17 Burst results for "Cheryl Alters Jamison"

"cheryl alters jamison" Discussed on Talk 1260 KTRC

Talk 1260 KTRC

02:00 min | 11 months ago

"cheryl alters jamison" Discussed on Talk 1260 KTRC

"I'm Cheryl Alters Jamison. Thanks for joining us this afternoon, and by the time it's afternoon there, it's going to be way late at night over year because I happen to be sitting in the south of France. Currently, I am just thrilled to be back in one of my favorite parts of the world. And I'm lucky enough to be here to play but also to do some work. I am here leading a culinary tour and I have a partner in this venture. And that's Nancy McGee, who is on the air with me today, and she is the proprietor, the founder of Absolutely Southern France, and she and I schemed up this tour couple of years ago. The idea hit me when I got to set in this part of the war. World. About how special this really was. And the number of food specialties that there were in the area and the fact that there's all this incredible seafood available. I thought that would be really, really great to have a chance to make. So Nancy and I became partners in all of this, and this is we've been waiting for a while to be able to do this, but we finally got our opportunity to get together and we have 10. People with us and we already are. We have booked tours. We have two for 2022. But there will be tours after that. And if you are interested, Nancy, where is your website? Where can people find information about our future tours and availability? And another one is that you do, too, because you have a whole program. Absolutely Thank you, Cheryl. The My tours are available. Of course on my website. Absolutely. Southern France dot com. You can also follow me on Instagram and Facebook were posting fabulous pictures right now. Of all of the, uh, the places that were visiting, but also the culinary workshops because one of the things that I love about working with Cheryl is she's actually offering during the tour..

Nancy Nancy McGee Cheryl two 10 Absolutely Southern France today Facebook Instagram 2022 this afternoon Cheryl Alters Jamison one south of France couple of years ago favorite parts dot Southern France
"cheryl alters jamison" Discussed on Talk 1260 KTRC

Talk 1260 KTRC

09:04 min | 1 year ago

"cheryl alters jamison" Discussed on Talk 1260 KTRC

"Everybody. You're back with heating it. I'm Cheryl Alters Jamison. Thanks for being with us. I appreciate you spending some time with us on your Saturday afternoon, and today I am fortunate to have Johnson clear with me. I've known Sean for a few years since he came back to New Mexico Toe run the kitchen of the executive chef at Luminaria. The restaurant at the Inn and Spa at Loreto here in Santa Fe, and he got presented an incredibly terrific offer, and he was smart enough to see it, whatever that's dangled in front of him. And that was that, Alan L felt who had at that time of done the renovation and restoration on the hotel up Asada over in Winslow, Arizona, one of the old Harvey houses. And was developing a reputation is somebody who really saw that what could be done with old properties around this area of Southwest. He was taking on a massive project, the Castaneda, which was just a shell of a hotel in Las Vegas, New Mexico, but a gorgeous shell and one I just had seen for decades and kept thinking. Well, somebody do something with that before it implodes is going to just fall into the ground, and it was a gorgeous old building. And anyway, let's talk a little bit. If we could shine about Alan Fl to his, you know, has put all this together at the top. Ellen. I mean, so much to be said about that guy. He's unbelievable, amazing person. The most honest business guy I've ever met and smart. I mean, the way that he figured out to use historic tax credits to help with this project made impossible. I mean, I think I think this building was waiting the 70 something years for Alan, because I'm not sure anybody else could have done it. Uh, you know, it's been nearly a $7 million renovation in Las Vegas. New Mexico, Population 13,000. It's a tough investment. Um, and a lot of work needed to be done. It was a Pleat that job. I think the buildings 65,000 square feet and every single inch of it needed love. Yeah, it is so great that he both saw the potential. And then Yeah, put together the financing to make all of this occurred and there was some very creative forward thinking partnerships is a part of this. I know the New Mexico Community Foundation was involved in this too. And, uh, just so you know, the thinking behind all of this of what this could be in terms of Shot in the arm for the Las Vegas community in terms of employment, and you know, economic development and such has been just really exciting to watch. And I know we've been set back a little bit by this don pandemic, But you guys have managed to get gets through all of this and keep being creative about how tow approach your business. What is that, Do you You know the website for the Castaneda. I think it's costing you at a hotel dot com. There's also Plaza The Plaza Hotel. I think they share website for that side. All of those links on all of that on my website can l D And what is yours again? I'm sorry. I just talkto know from Qin. Lve n m dot com So lve N M as a Las Vegas, New Mexico. Okay? Yeah, and you have the menus for the restaurants and all the other key stuff, And this is an order online and all that stuff on our Web site, but there are links. So as you mentioned earlier train schedules and bios about the staff, and then there's links to the hotels for reservations and And all that, so it can all be accessed through there. Good. Well, that's a good background on all of those things there, too. Okay, let's see. Let's go into the bottle shop for just a minute. We kind of started there. But let's come back to it is that I'm talking to Sean by a zoom, and so I'm getting to see Sean and he's sitting in front of a whole beautiful wall of wine bottles. I could see here. Are you doing the selections for the bottle? Shop yourself? I am. Yeah. You know, it's It's funny. Last we spoke. I didn't know like about wine, and I still don't pretend to, But you know, somewhere between opening the restaurant and and now I just totally became enamored, fell in love with not just wind but the business of wine in the world where it comes from, and that, you know, you know, especially backing that up with a trip to see some of the best vineyards in the world on how they do things. It's magnificent. It's It's an unbelievable Um, part of our industry, and I just I feel bad. I hadn't committed more time before this, but you're in the deep end, have done a lot of homework and are continuing to learn and more about my own palate and and what I like to drink and really, that's what the shelf represents an expression of what I like to drink. Eyes there. Would you say, focus on lines of any particular area, and now we've talked some about me spending this time in France. Not too long ago. Uh, is your does your selection skew that direction or there is there is there is a fair amount of France. There's a fair man in California. I think that's because of the relationships and the varieties of grapes or kind of easy to understand between the two. This isn't some similarities, sir. I'm now kind of jumping into the Italian world, which is a whole different world. Yeah, varieties and is, I think, uh, All right. A little hard to wrap my head around. But you know it. Zump in that we're exporting and tasting multiple show nose and stuff like that, to kind of tol spanned our offerings. We have a small try toe. Think globally with list and try to have some offerings for most places, So we do have some Argentinian options. We've got a lot of stuff from from all saints and that, you know, leaving France. That the rest of that part of of Europe And you know it Zweiten wine, especially but then our other focuses on beer. We have Think 140 selections of beer made here in New Mexico. I don't really carry anything from out of state. So it Zilly fun way to support local good. Yeah, And you know, our goal is to have the biggest selection of your maid in the state. So I was like you're well on your way. But 140 local choice its way everything that was available in the market we got so it Z just kind of how we, um, have been operating that That part of the program and it's Eyes it all packaged or do you have anything like on tap that people can buy by the growler? Whatever. So right now, we're not doing any any package. It's only package that we're not doing any any pores when we go back to the restaurant. Will explore that. I'm not sure if we're ever gonna be a growler place for not it Z. We haven't had a lot of questions about it yet, but it's something I should look into. Okay, well, they're just a lot of directions. You could still go. And it's very admirable to see all the things that you have figured out how to put to get. I learn more this this year, then I mean, that's that's I'm really you know, It was a tough year, and if we could do it again, I would skip the grown a virus. But some to some extent, I'm grateful because I think it really fortify this is a business and taught us a lot. Well, I think that's really you know, one of the things if we can. You know when we all get thrown adversity at different times, and it's how you you know you look at it. And if you can use it as a learning experience, and you can figure out how to grow from it and just take that challenge and try to run with it, I mean, it just makes it longer and better And who's going to overthrow you. Anything that will really throw you in the future after dealing with all of this All right. Do you want to give Ah, last minute wrap up for about a minute about the businesses and why people should come on over from Santa Fe? Absolutely. Yeah. I mean, well, first off, it's close. We're in our out. It's a fun experience. You know, I know. Santa Fe has so many amazing offerings and so many creative business owners that are that are doing really cool stuff. But We're in our out, and so are we. So come check us out. It's also I mean, what a great staycation you know if you need to get out of town and do it safely. We're taking the hygiene very seriously in the hotel rooms on giving the layoff time for the rooms to make sure there's there's no spread. We haven't had any scares her case. Is that the hotel think Thank goodness we hope it stays that way. Um It's you know, it's it's a fun place to see. And then it's not just us. Las Vegas is amazing. There's restaurants like Charlie and Span the skillet. Yes, and there's a new restaurant coming in the Plaza Hotel, which is our other sister property. Called Prairie Prairie Hill Cafe and Byron T Salon, so that'll open in the spring..

California France Alan New Mexico Community Foundatio Las Vegas Ellen Europe Sean Alan L today Santa Fe New Mexico Byron T Salon Saturday afternoon Alan Fl Plaza The Plaza Hotel two 65,000 square feet Prairie Prairie Hill Cafe Asada
"cheryl alters jamison" Discussed on Talk 1260 KTRC

