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California’s Enchanting Central Coast

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Enjoy the sun and air of the Central California Coast any time of year. Photo by Jennifer Olson

The enchanting land of the northern California Central Coast is saturated with vegetation among its rolling hills, valleys, and sweeping coastlines. Only three and a half hours between the bustle of Los Angeles and San Francisco, San Luis Obispo County is summed up by its relaxing pace of vibrant life throughout each and every season. The welcoming locals, fresh fusion California cuisine, and the endless possibility of adventure through miles of picturesque landscapes are just some of the reasons to fall in love with every bit of it.

Inland in the north is the world-renowned wine region, Paso Robles. This old pioneering Wild West settlement has emerged into a well-revered gastronomical scene of locally made wine tasting, pristine cocktail bars, and fine dining restaurants that push the envelope of California fusion cuisine. There are a number of boutique hotels in the downtown, and bed and breakfasts located in the outskirts of town on their own estates, providing travelers with an insight into authentic farm life.

The heart of downtown Paso Robles contains a number of exceptional restaurants, one of them being Les Petites Canailles, a contemporary French farm-to-table menu with an approachable twist of California seasonality created from the pedigree of Courtney Asseo and husband Chef Julian Asseo who studied culinary arts near Bordeaux.

Translated as “the little rascals,” Les Petites Canailles pays homage to owners’ Chef Julien and Courtney’s children. Valuing the craftsmanship of their family, a section of the wine list is dedicated to bottles made by Chef Julien’s family. The exceptional wine pairs to create a perfect union of flavors with each dish, and the modern setting creates an elegant yet casual experience for diners to enjoy an intimate piece of Paso Robles. Chef Julien shares his recipe for Escargot Risotto with Garlic Parsley Butter with TABLE readers here.

Then when you make your way just south of Paso Robles, you’ll find Pair With Dead Oak — a reservation-only hyper-seasonal drink-and-dish pairing menu created through a partnership between Central Coast recipe developer Chef Rachel and Dead Oak Brewery. Starting her menus by choosing the wine or beer choice, Chef Rachel is known for tailoring her in-season dishes to create complementary flavors with each of her drink pairings. Her menus fuse together varying local ingredients seasoned with warm spices and decadent textures. Chef Rachel shares her recipes for Caramelized Fennel, Onion and Pea Soup, as well as Butternut Squash Lasagna.

After you sip and taste your way through Paso Robles, taking the scenic Highway 46 to head west, you will arrive in Cambria, a quaint Euro-inspired town by the sea that is full of antique markets and cozy dining settings tucked within pine trees. Nearby is a decadent museum, Hearst Castle, a 1917 mansion-estate with embellished interiors curated from all over the world by publishing tycoon, William Randolph Hearst.

The towns of the Central Coast region boast lovely spots to walk, hangout, shop, dine, and much more. All photos by Jennifer Olson.

Heading south down the coast on Highway 1, known as the famous PCH, takes you to Cayucos and Morro Bay, two adjacent, petite coastal towns with delicious seafood and cheery beaches.

Traveling farther down to south San Luis Obispo County on Highway 1 brings you to San Luis Obispo. This city has a lively positive charm that fills its streets, which is probably why Oprah coined it as the “Happiest City in America.”

On a Thursday evening at the San Luis Obispo Downtown Farmers’ Market, five blocks of downtown SLO transform into a street fair where live music becomes a spectacle while pedestrians leisurely stroll among over 100 vendors of farmers with weekly fresh produce, street artists, and gourmet food purveyors. Eclectic shops and a variety of restaurants that are also worth checking out frame the market.

San Luis Obispo is vast and filled with magic. It’s a unique place that grants experiences of wholesome fine meals, complex locally made wines, and endless outdoor adventures — all year round.

The glorious landscape of California’s Central Coast is perfect for kayaking, horseback riding, hiking, biking, and more. It’s also home to some excellent wineries. All photos by Jennifer Olson.

Where to Eat

The Hidden Kitchen, located a block from the beach is a brunch restaurant known for its housemade blue corn masa waffles and tacos. Serving both savory and sweet dishes in a pleasant outdoor patio with a respected, honest staff.

113 North Ocean Avenue, Cayucos

2164 Center Street, Cambria

The Alchemists’ Garden in downtown Paso Robles is a mystically themed cocktail bar and eatery with picture-perfect cocktails and dishes that fuse together tasty flavors made for sharing. The walls are covered in vines and plants.

