Step into Still Spirits Tasting Room in Albuquerque, a haven for the discerning drinker. They’ve transformed an old industrial building into a vibrant hub of cocktail culture and spirit production. The in-house distillery provides the foundation for an imaginative cocktail menu, showcasing the versatility of their handcrafted spirits. From classic recipes reimagined to bold, experimental concoctions, they’re dedicated to pushing the boundaries of flavor. This Spanish Gin and Tonic continues the sensory journey with a taste of summer, and an invitation to unwind on a warm afternoon.
Why Wheeler’s Gin in This Spanish Gin and Tonic?
Besides the fact that this delicious gin comes from Santa Fe, Wheeler’s Western Dry Gin excels in flavor. It’s goes down smooth with earthy notes of aromatic sage, cactus flower, juniper, and osha root. The reason it works so well in this Spanish Gin and Tonic is because it embodies all the gems of the Southwest. You can even take things a step further by experimenting with garnishes like black peppercorns, basil, tajin-coated limes, or even wedges of tomatoes.
You’ll find mixologist Alex Basinger behind the bar at Nob Hill’s Central Bodega, the welcoming, upscale wine and cocktail bar that makes you think a European bistro has landed in Albuquerque. His summer sipper has its roots at Vail’s Root and Flower. Its subtle layering of flavors–a mélange of cassis, mint, cucumber, ginger, and a unique jalapeño vodka–have found their home at Central Bodega. A testament to refreshing innovation, it invites you to savor the unexpected harmony of sweet, cool, and spicy notes.
Crème de Cassis, What Is It and Why Use It In This Spicy Cocktail?
Crème de Cassis is a black currant liqueur that comes from the Burgundy region of France. Makers macerate black currants in alcohol and then sweeten the infusion with sugar. This imparts a rich, intensely fruity flavor that carries a pleasant tartness and a hint of earthiness. When introduced into a spicy cocktail recipe, it acts as a perfect counterpoint. The rich berry notes and touch of acidity in Crème de Cassis can mellow and round out the sharp heat of a spicy spirit while still keeping a kick beneath it alll.
A Harvest Mix of Jimmy Nardello and Lipstick Peppers can make a beautiful adornment to your summer table. They’re pan seared with garlic and sit atop a swirl of creamy labneh that’s finished with a generous sprinkling of toasted pine nuts. This toss up comes from the Kitchen in Santa Fe (located on the grounds of Plants of the Southwest) where farm to table is the process every single day. It’s something so simple, but point perfect. “We like real food,” says Chef Olive Tyrrell, “and we want people to feel nourished as well as happy and excited and inspired by the food.”
What is Labneh?
Hailing from the Middle East, labneh or yogurt cheese is actually much simpler than the name implies. The process is essentially just straining yogurt, which sheds the whey that you normally see in yogurt. This makes it reminiscent of Greek yogurt, which people make in a similar way, but it’s even denser, richer, and thicker. Think of an almost cream cheese consistency that’s brilliantly spreadable. Its flavor mingles tanginess with a hint of sea salt. In our Harvest Mix of Peppers, it also cools down the immediate heat and lets you enjoy the depth these bundles carry. Rather than just tasting fiery, labneh allows you discover a whole new pepper profile you didn’t even realize existed.
The creamy labneh cools down the spice of these powerful peppers.
Ingredients
Scale
For the labneh:
16 oz. container of whole milk Greek yogurt
Sea salt
For the peppers:
½ lb of sweet peppers, such as Jimmy Nardello and/or Lipstick*
4–5 tbsp olive oil
2 cloves of garlic, peeled
2 tbsp pine nuts, toasted
Flaky salt, such as Maldon
Fresh herbs, to garnish
Instructions
For the labneh:
Line a small strainer with a piece of cheese cloth or clean tea towel.
Place the strainer on top of a bowl.
Place the yogurt in the cheese cloth-lined strainer and gather up the edges and twist them together.
Periodically, give the cheese cloth a squeeze to remove excess liquid.
