SFWCF Program Book 2025

31S T A N N U A L

SANTA FE WINE & CHILE FIESTA SEP TEMBER 22 - 26, 2022

505.438.8060 | SANTAFEWINEANDCHILE.ORG

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Raising a Glass and Awareness Santa Fe Wine & Chile Fiesta is dedicated to honoring, educating, and highlighting Santa Fe as a world-class culinary destination.

Thornburg is a global investment management firm that serves institutions, financial professionals and investors worldwide. Like its investors, the firm supports art and culture because it inspires curiosity, collaboration and creative thinking.

Thornburg is proud of its long-standing partnership with the Santa Fe Wine & Chile Fiesta. Together, we are keeping wine bottles out of the landfill by sponsoring Broken Arrow’s glass upcycling.

Learn more at Thornburg.com

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Look for us at the Santa Fe Wine & Chile Fiesta

SEPTE MBER 26-27 We’ll have LOTS of FREE merch: hats, collectibles, and don’t miss our New Mexico Chile Art Postcards, as seen in the news!

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Learn more about all things New Mexico Chile at www.nmchile.org instagram.com/nmchileassociation facebook.com/NMCertifiedChile (575) 494-2993 ednmca@gmail.com

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9 Introduction & Welcome 11 SFW&C Fiesta Board of Directors 16 Featured Artist Rick Young 21 Winery of the Year - Merry Edwards Winery 25 Oregon’s Willamette Valley 27 Charitable Giving 31 Schedule of Events 42 Winery Dinners 47 CHANDON Sparkling Winery of the Year 51 The Story of Riedel 53 Guest Chefs 91 Guest Sommeliers 101 If It Weren’t For Wine, There’d Be No Tequila!

10 5 Nicole Carter, Merry Edwards Winery Interview

115 Participating Wineries 131 Participating Restaurants 14 3 Featured Content - Chile Friday 14 9 Wine & Chile Recipes 16 5 Wine & Chile Team 16 6 Advertiser and Sponsor Index 167 Save the Date 16 8 Sponsors

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Where Creative Businesses Thrive

On behalf of our Board of Directors, Santa Fe’s vibrant restaurant community, our acclaimed wineries and breweries, and our generous sponsors and partners, it’s our honor to welcome you to the 34th Annual Santa Fe Wine & Chile Fiesta!

What began in 1991 as a modest one-day gathering in the Sanbusco mall parking lot—just 20 restaurants and 20 wineries—has grown into a five-day celebration of Santa Fe’s extraordinary culinary and wine culture. Today, more than 70 top restaurants and 80 world-class wineries draw over 4,500 guests each September to share this city’s love of flavor, craftsmanship, and community.

WINE & CHILE I WELCOME

WELCOME TO THE 34TH ANNUAL SANTA FE WINE & CHILE FIESTA

We’re thrilled to again call Magers Field in Fort Marcy Park our home. With open grassy spaces, stunning New Mexico skies, and a location close to downtown, it’s the perfect backdrop for our signature events. The Grand Tasting—affectionately known as “The Big Event”—returns with a powerhouse lineup of restaurants, wineries, open-fire grilling stations, live music, and more.

Chile Friday has become one of our most dynamic and beloved gatherings. This year’s expanded margarita garden features Patrón, Herradura, Don Julio, and Don Fulano, plus a warm welcome to Teller Vodka. Enjoy custom cocktails, local beers, New Mexico wines, roaring chile roasters, and chile-inspired bites from favorite local restaurants—all set to live music and lively community energy.

As the Fiesta grows, so does the team behind it. Heartfelt thanks to our year-round crew: Greg O’Byrne, Production Director; Erika Bautista, Marketing Manager; and Joanne Feinberg, Guest Services and Vendor Relations Manager. Your dedication makes this celebration possible, as does the invaluable leadership of our Board and Committees.

Your favorite Fiesta programming is back: Wine Seminars, Cooking Demos, Guest Chef Luncheons, the Reserve Tasting, Live Auction, and a week of winery dinners across Santa Fe’s finest restaurants.

We’re also bringing back the popular Sky Railway Wine Adventures, now featuring Around the World by Rail on Wednesday and the Sunset Sips Excursion on Tuesday—complete with premium wines, delicious bites, live music, and the golden glow of a high-desert sunset.

The Phenomenal Femmes Luncheon returns, honoring women who lead and inspire in hospitality—from chefs and restaurateurs to wine educators and sommeliers.

We’ll close the week with an unforgettable Sunday finale: • The Gruet Golf Classic • Rosé All Day at Bishop’s Lodge • Bubbles & Boots Brunch at the Four Seasons Resort Rancho Encantado It’s our privilege to recognize Merry Edwards Winery as our 2025 Winery of the Year, featuring the visionary Sonoma wines shared by President Nicole Carter. Known for its pioneering spirit and dedication to Pinot Noir, Merry Edwards continues to set the standard for excellence in California winemaking.

Complementing this, we’re proud to honor CHANDON as our Sparkling Winery of the Year, bringing elegance and effervescence to celebrations throughout the week, especially at Bubbles & Boots Brunch. Renowned for its pioneering spirit and exceptional sparkling wines, CHANDON perfectly captures the festive energy and global craftsmanship that define the Fiesta.

As always, the Santa Fe Wine & Chile Fiesta is about more than food and wine—it’s about championing Santa Fe as a premier culinary destination, supporting the hospitality industry, and funding children’s food education programs. Your support makes it all possible.

Here’s to bold chile, brilliant wine, vibrant community, and unforgettable moments.

We look forward to raising a glass with you at the 34th Annual Santa Fe Wine & Chile Fiesta!

MARY HALLAHAN EXECUTIVE DIRECTOR, SANTA FE WINE & CHILE FIESTA 9

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WINE & CHILE I FEATURED ARTIST

RICK YOUNG SFW&C FIESTA FEATUR ED ARTIST 2025 Rick Young creates colorful, often playful paintings celebrating the unique confluence of landscape and culture that defines New Mexico and the wider Southwest.

Hearing the call of the West from a young age, Rick moved from his native state of Ohio to Colorado after completing his BFA at Miami University (Ohio). Initially drawn to the high country, Rick spent much of his time hiking and backpacking and eventually climbed all 54 of Colorado’s 14,000-foot peaks.

Soon, however, Rick’s focus shifted lower in both elevation and latitude. His MA studies in U.S. History introduced him to the diverse peoples of the Southwest. These studies culminated in Rick’s book, The Ute Indians of Colorado in the Twentieth Century (U. of Oklahoma Press, 1997), which traces the modern stories of the two Ute tribes residing on reservations in southwestern Colorado. This book earned a Colorado Book Award for History in 1998.

Rick’s attention further drifted to the Southwest when he and his wife built a log cabin in the pinon-andjuniper-covered hills of southern Colorado on a piece of land that was once part of a vast Mexican land grant. Rick had long put his art on the back burner as he raised a family and pursued a teaching career, but his immersion in this remote corner of the Southwest soon inspired him to pick up a paintbrush for the first time in 20 years. He painted scenes from southern Colorado, northern New Mexico and Utah’s canyon country. In 2016, Rick retired from teaching to paint full-time. Over time, Rick has developed a distinctive artistic voice, utilizing long flowing lines and bright color to bring the landscape to life.

Rick spends much of his time on the backroads and trails of the Southwest in search of artistic inspiration.

Armed with photos from these rambles, Rick paints at his home studio in Castle Rock, CO. A longtime advocate for our national parks, Rick completed artist residencies at Mesa Verde NP (2019) and Capitol Reef NP (2021). His landscapes highlight the beauty and inspiration to be found on our public lands. Rick’s paintings invite viewers to look at the world differently, to see more color, more rhythm, and more whimsy.

Rick Young www.rickyoungfineart.com Represented by Acosta Strong Fine Art 200 Canyon Rd Santa Fe, NM 87501 www.globefineart.com ON THE COVER: “Rio Grande Rythm” by Rick Young SFW&C Fiesta Featured Artist 2025- 36”x36” oil on canvas

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Rick Young “Rio Grande Rythm” 36”x36” inches, oil on canvas

Rick Young REPRESENTED BY ACOSTA STRONG FINE ART

200 CANYON ROAD SANTA FE, NM 87501 WWW.ACOSTASTRONG.COM

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HONORARY | WINERY OF THE YEAR

A PASSIONATE PAST – A BRIGHT FUTURE Merry Edwards Winery was founded in 1997 and produces terroirdriven, single-vineyard Pinot Noirs, including the winery flagship Meredith Estate, from 80 acres of estate vineyards in the Russian River and Anderson valleys. Over two decades, as Merry assembled a stellar collection of Russian River Valley vineyards, the winery became known for crafting Pinot Noirs of immense depth, elegant structure and exceptional longevity.

The winery also makes appellation blend Pinot Noirs and Chardonnays. The Russian River Valley and Sonoma Coast Pinot Noirs are core wines in the portfolio and highlight the best qualities of each AVA. The winery’s fragrant, barrel-aged Russian River Valley Sauvignon Blanc is among the most sought after made in California.

Since 2022, the winery has been making an appellation blend Pinot Noir and Chardonnay from the Anderson Valley. A single-vineyard Chardonnay from the venerable Olivet Lane Vineyard and Late Harvest Sauvignon Blanc round out the portfolio.

Now a Certified California Sustainable Winery, the brand entered a new chapter after Merry’s retirement in 2020. Merry’s handpicked successor, Winemaker Heidi von der Mehden, and Winery President Nicole Carter have taken up exactly where Merry left off and will continue to make wines treasured by legions of Merry Edwards’ fans well into the future.

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WINE & CHILE I STORIES

OREGON’S WILLAMETTE VALLEY AT THIS YEAR’S SFWC

by William (Bill) Smith Putting on the Santa Fe Wine & Chile Fiesta each year means bringing great producers of wine from regions across the United States and beyond to this city of some 90,000 people. That diversity and quality is achieved in a number of ways, including by the staff and Board of SFWC doing learning and outreach that lets producers know about the Fiesta and entices them to attend. This year, that focus was on Oregon’s Willamette Valley, perhaps the greatest producer of Pinot Noir wines outside of Burgundy.

The Willamette Valley is home to no fewer than a dozen American Viticultural Areas (AVAs). This includes the large Willamette Valley AVA, made up of nearly 3,500,000 acres, and which encompasses the additional eleven AVAs nested within it. The first grapes – Pinot Noir, of course – were planted in the area in 1965 and today, according to the Willamette Valley Wineries Association, there are 736 wineries producing not just Pinot Noir, but also excelling in creating world-class Chardonnay and many other types of wine.

The place itself retains a pastoral feel, devoid of the hustle and bustle of so many other, more compact wine regions. One can drive casually from vineyard to vineyard, devoid of battling traffic, and not feel the rush to taste as much as possible. The horizon of undulating hills of both grassland and vineyards are pure eye candy.

For winemakers, forces converged in the Willamette Valley to create the perfect conditions for growing cooler climate grape varieties. In a recent piece in Wine Enthusiast, writer Amy Beth Wright, captured the magic, writing “In the nearly 150-mile-long Willamette Valley

AVA, marked by the northward flow of the Willamette River and delicate network of drainage basins nested between the Oregon Coast Range and the Cascades, sub-AVAs interlock like puzzle pieces. The valley is a Goldilocks wine region with a climate that’s just right, shielded from temperature fluctuations to the east and cooler, rainier conditions to the west.”

At this year’s festival, we welcome the following producers from the Willamette Valley:

Willamette Valley Vineyards | wvv.com Brooks Wine | brookswine.com Martin Woods Winery | martinwoodswinery.com A to Z Wineworks | atozwineworks.com Erath | erath.com This list represents some of the region’s top winemakers and run the gamut from grand, large-scale operations to small bespoke winemakers. Look for their tables during both the Grand and Reserve Tastings.

Additionally, this year’s Fiesta includes a seminar, Roots & Revolution: A Willamette Valley Journey, led

by Mary Joli of Willamette Valley Vineyards and Jane Brooks Heuck from Brooks Wine. If you cannot travel to Willamette Valley, this is your chance to get a great intro into the region and its wines.

To learn more about wine and the Willamette Valley, visit their winery association at willamettewines.com and the Visitors Association at willamettevalley.org.

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WINE & CHILE I CHARITABLE GIVING SANTA FE WINE & CHILE FIESTA – A CELEBRATION WITH PURPOSE

Giving Back Through Food, Wine & Community The Santa Fe Wine & Chile Fiesta (SFWC) is celebrated for bringing together the best of culinary and wine culture. But beyond the festive tastings, chef dinners, and seminars lies a deeper mission: investing in the future of Santa Fe’s food and wine community through year-round educational and philanthropic efforts.

INVESTING IN YOUTH: COOKING WITH KIDS One of SFWC’s most meaningful partnerships is with Cooking with Kids, a nonprofit that empowers children to make healthy food choices through handson cooking classes in public schools. Fiesta proceeds fund supplies, teaching support, and curriculum development, reaching thousands of students each year. Over 16 years, SFWC has contributed $375,000 to this program, inspiring the next generation of chefs, farmers, and food lovers—starting in elementary school.

ELEVATING WINE EDUCATION: WINE 101 & 201 Santa Fe’s hospitality industry thrives on knowledge, and SFWC helps raise that standard through its Wine 101 and 201 programs. These progressive courses— covering regions, varietals, service techniques, and food pairing—are offered at low or no cost to restaurant staff, sommeliers-in-training, and curious locals. The result is better-trained professionals, stronger career opportunities, and a more informed dining scene.

PATHWAY TO CERTIFICATION: COURT OF MASTER SOMMELIERS PREP SFWC also funds preparatory courses for candidates pursuing certification through the Court of Master Sommeliers, one of the world’s most rigorous wine education pathways. By supporting these professionals, the Fiesta elevates the entire local wine community, bringing more certified experts to restaurants, wine shops, and hospitality venues. To date, nearly $200,000 has been invested in these educational initiatives.

BOOSTING LOCAL NONPROFITS The Fiesta’s charitable reach extends beyond kitchens.

Each year, SFWC partners with nonprofits and cultural organizations across northern New Mexico—donating tickets, collaborating on events, and amplifying their causes. Beneficiaries include the New Mexico Restaurant Association Education Foundation, Cancer Foundation for New Mexico, Girls Inc., Santa Fe Symphony, and many more. These partnerships strengthen access to healthy food, youth development, the arts, and public health throughout the region.

SUSTAINED LOCAL IMPACT These initiatives are possible thanks to the generosity of sponsors, ticket buyers, and event partners.

Revenue from seminars, auctions, and cooking demos directly fuels this work, resulting in healthier kids, better-trained professionals, and equitable access to wine education across northern New Mexico.

ECONOMIC RIPPLE EFFECT The Fiesta also delivers a powerful boost to the local economy. Each fall, more than 5,000 visitors fill Santa Fe’s hotels, restaurants, galleries, and shops.

According to the most recent impact study, the 2024 Fiesta generated $7.7 million in economic activity— supporting small businesses, creating seasonal jobs, and showcasing Santa Fe as a world-class culinary destination.

A FESTIVAL WITH PURPOSE Now in its 34th year, the Santa Fe Wine & Chile Fiesta is more than a celebration of food and wine—it’s a catalyst for growth and education. By investing in children, hospitality workers, and aspiring wine professionals, SFWC ensures that food and wine are not only enjoyed but understood, respected, and shared for generations to come.

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WINE & CHILE I EVENTS Raise a glass to celebrate five days of unforgettable food & wine experiences with an incredible lineup of 30 curated events, each offering exceptional programming.

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TUESDAY | SEPTEMBER 23 SUNSET SIPS: SKY RAILWAY WINE TOUR – VIP CAR AND GENERAL ADMISSION Set out on a breathtaking journey with Sky Railway’s Sunset Wine Tour, where the dramatic landscapes of New Mexico unfold before you.

Departing from Santa Fe, this 2.5-hour sunset excursion offers a curated selection of wines and small bites. Sip JUSTIN Vineyards & Winery selections poured by esteemed sommeliers and guided by Master Sommelier Joe Spellman, as the golden light of the evening sets the tone. Enjoy live music and artfully crafted light bites by Chef Dakota Weiss of Capital Coal Neighborhood Eatery, all while taking in stunning views as the train winds through one of New Mexico’s most captivating landscapes. Each guest receives a commemorative Wine & Chile Fiesta wine glass.

For an elevated experience, VIP tickets include exclusive reserve wines, a swag bag, and a ride in the historic 1937 lounge car, the Acoma. All aboard for an unforgettable evening!

The Sky Railway Train departs and returns to the Santa Fe Depot. Please arrive 15 minutes before departure.

5:45pm – 8:30pm | Santa Fe Depot at the Railyard | $175-$250

WEDNESDAY | SEPTEMBER 24 PHENOMENAL FEMMES LUNCHEON Join us for an inspiring afternoon celebrating the extraordinary women shaping the wine and hospitality industries. This dynamic event features a compelling panel discussion led by Marika Vida-Arnold of Vida et Fils Wine Consulting and the Yale Club in NYC. Enjoy an intimate and insightful conversation with trailblazing women in wine as they share their journeys, challenges, and successes in business, winemaking, and beyond. The discussion is paired with a beautifully curated four-course luncheon prepared by an exceptional lineup of guest chefs. Chef Andrea Abedi of The Temptress kicks things off with canapés, followed by a first course from Chef Shannon Smith of Tulsa. Dakota Weiss of Coyote Cafe and Buttermilk Restaurant Group presents the main course, and Pastry Chef Kate Holland of Baked & Brew brings the experience to a sweet close with a decadent dessert. Each dish is expertly paired with standout wines, highlighting the creativity and talent of these phenomenal chefs—and enriched by insights from our wine panelists, including Janie Brooks Heuck of Brooks Wines, Hilary Cline of Cline Family Cellars, Carrie Gurule of Gruet Winery, Kay Malaske of Sonoma-Cutrer Vineyards, and Wanda Mann of Wine with Wanda. Prepare to be inspired by the stories—and flavors—of this unforgettable gathering of remarkable women.

11:30am – 2:00pm | Coyote Cafe | $175

GUEST CHEF LUNCHEON & MASTER SOMMELIER THROWDOWN Hosted at La Terraza at La Fonda, the Throwdown Luncheon is one of the most exciting culinary events of the Fiesta! This year’s all-star lineup of chefs—Angel Franco of Palace, David Sellers of Horno, Kathleen Crook of Market Steer, and Israel Castro of Julia: A Spirited Restaurant & Bar at La Posada—will each create a signature dish. In a playful twist, each course will be paired with two wines: one chosen by the chef, the other by one of our distinguished Master Sommeliers—Jesse Becker, Tim Gaiser, Joe Spellman, and June Rodil. But here’s the catch: the identities behind each wine selection remain a mystery until the reveal. As the courses unfold, guests will vote for their favorite pairings, adding intrigue and friendly rivalry to this spirited showdown of culinary and wine-pairing prowess!

