Santa Fe Wine & Chile Fiesta 2021 Program Guide

30TH ANNUAL

SANTA FE WINE & CHILE FIESTA SEPTEMBER 22 - 26, 2021

SANTAFEWINEANDCHILE.ORG

505.438.8060

NEW MEXICO

Chef-Owner Mark Kiffin welcomes Chef Peter O’Brien

BORN & RAISED Visit us at the Grand Tasting

Santa Fe’s Premier Culinary Collaborative

where we’ll be pouring our Brut, Imperial Kir, Bellissimo, and Soleil Mimosa varieties.

stclairwine.com A L E S C O M B E S FA M I LY B R A N D

Crafting wine in nM for over 40 years

lunch • dinner bar • patios

visit CompoundRestaurant.com for menus & more 653 Canyon Road 505.982.4353 reservations recommended

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139 W San Francisco St Santa Fe • 505.795.7075 hervewinebar.com

photo: Gabriella Marks

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Thornburg is proud to provide 100% compostable trays made from bamboo to support environmental sustainability and promote a better world.

GRAND TASTING I RESTAURANTS

CHILE ISN’T THE ONLY THING THAT’S GREEN

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SFW&C Fiesta Board of Directors

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Introduction & Welcome

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Featured Artist Dan Namingha

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Winery of the Year Rombauer Vineyards

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Charitable Giving

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Schedule of Events

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Participating Wineries

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Participating Restaurants

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Winery Dinners

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Guest Chefs

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Guest Sommeliers

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Wine & Chile Bumps in the Road

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30 Years of Artists

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Reagan Rombauer Blackwood Interview

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Grand Tasting Wineries

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Grand Tasting Restaurants

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Wine & Chile Recipes

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Wine & Chile Team

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Learn more about our sustainability efforts on thornburg.com

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Personal Appearance 9/22 - 9/23 10:00 - 5:30

Personal Appearance 9/23 - 9/25 12:00 - 5:00

Trunk Show Collection 9/22 - 10/4 10:00 - 5:30

Trunk Show Collection 9/23 - 9/29 10:00 - 5:30

61 Old Santa Fe Trail, Santa Fe, NM 87501 505-983-9241 maloufontheplaza.com Online Shopping Available

61 Old Santa Fe Trail, Santa Fe, NM 87501 505-983-9241 maloufontheplaza.com Online Shopping Available

ON THE PLAZA

ON THE PLAZA

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On behalf of our Board of Directors, the Santa Fe Restaurants, our Participating Wineries, Sponsors and Partners it is with great pleasure that we welcome you to the 30th annual Santa Fe Wine & Chile Fiesta!

It has been an unprecedented year for our industry, and we are grateful for the incredible support we saw during 2020 as we executed a Virtual Festival with a series of wine seminars, cooking demos and an online silent and live auction. We thank you, our guests who continue to support our restaurant community, wineries, and local businesses all-year long.

I’d like to thank Greg O’Byrne, this year’s Production Director but the SFW&C Fiesta’s Executive Director for the last 27 years, for the warm welcome and team-driven transition as I’ve taken the reigns with this year’s Fiesta. Having just joined the team in June of this year, I’m overwhelmed by the strength of the greater Santa Fe community and how it has rallied behind its hospitality industry throughout the pandemic. With more than twenty years working in the Boston events, catering and festival space and most recently coming from the Nantucket Wine & Food Festival, I’m struck by how hospitable everyone has been and am happy to now call Santa Fe my home.

As we look forward to this year’s Fiesta, we have some exciting enhancements to announce. This year the Santa Fe Wine & Chile Fiesta Grand Tasting returns to downtown Santa Fe with not one, but two Grand Tastings on the

grassy lawn of Magers Field at Fort Marcy Park. Each of the two Grand Tastings will feature over 90 world-class wineries and 35 Santa Fe restaurants serving samples of their signature cuisine. As an event whose mission is to market the Santa Fe restaurant community as a world-class destination, we are thrilled to be able to host our signature events in downtown Santa Fe once again. The historic venue offers plenty of beautiful grassy space, outdoor views of the clear New Mexico blue sky and easy walking distance to the downtown area. Grand Tasting crowds will be limited to half the size as in the previous renditions, providing more space to move about and shorter lines. Meanwhile, the same high caliber wines and extraordinary Santa Fe restaurants will be on hand, with programming that provides for the health, safety, and enjoyment of all.

WINE & CHILE I WELCOME

WELCOME TO THE 30TH ANNUAL SANTA FE WINE & CHILE FIESTA

After a year off from seeing everyone in person, we couldn’t be more excited to have such a robust program line-up with daily Wine Seminars, Cooking Demos, Guest Chef Luncheons, our annual Reserve Tasting, Live Auction, and nightly winery dinners hosted at participating Santa Fe restaurants. Sunday events include the Gruet Golf Classic, Rosé All Day and the ever-popular Champagne & Dirty Boots Brunch hosted at the Four Seasons Resort Rancho Encantado where you will celebrate with our Champagne of the year, Louis Roederer.

Hometown chef favorites joining us this year include Christian Monchâtre of Heritage Hotels, Dakota Weiss of Coyote Café, David Sellars of Horno, James Campbell Caruso of La Boca, Jose Fernandez of Terra at the Four Seasons Resort Rancho Encantado, Martin Rios of Restaurant Martín, Nathan Mayes of Paloma, Renée Fox of Arable and Rocky Durham of Palace Prime. We welcome our visiting chefs and talent John Sedlar, Matthew Accarrino of SPQR in San Francisco, Sean Sinclair of Legal Tender in Lamy, NM, Tyson Cole of Uchi in Austin, and cheese expert and author Laura Werlin.

In addition to your favorite chefs and restaurants, we have an incredible line-up of wineries from all over the world joining us at this year’s Fiesta. We’d like to thank Rombauer Vineyards, our Honorary Winery of the Year and Reagan Rombauer Blackwood, a third-generation family member, who will be sharing stories of Rombauer’s 40 years of crafting delicious wines and delivering joyful moments for all.

We hope you will join us as we raise a glass to our 30th annual Santa Fe Wine & Chile Fiesta!

SFW&C FIESTA EXECUTIVE DIRECTOR

MARY HALLAHAN 8

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Enjoy tastes as unique as the city that serves them.

RIO METRO NEW TO COME Shop Local. Shop Santa Fe.

The Santa Fe Marketplace has combined the passion for buying local and the ease of shopping online into one easy-to-use site for both the consumer and the small business. You can now shop many local businesses at the same time, year-round, 24/7, from the comfort of your own home.

SantaFeMarketplace.com

Taste your way along the Santa Fe Margarita Trail, featuring more than 45 of The City Different’s finest margaritas, each specifically crafted for the Trail.

Download the app and learn more at SantaFeMargaritaTrail.com

Traditional to Contemporary Residential and Commercial Design Eric P. Enfield, AIA President Hunter Redman, AIA 612 Old Santa Fe Trail 505.988.5269 www.archallinc.com

PIONEER OF AVIATION Vuelo Domingo Rosillo It was May 1913 when Domingo Rosillo became the first pilot to fly from Key West to Havana.

The Vuelo Domingo Rosillo celebrates this historic achievement with a limied edition of 90 watches, one for each mile of the journey.

Swiss Manufacture, Latin Heritage Personal Appearance 9/23 - 9/25 10:00 - 5:30 Malouf on the Plaza

61 Old Santa Fe Trail - Santa Fe, NM 87501 Tel. 505-983-9241

Trunk Show Collection 9/23 - 9/25 10:00 - 5:30

ON THE PLAZA

61 Old Santa Fe Trail, Santa Fe, NM 87501 505-983-9241 maloufontheplaza.com Online Shopping Available

WINE & CHILE I FEATURED ARTIST

Dan Namingha DAN NAMINGHA SFW&C FIESTA FEATURED ARTIST 2021

TWILIGHT #9 ACRYLIC ON CANVAS 24” X 20” DAN NAMINGHA © 2018

The Santa Fe Wine & Chile Fiesta is honored to have Dan Namingha as this year’s featured artist, helping us bring in our 30th Annual event.

Dan Namingha was born on the Hopi Reservation in Arizona and lives in Santa Fe, New Mexico. He is a contemporary artist who has been painting and sculpting for over forty-five years.

His heritage inspires his work, which explores the connections between the physical and the spirit world and includes Hopi symbolism.

Drawing and painting was a natural part of Hopi childhood. It gave him a way to express his strong feelings about the culture and environment leading to a path of creative freedom. Dan feels that change and evolution are a continuum; socially, politically, spiritually and that the future of our planet and membership of the human race must be monitored to insure survival in the spirit of cultural and technology diversity. He says that only then can we merge the positive and negative polarization and the balance that is so necessary to the communal spirit of the universe.

© Kate Russell 2021

His works are in numerous museum collections and US embassies throughout the world, such as the US embassy in Santiago, Chile, the Fogg Art Museum, Palm Springs Art Museum and the Georgia O’Keeffe Museum just to name a few.

Dan Namingha is represented by Niman Fine Art, Santa Fe, New Mexico. namingha.com

ON THE COVER: “NEW MEXICO SUMMER MOON” BY DAN NAMINGHA SFW&C FIESTA FEATURED ARTIST 2021, 24” X 20” – ACRYLIC ON CANVAS 14

125 Lincoln Ave Ste. #116 Santa Fe, NM 87501 namingha.com

WINE & CHILE I CHARITABLE GIVING

ROMBAUER VINEYARDS HONORARY | WINERY OF THE YEAR

Rombauer Vineyards was established in 1980, when the Rombauer family harvested their first grapes — Cabernet Sauvignon from Napa Valley’s Stags Leap District. Decades later, the winery remains family owned and operated with members of the second and third generations involved in the business. When founders Koerner and Joan Rombauer moved their two children, two horses and five dogs to Napa Valley in 1972, they had no intention of starting a winery. They chose the area because it reminded them of the small-town, agricultural environment in which they had grown up, and it appeared to be a clean, safe place to raise their children. They purchased 18 acres

As we look forward to this year’s Fiesta, we are pleased to continue to support educational wine and food classes and certifications for Santa Fe students as well as Santa Fe’s Cooking with Kids organization. Proceeds are raised at our Guest Chef and Live Auction Luncheon that takes place at the Eldorado Hotel on Thursday during Wine & Chile.

This year’s live auction luncheon will feature a Champagne reception by Champagne Louis Roederer followed by a four-course meal by Chefs John Rivera Sedlar, Matthew Accarrino from SPQR in San Francisco, Tyson Cole from Uchi in Austin, and Host Chef Christian Monchâtre of Heritage Hotel & Resorts. Our winery of the year, Rombauer Vineyards will provide the wines for the event. By reinvesting resources and education into the Santa Fe restaurant scene, the SFW&C Fiesta auction helps serve the mission of the Santa Fe Wine & Chile Fiesta - keeping Santa Fe on the map as a world-class culinary destination. We’d like to acknowledge all of the sponsors, local restaurants, wineries With the hospitality industry being hit hard by the pandemic last year, the Fiesta, in conjunction with local partners, launched “Santa Fe Feeds First Responders” in the Summer of 2020. Donations to this campaign were used to pay restaurants to prepare healthy meals for hospital workers and first responders. The benefit was two-fold as it drove business to local restaurants and nourished those on the frontline of this health crisis. Santa Fe Wine & Chile Fiesta President, Hal Leonard, proudly announced last year that, “Acting as the non-profit fiscal agent, since the summer of 2020, SFW&C Fiesta has collected more than $50,000 in donations towards the Santa Fe Feeds First Responders program.” The primary beneficiaries of these donations were Santa Fe’s three city hospitals- Presbyterian, CHRISTUS St. Vincent, and the Santa Fe Indian Hospital.

of beautiful hilltop land on the Silverado Trail near the town of St. Helena. The Rombauers did have a great appreciation for the role of wine in the fine dining experience. Koerner’s great aunt Irma Rombauer was the author of the internationally renowned cookbook the Joy of Cooking, and Koerner’s ancestors were from the winegrowing region of Rheingau, Germany, where wine is considered an essential complement to a meal. It didn’t take long for Koerner and Joan to become fascinated with the growing Napa Valley wine industry. In 1976, the same year as the famed Judgment of Paris, they became partners in Conn Creek Winery. There, Koerner learned the wine business first in the cellar, working hand in hand with the winemaker and learning all phases of winery operations. In 1980, the Rombauers sold their interest in Conn Creek Winery and decided to invest in a winery of their own. That year, they harvested their first grapes, marking the beginning of Rombauer Vineyards. The first wines were produced at Shafer Vineyards and in Koerner’s garage, which was bonded as a winery for the purpose. In 1982, the Rombauer family broke ground for construction of a winery on the property adjacent to their home. Today, under the direction of Director of Winemaking and Viticulture Richie Allen, Rombauer Vineyards combines traditional viticultural and winemaking practices with the best available technology to ensure the highest quality wine production. The winery produces critically acclaimed Chardonnay, Cabernet Sauvignon, Merlot, Zinfandel and Sauvignon Blanc.

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on this program, Justin Schroer, Directory of Development at Presbyterian Healthcare Foundation, said, “I got a call from one of our clinicians yesterday who said how amazing their meals have been. Thank you to the generous donors and restaurants who helped make this happen and to all who put extra special care and thought into the preparation and “goodness” into the meals given to our healthcare staff.”

Director of Tourism Santa Fe, Randy Randall, in his role as treasurer for the SFW&C Fiesta reported that CHRISTUS St. Vincent President, Lillian Montoya, called and said, “the hospital is extremely appreciative of this community support of their frontline workers.”

We thank all of our partners who helped make this happen and for keeping Santa Fe strong including: Hutton Broadcasting, Traffic Developer, Artisan Minds, Anne Staveley Photography and Chris Kramer from Sotheby’s and Greg O’Byrne from SFW&C Fiesta who helped design and manage the Santa Fe Feeds First Responders website and program.

Wine & Chile is also proud to have supported the Garcia Street Club this past year. Garcia Street Club is a non-profit preschool that promotes school-readiness and social-emotional competency by honoring the history and diversity of the Santa Fe community, valuing progressive early childhood methodologies, and cherishing family involvement to create community and support the entire family. Established in 1945, Garcia Street Club has been serving New Mexico children and families for over 75 years. Their comprehensive family program includes nationally accredited early childhood education, nutritional and early intervention support, home visiting, parenting education, and assistance for families with food insecurity.

More than two-dozen of Santa Fe’s restaurants who were getting by with to-go programs joined Santa Fe Feeds First Responders as partners. With generous support from donors, more than $35,000 in the form $20 gift vouchers were issued to all three hospitals for their first responders to use on to-go food at any one of the twenty-four participating Santa Fe restaurants. Major donor, Susan’s Fine Wines allowed for another $10,000 in $50 vouchers to be distributed to all three hospitals. Commenting 17

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Over the last 10 years, Santa Fe Wine & Chile’s Live Auction has raised more than $225,000 for Santa Fe’s Cooking with Kids organization. Cooking with Kids educates and empowers children and families to make healthy food choices through hands-on nutrition education with fresh, affordable foods. For more than ten years, Santa Fe’s world-class chefs have been rolling up their sleeves as volunteer Superchefs for Cooking with Kids, teaching Santa Fe and Española public school kids about the joys of cooking—and eating—real food. Now with more than 30 participating local chefs, the Superchefs program has become an integral part of Cooking with Kids, a local non-profit founded in 1995 that has nurtured generations of students through rich, unique hands-on nutrition education.

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

Your support helps thousands of children in Northern New Mexico each year.

\\ As we look forward to this year’s Fiesta, we are pleased to continue to support educational wine and food classes and certifications for Santa Fe students as well as Santa Fe’s Cooking with Kids organization. Proceeds are raised at our Guest Chef and Live Auction Luncheon that takes places at the Eldorado Hotel Thursday during Wine & Chile.

This year’s live auction luncheon will feature a Champagne reception by Champagne Louis Roederer followed by a four-course meal by Chefs John Rivera Sedlar, Matthew Accarrino from SPQR in San Francisco, Tyson Cole from Uchi in Austin, and Host Chef Christian Monchâtre of Heritage Hotel & Resorts. Our winery of the year, Rombauer Vineyards will provide the wines for the event. By reinvesting resources and education into the Santa Fe restaurant scene, the SFW&C Fiesta auction helps serve the mission of the Santa Fe Wine & Chile Fiesta - keeping Santa Fe on the map as a world-class culinary destination. We’d like to acknowledge all of the sponsors, local restaurants, wineries, donors and bidders who help to make this happen.

“The Superchefs are like rock stars for the kids,” says Cooking with Kids Executive Director Anna Farrier, who cooked up the idea for the program. “Of course, our students love to watch a super speedy knife demo, but more importantly, these chefs help bring home the message of healthy eating and cooking.

These are pivotal experiences for our youth, helping to establish lifelong habits—and even career aspirations—in countless students.” Not only do Superchefs volunteer in classrooms, but they also donate their time and talent to champion the growing efforts of public-school cafeterias to use local food and cook from scratch. Farrier emphasizes, “Cooking with Kids is grateful to Santa Fe Wine & Chile Fiesta for their years of support, and to our Superchefs and culinary community as well. Together we’re creating a healthier future for thousands of kids in Northern New Mexico!”

“We are proud to work with such incredible partners serving our community and look forward to fostering these relationships for years to come,” says Santa Fe Wine & Chile Executive Director, Mary Hallahan.

Over the last 10 years, Santa Fe Wine & Chile’s Live Auction

“Cooking with Kids is a powerful reminder of the value of food and community and how they interact.”

—5th grade teacher, Santa Fe Public Schools

A special thanks to Santa Fe Wine & Chile Fiesta!

Together, we are creating a healthy future.

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

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WINE & CHILE I AUCTION

WINE & CHILE I CHARITABLE GIVING

CHR IS T U S S T. V I N C EN T

WINE & CHILE I EVENTS This five-day Fiesta has evolved over the last three decades and now boasts more than 25 events annually.

A New Milestone for CHRISTUS St. Vincent CHRISTUS St. Vincent has earned the 2021 Healthgrades Patient Safety Excellence Award! The award recognizes the top 10% of hospitals in the nation for patient safety, with the lowest occurrences of 14 preventable patient safety events, including hospital acquired infections and falls.

Trust your care in those you know.

The results are extraordinary.

The care is personal.

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WEDNESDAY SEPTEMBER 22ND GUEST CHEF LUNCHEON AT ARTIST STAR YORK’S STUDIO Sean Sinclair, Legal Tender, Lamy Experience the beautiful Northern New Mexico landscape and artwork of Star York at her ranch studio followed by an al fresco Italian four-course luncheon served by Chef Sean Sinclair from Legal Tender restaurant in Lamy, New Mexico with Rhone-varietal wines from Tablas Creek in Paso Robles presented by Darren Delmore.

10:00am to 3:00pm (40 ppl) | $175

THURSDAY SEPTEMBER 23 GUEST CHEF DEMO & TASTING SHERRY & TAPAS PAIRING JAMES CAMPBELL CARUSO, LA BOCA, SANTA FE As Chef/Owner of La Boca in Santa Fe, James Campbell Caruso has been satisfying old and new world yearnings for Spanish tapas for decades. Join Chef James for an intimate demonstration and tasting of four signature tapas each presented with a different style of Lustau Sherry for a magical and educational experience.

