Local Flavor Celebrates Santa Fe Wine & Chile 2020, edition 1

celebrates

2000

camaraderie SEPT 2020

EDITION 1

culinary excellence

ST. ELIZABETH SHELTERS & SUPPORTIVE HOUSING PRE S E NT S . . .

A C OM PAS SI ONAT E C O OKOF F To End Homelessness in the City Different

Saturday, November 14th Facebook LIVE / You Tube 6pm – 7pm Questions or more information Call 505 -982-6611 ext 104 Or email community@steshelter.org

MICHELLE CHAVEZ SANTA FE SCHOOL OF COOKING

KATHLEEN GOODE-CROOK MARKET STEER STEAKHOUSE

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Edition 01

from the editor

he cover photo that appears on this special digital issue was captured 20 years ago this September when Local Flavor hosted and documented its first All-Chefs’ photo for the Santa Fe Wine & Chile Fiesta. It was a momentous day for the magazine, the chefs and the Fiesta, as the photo shoot and the inevitable party atmosphere (that is borne of a gaggle of hospitality folks) instantly became the ‘official kickoff ’ celebration for Wine & Chile then. And now. For the culinary community, it signaled that the creative work of menus and pairings would need to begin in earnest to be prepared in time.

This was not how we thought we would be celebrating our twentieth year of collaboration with SFWC, but it is joyful nonetheless. And reflective. The event is now respected and recognized throughout the food and wine world. It’s an essential economic engine for our local economy and it has significantly impacted our national culinary reputation. But to us, as a community, it has done much more. It has created a far broader appreciation and bond between chefs and vintners, given our chefs a grand stage upon which they can achieve greater culinary excellence and it has given deeper meaning to the teamwork and camaraderie shared by the men and women drawn to this passionate profession.

For Local Flavor it has been our honor to tell their stories... and a whole lot of fun, too! s ark M

“FEEDING THE MIND, BODY & SPIRIT OF OUR COMMUNITY!”

SEPTEMBER 2020

Ga bri ell a

CATHERINE O’BRIEN TERRACOTTA WINE BISTRO

Tickets are $100 per person and available at www.steshelter.org 5 – Course dinner with choice of wine.

HUE-CHAN KARELS

Guest will pick up dinner and wine in prepackaged bags with instructions on how to vote for your favorite course.

OPEN KITCHEN

Winner announced during our LIVE. ONLINE SILENT AUCTION with fabulous local artists and celebrities – great holiday gift ideas.

RENEE FOX

inside: Who’s Cooking

Who’s Teaching Who’s Tasting Who’s Raising the Money

ARABLE RESTAURANT

S p o n s o r s

a s

o f

PUBLISHERS Patty & Peter Karlovitz EDITOR Patty Karlovitz CO-EDITOR/WRITER Cullen Curtiss ART DIRECTOR Jasmine Quinsier A DV E R T I S I N G Andrea Nagler AD DESIGN Jasper Dancer

0 9 / 0 8 / 2 0 2 0 C O V E R P H O T O at the Santa Fe Opera: Wendy Walsh

CLICK HERE TO SUBSCRIBE TO OUR F R E E D I G I TA L M AG A Z I N E Tel: 505.988.7560 | localflavormagazine.com

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SWAIN & GRECO

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Del Norte Credit Union

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No part of this online edition may be reproduced in any form or by any means without the expressed written consent of the publisher.

ESCAPE TO ENCHANTMENT

TAOS El Monte Sagrado Resort & Spa Palacio de Marquesa

Pictured is Eldorado Hotel & Spa in Santa Fe.

ALBUQUERQUE

SANTA FE

Hotel Chaco Hotel Albuquerque at Old Town

Eldorado Hotel & Spa Inn and Spa at Loretto Hotel St. Francis Hotel Chimayo de Santa Fe

LAS CRUCES

877.901.7666 HHandR.com

Hotel Encanto de Las Cruces

who’s raising the money?

a virtuous

live auction

Images courtesy of Stellar Fundraising Auctions, Inc.

