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Add me to the list of supporters... It's a type of food (mostly "comfort") and a style of restaurant that I often like. I've had several very good meals here, usually enroute to something else when I want a very good experience without thinking too much. Good wine list, too. The Standard is from the brothers responsible for the always reliable and excellent Range Cafe by the way.

When all is said and done, I DO like the program; I DO learn something from most episodes. That said, Alton is - I'm sorry - a bit over the top, now. He tries too hard to be "entertaining' and further his persona. That's all good from a strictly commercial point of view but it gets in the way of my personal respect/appreciation for the man, the program. Maybe he needs to fire a couple of producers. Causes me to wonder how would I "feel" if Stephen Hawking started doing product endorsements, say for an i-Pod, a MAC, Windows XP, Starbucks...

Question for Russ Parsons: You mention John Sedlar and his restaurant in Manhattan Beach, St. Estephe. I loved it, too, and thought it, then, the very best in the Los Angeles area... His partner in that place was (I believe) Estevan Garcia; another New Mexico native who now owns Cafe San Estevan in the Guadalupe district. While he does offer higher-end menu choices than those that are the gist of the conversation here now, he does always have some New Mexican dishes too. In all of the discusions of the Geronimo/Ristra/SantaCafe/Compound type restaurants that usually begin with some sort of question about "the best meal/experience - cost is no object - in town, Cafe San Estevan often gets overlooked. Curious what you think of the place (I like it though I'd never say it is the "best in town"). Also wondering if you'd shed some light on the dynamics of St. Estephe back then... where/who was the genius ? Or, were they both ? And, finally, what's Sedlar doing now ? I remember a book and the beginnings of a sort-of-fast-food concept in the food court of Century City; long gone now, I think. If you'd rather not answer publically, of course, I undertand.

My favorite is Michel Richard on Robertson. I'm sure others will have favories, too, besides the Gelson's/Bristol Farms possibilities. Website: Michel Richard

- Mallomars - Sandwich cookies made by Dare - Famous Amos Chocolate Chip with Nuts Yes, Mallomars are seasonal and mostly sold in New York/New Jersey though the small group of stores in Southern California, Gelson's carried them when they were "in season". Not sure but I think the Dare cookies are a Canadian product. While I'll still eat the Famous Amos cookies, the ones I really liked were from the early years when Wally Amos owned his own stores; before he sold the recipes to a giant baker. Originals were crunchier - were not baked to have a "shelf life" - and were smaller. I always felt it was molasses as a sweetner that gave them a distinctive and (for me) addictive flavor. What a great thread !

Concerning the Santa Fe Wine and Chile Festival... As one can see from their website, it is a several day affair held in several locations throughout Santa Fe. If one is a serious wino/wine geek several of the seminars are very interesting each year. Too, there are a few "Guest Chef" meals - usually lunches - done with local chefs. Not inexpensive, these too are often very good provided one has a real interest in a particular chef. And, every restaurant in town hosts different wineries on different nights with menus that match wines. Some are in private rooms with lots of discussion while others are passive with a winery person simply available for conversation about the wines. The highlight of the week is the Grand Tasting held in a tent at the Santa Fe Opera site just north of town. Excellent assortment of wineries pouring with food stations representing many of the best restaurant in Santa Fe. Couple of things to keep in mind... 1. Grand Tasting sells out every year and fairly early; mid-July usually. 2. Parking at the site is restricted to those who have purchased a site parking pass ($10 extra I think). Without this pass one MUST take a shuttle bus from town which can be a dicey proposition given traffic trying to get into the site (vendors/wineries/pourers etc.) 3. While the sides of the tent are typically open and there is air circulation, it can be very warm on a Santa Fe September Saturday. Consuming too much wine - not using the spit buckets - on this kind of day at 7400 feet altitude can be, well, problematic. 4. If one is driving, consider a designated driver. There are about four police juristictions nearby including a couple of Native American tribal ones. One does not want to be stopped. All of that said, it is a GREAT event and can easily be a fabulous "themed" trip to Santa Fe.