2:30pm to 4:00pm | Santa Fe School of Cooking (60 ppl) | $95

(bus DEPARTS from SF Community Convention Center at 10:00am)

GUEST CHEF LUNCHEON AND SOMMELIER THROWDOWN! Join chefs Dakota Weiss of Coyote Cafe, Nathan Mayes of Paloma, Renée Fox of Arable and David Sellars of Horno as they match wine and food pairing-wits against our Sommelier team—Thomas Price, Joe Spellman, Marika Vida and Gillian Ballance. Each of the four chefs chooses a wine to pair with their course as does one of the Sommeliers. Not knowing who picked which wine, it’s up to the guests to vote and decide on the best pairing for each of the four rounds.

11:30am to 2:00pm | Coyote Cafe (90 ppl) | $175

WINE SEMINAR BLIND TASTING CHARDONNAY WITH THE SOMMS This year’s panel of Guest Sommeliers will show two flights of Chardonnay from around the world. The first four Chardonnays are tasted open by both the Sommeliers and Guests, with the Somms teaching you how to identify the regional characteristics of Chardonnay from Burgundy, Sonoma, Oregon and Australia. The second flight of Chardonnay is tasted blind and features a different Chardonnay from each of the same four regions. Using your newfound deductive tasting abilities, guests are invited to guess at the region of each wine.

4:30pm to 5:30pm | Santa Fe Community Convention Center (75 ppl) | $95

WINE SEMINAR THE JOY OF WINE WITH REAGAN ROMBAUER BLACKWOOD, SFWC HONOREE OF THE YEAR 40 Years of Joy – An exploration of classic and reserve wines from Rombauer Vineyards. Join Reagan Rombauer, third generation owner of the fabled family winery, Rombauer Vineyards, to celebrate its rich history while tasting through a selection of classic and reserve Chardonnay and Cabernet Sauvignon. She will share stories of Rombauer’s 40 years of crafting delicious wines and delivering joyful moments for all.

10:30am to 11:30am | Santa Fe Community Convention Center (75 ppl) | $95 LIVE AUCTION & GUEST CHEFS LUNCHEON An All-Star lineup of Chefs – John Rivera Sedlar, Matthew Accarrino from SPQR in San Francisco, Tyson Cole from Uchi in Austin and Host Chef Christian Monchâtre of Heritage Hotel & Resorts — join forces for a four-course luncheon paired with Rombauer wines introduced from this year’s Honoree of the Year, Reagan Rombauer Blackwood. A reception hosted by this year’s SFWC Fiesta Champagne of the Year, Champagne Louis Roederer, is followed by the Live Auction with Charitable auctioneer Greg Quiroga who will auction 30 wine lots to benefit Santa Fe’s culinary arts programs, including Santa Fe’s Cooking with Kids.

11:30am to 2:00pm | Eldorado Hotel (150 ppl) | $150

WINE SEMINAR RIEDEL CRYSTAL OF AMERICA PERFORMANCE TASTING Crystal of America’s Riedel Expert, Mari Beth Baumberger, leads you through this sensory workshop with a unique and fascinating wine glass tasting demonstrating the relationship between the shape of a glass and our perception and enjoyment of wine. The four-glass Riedel Crystal Performance Tasting set includes a glass designed for Cabernet/Merlot, Pinot Noir, Sauvignon Blanc and Chardonnay. You will taste and discover how well Ramey Wine Cellars Chardonnay, Sauvignon Blanc, Pinot Noir and Cabernet perform in these Riedel glasses and take home the Tasting Set as a souvenir (a retail value of $138).

2:15pm to 3:15pm | Santa Fe Community Convention Center (75 ppl) | $125

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THURSDAY SEPTEMBER 23 GUEST CHEF DEMO & TASTING Rocky Durham, Palace Prime, Santa Fe Executive Chef at Santa Fe’s popular new Palace Prime restaurant, Rocky Durham has the town talking about his cuisine at his fine dining steakhouse in the historic downtown area, previously the location of the former Palace Restaurant and Saloon. Join Chef Rocky for his cooking demo featuring wines from Giuliana Imports and find out firsthand what the buzz is all about.

10:00am to 11:30am | Santa Fe School of Cooking (60 ppl) | $95

WINE SEMINAR AGED TO PERFECTION, CHEESE & WINE PAIRING When it comes to tasting cheese, many people wonder, “Do I eat the rind?” The answer? It depends. What isn’t in question is that the rind is the window into the soul of a cheese including the deliciousness factor. Join Laura Werlin aka Cheezelady and James Beard award-winning author as she and one of our guest somms brings you Aged to Perfection - an interactive tasting of six cheeses and wines. Just like the SFWC itself, these will be cheeses that have been perfectly aged and as a result, are perfectly swoon worthy.

The wines? Also, like SFWC, they will be nothing short of perfection thanks to the winegrowing, winemaking, cellaring, and all the other factors that come together to make memorable wine. Together?

Let’s just say this seminar will be perfection itself.

2:30pm to 3:30pm | Santa Fe Community Convention Center (90 ppl) | $95

RESERVE WINE TASTING & AUCTION Experience some of the finest wines of the week from over 90 participating wineries at this elevated walk-around tasting event. Enjoy artisan cheeses and small bites as you take in our silent auction, boasting dozens of rare wine lots. Auction proceeds will benefit Santa Fe Wine & Chile Fiesta’s educational programs. This is the perfect event to attend before dinner at your favorite Santa Fe restaurant. The Gold Pass (limited to only 150 guests) gets you into the Reserve Wine Tasting a half-hour early (at 3:30pm) for an intimate and exclusive tasting with all the wineries.

Gold Pass 3:30pm to 6:00pm $150 | Reserve Pass 4:00pm to 6:00pm $110 | Santa Fe Community Convention Center

FRIDAY SEPTEMBER 24 WINE SEMINAR RENATO RATTI BAROLO RETROSPECTIVE Since Renato Ratti purchased his first vineyard in Barolo and continuing since 1988 when his son Pietro took over the family winery, Ratti has been one of Barolo’s reference producers in the modern era. Ratti produces three unique site-specific crus – Barolo Marcenasco, Barolo Conca and Barolo Rocche dell’ Annunziata.

Ratti wine educator, Brett Davis MS, will pour and discuss the entire Ratti range showing both current and older vintages.

1:00pm to 2:00pm | Santa Fe Community Convention Center (75ppl) | $95 GUEST CHEF DEMO & TASTING MATTHEW ACCARRINO, SPQR, SAN FRANCISCO Chef/Owner of the Italian-inspired SPQR restaurant in San Francisco, Matthew Accarrino has been a four-time James Beard Foundation “Best Chef West” nominee and his restaurant has earned a Michelin Star eight years running. Join him for techniques on homemade pastas showcasing what is possible in contemporary Italian cuisine paired with Piedmontese wines from Giuliana Imports.

3:30pm to 5:00pm | The Santa Fe School of Cooking (60 ppl) | $95

WINE SEMINAR CALI CABERNET 1991 TIME CAPSULE If you could put time in a bottle, what would the first year of Santa Fe Wine & Chile Fiesta, 1991, taste like? The extraordinary 1991 vintage in California Cabernet was one of the best of our lifetimes.

We asked some of our favorite supporters over the years to dig deep into their libraries to help celebrate the 1991 vintage and the year of our first annual event. Join us for a rare opportunity to taste 1991 Cabernet Sauvignon side by side with the current 2018 vintage from Ridge, Freemark Abbey and Pahlmeyer.

3:30pm to 4:30pm | SF Community Convention Center (75 ppl) | $125 23

FRIDAY SEPTEMBER 24

SATURDAY SEPTEMBER 25

WINE SEMINAR FARMER FIZZ, AN EXPLORATION OF GROWER CHAMPAGNE Skurnik Imports has specialized in supporting “Grower” Champagne for quite some time. While most famous Champagne houses blend from multiple vineyards, purchasing fruit from dozens of farmers, these “grower” Champagnes are representations of Champagne grapes grown from a single vineyard. True Grower Champagne comes from a Vigneron, someone who owns the land, farms the land, harvests the grapes, and makes the wine.

Taste six unique Champagnes with Lauren Reches from Skurnik including Geoffroy, Vilmart & Cie, Glavier, Pierre Gimonnet & Fils, L. Aubry Fils, Mouzon-Leroux and Gaston Chiquet.

GUEST CHEF DEMO & TASTING JOHN RIVERA SEDLAR With routes in Abiquiu, New Mexico, Sedlar’s first restaurant, Saint Estephe, opened in 1980 and was named “among the very best in California” by Bon Appétit magazine. As he has done over his storied culinary career, at Saint Estephe, Sedlar combined his classical training with his love of New Mexico’s cuisine to create what he named Modern Southwest Cuisine. Join John for techniques and tips and find out why he has been named “the Father of Modern Southwest Cuisine” by Gourmet Magazine.

10:00am to 11:30am | Santa Fe School of Cooking (60 ppl) | $95

ASPEN VISTA TERRACE PASS Add a little VIP access to your day at the Grand Tasting by arriving at the exclusive entrance to the Aspen Vista Terrace with complimentary valet parking. Relax and savor a selection of special wines in your reserved seat beginning at 11:00 AM. Enjoy early (11:30 AM) access to the Grand Tastings tents from 11:30 AM to 3:00 PM and return to your reserved seat at your leisure throughout the afternoon. A swag bag and a signed 2021 Wine & Chile Fiesta poster are included with your ticket.

10:30am to 11:30am | Santa Fe Community Convention Center (75 ppl) | $95

WINE SEMINAR AGED ROSÉ/CHÊNE BLEU INTROSPECTIVE Rosé wines have caught the wine world by storm, but rarely do we discuss the ageability of the style. This will be a unique dive into a library selection from one of the most exciting producers in the Southern Rhône, known for their approach to the ‘SuperRhône’ category. William Davis, Director of Education for Wilson Daniels, and Kim Wood, Regional Manager for Wilson Daniels, will walk you through the wines with the owner of Chêne Bleu, Nicole Rolet. This promises to be a seminar that will raise questions you never thought possible!

WINE SEMINAR FAMILIA TORRES Join us as we taste through the estates of an icon. Founded in 1870, the Torres winery, located in the Penedes region, is responsible for the first Spanish still wines brought into the United States, and is one of the founding members of the Primum Familae Vini, a collection of 12 of the most prestigious families in the wine world.

Rob Steagall, National Sales Manager for the Torres family, will guide you through the history and wines of Northern Spain, including Priorat, Penedes, and Rioja.

SFWCF GRAND TASTING Returning to downtown Santa Fe this year, our signature event, The Grand Tasting will take place on not one, but two days on the grassy lawn of Magers Field. Capacity will be limited to half the size as in the previous years, providing more space to move about and shorter lines. During this walk-around event, you’ll enjoy over 90 world-class wineries and featured tastes from 35 of Santa Fe’s finest restaurants. You’ll spend a glorious fall afternoon in the heart of Santa Fe at Magers Field.

No one under 21 admitted to any event (Including infants)

10:30am to 11:30am | SF Community Convention Center (75 ppl) | $95

SATURDAY SEPTEMBER 25

11:00am to 3:00pm | Magers Field at Fort Marcy Park | $350

ROSÉ ALL DAY PRESENTED BY CHÂTEAU D’ESCLANS FEATURED GUEST CHEFS: TYSON COLE, MARTIN RIOS, DAKOTA WEISS & LAURA WERLIN If Sunday in Santa Fe Sounds like a Rosé kind of day, this is the ticket for you. So as we do in St Tropez, it’s rosé s’il vous plait to our four guest chefs serving delectable small plates all seen through rosé colored glasses… Chefs Tyson Cole from Uchi in Austin, Martin Rios from Restaurant Martín, Dakota Weiss from Coyote Café, and Author Laura Werlin of the Grilled Cheese book will all host food stations each paired with one of the iconic Provence Rosés of Sacha Lichine’s Château d’Esclans – Take a journey with the Whispering Angel family of rosés…

12:00pm- 2:00pm | Restaurant Martín (150 ppl) | $150

3:30pm to 4:30pm | SF Community Convention Center (75 ppl) | $95

SUNDAY SEPTEMBER 26

12:00pm to 3:00pm | Magers Field at Fort Marcy Park | $175 GRUET GOLF CLASSIC Enjoy wines from Gruet Winery and Precept Brands + tastes from SFW&C top restaurants + golf at the scenic Towa Golf Course make for a perfect end to your weekend. Towa’s 27 golf course is northern New Mexico’s finest and home to the Gruet Golf Classic, now in its 27th year. The format is a four-person scramble with food from Santa Fe’s top chefs served with a wine pairing every third hole. Green fee, cart, range balls, prizes for the winners, goodie bags and the dramatic vistas of the Pojoaque Valley included.

10:00am Check-In | 11:00am Tee Time Towa Golf Course (15 minutes north of Santa Fe) | $125

ASPEN VISTA TERRACE PASS Add a little VIP access to your day at the Grand Tasting by arriving at the exclusive entrance to the Aspen Vista Terrace with complimentary valet parking. Relax and savor a selection of special wines in your reserved seat beginning at 11:00 AM. Enjoy early (11:30 AM) access to the Grand Tastings tents from 11:30 AM to 3:00 PM and return to your reserved seat at your leisure throughout the afternoon. A swag bag and a signed 2021 Wine & Chile Fiesta poster are included with your ticket.

11:00am to 3:00pm | Magers Field at Fort Marcy Park | $350

CHAMPAGNE AND DIRTY BOOTS BRUNCH Join us for the conclusion of our events at the SFW&C Champagne & Dirty Boots Brunch at Terra Restaurant at the Four Seasons Resort Rancho Encantado where we will tantalize your tastebuds with savory cuisine from Chef Jose Fernandez paired with Champagne Louis Roederer and gorgeous views from the Monte Vista Terrace.

12:00pm- 2:00pm | Four Seasons Resort Rancho Encantado | $150

TWO-DAY GRAND TASTING PASS Buy a two-day pass to the Friday and Saturday Grand Tastings and take your time enjoying all of the over 90 participating wineries and more than 60 of Santa Fe’s best restaurants.

12:00pm to 3:00pm | Magers Field at Fort Marcy Park | $300

TWO-DAY ASPEN VISTA TERRACE PASS Double your fun with a two-day pass to the Friday and Saturday Aspen Vista Terrace Tent at the Grand Tastings. Enjoy two days of VIP treatment and take your time enjoying all of the over 90 participating wineries and more than 60 of Santa Fe’s best restaurants.

11:00am to 3:00pm Friday and Saturday | Magers Field at Fort Marcy Park | $600

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SFWCF GRAND TASTING Returning to downtown Santa Fe this year, our signature event, The Grand Tasting will take place on not one, but two days on the grassy lawn of Magers Field. Capacity will be limited to half the size as in the previous years, providing more space to move about and shorter lines. During this walk-around event, you’ll enjoy over 90 world-class wineries and featured tastes from 35 of Santa Fe’s finest restaurants. You’ll spend a glorious fall afternoon in the heart of Santa Fe at Magers Field.

No one under 21 admitted to any event (Including infants) 12:00pm to 3:00pm | Magers Field at Fort Marcy Park | $175

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heritage hotels & resorts

Wine, © 2021 Moët Hennessy USA, Inc., New York, NY

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Eldorado Hotel & Spa

inn and spa at loretto

Hotel Chimayó

Hotel St. Francis

For other luxury new mexico hotels visit

hhandr.com 877.901.7666 27

PARTICIPATING

PARTICIPATING

WINERIES

RESTAURANTS

7CELLARS

KERMIT LYNCH

ALEXANDER VALLEY VINEYARDS

KLINKER BRICK WINERY

SHEEHAN WINERY

315 RESTAURANT & WINE BAR

SANTA FE BAR & GRILL

SKURNIK WINES & SPIRITS

AGAVE

SANTACAFÉ SASSELLA

AQUITAINE WINE COMPANY

LAPOSTOLLE

SPIRE COLLECTION

ANASAZI RESTAURANT

ARROWOOD

LE CHEMIN DU ROI

ST. SUPÉRY NAPA VALLEY ESTATE

ANDIAMO!

SAZÓN

STE MICHELLE WINE ESTATES

ARABLE

TERRA AT FOUR SEASONS RESORT RANCHO ENCANTADO TERRACOTTA WINE BISTRO

BODEGAS CUVELIER LOS ANDES

M IMPORTS

BODEGAS LAN

MAISON MARQUES & DOMAINES

TABLAS CREEK VINEYARD

BOXCAR

BODEGAS PROTOS

MAISON MIRABEAU

TANARO RIVER IMPORTS

CAFECITO

THE COMPOUND TORTILLA FLATS

BROADBENT SELECTIONS

MICHAEL DAVID WINERY

TERLATO WINE GROUP

COYOTE CAFÉ

BROWNE FAMILY VINEYARDS

MINER FAMILY WINERY

THE WINE GROUP

CRAFTED CAFÉ

TESUQUE VILLAGE MARKET

CAMPO VIEJO

NEW MEXICO WINE

TRINCHERO NAPA VALLEY

DEL CHARRO

VINAIGRETTE ZACATLÁN

CASTELLO BANFI

NOISY WATER WINERY

UNION WINE CO.

DR. FIELD GOODS KITCHEN

CATENA

NORTH BERKELEY IMPORTS

VARA WINERY & DISTILLERY

EL NIDO

CAYMUS VINEYARDS

NOTRE VUE ESTATE WINE GROUP

VINEDOS IMPORTS & IMMORTAL ESTATE

GABRIEL’S

CHÂTEAU D’ESCLANS

PACIFIC HIGHWAY

VINTUS WINES

GERONIMO

CORLEY FAMILY NAPA VALLEY

PALM BAY INTERNATIONAL

VIVAC WINERY

HERVÉ WINE BAR

D. H. LESCOMBES

PAUL HOBBS WINERY

VOLIO IMPORTS

HIDDEN MOUNTAIN BREWING CO.

DAOU FAMILY ESTATES

PINE RIDGE VINEYARDS

WILLAMETTE VALLEY VINEYARDS

HORNO

DEGRAZIA IMPORTS

PREMIUM PORT WINES

WILSON DANIELS

IZANAMI

DELICATO FAMILY WINES

RAMEY WINE CELLARS

WINE BRIDGE IMPORTS

JAMBO CAFÉ

DEUTSCH FAMILY WINE

RIDGE VINEYARDS

WINEBOW HERITAGE

JINJA BAR & BISTRO

DUCKHORN WINE COMPANY

ROMBAUER VINEYARDS

ZENATO

JOSEPH’S CULINARY PUB

E&J GALLO WINERY

ROUND POND ESTATE

ZONIN

JULIA AT LA POSADA

ETHICA WINES

SEGHESIO FAMILY

KINGSTON HEALTHCARE

EUROPVIN USA

LA BOCA

EVANS MALONE FINE WINE

LA CASA SENA

FAMILIA TORRES

LA PLAZUELA AT LA FONDA

FITVINE WINE

LEGAL TENDER

FLORA SPRINGS WINERY

LOYAL HOUND

FOLEY FAMILY WINES

LUMINARIA RESTAURANT & PATIO

FOLIO FINE WINE PARTNERS

MARIA’S NEW MEXICAN KITCHEN

FOXEN VINEYARD WINERY

MARKET STEER STEAKHOUSE

FRANCIS FORD COPPOLA

NATH’S INSPIRED KHMER CUISINE

FRANK FAMILY VINEYARD

OSTERIA D’ASSISI

FREDERICK WILDMAN & SONS LTD.

