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Los Poblanos Signature Lavender ‘99 Cocktail

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Cocktails assembled on a table with a Los Poblanos Lavender 99 Cocktail in the center.

Los Poblanos’ signature Lavender ’99 Cocktail pays homage to 1999, the first year lavender was planted on the farm. The cocktail showcases their Western Dry Gin with its aromatic juniper notes and a house-made lavender syrup which you can find in their farm shops or purchase online. You can also make it yourself if you choose, with some of the instructions below, but Los Poblanos has you covered with their recipe.

How Los Poblanos Makes Lavender Syrup for Its Signature Cocktail 

Once you start making your own simple syrup, you’ll never go back. Though Los Poblanos keeps their recipe a secret, all you have to do to make your own is combine sugar and water in a saucepan, and then add dried lavender once the sugar has dissolved. Remove from heat and let the lavender steep in the syrup for about 15-20 minutes, depending on how strong you want the flavor to be. After steeping, strain the syrup through a fine mesh sieve or cheesecloth to remove the lavender. Then, you’ll be able to make other lavender cocktail recipes.

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Cocktails assembled on a table with a Los Poblanos Lavender 99 Cocktail in the center.

Los Poblanos Signature Lavender ‘99 Cocktail

  • Author: Los Poblanos
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Description

The signature cocktail of truly unique New Mexico distillery.

Ingredients

Scale

Instructions

  1. Build in an iced, stemless Burgundy wine glass.
  2. Garnish with a lemon twist and lavender sprig.
  3. Enjoy your Lavender ’99 cocktail!

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Recipe by Los Poblanos
Photography by Tira Howard

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Three Guineas Dry Gin Cocktail 

By
Gabe Gomez
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Gin cocktail garnished with fresh herbs and served outdoors

A dry gin cocktail recipe from the mixologists and distillers of Santa Fe’s Los Poblanos to delight the taste buds. The Three Guineas Cocktail sports an herbaceous profile, piqued with their very own Western-Style Dry Gin. Shake it up. Sip it. And savor the flavor! Want to know more about gin? Check out All About Gin from our liquor education series. 

What Makes Gin “Dry”? 

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Gin cocktail garnished with fresh herbs and served outdoors

Three Guineas Cocktail 

  • Author: Gabe Gomez
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Description

A classic cocktail from Los Poblanos.

Ingredients

Scale

Instructions

  1. Shake for 10 seconds, then strain into an iced snifter. Garnish with a lemon twist and a sage sprig when in season. Enjoy your dry gin cocktail!
  2. For sage-infused gin: Use 1 ounce of sage per bottle of gin (2 parts pure gin to 1 part sage-infused gin concentrate). Refrigerate infusion for 4 days before straining.

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Recipe by Gabe Gomez
Photo courtesy of Los Poblanos

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Sobremesa: Alkemē

By
Gabe Gomez
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Banh Nam (steamed rice flour tamale)
Photo by Douglas Merriam

Alkemē brings elevated Asian cuisine to Santa Fe!

Alkemē, a new restaurant from special event provisioner Open Kitchen LLC, is nestled snugly in the Santa Fe Village Mall. Guided by Chef-Owner Hue-Chan Karels and Executive Chef Erica Tai, Alkemē dives into the culinary traditions of Vietnam, Taiwan, Korea, and the Pacific Rim of Hawaii. Their menu is a balance between innovation and reverence for tradition, all within a beautifully renovated space.

Fortunately, I snagged an invitation to Alkemē’s soft opening, a dress rehearsal for eager food enthusiasts. Now open, dinner reservations can be made here.

Thoughtful Culinary Compositions

I sit at the communal table, surrounded by warmth and camaraderie, a lovely carryover from Karels’ Open Kitchen. Every plate from the bustling kitchen is a thoughtful composition, with ingredients harmoniously blending and paying homage to their diverse origins.

The “Amuse” selection opens the senses with its vibrant offerings. Housemade Vietnamese pickles burst with tanginess, and five-spice cracker popcorn delivers a delightful crunch. The roasted olives, infused with lemongrass and preserved lemon, linger on the palate. Moving on to the “Playful Bites,” the Taiwanese Gua Bao (steamed bao buns) steal the show with their Kahlua pork belly burnt ends. The crispy turmeric cod (Cha Ca) is a delight, while the Banh Nam (steamed rice flour tamale) showcases the restaurant’s finesse and playfulness.