Fall is the best time of year in Santa Fe; trees will be turning colors middle of October and pretty much finished by Halloween. The very severe lack of water this year might make all of that happen slightly earlier however. Generally speaking gardeners say to expect the first frost/overnight dip-below-32 degrees to occur any time after October 15th just as the last possible freeze date in spring is May 15th. Fall is indeed when the smell of pinon burning in fireplaces is in the air at night. Couple of restaurant comments... think I might be the poster who previously mentioned Ristra as being quite good; still is. They have added a very casual, drop-in space to their bar area with an extensive menu of "small plates" should you tire of reservation-type dining each night. Full dinner menu is also available too if you suddenly want more or simply prefer the less formal environment. It is a very welcoming restuarant that is a personal favorite though I will readily concede that Geronimo is probably the finest kitchen in town. One must be a bit prepared/not surprised by a degree of haughtiness or pretense at Geronimo; something I find, frankly, at many highly regarded restaurants in cities everywhere. And, about the Tesuque Village Market... business is in the process of being sold as I write so little can be said about what it might be like next fall. Right now it is great for a New Mexican breakfast, a terrific Club Sandwich (with roasted green chile slices) or a 1/2 pound hamburger; extremely good pastries in the morning, too. I'm about three miles further up the road in Tesuque; the Market is where I buy the New York Times every morning. Finally, if indeed Southwestern flavors in your meals is important, then DO be sure to eat at Coyote Cafe, Mark Miller's place where he caught the food world's attention with his take on southwest flavors. And, have a very retro meal at the Pink Adobe; have the Steak Dunnigan. Call your cardiologist and tell him to go ahead and order that new boat then enjoy a New York Strip Steak grilled and smothered with a concoction of mushrooms sauteed in butter and roasted green chiles. It is hardly the most "culinary" meal you'll ever eat but you won't forget it.

Terrific report ! And, thanks for taking the time to do it. Your comment about the food, good as it was, not having any regional characteristics/sensibility is a good one and a thought I had not really had until you mentioned it. Twenty years ago I visited Santa Fe specifically to enjoy excellent meals that were "different". Now, living in Santa Fe, the meals are still very good but, somehow, a bit more generic; many a fine meal could be from, say, The Union Square Cafe in Manhattan just as well as from SantaCafe here. Not sure if I could tell were I blindfolded. One minor thought though... while in many cities steak is the expected red meat on the menu, here in the western states one is likely to see buffalo and/or elk in addition to beef as a red meat option. The differences, still, are very minor and the variations from menu to menu are largely sauces and accompanying items. Your take on Rancho de Chimayo is right-on (imo), too. It has a long history but it is now only notable as a convenient lunch IF you are nearby to see the Santuario; if I'm taking visitors from out-of-town in other words. It IS a nice old building; feels great inside; I personally dislike the patio area everyone else seems to love.

Adding to the grilled vegetable "favorites" mentioned; consider grilled scallions and grilled, halved vine-ripened tomatoes possibly topped with some parmesan/breadcrumbs. So simple but such satisfying tastes.

In Albuquerque, Jennifer James only has Graze now and it is very good. (Her other restaurant, the more formal/fancy Restaurant Jennifer James closed when the building owner decided to tear it down for some sort of "other" commercial space.) Graze is somewhat "spare" or modern for atmosphere; not at all Southwestern but we don't eat/drink atmosphere. She is probably the most talented and inovative of the several talented chefs in ABQ in my opinion. As for Santa Fe, Coyote Cafe is neither "tired" nor passe. For whatever reason, though, the local residents seem to leave it to visitors. Santa Fe has many extremely good, top-of-the-list restaurants. Some to consider... - Geronimo is generally considered the best of the best; on Canyon Road - SantaCafe has been around for years and is simply excellent - The Compound also on Canyon Road - Anasazi (in the Anasazi Hotel just off the Plaza) home now of chef Martin Rios who previously was at The Old House in the Eldorado Hotel. An exceptional chef. - Ristra is a classically trained French chef set loose in the Southwest. (My favorite of these six, btw.) Detailed menus can be found for all of these places and for Joseph's Table in Taos on- line I believe. Note all of these places but Coyote and Ristra are open for lunch and lunches are real bargains, if simpler in restaurants in Santa Fe. Sometime near Memorial Day (as it warms up) Coyote Cafe will open their Coyote Cantina on the rooftop for lunches/appetizers and generally terrific all-day eating.

The wait for a table at Lord Fletcher can be horrendous when the desert/valley is busy as it is now, around Spring Break but oh that Chicken and Dumpling dish !!! The very definition of "comfort food".

Completely agree with Ms. Sheraton's premise (the "halo" effect) and with the comment about the prepared foods; utterly tasteless across the board. Must note, however, that once one is away from the more competitive markets/areas - read "bigger cities", the arrival of a Whole Foods is a godsend. When the only other places to shop are an Albertson's or a Smith's (part of Kroger), other than an occasional wince at Whole Foods' prices one is quite happy for the much fresher produce and much fresher seafood. Selection, too, in these departments are great improvements. Oh, to have a Citarella or a Food Emporium; to have a Murray's Cheese Shop...

Good information, Jaymes. Based on your experience I'll try Earl's again. I was there maybe 5 years ago and didn't think enough of it to go back.

I wish I could offer something. I'm embarrassed to say I've never had anything better than Cracker Barrel in Gallup; doesn't mean it isn't there... hope somebody else has something to add.