PALACE PRIME

GIULIANA IMPORTS

PALOMA

GLOBAL VINEYARD IMPORTERS

PIZZERIA DA LINO

GRUET WINERY

PRANZO

GUARACHI WINE PARTNERS

RAAGA-GO

HAHN FAMILY WINES

RESTAURANT MARTÍN

HALL WINES AND WALT WINES

RIO CHAMA

HEITZ WINE CELLARS

ROOFTOP PIZZERIA

JACKSON FAMILY - KENDALL JACKSON

ROWLEY FARMHOUSE ALES

JOSÉ PASTOR SELECTIONS

SABOR PERUANO

JOSH CELLARS JUSTIN WINERY KENWOOD

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The Santa Fe Wine & Chile Fiesta is proud to promote the following schedule of Santa Fe restaurant wine dinners. At each wine dinner a spokesperson will be present to introduce all wines to guests at a set time with a special wine pairing menu.

WEDNESDAY SEPTEMBER 22

THURSDAY SEPTEMBER 23

315 RESTAURANT & WINE BAR LUNCH

315 RESTAURANT & WINE BAR LUNCH

Domaine Olivier Leflaive (505) 986-9190

COYOTE CAFE Ridge (505) 983-1615

EL NIDO

Hall Winery (505) 954-1272

IZANAMI

Winebow (505) 982-9304

JOSEPH’S CULINARY PUB José Pastor Selections (505) 982-1272

PALACE PRIME

North Berkeley Imports (505) 919-9935

SANTACAFÉ

Paul Hobbs Winery (505) 984-1788

TERRACOTTA WINE BISTRO St. Supéry (505) 989-1166

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Foxen Winery (505) 986-9190

AGAVE LOUNGE

Justin Vineyards & Winery (505) 995-4530

ANASAZI RESTAURANT Huneeus Wines (505) 988-3236

CAFECITO

Global Vineyards (505) 310-0089

COYOTE CAFE

Heitz Wine Cellars (505) 983-1615

FRIDAY SEPTEMBER 24 315 RESTAURANT & WINE BAR LUNCH Domaine Faiveley (505) 986-9190

LUMINARIA

Rombauer Vineyards (505) 984-7915

OSTERIA D’ASSISI

LUMINARIA

THE COMPOUND RESTAURANT Reserve Soirée (505) 982-4353

FEATURED WINERY OF THE WEEK

Agricola Cuvelier & Cuvelier Los Andes (505) 984-7915

PALACE PRIME

OSTERIA D’ASSISI

LA CASA SENA

ROWLEY’S FARMHOUSE ALES

RIO CHAMA

Kermit Lynch Wine (505) 919-9935

RESTAURANT MARTIN Orin Swift (505) 984-1788

Antinori (505) 986-5858

Tablas Creek (505) 428-0719

Restaurants featuring wine specials and menus from a Featured Winery of the Week

Skurnik Wines (505) 988-9232

Frank Family Wines (505) 955-0765

SANTACAFÉ

Merry Edwards (505) 984-1788

SASSELLA

LA PLAZUELA AT LA FONDA

SAZÓN

House of Smith | Washington Wines (505) 995-2334

Duckhorn (505) 988-3236

Rombauer Vineyards (505) 946-5800

Castello Banfi (505) 986-5858

JULIA AT LA POSADA Wagner Family Wines (505) 986-0000

ANASAZI RESTAURANT

TERRA @ FOUR SEASONS

WINERY I DINNERS

WINERY I DINNERS

Gaja/Terlato Vineyards (505) 982-6734

Frank Family Vineyards (505) 983-8604

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WINE & CHILE | GUEST CHEFS

Extraordinary MAKE EVERYDAY

OUR TOP 3 REASONS TO

See What’s In-Store

ARTISAN CHEESE SHOP WITH OVER 200 DIFFERENT CHEESES

ON-THE-GO GOURMET EATS

GLOBALLY CURATED CRAFT BEER AND WINE SELECTION

MarketStreetUnited.com

GUADALUPE & PASEO DE PERALTA 32

The Santa Fe Wine Chile Fiesta features over 50 great Santa Fe Chefs participating in our events and over a dozen visiting chefs from across the country.

WINE & CHILE I GUEST CHEFS

WINE & CHILE I GUEST CHEFS

EXECUTIVE CHEF SPQR SAN FRANCISCO

MATTHEW ACCARRINO Nationally recognized as the chef of the renowned SPQR in San Francisco, California, (a Michelin-starred restaurant from 2013 through 2015), Matthew Accarrino has been a semifinalist for the James Beard Foundation Awards Best Chef: West and Food & Wine’s Best New Chef of 2014.

Born in the Midwest and raised on the east coast, he moved west to California in 2007. His unique culinary style draws inspiration from his Italian heritage, personal experiences and classical training with some of America’s best chefs. Coupled with the embrace of the bounty of opportunities California ingredients present and a strong belief in direct sourcing, producing, even playing a role in the creation of his own ingredients, the results have been an intensely personal cuisine that is both technically polished and soulful.

It’s a cuisine that has garnered praise from publications such as Food & Wine, Bon Appetit, Saveur, The Wall Street Journal, Food Arts, Plate, The New York Times, The San Francisco Chronicle, 7X7 and SF Magazine.

Under his direction, SPQR was recognized with a Michelin star in the 2013 and 2014 guides. Since his arrival there, Accarrino has been named Star Chefs “2010 Rising Star” for his “innovative vision, finesse, and deeply satisfying cuisine,” and in 2011 he took top honors at San Francisco’s Cochon 555 competition.

EXECUTIVE CHEF & OWNER LA BOCA SANTA FE

JAMES CAMPBRELL CARUSO After working and building a name for himself at Santa Fe restaurants La Casa Sena and El Farol in the 90s and early 2000s, Chef James Campbell Caruso opened La Boca in 2006 he has been an 8-time James Beard Award Nominée.

A local favorite, La Boca has the feel of a lively European wine bar, featuring an extensive selection of carefully chosen Mediterranean and South American wines. Chef Caruso’s Modern Spanish Cuisine is inspired by the exuberance of Spanish cooking combined with fresh, local ingredients.

La Boca has been called “the most influential restaurant in Santa Fe” by the Pasatiempo Magazine and the New York Times describes the menu as “ modern re-inventions of classic Spanish cuisine” Knowledgeable and animated staff graciously guide customers to the perfect wine to complement their meals. La Boca also prides itself on being an ambassador of Spanish sherry culture, transporting its guests to Cadiz in the crisp cool flavors of Fino, or the deep fig-essence of a Pedro Ximenez.

Accarrino has been nominated three consecutive times by the James Beard Foundation as a semifinalist for “Best Chef: West.” Food & Wine Magazine named him “People’s Best Chef California” in 2013 and editorially selected him for the prestigious “Best New Chef” award in 2014. He is also the co-author of SPQR: Modern Italian Food and Wine.

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EXECUTIVE CHEF PALACE PRIME SANTA FE

ROCKY DURHAM Native to Santa Fe, New Mexico, Rocky Durham began his culinary career at the age of 13, washing dishes at a French Bistro. The summer job evolved into a 3-year apprenticeship with Chef Jean Jaques Alexandre of Bordeaux. Rocky later went on to study Classical French Technique at Western Culinary Institute in Portland Oregon, where he received his degree, Certificate of High Honors and Certificate of Perfect Attendance.

After school Rocky worked in New Orleans at The Royal Sonesta before returning to Santa Fe to assume the role of Chef De Cuisine at Santacafé.

During his four-year term he received numerous awards most importantly to him, the allegiance of his fellow Santa Feans.

PARTNER & EXECUTIVE CHEF UCHI SAN FRANCISCO

TYSON COLE One of the few American sushi masters, James Beard Award-winning Chef and Owner Tyson Cole is a passionate student of the Japanese tradition. Having trained for more than 10 years in Tokyo, New York, and Austin, he continues his path of study and experimentation each day at the restaurants in the Hai Hospitality family.

Employing classical cooking techniques with a Pacific Rim perspective, Cole marries global ingredients with traditional Japanese flavors, resulting in inspired combinations of flavor, texture, color, technique, and style.

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In 1999 Rocky moved to England where he opened 8 restaurants in 8 British cities. The group of restaurants bore the name of his hometown, Santa Fe. While fulfilling the role of Executive Chef at these stylish, modern properties Rocky wrote and presented the hit T.V. show, ‘Plates From The States’, a 50 part series examining the diverse, regional food offerings of the 50 American States.

Five years later Rocky returned to Santa Fe where he took the helm as Culinary Director of the Santa Fe Culinary Academy. Following that he became the Executive Chef at Blue Heron restaurant in Santa Fe. Today Rocky is the Executive Chef at the new and popular Palace Prime Restaurant. In his spare time, Rocky is an Adjunct Professor at the Santa Fe Community College in the Culinary Arts Program and an active participant in the Cooking With Kids program. Rocky works closely with local farms, wineries and breweries promoting his homeland through the vehicle of food.

WINE & CHILE I GUEST CHEFS

WINE & CHILE I GUEST CHEFS

WINE & CHILE I GUEST CHEFS

WINE & CHILE I GUEST CHEFS

EXECUTIVE CHEF TERRA AT FOUR SEASONS RANCHO ENCANTADO SANTA FE

JOSE FERNANDEZ Chef Jose Fernandez brings his creativity and extensive expertise to the table to lead the culinary program & talented team at Terra Restaurant, located at Four Seasons Resort Rancho Encantado in Santa Fe. With over 20 years of experience, Fernandez joined Terra Restaurant from Four Seasons Hotel Westlake Village in Los Angeles, where he was executive chef for over 3 years at the popular restaurant Coin & Candor.

Prior to that, Fernandez held various culinary positions over the years, perfecting his craft at top dining and hospitality establishments, including Peninsula Hotels and Ritz-Carlton Hotels & Resorts, in different regions all across the country.

Originally from Barcelona, Spain, Chef Fernandez spent his formative years working in Michelin-starred restaurants throughout his native country. It was these early experiences, along with memories from his own family’s kitchen, which inspired his culinary philosophy - to use fresh and seasonal ingredients, with an emphasis on local, organic and sustainable whole foods wherever possible. Fernandez is passionate about incorporating tastes of the local culture & regionally-grown ingredients into his flavorful dishes; and fusing traditional methods with progressive techniques and global influences to create inventive, evolving menus that will bring something new to the dining experience.

Fernandez is excited to be a part of Santa Fe’s thriving culinary scene and community of talented chefs from around the world. He looks forward to pursuing his passions, exploring Santa Fe’s expansive Farmers Markets and working with local purveyors. When he’s not in the kitchen, Fernandez can be found spending time with his family and enjoying the outdoors, hiking & cycling around the region’s diverse, stunning terrain.

EXECUTIVE CHEF & OWNER ARABLE SANTA FE

RENÉE FOX Classically trained Chef and Certified Sommelier Renée Fox is the Chef/Owner of Arable, on the outskirts of Santa Fe. Arable has been nationally recognized and acclaimed for creative food crafted from locally sourced ingredients. Renée spent many years in the Chicago Hospitality arena before relocating to Santa Fe to join the team at Geronimo. After spending a great deal of time focused on her career in the Wine Business she returned to her passion for cooking, first opening a local Gastropub, then Arable. It is at Arable where she has developed an ever-changing seasonally inspired menu paired with unique beverages from around the world. Hospitality is what drives her success.

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WINE & CHILE I GUEST CHEFS

WINE & CHILE I GUEST CHEFS

EXECUTIVE CHEF & OWNER THE COMP0UND SANTA FE

MARK KIFFIN Mark Kiffin, celebrated Chef/Owner and author of The Compound Restaurant, won the prestigious James Beard Foundation Award as Best Chef of the Southwest 2005. The Compound is Santa Fe’s premier restaurant with Chef Kiffin’s acclaimed seasonal contemporary American cuisine derived from Santa Fe’s rich heritage of regional and Mediterranean influences. The New York Times, Gourmet Magazine, Wall Street Journal and Wine Spectator have all selected the Compound as Santa Fe’s favorite. Chef Kiffin re-opened The Compound, a long-time beloved culinary presence located in the heart of Santa Fe’s cultural Mecca, Canyon Road, on May 30th, 2000. The restaurant celebrates his 50th anniversary this year with Kiffin owning it for the most recent 15 years. Through Chef Kiffin’s diligence and dedication, the restaurant has been reinvigorated, has reclaimed its original stature as a leading destination and is currently one of the very finest restaurants in the region. A recognized leader in Southwestern cuisine, Kiffin has developed a unique and exciting signature contemporary American menu, focusing his seasonally-evolving menu on true regional ingredients and New World influences deftly combined with the culinary style and flavors of the Mediterranean. Kiffin opened Zacatecas Tacos & Tequila in Albuquerque in 2013 and it was a James Beard Semi-Finalist for Best New Restaurant.

A recognized leader in Southwestern cuisine, Kiffin has developed a unique and exciting signature contemporary American menu.

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Chef’s Statement

EXECUTIVE CHEF & PARTNER PALOMA SANTA FE

NATHAN MAYES Nathan is chef and partner of Paloma Restaurant.

Growing up in Austin and Santa Fe, Nathan has worked in several acclaimed restaurants in both cities, as well as New York. Currently focusing on Mexican-inspired cuisine, Nathan emphasizes the integrity of ingredients and the craft of cooking from scratch.

Growing up in the American Southwest, my home always smelled of roasting chiles, simmering beans and free garden herbs and vegetables; these ingredients found their way into every dish, down to the salsas and salads accenting the meal. The food at Paloma pays homage to ancient Mexican cooking traditions, while incorporating the innovative vibe of Santa Fe. In the Southwest, Mexican cuisine and culture are inextricably ingrained in the identity of our food. At Paloma, we take those Mexican influences, examine them, and bring them into the spotlight.

As Executive Chef, I find it easy to make meaningful food when I understand the story behind it. New Mexico’s historic farming practices and seasonal bounty drive our menu at Paloma. By treating the ingredients with respect and a simple approach, we enjoy turning local New Mexican ingredients into memorable Mexican-inspired dishes.

Paloma Paloma is a vibrant restaurant with a Mexican-inspired menu of lively, modern dishes. Everything in our kitchen is made from scratch; our recipes are authentic, with fresh interpretations of regional Mexican cuisine. Paloma is mezcal and tequila focused, with a festive selection of agave-based cocktails, as well as a full bar to provide classic cocktails, beer, and wine. We will welcome you with the warmth, kindness and energy we yearn for when we think of Mexico.

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WINE & CHILE I GUEST CHEFS

WINE & CHILE I GUEST CHEFS EXECUTIVE CHEF HERITAGE HOTEL & RESORTS SANTA FE

CHRISTIAN MONCHÂTRE I was Born in Paris, France, but began my culinary career at a young age in the center of France with my father at the family restaurant in the Loire Valley, where I spent several years apprenticing with my brother Bruno, a butcher-charcutier in Le Mans. When called to serve under the Arms, I was transferred to Baden-Baden, Germany, where I served meals to commanding officers and government officials. I decided to expand my culinary knowledge and moved to Italy, to apprentice at properties such as the Antica Tratoria dello Sperone, over-viewing the famous horse track of Milan, and also at Villa D’ Este on Lake Como as well as the world-famous Enoteca Pinchiorri in Florence. I found myself in the United States in 1993 as Chef de Cuisine and later Executive Chef of the Five Star award-winning restaurant La Bruschetta, in Los Angeles, California. In my three years at La Bruschetta, I received several restaurant and individual culinary awards. I later opened my own restaurant, The Gypsy Grill, in Encino, California, where we received many exhilarated reviews.

From 1998 until 2008 as the Jonathan Club’s Executive Chef, one of the nation’s leading and most prestigious private clubs located in Los Angeles, California, I was constantly working on the concept of fine dining on a grand scale. In that time, 2005, I was inducted to the Academie Culinaire de France.

I moved to Mexico as the Executive Chef for the El Dorado Royale in Puerto Morelos, Southern Mexico, on the Mayan Riviera. I was instrumental in developing new menus for the Gourmet Inclusive, high-end spa resort, consisting of eight restaurants on the 2.5-mile-long spa resort property.

I returned to California in late 2009 for one of San Francisco’s oldest, most prestigious, private social clubs, The Pacific Union Club, located on Nob Hill.

In 2011, I moved to Rancho Mirage to the Thunderbird Country Club, to reestablish the culinary arena of the first 18 holes ever built in the Coachella valley. In 2014, I returned to Los Angeles to take over the California Yacht Club until 2018, where my wife and I decided to move away from the big city and relocated to New Mexico, in Albuquerque. I took over the kitchen of Hotel Chaco and LVL5 and since 2019 was promoted as Corporate Chef for the Heritage

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EXECUTIVE CHEF & OWNER SAZÓN SANTA FE

FERNANDO OLEA

Hotels & Resorts group, overviewing 11 properties.

I cooked for many notable people, including United States Presidents Ronald Reagan and Gerald Ford, Reverend Billy Graham, first Secretary George Shultz, and more. He was invited to prepare the cuisine for Pierre Cardin’s 50-year Retrospective of Fashion and received Chef of the Year 2003 by the Club Culinaire.

Now 54, I am a member of the Club’s Chefs Institute, Professional Chefs Association and was the President of the Club Culinaire of French Cuisine, California Chapter, for three years. I was inducted to the Académie Culinaire de France and knighted the rank of Chevalier of Merit Agricole by the French Government in 2005.

Originally from Mexico City, Chef Fernando Olea has been enthralling diners in Santa Fe since 1991 with his unique interpretation of contemporary and traditional Mexican dishes. Chef Olea creates sophisticated flavors using Old Mexico’s indigenous and culinary traditions alongside ingredients from around the world. His menu is deliberately small, featuring fresh and locally sourced produce and meats when possible. Nothing evokes the mystery of Mexican cuisine more than mole, a regional dish from the heart of the country. The origin of Mexican mole is mysterious. Some say it was an Aztec delicacy served to the Spanish conquistadors. Others say 16th century Hispanic nuns created it. We’re not sure of the origin, nor can the original recipe be defined! In Old Mexico each cook has their unique mole recipe

often handed down generation by generation. Mole is a sauce of complex flavors that usually includes toasted and ground spices, seeds, nuts, chocolate and chile. Many mole recipes contain more than thirty ingredients, and some recipes have five varieties of chile alone. Moles can be defined by their color such as rojo, verde, and negro; the town they are from such as Puebla, Oaxaca, Michoacan; and social class, such as pobres and ricos. Chef Olea is delighted to share his moles that include his “New Mexican Mole” that he created to commemorate Santa Fe’s 400-year anniversary in 2009. The large mural in the main dining room, painted and presented to Chef Olea by Federico Leon De La Vega, a well-known artist from Mexico City, illustrates all of the ingredients found in this mole.

