studio

A large wooden bench with a cylindrical center support and two rectangular end supports sits in a sunlit room.

Skilled artisans use sustainably sourced wood from the Jemez Mountains and the Santa Fe National Forest. They craft clean lines and details into this Alamosa bench, and finish it to meet your design specifications. Each piece is unique and part of Pfeifer’s commitment to environmentally responsible furniture design.

Broken Arrow Glass Recycling

A collection of five hexagon-shaped coasters in various colors and patterns, made from recycled glass.

Donated glass bottles get the upcycle treatment that results in these charming – and practical – terrazzo-style coasters that come in a set of four. Their sustainable origins mean you can shop guilt-free at BAGR’s new Santa Fe shop on Delgado: you’re helping to keep glass out of the landfill.

Desert Spoon

A ceramic plate with a textured, sunburst-like design in a beige color, next to a matching vase holding several paint brushes with wooden handles and deer bristles.

Julie Newberg uses clay from Albuquerque to create organic tableware that feels like a slice of the desert landscape. Limited edition paint brushes from Beam Paints in M’chigeeng First Nation deploy traditionally harvested deer bristles, hand-carved handles of wild verdant white cedar wood, and details of real buckskin.

MexiModern

A table setting featuring two gold napkins with a bird and flower design, and a bowl of flatbread.

Los Påjaros Napkins are based on original designs by Jessie Baca in Santa Fe, New Mexico. Each napkin is hand-printed on 100% organic Indian cotton and hand-finished with a folded flat hem. Napkins are available in three colors: Cerrillos Turquoise, Dusty Rose, and Chamisa Yellow.

Santa Maria Provisions

Three metallic, cactus-shaped bottle openers are laid on a brown burlap surface.

Add a bit of the desert to your next drinks bash with these cactus-shaped bottle openers. They’re made of durable, sturdy metal.

Detours at La Fonda

A pair of mouth-blown, blue-rimmed drinking glasses are shown, with a smaller blue-rimmed glass next to them as a drink is poured.

Color your table in a sea of azure with mouth-blown glassware from Detours. Choose from drinks glasses that are the perfect size for everything from water to wine to a cocktail or daintier ones with charming fluted detailing.

Artful Tea

A transparent glass mug with a handle, containing a metal infuser with a leaf pattern and a light blue ceramic lid.

A glass mug replete with a fine mesh infuser, and a ceramic lid so you have everything you need to brew the perfect cup of tea. The lid even does double duty as a drip tray for the infuser. The cup holds 14 ounces of your favorite loose leaf tea and comes with lids in a choice of colors.

Ventana Fine Art

An abstract painting titled ‘Mountain River’ by artist John Axton, featuring a yellow line meandering through a field of blue to a yellow-green horizon.

In ‘Mountain River’, a work by artist John Axton, a yellow line meanders, leading your eye through a field of blue to a yellow-green horizon. There is a meditative quality to the work of Axton – an artist who has been with Ventana Fine Art Gallery since it opened over 40 years ago.

TOKo

A black woman wearing a navy blue cable knit sweater vest over a light blue patterned long-sleeve blouse is looking at the camera.

Slip into the season with this blue-on-blue cable knit sweater vest from Robert Young of The Cloth, the luxury fashion house based in the Caribbean. The oversized indigo vest is paired with block printed cotton blouse – also from The Cloth – for a casual yet ultra-sophisticated look.

Pandora’s

For over 50 years, TL at Home has been a women-owned and operated firm creating luxurious bed linen like this stone-washed Toni Spice coverlet. Made in Portugal from a blend of cotton and linen, it’s machine washable and will retain its size and color for many years of fuss-free pleasure.

Wearabouts

A brown corduroy utility jacket and slim boot-cut pants are shown on a woman sitting on a metal chair.

Add a touch of style and relaxed comfort to your autumnal wardrobe with this corduroy utility jacket paired with slim boot cut pants. Both are from DL 1961, a design group that puts sustainability at the forefront whether it’s using responsibly sourced fabrics or ensuring the most water efficient production processes.