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Greg Quiroga

uctioneer Greg Quiroga loves Santa Fe. And his love has deepened each year since he assumed the reins of the Santa Fe Wine & Chile auction in 2014 after his beloved mentor, auctioneer David Reynolds, died unexpectedly.

Well, of course he loves Santa Fe! We all do, in no small part for its storied celebrations like the Santa Fe Wine & Chile Fiesta, this year celebrating its 30th! And, folks, COVID be damned, the show must go on. And it will.

The 30th Santa Fe Wine & Chile Fiesta will go on—virtually (live/silent auctions, cooking demos, wine tastings) and in-person with limited capacity lunches and dinners at select restaurants.

As with everyone, says Quiroga, “This shift to virtual has meant redefining how we [as auctioneers] do business.

One result is that every auction requires a rehearsal, so every auction is actually two events!” He exclaims this latter statement with a characteristic enthusiasm that is exactly what one wants in an auctioneer.

Quiroga adds that virtual events have been working well (i.e., they have their own virtues!). In fact, according to Quiroga, most non-profits are topping what they did last year. This could portend that SFWC will be in a position to raise muchos! Crystalizing the moment, Quiroga says, “The pandemic has left people feeling powerless and the opportunity to enact positive change in the world feels more important than ever.”

And then he grounds his thoughts in our collective rallying feel here in Santa Fe: “We are here to support chefs and restaurants and this is a challenging year.” This comes from the heart for Quiroga as auctions are always about relationships with vintners and chefs. “I live and work in the nonprofit world. Vintners and restaurants are our peeps.

I do so many events that are successful due to the generosity of restaurateurs and vintners.”

Make no mistake, the mission of Wine & Chile is to market the Santa Fe Restaurant community as a world-class destination, and it has done so increasingly well over the last 30 years. So, keep the spirit alive in 2020 by registering TODAY to bid on the live auction, Friday, September 25, 6:45 p.m., where you could be the fortunate winner of one of the following exquisite items: • • •

Dinner for 8 at Sazón with Mezcal tasting and 4 rooms at Inn & Spa at Loretto 6-liter bottle of Spottswoode Estate Cabernet Sauvignon 2004 Dinner for 8 at Four Seasons Resort Rancho Encantado Santa Fe with rooms

>> To participate in the auction, please visit santafewineandchile.org.

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magazine.com

who's teaching?

Gabriella Marks

a tale of two fishes

Martín Rios

S

anta Fe School of Cooking is no stranger to virtual class demos, having quickly shifted to remote instruction from their popular in-person classes when COVID descended, and 10time James Beard Foundation nominee, Martín Rios of Restaurant Martín is no stranger to the camera, having been on Beat Bobby Flay, Iron Chef America, and a judge on other shows.

So, their collaboration during Santa Fe Wine & Chile, Thursday, September 24, 3 p.m. ought to be on your calendar.

“I am fairly shy, but comfy on camera. My second personality comes out. I like to teach and explain the reason why I cook this way. It makes me relaxed to teach.”

This skill is particularly important because his chosen menu is particularly challenging, even for a seasoned chef like Rios. But it’s also his favorite and for what he’s well-known. Fish! Rios will demonstrate how to cook a Blue Fin Tuna appetizer and a Blue Nose bass entrée. If you’ve been confounded by preparing fish—your tuna is raw, your scallops are rubbery, your swordfish is dry—this is the class for you.

“I think fish or any kind of shellfish is fragile and delicate to work with. It‘s a good challenge,” Rios says. “Usually, when you cook with red meat or fowl, you have a tendency to hide the texture. With fish, you have to cook the right way, for the juice to stay inside. Even 20 seconds over and the fish will overcook or dry.”

Rios goes on to say, “It makes me feel like a better chef to know how to cook ingredients from the ocean. I do a lot of research. I read about the amount of protein I am working with and learn as much as I can. Fish is something you really need to respect and you cannot hide behind it.”