1114 Pine Street, Paso Robles

Giovanni’s Fish Market has the freshest fish in the county and sits right on the bay, looking to Morro Rock in Morro Bay. Whether it’s the fresh oysters, crispy fish and chips, chowder, or fresh poke bowls, there’s no way to go wrong here for a delicious seafood-filled lunch with pleasant seaside views.

1001 Front Street, Morro Bay

The Flour House adheres to a true passion for Italian culture with their dedication to the craft of wood-fired Pizza Napoletana, with servers that are warm and well able to walk you through the menu. The pizza and pasta is enjoyed in their elegant location either inside or out on the garden patio. The cocktails and wine list are the perfect backdrops for the delicious, cheesy flavors in the dishes.

690 Higuera Street, San Luis Obispo

Luna Red is an upscale fusion of Spanish, Mediterranean, and Mexican-style fair with Latin-inspired architecture and a gorgeous plant-filled outdoor patio right next to the mission in San Luis Obispo. The ceviche is marinated in a delicious savory citrus juice, and the tacos have options for perfectly seasoned, tender meats. Lastly, the chef’s paella is a party of a meal for the whole table. An excellent brunch, lunch, or dinner spot.

1023 Chorro Street, San Luis Obispo

Great Places to Stay

Kindred Oak Farm is a bed and breakfast and organic farm submerged in oak trees and vineyards just outside of Paso Robles. Staying here allows travelers to peer into what it’s like to experience an authentic California farm life. Owners Lisa and Robert Peach are incredibly warm and welcoming and renovated the property to be as beautiful as it currently is.

1250 Paint Horse Place, Paso Robles

South in the countryside of San Luis Obispo, La Lomita Ranch is romantic lodging with Spanish-style architecture. Though it’s known for its weddings and other special events, there are several bed and breakfast options — whether you choose their full three bedroom hacienda, or their inn rooms decorated with luxurious Mexican furniture.

1985 La Lomita Way, San Luis Obispo

Possibly what San Luis Obispo is most famous for, The Madonna Inn was built in 1958, and is the Central Coast’s iconic gaudy pink hodge-podge of classic ranch style meeting ornate floral decor. The whole place is covered in bright textures that will delight your whole being, and every room has an entirely different theme. Don’t forget to try the famous pink champagne cake topped with swirly pink fondue!

100 Madonna Road, San Luis Obispo

The Cambria Pines Lodge is a perfect place to stay in the wintertime. It’s rustic and tucked under the pine trees of Cambria. The Fireside Lounge has a bar and restaurant with a fireplace and live music on most weekends. The Cambria Christmas Market is located on the grounds and consists of various Christmas light art pop-up decorations to stroll around and see.

2905 Burton Drive, Cambria

A luxurious mixture of fine western, eastern, and new age crystal culture is fused together at Allegretto VIneyard Resort in Paso Robles. Full of art, wine, and pleasant areas for lounging and relaxing. The grounds hold weekend yoga and guided meditations, and vineyard tours and wine tastings right on-site.

2700 Buena Vista Drive, Paso Robles

Things to See

Sensorio is a 15-acre field of lights that are award winning light installations created by Bruce Munro. The lights blend with the landscape’s topography to create a dazzling show of colors across rural east Paso Robles. Buy tickets online before visiting.

4380 Highway 46 East, Paso Robles

Hearst Castle is the ultimate castle museum located on a mountaintop overlooking the ocean right near Cambria. The Hearst family once owned it as a booming estate for guests to stay in its embroidered interiors filled with foreign furniture. Drive to the visitor’s center and get tickets for a walking tour.

750 Hearst Castle Road, San Simeon

Montana de Oro State Park is an exquisite nature park with umber-colored volcanic rock formations lining the sea, and hikes that take you into lucious valleys filled with the smell of black California sage and coastal live oak trees. This strip of coast is a seemingly untouched landscape with so many areas to submerge yourself within its natural beauty.

Pecho Valley Road at Montana de Oro State Park, Los Osos

Places to Shop

 

The general store is located directly in the downtown square of Paso Robles and is full of local gifts, books written by local authors, and art – a well-curated Central Coast shop to find all sorts of lovely goods and tasty local snacks.

