Show 376, June 6, 2020: Santa Fe’s La Fonda On the Plaza with Ed Pulsifer and Chef de Cuisine Randy Tapia Part One

Ed Pulsifer of La Fonda on the PlazaSince 2012 Edward (Ed) T. Pulsifer has been Santa Fe’s La Fonda On the Plaza’s high-profile Director of Sales. He also enthusiastically functions as the unofficial resident historian of the storied Hotel established in 1922. It’s one of the key leadership positions for the property. In 2016 the New Mexico Hospitality Association recognized Ed as the Hospitality Professional of the Year. Pulsifer joined La Fonda from Heritage Hotels and Resorts, where he oversaw sales and marketing for seven boutique hotels in the Southwest. La Fonda continued to safely welcome guests during the COVID 19 crisis and all their popular restaurants have now reopened for dine-in.

La Plazuela is La Fonda’s signature restaurant serving Breakfast, Lunch and Dinner with a New Mexico flair. New is The Terrace Rooftop Garden Patio serving daily from 3 to 9:00 p.m. (weather permitting.) The Bell Tower Bar (seasonal) has reopened known for their signature Bell Ringer Margaritas and unrivaled Sunset views.

We’ll revisit 35-year Hospitality veteran, Ed Pulsifer and meet new Chef de Cuisine Randy Tapia.

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Show 376, June 6, 2020: Santa Fe’s La Fonda On the Plaza with Ed Pulsifer and Chef de Cuisine Randy Tapia Part Two

Chef Randy TapiaSince 2012 Edward (Ed) T. Pulsifer has been Santa Fe’s La Fonda On the Plaza’s high-profile Director of Sales. He also enthusiastically functions as the unofficial resident historian of the storied Hotel established in 1922. It’s one of the key leadership positions for the property. In 2016 the New Mexico Hospitality Association recognized Ed as the Hospitality Professional of the Year.

La Fonda continued to safely welcome guests during the COVID 19 crisis and all their popular restaurants under the direction of long-time Executive Chef Lane Warner Chef de Cuisine Randy Tapia have now reopened for dine-in. Newly added is The Terrace Rooftop Garden Patio serving late afternoons and evenings with specialties including Red Snapper Mini Tacos and the Mana Margarita.

“Step into the past and experience the splendor of the American Southwest at La Fonda on the PlazaTM, the only hotel situated on the historic Santa Fe Plaza. Start your vacation in Santa Fe and experience the allure of old -world charm at one of the best Santa Fe hotels, where tasteful, modern conveniences blend with the warmth of authentic New Mexican style.”

We resume the conversation with La Fonda’s Ed Pulsifer and Chef de Cuisine Randy Tapia.

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Show 355, January 11, 2020: Santa Fe School of Cooking, Santa Fe, New Mexico Part One

Nicole Curtis AmmermanLocated in beautiful Santa Fe, New Mexico, in the heart of historic downtown, the Santa Fe School of Cooking is an internationally acclaimed, recreational culinary school and Online Market specializing in foods of the American Southwest for 30 years. They offer Hands-On Cooking Classes, Demonstration Classes, and an intensive 3-day cooking program they call Southwest Culinary Boot Camp, and extremely popular Restaurant Walking Tours, led by Santa Fe School of Cooking’s chefs.

“Raised on a ranch near the banks of the Snake River in Idaho, the Founder of the Santa Fe School of Cooking, Susan Curtis, truly has good food in her blood. Fishing, hunting and foraging added to the bounty of a communal table laden with fresh garden produce and home-cured meats. She raised her Santa Fe family in the same way, instinctively aware that a convivial sharing of work and pleasure makes life taste that much sweeter.”

“In 1989, Susan’s desire for a new chapter in life and her love for the traditional foods of Santa Fe anticipated the cultural shift towards a local sustainable lifestyle. Her foresight, focus and passion have made the Santa Fe School of Cooking a home-grown success story. Still actively involved at the School, Susan has co-authored numerous cookbooks on the foods of New Mexico and remains deeply committed to her family, her community, and to the original philosophy of the School, to celebrate and share the distinctive techniques and flavors of regional Santa Fe cuisine.”

Nicole Ammerman, the Director of the Santa Fe School of Cooking & Market, represents the 2nd generation of family ownership and is our guest.