Captivating “Big Impressions”

It is the “Big Impressions” selections, however, that truly captivate me. The Asian Sea Bass, infused with coconut milk and lemongrass, showcases a nuanced balance of flavors. Every ingredient works harmoniously to create an elegant and comforting dish. Then there is the Kong Rou Fan, a Taiwanese braised pork belly dish that is a revelation. The succulent pork belly melts in the mouth, releasing familiar and new flavors.

As our journey nears the end, the miso brown butter sesame brownies take center stage. The luscious miso orange whipped cream further elevates this decadent umami bookend. The accompanying Sai Gon cinnamon chocolate bark adds a crunchy, indulgent finale.

Above all, Alkemē isn’t simply a restaurant; it’s an experience that awakens the senses. Hue-Chan Karels and Erica Tai capture the essence of Asian cuisine, infusing it with their creative vision and presenting it to eager diners in an exhilarating way. It’s a breath of fresh air in Santa Fe’s culinary landscape.

Story by Gabe Gomez

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Grilled Peach Smash Cocktail

By
Abdul Rafay
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Deliciously refreshing grilled peach smash cocktail with fresh mint and a hint of citrus, served in a stylish glass.

We met up with Cecil Usher and Cat Cannon, mixologists from the former East End bar, St. Clair Social. Together, the two mix up a Grilled Peach Smash to heat up your summer cocktail menu.

Tips for Grilling Peaches?

The key to success when grilling peaches begins with what peaches you choose. You want to choose ripe ones that are still a bit firm. Overly soft peaches will turn to mush over the heat. After you halve and pit them, brush the cut sides exposing the flesh lightly olive oil, butter, or grapeseed oil to stop the peaches from sticking. Preheat your grill to medium-high heat. You want to allow enough time for preheating so that when you place your peaches down they’re already on a high-heat. Place the peaches, cut-side down, directly on the grates, without overcrowding the surface. Grill them for 3-5 minutes per side or until the grill marks are to your liking.

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Deliciously refreshing grilled peach smash cocktail with fresh mint and a hint of citrus, served in a stylish glass.

Grilled Peach Smash Cocktail

  • Author: Cecil Usher and Cat Cannon
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Description

Who knew grilling a peach could take your smash cocktail to an entirely new level.

Ingredients

Scale
  • 2 oz Wigle Bourbon
  • 3/4 oz lemon juice
  • 3/4 oz basil brown sugar syrup
  • 2 grilled peach segments

For the basil brown sugar syrup:

  • 544 g light brown sugar
  • 544 g water
  • 12 basil leaves

Instructions

  1. Muddle basil brown sugar syrup and grilled peach segments.
  2. Add remaining ingredients.
  3. Shake, strain, and served over ice.

For the basil brown sugar syrup:

  1. Mix the first two ingredients in a pot and stir to dissolve on medium heat.
  2. Once dissolved and before boiling starts, take off the heat and add the basil.
  3. Let sit for 30 minutes or until heat level is achieved. You want noticeable basil notes present to taste.

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Recipe by Cecil Usher and Cat Cannon

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The Love of The Love Apple’s Family Meal

By
Gabe Gomez
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staff gathered around the table enjoying dinner
Love Apple family meal. Taos NM. Food served, bison fajitas with calabacitas.

The mission at The Love Apple in Taos has always been to serve guests the finest seasonal local foods, organically grown by farmers and other friends, and intended to elevate good cheer and well-being. The same is true of the family meal, served before every dinner shift to the team that joyfully runs this revered restaurant, a group of employees who consider each other as family.

“One of the reasons that we initially decided on a family meal is that we wanted to create a restaurant that people wanted to work at, and we wanted to create a family,” says The Love Apple founder and owner Jennifer Hart. “Most of us have worked together for over five years. We share our lives together.”

Family Meal at The Love Apple

With the family meal, the staff also gets to share The Love Apple’s divine made-from-scratch regional home cooking. The dinner menu changes seasonally with nightly specials and might include such creative fare as Buttermilk Yellow & Blue Cornbread; Three Mushroom Walnut Pâté; Grilled Trout Wrapped in Corn Husks; and House-Made Potato Gnocchi—ethereal dishes that nurture and delight. (The food, along with the flawless service and rustic, romantic ambiance, is why many people consider The Love Apple to be one of the best restaurants in New Mexico.) The family meal, prepared by Chef Jenni Ford, is of the same caliber, equally delectable and nurturing, as well as diverse.