Pairing with his dishes are two wildly different Chardonnays that Restaurant Martín’s trusted wine consultant J.P. Quattrone, representative of Republic National Distributing Company, a Certified Sommelier and a SFWC Board Member recommends. (Quattrone will be a part of the virtual show to answer questions and draw attention to the subtleties of the pairings.) With the tuna, attendees will taste a 2018 Domaine Laroche Chablis Les Vaudevey and with the bass, a 2016 Gran Moraine Chardonnay from Oregon’s Yamhill-Carleton AVA. With the avocado, an ingredient in the tuna, which has a mouth feel that coats, that is soft, rich and heavy, Quattrone is contrasting the Domaine Laroche, which has an acidy, crisp, clean feel that cuts through. And the peach, an ingredient in the bass, has a summertime taste, so Quattrone is matching that with a brighter Gran Moraine.

These are some experiences you can feel, even if celebrated from your home. If it’s what we can do to safely celebrate Wine & Chile, it’s a pretty good facsimile, though both Rios and Quattrone bemoan the situation, as this time of year is a highlight. Rios says, “Personally I look forward to this. It’s only once a year. I get to meet guest chefs, I get to know who they are. I get to converse with my colleagues, go to their booths and see how they are doing, find out how their year was, get a good understanding of plans for the coming season.” He goes on, “SFWC is really the start for the fall and it always encourages me to get creative. And then, even though we have a great local following that I appreciate deeply, I like seeing those out-of-state customers come back, not just for our restaurant, but for every business here.”

>> To sign up for Chef Martín’s demo at the Santa Fe School of Cooking, please visit santafewineandchile.org.

A Taste of Life in New Mexico

SEPTEMBER 2020

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who’s cooking?

the art of inspired pairings 3

Stephen Lang

15 Restaurant & Wine Bar is excellently ambitious this Santa Fe Wine & Chile with two dinners and two lunches on offer during the Sept. 23-Sept.

27 run of virtual and in-person events. His 25th year participating in SFWC (and the 25th anniversary of 315), Chef/Owner Louis Moskow says that in a typical season, “it is a very challenging time. Attending tastings, seeing friends, coordinating multiple dinners and, of course, the big event. It takes a lot of discipline to go home early and actually fall asleep. With so many things going on, it’s hard to stay focused.”

Grandly modified, SFWC’s 30th is shaping up to be an inspired facsimile of previous fiestas. Moskow says with a smidgeon of silver-lining optimism, “I think from adversity new policy is created. Perhaps in the future there will be more restaurant lunches and early dinners?” He continues, “This event used to symbolize the summer seasons end, but now it keeps going. I usually plan a fishing trip directly afterwards. This year we will have to see if that is still a possibility for me.”

Indeed, it’s hard to imagine leaving town while there is still a feast to be had as we do not know what the fall and winter bring for the restaurant industry. For now, though, we can revel in the creativity that an event like SFWC inspires in our chefs.

For Moskow, “The planning of these dinners stems from the inspired winemaking and the varietals each estate produces. Sometimes it’s the areas that they are from or the particular vintage at hand. My job is to design a menu that best shows both the food and the wine at the same time.” For instance, at the Frog’s Leap Winery luncheon on Sept. 24, with host Crawford Malone, a 2018 Sauvignon Blanc from Napa is paired with a Crispy Squash Blossom with Shrimp Ceviche, Corn Relish & Basil Emulsion and the Roquefort Brioche Bread Pudding with Poached Figs with Napa’s 2017 Zinfandel.

Beyond his own knowledge of wine and expertise with pairings, Moskow is drawing on his relationships with people in the business. “I have known Crawford [for a long time]. We have done many wine dinners with many different domestic wineries. Crawford is a true professional who brings a lot of knowledge to our tables.” Moskow’s menus will also feature wines from North Berkeley Imports, where he collaborates with portfolio manager Michael Bassler. “We both share a special connection with winemaking practices, winemakers and their domains. We have spent unaccountable hours in the vineyards and at the tables of so many great people in the business. I am so grateful!” By way of example, the lunch menu of Sept. 23 features a Lobster Agnolotti with Lemon Thyme Broth paired with a Domaine Daniel et Julien Barraud 2017 Saint Veran “Les Pommards.”