Talk 1260 KTRC

08:08 min | 2 years ago

"cheryl alters jamison" Discussed on Talk 1260 KTRC

"With us. I'm Cheryl Alters Jamison and I have a lovely guest today, Mon nom Pierre May who had just gotten acquainted with in the last couple of weeks through friends of friends, Anyway, she has a delightful new place that I had just Stumbled upon just driving by. I didn't get a chance to stop about the week before I ended up getting acquainted with MME unknown, and I'm just so pleased to have a chance to get her on the show here to the Manohla Cafe is on the base with some of the Basic Canyon Road. She'll tell us all about that, and Tell us a little bit more, though. My non about sort of the importance of food as you were growing up, Tio Yeah, um, Eating is a family together. It was a big thing and the fresh fruit. So what you eat is the most important thing you can do. This is a nourishes you both your soul, your body physically. So we're making sure that we had access to fresh food is really important and cooking the love that you put into food. It's really important as well. That was a big thing for me growing up, and I tried to replicate that the cafe every day. I try to use local organic, high quality products and just follow my good energy into it. Dad, you do have lots of energy. Oh, my goodness. Well was OK. So food was real central to your life Growing up with the idea of a food related career occurred to you early on. Or did this kind of flown it? Yeah. What was the process for that? How'd you end up doing what you're up to now? Well as a little girl. I always played restaurant and loved the idea of having a restaurant when I would grow up the dream kind of faded and came back into my life in high school as I took a culinary program and when a couple of awards that semester which is really nice, and then I went to culinary school, but I ended up not following that dream and ended up in the nutrition world instead, which Actually goes perfectly well together because certainly does. Yeah, just really well together, and I was lucky enough to work for a few years for double catering as a prep chef, which I a lot of my knowledge of the colony, the going practices there and how so, really properly cooked things and things and get my Uncle Elijah Hall, who was the chef there at the time, really gave me the ability to explore my creativity in the kitchen, which is really sweet. So I'm grateful for that opportunity. And then I created a granola company. Um, I got into baking is Yeah. Syrians For three years. The granola company was in whole foods, and I was never much of a baker. But for some reason, Ronaldo was the thing for me and people really enjoyed it. So I've brought it into the cafe now. Okay? And you have a bunch of different granola flavors, Right? What do you have some that are kind of the usual. I mean, not the usual. I just mean that you have them regularly. And then you kind of have some special ones from time to time so easily And all right. People people expect. So I had about six kernel of flavors. When I was in whole foods. There were three savory, which is really different. There was a curry of the Provence and then I had a Parmesan garlic as well. And those air They should be toppings on salads. Good snacks When you're having a cocktail that is really nice. Totally or, you know, a savory one on yogurt. If you're not doing any sugar And there was another three flavors, which is a lemon lavender chai and a red rose chilly so I'll be bringing the China Red Rose chilly back this year, but I'm trying to change the flavors more seasonally since I have the flexibility to right now. And at the moment you could find an almond butter crunch and a love under vanilla. Well, I had some of the lavender with that had the lemon and all that in last week, and it was just delicious. And I've been enjoying munching on some of that that I've brought home with me to, and it's very flavorful. And it just has such a nice mix of things. Can you tell people what kinds of them don't mind? You know, Sharing what ALS in it. I mean, I don't give a waiting proprietary secrets, but wow, Your basics of your granola mixture are made of. Yes, most metals used poses a filler. I mean, most granola is oats, and I tried Tio incorporate more ingredients and make it a little bit more wrist styles. I use a lot of some piracies, almonds, walnuts, millet or puffed rice with oats. And then sometimes all ads and hams and sesame seeds just depends on the flavor. All tweet things a little bit here and there and change ingredients. She has seeds and the lemon lavender. That's really nice. Nutrients. Yeah, well, it does feel like it has a lot of nutrients is just seeing the mix of the grains in the seeds and everything in it. It is so much more than the typical granola is there just based and sugar and so heavily sugared. And what do you use for your sweeteners on these? I used to use coconut coconut, Sir. Oh, Hector And I found actually through a client of private client who ordered with maple syrup at the maple syrup tasted much nicer. And in a more nutritional perspective, as much as co connectors, low insulin, it's high on the fun up tight, so it has in Elin's that constant digestive. Problems. So I mean, I think maple syrup is a little bit more gentle on the digestion, So I preferred it that way. Okay. Good. Well, the flavors in it or just really terrific. So like all of that, when we were off air you were talking about a za little girl playing restaurant. Tell us about that. How that mirror is what you're doing now. It was my father and I were talking about yesterday afternoon. Actually, I would either be in the best lover, my uncle's Garden. And I would play a headless plastic plates and forks and everything, and I would play Chef and my father would be the client coming in to eat my food. So that was the bath time game, And then in my uncle's yard, I would He had a beautiful gardens. I would pick up fresh veggies and lettuces, and then I would mix it in with the dirt and doing aisles and your beautiful place with all the stuff on then it's just It was a thing that I did by myself and as game with my parents, and I really enjoyed it. Oh, that's great. Bye. Grant's one of the first gifts we found for him when he was just in our old after be able to stir things together was a set of they were plastic, but these, you know fun like little foods, and there were they were. They had Velcro so you could and he had a little place chef's knife, and you could take those plastic things and pretend to cut them with your little Chef knife and your broccoli would fall into two pieces for your little eggplant with slice into three Her arrange and oh, my gosh, That was the biggest hit of anything that we could have ever bought him, I think, And he still has an interest in food today, too. So I think those early experiences could be really very, You know, pivotal for people. I'm so glad. Oh, that we have different opportunities like that for kids. Well, let's see with your cafe. You're in the space was that heavy? They are cheese. Is that what that wass originally and that was a friend of your father's. Jean Jacques decided he had the capital's Artie's for 18 years. I think I believe, and before that it was brown bag cafe from Yeah, trying to remember back. I've been here all those years, but, yeah, it was really just a lovely spot and you have. I think they're just made even more of that. And if you're driving by there, I mean, it looks nice, but it's actually is a deep enough space to that. While you get to see everything's happening on Canyon Road, you really feel A little bit removed from it, too, so it feels very safe and very cozy, but also very space. So yeah, that's really good. And you're having to do all of the protocol things for our current safety thing, so people can actually come into the space right now..

Manohla Cafe Jamison Elijah Hall Eating Ronaldo Jean Jacques Pierre Elin Hector Artie Grant
"cheryl alters jamison" Discussed on Talk 1260 KTRC

Talk 1260 KTRC

01:57 min | 2 years ago

"cheryl alters jamison" Discussed on Talk 1260 KTRC

"So we have a frozen margarita. We have 1% rule got frozen silver calling for 10 bucks and then and then. Ah, Mr are different. Jane Steele, who was with us for many, many years and love Rose. A We have created Janey Jane. And this is frozen. Tell me more Jose made with Piper made with luck and a little strawberry simple syrup, and it's 10 black served martini glass, and we can't wait to see J seal and you and everyone else. And why's he come and see us and Jeff's and Jamie James? Because for this, you know we're trying to keep our spirits up. While we're trying to keep people happy and understanding and given back and stuff like that, so we're often running as best we can. Oh, my goodness. It really sounds like you've done a great job, you know, And I know you have because I've been in there and you know it before our changed reality. It feels right are good in their audio's. There were blessed with a lot of rooms, so we really At, you know, a great experience. I mean, we've always had the footprint of our of our liquor license throughout the entire property, so we didn't have to go through some of the things that some restaurants do, and I'm glad they're doing it, You know, and they're all try and everybody's everybody is trying to build out something or put something in there, friend. Just to expand, so they continue their business. And, you know, I admire a mall and I you know, we're all we're all trying to keep it, keep our businesses going and take care of our staff and their families. So Okay, Well, we'll take a break here and we'll go back in to see more detail on all this in just a minute. You are listening folks to heating it up. I'm Cheryl Alters Jamison. And this is talk. 12 61. 037 k t. R c you can always find, uh, streamed as well as podcast at Santa fe dot com..

Janey Jane Jane Steele Jamison Jamie James Rose Jeff Piper Jose
"cheryl alters jamison" Discussed on Talk 1260 KTRC

Talk 1260 KTRC

07:18 min | 2 years ago

"cheryl alters jamison" Discussed on Talk 1260 KTRC

"Up on Cheryl Alters Jamison and thank you for joining us. We're back with some new shows. After a pretty long hiatus there when we could get into our building and such, and we're still doing this remotely but least we're doing new shows again. So if our technical quality is not White is high. Please bear with us. We're all learning how to do this in a new way and form even happy today have chef and restaurant tour Ahmed oboe with me on his first Zoom Gulch. Ah, he am It's well for people who might not know about your menu. Would you give us a little bit of background about your its Of African Caribbean food You're tell us about that now, you Ah, so my manual Is a very ah, you know, unique on itself. So again, it is. Ah, I'm featuring African Caribbean cuisine. So meaning. I don't have a specific countries or you gotta have some some dishes from Kenya. Little bit from Eilat, North Africa, some from West Africa. Little bit of there so you can get something like You know? Ah, Caribbean Good stew. Which people loved that And then also, Yeah, so that one is like Aah! A number one, you know, used to be like, you know, the beginning. People are like, Ah, God stew and what's become so popular on over the years? I must You know how to get it, right, You know. Nice tender fell of the borns on. Ah, I can't keep up, you know with it, So this is one of the beast's, um so I'm everything at Brum. Prior of the good stories will number became, you know honestly, because when I put in the menu What a man sushi. Actually you crazy was gonna buy the goods. You know, American people didn't go, but you'll be surprised. So I think, And then we go from AA people are used to eating cabrito. And so I think there's already at least a little bit of, you know of idea that it's a good meat here. Unlike in some of the places where they have never seen it, it's a harder sell. Yes. Yes s o on then. Ah, Mom, you know, then we have this a more open. Lum stood that is so divine on da. People are just You almost I can't live with that. You know their return again. A lot of Ah, nice, yummy flavor. Then we go with the jerk chicken. That's is the Caribbean. Influence again have much my own way off. Cookie. I pleases. Not too spicy, You know, because usually the jerk as you know yet so spite in there with me. It burns us, Tomer, you know so Ah, I have it, You know, nice marinated and we grill it and serve it on is really nice on then we have something like Ah! Island. Ah, coconut peanut stew on Andi is another dish there when you eat you like you want to come by the yet you know right away. Will you come when for your next to return something that flavor So one of the Yeah, recently when I was at the truck. That's there are the Luna station area, which is surreal. And Sandoval for folks that might not know what we're talking about that little intersection where Horie's and reddish and rye and some other businesses are now and your trucks out there in the lot. You did. Ah, whatyou got Pili Pili. Utopia with her. So tell us about that dish. It's It's really good. I like that a lot. Ah, Ah, good. I'm glad Eso. It's Ah again. Ah, we close the restaurant, So I have to come out with the teacher and ideas somewhere. So that really appealing one again. Ah. Normally I would serve that over the rice on DH, You know, bass table on DA. I just decided we should use as a standard because is easily you know, from the food truck. So, um, so the Philippines is again is that it was back into the island. The cost ofthe Ah, you know, East Africa. Blended over different spices. And then we have this one. Chili is burnt object and buy. But what I'm trying to say they were in American accent. That's what I'm struggling with is African Bird Bird's eye Chilli? No, that's gonna be easy. Yeah, so that we've been in and grind it together with Gallic and some olive oil and other herbs on marinated the tilapia on also that Philip is, you know, it is also again. Ah, In Africa. We use a lot of tilapia but mostly in them and on the mainland side wasn't from the island. We usually more Ah, because we were running the island city food. But I just, you know, figure out the tilapia. We're getting available. Also some part of Africa we're uses beside, you know, it'd be a right nice addition into the Into my menu. Yeah, certainly a good one. I was really fun to that one. And I had it with those wonderful sweet potato fries that you have on the side. And then that nice curry mayonnaise that she served those with. Ah, I could use one of those right now. Ah, Wei, having another new thing in the Manu is going to be enough. This is ah! Is a lemon Teresa. Ah, tries is normally we have human fries. So this one is another one. I came out with specialist with this foot drop this year. Is arreaza lemon are lemon I research fries is you can't stop. You wanna eat all of it? Every meal that smart in my experience that anybody we tried it so it is being kind of a deal. No goods are totally from for me for me and and all and go back to all the work you have to do there, You know, I've always thought of Santa Fe is a pretty inclusive community And in all, and with them the horrible episode we had for the wonderful Sing family that owns Air India Callous restaurant downtown. It was this horrifying to think that there's somebody in this community that has a little tolerance for somebody else's..