841 12th Street, Paso Robles

“Hats that embody the California Central Coast Lifestyle.” Sabreena of Stellar & S.U.N. makes quality, crafted California-style wide-brimmed hats in her studio. Using American-made beaver and rabbit felt, she follows techniques that traditional cowboys have been using for ages. Call or text to make an appointment before visiting the store.

6090 El Camino Real, Atascadero

The Hands Gallery is a curated art store with funky and earthen-colored art such as home decorations, pottery, jewelry, kitchenware, and other goods. The store’s selection is filled with bright handmade items to be taken home as a great way to remember your trip on the Central Coast of California.

777 Higuera Street, San Luis Obispo

A Satellite of Love is a vintage curation of eclectic California-style local goods, clothes, records, and other trinkets a couple blocks from downtown San Luis Obispo. Very pleasant atmosphere that sometimes holds live music events.

1335 Walker Street, San Luis Obispo

STORY BY NATALYA SUTMILLER

PHOTOGRAPHY BY JENNIFER OLSON

Hidden Brooklyn

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A spread at wood-fired pizzeria Saraghina.

A vast borough teeming with hungry hipsters and a thriving food scene incorporating a dizzying number of cuisines, Brooklyn can be a daunting place in which to find the perfect meal. Even locals don’t always know where to go, other than a few choice places near their apartments—which are probably fantastic, by the way.

Places pop up seemingly overnight (and sometimes disappear just as quickly), and the cuisine du jour can shift weekly. Many of the best places are too new or too specific to have reached some sort of critical mass on sites like Yelp. So what’s a hungry visitor to do? Take a train to an unfamiliar neighborhood and follow the crowds? Or use this list of a few Brooklyn places definitely worth seeking out.

We hope to bring you more of these travel insights (including picks in other boroughs and other regions) in the future. Happy eating!

Saraghina
350 Lewis Avenue

Not so long ago, a wood-fired oven pizzeria opened (it seemed) weekly somewhere in Brooklyn. Saraghina, which began in 2012 in Stuyvesant Heights, quickly established itself as among the best, and is one of my favorite restaurants in all of NYC. Not surprisingly, the most popular dish on the menu, says Chef/Partner Austin Baker, is the Pizza Margherita, as perfect as it is simple, a blistered 12-inch round of sourdough crust made with natural fermentation and a just-right layer of sauce and mozzarella, the latter made in-house. (If you eat meat, definitely try the Capocollo iteration, which is quite spicy and wonderfully porky.) There is also wonderful focaccia with whipped ricotta, olives, and preserved Meyer lemons, plus grass-fed burgers and a colorful beet and citrus salad. The decor is an attractive blend of rustic/industrial/comfy, with a large backyard garden covered with winding, gnarled grapevines now nearly a decade old.

Find Saraghina’s recipe for Beet Salad here.

Gage & Tollner

372 Fulton Street
This newly restored, landmarked late-Italianate jewel in Downtown Brooklyn sits firmly in the hiding-in-plain-sight camp, with a wonderful, storied past. It originally opened in 1879, then closed after 125 years, only to be scheduled to re-open in March 2020 (oops) after a Wefunder campaign. (Three friends and restaurateurs raised the money: St. John Frizell, Sohui Kim, and Ben Schneider.) In between, it was a TGI Fridays, an Arby’s, and a discount-clothing shop. (The street on which it sits is a mishmash of sneaker places, mobile phone joints, and fast-food branches.) Its original 1919 revolving door finally began spinning again on April 15 of this year, with food inspired by the restaurant’s own archives: a decadent raw bar, old-school steaks and chops, roasted fish and chicken — plus decidedly caloric classics such as Soft Clam Belly Broil and legendary Chef Edna Lewis’s She-Crab Soup. Welcome back!

Black Flamingo
168 Borinquen Place

An appealing place in Williamsburg where locals hang out and enjoy a menu of vegan tacos (for which the place is justifiably well known) on homemade tortillas and other meatless Pan-Latin cuisine — plus some very yummy cocktails. It was originally opened in late summer 2016, by Ben Dawson and Bryce David. Back in the day (pre-COVID, that is), it was also a club, transforming at 10 p.m. into an upstairs lounge for cocktails and conversation, and downstairs a dark, thumping dance venue with a tropical Latin vibe. (Check the website for updates on that.) The menu changes with the seasons, and might include beer-battered, fried squash rings with agave and chipotle mayo; or a seared, marinated seitan taco with refried pinto beans, chunky pineapple and jicama salsa. The Jamaica Margarita is a mix of tequila blanco, hibiscus, lime, and agave, which is balanced and refreshing—just the thing for when the dancing starts up again.