The labneh is ready when it has thickened so that it is spreadable but not pourable – this should take several hours.
When ready, season lightly with sea salt, place in a clean jar or bowl, and refrigerate until ready to use. This will make more than you need but it will keep in the refrigerator.
For the peppers:
Heat a frying pan over medium-high heat. Add the olive oil to warm, then the peppers. Sear until they’re blistered and softened.
Add the garlic and continue cooking for a few more minutes, then season with some flaky salt and remove from the heat.
Spread the labneh on the bottom of a platter, top with the roasted peppers, and sprinkle with the toasted pine nuts and fresh herbs. Serve hot or at room temperature.
Notes
Jimmy Nardello is an Italian heirloom pepper brought to the U.S. in the late 1880s. It has a sweet, deep flavor – not spicy – and is perfect for frying. It’s about 6-8” long and can be used in combination with the smaller, vibrant red Lipstick peppers.
Recipe by Chef Olive Tyrrell Story by Julia Platt Leonard Photography by Tira Howard
Chef Olive Tyrrell of farm-to-table restaurant the Kitchen in Santa Fe (locate on the grounds of Plants of the Southwest) makes a Roasted Cabbage Salad with fresh wedges and quick pickled cucumbers alongside sliced apples and pears. Herbs from their garden and tangy cornichons add to the mix. Then, the entire creation is topped off with a creamy dill vinaigrette. A perfect summer salad that is inspired by local farmers and the nursery itself. “Since we’re on the grounds of a plant nursery, why not highlight a plant-based diet? You make that connection between what you can eat, and what’s on the land,” she says.
Picking Out the Best Cabbage for a Roasted Salad
While you want a firm head of cabbage whenever you’re picking one out in general, this is even more important when roasting cabbage. Roasting soft cabbage is going to have a soggy texture while firm cabbage gets you the crispness you wish for. When you find a cabbage has tightly packed leaves and a core that’s very firm, that’s your winner. We also recommend chopping up the head of cabbage yourself so you can ensure that the wedges stay intact. When it comes to the color choice between green and purple cabbage…we’ll leave that up to you!
Roasting cabbage can take a salad from tasty to extraordinary.
Ingredients
Scale
For the quick pickled cucumbers:
2 cups sliced small Persian/pickling cucumbers
½ cup vinegar
2 tbsp sugar
1 tsp salt
1 cup water
For the vinaigrette:
1/2 cup fresh herbs, roughly chopped – a mix of mint, parsley, basil, dill
Zest and juice of 1 lemon, about 2 tbsp of juice
1 tbsp Greek yogurt
2 tsp maple syrup
5 tbsp olive oil
For the salad:
1 large head of cabbage
4–5 tbsp olive oil
Juice of half a lemon
About 12 cornichons, sliced in half
1 apple or pear, cored and sliced thinly
Instructions
For the quick pickled cucumbers:
Place the cucumbers in a clean glass jar.
In a small pan, heat the vinegar, sugar, salt and water. Heat until the sugar is completely dissolved.
Pour the pickling solution over the cucumbers. Place a lid on the jar and set aside until cool and ready to assemble the salad.
For the vinaigrette:
Place all of the ingredients in a blender and blitz until you have a smooth and creamy dressing.
Place the dressing in a clean glass jar and set aside until ready to assemble the salad.
For the salad:
Preheat oven to 375 degrees.
Remove any wilted outer leaves of the cabbage. Slice it in half, then quarters and then wedges. Remove some but not all of the core, so the wedges stay intact.
Toss with the olive oil and roast until the wedges are wilted and crispy on the outside – about 30 minutes. Turn the wedges periodically to ensure they cook evenly.
Remove from the oven, toss with the lemon juice, cornichons, apple or pear, and the quick pickles – you may have more pickles than you need but they store beautifully in the refrigerator for another meal.
Drizzle over the creamy yogurt dressing and serve.
Recipe by Chef Olive Tyrrell Story by Julia Platt Leonard Photography by Tira Howard
Chef Olive Tyrrell (and Pastry Chef Chase Maus, who joined Olive for a season at the Kitchen) invited TABLE in for an afternoon of seasonal summer recipes in the Kitchen, a singular and singularly appealing restaurant.