Array

A kitchen sink is shown with a gold faucet and a towel embroidered with two bears holding a tree, with a vase of dried flowers on the counter.

Founded in 2007 by designer Stephanie Housley, Coral & Tusk embroidered textiles bring a bit of whimsy to your home. Each design starts life – whether it’s fanciful squirrels, feathers, or charming bears holding a pine cone – as an original pencil drawing by Housley that is then translated to cloth.

The Golden Eye

A gold ring with a large, round, reddish-brown gemstone that has a thin white line of light running through it.

Trace the line of bright light that ripples through the amber layers of this breathtaking cat’s eye tourmaline ring. It is a majestic 13.4 cts with a 22 kt gold bezel and a lightly peened shank. Truly a thing of beauty to treasure.

Blue Rain Gallery

A large glass vase with a black and white net pattern on a white surface, with two bright blue rings on the top sides of the vase.

Reticello – meaning small net in Italian – is a highly complex technique that was refined by Venetian glass workers as far back as the 16th century. Dante Marioni is a master of this challenging art form. His piece Black Reticello Gourd has sensuous curves and arresting splashes of blue at both the lip and handles, making this a one-of-a-kind work of art.

The Firebird

A fireplace tool set, with a stand and four tools, is standing next to a lit fireplace.

As the days grow shorter and the nights longer, a cozy fire is in order. The Firebird stocks Pilgrim Hearth Tools, a company that has been in business for over 75 years. The sets are extremely sturdy – ready for heavy-duty use – while adding an elegant touch to your fireplace. The Firebird stocks a wide range of tool sets from Pilgrim and also does custom orders.

Tema Furniture

A rug with a blue and white cracked-stone pattern is shown.

The River Flow rug is inspired by nature with a cracked-stone pattern so you can transform any room into a tranquil oasis. While stylish, it’s durable and perfect for high-traffic areas throughout your home.

W Department

A model wearing a black and silver silk skirt with an abstract print and a black textural jacket with a rear zipper.

Your wardrobe is set with these two standout pieces from Comme Des Garçons. The skirt is black and silver silk with abstract print and a tulle petticoat. It’s paired perfectly with a textural rear-zip cotton jacket.

Story by Julia Platt Leonard

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Meet the Team Behind Santa Fe Wine & Chile Fiesta

By

Abdul Rafay

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August 14, 2025

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A man with long, dark hair is inspecting a glass of wine, with several large wooden wine barrels visible in the background.

Now in its 34th year, the Santa Fe Wine & Chile Fiesta is a beloved Santa Fe institution. It brings together 90 wineries, 70-plus restaurants, some of Santa Fe’s finest chefs, and thousands of very hungry – and thirsty – guests who come for everything from tastings and seminars to cooking demonstrations and crowd-pleasers like Chile Friday, Rosé All Day, and the Grand Tasting. We pay homage to this fall fixture with a look at six of the people who will make this year’s festival one you’ll never forget.

The Santa Fe Wine & Chile Fiesta Team

Mary Hallahan, Executive Director, Santa Fe Wine & Chile Fiesta

Mary Hallahan is smiling while leaning against a dark wood bookshelf, with a brown leather chair next to her.

Some careers follow a straight line; others grow more organically. Mary Hallahan, Executive Director of the Santa Fe Wine & Chile Fiesta, has taken the latter road. Summers spent working at the Tanglewood Festival in the Berkshires seeded her interest in events and hospitality. “Every time I came back, I came back with a different perspective and experience,” she says. With each subsequent job she says, “I picked up different skills and different interests. I started to think about what the hospitality community was like.”

It’s that love of food, wine, and people that fuelled her years at the Nantucket Wine & Food Festival and led her to SFWCF. It’s the diversity of her skillset – a rare combination of right brain and left – that makes her a natural for the role. “There isn’t a piece of it that I don’t thoroughly enjoy. Everything brings me joy.” Born and raised in the northeast, Santa Fe was an unknown when she arrived four years ago, but it didn’t take long before she was hooked. “I was like, wow, this is really a community.”

