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.
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We are excitied to announce a new exhibit that is dear to our hearts. The Matthews Gallery on Canyon Road will reveal never before seen works by architect and artist William Lumpkins (1909-2000). Lumpkins, a noted designer of more than 2,000 buildings in Santa Fe (including parts of the Inn and Spa at Loretto) and founder of the Santa Fe Art Institute, is a cherished Santa Fe icon who left an enduring mark on the City Different. His body of work is forever presevered in our history and architeture, and his memory woven into the fabric of our arts and culture.
But one body of work by the legendary Lumpkins has yet to reach the public eye. Tonight William Lumpkins Jr., in collaboration with the Matthews Gallery, will present never-before-seen prints and drawings in a new exhibit titled: NEW MEXICO MODERNS: The Lumpkin Files. The official opening will be held from 5-7pm, this Friday April 18, 2014.
Read more about how this incredible collaboration come to light in the lastest blog from the Matthews Gallery: The Lumpkins Files: Secrets of the Santa Fe modernist
Posted by Sarah Sims
Now that the weather is warming up we can ditch the hot totties for cocktails as refreshing as the spring sunshine. Our master mixologists are busy crafting new concoctions perfect for celebrating with friends and family. Stop by the Living Room or Luminaria Restaurant to try all our new spring drinks. Or, impress guests at your next patio party with our signature Pineapple Cilantro Margarita recipe. Cheers!
Pineapple Cilantro Margarita from the Living Room at Loretto
- Fresh pineapple and cilantro
- Pineapple juice
- Silver Coin Tequila
- Agave nectar
- Fesh squeezed lime
- Pink salt and cane sugar rim
Muddle fresh pineapple and cilantro in a shaker, add 1 ½ oz of silver coin tequila, 1 ½ oz of triple sec, 1 tbls of agave nectar, 1 ½ oz of pineapple juice and 1 ½ oz fresh lime juice. Top off with ice and shake to incorporate ingredients. Pour into a sugar and pink salte rimmed glass and enjoy, and garnish wtih fresh pinnapple wedge and a sprig of cilantro.
Click here to view our Living Room bar menu and discover more signature spring cocktails.
Posted by Sarah Sims
Spring has officially sprung in Santa Fe, inspiring our latest collaboration with the Destination Hotels Culinary Collection titled “The Study of the Seasons.” This new quarterly series features an in-depth exploration of seasonal ingredients and cooking techniques focusing on the freshest local ingredients from Northern New Mexico. Bring the flavors of a Santa Fe spring home to your kitchen with this new recipe from Luminaria’s talented culinary team. Enjoy!
Spring Lamb w/ jalapeno pea puree, potato trinchat and rainbow carrots
Serves 4-6 people as entrée
12 mini lamb t-bones or chops (available from a good local butcher shop)1 qt jalapeno pea puree (see recipe below)
1 lb potato trinchat (see recipe below)
18 baby rainbow carrots (peel and reserve carrot tops for garnish)
1 cup dry white wine
½ cup olive oil
16 fresh garlic gloves
4 tbs fresh oregano (chopped)
6 tbs Ancho Chili powder
2 fresh lemons (juiced)
4 each green onions (chopped)
Place ingredients in a blender and puree until smooth. Place Lamb in Large plastic bags and pour in marinade. Allow to marinate overnight.
Jalapeno pea puree
600 grams fresh peas
75 grams real butter
3 tbs sugar
3 tbs baking soda
1 each fresh jalapeno (stemmed and chopped)
For the pea purée
Place the peas into a pan of boiling water, add baking soda bring back to the boil and then drain (reserve some of the cooking water). Place the peas in a blender, add the jalapeno, butter, salt and freshly ground black pepper. You may need to use some of the cooking water to achieve a super smooth puree. Blend until smooth. Keep warm.
1 kg peeled shallots, 1/2ed
1 kg fingerling potatos, skin on
5 garlic cloves
Salt & olive oil
1 cup Italian parsley, chopped
Mix together and roast at 325 on a foil lined sheet pan until potatoes are tender and the shallots are lightly caramelized. Remove and mash with a fork. Add olive oil & salt to taste. Keep Warm
Cooking and plating
- Heat a grill over med-high heat
- Drain marinade from lamb and pat dry
- Season generously with Salt and Cracked black pepper
- Place on grill and cook to desired temp, I would suggest medium rare to medium (Brush Lightly with olive oil during the grilling process)
- All the while toss baby rainbow carrot with salt and olive oil and place on grill. Grill until just tender.
- Let rest before serving
To plate the lamb
- Place a nice amount of warm potato trinchat in the center of the plate
- Place two lamb chops on top of the potatoes
- Spoon some pea puree across the plate
- Finish with the baby rainbow carrots
- Drizzle with olive oil
Experience the “Study of the Seasons” spring flavors in Luminaria Restaurant and Patio now through June 2014. Click here to view the menu and make reservations.
Posted by Sarah Sims