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Blue Corn Blinis With Smoked Salmon, Roe and Crème Fraîche

By
Abdul Rafay
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0
Blue corn blinis topped with crème fraîche, smoked salmon roses, salmon roe, and fresh dill sprigs, served alongside glasses of Gruet Brut Rosé sparkling wine.

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 topped with crème fraîche, smoked salmon roses, salmon roe, and fresh dill sprigs, served alongside glasses of Gruet Brut Rosé sparkling wine.

Blue Corn Blinis With Smoked Salmon, Roe and Crème Fraîche

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

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

Instructions

  1. Preheat oven to 225 degrees.
  2. In a medium size mixing bowl, combine the blue corn meal, flour, and baking powder.
  3. In a separate bowl, combine the milk, egg and 1 tbsp of the melted butter.
  4. Add the wet ingredients to the dry and stir to combine. Set aside for ten minutes to let the batter rest.
  5. Heat a frying pan or skillet to medium heat, brush the base with some of the melted butter so it’s just coated.
  6. 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.
  7. 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.
  8. Serve with a dollop of crème fraiche, either smoked salmon or salmon roe (or a combination), and a sprinkling of chives or dill sprigs.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

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

Subscribe to TABLE Magazine‘s print edition. 

Carrot and Ginger Soup With Seared Scallops

By
Abdul Rafay
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0
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.

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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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.

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
Print Recipe

Description

This carrot and ginger soup is smooth, warm, and full of fresh flavor, topped with golden seared scallops. Chive oil and pink peppercorns add a bright finish to this simple and comforting dish.

Ingredients

Scale

For the soup:

  • 2 lbs carrots, peeled and chopped into chunks
  • 40 oz chicken stock
  • 2 inch ‘thumb’ of ginger (about 1 oz)
  • 1/2 tsp salt
  • Juice of half a lemon
  • 4–6 large scallops
  • 2 tbsp butter
  • 1 tbsp olive oil
  • Chive oil, to garnish
  • Pink peppercorns to garnish (optional)

For the chive oil:

  • 3 oz chives
  • 1 cup neutral oil, such as sunflower

Instructions

For the soup:

  1. Peel the ginger and slice into thin rounds. An easy way to peel ginger is to drag the serrated edge of a grapefruit spoon against the brown outer skin – it comes off easily!
  2. Place the chopped ginger, carrots and 32 ounces of chicken stock in a pot. Reserve the rest of the stock. Bring to a boil and cook until both the carrots and ginger are tender, about 15-20 minutes.
  3. Puree the carrots and ginger with the cooking liquid in a blender. You’re aiming for a smooth puree. Return to the pot, add the rest of the chicken stock until the mixture is thick but pourable. Add the lemon juice, taste, and add more salt as needed. Gently heat while you cook the scallops.
  4. Heat a frying pan over medium-high heat and add the butter and olive oil. Remove the tough adductor muscle (the tiny strap) from the side of the scallops. Lightly sprinkle the scallops with sea salt and place in the hot pan.
  5. Sear the scallops for a minute or two, check that they’re nicely browned, then turn over and cook on the other side.
  6. Divide the soup between 6 shallow soup bowls and gently place a scallop in the center of each dish. Drizzle generously with the chive oil and garnish with pink peppercorns, if using.

For the chive oil:

  1. Bring a pot of water to the boil and blanch the chives for just a minute or so. Immediately drain and place in a bath or cold water to stop them cooking further and to retain the bright green color.
  2. Thoroughly dry the chives. When dry, roughly chop them.
  3. Place the chives and the oil in the bowl of a small food processor. Blitz the mixture then pour through a fine mesh sieve or a larger sieve lined with cheesecloth. Use the back of a spoon to press the chives to get as much of the vibrant green as possible.
  4. Store in a jar or ideally a squeeze bottle until you’re ready to plate.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

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

Subscribe to TABLE Magazine‘s print edition. 

