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A Look Into the Spanish Colonial Arts Society’s Collection Vaults

By
Kylie Thomas
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Three wooden sculptures of Santo Ninos figures sit in a line in different poses, all from the Spanish Colonial Society, against an orange background.

Nearing its centenary, Traditional Spanish Market is the oldest juried Hispanic art show and sale of its kind. Started by Mary Austin and the Spanish Colonial Arts Society to promote traditional, local Hispanic arts in 1926, it paused during and after World War II, reopening in 1965. A Youth Market was introduced in 1981 to celebrate how these artistic traditions are passed down through the generations. Plus, to encourage new artists to help those traditions not only survive, but thrive. 

Chart the history of Spanish Market and you’ll also chart the changing face of bultos, three-dimensional carvings of religious figures. While the same saint might appear over the year––say, San Ysidro, patron saint of farmers––the way he is depicted changes in the hands of expert Santeros. Whether the piece is unpainted, allowing you to trace the wood grain along a drape of fabric, or brightly painted and intricately carved, each work is a testament to the artistry and craftsmanship of the people who create them. The Spanish Colonial Arts Society let us into their collection vaults to see some of their contemporary and historic bultos. Spoiled for choice, we share a few of our favorites.  

A Look Into Collection Vaults at the Spanish Colonial Society

A wooden sculpture of San Fiacre under an arch of flowers from the Spanish Colonial Society sits against a brown background.

San Fiacre y Los Patrones del Jardin, 2017, Arthur Lopez, Santa Fe, New Mexico, Wood, gesso, paint, varnish 2017.012 (Purchased at 2017 Spanish Market).

San Fiacre 

Astride a super-sized praying mantis and clutching his signature spade, San Fiacre––patron saint of gardeners and taxi cab drivers––looks ready to make a house call to a gardener in distress. Arthur Lopez’s work is a joyous riot of garden fecundity. Bees and other pollinators land on flowers that entwine a green bower. Lapis-colored butterflies rest for a moment as if in mid-flight. Even the sun–or is it a sunflower?–speaks to a garden well-loved and tended. Even flowers line San Fiacre’s sky-blue cassock.  

Three wooden sculptures of Santo Ninos figures sit in a line in different poses, all from the Spanish Colonial Society, against an orange background.

From left to right: Santo Niño de Atocha, 1999, Richard Salazar, New Mexico, Wood, leather, cotton, grape vine. Santo Niño de Atocha, late 20th-early 21st c., Gloria Lopez, Cordova, New Mexico, Wood, leather. Holy Child of Atocha, Santo Niño de Atocha, mid-late 19th c., Maker Unknown, Mexico (figure), New Mexico (chair), Wood, gesso, water-based paint, fabric.

Santo Niños 

Three dramatically different depictions of Santo Niño de Atocha (the Sacred Child of Atocha) but bound together by a centuries-old artistic tradition. All three don wide-brimmed hats, capes, and staffs, signs telling us that he is a pilgrim. As the patron saint of those unjustly imprisoned, travelers, people in danger (and yes, pilgrims) Santo Niño de Atocha comes equipped with a gourd of water and a basket filled with either food or flowers, always ready to help those in need.  

Story by Julia Platt Leonard / Photography by Tira Howard

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Artist Susan Burks Documents Ripeness at the Santa Fe Farmers’ Market

By
Kylie Thomas
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Pears, apples, strawberries, grapes, and a peach sit amongst greenery on a black background styled by Susan Burks.

Over a series of months, designer, curator, and artist Susan Burks, documented the beauty, richness, and ripeness of the Santa Fe Farmers’ Market. Her pieces––which she calls “black-box scans”––set fruit, vegetables, herbs, and flowers against a black backdrop, “… so you’re just drawn deeply into these amazing colors and shapes and stories,” she says. “I found with a regular photo, you aren’t necessarily drawn in as close. And in these cases, you can see the veins, you can see the capillary structure, and the root structure, and the delicate shadings in ways that you normally can’t.”  

