Tony Blankenship brings fresh updates to new menu
Starting in May, Tony Blankenship joined the Rio Chama staff as the new, full-time chef. Tony is originally from a small town in Illinois and, like many chefs, first started in the kitchen as a dishwasher at the age of 19. He has travelled and lived all over the country, working in different kitchen environments and gathering the experience necessary to be a skilled chef and craftsman. Tony moved to Santa Fe in 2003 and earned his chops from Hotel Santa Fe, Encantado Resort and The Club at Las Campanas.
Tony's philosophy is simple yet delicious food. He believes that elegance can be as simple as a ripe pear with good blue cheese, and his "real food, natural ingredient" ideology is present throughout Rio Chama's new menu. Some new features include burrata tomato salad with heirloom tomatoes, balsamic jello, basil oil and watercress; pan-seared wild salmon with artichoke-asparagus ragout, wild mushroom and peas sprouts; mountain mixed grill with juniper elk tenderloin, grilled boar sausage, duck confit hash and broccolini; as well as Alaskan halibut with a potato horseradish crust, crab mashed potatoes, fried leeks and green onion oil.
(Photos: Kate Russell)