Locals and guests of the Hyatt Regency Tamaya Resort & Spa make advanced reservations to experience a seasonally balanced menu that is clean, sophisticated and supports the local community.
Executive Chef Eric Steumpf elegantly designs his menu working directly with local New Mexican producers and purveys the freshest ingredients which are showcased in his rotational menu.
He has established relationships with Four Daughter’s Land & Cattle Company, a local family owned ranch, which provides the highest quality premium choice beef alongside various local farmers to receive the freshest produce, some of which are presented at the Chef’s Table as edible garnishes in varietals of microgreens such as basil, beets, pea shoots and radishes.
The intimate restaurant offers various forms of dining seating, but a must experience is the Chef’s Table.
I was lucky enough to see Executive Chef Eric Steumpf work his craft at the Chef’s Table as he masterfully composed dishes while the sommelier seamlessly paired libations to compliment the dining experience.
The open kitchen design allows guests to watch the master at his craft and engage directly with the chef to understand the methodology behind his refined dishes.
The meal commences with a neatly organized 4-piece progressive appetizer plate that begins with a fresh and palate cleansing stack of Tuna Tartare, then transitions to succulently Seared Diver Scallops. The 3rd piece presented of Figs wrapped in Prosciutto with locally sourced Goat Cheese provides rich undertones of the season. The 4th piece of Housemade Rabbit Ravioli unctuously coats the tongue with a deep fall sauce.
This progressive platter is paired with a light Prosecco and a beautiful California Merlot which whet the appetite for more.
The Chef then courses a Local, Organic Heirloom Tomato Caprese Salad with Housemade Burrata. The heirloom tomatoes scale every color of the rainbow and are topped with brilliant microgreens, graced with clean olive oil and reduced balsamic vinaigrette. The tomatoes provide a burst of acidity and bring balance back to the palate in preparation for entrees.
Entrees included Herb Crusted Colorado Rack of Lamb with Farro Risotto that was rich, creamy and perfectly cooked served alongside an equally hardy Fall Root Vegetable Hash that provided earthiness and texture to compliment the lamb.
An additional entrée included a tender New Mexican Filet Mignon sourced from Four Daughter’s Land & Cattle Company dressed with Local Herbed Heirloom Tomatoes and Black Truffle Parmesan Reggiano Haystack Frites.
Both entrees were paired with deeper California red wines to stand up to the bold flavors of each dish.
While sitting at the Chef’s Table, activity lightly dances around me with the superb execution of each dish and flawless service, creating an intimate ambiance with the backdrop of the Sandia Mountains allowing guests to focus on the refined flavors of their food and sophisticated pairings while enjoying the company they keep.
Dessert was equally as decadent with a richly developed Chocolate Cake and Pecan Tart with a crispy exterior and a silky smooth interior. As an aperitif an aromatic sampling of bourbons ascended in order of age and ultimately finished with Chocolate Covered Espresso Beans that brought an impressionable burst of sweet energy to finish the meal.
Each course was paired perfectly and watching the attention that Chef Eric Steumpf brought to every dish is a must-see.
The staff is knowledgeable and no detail is overlooked, conducting a flawless service that is professional and seamless.
An impeccable dining experience. Bring great company and expect the best cuisine and service with a backdrop of a serene picturesque view of the Sandia Mountains.
A truly memorable experience that will please any palate.
To learn more about the Corn Maiden Restaurant Chef’s Table, weekly and quarterly events contact:
Corn Maiden Restaurant
Hours: 5:00 pm - 9:00 pm, Daily
Hyatt Regency Tamaya Resort & Spa
1300 Tuyuna Trail
Santa Ana Pueblo, NM 87004, US
T: 1 505.867.1234