There’s no menu and it’s lunch only. Dishes change daily and they’re always vegetarian. The kitchen is open and the chefs not only cook the food but serve it and clean up afterward. For an intensely loyal band of customers and lucky first-timers able to nab a reservation, the Kitchen at Plants of the Southwest is more like eating at a best friend’s home than a restaurant. And every bite you eat is driven by what’s available and in season from local farmers.
Tasting the Summer Season Recipes at the Kitchen Santa Fe
Jimmy Nardello and Lipstick peppers pan seared with garlic – both from Desert Frost Farms – sit atop a swirl of creamy labneh that’s finished with a generous sprinkling of toasted pine nuts. Something so simple but point perfect. “We like real food,” says Olive, “and we want people to feel nourished and happy and excited and inspired by the food.”
Olive roasts wedges of cabbage and serves them with quick pickled cucumbers and sliced apples and pears from Plants of the Southwest’s own fruit trees. Herbs from their garden and tangy cornichons add to the mix and the entire creation is topped off with a creamy dill vinaigrette. A perfect summer salad that takes inspiration from local farmers and the nursery itself. “Since we’re on the grounds of a plant nursery, why not highlight a plant-based diet? You make that connection between what you can eat, and what’s on the land,” she says.
Slivers of pears and Japanese turnips from La Capilla Farm, briny capers, and roasted farm carrots from Desert Frost Farms sit alongside crunchy little gem lettuce from Ground Stone Farm. A salad starts off every meal at the Kitchen which is always two-courses (three if you’re smart and order dessert) and always vegetarian. “When I first started, people looked at me like I had two heads when I told them there was no menu and no choice and it was vegetarian. People were either upset, or disgruntled, or pleasantly surprised,” Olive laughs.
Roasted Tomato Salad
Tomatoes are roasted whole on the vine and served with bitefuls of baby mozzarella and inky black olives. A simple drizzle of olive oil and just-picked fresh mint leaves and chive flowers, and the dish is complete. Olive’s cooking depends on what’s available, not by a recipe. “I have no idea what I’m going to make with it. I just know that I want to buy it and then I’ll figure it out. And sometimes I figure it out on the fly. I like that it keeps me challenged and excited and happy in the moment.”
Fresh Tomato Salad with Tahini Dressing & Dukkah
Raw tomatoes are adorned simply with a tahini dressing and dukkah – a house-made blend of sesame seeds, poppy seeds, pistachios, and coriander seeds that are toasted and crushed in a mortar and pestle. Something like a perfectly ripe tomato should always take center stage, Olive feels. “Watching and waiting for different foods all year is really exciting,” she says. “You know when this tree is going to bloom or this thing is going to be in season and then you get to plan your menu around that. And people get really excited about it.”
Charred Lemon Sparkling Soda
The perfect summer quencher made with the Kitchen’s own local herb-infused simple syrup. Not only does Olive work closely with local farmers but also draws on fruit and herbs from the nursery. It’s an idea of casual dining that’s European in feel. “You can find these little places in Italy or France where the mom and dad are growing everything, and they cook, and you eat whatever they make. That’s the idea.”
Citrus and Sage-infused Olive Oil Cake
A classic olive oil cake with hints of citrus and sage gets a topping of cardamom, mascarpone, and tahini frosting. A heady mix of stewed and spiced apples from Plants of the Southwest’s fruit trees finishes it off to perfection. Sage brings a savory element to the dessert that Chase seeks in his baking. “Sage and bay leaf have always been a go-to for me when balancing the sweet with the savory. They both have such a complex depth.”
Souffléd Pumpkin Cheesecake
The first pumpkins of the season inspire this earthy cheesecake that is redolent of vanilla, nutmeg and cloves. It has a peppercorn and apple cider vinegar caramel, sage leaves, and a sprinkle of flaky sea salt on top. Of his time at the Kitchen, Chase says it was an invaluable opportunity to connect with local farmers. “The more we can do to bring ourselves in closer contact to farms, the better it is for us as creators … as humans. It feels so special to directly contribute to the success of local farmers and to showcase their beautiful crop. An honor really!”
