A Christmas Celebration for
the Palate at the Inn and Spa at Loretto

Executive
Chef Brian Cooper prepares a luminous holiday feast
in Luminaria
Look for a
special recipe at the end of the article
SANTA FE, N.M.
– Nov. 24, 2008 – Few places resonate with the magic
of Christmas like the City Different. For nearly 400
years, Santa Fe has shared its various cultural
traditions and holiday splendor with visitors who
flock here in their annual pilgrimage. Taking this
tradition from the streets to the dinner table,
Executive Chef Brian Cooper at the Inn and Spa at
Loretto is adding his own sparkling touch to the
many delights and flavors of a Santa Fe holiday,
with a special menu to be served in the newly
renovated Luminaria Restaurant Christmas Eve and
Christmas Day. The menu features sumptuous
prix fixe
starters, entrées, and desserts for $75.00 per
person, in addition to serving breakfast and lunch.
Hotel guests and area residents are invited to
indulge in the indigenous flavors of a Santa Fe
Christmas at Luminaria. Hotel rates starting a $149
per night.
A Luminous Menu
“Christmas is
truly a magical time in Santa Fe and it reflects the
cultural crossroads so unique to this part of the
country. Food is an important part of any
celebration, but it really takes center stage at
Christmas,” said Cooper. “Our menu incorporates
traditional entrées like turkey, duck and winter
vegetables, with elegant seafoods, hearty meats and
venison, paired with gradated sauces, and prepared
with contemporary creativity. We make every effort
to ensure gathering around the table with loved ones
at Christmas is as memorable and warmly inviting as
Christmas is here in Santa Fe.”
Guests at
Luminaria can indulge in a delectable medley of
dishes ranging from lobster bisque, pepper crusted
veal tenderloin, Chilean sea bass and apple
gingerbread on Christmas Eve to fall squash soup,
roasted pollo turkey, squash tamales and sweet
potato tart on Christmas Day. Sample a signature
Luminaria dish at home with Chef Cooper’s Venison
Stew recipe below. For a complete menu, please visit
www.innatloretto.com.
Holiday
Traditions in The City Different
New Mexico is
a treat for all
of the senses in any season, but the
distinctive blend of Indian and Hispanic cultures
are particularly striking during the winter
holidays, as strollers and shoppers savor
warm tamales and bizcochitos, tiny
anise Christmas cookies that are the state’s
official cookie. The townsfolk adorn
Christmas
trees with whimsical bright red lights shaped like
chile peppers, and
respectful onlookers can treasure American Indian
religious ceremonies and dances in the pueblos that
have existed for thousands of years.
The Plaza dims
its electric lights in the days leading up to
Christmas, allowing the soft glow of candlelit
luminaries or farolitos, to turn back the pages of
time and slow down the bustling pace of holiday
preparations. Anticipation culminates with Santa
Fe’s most recognized and beloved tradition of the
Christmas Eve farolito walk along narrow and winding
Canyon Road. The stroll, participated in by people
from around the world, invariably tingles with
spontaneous caroling heard from around a distant
corner.
Whether it’s the arrival of St. Nick by The Santa Fe
Railroad’s Polar Express, the choice of attending a
myriad of holiday concerts, the scent of smoky piñion
pine drifting in the air, or the hush that overcomes
the crowds during Christmas Eve’s ‘Las
Posadas,’ the century-old, house-to-house
re-enactment of Mary and Joseph’s search for a room
at the inn, to attending a
mariachi Mass on Christmas morning,
there is no doubt that Christmas in the Land of
Enchantment is like no other.
For More
Information
To make a
reservation at the Inn and Spa at Loretto or to book
a reservation at Luminaria, please call 800.727.5531
or visit
www.innatloretto.com.
-
Christmas Eve Day:
Breakfast: 7 a.m.-11 a.m., Lunch: 11:30 a.m.-2 p.m.,
Dinner: 5 p.m.-9 p.m.
-
Christmas Day:
Breakfast Brunch: 7 a.m.-2 p.m., Dinner: 4 p.m.-9
p.m.
Inn and Spa at
Loretto
The 134-room Inn and Spa at Loretto is a boutique
hotel epitomizing classic Santa Fe architecture and
style with warm Southwest colors and tones. The
prestigious Inn was inspired by the famed Taos
Pueblo (a national historic landmark) and sits
adjacent to the historic Loretto Chapel, known for
its miraculous spiral staircase. The hotel, one of
the most photographed buildings in town, features
the Southwestern inspired Spa at Loretto with six
treatment rooms, the popular Living Room Bar and
Luminaria Restaurant & Patio.
Destination Hotels & Resorts
Inn and Spa at Loretto is one of more than 30
independent, upscale and luxury hotels, resorts and
golf clubs in the United States managed by
Destination Hotels & Resorts, the fourth largest
independent hospitality management company in the
country. The company, headquartered in suburban
Denver, Colo., features a portfolio of more than
6,000 guest rooms, 11 golf courses and 13
full-service spas. Destination Hotels & Resorts
properties are located in key metropolitan and
resort markets including Washington, D.C., Houston,
Denver, San Diego, Santa Fe, Aspen, Austin, Phoenix,
Portland, Palm Springs, Maui and Lake Tahoe. The
company is a subsidiary of Los Angeles-based
investment, development and management firm Lowe
Enterprises. For more information on the properties
in the Destination Hotels & Resorts collection,
please visit
http://www.destinationhotels.com.
Venison Stew Recipe -
Courtesy of Executive Chef Brian Cooper, Luminaria
4
oz Vegetable oil
10
# Venison cubes
4 cups
Parsnips 1/2 inch dice
8 cups Sweet
potato 1/2 inch dice
6 cups Green
chili 1/2 inch dice
8 cups
Onions 1/2 inch dice
15 ea
Garlic sliced fine
3 #
Tomatoes diced canned
1/2 cup Chipotle
peppers w/sauce
1 ea
Cinnamon stick
1 tbsp
Nutmeg
1 tbsp
Paprika
1/3 cup
Oregano
3 ea Bay
leaves
3 ea
Cloves
2 ea
Anchos
1/3 cup Sage
rubbed
1/3 cup
Coriander
1 pint Demi
glaze
6 ea
Santa Fe pale Ale
1 qt
Water
Dash
Cayenne
4 oz Lime
juice
2 oz
Spanish vinegar
4 Cups Corn
tortillas sliced thin
To cover chicken
stock
|
Instructions
-
Brown venison
on flat top, set aside.
-
Place anchos
in oven until they "puff" then remove stems and blend in
blender with one blender set aside.
-
In Large
rondo, heat oil until ripples; sauté chilies, onions,
and garlic until onions start to brown.
-
Add spice
sauté for two minutes.
-
Add all
remaining ingredients except for vinegar, corn
tortillas, and lime juice. Add chicken stock to cover
meat.
-
Bring to boil
reduce to simmer, simmer for 2.5 hours.
-
Add tortillas
simmer for 30 minutes or until tortillas are dissolved.
Yields
3 Gallons (2-day
shelf life)
|
|
|