Of Malone and Bassler, Moskow says, “Both are huge proponents of biodynamic practices and we all continue to connect on that platform.” Just as we all continue to connect on the practicality of keeping what we love alive, which is, in no small part, our exquisitely talented and tasty restaurant community.

In closing Moskow writes, “My business is a necessity to live my life at this point. Everything is so interconnected and none of it can continue without financial support. With that I personally don’t require much more motivation to do my best everyday. My personal passion for what I do keeps me going each and every day and I cherish the opportunity. Peace.”

Stephen Lang

Louis Moskow

>> To make reservations for Chef Louis’ dinners or lunches, please visit santafewineandchile.org.

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who’s tasting?

new world wines

“ hated science and was no good at calculus so I studied American literature instead [at University of California, Santa Cruz] and along the way learned to love wine,” said Santa Fe Wine & Chile 2018 Honoree David Ramey of Ramey Wine Cellars in an interview with SFWC Greg O’Bryne in Local Flavor Magazine’s September 2018 issue.

“Then after graduating, I was driving through the Mexican desert and had an epiphany that winemaking had the same aesthetic appeal for me as literature, so I went back to [the University of California,] Davis for a Masters degree in Enology.”

Thank goodness he did because California winemaking is better for it and so are our palates. And you have a rare opportunity to delight yours by tasting Ramey wines under the founder’s gentle guidance and cajole— albeit virtually—on Wednesday, September 23, 5:30 p.m, one of many excellent wine tastings in celebration of Santa Fe Wine & Chile’s 30th year.

Commenting on his upcoming virtual appearance, Ramey said, “The fact that SFWC will proceed as a virtual event rather than missing a year is David Ramey with testament to its importance and significance. It has been a tremendous event Fred Dame for a long time and will continue to be so.”

Should you attend Ramey’s wine seminar, you will taste the following: • 2017 Fort Ross-Seaview Chardonnay (from the Martinelli Charles Ranch vineyard) • 2016 Ritchie Vineyard Chardonnay • 2016 Russian River Valley Pinot Noir Asked whether Ramey is accustomed to speaking to a camera, after so many years of leading tastings (40!!) in more intimate settings in which he can read faces and respond to the feel of the room, he says, “Once you’re used to it, Zoom does a pretty good job of facilitating meetings—we can see faces, and I can read typed questions as they arise. Sometimes I can’t read them all as I’m talking, so it helps to have a good moderator such as Greg O’Byrne to pose some of the questions. It’s best if the audience overcomes their shyness or hesitance and engages—that way I can address what interests them rather than just blathering on.”

People should be so fortune to hear Ramey blather. His winemaking is (according to his website) a “benchmark style, now emulated by many.” I asked him to expound on this a bit. He responded: “Well, I really started making wine with Zelma Long at Simi in 1980, and then as winemaker for Matanzas Creek in 1984. At the time most winemakers were graduates of UC Davis or Fresno State and were taught to subdue nature to make fault-free wines. I’d interned in France, though, so I’d been exposed to traditional techniques—native yeast fermentations, unacidified red wines, aging on the yeast lees in barrel, malolactic fermentation of Chardonnay, traditional fining techniques—so I set out to make New David and Carla Ramey at Arroyo Vino World wines using Old World methods.”

You may or may not grok any of that “blather,” but regardless, Ramey’s recommendation for anyone interested in attending his wine tasting is that they try one or two of his wines prior to the seminar so that “they become familiar with our style.” And his hope is that when attendees enjoy his wines, they >> To sign up for Ramey’s tasting, “should feel confident knowing that the wines they are drinking are honest, handmade, traditionally please visit santafewineandchile.org. crafted wines from a family-owned winery—classically styled wines to enjoy with lunch and dinner.”