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EXECUTIVE CHEF & OWNER RESTAURANT MARTÍN SANTA FE

EXECUTIVE CHEF SANTA FE

MARTIN RIOS

JOHN RIVERA SEDLAR

Restaurant Martín is the embodiment of a of a 20-year dream to create the perfect balance of refined and comfortable. Chef Martín Rios and his wife, Jennifer, envisioned a certain ambiance where people from the community as well as Santa Fe’s many visitors could enjoy Chef Rios’ award-winning progressive American cuisine.

Martín and Jennifer are long-time Santa Fean’s with a commitment to locality – Martín volunteers for Cooking With Kids, and Jennifer is president of The Horse Shelter.

This family-owned restaurant caters not only to wellheeled tourists, but to their friends and family. Chef Rios, a native of Guadalajara, grew up in Santa Fe, starting in the restaurant business as a 17-year-old dishwasher, eventually working his way up to Executive Chef at several restaurants and hotels. Chef Rios received his formal training at the Culinary Institute of America and supplemented that with experience and training in some of the world’s most honored restaurants and with wellknown culinary masters.

With a commitment to locality Martin regularly volunteers with Cooking with Kids in Santa Fe

“Santa Fe has long been, and still is, the epicenter of the most flavorful, vibrant Southwestern foods found anywhere in the United States,” says Chef Sedlar. “I’m so looking forward to returning to the Santa Fe cocina to cook once again my own contemporary versions of the wonderful foods I first ate as a child in my grandmother’s kitchen on Alto Street.”

WINE & CHILE I GUEST CHEFS

WINE & CHILE I GUEST CHEFS

Sedlar was named “the Father of Modern Southwest Cuisine” by Gourmet magazine and has competed on Bravo’s Top Chef Masters. He guest-taught at the Culinary Institute of America and is the author of many cookbooks including “Modern Southwest Cuisine,” “Tamales,” and “The Tamale Poster.”

In 2011, Sedlar was named “Chef of the Year”

by Esquire magazine and RIVERA restaurant was acclaimed as one of the nation’s “Best New Restaurants 2011.” Sedlar was recognized in the legendary Cook’s Magazine feature “Top 50 Who’s Who of Cooking in America,” and in Food & Wine magazine’s “Honor Roll of American Chefs.”

He received the Silver Spoon Award from Food Arts Magazine. In addition, he served for 10 years as spokesman for Patrón tequila.

Sedlar was raised on bizcochitos, empanaditas, and tamales in the New Mexican kitchens of his mother, aunts, and his grandma Eloisa, who was a professional chef. His father moved to New Mexico to work for Los Alamos National Laboratory. His middle name, Rivera, comes from his mother’s family, which has lived in northern New Mexico for centuries.

He grew up in Santa Fe and spent three years in the Spanish cities of Sevilla and Zaragoza. In 1973, he apprenticed himself to legendary French chef Jean Bertranou of L’Ermitage in Los Angeles and mastered classic techniques while evolving his own approach to cooking. Sedlar has traveled extensively throughout Mexico, Latin America, and Spain to study Latin food traditions, and he is also the creator and founder of the first Latino food museum in the United States, Museum Tamal. Sedlar’s first restaurant, Saint Estephe, opened in 1980 and was named “among the very best in California, or even the West” by Bon Appétit magazine. At Saint Estephe, Sedlar combined his classical training with his love of New Mexico’s cuisine to create what he named Modern Southwest Cuisine, also the title of his first book. He continued to create delicious, innovative food at his next restaurants, first Bikini in 1991, and then Abiquiu in 1994, both in Santa Monica.

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WINE & CHILE I GUEST CHEFS

WINE & CHILE I GUEST CHEFS EXECUTIVE CHEF HORNO SANTA FE

DAVID SELLARS Dave began his culinary career twenty years ago, while living in New Hampshire and completing a B.A in Philosophy from Plymouth State University. Dave started as a baker in an all-organic bakery where he developed a deep appreciation for sustainable, local, from-scratch cooking. These pillars became the basis of his cooking philosophy. Dave moved on to cook in San Francisco and then Santa Fe, where he spent ten years as chef of the venerable Santacafé. Dave then opened his own restaurant, Amavi, to critical acclaim, where both the cuisine and the wine focused on the Mediterranean region.

Most recently Dave turned his culinary exploration to New England where he spent four years as the chef of Maxfish, delving deeply into the world of fish and farm-to-table dining. Regional cuisine and teaching have always been a top priority for Dave. He has traveled extensively in both Europe and the Far East researching local cuisines.

Dave launched the Street Food Institute in 2014, a non-profit culinary entrepreneurship-training program. Since its inception this social enterprise model has enjoyed the success of twenty five small, food based business start as a result of the teaching and support of the Street Food Institute. The Street Food Institute currently runs three food trucks in Santa Fe and Albuquerque and has most recently started a café in Albuquerque in September of 2017.

In 2021 Dave and his wife Heather started a new venture, Horno Restaurant. A gastropub concept one block off the plaza in Santa Fe.

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EXECUTIVE CHEF LEGAL TENDER LAMY

SEAN SINCLAIR Sean Sinclair is our Executive Chef and Proprietor at Bar Castaneda and Kin at Castaneda and Executive Chef/ Partner at The Legal Tender Saloon in Lamy. He was born and raised in Tijeras, New Mexico and has great pride in his home state, the land of enchantment. Right out of high school Sinclair Moved to Portland, Oregon to attend culinary school at Le Cordon Bleu. From a very young age Sean has recognized the importance of knowing where his food came from so he wanted to make the move to the Pacific Northwest to experience the deep rooted Farm to Table culture that was the Portland food scene. After several years working in some of the finest kitchens in PDX, Sinclair made the move home and took the Executive Chef position at Albuquerque’s Farm and Table. Under his leadership Farm and Table won many accolades including being named “Best Restaurant Albuquerque”, from many publications including USA Today. From Farm and Table

Chef Sean took a Sous Chef position at the world famous Inn at Little Washington in Washington, Virginia working under the Pope of American Cuisine himself, Patrick O’Connell. The Inn at Little Washington is a 3 Michelin Star restaurant and in 2019 was recognized as being the 5th ranked restaurant in the entire world.

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EXECUTIVE CHEF COYOTE CAFE SANTA FE

CHEF & AUTHOR SAN FRANCISCO

DAKOTA WEISS Upon graduating from Scottsdale Culinary Institute in 1997, Chef Dakota Weiss began her career at Coyote Cafe working the Garde Manger & Hot Apps. A Santa Fean since her family moved to Santa Fe in 1988, Weiss attended Alameda Junior High and Santa Fe High School. She went on to study international business at New Mexico State University, Las Cruces — a turning point in her career options. While working part time at a Las Cruces coffee shop, she realized what she really wanted to study was culinary arts.

After three years at Coyote Cafe, Weiss went on to work at the Mansion on Turtle Creek in Dallas, under Chef Dean Fearing. She next went on to Atlanta, which eventually brought her to Chef Bruno Menard, at the 5-star and 5-diamond Dining Room at the Ritz Carlton Buckhead in Atlanta, Georgia. Eventually, Weiss was promoted to executive chef at Jer-ne at the Ritz-Carlton, Marina Del Rey. There, she was named “Best New Chef” by Angeleno magazine in 2006. Weiss became a tour-de-force in the Los Angeles’ culinary community.

In 2011, Dakota appeared on Bravo’s “Top Chef Texas,” while that same year she joined the W Los Angeles as Executive Chef. In 2013 she opened Dakota’s POP Parlor, her own brand of innovative gourmet popcorn—recognized by Food Network as one of the “Top 30 Popcorns to Try in America” and CBS Los Angeles as “Best Popcorn in LA.” Weiss opened Estrella, which served up some of the best food on Sunset Blvd. including the famed “Rolling Stone” Weiss successfully ran that restaurant for two years before passing along the chef’s position to a colleague so she could focus on Sweetfin.

Weiss is the Executive chef and part owner of Sweetfin Poke, a fast-casual concept serving California-inspired Hawaiian soul food that opened in April of 2015 in Santa Monica. Their rapid expansion of twelve locations across Southern California, including San Diego, makes Weiss one of the most commercially successful women-owned restaurateurs in Southern California.When not in a kitchen, Weiss has been involved in many charitable organizations, including No Kid Hungry which works to end childhood hunger in America, She served as Chef

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LAURA WERLIN Co-Chair at Taste of the Nation for No Kid Hungry in Los Angeles in 2017 and 2018. Weiss’s culinary career that started at Coyote Cafe in 1997, brought her to prestigious positions in noted restaurants from Dallas, Atlanta, Philadelphia, Sarasota, Shanghai, and Los Angeles. She’s learned the art of cuisine from star chefs and restaurateurs. She has cooked side by side with culinary legends such as Jose Andres, Eric Ripert, Dominique Crenn, Nancy Silverton to name just a few. When asked why she has returned to Santa Fe after 24 years of exploring the culinary arts of this nation, she said, “Not only does my family remain in Santa Fe, I’m honored to both return to my Coyote Cafe roots, and take on the role of executive chef at this iconic restaurant.”

Laura Werlin is one of the country’s foremost authorities on cheese. She is the award-winning author of five books on the subject, is a sought-after speaker and spokesperson for consumer and trade organizations and is a frequent television and radio guest. An expert in cheese and wine pairing and American artisan cheese, Werlin received the James Beard award for her book The All American Cheese and Wine Book, which was the first of its kind in America to focus entirely on cheese and wine pairing. Her newest book centers on America’s favorite sandwich – and hers – grilled cheese. Grilled Cheese, Please!

Her previous grilled cheese book, Great Grilled Cheese, was the winner of the World Gourmand award for best cheese book in the world.

In addition, Werlin, whose passion is American cheese, wrote the ground-breaking The New American Cheese. And in 2007, her book Laura Werlin’s Cheese Essentials, won a prestigious James Beard award nomination. Werlin is known for her approachable, yet authoritative, teaching style and is frequently asked to conduct cheese and wine pairing, cheese education, and cooking classes across the country. She is also a regular instructor at The Cheese School of San Francisco.

When she isn’t talking about or eating cheese, she can be found jogging on the streets of San Francisco, where she lives. Werlin is known for her approachable, yet authoritative, teaching style and is frequently asked to conduct cheese and wine pairing, cheese education, and cooking classes across the country.

WINE & CHILE I GUEST CHEFS

WINE & CHILE I GUEST CHEFS

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WINE & CHILE I GUEST SOMMELIERS

Each year our Guest Sommeliers including several Master Sommeliers lead our fun and educational wine seminars exploring wine regions from all over the world.

MASTER SOMMELIER

BRETT DAVIS Master Sommelier and Sales and Education Manager at E. & J. Gallo Winery

MASTER SOMMELIER

GILLIAN BALLANCE Gillian Ballance MS, DWS has spent the last 20 years working in the best fine dining restaurants in the United States.

MS Ballance began her career at The Rainbow Room, one of the most beloved restaurants in New York City, and worked under Andrea Immer Robinson. While there, Ballance’s thirst for knowledge and passion for wine became evident, so when Andrea became the Beverage Director at the Windows of the World Restaurant, she took Gillian with her.

Exposure to a cellar with over 100,000 bottles was the best education a passionate wine enthusiast could have and Ballance’s career soared. Her career includes opening up Cello in NYC, Wine and Beverage Director at Bacara Resort in Santa Barbara, Plumpjack Group’s Wine Director, Wine Consultant and Sommelier for Bottega Restaurant in Napa Valley, Wine Director at the luxurious Cavallo Point. Currently Ballance is the National Education Manager at Treasury Wine Estates. Ballance has been featured in numerous publications like Wine Spectator, Food and Wine Magazine and an abundance of Trade publications. She has also judged at several wine competitions and conducts wine seminars and lectures across the United States.

In 2012 Ballance passed the esteemed Master Sommelier Diploma Exam through the Court of Master Sommeliers, representing one of 30 women in the world. She received her Higher Certificate of Distinction as well as her Diploma in Wines & Spirits from the British Wine and Spirits Education Trust. In 2016, Ballance became an Approved Education Provider for the WSET Wine and Spirit courses.

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GUEST I SOMMELIERS

GUEST I SOMMELIERS

Brett Davis is the Sales & Education Manager at E. & J. Gallo Winery. He is a passionate wine sales professional with extensive leadership experience. Strong track record of success in sales management, employee engagement, project management, public speaking, and education.

In 2009, Brett passed the Court of Master Sommeliers’ diploma level exam and earned the title of Master Sommelier. Just over two hundred fifty individuals worldwide have earned this certification over its forty-year history. In addition to his current position, Brett consults with restaurateurs, wholesalers, and retailers nationally with beverage and service training. He consults with brands creating new products, advising on flavor profiles and development. Considered one of the resident whiskey and spirit experts for the Court of Master Sommeliers, he judges spirits contests, gives regular lectures, and proctors monthly exams for others going through the certification process.

Most recently. Brett Davis was the fine wine manager at Lux Wines. Prior to that, he was the chief operating officer for Falls City Hospitality Group (FCHG) in Louisville where he spearheaded concept and design development while managing the beverage programs for all properties. Brett founded the group in 2010.

A native of Knoxville, Tennessee, Davis started working in kitchens at the age of 16.

He’s waited tables at legendary Commander’s Palace in New Orleans and held positions at restaurants across the country including Michael’s in Santa Monica and Geronimo in Santa Fe. Prior to FCHG, he spent 10 years working for Vintner Select, a major wine importer, and distributor carrying more than 2,500 wines from around the world.

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THOMAS PRICE Thomas Price has been in the Hospitality Industry for his entire adult life. Thomas was born in Pasadena, California in 1965. His family moved to Alaska when he was 7. Thomas’ first restaurant job was as a Dishwasher at a diner in Juneau at the age of 14. By 18, Thomas was the day Lead Cook at an upscale burger house called Harry’s in Anchorage. Thomas moved into the front of the house as a Server and Bartender upon turning 21. His passion for wine was instantaneous, (Graham’s ‘76 Malvedos and Stilton did the trick!), and was fueled by a stint as a Server at Zeppo’s, an Anchorage wine bar, and wait shifts at their parent restaurant, The Marx Brothers Cafe.

Thomas moved to Seattle in 1988, where he met his lovely wife, Jessica. Jessica shares Thomas’ passion for food and wine, and they both worked at some of Seattle’s most notable restaurants of the era, (Dahlia Lounge, El Camino, Etta’s Seafood, The Santa Fe Café and Luau Polynesian Lounge).

SOMMELIER

In 1997, Thomas and Jessica opened their own restaurant, Luau Polynesian Lounge, in Seattle’s Wallingford neighborhood. In 2004, Thomas and Jessica decided to pursue other challenges, and sold Luau.

WILLIAM DAVIS William Davis started in restaurants at the tender age of 15 in the Dallas-Ft. Worth area. A career in economics was not as fun as working the floor, so he stayed in the hospitality industry both in Texas and Denver, Colorado. He realized that wine and spirits was his passion, and when he sat for his Introductory Exam and Course with the Court of Master Sommeliers over 15 years ago, his ‘wine bug’ was set in stone. In 2004, he decided that a full-time career with Charmer-Sunbelt in Colorado was necessary to pursue a greater understanding of the grape, and received the Certified Specialist of Wine, the Certified Specialist of Spirits, and the highest certification from the Society of Wine Educators, the title of Certified Wine Educator (CWE). Restaurants were still ‘in his blood’, and the dedication that sommeliers give to their craft is a vital part of bringing wine to the consumer, so he passed the Certified and Advanced Sommelier exams in 2007 and 2008 (on his first try) and is working to achieve his MS with the Court of Master Sommeliers. The academic approach to wine and spirits also interests him, and he obtained the Advanced Certification with

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the Wine and Spirits Education Trust in 2010 and is studying for the WSET Diploma. If that isn’t enough, he is a member of the Guild of Sommeliers, and was the 2-time Regional Champion in the Central (2012) and Central-Great Lakes (2013) of TopSOMM, a competition to find the best sommelier in the United States. As a co-host of WineGuysRadio and TV from 2008 to 2012, he decided to focus on the consumer in late 2012 by introducing TerroirRadio to teach, educate, and mentor industry folk including retail buyers and sommeliers, and share the love of wine to all. Currently he is the Director of Education for Wilson Daniels, one of the leading importers and marketers of wines and spirits in the United States.

He has led seminars and moderated events across the country, including Santa Fe Wine and Chile, Taste of Vail, the Denver International Wine Festival, the James Beard Foundations’ Cruise Series, and the Park City Food and Wine Classic. Sitting with winemakers and traveling the wine world is essential to his continued growth. After all, having a glass of vino with the most interesting people on earth doesn’t hurt!

Thomas decided to attempt to obtain his Master Sommelier certification, the highest standard for wine and spirit sales and service in the world. Thomas began as a waiter at Seattle’s Metropolitan Grill, and obtained his Introductory Sommelier certification in September of 2004.

GUEST I SOMMELIERS

MASTER SOMMELIER

MASTER SOMMELIER

SOMMELIER

JOE SPELLMAN

MARIKA VIDA-ARNOLD

Master Sommelier Joseph Spellman has been a steady presence in the Chicago dining scene since 1979, as professional sommelier, restaurant manager, wine writer and educator.

In 1996 Joe successfully completed all three stages of the prestigious and difficult Master Sommelier Diploma. In 1997, representing the United States, Spellman finished first of 24 national champion European, Asian and North American sommeliers when he won the International Grand Prix SOPEAX du Sommelier, the most recognized sommelier competition in the world.

He now carries the title “Le Meilleuer Sommelier du Monde en Vines et Spiritueux de France,” only the second American to ever achieve this distinction. Joseph’s accomplishments notwithstanding, he still believes quite simply that most wines go with most foods, that a half-full bottle is better than a half-empty glass and that it takes a lot of beer to make good wine.

A sought-after speaker nationally, The Santa Fe Wine & Chile Fiesta is pleased to celebrate Joe’s sixteenth anniversary of hosting our Santa Fe Wine & Chile Fiesta Seminars.

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GUEST I SOMMELIERS

GUEST I SOMMELIERS

Over the past two decades, Marika Vida-Arnold has served as the Wine Director of the Ritz-Carlton Central Park, New York, Sommelier of the top-rated Laurent Tourondel Bistro, BLT Market and Sommelier for the Philadelphia Ritz-Carlton with ‘Top Chef’ winner Kevin Sbraga.

She developed the opening wine program at 10Arts with Chef Eric Ripert and Chef Jennifer Carroll. Her most recent project is the critically acclaimed Phenomenal Femmes Program, which focuses on female winemakers from around the globe. It has been featured in Bloomberg, Forbes, Haute Living, Gotham, The Somm Journal and The Wine Enthusiast. She holds titles of Certified Sommelier with the Court of Master Sommeliers and the American Sommelier Association. She is a Certified Specialist of Wine with the Society of Wine Educators and holds the Advanced Certificate for the Wine and Spirits Education Trust. Marika has been a Wine Educator for the famed Argentine Winery Catena Zapata and she is a member of the Full Circle Sommelier Network, working with Master Sommelier Evan Goldstein. She is a presenter for Wine Australia and the Australian Women in Wine Awards. Under the auspices of her own company Vida et Fils Marika works with corporate clients, presenting for special events. Clients include Glaxo-Smith-Kline, NYSE, Prologis, IMG, R.R. Donnelley, Acuris among many notable others. She is currently a Wine Educator for the International Law Firm Milbank Tweed Hadley & McCoy. She has served on Eric Asimov’s Tasting Panel for the New York Times and been featured on Barrons.com for romantic wine picks. She is a freelance wine writer and a presenter at the Nantucket, Newport, Charleston and Destin Food and Wine Festivals. Additionally, in our challenged year of 2020, Marika created a very successful LIVE series on Instagram with her trademarked name TheMomSomm as well as moderating virtual events with Geodesy, Marques de Caceres, Domaine des Lambrey and Taittinger.

