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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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August 22nd, 2012 | 11:59am

Restaurant Recipe: Grilled Peaches, Roasted Baby Beets, Baby Arugula and Whipped Goat Cheese

Destination Hotels & Resorts has challenged their chefs across the country to take part in The Destination Dish. Each month one ingredient is selected for the chefs to create a recipe around the chosen element and to incorporate it into their restaurant menu. Be sure to check our blog each month for a new delicious recipe you can enjoy in the comfort of your own home or in Luminaria.

THIS MONTH'S featured Ingredient are PEACHES!!

Grilled Peaches, Roasted Baby Beets, Baby Arugula and Whipped Goat Cheese
Serves 4 people

6 roasted baby beets, peeled
1 c orange juice
2 tbs fresh thyme, chopped
¼ c olive oil
10 oz goat cheese
5 oz heavy cream
3 peaches, wedged and grilled
2 c whipped goat cheese
2 cups baby arugula
2 tbs sherry vinegar
sea salt and olive oil

Roasted Baby Beets

Cut off the greens then toss beets in salt and olive oil.  Place an shallow baking dish and cover with foil, bake at 350 degrees for 40 -60 minutes. Beets are done when you can push the tip of a small paring knife into center.  Remove and set aside to cool.  When cool, peel off the skin and cut in halves.  Place beets in zip lock bag and add orange juice, thyme, olive oil, let marinate overnight. 

 Drain liquid from bag, set beets aside.  At this time you should grill your peach wedges.

Whipped Goat Cheese

Mix goat cheese with a stand or handheld mixer.  Add heavy cream until you gave a soft mousse-like consistency, set aside.

Finish the Dish

Place a tablespoon of the Whipped Goat Cheese on each plate and with the tip of the spoon give it a bit of a “swoosh” across the plate.  Place the beets and grilled peach wedges alternately on the plate, drizzle a little olive oil and sherry vinegar over top.  In a mixing bowl toss arugula with olive oil and salt.  Place nicely on top of peaches and beets and enjoy!

Posted by Brett Sparman, Executive Chef

August 20th, 2012 | 5:10pm

Enlightened Lunch

Last week we took a little trip to Santa Fe and had lunch at a place we’ve wanted to try; it’s called LUMINARIA located at the Inn and Spa at Loretto.  The atmosphere is elegant yet comfortable with a casual flare offering patrons a choice of indoor or outdoor dining. 

My friends and I have been trying mussels from pretty much every restaurant that offers it on their menu.  My son ordered the house made pappardelle with chipotle butter emulsion and grilled shrimp.  The portion was a good size and would have been more delicious was it a little less spicy.  My husband ordered the salad niçoise which he said was really, really good.  I of course, ordered the mussels.  They were delicious and I have to say the best I’ve had to date.  The sauce was a reduction of chiles, tomato, cilantro and white wine accompanied with a perfect crunchy toast.  I’m actually salivating thinking about it!!!  My only complaint was the portion was too small.  I can’t wait for my next visit to Santa Fe.  I think  a girls’ lunch trip is in our future.  Oh, I almost forgot, they also have great cocktails…just be sure there’s a designated driver!

Posted by Sandra Morello on behalf of a Luminaria Guest

August 8th, 2012 | 4:51pm

Where To Begin by Samuel Blevins

The Inn and Spa at Loretto has a remarkable team, each with extraordinary talents.  One in particular is Sam Blevins, our purchasing manager.  Sam has been with us for 2 years and writes the most amazing poetry.  He offered to share he most recent creation with our readers.  Enjoy!

Where To Begin

 I am confused by the need to achieve
But the lack of will to work
By the blatant want and desire of everything
But never content or satisfied with anything

 Are you so blind that you can’t see the light?
Is your heart so hard, that you can’t experience the softness of Love
Do not become the victim of the past
Stand and be the victor of the future

 Be the moon that shines upon the oceans
That changes the tide and induces romance
That frees your mind, your heart and soul
Subsequently giving your future a chance

 Be the shadow of light
That surrounds every soul
Be the orator of commands
That turns dreams into Gold

 Be the preacher of God, of Family and honor
Be the teacher of life and never dishonor
Be the innovator of character wise and true
Be the leader of the pack, starting with You!

 By Samuel Blevins, Purchasing Manager at The Inn and Spa at Loretto

Posted by Sandra Morello

August 2nd, 2012 | 3:37pm

Thoughts on Rose from Luminaria’s Wine Expert

Rosé wines are hands down a summertime favorite, perfect with food and so very versatile. Synonymous with an afternoon on a patio, deck, or barbeque, Rosés are fresh, classy, and beautiful. 

Rosés are a great value and have amazing color from light pinks to darker hues.  This month Luminaria is featuring Robert Sinskey Vin Gris of Carneros, estate grown organic, pinot noir grape.  It’s fresh and bright with delicate strawberries, balanced acidity, and silky texture, pairing perfectly with salmon. Whether it’s New or Old World, let the essence of a dry Rosé tempt you into an afternoon of delight!

Posted by Natasha Aasgaarden, Director of Restaurants

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