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Easy Summer Strawberry Pinwheel Biscuit Pie

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A plate of strawberry pinwheel biscuit pies from TABLE Magazine's recipe

This Easy Summer Strawberry Pinwheel Biscuit Pie recipe begins as biscuit dough and then morphs into a wondrous cross between a shortcake and a cobbler, cooked with fresh strawberries and jam in a pie dish. It’s pretty, as well as pretty delicious.

Tips for Making Our Easy Summer Strawberry Pinwheel Biscuit Pie

If working with conventional grocery store strawberries, start with a full two pounds of fruit. By the time you rid them of their cottony-white cores, you will have sent a quarter to half a pound to the compost heap. If you can start with truly ripe berries, such as the small frais de bois type often available at farmers’ markets, you can get by with 1½ pounds to end up with your needed four cups.

Though this is a strawberry recipe, you can substitute another kind of berry or combine multiple varieties, if you wish. Imagine a mix of blackberries and raspberries over this homemade biscuit dough. A dollop of softly whipped cream would be a welcome final flourish, as would a little moat of plain cream poured around each portion.

Story by Cheryl Alters Jamison
Styling by Anna Franklin
Photography by Dave Bryce

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Santa Fe Art Auction CEO Shares Her Story

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Kylie Thomas
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Gillian Blitch stands in a side profile, a long sleeve shirt with a ponytail down her back inside the Santa Fe Art Auction.

Gillian Blitch might have stayed in Spain where she studied for two years. Or become a practicing lawyer in England, the country where she was born. Or, she might be living and working in Japan today, a place she called home for eight years. But here she is today, living and working in Santa Fe as the president and CEO of Santa Fe Art Auction. Along her journey, she acquired the knowledge, the drive, and a set of skills that call on both left brain and right, that put her in charge of the preeminent auction house in the Southwest.

Gillian Blitch sits in the Santa Fe Art Auction house in a wooden rocking chair with a red wall behind her.

Taking Over the Santa Fe Art Auction

Blitch joined SFAA at the end of 2017, and launched online auctions in 2018. It was a prescient move: when COVID struck, the auction house had already pivoted, and was able to nimbly navigate through a time when in-person auctions were a thing of the past. “Within one year, we had doubled in volume, both in items that we sold and in dollar volume. The first four years, it doubled every year,” she says. 

Much of that fluid movement was thanks to Blitch’s knowledge and interest in database design, something she became fascinated with when she moved to California to work for a real estate developer. “That was when I built my first database, and found out that I also loved numbers, as much as I love people.”  

At SFAA, she saw an opportunity to streamline processes, integrate them, and make them work smarter and better. The work has paid off. SFAA has gone from hosting one major sale each year, to 10 in a typical year. The Signature Annual Sale––the best of the best––is online and in-person, while the others are all online.  

A ring sits on a black background with teal tiles and bits of orange plus a gold embellishment underneath.

Charles Loloma (Hopi, 1921 – 1991), Inlaid Mosaic Cuff Bracelet, ca. 1980-1985. Recently sold at an SFAA auction.

Collecting in New Mexico

What does she love most about her job? She says they can receive hundreds or thousands of submissions for a sale. She loves making sense of those pieces, finding points of connection, and creating a sale that tells a story. “And that last part of the process, where you tell the story through the sale, and then you display it, and then you get to see what has come of what might otherwise appear to be 300 or 400 entirely random submissions––that’s still for me, the very best part.”  

For the keen or keen to-be-collector, Blitch says there are several areas that are particularly strong now, whether you’re looking to buy at auction or from a gallery. “We do see that anything that is historically made here in New Mexico is very, very strong.” That could be anything from 1957 school benches from Taos High School or early straw appliqué crosses. (“And for us, those are very, very highly valued now.”) 

From Historic to Contemporary 

Native American art is, and always has been, a strong suit for the auction house with two dedicated sales featuring works by Pueblo and Tribal artists. Blitch now sees a growing interest in not only historic pieces but also contemporary ones. “There is a wonderful emerging class of contemporary Native American artists who are doing really exciting things. They are breaking out into lots of new media, using their long-held cultural belief systems, their mythologies, but expressing them in incredibly modern ways.” Blitch points to artists like Tony Abeyta (Diné), and Virgil Ortiz (Cochiti Pueblo), both firmly rooted in the traditions of their culture while incorporating new references into their art.   

A painting of a figure in a red shirt and long skirt walks in front of two horses, one white and one black.

Dorothy Eugenie Brett (1883 – 1977), Changing Woman with Hero Twins / “Walking Beauties”, 1940, 10 3/4 x 14 1/4 in. Part of an upcoming SFAA auction.

Women artists––contemporary Native Americans such as Cara Romero (Chemehuevi), Rose B. Simpson of Santa Clara Pueblo, and Jaune Quick-to-See-Smith (an enrolled Salish, The Salish and Kootenai Nation, Montana)––are especially of interest today. As well, female painters who travelled to New Mexico in the early 20th century like Barbara Latham, Rebecca James, and Dorothy Brett, are garnering long overdue attention, says Blitch.  