11:30am – 2:00pm | La Terraza at La Fonda | $200

SKY RAILWAY WINE TOUR: AROUND THE WORLD BY RAIL – VIP CAR AND GENERAL ADMISSION All aboard for a globe-trotting wine adventure—New Mexico style! Step onto the iconic Sky Railway and let the tracks take you on a scenic journey through the Galisteo Basin, all while sipping wines from around the world. This 2.5-hour daytime ride, part of the Santa Fe Wine & Chile Fiesta, features an international wine selection presented by Vino del Sol, poured by visiting sommeliers and wine experts. Each pour is perfectly paired with globally inspired small bites from celebrated chefs, including Cristian Pontiggia of The Anasazi and Paddy Rawal of Tulsi, bringing the flavors of far-off places right to your seat. Enjoy lively music, storytelling, and sweeping desert views aboard beautifully restored vintage train cars. Guests will also receive a commemorative Wine & Chile Fiesta wine glass. Looking for something extra? VIP tickets include exclusive reserve wines, a curated swag bag, and a seat in the historic 1937 Acoma lounge car—a first-class upgrade for the curious and the adventurous.

The Sky Railway Train departs and returns to the Santa Fe Depot. Please arrive 15 minutes before departure.

1:00pm – 3:45pm | Santa Fe Depot at the Railyard | $175-$250

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GUEST CHEF & DEMO TASTING: CHEF MEG BICKFORD OF COMMANDER’S PALACE, NOLA Experience the bold flavors and vibrant spirit of New Orleans in this dynamic cooking demo with Chef Meg Bickford of the legendary Commander’s Palace. As the first female Executive Chef in the restaurant’s 130-year history, Meg is celebrated for her inventive approach to Creole cuisine—blending tradition with bold, modern flair. She’ll prepare a standout menu: Louisiana Blue Crab & Coconut Cup Custard, Eggs Louis Armstrong, and the iconic Bananas Foster. Guiding the conversation is Ti Martin, Co-Proprietor of Commander’s Palace and a leading voice in New Orleans’ culinary scene, known for her passion, wit, and hospitality. Wines from Kosta Browne will be presented by Paige Dana, Director of Hospitality, who will share pairing notes and a behind-the-scenes look at these acclaimed Sonoma Coast wines. This is a rare opportunity to experience the soul of Commander’s Palace alongside the elegance of Kosta Browne.

1:00pm-2:30pm | Santa Fe School of Cooking | $135

WINE SEMINAR: IN TERROIR WE TRUST – COMPARING THE GREAT ‘CRUS’ OF BURGUNDY AND OREGON Winemaker Evan Martin’s exploration of Oregon terroir draws much inspiration from the great wines of France. The grapevine’s 10,000-year journey has opened an exciting chapter in the Willamette Valley, where a convergence of beneficial conditions are granting the potential to produce wines of truly exceptional character, with remarkable singularity of place. An international dialogue between peers is active and leading to greater perspective. This blind tasting will pair selections from the Martin Woods portfolio side-by-side with benchmark examples of Chablis, Chassagne-Montrachet, Chambolle-Musigny, Vosne-Romanee, Volnay, as well as Saumur and Côte-Rôtie. A special guest panel including June Rodil, MS and CEO and Partner of Goodnight Hospitality in Texas will join Evan in leading the discussion.

2:30pm – 4:00pm | The Santa Fe Community Convention Center | $165

WINE SEMINAR: THE SHAPE OF TASTE: A RIEDEL VELOCE TASTING EXPERIENCE Discover how the right glass can elevate every sip. Join Sylvie Rochon, Riedel’s West Coast On-Premise Sales Manager, for a dynamic guided tasting using the innovative Riedel Veloce stemware collection. This seminar will explore the science and artistry behind glass design—and how Riedel’s precision-engineered shapes enhance the aroma, balance, and flavor of wine. With Sylvie’s expert insights and side-by-side comparisons, you’ll experience firsthand how stemware isn’t just about style—it’s about substance. Wines from the Duckhorn Portfolio will be served, with presentation and commentary from Kay Malaske of the Duckhorn Portfolio, offering a deeper understanding of how expertly crafted wines and the right glassware work in harmony. Each guest will receive a Riedel Veloce Tasting Kit to use during the seminar and take home afterward—a perfect addition to any wine lover’s collection. Whether you’re a casual sipper or a seasoned connoisseur, this is your chance to taste the difference the right glass makes.

4:30pm – 5:45pm | The Santa Fe Community Convention Center | $150

THURSDAY | SEPTEMBER 25 LUNCHEONS, DEMOS + TASTINGS SAVOR THE LANDSCAPE: A JOURNEY TO GHOST RANCH WITH ROMBAUER WINES Join us for a truly one-of-a-kind food and wine experience at Ghost Ranch—the stunning landscape that inspired Georgia O’Keeffe’s most iconic work. Explore the red hills and colorful cliffs that sparked O’Keeffe’s imagination on an intimate, guided tour. Along the way, your guide will present reproductions of her paintings beside the very vistas that moved her, offering insight into the artist’s creative process and deep connection to the land. Two groups will enjoy this experience in alternating order: one will tour in the morning followed by lunch, the other will enjoy lunch first and then tour in the afternoon. The culinary highlight is a wine-focused lunch featuring a curated selection of Rombauer Wines, paired with a four-course menu. Leading the tasting is Bob Knebel, President of Rombauer Wines, who will share the philosophy, stories, and style behind these beloved Napa Valley wines. Roundtrip transportation is included, with pick-up and drop-off at the Santa Fe Convention Center. Space is limited.

Tour 1: 9:00am – 3:30pm | Bus departs from and returns to the Santa Fe Community Convention Center | $225 Tour 2: 10:30am – 5:00pm | Bus departs from and returns to the Santa Fe Community Convention Center | $225

WINE SEMINAR: OFF THE BEATEN PALATE: RIDGE WINES & ARTISAN AMERICAN CHEESES Discover hidden treasures in the world of wine and cheese at this thoughtfully curated seminar featuring Laura Werlin, acclaimed cheese expert from San Francisco, and Christina Donley, National Sales Director for Ridge Vineyards. Explore lesser-known gems from Ridge’s cellar— distinctive, limited-production wines that reveal the nuance and heritage of this iconic producer. Paired with under-the-radar American artisan cheeses, each combination offers a compelling and memorable experience. Laura and Christina will guide guests through these unique pairings with insight and elegance. The seminar will be moderated by Master Sommelier Tim Gaiser, who will bring added depth and perspective to the conversation. For those who think they know wine and cheese, this seminar offers a refined and refreshing new perspective on both.

10:00am – 11:15am | The Santa Fe Community Convention Center | $150

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GUEST CHEF DEMO & TASTING: CHEF FERNANDO RUIZ COOKING DEMO, MEXICAN CUISINE & WINE PAIRING Join us for a bold and flavorful culinary experience with Chef Fernando Ruiz, a master of Southwestern and Mexican cuisine. A three-time Food Network Champion—having claimed victory on Guy’s Grocery Games, Chopped, and even Beat Bobby Flay—Ruiz is known for his fearless flavors and precision in the kitchen. Now at the helm of Escondido in Santa Fe, Chef Ruiz brings decades of culinary experience and deep regional roots to the spotlight. In this demo, he’ll showcase the vibrant flavors of Mexican cuisine paired with exceptional Mexican wines, offering a taste of both tradition and innovation.

10:00am – 11:30am | Santa Fe School of Cooking | $135

LIVE AUCTION & CULINARY CLASSIC Join us for one of the most anticipated events of the Fiesta—an unforgettable afternoon featuring an all-star lineup of chefs, our Winery of the Year, and an exciting Live Auction full of once-in-a-lifetime experiences. We’re thrilled to welcome this year’s culinary talent: Meg Bickford of Commander’s Palace in New Orleans, Lisa Dahl of Dahl Restaurant Group in Sedona, Jason Fullilove of Norma in West Hollywood, and HueChan Karels and Erica Tai of Alkemē at Open Kitchen in Santa Fe. Together, they’ll present a collaborative, multicourse luncheon that highlights seasonal ingredients and showcases each chef ’s unique culinary perspective. Each course will be paired with wines from Merry Edwards Winery— our 2025 Winery of the Year—celebrated for its elegant Pinot Noirs and deep Sonoma roots. The afternoon culminates in a high-energy live auction led by Greg Quiroga, featuring over 30 remarkable lots—think rare and large-format wines, private chef dinners, and unforgettable travel experiences. Every paddle raise supports the Santa Fe Wine & Chile Fiesta’s mission to provide year-round wine and culinary arts education and programming.

11:30am – 2:00pm | Eldorado Hotel | $175

WINE SEMINAR: DRINK FRENCH FLUENTLY Join acclaimed sommelier Marika Vida-Arnold for a captivating seminar that uncorks the essence of French wine with flair and finesse. Explore iconic regions, taste through exceptional selections, and gain insider tips on how to order, pair, and talk French wine like a pro. Whether you’re a curious novice or a seasoned sipper, Marika’s engaging style makes French wine approachable, educational, and fun. Discover why France still sets the global standard in wine.

1:00pm – 2:15pm | The Santa Fe Community Convention Center | $125

WINE SEMINAR: CHARDONNAY: A TOUR AROUND THE WORLD WITH ERIC ASIMOV It’s the world’s most popular white grape—and maybe the most unfairly maligned. A lot of people, for one reason or another, think they don’t like Chardonnay. But with The New York Times wine critic Eric Asimov as your guide, you’ll explore how this endlessly versatile grape—which flourishes all over from Champagne and Burgundy to the West Coast, Argentina, New Zealand and Australia—makes some of the world’s greatest white wines.

2:30pm – 3:45pm | The Santa Fe Community Convention Center | $125

GUEST CHEF DEMO & TASTING: JEFFREY KAPLAN, ROWLEY FARMHOUSE ALES Don’t miss this savory seaside escape with Chef Jeffrey Kaplan of Rowley Farmhouse Ales as he serves up his famous clam chowder—featured on Diners, Drive-Ins and Dives. Known for his creative twists on comfort food and commitment to local ingredients, Kaplan brings a bold, chefdriven spin to this coastal classic. Watch as he shares the secrets behind his rich, flavorful broth and perfectly balanced seasoning that earned national attention. Thoughtfully selected wine pairings will be presented by Master Sommelier Joe Spellman of JUSTIN Vineyards and Winery, highlighting the elegant ways wine can elevate comfort cuisine. A delicious tasting experience awaits.

2:30pm – 4:00pm | Santa Fe School of Cooking | $135

RESERVE WINE TASTING & SILENT AUCTION – GOLD PASS & GENERAL ADMISSION Join us for an exceptional afternoon at the Reserve Tasting showcasing more than 90 distinguished wineries presenting their exclusive and reserve vintages. This dynamic walk-around tasting and silent auction features chef-crafted small bites, artisan cheeses and charcuterie, along with the opportunity to connect with renowned wine experts, growers, sommeliers and fellow wine aficionados. The silent auction will present over 50 exclusive lots including rare and large-format wines as well as curated collections. Your participation supports the Santa Fe Wine & Chile Fiesta’s educational programs and community initiatives. Elevate your experience with the Gold Pass (limited to 150 guests) offering early access to premium wines and auction bidding. This event is the ideal prelude to an evening of fine dining at one of Santa Fe’s acclaimed restaurants.

The Gold Pass (limited to 150 guests) experience allows 30-minutes advanced entry for attendees to savor small plates, fine wines, and early auction bidding.

Reserve Pass: 4:00pm – 6:00pm | $150 Gold Pass: 3:30pm – 6:00pm | $195

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WINE SEMINAR: DRINK PINK: THE WONDERFUL WORLD OF ROSÉ There’s more to rosé than its eye-catching hue and easy-breezy reputation. While rosé is renowned as the unofficial wine of summer, it can, and should, be enjoyed year-round. This guided tasting of top-tier rosé wines will showcase diverse styles of pink wines from different regions that pair beautifully with every mood, meal, and season. Leading the session is wine writer and educator Wanda Mann, the dynamic voice behind Wine with Wanda and East Coast editor of The SOMM Journal. A Certified Specialist of Wine, Wanda is celebrated for her approachable, insightful take on wine education and her commitment to highlighting diversity within the wine world. Her writing and tastings reflect a deep passion for travel, culture, and the stories behind the wines we love.

4:30pm – 5:45pm | The Santa Fe Community Convention Center | $125

FRIDAY | SEPTEMBER 26 GUEST CHEF & DEMO TASTING: A SLICE OF THE MEDITERRANEAN, SHANNON SMITH, TULSA Chef Shannon Smith presents a vibrant cooking demo inspired by her travels and rooted in the recipes from her cookbook. She’ll prepare a colorful quinoa salad with roasted vegetables, orecchiette tossed in pistachio pesto, a fragrant chicken curry with basmati rice, and walnut and sesame bars—each dish thoughtfully paired with wines from Tablas Creek Vineyard. Guiding the wine experience is Darren Delmore, Tablas Creek’s National Sales Manager and storyteller, who will share insights into the winery’s philosophy and the selections poured. Shannon’s cookbook will be available for purchase on-site, and she’ll be happy to sign copies after the demo.

9:30am – 11:00am | Santa Fe School of Cooking | $135

WINE SEMINAR: A STORY BEHIND THE VINES : A TASTING WITH NICOLE CARTER OF MERRY EDWARDS WINERY Start your day with a rare seminar and wine tasting led by Nicole Carter, President of the iconic Merry Edwards Winery. Merry Edwards was known as the queen of Pinot Noir, and her legacy lives on through expressive wines from the Russian River and Anderson valleys as well as the Sonoma Coast. You’ll also taste the winery’s cult-classic Sauvignon Blanc — a wine that redefined the category. Nicole will share the stories, techniques, and philosophy behind one of California’s most celebrated estates.

10:00am – 11:15am | The Santa Fe Community Convention Center | $150

WINE SEMINAR: ROOTS & REVOLUTION: A WILLAMETTE VALLEY JOURNEY Explore Oregon’s Willamette Valley—America’s premier cool-climate wine region and home to some of the world’s most expressive Pinot Noir.

This seminar offers a dynamic look at what makes the region so compelling, from its diverse terroirs and innovative winemakers to its rising global influence. Whether you’re familiar with the valley or discovering it for the first time, expect fresh insight, engaging perspectives, and a deeper appreciation for one of the most exciting wine regions in the world. As recently noted by VinePair, Willamette is among the top wine destinations to visit in 2025. Featured wineries will include Brooks Wines and Willamette Valley Vineyards amongst others.

1:00pm – 2:15pm | The Santa Fe Community Convention Center | $125

CHILE FRIDAY: A CELEBRATION OF NEW MEXICO CHILE Get ready for the 4th Annual Chile Friday celebration! Take a deep dive into the rich tradition of New Mexico chile, a cornerstone of our culture and cuisine. Wander through a vibrant walk-around experience featuring over thirty of Santa Fe’s top restaurants, each presenting their unique interpretation of the iconic chile from the Land of Enchantment. Sip on premium margaritas crafted with top-tier Tequila brands like Don Fulano, Don Julio, Herradura, and Patrón. For beer, wine, and cider lovers, enjoy local brews and New Mexico wines that perfectly complement the bold flavors of chile. Immerse yourself in the energetic atmosphere with live music, cooking and educational demos, local artisans, and the aroma of fresh chile roasting. Join us as we celebrate the flavors and traditions that make New Mexico one of a kind.

12:00pm – 3:00pm | Magers Field at Fort Marcy Park | $125

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WINE SEMINAR: POURED WITH PURPOSE: THE POWER OF LARGE FORMATS Explore the beauty and power of large format wines in this engaging seminar featuring Tim Duncan, Owner of Silver Oak, Gillian Ballance, Master Sommelier and National Education Manager for Treasury Wine Estates, and Jeff Boyer, General Manager of Ramey Wine Cellars. Learn how aging in magnums and beyond impacts wine development, value, and presentation. The panel will discuss cellar strategies, special bottlings, and the ceremonial nature of large formats in both hospitality and collecting. Taste rare pours and gain insider insights from these industry leaders.

2:30pm – 3:45pm | The Santa Fe Community Convention Center | $125

WINE SEMINAR: BUBBLES BEYOND CHAMPAGNE Join us for a lively exploration of the world’s most exciting sparkling wines beyond the borders of Champagne. This effervescent seminar features four powerhouse women in wine: Jo Barrett of Broadbent Selections, Katixa Mercier of Boutique Wines, Beth Mosher of Valkyrie Selections, and Joy Lindholm of Skurnik Wines & Spirits— moderated by the dynamic Marika Vida-Arnold. From Portuguese pét-nats to Spanish Cava, German Sekt, and beyond, discover how diverse terroirs and traditions are shaping the new wave of bubbles.

Taste through a vibrant lineup while gaining insights from these industry leaders who are redefining what it means to raise a glass of sparkling wine.

4:00pm – 5:15pm | Santa Fe Community Convention Center | $125

SATURDAY | SEPTEMBER 27 GUEST CHEF & DEMO TASTING: KERIS KUWANA, BAKER’S BLUEPRINT, LAS VEGAS Keris Kuwana of Baker’s Blueprint fires up a flavorful demo featuring green chile cheddar scones, easy homemade honey Devonshire cream, and grilled Hatch pepper jelly ribs. She shares her signature techniques to elevate bold Southwestern flavors with a touch of comfort and creativity. Wine expert Wanda Mann, East Coast editor of The SOMM Journal and founder of Wine With Wanda, pairs each dish with thoughtful selections that highlight the spice, richness, and sweet heat of the menu. Don’t miss this delicious journey of smoky, savory, and sweet.

9:30am – 11:00am | Santa Fe School of Cooking | $135

THE SANTA FE WINE AND CHILE FIESTA GRAND TASTING Get ready for an unforgettable Saturday on the scenic lawn of Magers Field at Fort Marcy Park at the Grand Tasting—the ultimate celebration of the Santa Fe Wine & Chile Fiesta! Sip, savor, and socialize over exceptional wines from around the world, paired with gourmet bites from Santa Fe’s top restaurants and chefs. Enjoy live music, vibrant energy, and a true feast for the senses. Back for its second year, the Gold Pass (available to 500 guests) offers 30 minutes of early entry, giving you a head start on the festivities. Don’t miss one of Santa Fe’s most exciting events—gather your friends, grab your tickets, and join us for an afternoon of great wine, food, and fun!

Gold Pass: 11:30am – 3:00pm | $295 General Admission: 12:00pm – 3:00pm | $215 Magers Field at Fort Marcy Park 36

THE VISTA TENT AND CABANAS AT THE SANTA FE WINE AND CHILE FIESTA GRAND TASTING Step into luxury with exclusive VIP access! Enjoy an elevated experience at the Grand Tasting with complimentary on-site parking and a private entrance. As a Vista Tent and Cabanas guest, you’ll receive early access to the tasting grounds beginning at 11:15 AM—well ahead of the crowds.

