For cuisine to have sincerity, it must connect one to his cultural, natural, and agricultural heritage.
Santa Fe, NM (Vocus) June 17, 2008
Award-winning Executive Chef Eric Laslow has recently taken the helm of the Blue Heron Restaurant at Sunrise Springs Resort Spa, making the 70-acre private compound just minutes from Santa Fe's historic plaza an even more remarkable destination.
Eric Laslow comes to Santa Fe by way of Portland, Oregon, where he was the chef and owner of Laslow's Broadway Bistro, Malanga Cocina Cubana, and the highly successful Laslow's Northwest, lauded by Gourmet Magazine and named "2002 Restaurant of the Year" by The Oregonian. He is renowned for earning a Mobil Four Star rating for this work at the Dana Place Inn in New Hampshire, where he became head chef at age nineteen. Laslow also served as Managing Partner, General Manager, and Executive Chef of Denver's celebrated champagne bar, Corridor 44, named by Condé Nast Traveler as one of the Top 25 Nightspots in the World.
At the Sunrise Springs Resort Spa, the Blue Heron Restaurant is housed in an art-filled, century-old adobe building boasting views of spring-fed ponds and organic gardens. Serving regionally inspired cuisine, the restaurant relies on its relationships with small area farmers to offer locally grown produce whenever possible, a practice that dovetails with Sunrise Springs' ongoing commitment to environmental sustainability and support of organizations like Farm to Restaurant and Slow Food International.
Chef Eric Laslow's love of food springs from his own Cuban heritage and immersion in rich cultural traditions. He sums up his culinary philosophy: "For cuisine to have sincerity, it must connect one to his cultural, natural, and agricultural heritage." Laslow's delectable "small plates" offer diners innovative starters such as crab and roasted corn flan with piñon vinaigrette; grilled asparagus with truffle oil and ikura; or garlic taro fritters with lime, caper, and green olive guacamole. Entrees include seasonal specialty dishes like duck confit and wild boar sausage with hominy stew, smoked piquillos, and pancetta or house signatures like pan seared wild salmon accompanied by truffled squash risotto cake, crispy sweet potatoes, green apple, and ponzu vinaigrette.
The Blue Heron's extensive wine list offers the perfect vintage to pair with any dish. A hand-picked selection of well crafted wines-often organically or biodynamically produced-chosen to complement the restaurant's seasonal menus, it encompasses an exceptional international selection, including Alsatian, Spanish, Austrian, French, and Italian wines, as well as options from New Mexican and California. Chef Eric Laslow is particularly thrilled with the Pinot Noir Collection from the Willamette Valley in Oregon, which includes Bethel Heights Pinot Noir 2006, "Eola-Amity Hills" Cuvee; Brick House Pinot Noir 2006, "Cuvee du Tonnelier" Ribbon Ridge; Cristom Pinot Noir 2005 "Marjorie Vineyard"; and Beaux Freres, Pinot Noir 2006 "Beaux Freres Vineyard."
A frequent guest chef whose honors include the James Beard House as well as the International Pinot Noir Celebration and the Telluride Food and Wine Festival, Laslow plans to bring special guest-chef programming to Sunrise Springs in the coming seasons. He also offers guests and visitors the opportunity to schedule private cooking and wine-tasting classes. Sit back, relax, and sip wine as the Blue Heron's chefs lead you through a demonstration--or immerse yourself in an intensive, customized hands-on session designed with your own unique tastes, desires, and skills foremost in mind.
To plan your culinary getaway, visit our website: Sunrise Springs Resort Spa Hotel Santa Fe
Or call our reservationist directly, at 800-955-0028.
Tel: 505 216 0889
Cell: 505 603 8643