Look by Plant Love House
622 Washington Avenue

One of those “in the know” places in Prospect Heights, serving some of the best Thai food in the borough, and somewhere foodies definitely travel to eat. Chef Banjaporn Chua came to the US speaking no English and went to school with her sister while her mother was working. They decided to open a restaurant (the original branch is in Queens) where they hired a lot of women and created a community of empowerment. There are now three branches, serving both the familiar and the challenging. (They originally had to tone down the spiciness because of negative Yelp reviews, but brought it back because their loyal customers missed it.) Next to the green papaya salad (excellent, by the way) you’ll find specialties such as Pig Blood Noodles, with pork broth fragrant with five-spice powder, to which is added, yes, pig’s blood, rice noodles, meatballs, bean sprouts and Chinese broccoli. Wash it down with a delectable Thai Iced Tea.
For Look by Plant Love House’s Thai Iced Tea recipe, click here.

Cozy Royale

434 Humboldt Street

This laid-back ode to Appalachia is tucked into a side street in Williamsburg, where comfort foods like pepperoni rolls (which started as a lunch West Virginia coal miners could stuff in their back pockets) and an antipasto of pickled bologna and seasonal vegetables are served. Co-owner Ben Turley and Chef Brent Young, co-owners and longtime friends who started the cult butcher shop the Meat Hook, wanted to create an antidote to the over-ambitiousness of New Yorkers. They serve, among other things, approachable offal and strong drinks, the latter the perfect foil for rich meats, including some knockout sticky sausages. (Watch out for the deceptively named Bijou cocktail, a potent blend of gin, sweet vermouth, green Chartreuse, and orange bitters.) In addition to the outdoor space and main dining room, there’s a back area built to be a party space with a turntable and stack of Blue Ridge folk albums.

Cozy Royale shares their recipe for Sticky Little Sausages.

Outerspace
99 Scott Avenue
A little hard to find but well worth the effort, Outerspace is a seasonal restaurant in a Bushwick events space. Co-founders Molly McIver and Wells Stellberger conceived it as a way to work with their friends in music, film, and design to create their first restaurant. The fun takes place in a tropical plant-filled garden out back with socially distanced private booths that can hold up to six diners each. It’s a relaxed but buzzing place to share plate after plate of delicious food while sipping something good. Check their site to see who’s cooking at the moment.

STORY BY STEPHEN TREFFINGER/PHOTOGRAPHY BY MICHAEL MARQUAND

Cacao Cordial

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Photography by Anna de Leeuw. Food styling and recipe by Ingmar Niezen. Prop styling by Marian Flint.

TABLE Magazine’s Dutch correspondent, Marian Flint, brings us a story of Old World chocolate. The Netherlands is famous for its skill with this most seductive of sweets. Put in on your travel list…for next year? Meanwhile, try a delicious Cacao Cordial as the base of a holiday cocktail.

Just north of Amsterdam, near the Zaan River in Zaandijk, a bustling cacao industry took root in the first half of the 19thcentury.  The windmills in Zaandijk were used to grind the cacao beans.

A large amount of the world’s cacao beans is still processed in this region. Amsterdam is the worlds’ biggest transshipment port for cacao beans. Zaandijk attracts visitors from around the globe. Everyone always remarks about the aroma of chocolate in the air.

That’s why ‘Smells Like Chocolate’ is the name of Ingmar and Kinito’s shop. Here you can find craft chocolates from specialty producers from around the world. They recently visited cacao plantations in Kinito’s native country of Angola, and made chocolate with cocoa beans of Cabinda, which have a unique and delicious flavor. Their goal is to bring this unknown cacao origin to the market. They would like to share some of their recipes and would love to welcome you at Smells Like Chocolate when travel opens up again.

Cacao Cordial

 Yields 1 quart

5 oz cacao beans

1 orange

1-inch ginger piece, peeled

A clean muslin cloth

For the syrup:

1 pint of water

5 oz sugar

3 tsp of citric acid*

Spread the beans on a baking tray. Set the oven to 360 degrees and roast the beans for about 25 minutes. Allow them to cool and crush with a rolling pin. Scoop crushed beans into a large non-corrosive container (glass or plastic).

