TURKEY ALTERNATIVES
TABLE Magazine loves to break with tradition almost as much as it loves tradition itself. Under the right circumstances, getting off the wrong exit often yields unexpected gems and surprises. Wouldn’t it be lovely to treat your Thanksgiving dinner guests to one of these recipes? Dream of the possibilities for sides with a new palette of flavor profiles. We have and now we’re really hungry!

RACK OF LAMB WITH TRADITIONAL MINT SAUCE

CIDER-GLAZED PORK LOIN WITH ROASTED APPLES AND POTATOES

RED SNAPPER AND GREEN SPLIT PEA SALAD

CAULIFLOWER STEAKS WITH CURRY LEAF OIL AND RED WINE CHERRY SAUCE

MOM’S BEEF BRISKET…TWO WAYS!

This Thursday, November 10th, the Santa Fe Playhouse is partnering with Arroyo Vino for a modern retelling of an age-old tale that has held people captive for hundreds of years, Homer’s Iliad. Buy Tickets Here.

Although this Ancient Greek epic is considered to be one of the oldest works of European literature, it tells a story that touches on topics just as relevant now as they ever were: the never-ending struggles and battles, the heartbreak we experience when we lose a loved one, and the constant hope we hold for humankind to make the right decision. The Santa Fe Playhouse brings the story of the Trojan War to a modern audience. Actor Patrick Osteen plays a wandering bard – or in his own words a “spectator, or a war journalist who is trapped to tell this story [of war], throughout time, as long as war exists.”

Although the focus of this performance is the Trojan War itself, the playwrights include a long list of wars towards the end of the play, starting from the Trojan War and ending with one most recent: the Russo-Ukrainian War. Osteen says “this story is by no means old. It’s right here. We all know who ‘the Hectors’ are. We all know who ‘the Achilles’ are.” As he talks about the effects of war, what we are left with, and how blinding the feeling of rage can be, be it on the frontlines of war or being merely cut off on the highway, we are constantly reminded of our own stubborn submission to our emotions and how fragile our lives really are. Osteen asks us “Do you see?” And indeed we do.

Arroyo Vino is preparing an Ancient Greek-inspired meal for the event. Restaurant and bar manager Hannah d’Erico describes the menu for the night as “family-style food” meant to be shared – she considers this to be true to the Ancient Greek idea of family values and community.

While the meals that will be served at the event are made for the modern palate, there is nothing new about the idea of coming together with our loved ones around a table of food – this is in fact something the Santa Fe Playhouse and playwrights Lisa Peterson and Denis O’Hare hope to remind us of. Though An Iliad is primarily about the horrors of war, it is also about the beauty of brotherhood and a celebration of life. Arroyo Vino’s menu for the night is appropriate. As we gather to listen to the storyteller, Osteen encourages us to be merry for what we have.

The menu for the night consists of Roasted Beet & Orange Salad, followed by a Grilled Octopus appetizer, and a spread of Roasted Eggplant & Red Pepper. For your main course: Lamb Meatballs and Grilled Branzini. And for dessert: a Phyllo Apple Pie. Buy Tickets Here.

Story by Zhansaya Kuatzhan

There’s something very special about making dinner reservations. The ritual and joy of eating food prepared for you pale to the anticipation and satisfaction of knowing that there is a time and place reserved, just for you, to enjoy one of life’s simplest pleasures. Dining out for Thanksgiving may not be on your radar, but considering that this may be the first time you’ve gathered with friends and loved ones to break bread since the pandemic, it might be the best idea you make this holiday season. Leave the cooking to the pros this year; we have a list that may inspire your plans.

THANKSGIVING DINNER IN SANTA FE

***Please note that pre-fixe prices may not include tax, gratuity, and boozy add-ons.***

Compound Restaurant
$140.00 per person
There’s nothing not to love about The Compound Restaurant and Mark Kiffin’s vision for ever-evolving American cuisine. A cornerstone of the culinary landscape in Santa Fe’s Arts District on Canyon Road and elegantly located in the last surviving Alexander Girard-designed restaurant.

Coyote Cafe
$85 per person
Coyote Cafe & Cantina is one of Santa Fe’s most famous and celebrated restaurants & rooftop bars. With Chef Dakota Weiss at the helm, Coyote Cafe continues to be one of Santa Fe’s most iconic restaurants.

El Nido
$90 per person
From wood-fired pizza, steaks, and seafood cooked on the Argentine grill along with homemade pasta, El Nido offers highly skilled and refined dishes with new levels of comfort. Keep warm and enjoy one of three fireplaces in their dining rooms.

Restaurant Martin
$142.97per person
Chef Rios has been repeatedly honored for his innovative cuisine and combinations of flavors, colors, and presentation. His style emphasizes fresh, local produce and organic meats and poultry, and reflects not only Southwestern and Asian influences but also his classic training in French technique.

Santacafe
$85 per person
Old~world elegance meets contemporary cuisine in a venue that boasts one of the best outdoor dining experiences in Santa Fe. Nestled in the charm and elegance of one of Santa Fe’s most beloved historical homes, Santacafé has been a restaurant icon for over 40 years.

TerraCotta Wine Bistro
$70 per person
TerraCotta Wine Bistro is a smart casual food and wine restaurant located in the historic district of downtown Santa Fe, New Mexico, in a charming 19th-century adobe building near the Georgia O’Keeffe Museum and the Downtown Plaza. The restaurant features globally-inspired food, wine, and beer, utilizing local and regional foods.

Zacatlan
$85 per person
Zacatlán is the Nahuatl translation for “land with an abundance of grass,” and that is where the idea of Zacatlán Restaurant began. Zacatlán Restaurant preserves the traditions while bringing forth new flavors that incorporate Southwestern and Mexican influences.

Story by Gabe Gomez

Fall flavors plus the eternal appeal of crème brûlée

When the first snow flurries hit the ground is when we officially enter soup season. There’s nothing better than warming the soul with a homemade bowl of soup. French Onion Soup has a special place in our hearts because it requires a central technique for good cooking—caramelizing onions. Browning or carmelizing onions is an exercise in patience and expands basic cookery chops in building flavor. It’s a cooking tenet applicable anywhere but should be mastered here in all its melty goodness.

FRENCH ONION SOUP

4 tablespoons unsalted butter
3 sweet onions, thinly sliced
2 cups beef stock
2 cups chicken stock
1 cup white wine
1 tbsp all-purpose flour
Bouquet garni; thyme, bay leaf, and parsley
Pinch of kosher salt
Pinch of freshly milled black pepper
French baguette
1 cup grated Gruyère

Directions

• Add butter to a large pan, fold in onions and slowly saute until carmelized under low to medium heat. Carmelizing onion takes time and patience. Let the onions sit and stir occasionally to avoid sticking or burning. The onions should have a thick and syrupy consistency when ready, approximately 20 minutes.

• Once the onions are caramelized add wine and bring up to a low simmer for five minutes. Slowly fold in the flour to thicken the mixture.

• Warm broth over low heat in a separate pot and add to the onions slowly. Add bouquet garni, a pinch of salt and pepper, and bring to a low simmer.

• Prepare the oven broiler. Cut four slices from the baguette. Place four oven-proof containers on a baking sheet. Fill the containers with soup and add bread slices atop each container. Top each with grated Gruyère and broil in the oven for three and four minutes. Serve warm.

Story and Recipe by Gabe Gomez/ Photography by Sheri Silver