Passionate art lovers enjoy visiting Winterowd Fine Art, a premier contemporary gallery on Canyon Road.
Welcome to Loretto's Santa Fe Blog
Welcome to our Santa Fe Blog. We've created a place for our guests to share their favorite Santa Fe and Inn and Spa at Loretto memories. In addition, they can catch up on Santa Fe events, enjoy restaurant recipes from The Living Room and Luminaria Restaurant, read about spa innovations, and much more.
Read, post, share, and become a part of the Loretto community.
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Every winter as we perpare for the holiday season, carefully decking our halls with garland and lights and planning our annual celebrations, artists across the Atlantic are preparing and packaging a very special holiday treasure for us to unwrap. A project that starts each year in July, the Loretto's handmade holiday ornaments make their way from the Calik studios in Poland to our door, and then into the homes of our friends and guests. These delightful ornaments have become a symbol of the holidays at the Inn, and each year we are just as excited as the last to receive our order!
About the Ornaments:
Paying homage to the architectural beauty of the Taos Pueblo, a 1,000 year-old historic landmark, the Inn and Spa at Loretto holiday ornaments glisten in copper and are lightly dusted with snow.
The orginal design process expended eighteen months from conception to production. Now, each holiday season when new ornaments arrive we are delighted to know that every single glass ornament was individually hand blown and painted by artists in Krakow, Poland - each one taking two weeks to make!
Below are images of the artists at work, showcasing the attention to detail and artistry that goes into each one-of-a-kind ornament.
You can now take home your very own remembrance of Santa Fe and the iconic Inn and Spa at Loretto by purchasing an individual ornament at our front desk for $55.00 each. Or, book our Winter Wonderland package for a truly enchanting holiday experience!
Posted by Sarah Sims
'Tis the season for holiday cocktails, and our master mixologists are shaking up some of the best. Impress your guests with this Spiced Apple Pie Cider recipe from the Living Room at Loretto. Made with plenty of holiday cheer and topped with extra season's greetings. Cheers from Santa Fe!
Spiced Apple Pie Cider
- Spice infused Cider of choice
- ½ oz Apple brandy
- 1 oz Goose Pear
- ¾ oz Captin Morgans Rum
- Dahs of Orange bitters
Heat cider over low heat to just before the boiling point. Mix in the apple brandy, goose pear, Captin Morgans Rum, and orange bitters. Top with whipped cream, cinnamon stick and a slice of carmelized apple. Serve hot.
Posted by Sarah Sims, Marketing Manager
Mark Your Calendars, we're launching our best offer of they year! Book your stay at the Inn and Spa at Loretto during our 2014 Black Friday - Cyber Monday 4-day sale and save up to 50% off select winter dates now through March 31, 2015. We can't think of a better reason for a weekend escape to Santa Fe!
HOW TO REDEEM THIS OFFER:
- Sign up for our Legacy Club Prorgam and receive the exclusive booking code two days early via email at 5:00pm MST on Wednesday, November 28, 2014. Plus, you'll receive 20% off dining and spa services any time you visit the Inn.
- Like us on FACEBOOK or follow us on TWITTER - we'll post the exclusive booking code at 12:00 am midnight ETS on Friday November 28, 2014.
*Offer based on select dates for stays December 1, 2014 - March 31, 2015. Offer valid 12:00am midnight EST on November 28, 2014 and will remain active through 12:00am midnight on December 2, 2014. Not valid with any other offer or package. Not valid for groups. Valid for new reservations only. Online Only. Other restrictions apply.
Posted by Sarah Sims
Warm up for winter with Chef Marc's progressive spin on traditional comfort foods. This recipe is straight from the new fall/winter dinner menu at Luminaria Restaurant. A little Santa Fe Green Chile incorporated with global flavors make this dish a sure win for your next family dinner or holiday party. Enjoy!
Sous Vide Kurobuta Pork Chop with Green Chile Cheddar Grits, Eggplant Stew and Buckwheat Popcorn by Chef Marc Quiñones
4 Pork Chops
4oz’s Eggplant Stew
4oz’s Green Chile Cheddar Grits
1 oz Buckwheat Popcorn
For the Pork Chops:
Brine Pork in equal parts Orange Juice, Salt, Cold Water, Sugar, Peppercorn and Bay leaf for up to 24 hours.
Vacuum Seal and cook in a circulating water bath for 6 hours at 50 degrees Celsius.
Remove from bath and sear on a hot griddle with grape seed oil.
For the Green Chile Cheddar Grits:
2 Cups whole milk
2 cups water
1 cup Anson Mills Grits
½ teaspoon white pepper
4 tbsps. Unsalted butter
4oz’s sharp cheddar cheese shredded.
2oz’s hot green chile
Place the milk,water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy.
Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese and green chile a little at a time.
For the Eggplant Stew:
Take one eggplant, dice it up with diced tomatoes, salt and fresh garlic and sauté for 15 minutes in vegetable stock until all ingredients cook down and are well incorporated.
Grab your favorite plate and get creative!
Cook this dish along with Chef! Click here to view the segment on KASA 2 STYLE.
Posted by Sarah Sims