Begin a new holiday tradtion by spending Christmas with Chef Cooper and his team. Need a special holiday gift? How about a gift certificate to Luminaria. For more information or to make your reservation, contact us at 505-984-7915.
Dining
Genuine Santa Fe Dining
Join us for food and drink specials at Luminaria Restaurant and The Living Room
Join us and experience our exceptional cuisine, signature drinks, and expansive wine selections. We have some wonderful specials in our Luminaria Restaurant and our new Living Room which include:
- Luminaria's "Early Evening" menu offered each evening from 5:00 pm until 6:00 pm.
- The Living Room's "Happy Hour and a Half" from 5:00 pm to 6:30 pm, Monday thru Friday. Enjoy a wide variety of exceptional wines and signature cocktails at special prices.
- The Living Room's "Reverse Food Happy Hour" offered from 9:00 pm until 11:00 pm, Monday thru Friday. Chef Cooper offers a casual menu of wonderful cuisine including his famous buffalo sliders with chipotle aioli, organic chicken skewers with honey barbeque sauce and his fabulous signature small plates, all at reduced prices.
For the Love of Food
People who love food love Santa Fe. Here, food is an art form designed to stimulate all the senses through flavor, aroma, texture and presentation.
The Inn and Spa at Loretto celebrates the art of food in genuine Santa Fe tradition by presenting New Mexico dining at its finest.
We use the very freshest local and organic ingredients. Because we strongly support our community, we purchase fruits, vegetables and spices from local farmers-and prime grades of meat from regional ranchers. Specializing in contemporary American cuisine accented by bold Southwest and Santa Fe influences, Executive Chef Brian Cooper creates eclectic menus that reflect the availability of indigenous seasonal ingredients.
Whether you dine in our restaurant, our Living Room Lounge or in your room, you know that the dish you're savoring reflects the highest quality-and that whenever you join us, there will always be something new to entice your palate.
Make a reservation online or call 505-984-7915.
Meet Our Executive Chef
Brian Cooper, executive chef at the Inn and Spa at Loretto restaurant, specializes in Southwestern and Mediterranean cuisine. His passion for food extends back to childhood, when his Honduran mother taught him to cook the simple dishes-rice, beans, homemade tortillas, tamales-that his family loved.
During his more than two decades of professional experience, Cooper honed his culinary skills at various Arizona eateries and highly acclaimed hotel restaurants. Most recently, he served as executive sous chef at LON's at The Hermosa Inn, where he was responsible for banquets, wine cellar dinners and developing menu specials. LON's received a four-diamond rating while under Cooper's management. Prior to that, Cooper was restaurant sous chef at T. Cook's at Royal Palms Resort and Spa. During his tenure, T. Cook's was ranked the number-one restaurant in Phoenix/Scottsdale by Food & Wine magazine.
Throughout his career, Cooper has catered high-profile events such as Lisa Murkowski's Senator Fund Raiser and the International Society of Food and Wine Dinner. He has also participated in three James Beard Foundation charity dinners.
Cooper has been honored with many accolades throughout the years, including Hospitality Employee of the Year for the State of Arizona in 2000. He received an Associates Degree from the Scottsdale Culinary Institute.
Celebrate the Holidays at Luminaria and The Living Room
Merry Christmas
"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 Executive Chef Brian 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 make gathering around the table with loved ones at Christmas 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.
Dates and Hours:
Christmas Eve- December 24, 2008- Breakfast menu served from: 7am-11am Lunch menu served from: 11:30am-2pm Dinner menu served from: 5pm-9pm
Christmas Day- December 25, 2008 - Breakfast/Brunch menu served from: 7am-2pm Dinner menu served from:4pm-9pm
$75.00 per person - Make a reservation online or call 505-984-7915.
Christmas Eve
first course
lobster bisque, crab fritters, cilantro crema
blue point mussels, smoked tomato chardonnay broth, toast points, cilantro hollandaise
crispy duck, jicama slaw, cranberry cilantro vinaigrette, candied cashews
spiced tuna tartar, baby blue corn hot cakes
main course
whole roasted NY strip loin, south mountain goat cheese mashed potatoes, wild mushrooms, sage peppercorn demi
natural short rib raviolis with annatto & orange glaze pork belly
chilean sea bass, rock shrimp lemon preserved risotto, roasted artichokes, tomato broth
pepper crusted veal tenderloin & fall squash hash cake, swiss chard, bordelaise sauce
vegetarian heirloom bean cassoulet
dessert course
cookies for santa: gingerbread people, orange-cranberry thumbprints, rum truffle, sugar
bushe de noel: bittersweet chocolate layer cake, candy cane anglaise, meringue
apple gingerbread, eggnog ice cream, caramel sauce
executive chef brian cooper * sous chef malik hammond * pastry chef megan tucker
Christmas Day
first course
fall squash soup, pomegranate crema
warm spinach salad, wild boar and blood orange vinaigrette
lump crab cakes, chile lime butter sauce
blue point oyster, cucumber sorbet
main course
roasted pollo real turkey, stuffing, sweet potato custard, green beans, mashed potatoes,cranberry relish, turkey gravy
lamont buffalo strip loin, green-chile spoon bread, creamed organic spinach, baby heirloom carrots
duck two ways, pan roasted duck breast paired with crispy duck leg confit, with sweet potato dumplings, swiss chard and currant sauce
seared striped bass, leek and goat cheese raviolis, mushrooms and rock shrimp relish, smoked tomato broth
squash tamale, rainbow carrots, roast vegetable sauce
dessert course
sweet potato tart with caramel whipped cream
coco ice cream sunday mexican hot chocolate sauce and bisochitos
apple-cranberry bread pudding with apple compote and cranberry sauce
executive chef brian cooper * sous chef malik hammond * pastry chef megan tucker
New Years Eve
Chef Cooper is cooking up an extra special dinner menu to ring in the New Year. Come celebrate with friends and loved ones and dine on delicious menu offerings including lobster tortelline, grilled beef tenderloin, or sage rubbed maple leaf duck breast.
Dinner is $75.00 per person and reservations are stongly recommended.
Seating times are from 5:00pm until 10:00pm. Party favors will be included at each table for each guest.
New Years Eve Menu
THE LIVING ROOM
Join us in The Living Room as we remember 2008 and get ready to celebrate the New Year. The Living Room will open for at 2:00PM on December 31 and remain open until 1:00AM. Chef Cooper is preparing some very special menu offerings for a light bite. Our signature cocktails and extensive wine and microbeer offerings will be available throughout the day. In the evening, local musician Matthew Andre will perform from 9:00pm-12:00am. Come celebrate the New Year Loretto syle.
Happy Holidays from Chef Brian Cooper
Chef Cooper is pleased to share his recipe for Venison Stew. This is a favorite recipe that his family has shared for years.
Venison Stew
Ingredients
| 4 oz Vegetable oil | 10# Venison cubes |
| 4 cups Parsnips 1/2 inch dice | 8 cups Sweet Potatao 1/2 inch dice |
| 6 cups Green chile 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 Corned 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)
