January 17, 2013 Dinner- Writers’ Reception by Edible Santa Fe.

January 17, 2013 Dinner- Writers’ Reception by Edible Santa Fe.

Stephanie and Walt Cameron, who are the new owners of Edible Santa Fe, through their new editor, Sarah Wentzel-Fisher invited us to a dinner and discussion about the magazine’s plans for the near future.  Everyone was requested to bring a dish and with over twenty food writers invited, we could not resist.

We had a PPI bowl of fruit salad of cantaloupe, pineapple, orange and papaya to which we added a handful of coconut flakes.  We mixed up a bowl of Greek yogurt, sour cream and honey for a sweetened crème fraîche like dressing and took off.

I do not remember everyone’s names, but there were four Sarahs and four kale salads.  Kale salad I liked the best had strips of chopped kale  and roasted pinon nuts and crumbled manchego cheese, although there was another chopped one with pieces of fried bacon that was great also.

The Kabana jewelry person, Lois?, made a killer hot borsht with shredded cabbage and beets served with sour cream.  There were two other beet salads.  The Alibi writer, Lief?, made a hearty venison green chili stew and Lois Frank who specializes in Indian and indigenous foods and I think teaches food science, made a vegetarian posole with blue corn posole from Velarde or Alcalde and came down from Santa Fe.  The posole was flavored with red chili and the green chili venison stew had a lot of green chili and I could not eat much of either because my taste buds were overwhelmed with the chili flavor.

I tried to sample all the dishes. Stephanie made a spinach and bacon quiche, and there were three loaves of bread, two for dinner and one delicious one with walnuts that was more of a dessert. 

As for desserts, there were several great ones besides our fruit salad.  The two really great ones were an apple crisp made from Manzano Mountains  apples.  I forgot the name of the lady who made it but she said the apples were unusual ones raised near Fourth of July Canyon and included an Arkansas Black apple that I had never heard of before.  The other killer dessert was made Amy White, who has written more than 100 recipes for the magazine and who made grapefruit curd.  I think she said she made the grapefruit curd by reducing grapefruit juice and then adding eggs and sugar and cooking it into a thick cream.  She served it with whipped cream and it was great alone, with whipped cream, or as an accompaniment for the other desserts, especially with the apple crisp or fruit salad.

After a couple of hours of conversation and tasting, we went home happy and full of healthy delicious food.

Bon Appètit