Special thanks to Gail Haggard owner of Plants of the Southwest. The Kitchen is open from March 26 through late October. Pastry Chef Emelie Richardson returns this season to join Olive in the kitchen. 595-913-1911
Story by Julia Platt Leonard Recipes by Chef Olive Tyrrell Photography by Tira Howard
A Little Gem Salad may be just what you’re looking for as a summer starter or lunch. Buttery and crisp with large leaves and a slight sweetness, little gem lettuce is unlike any other. Slivers of pears and Japanese turnips, briny capers, and roasted farm carrots sit alongside this crunchy little gem lettuce. Just don’t forget the homemade vinaigrette on top. This dressing combines local honey with olive oil, sherry vinegar, lime juice, and orange juice for a tangy, sweet mixture. We even recommend saving the leftover vinaigrette for your next salad…or to dress up even the simplest of sandwiches.
The Little Gem Salad at the Kitchen in Santa Fe
A salad starts off every meal at the Kitchen at Plants of the Southwest, where this recipe comes from, which is always two-courses (three if you’re smart and order dessert) and always vegetarian. “When I first started, people looked at me like I had two heads when I told them there was no menu and no choice and it was vegetarian. People were either upset, or disgruntled, or pleasantly surprised,” Kitchen Chef Olive Tyrrell laughs.
A twist on a classic summer beverage, the Prickly Ranch Hand includes delicious prickly pear liqueur for a dash of sweetness. It also uses local New Mexico spirits from Vara Winery and Distillery, Altar Spirits, and 505 Spirits but you can also use a distiller closer to home.
Can I Make My Own Prickly Pear Liqueur?
In case you would rather make your own liqueur for our Prickly Ranch Hand than buy off the shelf, all you need are ripe prickly pear fruits, vodka, and simple syrup. There are a few ways that you can prepare the prickly pears for the infusion. You could mash them with a fork or use your hands to gently break up the pulp. Or, you could peel the fruits and cut them into chunks in case you’re looking for a speedier route. After the fruits are prepped, simply let the vodka and prickly pears macerate for at least 24 hours. Then, you’ll strain the liquid into a jar and stir in some simple syrup for a bit of sweetness.
If you are a fan of chickpeas, you will love this lip-smacking Rhubarb Tagine with Chickpeas as a main or side dish, inspired by the blog Allison’s Allspice and made in The Pocket Rhubarb Cookbook by Nina Mukerjee Furstenau. The dates and rhubarb combine unexpectedly well, with tangy, fruity results.
What is a Tagine?
A tagine is both a slow-cooked North African stew and the conical earthenware pot in which it is traditionally prepared. These flavorful stews use a rich blend of spices like cumin, turmeric, ginger, and cinnamon. While cooking, chefs will add in sweet elements such as fruits like apricots or dates, and savory components like meat (lamb, chicken, or beef), vegetables, and olives or preserved lemons. The conical lid of the tagine pot helps to trap steam, creating a moist cooking environment that tenderizes the ingredients and allows the diverse flavors to meld beautifully over time, resulting in a deeply aromatic and comforting dish. In this case, we make up a vegetarian tagine that features fresh rhubarb and satisfying chickpeas.
A warming bowl full of rhubarb, aromatic spices, and nutritious chickpeas.
Ingredients
Scale
3 tbsp olive oil
2 medium onions, chopped
2 garlic cloves, sliced
1 tsp minced ginger
1 cinnamon stick
½ tsp cumin seeds
¼ tsp cayenne pepper
1 (14-oz) can diced tomatoes
2 (14-oz) cans chickpeas, rinsed and drained
Optional: soak 1 cup dried beans overnight and simmer for 30 minutes
¼ cup chopped dates
1 ½ cups chopped fresh or frozen rhubarb
1 ½ cups vegetable broth
Black pepper to taste
1 tbsp honey or dark brown sugar
½ cup minced fresh parsley, for garnish
Instructions
In a large saucepan, heat the oil on high heat. Add the onion, turn the heat to low, and sauté for about 8 minutes, or until the onion is translucent.