Africa African Caribbean Pili Pili Caribbean foot drop Zoom Gulch Ahmed Kenya Eilat Tomer Cheryl West Africa North Africa East Africa Luna station Air India Jamison Lum Philip Andi
"cheryl alters jamison" Discussed on Talk 1260 KTRC

Talk 1260 KTRC

01:49 min | 2 years ago

"cheryl alters jamison" Discussed on Talk 1260 KTRC

"Up I'm Cheryl alters Jamison and this is talk twelve sixty one oh three seven K. T. R. C. were also available stream as well as podcast at Santa Fe dot com I think of that as our second helpings you can always listen to us again or if you miss us on a Saturday afternoon we'll be right back the center for contemporary arts center face only nonprofit cinema gallery space playing more than simply Hollywood fare for selection of film ranges from worldwide foreign films to festivals selections Oscar winners and up and coming filmmakers we have a special event for filmmakers fund raisers members and more now operating at two locations are original space and I'll pick a trail and if the screen at the old colleges center campus this year we're celebrating our fortieth anniversary and are eager to celebrate many more center for contemporary arts your next night out at the movies I'm Ricky Allen was on the B. seven actual realty believe it or not spring is upon us in time to prepare our home spring cleaning to do list your home is one of your largest assets so it's important to consider a regular maintenance this will benefit you greatly if you decide to put your home on the market to learn more about spring cleaning ideas possibly listing your home or to better understand the Santa Fe real estate market please visit my website at Ricky Allen dot com that's R. I. C. K. Y. A. L. L. E. N. dot com thank you this is a spring spa resort and be among the first to take the waters in your beautiful spring fed repost the best of their sister resort to their seats now you can spend the day relaxing by the triple play visiting the spa enjoying meals al fresco with the blue haired restaurant reservations are suggested eight seven seven nine seven seven eight two one two or visit sunrise springs dot com for more information he deals on farm.

"cheryl alters jamison" Discussed on Talk 1260 KTRC

Talk 1260 KTRC

09:41 min | 2 years ago

"cheryl alters jamison" Discussed on Talk 1260 KTRC

"Cheryl alters Jamison thank we good afternoon food lovers wherever you are in the world I'm Cheryl alters Jamison and were heating it up and eating it up too thanks to my engineer here Gino Thompson who is in the studio and always does his best to keep me on track today and every day and he's the one who fills in with all the fun food music that we fade in and out with and he's the one who does all the work around here I just get to sit here and talk about food I mean what could be more fun than that anyway I'm glad that if you could join us here today are you excited about food I'm always always always excited about food and in fact that's the name of my website and web community where you can get lots of info about bringing some excitement to your own kitchen and your meals with family or friends and also see what I'm up to next well you know you may want to eat out for that excitement to it's great to be able to do some cooking of our own and I imagine a lot of you did that last week with her American thanksgiving celebration I can hardly imagine that that was just a little over a week ago I mean we've all kind of swung so fully into the rest of the holiday season is thanksgiving was kind of late this year miss that it seems like it was ages and ages ago well for me personally that's the case because my thanksgiving got completely fouled up I never got where I was headed which was Arizona and between weather delays and then I had a plane that had a mechanical malfunction and had to return to Santa Fe and have an evacuation on the tarmac and it was not quite the thanksgiving anticipating I also already knew I needed to be back here by Friday of last week because as many of you I came out from my book party at the for the launch of the parini ranch steakhouse cookbook I appreciate that you came to that on Saturday at the Santa Fe school of cooking I honestly wasn't sure by the way that we can go on with the weather everywhere and such whether anybody would come out for that party on Saturday afternoon but many of you did and we sold out all the books and had just a great old time so if you were there thanks for coming and if you're interested you didn't get there but you want one of those books the Santa Fe school of cooking will have more of them actually I think by today so I'd be happy to go down there and sign books for you I can always personalize them for holiday gifts they make a good president and they're all my other books down there that you can get to any of a message that I'm happy to go sign down to Santa Fe school of cooking the books are also around other places in town in particular collected works and Garcia street books always have some selection of might Jameson cook books and things too but the place that has the most of them all the time is the Santa Fe school of cooking in there give shoppers there whatever market that they have there well I do hope you had a great time whatever you ended up doing and maybe if you were headed out of town I hope you got there it was a I'm gonna try to redo a redo over the Christmas holidays and see if I can get myself over to Arizona then enjoy my family's company there but I was able to just sit in Santa Fe I have dressing I hate cranberries and I had my favorite jalapeno spinach and that that made my thanksgiving dinner I didn't have any Turkey or anything but as long as I have dressing I feel like I'm having a major you know holiday of that so that's what I ended up doing well let's see I've been trying to eat a little bit lighter between the various you know big holiday meals and the trays of cookies that keep showing up at every meeting and every gathering of people and mouth trying to eat a little lighter a couple of things I've had this week that I thought were particularly notable here in Santa Fe have been a tuna carpaccio that was served at la Boca at lunch time and it had this great blood orange aioli the blood orange kind of garlic mayonnaise the sauce and black with Moroccan olives the cured about at the cured Moroccan olives anyway that was in a specially nice light treat at la Boca and let's see what else have I had that was really good M. they were something else I was gonna tell you about well I had a nice spicy tuna salad from masa sushi the other day which is over in over the cost of salon a shopping center I'm still trying to figure out where my my go to sushi is going to be in town ascential co cafe closed and so I'm kind of looking around to figure out what I want for that but masa sushi was the place I ended up the other day with that some things that made me made my tummy happy so anyway and this holiday season it's great to be able to enjoy all these great foods please also remember the people who don't have so much it's a great time to be able to you know help out the food depot or one of our other organizations around here working with the folks who are not as fortunate as some of us anyway I want to tell you that I have great young chef in the studio with me today I have Brett young and he is a shelf and he's been a restaurant owner and he's a bartender and he's oh my gosh you do all kinds of things he caters he does a pop up at tumble route brooding over on Siler road and I work for you and but anyway he's gonna talk to us about all kinds of things that he's up to you as well as some Korean specialties and such which is what he's been serving up and I've been enjoying it is Monday pop up temple route and also through its catering to welcome Brent thanks for having me here today so yeah I did you what did you do an American thanksgiving dinner last week American thanksgiving let's let's Thursday thank you to cook them think with my family did you yeah I don't think any of my family really likes Tokyo says no we we had some outlets enjoying the family with you and you don't know the man many gatherings this is my brother just moved here from South Korea but okay yes yeah so is he gonna be helping you with some of the business things yes you know he also had his own restaurant and bar in in Korea and he sold it by end of the month end of October and moved here so he knows how to cook his experience and culinary so no I make sure the very looking forward to working with him well good well okay how long have you been here in New Mexico and help how did you get here in a every time people asking me how I got here they don't just asking me how I got here a day asking me how did you get any in the very I thank them to say just as a joke I ran out of gas on a twenty five I came to the U. S. in ninety six and I moved to New Mexico in ninety seven so I tended to attend the U. N. M. so you came here to go to school yes okay I spent a year in Santa Fe went to a community college yeah transported to you and them in ninety eight okay and what you get your degree in I graduated in two thousand one with a accounting degree yes all right so you're good business we as to in addition to having all these culinary skills try to be but okay so okay now you had for a while a restaurant called is me sushi here in Santa Fe right okay was that your first that you know sort of food project out of of out of school yes back in ninety back in ninety five but when I'd still lived in South Korea and I and my mother opened the restaurant it became very very successful because of the got to sell it right now I think I shouldn't have sold because the reason we thought it was I moved to the U. S. and then went to school and into about one in my last semester before I was graduating we have to find a place to open a restaurant so I changed my mind instead of going to graduate school of business opened the restaurant together yeah well that's neat thing yeah yeah so you had is me sushi and I was downtown Santa Fe the first location or phone and make your yes yeah originally yeah uhhuh okay and it's still going under a new ownership whoever they could the person who sold it to right yes I did may maybe last year last year yeah uhhuh okay well folks I hope you're enjoying your Saturday afternoon and I appreciate you spending part of it with us I'm talking to Brett Brent young and he is a chef who has relocated to Santa Fe from Korea and does all kinds of great things and we'll hear more about all of that if you have any thoughts for me about the show or other ones you might like to hear please let me know and you can reach me.

Jamison engineer Gino Thompson Cheryl
"cheryl alters jamison" Discussed on Talk 1260 KTRC

Talk 1260 KTRC

02:15 min | 2 years ago

"cheryl alters jamison" Discussed on Talk 1260 KTRC

"Up I'm Cheryl alters Jamison this is talk twelve sixty one oh three seven K. T. R. C. we're always podcast and live streamed at Santa Fe dot com we'll be right back local businesses have relied on Allegra marketing print mail from multiple marketing and print services sanity for over three decades Allegra marketing print mail is a full service marketing and print communication company handling all of your brand communication needs including mailing automated rethink envelopes and letterhead business cards newsletters visit Allegri's Sanofi dot com or stop by today see how we can assist you we shoot for the stars at least five hundred satisfaction survey Allegra marketing print mail started I'm Rick Unger you have heard the screamers you have heard the shouters the haters double raiders well now it's time to listen to a real conversation rational conversation now it's time for the wreck on your show weekdays from four to six PM on top twelve sixty and one oh three seven K. T. R. C. and streaming at Santa Fe dot com cetaphil across is open to boys and girls from grades three to eight regardless of previous experience or ability across is the fastest growing use sport in the country right now and a good portion of the players are brand new to the sport each year a safe supportive positive experiences for most for everyone and scholarships are available and free equipment is included register your child today at S. F. L. A. X. dot org for spring lacrosse boys start March first and grow start March twenty second join the fun Santa Fe lacrosse hi Harry Markle and hear from mediterranea in Santa Fe in two thousand nineteen miniature honest celebrated its twenty fifth year in business as we begin two thousand twenty and preparing for my first major buying trip of the year to southern Europe over the next several weeks all travel through northern Portugal all of Spain from Santiago Chile Costa brava and from corridor east to the Mediterranean Sea and all throughout the Middle tyrannies of France.

"cheryl alters jamison" Discussed on Talk 1260 KTRC

Talk 1260 KTRC

01:37 min | 2 years ago

"cheryl alters jamison" Discussed on Talk 1260 KTRC

"Like what a marriage was up like them to go to if you do express meant to and then we do express you can renew your drivers license title registration don't win line at the big green sign right here Santa Fe and say Michael's drive just west of St Francis and then B. D. express who make getting real ID easy get in get done get going you're listening to heating it up exciting food talk with your host Cheryl alters Jamison thank you may be good afternoon food lovers wherever you are in the world I'm Cheryl alters Jamison and were heating it up and eating it up to you thanks to my engineer Gino Thompson here in the studio who will be doing his very best as always to keep me on track your Gino is the one who fills in with all the fun food music that we fade in and out with hands he does all the work around here you know I have to say all I get to do is sit here and talk about my favorite thing food while he does all the work here so I'm a lucky girl are you excited about food I'm always always always excited about food back that's the name of my website and web community where you can get lots of info about bringing excitement to your own kitchen and meals with your family and friends and of course this is a great time were all busy with holiday things early cycle pia you are and.