“Jenni’s family meals are amazing,” Hart says. “She always has a salad and a main, and she’s always trying to do something amazing, like steak and fajitas, tacos, and delicious gluten-free vegetable lasagna because so many people are gluten-free. It is challenging for Jenni because everyone has a different thing they cannot eat. One person doesn’t eat dairy, and another doesn’t eat meat.”

An Historic Location

This intimate restaurant, housed in the former Placitas Chapel built in the 1800s, is steeped in atmosphere and charm, with just 13 tables (plus patio seating in the summer), hand-hewn vigas, distressed wood floors, elegant chandeliers, candlelight, fresh flowers, and other inviting details. Before the dinner guests arrive, a last-minute flurry of activity unfolds in the serene space, often as the family meal takes place.

“The Love Apple’s staff meal looks different depending on the day,” says Manager Cheri Keil. “Most evenings, we are running around to put the finishing touches on the dining room or throwing another log on the fire for our guests to walk into a cozy and welcoming space. Jenni takes care of us. She feeds us whole and hearty meals to get us through a shift … It’s not always glamorous, but as we wait for our guests to arrive, you will find us chatting about specials or a fun and funky new wine.”

A Time to Learn about the Menu and Wine Pairings

Often the team sits down together to catch up on what’s happening at the restaurant. “It’s the time when we talk about what’s new on the menu, what’s going on in the restaurant,” Hart says. “We’ll open a bottle of wine and analyze it.”

The Love Apple’s family meal also provides a place for the chef to innovate, creating new dishes that might be added to the menu. “It’s a good way to try out ideas without any judgment,” Hart says. “We encourage the chef to try different things and see what comes out of it, maybe a new sauce or something else.”

Manager Cheri Keil enjoys the chance to sample those innovations. “It’s the time for our kitchen to get creative and try new ideas,” she says. But, she adds, it’s always a treat when Ford makes chicken enchiladas for everyone.

The family meal, served in restaurants around the world, gives employees sustenance as well as a sense of solidarity as they bond over food before a busy dinner shift. With a sense of family already firmly in place at The Love Apple, the family meal just might resemble your meals at home—filled with laughter, stories, and delicious food, all of which deeply warm the heart.

Sit Down and Enjoy!

“It’s just nice to sit down and enjoy a meal,” says Hart. “I mean, we work in the restaurant business. We should also enjoy wine and food. It’s nice to connect with everybody and be together. Everyone has kids, and we’re running around all day, so it’s nice to come in, sit down and relax, and enjoy a meal together.”

Story by Lynn Cline/ Photography by Doug Merriam

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Fennel Orange Salad

By
ZAIN
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Fennel Orange Salad served on a plate, which is placed on a blue surface

Fennel Orange Salad with whipped ricotta and olive croutons won our hearts with its seductive combination of textures and wholesome flavors. This bright, elegant salad is the perfect dish to lighten up any meal. It starts by pairing the crisp, anise-like snap of fennel with the zesty sweetness of orange citrus. Then, the creamy whipped ricotta adds a smooth, cooling layer. On the other hand, the savory, crunchy olive croutons provide an irresistible textural contrast. It’s a simple, sophisticated dish that proves healthy eating can be truly decadent.

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Fennel Orange Salad served on a plate, which is placed on a blue surface

Fennel Orange Salad

  • Author: Jennifer Girasole
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Description

Showcasing how fennel can become the star of a recipe.

Ingredients

Scale
  • 3 tbsp lemon juice
  • 1/2 cup olive oil
  • 2 tbsp honey
  • Salt and pepper
  • 1/4 cup parsley
  • 3 fennel bulbs, sliced
  • 2 oranges, cut into segments
  • ¾ cup ricotta
  • 2 tbsp olive oil
  • 2 cups Mediterra olive bread, cubed
  • ½ cup olive oil

Instructions

  1. Whisk together lemon juice, olive oil, honey, salt and pepper, and parsley. Add fennel and orange.
  2. In a food processor, blend ricotta with salt, pepper, and olive oil.
  3. Toss cubed olive bread with olive oil, salt, and pepper. Bake 375 degrees on a baking sheet till golden brown, about 15-20 minutes.
  4. Spread whipped ricotta on a platter, top with fennel orange salad, and garnish with olive croutons.

