DEAR PASA.

Metronome means no

I often disagree with Craig Smith's music reviews, but now I want to publicly thank him for having the guts to say [in Pasa Reviews: "The king is in the altogether," Aug. 1] what some of us have been saying among ourselves for a long time:

Marc Neikrug's piano playing is far below the standard of Santa Fe Chamber Music Festival musicians. I can even think of a number of talented local pianists who could have carried off the Schumann Dichterliebe better than he did. His tone was brittle at times and most un-Romantic, lines were static and unshaped, and worst of all, the whole cycle lacked heart. Yes, music lovers,

I vote "enough is enough."

Stephanie Greene

Santa Fe 

I demand a recount!

With regard to Robert Nott's review of the movie Swing Vote ["Electoral collage," Aug. 1], may I point out a significant oversight. In one paragraph, he refers to New Mexican actors cast in supporting roles in the movie. Understandably, he mentions celebrities who live here (i.e., Gary Farmer and Judge Reinhold) and fine actors cast in bit parts. However, he skipped over local actors cast in three significant supporting roles: as New Mexico's secretary of state, a longtime pal of Bud's (Kevin Costner's character), and Bud's boss at the egg-packing facility, the gifted actors Adam Taylor, Dale O'Malley, and Ivan Brutsche.

Typically, when a Hollywood movie shoots in New Mexico, significant supporting roles are cast out of Los Angeles before local casting is done, leaving local talent with a few bit or featured-extra parts. This time, the producers of Swing Vote had the temerity to hire bigger parts locally, but it wasn't easy. Adam, Dale, and Ivan were up against name actors, and it's nothing short of a breakthrough that they were hired in these roles.

These three fine actors were invited to the world premiere in Los Angeles last week and got the long-overdue attention and accolades they deserve. They not only held their own with the celebrity-packed cast, but they stood out. This bodes well for all New Mexican talent. Future producers will be encouraged and wise to hire locally. Not only does it save them money, but it makes them look good, too. By recognizing our local talent, the producers of Swing Vote have at last opened an important door for our own.

Perhaps Nott will make up for this missed opportunity by devoting an entire article to Adam, Dale, and Ivan (three experienced, hardworking actors), to bring this important breakthrough to the foreground.

Joanna Cappuccilli Lovetti

Cerrillos

Someone is killing

the great chefs of Santa Fe

We were appalled to read the letter from Carole and Ken Parmelee [Dear Pasa, Aug. 1] gratuitously slamming Geronimo and your review of it. We recently dined at Geronimo and had the exact opposite experience. In fact, we found chef Rios' meal to be one of the best we have experienced anywhere. We have traveled the globe over a span of 30 years and have developed a well-honed sensitivity for fine dining. We were good customers of France's Georges Blanc (under whom Martin Rios worked) and were among Michel Richard's first and longtime customers at his Washington, D.C., restaurant Citronelle.

During our many years as Washingtonians we never failed to receive attentive service and marvelous meals at Richard's restaurant. Ditto for Geronimo. We found Rios' elk to be even better than his predecessor's, and the surf and turf of short ribs and marlin was fabulous.

The appetizer of oysters with a touch of the sea in a glorious "foam" was indeed memorable. Our advice to the Parmelees would be to try Martin again. We think enough of his culinary magic to have booked a table to celebrate our 50th wedding anniversary this month.

Hank and Shirley Grady

Santa Fe

Wow. I've been looking for a letter like this for a long time. When I moved to New Mexico from the East Coast 20 years ago, I was warned by locals not to try to make this place into where I had just left. They warned me that was a rookie mistake and would just spoil what makes New Mexico such a great place. And it wouldn't work anyway. I didn't understand the justification for the warning, since it seemed patently absurd that anyone with any maturity and refinement would try to do that. But then came the letter from the Parmelees in the Aug. 1 Pasatiempo as a cautionary tale of sorts. As someone originally from Baltimore, I understand and excuse the Parmelees. People from our poorer sister to the south, Washington, D.C., tend not to practice the sort of social graces and sensitivity that must come naturally for those of us blessed with a more fortunate birthplace like Albuquerque or Baltimore or Santa Fe. May I humbly suggest the Parmelees return to where their comfort level may be higher, where people are judged by the glow reflected from the glamour of their acquaintances rather than the content of their character, and where cultural clumsiness exacts a lower social penalty. I'm sure the local Santa Fe chefs would happily pack them a box lunch of lark's tongue in green-chile aspic for the one-way flight back that would delight even the most jaded bicoastal gourmand.

Roger Cox

Albuquerque

We must respond to the critique of Geronimo in the last Dear Pasa by Carole and Ken Parmelee. It was based on a comparison of a recent meal at Wolgang Puck's new restaurant, The Source, with a subsequent meal at Geronimo. Before we talk about the Parmelees' review, let us talk about their bona fides as restaurant critics. They have taken cooking classes with famous chefs. We have a number of friends who have taken cooking classes because they love to cook. Some are good, and some are just enthusiastic. Cooking classes do not make one a critic if one does not have a great palate.

The comparison between the dishes that the Parmelees had at The Source in Washington, D.C., and at Geronimo is like comparing apples to oranges, or should we say flaming-hot Asian and subtle, French-inspired cuisine. The new Puck restaurant in Washington is very Asian, with wok and tandoori cooking (among other things) and condiments such as Thai chili, garlic pepper sauce, tomato chutney, yazu ponzu, etc. The Parmelees chose crab tempura with a fiery dipping sauce for an appetizer and wok-fried sea bass with Thai dipping sauce for an entree. We enjoyed the elk at Geronimo that they described as tasteless. Perhaps the Parmelees' palates were still on fire when they dined there.

One of our pleasures in life is to explore the cuisine of the great chefs of the world. The highlights of our many trips to other countries are dining at great Michelin-starred restaurants like Arzak, La Broche, Mugaritz, Pierre Gagnaire, Ducasse in Paris, L'Arpege, L'Astrance, The French Laundry, Per Se. We have dined many times in Tokyo, Seoul, Hong Kong, Bangkok, Sydney,

San Francisco, and New York and love both subtle and fiery cuisine. We have a good yardstick with which to judge the restaurants in Santa Fe. Would we compare a Mexican or New Mexican restaurant to Geronimo? That would be like comparing apples to oranges.

Rhoda and Howard Sherry

Santa Fe

CAPTION(S):

See pdf's for caption, graphics and photographer info.