by Christie Chisholm, LocalFlavor Magazine, December 2011

Los Poblanos gets a lot of mention in this column. That’s because the historic inn and organic farm has carved out an irreplaceable niche for itself in the community—through the CSA it hosts, the culinary events it constantly puts on, the farm store it stocks and the lush, cottonwood-soaked atmosphere it provides for its guests. But now we’re not the only ones recognizing the institution for all it does. Los Poblanos was selected as one of Fodor’s Top 100 Hotels Worldwide. That’s huge. Not only was it the only New Mexico property to make the cut, it’s also one of a mere 29 properties listed in the United States. It’s really no surprise, though, when you consider Los Poblanos’ field-to-fork philosophy, rustic-chic charm and rolling, 25-acre property. So congratulations, Los Poblanos, and thanks for all that you add to our Southwest burg. 4803 Rio Grande NW, 505.344.9297, www.lospoblanos.com.

by Christie Chisholm, LocalFlavor Magazine, November 2011

The Santa Fe Harvest Festival has begun! From now until Nov. 23, you can get discounts at restaurants and lodging locations, watch and participate in chef competitions and a mixology challenge, take cooking classes taught by area chefs, go to a food and wine tasting expo, and attend a gala dinner with celebrity chef judges. All you need is a pass. Most events only require a Gold Pass, which costs $35. To get into the Best of the Fest Gala Dinner and Grand Gourmet Food & Wine Expo, you’ll need the Red Pass, which costs $160. Here’s some news to make you feel all warm and tingly: For every pass sold, $10 will be given to Cooking With Kids, an organization that works with elementary school kids to teach them about making and eating fresh and healthy foods. If you buy your pass on www.cookingwithkids.net, that amount increases to $15. The festival is filled with way too much stuff to list here, so visit www.santafeharvestfestival.com for all the juicy details. 

by Christie Chisholm, LocalFlavor Magazine, November 2011

Albuquerque had a few minutes in the literary limelight last month when the New York Times printed a piece on things to do in the Duke City. From highlighting the chamber music series Church of Beethoven to the sweet, hand-kneaded empanadas at Gold Crown Panaderia, the article serves as a nice reminder of how good we’ve got it. If you haven’t seen it yet, google “36 Hours in Albuquerque.”

Working Classroom has put together a special event for Día de los Muertos. Stop by the organization’s new Youth Arts Center to commemorate lives lost through El Pueblo en Venta: Altars to Victims of Human Trafficking. It’s this Wednesday, Nov. 2, at 6 p.m. 423 Atlantic SW, 505.242.9267, www.workingclassroom.org.

Creative types take heed: The second annual Albuquerque Symposium on the Creative Economy is coming to the Indian Pueblo Cultural Center (2401 12th Street NW) this Friday, Nov. 4, from 8:30 a.m. to 4:30 p.m. This year’s theme is Mind to Market: Protecting Your Intellectual Capital, and three internationally renowned keynotes speakers (Jim Barnham of Hubbard Broadcasting, ReelzChannel and KOB-TV; writer, producer and publisher Alisa Valdez Rodriguez; and Catherine Casserly of Creative Commons) will take the stage to tell you how. The event will also feature two panels--Intellectual Property Primer and Originality & Ownership. Tickets are $65 for Creative Albuquerque members and $85 for non-members, and you’ve got to get them in advance. Call 505.268.1920 or visit www.creativeabq.org.

by Christie Chisholm, LocalFlavor Magazine, October 2011

It’s an upscale, modern American bistro. That’s how Brian Rood describes the new restaurant where he’s serving as chef de cuisine. The eatery comes to us from Maria Renteria, owner of Max’s, and is nestled in the old Louie’s Corner Café spot, at the intersection of Galisteo and Alameda. Renteria says the vibe at Tomme is “sexy but mellow.” “It’s another adult restaurant,” she says, “but we’re trying to make this more approachable financially. It’s cool, innovative, fun, contemporary food, but there are no white tablecloths.” (There are black tablecloths, though, and appetizers that run from $6 to $11) Using local ingredients when possible, Rood says the bistro will serve classics like steak frites and mussels alongside familiar dishes with a twist (their fried chicken and their posole offer some pleasant surprises, he adds). “It’s more casual than Max’s but with the same kind of good quality,” he says. Tomme is open Tuesday through Saturday from 11 a.m. to 2 p.m. for lunch and from 5 to 9 p.m. for dinner. 229 Galisteo, 825.2253.