Her work invites us to pause and wonder at the joy of summer in all its ephemeral beauty. We invite you to join her on the journey. Plus, cook up some delicious recipes featuring her hand-picks. 

May

A variety of green vegetables like cabbage and peas from the Santa Fe Farmer's Market on a black background, styled by Susan Burks.

Pea pods, gently pried open to reveal a string of green, luminescent pearls … the closed bud of a squash blossom, delicate and plucked early on a cool dewy morning … herbs that jostle and sing, waiting to lift a dish to the sublime. Everything feels possible in May, perhaps because it is.  

Recipes to Make for May

Maximize Peak Asparagus Season with These Seven Recipes

Asparagus season is a blink-and-you-miss-it moment. So no blinking. And because we think you should eat asparagus at every available opportunity, we have not one, but seven killer recipes for our favorite perennial vegetable.

Vegetarian Ramen Bowls with Swiss Chard

Nights still get nippy so a bowl of vegetarian ramen complete with spring-fresh chard is just  the ticket. Follow the recipe or change it up based on what you find at the farmers’ market this week. 

Roasted Radishes and Farro with Mint-Lime Vinaigrette

Think radishes and you probably think raw. I mean, who doesn’t love a crisp breakfast radish with some butter and a generous sprinkling of sea salt? But you’re missing a trick if you’ve never braised or roasted them – the heat mellows the bite. Not convinced? Try our roasted radish recipe. 

Roasted Radishes with Garlic Scape Butter

Another cooked radish recipe, now that you’re a convert. Garlic scapes are the thin, brilliantly green stalks that emerge from a garlic bulb. Imagine if a chive went on a date with a thin scallion. Combined with radishes, it’s the perfect springtime taste treat. 

Spring Pea Salad

Peas are like pearls – rare and treasured. No wonder folks arrive at the farmers’ market when it opens, in hopes they’ll nab some peas before they’re all gone. Peas – just picked – are a treasure and this Spring pea salad is the perfect way to enjoy them.

June

Turnips, mushrooms, flowers, and a large leaf with purple veins sits on a black background.

Deep-veined chard, in an almost iridescent pink. Daikon radish, smaller than a thumb and in a soft mauve color. Chives showing off their blossoms and asking for you to eat them. Blousy peonies inviting you to bend closer to inhale their aroma, knowing their beauty can’t last.  

Recipes to Make for June

Cherry Blueberry Pie

When fresh cherries and berries arrive, it’s a true reason to celebrate. They’re nothing like the anemic varieties you find off-season. So when you find them, nab them. If you’re looking for inspiration, this pie will win you friends. 

Roasted Garlic with Cheesy Bread

Fresh garlic demands center stage and this recipe delivers. It’s hard to go wrong when you pair garlic with cheese and crusty bread. Add a bowl of soup and you’re sorted. 

Strawberry Salad and Rhubarb Balsamic Vinaigrette

There are classic pairings in cooking – ones that just work. Strawberries and rhubarb are one such combination. Often baked as a dessert, we’ve instead paired them in a salad that has the perfect marriage of sweet and tart. 

Beet Carpaccio with Citrus Vinaigrette

Beets have their detractors but we’ll hear none of it. We’re all for slow roasting them to bring out their sweetness but thinly sliced – we’re talking wafer thin – they keep their crunch. Paired with a punchy citrus vinaigrette and you’ll soon be a beet cheerleader.

Braised Pork Belly

Braised pork belly is unctuous, demanding a crusty baguette to mop up all the juices. To balance the jammy richness of the meat, add some peas and radishes. They’re delicate but hold their own and add crispness and color to lift this dish to the heavens.

July

Pears, apples, strawberries, grapes, and a peach sit amongst greenery on a black background styled by Susan Burks.

Sun-ripened plums so juicy they leave a trail on chin and cheek … grapes shaped like perfect orbs of musky sweetness … strawberries that need nothing more than a shady tree and a quiet moment … borage, both edible and ornamental, with its dusky blue, star-shaped flowers … the promise of monsoon rains to cool the spirit and the earth.  