Come and go throughout the day, retreating to your reserved table or shaded cabana to relax between tastings. Enjoy special reserve wines and an array of gourmet bites served in your private space—designed for comfort, connection, and a little indulgence. Before you leave, don’t forget to pick up your swag bag featuring a signed poster by this year’s Fiesta artist and a specially selected gift from the Santa Fe Wine & Chile Fiesta.

10:45am – 3:00pm | Magers Field at Fort Marcy Park | $450

SUNDAY | SEPTEMBER 28 GRUET GOLF CLASSIC Tee off in style at the scenic Santa Fe Country Club for the 31st annual Gruet Golf Classic—a high-spirited day of golf, bubbles, and fun in the high desert! Gather your foursome for an 18-hole scramble surrounded by sweeping views and the unmistakable charm of New Mexico. Pop a bottle of Gruet sparkling wine every third hole and refuel with bites from some of your favorite local restaurants along the way. With player swag, exciting prizes, and a lively, laid-back vibe, this event is perfect for golfers of all skill levels. Don’t miss this unforgettable day of friendly competition, fantastic food, and sparkling sips on the green!

8:30am Check-In | 9:30am Tee Time | Santa Fe Country Club | $150

BUBBLES & BOOT BRUNCH Pull on your boots and raise a glass to Chandon USA—this year’s Sparkling Winery of the Year at the Santa Fe Wine & Chile Fiesta! Celebrate in style with a festive brunch crafted by Chef Gregory Joseph and his talented culinary team at Four Seasons Resort Rancho Encantado. We’ll gather in the elegant Aspen Ballroom and spill out onto the scenic terrace, surrounded by sweeping views of the high desert landscape. This relaxed and lively event is the perfect way to close out Fiesta week—featuring vibrant dishes, crisp bubbles, and the soulful sounds of live music.

Savor every bite, sip, and song as we wrap up the celebration with sparkle and style.

11:30am – 1:30pm | The Four Seasons Resort Rancho Encantado | $200

ROSÉ ALL DAY Celebrate the many shades of rosé with an afternoon dedicated to this endlessly charming wine. From crisp and elegant to bold and expressive—plus a few bubbly surprises—there’s a rosé to match every palate. Join us at Bishop’s Lodge, a gorgeous setting for a vibrant Sunday gathering, where you’ll sip a hand-picked selection of rosé wines from across the globe, perfectly paired with delicious small bites. Don your favorite pink outfit and raise a glass to a day filled with fun, flavor, and fabulous company!

12:00pm – 2:30pm | Bishop’s Lodge | $175

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WINERY I LUNCHES AND DINNERS TUESDAY, SEPTEMBER 23 JOSEPH’S CULINARY PUB Gust/Cline Cellars 6:00pm 505-982-1272

We are excited to share the schedule of Santa Fe restaurant wine lunches and dinners as part of the Santa Fe Wine & Chile Fiesta. Each dinner will feature a spokesperson who will introduce all the wines to guests at a specific time. Alongside, there will be a special wine pairing menu to enhance your dining experience. To find out more about the timings, prices, and make reservations, simply contact the host restaurant. We look forward to having you join us for a wonderful time of great wines and delicious food!

WEDNESDAY, SEPTEMBER 24 BOXCAR OF SANTA FE Orin Swift 12:30pm (lunch) 619-930-4678

THE BULL RING Duckhorn Vineyards 5:30pm 505-983-3328

THE BOURBON GRILL Joel Gott Wines 11:30am (lunch) 505-984-8000

CAPITAL COAL NEIGHBORHOOD EATERY VIK Wines 4:00 – 8:00pm 505-772-0192

JOSEPH’S CULINARY PUB The Judgement of Santa Fe — Martin Woods’ Oregon & The Great Terroirs of France 6:00pm 505-982-1272

SANTA FE SCHOOL OF COOKING Olé & Obrigado 6:30pm 505-983-4511 SANTACAFÉ Kistler Vineyards 6:30pm 505-984-1788

THURSDAY, SEPTEMBER 25 THE ANASAZI RESTAURANT Ridge Vineyards 6:30pm 505-988-3030

JOSEPH’S CULINARY PUB Paul Hobbs 6:00pm 505-982-1272

ORTIZ AT HILTON SANTA FE Neyers Vineyards 7:00pm 505-986-6417

SANTACAFÉ Opus One Winery 6:30pm 505-984-1788

THE BULL RING Groth Vineyards & Winery 5:30pm 505-983-3328

LUMINARIA RESTAURANT, INN AND SPA AT LORETTO Rombauer Vineyards 6:30pm 505-984-2400

PALACE Donnachadh Vineyard 12:30pm (lunch) 505-919-9935

SKYFIRE AT BISHOP’S LODGE Frank Family Vineyards 6:00pm 505-390-7682

RED SAGE RESTAURANT AT BUFFALO THUNDER Sonoma-Cutrer 6:30pm 505-819-2056

TULSI Veritable Wines & Estates 6:00pm 505-983-9627

JULIA: A SPIRITED RESTAURANT AND BAR Caymus Vineyards 6:00pm 505-954-9670

OSTERIA D’ASSISI Robert Mondavi Winery 7:00pm 505-986-5858

COYOTE CAFE Vega Sicilia 6:30pm 505-983-1615 EL NIDO Tablas Creek Winery 6:00pm 505-954-1272

MARKET STEER STEAKHOUSE Silver Oak 6:00pm 505-365-1010

FRIDAY, SEPTEMBER 26 ALKEMĒ AT OPEN KITCHEN DeLille Cellars, Winery Dinner Experience 6:30pm 505-982-9704 THE ANASAZI RESTAURANT Merry Edwards 12:00pm (lunch) 505-988-3030 THE ANASAZI RESTAURANT Maison Louis Latour 6:30pm 505-988-3030 42

BOXCAR OF SANTA FE Orin Swift 6:30pm 619-930-4678 ELDORADO HOTEL & SPA Ferrari-Carano Vineyards & Winery 6:00pm 505-988-4455 x 4

LA PLAZUELA AT LA FONDA HALL Wines 6:00pm 505-412-9921

SKYFIRE AT BISHOP’S LODGE Merry Edwards 6:00pm 505-390-7682

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CHANDON SPARKLING WINE © 2025 MOËT HENNESSY USA, INC., NEW YORK, NY. PLEASE ENJOY CHANDON RESPONSIBLY.

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WINE & CHILE I STORIES

CHANDON: THE SPARKLING LEGACY THAT BRIDGES CONTINENTS

By Sandra Pacheco, CWS, Santa Fe Wine & Chile Board Member, National Private Label Manager, Lescombes Family Vineyards Long before “California sparkling wine” became a thing of global prestige, one pioneering name was quietly laying the foundation for a New World revolution—Chandon. Today, Domaine Chandon isn’t just a winery; it’s a symbol of cross-cultural winemaking ingenuity that spans oceans, traditions, and terroir.

The story begins in 1959 when Robert-Jean de Vogüé, then president of Moët & Chandon, had a visionary idea: to bring centuries-old Champagne savoir-faire to emerging wine regions around the world. In 1973, this vision took root in the Napa Valley with the founding of Domaine Chandon— America’s first sparkling winery established by a Champagne house. Located in Yountville, it was a bold move that challenged conventions and reshaped sparkling wine’s global identity.

Owned by the LVMH group (Moët Hennessy Louis Vuitton), Chandon is part of a luxury empire that also includes Krug, Dom Pérignon, and Veuve Clicquot. But don’t let its glitzy siblings fool you— Chandon has always charted its own path with a blend of tradition and trailblazing spirit.

What sets Chandon apart isn’t just its pioneering status—it’s the way it harmonizes Champagne methods with California soul. The wines are made using the méthode traditionnelle, the same meticulous process used in Champagne, involving secondary fermentation in the bottle. But here’s where Chandon gets clever: it sources top-tier Chardonnay, Pinot Noir, and Pinot Meunier from cool-climate vineyards in Carneros and Mount Veeder—two of Napa’s most expressive sub-regions for sparkling wine.

And while many sparkling houses emphasize dosage and age, Chandon leans into vibrancy and terroir. Winemakers like Pauline Lhote, a Frenchborn enologist who trained in Épernay, bring a deep respect for balance and finesse. She’s even been known to include a tiny percentage of reserve wine aged in neutral French oak—a whisper of complexity that sets Chandon Brut and Rosé apart.

But here’s something you might not know: Chandon is far more than just a Napa icon. It’s a global constellation. There’s Chandon Argentina (est.

1959), Chandon Australia (1986), Chandon Brazil (1973), Chandon China (2013), and Chandon India (2013)—each site chosen for its unique climate and potential to produce exceptional sparkling wine.

Every location operates independently but shares a core ethos: to express local terroir through traditional Champagne craftsmanship.

Chandon is also leading sustainability initiatives across continents. Its Napa estate is certified Napa Green, with major investments in water conservation, solar energy, and biodiversity. And in Argentina, Chandon has even worked with NASA satellite data to monitor vineyard health—high tech meets high taste.

Another hidden gem? The estate’s experimental lab nicknamed “Studio Chandon,” where limitededition cuvées are born. Some never leave the tasting room—think single-block, vintage-dated expressions or sparkling reds inspired by Syrah. For collectors and connoisseurs, these bottlings are whispered secrets passed between sommeliers and insiders.

Ultimately, Chandon’s magic lies in its dual identity: a brand that honors the Champagne tradition while unafraid to experiment, evolve, and embrace the flavors of its surroundings. Whether you’re toasting with its classic Brut, sipping a luminous Rosé, or uncovering a cellar-exclusive treasure, every glass of Chandon is a celebration of heritage, innovation, and joy.

Chandon is the 2025 Santa Fe Wine & Chile Fiesta Sparkling Winery of the Year! Raise a glass—not just to bubbles, but to a brand that continues to sparkle with global vision and local charm.

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WINE & CHILE I STORIES

IT’S ALL ABOUT THE GLASS

By William (Bill) Smith Like me, you’ve probably been to your share of wine festivals and typically, the glass the organizers provide is an inexpensive one, made of cheap glass, has a very small bowl, and really, is of little use once the festival ends. Indeed, shelves and shelves of thrift stores across the country are chock full of these inexpensive cast offs.

That’s not the case with the Santa Fe Wine & Chile Fiesta.

Since the 1998, the official glass of the Fiesta has been provided by the world renowned, Austrian glassmaker Riedel (pronounced Ree-del). Each year, thousands of Riedel glasses are ordered for the Reserve and Grand Tastings, ensuring that guests for each event are enjoying some of the world’s best wines out of the world’s best stemware.

The Fiesta’s glass is called the Magnum and is part of the Ouverture collection, launched in 1989. Made by machine and of crystal glass, the line is a solid one and continues to be offered by Riedel on its website. And like all Riedel glassware, is dishwasher safe.

Riedel continues to be a family-owned and operated enterprise and we asked 11th generation glassmaker Maximillian Riedel, to share a few thoughts with us about the Ouverture Magnum: “The Ouverture Magnum belongs to an earlier generation of glassware, yet it continues to be a practical and dependable choice for wine festivals. Its generous bowl and robust construction make it a versatile all-rounder, well-suited to a wide range of wines. It is the top choice of the festival organizers.”

The Fiesta’s relationship with Riedel is a long and celebratory one. Maximillian’s father, Georg, regularly attended the SFWC Fiesta going back to the late 1990’s and early 2000’s, even hosting the Riedel seminars that were part of the line up of events. In 2006, SFWC honored Riedel, alongside winemaker Robert Mondavi, as Winery Honorees of the year.

That honor and many more accolades are heaped upon Riedel because it is not too much to say that Riedel as a company that changed the way the world drinks and appreciates wine. When asked about his family’s legacy,

Maximillian shared: “For almost 270 years, our family has been dedicated to the art of glassmaking, and today, Riedel is recognized globally as the premiere glassmaker for wine lovers and professionals alike.

What truly sets Riedel apart is our pioneering philosophy: the idea that the shape of the glass should be tailored to the specifics of the grape variety. RIEDEL revolutionized the industry by proving that the vessel’s form has a profound impact on the aroma, texture, and overall enjoyment of wine. This wasn’t just a design choice, it was a sensory breakthrough that changed how wine is appreciated today.”

Today, the partnership between SFWC and Riedel continues, in not just ensuring our patrons enjoy the beauty and experience of the Ouverture Magnum, but also in Riedel’s ongoing sponsorship of the Fiesta.

Additionally, again this year, we are proud to include a seminar hosted by Riedel in the line-up of events. This year’s seminar focuses on Riedel’s exception Veloce line of stemware launched in 2022.

We welcome Fiesta attendees to raise a glass…and not just any glass...but a glass from the world’s premiere glassmaker…and savor your time at this year’s Santa Fe Wine & Chile.

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WINE & CHILE I GUEST CHEFS SFWCF takes pride in presenting over 50 exceptional Santa Fe chefs, joined by several visiting chefs from across the country, all coming together to participate in the Fiesta.

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ANDREA

ABEDI

OW N E R A N D C H E F T H E T E M P T R E SS P R I VAT E C H E F

Andrea Abedi attended The Culinary Institute of America in Hyde Park, New York to study Culinary Arts in 1998.

Upon graduation, she continued on Johnson & Wales University in Providence, RI to study Food Service Management. After a few years of getting hands on experience, Andrea was drawn to Chicago to the famed Charlie Trotters Restaurant. There, Andrea was exposed to one-of-a-kind wine cellar in which she received one of the best wine educations in the world! There she tasted & served some to the rarest & most special wines ever produced. She worked with some of the world’s top ingredients, Chef ’s, Farmers, food lover’s and wine aficionados.

Homesick, Andrea returned to Santa Fe, NM where she was Partner & Head Chef at Rasa Juice Bar & Ayurveda.

Andrea received many rave reviews and won the Local Hero Award with Edible Magazine, 2 years in a row for her organic, plant-based café. Her attention to detail to her beautifully plated and delicious food is made with love and care can be felt with every bite!

In 2018 Andrea started working on The Kitchen Table Santa Fe concept, a fully equipped commercial kitchen in Santa Fe, NM. KTSF is open 24 hours a day, offers dry storage, freezer storage, walk in refrigerator storage and a pop-up dining room for members to have events.

The Kitchen Table opened in May of 2023 and his since garnered many awards, Business of The Year 2023, from The Santa Fe Chamber of Commerce & recently Local Hero Award Innovator & Education Award with Edible Magazine 2024. The Kitchen Table Santa Fe currently has 51 members cooking in our kitchens.

Andrea currently is the Owner and Chef of The Temptress Private Chef living in her hometown of Santa Fe, NM.

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BICKFORD

MEG

E X E C U T I V E C H E F C O M M A N D E R ’S PA L AC E

Chef Megan “Meg” Bickford has called Commander’s Palace home since June 2008. She was named Executive Chef in October 2020, joining the likes of Emeril Lagasse, Paul Prudhomme, Jamie Shannon, and Tory McPhail has since brought her own spin to the New Orleans destination’s New Haute Creole cuisine.

With over 17 years of experience with the Commander’s family of restaurants, Chef Meg (as she is affectionately called) previously served as the Executive Chef of Café Adelaide, the group’s playfully modern Creole restaurant. In her time at the

helm of Café Adelaide, Meg was chosen as one of FSR Magazine’s “Rising Stars” (2019) and one of Louisiana Cookin’s “Chefs to Watch” (2017).

Chef Meg comes from a family with strong Louisiana ties—her father is from New Orleans and her mother is from Cut Off, “down the Bayou” – and has a second-nature understanding of the distinctive flavor profiles of New Orleans and Louisiana.

After she graduated from the John Folse Culinary Institute and studied in France for 6 months, Commander’s Palace hired young Meg, who easily kept pace with

the busy kitchen. Meg quickly proved to be a budding talent and worked her way up the hot line and into management positions.

In her time at Commander’s Palace she has played a critical role in maintaining the restaurant’s award-winning legacy, while simultaneously leading the restaurant into a new era.

On her days off, Chef Meg can be found at large family gatherings with her daughter Stella and husband Richard in tow in Cut Off, Louisiana where food is the center of life.

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ISRAEL

CASTRO EXECUTIVE CHEF J U L I A - A S P I R I T E D R E STA U R A N T & B A R S A N TA F E

My name is Israel Castro, and I was born in Mexico City. I grew up in Mexico City & California. I am deeply rooted in my history and passionate about weaving it into the food I create.

I pride myself and my teams on providing an exceptional dining experience for guests. Creating sensory experiences and memories through food, drink, and fun.

I am enthusiastic about creating. I enjoy the outdoors and recharging in nature. Art, music, and food drive me. While I am outside of the kitchen and office, I value spending time with my son & family.

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CROOK

KATHLEEN

E X E C U T I V E C H E F A N D OW N E R M A R K E T ST E E R ST E A K H O U S E S A N TA F E

Everywhere you find Chef Kathleen Crook, big laughter and good food follows.

Chef Crook has always found joy in food and felt a deep respect for where it comes from. In her hometown of Artesia, NM, nightly supper is akin to worship, with folks in the small-town community eating only what comes from the land. Growing up in Artesia, farm to table was more than a fancy marketing term, it was a way of life.

When she wasn’t in school, she was working her Daddy’s farm and her Mama’s steers, or working alongside her Granny Jackie, who ran a local catering business known every bit as much for fun as food.

After high school, she was awarded a College Rodeo Scholarship. She traveled the circuit for three years, ultimately winning the prestigious World Champion Breakaway Roper. But in 1997, she felt a tug back to the land and back to food. She hung up her spurs for good and reached for a chef ’s knife.

She whizzed her way through the curriculum at Scottsdale Culinary Institute Le Cordon Bleu and burst onto the Dallas food scene in 2003. She honed her artistry under culinary masters like Tom Fleming of Central 214, Mickie Crockett of Front Burner Restaurants, Gilbert Garza of Suze, and Marc Cassel of 20 Feet Seafood Joint.

In 2010, Crook was drawn back to the west, and moved Aspen, CO to open Steakhouse 316. While in Aspen, she received national recognition as one of the Best Chef ’s in America and was featured on Season 2 of Cooking Channel’s “Chuck’s Eat the Street.”

In 2018, Chef Crook returned to her native state of New Mexico as owner and executive chef of Market Steer Steakhouse. Here she will share her knowledge of beef, respect for fresh foods, and her own particular brand of joie de vivre with the Santa Fe foodie community.

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GRAHAM

DODDS

EXECUTIVE CHEF N O S A R E STA U R A N T & I N N S A N TA F E

Graham attributes his love for the culinary arts from spending summers in Scotland as a child cooking alongside his grandmother with fresh ingredients from her garden and also from a family friend- a transplanted Swiss chef who taught him how to make a soufflé when he was 10 years old.

Graham graduated with honors from Western Culinary Institute in Portland, Oregon and also took a pastry course at Le Cordon Bleu in London, U.K. Additionally, Graham had a small stint in Koh Samui, Thailand where he learned traditional Thai dishes plus fruit and vegetable carving.

