Jamison Bill - The Restaurant Martín cookbook: sophisticated home cooking from the celebrated Santa Fe restaurant

Kate Russell is a nationally recognized photographer based in Santa Fe. Known for her ability to create evocative images and elevate simplicity, Russells sensitivity to light and the moment can be seen in her photos. Her work has appeared in numerous regional and national publications, including The New York Times, Western Interiors, Trend Magazine, The Santa Fean, Western Art and Architecture, and the books Old World Interiors , by David Naylor, and Designers Here and There , by Michele Keith. Kate can be found at katerussellphotography.com

The paper used in this publication meets the minimum requirements of American National Standard for Information SciencesPermanence of Paper for Printed Library Materials, ANSI/NISO Z39.48-1992.

When I sat down to start writing my acknowledgments for this book and express my gratitude, the first thing on my mind was my wife and children. Without these three ladiesJennifer, Emma, and Anneliesemy life would not be complete. Every day, no matter how many hours I work in my restaurant kitchen or garden, or on this cookbook, my family is my inspiration and source of happiness. Although I do not express it enough, I am eternally grateful for them and for having them as the most important people in my life.

I am also deeply appreciative of my friends and mentors, both in the culinary arena and outside of it. Chefs with whom I have worked and from whom I have learned hands-onespecially Georges Blanc of Vonnas, France, and David Burke of New Yorkhave helped enormously in making me the chef I am today. Im also substantially indebted to those who educated me in their books, major chefs such as Auguste Escoffier, Marco Pierre White, and Charlie Trotter to name only a few. I would also like to thank the many talented chefs under whom I have worked since I was seventeen, each of whom taught me invaluable skills and traits along the way.

In the non-culinary world I have had the great privilege to count as my confidants and friends Paul Margetson, the late Bill Zeckendorf, the late Jan Bandler, my in-laws, Ron and Joan Finn, the late Ursula Elkins, Al Holzgruber, and Corey Fidler. I am infinitely grateful for their friendship and support. My family, parents Rafael and Guadalupe Rios, brothers Daniel and Eduardo Rios, sister Aurora Rios, and their families are also a great source of strength and encouragement for me. If my mother had not taught me the love of ingredients and the cooking process from an early age, I would not be where I am today.

I would be remiss if I did not express my gratitude to the many staff members in the front and back of the housemanagers, line cooks, servers, pastry chefs, and sous chefs who have passed through my kitchens, most of whom have become lifelong friends. The following gentlemen all served skillfully and amiably as my sous chefs: Josh Baum, Carlos Alvarado, Caleb Trahan, Julio Cabrera, and Alejandro Hernandez. The front of the house at Restaurant Martn is beautifully run by Jennifer, and an outstanding team of servers and support staff, among them long-term employees Graciela Gonzales, Charles Johnson, and Bethany Morse. They have worked tirelessly alongside me to offer our guests the best dining experience Santa Fe has to offer.

Due to my plate/china obsession, I knew when it came to photographing the dishes for this book I would want to feature plates that are manufactured and supplied by some of the people and companies whom I admire most. I thank Namb, Heath Ceramics, Larry and Maggi Hill of Hill Associates, Pam Shields and The Wasserstrom Company, and the Santa Fe School of Cooking for helping me to have just the right mix of mediums when it came to plating surfaces! On this same front, John Boos & Co. contributed a series of their beautiful cutting boards you will see throughout this bookno kitchen is complete without these! Also, my partners in business, my favorite vendors stepped up to provide ingredients upon request for this project; they included Shamrock Foods Company, Jeff and Butch at Above Sea Level, and of course my favorite farmer, Rachel Le Page at Our Farmilia in Espaola, New Mexico.

Jennifer and I also want to thank Cheryl and Bill Jamison, for putting my thoughts and words into a comprehensive and comprehensible book. We cant imagine having anyone else tell our story or share our food with the public. It was sometimes very difficult for me to maintain the slower pace required to write a cookbook over running a restaurant kitchen, but we never expected anything less from these highly decorated, award-winning cookbook authors than to achieve a perfect balance. Cheryl showed infinite patience and support in making sure not a detail was missed. While Cheryl was the glue, Bill was the backbone putting all the pieces together to make this dream a reality on paper. Sadly, shortly after this manuscript was turned in, Bill fell ill and a few short months later, on the day I was named a finalist for the James Beard Best Chef of the Southwest Award, he passed away. Completing the edits and the process of bringing this book to print without Bill has been bittersweet and full of wonderful memories of our dear friend. Cheryl soldiered on like a champion, but we all have felt, and will always feel keenly, his absence.

To Kate Russell, photographer extraordinaire, when we started the process of putting together a cookbook, the one thing we knew was that we didnt want to do this book if we couldnt work with you. For years we have admired and marveled at how her photography has made its subject leap off the page in the best of ways. We never wanted a food stylist because we knew Kate brought all the eyes we ever needed in order to show our product in the best light. That said, when Kate brought Tuscany Wenger along as a stylist, she only improved what we were already doing. These ladies truly made this book come alive.

Words cannot express our appreciation and gratitude to the Jamisons and Kate for their attention to detail, creativity, precision, and most importantly their friendship before and throughout this process, and beyond. None of their support would have worked successfully, however, without the able guidance of Doe Coover, our agent, our editor Amy Lyons, and the staff of Globe Pequot.