Roasted Butternut Squash With Lentils and Whipped Feta

By
Abdul Rafay
-
0
Roasted butternut squash wedges served over green lentils and whipped cilantro feta, garnished with crushed pistachios and Aleppo pepper, paired with white wine glasses.

Roasted butternut squash gets a fresh twist with tender green lentils and creamy whipped cilantro feta. The sweet, caramelized squash pairs beautifully with the salty feta, bright lemon, and crunchy pistachios for a dish that feels both comforting and refined.

Why Have a Glass of Chaleur Blanc with This Roasted Butternut Squash

“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).

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Roasted butternut squash wedges served over green lentils and whipped cilantro feta, garnished with crushed pistachios and Aleppo pepper, paired with white wine glasses.

Roasted Butternut Squash With Lentils and Whipped Feta

  • Author: Julia Platt Leonard
  • Yield: Serves 6 as a side dish 1x
Print Recipe

Description

This roasted butternut squash dish combines tender lentils with creamy whipped cilantro feta for a tasty side. 

Ingredients

Scale

For the whipped cilantro feta:

  • 1 block of feta cheese
  • 3/4 cup of whole milk Greek yogurt
  • 1/3 cup coarsely chopped cilantro
  • 1 small clove garlic, peeled and roughly chopped
  • 1 tbsp chopped preserved lemon or the zest of one lemon
  • 1/4 tsp Aleppo pepper
  • 2 tbsp olive oil

For the roasted squash and lentils:

  • 1 butternut squash
  • 2 tbsp olive the rounded base of the butternut squash and slice in half lengthwise. Remove the seeds and any fibrous bits. Cut each half into four oil
  • 1 tsp salt
  • 1 cup dried green lentils
  • 1 tbsp lemon oil
  • Whipped feta
  • Aleppo pepper, chopped pistachios, and olive oil, to garnish.

Instructions

For the whipped cilantro feta:

  1. Place the feta cheese, yogurt, cilantro, garlic, preserved lemon or lemon zest, and Aleppo pepper in the base of a large food processor.
  2. Pulse the mixture and while running drizzle in the olive oil, until it’s smooth. If it’s still quite rough, you can add more olive oil.
  3. Taste and add more Aleppo pepper, if you like. It shouldn’t need any additional salt as the feta is quite salty.

For the roasted squash and lentils:

  1. Slice the butternut squash at the base of the ‘neck’ where it starts to flare out. Peel the neck, slice it in half lengthwise, the cut each half into quarters, about 1/2 inch thick.
  2. Peel the rounded base of the butternut squash and slice in half lengthwise. Remove the seeds and any fibrous bits. Cut each half into four wedges, for eight wedges in total.
  3. Place the butternut squash onto a baking pan, drizzle over the olive oil, and salt and toss to coat.
  4. Place the pan in the preheated oven. Check every 10-15 minutes, turning the squash pieces so they brown evenly. Once, they’re nicely roasted and you can insert a knife into the pieces easily – about thirtyforty minutes – remove from the oven.
  5. While the squash is roasting, rinse the lentils and remove any pieces of dirt or stones. Bring a pot of water to a boil and salt it. Add the lentils and cook until tender but still holding their shape, about fifteen minutes.
  6. Drain and place the warm lentils in a boil and drizzle with the lemon oil (if you don’t have lemon oil, use regular olive oil with the addition of some grated lemon zest).
  7. To assemble, place a large smear of the whipped feta on the plate, then add the lentils and the roasted butternut squash. Garnish with a generous sprinkle of Aleppo pepper, chopped pistachios, and a healthy glug of olive oil. Serve any remaining whipped feta on the side so you guests can help themselves.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

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 Gorski, Vice President of Winemaking & Viticulture, DeLille Cellars

Subscribe to TABLE Magazine‘s print edition. 

Meet the Chefs of the 2026 Santa Fe Wine and Chile Fiesta

By
Keith Recker
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0
Close-up detail shot of chefs posing for a group portrait at the Santa Fe Wine & Chile Fiesta.

