Thursday, March 29, 2012
Dinner at the Fabulous Inn of the Anasazi
As for dinner it was absolute perfection, thanks to a luxe setting, impeccable service and the genius of Executive Chef Juan Bochenski. Along with his culinary team Chef Bochenski presents a menu that not only heralds his global sophistication but celebrates fresh seasonal ingredients and the abundance of local produce.
How could we possibly choose between Grilled Elk Tenderloin with Baby Root Vegetables, Goat Cheese Dumplings, Swiss Chard and Carmelized Onion Jus OR Achiote Grilled Atlantic Salmon with Vanilla-Sweet Potato Puree, Spinach, Chayote Tempura, Cilantro - Lime Sauce and other delectables? No way! We simply have to come back again, which we surely intend to do next time we’re in Santa Fe.
Granted, my sweet tooth is overly active - I love desserts! And all of those offered at the Inn of the Anasazi were bits of heaven. My Cloud 9 for that dinner is pictured here. It was served with a superb dessert wine - King Estate 2007 Vin Glace Oregon Pinot Gris. Color me the happiest!
More about this unforgettable dinner later, but meanwhile 10 Stars and a standing ovation for the Restaurant at the Inn of the Anasazi.