HG/BSK’s neighbor and pal, film producer Karen K. (aka “The Dessert Queen), treated HG/BSK to dinner at Cafe Pasqual’s in Santa Fe. Karen had a gift certificate for herself but the generous woman picked up the rest of the hefty tab. Cafe Pasqual’s is celebrating its 40th year in business, a very long time for a restaurant. Pasqual’s is a beautiful room with wondrous murals and other art on the walls, all reflecting the culture and culinary bounty of New Mexico. Spanish Garnacha wine was poured and the feast began. While BSK and Karen nibbled on corn cakes, HG tore into an Oaxacan Tamal. Mole, black, beans, cheese, corn and green chile were stewed and served in a banana leaf. (HG shared some). Fabulous. Karen had double lamb chops with a pomegranate glaze. Served with mustard greens and a potato chive cake. Karen gave HG a slice of a chop. Extraordinary. BSK had Cochinito Pibil Yucatan Style: Pork stewed in achiote and orange and wrapped in a banana leaf. Calabacitas. Cilantro rice. Marinated onions. Tostones (fried plantain slices) with crema. BSK approved (heartily). HG had the Plato Supremo. This consisted of an omelet style chile relleno (inventive and tasty); chicken enchilada smothered in mole and a taco barbacoa. Dessert for HG was stunning espresso, chocolate and ice cream concoction. BSK had a lush strawberry (or was it raspberry?) sorbet. The meal ended with icy glasses of Gruet Blanc et Noir sparkling wine, a New Mexico treasure. Churlish HG enjoyed the meal but said the taco and enchilada were very ordinary. Not a gracious way to thank Karen K. for her treat. Later, HG e-mailed an apology. Karen replied that she expected HG, in all circumstances, to offer an honest appraisal of food and drink. Further evidence that Karen is a very classy lady.
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