When we speak, Blitch has just finished an auction of works on paper, a particular favorite of hers. It draws a combination of new collectors, along with established and passionate collectors. Hosting sales of this size and complexity can be a logistical nightmare but Blitch ensures the buyers and sellers never see the challenges. “It’s the duck on the surface of the pond,” she says. “We’re paddling like mad underneath, but the surface of the pond is perfectly still.” 

Story by Julia Platt Leonard / Portrait photography by Gabriella Marks / Art images courtesy of SFAA

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A Summer Dinner Party at Double DD Ranch

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Kylie Thomas
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A woman in a green tank top and cowboy hat picks meat off a skewer at the Double DD Ranch Party.

It’s a rare dinner party where the signature cocktail is the same color as the hair of one of the hostesses. But at the Double DD Ranch-Warming Party, the lavender-hued cocktail felt right at home with hostess Maxine Lapiduss––award-winning standup comic, television comedy writer, and producer––who has hair that bears more than a passing resemblance to a purple jelly bean. 

Two women who own Double DD Ranch sit on a bench and hold coffee mugs with long jackets on, one with purple hair and the other with pink hair and a hat.

Hosts Maxine Lapiduss and Hillary Carlip.

A Meeting of Creatives

To envision Lapiduss, imagine if Rosalind Russell (in her role in Auntie Mame) and Phyllis Diller had a baby. In fact, in her will, Diller bequeathed her feather boas to Lapiduss, but that’s another story. Lapiduss also worked on classic TV shows that included Ellen, Roseanne, and Dharma & Greg.   

Lapiduss’s wife, Hillary Carlip, is no shrinking violet herself. Crowned with hot pink hair––think Harriet the Spy meets Pebbles Flintstone––Carlip is an award-winning memoirist, the author of five books, and a performance and visual artist. Moreover, she is a former professional circus performer: a fire-eating juggler. If that isn’t a shiny enough résumé, she also won The Gong Show—three times! 

A family gathers at a wood table outside Double DD Ranch, each holding up their arm and drink to cheers as a ranch setting sits in the background.

Guests gathered on the portal of hosts Maxine Lapiduss and Hillary Carlip… minutes after a summer rain, and minutes before a glorious rainbow.

Lapiduss and Carlip are the proud new owners of a 27-acre ranchette, located 18 minutes outside Santa Fe. They named the property the Double DD Ranch, tongue-in-cheek reference to their physical endowments. Urban-ish West Coasters, they had a COVID pandemic-induced epiphany to turn their considerable talents to create a rural-ish space for workshops, events, and wellness retreats.  

Making Home at the Ranch

When they saw the property, they immediately responded in unison with one word, bashert, Yiddish for “meant to be.” In other words, a resounding yes! Despite not knowing the difference between a dally and a dewlap, they decided it was the place they were looking for, complete with a picture-postcard Southwestern setting as the backdrop. The options would be as limitless as the sweeping views and the New Mexico sky.   

To christen the ranch, they hosted a party with some of their nearest and dearest, a guest list that included a screenwriter, a cowboy, two jewelers, an anthropologist, an artist and an actor. There was also a cannabis dispensary owner, a gossamer-haired toddler, two hunks on horseback and a horse whisperer. Topping off the list was a movie star buffalo named Clyde.  

Two men in cowboy hats ride on two dark brown horses in the yellow grounds of Double DD Ranch.

Two neighboring ranchers stopped in for a drink.

Food, Fire, and Fun

When it came to food and drink the brief was clear: it had to be fun, funky, and fire-roasted. For thousands of years, humans have been putting food on sticks and cooking over an open fire. For the Double DD duo, it was dinner on a stick––everything from grilled, skewered prosciutto-wrapped peaches to succulent eggplant and shiitake kabobs with a smoky harissa.   

As the sun began to set, veteran Chef Peter O’Brien was in command at the fire pit. O’Brien has been cooking professionally for over 30 years, including stints at Bishop’s Lodge and The Compound and now runs his own catering company. For this bash he produced endless platters of food: chicken skewers with a garlic-parmesan hot sauce; fire-roasted kabocha-carrot-and-beet sticks topped with Swiss chard pesto; curried cauliflower steaks with avocado-yogurt sauce; and of course, soupy cowboy beans cooked in a micaceous clay pot with cheesy jalapeño cornbread on the side.  

A cast iron pan of cornbread sits on a wooden table witha. slice cut out of it, sitting on a black plate nearby.

Cheesy jalapeño cornbread in a skillet. Made by High Mountain Cuisine.

Vibrant Cocktails to Match

To ensure no guest was parched, Caley Shoemaker, co-founder of As Above, So Below Distillery, got into the spirt of the evening literally, setting up a bar on the portal of the barn, looking west toward an apricot-colored sky. She created colorful cocktails that looked like pastel summer dresses, including The Guadalupe, with her house-distilled Sigil Gin, lavender-honey lemonade, topped off with a marigold perched on the tumbler rim like a sun hat. Another festive libation was the Road to Chama, a spiced-peach cocktail served in a Nick & Nora glass and garnished with a candied peach.   

A cocktail with a purple gradient sits on a wooden table with a purple flower on top and one beside the glass as well.

Road to Chama, a peach flavored gin cocktail from As Above, So Below.

