Feast days

Pasatiempo - - PASATIEMPO - Tantri Wija I For The New Mex­i­can

ARTs­mart’s Ed­i­ble Art Tour is upon us, an event that pairs two of Santa Fe’s most beloved and plen­ti­ful in­sti­tu­tions — gal­leries and restau­rants — in a two-day ex­trav­a­ganza of gaz­ing and graz­ing. The tour sup­port’s ARTs­mart’s in­spired agenda of mak­ing sure the chil­dren of New Mex­ico have a fight­ing chance to learn to ex­press them­selves through the vis­ual arts. The down­town gal­leries play host on Fri­day, June 12, and it’s the turn of the Canyon Road spa­ces on Satur­day, June 13. On the cover is Heidi Loewen’s painted porce­lain piece Soft Boiled (2014); im­age cour­tesy the artist.

ART smart’s Ed­i­ble Art Tour (EAT) is upon us, an event that pairs two of Santa Fe’s most plen­ti­ful and beloved in­sti­tu­tions — gal­leries and restau­rants — in a two-night ex­trav­a­ganza of gaz­ing and graz­ing. The tour is a char­ity do built on per­sonal re­la­tion­ships, a gath­er­ing that comes to­gether or­gan­i­cally, like a potluck. Gal­leries ap­proach restau­rants of their choice and es­sen­tially ask them to dance, à la ju­nior prom — and in many cases the teams work to­gether year af­ter year.

Some peo­ple go to the event for the art, in which case hav­ing snacks at all the gal­leries pro­vides some much-needed fuel for the long hike around the down­town area or up and down Canyon Road. Oth­ers are mostly in it for the food, only in­ci­den­tally glanc­ing up at the paint­ings on the walls over their nap­kins of nib­bles. This town has more restau­rants per capita than it knows what to do with, and so many of them are great that it’s hard to choose, on a given evening, where to go for din­ner. Dur­ing EAT, you can try many of them in one week­end, like lit­tle cul­tured pig­gies, and all for a good cause — sup­port­ing ARTs­mart’s in­spired agenda of mak­ing sure the chil­dren of New Mex­ico have a fight­ing chance to learn to ex­press them­selves through the vis­ual arts.

This year’s tour is a very dif­fer­ent ex­pe­ri­ence from those of years past. For one thing, it will be in the sum­mer in­stead of in frigid Fe­bru­ary — you can ex­pect more of a block-party vibe and re­joice that you don’t have to bring a parka. And be­cause the event now has more than 40 par­tic­i­pat­ing pair­ings of restau­rants and gal­leries, it is split it into two nights, Fri­day, June 12, and Satur­day, June 13, so you’ll need two out­fits. “We found the Ed­i­ble Art Tour is our most popular fundrais­ing event and got feed­back that it was im­pos­si­ble to do ev­ery­thing in one night,” said Kira Ran­dolph, devel­op­ment and com­mu­ni­ca­tions direc­tor for ARTs­mart.

The Ed­i­ble Art Tour doesn’t re­quire you to make any de­ci­sions, be­cause, in many cases, you get to try each restau­rant’s best dish. “We ask the restau­rants to pro­vide a sig­na­ture bite so you get an as­sort­ment of food.” There are at least two gaz­pa­chos to sam­ple. Os­te­ria d’As­sisi at Meyer Gallery is serv­ing smoked­salmon mousse tarts and tomato-gaz­pa­cho shoot­ers driz­zled with ex­ec­u­tive chef Chris­tian Pon­tig­gia’s fa­vorite new olive oil, Una Vita, a fancy oil that re­tails for $69 a bot­tle. La Casa Sena is of­fer­ing a sec­ond gaz­pa­cho at Nüart Gallery, a to-be-determined chilled-fruit gaz­pa­cho (pos­si­bly melon, hon­ey­dew, or can­taloupe), one of its more popular sum­mer menu items. “We al­ways have a cold soup dur­ing sum­mer,” said La Casa Sena chef Pa­trick Ghar­rity. “We change it some­times ev­ery day.”

At Tresa Voren­berg Gold­smiths, Sweet­wa­ter Har­vest Kitchen is serv­ing a mini banh mi, a Franco-Viet­namese sand­wich with chicken on multi­grain baguette toast with marinated pickles, car­rots, daikon, and house­made aioli. “It’s one of our most popular dishes,” said Sweet­wa­ter co-owner Fiona Wong. Amaya (Ho­tel Santa Fe’s restau­rant) is serv­ing a cit­rus habañero tostada with gravlax (raw salmon cured in salt, sugar, and spices) with cit­rus aioli, pick­led cu­cum­ber, and an onion frisée salad at Win­terowd Fine Art. It is, ac­cord­ing to restau­rant manager So­phie Palm, one of the most popular ap­pe­tiz­ers on Amaya’s menu.

Matthews Gallery is pair­ing with Mu­seum Hill Café, serv­ing a sa­vory sweet-corn custard with poblano cream sauce. “Peo­ple went nuts last year over it,” said café owner Wel­don Ful­ton. “It’s re­ally a very sim­ple dish, but when you bite into it, you have the sweet­ness of the corn and the earth­i­ness of poblano cream sauce.” If you like it, you can find it as part of the café’s wine bar and small plates menu of­fered Wed­nes­day through Fri­day af­ter­noons.

Buf­falo Thun­der’s up­scale eatery, Red Sage, is one of the restau­rants par­tic­i­pat­ing both nights, dish­ing up an ap­pe­tizer and dessert (be­cause who needs din­ner?). On Fri­day, at Blue Rain Gallery, it is of­fer­ing fresh red-snap­per ce­viche with mango salsa and caramelized ba­nana tres leches cake. On Satur­day, at GF Con­tem­po­rary, there is braised buf­falo short ribs with a red chile demi-glace and ap­ple frit­ters with salted caramel sauce. EAT is an op­por­tu­nity to get a nib­ble of restau­rants that you may re­serve for spe­cial oc­ca­sions, like Christ­mas and propos­ing mar­riage. The Gallery Col­lec­tion at La Posada is catered by the ho­tel’s new celebrity chef, Todd Hall, so if you haven’t yet tried the food at Ju­lia, now’s your chance while pe­rus­ing the ho­tel’s own art­work. There are also old re­li­ables, like To­m­a­sita’s, which pairs with True West Gallery. To­m­a­sita’s is of­fer­ing an as­sort­ment of its sig­na­ture chicken wings, flau­tas, cock­tail-sized tamales, jalapeño pop­pers, and salsa and gua­camole. The Plaza Café, ev­ery­one’s fa­vorite Plaza brunch spot, is par­tic­i­pat­ing for the first time this year, serv­ing, ac­cord­ing to owner Daniel Razatos, “two Greek things and two Amer­i­can things” at Sage Creek Gallery.

Gallery 901 is host­ing Ex­ec­u­tive Chef Cater­ing, a com­pany whose name may not ring any bells, though it’s been feed­ing the city for a decade. “We’re the cater­ing com­pany that no­body’s ever heard of,” said Bruce Bliss. Helmed by Bliss and owner Harold Orner, Ex­ec­u­tive Chef Cater­ing is serv­ing an amuse­bouche made of globe grapes tossed with whipped bleu cheese and crispy pro­sciutto, com­piled into, as Bliss put it, “a kind of salty, sweet, crunchy thing go­ing all in one bite.”

Some gal­leries just want to have fun, like Gi­a­cobbeFritz Fine Art, which, like a pro party host, al­ways takes the trou­ble to come up with a theme. At­ten­dees

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