Prairie Star Restaurant & Wine Bar

Prairie Star Restaurant & Wine Bar Information

A True New Mexican Treasure.... Executive Chef Chris Olsen masterfully creates stunning Contemporary New American cuisine with global influences and changes our menu seasonally to reflect the freshest ingredients available. Each dish is carefully crafted with the finest ingredients for unique flavor combinations and flair of presentation. The Prairie Star restaurant opened in 1986, the same year as the blue corn mill, and still uses Santa Ana blue corn in several of its dishes. The former ranch-house-turned-restaurant is a long-time Albuquerque-area favorite, known for its eImage titlextensive wine collection and sunset views of the Sandia Mountains. Its dinner menu by Chef Myles Lucero features favorites using Santa Ana corn products such as Tamaya Cornmeal Crusted Calamari, and Roasted Sweet Corn Ravioli using a Tamaya yellow cornmeal dough with smoked bacon, fresh basil, garlic cream sauce and basil oil.

Image titleAdditionally, it serves Gruet wine and sparkling wine made with grapes grown at Santa Ana Pueblo Vineyards. Within the resort itself, the Corn Maiden Restaurant is true to its name by serving Santa Ana corn in its Corn Maiden Salad (tomato, cucumber, jicama, avocado, corn black beans, chile lime vinaigrette) and in the Sweet Corn Bisque. Cornbread crumble is served with the Butter Lettuce Wedge salad, and sun-dried sweet corn is a key ingredient in the Crispy Green Chile Strips (New Mexico Hatch green chile, sun-dried sweet corn, cilantro lime crema). Santa Ana corn also complements entrees including the Airline Chicken (lavender honey, sweet corn jus, bacon, green peas, pea tendrils, freeze-dried corn) and Stuffed Poblano (Carolina Gold rice, Soyrizo, mushrooms, micro cilantro, sun-dried corn and cumin broth). Gruet is served at the Corn Maiden as well.

Patrick Mohn, executive chef at the resort’s Corn Maiden and Santa Ana Cafe, says he and his team strive to incorporate traditional ingredients into the cuisine they make.

“A lot of the Pueblo cultures would gather tumbleweeds in the spring when they are tender as a microgreen, so we’re starting to do that,” he says. “It’s rewarding because I would never have thought to do that, and our diners love it. We talk to Pueblo members and see if there are ingredients we should know about and work into the menu. Food traditions are a part of the story we need to tell.”
Mohn says other traditional ingredients come from gardens and orchards found around the property, and that beehives produce up to 60 pounds of honey annually.

“You have to look to the past to move forward sometimes,” he says. “It speaks to your soul and keeps that whole spirit of cooking for the right reasons in front of you.”

Throughout the Corn Maiden and the resort, pottery by Santa Ana Pueblo artists is displayed, and landscape paintings and black-and-white photography speak to the Tribe’s connection to the land. Large, colorful murals depict traditional life at the Old Village, with people harvesting corn and returning from hunting outings. Santa Ana Pueblo stories are depicted, too, including that of the Twin Warriors who protected the village. Twin Warriors Golf Club is named for these mythic heros as well. Kiva-style fireplaces add ambiance inside and on the patio looking out to the Pueblo’s restored cottonwood bosque (woods) paralleling the Rio Grande, and the Sandia Mountains glow pink at sunset beyond. At the resort, a cultural center details the history of Santa Ana Pueblo for guests, and includes traditional farming artifacts such as hand-made tools as well as interviews with Tribal elders.

Restaurant closed on Sundays during winter months.

Prairie Star Restaurant & Wine Bar

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