Santa Fe Michael St Francis Gino Thompson Gino B. D. Cheryl Jamison engineer
"cheryl alters jamison" Discussed on Talk 1260 KTRC

Talk 1260 KTRC

09:57 min | 3 years ago

"cheryl alters jamison" Discussed on Talk 1260 KTRC

"It up I'm Cheryl alters Jamison thanks for spending part of your day with us it's always a pleasure to chat with you as well as our guests I have with me today Nikki signet who is the author of a brand new book called lateral cooking it's kind of how to go across the building blocks cooking side ways will talk more about this the books organize into actually seventy seven starting point recipes and then divided into twelve chapters and that may sound that challenging or even a little scary and difficult but it's actually really a very reassuring way to cook because you're gonna find the dishes that you may have thought you have no idea about to know how to make it to Roger sauce or something like that is so similar to something that you already make all the time Mike a pesto or whatever and these are great starting point recipes that then allow you to go old a just almost a million different directions Nikki but one of those choose your own adventure books that you have when you're a kid yes that's a good idea yep all right why don't we take another direction maybe where would you like to go yogi and corn bread and such as that well no one is that when I haven't quite interesting because I think that takes you to food slightly unusual places so that stocks that continue in the stocks with corn bread which you know very well and is kind of easy to start up with a couple of cognitive meal and some in a something sour like bus amount and then we made the next move on from that is something that you would know I think which is a dark colored and Indian chick be kind of spongy cake which looks a bit like cold bread and is also come quite yet because it's made from chickpea flour the east fifty minutes and then when you've cooked it is finished off with just gorgeous Chile and Korea and Q. men and all of a sudden loss of spices on the top the debate pop somebody's teams that made him very very similar ways and then we move on to on a tough case all of us which again is made in the same kind of way with similar proportions of ingredients and let me move on to a lead into and then we move on to no key I'll ever monitor only thing that you're making them if you make them within the short space of each of these kind of course of course if you just use these kind of proportions of liquid to mail you can do all these different things and you can easily switch one minute for a lot of them you could switch gluten free mail for the stuff with the minute and then from the Raymond your P. U. K. to per region okay which is also the same as she pastries same mixture and then even thought about that that's brilliant yeah yeah you know you can always that's the other thing about the book is if you're quite in if you're quite practical person you can say well I can double up on this if I'm making if I decide I want to make some crates I wanna make delicious crepes Suzette to putting I can also make a company what you call it is they need that it's not very confusing thing putting the make great to that field is the new kernel suit make Popova is that the same ingredients to the same test all these like middle knock some colder than the Berkeley my god I didn't know that was the same I didn't know I could make Irish soda bread if I was making biscuits because it's made for the same stuff the the call but I mean is just so it will group together seeking is set for the full of hope aha moments I've spoken to a lot of cookery teaches who have been saying to me there's a lot of stuff in there I never realized the full of being incredibly kind about the but because you need do you think they'll probably like the hardest people to please write well there also I think open to looking at this whole relationship but among things which is great it does occur to me that because of this process I would think that you can kind of help us minimize food waste which is an important consideration to and a great passion of mine I mean certainly when I went into writing the play but the source that was a really on my mind I hate throwing things away I think it's because I grew up with you know I'm a child of all parents so you'd indoctrinated with that right we seen things yeah yeah yeah because I learned to cook using cookbooks and I'd be cooking indium one night and southwestern you know and then maybe something from you know from the British kind of common then I'd end up having all these disparate ingredients and I through so much more way then and now I am able to just open my fridge to see what I'd call and make a plan because it sort of ingredients fast I can see what a girl and the and make may be one of those not based you took my eye or workout awaiting cool praising things into a nice suit for the police chiefs and just in October I feel like I can improvise anything now and I came from a place when I started to fade the source of being a real recipe robots I liked that description what do you call yourself a Stepford cook I mean if if it said yeah of course if it was last night I DO Bosque infinite again it was a logical well it's you know we're a lot of a start that don't have I mean I was lucky in that I did have great grand mothers and grandmothers who I got to have some time with as a cook and to see what they would do with like you know mashed potatoes left over from the night before and it would become up some potato cakes and it would also go into you don't double for yeah bread and dumplings and I mean all these things that they would just know instinctively to make from the same basic so if you put an A. again that that you had this Richard when you could make this kind of biscuit or Brower at like a more like a dinner roll as opposed to a biscuit and such at I mean that's one of the reasons why this is this little page affections at the end of my shift the starting point for a good time to do that and say look if you've got a little bit left if it did state solidified their and you know they can always use lasted this long for it to be about a hundred different things from that is thought to not you know the idea is that you become much on self sufficient and you get to really enjoy the creativity in the kitchen let's talk about chocolate what's when everybody's favorite topics you know what where do you start and where do you go with chocolate well I think the easiest place to stop the chocolate is the most necessary thing in the world which is a jug of took that who everyone is a dog so if there is a very basic equity can Nash with anyone can make that and then the next something points along from that if you use a little less cream in your talk again Ashton as you know and so then you can send that connects into truffle yes is it the frosting you can use it as an a cremation if you feel that way inclined or you can put in a top case make beautiful chocolate time and you can play that connection as psyllium ways there are so many different things he continues or was he there are guidelines in the book about kind of how much it could you can put in and you know when to stop pretty so that it does actually set and then we move on to kind of flipping the clip SO making chocolate mousse and all the different ways that you can do that the move around that starting point to keep people in it interested you don't want to make it with the news so you don't want to make it with sugar some of the different ways circles making all of the things with white chocolate milk chocolate you definitely need guidelines that chocolate is quite difficult thing to work with citadels of guidelines that dealing with which at the food that we talking about let me move on to something that's quite unsophisticated and that is a cold talkative think tank which is a chocolate cake with this incident and I did ho hum about with a I included in the book but in the end I thought you know I love it so much I'm going to include it and then and I was totally unfamiliar with chocolate chips in cake sounds like and had it for their wedding is that right well okay we need to be know how to make that that this is the only Harry Meg and ray has a lemon cake doesn't mean that it was wheels and hello I'm Catherine which will anyway it's it's it's quite homey thing but it's got world approval and then we end up on the flowers chocolate cake which is not cost which is made with sort of chocolate in Basra X. and and then again something that you can play the many many ways and I have some real fun with that in the book and you just get into all kinds of different directions and such and I love the one about the chocolate the blue cheese when you got into truffles and things to is there's just so many ways to go here there's no end to it that's the whole point of it I think okay we're gonna take another quick break here I am having a great the F. conversation this afternoon with Nikki signet issue has called us from London this afternoon to be able to talk about lateral cooking that is her new book it comes out next week and it is a beauty and you need it anyway you are listening to talk twelve sixty one oh three seven Katy RC this is heating it up and you can always find us live stream as well as podcast at Santa Fe dot com.

"cheryl alters jamison" Discussed on Talk 1260 KTRC

Talk 1260 KTRC

09:57 min | 3 years ago

"cheryl alters jamison" Discussed on Talk 1260 KTRC

"Heating it up this is Cheryl alters Jamison house Saturday going for you I hope you're having a great afternoon well you heard all about things that are happening down there really are tonight for Jambo cafes tenth anniversary and I think that's just wonderful and at this point we have folks from another restaurant but this was not you know in Santa Fe this one is one that many Santa Fe and snow and I visited it's actually in boulder in Utah we have on the phone with us the owners and proprietors of hell's backbone grill and this is a fabulous place to visit and we're gonna hear what they're up to this summer and you know just all kinds of things so welcome to the show Blake Spaulding and Jan castle how are you to. Hey Cheryl thank you for having us on that your show is such an honor we're such huge fans of you in your work thank you well it's a mutual admiration society because I love all the things that you do out there and of course you know I love to come out there and I am hoping before the summer is over if I get this book I'm working on done I am gonna get myself out there to Utah so. anyway how how is the summer going you're just absolutely be busy and crazy I imagine. we you know right now in the heart of the summer we're really busy with our farm produce Africa season the Gen been making I made a hundred yards yesterday wow. happening in Gary well that sounds good I have one apricot tree and they're not even right PS. hundred jars sounds really very impressive Janet. again the mark yeah good all right well that make it big yeah yeah and you know that's pretty good. yeah. then do it but it was hot yesterday. I bet it was doing yeah. the interface online yeah it is a steam facial when your canning things definitely by well you either have some interesting things coming up within another couple of weeks that Santa fans might want to know about with your visiting monks who come most summers there and they're the same month I know who come to Santa Fe sometimes than to do like I think in December to do of winter sort of sand mandala kind of thing so could you tell us a little bit about who's coming in what money there for a little. we we have invited the monks and the mystical arts of Tibet which is the touring group from triple a sling monastery which is one of his holiness Stalin llamas monastery and if the collective you bet they that says it's a non profit that was founded by Richard Gere to help this monastery raise money and it sort of express the flight of that that will be a little under under the current regime and so they are coming we try to hold every year they weren't able to come last year and we were really excited that it worked out this year so they'll be arriving on the evening of August fifth and then they'll be all sorts of Plano I thank you joke reindeer games you know we will do all sorts of things with the most ever the next few days Tuesday night that ricochet will be giving that teaching and training. finding peace of mind in difficult time and I thought that was appropriate as anything could possibly be right now it it. quested. I need it and then Wednesday night they're gonna do at Teramo need for removal of obstacles for the environment because as you know Jen and I a and our staff were very involved in the fight to save the national monument where our restaurant is located on the edge of which is grand staircase of Glennie national monument it was chopped into bit by bit trump administration and we are part of the lawsuit says try to fight that what weekly very unlawful executive order and so I felt appropriate that have the monks do at supported ceremony for captive saying the difficult. difficult energies around that and then also bringing blessing. what I did but I think there are many things that we are blessed to have it sometimes it's easy to kind of forget about some of that when the world is in such chaos. yeah that's nice. but he isn't it we'd love to have you know we you know them we we host the Bronx along with all the melt lodge. they are on the ground where I restaurant is and then we have been three meals a day we always like to have yeah friends around that can interact with the most and help that certain food and you can you know you can be in the dining room with them and they love to engage in talks to people they'll give personal blessing the end of it the whole thing is quite enlightening and actually really lovely yeah. it sounds to raise money for the monastery you know there's it it we feel really fortunate that they will continue to return to a more really that bad at all that's great now you are on the grounds of boulder mountain lodge although it's it's a separate ownership between a lodge and and your restaurant but do you know if there are rooms still available at this point during the week the monks are there are two people need to go elsewhere to find lodging at this stage. I believe there's still room available yes if they don't have a union for Wednesday the day where they'll do the ceremony uhhuh and there are a number of other small your mom and pop hotels motels here and Airbnb situation and then in truth thank you for the hardy the camping here boulder mountain the tennis the president and it's just ten minutes away from the restaurant but it several thousand feet higher so it's really cool aspen forest with revenue streams and lakes is it Jamie the camp of their youth. use you said it's a folder not logged in Colorado yes yes yeah that's. understanding there unless the buyer will make twenty years here okay yes we are talking boulder Utah folks in the boulder mountain lodge in in boulder Utah so anyway yeah and for people who might not know about hills backbone there might actually be a few people like that out there you started to go did you begin your restaurant up there. how long it been now this is our twentieth the wow okay yeah. a long time and we started we added our farm in two thousand five I'm so I know they started with a garden folks and then they you know what I had just bought a whole farm. it is amazing yeah. we know we bought the farm. well we bought the played out before that you're that had water and then we we are you with Lee over the last fifteen years have been turning it into a fire that's. yeah yeah description of that and you have created an amazing world with it but I know it's been very hard work to accomplish that now if people come to the restaurant two can they too were at the farm property during their. yeah okay we love that it's open every day seven days a week from ten to twelve for yourself sure visiting hours and we we like to encourage people to go see it because. some would say that we were the first farm to table restaurant in the rocky mountain southwest yeah stars here the first one to have our own time yes and I really like people to see that because there is sort of a thing where you know and I I applaud everyone to use this farm produce that very few farm to table restaurant actually have their own rights. a lot of. people don't know that we where we really put our our money where our mouth they're no fun intended that literally. yeah and you have livestock as well as agricultural crops right. we have about two hundred and fifty chicken that are just strictly farm workers in a glare. harvest them for me there are a lot of yeah yeah. yeah talk about the mines. right yeah we have goes. that our floor weed eating and soil building basically you know goes yeah he said red steeple scrap we've been right turn it over to my. right exactly okay we're gonna have to pick just a quick pause here for our next commercial break we'll be right back with Blake Spaulding and Jen castle from hell's backbone grill in boulder Utah you're listening to talk twelve sixty one oh three seven K. T. R. C. Santa Fe dot com.

