Bead Fest Santa Fe unites do-it-yourselfers and arts-and-crafters during a four-day celebration of beads, jewelry—and for good measure—some more beads. More than 150 booths and tables set up shop for the event, each ready to restock repertoires with gems, stones, and a hodgepodge of other supplies.
In between exploring the sea of exhibitors, attendees learn about the latest techniques, tricks, and tools at nearly 100 all-inclusive workshops (not included with the price of admission). There, artists from around the country provide education on specific topics in classes such as Intro to Metalsmithing and Wire Weaving, where guests learn the craftiest way to escape prison. Free demonstrations, book signings, and other attractions round out the fest's collection of creative attractions.
The brains behind Vernon's Hidden Valley Steakhouse, bring their restaurateur experience and superior steakhouse meats to the gourmet sandwiches of Prime by Vernon's. Hands, Prime's most popular eating utensil next to elbows, transport breakfast paninis, such as the New Mexico Morning stuffed with house-made sausage, egg, and cheese ($9), safely into awaiting mouths.
Though Banana Leaf is owned and operated by a Vietnamese family, its menu also flaunts culinary influences from China and Thailand to ensure complex and well-rounded flavor profiles. Below hanging lights that glow like radioactive wizard hats, tables heave under the weight of pan-fried noodles and jasmine-rice entrees strewn with bamboo shoots, pineapple, and crunchy cashews. Morsels of beef, tofu, or shrimp simmer in thai curries infused with basil, coconut milk, and veggies, and Chinese classics such as sweet-and-sour pork and general tso's chicken glisten beneath tangy sauces. In the kitchen, one lone chef prepares all of these mouthwatering masterworks, ensuring that the dishes are consistently delicious and share the same jawline.
Established in 2006. This store carries over a hundred different types of refreshing hot and cold flavored drinks ranging from milk teas, snow, slush, flavored milk teas, flavored teas, yogurt smoothies and much more. We have over 30 snacks/food dishes.
Boasting a menu of modern and traditional Mexican dishes, Antonio’s bold flavors meld with the cozy charm of its classic hacienda setting, creating a satisfying north-of-the-border experience for hungry guests. After feasting on guacamole, swiftly prepared by tableside avocado tamers, diners indulge in chipotle shrimp tacos ($9.50) or a bowl of sopa Azteca, featuring a zesty menagerie of black beans, chicken, and jalapeño ($4). Stuffed with crab, shrimp, and smoked salmon, the enchiladas de mariscos highlight oceanic wonders without the typical water danger of seaweed splinters ($11.95). Adventurous meat fans delve into Antonio’s seasoned leg of lamb in the barbacoa de borrego ($14.95) and the yak rib-eye con hongos al ajo, a hearty steak with garlic mushrooms and potatoes ($15.95). With the restaurant's adobe walls adorned with murals depicting Mexican folklore, patrons discover new stories to tell around the water-cooler factory's water cooler.