Graham has worked in kitchens across the United States and Europe from Alaska to Vermont, London to Southern Switzerland. In 2005 he returned to Texas and has led some of Dallas’s top restaurants: Bolsa, Hibiscus, Wayward Sons, The Statler and The Pittman hotel. Some of his many accolades include “Restaurant of the year” from D magazine in 2008, “Best New Chef ” from The Dallas Observer, “Chef of the Year” from Culturemap in 2015 and “Restaurant of the year” from Eater Dallas in 2016.

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FERNÁNDEZ MANUEL EXECUTIVE CHEF S KY F I R E AT B I S H O P ’S LO D G E

Originally from Mexico City, Fernández brings a wealth of international experience to Bishop’s Lodge, having served in leadership chef roles at esteemed hospitality brands including Aman Resorts, Capella Resorts, and Four Seasons. His culinary journey has taken him across the globe – from Mexico to Bhutan, the Dominican Republic to Switzerland, and most recently, Jackson Hole, Wyoming. His previous experience also includes working at the two-Michelin-starred The Dolder Grand in Zurich, Switzerland.

A passionate traveler and triathlon enthusiast, Fernández Rodríguez is deeply inspired by global cuisines, classical philosophy, and the transformative power of food. He holds a degree in Culinary Arts Management from César Ritz Colleges Switzerland, as well as from Fundación Mier y Pesado de la Salle in Mexico.

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ANGEL

FRANCO

E X E C U T I V E C H E F PA L AC E

Executive Chef Angel Franco provides the vision for, and indeed epitomizes, Palace’s concept of Modern American. A native of Puerto Rico, Chef Angel trained in New York City and worked in notable restaurants, from North Carolina to France, Spain and Copenhagen.

During his time working for the legendary Jose Andres in Washington, DC he had the opportunity to cook for a US President and First Lady at the White House. He has brought all that experience to Palace, blending his classical training and natural inventiveness into a truly memorable experience.

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FULLILOVE

JASON

C H E F A N D OW N E R T U M I E C O C O

Chef Jason Fullilove is a culinary force with over two decades of experience shaping the landscape of high-end dining and events in Los Angeles. Known for his refined technique, bold creativity, and deep cultural storytelling through food, Fullilove has built a career defined by excellence, resilience, and reinvention.

across the city. He continues to collaborate with Patina for select events annually, maintaining a deep-rooted connection to the group’s legacy of excellence.

He is the founder of Jason George Events, a boutique catering and event company that curates elevated culinary experiences for A-list clients and cultural institutions across the city. From the Grammy Awards to the inauguration of LA Mayor Karen Bass, his events are recognized not just for the food, but for their immersive, unforgettable energy.

In 2025, Fullilove joined forces with Hofman Hospitality to open Saint & Second Manhattan Beach, bringing his signature California farm-to-table ethos to the South Bay. The opening marks a new chapter in his mission to blend hyper-seasonal ingredients with global flavor profiles in a vibrant, community-forward space.

Fullilove’s culinary journey includes a prominent tenure as Executive Chef with the Patina Restaurant Group, one of California’s most respected hospitality collectives.

During his time there, he led the charge on events such as the Primetime Emmy Awards, the LACMA Art + Film Gala, and other high-profile experiences

After leaving his post at LACMA, Fullilove opened a restaurant on the Malibu Pier—the first and only certified sustainable seafood restaurant in the area at the time.

Partnering with Monterey Bay Aquarium’s Seafood Watch, he led a kitchen that focused on transparent sourcing and ocean stewardship.

To this day, he remains a passionate advocate for sustainable aquaculture and responsible food systems.

Earlier in his career, Fullilove worked in New York City with the renowned BR Guest Hospitality Group, where he mastered the art of high-volume, high-standard restaurant operations. He later joined the Ritz-Carlton in St. Thomas, deepening his exposure

to global hospitality and Caribbean culinary traditions.

His ventures also include Tumie Coco, an award-winning line of all-natural, multipurpose hot sauces. Rooted in ancestral flavor and designed for modern palates, Tumie Coco is a bold extension of Fullilove’s culinary philosophy: soulful, smart, and always evolving.

He previously led the kitchen at Norma in West Hollywood, launched the acclaimed soul-fusion restaurant Barbara Jean LA, and garnered national attention through his RED Dinner Series at LACMA. His work has appeared in The New York Times, LA Times, Angeleno Magazine, and Architectural Digest, and he’s competed on Food Network’s Beat Bobby Flay and Farmer’s Market Flip.

Originally from Ohio, Fullilove studied at the Culinary Institute of America and has cooked across the U.S. and abroad, building a career as diverse as it is disciplined. His global travels have shaped a cooking style rooted in technique and driven by curiosity, pulling influences from Africa, the Caribbean, Japan, and the American South.

His mantra: “You can never be the greatest chef in the world—you can only try to be better than you were yesterday.”

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GUNDREY

GEORGE

OW N E R A N D O P E R ATO R TO M AS I TA’S A N D AT R I S C O C A F É & B A R

George Gundrey is a third-generation New Mexican restaurateur. He is the owner and operator of Tomasita’s Restaurant and Atrisco Cafe & Bar in Santa Fe, and Tomasita’s Albuquerque. His passion is bringing joy to the community by providing the freshest, tastiest traditional New Mexican cuisine possible with friendly staff and a welcoming environment.

George was born and raised in the restaurant business in Santa Fe. His grandmother operated a greasy spoon in Albuquerque from the 1950s until the 1970s, and his mother Georgia Maryol is the founder of Tomasita’s, which just celebrated its 50th year in operations.

George grew up doing literally every job in the restaurant. At the age of 18 he left Santa Fe and the restaurant business shaking his fist, vowing never to return, only to come back to both 20 years later. After a career in the nonprofit sector in San Francisco George moved back to Santa Fe in 2005 and spent two years as the Executive Director of the Santa Fe Farmers Market before going back into the restaurant business. He serves on the boards of the New Mexico Restaurant Association and the Santa Fe Chamber of Commerce.

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KATE

HOLLAND

EXECUTIVE CHEF BAKED & BREW

Kate Holland, founder of Baked & Brew in Santa Fe, blends business savvy with a lifelong passion for pastry. After earning her degree in Business Management from Auburn University and completing a Baking & Pastry program in Atlanta, she gained wide-ranging culinary experience—from designing cakes in Aspen and cooking in Alabama to making baguettes at Bouchon Bakery in Napa Valley. In 2016, Kate moved to Santa Fe with the dream of opening her own bakery, launching Baked the following year as a catering and custom cake business. Together with her mother, she transformed a 1950s gas station on Cerrillos Road into Baked’s first home, which later expanded into Baked & Brew in 2023. Today, the café serves artisanal pastries, inventive breakfast and lunch offerings, and specialty coffee and tea, all created with Kate’s playful yet thoughtful approach to baking.

Beloved by the community and praised for its creativity and quality, Baked & Brew reflects Kate’s vision of sharing what she loves most with Santa Fe.

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JOSEPH

GREGORY

EXECUTIVE CHEF FOUR SEASONS RESORT, RANCHO ENCANTADO

Gregory is a highly skilled and classically trained Chef with over 25 years of experience in the hospitality and fine dining industry. Throughout his illustrious career, he has honed his craft at some of the most renowned hotel brands in the country, including the iconic Arizona Biltmore, the Grand Hyatt Union Square, and the RitzCarlton in New York City. Gregory’s culinary journey began with a deep-rooted passion for food and cooking, which led him to study at the prestigious Culinary Institute of America in Hyde Park, New York. He also received culinary training in his hometown of San Diego, California, blending the rich flavors of the West Coast with the sophisticated techniques learned at one of the top culinary schools in the world.

What truly excites Gregory about the culinary world is the opportunity to explore the diversity of food culture. Over the years, he has had the privilege of living in multiple vibrant dining capitals across the country. Notably, he spent time in New York City, working at the worldfamous restaurants Le Cirque and Jean-Georges.

These experiences have shaped his cooking philosophy, inspiring him to embrace creativity while respecting traditional culinary techniques.

Gregory’s extensive exposure to different food styles and cultural influences has enriched his ability to lead teams in crafting exceptional dining experiences for guests from all walks of life.

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Having lived in so many diverse regions, Gregory and his family have developed a profound appreciation for different cultures and their unique culinary traditions. He credits this exposure with helping him become not only a better chef but also a more empathetic and effective team leader. Gregory believes that understanding and celebrating the cultures around him plays a pivotal role in fostering strong relationships and creating an inclusive and expressive kitchen environment where everyone can thrive.

When he’s not busy in the kitchen, Gregory cherishes his time with his wife Lori and their three young children.

JEFFREY

KAPLAN E X E C U T I V E C H E F R OW L E Y FA R M H O U S E A L E S S A N TA F E

Jeffrey Kaplan is a highly experienced Chef with over 20 years in the hospitality industry. Jeffrey holds a culinary arts degree from The California Culinary Academy and a BA in Hospitality and Tourism Management from Southern Oregon University.

Throughout his extensive career, Jeffrey has gained comprehensive firsthand experience by working in every position within a restaurant. Notably, he has played a key role in the successful launch of six restaurants. His experience spans a diverse range of establishments, from smaller, independent eateries to larger corporate restaurants and hotels.

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HUE-CHAN

KARELS C H E F A N D OW N E R ALKEMĒ

Hue-Chan Karels is a Vietnamese American chef, storyteller, and founder of Alkemē in Santa Fe—a 2024 James Beard Award Semifinalist for Best New Restaurant.

Born in Đà Nẵng and evacuated to the U.S. in 1975, she pioneers a Culture-to-Table approach, reimagining Vietnamese and Pacific Rim tradititons through bold, heritage-driven cuisine.

Hue-Chan leads culinary journeys to Vietnam and is directing Nhà Ta (“Our Home”)—a documentary and cookbook exploring the Vietnamese diaspora through food and myth

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KUWANA

KERIS

E X E C U T I V E C H E F A N D F O U N D E R B A K E R ’S B L U E P R I N T L AS V E G AS , N E VA D A

Keris Kuwana is the executive chef and founder of Baker’s Blueprint, a Las Vegas-based consulting firm specializing in the development and execution of restaurant recipes, with a particular emphasis on desserts. Her passion for global cuisine was ignited in childhood, inspired by her father’s travels with the military and the international treats he brought home, combined with her multicultural upbringing in Honolulu, Hawaii.

Chef Kuwana has an impressive culinary résumé, having held key positions at acclaimed establishments such as Slanted Door, Alan Wong’s in Honolulu, the inaugural team at Roy’s in Las Vegas, two Michelin-starred Alex at the Wynn, and Michelin starred Aureole with Chef Charlie Palmer. She has also served as Corporate Pastry Chef for the 50 Eggs Hospitality Group— launching restaurants in Las Vegas, Miami, Coral Gables and Singapore—and for the LEV Group, where she oversaw more than 60 food and beverage outlets. Her innovative work at Donutique and Al Solito Posto earned the title of Best Dessert in Las Vegas for her signature desserts.

A frequent collaborator with top culinary talents including Gordon Ramsey, Charles Phan, Lorena Garcia, Charlie Palmer, Rick Moonen, and Kaoru Azeuchi – the former personal chef to the Emperor of Japan. Keris is widely respected for her creativity and leadership in the industry.

Her latest venture in Las Vegas is Teatime in Wonderland at Electric Playhouse inside Caesars Palace. This is a whimsical, multi-sensory dining experience that blends culinary artistry with interactive 3D projection mapping and theatrical storytelling. The experience—featuring dishes

like “painting the roses red” and the iconic “eat me cookie”—has been featured in Forbes Magazine, and Blooloop for its imaginative immersive concept.

Beyond the kitchen, Keris is a passionate advocate for women in the culinary arts, supporting initiatives such as Picnic in the Alley, UNLV Art Walk, MAPP Impact, and Girl Scouts of America. She is also deeply involved with local organizations such as Casa de Luz, an afterschool program offering activities and meals for teens and the Collaboration Center Foundation, a resource network for individuals with disabilities. Her warmth, charisma, and signature smile continue to delight both colleagues and guests—many of whom may recognize her from her appearance on multiple Food Network shows including Cupcake Wars, Chopped: Gold Medal Games, and the Best Thing I Ever Ate.

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MOUNIR E X E C U T I V E C H E F L U M I N A R I A AT I N N A N D S PA AT LO R E T TO

Born and raised in Morocco, Chef Mounir Loqmane brings nearly two decades of culinary experience and a passion for innovative cuisine to his guests.

Chef Loqmane has honed his skills in renowned kitchens in Naples and Miami, Florida. Prior to joining the team at the Inn and Spa at Loretto, he led menu development and built highperforming teams at some of the most acclaimed resorts and restaurants, including LaPlaya Beach Resort, Naples Grande Beach Resort, Veranda E at Hotel Escalante, U.S.S. Nemo, Bleu Provence, and Novotel by ACCOR Hotels and Resorts in Brickell, Miami.

Guided by the belief that “cuisine has no limits,” Chef Loqmane crafts authentic dishes infused with global influences—French, Italian, Japanese, Moroccan, Mediterranean, and modern American.

A graduate of Morocco’s ITHT Superior Technical Institute, Chef Mounir holds a degree in restaurant and hotel management, equipping him with comprehensive expertise in both culinary arts and hospitality leadership. His international education, Gulf Coast experience, and fluency in multiple languages give him unique insight into personal chef services, concept development, event planning, and world-class guest relations.

When he’s not perfecting his culinary creations, Chef Loqmane enjoys spending time with his daughter, playing guitar, and dabbling in soccer and track and field.

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NASHAN

KEVIN

E X E C U T I V E C H E F A N D OW N E R L A T E R T U L I A A N D P E AC E M A K E R LO B ST E R & C R A B

BORN IN CHICAGO AND RAISED IN SANTA FE, Kevin Nashan spent as much of his childhood in a restaurant as he did in the classroom. For 27 years, his family owned La Tertulia, a beloved Northern New Mexican restaurant started by his Hispanic grandfather in 1972. Throughout his youth, Nashan helped out doing everything from washing dishes to working front of house.

After graduating from St. Louis University, he enrolled in the Culinary Institute of America in Hyde Park, New York.

After culinary school, Nashan interned at Commander’s Palace under Chef Jamie Shannon, introducing him to the fastpaced world of restaurant kitchens. Nashan then moved to Chicago to immersed himself in French cuisine under the guidance of celebrated Chef Roland Liccioni at La Francais in Chicago. In 1998, Nashan moved to northwestern Spain to stage at El Raco de Can Fabes, but due to a miscommunication, found himself there in the wrong month! Always resourceful, he set out for San Sebastian, a laid-back surf town with one of the highest concentrations of Michelin stars in the world.

He knocked on doors and landed at the famed three-starred restaurant Martin Berasategui.

After nearly a year in Europe, Nashan longed to return to the states and assumed a position at Daniel in New York City, working his way through the kitchen under the watchful eye of Chef Daniel Boulud. In 2002, Nashan returned to his adopted hometown of St. Louis with the intentions of opening a restaurant. He learned the owners of local standby Sidney Street were looking to pass the torch after 16 years in business. Nashan loved the beautiful building and decided, along with his wife, Mina, to buy the restaurant in 2003.

Nashan seamlessly incorporates his wide variety of culinary experiences and influences into seasonal, locally sourced

creations. His French training shines through his food while his time in Spain shows its lasting impact in soulful sofritobased dishes and the innumerable cured products in the pantry. The New Mexican cuisine of his childhood is also never far from his mind and his love for Southern cuisine is reflected in the form of ingredients like ham hocks, sorghum, and speckled grits.

Nashan believes that sourcing locally should be expected, not celebrated, and it doesn’t get much closer to home than the micro greens he grows in the basement or the garden occupying in the Sidney Street parking lot.

In August 2014, Nashan opened his second restaurant in St. Louis, Peacemaker Lobster & Crab. Inspired by Nashan’s time spent cooking and living in New Orleans and his travels along Maine’s rocky coast, Peacemaker highlights the Acadian tie between Northeastern and Louisiana cuisines. The menu features creative interpretations of coastal favorites like lobster rolls, po’boy sandwiches, steamed blue crab, seafood boils, chowders, gumbos, and seasonal pies.

Nashan opened a second location of Peacemaker in Tulsa, OK in a historic downtown space at the heart of Tulsa’s Blue Dome District in September 2018.

Nashan won a James Beard Award for Best Chef: Midwest in 2017, after being a finalist in the category in 2014 and 2016 and a five-time semifinalist. He has cooked for President Barack Obama, and he won the 2013 Cochon 555 Barbecue competition in St. Louis. When he’s not in the kitchen, he can be found training for triathlons and ironman competitions (he’s completed six!), playing sports, hunting, and being outdoors. He loves enjoying all St. Louis and Tulsa have to offer with his wife, Mina, and their two sons, Max and Miles.

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FERNANDO

OLEA

E X E C U T I V E C H E F A N D OW N E R S A ZÓ N S A N TA F E

Originally from Mexico City, Chef Fernando Olea, formerly Chef/Owner of Epazote Restaurant and Bert’s La Taqueria, has been enthralling diners in Santa Fe since 1991. Chef Olea creates sophisticated flavors using Old Mexico’s indigenous and culinary traditions alongside ingredients from around the world for his “New World” cuisine. He is honored to have won the National Restaurant Association’s “Faces of Diversity Award” in 2020, The New Mexico Restaurant Association’s award for “Chef of the Year” in 2022 and the James Beard award for “Best Chef, Southwest” in 2022. He has been actively involved in the local community while representing the Mexican culinary culture in Santa Fe and abroad. Some of the organizations and events he has been involved in include: – Past President of the Santa Fe Wine & Chile Fiesta 2016-2017 – Iron Chef Participant, Toronto, Canada – President, Founder of the Mexican Restaurant Association of the US & Canada – Past President and CEO of the New Mexico Restaurant Association – Recognized by Former First Lady, Michelle Obama, for his involvement in the Cooking with Kids organization. Chef Olea is well known for his exquisite moles, 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.

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CRISTIAN

PONTIGGIA E X E C U T I V E C H E F T H E A N AS A Z I R E STA U R A N T

Sassella is derived from the Italian word for ‘rock’. The village prides itself in vineyards planted on terraces cut into the side of its rocky slopes. Surrounded by high snowcapped mountains and set among the vineyards is the Santuario Madonna della Sassella, a tenth century chapel that looks out over the meandering river Adda and the ancient town of Sondrio. It is these historic vineyards that produce a distinctive grape called Chiavennasca from which the Sassella wines are crafted.

Executive Chef Cristian Pontiggia hails from this region and this culture. He brings the underlying tradition of fine Italian dining into contemporary world cuisine, producing innovative dishes that are a delight to the eye as well as the palette.

