S anta Fe is no dullard when it comes to food-related events, nor is it a stranger to major accolades. Both are on the table in this edition of The Fork, as is an important message about food insecurity in New Mexico. Also, here's something to ponder: In October, Esquire magazine picked its "Best New Restaurants in America," and for some reason, the entire Southwest was left out of the mix. Poor souls don't know what they're missing. On that note, we're always looking for news about the food scene in Santa Fe, New Mexico and the Southwest. Please send detailed information to [email protected]. And please don't hesitate to invite your foodie friends to the party.
No Small Change
It seems silly to have the term "season for giving" in our vocabulary, because really, giving is something that shouldn't know any particular season—especially when it comes to feeding the less fortunate. According to a 2014 study by Feeding America, one in five New Mexicans don't know where their next meal is coming from. New Mexico also tops the nation in childhood hunger. That's why Buffalo Thunder Resort & Casino deserves a major shout-out for its Coins for Cans program. Over the course of a few months, participants brought in three cans of food for some free slot play, and all food donations benefited The Food Depot, Northern New Mexico's food bank. The campaign brought in a whopping 22,076 pounds of food. The local nonprofit provides more than 500,000 meals per month to food-insecure New Mexicans, and this donation makes the holidays a little brighter for many in need.
Winner Winner Grocery Dinner
Back in February, former Santacafé chef and current local chef-at-large Fernando Ruiz sneaked off to Napa Valley to participate in a winter holiday-themed episode of the Food Network show Grocery Games, which is hosted by celebrity chef and walking Von Dutch advertisement Guy Fieri. The challenge? In a timed competition, make a winter-holiday-themed starter out of items found in every other aisle of a grocery store (the skipped aisle concept was the handicap for the contest). And then make a New Year's Eve dinner on a skimpy budget. And then turn the basic ingredients of a traditional fruitcake into a holiday feast. Among the four chefs who competed, Ruiz came out the victor, taking home a purse of $14,000. Ruiz was encouraged to compete on the show by Santa Fe Culinary Academy co-founder and executive chef Rocky Durham, who participated on an episode of the show that aired in November 2014.
Flapjacks FTW!
Apparently, the Food Network has been aiming its radar toward Santa Fe's amazing food frequency lately. In a recent piece titled "50 States, 50 Breakfasts," the network's website and accompanying magazine named Tecolote Café's atole-piñon pancakes the best breakfast in the state. We're not sure why they called Tecolote an "avian-themed restaurant" (based solely on the fact that the restaurant's name translates to "owl," perhaps?), but we're not complaining, and neither are Tecolote's owners. These pancakes, which approximate the size of a small manhole cover, are worthy of such accolades. If you order them, bring a serious appetite.
Frothy the Snowman
On Friday, Jan. 15, 2016, the New Mexico Brewers Guild hosts its fifth annual WinterBrew Fest at the Santa Fe Farmers Market pavilion. Tickets to this event sell out fast, so beer lovers, get on it. Participating breweries this year include Santa Fe Brewing Co., Bathtub Row Brewing Co-op (Los Alamos), La Cumbre, Turtle Mountain, Second Street Brewery, Santa Fe Hard Cider, Tractor Brewing, Duel Brewing, Abbey Brewing, Bosque Brewing, Little Toad Creek Brewery & Distillery, and many more. Restaurants signed up to offer food so far include Blue Corn Café, Derailed and Second Street Brewery, but more may be on the roster before go-time.
Stay Classic, My Friend
There are plenty of well-established annual food-focused events in Santa Fe, but this January, there's going to be a first. The inaugural Santa Fe Foodie Classic, which runs Jan. 15-17, 2016, offers up a grand tasting, a chef's competition, a demonstration led by Eloisa executive chef John Rivera Sedlar and much more.
Getting Schooled
According to a Nov. 26 article in the Los Angeles Times by Larry Gordon, food and food culture are becoming hot topics on college campuses, and schools are crafting classes and programs to meet the growing interest. Santa Fe is lucky to have the fully accredited Santa Fe Community College culinary program and the Santa Fe Culinary Academy—both of which prepare students for real-world experiences in a professional kitchen.
Stuffing, Anyone?
OK, is this taking things a bit too far in the realm of food flavorings? It's one thing for the folks at Frito-Lay to release a biscuits-and-gravy-flavored potato chip, but what the hell is this? Holiday stuffing-flavored mayonnaise? The end is nigh. We love the idea of small-batch producers like Empire Mayonnaise Co. doing amazing things in their communities, but this one takes the cake. Or stuffing. Let them eat mayo!