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Recipe by Jennifer Girasole of Girasole
Styling by Keith Recker 
Photography by Laura Petrilla

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Riced Cauliflower Risotto

By
Abdul Rafay
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Riced Cauliflower Risotto in a green dish with a fork on the side.

Elevate your culinary repertoire with a delightful twist on a classic: Riced Cauliflower Risotto. Immerse yourself in a symphony of flavors as tender cauliflower grains dance with the richness of creamy parmesan, enveloped in the delicate embrace of sautéed onions and garlic.

What Makes Riced Cauliflower Risotto Different?

This healthier, low-carb rendition of risotto captivates taste buds while offering a guilt-free indulgence. As the roasted mushrooms and broccolini crown the velvety cauliflower risotto, their caramelized essence adds a sublime texture and earthy depth. Embark on a gastronomic adventure that challenges conventions and invites you to savor the art of reinvention…and it’s keto-friendly!

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Riced Cauliflower Risotto in a green dish with a fork on the side.

Riced Cauliflower Risotto

  • Author: Anna Franklin
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Description

A new way to enjoy risotto.

Ingredients

Scale
  • 1 bag fresh, riced cauliflower (frozen is okay, too) 1 onion, diced small
  • 1 clove garlic, minced
  • 1/4 cup dry white wine
  • 1 tsp extra virgin olive oil
  • 1/4 cup heavy cream
  • 1/4 cup parmesan cheese, grated
  • 8 oz fresh mushrooms
  • 8 oz fresh broccolini
  • 2 tbsp extra virgin olive oil, salt, and pepper to taste

Instructions

  1. Toss mushroom and broccolini with olive oil and season with salt and pepper. Roast at 400 degrees until brown and toasty.
  2. While the veggies are roasting, add the onion, garlic, and oil to a pot, and saute until tender. Add white wine and simmer for 3 min.
  3. Toss in the riced cauliflower and allow to cook until soft, stirring occasionally.
  4. Stir in heavy cream and parmesan and stir until creamy—season with salt and pepper to taste.
  5. Serve the risotto with the roasted veggies on top.

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

Recipe and Styling by Anna Franklin ⁠
Photography by Dave Bryce

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Cucumber Kimchi

By
ZAIN
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Cucumber Kimchi in a large bowl with two sticks on top of it. On the side, lies a drink and a small bowl of sliced cucumbers
Crisp and tangy Cucumber Kimchi, a flavorful Korean side dish with a spicy kick.

Kimchi is an umami bomb of fermented napa cabbage, but almost anything can be kimchied. Beans, radishes, and cucumbers are popular choices to pair with the side’s signature vinegar, garlic, and spice-filled marinade.

This anything-goes mentality can be applied when serving it, as well: kimchi tastes great on just about everything. Set yourself up for a blast of tangy, spicy flavor by plating it with scrambled eggs, burritos, in pasta sauces, or on pizza. Our friends at Bae Bae’s Kitchen add a cucumber version to their Korean-style grain bowls: start with rice and meat (they use long-marinated, thinly sliced bulgogi), add a few mixed greens, your favorite kimchi, and you’re on your way to deliciousness.

Cucumber Kimchi Recipe

Makes approximately 2 pounds

INGREDIENTS

2 lb cucumbers (Persian cucumbers are best, though English seedless can be used, too)
2 tbsp course sea salt or any course salt
1/2 cup rice vinegar
1/2 cup apple cider vinegar
1/4 cup white vinegar
2 tbsp cup soy sauce
1/4 cup sesame oil
2 tbsp gochujang (Korean pepper paste)
1 cup sugar
1/4 cup Korean pepper powder
1/4 cup roasted sesame seeds

DIRECTIONS

First, cut the cucumber ends and rinse. Slice into wheels or spears and toss with sea salt. Be careful not to bruise or smash them. Put aside to let the water drain from cucumbers. Combine the remaining ingredients to make the marinade. Drain cucumbers and shake off excess salt. Mix in your marinade. Let it soak for at least 30 minutes in the refrigerator before enjoying.