In addition to working at two Michelin Star awarded restaurants in Europe, Chef Pontiggia has received awards for cooking and wine knowledge from the Chaine des Routisseurs, and the American Culinary Federation. He is also a Superchef for Cooking with Kids. The Italian government recognizes him as a Master Chef and he holds a culinary degree that certifies him as a Doctor of Enogastronomy. This restaurant provides a unique stage to highlight Chef Pontiggia’s culinary artistry. We invite you to experience the merging of new world cuisine with old world traditions in his signature style.

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RAWAL

PADDY

OW N E R A N D C H E F T U L S I

Paddy Rawal, a native of Mumbai, India, who migrated to the U.S. in 2001, has been in the Hospitality, Restaurant, Quick Service, and Food Service Management business for more than three decades. A qualified and experienced Manager and Chef with knowledge of six international cuisines. He started Bombay Grill and Mumbai in Michigan, before venturing into Raaga-Go in Santa Fe, and OM in Los Ranchos, New Mexico, in 2011.

His newest concept, Tulsi, is up and running.

They received positive reviews in local and national publications and online sites, and they were a regular participant in community events and local fundraisers such as Dining with the Masters, Santa Fe Wine & Chile Fiesta, the ARTfeast, the Santa Fe Film Festival, Edible Art Tour which benefits art programs in Santa Fe Public Schools, The Santa Fe Conservation Trust and the Souper Bowl soup competition which raises funds for The Food Depot.

In 2014 Paddy released his first cookbook, The Raaga Cookbook: Modern Indian Cuisine. A year later, he wrote another internationally acclaimed cookbook, “Curry Korma & Kebab”: A Culinary Journey of India.

Paddy appeared as a contestant on the Food Network show, “Chopped”. He received a shout out on live TV by daytime talk-show host Kelly Ripa, who vacationed in Santa Fe with her husband Mark Consuelos and enjoyed a meal at Raaga. The following week,

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Kelly Ripa raved about Paddy, his cookbook, and their experience at Raaga.

Raaga-Go opened in winter 2018. One of his favorite aspects of the culinary scene in Santa Fe Rawal said in an interview with The New Mexican is “the diversity of the diners and the awareness the locals have about various ethnic cuisines. Because patrons are so well-traveled, Paddy is able to be more experimental with his menu, adding a contemporary flair to traditional Indian cuisine.

HOSEA

ROSENBERG E X E C U T I V E C H E F A N D OW N E R S A N TO A N D B L AC K B E L LY M A R K E T BOULDER/DENVER

Executive Chef and Owner Hosea Rosenberg is the culinary force and founder of Blackbelly and Santo restaurants, located in Boulder and Denver, CO. Celebrated for his dedication to seasonal ingredients, responsibly sourced meats, and bold flavors, Rosenberg honed his skills early in his career under culinary giants like Wolfgang Puck, Kevin Taylor, and Dave Query. He earned national recognition after winning Bravo TV’s Top Chef, Season 5, in 2009. Since then, he has cultivated Blackbelly from a small catering operation with a food truck and farm into a full-service restaurant, butcher shop, and market (2014).

In 2017, Rosenberg further enriched Boulder’s dining scene with SANTO, a heartfelt tribute to the flavors of his Taos, New Mexico upbringing. Expanding his footprint beyond Boulder, Rosenberg opened Blackbelly Market Denver in 2024, which focuses primarily on the craft of house made charcuterie, salami, salumi, and deli meats; along with gourmet grocery goods, provisions, and counter service breakfast and lunch. Coming in the summer 2025, a new location of SANTO will open in Terminal C of the Denver International Airport. Chef Hosea has received multiple additional accolades: from the Denver International Wine Festival, to the prestigious James Beard House with several guest chef appearances; and he has been celebrated by the U.S. Small Business Administration for inspiring the entrepreneurial spirit of the nation. Further underscoring his commitment to sustainable practices, Blackbelly has received a Michelin Green Star for sustainable gastronomy, and, both Blackbelly and SANTO are distinguished as Michelinrecommended restaurants.

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FERNANDO

RUIZ

E X E C U T I V E C H E F A N D OW N E R E S C O N D I D O S A N TA F E

Fernando Ruiz, having held tenure at Santa Fe, NM restaurant icons such as Santa Café, La Boca, Rio Chama Steakhouse and at Chama Land and Cattle Co. in Chama, NM, and becoming three-time Food Network champion of Guys Grocery Games, Chopped and Beat Bobby Flay, Chef Ruiz opened his new restaurant, Escondido, in the summer of 2024, in Midtown Santa Fe! Escondido will be offering a fusion of flavors from the Coastal, Central, and Northern Mexico regions. A star offering being the veal-stuffed Chile En Nogada, which is the dish Chef Ruiz beat Bobby Flay in 2019! Amongst Chef Ruiz’s aspirations in the culinary world is his commitment to making a positive impact through food and community initiatives by launching the Entrepreneurial Institute of Northern New Mexico (EINMM), a reentry program that uses culinary arts and hospitality to help incarcerated and previously incarcerated individuals reintegrate into society.

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DAVID

SELLERS E X E C U T I V E C H E F A N D OW N E R H O R N O S A N TA F E

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 farmto-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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SMITH SHANNON CHEF, AUTHOR, AND WORLD TRAVELER WITH A PASSION FOR EXPLORING GLOBAL CUISINES AND SHARING THE STORIES BEHIND THEM TULSA

Shannon Smith is a chef, author, and world traveler with a passion for exploring global cuisines and sharing the stories behind them. Having traveled to over 50 countries, she has cooked alongside local chefs, home cooks, and artisans, immersing herself in the indigenous ingredients and culinary traditions of each place.

For more than 25 years, Shannon has been a dedicated cooking instructor, inspiring others to embrace the flavors and techniques she has gathered from her journeys. In her Tulsa, Oklahoma home, she curates immersive “experiential dinners,” where guests are transported to destinations like India, Morocco, and Mexico through thoughtfully crafted menus and storytelling.

In 2024, she published her first cookbook, The Hidden Table—a unique blend of memoir and recipe collection that shares the intimate meals and remarkable people she has encountered around the world. One chapter of her book is dedicated to the cuisine of New Mexico, where she explores the deep-rooted culinary traditions and bold flavors that make the region so special.

Learn more about Shannon’s culinary adventures at chefshannon.com

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DAHL

LISA

OW N E R / O P E R ATO R D A H L R E STA U R A N T G R O U P

Chef Lisa Dahl leads an empire of exquisite restaurants in beautiful Sedona, AZ that are ranked among the best dining destinations in the country for nearly 30 years, Lisa Dahl has been among the upper echelon of women chefs/restaurateurs leading a revolution in organic farm-to fork foodways while showing the culinary industry that dreams do come true through grit, innovation, and top-shelf hospitality. Her fine dining flagship, Mariposa Latin Inspired Grill, has garnered global recognition since its opening in 2015, and her acclaimed first restaurant venture, Dahl & Di Luca Ristorante Italiano, was just ranked 7th in the country in Tripadvisor’s “Travelers’ Choice Awards” of “Best of the Best” Date Night restaurants.

Since opening Dahl & Di Luca in 1996, the Dahl Restaurant Group has introduced five additional restaurants to critical acclaim, including Mariposa Latin Inspired Grill, Butterfly Burger, Cucina Rustica, and two locations of Pisa Lisa. Over the past three decades, Lisa has cooked for tens of millions of people with an estimated annual 500,000 diners experiencing her elevated cuisine across her restaurant portfolio.

Dahl Restaurant Group is one of the largest employers in Northern Arizona, employing approximately 300 people. Her two cookbooks, “Elixir of Life” and “A Romance with Food,” have collectively sold over 30,000 copies.

Many women employed at Dahl Restaurants hold critical positions to empower women in the restaurant industry through senior staff positions. Lisa Dahl is the way of the future, taking culinary excellence to incredible new heights with her motto, “When you cook with love, you feed the soul.”

Lisa has cooked two sold-out dinners at the celebrated James Beard House, appeared as a chef on the Food Network’s “Beat Bobby Flay,” and is a featured restaurateur on distinguished stages alongside icons of the food industr, including Chip Wade (Union Square Hospitality) at the “Wall Street Journal Global Food Forum” (2023). Lisa has been covered by USA Today, The New York Times, Wall Street Journal, Forbes,

Wine Spectator, Tasting Table, Goop, TimeOut, Los Angeles Times, Thrillist, Huffington Post, among others, and was awarded by the Arizona Restaurant Association two highly coveted awards including “Food Pioneer” and “Top Chef Arizona.”

Among her support for José Andrés’ World Central Kitchen, which raises funds through an innovative soup program. Project Soup Hope is her first initiative using her new non-profit foundation. Lisa has launched the Lisa Dahl Foundation this year to help those in need struggling with food insecurity through a variety of initiatives. She is a self-taught chef who began her culinary journey in Sedona following the tragic death of her beloved son Justin, who was murdered in the Haight Asbury district of San Francisco. Lisa inspires those who have suffered their hardships by bringing them joy one dish at a time.

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TAI

ERICA

E X E C U T I V E C H E F A L K E M Ē S A N TA F E

As a young chef originated from Taiwan, who’s lived in Hawaii and now New Mexico, Erica has been nourished by rich cultural landscapes and talented mentors.

With a great passion in food and culinary arts, Erica has also achieved a Registered Dietitian License in 2020 and now pursuing a Master of Science in Nutrition at the University of New Mexico. Alkemē at Open Kitchen is proud to have this talented chef with expertise in nutrition and culinary arts to create delicious and healthy meals for our guests!

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ERIN

WADE

E X E C U T I V E C H E F A N D OW N E R VINAIGRETTE

Erin Wade is a farmer and restaurateur who has opened six restaurants and two farms. Her career in food began on a small farm in rural New Mexico, where she learned how to grow crops on ten parched acres and was inspired to open a restaurant that focused on hearty, creative salads. Before that, Wade graduated from Harvard College with a BA in English & American Literature and Language, interned at Harper’s Bazaar, and studied fashion design in Milan.

Wade has written for numerous publications about technology’s disruption of food, been interviewed by Forbes, Eater and Medium.com about her critique of delivery platforms and the future of restaurants; and testified to the FSC and DOJ about how monopolistic networks distort healthy restaurant markets.

Wade lives on a farm with her fiancé, three dogs, a gaggle of chickens and a pig named Gordo.

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WEISS

DAKOTA

C H E F A N D PA R T N E R B U T T E R M I L K R E STA U R A N T G R O U P & C OYOT E C A F E S A N TA F E

Dakota is one of three Judges on the new show Morimoto’s Sushi Masters on Roku and is always immersing herself in learning new Japanese flavors and techniques.

Given Dakota’s passion for Japanese cuisine, Dakota and partner are working on their newest concept call Kuidaore. This is going be a Japanese Izakaya / Arcade. The focus on Japanese pub food using French technique in a various ways on this small plate menu concept. Expect to see menu items like Shaved Lotus Root with Pork Belly Miso Compote or Uni Crispy Rice with a Bouillabaisse Ponzu. She expects Kuidaore to launch in Spring 2025.

Like most chefs, Dakota started her career on the line at Mark Miller’s Coyote Café. She spread her wings over the next several years working under world-renowned chefs such as Dean Fering and Bruno Menard.

Dakota then arrived in Los Angeles where she was quickly named “Best New Chef ” by Angeleno magazine in 2006 as the Executive Chef at Jer- ne at the Ritz-Carlton Marina Del Rey.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 became one of the most commercially successful womenowned restaurateurs in Southern California as the consulting chef and part owner of Choice’s Sweetfin Poke, a fast-casual concept serving California-inspired Hawaiian soul food that opened in April of 2015 in Santa Monica. Sweetfin gained both local and national recognition and had rapid expansion to 15 locations across Southern California, from 2018 to 2021.

After being diagnosed with Breast Cancer in 2021, Dakota and her partner Rich decided to move to Santa Fe, New Mexico to be closer 80

to her family. Dakota took on the role as Executive Chef at the famed Coyote Café. Noticing the lack of fresh seafood restaurants in Santa Fe, Dakota and Rich created the Buttermilk Restaurant Group LLC and opened Catch Santa Fe Poke Co in the Summer of 2022. They quickly followed with the Notorious P.O.K.E (Sawmill Market), Frenchie’s Dips and Tots (Sawmill Market & The Railyard) and Dakota’s Pop Parlor.

Weiss aims to expand their quickly growing Restaurant Group to cities such as Denver, Co, Flagstaff, AZ and Austin, TX. Missing the diverse food scene from Los Angeles, Dakota and Rich decided to open Capital Coal Neighborhood Eatery, a Micro Food Hall. Inside you can find Korean, Hot Chicken and lots more to satisfy any craving.

Dakota has been a long-time supporter of the organization No Kid Hungry which works to end childhood hunger in America and served as Chef Co-Chair for two years at the Taste of the Nation which benefitted the organization.

Dakota continues to be an advocate and a voice for all Cancer survivors and loves to donate her time and cooking skills to help raise funds and awareness.

On her rare day off, she and her partner love to load their two pups in the car for a hike by the river followed by a visit to a locally owned (pet-friendly) restaurant or brewery.

WERLIN

LAURA

C H E E S E E D U C ATO R S A N F R A N C I S O

She is a popular presenter at food and wine festivals such as the Food & Wine Classic in Aspen, Healdsburg Wine & Food Experience, Pebble Beach Food & Wine, Palm Desert Food & Wine, and the Santa Fe Wine & Chile Fiesta among others. In addition, Laura is often tapped by wineries to present cheese and wine pairings to both consumers and trade in both the in-person and virtual realms as well as by companies for team building and employee fun! A self-styled “edutainer,” she possesses the rare ability to entertain while educating about almost anything related to cheese.

In her career, Laura has been featured on numerous television, radio and Internet video channel segments across the country including the Hallmark Channel’s Home & Family, Oprah. com, CNN, QVC, the Martha Stewart Show, and the CBS Early Show, as well as numerous local television and radio shows. In addition, she was the featured talent on instructive yet fun cheese-

related videos on the website chow.com. She has also written for national magazines including Food & Wine, Sunset, Everyday with Rachael Ray, Culture, Aspen Magazine, Saveur, and Delta Sky and she currently writes the newsletter and other content for the U.S. marketing campaign promoting two prominent wine regions in Spain, Ribera del Duero and Rueda.

Laura is involved in various cheese-related organizations including serving as members of the boards of the American Cheese Education Foundation and California Artisan Cheese Festival.

She is also a member of the prestigious Guilde des Fromagers, the American Cheese Society and the California Artisan Cheese Guild.

When Laura isn’t eating or teaching about cheese, she can be found jogging, hiking in the mountains, or in a nod to her previous profession in the broadcast news industry, watching the news — naturally with a little cheese and wine alongside.

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WREDE

JOSEPH

EXECUTIVE CHEF J O S E P H ’S C U L I N A RY P U B S A N TA F E

Chef Joseph Wrede is a Food & Wine Best New Chef, the winner of several AAA Four Diamond Awards, several DiRoNA Awards and has received both Wine Spectator and Wine Enthusiast distinctions. JCP was featured on The Food Network’s Triple D with Guy Fieri in 2019.

This is the third incarnation of Wrede’s original Joseph’s Table, conceived in Taos, New Mexico in 1995, for which he is well known and loved within the region and beyond. Joseph’s Culinary Pub is designed to be a platform for Chef Wrede’s unique and uncompromising vision on traditional and contemporary cuisine, both regional and international.

Regarding the restaurant as a process much like theater, Wrede envisions the experience of dining in his restaurant as an interactive play between the pub and the public, with his sights aimed at rivaling high art.

Service is an art, décor is an art, food is indisputably an art, and Wrede wishes to accept nothing less than art on all levels. The dining experience begins the moment a person enters the restaurant, the interior of which is imbued with custom painted walls, a collection of antique copper, frescos and sculptures collected by Wrede’s family. The message one gets upon entering is that they are about to enjoy something wholly unique. Chef Wrede welcomes all to come and partake in this exciting process and come out of the experience fully nourished.

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The Spirit of

Santa Fe

Please Drink Responsibly

TEQUILA HERRADURA, 40% ALC. BY VOL., IMPORTED BY BROWN-FORMAN, LOUISVILLE, KY. HERRADURA IS A REGISTERED TRADEMARK. ©2023 BROWN-FORMAN. ALL RIGHTS RESERVED.

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LAND OF ENCHANTMENT

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WINE & CHILE I GUEST SOMMELIERS Every year, our entertaining and educational wine seminars are guided by Guest Sommeliers, who take us on a delightful exploration of wine regions from all around the globe.

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GUEST I SOMMELIERS

M AST E R S O M M E L I E R G I L L I A N B A L L A N C E M S A N D D W S , T R E AS U RY W I N E E STAT E S Gillian Ballance, MS, DWS, is an acclaimed wine expert with over 20 years of experience directing esteemed wine programs at top restaurants, hotels, and resorts across the United States. Currently the National Education Manager at Treasury Wine Estates, Ms. Ballance’s career highlights include managing wine services at The Rainbow Room, Windows of the World, Cello NYC, Bacara Resort, Bottega Napa Valley, and Cavallo Point.

A passionate wine authority, she received her Master Sommelier Diploma from the prestigious Court of Master Sommeliers in 2012 as one of only 25 female Master Sommeliers in the Americas. At the time, Ballance says she was at a point in her career where she wanted to put decades of experience to use. Since her first wine job, Ballance recounts being inspired along the way by so many great industry professionals- especially Master Sommeliers. It has always been her goal to pay that forward by becoming a member herself. Additionally, The Diploma served as justification to friends, family and colleagues the countless hours, holidays and weekends spent on “the floor”. Ballance also holds a Higher Certificate and Diploma in Wines & Spirits from the British Wine and Spirits Education Trust. An approved WSET wine educator, Ms. Ballance shares her expertise lecturing and leading seminars nationwide.

Recognized for her contributions, she has been featured in Wine Spectator, Food and Wine, and various trade publications. Recently she was appointed to the James Beard Foundation Beverage Advisory Board and the Court of Master Sommeliers Board of Directors.

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GUEST I SOMMELIERS M AST E R S O M M E L I E R T I M GA I S E R Tim Gaiser is an internationally renowned wine expert and lecturer. He is one of only 269 individuals worldwide to ever attain the elite Master Sommelier title. He is the former Director of Education and Education chair for the Court of Master Sommeliers, Americas, and instructor for the Napa Valley Wine Academy.

Over his 30-plus year career, Tim has taught thousands of students in wines and spirits classes at every level as well as developing wine education programs for restaurants, winery schools and wine distributors. He has experience in all phases of the wine industry: online, wholesale, retail, winery, and restaurants.

Tim has written for a number of publications including Fine Cooking Magazine and the Somm Journal and also writes for numerous wine and spirits clients. He has served as the author and lead judge for the Best Young Sommelier Competition and the Top Somm Competition.

His new book, “Message in a Bottle: A Guide to Tasting Wine,” was published in 2022 and is available through Amazon.

Prior to developing his wine expertise, Tim received an M.A. in Classical Music. He played classical trumpet as a freelance professional and as an extra with the San Francisco Opera Orchestra.