Recipes to Make for July

One Pan Spicy Cinnamon Chicken and Carrots 

One pan recipes bring a smile to our lips and joy to our hearts. This one does everything a one pan meal should do – it’s quick, easy, and clean up is minor. The spiciness of the harissa is the perfect complement to the sweetness of the carrots. We promise this dish will be your new best friend. 

Zucchini Crepe Cake 

Just when you think you’ve done everything you can with zucchini, comes our zucchini crepe cake recipe. It’s genius with a zucchini ‘jam’ layered in between feathery crepes. Topped with lardons and cheese, it’s sure to become a family favorite. No need to tell the kids it contains vegetables. 

Wilted Lettuce Salad

Funny how when we think salad we think fresh and crispy. But what if you add a kiss of heat to lettuce? Spoiler alert: the results are spectacular. This recipe by Cheryl Alters Jamison is a keeper.

Green Beans with Shallots and Almonds

Simple and simply delicious – that’s our verdict on this green bean recipe with shallots and almonds. Fresh green beans – just picked please – are the star with back-up vocals from sauteed shallots and crunchy almonds. Perfect for a mid-week dinner or double or triple the recipe for a weekend barbecue. 

Dill Pickle and Crispy Smashed Potato Salad

Everyone has an opinion on potato salad, whether you favor a creamy version or one that’s more on the vinegar side. We’d like to cast a vote for this one which combines crispy potatoes with the sour notes of dill pickles. We think it combines the best of both worlds. 

August

Colorful vegetables like tomatoes, purple cabbage, squash, broccoli, and corn from the Santa Fe Farmer's Market sit on a black background.

Tomatoes striped like a tiger and tasting of the sun … corn so fresh it needs only a whisper of heat … round zucchini that nestle comfortably in the palm of a hand … a riot of fruit and vegetables all begging for our attention. August promises summer will last forever and is all the more precious because it won’t. Get the most from the harvest season.  

Recipes to Make for August

Ten Fresh Tomato Recipes to Make During Peak Tomato Season

When tomatoes are in season, it’s truly time to celebrate. Picked when perfectly ripe and sun-kissed they are a thing of beauty. Slice them, sprinkle them with salt and pepper or stick them between two slices of bread with a slather of mayonnaise. If you need more inspiration, we’ve put together ten of our top tomato recipes. Enjoy!

Elotes Asados with Roasted Garlic Butter

Corn is a quintessential summertime food. We love it roasted. We love it even more when it’s dressed up with a roasted garlic butter. Warning: wear a bib or an old t-shirt because this could get messy, but we promise you won’t care.

Chile Rellenos

If you live in New Mexico then you’re used to the sight: folks driving down the road with their car windows down so they can inhale the aroma of roasted chile. In Summer we go chile mad and with good reason. A favorite chile dish of ours is chiles rellenos. Here’s the perfect recipe thanks to Cheryl Alters Jamison.

Zucchini Soup

Ah, the joy and anguish of zucchini. If you grow it, you know that it can go from cute and adorable to giant and club-sized in what feels like minutes. If you’ve got a glut, then might we suggest making zucchini soup and while you’re at it, double the recipe and freeze the extra. You’ll thank us in November. 

Beans and Greens

There is something fundamental and soul-satisfying about a bowl of beans. And now is the time to enjoy fresh beans, just picked. We’ve paired them with greens for a comforting and satisfying side dish or one that is perfectly happy to serve as your main meal. 