Add garlic, ginger, cinnamon stick, cumin seeds, and cayenne and stir for 1 minute.
Add the tomatoes, and continue to cook for 2 minutes.
Add the chickpeas, dates, rhubarb, broth, and black pepper. Let this simmer on low heat for 15 minutes with the lid off or until the liquid cooks down by ¾.
Stir in the honey or dark brown sugar. Garnish with parsley. Serve with couscous or with a toasted baguette.
An eclectic and stimulating season of openings and shows await at the galleries of New Mexico from Santa Fe to Albuquerque to Taos. From references to advertising and Our Lady of Guadalupe to painterly memories, autobiography, and feminism, there is much to discover and learn.
On View at New Mexico Galleries Summer 2025
Santa Fe Show Openings
Lori Swartz, Charmed: Incantations for Life, Death and Love
Embracing themes of ritual, Lori Swartz draws from Jewish mysticism, weaving phrases and symbols into her paintings as incantations. She incorporates clay from her home in Madrid to create the deep, earthy hues that define her work, while embedded pockets hold offerings that resonate with the power of these sacred inscriptions.
Award-winning children’s book author Zahra Marwan blends her Persian heritage with her experiences in New Mexico. Through dynamic, color-filled illustrations and paintings, her work evokes a calm and playful perspective on daily life, love, and nature. Her storytelling captures a sense of nostalgia and wonder, inviting viewers into her whimsical world.
Susan’s panoramic oil paintings, enveloped in color and space, bridge the gap between beauty and the unexpected. Each landscape, inspired by road signs and light, transforms the mundane into something evocative, turning everyday scenes into striking visual experiences.
VIVO Contemporary, July 16 – October 14, Opening reception: July 18, 5 – 7pm
Join nine local artists as they embark on a transformative journey through artistic storytelling. Showcasing a diverse range of mediums, this immersive experience invites viewers to explore the nine lives of each artist—revealing the depth of their discipline, the evolution of their craft, and the raw vulnerability woven into their creative paths. Through bold expression and intimate narratives, this exhibition celebrates the power of art to capture resilience, identity, and the ever-changing nature of inspiration.
Noah blends bold, contrasting colors with abstract brushstrokes, infusing floral compositions with dynamic sophistication in his show Beannacht (beannacht means blessing in Gaelic). The visible strokes add rich texture, layering pigment and play across the canvas. His expressive yet elegant approach reimagines the classic still life with depth and vibrancy.
Emelie blends fiber art with painting, weaving wool and naturally dyed cotton into delicate forms in earthy tones. Her work emphasizes texture and line, allowing the materials to shape and define the canvas. Through this interplay, she creates pieces that feel both organic and deeply tactile.
New Mexico native artist Beedallo creates rich, bold, and graphic works that draw inspiration from Southwestern and Native Western influences. Through her paintings, tapestries, and drawings, she explores themes of transformation, creating an archive of feelings and moments. Her work transforms personal and profound moments into a vibrant narrative, using color and visual storytelling as a unique form of expression.
Richard Levy Gallery, July 9–August 9, 2025, Reception Saturday, July 12, 6–8 pm
Art Courtesy of Christina Renee Rodriguez.
Mexican Radio, a series of reimagined family portraits by artist Christina Rodriguez, delves into the layered complexities of identity—woven from old family stories, personal memories, and the intertwined histories of her heritage. Drawing from both Mexican and Spanish cultures, she creates a visual language that reflects the Mexican American experience. Honoring resilience, she transfers these images onto handmade Amatl paper—an ancient Aztec paper making process with its own legacy of survival—transforming each piece into a testament to heritage and transformation.