With cocktails flowing and the aroma of grilled food wafting in the sage-scented air, it was hard to imagine the party getting better. Then, as if sent by Central Casting, two handsome cowboys rode up on Quarter Horses, with an Australian shepherd leading the way. (A guest was overheard to say how nice it is to “live in a place where guests arrive for cocktails on horseback.”) The Mortenson Ranch is next door to the DD, and owner Clint Mortenson was one of the handsome cowboys. The ranch is also home to Clyde the Buffalo, a regular on Yellowstone, Kevin Costner’s blockbuster hit. Clyde has been known to turn up outside Lapiduss’s sliding glass doors. He seems to have a thing for Lapiduss and the feeling is mutual. She quips that if you’ve never had a buffalo arrive at your door to say hello, it’s quite something.  

A Sweet Summer Evening

For dessert, O’Brien spit-roasted apples and served them with raclette fondue, with white chocolate and toasted pistachios. And to bring out the kid in the guests, there were frozen treats on yes, you guessed it, sticks, from a pink paleta cart festooned with colorful Mexican paper flowers. To end the evening, guests gathered around the fire pit, sipping hot chocolate garnished with chocolate-dipped marshmallows. 

Three crispy apples sit in a pan on a table with others sit above uncooked.

Chef Peter O’Brien’s roasted apples as a wonderful dessert. Made by High Mountain Cuisine.

Bespoke cocktails, an inspired menu cooked over an open fire, and a ranch setting right out of a Hollywood western, created a perfect summer evening in the high desert. Perhaps one of the guests described it best though: the Double DD Ranch has a calming, clearing energy that makes guests feel instantly relaxed. Sitting next to the fire pit, wrapped in a blanket and sipping hot chocolate under a starry sky is nothing less than magical. Lapiduss and Carlip are such welcoming hostesses that people feel as if they have arrived home––a gift for future guests at ranch events. The Double DD Ranch offers breathtaking views, a panoramic setting in which alchemy can unfold. The possibilities are endless. 

The Menu

What They Ate

By Chef Peter O’Brien, High Mountain Cuisine

A hand grills various colored vegetable skewers for the Double DD Ranch Dinner Party.

Kabobs roasted over a hardwood fire at Double DD Ranch.

  • Grilled skewered prosciutto-wrapped peaches
  • Eggplant & shitake kabobs with smoky tomato harissa
  • Chicken skewers with garlic-parmesan hot sauce
  • Fire-roasted kabocha-carrot-and beet sticks with Swiss chard pesto
  • Curried cauliflower steaks with avocado-yogurt sauce
  • Soupy cowboy beans
  • Cheesy jalapeño cornbread
  • Spit-roasted apples with raclette fondue, white chocolate & toasted pistachios
  • Paleta (Mexican frozen treats)

Popsicles made of ice cream, one red, one green slowly melt on two black plates on a patterened table.

Strawberry and kiwi flavored paletas (Mexican frozen treats). Special detail: The tray they are sitting on once belonged to actor Vincent Price. The plates come from Eight Million Gods in Truchas.

What They Drank

By Caley Shoemaker, As Above, So Below Distillery

The Guadalupe

As Above, So Below Sigil Gin with lavender-honey lemonade and a garnish of marigold blossoms.

A cocktail glass with a yellowish liquid and green garnish with a yellow flower sitting to the right of it.

The Guadalupe, a gin-spiked lemonade cocktail from As Above, So Below.

Road to Chama

As Above, So Below Sigil Gin with Gruet’s Sparkling Sauvage, spiced honey-peach syrup, lemon juice, and the requisite garnish of a candied peach.

The Guest List

A woman in a cowboy hat and her child smile at the camera as two other men at the Double DD Ranch dinner party look at the table.

Cassidy Freeman and Gigi smile for the camera amongst the table of guests.

Maxine Lapiduss

Award-winning TV comedy writer/show runner, business strategist, and experience curator. The host.

Hillary Carlip

Bestselling author of five books, a digital innovator, and a visual artist with works in permanent museum collections. The host, tambien.

Clint Mortenson

Modern cowboy, trick rider, movie-stunt double, horse trainer, silversmith, and saddle maker. He owns Mortenson Ranch.

Wyatt Mortenson

Lifelong cowboy known for horsemanship, wrangling, stunt work, and acting.

Kobie Jimenez

A new-ish New Mexican working on a ranch riding horses and hanging out with a buffalo named Clyde.

Brian Boyd

Polo player.

Kristin Goodman

Award-winning screenwriter, director, playwright, professional horse trainer and wrangler for film and television.

Eli Goodman

Actor, producer, and co-owner of Best Daze Dispensaries.

Vanessa Vanya

Illustrator and tattoo artist.

Cassidy Freeman

Actress, musician, Mom of toddler Gigi.

Ben Ellsworth

Lifelong athlete, mountain running enthusiast, Wim Hoff Method (WHM) instructor, Dad of Gigi.

Emily Warner

Owner and founder of High Noon General Store.

Adelma Aurora Hnasko

Educational anthropologist, founder of creative residency and retreat space Resolana Farms, and author of a memoir about growing up in rural northern New Mexico.

