Jenny's View
Dear Friends,
Anyone who’s been to Santa Fe at harvest time can testify to the glory of the Santa Fe Farmer’s Market, every beautiful vegetable and heritage steak are guaranteed to be grown or raised nearby. Among the thousands who visit the market each Saturday, Santa Fe’s top chefs are often seen strolling, squeezing and smelling the bountiful produce. Locally grown products have been a focus of Chef Lane’s for over a decade, and he is has expanded the La Plazuela menu to include some favorite entrees for vegetarian and gluten-free diners, as well as his signature New Mexican dishes.
Chef made his reputation locally with La Plazuela’s fresh, sophisticated take on chile-infused classics. But he is equally well-known for pioneering the use of local ingredients—which are more easily found today than in the past, but, because of the volume needed for the hotel, can often times still be challenging. An avid hunter and fisherman, Chef has always had a passion for fresh fish, poultry, beef, and lamb from nearby ranches. And the inspired entrees he creates with them keeps bringing home accolades and awards, both locally and nationally—no small feat against the stellar field of Santa Fe chefs.
Try the lamb shoulder from Felix River Ranch, braised tender and served as a sandwich with sliced heirloom tomatoes and local feta. Or start your meal with delicate local squash blossoms, stuffed with New Mexico goat cheese and tempura-fried. Super-fresh mustards, honey, cheese from Tucumcari, and veggies grown up the road in Española account for some of the wow in your meal; Chef’s genius for bringing out the best of the bounty accounts for the rest.
Cheers,
Jennifer Lea Kimball