Santa Fe Utah Cheryl boulder mountain boulder Blake Spaulding Teramo Africa Stalin llamas monastery Glennie national monument Santa Bronx Gary Richard Gere Jamison Janet. Jen Plano executive ricochet
"cheryl alters jamison" Discussed on Talk 1260 KTRC

Talk 1260 KTRC

09:45 min | 3 years ago

"cheryl alters jamison" Discussed on Talk 1260 KTRC

"Up. This is Cheryl alters. Jamison, hope you're having a great Saturday afternoon. I am talking to Elizabeth mean Kaley who is on the phone with us from Italy. And we're having a little trouble with her with our phone lines. And also, we're going to see if we can get through this next segment. And then I will talk on my own after that. And the first segment of her book that I just loved because when I went to Italy two summers ago, I went to Venice, I and I went to eat to get me. Can you tell us Lisbeth about to get they in this menu that you put together right up front in the book? Sure. Well, she kept. You're one of my favorite ways of eating, and it's a, it's a way of eating this particular to Venice and the way most people would describe it as is sort of like the Venetian version of top. Right, and their little bites, and they're served at bars at certain times of the day, usually before lunch and before dinner and it's a way to meet friends and have a drink. And these are the things you would be eating not necessarily to fill yourself up. But as a way to complement, whatever it is that you're drinking. And so there's you know, as many different kinds of she kept he is, there are different far throughout Bennett. So it's very hard sort of deciding what I wanted, but I, but I love the menu that I currently do decide upon because it's a bit of everything. So you have little Christine, with things on them impact Christina. I mean almost coast with topping on them. I have a recipe for meat balls. There's another one that involves hardboiled egg anchovies, and it can be sort of a complicated and what I love. Is is sort of serving an array of them as a sit down meal, so rather than have sort of you, you'd expect it to be a buffet. But I like having sort of have a meal, and you share a little place, and it's a very convenient way to entertain, and you have all kinds of little things that are easy to put together. And so to do a whole meal with this is pretty darn simple and Deir easy, and you lay that out to with your chapters in terms of, you know, how symbol these things and sort of the timing on the left. Want is for you be stressed out. And I want you to be able to sit at the table and enjoy the meal with, with your friends, and so everything, you know, a lot of the things could be made ahead of time or prepared right before you guess arrive. So, so it's very easy. And one of the things I liked is just a few a little extra notes. Like, obviously anybody who has spent time eating Italian food. The idea of pursuit toe in Mellon is a classic combination. That's there's a reason. It's classic. It's so good until all that. Sweet. Right. And then you put it with Ricarda which has kind of put it on. Yeah. Sweeten creaming and everything in it holds it holds it to the toast is also that. Like the binding to it in an all the tastes work really. Well together writing. Oh, good. Okay. And these are from menus from all over Italy. And the twelve chapters of the book, do you have another particular favourite you'd like to point out in case I end up losing you off of the phone here? I have I have a for the Rome, chapter which I actually decided to, to make all about pizza. And it's a certain kind of pizza that Romans each during the day, that's called pizza or sort of Fleiss pizza pan pizza, and you can buy it by the size by the weight. And what I've done is taken this idea and turned it into a way to entertain. And, and it's a really good because it's all about the dough. And so there's a really nice pizza dough that brises for forty eight hours. And then I gave you know, they're almost non recipes for the toppings, because you really just have to put it on the doubt. But I sort of provide the basics of what would be my way of doing. And then you can take it from there. Okay. And like with the book there's a section, then there's well, the recipe for the party. I think that's a cute name for all of it, too. And you give them ideas on what to drink. So what would you suggest for this one? Well, the pizza party, you know, plenty of people always, ask that they assume that you drink wine with pizza. But actually, Romans will tend to drink beer, with pizza more or soda, you know, soft drinks, and it's sort of Italians don't drink a lot of soft drinks, but they do when they go to pizza, so it's sort of fun, fun time to get not only craft beers, but crafts, you know, soft drinks and serve that, and working to to serve. Okay. And then you have a section about the timing. So you've got information about in a win to do. Kind of confused about the job at the secret to the Joe is a longer. You let it rise the lighter. It is. And so if you have Joe that rises, you know, for twenty four hours that's going to be very, very light and people can actually more pizza. It's not going to be fill you up, so fast. And, and I provide it how to do that. Because most people are confused the first time you know, they will win do I do it. When do I make the dough? How do I figure out twenty four hours advance and I, I actually walk you through it step by step and putting it in the fridge and punching it down. And it's, it's really not that hard. I know it sounds like you know, what are those things that I think that people are afraid of is it just that sounds like it's a lengthy process. And yeah, there's the punching down and all it's really so simple. And it's really pretty simple about when you do things it's not like you have to exactly at this moment, you know, put it in down, or take it out. The police are not going to come in. Thank goodness. So what are some of the toppings include with that? Oh, I see you make an regular oil. The greatest thing that, I learned at this one pizza in Rome is they take a big bunch of rubella every morning, and they, they wizard in the blender with olive oil and not only does it is it bright green. It's got that bite of Ruge on a lot of pizzas. They sort of squirted on top. So it's got a really nice color, and this sort of image, always wanna put a little finishing touch of oil anyways, who of gates adds that bite to it, and it really works, well, especially on the vegetable pizzas, like Yukimi pizza, or when with push you and n a plant, I love that one. Ooh. That sounds good. I'd probably like it just on the Margarita to myself with the I don't know. Maybe. Little bit. But yeah. You know it's all good. Whatever you like. I mean I love that. I love people that go ahead and create something on their own Hardee's. Great. Because you get everybody involved with the process, whether you know, and we've done that with, oh, gosh. My grandkids were really small, and my grandson, in particular, from the time he was about five loved the idea of doing this, and he would just take over with the, the crests, and he would make all the crusts for everybody. And then, you know, we'd lay him out and everybody could do their toppings, and the cooking and such. Yeah. Outside on our on our grill and all too. So that was a lot of fun in the early days. And now they're old enough to all these kids do to really do a good job on it. But he was the one who was from the get-go. The recipes for the people of chapter you actually bake the cross the time. And then you add things on them, you know, almost like a salad on top of that. And so they're really. Really easy really really light really good too for entertaining. And people can make their own to. Okay. That sounds good. You have one more Roman menu dinner on the terrorists, and yeah, yeah. Fanciest menu on the in the book and it takes the most effort. But I really wanted to include that, too, for me, you know, eating on a Roman terraces, so you know, it's just roam. And, and, you know, being on the top of a palace, looking at Saint Peter's, I felt like what you should have should be should live up to that. And so it was actually one of the few chapters in book that was cooked by a by a professional chef. Well, there's really. And not everything's complicated. I mean, there oh the peaches with the Barada and shoot. Oh, just sounds like a terrific, little start very easy. And you know they have a comfy as well. But, you know, confused on say about just sitting around and raiding, so. Right. And even you know, the, the most complicated thing is, is the pasta who knows. But, you know, if you wanna go buy your own, you know, pasta, that's fine too. Uh-huh. Okay. We're going to wrap up this segment, and we're going to let Elizabeth Keeley get onto her own inner griller sausages, the seasoning. And it's been very nice to have you on the phone, and I'm gonna continue to talk about some of your recipes in the book itself. And thank you for taking the interview with us. I look forward to that. And I'm going to get us make sprints this afternoon. When I get out of here. Talk about going, I'm going to make myself in a grown, right hood. Okay. Well, thanks for being on board with us and. Ross next. Okay. Okay. Thanks, folks. That was Elizabeth minke Lee. We're talking about the Italian table, and we're going to take a quick break here, and then we'll be back with heating it up. I'm Cheryl alters Jameson. If you have a message for me, please. You may me at Cheryl at Santa Fe dot com. That's Cheryl C. H. E R, Y L at Santa Fe dot com. And please, let me know what you think.

Cheryl C. H. E R Italy Venice Rome Joe Lisbeth Jamison Bennett Elizabeth Ricarda Elizabeth minke Lee Mellon Christine Kaley Ross Christina Elizabeth Keeley Hardee Saint Peter Jameson
"cheryl alters jamison" Discussed on Talk 1260 KTRC