Scrub the orange and pare off the peel. Peel the ginger and grate. Add the orange peel and ginger to the cacao beans and cover with 1 quart of water. Cover and leave to steep for 24 hours. Strain the mixture the following day using a muslin cloth.

Meanwhile make the sugar syrup. Pour the water into a large saucepan and add the sugar. Heat gently until the sugar dissolves. Bring to a boil and boil for about 10 minutes. Remove from the heat and allow cooling to room temperature.

Stir in the citric acid (or lemon juice) and mix the cacao extract and syrup in equal parts. Stir well and pour into clean bottles that have a screw cap. Preheat the oven to 200 degrees. Place the bottles in the oven and heat thoroughly for 20 minutes. Remove from heat allow to cool for about 15 minutes and then screw on the bottle caps.

Unopened, the syrup will keep for at least 6 months. Store in the fridge after opening. Serve over ice with soda water or add a dash to your gin and tonic.

*Note: Citric acid occurs naturally in lemon juice. It adds tartness to the cordial and acts as a natural preservative. The quantity mentioned above can be substituted with 1 cup of lemon juice.

Sunday Bolognese

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Restart your week with a Sunday Bolognese

Sundays are best spent with loved ones, cherishing quality time and indulging in meals that may require some extra effort to prepare. This Bolognese recipe for Sunday dinner will remind you that despite the abundance of modern kitchen gadgets and appliances, nothing can replace the satisfaction of tending to a pot of simmering Sunday gravy. It’s a simple pleasure that money can’t buy and a great way to appreciate the traditional slow-cooking methods passed down through generations.

SUNDAY BOLOGNESE

Ingredients

2 tbsp EVOO
1 large carrot, chopped
2 celery stalks, chopped
1 medium onion, chopped
1 lb ground beef
1 lb ground pork
1/2 cup Sangiovese Wine
2 tbsp tomato paste
2 cups canned plum tomatoes
1/2 cup whole milk cup
Pinch of Salt to taste
Pinch of pepper to taste
2 bay leaves
1½ pounds dry pasta

Directions
In a dutch oven over medium-high heat, add oil and onions. Cook for five minutes, then add carrots and celery. Cook until tender. Move the vegetables to the side of the dutch oven. Add the tomato paste to a cleared section of the dutch oven and cook the paste for one minute. Integrate the vegetables when the tomato paste changes consistency and darkens the color.

Add ground beef and add pork to the vegetables. Add a pinch of salt and pepper. Cook until meat is brown and well incorporated with vegetables-five to seven minutes.

Add wine to the meat and vegetable mixture. Deglaze the bottom of the dutch oven, stir, and let simmer uncovered for two minutes.

Add canned tomatoes, and stir gently to incorporate all ingredients. Gently add milk after two minutes, stir, and incorporate all ingredients. Add bay leaf. Pinch of salt to preference. Cover the dutch oven, lower the temperature, and cook for two hours. Stir occasionally

Boil the pasta to an al dente finish. Toss and incorporate with plenty of sauce until well coated. Add a small amount of starchy pasta water. Serve on a family-style platter with freshly grated parmesan on the side.

Recipe by Gabe Gomez / Photography by Emanuel Ekstrom

Try some of TABLE’s other recipes:

Beef Wellington with Crosshatched Potatoes & Roasted Carrots

Braised Beef Short Ribs with Cheddar Cheese Grits

Salmon with Saffron Risotto & Asparagus

Colossal Blackened Shrimp with Alfredo Sauce

Ravioli with Sautéed Veggies & Scallops

Don’t miss a single delicious thing:

Subscribe to TABLE Magazine here!

Gambas al Ajillo (Garlic Shrimp)

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Gambas al Ajillo will anchor your tapas repertoire.

Small plates may be all the current sharable rage, but they have a long and rich history across the pond in bars, eateries, and otherwise causal digs, meant to compliment the peckish day drinker. This classic Spanish tapas dish is of the hot variety and ubiquitous as Patatas Bravas. Compliment with artisanal bread to soak up the goodness and a crispy Albariño to round the profiles into perfect bites.