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1991

1992

LEA BRADOVICH 1993

HARRY GREENE 2007

NADINE GURULE 1994

WILSON HURLEY 2008

GEORGIA O’KEEFFE 2010

ANDRE KOHN 2009 Dionysus: a Brief History, by Melinda K. Hall, 2011 oil on canvas 46 x 46 in.

Santa Fe Wine & Chile Fiesta Featured Artist 2011 Courtesy of Melinda K. Hall and Meyer East Gallery, Santa Fe.

Santa Fe Wine & Chile Fiesta 2011

NADINE GURULE 1995

JOE WALDRUM 1996

FORD RUTHLING 1997

RAMONA SASKIETEWA 1998

MELINDA K. HALL 2011

PHYLISS KAPP 2012

WILLIAM HASKELL 2013

The Santa Fe Wine & Chile Fiesta

DARK FORMS WITH RED SKY by Dick Evans Santa Fe Wine & Chile Fiesta Featured Artist 2017 30” x 30” Acrylic

Twenty-Seventh Annual

September 24th - October 1st, 2017

TED ROSE 1999

FREDERICO VIGIL 2000

PATRICK MCFALIN 2001

ELIAS RIVERA 2002

CODY BROTHERS 2014

DAN NAMINGHA 2015

DARREN VIGIL GRAY 2016

DICK EVANS 2017

N/A 2020

DAN NAMINGHA 2021

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SANTA FE WINE & CHILE FIESTA by Ed Sandoval Santa Fe Wine & Chile Fiesta Featured Artist 2018 24” x 30” Oil on Canvas

The Santa Fe Wine & Chile Fiesta 2019

ED SANDOVAL 2018

RAMONA SASKIETEWA 2019

Twenty-Eighth Annual

ELIAS RIVERA 2003

ROGER WILLIAMS 2004

SUSAN CONTRERAS 2005

DAN OSTERMILLER 2006

BLUE RAVEN A by Ramona Sakiestewa Santa Fe Wine & Chile Fiesta Featured Artist 2019 24” x 31” Chine Collé Monotype on Paper

The Santa Fe Wine & Chile Fiesta 2018

29th Annual

WINE & CHILE I STORIES

REAGAN ROMBAUER BLACKWOOD OF ROMBAUER VINEYARDS SFW&C FIESTA HONOREE OF THE YEAR

WINE & CHILE I STORIES SFWC: What was it like growing up in Napa Valley in the 1990s, it must have been a different time then now?

RRB: I grew up in the town of St. Helena, where our winery is,

BY GREG O’BYRNE Celebrating 40 years as a qualitative leader in the Napa Valley, the SFWC Fiesta is honored to have Reagan Rombauer Blackwood as this year’s representative of our Winery of the Year honor.

Reagan is the first of the third generation of the Rombauer family to work at the winery her grandfather, Koerner Rombauer, and grandmother, Joan Rombauer, started in Napa 1980.

The granddaughter of Koerner and daughter of Sheana Rombauer, Reagan grew up in Napa Valley and, like her mother before her, spent a good portion of her youth working at the family-owned winery.

Her early experience at Rombauer included assisting with special events and the wine club, and jobs in the accounting department and the tasting room.

A graduate of Boise State University, Reagan has worked in government contracting and real estate.

She joined the winery in 2016 as Assistant Regional Sales Representative and was promoted to Sales & Marketing Support Manager in 2017.

Reagan’s position at the winery shifted to Associate Brand Manager in 2019, where in her current role, Reagan conducts sales presentations and assists with sales program development; represents the winery at industry conferences, promotional and philanthropic events; and assists in identifying strategic market opportunities, including exports.

and that’s where I graduated high school with all 100 people in my class in the mid-2000s. The Napa Valley was a great place to grow up and it really took moving away to college and traveling to realize that fully. In many ways the Napa Valley is exactly the way I remember it growing up. Maybe a little more traffic, a few new restaurants, and more new faces but there is something very comforting about how little it has changed since I was young. My husband’s job has taken us to live in Texas now, but I always love knowing when I’m back in the Napa Valley I can take the same hikes I did growing up. Many family friends still live in the same homes, and I can always hit my favorite restaurants!

SFWC: After graduating from College at Boise State and then working in real estate, what brought you back to the winery?

RRB: I started officially working at Rombauer when I was in high

school in the accounting department. In college when I returned home for summer, I worked in the tasting room as the hostess.

When I graduated Boise State with a BS in Business, I was definitely interested in the family business but our family believes you should go and work for other people, gain experience and explore other interests before having an opportunity to work for Rombauer. After college, I worked for a government contractor in project management and then in real estate. During this time, I found the family asking me to help more and more with events, tastings, etc. We eventually decided that there was a full time need for me to support and represent the family. My role has evolved over the years to traveling nationally, working on business analytics and national accounts sales.

SFWC: Rombauer is also well known for their Zinfandels and Cabernets, which are your favorites?

RRB: Many people don’t realize, because they think of Rom-

bauer as a Chardonnay producer, but the first wine my grandfather made was Cabernet Sauvignon. We have a long history of producing delicious red wines and we have a big following for our Zinfandel. We are expanding both our Zinfandel and Cabernet Sauvignon but we have a particular focus on Zinfandel with our winery and vineyards in the Sierra Foothills.

SFWC: What are some of your favorite Napa producers?

RRB: We love supporting other family-owned wineries in the Napa Valley. I enjoy and share their wines often. Schramsberg is one of our neighbors and we enjoy their sparkling wines at our celebrations. My good friends at Kenefick Ranch and Barlow Vineyards are also making great wines!

SFWC: With the 2017 and 2020 fires and rising temperatures, what measures are you taking in wine growing?

RRB: This is such an important topic. We pride ourselves in

being one of the most water efficient and sustainable wineries in the Napa Valley, and we are continually looking for ways to improve. One of the largest investments the winery has made in its sustainability goals is with its wastewater treatment process. In 2018, we invested in the purchase and installation of the Cambrian Innovation EcoVolt, a highly advanced wastewater pre-treatment system.

direction?

RRB: The winery is already 60% solar for both of its Napa

production sites and our Sierra Foothills winery is in the process of adding solar to the operation this year. We continually search for ways to become more energy independent and installed highly efficient batteries to reduce the use of diesel fuel for running generators.

SFWC: The history of the wineries that worked at your

St. Helena property in the 80s and 90s is like a roll call of all the Napa greats – Duckhorn, Spottswoode, Neyers, Dominus, Corison, Etude – did you spend time with the owners as a child, their children?

RRB: I wasn’t born until the 90s so I don’t necessarily

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believe in doing everything in our power to produce the best wines possible. Our Chardonnay is distinctive; fruit-forward with a rich, creamy mouthfeel. I think our consistency across each vintage to craft this delicious wine is what drives our consumers’ loyalty. They love it and they know it’s always going to deliver to their standards.

SFWC: I understand Rombauer winery is moving in solar

We had the pleasure of catching up with Reagan last month and talked to her about her history with the winery and her passion for wine and food.

have any memories from the early times in our winery’s history. I do know my grandparents, mom and uncle were very close with all the families and winemakers using Rombauer Vineyards facilities to custom crush their wines and start up their brands. Of that list, Bruce and Barbara Neyers, Christian Moueix, Margaret and Dan Duckhorn were particularly close, lifelong friends of my grandparents Koerner and Joan Rombauer.

RRB: The Rombauer philosophy hasn’t changed much; We

SFWC: What makes Rombauer so famous for their Chardonnay, do you have a particular style you have followed over the years, has that changed?

WINE & CHILE I STORIES SFWC: Sustainable farming is a priority at Rombauer, what can you share with us about that?

RRB: Rombauer Vineyards is one of approximately 90 wineries

that are certified NAPA GREEN, a strict certification that is the first sustainable winegrowing certification to focus specifically on climate action, regenerative farming, and social equity, justice and inclusion.

We are also making major strides in the vineyards with several beneficial regenerative farming practices including producing natural fertilizer by turning all green waste generated from the vineyards and winery into compost.

SFWC: What does your desert island meal look like?

RRB: Oh, this is hard! I’m a massive foodie so it’s challenging

to just pick one thing. I especially adore spicy foods. Mexican, Thai and Indian are definitely my go to for ordering and eating out at home. Desert island though would have to be chilled Rombauer Sauvignon Blanc with chips, guac, carnitas tacos and habanero hot sauce.

SFWC: To get a taste of our Hatch green chile and Chimayo

red chile, don’t forget to try the Shed, La Choza or one of our many favorite New Mexican restaurants while visiting Santa Fe.

RRB: Looking forward to it all, thank you so much!

Technology is also another tool the vineyard management team at Rombauer utilizes for sustainability including the Normalized Difference Vegetation Index (NDVI), an aerial photography image program that measures vine growth; allowing for micromanagement of irrigation and picking decisions.

Certifications are important and all of Rombauer’s vineyards are Napa Green Certified, Fish Friendly Farming Certified and Bee Friendly Certified.

All of these sustainability efforts and goals set by the Rombauer Vineyards team not only help the earth and the future of wine grape farming but also make good business sense. Our family wants to be good stewards of the land and also ensure the future of a healthy and successful Rombauer Vineyards for generations to come.

SFWC: What does a typical night around the dinner table at your home with look like in terms of what wines are being opened?

RRB: It really just depends on the meal, occasion, number of

people, etc! We don’t love getting in a rut at home for dinner, so we are always mixing it up but a few combos I love are – Crab legs or lobster tail with Rombauer Chardonnay or a Champagne (bonus points for vintage), Thai food take out with a Riesling, fresh fish or scallops with Rombauer Sauvignon Blanc, Texas Wagyu from my local butcher with Rombauer Diamond Selection Cabernet Sauvignon or a Brunello, smoked pork ribs on the Traeger with Rombauer Zinfandel.

OPTIC IMPACT RIEDEL PERFORMANCE’S unique optic impact not only adds a pleasing visual aspect to the bowl, but also increases the inner surface area, allowing the wine to open up and to fully show every aroma and subtle nuance.

SFWC: I had the great honor of meeting your grandfather, Koerner, and serving him dinner at Coyote Café when he was in Santa Fe with this great friend Dan Duckhorn in 1994. You supported our event virtually last year with your on-line wine tasting, thank you.

Have you visited Santa Fe in person yet?

RRB: This will actually be my first trip to Santa Fe! It’s always

been on my list but my husband and I usually are tempted to the beach during our precious amount of vacation time so I’m really looking forward to being there for SFWC.

SFWC: Do you have favorite restaurants in Santa Fe? RRB: The Compound, Sazon, Dinner for Two, Luminaria, Coyote Café, Terra and Geronimo have all come highly recommended.

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BROADBENT SELECTIONS

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PASO ROBLES, CA WWW.7CELLARS.COM 7Cellars, The Farm Collection, Paso Robles, Cabernet Sauvignon 2020 7Cellars, The Farm Collection, Arroyo Seco, Chardonnay 2020 7Cellars, The Farm Collection, Monterey, Pinot Noir 2019 7Cellars, Elway’s Reserve, Napa, Cabernet Sauvignon 2018 7Cellars, Elway’s Reserve, Carneros, Chardonnay 2019

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Badenhorst Secateurs Red Blend 2018 Bindi Sergardi La Boncia Chianti 2019 The Auctioneer Cabernet Sauvignon 2018 DeWetshof Limestone Hill Chardonnay 2020 Huber Sparkling Rose NV

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The Palm by Whispering Angel 2020 Whispering Angel 2020 Rock Angel 2019 Garrus 2019

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Cuvelier Los Andes Collection Blend 2015 Cuvee de Maule, Red Blend, Maule 2011 Cuvelier Los Andes Grand Vin, Mendoza 2014 Cuvelier Los Andes Malbec, Mendoza 2016

CORLEY FAMILY NAPA VALLEY BROWNE FAMILY VINEYARDS

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Browne Family Vineyards Bitner Estate Cabernet Sauvignon 2018 Browne Family Vineyards Grenache Rose 2020 Browne Family Vineyards Tribute Red Blend 2018

CORLEY Cabernet Sauvignon 2018 Monticello Estate Chardonny 2018 Monticello Estate Pinot Noir 2017 Monticello Estate Merlot 207 Monticello Jefferson Cuvee Cabernet Sauvignon 2018

CASTELLO BANFI

CRIMSON WINE GROUP

WASHINGTON WWW.BROWNEFAMILYVINEYARDS.COM

ALEXANDER VALLEY VINEYARDS SONOMA WWW.AVVWINE.COM

Rose of Sangiovese 2020 Estate Chardonnay 2019 Estate Cabernet 2018 Sin Zin 2017 Cyrus Red Blend 2016

BODEGAS LAN RIOJA SPAIN WWW.BODEGASLAN.COM

Lan Rioja Crianza 2017 Lan Rioja Reserva 2015 Lan Rioja Gran Reserva 2011 Santiago Ruiz Albarino 2019/2020

ITALY WWW.CASTELLOBANFIWINERESORT.IT

Rosa Regale Sparkling White Banfi Chianti Classico Castello Banfi Magna Cum Laude Castello Banfi Brunello di Montalcino

NAPA & SONOMA WWW.CRIMSONWINEGROUP.COM Pine Ridge Chenin Blanc + Viognier 2020 Pine Ridge Napa Cabernet 2018 Seghesio Sonoma Zinfandel 2019 Seghesio Old Vine Zinfandel 2015

AQUITAINE WINE CO

EUROPE WWW.AQUITAINEWINE.COM Calvet Brut Rose 2018 Ch. La Freynelle Blanc 2020 VillaViva 2020 Biscaye Baie 2019

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BODEGAS PROTOS

SPAIN WWW.BODEGASPROTOS.COM Protos Protos Protos Protos

Verdejo 2019 Tempranillo - Tinto Fino 2018 Crianza 2017 - 375ML Tempranillo 1927-2017

CAYMUS VINEYARDS NAPA, CA WWW.CAYMUS.COM

Sea Sun Chardonnay Sea Sun Pinot Noir Bonanza Cabernet Conundrum Red Conudnrum White Caymus Napa Caber

D. H. LESCOMBES NEW MEXICO WWW.LESCOMBESWINERY.COM Soleil Mimosa Classic NV Soleil Mimosa Mango NV Soleil Mimosa Pineapple NV Soleil Mimosa Pomegranate NV St. Clair Brut 2020 St. Clair Mimbres Red BUBBLY NV 73

PASO ROBLE, CA WWW.DAOUVINEYARDS.COM

EUROPVIN USA

DAOU Cabernet 2019 DAOU Rose 2020 DAOU RSV Cabernet 2019 DAOU RSV Chardonnay 2019

EUROPE WWW.EUROPVINUSA.COM

DUCKHORN WINE COMPANY

Ulacia Txakolina 2019 Briot Blanc Bordeaux 2019 Godelia Godello Bierzo 2018 Lustau East India Cream Sherry NV

FLORA SPRINGS WINERY NAPA, CA WWW.FLORASPRINGS.COM Flora Springs, Sauvignon Blanc 2019 Flora Springs, Chardonnay 2019 Flora Springs, Merlot 2017 Flora Springs, Cabernet 2018 Flora Springs, Trillogy, Red Bland 2017

GRAND TASTING I WINERIES

GRAND TASTING I WINERIES

DAOU FAMILY ESTATES

CALIFORNIA WWW.DUCKHORN.COM Decoy Brut Cuvee Duckhorn Sauvignon Blanc Goldeneye Anderson Valley Pinot Noir Duckhorn Napa Valley Merlot

DE GRAZIA IMPORTS

EVANS MALONE FINE WINE

ITALY WWW.DEGRAZIAIMPORTS.COM

NAPA & SANTA BARBARA, CA WWW.EVANSMALONE.COM

Dievole Chianti Classico 2018 Podere Brizio Brunello di Montalcino 2016 Seghesio Barolo 2017 Tenuta Le Colone Bolgheri Rosso 2018

E&J GALLO WINERY

FOLEY FAMILY WINES SONOMA, CA WWW.FOLEYFOODANDWINESOCIETY.COM

Silverado Sauvignon Blanc 2018 Fess Parker Santa Barbara Country Chardonnay 2019 Frog’s Leap Shale & Stone Chardonnay 2018 Frog’s Leap Zinfandel 2018

Chalk Hill Sonoma County Chardonnay 2019 Chalk Hill Sonoma County Pinot Noir 2018 Ferrari Carano Fume Blanc 2020 Ferrari Carano Siena 2018

FAMILIA TORRES

FOLIO

SONOMA, CA WWW.GALLO.COM

DELICATO FAMILY WINES

Pieropan Soave 2020 Allegrini Palazzo della Toree Veneto IGT 2018 Tornatore Etna Bianco 2020 Orin Swift Eight Years in the Desert 2020 Mount Peak Cabernet Sauvignon 2019

CALIFORNIA WWW.DELICATO.COM

Stoneleigh Sauvignon Blanc 1924 Scotch Barrel Aged Chardonnay 1924 Port Barrel Aged Pinot Noir Three Finger Jack Rum Barrel Aged Red Blend Three Finger Jack Rum Barrel Aged Red Blend

SPAIN WWW.TORRES.ES

ITALY WWW.FOLIOWINE.COM Piper Sonoma Brut Pesquera Crianza Luke Cabernet

ETHICA WINES ITALY WWW.ETHICAWINES.COM Cordero di Montezemolo Barbera d’Alba DOC 2018 La Gioiosa Prosecco Rose’ DOC 2020 Le Contesse Prosecco DOC NV Terrazze dell’Etna Carusu 2015

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Crios Torronte

DEUTSCH FAMILY WINE & SPIRITS

FITVINE WINE

CALIFORNIA WWW.DEUTSCHFAMILY.COM

LODI, CA WWW.FITVINEWINE.COM

Girard Cabernet Josh Cellars North Coast Reserve Josh Cellars Reserve Bourbon Barrel Josh Prosecco Rose

FitVine Wine Cabernet FitVine Wine Chardonnay FitVine Wine Sauv Blanc FitVine Wine Rose

FOXEN VINEYARD WINERY SANTA BARBARA, CA WWW.FOXENVINEYARD.COM Chenin Blanc 2019 Chardonnay blk UU 2018 Pinot Noir Santa Maria Valley 2017 Pinot Noir Bien Nacido Blk 8 2017 75

MONTEREY, CA WWW.HAHNWINES.COM BODEGASHENRILURTON.COM

FRANCIS FORD COPPOLA WINERY CALIFORNIA WWW.THEFAMILYCOPPOLA.COM Sofia Blanc de Blanc NV Coppola Diamond Santa Barbara Pinot Noir 2020 Coppola Diamond Claret 2018 Coppola Directors Cut Cabernet Sauvignon 2018

GLOBAL VINEYARD IMPORTERS

Smith & Hook Central Coast Cabernet 2019 Hahn GSM 2020 Hahn SLH Estate Chardonnay 2019 Lucienne Smith Vineyard Pinot Noir 2018

JACKSON FAMILY NAPA & SONOMA WWW.JACKSONFAMILYWINES.COM Arrowood Sonoma Estates Cabernet Sauvignon 2017 Arrowood Knights Valley Cabernet Sauvignon 2016 Kendall-Jackson VR Cabernet Sauvignon 2018 Kendall-Jackson VR Red Blend 2017

GRAND TASTING I WINERIES

GRAND TASTING I WINERIES

HAHN FAMILY WINES

SOUTH AMERICA WWW.GLOBALVINEYARD.COM Tercos Malbec 2020 Aniello Blanco de Pinot Noir 2019 Calcu Rose 2020 Aniello Malbec 2020

JOSÉ PASTOR SELECTIONS SPAIN WWW.JOSEPASTORSELECTIONS.COM

HALL WINES AND WALT WINES NAPA, CA WWW.HALLWINES.COM WWW.WALTWINES.COM

FRANK FAMILY VINEYARDS

HALL Sauvignon Blanc 2019 HALL Napa Cabernet Sauvignon 2018 WALT Sonoma Coast Chardonnay 2018 WALT La Brisa Pinot Noir 2018

NAPA, CA WWW.FRANKFAMILYVINEYARDS.COM Carneros Chardonnay 2019 Merlot 2018 Napa Cab 2018 Rutherford Reserve Cab 2017

GRUET WINERY NEW MEXICO WWW.GRUETWINERY.COM Gruet Sauvage NV Gruet Brut Rose NV Gruet Blanc de Noirs NV Gruet Pinot Meunier (Still) 2019

JUSTIN WINERY PASCO ROBLE, CA WWW.JUSTINWINE.COM

HEITZ WINE CELLARS NAPA, CA WWW.DEMEINEESTATES.COM EUROPE WWW.FREDERICKWILDMAN.COM

GUARACHI WINE PARTNERS SOUTH AMERICA WWW.GURARACHIWINEPARTNERS.COM Kaiken Estate malbec 2019 Parker Station Pinot Noir 2018 Tenshen Cabernet 2017

KENWOOD & CAMPO VIEJO HOUSE OF SMITH WASHINGTON WWW.HOUSEOFSMITH.COM VINO Pinot Grigio 2019 VINO Rose 2020 Substance Chardonnay 2019 Golden West Pinot Noir 2019

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Justin Sauvignon Blanc 2020 Justin Isosceles 2017 Justin Rose 2020 Landmark Chardonnay 2018

Heitz Cellar Chardonnay Heitz Cellar Napa Valley Cabernet Sauvignon Heitz Cellar Grignolino

FREDERICK WILDMAN & SONS LTD.