What began as a small one-day gathering has grown into a six-day celebration of Santa Fe’s food and wine scene. The Santa Fe Wine and Chile Fiesta 2026 brings together top local chefs, nearly 90 wineries, and a packed schedule of tastings, seminars, and lively events for food and wine lovers September 22-27.

The Chef’s Taking Over the 2026 Santa Fe Wine and Chile Fiesta

It all started in the Santa Fe Railyard on the last Saturday of September in 1991. The plan was a one-day food and wine event with 20 restaurants and 20 wineries. Thirty-five years later, it has blossomed into a six-day event celebrating the very best of Santa Fe. Almost 80 restaurants and 90 wineries participate in the event. Expect everything from intimate, sold-out seminars with some of the brightest minds in the wine world. There are also dress-to-the-nines events like Rosé All Day. There is literally something for everyone. You can find the full schedule of events on the website.

In what has become a beloved tradition, we gathered participating chefs for a “class photo.” The smiles said it all as they gathered on the lawn at the Governor’s Mansion. It was a chance to catch up with fellow cooking comrades and to toast the upcoming fiesta. Special thanks to Mary Hallahan, Erika Batista, and the rest of the Wine & Chile Fiesta team and to Tira Howard for capturing it all. And a big thank you to the Governor and her team for making us feel so welcome.

Participating chefs posing together for a group photo on the Governor’s Mansion lawn during the Santa Fe Wine & Chile Fiesta.

Who Is in the Photo?

Front row (grass seated), from left to right: Oliver Laparra; Nate Clements; Edgar Velasquez; Jeff Drew; Marc Quinones; Candelario Rivera; Juan Guerra; Tom Kerpon.

First row (seated), from left to right: Kerry Young; Angela Lueras; Randy Tapia; Jessica Brewer; Cristian Pontiggia; Jose Rodriguez; Marvin Santos; Eduardo Rodriguez; Laura Crucet; Jose Revera; Melissa Dominguez; Manuel Fernandez; Santos Calles; Jose Garcia; Andres Portugues; Angel Ruvalcaba; Edgar Jimenez.

Second row (standing), from left to right: Fernando Olea; Noe Cano; Chris J. Silvas; Gregory Joseph; Graham Eden; Ashley Hardy; Sarah Orr; Sergio Arguello; Chad White; Missy Auge; David Sellers; Daniel Vandygriff; Joseph Wrede; Allen Withrow; Christina Caruso; Kayleen Pacheco; Victoria Brunei; Erica Tai.

Back row (standing), from left to right: Gerardo Duran; Francisco Delgado; Luis Ortiz; Chase Rahm; Damian Herrera; Angelo Chavez; Juan Benitez; Tony Zayas; Yamilet Hernandez; Jason Fletcher; Gilser Galvez; Cree Faks; Rich Powdrell; Gabriela Pineda; Josh Gerwin; Kathleen Crook; Destini Suazo; Fernando Ruiz; Jesus Calderon; Martha Dominguez; Roberto Perez; Didanis Perez; Carlos Montalvo; Edna Lopez; Thomas Mack.

Photo by Tira Howard

Subscribe to TABLE Magazine‘s print edition. 

Faces of the Santa Fe Farmers’ Market: The Story of Malandro Farm 

By
Kylie Thomas
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0
Portrait of a female farmer wearing glasses and a sunhat, leaning against a fence outdoors with a field and mountains in the background.

Every time you shop at the Santa Fe Farmers’ Market you support local farmers. It’s a decision that matters – we get the freshest and best quality food while helping Northern New Mexico farms stay healthy and strong. Bevin Carnes of the Santa Fe Farmers’ Market Institute introduces us to one of those farmers and shares a story of resilience, commitment, and tenacity in the face of unrelenting challenges.  

Anyone who has seen Malandro Farm’s spread of lush, vibrant produce at the Santa Fe Farmers’ Market knows that farmer Lisa Anderson can make things grow. But Anderson’s farming partnership with her husband ended when the couple split. Without access to the land, equipment, and infrastructure she had spent years building, she didn’t know whether she could do it again somewhere else.  