GAMBAS AL AJILLO (GARLIC SHRIMP)

Ingredients

  • 2 pounds large fresh shrimp with tails in shells

  • 8 cloves of garlic, minced

  • 1/3 cup of Spanish sherry

  • 1 cup extra virgin olive oil

  • 1 dried chile guajillo, chopped

  • 1 large bunch of parsley, minced

  • I large lemon, juice and zest

  • Kosher salt

Directions

  • Peel and de-vain shrimp, set aside

  • Add shells to a pan with olive oil, half the garlic, sherry, chile guajillo, lemon juice, and zest.

  • Over low heat, cover and occasionally stir for 10 minutes

  • Add the remaining oil and garlic to a fresh pan on medium-low heat. After two minutes, strain the shrimp stock into the pan and stir

  • Add shrimp and cook until the shrimp turns light pink. Add parsley. Remove from heat. Do not overcook shrimp. Serve immediately.

Recipe by Gabe Gomez / Photography by Pim Myten

Try some of TABLE’s other recipes:

Beef Wellington with Crosshatched Potatoes & Roasted Carrots

Braised Beef Short Ribs with Cheddar Cheese Grits

Salmon with Saffron Risotto & Asparagus

Colossal Blackened Shrimp with Alfredo Sauce

Ravioli with Sautéed Veggies & Scallops

Don’t miss a single delicious thing:

Subscribe to TABLE Magazine here!

Roasted Salmon with Sautéed Spinach and Zucchini & Dill Relish

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Roasted salmon is excellent for a romantic night at home.

There is no definitive answer for what makes for a perfect romantic dinner. Beyond the company, the atmosphere, and the intent to enjoy the evening with someone you love, there are truly no boundaries. Still, we recommend the fish, succinctly the salmon, which you can roast and dress up for any occasion with little effort. This recipe will make you feel confident in the kitchen, and there is nothing sexier than that!

ROASTED SALMON WITH SAUTÉED SPINACH AND ZUCCHINI & DILL RELISH

Roasted Salmon
Ingredients
4 Salmon filets
I Large lemon
1 Tbs extra virgin olive oil
Pinch of Salt
Pinch of Pepper

Directions
Preheat oven to 425 degrees
Prepare filets with oil, salt, pepper, and lemon juice
Wrap in aluminum foil and place on a baking sheet
Bake for 20 minutes. Remove from oven and rest for five minutes.

Sauteed Spinach
Ingredients
1 Lbs fresh spinach
2 tablespoons extra virgin olive oil
3 garlic cloves, chopped
Pinch of Salt
Pinch of Pepper

Directions
On medium-high heat, add oil and garlic to the pan, sautee for two minutes, and add spinach with a dash of salt and pepper.  Cook for another two minutes. Cover the pan and shut off the heat.

Zucchini & Dill Relish
Ingredients
1 large zucchini, diced
2 Roma tomatoes, seeded and diced
1/4 cup of fresh dill, chopped
1 tbs extra-virgin olive oil
1 large lemon, zest, and juice
Pinch of salt

Directions
Dice the zucchini—sautee over low heat with olive oil and a dash of salt for five minutes.
Remove from heat. In a small bowl add zucchini, tomatoes, dill, lemon zest, and juice. Add salt to taste.

Assemble with sauteed spinach first, salmon filet, then zucchini relish. Serve with mashed potatoes or quinoa with a preferred sauce.

Recipe by Gabe Gomez / Photography by Casey Lee

Try some of TABLE’s other recipes:

Beef Wellington with Crosshatched Potatoes & Roasted Carrots

Braised Beef Short Ribs with Cheddar Cheese Grits

Salmon with Saffron Risotto & Asparagus

Colossal Blackened Shrimp with Alfredo Sauce

Ravioli with Sautéed Veggies & Scallops

Don’t miss a single delicious thing:

Subscribe to TABLE Magazine here!

Grilled Flank Steak Tacos with Roasted Tomatillo Salsa Verde

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Delicious steak tacos for the win

Flank steak is an incredibly versatile cut of beef. We enjoy it grilled on a BBQ with a little salt and pepper to a perfect medium rare. Pair it with a fresh salsa verde and your choice of corn or flour tortilla, and weekday taco night just moved over to Sunday dinner.