Cuvaison Chardonnay Cuvaison Pinot Noir Est Hecht Bannier Cotes Prov Rose El Esteco Malbec Santi Amarone Santico Melini Chianti RSV Selvanella

AT Roca Classic Penedes Rosat 2018 Akutain Rioja Cosecha 2018 Guímaro Ribeira Sacra Tinto 2019 Estenas Utiel Requena Bobal 2020

SONOMA & SPAIN WWW.KENWOODVINEYARDS.COM Kenwood Six Ridges Cabernet 2017 Kenwood Six Ridges Pinot Noir 2018 Campo Red Blend 2019 Mumm Napa Brut NV

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EUROPE WWW.MIMPORTSUSA.COM Fulget Albarino Rias Baixas 2020 Lancers Rose NV Stella Bella Chardonnay Margaret River 2018 Stell Bella Cabernet Sauvignon Margaret River 2019

NAPA, CA WWW.MINERWINES.COM

KERMIT LYNCH WINE MERCHANT

Napa Valley Sauvignon Blanc 2018 Paso Robles Viogner 2018 Jaramillo Vineyards - Barbera 2016 Wines of the San Juan - Dry Blue Winged Olive 2019

FRANCE & ITALY WWW.KERMITLYNCH.COM Terres d’Avignon CdR Cypress (Favorite) 2019 I Pastini Bianco “Faraone” (Favorite) 2020 Domaine Fontsainte Gris de Gris Rose (SGWS) 2019 Campriano Chianti Classico (SGWS) 2016 Delaille Sauvignon Unique (SGWS) 2020

MINER FAMILY WINERY

PACIFIC HIGHWAY WINES CALIFORNIA WWW.PACIFIC-HWY.COM Starmont Cabernet 2018 Starmont Chardonnay 2018 Giesen Sauvignon Blanc 2020 Faustino V Reserva 2014

GRAND TASTING I WINERIES

GRAND TASTING I WINERIES

M IMPORTS

MAISONS MARQUES + DOMAINES / CHAMPAGNE CHAMPAGNE WWW.MMDUSA.NET Roederer Estate L’Ermitage 2013 Merry Edwards Sonoma Coast Pinot Noir 2018 Scharffenberg Rose NV Domaine Anderson Chardonnay 2018

PALM BAY INTERNATIONAL ITALY WWW.PALMBAY.COM

NOISY WATER WINERY KLINKER BRICK WINERY

NEW MEXICO WWW.NOISYWATERWINERY.COM

LODI, CA WWW.KLINKERBRICKWINERY.COM

Roscato Rosso Dolce NV Roscato Moscato NV Rocca Sasyr 2015 Rocca Vermentino 2019

Vintner’s Reserve Cabernet 2018 WineMaker’s Select Merlot 2018 Pinot Noir Rose 2020 Wild Ferment Old Vine Poinot Noir 2019

Albarino 2019 Rose 2020 Old Vine Zinfandel 2017 Syrah 2017

MAISON MIRABEAU PROVENCE, FR WWW.MIRABEAUWINE.COM Mirabeau Bell Année 2020 Mirabeau Classic 2020 Mirabeau Pure 2020 Mirabeau Classic 2020

NORTH BERKELEY IMPORTS FRANCE & ITALY WWW.NORTHNERKELEYIMPORTS.COM

PAUL HOBBS WINERY NAPA WWW.PAULHOBBSWINERY.COM

Fratelli Alessandria Babera Superiore ‘Priora’ Jean Vesselle Brut Reserve NV Le Clos du Caillou Cotes du Rhone VV 2018 Arlaud Borgogne ‘Oka’ 2017

LE CHEMIN DU ROI CHAMPAGNE, FR WWW.SIRESPIRITS.COM Le Chemin Du Roi Brut NV Le Chemin Du Roi Rose NV

PREMIUM PORT WINES MICHAEL DAVID WINERY LODI, CA WWW.MICHAELDAVIDWINERY.COM MD Sauvignon Blanc 2020 Freakshow Cabernet 2019 Petite Petit 2019 Lust Zinfandel 2017

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NOTRE VUE ESTATE WINE GROUP NAPA, CA WWW.NOTREVUEESTATE.COM Balverne Sauvignon Blanc - Chalk Hill 2019 Balverne Chardonnay - Russian River 2019 Balverne Malbec - Russian River 2019 Balverne Zinfandel - Russian River 2019

OPORTO WWW.PREMIUMPORT.COM Graham’s Six Grapes Reserve Port NV Dow’s 10 Year Old Tawny Port NV Dow’s Late Bottled Vintage Port 2015

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SHEEHAN WINERY RAMEY WINE CELLARS NAPA & SONOMA WWW.RAMEYWINE.COM Ramey Russian River Chardonnay 2018 Ramey Russian River Pinot Noir 2017 Ramey Claret 2017 Ramey Rodgers Creek Syrah 2014

WASHINGTON WWW.TRADE.SMWE.COM

TRINCHERO FAMILY ESTATES

NEW MEXICO WWW.SHEEHANWINERY.COM

NAPA, CA WWW.TRINCHERONAPAVALLEY.COM Napa Cellars SB Napa Cellars Pinot Noir Napa Cellars Cabernet Sauvignon Neyers Carneros Chardonnay Neyers Sage Canyon Red Neyers Left Bank Red

Cinsault Rose 2019 Gruner Veltiner2020 Malbec 2018 Sauvignon Blanc 2019

GRAND TASTING I WINERIES

GRAND TASTING I WINERIES

STE MICHELLE WINE ESTATES

TABLAS CREEK VINEYARD PASO ROBLES, CA WWW.TABLASCREEK.COM Patelin de Tablas Blanc 2020 Patelin de Tablas Rouge 2018 Mourvédre 2019 Esprit de Tablas Rouge 2017

SKURNIK WINES & SPIRITS RIDGE VINEYARDS CALIFORNIA WWW.RIDGEWINE.COM Grenache Blanc Adelaida Vineyard 2020 East Bench 2019 Geyserville 2019 Lytton Springs 2019

EUROPE WWW.SKURNIK.COM The Pinot Project Rose France 2020 Conquilla Cava NV The Pinot Project Pinot Grigio 2020 The Pinot Project Rose 2020

UNION WINE CO OREGON WWW.UNIONWINECOMPANY.COM

TANARO RIVER IMPORTS ITALY WWW.TANAROWINEIMPORTS.COM

Kings Ridge Pinot Noir 2019 Amity White Pinot Noir 2019

VARA WINERY SPIRE COLLECTION ROMBAUER VINEYARDS NAPA, CA WWW.ROMBAUER.COM Rombauer Sauvignon Blanc 2020 Rombauer Napa Valley Cabernet Sauvignon 2018 Rombauer Diamond Selection Rombauer Zinfandel 2019

ROUND POND ESTATE NAPA, CA WWW.ROUNDPOND.COM Round Pond Estate Sauvignon Blanc 2020 Round Pond Estate Cabernet Sauvignon 2018 Round Pond Bovet Reserve Cabernet Sauvignon 2017 Kith & Kin Cabernet Sauvignon 2018 80

NAPA & BORDEAUX WWW.SPIRECOLLECTION.COM

TERLATO WINE GROUP EUROPE WWW.TERLATOWINES.COM

Galerie Sauvignon Blanc 2018 Gran Moraine Pinot 2018 Gran Moraine Chard 2017 Mt Brave Cabernet 2017

Riondo Prosecco Collezione NV Big Max Chardonnay 2018 Federalist Honest Red Blend 2018 Two Hands Hopes & Dreams Red (SC) 2016

ST. SUPÉRY NAPA VALLEY ESTATE VINEYARDS & WINERY

THE WINE GROUP

NAPA, CA WWW.STSUPERY.COM St. Supery Napa Valley Estate Sauv Blanc St. Supery Napa Valley Estate Cabernet St. Supery Rutherford Estate Merlot St. Supery Napa Valley Estate Moscato

NORTH & SOUTH AMERICA WWW.THEWINEGROUP.COM McManis Pinot Grigio 2020 Tribute Sauvignon Blanc 2019 Imagery Chardonnay 2020 Benziger Organic Reserve Pinot Noir 2017

NEW MEXICO WWW.VARAWINES.COM Vara Garnacha Rosado 2019 Vara Silverhead Brut Cava NV Vara Garnacha 2018 Vara Viura 2019

VINEDOS IMPORTS & IMMORTAL ESTATE WORLD WWW.VINEDOSUSA.COM

J. Charpentier Tradition Brut Vina Costiera “Val do Avia” Bodegas As Laxas “Alvinte” Albarino Frankland Estate Chardonnay

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GRAND TASTING I WINERIES

VINTUS

WWW.VINTUS.COM Marietta Cellars Roman Zinfandel 2019 Ponzi Vineyards Tavola Pinot Noir 2018 Gary Farrell Russian River Chardonnay 2018 Gary Farrell Russian River Pinot Noir 2018

WILSON DANIELS

FRANCE & ITALY WWW.WILSONDANIELS.COM

VIVAC WINERY

NEW MEXICO WWW.VIVACWINERY.COM Rose of Sangovese Rose of Cabernet Barbera Refosco

WINE BRIDGE IMPORTS SOUTH AMERICA & EUROPE WWW.WBIMPORTS.COM

Bonina Vinho Verde Rose Mythic Mountain Malbec 2019 Don Silvestre Malbec Serbal Chardonnay

VOLIO IMPORTS

WINEBOW

WORLD WWW.WINEBOW.COM

WILLAMETTE VALLEY VINEYARDS OREGON WWW.WVV.COM

Pinot Gris 2020 Whole Cluster Rose of Pinot Noir 2020 Whole Cluster Pinot Noir 2020 Estate Pinot Noir 2019

Catena Malbec Catena Chardonnay Bodegas Borsao Tres Picos 2018 Bodegas Borsao Rose 2020 Kris Pinot Grigio 2019/20 St. Cosme Cotes du Rhone 2020 Zenato Pinot Grigio 2020 Clean Slate Riesling 2020 Argiolas Costamolino 2020 Tiefenbrunner Pinot Grigio 2020 Di Majo Norante Cabernet Sauvignon 2018 Di Majo Norante Sangiovese 2019

Real estate sold by real experts Nothing compares.

S OT H E B YS R E A LT Y.C O M

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© 2021 Sotheby’s International Realty. All Rights Reserved. The Sotheby’s International Realty trademark is licensed and used with permission. Each Sotheby’s International Realty office is independently owned and operated, except those operated by Sotheby’s International Realty, Inc. The Sotheby’s International Realty network fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. All offerings are subject to errors, omissions, changes including price or withdrawal without notice. 505.988.8088

SOTHEBYSREALTY.COM/ID/GWJTF7

‘61 Brut Rose N/V Villa Cerna Primocolle Chianti Classico 2017 Val delle Rose Morellino di Scansano 2019 Val delle Rose Aurelio Maremma Toscana 2016

L AS CA M PA N AS

FRANCE & ITALY WWW.VOLIOIMPORTS.COM

ENTEPRISE BANK & TRUST IS PROUD TO SUPPORT THE SANTA FE WINE AND CHILE FIESTA. As a historical partner of the Santa Fe Wine and Chile Fiesta, Enterprise is proud to provide continued support to efforts that enrich and better the Santa Fe community.

TOGETHER, THERE'S NO STOPPING YOU.

Visit us online at ENTERPRISEBANK.COM

505.820.1800 www.swt-e.com Santa Fe – Albuquerque – Española – Chama

GRAND TASTING I RESTAURANTS The Santa Fe Wine & Chile Fiesta Grand Tasting features over 50 Great Santa Fe restaurants all serving at one place.

New Mexico

Celebrating the perfect pairing FOOD, CULTURE AND COMMUNIT Y Proud sponsor of the 2021 Santa Fe Wine & Chile Fiesta

sysco.com | facebook.com/SyscoNewMexico

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ARABLE 315 RESTAURANT & WINE BAR 315 OLD SANTA FE TRAIL, SANTA FE 986-9190, 315SANTAFE.COM

A true farm to table French Bistro serving seasonal cuisine in downtown Santa Fe. Chef owned and operated for 25 years we are a local favorite among people who seek a no-nonsense approach to dining. Fresh truffles, live king crab and wild mushrooms accompanied by one of Santa Fe’s most extensive wine lists we feature a full bar with signature cocktails.

7 AVENIDA VISTA GRANDE #B6, EL DORADO 303-3816, ARABLESANTAFE.COM

530 S GUADALUPE STREET, STE B, SANTA FE 988-7222, BOXCARSANTAFE.COM

309 W SAN FRANCISCO ST., SANTA FE 995-4530, ELDORADOHOTEL.COM/EAT_DRINK/AGAVE_LOUNGE/

Elegant eatery featuring local cuisine with Southwestern flair, cocktails and a rooftop bar.

Neighborhood Bistro offering Locally Sourced Organic Food complemented with an excellent selection of craft beer and wine.

BOXCAR

AGAVE

132 WEST WATER STREET, SANTA FE 983-1615, COYOTECAFE.COM

Santa Fe’s premier sports bar, downtown music venue, and gastropub hotspot serving brunch, lunch, dinner and a full menu all the way through to 1:30am! Longest bar, largest local craft beer and liquor selection, made-from-scratch menu, and the friendliest staff in town!

EL NIDO

1577 BISHOPS LODGE ROAD, SANTA FE 954-1272, ELNIDOSANTAFE.COM

El Nido is a historic restaurant founded in 1922, located in the quaint village of Tesuque. We specialize in using our Argentine wood fired grill and Italian wood burning pizza over. Chef Randy Tapia utilizes local fresh products working with our neighbor ranches and farms creating dishes with influences from around the world. GM and Sommelier Chris Banks has created an amazing beverage program from craft cocktails to esoteric value-driven wine to pair with Chef’s cuisine.

GRAND TASTING I RESTAURANTS

GRAND TASTING I RESTAURANTS

COYOTE CAFE

CRAFTED CAFE

INN AND SPA AT LORETTO, 211 OLD SANTA FE TRAIL, SANTA FE 988-5531

COMING SOON: The newest café and tasting room at Inn and Spa at Loretto offers breakfast, lunch, light bites, and exclusive tastings of New Mexico’s premier wines and spirits.

Casual, woodsy-chic spot offering craft cocktails, shared plates & creative mains.

GABRIEL’S

4 BANANA LANE, SANTA FE 455-7000, GABRIELSOFSANTAFE.COM

Food of the Southwest and Old Mexico. Guacamole prepared at your table, Zagat Rated “One of America’s Best”. Patio dining with mountain views.

DEL CHARRO ANASAZI RESTAURANT BAR & LOUNGE 113 WASHINGTON AVENUE, SANTA FE 988-3236, ANASAZIRESTAURANT.COM

The Anasazi Restaurant, Bar and Lounge features Contemporary American Cuisine inspired by locally seasonal ingredients, fusing old world techniques with modern, innovative recipes and artful plating.

101 WEST ALAMEDA, SANTA FE 954-0320, DELCHARRO.COM

CAFECITO

TRAILHEAD COMPOUND, 922 SHOOFLY STREET, SANTA FE 310-0089, CAFECITOSANTAFE.COM

We prepare the finest local and seasonal ingredients a la minute with the utmost care and respect. Our menu is inspired by Italian cuisine, but we try to stay true to our relationship with local growers melding indigenous foods whenever possible, with key Italian imports. Dining at Andiamo inspires conversation and evokes memories.

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THE COMPOUND

653 CANYON ROAD, SANTA FE 982-4353, COMPOUNDRESTAURANT.COM

The Compound Restaurant features a modern menu layered with bold flavors based on historic culinary traditions, in an inviting, elegant setting.

GERONIMO

724 CANYON ROAD, SANTA FE 982-1500, GERONIMORESTAURANT.COM

Fine dining in a 1756 adobe home. New Mexico’s only Mobil 4 Star, AAA 4 Diamond restaurant.

Modern comfort food.

ANDIAMO!

322 GARFIELD STREET, SANTA FE 699-3262, ANDIAMOSANTAFE.COM

Named “Most Popular Bar in New Mexico”, with delicious margaritas, green chile cheeseburgers and a full bar. Open daily from 11:30am until midnight.

DR. FIELD GOODS KITCHEN 2860 CERILLOS ROAD, SANTA FE 471-0043, DRFIELDGOODS.COM

Dr. Field Goods Kitchen prides itself on consistently striving to serve the freshest local, sustainable agriculture. We are the farm to table restaurant in Santa Fe. 

