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Tequila 101: A Guide to Flights & Tasting

Posted by bishopslodgemgr in Adventures, Chow, Happenings, Santa Fe

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By: Jordan Barnes, Social Media Specialist for Bishop’s Lodge Ranch Resort & Spa

This winter, Bishop’s Lodge Ranch Resort & Spa is bringing a taste of Mexico to New Mexico by introducing tequila flights to our Las Fuentes bar menu! In preparation for our flight “takeoff”, the Las Fuentes staff has learned a lot about tequila. In this blog post, you’ll learn our tequila takeaways.

Where does tequila come from?

Tequila barrels 2

Tequila Barrels (Photo credit: Wikipedia)

Tequila is distilled from blue Weber agave. Mexico’s volcanic soil makes it the ideal terrain for growing this agave, which is why most tequila is distilled in Mexico.

Should there be a worm in my tequila?

Never. This was actually a marketing gimmick devised in the 1940’s, and still somehow exists today. If you see a worm, you’re probably drinking mescal, a product often confused for tequila.

What are the different types of tequila?

There are four main types of tequila, all distinguished by age.

1.)  Blanco (also called silver, plata, or platinum) is the original tequila. It is bottled directly after distillation and is clear in color.

2.)  Reposado, or “rested,” is usually aged between two and twelve months in wooden barrels. The flavor and color of the tequila depends upon the type of wood the tequila is aged in.

3.)  Anejo, meaning “vintage” is aged between one and three years in oak barrels. With a darker color, smoother flavor, and more complex taste than reposado, anejo tequilas are sipping tequilas, best served neat rather than with salt and lime.

4.)  Extra-Anejo is ultra-aged Anejo, aged for more than three years in oak casks. This tequila commands higher prices, which makes it the perfect spirit for special occasions.

What are horizontal and vertical flights?

A horizontal flight is a group of three to five tequilas in the same age category from different distilleries.

A vertical flight is a group of three to five tequilas generally from the same distillery, that are of different categories. Tasters typically have an easier time discerning differences in taste in vertical flights than in horizontal flights.

Ready to start your Santa Fe tequila tasting?

We have the perfect reason for you to visit Las Fuentes Restaurant & Bar– Santa Fe Restaurant Week! From Feb. 23 – Mar. 2, we’re offering any appetizer, entrée, and dessert, for only $30.

Bishop's Lodge

Bishop's Lodge Ranch Resort & Spa (Photo credit: millr)

 

To view our dinner and flight tasting menu, click here.

Reservations can be made on OpenTable or by calling 505.819.4035.

Be sure to share your tequila tasting thoughts on our Facebook Page!

 

 

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Bishop's Lodge New Mexico Style

Chef McLean’s Holiday Appearance on New Mexico Style

Posted by bishopslodgemgr in Chow, Happenings

This morning, Bishop’s Lodge Ranch Resort & Spa Chef Christopher McLean made an appearance on New Mexico Style to share Bishop’s Lodge holiday happenings and, of course, to share one of his renowned recipes.

This year at Bishop’s Lodge, our holiday activities calendar is packed with 12 Days of Christmas events. From carolers to book signing to hot chocolate socials, we have activities for everyone throughout the 12 days!

For New Year’s Eve, we’re hosting a New Year’s on New York time dinner. Guests will enjoy a three-course meal at Las Fuentes. Once the ball drops in NYE, the party will move to the pavilion, where MANZANARES will rock the house!

Be sure to watch the video below for details on holiday happenings and for Chef’s Persimmon Cake recipe!

Bishop’s Lodge “Persimmon Cake”

As Seen on KASA – Bishop’s Apple Barrel

Posted by bishopslodgemgr in Chow

This dessert was served by Chef Christopher McLean to the Princess of Thailand for her birthday. This morning, Chef Christopher shared the coveted recipe with the viewers of New Mexico Style. Give the recipe a shot and let us know what you think! 

Equipment Needed:

1 medium to large pot

1 wooden spoon

Cutting Board

Small (apples) and Large (bread if needed) Kitchen Knives

6 large ramekins or coffee cups

cookie sheet pan

casserole pan or other pan for cooling apples

pastry brush

Ingredients (Apple Filling) Makes 6 Barrels:

1# Apples (peeled, cored, and diced into small cubes)

½ teaspoon vanilla

¼ cup sugar

1/8 teaspoon cinnamon

2 T butter

Method:

  1. In a medium pot, over medium heat, combine butter, vanilla, sugar, and cinnamon.
  2. Allow butter to melt and stir ingredients.
  3. Add diced apples and mix into the butter.
  4. Cook until apples are tender, stirring occasionally.
  5. When tender, remove to casserole pan to cool.

Ingredients (Barrel) Makes 6 Barrels:

¾ loaf sliced bread

(brioche is best, but any thin to medium sliced white bread will work great)

½ cup unsalted butter

½ teaspoon ground cinnamon

apple filling (cooled down to room temperature or lower)

Method:

  1. Cut bread into pinkie finger sized barrel staves (rectangles), the length of the cup sides.
  2. Soften butter (but do not melt completely) and stir in the cinnamon.
  3. Using a pastry brush, line the bottom of each cup with a bit of the cinnamon butter.
  4. Using your fingers, line the sides of each cup with a ¼ inch layer of the cinnamon butter.
  5. Line the sides of the cups with the bread staves. Make sure they are tight against each other, but do not crush the staves.
  6. Pack each cup with the pie filling and ensure they are packed tight.
  7. Bake at 350 degrees for 15 minutes or until the bread is golden brown, and pulling away from the sides of the cup. These can be made two days in advance and reheated until the center is hot.
  8. After baking, and to serve, turn the cup upside down and lift to reveal the barrel of apples.
  9. If topping with ice cream, allow 2 minutes after being unmolded.

Christopher McLean

Bishop’s Lodge Executive Chef and Certified Sommelier

Dancing to The Buffalo Nickel Band

Commercials and Cowboy Cookouts – A Busy Week at Bishop’s Lodge

Posted by bishopslodgemgr in Chow, Happenings, On the Trail

Preparing for the spa shoot

What a week we had at Bishop’s Lodge! On Thursday and Sunday, several of us prepped for our small-screen debuts in a Bishop’s Lodge television commercial shoot. Then, on Saturday, we hosted our first Cowboy Cookout of the season!

Preparation for the TV commercial shoot called for an early morning last Thursday as we started our day well before the sun had risen. With all that Bishop’s Lodge has to offer, it wasn’t easy capturing every activity and amenity in one day. While our schedule called for one day of shooting, we ended up filming on Sunday in order to make sure we got every shot.

It’s a shame the Cowboy Cookout didn’t make the cut – everything was picturesque. We were lucky enough to enjoy beautiful Memorial Day weekend weather, our guests had a blast dancing to The Buffalo Nickel Band and Chef Christopher McLean completely outdid himself. The BBQ ribs were one of the biggest hits of the night!

Be on the lookout for Bishop’s Lodge on TV June 6th and if you missed our first Cowboy Cookout, don’t fret – we’ve got one coming up this Friday and another on Sunday, July 1.

Bishop's Lodge stables manager Jeff KennedyDancing to The Buffalo Nickel Band