A Taste of Life in New Mexico

SEPTEMBER 2020

Images courtesy of Ramey Wine Cellars

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with old world methods

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kitchen besties

snaps from past chef shoots

2004

Kate Russell

Douglas Merriam

girls rule!

Kate Russell

Joy Godfrey

Liz Lopez

for whom the bell tolls at La Fonda

2018

Kate Russell

Joy Godfrey

on track for excellence at the Railyard

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remem

Kate Russell Kate Russell

2019

Joy Godfrey

playing with fire at the Eldorado

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Gabriella Marks Kate Russell

toasting to the right note at the Opera

Kate Russell

Gabriella Marks

2005

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farm boys!

A Taste of Life in New Mexico

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who’s cooking?

Douglas Merriam

ou’ve come to know it and it may also be your favorite event of the year. It’s the Santa Fe Wine & Chile annual Wine vs. Sake Challenge dinner from Izanami, now five years in maturity (“though still a bit irreverent,” says Deborah Fleig, of Ten Thousand Waves Resort & Spa. Also, educational, by design and styled in the vein of a Mexican wrestling match. As “ such, in attendance on Sept. 24 up at Izanami, will be some luchadors to stir up the crowds participating in the Japan vs. France challenge. Fleig says, “We have learned to get creative when sharing our love of sake with the masses!”

Here’s how it works: Each of the five courses (yes, FIVE, folks) is paired with both a wine and a sake and then everyone votes with uproarious applause after each round and a winner is declared. You may be a wine lover already, but you could easily become a Japanese sake lover after tasting side by side with expertly prepared dishes from Chef Kiko Rodriguez. Clearly, this is not your standard wine dinner, though importer Craft & Estate has assisted with the wine portion of this dinner for the past four years.

Once Chef Rodriguez has placed the finishing touches on the menu, Barb Wedig, regional manager from Craft & Estate will pair the French wines and Fleig’s business partner Linda Tetrault of Floating World Imports will pair the sake. But extending the unorthodoxy, Fleig comments on the pairing methods.

“As we do not get to taste the menu until the night of the event, both sides choose their wine or sake blind!” She adds, “Pairing sake with food is one of our favorite projects—especially when dealing with non-Japanese food. We have always welcomed the challenge to showcase sake alongside all the amazing wines the SFWC brings to town. I’ve found that wine lovers get very excited to learn about a new beverage, and are always eager to try new things. By creating a comparison dinner like our “wine vs sake challenge” it is a great way to taste firsthand a bunch of special sakes and how they react with food versus the wines.”

If you are detecting that Fleig is a bit of a devotee for the sake cause, you are right. In fact, she’s a champion of all things Japanese culture, and she’s been rather influential. Ten Thousand Waves Resort & Spa, an iconic part of the Santa Fe landscape for decades, has gracefully blossomed into an authentic destination for spa-ing, lodging as well as izakaya dining.

And she’s thrilled to welcome SFWC diners on Sept. 24 to her outdoor solution: “This year, we will be serving dinner under our garden patio. People long to have some sense of normalcy, even if masked and at outdoor tables six feet apart!”

Fleig is accurate. We’re all seeking normalcy, even as we practice gratitude for what we’ve always had. She lends some perspective about the importance of where we live as part of our well-being: “I am even more grateful to call Santa Fe my home right now instead of being locked down in a city. Our town has so much to offer even when things are shut down. Every day I try to enjoy the endless sunset skies with a glass of something cool and tasty, getting my hands in the dirt when the rewards are heirloom tomatoes, enjoying a sneak dip in a cold body of water. All of that helps to balance the stress, for sure.”

Martín >> To make reservations for the Wine vs.Rios Sake Challenge, please visit santafewineandchile.org.

Kiko Rodriguez

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Douglas Merriam

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wine vs. sake

who’s teaching?

getsmoked

Marianne Tenenbaum

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e’re going to talk some Q here. As in BBQ. And our words will arguably reinform everything you think you know about BBQ. In essence, this: you do not have to hover over a pit for 14 or more hours to have bragging-rights brisket. AND according to our resident Santa Fe Q-master Cheryl Alters Jamison, four-time James Beard Foundation Awardwinner, today one of the top pitmasters in Texas is an 85-year-old James Beard Foundation Award nominee woman named Tootsie Tomanetz (of Snow’s BBQ in Lexington, Texas).