Something sous vide. It will a first effort.

Just two additions to the thread... - Tofino mentions the Grant Corner Inn B & B downtown as a choice for accomodations. Sorry to note that the business is closing this weekend; owners sold the building which will be come some sort of office building. All of the furnishings will be auctioned off weekend of the 24th. Business was good but the value of the real estate was better and owners have chosen to "move-on". - As to Linda's (Petrissage) thoughts posted just above on three restaurants, I completely agree with her on all three. my experience at Senor Lucky's was not poor but hardly good; I wouldn't go out of my way to return. I expected much better from the people responsible for Geronimo.

I wasn't exactly sure when the 2nd Joseph's Table opened, but apparently it was before last December! Nice to hear that you had a wonderful meal. The reviews certainly sound good. I wonder if anyone has also checked out De la Tierra at the El Monte Segrado Resort. Both these 'high end' restaurants have opened since I've last been to Taos. It's difficult to tell just by reading, but Joseph's Table looks like it might have the edge over De La Tierra... ← Joseph's Table IS now located in the La Fonda Hotel on the south side of Taos plaza. It is not a second location; Joseph Wrede closed the original a few years ago as he and his then wife were splitting and he was considering moving to Santa Fe to take on that scene. In the end he chose to stay in Taos and open a new, more ambitious restaurant. It's been open a few months shy of two years. While some might have other opinions, in my opinion Joseph's Table is the best in Taos. I've never been disappointed. My favorite entree is a dish featuring duck in seven (!) preparations all served together; imaginitive and well executed. The restaurant at the El Monte Segrado resort when it first opened was exceptional and a contender to be the-very-best in town. Unfortunately the chef responsible for it all left after less than a year to return to Florida taking many recipes with him which were "proprietary". The restaurant remains very good; just not as good; more like what one expects at a better hotel. Let me note, though, that the people responsible for the wines and the wine service are very knowledgable and continue to really do more than one might expect in such a small town (Taos is only about 7,000 population).

Verjuice... I hate to be the bearer of bad news but Cookworks is closing. Buildings were sold and suddenly they announced a "Going-Out-Of-Business" sale; surprised everyone in town. I expect them to be gone in a few more days. That said Las Cosas in the De Vargas shopping center (the other excellent cooking store) has a display of assorted truffles that are good though I cannot tell you where they are brought in from.

Add Todos Santos to the list. Located in Sena Plaza, the courtyard complex of shops adjacent to the Casa Sena restaurant at 125 Palace Avenue just off the Plaza downtown Santa Fe. Phone number is 982-3855. I very much like Chocolate Smith as mentioned by others. Todos is, I think, a bit "fancier" and thus more "special".

Thanks everyone; knew eG people would share their thoughts.

Have a recipe that calls for a large, fresh pimiento pepper (to be used along with a green bell pepper, butter and some sherry to create a simple sauce for a pan-seared filet mignon). I'm having trouble finding a fresh pimiento and am wondering about attempting to use the jarred pimentos readily available that are packed in water with citric acid. Is this a wasted effort ? TIA.

Blueberry cream cheese ?!? Good God, woman... Get thee to a nunery !

Not surprised that 70% are sold in the northeast. I remember them fondly growing up in New Jersey. In southern California, now, only place I've ever seen them is Gelson's; seventeen locations... Calabasas, Century City, Dana Point, Encino, Irvine, Marina del Rey, Newport Beach, North Hollywood, Northridge, Pacific Palisades, Pasadena, Santa Barbara, Sherman Oaks, Silverlake/Los Feliz, Tarzana, West Hollywood, and Westlake Village, as well as one Mayfair Market location in Hollywood.

Union Square Cafe (a Danny Meyer restaurant) in New York City serves a cold-smoked New York Steak that is terrific. First time I had it I was not really looking to order a steak but wanted a particular wine on their list (a Jackass zinfandel) so ordered the steak as the least likely dish to "confuse" me with too many things going on. Well, the wine was fine but the steak was unlike anything I had ever had before; the most subtle of flavors in addition to that of the seared, medium-rare beef. It was so good I kept asking the server questions and finally someone from the kitchen was tableside to explain that they cold-smoked on a battered old Weber in the alley (?!?) early in the day to impart "that" flavor then cooking to order for service. What I had trouble comprehending at the time was how one could get smoke without some heat; heat that might yield a gray steak rather than the properly pink-centered steak served. The answer was that the source of the smoke is some distance away from the closed area where the meat receives the smoke allowing the heat to dissipate (not easy for me to imagine then). A memorable meal and not one which I would have expected to become one when I walked in the door !

Count me as a Yea ! even though, all too often, what is served out ain't very good. I like it as an essential ingredient (gumbos etc.) and by itself (stewed, deep-fried).