GRILLED FLANK STEAK TACOS WITH SALSA VERDE

Tomatillo Salsa Ingredients
2 lbs tomatillos
1 large white onion
4 serrano chiles
4 cloves garlic
1 small bunch of cilantro
2 tbsps olive oil
1 lime
Pinch of cumin
Pinch of salt

Instructions for the Salsa

  • Preheat oven to 450 degrees

  • Remove the tomatillos from the husk and rinse

  • Cut the onion into large rings

  • Rinse serrano chiles, remove the stems

  • Roast garlic inside its husk

  • Add ingredients to bowl with oil, salt, and cumin. Mix well and place on a baking sheet

  • Roast the vegetables for 15 minutes. Remove from the oven and cool

  • In a blender, add roasted vegetables, cilantro, and lime; squeeze garlic from the husk and add to the blender.

  • Blend for 10 seconds

  • Add the salt to taste

Flank Steak
2 lbs flank steak
2 tbsps olive oil
Pinch Kosher salt
Freshly Ground Black Pepper

Instructions for the steak

  • Remove steak refrigerator; set on the counter for 30-40 minutes before grilling
    Rub the steak with oil and season with salt and pepper.

  • Set your gas grill on high to sear marks on the steak; lower the temperature and cook to the desired temperature (medium rare is encouraged).

  • If using a charcoal grill, move the steak away from direct heat once seared and cook to temperature in indirect heat.

  • Remove steak when done and let it rest for 15 minutes

  • Warm flour or corn tortillas on the grill. Cut steak, add salsa, and enjoy.

Recipe by Gabe Gomez / Photograhy by Christine Siracusa

Try some of TABLE’s other recipes:

Beef Wellington with Crosshatched Potatoes & Roasted Carrots

Braised Beef Short Ribs with Cheddar Cheese Grits

Salmon with Saffron Risotto & Asparagus

Colossal Blackened Shrimp with Alfredo Sauce

Ravioli with Sautéed Veggies & Scallops

Don’t miss a single delicious thing:

Subscribe to TABLE Magazine here!

Five New Mexico Restaurants Make James Beard Semi-Finalists List

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The pre-shift “family meal” at The Love Apple - Photo by Doug Merriam for TABLE Magazine

WHAT HAPPENED TO THE JAMES BEARD AWARDS

The pandemic brought not only the restaurant industry to a halt in 2020: it took the James Beard Awards with it. In August of 2020 an announcement was made that awards wouldn’t be given out. As nominees removed themselves from consideration, the organization committed to overhauling the process for 2021. But 2021 also brought a year without James Beard Awards nominees as the need to address inequity, systematic bias, and promotion of toxic behaviors continued to weigh on the organization. See the complete coverage of the allegations by Eater here.

2022 featured the reimagined James Beard Awards with revamped categories focused on greater inclusivity and validity, with a more varied and diverse set of finalists. Regional category lines were redrawn, with states like California and New York state receiving their own territories to open the field to chefs in less populated areas. Among other changes, age restrictions were lifted, and Best Chef was renamed Emerging Chef. The complete overhaul can be reviewed here.

2022 JAMES BEARD AWARD FINALISTS

The systematic transformation seems to have worked as new restaurants with more diverse chefs and cuisines made the list in 2022. Santa Fe’s much-admired Chef Fernando Olea of Sazón took the prize for Best Chef in the Southwest region in 2022. Chef Martín of Restaurant Martín in Santa Fe and the Salazar Brothers of La Guelaguetza in Albuquerque were semi-finalists in the same regional category.

Santa Fe’s Zacatlán received a semi-finalist nod for best restaurant nationwide. Nobu Mizushima and Yuko Kawashiwo of Albuquerque’s Ihatov Bread and Coffee were semi-finalists in the Outstanding Baker category.

Chef David Sellers in his kitchen at Horno on Santa Fe’s Marcy Street | Photo by Tira Howard for TABLE Magazine

2023 JAMES BEARD AWARD SEMI-FINALISTS

2023 brings a new list of Semi Finalists, featuring five from New Mexico. Chef David Sellers of Horno was named in the Best Chef category, as were Andrea Meyer of The Love Apple in Taos; Basit Gauba of Tikka Spice in Albuquerque; Chef Berenice and Luis Medina of Santa Fe food truck El Chile Toreado; and Justin Pioche, Pioche Food Group, Upper Fruitland (Doolkai), Navajo Nation.

If you would like to follow along, nominees will be announced March 29th followed by an awards ceremony on June 5th in Chicago. In the meantime, we suggest you make a round of tastings to check out the nominees’ delicious offerings.