Story by Maggie Weaver / Recipe by Bae Bae’s Kitchen / Photography by Dave Bryce / Styling by Keith Recker 

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Watermelon Sandwiches

By
Keith Recker
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Three Watermelon Sandwiches served on a heightened plate. Two sandwiches served on two smaller plates on the side.

Put a spin on everyone’s classic summer fruit go-to by whipping up watermelon sandwiches for your next warm-weather gathering — this refreshing healthy treat will be a fan favorite. Bite into the crisp, juicy sweetness of fresh watermelon playing against savory garlic and rich goat cheese, all nestled within a chewy ciabatta roll. 

What Other Cheeses Work with Watermelon Sandwiches?

If you’re not a fan of goat cheese, don’t worry, you add most cheeses to these Watermelon Sandwiches. Feta cheese is a classic pairing with watermelon for a reason. Its salty, briny, and tangy flavor provides a fantastic counterpoint to the fruit’s sweetness. But, there’s also mozzarella that’s more subtle featuring a milky, delicate flavor that won’t compete with the other ingredients. 

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Three Watermelon Sandwiches served on a heightened plate. Two sandwiches served on two smaller plates on the side.

Watermelon Sandwiches

  • Author: Keith Recker
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Description

Your summer lunch go-to!

Ingredients

Scale
  • Fresh watermelon, sliced thin, rinds and most seeds removed
  • 1/2 tbsp fresh mint, finely chopped
  • 1 clove fresh garlic, finely minced
  • 3/4 cup soft goat cheese
  • 1/2 tsp olive oil
  • Salt and pepper to taste
  • Ciabatta rolls
  • Extra mint leaves for garnish

Instructions

  1. Mix goat cheese and olive oil until smooth and spreadable. Add a bit more oil to loosen further if needed. Add chopped garlic and mint, season with salt and pepper to taste.
  2. Slice and lightly toast ciabatta rolls. Let cool. Spread goat cheese, layer watermelon slices. Garnish with fresh mint leaves. Serve with Threadbare Cider’s Boquet de Rosé cider and enjoy!

Did you make this recipe?

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Recipe by Keith Recker

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Pittsburgh Happenings: June 27-July 4

By
Jordan Snowden
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Pittsburgh Happenings, Fourth of July Celebrations
Photo by Jingda Chen

May the fourth be with you!… Does that joke work for the Fourth of July? No? Well, we’re still wishing you a restful and fun holiday week and weekend filled with family and good times. But if you need a break from family gatherings, check out the following Pittsburgh events.

Photo courtesy of The Westmoreland Museum of American

Explore Tour: Block Party
The Westmoreland Museum of American Art, June 28
New to The Westmoreland is Block Party, an exhibition honoring the intersection of community and celebration through the lens of innovation of the joyous urban events. The exhibition opened on June 25 and is running until September; however, on Wednesday, Chief Curator Jeremiah William McCarthy and Terra Foundation for American Art Curatorial Fellow Danny Volk invite you to experience the celebration on a deeper level with them as they walk you through the artwork.

Photo by Austin Nelson

My Morning Jacket
Stage AE, June 28
After a multi-year hiatus, modern classic-rock band My Morning Jacket is touring once again “with renewed energy and appreciation for the dream of playing live music,” according to Chicago Sun Times. An optimal time to see Jim James and his crew if you have yet to encounter their concert magic.

Photo courtesy of Carnegie Science Center

Laser Taylor Swift
Carnegie Science Center, Running until August
If you didn’t get enough Taylor Swift during the global pop star’s two-day Eras tour stop in Pittsburgh, head to the Buhl Planetarium for a dazzling display of laser lights set to Swift’s biggest hits.

Photo by Linda Koolish

Toi Derricotte
Museum Lab, June 30
Part of the CreativeMornings Reverie series, renowned poet and writer Toi Derricotte — winner of the PEN/Voelcker Award for Poetry, the Paterson Poetry Prize, and the Anisfield-Wolf Book Award for Nonfiction — visits Pittsburgh for a discussion on the art of wordplay and creativity and its power of transformation.

Photo by Jingda Chen

Independence Day Celebration
Point State Park, July 4
Lights, music, fireworks! The sounds of explosions can only mean one thing: a patriotic celebration in America. Happy Fourth!

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