June 28, 2024 Breakfast - Bagel and Lax. Lunch - Octopus Stir Fred Rice. Dinner - SantaCafe

June 28, 2024 Breakfast - Bagel and Lax. Lunch - Octopus Stir Fred Rice. Dinner - SantaCafe

The most interesting event of the day happened at dinner at SantaCafe.

I got up around 7:00 and made breakfast around 8:30. I toasted two slices of bagel, spread them with cream cheese, and garnished them with slices of red onion and Gravad lax and sprinkled them with capers. I drank a cup of Earl Grey tea with them

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Then I rested forces few minutes and read in bed. 

Then I walked around the block and when I returned I worked at my desk on 2023 state and federal taxes until 1:15.

I then made lunch. I stir fried cooked octopus, kale, a sliced green Onion, and rice. It was a delicious meal and one I had never eaten until now.

After lunch I washed my face and dressed and at 3:30 Suzette came home and we picked up Mellisa and drove to Santa Fe. I was mistaken as to its location so we walked to the old location on Lincoln, before realizing the gallery was locate on Guadalupe near the rail yard. Suzette dropped us off.

Blue Rain Gallery had a large Erin Currier exhibition and I was more gratified than surprised when Melissa bought the three dancing girls. They will be dramatic in her living room in New York.

At 7:00 we drove back to SantaCafe for dinner and that is where the magic happened.  We were waiting for the staff to set up a round table on the outside patio when the Executive Chef, Dale Kester, walked out to observe the almost full patio. I walked over to him and asked what he recommended. He said, “Please don’t make me choice between my babies.”

I told him how much I enjoyed SantaCafe. Dale asked me how long I had been coming to Santa Cafe and I said, “20 to 30 years” and I mentioned that I had eaten one of the best meals of my life at this restaurant. I mentioned it was when there was a Japanese chef, Dale said, “That was when Ming Tsai was Executive Chef.” I said, “It was a pheasant (perhaps a quenelle) and grape stuffed ravioli wrapped in rice paper and served with a green grape Veronique sauce. Dale said, Ming Tsai was a good chef,” and then excused himself.  Shortly thereafter we were shown to a round table set for five people, Amy and Vahl joined Mellisa, Suzette, and me. 

Soon we were served complimentary flutes of good champagne and a platter of Fried calamari with two dipping sauces.  

 

I guess my comments had made an impression on Executive Chef Dale Kester, because when I asked the assistant manager who served us he said, “with compliments of the chef.”

This was the first time this had ever occurred to me; that my words had had an impact on a highly knowledgeable chef and that he responded with a special course.

We each ordered one or two dishes. I ordered Cream of Celery Root soup with a flash dried crumble of peanut that was not particularly interesting. I also ordered a lobster salad that was an average salad made with a handful of gourmet greens dressed with a simple Viaigrette and the three slices of radish throw in the bottom of the bowl. But the salad was exceptional due to the addition of two fresh Maine lobster claws cut roughly into large pieces. In spite of the awful greens, I loved the salad and lack of other interesting ingredients, such as a sliced egg.

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Suzette ordered a burrata and endive salad that was a nicer salad than mine when I gave her my largest piece of lobster claw. 

Vahl ordered a Ceaser salad topped with white anchovies and a lamb riblets entree, both of which looked excellent.

 Amy, who was sitting next to me ordered the best looking entree a thick sautéed salmon steak that was cooked the way I love it, just beyond seared with wilted spinach, bacon, orzo, with lemon butter and tomato jam, the best dish of the meal.

E conversation continued

 I did eat an artichoke heart from Melissa’s gnocchi and it was delicious.

We ordered another bottle of Elk Cove Pinot noir rose and the conversation continued.

The evening was a perfect temperature, so we talked on and on for 1 1/2 hours until 8:30, when we said goodbye to Amy and Vahl.

Another amazing experience in the evening. When Amy and Vahl arrived Amy gave me a picture of Cissie hugging me at a New Year’s party what must have been forty or forty-five years ago during our youth in Fort Worth.

We drove back to Albuquerque and dropped Melissa at her mom’s house in Tanoan.

This was one of the best evenings of my life.

Bon Appetit