Savor and Swirl

Three years living and cooking in Santa Fe, N.M., influenced the style of Executive Chef Russell Svoboda, pictured in the newly remodeled Alexandra┬┐s Restaurant at Turf Valley. (By Sarah Pastrana / June 4, 2012)

Svoboda reflects:

The three years I lived in Santa Fe influenced my style of cooking eternally. The selection of spices, flavor combinations and chilies from that region has an impact on my menu creations and recipes. I wanted to incorporate a classic Southern meal, regional seafood and my personal culinary foundations. Thus, Santa Fe Shrimp and Grits.


About Svoboda

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Chef Russell Svoboda graduated from Baltimore International Culinary College, then worked for two years under Peter Zimmer of Joy America Café. “This was where I learned that food not only fills the stomach, it also feeds the soul,” he says. Svoboda then moved to Santa Fe, N.M., opened La Posada de Santa Fe at Rock Resort, and began experimenting with American Southwest cuisine. He returned to Maryland as executive chef at Alexandra’s at Turf Valley, then served as executive chef at Great Sage. Now back at Alexandra’s, Svoboda’s Modern American Fusion menu includes local ingredients handled at their peak ripeness and prepared simply with culinary mastery.


Santa Fe Shrimp and Grits Serves 2

Shrimp ingredients:

•  10 (each) U-10 (under 10 per pound) shrimp                      

• 1 tablespoon chopped garlic

•  2 tablespoons olive oil

• 1 teaspoon Chimayo chili powder

•  2 tablespoons (each) cooked black beans, diced New Mexico green chili, chopped crispy bacon and crumbled chorizo

•  1 cup light chicken stock

• 1 ½ cups cooked grits



1. Heat the oil, sprinkle the Chimayo on the shrimp and sear on both sides.

2. Add the garlic, green chili, black beans, bacon and chorizo.

3. Continue to sauté for 2 minutes; deglaze with the stock.