‘WSJ’ reports on ‘Bacon Bounce’ in Taos

The Wall Street Journal has dubbed the renewed interest in Taos Ski Valley real estate the “Bacon Bounce” after New York hedge fund manager Louis Bacon has purchased the ski business, promising to invest millions in the mountain.

Among those interviewed in Cecilie Rohwedder’s article, “Can Hedge Fund Titan Turn Taos Around” were Peter and Wendy Trevisani, both fund managers at Thornburg Investment Management in Santa Fe, who paid $750,000 for a three-bedroom condominium. Three other condos in the complex have sold at their asking price since the Bacon announcement.

Like everything else in New Mexico, the prices are still below pre-recession levels, but “the activity comes after a long period of stagnation in the small ski town known for steep chutes, dizzying altitude and grand views across the high desert of Northern New Mexico.”

It’s not unusual that the Trevisanis, who have three young children, would want to vacation close to home — both travel thousands of miles a year for their jobs at Thornburg Investment, a Santa Fe-based firm that invests in companies all over the world.

The article also quotes Jerome de Bontin, former general manager of the New York Red Bulls soccer team, who plans to redevelop three parcels in the base area to create a hotel and condo units, as well as a private area for valet services and parking.

Event venue for charities, nonprofits

Gallery LouLou Vacation Home & Event Manor is opening its doors to charitable organizations. Luellen Smiley, owner and founder, and her business partner, Rudy Funk, invite local charities and nonprofits to submit a request for a special event. The gallery is located at 343 E. Palace Ave., across the street from La Posada de Santa Fe Resort & Spa. The historically and culturally significant home was the residence of legendary New Mexico State Fish and Game Commissioner Elliott Barker.

The elegant Dutch Colonial built in 1907 is 2,600 square feet sandwiched between two outdoor porches. The private garden leads into a movie theater, where DVDs are projected on the wall. The design décor is a collaboration of black and white rock ‘n’ roll photography and 19th-century Southwestern architecture. Guests may wander from the front porch through French doors into a jazzy, cranberry red and Moroccan blue living room, and into the formal dining room that seats 10. The house capacity for an event is 86 guests.

Smiley and Funk will try to meet the needs of the requests by charging a flat fee of $500 and a cleaning fee. Interested parties will have until June 15 to book an event, subject to availability. For more information, contact Luellen Smiley at loulousmiley@yahoo.com.

ReStore opens home décor section

The Santa Fe Habitat for Humanity ReStore, 2414 Cerrillos Road, has recently added a new section to the store. The Décor & More section features wall art, home decorative items, kitchen and bathroom accessories, and collectibles.

The organization is now accepting donations for items to sell in the Décor & More section. Those with unwanted art work, decorative items, home accessory items and/or collectibles, drop them off at the ReStore between 9 a.m. and 5 p.m. Monday through Saturday, or call 473-1114 to schedule a pickup.

Second Street unveils gluten-removed beers

After 18 years of brewing beer, Second Street Brewery has announced that two of its popular flagships beers, the India Pale Ale and Kolsch, are now available as gluten-removed beers. The beers are made with barley malt but are crafted in a way that de-natures the gluten during fermentation. Then, to ensure results, the finished beers are tested at a Alcohol Tax and Trade Bureau and American Society of Brewing Chemists-certified laboratory.

According to president and brewmaster Rod Tweet, the results are showing gluten levels of 10 ppm or less. This process has no discernible impact on the flavor or body of the beer. Tweet said that after finding out about the new technology and hearing feedback from many patrons wanting a locally brewed beer for gluten-sensitive diets, he decided to try the experiment.

The FDA recently adopted standards for “gluten free” products and labeling. The standard is 20ppm. While the IPA and Kolsch that Second Street will serve have greatly reduced gluten below the 20ppm threshold, results for those suffering from Celiac disease can vary from person to person, and consumption should be approached cautiously.

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