A female farmer wearing a cap, glasses, and overalls gesturing with her hand while leading a group tour outdoors in a field.

Last May, visitors to the Santa Fe Farmers’ Market Institute’s annual Farm Tour & Luncheon saw Anderson rebuilding largely by hand on a small rental plot in La Puebla. There, she began to understand that what made her first farm succeed was not only what she had lost, but what remained: her knowledge, skill, and determination. This time, she was putting them to work on her own terms. 

Meet Malandro Farm, a Vendor at the Santa Fe Farmers’ Market

Bevin Carnes: What first inspired you to become a farmer? 

Lisa Anderson of Malandro Farm: I worked in the produce department of a natural food store and enjoyed interacting with farmers delivering local produce. Then I found an internship on a farm in southern Colorado and saw what it took to turn a pasture into vegetable production. 

I found a lot of resonance with food and its energetic capacity for healing and nourishment. As a young woman, your relationship with food can become really distorted because of pressure to look a certain way. I wouldn’t say I had disordered eating, but my relationship with food was weird. Growing my own food helped me change my view of it as a source of nutrition and fuel. 

Close-up of a farmer holding a large, freshly harvested green cabbage as a child reaches out to touch its outer leaves.
B.C.: Where did you find the resilience to begin again? 

L.A.: You cannot do this if you’re not passionate about it. But I may just have a level of grit overall. I don’t know if it’s my astrology or circumstances, but I’m not good at giving up. Sometimes that is a positive quality, sometimes not. 

For a while, I hoped I could keep farming the land in Abiquiu because I had so much invested. It was my baby, and I didn’t want it to be over. I hated having to shelve the farmer part of me on someone else’s terms. But I thought, “I don’t have land, and you can’t farm without land.” 

Then I was unexpectedly offered a rental plot in La Puebla. And it was spring, when a farmer is like, “I should be doing stuff.” I thought, “I’m itchy. I need to be outside and sneezing.” 

So much of farming is the relationship with the land. Starting on this totally foreign plot, I was blown away that I could grow anything. It was important for my healing process to say, “Oh, I am actually good at this—without him, without that land, without anything he did.” 

Cluster of ripe, deep purple and dark red cherry tomatoes growing on the vine surrounded by green leaves.
B.C.: What has doing so much farming by hand been like? 

L.A.: Part of my connection with the land is doing a lot manually. Maybe not in the traditional sense, but I am an athlete, you know? So I need to recognize my limits, but I think I’m doing better at not injuring myself. We’ll see. 

It also causes you to slow down and humanizes the work more. It feels like when I first started farming; it’s more romantic. Is it sustainable? I don’t know yet. Does it pay my Santa Fe bills? Probably not. 

Close-up of a farmer holding a freshly harvested bunch of orange carrots, covered in dark soil with vibrant green tops intact.
B.C.: Have you faced challenges that might have been different if you were a man? 

L.A.: In my specific circumstance, if I were a man, I probably wouldn’t have had to walk away from everything. I wouldn’t have abandoned equipment and infrastructure without reimbursement. A man might feel entitled—or at least empowered—whereas I didn’t feel empowered to say, “No, this is mine, and I’m taking it all.” 

B.C.: What has growing up around farming given your children? 

L.A.: They’re not confused about where food comes from, what good food is, or how it makes you feel. 

If my son hasn’t eaten enough vegetables lately, he’ll ask me for a salad. There’s an ingrained knowing of the feeling that comes from good food—and when it’s lacking from your body, how to remedy it. That is invaluable. 

Wide view of long, straight agricultural crop rows with drip irrigation lines under a clear blue sky, flanked by large green trees.
B.C.: What are you most proud of, and what comes next? 

L.A.: I’m proud that I gave it another go and didn’t just throw in the broad fork, so to speak. 

I have some fantastical ideas of having a teaching farm someday, where people without land or farming knowledge could work a season. When I learned, I learned from an old man who didn’t have the physical capacity to do the labor anymore. He shared his knowledge and had young bodies materialize it. 