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GUEST I SOMMELIERS

M AST E R S O M M E L I E R J U N E R O D I L C E O A N D PA R T N E R , G O O D N I G H T H O S P I TA L I T Y Born in the Philippines and raised in Texas, June is the CEO & Partner of Houston-based Goodnight Hospitality founded 2019 consisting of retail shoppe and wine bar Montrose Cheese & Wine, Rosie Cannonball, a 2020 James Beard Award semifinalist for Outstanding Wine Program, and ultra-fine dining venture, MARCH which garnered accolades such as Best New Restaurants in Esquire, the No. 2 Restaurant in America in Robb Report’s Best of the Best 2022 and a 2022 James Beard Award semifinalist nod for Best Chef Texas. They will open The Marigold Club, their fourth concept in 2024.

In her career June has opened over twenty hospitality concepts with numerous James Beard Award winners and nominees and Food & Wine magazine’s Best New Chefs. She remains a partner in the eponymous June’s All Day, named one of Food & Wine magazine’s Restaurants of the Year in 2017.

She is a known leader in the hospitality community and her personal accolades include: Wine Enthusiast’s Sommelier of the Year 2018; Wine Enthusiast 40 Under 40 2016; Key Panelist at Women in Wine Leadership Symposium and numerous Food & Wine Festivals across the nation; Food & Wine magazine’s Sommelier of the Year 2014 (she is theonly person to have received both the Restaurants of the Year & Sommelier of the Yearaccolade), Star Chef ’s Rising Star Sommelier 2012, Wine & Spirits Best New Sommelier2011, TEXSOM Best Sommelier Winner 2009 and is one of 25 women in the Americas to earn the Master Sommelier credential.

An avid sparkling wine drinker and determined to find cause for celebration in day-to-day life, in 2017 she launched her own wine, the popular and thirst quenching, June’s Brut Rosé.

Outside of her passion for restaurant operations, wine, and championing diversity & inclusion, June loves doing crossword puzzles with her husband, obsessing over her dog, admiring art, avoiding regular exercise, and laughing heartily with her friends.

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Joseph Spellman is Master Sommelier and national spokesman for JUSTIN Vineyards and Winery of Paso Robles, Calif., and Landmark Vineyards of Sonoma, Calif. He has been professionally engaged with wine as a sommelier and wine director in numerous Chicago restaurant cellars, including Tango, Maxim’s, The Pump Room, La Tour at Park Hyatt Chicago, and Charlie Trotter’s.

He has also previously been a wine educator in wine retail, wholesale, and importing companies, as well as the Napa Valley producer Joseph Phelps Vineyards. He has been a writer, and consultant, and has led seminars on the geology, language, and history of wine Joseph earned the prestigious Master Sommelier Diploma, the 29th American to do so, in 1996. He is a frequent instructor and examiner in the Court of Master Sommeliers, and from 2005-2008 was Chairman of the American Chapter of the Court.

He passed the difficult Certified Wine Educator Examination in 2003 and has studied in the Master of Wine Diploma program with its top instructors.

A pinnacle achievement was winning the international 1997 French Sommelier Competition in Paris sponsored by SOPEXA, and the title “Best Sommelier in the World in French Wines and Spirits.” He is only the second American to have done so. In 1998 he was named the Bon Appetit Wine & Spirits Professional of the Year.

Joseph is a major supporter of the arts, serving as an active member in the Lyric Opera Wine Auction Advisory Board. He has led seminars for the Chicago Humanities Festival, various educational and health-

oriented charities, and numerous student groups. His donations of tastings for arts, education, and medical charities have consistently fetched high bids for these deserving organizations. A theatre lover, he consulted in 2003 on an original script by Sharon Evans, “Blind Tasting,” at Live Bait Theatre in Chicago.

GUEST I SOMMELIERS

M AST E R S O M M E L I E R J O E S P E L L M A N

Among his professional written works, he is most proud of his critically praised wine notes featured in the landmark series of recipe and photography books by Chef Charlie Trotter in the 1990s. He was the principal wine writer of the 2003, 2006, and 2009 Lyric Opera Auction Catalogues. He also has written grape descriptions for the Wine Grapes posters produced by Ten Speed Press; and over the years he has contributed to the magazines Wine & Spirits, Wine Enthusiast, Santé, Decanter, and Appellation.

As a professional palate, he has tasted for Beverage Testing Institute, United Airlines, the Grand Jury Européen, the Oregon State Fair, StarWine, the Jefferson Cup, TEXSOM, and the Detroit Wine Competition. He has coordinated several wine dinners for the James Beard Foundation and many of its chef-contributors, as well as promotional and charity wine dinners around the US. He has presented at wine festivals in Aspen, Pebble Beach, Kohler, Kapalua, Napa Valley, Sonoma County, Santa Fe, Taos, Telluride, San Diego, Carmel, Nashville, New Orleans, New York, Pinehurst, Connecticut, Nantucket, Disney, TEXSOM, Newport Beach, and Chicago. Joe also likes architecture, movies, and beer.

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GUEST I SOMMELIERS OW N E R A N D E D U C ATO R M A R I K A V I DA - A R N O L D V I D A E T F I L S C O N S U LT I N G 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 Project of 10 Years, the critically acclaimed Phenomenal Femmes Program, focuses on female winemakers and winery owners from around the globe. Marika has been featured in Bloomberg, Forbes, Haute Living, Gotham, The Somm Journal, The Tasting Panel, The Wine Enthusiast, Seven-Fifty Daily, Liquor.com, Pix Wines and Thinking Outside The Bottle. 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 Argentine Winery Catena Zapata and she is a member of the Full Circle Sommelier Network, working with Master Sommelier Evan Goldstein.

Prior to her Sommelier career, Marika worked in Wine Auction for both Sotheby’s and Morrell & Company in NYC as a Cellar Manager. 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 worked with corporate clients, presenting for special events. Clients include Glaxo-Smith-Kline, NYSE, Prologis, IMG, R.R. Donnelley, Acuris among many notable others. She has been teaching wine for the International Law Firm Milbank for the last 10 years.

Marika has worked as a Wine Educator and Presenter for The Yale Club in NYC. She was the Creator, Host and Sommelier for the Somm Series Dinner Program at The Hard Rock Hotel in NYC. She has served on Eric Asimov’s Tasting Panel for the New York Times and been featured on Barrons.com for romantic wine picks. Marika is a member of Les Dames D’Escoffier NY Chapter and has served as a panelist for many of their events.

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Marika’s enthusiasm for wine, unique ability to convey knowledge to consumers and background in broadcasting have her presenting at the Nantucket, Newport, Charleston, Santa Fe, Boston, New Orleans and Destin Food and Wine Festivals. She has worked with many wine agencies doing wine education for Wines of Rioja, Rias Baixas, Wines of Alsace and has worked with the following importers as consulting Brand Ambassador: Vineyard Brands, Kobrand, Winebow and Jackson Family Wines. For the year of 2024 Marika was the National Fine Wine Brand Ambassador for the Importer Frederick Wildman & Sons in addition to maintaining her consulting company.

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WINE & CHILE I STORIES

IF IT WEREN’T FOR WINE, THERE’D BE NO TEQUILA! Al Lucero, author of The Great Margarita Book (Ten Speed Press / Random House) At Chile Friday, the Santa Fe Wine & Chile Fiesta celebrates Margaritas instead of wine—a nod to Santa Fe’s love for bold flavors and the perfect pairing of tequila and chile.

Margaritas bring a refreshing counterpoint to the heat of the day and the spice of the food, making them the star of this lively event. But did you know that without wine, Tequila wouldn’t even exist?

Here’s the story: Over 400 years ago, Spanish settlers arrived in Mexico seeking gold and new settlements. They brought Catholic clergy to establish missions and soldiers for protection. Essential cargo included sacramental wine for Communion, grapevine cuttings to plant vineyards, and their favorite spirit—Brandy—plus a still to make more once their vineyards bore fruit.

Running low on Brandy and realizing pulque was a fermented sugar, they decided to distill it. The first batch was rough, but the second? Surprisingly good. They named it after the nearby volcano: Volcán de Tequila. By law, it’s still double-distilled today.

So, had the Spaniards not needed grapes to make wine— and Brandy—Tequila might never have been born. And without Tequila, there’d be no Margarita to raise at Chile Friday, no clinking glasses to toast our chefs and winemakers, and no perfect sip to cool the burn of New Mexico chile.

Thank you, Wine!

Traveling north through what’s now Jalisco on their way to Santa Fe, they encountered indigenous communities who offered them pulque, a sacred fermented agave juice once reserved only for high priests. To the Spaniards, this “vino de agave” was… let’s just say, no match for a Napa Cab.

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24-GSWMG-Wine and Chile Festival half page ad R2 FINAL.pdf

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A toast to all!

Galpert & Stack Wealth Management Group is a proud supporter of Santa Fe Wine and Chile Fiesta.

Galpert & Stack Wealth Management Group 315 Paseo de Peralta, Santa Fe, New Mexico 87501 | 505-946-5925 | 800-235-5152 | www.GalpertStackGroup.com

ENJOY THE BEAUTY AND DELICIOUSNESS DELIVERED QUARTERLY TO YOUR HOME AND WEEKLY TO YOUR INBOX.

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AN AFTERNOON AT EL ZAGUÁN WITH LOCAL ARTISTS

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MERRY EDWARDS WINERY Q&A WITH NICOLE CARTER, PRESIDENT OF MERRY EDWARDS WINERY

BY MARY HALLAHAN

SFWC: Merry Edwards Winery is renowned for its expressive Pinot Noir and pioneering spirit. What do you think draws people in most?

NICOLE: Merry Edwards, our founder, spent her career championing women and is known for her perseverance and pursuit of Pinot Noir – people are definitely drawn in to her story. The winery excels at making world-class, certified sustainable wines. There is always a discovery within the wines as the specialization in single-vineyard Pinot Noir presents people with different expressions of the Russian River, Sonoma Coast and Anderson Valley growing regions.

SFWC: Merry Edwards herself is a legendary figure in California winemaking. What milestones in the winery’s history do you think define its legacy?

NICOLE: Merry Edwards’ success as a winemaker occurred as the result of decades of hard work and determination. Her grit and tenacity led to the founding of her eponymous winery when she was 50 years old.

Her purchase in 1996 of a 24-acre abandoned apple orchard in the Russian River Valley, which she named Meredith Estate (her full name – Merry is her nickname), set the stage for her quest to build a winery in the estate model, using only grapes that met her exacting standards. She added other vineyards to her holdings and worked only with growers who farmed according to her specifications.

She solidified her legacy by hand-selecting her successor, Heidi von der Mehden, and working very closely with her for five years before handing over the winemaking reins in 2018. When Merry decided to sell the winery, she waited for the perfect partner to take over what she had built, which was Champagne Louis Roederer. With those two pieces in place, it was ensured that her legacy was secure and the winery would continue to thrive under my and Heidi’s leadership.

SFWC: Merry Edwards was a trailblazer not only in Pinot Noir, but as a woman in a male-dominated industry.

How does her legacy influence the way you lead today?

NICOLE: Merry’s legacy dovetails perfectly with my leadership style. In following in Merry’s footsteps, I am passionate about what goes in every bottle, and I strive for excellence in every aspect of our business.

Both Heidi and I are honored to be in the positions we are, ensuring Merry’s legacy is secure and also striving to push the boundaries beyond what has already been achieved.

SFWC: Your career spans leadership roles in marketing, branding, and winery operations. Can you share some highlights that brought you to Merry Edwards?

NICOLE: The wines had been on my radar for a very long time as some of the best Russian River wines on the market. I love Sonoma – I have lived in the county for more than 20 years – and the idea that I could continue to work in the region with beautiful wines was a dream come true.

SFWC: You’ve worked with several top-tier wine estates over your career. What do you think makes a wine truly unforgettable — and how does that ethos show up at Merry Edwards?

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WINE & CHILE I STORIES NICOLE: Every wine should have a story – to me it’s the stories that draw us into wines and create a connection with the wine that stays with you. I love the passion in our team and the enthusiasm they bring to the everyday and I want to foster it and encourage it. You can feel it when you visit the winery and hopefully every time you have a Merry Edwards wine.

SFWC: Since its founding in 1997, Merry Edwards Winery has helped shape the Russian River Valley’s identity. What has changed most over the years? And what has remained beautifully consistent?

NICOLE: Merry Edwards helped prove that Pinot Noir grown in the Russian River Valley could be mentioned among the great wines of the world if it was planted in the correct place. She was instrumental in showing that terroir held the key to growing great wine. Since Merry Edwards began making wines that imparted a sense of place and that could age beautifully, many other winemakers have expanded the styles of Pinot Noir available in our appellation: rich and elegant, bright and fresh, lush and complex. It’s an accepted fact today that Pinot Noir produces outstanding wine, but that has not always been the case, and the beautiful wines being produced in Russian River Valley, and by Merry Edwards Winery, are testament to the strides that have been made since our winery was founded in 1997.

SFWC: Under your leadership, what innovations or evolutions are you most excited about for the future of Merry Edwards Winery?

NICOLE: We have started exploring the Anderson Valley appellation and expanding our offerings from the Meredith Estate with a single vineyard Sauvignon Blanc from the vineyard. I think the Anderson Valley is one of the next great growing regions for Pinot Noir and Chardonnay if you are looking for cool climate expressions.

SFWC: Merry Edwards helped redefine Pinot Noir in California, but the winery is also known for its standout Sauvignon Blanc. What do you think sets your version of this varietal apart?

NICOLE: Merry Edwards Winery’s appellation blend Sauvignon Blanc is made with a precise mix of twothirds Clone 1 Sauvignon Blanc (Shenandoah clone) and one-third Sauvignon Musqué clone. That blend, combined with barrel fermentation in neutral French oak and aging for five to six months on the lees, including periodic stirring, produces a wine with none of the 106

expected green flavors that are common in Sauvignon Blanc. Our version is floral, with tropical fruit notes and a luscious, creamy texture. It stands out from the pack in a way that is noticeable, and it is recognized far and wide as an ageable and elegant Sauvignon Blanc.

Our newest wine, a single-vineyard Sauvignon Blanc, comes from our most cherished estate vineyard, Meredith. For nearly two decades, a small, exceptional parcel of Sauvignon Blanc at Meredith Estate consistently produced some of the most stunning fruit we harvested each year. While this fruit has always contributed to our Russian River Valley Sauvignon Blanc blend, it was clear to winemaker Heidi von der Mehden that because of its purity and complexity, it deserved a spotlight of its own. It is truly an exceptional expression of Russian River Valley wine and a completely different take on this variety from our appellation blend Sauvignon Blanc.

SFWC: The single-vineyard Pinot Noirs from Merry Edwards are highly regarded. One of those vineyards will be featured during your seminar this year at Wine & Chile. What makes that vineyard and its wines so distinctive?

NICOLE: Meredith Estate vineyard is the first piece of land ever purchased by Merry Edwards, back in 1996, and was the impetus for her to found her winery. The

WINE & CHILE I STORIES wines made at Meredith Estate are rich, elegant and ageable, and have set a standard for the heights of excellence that can be reached in the Russian River Valley. It was planted to Pinot Noir by Merry in 1998, with the first vintage harvested in 2000. It is generally aged for 10 months in French oak barrels and offers aromas of rose petals, wild strawberries, dried violets, tea and baking spice. Its big entry displays ripe tannins, while the body is lush, bold and powerful. It is crafted for aging in bottle and is a wine sought after by collectors.

This vineyard has always been farmed with sustainable and meticulous practices, and in 2025 it was certified organic. Winemaker Heidi von der Mehden is taking the lessons learned here and implementing them at all of our vineyard sites. Meredith Estate is Merry’s namesake vineyard and the heart of our portfolio because it shows us what is possible and the results push us to strive higher with every vintage.

SFWC: With climate change reshaping winegrowing regions around the world, how is Merry Edwards Winery adapting in the vineyard and cellar?

NICOLE: Merry Edwards Winery has always taken a stance that sustainability not only allows us to be good stewards of the land, but it also makes good business sense. When building our winery, solar panels were installed immediately after construction. Now we generate more than three-quarters of our electricity use. Decisions to install owl boxes and spread cover crop were all-natural, less expensive ways to control pests in the vineyard. The winery’s owner, Maison Louis Roederer, is a leader in organic farming and as such we have already converted Meredith Estate and are in process with other vineyards. As a 7-generation familyowned business, we are committed to land stewardship.

SFWC: Do you have a favorite wine that Merry Edwards produces — or is it impossible to choose?

NICOLE: I love the Meredith Estate Pinot Noir – to me it is the ultimate expression of the Russian River appellation and the signature of Merry Edwards Winery.

SFWC: It’s your last meal ever. What bottle from Merry Edwards are you opening?

NICOLE: Oh. that is a tough one – I might say Olivet Lane Chardonnay, just to keep you guessing!

SFWC: What restaurants are on your must-visit list when you return to Santa Fe this September?

NICOLE: I am looking forward to Anasazi Restaurant at the Rosewood Inn, Joesph’s Culinary Pub, the Coyote Café and the Compound.

SFWC: What excites you most about being featured at this year’s Santa Fe Wine & Chile Fiesta?

NICOLE: This is truly a great honor for the winery – Santa Fe Wine & Chile was always a favorite of Merry’s and to be back as a featured winery feels like we are coming home! I love the support from the Fiesta and we are in excellent company with the caliber of wineries participating.

In the last several years, we have begun composting food waste and paper products; reduced paper use in our offices by more than 60%; ended our use of Styrofoam packaging and begun using paperboard inserts; begun using ultra-high-efficiency LED lights in the winery; received organic certification for our flagship, and largest, vineyard; planted climate-smart plants at various vineyard and winery sites to promote a diverse habitat beneficial to pollinators; begun installing bluebird boxes in our vineyards to combat insect pests. We are committed to developing new sustainability initiatives every year that will help us stay attuned to and be prepared for the challenges that nature sends our way.

