Lambert's of Taos - New Location for Chef Ky Quintanilla
By
Bonnie Carroll
Outstanding
game dishes can be difficult to find today for those
of us who grew up with grandparents who brought divine recipes
for duck, pheasant, and venison from their country of origin and
prepared these original recipes for their family on special holidays.
With the onset of organic healthy food trends, and the preferred
convenience of fast food the opportunity to savor the pleasure
of well prepared game dishes has become practically nil, but thankfully
does still thrive at Lambert's of Taos. The popular
restaurant & bar moved to their new home in May.
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For
those of you who are looking for a de je vous experience of tenderly
prepared game dishes from your childhood be of good heart because
Ky Quintanilla, executive chef at Lambert's
of Taos is serving them all up stunningly. The founders
of Lamberts, Tina and Zehe
Lambert, successfully served patrons for eighteen years
and then gave the torch to the Taos Restaurant Group. The new
location for Lambert's was built in 1903, and
was a former Governor's mansion.
Chef Quintanilla graduated from Taos High in 1994, majored in
film making at NMSU-Las Cruses, but took a side trip to the Culinary
Institute of America in Hyde Park. The rest is Taos culinary history.
He says he is turned on by personal and professional growth, and
sees this recent move to Bent Street as providing this challenge.
Venisson
The
menu is filled with a variety of dinner favorites, including an
outstanding roast venison recipe, served with a berry reduction,
mashed potatoes and perfectly cooked asparagus, which is also
the preparation for their rack of lamb dish. Other dishes I viewed
people enjoying included glazed roasted Long Island duck with
orange sauce, grilled Gold Canyon Ranch T-bone steak, beef stroganoff
and fresh salmon.
Taos
trio soups
Three
home-made miniature soups that included clam chowder, Madeira
onion soup and New Mexico chili were plated together and were
outstanding, as was a collection of fresh salads, including a
beet salad with goat cheese and pumpkin seeds. Appetizers of wild
mushroom risotto, almond crusted brie, steamed clams and mussels
are very popular starters. Dessert options include authentic flan,
bread pudding, ice creams, and more. The wine list is extensive
and features wonderful wines from around the world, by the glass
or bottle, including many from California wineries, that all pair
beautifully with Chef Quintanilla's entrees.
Chef
Quintanilla
Lambert's
is a home for the epicure, for patrons who appreciate the art
of fine dining, and this inviting venue will be a highlight for
any visitor to Taos.
Bon
appétit!
Lambert's
of Taos
123 Bent Street
Taos, NM 87571
(575) 758-1009
http://lambertsoftaos.com/