Julie Siegfried is the sole owner and
chef of Julia Blackbird’s and has continued to run her business
for 10 years as a single mom.
Julie is a graduate of the University of Denver and has spent
several years in the restaurant industry as a server, bartender,
chef and manager.
Julie, a native of Nebraska, has spent the past 20 years traveling
the back roads, eating her way through Northern New Mexico, specifically
the Taos Valley to Albuquerque, in order to share with Denver
her spin on New Mexican cuisine.
as long as I can remember, I have loved to cook & entertain.
My parents cooked more out of necessity; however, it was my Grandma
Amalia’s cooking that truly inspired me. She was a farm
wife with a garden half the size of the farm. She made meals a
seasonal celebration of the earth’s bounty.
My mom tells a story of me being too small to see what was going
into the soup pot, so I would stand on a step stool, pleading
with my grandma to only put certain things in; I guess this is
where I developed my ‘clean’ cooking technique.
I have fond memories of harvest time and spending hours, days
and weeks putting up sweet corn, pickles, tomatoes, peaches, jelly
and anything else that make winter a little easier. Even today,
a pot of corn doesn’t get put to boil without me sharing
with my employee’s how the smell of freshly shucked corn
takes me right back to pig-tails and overall’s running through
my Grammy’s kitchen.
My first trip to New Mexico, I took 10 rolls of film and used
them all. I fell in love with it all… the people, the art,
the music, the red earth, the endless sky, the food and most importantly
the VIBE. The energy in Northern New Mexico is like no where else
on earth, it’s where hippy’s host a wine festival
with natives, it’s such an amazing mixture of enlightenment
it’s always hard to leave. I’ve often been asked,
are you from New Mexico, and I must humbly respond no, I wasn’t
but my soul is at peace there!