The New Mexico Restaurant Association Names The Blonde Bear Tavern as Restaurateur of the Year Nominee

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Well, this is an honor!  I’ve just been informed by the New Mexico Restaurant Association that The Blonde Bear Tavern and I have been nominated for its 2017 “Restaurateur of the Year” award.

The award will be presented on September 11, 2017.  I will keep you posted.

 

 

 

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Happy National Tequila Day!

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Today is National Tequila Day.  I will be doing my part to support this important national holiday.  I hope you will, too!

GRAN PATRÓN BURDEOS TEQUILA

If you’re ready to take your celebratory boozing to the next level, Gran Patrón Burdeos Tequila ($740) is just the stuff. Distilled from the finest blue agave, this ultra-premium dark tequila is matured in a blend of American and French oak barrels and aged for a minimum of 12 months. It’s then distilled again in vintage Bordeaux barrels from France. Each unleaded crystal bottle comes in a black walnut box with a special corkscrew and a crystal bee stopper.

 

Food & Wine magazine helpfully furnishes 10 terms every tequila drinker should know.  Do you know them all?

 

  • Tequila
  • Mezcal
  • Jalisco
  • Agave
  • Normas Oficial Mexicana (NOM)
  • Mixto
  • Blanco
  • Joven
  • Resposado
  • Añejo

Blue Agave

Here are some fun facts about Natinoal Tequila Day from The Huffington Post.

Drink responsibly and have fun!

 

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Don’t Believe the American Heart Association — Butter, Steak and Coconut Oil Aren’t Likely to Kill You

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Investigative journalist Nina Teicholz, author of The Big Fat Surprise: Why Butter, Meat and Cheese Belong in a Healthy Diet, pens an op-ed in today’s Los Angeles Times:

Last month, the American Heart Assn. once again went after butter, steak and especially coconut oil with this familiar warning: The saturated fats in these foods cause heart disease. The organization’s “presidential advisory” was a fresh look at the science and came in response to a growing number of researchers, including myself, who have poured over this same data in recent years and beg to differ. A rigorous review of the evidence shows that when it comes to heart attacks or mortality, saturated fats are not guilty.

To me, the AHA advisory released in June was mystifying. How could its scientists examine the same studies as I had, yet double down on an anti-saturated fat position? With a cardiologist, I went through the nuts and bolts of the AHA paper, and came to this conclusion: It was likely driven less by sound science than by longstanding bias, commercial interests and the AHA’s need to reaffirm nearly 70 years of its “heart healthy” advice.

 

Plus this:

The diet-heart hypothesis has been tested more than any other in the history of nutrition, and thus far, the results have been null.

Read the whole thing.

 

Further Reading:  “Don’t Believe the American Heart Association — Butter, Steak and Coconut Oil Aren’t Likely to Kill You” – The Los Angeles Times

 

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You’re Using your Nonstick Pans all Wrong — Here’s the Right Way to Care for Your Pans

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Most of this is obvious; and I agree with the part about using olive oil or butter instead of cooking spray. I usually heat my pan before adding oil or butter, but I guess I’ll change that when using nonstick!

 

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The Blonde Bear Tavern Earns TripAdivsor’s 2017 Certificate of Excellence

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I’m pleased to announce that TripAdvisor has informed us that The Blonde Bear Tavern has just earned its 2017 Certificate of Excellence “based on the consistently great reviews you’ve earned on TripAdvisor.”

Of all the reviews written about us during the past ski season, 79 percent were 5-star reviews, the most in Taos Ski Valley.

Thanks to all of you and we promise not to rest on our laurels!

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Fifth Annual Wine Dinner with Merryvale Vineyards

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MV-7c

How pleased we are to host – for the fifth year – René Schlatter and his Merryvale Vineyards wines.  The evening has always been magical and we are sure to sell out again this year.  The event will be on Friday evening, February 3rd at 6:00 pm at The Blonde Bear Tavern.

MVV-logo-brandview

 

The Menu (subject to change):

Hors d’œuvre

Aged Parmigiano-Reggiano DOP with 12 year-old Aceto Balsamico Tradizionale di Modena DOP

Smoked Salmon Crostini

     Starmont Sauvignon Blanc

 

First course

Oysters Rockefeller

Mignonette Gelée, Pearls of Anise

     Starmont Carneros Chardonnay

 

Second course

Assorted Cheeses and Charcuterie

Tart Cherry Coulis

     Merryvale Carneros Pinot Noir

 

Main course

New Mexico’s Four Daughters Land & Cattle Prime Rib

Baby Carrots with Carrot Top Pesto

Creamy Parmigiano-Reggiano Polenta

Horseradish Cream, Jus

     “Profile”, Merryvale’s Signature Bordeaux Blend

 

Dessert

Deconstructed Crème Brûlée

Hazelnut Tuile, Orange Chip, Pomegranate Pearls, Blood Orange Foam

     Merryvale “Antigua”

 

The Merryvale Vineyards Wine Dinner
Friday, February 3, 2017
6:00 pm
$125 per person plus tax and gratuity

The Blonde Bear Tavern
106 Sutton Place
Taos Ski Valley, New Mexico
575.737.6900

Reservations Required

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The Best Après Ski in North America

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freeskier-presents-elevated-apres

 

Freeskier magazine has just nominated The Blonde Bear Tavern as one of the top Après Ski venues in North America. From October 1st to November 4th the magazine is inviting readers to vote once daily for the après destination they think is “most deserving of the esteemed throne.”

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Once the contest is over they will announce the big winner. Then they’re going to hit the road and throw “the best après parties you’ve ever been to.”

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From New England to the Rockies, they will kick off their Elevated Après Tour. So help us get recognized by voting every day and just maybe they’ll throw a party at The Blonde Bear Tavern!

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To vote, click here.

To view the Leaderboard, click here.

Set a bookmark and return daily. And many thanks!

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