You can, of course, fact-check the latter, but as for the former, trust us.

Jamison just published Texas Q: 100 Recipes for the Very Best Barbecue from the Lone Star State, All Smoke Cooked to Perfection this summer to follow up on the explorations in her groundbreaking bestseller, Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue. She knows just a thing or two and you can, too, if you attend her cooking demo, held at the Santa Fe School of Cooking on Sept. 26, 11 a.m. in celebration of Santa Fe Wine & Chile.

Jamison (who reports, “I do love the camera.”) will show demo attendees a technique for brisket using a combination of smoky ingredients along with ovenbaking and finishing in a stovetop smoker. “This meat starts out as tough as a pair of cowboy boots, very dense with lots of connective tissue and fat, but low, slow smoke-cooking alchemizes them into one of the best foods on earth. It’s a bunch of incremental decisions—the food quality, the seasoning, the fuel, the equipment, time, temperature, and even your tools—that all contribute.”

You’ll also learn an equally dazzling quick-smoked fresh tuna dip to munch on while waiting for the brisket.

How does one pair wines with these powerful flavors? This is where Gruet comes in, and in particular, the pairings of Justin Pichardo, manager of Gruet’s Santa Fe tasting room. He will be on hand and online with Jamison to chime in about the wines and some of the winery history.

Pichardo writes regarding the tuna dip, “We decided on the Cuvée Danielle Grand Rosé Vintage 2014. This Chardonnay and Pinot Noir blend spends one year in French oak and has notes of vine-ripened raspberries and strawberries with a hint of fresh-baked bread. The subtle notes of oak will go very nicely with the smoked tuna.” As for the smoked brisket, “We are pairing it with the 2017 Barrel Select Pinot Noir, a French oak-aged wine that has a silky mouthfeel with tight acidity while boasting of berry and hibiscus with a mellow underlying earthiness.”

You will have to taste it to believe it!

For Jamison and many in the culinary industry, SFWC is the most wonderful time of the year. “We have the overlap of green and red chile seasons, the aspens are turning golden in the mountains around us, the days are still warm but nights are cool enough for our signature piñon fires (don’t use piñon for barbecuing though—too soft and resinous), and then comes the Fiesta itself. It’s typically

Cheryl Alters Jamison

my chance to reconnect with local restaurant friends after the super busy summer season, and to hang with the amazing array of other food and wine professionals who come to town for the event. Its impact on our culinary community and greater hospitality industry is substantial, and it raises a lot of money for Cooking with Kids and other important local needs. I appreciate that the Fiesta’s board and staff have cooked up a way to bring us together virtually and make pieces of it of it still occur, in smaller distanced ways. Viva la Fiesta!”

>> To sign up for Jamison’s demo at the Santa Fe School of Cooking, please visit santafewineandchile.org.

A Taste of Life in New Mexico

SEPTEMBER 2020

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who’s cooking?

turning it upside down Genevieve Russell

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ou have a notion of a wine dinner. Hold that in your mind. And now erase it.

This is what Executive Chef Kai Autenrieth of Four Seasons Resort Rancho Encantado’s restaurant Terra did, and he tapped into an inventive, tasty approach to pairing food and wine. And then he tapped others to join in and visualize the fun “Northern New Mexico meets BBQ fusion” dinner that his restaurant will be hosting on Sept. 25 and 26 in celebration of Santa Fe Wine & Chile’s 30th.