Dive into Lee Mullican’s evolving artistic world at 203 Fine Art, where his dynamic journey unfolds. Created between 1956 and 1958, these paintings radiate fresh energy, influenced by his move to Los Angeles, John Cage’s music, and his time in São Paulo, Brazil. Mullican masterfully blends personal reflection with cosmic themes, creating a playful yet thought-provoking mix that invites viewers to explore the delicate balance between spontaneity and structure.
High on a mesa at the foot of the Sangre de Cristo mountains, the Santa Fe Opera draws over 80,000 visitors each summer to tailgate, people watch, and of course, experience stellar productions. This year’s lineup is captivating: “It’s going to be a great season, with a mix of new productions and revivals — really something for everyone,” says Board President Lynn Loacker.
Santa Fe Opera’s Summer Season 2025, June 27 – August 23
The season starts off strong with Puccini’s La Boheme. Set in 1920s Paris, “Boheme will be a real feast for the eyes,” says Costume Director Blair Gulledge. This will be the first Santa Fe Opera production of Boheme featuring a truly opulent Café Momus, complete with an eye-catching Art Deco pouf and crystal chandeliers. “It’s going to glitter,” says Properties Director Eileen Garcia. Another focal point Garcia is proud of will be a World War I ambulance, for which she and her team sourced real Model T tires from local enthusiasts.
Other highlights of the season include lesser-seen gems The Turn of the Screw and Die Walküre. Based on Henry James’ novella, Benjamin Britten’s interpretation of The Turn of the Screw will stay true to its Victorian setting in a chilling production embellished by props like an ornate grand piano and antique children’s toys. “The scenery will be stunning, and I think the costumes are perfect to create the world,” says Gulledge. “It’s ominous, overwhelming, but kind of fun and spooky in its own way if you’re a little macabre at heart.”
Eileen Garcia in the Prop Room
Making Worldwide Productions Santa Fe’s Own
Wagner’s Die Walküre is often performed as part of the full Ring Cycle, but the Santa Fe Opera will be doing it as a standalone. The director, Melly Still, “is doing a beautiful job to bring in the context of the Ring Cycle,” Properties Director Eileen Garcia says, offering the audience the contextual elements that are important to get the most out of the performance. The costuming will pay homage to strong women throughout history. “It’s going to be one of the most original Valkyries, and I’m really excited to see what Melly’s going to do with movement and light,” Garcia says.
Both Gulledge and Garcia’s jobs are hugely complex, requiring left and right-brain thinking. “We’re taking things that are really ephemeral and turning them into physical products,” Gulledge says. The costume shop executes over 600 costumes each season, while the props shop creates, purchases, manages and maintains several thousand pieces. Together they create miniature worlds, as real to performers as to audiences. Creating these illusory realities requires attention to the smallest details.
One example is Mimi in La Boheme, who supports and expresses herself artistically by creating embroidery and silk flowers. “You’re not going to have a Mimi where she’s not coughing into a handkerchief,” Gulledge jokes — so the costume shop and volunteers will hand-embroider handkerchiefs for the singer from patterns of the era. Though audiences won’t necessarily see those touches, Gulledge says, “Mimi will be able to look down and imagine that she created that, and connect with her character — it really gives life to the performance.”
Tailgating… At the Opera?
Tailgating is a treasured opera tradition, and the parking lot—which offers unparalleled views of the Sangre de Cristo and Jemez Mountains — opens three hours before a performance. Opera-goers can bring their own spreads or purchase a tailgate package at the opera. Another dining option is a preview dinner at the open-air cantina, where you can enjoy a buffet-style meal inspired by the production you’re about to see, accompanied by a brief presentation.
There are two pre-show talks prior to each opera, beginning two hours and one hour before the downbeat, where you can learn more about the historical and dramaturgical elements of the show. The ritual of attending the opera, Gulledge observes, is not dissimilar to creating a production: taking the time to dress in your finest or your favorites, enjoy a leisurely meal in a gorgeous setting, and learn more about the history of the music. “It’s a mirror to the opera itself,” Gulledge says.
Story by Annabella Farmer Photos by Gabriella Marks