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SANTA ROSA, CA

SMITHSTORYWINECELLARS.COM ‘The Boonies”, Pinot Noir, Anderson Valley Pickberry Vineyard, Cabernet Sauvignon, Sonoma Mountain BRAVE, Carbonic Grenache, Dry Creek Vineyard Sauvignon Blanc, Sonoma County Olivet Lane Vineyard, Chardonnay, Russian River Valley “The Storytellers”, Cabernet Franc/Cabernet Sauvignon, Mendocino County

SONOMA-CUTRER

ST. HELENA, CA

SONOMACUTRER.COM The Cutrer Chardonnay Russian River Valley Pinot Noir

Sonoma Coast Chardonnay Sonoma County Sauvignon Blanc

STAGS’ LEAP WINERY NAPA, CA STAGSLEAP.COM Cabernet Chardonnay

Sauvignon Blanc Viognier

TABLAS CREEK VINEYARD

PASO ROBLES, CA

TABLASCREEK.COM Esprit de Tablas Blanc Esprit de Tablas Rouge Mourvedre

Patelin de Tablas Blanc Patelin de Tablas Rosé Patelin de Tablas Rouge

TRINCHERO FAMILY ESTATES

ST. HELENA, CA

TFEWINES.COM Bottlerocket Spritz Joel Gott 815 Cabernet Sauvignon Joel Gott Sauvignon Blanc

VALKYRIE SELECTIONS

Napa Cellars Chardonnay & Merlot SeaGlass Pinot Grigio & Pinot Noir Terras Gauda Abadia de San Campio Albarino

HEALDSBURG, CA

VALKYRIESELECTIONS.COM Marine Layer Aries Chardonnay Marine Layer Lyra Pinot Noir

VARA WINERY

Marine Layer Moon Mountain Cabernet Sauvignon Marine Layer Picpoul

LOS RANCHOS DE ALBUQUERQUE, NM

VARAWINES.COM Brut Brut Rosé Tempranillo

Viura Zero Dosage

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PARTICIPATING WINERIES

VERITABLE WINES & ESTATES

CHICAGO, IL

VERITABLE-USA.COM Heitlinger Auxerrois Heitlinger Pinot Gris

VIK WINE

Heitlinger Pinot Meunier Reserve Heitlinger Pinot Noir

CHILE

VIKVINES.COM La Piu Belle Red La Piu Belle Rosé Milla Cala

Omega Cabernet Vik Red Blend

VINEYARD 29

ST. HELENA, CA

VINEYARD29.COM Aida Estate Cabernet Sauvignon Ceanda Cabernet Sauvignon

VINO DEL SOL

Cru Cabernet Sauvignon Estate Cabernet Sauvignon

SAN ANTONIO, TX

VINODELSOL.COM Ontanon Crianza Ontanon Tempranillo Blanco Tapiz Alta Malbec

VINO REAL

Tapiz Sparkling Malbec Rosé Tassajara Chardonnay & Pinot Noir Zolo Malbec & Zero Malbec Rosé

LAS CRUCES, NM

VINOREALWINE.COM Filipa Pato “3B” Sparkling Rosé Filipa Pato “Dinamico” Tinto Lunaria Romato Pinot Grigio

VIVA VINO

Meadowcroft GSM & Pinot Blanc Monte Xanic Calixa Red Blend Monte Xanic Sauvignon Blanc

ALBUQUERQUE, NM

WWW.NMWINESTUDIO.COM

VIVÁC WINERY

DIXON, NM

VIVACWINERY.COM Aglianico Barbera Dry Riesling - 1725 Vineyard

Petit Verdot Rose of Sangiovese Sangiovese

WILLAMETTE VALLEY VINEYARDS

TURNER, OR

WVV.COM Estate Pinot Noir Pinot Gris White Pinot Noir

WX BRANDS

Whole Cluster Pinot Noir Whole Cluster Rosé

NOVATO, CA

WXBRANDS.COM Bread & Butter Napa Cabernet Bread & Butter Pinot Noir Here by Chance Paso Robles Cabernet

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The Icon Rock Signature Sauvignon Blanc Trapiche Medalla Cabernet Trapiche Tesoro Malbec

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Whether you’re here for the afternoon or a week of discovery, Ghost Ranch changes something inside you. Wander 21,000 acres of wide-open space.

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PARTICIPATING RESTAURANTS At the core of the Fiesta are the Santa Fe restaurants and talented chefs. These chefs come from diverse backgrounds, some with formal training and others self-taught, and a few even have received the esteemed James Beard Award all bringing top-notch cuisine to the Fiesta, sharing not only their delicious creations but also their personal stories with the community.

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PARTICIPATING RESTAURANTS

AGAVE RESTAURANT & LOUNGE AT THE ELDORADO HOTEL

309 W. SAN FRANCISCO ST., SANTA FE | 505-988-4455 X.4 ELDORADOHOTEL.COM/EAT_DRINK/AGAVE_LOUNGE Enter a world of celebrated culinary delight - with the best Happy Hour in Santa Fe - in a casual, hip setting. Enjoy shared plates and entrees, signature margaritas and premium cocktails. We partnered with Santa Fe-based Samuel Design Group to design a new look and feel in our restaurant.

ALKEMĒ AT OPEN KITCHEN

227 DON GASPAR AVE, SANTA FE | 505-982-9704 ALKEME-SANTAFE.COM Celebrating the food heritage of Vietnamese, Taiwanese, Korean, and Hawaiian Pacific Rim cuisines in a modern context to create exciting layers of flavors and diverse textures.

We mix nostalgia of heritage recipes passed down through generations, transformed into a celebration of culture, evolution, and endless possibilities of culinary imagination.

ANASAZI RESTAURANT

113 WASHINGTON AVE., SANTA FE | 505-988-3030 ROSEWOODHOTELS.COM/EN/INN-OF-THE-ANASAZI-SANTA-FE/DINING/ ANASAZI-RESTAURANT The Anasazi Restaurant, Bar & Lounge is inspired by Santa Fe’s rich cultural and culinary history. Menus showcase contemporary American cuisine inspired by local ingredients.

Partnering with local farms and purveyors that provide guests with fresh, seasonal produce throughout the year.

ANDIAMO!

322 GARFIELD ST., SANTA FE | 505-995-9595 ANDIAMOSANTAFE.COM We prepare the finest local and seasonal ingredients à 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.

ATRISCO CAFÉ & BAR

DEVARGAS CENTER - 193 PASEO DE PERALTA, SANTA FE | 505-983-7401 ATRISCOCAFE.COM Atrisco Cafe & Bar is a friendly, neighborhood restaurant in Santa Fe, serving authentic New Mexican cuisine with fresh ingredients. Alongside traditional red and green chile dishes, we offer a carefully crafted selection American favorites like burgers, Southwest Chicken Salad, and Meat Loaf—all with attentive service.

BAKED & BREW

1310 CERRILLOS ROAD, SANTA FE | 505-954-1346 SFBAKEDANDBREW.COM Discover joy in every bite. Baked & Brew is known for its handcrafted pastries, coffee, and breakfast and lunch options. The charming, cozy and welcoming bakery is located in a renovated 1950s gas station with a modern dining room and a glass-enclosed kitchen where you can watch the baking process.

BAKER’S BLUEPRINT

LAS VEGAS, NV BAKERSBLUE.COM

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Delicious cakes and cookies in Downtown Santa Fe. Celebration cakes, sweets and desserts for all occasions. Order online or pop by the shop Thursday-Saturday to browse the daily offerings from the case.

BONITA RESTAURANT

1814 2ND STREET, SANTA FE | 505-365-2172 BONITARESTAURA8.WIXSITE.COM/BONITARESTAURANT New Mexican and modern Latin food with a variety of specials, including fajitas, steaks, tamales from Guatemala, pupusas from El Salvador, and a happy hour menu.

BOURBON GRILL

PARTICIPATING RESTAURANTS

BAKERY FELIZ

130 N. GUADALUPE STREET, SANTA FE | 505-428-9596 BAKERYFELIZ.COM

104 OLD LAS VEGAS HWY., SANTA FE | 505-984-8000 BOURBONGRILLSANTAFE.COM Whether you’re here for dinner or just after work cocktails, we have the perfect place! Come bring your friends and enjoy drinks at the bar after a hard day’s work and relax, then move to the dining room for the perfect dinner!

BOXCAR OF SANTA FE

133 W. WATER ST, SANTA FE | 505-988-7222 BOXCAR-RESTAURANTS.COM/SANTAFE Our menu has something for everyone. From weekend brunch, to house-made pastas, to elevated sports bar classics like wings and nachos. Our James Beard Foundation-recognized Chef Eric Stumpf is serving up impressive and quality dishes Santa Fe is renowned for. Looking for a place to watch the game? It’s on at Boxcar Santa Fe!

BRUNENI – ELEVATED CATERING

SANTA FE | 505-795-6651 WHATTHETRUCKSANTAFE.COM

Creating exceptional culinary experiences for weddings, social gatherings, celebrations and prestigious corporate events. Our creative team designs personalized menus that reflect your unique style and taste. Let Bruneni elevate your next event into an unforgettable occasion!

Elegant. Modern. Innovative.

THE BULL RING

150 WASHINGTON AVE, SANTA FE | 505-983-3328 SANTAFEBULLRING.COM At the Bull Ring, we pride ourselves on serving the finest steak in Santa Fe, New Mexico. With our Prime cuts we make your mouth water with bold full-flavored appetizers, huge family sized side dishes and an amazing classic wine list.

CAFECITO

922 SHOOFLY ST., SANTA FE | 505-310-0089 CAFECITOSANTAFE.COM Culture, coffee & delicious food. Cafecito is a family-owned business blending the cultures of Argentina, Armenia, and Italy. Bringing you a delicious menu in our beautiful gathering space, the Trailhead Compound is a neighborhood snack place to stop by at the heart of the Baca Railyard.

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PARTICIPATING RESTAURANTS

CAPITOL COAL NEIGHBORHOOD EATERY

326 SOUTH GUADALUPE ST., SANTA FE | 505-772-0192 CAPITALCOALNEIGHBORHOODEATERY.COM

Explore a diverse range of culinary delights meticulously curated to cater to a variety of palates, ensuring a satisfying experience for every diner. Stay tuned for our rotating pop-up events that promise to delight your senses with ever-evolving flavors and dining experiences.

THE CAPITOL CAFÉ

411 S. CAPITOL STREET | 505-986-4293 WHATTHETRUCKSANTAFE.COM A local, hidden gem located in the New Mexico State Capitol building. Serving breakfast and lunch Monday – Friday from 8am to 2pm (take out available). Our menu offers New Mexican and American classics ranging from breakfast burritos, soups & salads, sandwiches, and our famous green chile smashburgers! Welcoming. Fast. Tasty.

COWGIRL BBQ

319 S. GUADALUPE STREET, SANTA FE | 505-982-2565 COWGIRLSANTAFE.COM Cowgirl BBQ has been serving up regional American cuisine and a whole lot more at its Railyard location since 1993. Down-home American comfort eats & live music draw crowds at this cowgirl-themed spot. The patio is one of the most inviting summertime venues and the Cowgirl is a local institution.

COYOTE CAFE

132 WATER ST, SANTA FE | 505-983-1615 COYOTECAFE.COM Celebrating over 35 years of service, Coyote Cafe has garnered a world-wide following as a staple of delicious food and world class service; creating and maintaining the reputation as one of the City Different’s most beloved and iconic establishments.

CREPAS-OH!

1382 VEGAS VERDES LOOP, SANTA FE | 505-257-8775 CREPAS-OH.COM A Santa Fe hidden gem. Taste the difference.

EL NIDO

1577 BISHOPS LODGE RD., TESUQUE | 505-954-1272 ELDNIDOSANTAFE.COM Welcome to El Nido, where modern flavors meet traditional cooking methods to create an original culinary experience. Our kitchen is known for house-made pastas and the open fire cooking techniques of grilling, spit-roasting, smoking, and ember cooking. Nearly every dish is kissed by the flame of our wood-fire grill or Italian brick oven.

EL SABOR AT THE ALLEY

153 PASEO DE PERALTA,SANTA FE | 505-557-6789 THEALLEYSANTAFE.COM/FOOD For over 20 years, Executive Chef Ever Paz has honed his skills crafting recipes and preparing food that combines world flavors. El Sabor at The Alley offers signature tapas to hearty entrées, seafood to beef, salads to sandwiches and decadent desserts y más. They are dedicated to deliciousness and uncompromising quality.

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Escondido is the debut restaurant from Chef Fernando Ruiz, three-time Food Network Champion (Beat Bobby Flay, Guy’s Grocery Games, Chopped)! Escondido combines a fusion of Coastal and Northern Mexico regions. World-class ceviche and tacos weave in flavors from the Pacific Coast. Chicken Mole, Barbacoa, Al Pastor, and Carne Asada are sourced from Northern New Mexico ranches and the US Southwest.

FLYING TORTILLA Now 4250 CERRILLOS ROAD, SANTA FE | 505-424-1680 open FLYINGTORTILLASANTAFE.COM for Family operated restaurant nestled in Santa Fe, NM, where a fusion of New Mexican and American flavors awaits to delight. dinner

PARTICIPATING RESTAURANTS

ESCONDIDO

1101 PASEO CORAZON, SANTA FE | 505-316-4718 ESCONDIDOSF.COM

GABRIEL’S

4 BANANA LANE, EXIT 176, HWY 285, SANTA FE | 505-455-7000 GABRIELSOFSANTAFE.COM G

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FOOD OF THE SOUTHWEST & OLD MEXICO

Gabriel’s offers something for everyone. No matter what you desire for your visit, Gabriel’s promises to be an enchanting dining adventure that embodies the spirit of New Mexico.

Guacamole made table side, delicious flan and freshly squeezed lime margaritas are only a few of our favorite things.

HERVÉ WINE BAR

139 W. SAN FRANCISCO ST., SANTA FE | 505-416-8153 HERVEWINEBAR.COM Tucked in the center of the city block, it’s a hidden gem waiting to be discovered and experienced. Our comfortable lounge, dining area, refreshing outdoor patios, and unique wine and food offerings make Hervé Wine Bar the best winery and restaurant to visit in Santa Fe, for locals and tourists alike.

HORNO RESTAURANT

95 W MARCY ST, SANTA FE | 505-303-3469 HORNORESTAURANT.COM “We’re going to do fine food but not fine dining. No white tablecloths. I have honed the art of making great food that is not killer expensive. No pretense, just great food.”

- Chef David Sellers

IZMI SUSHI BAR

105 E. MARCY STREET, A, SANTA FE IZMISUSHISANTAFE.COM Welcome to Izmi Sushi Bar. We blend tradition with innovation under the expert guidance of our Head Sushi Chef, Taka Ayamoto. With over 40 years of experience, Chef Taka brings deep knowledge and a passion for sushi to our establishment.

JOSEPH’S CULINARY PUB

428 AGUA FRIA ST., SANTA FE | 505-982-1272 JOSEPHSOFSANTAFE.COM Chef Joseph Wrede has carefully curated a menu that not only showcases his love for local product and cuisine, but also cuisine of the world. Known for his playful use of flavors, textures and of course, duck fat, Chef seasonally changes his menu keeping it fun and fresh all year round.

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PARTICIPATING RESTAURANTS

JULIA: A SPIRITED RESTAURANT AND BAR

330 E. PALACE AVE, SANTA FE | 505-954-9670 JULIARESTAURANTSF.COM

Julia: A Spirited Restaurant in the La Posada Hotel offers an upscale dining experience with a focus on modern American cuisine. Named after Julia Staab, it combines historical charm with innovative dishes, creating a unique and elegant atmosphere perfect for special occasions and fine dining.

KINGSTON RESIDENCE OF SANTA FE

2400 LEGACY COURT., SANTA FE | 505-471-2400 KINGSTONRESIDENCEOFSANTAFE.COM/CULINARY-EXPERIENCES Dining is meant to transcend mere sustenance. Mealtime is a cornerstone of our residents’ wellness and daily lives, and our commitment to delivering exceptional and memorable culinary experiences shines through in every meal, at every table, and in the warm smiles of our cherished residents.

LA BOCA

72 WEST MARCY ST., SANTA FE | 505-982-3433 LABOCASANTAFE.COM Opened in 2006 by eight-time James Beard Award Nominee, Chef James Campbell Caruso. La Boca has the feel of a lively European wine bar, featuring an extensive selection of carefully chosen Sherries and Spanish wines. Chef Caruso’s Modern Spanish Cuisine is inspired by the exuberance of Spanish cooking combined with fresh, local ingredients.

LA PLAZUELA AT LA FONDA

100 E. SAN FRANCISCO ST., SANTA FE | 505-995-2334 WWW.LAFONDASANTAFE.COM/LA-PLAZUELA 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 romantic among restaurants in Santa Fe. La Plazuela will take you on a food adventure.

LA TERTULIA

311 EAST 2ND STREET, TULSA, OK | 539-525-0853 LATERTULIARESTAURANT.COM Authentically modern Santa Fe cuisine in Tulsa, Oklahoma.

THE LINKS BAR & GRILL AT MARTY SANCHEZ GOLF COURSE

205 CAJA DEL RIO ROAD, SANTA FE | 505-955-4402 LINKSDESANTAFE.COM/RESTAURANT Feast on our Southwestern style cuisine at The Links Bar & Grill. Indulge in cocktails, craft beers, vintage wines, and small-batch spirits to complement the farm-to-fork cuisine.

LUMINARIA RESTAURANT & PATIO AT INN AND SPA AT LORETTO

211 OLD SANTA FE TRAIL, SANTA FE | 505-984-2400 HOTELLORETTO.COM/EAT-DRINK/LUMINARIA-RESTAURANT

Luminaria Restaurant and Patio is recognized by locals and visitors alike for its tranquil, inviting setting and inventive, globally inspired menu. We invite you to discover the flavors of dining in Santa Fe. 136

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.

MILK OF THE POPPY

418 MONTEZUMA AVE. SANTA FE | 505-365-1010 WWW.MILKOFTHEPOPPYBAR.COM

NUCKOLLS BREWING CO.

1611 ALCADESA ST., SANTA FE NUCKOLLSBREWING.COM

PARTICIPATING RESTAURANTS

MARKET STEER STEAKHOUSE

213 WASHINGTON ST, SANTA FE | 505-365-1010 MARKETSTEERSTEAKHOUSE.COM

A sustainable, authentic Beer Garden in the historic Nuckolls building in the heart of Santa Fe’s Railyard. Featuring 40 rotating taps that include our core beer lineup, seasonal brews, offerings from local NM breweries, and internationally inspired beers from around the world.

ORTIZ AT HILTON SANTA FE

100 SANDOVAL ST, SANTA FE | 505-988-2811 HILTON.COM/EN/HOTELS/SFEHIHF-HILTON-SANTA-FE-HISTORIC-PLAZA/ DINING Ortiz Restaurant serves up locally inspired dishes with plenty of heart-healthy options. Ortiz Lounge is open throughout the day and with its traditional kiva fireplace is a great place to gather for a drink in the evening.

OSTERIA D’ASSISI

58 S. FEDERAL PLACE, SANTA FE | 505-986-5858 OSTERIADASSISI.COM Osteria D’Assisi, 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.

PALACE

142 WEST PALACE AVE., SANTA FE | 505-919-9935 PALACESF.COM Executive Chef Angel Franco invigorates this longtime Santa Fe retreat into a Modern American experience, with dishes inspired by his career in some of the most notable kitchens of the world. Blending the familiar with the unexpected, arriving always at the memorable.

THE PANTRY

1820 CERRILLOS RD, SANTA FE | 505-986-0022 PANTRYSANTAFE.COM “Santa Fe’s Meeting Place” since 1948, we have been serving quality fresh from scratch comfort food for over seventy-five years. As a family-owned business, we pride ourselves on serving the freshest and most quality ingredients to all of our guests, and we promise to treat you like part of the family.