Mona Van Riper

Jeweler known for intricate belt buckles featuring crowns, fleur-de-lis, hearts, or skulls.

Clyde the Buffalo

Resident of Mortenson Ranch and four-legged actor on the TV series Yellowstone.

Story by Cyndy Tanner / Photography by Tira Howard / Styling by Valerie Levine / Production by Parasol Productions / Food by Chef Peter O’Brien, High Mountain Cuisine / Drinks by Caley Shoemaker, As Above, So Below / Rentals by Summit Party Rentals / Dinnerware by Eight Million Gods / Props by High Noon General Store and Flor del Rio Decorating

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Hatched (Spicy) Bloody Mary Cocktail

By
Kylie Thomas
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A red bloody mary cocktail with a radish sticking out of the top of the glass with the various ingredients in the background.

Don’t get us wrong: we love a classic Bloody Mary as much as the next person. But give it a big kiss of NM spice and now you’re talking! Because more is more, we’ve used Teller Hatch Green Chile Vodka and Hatch Green Chile Bloody Mary Mix. Don’t say we didn’t warn you.

How to Properly Salt a Rim

Salting a rim adds a delightful counterpoint to your favorite cocktails. First, take a wedge of lime or lemon and run it along the outer rim of your chilled glass. This moistens the rim for the salt to adhere and adds a little touch of acid. Next, choose your salting method. For a classic margarita rim, you can simply dip the rim directly into a plate of coarse kosher salt. But, for a more controlled application, tilt the glass at a 45-degree angle and gently roll the rim over the salt plate, ensuring an even coating. No matter your method, be sure to tap off any excess salt before adding your drink.

Hatched Bloody Mary Cocktail Recipe

Hatched Bloody Mary Cocktail Ingredients

Bloody Mary Cocktail Preparation

  1. Rim your pint glass with Los Poblanos Rimming Salt.
  2. Combine all ingredients into the glass.
  3. Add ice, garnish with pickled beet, lemon wheel, and cornichon on a skewer.

Recipe by Andrea Duran / Story by Julia Platt Leonard / Styling by Anna Franklin / Photography by Dave Bryce

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Santa Fe International Literary Festival Hosts Author Talks and More

By
Kylie Thomas
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A woman in a blue long sleeve shirt signs the inside of a book on a wooden table.

In a few days, some of the greatest authors will take the stage at the Santa Fe International Literary Festival. There is a magic to this live event which brings together writers and us lucky readers as we hear our literary heroes talk about their life, work, and inspiration. With a full calendar of events that run throughout the weekend of May 17-19, you’ll be pretty busy. 

There are plenty of choices whether you love memoir, fiction, or non-fiction. Get your tickets and prepare to be dazzled. 

Featured Santa Fe International Literary Festival Events

A man in a button up shirt and dark curly hair stands in harsh light in front of a blue-ish background.

Patrick Radden Keefe

May 19, 11 a.m.

Patrick Radden Keefe is an investigative journalist known for his work for The New Yorker and as the author of five riveting books of journalism including, Empire of Pain, Say Nothing, and Rogues. Empire of Pain: The Secret History of the Sackler Dynasty was a New York Times bestseller, Baillie Gifford prize-winner and inspired the 2023 hit Netflix series Painkiller. 

A man leans against a grey fence in a blue button up shirt and silver hair.

John Vaillant and William deBuys

May 18, 1 p.m.

Another outstanding non-fiction writer comes to the stage on Saturday as 2023 National Book Award finalist John Vaillant is in conversation with William deBuys. Vaillant is the author of Fire Weather: A True Story from a Hotter World, The Golden Spruce: A Story of Myth, Madness, and Greed, and The Tiger: A True Story of Vengeance and Survival. deBuys is an author, conservationist, Pulitzer Prize finalist and New Mexico resident. This promises to be a don’t-miss event with two of today’s most outstanding writing talents.

 

A man in a white shirt stands in front of a field with his dark curly hair blowing back behind him.

Javier Zamora and Demetria Martínez

May 19, 2:30 p.m.

Author of the memoir Solito, Javier Zamora is an award-winning author and New York Times bestseller. His debut poetry collection, Unaccompanied, looks at the impact of war and immigration on his family. Demetria Martínez will join Javier on stage. 

Story by Julia Platt Leonard / Photography Courtesy of Santa Fe International Literary Festival

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Recapping SWAIA Native Fashion Week

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Kylie Thomas
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Amber Dawn Bear Robe stands on the SWAIA Native Fashion Week runway, clipboard and microphone in hand with the SWAIA logo behind her.

The Southwestern Association for Indian Arts (SWAIA) successfully concluded its first-ever Native Fashion Week in Santa Fe. The landmark event served as a vibrant platform for 17 Indigenous designers from North America and Canada to showcase their artistry and cultural heritage through fashion.

Four-Days of Fashion and Connection

The four-day celebration from May 2 to 5 started with an exclusive VIP cocktail reception at the Governor’s Mansion. Some stunning appearances included Tantoo Cardinal, Wes Studi, Jessica Matten, and Kiowa Gordon, plus many other notable guests. 

