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315 Old Santa Fe Trail
Santa Fe, New Mexico 87507
Phone: 505-986-9190
Website: www.315santafe.com/
Hours: Dinner Sun-Thurs 5:30-9:00, Fri-Sat 5:30-9:30

Chef & Owner Louis Moskow creates his menus based on the philosophy that every dish should be fresh and seasonal. He is an expert at pairing food with wine and hosts dinners matching celebrated wines with his innovative fare.

Why is 315 RESTAURANT & WINE BAR a Farm to Restaurant Participant?

“I personally retrieve most of my produce from the market and some of my farmers deliver directly. This is how I am guaranteed the best and freshest produce possible. Plus I enjoy it immensely. I liken it to therapy.”

Do you have plans to increase your local purchasing?

“Always, whenever possible. I strive to inspire my chefs and make them feel more comfortable dealing directly with the farmer.”

Why is purchasing local important to you and your business?

“It brings passion and connectivity with the product that is at it's finest. Plus it is in accordance to my definition of local cuisine.”

Who does he buy from?

Gemini Farm • Romero Farms • Mr. G's • Beneficial Farm • Pollo Real Ranch • Salvador Corona/Espanola Valley Farm • Talus Wind Ranch

Ask the staff!

"They receive daily information on what and where the dish has come from and what makes it so special."

Squash Blossom Beignets with Goat Cheese Fondue

40 Squash Blossoms

Batter

1 c. flour

1 c. plus 2 tbsp soda water

1 egg

Goat Cheese Fondue

1 tbsp butter

1 shallot minced

2 c. cream

6 oz goat cheese

1 tbsp chopped herbs

cumin

salt & pepper

Tomato Fondue

2 oz olive oil

1 onion diced

1 tbsp garlic chopped

1 tbsp tomato paste

4 oz white wine

16 oz can plum tomatoes

5 basil leaves

1 bay leaf

salt & pepper

Method:

For batter; mix flour, soda and egg. Heat oil to 350 degrees. Dip blossoms and fry golden brown. Season with sald.

For goat cheese fondue; sweat shallot n butter in a small pot over medium flame, add cream, cheese, herbs, cumin, and salt & pepper to taste. Do not boil

For tomato sauce; sweat onion and garlic in olive oil, add tomato paste and cook 2 min over medium flame, add wine cook 5 min, add tomatoes, basil, bay leaf, salt and pepper, Simmer 45 min and puree