Story by Julia Platt Leonard / Art by Susan Burks

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The Do’s and Don’ts of Summer Wines

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webpubpro
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Adam Knoerzer pours a glass of summer wines

The temperatures are finally rising, the sun is shining, and you’re ready to enjoy the summer season. You’ve got your beer and pop chilling in the cooler alongside bottles of water, your cocktails are batched and in pitchers ready for enjoyment. But what about summer wines? Does a bottle need to be chilled – and if so, how chilled should it be for optimal enjoyment? And what about all these red wines, how do you handle those when it’s warm? Look no further: this how-to guide gives you the do’s and don’ts for summer sipping:

The Do’s and Don’t of Summer Wines

DO chill your sparkling, white, and dessert wines

Sparkling wines should be on ice in a chiller to keep them as cold as possible for best results (they can warm up a bit in the glass, and this helps keep the bubbles as brilliant as they can be)

Light whites (e.g. Sauvignon blanc, Riesling, Pinot Grigio) should be almost as cold as the bubbly to keep them refreshing and zesty

Medium- and full-bodied whites (e.g. most Chardonnays, Viognier, most white blends) can be served a little warmer than light-bodied whites to allow them to better express themselves. Once they’re cold, feel free to remove them from the fridge or the chiller 30 minutes before serving. Sweet wines of all shades (ice wine, port, sherry, etc.) should follow the same path as your medium- or full-bodied whites

DON’T put ice directly into your beverage

As the ice melts, it will dilute your wine’s flavors and aromas.  For sparkling wines, ice in the glass will temporarily increase the fizz and cause it to go flat more quickly. If you insist on ice in your wine, consider a red or white sangria recipe

DO chill your red wines

Your lightest red wines (e.g. Beaujolais, Cinsault, Pinot noir, Loire Valley Cabernet Franc) are low in tannin and high in acid. So, you’ll want to keep these feeling fresh and juicy by popping them into the fridge around 45 minutes to an hour before serving

Fuller reds (e.g. Malbec, Merlot, Cabernet Sauvignon) should also spend some time chilling to the tune of around half an hour before you’re ready to serve them so the warm temperatures don’t exacerbate their higher levels of tannin and alcohol

DON’T opt for oak

Wines with pronounced notes of oak (e.g. toast, char, vanilla, baking spices) tend to be less successful when the temperatures rise as that can overwhelm aromas and flavors of fruit

You can look instead for wines fermented and matured in stainless steel or concrete. That will preserve the fruitiness and floral character of your wines

DO look for cool climate regions

Wine regions in cooler climates tend to produce wines that are lighter in character due to higher acidity and lower tannin

Seek out both reds and whites from places like France’s Loire Valley, Austria, Germany, Australia’s Yarra or Eden Valley, South Africa’s Hemel-en-Aarde Valley, Chile’s Itata, or even the south of England for British bubbly (yes, it’s good!)

Story by Adam Knoezer
Photography by Laura Petrilla

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11 Father’s Day Cocktails

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Two cocktails brown in color in square rocks glasses

What makes a dad? The aesthetic of Father’s Day is usually whiskey, cigars, dad hats, new shaving razors…but there are all kinds of dads out there. We suggest these Father’s Day cocktails to make with your dad, for your dad, or if you’re a dad, maybe treat yourself.

Father’s Day Cocktails to Mix Up for Dad

Sazerac

Two cocktails brown in color in square rocks glasses

The Sazerac is a classy bartender’s favorite that blends the smoky sharpness of rye whiskey with an Absinthe-rinsed glass. Absinthe’s unique flavor features hints of anise that elevate a Sazerac above other whiskey-based cocktails. This is a perfect Father’s Day Cocktail for a dad who likes the finer things in life or adventurous new liquors and bitters.

Apple Wood-Smoked Manhattan

A glass filled with smoke sits beside a glass filled with an Apple Wood-Smoked Manhattan inside topped with an orange.

This take on the Manhattan from mixologist Alex Aguayo (The Compound, Santa Fe) is a “grown up version of a candy apple.” It uses sweet vermouth and a slice of crême brulée to offset the smokiness of the Kentucky straight bourbon in the mix. For an outdoorsy dad or the dad with a sweet tooth?

Smoked Bourbon Old-Fashioned

A orange with half its peel off sits to the right of a smoked bourbon old fashioned in rocks glass. curls of smoke waft off the glass.