Advice for guests at this year’s fiesta? Take in the wine seminars where you learn from industry greats (“the best deal in town”). And the Phenomenal Femmes Luncheon, inspired by an event created by her mentor Marika Vida-Arnold, holds a special place in her heart. “When I talk about community being the driver that brought me here, this is my vision of what that is.”

Nicole Carter, President of Roederer Collection USA
Merry Edwards, SFWCF Winery of the Year

Two women, one holding a small bunch of dark grapes, are smiling while standing next to large bins of grapes at a winery. — Nicole Carter on right, pictured with winemaker Heidi von der Mehden on left.

Carter is a storyteller, and the stories she tells are ones of grapes and earth and the people who tend them. “Not only does wine tell a story from year to year, but wine tells a story about how it came to be,” she says. This passion was kindled when she was a young wine steward: “I loved the theatre of it. I loved learning the stories of wine and presenting those to people.” The flame grew warmer when she studied wine at UC Berkeley Extension. “I never looked back. That was 28 harvests ago,” she laughs.

Today at Merry Edwards Winery and Vineyards in the Russian River Valley of California, she works closely with winemaker Heidi von der Mehden. “I consider her my true partner in everything we do at Merry Edwards,” she says. And, of course, Merry Edwards herself, who started the winery, is still involved. In fact, Carter’s favorite of the Merry Edwards’ vineyards is Meredith, named after Merry Edwards. “Not only is it breathtakingly beautiful, but the wine from that vineyard is elegant and distinctive.”

This year, SFWCF has chosen Merry Edwards at its winery of the year, an honor that isn’t lost on Carter. “Considering the caliber of the wineries that come to pour each year and the elite culinary talent in Santa Fe, we are thrilled to be part of this 34th annual celebration,” she says.

Evan Martin, Founder and Winemaker, Martin Woods

Evan Martin is leaning against a barbed wire fencepost, looking off into the distance.

There’s more than a touch of wanderlust in Evan Martin. But today he’s firmly rooted in McMinnville, Oregon in the foothills of the Willamette Valley where he is the heart and soul of Martin Woods Winery. Where does the name come from? “I’m Evan Martin and I live very much in the woods,” he says simply. “The setting is like a sanctuary in a native oak forest that’s just outside of the town of McMinnville, but it feels a world away.”

He’s been fascinated by wines and wine making for much of his life and started making his own wines in 2014. “I thought I would make taut, fresher, more elegant, brighter styles of white that reminded me more of French wines.”

He’s constantly pushing himself to make wine that truly speaks of the land. “How can I really master this and how can I do this the best I possibly can?” he asks. “You’re listening to the innate voice that a vineyard wants to express.” There is no downtime but you might find Martin at his other venture, the HiFi Wine Bar, a McMinnville wine community hang-out. “It’s a place people can go and draw inspiration by drinking great wines in an atmosphere of phenomenal music and just fun.”

Martin’s other roots are in Santa Fe, dating back to his great grandfather (Martin himself lived and worked here in 2006), so he’s excited to return for this year’s fiesta. “The landscape of northern New Mexico, kind of really grabs me. It feels like coming home.”

Martin Woods is one of the Willamette Valley wineries taking part in SFWCF as part of the Wine Region of the Year along with Willamette Valley Vineyards, Brooks Wines, Erath, Chateau Sainte Michelle, and A to Z Wineworks.

Cristian Pontiggia, Executive Chef, Rosewood Inn of the Anasazi

Cristian Pontiggia wearing a cowboy hat and a vest is leaning against a wooden counter, holding a cocktail glass. — Special thanks to the Skyrailway for hosting our photoshoot on the Acoma with Chef Pontiggia.

