June 24, 2017 Lunch – steak and egg and spinach burritos Dinner – The Center for Ageless Living’s Field to Food Event

June 24, 2017 Lunch – steak and egg and spinach burritos  Dinner – The Center for Ageless Living’s Field to Food Event

I ate a bagel and the PPI eggs and steak for breakfast.  At around 8:00 we rode to Rio Bravo and back in less than an hour.

When we returned we drank coffee in the garden and talked with Eden, Dee’s friend from Seattle.

I then showed her the art collection. The tour was interrupted by Suzette who had cooked burritos with the PPI steak, some spinach, Swiss cheese and eggs.  We rolled the filling in flour tortillas and squirted Cholula Hot Sauce on it.  Dee described visiting Cholula.  I did not know there was such a place.  It is near Puebla Dee said.

Dee and Eden left for Santa Fe after lunch.  Suzette got ready and went to work and I rested and then got ready around 5:00 for the 10th Annual Field to Food Event.

I picked Willy up at 6:00 and we arrived at 6:30.  The wind was blowing really hard so Suzette delayed the meal for several minutes until the wind subsided.

Gruet Brut was served starting around 6:45 and with the first two courses, which were a gazpacho made with pears, almonds, and cucumber and the best pate I have tasted in a while, pork and beef baked and served with pickled watermelon and turnip wedges.

           Willy andvRicardo

                             Wine service area in back endge of tent

                   Ricardo and the food service area

                     Cynthia and Ricardo

                     One of a Suzette's Cloud Cakes

The wines were served starting with the meal.  The included Corrales Winery’s Riesling, Pasando Tiempo’s Cabernet Sauvignon, Milagro Winery’s Rose’ and a Gruner Veltliner and Sheehan Winery’s Chardonnay and a Merlot.  I drank champagne with the pate and soup courses and then began drinking the Merlot with the entrée course of vegetarian lasagna, salad, and pork roasted with pears.  Everything was fabulous.  Chef Kelly really outdid himself.

For dessert we were served slices of cloud cake with a lavender flavored crème anglais and orange zest.

Suzette told me that Katie and Andrew bought a table for eight.  I suspect in part because Katie really loves Suzette’s cloud cake.

It was a memorable meal and the service was impeccable.  I ate seconds on the first four courses, it was so good.

I can not describe how wonderful an all local, all organic gourmet meal with all local wines is.  If you have not tried a field to food meal, you should.  Suzette’s annual meal for $45.00 per person, is the best food and wine value I know of.

Bon Appetit