The following days were a whirlwind of activity, featuring a symposium titled All About Indigenous Fashion led by SWAIA curator and fashion producer, Amber-Dawn Bear Robe. The discussions highlighted the importance of Native Fashion and featured conversations about the techniques behind these elaborate outfits. Killers of the Flower Moon actress, Tantoo Cardinal, and designer Patricia Michaels, also spoke about the inspiration behind the actress’ dress for the movie premiere.

The Fashion Shows

The Santa Fe Convention Center played host to the weekend’s main attraction of captivating fashion shows. These shows presented designers Orlando Dugi, Himikalas Pamela Baker, Patricia Michaels, Lesley Hampton, Randy Barton, House of Sutai by Peshawn Bread, Towering Stone by Loren Aragon, Vividus by Tierra Alysia, Ayimach Horizons by Jason Baerg, Heather Bouchier x Indi City, Victoria’s Arctic Fashion, Penny Singer, Qaulluq, Chizhii, Dehmin Cleland, Helen Oro, and Maria Hupfield.

Attendees were treated to a diverse array of garments. Some featured bold sculptural elements, while others touched upon ancestral knowledge through their design language. Each piece reflected the unique aesthetics of specific Native cultures.

Beyond the runway, fashion pop-up shops and activation spaces let attendees directly connect with the designers and acquire one-of-a-kind pieces. Guests even witnessed exclusive product demonstrations.

Beyond the Garments

The SWAIA Native Fashion Week wasn’t just about fashion; it fostered collaboration and connection. It served as a platform for established and emerging Indigenous fashion artists, models, fashion enthusiasts, and industry professionals to network and forge lasting alliances.

The inaugural SWAIA Native Fashion Week was a resounding success with 140 models walking the stage. It was a solidifying experience of Santa Fe’s position as a hub for Indigenous innovation in the fashion world. It also served as a powerful testament to the enduring legacy of their cultures.

Check out our videos from the weekend featuring some of the perfectly dressed attendees to this fabulous event.

Story by Kylie Thomas / Photography by Tira Howard

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Los Poblanos’ Campo Crafts Delicious Grain Recipes

By
Kylie Thomas
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A blue plate holds a House-Chorizo Memela while a tall red cocktail sits to the back left and a short pale cocktail with a lime wheel sits to the back right.

New Mexico was once home to hundreds of mills, grinding grain grown throughout the state. Now that number is down to a handful. But that’s changing, thanks both to farmers who are growing heritage grains and to places like Los Poblanos that are putting everything from Sonora wheat to blue corn in their bread, tortillas, salads–and even in desserts. Regional Editor Julia Platt Leonard stops by Campo, Los Poblanos’ restaurant–to taste for herself.  

Ceviche

A person picks up a corn tortilla made of masa grain beside a bowl of ceviche and red cocktail at Los Poblanos' campo

Take the freshest fish–here it’s halibut–add a quick blast of citrus, then finish with an artful garnish of herbs and chile. Campo’s ceviche is a dish where there is no place to hide and is sublime under the assured hand of Head Chef Chris Bethoney. The two-toned tostada, perfect for added crunch and dipping, is crafted from masa they make daily. “They’re not always those two colors,” he says of the tostadas. “Sometimes they’re only one color, sometimes they’re three. It depends on what corn we nixtamalize the night before.”  Try his Ceviche recipe on our website!

House-Chorizo Memela 

A blue plate holds a House-Chorizo Memela from Los Poblanos' Campo while a tall red cocktail sits to the back left and a short pale cocktail with a lime wheel sits to the back right.

Fried masa, beans, cabbage and herbs. On paper, it sounds like the simplest of dishes but at Campo, it’s sheer sophistication. The beans come from local growers and are paired with a vibrant pink-pickled cabbage (“I could eat that cabbage on tons of other dishes,” says Bethoney), and chorizo made in-house. “The chorizo that our butcher Matt makes, I’d say, is the best Mexican-style chorizo I’ve had,” Bethoney says. One bite, and we couldn’t agree more.  

Lemon Za’atar Salad

A white plate with a Lemon Za'atar Salad on it, with various small plates of lemons and other ingredients to the left.

This is an ode to two salads that Bethoney grew up eating: fattoush (a Middle Eastern salad chock-full of toasted pita and fresh veggies) and what was called simply “Lebanese salad” (his father is Lebanese). What gives this salad punch is the za’atar spice blend they make in the Campo kitchen. It takes Bethoney back. “That’s what we would eat when we were little kids, licking the spices off the bread.”  Make Campo’s Lemon Za’atar Salad recipe at home.

Local Pork Mole Rojo

A blue plate Local Pork Mole Rojo from Los Poblanos' Campo in the center of a table surrounded by tamales, vegetables, and a glass of wine.

Campo gets its pork from local farmers and uses the whole pig, so there’s no waste. That means making their own ham for breakfast and brunch, house-made sausage, Red Chile Manteca–a tasty mix of pork fat and butter–that’s served with their Bread Board, and a range of house-made charcuterie (think mortadella, and summer sausage). And a dish like their Pork Mole Rojo. There is pork meat and lard in the hearty tamale, and more delicate pork loin with floral notes, thanks to a genius hibiscus brine. Using the whole pig isn’t always straightforward but Bethoney considers it a creative challenge. “It’s something we want to do. I wouldn’t say it’s a burden. It’s definitely why we’re doing all the things we’re doing.”  