Talk 1260 KTRC

09:13 min | 3 years ago

"cheryl alters jamison" Discussed on Talk 1260 KTRC

"This is Cheryl alters. Jamison how is your Saturday going? Well, we're keeping things happening here in talking about lots of food, and I have had Carla vets in the studio with me, we are discussing her beautiful magazine that she's done for more than twenty years now. And I think anybody who is in the food knows local flavor magazine, and how did you end up doing a magazine because you came from like an HR background, right? Yeah. Chicago Chicago Board options exchange, and you know, that when you have one of those lifestyle or no life changing moments. Yes, they were moving and we just up rooted in came here. And I think when everyone well, not everyone perhaps. But when I came here, I knew I had a re-imagined myself. Not just reinvent. I mean, there weren't any corporate and right opposite. I could walk into it. And so that's that's how we how we started. Yeah. And your husband being within the weep Peter is you're involved with this is indeed publisher. Yeah. He he does the the books the bookkeeping. And then he throws out all kinds of suggestions for the magazine. Hey, you know, you ought to do a story. Good. He's ideas are always off the wall. But right on the Mark. When I see him out about sometimes too. So. Well with local flavor. Okay. You do this as a monthly publication local flavors, a monthly publication. And well, we do not do a January issue. December January issue is combined. Okay. So that the whole staff can enjoy their. Yeah. Otherwise, you're in production on December twenty first sinus, not fun. So you have kind of a schedule of the types of things that you cover at different times during the year. And I know that like with the current issue. It's more kind of the homestead gardening, you know, awakening to the earth and that food is out there. It's going to be out there in the earth. So tell us about your current issue. The current issue of the issue that just came out with Bob Pennington on the cover. Yes. Botanical Bob who has show on KTAR see on Saturday mornings at eight o'clock is that right? That was one of my inspirations. I listened to his show all the time. And I thought now there's a homestead or and he's the real deal. And I had no idea what I just loved that phrase. The always in getting dirty since nineteen seventy five. Putting that on the cover. Yeah. I had no idea how many people have been influenced by him. And and certainly the whole homestead movement. We used to do. This issue used to be called the garden issue, home and garden. And then I started meeting people who more like, Bob, and it, you know, it was like little white. Yes. Little too hard scrabble to work into the garden issue. And and then my own daughter bought a small farm in two Petero. Yes. He was up the road from me and chickens to with her chickens, and I'll tell you what sitting out on the porch having a beer watching my grandsons play in the river and watching those goofy chickens. I loved it. I absolutely loved it. And this one I I mean, I really kind of started to embrace again, the idea of homestead or it when you come here, you don't garden, you you get a part of that land because. Yeah. Yeah. It takes a lot more than that. Boy, you have dirt that actually is probably more appropriate. It is more appropriate to build buildings out than it is to grow things in and it just. Takes such a labor of love beyond. Just some skill at knowing how to handle a gardening and other places to do. Well, it's not the ideas not to have a beautiful lawn. The ideas not to have a fussy little flower garden, the ideas to try to feed your family on what you've raising. To bring your piece of land alive, and and be like a real part of the environment. I'm so impressed by that whole generation that is living in that way. And in this issue. I was delighted with his Colin Curtis. Our my associate editor came up with the idea of saying, let's do something like ask our readers what they're doing for home steadying, how their home steady not all of us are in dreads and bare feet in front of adobe house that we built ourselves, but all of us. I think are doing something in our it. Yeah. Yeah. Seriously. Those chickens of mine are a piece of that. It's like, okay. It's my small little strike out there to be able to say I can raise these things on organic feed. And I know I'm going to have the best eggs coming from them. And I can care for them. And all and they're my little strike back at, you know, the whole industrial farm complex in this case that in growing some of my own things. I mean, I like the sport the farmers market a great deal, as you know, since we always find ourselves down there. But just being able to go out and pick my own salad greens on my own herbs. And to know how those have been grown and a few other things is just terrific. So I understand that even though I do that on a much smaller level than a lot of the people that you focus on. But I do think that they're a lots of us that are doing something Tom saying feel like we're connecting to that. And I loved it that the readers felt so connected. They were so delighted that we were reaching out to them and ask them, how do you homestead hood? And some of them. Did it and just the, you know, not inconsequential. But, you know, small ways and even myself, I was like, Well, I I, you know, I have I have my little compost pile thinking. Okay. Most of us are trying to kind of compost. Yeah. That all fits with that. But it all worked all yes. In our little and packed Santa Fe associate cesspool recycling. I think you know, we're like way over we can make any money off. But we just have a mentality here where people do band reusing something in recycling in it to something new is important too. Well. Yet. What did we learn about Bob in this issue? What a character. I have loved him since I came to Santa Fe. He was such a like when I first arrived here, and I ended up at our free Assam day. And I was looking for something to I don't know probably to kill some bug or something and he's like while you're just put some soap on it. Who is this this Yoda? Ask wise, man. I I thought son I don't know about this. But yeah, I mean, he really has done a lot for me to come along. Personally. My understanding of how to be more harmonious with the earth and what I'm doing. Yeah. I think that's the whole idea that that sense of harmony that everyone is looking for and and certainly our readers really really respond to that they loved it. They really they have they've really fallen in love with that whole idea of a homestead issue. Good. It was so interesting a few years ago when one of our other bigger nurseries greenhouses went out of business in have which was not. I mean, it was sad sad thing. But I couldn't believe the overwhelming turn then to our free ah that it always had a really strong business. But I was talking to Bob at some point during that. And he said boy did they catch us with our pants down. In terms of like people were showing up over there buying them out every single day, and they had to so up their orders in their plan. That they were growing at all of that. And they are certainly the premier, you know, operation in terms of the whole nursery world right now and that whole idea of buying local. Yes, lately, buying local not only under be not only because they have a everything that is appropriate for growing here. But because you're supporting a local business in a local family. Yes. And that's so much better than he's find these plants out at somewhere, like, Home Depot or something. I mean, they're they're raised for being in the mid west somewhere. We came from where things grew you know, or California or someplace, and they're just not worth it, folks. Yes. By the stuff that's been grown locally and support the local folks here to all right? Let's see. There's some other good things that are in that issue to we're going to come back and hear about those in a little bit. And a lot more about local flavor from Patty Carla bits, who's the mastermind behind the whole thing.

Bob Pennington Patty Carla bits Santa Fe Chicago Jamison Cheryl Home Depot Peter Petero Colin Curtis adobe associate editor publisher California Assam Tom twenty years
"cheryl alters jamison" Discussed on Talk 1260 KTRC

Talk 1260 KTRC

09:30 min | 3 years ago

"cheryl alters jamison" Discussed on Talk 1260 KTRC

"This is Cheryl alters. Jamison how's your Saturday going? We're having a good time here in the studio, but I'm getting awfully hungry and talking about all kinds of good food at the loyal hound gastro pub on the south side of Santa Fe and arable which we haven't really talked about herbals food and the name gives a hit. I'm sure to people. But once you tell us a little bit more about what you serve their absolutely that inspiration for the name came from our desire to really be part of this community and the true sense of the word where we're purchasing our food from local farmers, and we are serving food to local gas who maybe not don't they don't come there because they know it's good for them. But we really put a lot of effort into feeding them. Well, and feeding them food we'd feed our own family and sourcing is everything to us. So arable for anyone who doesn't know that is a word that isn't used very often and current days, but it means probable land so healthy land. That suitable for growing crops for agriculture. And that means everything to us. Well, that's very good. And it's just open for dinner on weeknights. Is that rates entertain through Saturday? We opened a four thirty. So we offer a little bit of afternoon late afternoon reprieve and the community for people coming home or are people just getting out to run errands has their area to just sitting enjoy. Absolutely. That was a big part of the renovation of the space was to bring that bar back to El Dorado and not in the terms of being a cocktail bar, but being a place where people can sit together whether they're vitamins. Exactly. And so that's a big part of what we were trying to do out there and provide to the community. And it's it's a great space for that. And then we also serve branch on the weekends Saturday from eleven to three and the brench you what kinds of things will people find on that I like to call it branch a little different in the city difference. Is the first time I heard that. It is it's not necessarily traditional. We do have a brench burrito. Of course. It does have green chilly, but we also do as some of the other things that are unique to us there. We do an avocado avocado melt sandwich. We do a branch. Burger. We do ask you some gravy gravy. Which is you know as much as I'm not a vegetarian. I think it's great to have something that's a really traditional comfort food item that that you think of is going to be heavy and have meat and and all of that. And we do a vegetarian version with a mushroom gravy. That's laced with coffee. That's really amazing. That sounds really good. Get some people have told me, it's a theory. All we do have really like fluffy biscuit that has cheese Inc. Ooh. It's it's really unique in that sense. And I think, you know, the common thread between the two restaurants is that we we take comfort foods that are feel good foods, and we try to make the best version of that. And you need to ask and give you a reason to come to our places. Excellent. Well, I know there are some specials to beyond the usual things on the menu. And they're all kinds of good things. I know like on the loyal hound menu. That sort of, you know, pub foods, and all of that kind of thing like the fish and chips that I was just talking about Anna burger and all but you'll you do a special. I know that it's something I really adore. What's that sandwich? And that comes up about once a month. Would it be our house cured and smoked pastrami? Ruben. Oh, I missed it this last week. Oh time though that one is taken off is be kinda come come into its own there. We cold. Following. We have a special Email list. Just for people who want to about the Ruben what's coming up every three to four weeks because we do this New Mexico be brisket and care for about two weeks. And then we smoke it for about sixteen hours. Chill and slice it up, and you know, the kind of traditional after that with the marble rye and sauerkraut and Russian dressing. But it's you know, my I try not to tell my saute guide when it's coming up because he'll knock out forty five lines in and just be ready for a break. I don't want him calling off. Sneak it in on on the bed. Oh, so how do people get on your Email list? If they want to know win that's coming up next. Most people you can either call us or if you're in the restaurant just leave leave it on a post in note. I just added to the list, you can always Email me that loyal. Zero six two four at g mail. Okay. Good that somebody knows that. Yes. Five years. I'll learn. I know you don't have to call yourself. You don't have to Email yourself that happens to me from time to time. Oh, this pastrami is just that a knockout folks, you really have to have this. And and I am a huge lover of Ruben sandwiches. But over the years have decided I'm much more fond of them with pastrami, then corned beef, and I like that little smoky spicy notion that pastrami has in Europe has has a lot of smoke in it. It's just to me delicious. Somebody who loves a lot of smoked food and barbecue and all that. And we were just talking about I found this new bumper sticker that I had to get that says, you know, my other car is a barbecue pit. Yes. If you do order simultaneous. Back of my truck. Okay. Very good. All right. The sauerkraut that you have on that. Do you make that we have in the past? But right now, we're now I've been using primarily bore said just finding the time with the two restaurants. We work, you know, seventy five eighty hours a week. And it's okay. I gotta do it. And that that's like a thirty day process. Say no. Oh, we should've started that two weeks ago. And I'd like and then oh here we go. That's right. Have and we will in the future. Darn time in the day. Oh, speaking of fermentation, I think hard cider is kind of a thing for you too. We do love hard cider I fell in love with New Mexico. Apples a few years back when we were getting some for through Lamont co and the acidity in these cider apples and the different flavor profiles. Are amazing. And it's a great ingredient to cook. With we use it from brining pork chops to making green chili apple butter for breakfast biscuit sandwich. You know, just about anything we find lots of ways to use it. And it's just so great to have resources and to use them as much as you can in New Mexico doesn't grow everything. We don't have the perfect weather for you know, every type of produce. But what we do have is really wonderful. And when you get something that's close to you. It's it has more nutrition. It's more fresh. You know, it has all these great advantages, and we're supporting the people that live here, and those are all really good things. You know, just a love what our farmers managed to do here in soil that really is better as a building block. It is tough. Yes, I've literally people build houses out of our dirt. It makes it kind of tough. So anyway, I so appreciate what anybody could manage here. It's great that you can make use of so much of that. Oh, do you ever use the the apple brandy that Colin Keegan now makes from the battle Apple's ten other beautiful product. It is. Yeah. He started with those apples down the road from me into sukey. Of course, he has many more much more now. He to be. That because the demand has been so high for it. So anyway, that's another good thing. Well, do you have any special events coming up anytime soon? Warming town. And so yeah. Ex just tobacco. Check a tiny. Bit loyal hound does a separate club. Usually once a month. We make everyone sit together that's part of the plan. It's a community driven type of dinner where we'll put together either cider or wine or beer pair that really beautifully with a specific food course for each drink. And we try to keep it moderately priced. Sometimes if it says certain winery that's a little bit on the high end it's a little bit more expensive. But we really try to offer an amazing value an opportunity to just build relationships and friendships with the people that live here. So we do that about once a month. That's again, something you can get on an Email list for if you're interested, and you can also look out for that on the loyal hound Facebook page what we have coming up right away on Tuesday. February twenty six we have a lake whole wind dinner out at Arabic. Eldorado, and we have someone from the winery. It's a Washington. State winery, family owned a second generation really small beautiful crafted wines, and we're going to be featuring for those winds with four courses and a little and with a little something. Sweet. Well, that sounds like a lovely combination will hear a little bit more about arable and about loyal hound and Rene and Dave in just a minute don't touch that dial that button or that app, or however, you're listening to us. This is heating it up..