Thank Cristian Pontiggia’s mom for his becoming a chef. Both grandparents were excellent cooks – his grandfather’s Venetian liver and his grandmother’s pasta and desserts were legend. His Mom? “My Mom – she’s not really a good cook,” he says. So Pontiggia started cooking at the age of 8. “Nobody’s too young to cook.” But he admits loving his mom’s lasagna. “Analyze it like a chef and it’s the worst lasagna. Analyze it like a son, and it’s the best.”

Pontiggia studied at an art academy in Italy but food was his true love, lured by the feeling that each time you cook there is the possibility of magic. “You made that dish one time and it’s gone and you have to make it again and again, but it’s never going to be exactly the same,” he says. He’s worked in restaurants around the world before he met his wife on a trip to New Mexico and never left.

Cooking starts in his mind first and then onto the plate. “Experimentation is my favorite part.” Also the joy of the diner. “It’s something about when you see people eating and they kind of look up, and you know you did it right.” Pontiggia has been part of SFWCF for around 15 years and says there’s nothing like it. It’s the camaraderie and community, he says. “It’s something different!”

George Gundrey, Owner of Tomasita’s and Atrisco Café and Bar

George Gundrey wearing a plaid shirt and tan pants is leaning against a vintage yellow tractor in a field.

You might wonder if George Gundrey’s blood is red or green. No matter the color, chile runs deep in his veins. He grew up doing homework in a booth at Tomasita’s – the restaurant his mom Georgia took over from the original Tomasita. Soon he was washing dishes or busing tables at his dad’s restaurant on Cerrillos Road. “My mom was paying me $1 an hour to bus tables at Tomasita’s and my dad said, ‘Well, I’ll pay you $2.50 an hour to wash dishes.’ And I said, ‘See you later, Mom!’”

By the time he was in high school, he’d done every job except bartend. “I’ve made the guacamole, I’ve grated the cheese, all that stuff.” After time in California and work in non-profits, he came back to Santa Fe and wanted to run his own business. “I came to really understand how important all businesses are, especially locally owned businesses for the community.”

He opened Atrisco then later took over Tomasita’s. He bought a farm in Villanueva, New Mexico in 2006 and the following year became Executive Director at the Santa Fe Farmer’s Market, a role he held for two years. He’s been involved with SFWCF for 15 years (Tomasita’s has been taking part for around 30) and for him, it’s all about community. “The appeal for us is just maintaining that connection with everybody.”

Kathleen Crook, Co-Founder and Executive Chef, Market Steer Steakhouse

Kathleen Crook is smiling while standing in a restaurant.

Kathleen Crook was raised with two guiding principles: you work hard, play hard and whatever you start, you finish. She was picking cucumbers on the family farm by the age of five. “It formed me as a human. It formed me as a chef,” she says of her upbringing. As for the food? “They were eating farm to table before it was cool,” she laughs. Home was Artesia, New Mexico, where she was surrounded by family. “They say it takes a village, and it definitely took a village to raise me, for sure,” she laughs.

Growing up, rodeo was her passion, and in 1997 she won the American Cowboys Rodeo Association (ACRA) Breakaway Roping title (the saddle she was awarded resides proudly at Market Steer Steakhouse). It was while working on her mom’s ranch that she saw a Scottsdale Culinary Institute infomercial. “And I was like, I’m going to do that.” She applied, was accepted, sold her truck, trailer, and horses, bought a car, and moved to Scottsdale.

She’s been cooking ever since and still can’t get enough of it. She describes herself as a minimalist when it comes to cooking. “If you’ve got really great vegetables, for example, you don’t need to do much to them. You just need to help them.” Crook is a huge SFWCF fan and confesses to over-committing. Her favorite? Rosé all day which is the last event. “It’s just a bit more chilled and always fun.”

Story by Julia Platt Leonard
Principal photography by Gabriella Marks

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Santa Fe Wine and Chile Fiesta 2025 Class Photo

By

Abdul Rafay

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August 14, 2025

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A group of chefs in the class photo of the Santa Fe Wine and Chile 2025 participants.

