So far, we haven't seen much wildlife - just a few rabbits, and the usual run of butterflies and birds. Wait! That crow is just a statue!
Tesuque, NM from 5:47pm to 6:06pm MDT (19 mins).
sempregelato's Sunday June 17th, 2012
We had lunch on Canyon Road - the densest collection of art galleries you've ever seen - 125 in .75 miles.
El Farol is one of very few eateries along the way and we were parched after visiting more than 30 galleries. We both had salads. Seabass over mix
El Farol is one of very few eateries along the way and we were parched after visiting more than 30 galleries. We both had salads. Seabass over mix
Santa Fe, NM at 1:33pm MDT.
Extra! Extra! Jenny ate calamari!!!
I forgot to mention in the last Il Piato post that Jenny ate a piece of my calamari. How brave of her!
From Jenny "it was edible. Like you said, a little like clam but more chewy. But I don't think I'd want to eat a
I forgot to mention in the last Il Piato post that Jenny ate a piece of my calamari. How brave of her!
From Jenny "it was edible. Like you said, a little like clam but more chewy. But I don't think I'd want to eat a
Tesuque, NM at 9:07am MDT.
Elk Tenderloin with a buttery brandy sauce
We had dinner last night at Geronimo and we were both hugely impressed. Everything we had was more than delicious, it was creative and subtle. We're going to split up the dinner into separate posts.
My main course was Peppery Elk Tenderloin with Roasted Garlic Fork-Mashed Potatoes, Snap Peas, and Button Mushrooms in a Buttery Brandied sauce. I ordered it rare.
My first bite was of a button mushroom absolutely dripping with the butter brandy sauce. It gushed with the rich, earthy flavor. The snap peas in contrast were crisp and tender without a hint of bitterness. They made excellent opponents for my attention.
The roasted garlic fork-mashed potatoes were the least interesting part of the entree, but any restaurant could use them as a claim to fame. The roasted garlic was mellow and subtle against the potatoes, some smooth some small wedges of little red and yellow potatoes.
The Elk I saved for last, which I ordered rare. To say it was perfectly cooked would be an insult to the chef. It was magically cooked as far as I could tell. The consistency of doneness with no drying I can only presume came from multiple cooking methods. It was clearly grilled but grilling alone couldn't have produced that steak.
For the flavor, it was milder than elk I'd had before. You could tell it wasn't beef, but it wasn't gamey at all. The most amazing thing though, is that it gushed with a rosemary broth with each bite. It's as though they dry aged the steak, then replaced the water with broth. It was really delicious and surprising.
Lastly, it was tender. Chewing would be an unfair description. You'd bite and it'd part ways. Tender by normal restaurant standards was perhaps the toughest little corner, but even that would be unfair to say. lol, it was really worth the cost.