Butter Pecan Semifreddo

A dark blue bowl with Butter Pecan Semifreddo from Los Poblanos' Campo which is surrounded by pecans aboce it and a latte off to the right of the frame.

Semifreddo, the beloved Italian dessert, comes to the Southwest with this inspired dish from Pastry Sous Chef Violet Jones. She uses local pecans, maple syrup, and even grapes from the Los Poblanos farm. (The grapes are puréed, made into a sauce, and then magically it seems, turned into a crisp tuille.) It has lush, creamy softness from the semifreddo, crunch from the pecans, sweetness from the syrup, and a salty-buttery bite from the sablé cookie (made from the Sonora White flour they source). Basically, it’s what a peanut butter and jelly sandwich wants to be when it grows up. Dig into this Butter Pecan Semifreddo recipe by making it at home. 

Blue Corn Gelato

A small blue bowl holds two scoops of Blue Corn Gelato on top of cookies with another bowl of it to the left. A latte and blue flowers sit above the bowls.

Corn is everywhere on the Campo menu, but in desserts too? The short answer is yes and to stunning results. Here, they steep the masa with cream, milk, and sugar. No eggs–the thickening comes from the masa. The mixture is blended and then run through an ice cream machine, scooped, and served with a bizcochito (“That’s my sous chef Crystal’s grandma’s recipe so it’s really near and dear,” Jones says.). Dessert is often overlooked she says, but it shouldn’t be. “If you have a tamale for your entrée and then you go into blue corn gelato, it’s such a special way to round out your meal.”  Follow along with Violet Jones’ recipe to make your own Blue Corn Gelato.

You can find a range of heritage grains not only on the menu at Campo, but also for sale at the Los Poblanos Farm Shops and online. 

Recipes by Campo Head Chef, Chris Bethoney and Pastry Sous Chef, Violet Jones / Story by Julia Platt Leonard / Photography by Tira Howard

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8 Recipes to Fill Your Passover Seder

By
Kylie Thomas
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Tzimmes, a roasted root vegetable dish served in a large grey bowl with a dried fruit sauce.

Passover, a vibrant celebration of freedom, is a time for families and friends to gather around the Seder table and share a traditional meal. While matzo balls and gefilte fish hold a special place in the Passover feast, there’s always room for exciting new additions. Tantalize your taste buds and allow our recipes to inspire you and create a truly memorable Passover experience. You may just even find your next Seder tradition within these amazing eats.

8 Recipes to Fill Your Passover Seder

Matzo Bark

A delightful dark chocolate bark with a Matzo base.

No Seder is complete without some form of matzo, the bread that symbolizes the Israelites’ escape from Egypt. Elevate your matzo experience this year with Matzo Bark. This sweet and salty treat features chocolate, dried fruit, and nuts. It is a delightful way to enjoy matzo beyond the traditional matzo ball and bring a sweet touch to the special dish.

Spring Pea Salad

a variety of green spring peas in a beautiful spring pea salad

Looking for a refreshing starter before you dig into the hearty entree and sides? Our Spring Pea Salad offers a burst of vibrant flavor from fresh produce. This light and colorful salad uses spring ingredients like sugar snap peas and edamame along with a light dressing. Talk about a delicious and healthy burst of energy. Omit the feta if it doesn’t fit into your Kosher for Passover menu.

Passover Brisket

A slab of smoked Passover Brisket sliced into pieces on a wooden table with a sauce sitting in the background.

The centerpiece of the Seder is often roasted meat but after trying out Passover Brisket, it’ll be your centerpiece essential. This Passover Brisket recipe promises a succulent and flavorful main course that will leave everyone satisfied with its smoky flavor. Let it compliment your other small plates and bask in the juiciness. 

Tortitas de Acelga

A tantalizing platter of Tortitas de Acelga, crispy and golden on the outside, and soft and flavorful on the inside.

For the vegetarians putting together a seder, consider Tortitas de Acelga. It uses ingredients which were popular in Sephardic cuisine in the medieval period, such as Swiss chard, eggs, garlic, and olive oil. Plus, the addition of chickpea flour for frying makes it perfect for a Passover main dish or supplemental taste.

Modern Tzimmes

Roasted root vegetables served in a large grey bowl with a dried fruit sauce.

Sweet and tangy tzimmes bring out a new flavor in root vegetables. Our Modern Tzimmes recipe features carrots, sweet potatoes, radishes, parsnips, and white onion for a plethora of delicious veggies. The roasting process gives you a bit of caramelized flavor to complement any main dish.

Coconut Macaroons

On a green table sits a plate with coconut macaroons, surrounded by walnuts and other topping bowls.

Let this tropical bite be the beautiful finishing touch of the meal. Passover dessert calls for something special yet kosher for the holiday. These Coconut Macaroons are not only kosher friendly but provide a moist, delicious way to end the seder on a sweet note.