This beloved annual event is a star of Santa Fe’s fall calendar. Celebrating the best of Santa Fe’s food and beverage world, over 70 restaurants and 90 winery partners are on hand. They nourish more than 4,000 guests at venues around the city. You will not want to miss any of the delicious sipping, nibbling, or insightful education. Tickets and complete schedule here.

Santa Fe Wine and Chile Fiesta Chef Gathering

In what has become an annual moment of joy for TABLE Magazine, we worked with Executive Director, Mary Hallahan and the crew at Santa Fe Wine & Chile Fiesta (SFWCF). The wonderful Gabriella Marks captured a “class photo” of this year’s participating chefs. Inn and Spa at Loretto hosted the group. As always, the group’s wonderful sense of humor took over. What you see is just a hint of the delight of hanging out with this crew. Get your tickets organized so that you can experience firsthand the verve, vigor, and talent of this wonderful group.

A large group of people, including chefs and event staff, are standing on a grassy lawn with their hands raised at Santa Fe Wine & Chile Fiesta.

Who Is in the Photo?

Front Row (Left to Right): Sylvia Lujan, Mario De León, Carlos Calel, Kevin Andrade, Ana, Ever Paz, Carlos Parra, David Flores, Jordan Isaacson, Joshua Nathaniel, Oliver Cortez, Paddy Rawal, Jose Alfredo Rivera, Alejandro Coronado Buzo, Brenda Arias, Yamileth Hernández, Elody Cano, Martha Dominguez, Roberto Perez, Jose Rodriquez, Marvin Santos, Eduardo Rodriguez

2nd Row (Left to Right): Angel R. Franco, Cristian Pontiggia, Dale Kester, Josh Kessel, Cody Castillo, Amilcar (AJ) Henriquez, Kate Holland, Isaak Sork

3rd Row (Left to Right): Noé Cano, Glenis Cal, John Morales, Manuel Fernandez, Missy Auge, Martha Dominguez, Erica Tai, Martin Vazquez, Ziggy Montalvo, Dakota Weiss, Joseph Wrede, David Sellers, Gregory Joseph, José Garcia, Francisco Portuguez, Sergio Rivas, Sergio Arguello, Gilser Galvez Ramos, Fernando Ruiz, Arody Enriquez, Victoria Bruneni, Chris Silvas, Luis Ortiz

4th Row (Left to Right): Molly Mix, Israel Castro, Angel Ruvalcaba, Eric Stumpf, Tony Smith, Mounir Loqmane, Kelly Brunkhorst, Efrain Rosales, Carlos Montalvo, Adrian Martinez, Jeffrey Kaplan, Juan Guerra, Lane Warner, Rafael, Francisco Delgado, Nick Larranga, Alfredo Delgado, Tom Kerpon, Jose Rodriguez, Kathleen Crook, James Crowther III

A few folks who didn’t quite make it into the photo: Ceci, Cristian Barquera, Carlos, Ismael Najera, Alberto (Beto) Bojorquez

Story by Kelly Koepe
Photography by Gabriella Marks

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The Sotoloma

By

Abdul Rafay

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August 14, 2025

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The sotoloma cocktail glass filled with a light-colored drink and ice, garnished with a salted rim and a dehydrated orange slice.

At the Tumbleweed Lounge, their elevated version of the Paloma embraces the regional spirit sotol instead of tequila, lending a subtly earthy and herbal character to one of our favorite citrusy cocktails. Crisp sotol blends with freshly squeezed grapefruit juice and a bright splash of grapefruit/lime oleo saccharum, then is rounded out by a touch of agave for balanced sweetness. Rather than grapefruit soda, they opt for sparkling water to keep things light and effervescent.

A carefully salted or Tajín-rimmed glass adds a savory, contrasting edge. The result is a refined, desert-inspired Paloma that nods to the original’s thirst-quenching roots while celebrating the terroir of New Mexico—with hints of minerality, botanical complexity, and crisp, refreshing sparkle. Sip this one and appreciate the beauty of big skies and mountain vistas in the Land of Enchantment.