Featured guest Chef Jack Arnold, official pitmaster of Big Green Egg, expertly executes the BBQ part of the equation, cooking with the famed meats of Snake River Farms, yet another collaborator. And you, too, as the diner participate. At different stations, you can view culinary masters preparing select menu dishes that, for instance. embody the art of roasting (chile and corn), and that deliver that satisfying surf & turf (wagyu and lobster tail). “We just longed for something fun and interactive,” says Chef Kai. As the menus were percolating, Restaurant and Bar Manager Alfredo Sanchez had some thoughts of his own. He invited Frank Family Vineyards Brand Ambassador Kelly Kerrigan to help him pair the wines. She will be on site both evenings, sharing the history of the vineyard, its diverse varietals and latest releases, as well as guiding you through the specific wines chosen to complement and contrast the dishes.

For instance, with Urban Rebel greens first course, diners will taste a sparkling Blanc de Blancs, Carneros; with the surf & turf, a Cabernet Sauvignon—both from Napa Valley. All of this accompanied by the stars on view from the Terra patios and the live sounds of Spanish guitar, compliments of Tito Rios. Chef Kai says, “It’s not only an evening of pairing wine and food, but combining personalities and food.”

Also on his plate is the Sunday Champagne & Dirty Boots Brunch, served family-style, on the Monte Vista Terrace with live music by Gary Gorence, and bottomless (yes, that’s not a typo) Champagne featuring Chateau Palmer.

Kai Autenrieth

Reflecting on this time of year, Chef Kai says, “Bringing culinary folks together is such an important part of Santa Fe. It’s special because all of the chefs in the area are focusing on one central element, and highlighting what Santa Fe can do.” He adds, “Wine & Chile is a great chance to connect with community— both the chef community and our locals.”

Of course he’s disappointed that the event looks different this year, but he notes that everything is evolving to adapt. “We are chefs and that’s what we do anyway. Plus, I love my job. I am excited everyday. I love coming to work and seeing my team and being creative.”

>> To make a reservation for Terra’s dinners or brunch, please visit santafewineandchile.org.

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Cooking with Kids teaches public school kids the joys of healthy cooking and eating.

We’re celebrating 25 years!

Thank you!

Santa Fe Wine & Chile Fiesta and our generous supporters in the Santa Fe culinary community Your years of generous support help keep us rolling.

Together we are creating a healthy future for Northern New Mexico!

SANTA FE’S RESTAURANTS COOKING WITH KIDS SUPERCHEFS NORTHERN NEW MEXICO FARMERS

Cooking with Kids educates and empowers children and families to make healthy food choices through hands-on learning with fresh, affordable foods. cookingwithkids.org

Superchefs donate their time and talent in Cooking with Kids classes and school cafeterias, inspiring a new generation of chefs and healthy eaters.

A Taste of Life in New Mexico

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wine & chile 2020 Friday, September 25, 2020 Lunch 12:00pm / Dinner 7:00pm Ridge Vineyard, California Sparkling Champagne pre-dinner 2018 Ridge Estate Chardonnay 2016 Lytton Estate Petite Syrah 2016 Ridge Monte Bello Surprise Dessert Wine Saturday, September 26, 2020 Lunch 12:00pm / Dinner 7:00pm Duckhorn Vineyard, Napa Valley Sparkling Champagne pre-dinner 2018 Duckhorn Sauvignon Blanc 2018 Migration Chardonnay 2018 Green Wing Cabernet Sauvignon 2017 Duckhorn Merlot FEATURED MENU FIRST COURSE Corn Vichyssoise lemon cucumber, brioche and botarga SECOND COURSE Olive oil poached wild salmon Texas tomato consomme, okra, dill, salmon roe MAIN COURSE Slow roasted Guinea hen Stuffed squash, chanterelles au jus, fresh herbs DESSERT Black mission fig and almond clafouti orange blossom Honey ice cream Guest Chef, Bruno Davalillon

RO S E WO O D I N N O F T H E A N A S A Z I 1 1 3 WA S H I N G TO N AV E N U E | S A N TA F E , N M 8 7 5 0 1 ( 5 0 5 ) 9 8 8 - 3 0 3 0 | rosewoodhotels.com F O R R E S E RVAT I O N S , P L E A S E C A L L ( 5 0 5 ) 9 8 8 - 3 2 3 6

A NA SAZ I RESTAURANT BAR & LOUNGE