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Chef Andy Barnes makes use of his love and pleasure for cooking to nurture his culinary journey

Chef Andy Barnes makes use of his love and pleasure for cooking to nurture his culinary journey
Chef Andy Barnes makes use of his love and pleasure for cooking to nurture his culinary journey
Native New Mexican Andy Barnes is the chef and proprietor of Dinner for Two in Santa Fe. (Eddie Moore/Journal)

Andy Barnes’ love affair with the culinary world has been a long time within the making.

He can’t fairly pinpoint the second when he fell in love.

It may have been when he began working on the Zia Diner in highschool.

Maybe it was throughout his time at The Bull Ring in Santa Fe.

Regardless of him not being conscious of the precise second, it’s the push of being inside a kitchen that makes his coronary heart beat sooner.

His love and pleasure has solely grown because the proprietor and chef at Dinner for Two at 106 N. Guadalupe St. in Santa Fe.

“I began within the restaurant enterprise at 14 the place I used to be a dishwasher,” he says. “I moved to prep prepare dinner and so forth. It’s been an unbelievable journey for me and it retains getting higher.”

About 5 years in the past, Barnes purchased his dad and mom out of the household enterprise – one they’d run for greater than 20 years.

He needed to be sole proprietor to make some modifications and maintain himself challenged.

“I used to be the chef right here on the restaurant for 17 years and I used to be going to go away and go develop weed,” he says. “My dad and mom had been going to promote the restaurant and I stepped in. It’s been a transition for me to have the ability to have a place to vary the route of the restaurant.”

First was a liquor license so as to add to the ambiance of the restaurant.

Subsequent, he stepped up his sport within the kitchen to create some new dishes.

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The Harlot is a signature drink at Dinner for Two. (Eddie Moore/Journal)

His love for the culinary world continues to develop.

“Actually, I’m like a pirate,” he says with amusing. “I don’t suppose I’d make it within the 9-to-5 world. With all of the swearing I do, it’s not good for look.”

Barnes’ journey to being a chef and proprietor has been filled with educated selections.

He started studying his means across the kitchen much more by means of the cooking program on the Santa Fe Group Faculty, after he graduated from Santa Fe Excessive College.

After that he moved to Vail, Colorado, the place he took his newly-refined expertise and put them to the take a look at.

Not too lengthy after, he acquired a sponsorship to attend the Culinary Institute of America (CIA) in New York.

“That was an expertise,” he chuckles. “It was such an intense time and I used to be open to studying the whole lot that I may.”

Returning to Santa Fe practically 20 years in the past, Barnes aimed to make a change inside the culinary group in Santa Fe.

An avid traveler, he’s grateful to be a part of a local people that has worldwide recognition.

“I’m ceaselessly a pupil,” he says. “After I journey, I have a look at all of the completely different delicacies and see how I can adapt it to slot in Santa Fe. Santa Fe has a few of the greatest eating places on this planet,” he says. “I’ve been to Paris, London, Central America, and we’re within the sport so far as having a few of the greatest. It’s one thing to be happy with.”

Andy Barnes, proprietor and chef of Dinner for Two, jokes together with his maitre d’, Max Avocadi, on the Dinner for Two in Santa Fe. (Eddie Moore/Journal)

As Barnes slowly shifts to working the entrance of home as nicely, he’s conscious of everybody’s place.

“I don’t step on anybody’s toes,” he says. “I’m ceaselessly grateful that I’ve had the experiences I’ve had on this profession. I’ve labored each single one of many positions and I understand how onerous it’s.”

Barnes and his employees will create dishes similar to Filet Oscar, which is a young filet coated with inexperienced chile queso and topped with lump crab.

Or there’s the grass fed, natural NM Filet Mignon, which is cocoa, espresso and garlic encrusted with a pomegranate balsamic discount.

Whereas the meals is the centerpiece of the expertise, Barnes has additionally lent his data to assist develop drinks which might be paired with the meals.

“I introduced my culinary data to bartending and that has modified the sport,” he says. “Attempting to steadiness flavors is a science. You need some candy with the bitter. It’s ever altering and I’ve acquired a employees that continues to problem themselves.”

Barnes admits there’s lots of trial and error in relation to cocktails.

“I attempt to write down what we experiment with,” he explains. “We made a banana margarita and I’ve been making an attempt to re-create it as a result of nobody wrote it down.”

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Pork tacos at Dinner for Two. (Eddie Moore/Journal)

Barnes says his aim has all the time been to create dishes out of affection for meals.

For a superb portion of his life, he has been in a position to accomplish these targets.

“After I first began, I needed to be included as among the best,” he says. “Now, I wish to encourage others in numerous methods. I’ve rather a lot to share with these keen to find out about this profession. The following era is already right here to problem themselves. I’m right here to assist information them on their very own journey.”

 

The Harlot

2 ounces brown sugar Bourbon

½ ounce cinnamon infused easy syrup ½ ounce contemporary lemon juice1 tablespoon pumpkin puree

Add components to cocktail shaker and shake onerous. Pressure into glass with crushed ice.

It’s known as the Harlot as a result of pumpkin spice will get round!

(Recipe courtesy of Andy Barnes)

 

Pork tacos

5 kilos pork butt

5 jalapeños

5 Roma tomatoes

1 giant onions

10 garlic cloves

1 Dos Equis beer

2 tablespoons oregano

2 tablespoons bay leaves

1 pound New Mexico crimson chile

Add components to a braiser and sufficient water to cowl.

Braise for about 8 hours and a fork simply shreds meat.

Shred the pork meat, then smash all components with remaining water.

(Recipe courtesy of Andy Barnes)

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