The Sotoloma Recipe

The Sotoloma replaces the Paloma’s artificially flavored soda with fresh squeezed grapefruit juice, house-made oleo saccharum and Topo Chico … and of course Tumbleweed’s own sotol. As one of Tumbleweed’s best sellers, it will probably stick around for a long time. At home, it could also be a fun party punch. Play up the red chile during autumn and holidays for a nice pop of color, and as the perfect complement to the chile bitters.

Print

The Sotoloma

Author: Rene Arnas

Print Recipe

Description

Recipe by Rene Arenas at The Tumbleweed Lounge at the Tularosa Distillery

Ingredients

Scale

Saltverk licorice salt
½ oz agave nectar
½ oz grapefruit/lime oleo saccharum
1 ½ oz grapefruit juice
1 ½ oz Tularosa Distillery Sotol
6 drops Cuna de Piedra Smoked Heirloom Chile Bitters
Garnish: dehydrated grapefruit and red chile section
3–4 oz Topo Chico

Cook Mode Prevent your screen from going dark

Instructions

Rim a rocks glass with licorice salt and add good sized ice cubes.
In a shaker filled halfway with ice, add agave nectar, oleo saccharum, grapefruit juice, sotol and bitters. Shake for about 10 seconds.
Pour cocktail into the prepared glass and add 3-4 ounces of Topo Chico.
Garnish with dehydrated grapefruit and chile section.

To make grapefruit-lime oleo saccharum:

Using a sharp vegetable peeler, peel 5 grapefruits and 5 limes avoiding as much of the pith as possible.
Add peels to a jar or container that has a tight-fitting lid and add enough sugar to coat all the peels. Shake the jar or container several times over the course of 30 minutes. There should be very little sugar sitting in the bottom of the container.
Let it sit at room temperature for 12-24 hours. There will be a pool of sweet, citrusy oil – (oleo saccharum) at the bottom of the container. Strain the oleo saccharum into a smaller container, keep refrigerated and use within 2 weeks.

Notes

Cuna de Piedra Smoked Heirloom Chile Bitters and Saltverk licorice salt is available at the Tumbleweed shop, Desert Spoon, and other fine retail stores and online. The sotol is from Tularosa Distillery.

Recipe by Rene Arenas, Tumbleweed Lounge
Photography by Dave Bryce

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Hello Sweet Cream’s Irresistible Ice Cream in New Mexico

By

Lynn Cline

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August 14, 2025

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A close-up of a container of small-batch ice cream with swirls of purple berry and pieces of crumble, with a single scoop in the center.

After tasting Hello Sweet Cream’s scrumptious ice cream, it’s not surprising to learn that co-owner Ryan VanderGiesen grew up eating America’s favorite dessert for breakfast in Dodge City, Kansas. “My grandma would let me eat ice cream for breakfast whenever I visited her,” he says. “My dad owned a pharmacy with a soda fountain with red-topped stools, where I also got to eat ice cream. I just love ice cream. I believe in the magic of ice cream.”

Welcome Hello Sweet Cream!

You will, too! Discover Hello Sweet Cream’s small-batch artisan ice cream. Marvel at their range of sublime, handcrafted flavors. We loved Basil Berry Cheesecake Crumble, Gooey Butter Cake, Key Lime Pie and Praline Pecan with Caramel.

What started as a small ice cream parlor that opened in Eldorado in April 2024 has expanded into a second location in Santa Fe’s CHOMP Food Hall that opened one year later. Both spots scoop six flavors, including a non-dairy option such as Moody Coconut, into waffle cones and dishes. Grab and go pints also are available.

Changing Flavors for the Seasons

Many of Hello Sweet Cream’s flavors are seasonal and right now would be a good time to try Apple Green Chile Crumble, a uniquely New Mexico combo dreamed up by VanderGiesen and his husband Ryan Craig, who’s a co-founder and co-owner of Hello Sweet Cream.