Can’t go wrong with an old-fashioned. Our recipe used Kinsey Year 4 Bourbon, but you can swap in for your dad’s favorite bourbon, since we know how particular some people can get about bourbon. Has a nice, warm flavor to it without sacrificing complexity. For the curmudgeonly dad who always wants to do things his way, but it comes from the warmth of his heart.

Appetite for Destruction Inspired by Guns N’ Roses

Two light purple cocktails with smoke and skull ice cubes on a black background

This drink is inspired by Guns N’ Roses with gin, lime juice, and a cherry smoke for a little bit of that glam rock, metal feel. Since not everyone just carries around a cocktail smoker, if you want to make this, here are a few. This is for the dad who rocks out in the car to “Paradise City” a little too hard, but we love him for it.

Banana Walnut Old-Fashioned 

An orange in color old fashioned cocktail sits in a old fashioned glass, garnished with banana bread.

A sweeter take on an old-fashioned from Chef Jessica Lewis. She uses whiskey or an aged rum like Papa Pilar 7-Year and then banane de Brésil to create a banana bread flavor. Use this cocktail to bring back memories of a childhood meal with your dad, if he’s a banana bread guy.

Espresso Whiskey Martini

Two Espresso Whiskey Martini fills one purple and one blue martini glasses, adorned with gold accents.

Being a dad is tiring. This whiskey espresso martini gives a little caffeine pick-me-up and a dessert-y decadence to the drink menu.

Coffee and Bourbon Cocktail, The Revolver

The Revolver is a bold and sophisticated whiskey cocktail with a balanced blend of rich bourbon, aromatic coffee liqueur, and a touch of zesty orange bitters, garnished with an orange twist.

Another pick-me-up, this Coffee and Bourbon Cocktail uses coffee liqueur so you know you’ve got a glass full of liquor to start your day. Let dad slip into a relaxing mood with this simple mix up.

Antipasto Virgin Bloody Mary (Non-Alcoholic)

An antipasto virgin non-alcoholic bloody mary with various antipasto garnishes like cocktail onions, olives, cheese slices, and salami.

A cocktail does not have to have alcohol in it to be delicious. In case dad is taking a break from the booze, have an Antipasto Virgin Bloody Mary ready for him instead. It carries the same robust flavors of tomato and spices without the burn. Plus, you can really get creative with the garnish.

Garden-Fresh Caprese Bloody Mary

Three tall glasses filled with a vibrant red tomato-based drink, likely Bloody Marys, each garnished with skewers featuring colorful cherry tomatoes, mozzarella balls, green olives, basil leaves, and lemon zest spirals.

But, just in case dad does crave a classic Bloody Mary, this recipe builds it from scratch. Rather than rely on store-bought mix, James Bear Award-winning author Cheryl Alters Jamison starts with fresh tomatoes and ends up with a perfectly bended, tangy cocktail. Dad will love it. Finish the your tall glass off with more herbs and veggies from your garden for a drink dad won’t soon forget.

Dark and Handsome (Rum Moscow Mule)

Two Dark and Handsome Rum Moscow Mules sit in front of a painted brown background with Tajin rims and a lime and orange sitting next to the glasses.

Every father out there is Dark and Handsome in our eyes! This take on a Dark and Stormy becomes a Rum Moscow Mule featuring Vara Anejo Rum, lime juice, ginger beer, and a Tajin seasoning rim that delivers a bit of spice.

Strawberry Negroni Bianco

A Strawberry Negroni Bianco sits in a rocks glass, garnished with a strawberry and twist of a peel of lemon. A hand holds the glass on the right.

Ok, let’s face it, not all dads are drinking whiskey and bourbon. Some dads do want to drink the fruity, sugary drinks sometimes called “girly.” So, that’s why we’re throwing in a suggestion for a Strawberry Negroni Bianco. At the end of the day, it’s just a drink. As long as you’re sharing it with people you love, who cares what’s in it?

Story by Emma Riva

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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

By
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

By
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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