FOR IMMEDIATE RELEASE—April 8, 2015; Santa Fe, New Mexico: Santa Fe’s award-winning Inn and Spa at Loretto, A Destination Hotel, is proud to announce its Executive Chef, Marc Quiñones has developed a brand new spring menu focused on fresh, local ingredients for Luminaria. Additionally, the popular Luminaria patio is open for the season as Santa Fe experiences beautiful spring weather.
Featuring lighter fare suited to warmer weather, with a greater emphasis on local vegetables and fruit, the globally influenced dinner menu is completely new with the exception of two popular items, the Berkshire Pork Belly and the Roasted Bone Marrow. The menu features such starters as the Crispy Quail, Pineapple Gazpacho, Jerk Foie Gras a la Plancha and Red h20 Cress Salad, and entrees such as Lamb T-Bones, Duck Leg Cassoulet, Grilled Rock Hen, Kurobuta “Tonkatsu” Pork Chops and Foraged Mushroom Pappardelle.
Chef Quiñones is known for his top to bottom menu changes in spring and fall, with seasonal tweaks in summer and winter. After one year at Luminaria, Chef Quiñones has developed a style that reflects the colorful, local and authentic nature of the Loretto property itself.
“I go to the farmer’s market here in Santa Fe twice a week to source some of the Southwest’s finest ingredients for the dishes at Luminaria,” said Chef Quiñones. “I feel this spring menu truly represents some of my best work—the freshest, most colorful dishes that represent the area’s rich heritage and culture.”
Desserts, such as White Chocolate Lavender Mousse, Mango Terrine and Tequila Lime Tart along with the Malibu Piña Colada Panna Cotta and Chambord Crème Brûlée are truly works of art.
A new lunch menu, the first in many years, will be available starting May 5, 2015.
Born and raised in the South Bronx, Chef Quiñones was the Executive Chef at Bien Shur in Albuquerque for four years before working with Luminaria and won Albuquerque THE Magazine’s title of “Best Chef in the City” in 2012 and 2013 as well as winning Grand Champion at the Souper Bowl in 2013. In addition, Quiñones won the 2014 Chef’s Knockout titles of Critic’s Choice, People’s Choice and Best in Show. Quiñones staged for Chef John Besh at his signature restaurant, August, in New Orleans and has been selected for inclusion in the inaugural edition of Best Chefs America. One of his career highlights was cooking for the President George W. Bush aboard Air Force One. Quiñones attended culinary school at Le Cordon Bleu in Scottsdale where he graduated with a 4.0 and became a member of the Escoffier Society. He has cooked in Hawaii, Arizona and Napa, Calif. before coming to NM.
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