Ruben sandwiches New Mexico Anna burger Apple Jamison Santa Fe Cheryl Europe Facebook El Dorado State winery Washington cheese Inc Lamont co Rene Colin Keegan Dave two weeks seventy five eighty hours sixteen hours
"cheryl alters jamison" Discussed on Talk 1260 KTRC

Talk 1260 KTRC

08:44 min | 3 years ago

"cheryl alters jamison" Discussed on Talk 1260 KTRC

"This is Cheryl alters. Jamison of you're having a great Saturday out there. I am really enjoying spending some time in the studio with John cruel today. And we're talking about his business that he has created from the ground up to make fine quality knives. He also does some garden, tools and other interesting things let him tell you more about all that. So what is happening over there? Let's see you're just office Seiler on Rufina on St. just start. The intersection of Siler sorta across from the water. The water man are crossing the water. Yeah. And if people are seriously interested in this, you know, they're welcome to come in. Are helpful. At least. Exactly, yeah. It's it's the best Email ahead. Just so that I'm not in the middle of doing something that I can't step away from but walk ins are welcome. And what is your website that they can reach you. Yeah. She han. S H I H A N fine knives dot com. We'll take you to the website. And then there's a form there for making appointments and asking questions, etc. And it can also shop wander. Unlike. I only list the Email address just because I do need to stay focused on the work. I'm doing everything myself, including production from the very beginning through to the very end as well as sales and marketing and everything so I have to kind of try to maintain balanced, but I do answer the emails, very promptly. Yes. You do. Well, and if you go to the website to folks, you'll get to see the most beautiful video of Sahan at work with his forge and the whole process from the well, you can tell people from you start with a burning down charcoal. How does that relate to a knife? Right. Well, the traditional forging fuel in Japan is pine charcoal. That's been the traditional fuel there for hundreds and hundreds of years, let's called Vinton charcoal is that a different kind of different. Okay. Never is made from oak. It's an incredible incredible material which I would someday like to attempt to make it requires a very high temperatures. All right, very specific type of charcoal making the differs from what I am. Pine charcoal. Yeah. But yeah, I start by making my own my own pine charcoal, which I make from reclaimed materials that I- scavenge off of construction sites, and such and that becomes the fuel for heating up the metal. So that it can be formed through forging which is a term that means plastic deformation basically make plastic enough by making it hard enough. And then you change its shape, you deform it, and that can be a convenient way of moving material into the shape that you want and it also has profound repercussions for the micro structure. And in our case, that's really why we do it. There's a beauty to foraging. There's a certain sense of efficiency to foraging compared to the waste that you would have potentially if you're stamping out of sheet. Oh, but ultimately, the real benefit to forged blades is what happens to the micro structure interesting. Okay. So what does happen China to get too technical here? But essentially, you're refining the grains in a way that means that. There will be a very fine structure with a very fine distribution of carbide throughout and when you have that kind of structure, the edges able to take and retain a shape that makes it sharp and makes it good at cutting. So it's this sort of very basic pyramid-shaped geometry where you have one side at an angle to another side. And there's sort of this sense of a of an infant zero out there at the tip of it. Like, maybe it's not quite infinite. If you could say have one molecule followed by two molecule, followed by three like bowling pins, and you might have the most theoretically sharp thing that you ever could. But that goes so far beyond whatever really happens when you make our sharpen a knife that it's kind of fun to think about conceptually. But really what we need is just a structure that is that is fine and hard and has the correct type of Martin civic structure. So that you have a really good ability to form and. Edge through the means that you choose which for me is a hand sharpening on Waterstones. And that the way that that deteriorates over time as you use it also lends itself to continued performance it's quite possible that you could have a certain material that would have an as sharpened condition that would exceed another material. But ninety percent of the time, you're using a knife. It is in something less than just sharpened condition. Right. So that's what really. All of if you had to sharpen it after each cut. But it was the sharpest thing that ever existed. Many people would choose that. I think if you could have just slightly diminished. Cutting potential that is able to maintain and stay usable for a longer period of time. That's more valuable to most of us. So what metal do you use for your knives? Its all steel different grades of steel. And I'm using a lot of American steel right now in particular agreed called fifty to one hundred which is just some number system. Somebody came up with to try to. Leslie, what exactly is inside it, and it's a plain carbon steel so you have about one percent carbon and one point seven five percent chromium, teeny bits of other things. It was originally formulated to be a bearing steel used for ball bearings and bearing races and things like that and industry, and it was discovered to be rather. Excellent blade. Steel by some American blade Smiths. Oh, maybe in the last twenty or thirty years. And so you use carbon steel, but you also do some work with stainless to right now all of my blades have high carbon steel for the actual cutting edge. Okay. One of the lines of knives that I do as a three layer construction. So that the high carbon steel core has two layers of stainless steel one on each side like a sandwich, and that creates a really interesting visual pattern along the side. And it also means that a certain percentage of the surface area is being protected from oxidation and corrosion and food interaction, and that's an issue potentially with carbon steel rice. Right. That's one of the biggest drawbacks to using carbon steel. It's almost universally agreed that its performance in terms of cutting is superior to stainless steels. But it does Patino over time and this can just be of an aesthetic concern. And in certain limited cases, it can actually be a problem for the food. If you were to cut a whole bunch of really. Siddiq things like tomatoes you. A small amount of metallic sort of flavor into. This happens more when the knife is sort of new and doesn't have any patina on the surface. It's sort of like the patina is almost like a like a scab sort of self limiting layer that occurs. And once it's occurred. It's sort of slows down the radio, which it continues to occur. So once you have a decent amount of patina built up on your nights that sorts of of of flavor interaction happens less. Okay. But then what you can have happened would be just discoloration you're going to serve cubes of tofu. You might want to use a stainless steel knife to cut it or you might wanna do a throwaway cut. Meaning that you would cut through the material once or twice that you knew you weren't going to use any of that slight graying. That's going to happen off of that knife. What happened in those first two cuts, and then you could continue preparing, okay? Do you find the people here by more carbon steel knives? Over the stainless with the carbon in little sandwich. Carbonated its core. Sell a tremendous amount of both. I would say it's about fifty fifty. The chefs go one way or the other more so than other folks, again, it's a largely a matter of aesthetics and the geometry of the two knives is slightly different. So that I think tends to take precedent my stainless clad knives. I should say they have less food interaction and less oxidation. It doesn't mean that they have none. Right. So really leave it sitting in lime juice. Good idea. So generally, it's the same market for both to be willing to think of the knife and care for the knife is though it's carbon steel, right? Well, and you can come into the shop there, and you have number numerous different sizes and dials of knives.

Martin civic structure Siler Jamison Seiler Cheryl John bowling Japan Vinton Sahan Patino China Leslie seven five percent ninety percent thirty years one percent
"cheryl alters jamison" Discussed on Talk 1260 KTRC