Kosher Cocktail

Two cocktails, bright ref in color sit in wine glasses and are garnished with lemon round, pomegranate arils, and mint leaves

While not necessarily a traditional Seder dish, a festive Kosher Cocktail can add a delightful touch to your celebration. A blend of lemon juice, pomegranate juice, and mint simple syrup creates a fruity base but addition of bourbon brings the heat. Add it to your yearly celebration or integrate it into your everyday life. 

The Best Gluten-Free Potato Latkes

A round blue platter with 5 potato latkes , two small bowls with sour cream and applesauce, 3 gold forks, and a smaller lighter blue plate with 3 smaller latkes, and a blue linen.

We couldn’t forget Latkes. The Best Gluten-Free Potato Latkes recipe ensures that everyone can enjoy this crispy treat, regardless of dietary restrictions. You can even design a toppings bar with sour cream, applesauce, creme fraiche, salmon, and other goodies for a personalized touch.

Story by Kylie Thomas

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SWAIA Native Fashion Week in Santa Fe

By
Keith Recker
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0
A woman in traditional red native american dress and makeup faces away from the camera, her head looking off to the side and her eyes closed.

Fashion has forever been a part of the Santa Fe Indian Market and the community of Native North American artists (from federally recognized tribes (sic) in the U.S. and Canada) who come together every August to celebrate fine art and Native American culture. Santa Fe Style has its roots in Native Fashion. Every August marketgoers are known for wearing all their favorite designers and jewelers– loudly and proudly. SWAIA’s fashion show producer Amber-Dawn Bear Robe (Siksika Nation) calls Native North Americans the “original couture fashion designers.”

She and SWAIA Executive Director Jamie Schulze (Northern Cheyenne/ Sisseton Wahpeton Oyate) have worked hand in hand to create the new SWAIA Native Fashion Week which delivers on SWAIA’s mission to bring Native American arts to the world 365 days a year. They are hoping that by producing a stand-alone event they can bring new audiences to Santa Fe and introduce them to the diverse world of Native American and First Canadian fashion.

Reflections on Indian Market Fashion’s Evolution in Santa Fe

Beloved Taos Pueblo designer Patricia Michaels came of age at the Santa Fe Indian Market. She remembers a time when contemporary fashion design was seen as distracting from and diminishing tradition at Indian Market. Michaels first tried to produce a market fashion show in 1992 and received pushback from SWAIA.

“When I first wanted to do a fashion show, [market organizers] wouldn’t let me. They said I was taking away from tradition, and I had my booth protested … I [remained] headstrong about doing a contemporary fashion show,” said Michaels in a 2022 interview with the online art magazine Hyperallergic.

Native designers created gallery shows and what she calls “tearoom” shows around the Indian Market that were essentially guerilla, do-it-yourself fashion shows. The significance of the first Native Fashion Week is not lost on Michaels who remembers a time before social media when it was very difficult to get her designs out into the world and “the stereotypes were so bad.” Fittingly Patricia Michaels will close Saturday’s fashion show on May 4.

A woman poses in a multi colored and patterned dress against a blue background for SWAIA Native Fashion Week in Santa Fe

Fashion Show Producer Amber-Dawn Bear Robe 2014-2024

Amber-Dawn Bear Robe (Siksika Nation) produced the first fully integrated SWAIA runway show in Cathedral Park in 2014. “I had no budget and had to rent and drive U-Hauls full of designer pieces to get them to the outdoor venue.” Fast forward to 2024 and the first U.S. Indigenous Fashion Week. “Indigenous Couture & Native Fashion Week in Santa Fe celebrates tradition to the runway as Indigenous cultures are continually shifting, responding to the land and modern environment; some fashions reflect this and may challenge the viewer’s notion of “Indian style,” while other designers use fashion as a means for social activism. Contemporary Native American fashion is a vibrant and diverse field that reflects the ongoing creativity and innovation of Indigenous knowledge expressed through material culture.”

A woman and man model in designer clothes for SWAIA Native Fashion Week in Santa Fe in front of a pink background.

Celebrate Native Fashion at One of this Year’s Biggest Events

One of the defining aspects of the Native fashion shows, and undoubtedly of this year’s event, is the street style and the design inspiration on and off the runway. The premiere opportunity to get dressed in your favorite Native fashion designers and celebrate the inaugural event will begin with the V.I.P. and Press Reception at the New Mexico Governor’s Mansion on Thursday, May 2. Make sure to be photo-ready for the Step and Repeat and media who will be taking photos of Native fashion, film, and art luminaries.

A marketing image for the VIP and Media Launch party during SWAIA Native Fashion Week in Santa Fe

SWAIA Native Fashion Week Event Schedule & Tickets

Thursday, May 2, 2024

Media Event & VIP cocktail at the Governor’s Mansion, 4-7 PM

Tickets

Friday, May 3, 2024

All About Indigenous Fashion Symposium, 1-5 PM at the Museum of Indian Arts & Culture

Free to the public. Must RSVP.

