I get comments all the time that it must be nice to only be open 4 days. It’s not so easy. @losalamos.ca is still a small town and our following, while diverse and we have become a destination restaurant, is still limited on Mondays thru Wednesdays. During the grape harvest we cook lunches weekly @seasmoke and today was one of those days. Rather than feed the hard working Seasmoke staff leftovers from the past weekends menu I rewrite and reimagine and prepare something unique, fresh and wine friendly. Today included a salad of Givens Farm Dandelions with Burnt Radicchio, @ebbysorganicfarm Cherry Tomatoes, Pecorino and Lemon (I ❤️ bitters!) and an Eggplant+Heirloom Tomato stew with @seastephaniefish Yellowfin Tuna amongst other items. Everyday of the week we are also in constant communication with our suppliers and constantly planning on dishes as they change weekly; creating recipes and imagining what we may do in the days to come. Wednesdays we pull it together and refine. We also prepare meals for @feedthevalley_syv which is such a fantastic organization created by @bellslosalamos I’m not trained as a chef. The only restaurants I’ve ever worked in have been my own (for better or worse). I try not to repeat dishes but make them better and I do feel that the evolution of some of the ingredient-led dishes we have created over the years have indeed moved more toward a resting place where, while a big swath of our guests loved the last iteration they may better like this upcoming one better. Always experimenting. Always learning. So very much to learn. Today I’m very excited to have received from @hahafishco Pacific Mackerel. Wild caught. I spoke with him while he was still on the water. Mackerel is a long time favorite; particularly in the wood-oven. Thinking and planning how we will serve it this week at the restaurant. Highly oily; it is a fish that tastes like fish... and very healthy! Planning. Conniving. Creating service in my head. This weekend.