Talk 1260 KTRC

09:02 min | 3 years ago

"cheryl alters jamison" Discussed on Talk 1260 KTRC

"With your host, Cheryl alters. Jamison. Thank maybe. Good afternoon. Food lovers wherever you are in the world, I'm Cheryl alters Jamison, and we're heating it up and eating it up to thanks to my engineer, Gino Thompson here in the studio will be doing his very best to keep me on track today. Gino's the one who fills in with all that fun food music that we fade in and out with someone commented not long ago that it was really cool that I mentioned my engineer. Our engineer. Well, yeah, he's the one that does all the work around here. I just get to sit and talk to people and actually today were even eating some wonderful tidbits, not even tidbits big things. Brought in by my guests in the studio. I'll tell you about them in just a minute. Are you excited about food? I'm always, well, if you've ever listened to this show once I am always always excited about food. And in fact, that's the name of my website and web community where you can get lots of info about bringing excitement to your own kitchen or meals that you might want to eat out with family and friends to in. You see what I'm up to next which is going to include a cooking class on slow cooking, south western style at the Santa Fe school of cooking on Saturday, February sixteen and let's see if you want to get a seat at that. And they're starting to disappear you can call the Santa Fe school of cooking at five. Oh, five of course, nine eight three four five one one or just go to their website Santa Fe school of cooking dot com. Love to see you for that. We're going to have a whole meal all the way to dessert made in the slow cooker. Okay. I hope you're having a great Saturday afternoon. And I wanted to introduce you to. A to folks who have all of a sudden come into my life in a big way in the last couple of months, and they are with the new market street store on the north side of Santa Fe this used to be the albertson's, and it was okay as an albertsons, but it is so much better and cooler as a market street store, and my guests include Jeremy Miller who is the store manager. And then also Catherine poll FOX who is the concierge. I mean, I love a grocery store that has a concierge don't you? We're going to talk to them about all of that in just a minute. First thing. Let's see. Okay. Well this afternoon the Super Bowl is occurring. I guess if you're listening to my show, you know, you probably aren't going to get there by now you might want to check out websites and online and see who has won the Super Bowl this year. I'm talking the soup Super Bowl here in Santa Fe, the one that's taking place at the convention center at this very moment. And we've had some amazing champs at that event. In the soup is always really pretty darned fantastic. Do you think that there'll be a lot? I think it would be a five peat by jambo. Ahmed oboe pulled it out again this year, he had a a little rest after his I think three or four Pete he had to sit out for a couple of years. Anyway, I think he's back in this year. And of course, oh, chef Nath who has the Cambodian pop up around town was last year's winner and our own Richard Eades is scheduled to be the MC at that representing KTAR see so well tomorrow, but this afternoon too. So anyway, that's going on and raises loads of money for the food depot. And I wanted to mention that very specifically and actually the market street store folks made a terrific contribution to the food depot when you had your grand opening is that right? That's right. I saw a really big a big check as I recall this Jeremy Miller that manager who's just going to tell me about that. Well, thank you, Cheryl. Appreciate the wonderful introduction. Obviously you love food and we love to prepare food and sell food. So it's a great combination. This morning. I was walking around the store, and I ran into Sagar city councilwoman. Oh, yes. And she said Hello. She says. Two. And she also loves market street as well. So she said this is a match made in heaven definitely sells. I appreciate that. Yeah. So on January eleventh, we had our grand opening and part of our grand opening. We had we made a contribution to the Santa Fe few depot. They're excellent organization that we partner with on a daily basis, but we were able to make a large contribution to them. And we'll be there tomorrow helping out with the Super Bowl. Great. Okay. Good to hear that. Good. Okay. And then I also have Catherine Paula FOX in here to who is the store Cohn c- urge. And I just you know, if I didn't already have my dream job. I think you have. This is my dream job to. I thoroughly enjoyed myself and happy to be in the team part of market street. Oh, good. Well, we're gonna talk all about what you get to do in just a minute here. Let's see. I just wanted to mention oh, we have Valentine's Day coming up. I'm not gonna get into all the fabulous meals around town. But there's some great stuff that market street's gonna do to anyway, restaurants. I mean, there's lots of information in. Let's see local flavor this month about February and hold the whole valentines weekend for places. You might go things you might do positive Bill this weekend. And I'm sure next we'll have loads of ideas to so be sure to take advantage of some of that also restaurant week is coming up soon, and that's going to be February twenty-second through March third here in Santa Fe. There's also a restaurant week towels and one down in Albuquerque, but you know, here in Santa Fe. That's when we'll be happening, and you can go to their website, New Mexico restaurant week dot. I think it's calm. They have all the details on who's offering what when and where and there's some really excellent deals and not only just restaurant meals, sometimes some special demos and other fun things to do to a lot of fun around town at that point. I have to say to I mentioned local flavor, I love love love the story in their February issue that is about all of the chefs and the other kitchen culinary workers, and such that are in Santa Fe that came out of the same small village. Really? It's not even much of a town in Vera Cruz, Mexico. It's I'm going to butcher its name a little bit. But it's something like Chuck hall Tian. Yes. And it is the home of no Ikano from the Santa Fe school of cooking and Kiko Rodriguez. From is a NAMI Hugo Sanya from trace, Call Laura. Rafael Pratt's for my think Santa Fe bar and grill who also does some work at the cooking school. Anyway, there are like more than a dozen an apparently something like fifty people in Santa Fe now who all came up because of from that little village all because you know, they knew somebody else who came and they've all been quite successful here. So it's a really wonderful story about all of those folks that's in local flavor. And of course, I just have to give a shout out to my friends, Munns. The Norris the musical group. Who's on the cover of local flavor? This month doesn't have anything to do with food. But they love food. I know that. I'll give them that shout out. All right. I think that kinda catches up on some of the things that are happening around town. So I'm going to go back to my guests here. And we have a couple of minutes before we go to our first break. So Jeremy how did you end up here in Santa Fe where were you before? I've been in New Mexico now twelve years I relocated. Here. I was born and raised in Utah and relocated here in two thousand and seven and spent the last eleven years in in the Albuquerque market managing stores there and the opportunity came to to us to renovate this story and turn it into a market street, which we're super excited about and the company asked me to come up here and oversea that transition and run the source. I've been up here. Now a little over a year and a half and living in Santa Fe. So I'm now a resident and loving every minute of it. Well, good. We're glad to have you in town. And I'm glad you don't have to run back and forth between Albuquerque and Santa Fe anymore with that kind of job. That commute. It's okay now. And then I was down there a couple of days ago, but G do that every day. No. Well, United has been a part of persons for like how long because that was more of a Texas company. Initially, right. So United supermarkets was a family owned business for almost one hundred years. Really? Wow. And about I believe it's been six years. Now, the the put themselves up for sale and albertson's bid on that and made an offer. And you know, the great thing about our company is that we're a decentralized model meaning that they allow us to regionally make decisions on how we.

Santa Fe Santa Fe school Jeremy Miller Cheryl Catherine Paula FOX Albuquerque engineer Gino Thompson albertson New Mexico Jamison United supermarkets Richard Eades Ahmed oboe Sagar Nath partner FOX Bill
"cheryl alters jamison" Discussed on Talk 1260 KTRC

Talk 1260 KTRC

10:10 min | 3 years ago

"cheryl alters jamison" Discussed on Talk 1260 KTRC

"Talk with your host, Cheryl alters. Jamison. Maybe. Brand new. Good afternoon. Food lovers wherever you are old. I'm Cheryl alters Jamison, and we're heating it up and eating a two. Thanks to my engineer, Gino Thompson here in the Studio B doing his very best to keep me on track today, and every day do is the one who fills in with all that fun food music, you fade in and out with someone commented recently that it was really cool that I've mentioned my engineer, and my feeling was Wolfer. He's the one who does all the work. I got to just sit here and think about and talk about food, right? Are you excited about food? Well, as you know, if you've ever listen to this. I am always always excited about food. And in addition to being excited about food is the name of my website, and my Webb community where you can get lots of information about bringing excitement to your own kitchen, your meals that you prepare with your family and friends or you know, some good ideas on where to go out and enjoy a meal together to. You see where I've been recently. And all that as well. So are you enjoying twenty nineteen? I mean, it's a little hard to believe that we're actually to this way, the holidays were just a whirlwind. But I hope it was a nice whirlwind for you and your family or friends to I've had a good time. But mine is still extending I still have family coming in next weekend at so my holidays are going to just keep on going for a while. My guest today is Christine Hickman. She's a longtime Santa Fe in and the author of a relatively new book called Neo Katie solo Naoki, and we're going to hear about her book and her passion for that wonderful wonderful Italian Neo Keith and all about her putting her book together in just a minute. Well, I just wondered what you did. For New Year's Eve, I managed to get home by about nine fifteen because of all that crazy weather that night hill living out into suitca. I did not want to be on bishop's lodge road much later than that with the wind and the snow swirling, and all, but I do have to say I had a really nice start to the New Year's Eve night actually at Cezanne in downtown Santa Fe. Oh was the place actually humming. That night every seat was taken and in the bar in the restaurant and chef Fernando Alonzo greeting. Lots of people, and I was just there to have some Kaba sparkling wine of Spain as well. As just having a couple of bites before going on to a friend's home where there was going to be lots of other food. So I'm having that night, we had a special my two friends, and I and he had made chef Fernando had made these wonderful roasted Brussels sprouts with a fetish cheese kind of SaaS kind of a thick and sauce almost like a fun Duda. That was just just delicious, and that was a special that evening, and I don't know if it'll be back, but I hope so because it was so good. And then also from his regular menu, his Mexican style tuna tartar, which is always a a treat in so fresh and flavorful, so that's what I kicked off the New Year's Eve night with and had a quiet New Year's day myself, and I was just still eating everything out of my refrigerator from the week before. And I told you about my my prime rib, and all those other things actually I kind of turned some of the remaining prime rib into beef stroganoff, which I hadn't had in years, but I had that wonderful tenderloin. Or, you know, otherwise, we're by state to very tender state to put together with the noodles and a little touch of sour cream, and oh it was really good too. Anyway, let's see what else. Do we want to talk about for twenty nineteen? Everybody's doing their list of food trends and actually very few of them have to do with the flavor of food. One thing that's topping just about everybody's list. This year is cannabis in every kind of food. Well, you know, be careful with that. It's one of those things that's still kind of dicey in terms of the legality of it here in our state as well as other places and people have different reactions to it when you put it into food too. But it's going to be experimented with in just about everything. It looks like in the year to come probiotics are just, you know, hotter than ever, and they're going to be going into not only the kinds of things that we've become acquainted with them in like, oh, come Buca. And kimchi and other fermented foods and yogurt and such. But they're people are looking at how to get those into every kind of shelf stable food now too. So there probably will be more of that as well. One of the few food trends I've seen this year that actually deals with real food and tasty. Is something called the Katsu Sando. It's a Japanese sandwich, and it's just popping up every place. And I haven't been up to is a NAMI recently. So I don't know if they've added one of these to their list, but it's the pork cutlet. That's oh fried with a a punk. Oh, kind of crust, and then it's put into a sandwich usually with a fairly, you know, kind of basic white bread and layers of cabbage in hot seasonings. And it sounds wonderful that one I'm looking for. And I haven't seen it in Santa Fe yet. But if you have let me know. Okay. All right. Well, let's get onto the rest of our show here today as I was mentioning I have Christine Hickman in the studio with me, and she's gonna talk about her new book now. Christine welcome first off them to twenty nineteen. Hey. Eighteen had a lot of weirdness. So it's nice to be a few days in two thousand nineteen so far. So good. So far, so good. Yeah. Okay. Well, welcome and tell us a little bit about how you decided to put together a book on this subject of the wonderful little pasta, dumpling, whatever you will. You can tell us all about them. It's a comprehensive tribute to Italy's other favourite. I course. Was the combination of eating yucky for the first time probably close to twenty five or so thirty years ago. The first time we went to Italy. And I even mentioned in the book, I the place that I ate it which was insane Jim neon restaurant Colombian detoro, which is. Oh, what a beautiful town. Still open. I checked out at a couple of years ago to make sure that it was. Yes. It was the potato nookie with as I recall, it was maybe a gorgonzola one of their traditional sauces that they put on Yawkey. I'd never eaten it before. And I fell in love with it. It was my first trip to Italy. And every restaurant that we ate at after that, I insisted that it served Yorkie. I fell in love with it. But didn't do much research didn't think about a book or anything like that? Except that in about twenty five years ago when I was working in a restaurant in a small town called Kosti Leonardo Lago a woman that I worked with who is basically a housewife kind of a cook. There we did not serve in the restaurant, but she was asked to make Mielke for a special visitor. I was rather dumbfounded. I hadn't thought about at the time. Silly me about trying to find out how to make it. But what I found out that she was going to do this. I asked her if she wouldn't teach me, and that is the book is dedicated to I call her mine. Yoki, mama. I saw that lovely Soto area too. We're still friends. I still visit her all the time when I'm over here in Italy. And she turned me onto making it about that same period of time. I started teaching Italian food, and I started teaching yoki. I started researching yucky because I was teaching it didn't find much on the subject except for one published book in Italian that was about an inch thicker saw in paperback is since out of print. And we also were going to Italy more often about twenty years ago. I ended up purchasing a house that need to be re constructed and I did that. And then I ended up teaching there, which then I started searching, yucky, more and more. We started going to the Dolomites I found out that in the Dolomites in that region. Where potato nookie was born. There was also kinetically which is a bread based Yawkey, which got me interested, even more the subject in the idea grow, and someone mentioned to me I think during that time that something about a book. And I said, I I'm not gonna write a cookbook, I really had no interest. As I spent more time there because I live part time in Italy for twenty years, I began to realize that maybe this was something that should be done on a book level because people write about pasta, but there's never been a book dedicated only ten Yawkey. All right. We're gonna hear all about that in just a minute to take a quick break here for a few commercials, and we will be right back with heating up. You're listening to talk twelve sixty one zero three seven KTAR. See also, always podcast. I call that second helpings Santa Fe dot com. We'll.

Italy Christine Hickman Santa Fe Yawkey Cheryl engineer Jamison Fernando Alonzo Dolomites Buca Spain Katsu Sando Gino Thompson Wolfer cannabis Webb