Native American Art Magazine VIP Fashion Launch Party at La Fonda,

Lumpkins Ballroom, 6:30-10 PM

Tickets

Saturday, May 4, 2024

Fashion Shows, Fashion Popshops & Activation Spaces

Santa Fe Convention Center (doors open at noon)

3 PM Fashion Show Line-up

  • House of Sutai by Peshawn Bread
  • Penny Singer
  • Clara McConnell of Qaulluq 
  • Carrie Wood of chizhii

Tickets

5:30 PM Fashion Show Line-Up

  • Dehmin Osawamick Cleland
  • Helen Oro Designs
  • Tierra Alysia
  • Patricia Michaels of Water Lily

Tickets 

Sunday, May 5, 2024

Fashion Shows, Fashion Popshops & Activation Spaces

Santa Fe Convention Center (doors open at 11 AM)

2 PM Fashion Show Line-Up

  • Ayimach_Lodge By: Angela DeMontigny, Rachelle Whitewind, Jason Baerg
  • Victoria’s Arctic Fashion
  • Loren Aragon of Towering Stone
  • Lesley Hampton

Tickets 

4:30 PM Fashion Show Line-Up

  • Randy Leigh Barton
  • Maria Hupfield
  • Heather Bouchier X Indi City
  • Himikalas Pamela Baker of T.O.C. Legends
  • Orlando Dugi

Tickets 

Sponsored Content

Story by Keith Recker / Photos Courtesy of Tira Howard for SWAIA

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Spring Cocktails from New Mexico Mixologists

By
Kylie Thomas
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0
A cocktail glass with an orange spring cocktail is help in the tattooed hand of a New Mexico mixologist.

We asked some esteemed New Mexico mixologists for their top cocktails to celebrate the spring season. They obliged with all things shaken, stirred, smoky, and even science-fiction-inspired.

The Compound: Apple Wood-Smoked Manhattan 

A short cocktail glass holds a red cocktail with an orange garnish next to a milk glass of smoke.

This riff on a Manhattan has become a Compound classic, no matter what the time of year. The wafer-thin slice of apple–coated in sugar with a whiff of cinnamon, then brûléed–isn’t just a garnish but a star of the show. Think of it as mixologist Alex Aguayo’s grown-up version of a candy apple. Add some puffs of apple woodsmoke and you’ve got a drink that is truly smoking. Try the recipe for his Apple Wood-Smoked Manhattan at home.

Rolling Still: Easy Rider 

A cocktail glass holds an orange drink as a bartender pours a red liquid into the glass from above.

Rolling Still’s own red chile vodka shines in this cocktail made by Blake Goldberg. It’s a sublime pairing of grapefruit, Rolling Still’s own house-made elderflower liqueur, and a syrup crafted with local honey. The pop of red comes from hibiscus, adding not only color, but a welcome hint of bitterness. We can’t think of a better way to toast the new season. 

Bar Norte: Amarillo Negroni

A short green cocktail glass holds a clear liquid garnished with lemon peels and flowers.

Inspired by the classic white Negroni, Los Poblanos’ Amarillo Negroni served up at Bar Norte features their own lavender gin made with more than a dozen different botanicals, purple basil from the farm, a light amaro for bitterness, limoncello for brightness, and vermouth to balance out the sweetness. Joseph Simonson offered up this drink which is as fresh and welcome as a spring breeze. 

The Compound: Mezcal Spring Piña Sur 

A rounded cocktail glass is filled with a yellow liquid and topped with a white egg foam and lemon peel. It sits on a brown table and background.

Sunshine in a glass thanks to an artful blend of pineapple and lemon juice with mezcal, and agave syrup for a touch of sweetness. Alex Aguayo serves it so there is a fluffy cloud of frothy egg white floating at the top, which made us think of clouds soaring high in the skies. Try the recipe for his Mezcal Spring Piña Sur at home.

Tonic Santa Fe: Sands of Arrakis 

A tall cocktail glass holds an orange drink with a dried ring garnish and dusty brown sand falling overtop of it.

In the world of Dune, the science fiction classic, mélange or “the spice” is the most important commodity in the universe. Whether or not you’re a self-proclaimed “sci-fi geek” like mixologist Weston Simons, one sip of this drink, an homage to Frank Herbert’s book, and you’ll agree. A cleverly crafted potion of whiskey, blood orange coulis, fino sherry, bay leaf bitters, and a generous dusting of house-blend Spice Melange–it’s literally out of this world. Try the recipe for his Sands of Arrakis at home.

La Reina: Not Your Mom’s Negroni 

A shot glass holds a negroni cocktail with a stir stick sitting behind it on a wooden table.

The Negroni gets a makeover thanks to Madre Espadin mezcal at cool hangout spot, La Reina. The mezcal shares the stage with California amaro, artichoke liqueur, a gorgeous Luxardo cherry, and curl of orange peel. These ingredients create a perfectly balanced and very grown-up cocktail. Add some conversation with mixologist Heather McKearnan and food and beverage director Sarah Blandell to this wonderful mix, and you’ll be over the proverbial moon. 

Special thanks to Alex Aguayo from Compound; Blake Goldberg from Rolling Still; Joseph Simonson from Bar Norte and Los Poblanos; Winston Greene and Weston Simons from Tonic Santa Fe; and Heather McKearnan from La Reina and El Rey.  

Story by Julia Platt Leonard / Photography by Daniel Quat 

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