April 28, 2015— Santa Fe, New Mexico: Ojo Caliente Mineral Springs Resort & Spa, one of the oldest natural health resorts in the United States, is proud to officially announce the appointment of Paul Novak as the executive chef of the Artesian Restaurant. Chef Novak joined the team last summer following his role as Chef de Cuisine at Geronimo, one of Santa Fe’s most prestigious restaurants.
For the spring season, Novak is focused on creating new Ojo menu items that feature herbs, fruits, and vegetables—all grown using organic and sustainable practices from Ojo’s two-acre farm. House-made recipes include traditional New Mexican favorites spanning breakfast burritos, enchiladas and fajitas, plus a variety of specials including a newly introduced Cedar Planked Salmon with freshly picked, sautéed bok choy, plus a Spinach & Beet Salad, with goat cheese, candied walnuts, and a balsamic vinaigrette. Letting the harvest be his guide, Chef Novak incorporates local meats, cheeses, vegetables and greens with Ojo garden and farm bounty to produce a signature selection of dishes that celebrate “what’s growing now.”
Chef Novak has been cooking for over 28 years, beginning in Santa Fe where he grew up and then working in Denver, Seattle, San Francisco and the central coast of California (Wine Country) before returning to Santa Fe in 2010. At Ojo, Chef Paul enjoys fostering an environment that’s different from the progressive culinary movement in major metropolitan areas—returning to a time where food sources were transparent, and the chef and farmer had a close relationship with the land.
“In my mind, there are two approaches to cooking: the art of making food and incorporating farm-to-table into a menu. At Ojo, I am fortunate to do both. Here I work directly with our garden and farm managers to create global cuisine that embodies the rich flavors of Ojo’s fresh, nutrient-rich herbs and vegetables,” said Chef Novak.
Chef Novak also takes pleasure in crafting some of Ojo’s decadent dessert with locally sourced ingredients. His newest creations include New Mexico Red Chile Chocolate and Cinnamon Truffles made with chocolate ganache and Chimayo red chile; a delicious Apple Crostata topped with Ojo’s signature caramel sauce and vanilla bean ice cream, and a Chocolate Pot de Crème with caramel sauce and sea salt.
“We are extremely grateful to have Chef Novak collaborating with our farm team for the Artesian Restaurant’s seasonal menu… it truly reflects the spirit and culture of Ojo and the vitality and essence of the changing seasons and the land. Guests will notice the authenticity and creativity in the cuisine, and enjoy the taste of the healthy fresh organic ingredients. We look forward to providing an unforgettable culinary experience with Chef Novak’s distinctive menu,” said Jeannine Mallory, General Manager, Ojo Caliente Mineral Springs Resort & Spa.
For more information regarding Ojo Caliente, including the full lunch and dinner menus from the Artesian Restaurant, please visit:http://bit.ly/1rdlXFF