There’s so much value in acquired knowledge. Everybody doesn’t need to make all the mistakes every time. I could save someone decades of trial and error. We’re coming into uncertain times and I would love everybody to succeed at growing food. Passing that knowledge on would feel really meaningful to me. 

Story by Bevin Carnes, Santa Fe Farmers’ Market Institute
Photography by Gabriella Marks

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Radius Books in Santa Fe Is Still Radical After Nearly Two Decades

By
Abdul Rafay
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0
Hardcover art book titled Panûpünüwügai (Living Light) by Cara Romero, published by Radius Books.

For nearly two decades, Radius Books has shown that an art book can be much more than pages bound together. Based in Santa Fe, the nonprofit works closely with artists to create bold, thoughtful books while also making art more accessible through its wide-reaching donation program.

Radius Book Is Santa Fe’s Home for Art Books

We love artists because they liberate our notions of what’s possible and challenge our ways of seeing. Shouldn’t books about them do the same? David Chickey, founder, director, and publisher of nonprofit Radius Books in Santa Fe thinks so.

Open Radius Books art monograph featuring photography of people sitting on a vintage blue convertible car.

Each of the 240 titles in Radius’s catalog has an arresting singularity. They are bound and yet unbound. Reflecting on the nonprofit’s origins, David Chickey describes a group of friends exploring what wasn’t working in the for-profit publishing world. For instance, to boost sales, a publisher might adopt an incongruous celebrity association or conjure a merchandising hook.

“It felt so limiting in terms of what book objects are capable of doing. If you are committed to publishing an artist—their vision, ideas, and work—and expanding it with the audience, the artist is the biggest asset. So, if we do our job right, the book is a really good reflection of the artist, and it will take on very different forms. The opportunities are endless.”

Books That Reflect the Artist

One need only glance at Radius’s recently published books to feel the artist leap from the page.

Open fine art book by Radius Books displaying a portrait photograph of a woman standing in ocean waves.

In Cara Romero’s Panûpünüwügai (Living Light), published in conjunction with her solo exhibition at the Hood Museum of Art, there are textural “short-cut” pages featuring Cara’s reflections as a working artist tucked inside and existing apart from the flow of images and scholarly text.

Laurie Lambrecht, working in photography and fiber, makes “fabric prints” and then stitches and weaves them together to create new compositions. In tēxēre, overlapping pages present photo-textile combinations. Her sparse text invites meditation.

Wired: Contemporary Zulu Telephone Wire Baskets

Grey cloth tote bag printed with the white Radius Books logo being handed out at an event.

Wired: Contemporary Zulu Telephone Wire Baskets is the first book to document the development of telephone wire weaving in African art and emphasizes the superb detail and patterns of the vibrant baskets by printing them with intense focus on black paper.

In New Light

Artist Cara Romero pointing to a photograph in an open art monograph while talking with guests at a Radius Books event.

Aptly named In New Light, a book about Georgia O’Keeffe, raises questions about her work and legacy with a series of newly commissioned artistic, scholarly, and personal conversations, acknowledging that her innovation in and contribution to Modernist painting are equally as important as her persona and biography. Included is an illustrated summary of O’Keeffe’s work.

Another origin prong from that friendly roundtable nearly two decades ago was an emerging alarm that thousands of libraries in the United States were no longer prioritizing art book purchases. In a budget squeeze, the most expensive books (read: art books) don’t make the cut. “Publishers were losing that basis of sales, which made what they were publishing even riskier.”

Cover of the art book tēxēre by Laurie Lambrecht, featuring a textured textile artwork design.
Open page spread from a Radius Books monograph displaying a smooth white stone against a textured background.

Not only that, without the libraries, these books were losing a diversified audience. “Typically, art books only get into the hands of people wealthy enough to buy them, which is very limiting.”

So, how do you get these books into the hands of people who don’t have access? “You make it your mission to donate them,” David says.