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Show 355, January 11, 2020: Santa Fe School of Cooking, Santa Fe, New Mexico Part Two

Nicole Curtis AmmermanLocated in beautiful Santa Fe, New Mexico, in the heart of historic downtown, the Santa Fe School of Cooking is an internationally acclaimed, recreational culinary school and Online Market specializing in foods of the American Southwest for 30 years. They offer Hands-On Cooking Classes, Demonstration Classes, and an intensive 3-day cooking program they call Southwest Culinary Boot Camp, and extremely popular Restaurant Walking Tours, led by Santa Fe School of Cooking’s chefs.

“A Santa Fe native, the School’s Director of Operations, Nicole Curtis Ammerman, has immersed herself fully in the goals laid out by her mother, Susan Curtis. Nicole’s love of family and friends drew her back home to Santa Fe in 1993, and combined with business and marketing skills she honed at the University of Arizona, her dedication to New Mexico culinary traditions has enriched the scope and abilities of Santa Fe’s original cooking school.”

“Nicole added longer Culinary Boot Camp experiences to the School’s signature roster of traditional Santa Fe cooking classes and created our popular Restaurant Walking Tours, which not only benefit the School’s guests but also provide exposure for local Santa Fe restaurants. She has wholeheartedly embraced the School’s mission to support the Santa Fe food community, sourcing some of the School’s produce from employee gardens.”

Nicole Ammerman, the Director of the Santa Fe School of Cooking & Market, represents the 2nd generation of family ownership and continues as our guest.

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Show 353, December 28, 2019: Executive Chef / Proprietress Café Pasqual’s, Santa Fe, NM Part One

Katharine Kagel of Cafe PasqualsKatharine Kagel is the Founder/Owner and Executive Chef of the acclaimed Café Pasqual’s in Santa Fe, New Mexico which is celebrating its fortieth year of success. Café Pasqual’s serves organic foods and wines. The emphatically flavored cuisine is inspired by the culinary traditions of New Mexico, Old Mexico, the Mediterranean and Asia.

Chef Kagel also curates the adjacent Café Pasqual’s Gallery.

Chef Kagel’s passion for feeding those in need continues; she is a guiding founder of Santa Fe’s response to food insecurity – with first vision for the Food Depot, Santa Fe’s food bank and she is also co-chair of Kitchen Angels capital campaign, the group that provides free hot meals delivered to Santa Fe’s homebound.

Katharine has authored two well-received cookbooks; Cooking with Café Pasqual’s, Ten Speed Press and Spirited Recipes from Café Pasqual’s, Chronicle Books. Both are still in print.

Café Pasqual’s received the prestigious James Beard Foundation award as an America’s Classics (1999). The same year she was nominated by the James Beard Foundation as Best Chef: Southwest.

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Show 353, December 28, 2019: Executive Chef / Proprietress Café Pasqual’s, Santa Fe, NM Part Two

Katharine Kagel of Cafe PasqualsCafé Pasqual’s (Santa Fe, New Mexico) Founder and Chef Katharine Kagel, originally from Northern California, studied cooking in Japan and Hawaii, and then developed a passion for Chinese cooking before moving to the Southwest. In 1978 she moved to Santa Fe and opened Cafe Pasqual’s the following year.

Being part of the community is important to Katharine. She helped to found the international association of prepared and perishable food rescue programs, Foodchain, as well as Santa Fe’s local program, The Food Brigade.

Café Pasqual’s Gallery (adjacent to Café Pasqual’s on the 2nd Floor) features handmade mica cook pots in both the Jicarilla – Apache style and of the Northern New Mexico Pueblos. The gallery represents 24 artists in an array of media.

It’s first come, first served for Breakfast and Lunch at Café Pasqual’s. Reservations accepted (and advised) for Dinner. All the ingredients are organic and sourced locally as much as possible.

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Show 351, December 14, 2019: Bonnie Bennett, Proprietress, Kakawa Chocolate House, Santa Fe, NM Part One

Bonnie Bennett of Kawada Chocolate HouseKakawa Chocolate House is an artisan chocolate company located in the beautiful, high elevation town of Santa Fe, New Mexico. Kakawa’s passion is promoting the history of chocolate and crafting a variety of delicious chocolate creations of the finest quality. Proprietress Bonnie Bennett shares the rich decadence with us.

Kakawa’s signature is a collection of historic drinking chocolate elixirs. “These specialties include traditional Pre-Columbian, Mesoamerican, Mayan and Aztec drinking chocolate elixirs; 1600’s European drinking chocolate elixirs, Colonial American and Colonial Mexican drinking chocolate elixirs. Kakawa Chocolate House drinking chocolate elixirs are representative of these historic recipes and span the time period 1000 BC to the mid-1900s AD.”