“We were talking about a fall flavor and we thought green chile and then, what about apple?” VanderGiesen says. Tinkering with ingredients, they came up with a hit, composed of Hatch green chile, green apples, cinnamon and a crumble made of oats, a medley of nuts, and brown butter. “We use a vintage hand crank peeler to peel the green apples,” says VanderGiesen, proving that Hello Sweet Cream is devoted to nostalgia as much as innovation.

To date, Hello Sweet Cream has crafted 20 flavors, each hand-churned and scooped when fresh. To watch the magic happen, head to the original location. “Eldorado is where we make all the ice cream,” VanderGiesen says.

In homage to VanderGiesen’s grandmother, he and Craig created the Ice Cream for Breakfast flavor. “We took cornflakes and infused them into our sweet cream base and added Frosted Flakes,” he says. When he visited his grandmother back home, he took some of Hello Sweet Cream’s Praline Pecan with Caramel for her to try. “She loved it,” he says, beaming.

Story by Lynn Cline

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Silver’s City’s Annual Southwest Print Fiesta

By

Abdul Rafay

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August 14, 2025

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A group of people are gathered around a large piece of art on the ground, with two people on either side of the print lifting it to reveal a black and white geometric pattern.

Nowhere else will you see a steamroller driving over paper than the Southwest Print Fiesta, one of Silver City’s most popular annual events since it started in 2016. From workshops to gallery exhibitions to a marketplace, the weekend celebration of all things print returns in October.

Southwest Print Fiesta Hits Various venues in Silver City, October 10-13, 2025

“Last year, hundreds of people came from the region, including those from Arizona, Texas and Colorado,” says Kyle Durrie, Fiesta organizer and proprietress of Power & Light Press, Silver City’s print making and retail shop where many events will be held. “The Saturday outdoor Printers’ Market on downtown’s Main Street Plaza will have some 40 vendors offering a wonderful range of handmade items from $5 greeting cards and stickers, screen printed t-shirts and posters, hand-carved block prints on paper and fabric, all the way up to thousand-dollar lithographs. That’s the beauty of printing, it’s very accessible. People can develop a collection by shopping at a festival like this.”

Two women are carrying a large, black and white linoleum print across a street in a downtown area.

This year, enjoy a special opening night presentation at the historic Silco Theater. Experts will speak on the history of film and how it connects to the history of print. This session sets the tone for a public art project by visiting Massachusetts artist Anna Hepler. She’s leading free community workshops where students will paste their prints on public walls throughout the weekend. Another visiting artist, Daniel Gonzalez from Los Angeles, will be teaching workshops on linoleum carving and typography and leading other community projects as well. Both will be giving talks on Sunday evening.

The crowd-favorite steamroller printing demonstration is an opportunity for four select artists to print their works live on 3×3 foot pieces of linoleum. Artists slather ink, place paper on top, and then call in the steamroller to press it into a print. “It’s all done on the ground outside, and it’s really fun to watch,” says Durrie. “It’s loud and dirty and each print takes a while to do. At the end, the artist keeps one print and the original block. Fiesta keeps one for the archives. One is sold as a fund raiser for the Fiesta.”

Story by Kelly Koepe

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Great Recipes to Make with Pumpkin

By

Abdul Rafay

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August 14, 2025

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Two bowls of Haitian Pumpkin-Beef Soup are shown on a reddish-brown surface, garnished with shredded cabbage and green onions.

James Beard Award-winning author (and all-around great pal of TABLE Magazine) Cheryl Alters Jamison looked at peak fall produce part of her research into what’s delicious season by season. She was stunned by the obvious: it’s pumpkin season, for heaven’s sake! Enjoy a walk through the pumpkin patch with us. Cheryl’s recipes are easy to make, gorgeous to look at, and delightful to eat. What more could we ask for?

What to Cook with Farm-Fresh Pumpkins

Haitian Pumpkin-Beef Soup Recipe

The symbol of Haitian independence and the resilience of its people, Haitians traditionally eat joumou on New Year’s Day. Initially, it was cooked by enslaved Africans for their white owners. Since 1804, it has represented freedom and has a UNESCO designation as an official symbol of the country’s cultural heritage. Often joumou is made with a very hefty turban squash, or other sizeable pumpkin. Starting with a can of pumpkin puree allows for a smaller batch of the soup while also eliminating the step of pureeing the pumpkin. You will need to make the pikliz, a piquant relish used in the soup and as an accompaniment, at least a day ahead. It keeps for weeks though, refrigerated.