Radius’s Donation Program

Inner city, rural libraries and schools, and prison systems are the foundational focus of Radius’s donation program, now 350 institutions strong, representing all 50 states and Puerto Rico, and there’s a waiting list. To date their Donation Program has gifted more than 100,000 books. ”It’s the core of what we do, however giving these books away is extremely expensive. So is making books like this and having enough staff to make the business viable.”

Open page spread from Laurie Lambrecht’s art book tēxēre showcasing detailed purple woven fabric textures.
Back cover of a Radius Books art publication listing contributing artists for Proposals for the Future.

But as with any well-run and compelling nonprofit, Radius manages the costs with grant initiatives, fundraising efforts, individual donations, and institutional partnerships. “We work within budgets, but I would rather make the most special object we can with the funding that we have at the sacrifice of making fewer copies.”

“It takes a while for people to understand the nonprofit model, even though nobody has an expectation that a museum ticket is enough to cover the cost of sharing an artist’s vision. We’re very similar,” he says.

Open art book spread displaying an intricate, colorful woven textile artwork publication.

Though Radius turns 20 in 2027, David himself admits to being a bit scrappy at heart. He’s also open to sharing the field with others, buoyed by “…a burgeoning love of the art book object and so many interesting, young, small publishing houses making books that push the envelope.” After almost two decades, Radius is still an innovator and known and respected for its deep sense of collaboration—two characteristics that never grow old.

Story by Cullen Arlington Curtiss
Photos From Radius Books

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Blossoms & Bones Music Festival Returns to Ghost Ranch This September

By
Abdul Rafay
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0
Wooden entrance archway welcoming visitors to the Blossoms & Bones Ghost Ranch Music Festival in Abiquiú, New Mexico.

Take an iconic setting at Ghost Ranch in historic Abiquiú, add three days of camping, glamping, and lodging, add music from well-known and up-and-coming bands and the mystical illumination of a full moon. What do you get? Blossoms & Bones, Northern New Mexico’s remarkable outdoor music festival. This September 10-12 marks the festival’s fourth year at Georgia O’Keeffe’s summer home and studio.

Blossoms & Bones Music Festival Takes Over Ghost Ranch

Festival founder and coordinator Jamie Lenfesty has a musical lineup to rival the setting, too. This year’s event opens with Cowboy Junkies, and includes appearances by Violent Femmes, The New Pornographers, and Arlo Parks, among others, with after show parties with Tone Ranger and Reyna Tropical.

“Last year, we had 2,000 people come from 44 states and 4 different countries. But when people hear festival, they think of big crowds. This event is very intimate and family friendly – 14 and under are free, and we want people to spend the weekend. We have people tell us that this is one of friendliest festivals they’ve ever attended,” says Lenfesty. “Once you’ve checked in at the front gate, there are no other checks. You can hike, go to Abiquiu Lake, take yoga classes, or ride horses, or just rest in the serene and quiet during the day, because the music is only at night. We also salute Ghost Ranch for embracing it – their incredible staff is welcoming and makes it all happen.”

Story by Kelly Koepke
Photo Courtesy of Ghost Ranch

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The Best Local Chocolate & Coffee Brands to Try in New Mexico

By
Kylie Thomas
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Various pieces of chocolate on an orange background with chocolate bark and little bars.
A banner for Ricky Allen and Tara Earley Real Estate Group.
Sponsored

Who doesn’t love to indulge on local chocolates and coffee? The scientific name for the cacao tree says it all: Theobroma. Theo from the Greek for god and broma for food. And as for caffeine, few of us can live without it! In symphony with the Greeks, the ancient Mayan and Aztecs believed that cacao was a divine gift. We couldn’t agree more. And we feel the same about coffee. Read on for some fantastic New Mexico sources for both.

Where to Get the Best Local Chocolate and Coffee in New Mexico

A person holds up a small square of chocolate by other pieces of chocolate.
Four mini chocolate bars on an orange background.