HERVÉ WINE BAR

139 W. SAN FRANCISCO ST., SANTA FE 795-7075, LESCOMBESWINERY.COM/SANTA-FE-HERVE

With a comfortable lounge and dining area, Herve Wine Bar is on the best places to enjoy Santa Fe

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72 W MARCY STREET, SANTA FE 982-3433, LABOCASANTAFE.COM

HIDDEN MOUNTAIN BREWING CO.

438-1800, HIDDENMOUNTAINBREWING.COM

We apply award-winning expertise both in our brewery and our kitchen. Your mouth will water at the smell of our generations-tested BBQ recipes using the highest quality, locally sourced ingredients. Our Master Brewer’s creations provide the beer-drinking satisfaction that will enhance any mood or moment.

JINJA BAR & BISTRO

La Boca is an intimate Spanish Tapas restaurant.

Influenced by his travels to Spain, Chef James Campbell Caruso cultivates synergies of authentic Spanish ingredients to create dishes both traditional and modern.

510 N. GUADALUPE, SANTA FE 982-4321, JINJABISTRO.COM

LUMINARIA

211 OLD SANTA FE TRAIL, SANTA FE 988-5531, HOTELLORETTO.COM

Inventive Southwestern fare served amid rustic-sleek decor inside our Santa Fe resort and spa. At the crossroads of modern sophistication and authentic Southwestern charm stands Luminaria Restaurant and Patio, an award-winning restaurant influenced by the past.

It’s our sincere pleasure to offer you foods and beverages that evoke the fresh flavors and delights from the Pacific Islands and Asia.

GRAND TASTING I RESTAURANTS

GRAND TASTING I RESTAURANTS

LA BOCA



LA CASA SENA

125 EAST PALACE AVENUE, SANTA FE 988-9232, LACASASENA.COM

JOSEPH’S CULINARY PUB

428 AGUA FRIA STREET, SANTA FE 982-1272, JOSEPHSOFSANTAFE.COM

HORNO

95 W MARCY STREET, SANTA FE 303-3469, HORNORESTAURANT.COM

A gastropub where street food meets indoor dining.

New American West cuisine, inspired by New Mexican influences and seasonal ingredients.

MARIA’S NEW MEXICAN KITCHEN

The third incarnation of Wrede’s Joseph’s Table.

Conceived in Taos, 20 years ago, for which he is well known and loved within the region and beyond.

Designed to be a platform for Chef Wrede’s unique and uncompromising vision on traditional and contemporary cuisine, both regional and international.

555 WEST CORDOVA ROAD, SANTA FE 983-7929, MARIAS-SANTAFE.COM

Santa Fe’s choice for Northern New Mexican cuisine and Margaritas for 70 years. This is where the locals and tourists alike come for delicious tamales, tacos, rellenos, burritos and freshly prepared tortillas. Our selection of over 180 freshly shaken margaritas makes Maria’s a great place to dine in Santa Fe.

LA PLAZUELA AT LA FONDA ON THE PLAZA 100 EAST SAN FRANCISCO STREET, SANTA FE 995-2377, LAFONDASANTAFE.COM/LA-PLAZUELA

izanami IZANAMI AT TEN THOUSAND WAVES JAPANESE SPA AND RESORT 21 TEN THOUSAND WAVES WAY, SANTA FE 428-6390, TENTHOUSANDWAVES.COM/FOOD

Izanami serves Japanese Izakaya fare: seasonally inspired small plates meant for sharing accompanied by the best sake list in the west.

JULIA AT LA POSADA

330 EAST PALACE AVENUE, SANTA FE 986-0000, LAPOSADADESANTAFE.COM

Fresh and flavorful, La Plazuela takes an innovative approach to New Mexican cuisine, cooking up traditional recipes with an enticing new twist. Nestled in the heart of La Fonda on the Plaza, is the most intimate among restaurants in Santa Fe. La Plazuela will take you on a food adventure.

A “spirited” Southwestern restaurant and bar.

MARKET STEER STEAKHOUSE

210 DON GASPAR AVE, SANTA FE 992-6354, MARKETSTEERSTEAKHOUSE.COM

LEGAL TENDER

151 OLD LAMY TRAIL, LAMY 466-1650, LEGALTENDERLAMY.COM

Market Steer Steakhouse offers a refreshing new take on fine dining, serving up an atmosphere every bit as charming as Chef Kathleen Crook’s creative approach to classic American food.

Comfort food, craft beers & eclectic wines

NATH’S INSPIRED KHMER CUISINE 505 CERILLOS, SANTA FE, NM 505-699-5974, CHEFNATH.COM

KINGSTON HEALTHCARE

Festa from afar for the inspired host.

2400 LEGACY COURT, SANTA FE 501-7410, KINGSTONHEALTHCARE.COM

JAMBO CAFÉ

2010 CERRILLOS ROAD, SANTA FE 473-1269, JAMBOCAFE.NET

Jambo Cafe serves African and Caribbean fare for adventurous palates and those seeking comfort food.

Spiced just right. Chef Ahmed Obo explores traditional African and Caribbean cuisine with a modern twist 90

Relax, while our registered dietitians, chefs and fullservice staff prepare homemade meals to nourish you 3 times a day, every day.

LOYAL HOUND

730 ST MICHAEL’S DRIVE, SANTA FE S 471-0440, LOYALHOUNDPUB.COM

Comfort food, craft beers & eclectic wines

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OSTERIA D’ASSISI

58 S FEDERAL PLACE, SANTA FE 986-5858, OSTERIADASSISI.COM

Osteria d’Assisi Ristorante Italiano, in the Heart of Santa Fe, serves traditional and regional authentic Italian cuisine, using seasonal local vegetables, meats and made in-house pastas. A favorite with locals, visitors and celebrities, we offer extensive Italian regional and domestic wine selections and specialty cocktails to complement your dining experience.

ROOFTOP PIZZA PRANZO

321 JOHNSON STREET, SANTA FE 984-2645, PRANZOITALIANGRILL.COM

60 EAST SANFRANCISCO STREET, SUITE 301, SANTA FE 984-0008, ROOFTOPPIZZERIA.COM

Modern Italian cuisine including pizza, antipasti & wine in a sleek, top-floor space with patio.

SANTA FE BAR & GRILL

187 PASEO DE PERALTA, SANTA FE 982-3033, SANTAFEBARGRILL.COM

GRAND TASTING I RESTAURANTS

GRAND TASTING I RESTAURANTS

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Creative Southwest cuisine and hand-crafted bar featuring Tequilas, Margaritas, 8 micro-brewed draft beers and 20 wines by the glass.

RAAGA-GO

410 OLD SANTA FE TRAIL, SANTA FE 470-9890, RAAGATOGO.COM

PALACE PRIME

142 W PALACE AVENUE, SANTA FE 919-9935, PALACEPRIMESF.COM

Gourmet Indian Takeaway. Fresh, simple, delicious Indian cuisine. Chef and Owner, Paddy Rawal, is a food network participant on two different shows.

ROWLEY FARMHOUSE ALES

A Santa Fe tradition reborn featuring steaks and fresh seafood. 

1405 MACLOVIA STREET, SANTA FE 428-0719, ROWLEYFARMHOUSE.COM

Acclaimed taproom & gastropub featuring a spacious, dog-friendly patio & gourmet comfort food.

SANTACAFÉ

231 WASHINGTON AVENUE, SANTA FE 984-1788, SANTACAFE.COM

Upscale New American eatery & bar serving regional fare in an 1850s house with a courtyard.

RESTAURANT MARTÍN

526 GALISTEO STREET, SANTA FE 820-0919, RESTAURANTMARTIN.COM

PALOMA

401 SOUTH GUADALUPE, SANTA FE 467-8624, PALOMASANTAFE.COM

Vibrant Mexican-inspired restaurant & bar.

Restaurant Martin is the embodiment of a 20-year dream to create the perfect balance of refined and comfortable. This family-owned restaurant caters not only to the well-heeled tourist, but to their friends and family from the community. It is where everyone can enjoy Chef Rios’ award-winning progressive cuisine.

SASSELLA

225 JOHNSON STREET, SANTA FE 982-6734, SASSELLASANTAFE.COM

SABOR PERUANO

163 PASEO DE PERALTA, SANTA FE 470-8284, SABORPERUANOSF.COM

PIZZERIA DA LINO

204 GUADALUPE STREET, SANTA FE 982-8474, PIZZERIADALINO.COM

Authentic Italian Pizzeria & Trattoria restaurant serving wood-fired pizzas, salads, pasta dishes, and extensive wine and beer offerings. Providing the freshest organic ingredients from local farmers. Gluten free pizza dough and pasta also available. Outdoor, private dining, live music. Chili Line Brewing Co. handcrafted beer in-house.

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RIO CHAMA

Sabor Peruano is the first Peruvian Restaurant in Santa Fe, NM. We use organic fresh ingredients in our dishes, with a fusion of traditional indigenous, Asian, European, and West Africa. Vegans, you asked, your got it! orders to go and catering for special parties available.

Cristian Pontiggia is a Partner, Executive Chef and Sommelier of the newest downtown restaurant, Sassella. He is proud to share his interpretation of regional Italian food, with his unique style, with his favorite city of Santa Fe. Having garnered many awards, he is highly regarded as a judge for the Chaine des Rotisseurs for the Southwest region. He uses healthy, local and seasonal organic foods with his pure love for food and wine to fuel his passion for creative cooking.

414 OLD SANTA FE TRAIL, SANTA FE 955-0765, RIOCHAMASTEAKHOUSE.COM

Innovative American cuisine, prime rib, burgers and fondue. Great locals place.

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GRAND TASTING I RESTAURANTS

SAZON

221 SHELBY STREET, SANTA FE 983-8604, SAZONSANTAFE.COM

Originally from Mexico City, Chef Fernando Olea has been enthralling diners in Santa Fe since 1991 with his unique interpretation of contemporary and traditional Mexican dishes. Chef Olea creates his “New World Cuisine” of unique flavors using Old Mexico’s indigenous and culinary traditions alongside ingredients from around the world. HIs menu is deliberately small, featuring fresh and locally sourced produce and meats when possible. While offering an extensive and sophisticated wine list, Sazón also has the largest selection of tequilas and mezcals in the state and has been awarded the prestigious AAA-4 Diamond award.

TESUQUE VILLAGE MARKET

138 TESUQUE VILLAGE ROAD, SANTA FE 988-8848, TESUQUEVILLAGEMARKET.COM

Funky chic roadhouse where down home is upscale.

TERRA AT FOUR SEASONS

RANCHO ENCANTADO 198 STATE ROAD 592, SANTA FE 946-5700, FOURSEASONS.COM/SANTAFE/

American cuisine with a southwestern influence.

VINAIGRETTE

709 DON CUBERO ALLEY, SANTA FE 820-9205, VINAIGRETTEONLINE.COM

Vinaigrette is a salad bistro that raises the “salad bar” with delicious entrée salads. With locations in Santa Fe, Albuquerque, and now Austin, the perfectly dressed gourmet salads boast innovative flavor combinations for all palates. It’s comfort food that is decidedly nutritious to make you thrive.

TERRACOTTA WINE BISTRO

304 JOHNSON STREET, SANTA FE 989-1166, TERRACOTTAWINEBISTRO.COM

An upbeat casual restaurant featuring globally inspired food, wine and beer. We pride ourselves on using high quality ingredients in creative combinations that change seasonally. Located in the historic district of downtown Santa Fe in a charming 19th century adobe building, near the Georgia O’Keeffe Museum. Winner of the Wine Spectator Award of Excellence for 2018 and 2019.

For more than 130 years, we’ve been your partners.

Supporters. And neighbors. WE ARE your bank.

MyCenturyBank.com 505.995.1200 94

Get great service & great rates.

You know I’m always here with Good Neighbor service. But I’m also here with surprisingly great rates for everyone. Call me for a quote to see how much you can save. You might be surprised. ®

Like a good neighbor, State Farm is there.

GRATITUDE To our wonderful community, dedicated staff and supportive guests and friends…thank you!

For 32 years you have helped us celebrate the tastes and traditions of Santa Fe. We can’t wait to see what’s cooking for the future of Santa Fe School of Cooking.

Cheers!

Cooking classes both hands on and demonstration • Fabulous Market- on site and on line Food Tours • Private Special Events • Dave’s Jazz Bistro • Take Out Food Shipping Tamales for the Holidays • Library of Virtual Classes 125 North Guadalupe at Johnson Street | 800.982.4688 | 505.983.4511 | santafeschoolofcooking.com

Individual premiums will vary by customer. All applicants subject to State Farm underwriting requirements. ®

Michelle Cole, Agent 6640 Cerrillos Road Suite A Santa Fe, NM 87507 Bus: 505-216-2533 michelle@mysantafeagent.com

State Farm Bloomington, IL 2001877

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Wine & Chile Fiesta CONGRATULATIONS

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PROUD SPONSOR of SANTA FE WINE & CHILE FIESTA santafenewmexican.com/subscribe Since 2008

Proud Sponsor of Santa Fe Wine & Chile Fiesta Since 2008

Thank You Santa Fe Chefs

WINE & CHILE I RECIPES

FROM GRILLED CHEESE, PLEASE! BY LAURA WERLIN In this recipe, tortilla chips are on the outside of the bread to give the sandwich its corn-like flavor and to give you the ability to enjoy all the flavors – the guacamole, bacon, cheeses, and corn chips all at once. Although I prefer using Colby and Monterey Jack separately in this recipe, you can use the combination cheese, Colby-Jack, if you prefer.

SQUASH BLOSSOM BEIGNETS WITH GOAT CHEESE FONDUE

8 slices bacon 8 large tortilla chips (about 2 ounces) 4 tablespoons butter, at room temperature 8 slices sourdough bread ½ cup guacamole (recipe follows; or use purchased preferably one with tomato in it) 2 tablespoons peeled, seeded, finely diced (1/4-inch) Roma tomato (see Note) 4 ounces Colby cheese, coarsely grated 4 ounces Monterey Jack cheese, coarsely grated (or use Point Reyes Cheese Company Toma) 4 ounces goat cheese, such as Cypress Grove Ms. Natural or Vermont Creamery Fresh Chèvre Line a plate with paper towels. In a large nonstick skillet, cook the bacon over medium heat until very crisp. Drain the bacon on the paper towels. Remove the bacon fat from the pan and wipe the pan with a paper towel, but do not wash it. Set aside.

To make the tortilla chip butter, put the chips in the bowl of a food processor and process until the texture is very fine, similar to sand. Alternatively, place the chips in a sturdy plastic bag. Using a meat mallet or other heavy object, pound the chips until they are the texture of sand.

Put the butter in a medium bowl and add the ground chips.

Using a fork, work the chip “sand” and butter together until well mixed. The mixture will be somewhat stiff.

TO ASSEMBLE: Spread the butter mixture on one side of each slice of bread. Place 4 slices, butter-chip mixture side down, on your work surface. Spread 2 tablespoons of the guacamole on each slice of bread. Sprinkle the tomato on top of the guacamole, if using. Follow with the Colby and Monterey Jack cheeses. Dot with small pieces of the goat cheese.

Finish by placing two bacon pieces on each sandwich. Top with remaining bread slices, buttered side up.

For stovetop method: Heat a large nonstick skillet over medium heat for 2 minutes. Put the sandwiches into the pan, cover, and cook for 3 to 4 minutes, until the undersides are golden brown. Watch carefully because the chips in the butter can burn easily. Turn the sandwiches, pressing each one firmly with a spatula to compress the filling slightly. Cover and cook for 2 to 3 minutes or until the undersides are well browned. Turn the sandwiches once more, press firmly with the spatula again, cook for 1 minute, and remove from the pan.

Let cool 5 minutes. Cut in half and serve.

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WINE & CHILE I RECIPES

WINE & CHILE I RECIPES

CHIPS & GUACAMOLE GRILLED CHEESE

FROM 315 RESTAURANT & WINE BAR BY CHEF LOUIS MOSKOW

INGREDIENTS

40 SQUASH BLOSSOMS BATTER

For sandwich maker method: Use your sandwich maker for this sandwich only if you have variable heat settings. Otherwise, it will cook too hot and burn the chips on the bread without melting the cheese. To use your sandwich maker, follow directions for assembly above. Cook according to manufacturer’s instructions.

NOTE: There’s no need to use the tomato if your guacamole already has tomato in it.

GUACAMOLE

Chef Deborah Schnieder has spent a lot of time south of the border in Baja, Mexico. She now brings her Mexican cooking experience north to her Orange County restaurant, SOL Cocina.

I adapted her guacamole recipe because of its lovely balance of flavors, which is often tricky to achieve when it comes to making this quintessential avocado dip. _______________________________________________ 1 ripe Hass avocado 1 tablespoon fresh-squeezed lime juice (from about 1 lime) ¼ teaspoon kosher salt 2 tablespoons finely diced white onion 2 tablespoons finely chopped cilantro ½ serrano chile, minced (optional) 1 tablespoon cored, seeded and diced Roma tomato Split and pit the avocado, and mash the avocado flesh in a medium bowl with the lime juice and salt, using a potato masher or a fork. Do not use a blender or food processor. You want to keep the avocado slightly chunky, not make it soupy. Stir in the onion, cilantro, chile, and tomato. Let sit for about 15 minutes to allow the flavors to meld. Note: This makes more than you need for the sandwiches. Serve the remaining guacamole with chips alongside.

1 1 1 2 1

Cup Flour Cup plus 2 T Soda Water Egg Qt Oil Pinch Salt

GOAT CHEESE FONDUE 1 T Butter 1 Shallot Minced 1 Cup Cream 6 oz Goat Cheese 1 T Chopped Herbs Salt & Pepper

TOMATO FONDUE

2 oz Olive Oil 1 Onion Diced 1 T Garlic Chopped 1 T Tomato Paste 4 oz White Wine 16 oz Can Plum Tomatoes 5 Basil Leaves 1 Bay Leaf Salt & Pepper

METHOD:

For batter mix flour, soda and egg. Heat oil to 350 degrees. Dip blossoms and fry golden brown. Season with salt. For goat cheese sauce sweat shallot in butter in a small pot over medium flame. Add cream, cheese, herbs, cumin and salt & pepper to taste. Do not Boil. For tomato sauce sweat onion and garlic in olive oil. Add tomato paste and cook 2 min over medium flame.

Add wine cook 5 min, add tomatoes, basil, bay leaf, salt and pepper. Simmer 45 min and puree.

Makes about 1 cup 101

WINE & CHILE I RECIPES

WINE & CHILE I RECIPES

CHICKEN IN MOLE VERDE FROM SAZÓN BY CHEF FERNANDO OLEA FOR CHICKEN

DIRECTIONS:

1 whole chicken cut into pieces 2 Tbsp of lard or vegetable oil (lard is preferred in the family recipe) 6 cloves garlic ½ chopped yellow onion 6-8 bay leaves 12 allspice 2 Quarts of water

Heat lard in a large frying pan or saucepan over medium high heat. Add chicken pieces and brown on all sides (approximately 10 minutes) and remove chicken from pan and place chicken to the side.

INGREDIENTS

FOR MOLE VERDE SAUCE INGREDIENTS

¼ cup of lard or vegetable oil 1 lb. tomatillos with husks removed and rinsed 1 medium yellow onion chopped 8 cloves garlic 2-4 serrano peppers steamed (start with one chile and add as desired to taste, it is easier to add spice but you cannot remove.