The crew at The Love Apple in Taos | Photo by Doug Merriam for TABLE Magazine

New Year’s Day Pork Tenderloin and Sauerkraut

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Start your farm-to-table year off right on January 1 with Veda Sankaran’s beautifully seasoned New Year’s Day Pork and Sauerkraut.

It’s important to set the right tone for the new year. It should be a reminder to slow down and eat well. We recommend you start with a deep and introspective dive into your favorite ingredients, pantry staples, and knowledge of local purveyors. Not only will your recipes taste better from the hands of locally sourced foods, but a new approach and sophistication to your cooking will inspire you for the year to come.

Our wonderful recipe creator, chef, and food stylist Veda Sankaran channeled our “buy fresh, buy local” passion into a collection of farm-driven recipes perfect for the new year or any season.

Visit our friends Beck & Bulow for the best pork or bison tenderloin in Santa Fe and many fine products for any occasion.

New Year’s Day Pork Tenderloin and Sauerkraut Recipe

INGREDIENTS

2 ½ lb pork tenderloin or 2 smaller tenderloins

1 ½ tsp Spicewalla cracked coriander pepper mix*

¾ tsp black pepper**

¾ tsp Kashmiri chili powder

1 ½ tsp dark brown sugar

3 tbsp oil

1 tsp allspice berries, coarsely crushed

4 bay leaves

1 white onion, halved, thinly sliced, then cut into thirds

1 Honeycrisp apple, cored and thinly sliced

¾ tsp orange zest from approximately 1 large navel orange

1 ½ tbsp crushed garlic**

½ cup hard apple cider, such as After the Fall ciders

¼ cup apple cider vinegar

3 cups sauerkraut, drained

2 ½ cups chicken broth

1 tsp black pepper**

½ tsp dark brown sugar

1 ¾ cups cubed red potatoes

INSTRUCTIONS

  1. Preheat the oven to 325 degrees.
  2. Rub the coriander pepper spice mix, black pepper, Kashmiri chili powder, and brown sugar on all sides of the pork loin(s). Then, heat 3 tbsp of oil in a large Dutch oven. Once it is hot enough, sear the loins, remove, and set aside.
  3. In the same Dutch oven, add the allspice berries and bay leaves, followed by the onions. Stir and cook for a minute, before adding the sliced apples, garlic, and orange zest. Cook for an additional minute, before adding the hard apple cider, apple cider vinegar, and sauerkraut. Stir to combine everything.
  4. Lastly, pour in the chicken broth and sprinkle in the black pepper and brown sugar. Stir again and place the seared pork loin on top of the sauerkraut and apple mixture, pushing it down so it is partially submerged.
  5. Cover and place in the preheated oven to cook for 1 hour and 15 minutes. Remove from the oven, uncover and add the cubed potatoes, making sure they are submerged. Taste and add a little more brown sugar if needed to balance the sourness of the sauerkraut. Recover and place back in the oven for an additional 1 hour to finish cooking.

*Note 1: If you don’t have Spicewalla cracked coriander pepper mix, substitute with 1 tsp crushed coriander seeds, ½ tsp black peppercorn (crushed,) ¼ tsp paprika, pinch of mustard powder, rosemary, and thyme.

**Note 2: If using black pepper garlic tenderloins, you can omit both the black pepper and garlic from the recipe or keep it in based on your preference.

Round out your New Year’s Day feast with these innovative dishes from Veda Sankaran:

Soba Noodles in Vindaloo Sauce

Devils on Horseback and other great dips and starters

Meatballs in Cranberry Gochujang Sauce

Honey and Ghee Roasted Carrots

Recipes by Veda Sankaran / Photography by Dave Bryce / Styling by Keith Recker / Ceramics by Billy Ritter

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New Mexico Gift Guide | Fashion & Jewelry

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NEW MEXICO GIFT GUIDE: FASHION AND JEWELRY

Our local boutique owners are expert curators of what we want, need, and have to have. They’re also integral to what makes our streets lively and beautiful. Let’s get out there and buy local this winter: you’re sure to find a gem within every doorway…not to mention a warm welcome.

Story by Keith Recker
Photography by Tira Howard
Model Marcos Leyba shot on location at Arrediamo, arrediamo.com
Still lives shot on location at Open Kitchen, openkitchenevents.com

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