Roasted Pumpkin Salad with Goat Cheese, Pomegranates, and Pepitas

A colorful roasted pumpkin salad is presented on a plate with red and green lettuce, goat cheese, and pomegranate seeds.

Fall salads call for a bit of heft, for which chunks of fresh cooked pumpkin are perfect. Combine the pumpkin with bright bits of pomegranate and crumbles of cheese over sturdy greens, and top it all off with more pumpkin in the form of crunchy pepitas, or hulled pumpkin seeds. You can buy the pepitas, but Cheryl offers instructions for preparing your own, if you wish.

Pumpkin-Stuffed Ravioli with Brown Butter, Sage, and Hazelnuts

A plate of pumpkin-stuffed ravioli is garnished with brown butter, sage, hazelnuts, and shaved cheese.

These ravioli and their accompaniments simply sing of autumn. The pumpkin filling is enveloped in wonton wrappers to make large pasta “pillows”. A ravioli crimper or other pastry trimmer can make a decorative edge, but you can also use the tines of a fork to seal the edges. The sage-scented sauce is simple, enriched with toasty brown butter. To make it, melt butter in a skillet, then continue to warm it long enough to color the milk solids and develop a nutty aroma.

Baked Baby Pumpkins

Here’s the perfect use for those adorable mini-pumpkins, such as Little Jack Horners or Baby Boos. They look so festive and jaunty with their lids slightly askew when you serve them. These are perfect for a sit-down Sunday dinner with family and friends: they make a great impression and are guaranteed to get the autumn conversation going.

Pumpkin Cheesecake with Gingersnap Crust

Three slices of pumpkin cheesecake on brown plates are arranged on a multicolored surface, each slice topped with a dollop of whipped cream and a sprinkle of cinnamon.

The classic flavors of pumpkin and spice spark international interest each autumn, mostly in the form of overpromoted lattes and scented candles. We toe a more traditional line with this pumpkin cheesecake recipe, which leans nicely into the aromatic baking spices we all love, but pairs them with creamy cheesecake filling and cradles them in a delectable ginger snap crust. If you make one, please call us over. We’ll bring freshly ground coffee beans and our appetites.

Recipes and Story by Cheryl Alters Jamison
Styling by Anna Franklin
Photography by David Bryce

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Haitian Pumpkin-Beef Soup (Joumou)

By

Abdul Rafay

-

August 14, 2025

0

A symbol of Haitian independence and resilience, joumou is a hearty soup traditionally eaten on New Year’s Day. Initially, it was cooked by enslaved Africans for their white owners. Since Haiti’s liberation in 1804, it has represented freedom. The dish carries a UNESCO designation as an official symbol of the country’s cultural heritage. Often joumou is made with a very hefty turban squash, or other sizeable pumpkin. Starting with a can of pumpkin puree allows making a smaller batch of the soup while also eliminating the step of pureeing the pumpkin. You will need to make the pikliz, a piquant relish used in the soup and as an accompaniment, at least a day ahead. It keeps for weeks though, refrigerated.

What is pikliz?

Haitian pikliz, a fiery pickled slaw, emerged during Haiti’s colonial era, blending African, French, and Caribbean influences. While no exact “invention date” is recorded, it has been a staple for centuries, traditionally used to preserve vegetables in a hot climate. Recipes vary widely from family to family and chef to chef. Some use fiery Scotch bonnet peppers for maximum heat, others add garlic, thyme, or cloves for complexity. Cabbage, carrots, and vinegar remain constants, but the spice balance is deeply personal. Beloved in Haiti for its vibrant flavor and crunch, pikliz cuts through the richness of fried foods like griot, adding brightness, heat, and a taste of home to every bite.

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