The Chocolatesmith

Chocolatesmith’s hand-poured Los Muertos candy bars are a delight with inspired combinations like Devil’s Delight (dark chocolate & raspberry), Jolly Jackalope (dark chocolate & sea salt) and Eternal Fiesta (dark red & green chile bar), with colorful wrappers illustrated by artist Stacey Sullivan. The Green Chile Pistachio & Cranberry Bark, is just one of their tempting ‘barks’ – chocolate artfully adorned with nuts, dried fruit, chile, and more chocolate.

A handful of various shaped chocolates over top of a small brown box of chocolates with a blue ribbon.

Kakawa

Kakawa creates edible art. This artisanal chocolate shop makes one of a kind creations that are as delicious as they are beautiful. Like when they take their house blend caramelized milk chocolate and turn it into Milagro heart shapes. Or when they dip D’Arbol chiles in caramel and dark chocolate – the perfect marriage of heat and sweet. They’re not afraid to craft unusual flavor combinations either, like their signature Goat Cheese and Sage Truffle (far left, round chocolate flecked with house-made sage sugar). Pure pleasure.

A glass cup of coffee beside a blue bag of coffee.

Santa Fe Gourmet Coffee

Santa Fe Gourmet Coffee is a love letter to the southwest, whether it’s their signature Piñon – a medium roast with nutty tones and a whisper of vanilla – or Pueblo Morning – a great everyday pick that’s full bodied and the perfect way to start your day.

A red bag of coffee beside a shot of espresso and a glass of coffee.

New Mexico Piñon Coffee

Since 1994 New Mexico Piñon Coffee has been roasting up a storm. They start with 100% Arabica beans and then keep it traditional or go creative with flavors like Dulce de Leche and Biscochito. They have three piñon flavors, including Dark Piñon which is roasted longer and has bittersweet notes and low acidity.

A cup of coffee beside a brown bag of coffee.

Odacrem Coffee

You could say that coffee is in Juan Mercado’s blood. The co-owner of Odacrem grew up amongst the coffee trees on a family farm in San Salvador. Odacrem is a family owned and operated business that celebrates the complex flavors and aromas of coffee with specialty blends like Costa Rica – a medium-to-light roast with hints of sweetness and notes of citrus fruit and berries.

A bag of silver coffee beside a small cup of espresso.

Aroma Coffee

Aroma Coffee’s roots are in Portland, Oregon, but Santa Fe has been its home and heart since 1994. They’re certified organic and fair trade and take their eco credentials seriously. Black Lightning – their rich French roast – has a serious cult fan base. Make a pot and we think you’ll see why.

Four bags of coffee in various colors beside cups and glasses of coffee.
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 Stylist

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.

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. 

Sponsored by Ricky Allen – Tara Earley Real Estate Group

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The Charm of Wolf & Mermaid Enchanted Café in New Mexico

By
Lynn Cline
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The owners of Wolf and Mermaid Enchanted Cafe stand side by side in the cafe space, holding an award in the man's hand.
Owners Kate Kudynska and Scott Baird

At Wolf & Mermaid Enchanted Café, the aroma and flavor of fair-trade coffee beans—from Costa Rica, Brazil, and Vera Cruz, Mexico—are enhanced by the cafe’s connections to Old World culture and contemporary community.

Stop Into Wolf & Mermaid Enchanted Café in New Mexico

“There are coffee shops where coffee is the only thing going on,” says Scott Baird, who co-owns Wolf & Mermaid Enchanted Café with his wife, Kate Kudynska. “But we have breakfast, lunch, appetizers, matcha, tea, and a glass of wine or beer.”

And that’s not all. The cafe’s calendar of events includes Sip and Paint sessions with artist Justina Medina; Coffee Experiences about sourcing, roasting, and tasting; and live music and open mics.

“We’re like an international cafe,” Kudynska says.

A large coffee bean vat with a mixer in it.

Locations in Santa Fe and Los Alamos

Tucked away just off the Santa Fe Plaza (there’s also a cafe in Los Alamos and an outpost at the Santa Fe Regional Airport), Wolf & Mermaid Enchanted Café serves cappuccino, Americano, macchiato, and other coffee drinks.