“Kakawa supports local organic farming, promotes the history and anthropology of chocolate, and, most importantly, produces a huge variety of delicious chocolate creations of the highest quality. Since its founding, Kakawa has earned a reputation as one of the most exciting and original chocolate shops in the world.”

Virtually all of Kakawa Chocolate House’s artisan chocolates and premium drinking chocolate elixirs (dry mix) can be shipped with confidence to anywhere in the USA.

 

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Show 351, December 14, 2019: Bonnie Bennett, Proprietress, Kakawa Chocolate House, Santa Fe, NM Part Two

Bonnie Bennett of Kawada Chocolate HouseKakawa Chocolate House is an artisan chocolate company located in the beautiful, high elevation town of Santa Fe, New Mexico. Kakawa’s passion is promoting the history of chocolate and crafting a variety of delicious chocolate creations of the finest quality. Proprietress Bonnie Bennett continues to share the incredibly rich decadence with us.

“Kakawa’s chocolatiers are dedicated to sharing their passion for chocolate. They balance the traditional with the cutting edge, creating unique and exquisitely bold creations from fresh, seasonal ingredients. Their one-of-a-kind creations include truffles, drinking chocolate elixirs, agave caramels, solid dark chocolates and delicious homemade ice cream. Working exclusively in small batches, our staff ensures that each piece of chocolate looks as exquisite as it tastes.”

“Our mission is to re-introduce you to chocolate. We draw on chocolate’s long history, re-creating original Mesoamerican and Colonial chocolate recipes, and using them to inspire our new and exciting creations. We have a startling variety of contemporary flavors (including dairy-free and Vegan confections), such as Pomegranate, Cherry-Chili and Acai, Hibiscus flower, and Mescal. Kakawa also offers classic European-style truffles, such as Earl Grey, Espresso, Classic French Dark and many other seasonal specialties.”

Virtually all of Kakawa Chocolate House’s artisan chocolates and premium drinking chocolate elixirs (dry mix) can be shipped with confidence to anywhere in the USA.

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Show 348, November 9, 2019: Chef Lane Warner, Executive Chef, La Fonda On the Plaza, Santa Fe, NM

Lane Warner of La Fonda at the PlazaLa Fonda on the Plaza’s executive chef, Lane Warner, is a culinary juggler, keeping his kitchen, staff, menus, room service and banquets running smoothly and professionally, making it look effortless and fun. A graduate of the prestigious Culinary Institute of America, he trained under a series of renowned chefs and joined La Fonda in 1993 as executive sous chef. Six years later, he was promoted to executive chef and has earned several awards and accolades, including cooking dinner at the James Beard House in New York.”

“Chef Warner is an active member of the American Culinary Federation (ACF) and attained the ACF Certified Executive Chef level. In addition to winning numerous medals in ACF competitions, he was voted Chef of the Year by the New Mexico Restaurant Association and Chef of the Year by ACF Chefs of Santa Fe.”

“Under his tenure, La Fonda’s La Plazuela dining room has garnered rave reviews and is now earned the reputation as a sophisticated destination dining experience. Chef Warner’s seasonal menus celebrate the bounty of New Mexico and its rich culinary history. He is a master at taking old favorites and adding New World influences and showcasing authentic New Mexican cuisine.”

“Warner’s passion for food is equaled only by his love of the great outdoors, hunting and fishing. He spends endless hours training his Black Labrador for the upcoming waterfowl seasons. He is also an avid bow hunter for big game – elk, whitetail deer; you name it.”

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Show 348, November 9, 2019: Sllin Cruz, Executive Chef & Partner, Geronimo, Santa Fe, NM

Sllin Cruz of Geronimo Restaurant in Santa FeIn April of 2016 Chef Sllin Cruz was appointed as the executive chef of award-winning, fine dining restaurant Geronimo in Santa Fe, New Mexico. After almost two years running the Geronimo kitchen as chef de cuisine and being awarded Open Table’s Top 100 Restaurants in America through his culinary talent, Cruz took over from acclaimed Chef Eric DiStefano, who sadly passed away in February 2016. Geronimo restaurant, located on historic Canyon Road, presents an exquisite ‘Global Eclectic with a French base’-inspired menu focusing on comfort delicacies from all over the world.

Chef Cruz has an impressive pedigree working with the top chefs and restaurants in Santa Fe including; The Compound, opening Bouche Bistro, and Las Campanas. “Chef DiStefano found Sllin”, noted Chris Harvey, Geronimo partner and general manager. “He knew immediately who he wanted when the previous chef de cuisine left a couple of years ago”.

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