Many recipes recommend removing seeds and veins, I do not as I like to preserve the integrity of the chile) I bunch of cilantro with stems 6-8 leaves of romaine lettuce 1 tsp cumin ¼ cup sesame seeds 1 sprig of epazote (epazote is a Mexican herb that you can find in most Mexican markets either fresh or dried. If dried use 1 Tbsp)

TOMATO FONDUE

2 oz Olive Oil 1 Onion Diced 1 T Garlic Chopped 1 T Tomato Paste 4 oz White Wine 16 oz Can Plum Tomatoes 5 Basil Leaves 1 Bay Leaf Salt & Pepper

For the chicken In 4-quart pot heat 2 quarts of water to medium high.

Add onion and garlic to the pan you removed the chicken from and cook until brown and soft. Add 1/3 of the water to the frying pan and scrape and stir all the flavorful bits of chicken, onion and garlic from the pan and return to the pot of hot water.

Add chicken bay leaves and allspice to pot of water and continue to simmer on low heat for approximately one hour (until chicken is completely cooked) Meanwhile you are going to start working on the mole.

Place the sesame seeds and cumin in a warm pan over medium heat and roast these ingredients to a medium golden color.

In a blender, place the tomatillos, epazote, steamed serrano peppers (start with 2), roasted sesame and cumin seeds, garlic, onion and lettuce chicken stock ¼ cup at a time to keep the blender moving. Taste for level of heat and add serrano peppers to your taste.

In a saucepan heat lard over medium heat and when the lard gets hot add blended ingredients. Let it simmer at medium temperature for approximately 45 minutes, stirring occasionally.

Remove the braised chicken from the stock pot and add it to the Mole sauce and simmer for another 20-25 minutes.

Finely chop the cilantro and add it to the saucepan and season with salt to taste approximately 5 minutes before removing from heat.

As this is a fresh summer mole, you may add any cooked vegetable (zucchini, mushrooms, carrots, corn or any other seasonal vegetable) when served.

This may be served at this time or refrigerated and saved to be served later.

I hope you enjoy!

© Dave Merriam 2021

ANDIAMO! PROFITEROLES FROM ANDIAMO! BY JOAN GILLCRIST INGREDIENTS

DOUGH

1 cup water 4 oz butter pinch salt 1 cup flour 3 eggs PREPARATION

Bring water, butter and salt to a boil.

Add flour and cook until it rolls off the side of the pan. Add eggs.

Transfer the mixture to a pastry bag equipped with a large straight tip and pipe 1-inch balls onto a sheet tray lined with parchment paper. When done dip your finger in water and smooth the top of each ball where the pastry bag released the dough. Be sure to leave at least 1-inch between each of the balls. Bake in the preheated oven for 20 to 25 minutes, rotating the tray halfway through the cooking time to insure even cooking. When done, the puffs should be light, airy and dry inside. Cool on a rack.

CHOCOLATE SAUCE

Melt 1 part bitter and one part semi- sweet of your favorite chocolate, Callebaut, perhaps? Add heavy cream and unsalted butter to create a pourable consistency. BE CAREFUL not to heat too fast, as it burns easily at the bottom.

Remove the tops of the pastries (by hand is the easiest) and fill in with a scoop of your favorite ice cream. Add the pastry top. Cover to taste with the chocolate sauce.

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FROM RAAGA-GO BY CHEF PADDY RAWAL

SWEET PEPPER & CRISPY PANCETTA POLENTA FROM OSTERIA D’ASSISI

A POPULAR AND CLASSICAL RECIPE FROM MUMBAI

Lamb with apricots is a popular recipe with the Farsee Community in Mumbai. It has a Persian influence to it. Ideal accompaniments could be saffron rice or medley of root vegetables.

SERVES 4

WINE & CHILE I RECIPES

WINE & CHILE I RECIPES

LAMB WITH APRICOTS

INGREDIENTS: INGREDIENTS

PREPARATION

1.5 liters water 200 g yellow maize flour 150 g buckwheat flour 200 g butter Garlic cloves 300 g aged cheese 100 g goat cheese, crumbled 110 g gorgonzola, crumbled Sage 3 slices of Pancetta 8 mini sweet yellow peppers

Put the water into the pot, add salt and boil. Allow the flour to fall into the pot like rain into the water, stirring vigorously with a whisk to avoid lumps.

Once you have added all the flour, keep stirring the mixture with a wooden spoon until the polenta comes together, usually 30 minutes.

Fry garlic cloves in the butter and set aside.

To create the “Osteria Polenta”, layer polenta, then garlic-butter sauce, cheese, garlic and sage. Top with roasted mini peppers and crispy pancetta.

4 oz. dried apricots ¼ cup oil 2 medium sized yellow onions, diced 1 tbs chopped fresh ginger 1 tsp chopped garlic 1 cinnamon stick 6 green cardamom 1 tsp Kashmiri chili powder ½ tsp cumin powder ½ cup chopped roma tomatoes 1 ½ lb stewing lamb 1 tsp garam masala ¼ tsp ground black pepper 1tbs malt vinegar 1 tsp sugar METHOD

Soak the apricots for an hour in vinegar and ¼ cup water Heat the oil in a cooking pot, sauté the onions till golden brown Add the ginger and garlic, sauté for an additional 3 minutes Add the cardamom and cinnamon, sauté for another minute Add the chili powder and cumin powder, stir well to mix Add the tomatoes, cook for 5 minutes Add the lamb, garam masala, pepper, and sauté gently for 6 minutes Season with salt, add 1 cup of water, cook on low heat for 10 minutes Add more water or stock if the liquid evaporates When the lamb is fully cooked and tender, add 1 tsp of vinegar, sugar, and the dried apricots Cook for another 6-8 minutes, stirring continuously Serve with rice or vegetables.

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PRAWNS CEVICHE

FROM THE SANTA FE SCHOOL OF COOKING

FROM THE COYOTE CAFE BY CHEF DAKOTA WEISS

INGREDIENTS:

INGREDIENTS:

1/3 c. peanut or vegetable oil 3-1/2 lbs. pork loin or butt, cut in 3/4-inch cubes 2 c. diced onion 2 T. minced garlic 4 c. chicken broth or water 2 t. ground coriander seed 2 t. dried Mexican oregano 2 t. chile caribe 3/4 c. Chimayo ground red chile, mild or medium 1 T. red chile honey 2 T. Sherry vinegar or red wine vinegar salt to taste

CHICATANA SALSA - YIELDS 1 CUP

METHOD

Heat the oil in a large skillet and brown pork in batches.

Set the pork aside. Add the onion to skillet and sauté until golden.

Add the garlic and sauté for 1 minute. Deglaze the skillet with 1 c. of the chicken broth, loosening the browned bits with a spoon.

Place the coriander, oregano, chile caribe, red chile, honey, vinegar and salt in the work bowl of a food processor. Add the cooked onions, garlic and broth from the skillet and 2 more c. of chicken broth. Process until the mixture is thoroughly combined.

Place the browned pork, the chile marinade and the remaining 1 c. chicken broth in an ovenproof pot or dish, stir to combine well, and cook for 1 hour or until the pork is tender.

Serves 8 Optional seasonings: ground canela, ground cumin seed, toasted ground chile seeds, toasted ground pumpkin seeds.

Note: This dish reheats wonderfully and is better the next day.

NOTE: The traditional method for making this dish is to mix the

marinade ingredients together and pour this over the meat. Cover the mixture and refrigerate overnight. Pour the meat and the marinade into an ovenproof casserole or pot and bake, covered, for 2 to 2-1/2 hours, or until tender. The method described above, although not so traditional, brings out the flavors of the onion, garlic and pork because the ingredients are caramelized or browned first. Whichever method you choose, the dish is full of flavor and will be a favorite. You can serve the Carne Adovada over chile rellenos, rice, wrapped in a flour tortilla as a burrito, or with beans and posole.

Lemongrass - .8 oz, chopped up fine in robot coupe and then dried overnight on a sheet tray Chicatanas - 2 oz, toasted in sauté pan until aromatic Garlic - 1 oz, deep fried at 325 until crispy Arbol Chile - .5 oz., toasted in pan until aromatic Mulato Chile - 2 oz, toasted in pan until aromatic Kosher Salt - .2 oz Blended Oil - 1/4 cup EVOO - 1/4 cup Lemon Zest - 1 each Lime Zest - 1 each

WINE & CHILE I RECIPES

WINE & CHILE I RECIPES

CARNE ADOVADA

Blend all ingredients together in a blender until fine.

MOLE BLANCO - YIELDS 1 QTS

Shiitake Mushroom - 6 oz Garlic - 1 oz Yellow Onions - 4 oz Pine Nuts - 2 oz, toasted Sesame seeds - 1 oz, toasted Habanero Chile - .1 oz Coconut Milk - 1 qt (infused with 1 oz kaffir lime leaves and 3 oz lemongrass and then pureed) Miso Paste 2 oz METHOD

Sauté the mushrooms, garlic and onions until translucent.

Add the rest of the ingredients and bring to a simmer.

Puree until you have a smooth texture Shrimp Ceviche - Yields 1 # 1 # U 8 Shrimp (lightly poached in white wine, bay leaf and fresh squeezed lemons) Yuzu Juice - 1 cup Coconut Vinegar - 1/4 cup Pineapple Vinegar - 1/8 Cup Kosher Salt - .5 oz Add all ingredients together and let the shrimp sit in the liquid for no less than 12 hours Celery Root - 4 oz , Small Diced and blanched in duck fat Coconut Meat - 3 oz, small diced Cilantro - 1 oz, chopped Mix all of the ingredients together with the Shrimp.

Garnish the dish with a fried rice Cracker.

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WINE & CHILE I RECIPES

SEARED AHI TUNA IN RICE STICK NOODLE SALAD FROM TERRACOTTA WINE BISTRO INGREDIENTS

INGREDIENTS

DRY RUB

RICE STICK NOODLE SALAD

1 Tbsp cracked black pepper 1 Tbsp kosher salt 1 Tbsp Turbinado sugar 1 Tbsp granulated garlic

1 cup rice stick noodles, soaked in warm water 1 cup green cabbage, shredded 1 cup carrots, shredded 2 Tbsp sesame oil 1/2 cup ponzu salt + pepper, to taste

DIRECTIONS

Mix ingredients for dry rub and rub Ahi tuna loin on all sides, cook on very hot skillet until internal temp reaches 80 degrees. Chill and slice thinly.

DIRECTIONS

Toss all ingredients together.

Finish with 1/4 cup prepared seaweed salad on top.

Salsas For The Soul.

Get your soul pack at the Bueno Foods' booth or order online at buenofoods.com.

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T HE PER F EC T EV EN T N E V ER JUS T H A PPEN S .

Because Diamond Event & Tent has been delivering tent and temporary structure solutions for over 30 years, we understand that successful events are always built the same way: on a foundation of professionalism, experience and commitment to customer service.

Every major event is staffed with a proven team of account managers, production managers and crew leaders. Our commitment to quality products, as well as significant investments in state-of-the-art maintenance and installation equipment, is reflected in every event that we produce.

Simply put, we know that our success depends upon your success. Our focus on planning and production delivers a high-quality service that meets our customer’s high expectations.

TAOS

El Monte Sagrado Resort & Spa Palacio de Marquesa

The new rooftop pool at Eldorado Hotel & Spa in Santa Fe.

SANTA FE

Hotel Chaco Hotel Albuquerque at Old Town

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

LAS CRUCES

Hotel Encanto de Las Cruces

Douglas Merriam

ALBUQUERQUE

877.901.7666 | HHandR.com 110

DIAMONDEVENT.COM | 1 (888) 844 - 4001

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Beyond the gates…

Beyond the gates…

at the foot of the Sun and Moon Mountain, a simpler world beckons.

at the foot of the Sun and Moon Mountain, a simpler world beckons.

Once home to Georgia O’Keeffe, the main house is a 1930s Spanish Pueblo Revival style home. In town, yet worlds away, stay connected to the vibrant culture of Santa Fe or relax by the shade of the cottonwoods and tree swing on the back lawn. Find enlightenment under the Bodhi tree grown from seeds gifted by the Dalai Lama in 1991.

Once home to Georgia O’Keeffe, the main house is a 1930s Spanish Pueblo Revival style home. In town, yet worlds away, stay connected to the vibrant culture of Santa Fe or relax by the shade of the cottonwoods and tree swing on the back lawn. Find enlightenment under the Bodhi tree grown from seeds gifted by the Dalai Lama in 1991.

The Kiva Learning and Meeting Center, immediately adjacent to the Pueblo Guest Quarters serves as an executive meeting space and provides a wonderful setting for conference use.

The Kiva Learning and Meeting Center, immediately adjacent to the Pueblo Guest Quarters serves as an executive meeting space and provides a wonderful setting for conference use.

The Pueblo Guest Quarters consist or 11 full suites for conference attendees.

The Lodge Gathering Center houses up to 80 dinner guests with attached catering facilities. A custom movie theater with living quarters provides a unique and memorable space for small gatherings.

The Pueblo Guest Quarters consist or 11 full suites for conference attendees.

The Lodge Gathering Center houses up to 80 dinner guests with attached catering facilities. A custom movie theater with living quarters provides a unique and memorable space for small gatherings.

Sol y Sombra opens its arms to you welcoming you with a warm embrace as it did its former distinguished guests. We invite you to experience this opportunity to own such an historic and rare treasure. Come see for yourself and relax in the Southwestern calm of belonging.

Sol y Sombra opens its arms to you welcoming you with a warm embrace as it did its former distinguished guests. We invite you to experience this opportunity to own such an historic and rare treasure. Come see for yourself and relax in the Southwestern calm of belonging.

Home to Georgia O’Keeffe and Paul Allen The Toast of the City Different.

In town, yet worlds away, stay connected to the vibrant culture of Santa Fe or relax by the shade of the connwoods and tree swing on the back lawn. Find enlightenment under the Bodhi tree grown from seeds gifted by the Dalai Lama in 1991.

Sol y Sombra opens its arms to you, welcoming you with a warm embrace as it did its former dinguished guests. We invite you to experience this opportunity to own such a historic and rare treasure. Come see for yourself and relax in the Southwestern calm of belonging.

The Adventure Starts Here

$22,600,000.00

505-983-5151

505-983-5151 Kelly Allen 505.603.9161

The Adventure Starts Here

Paul Duran 505.310.5566

505.983.5151

Kelly Allen 505.603.9161

Paul Duran 505.310.5566

Located at Inn and Spa at Loretto | 211 Old Santa Fe Trail, Santa Fe | 505.988.5531 | HotelLoretto.com

Introducing Executive Chef José Fernandez at Four Seasons Rancho Encantado Santa Fe. Experience inventive culinary excellence curated at the home for modern dining and genuine hospitality.

SANTA FE’S UNIQUE SHOP FOR PETS AND THEIR PEOPLE

Eric Swanson

Featuring the world famous Santa Fe Doggie Vestido™ coats & vests "«i Ê > ÞÊ£ä ÈÊUÊ-Õ `>ÞÊ£Ó x

www.tecatu.com i6>À}>ÃÊ i ÌiÀÊÊUÊÊ£ÈxÊ*>Ãi Ê`iÊ*iÀ> Ì>]Ê-> Ì>Ê iÊÊUÊÊ ÊnÇxä£ÊÊUÊÊxäx° nÓ° ÎÇ{

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CELEBRATING THE BEST OF SANTA FE CUISINE

For reservations please contact:

Terra Restaurant at Four Seasons Resort Rancho Encantado, Santa Fe 198 State Road 592 Santa Fe, NM 87506 | United States P: (505) 946-5800 fourseasons.com/santafe 113

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BOLD FL AVORS WITH

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Artwork by Kevin Red Star (Crow)

Dynamic Presence Innovative Design Consistent Results JenkinsGavin, Inc. is a development management firm specializing in planning, facilitation & management of development & construction projects.

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T 505.820.7444 | 130 Grant Avenue, Suite 101 | Santa Fe, NM 87501 | jenkinsgavin.com

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YOU ARE WHAT YOU DRINK. BE EXCEPTIONAL. MARY HALLAHAN EXECUTIVE DIRECTOR

GREG O’BYRNE PRODUCTION DIRECTOR

JESSICA GARCIA-TOVAR OFFICE MANAGER

THANK YOU TO OUR 2021 WINE & CHILE PRODUCTION TEAM! OFFICE SUPPORT ERICA ARCHIBALD KATHARINE WRIGHT PRODUCTION CREW BETSY ADLER LEO CARRILLO AMY CURRENS STUART GOODFELLOW BONNIE GRAVES SETH GRAVES KEN JOSEPH KEN KUHNE KYLIE O’BYRNE LORENA RASCON THADEUS RICHARDSON BYRON RUDOLPH PETER SCANLAN JOEY SHOLDRA GRIFFIN SIDES

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WINE & CHILE I ADVERTISERS ABOVE SEA LEVEL 98 ARCHITECTURAL ALLIANCE INC. 11 ARCHULETA ROMAINE LAW FIRM 83 ARMENTA 4 BLUE CHIP INSURANCE INSIDE BACK BREWER OIL 69 BUENO FOODS 109 CENTURY BANK 95 CHAMPAGNE LOUIS ROEDERER 68 CHÂTEAU D’ESCLANS 26 CHRISTUS ST. VINCENT 20 COOKING WITH KIDS 19 CUERVOS 12

SYSCO 86 TECA TU 112 THE COMPOUND 1 THORNBURG INVESTMENTS 2 WOODS BUILDERS BACK COVER

We are grateful to our Santa Fe community including our advertisers, sponsors, and restaurants.

DIAMOND EVENTS 110 EDIBLE NEW MEXICO 70 ELDORADO HOTEL 111 ENTERPRISE BANK 85 FIRST NATIONAL 1870 69 FOUR SEASONS RANTO ENCANTADO 113 GURHAN 5 HERITAGE HOTELS 27 HERVÉ WINE BAR INSIDE FRONT HIGH DESERT 114 HORSENBUHS 13 HOTEL SANTA FE 115 ICELANDIC WATER 116 JENKINS GAVIN 114 KELLER WILLIAMS REALTY 112 LUMINARIA 113 MARGARITA TRAIL 10 MARKET STREET 32 NEW MEXICO BANK AND TRUST 58 NIMAN FINE ART GALLERY 15 PNM 60 REPUBLIC NATIONAL DISTRIBUTING 84 RIEDEL 67 SANTA FE NEW MEXICAN 98 SANTA FE MARKETPLACE 11 SANTA FE SCHOOL OF COOKING 96 SOTHEBY’S 83 SOUTHER GLAZER’S WINE & SPIRITS 50 SOUTHWESTERN TITLE & INSURANCE 85 STATE FARM- MICHELLE COLE 97 SUBARU SANTA FE 59

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WO O DS

photography : © Wendy McEahern | Architectural Design and Construction : Woods Design Builders and Lorn Tryk

DE SIGN | BU I L DER S

CONSIS T E N T LY T H E BE S T Designing and building the finest homes in Santa Fe for over 42 years WO O DS D E S I G N B U I LD E R S 302 Catron Street, Santa Fe, New Mexico 87501

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505.988.2413

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woodsbuilders.com