“Leaning into the New Mexico flavors, we make the Biscochito latte, the Zo-Zo-cino latte with a little bit of red chile, and the Desert Rose latte,” Kudynska says.

A red truck in a forest full of coffee beans.

The couple met in the Hudson Valley, where Baird worked in construction and Kudynska was a molecular biologist. She immigrated to Canada from Poland at a young age, and Baird grew up in Albuquerque. After visiting his family several times, the couple moved to Santa Fe in 2022 to try something new. Inspired by coffee, the couple devoted themselves to the art of roasting small batch, single- origin blends. They started out pouring signature beverages at farmers markets, El Rancho de las Golondrinas events, and the Santa Fe International Literary Festival. Their reputation blossomed.

“We select very good flavors and roast the beans very nicely, that’s why it’s magic,” Baird says.

A spread of sandwiches next to a glass of coffee.

House-made fare is equally entrancing, from breakfast burritos, blueberry muffins, and baklava to green chile cheese croissants, and hearty lunch sandwiches. Whether you drop in solo for a cup and a snack or with friends for a meal, linger in the cafe’s whimsical interior or on the romantic patio. You’ll likely be enticed to pick up a bag or two of Wolf & Mermaid Enchanted Roasters coffee to bring the magic home.

Story by Lynn Cline
Photo courtesy of Wolf & Mermaid Enchanted Café

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The Art of Generosity: How New Mexico Acequia Association is Protecting Vital Waterways

By
Kylie Thomas
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A woman in a teal coat speaks into a megaphone microphone with glasses on top of her head.

The Art of Generosity is a storytelling series made possible through underwriting by the Santa Fe Community Foundation. Each feature shines a light on a local nonprofit shaping the cultural, social, and economic fabric of our region. By elevating these stories, the Foundation furthers its role in connecting people with the organizations and causes that help our shared home thrive. 

The New Mexico Acequia Association (NMAA), led by long-time Executive Director Paula Garcia, dedicates its 17 staff, hundreds of volunteers, and budget of approximately $2 million to protecting water rights, preserving cultural heritage, and promoting sustainable land and water practices across New Mexico. Relying on donations, foundation grants, federal funding, state contracts, and membership dues from around 300 acequias, NMAA’s programs include direct technical assistance to the mayordomos and local communities who manage local, traditional irrigation waterways known as acequias, advocate for favorable water policy, provide legal assistance, and coordinate youth education initiatives like the Acequia Culture Youth Leadership Institute and the Sembrando Semillas farm apprenticeship. 

A group of teenagers stands on both sides of a sign for the New Mexico Acequia Association.

Inside the Work of the New Mexico Acequia Association

After the Hermit’s Peak/Calf Canyon Fire in 2022 and subsequent flooding that damaged more than 80 acequias across 60 square miles in a dozen watersheds, the NMAA focused on disaster recovery and restoring the health of local watersheds. 

Of the group’s work with local communities whose farmers rely on centuries-old acequia systems to bring life-giving water to families, farmers and villages throughout the state, Garcia says “Our work around land and water is a way to honor our land-based culture and ensure future generations can thrive.”  

A woman in a blue scarf walks with a man in a blue scarf and hat with a blue ribbon.

Garcia’s personal journey is rooted in her upbringing on a 100-acre ranch in Mora, where she developed a deep love for land, water, and justice. Over her almost 30 years at the helm, she’s most proud of the fact that because of the collective advocacy she and the organization’s members have done, acequias are respected and appreciated and recognized as an important force in the communities. The NMAA’s efforts have resulted in hundreds of legal reforms, including recognition of acequia water rights and infrastructure funding, which in turn strengthens community self-determination.  

She reflects, “Community-based agriculture and watershed restoration are acts of hope and vision, and signal that acequias are not just historical relics but are shaping our future.”

Story by Kelly Koepke
Photos Courtesy of New Mexico Acequia Association (NMAA)

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