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PARTICIPATING RESTAURANTS

PANTRY RIO

229 GALISTEO STREET, SANTA FE | 505-989-1919 PANTRYRIO.COM In 2020, Pantry Rio made its debut, joining the culinary family as the sister restaurant of the iconic The Original Pantry, established in 1948. Specializing in a fusion of New Mexican and American breakfast dishes, Pantry Rio also boasts an extensive selection of alcoholic beverages to complement your meal.

THE PINK ADOBE

406 OLD SANTA FE TRAIL, SANTA FE | 505-983-2979 THEPINKADOBE.COM The iconic Santa Fe destination, at the heart of the Old Santa Fe Trail, has been known for its fun, vibrant atmosphere, and delicious “New Mexican Cajun” since 1944. This rich history meets an inspired culinary experience with farm to table ingredients, fine spirits and wines, and Relais & Chateaux dining standards.

PLAZA CAFÉ DOWNTOWN

54 LINCOLN AVENUE., SANTA FE | 505-982-1664 PLAZACAFEDOWNTOWN.COM Santa Fe’s oldest restaurant welcomes you! This historic diner, in downtown Santa Fe, offers locals and visitors authentic New Mexican cuisine and flavors that span the globe! We’re the home of fine food and the friendliest folks in the southwest.

PLAZA CAFÉ SOUTHSIDE

3466 ZAFARANO DR., SANTA FE | 505-424-0755 PLAZACAFESOUTH.COM Modern diner serving a menu of homey American & Southwestern dishes, including all-day breakfast.

RED SAGE RESTAURANT AT HILTON SANTA FE BUFFALO THUNDER

20 BUFFALO THUNDER TRAIL | 505-455-5555 HILTONBUFFALOTHUNDER.COM/DINING

Red Sage is the perfect destination for your next romantic night out, business dinner or group event. Showcasing ingredients sourced from the finest local farmers in New Mexico, the gourmet fare rotates seasonally, and the extensive wine selection will exceed the expectations of the most discriminating connoisseurs.

ROWLEY FARMHOUSE ALES

1405 MACLOVIA ST., SANTA FE | 505-428-0719 ROWLEYFARMHOUSE.COM Rowley Farmhouse Ales is a farm-to-table gastropub with a focus on unique yet familiar plates with a New Mexican twist. With fresh meats and vegetables coming from various local farms and everything made in-house, it’s easy to find a delicious meal to pair perfectly with a pint or two of RFA’s award-winning beer.

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SANTA FE

GRILL

Come and enjoy our New American cuisine at Santa Fe Capitol Grill. We invite you to experience our dishes prepared from scratch daily. Our goal is to offer warm, genuine hospitality in our stylish and friendly setting.

SANTA FE COMMUNITY COLLEGE

6401 RICHARDS AVE., SANTA FE | 505-428-1000 SFCC.EDU/PROGRAMS/CULINARY-ARTS SFCC’s Culinary Arts Program provides professional, hands-on chef training with world-class instruction in all areas of the hospitality industry, from pastries and hot and cold kitchens to dining room and bar, cost controls and management, restaurant design, nutrition, and sanitation and safety.

PARTICIPATING RESTAURANTS

SANTA FE CAPITOL GRILL

3462 ZAFARANO DR., SANTA FE | 505-471-6800 CAPITOLGRILLSANTAFE.COM

SANTA FE SCHOOL OF COOKING

125 N. GUADALUPE ST, SANTA FE | 505-983-4511 SANTAFESCHOOLOFCOOKING.COM Located downtown in the heart of beautiful Santa Fe, New Mexico, the Santa Fe School of Cooking is an internationally acclaimed, recreational culinary school and Market, specializing in foods of the American Southwest for over 35 years.

SANTACAFÉ

231 WASHINGTON AVE., SANTA FE | 505-984-1788 SANTACAFE.COM Old-world elegance meets contemporary cuisine in a venue that boasts one of the best outdoor dining experiences in Santa Fe.

SANTO

1265 ALPINE AVE., BOULDER, CO | 303-442-6100 SANTOBOULDER.COM Santo is inspired by Chef Hosea Rosenberg’s hometown, Taos, New Mexico, and its cuisine.

Northern New Mexico possesses a unique natural beauty unlike any other region. We aim to shed some light on this distinctive and special place through the food, ambiance, and Chef Rosenberg’s unique interpretation of Santo.

SAZÓN

221 SHELBY STREET, SANTA FE | 505-983-8604 SAZONSANTAFE.COM Chef Fernando Olea, from Mexico City, has enthralled diners in Santa Fe since 1991 with his unique interpretation of contemporary and traditional Mexican dishes. He creates his unique flavors using Old Mexico’s indigenous and culinary traditions alongside ingredients from around the world. 2022 James Beard Award Winner for Best Chef of the Southwest.

THE SHED

113 1/2 EAST PALACE AVENUE, SANTA FE | 505-982-9030 SFSHED.COM The Shed, a dining institution since 1953, is a family owned and operated business now under the management of the 3rd generation of Carswells. Come experience the warm hospitality of northern New Mexico and unique cuisine which mixes Pueblo, Spanish and Mexican influences.

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PARTICIPATING RESTAURANTS

SKYFIRE AT BISHOP’S LODGE

1297 BISHOP’S LODGE ROAD, SANTA FE | 505-390-2323 AUBERGERESORTS.COM/BISHOPSLODGE/DINE Inhale the earthy scent of peppers charring on the wood-fired grill and delight in the bright tang of a craft mezcal cocktail at The Bar. Textured and multi-layered, the cuisine at Bishop’s Lodge will be sure to send you home with memories to cherish for years to come.

SOCIAL KITCHEN + BAR

725 CERRILLOS ROAD, SANTA FE | 505-982-5952 SOCIALKITCHENSF.COM Our friendly, intimate establishment provides the perfect place to enjoy great food, your favorite drinks and fun conversation, with an envious location nestled in the heart of Santa Fe across from the Railyard District. The outdoor patio with ample seating and a communal fire pit is the perfect place in the evenings to enjoy star-filled New Mexico skies.

TERRA @ FOUR SEASONS RANCHO ENCANTADO

198 STATE RD. 592, SANTA FE | 505-946-5800 FOURSEASONS.COM/SANTAFE/DINING

The flavours of northern New Mexico are on display at our signature restaurant, where global influences meet regional delights. With elegant and inventive cuisine, the sophisticated restaurant is backdropped by iconic mountain views in a sumptuous setting.

TERRACOTTA WINE BISTRO

304 JOHNSON ST., SANTA FE | 505-989-1166 TERRACOTTAWINEBISTRO.COM TerraCotta Wine Bistro is a smart casual food and wine restaurant located in a charming 19th century adobe building near the Georgia O’Keeffe Museum. We pride ourselves on using high quality ingredients, in creative combinations that change seasonally. The ambiance is inviting, informal, up-beat, and just plain fun, great for intimate gatherings.

TESUQUE VILLAGE MARKET

138 TESUQUE VILLAGE RD., TESUQUE | 505-988-8848 TESUQUEVILLAGEMARKET.COM Funky chic roadhouse where down home is upscale. We rely on the quality of our food, and the flavor of our patrons.

TIME TRAVELERS GASTRO PUB

907 W ALAMEDA STREET, SANTA FE | 505-954-1087 TIMETRAVELERSGASTROPUB.COM

TOMASITA’S

500 S. GUADALUPE ST. SANTA FE | 505-983-5721 TOMASITAS.COM Since 1974, Tomasita’s has been the heart and soul of authentic Northern New Mexican cuisine. Family-owned and operated, we continue to serve up the traditional recipes and specialties that have made us a beloved Santa Fe landmark. Every bite and sip tell the story of our culinary heritage.

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Tortilla Flats is a cherished family-friendly eatery, welcoming locals, visitors and business professionals. Nestled in the heart of our community, it’s the go-to spot for those seeking genuine New Mexican flavors that show how much love, and culture, has been put into the dishes we serve.

TULSI

839 PASEO DE PERALTA, SANTA FE | 505-983-9627 TULSISANTAFE.COM Experience authentic Asian Indian cuisine in Santa Fe. Indulge in unique flavors at Tulsi, where our traditional recipes and warm ambiance transport you to a culinary journey like no other.

PARTICIPATING RESTAURANTS

TORTILLA FLATS

3139 CERRILLOS RD., SANTA FE | 505-471-8685 TORTILLAFLATS.NET

VINAIGRETTE

709 DON CUBERO ALY., SANTA FE | 505-820-9205 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.

WHAT THE TRUCK CATERING CO.

7855 OLD SANTA FE TRAIL, SANTA FE | 505-795-6651 WHATTHETRUCKSANTAFE.COM Delivering bold flavors, top-notch service, and memorable experiences. Whether it’s a festive celebration, wedding (big or small), business event, film or photo shoot – what THE truck provides contemporary catering with fresh, flavorful menus all made to fit your budget! Fun. Casual. Delicious.

WOLF AND ROADRUNNER

210 DON GASPAR AVE., SANTA FE | 505-992-6342 HOTELSTFRANCIS.COM/EAT-DRINK/WOLF-AND-ROADRUNNER Nestled within The St. Francis Hotel, Wolf & Roadrunner delivers a new dining experience.

Rooted in our love for Santa Fe’s food culture, we stay true to our heritage while infusing global influences, time honored techniques, and the love for steak and game ensuring each dish tells a genuine story of flavor and tradition.

ZACATLÁN

317 AZTEC ST., SANTA FE | 505-780-5174 ZACATLANRESTAURANT.COM Zacatlán, named after Chef Eduardo Rodriguez’s hometown of Zacatecas, Mexico, is the Nahuatl translation of “land with an abundance of grass.” Our restaurant blends Mexican and Southwestern cuisine and is committed to preserving tradition for future generations while introducing new flavors.

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Putting the Chile in Wine & Chile

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A toast to

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WINE & CHILE I RECIPES Santa Fe is home to incredible chefs and exceptional restaurants, and we can’t wait to share some of their mouthwatering recipes with you!

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WINE & CHILE I RECIPES

JUMBO LUMP BLUE CRAB RAMOS GIN FIZZ

From Meg Bickford

Louisiana crab meat piled high in a shot glass topped with a shaken, frothy New Orleans style Ramos Gin Fizz (I love to top the froth with a dollop of local Louisiana caviar!)

Blue Crab Garnish 8 oz jumbo lump crab, picked clean of all shells 12 ea chives, brunoise 1/4 lemon, juiced Kosher salt to taste Ground white pepper to taste 8 shot glasses Louisiana bowfin caviar (optional) Combine crab, chives and lemon juice in a medium stainless steel mixing bowl. Gently mix and season to taste with salt and pepper. Carefully spoon and split crab mix between the shot glasses. Reserve chilled until shaken Gin Fizz is ready to strain.

Ramos Gin Fizz 1 1/2 oz gin

2 t lemon juice

1/2 oz simple syrup

2 oz heavy cream

1 large egg white

4 drops orange flower water

(This recipe is for one full order of this classic cocktail, which will be four servings of this delicious crowd pleaser. Find a partner in crime to shake the second batch simultaneously to produce up to 8 servings at once….)

Add ice halfway up shaker and add all ingredients. Shake vigorously until frothy, approximately 10 min. Strain over garnished shot glasses and serve immediately (with caviar to finish if desired!).

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1. Prepare the Trout: • Mix equal parts kosher salt and brown sugar.

Rub this mixture all over the trout.

• Let the trout cure in the fridge for 15 minutes to firm the fish and add flavor.

• Rinse off the cure gently and pat dry with paper towels.

• Cold smoke the trout over pine wood chips for about 30 minutes (this adds smoky flavor without cooking).

WINE & CHILE I RECIPES

INSTRUCTIONS:

• Optional: To roll and tie the trout, sprinkle a small pinch of meat glue on the surface before rolling to help it hold shape.

SMOKED TROUT ON SALSA CRUDA

From SkyFire’s Executive Chef Manuel Fernandez INGREDIENTS Salsa Cruda: • 1 cup cilantro leaves, chopped • 1 3/4 lbs green tomatillos (6–8 medium) • 3/4 cup cucumber, seeds removed and chopped • 2 ripe avocados • 4 serrano chiles, seeded and deveined • 4 small garlic cloves, grated • Juice of 8 limes • 4 tsp kosher salt • 1 tbsp xanthan gum Trout: • 1 whole trout fillet • Equal parts kosher salt and brown sugar (for curing) • Pine wood chips (for smoking) • Small pinch of meat glue (optional, for rolling and tying)

2. Prepare the Garnishes Hasselback Potatoes: • Slice fingerling potatoes halfway through at even intervals.

• Season with salt and pepper.

• Roast at 400°F for 12 minutes or until golden and tender.

Confit Tomatoes: • Place cherry tomatoes in a baking dish and cover with grapeseed or canola oil.

• Add thyme sprigs, salt, and pepper.

• Bake at 350°F for 30 minutes until tomatoes are soft and flavorful.

Charred Avocado: • Peel and pit the avocado.

• Use a kitchen torch or hot pan to char the skin side until blackened.

3. Make the Salsa Cruda • Combine cilantro, tomatillos, cucumber, avocados, serrano chiles, garlic, lime juice, kosher salt, and xanthan gum in a blender.

• Blend until smooth.

• Chill until ready to serve.

Garnishes: • Fingerling potatoes • 1 avocado, peeled and pitted • Cherry tomatoes • Grapeseed or canola oil • Fresh thyme • Kosher salt and black pepper • Pickled red onions

4. To Serve • Spoon salsa cruda onto plates.

• Arrange smoked trout on top.

• Add hasselback potatoes, charred avocado, and confit tomatoes around the fish.

• Garnish with pickled red onions.

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WINE & CHILE I RECIPES

SPANISH OLIVE OIL ICE CREAM

From Chef Becky Freeman INGREDIENTS • 1800g Milk • 300g Sugar • 50g Nonfat Milk Powder • 50g Glucose • 2g Ice Cream Stabilizer • 250g High Quality Spanish Olive Oil • 10g Salt • 350g Egg Yolks

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• Heat milk, nonfat milk powder, glucose on the stove until simmering.

• Temper in yolks and sugar.

• Cook until mixture reaches 180F. off heat add olive oil, stabilizer and salt.

• Strain in fine mesh strainer and cool.

• Spin using your ice cream machine instructions.

From Shannon Smith

It was in Israel that I first learned to make perfect hummus. One of the most important ingredients is tahini, a paste made from sesame seeds. Not all tahini tastes alike, so choose one with a rich nutty flavor.

My favorite is Har Bracha Tahini, which is available on Amazon. Gil and I made a huge batch of green tahini for a Yemenite dinner we hosted together, and I couldn’t get enough of it. You can use any greens you like, but we chose parsley and cilantro. I almost always make hummus with dried chickpeas, soaked and cooked until tender, but you can cheat and use canned chickpeas, if you choose.

They sometimes tend to have a bit of metallic flavor that I don’t care for. Use the green tahini for dipping pita and vegetables. It’s also a great sandwich spread and toast topper with slices of avocado. Or just eat it straight out of the bowl with a spoon.

INGREDIENTS

PROCESS

Hummus:

Put chickpeas in a large bowl and cover with 8 cups of cold water. Soak for at least 4 hours, or overnight. drain chickpeas and put into a medium saucepan with baking soda and 8 cups of water. Bring to a simmer, skimming off any foam or skins that rise to the top. Cook until chickpeas are tender, about 45 minutes. It could take longer. Drain chickpeas and set aside one cup of cooking water and 1/4 cup of chickpeas.

• 2 cups dried chickpeas • 1/2 teaspoon baking soda • 1/3 cup tahini • 1/4 cup fresh lemon juice • 1 cup parsley leaves • 1 cup cilantro leaves • 2 cloves garlic • 2 teaspoons salt • olive oil, for drizzling Garnishes: parsley leaves cilantro leaves toasted pistachios

WINE & CHILE I RECIPES

GREEN HUMMUS

Place remaining chickpeas in the bowl of a food processor, along with reserved cooking water. Add tahini, lemon juice, parsley, cilantro, garlic, and salt. Process until smooth, adding more water (if necessary), until the desired consistency is reached. Pour into a bowl and drizzle olive oil over the top.

Meanwhile, heat 1/2 cup vegetable oil in a small pan over medium high heat. Add reserved chickpeas and fry until just crisp, about 2 minutes.

Remove with a slotted spoon and cool. Add to the hummus with other garnishes. Keeps in the refrigerator up to 3 days in an airtight container.

Note: Instead of using dried chickpeas you can use 2 cans of chickpeas (also called garbanzo beans), reserving the liquid to use in place of the soaking water. Add more water, if necessary.

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WINE & CHILE I RECIPES

PEPPER JELLY RIBS From Keris Kuwana INGREDIENTS • 1 rack St. Louis-style baby back ribs • 1 oz white wine • Montreal steak seasoning • Pepper jelly barbecue sauce

INSTRUCTIONS • Preheat oven to 355°F. • Grease a large piece of foil and place the ribs on it.

• Massage ribs with white wine and generously season with Montreal steak seasoning.

• Wrap the ribs tightly in the foil and place on a half sheet pan.

• Bake for 1 hour and 15 minutes.

• Remove from oven and allow to cool slightly before cutting into individual ribs.

• Grill the ribs on all sides, basting with pepper jelly barbecue sauce until nicely charred.

Enjoy!

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WINE & CHILE I PRODUCTION TEAM

MARY HALLAHAN EXECUTIVE DIRECTOR

JOANNE FEINBERG GUEST EXPERIENCE AND VENDOR RELATIONS MANAGER

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THANK YOU TO OUR WINE & CHILE PRODUCTION TEAM! PRODUCTION CREW AMY CURRENS BETH KACZMAREK BYRON RUDOLPH CATHY COCHRAN-LEWIS CJ KEETON DEBBIE ZACHAREAS EMILY LIDDLE JAMIE TAYLOR JOEY SHOLDRA KEN KUHNE KRISTINA BUSTAMANTE KYLIE O’BYRNE LORENA RASCON MARIE THOMSON MISSY AUGE PETER SCANLAN RACHAEL CERVENKA RYKER BURON SOFIA SULLIVAN STUART GOODFELLOW TONY BLANKENSHIP

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WINE & CHILE I ADVERTISERS & SPONSORS ABBA TECHNOLOGIES 100 ABOVE SEA LEVEL 147 ACOSTA STRONG FINE ART 88 ARCHITECTURAL ALLIANCE 45 ARMENTA 38 BECK & BULOW 52 BEN E. KEITH 83 BISHOP’S LODGE 104 BMW 30 BUENO FOODS 144 BULL RING, THE 20 CASAS DE SANTA FE 164 CENTURY BANK 4 CHANDON 46 CHEVRON 110 CHRISTUS ST. VINCENT 10 CLIFF’S LIQUORS 144 COLDWELL BANKER MOUNTAIN PROPERTIES 24 COOKING WITH KIDS 26 CRUMBACHER IT 160 DARLENE STREIT - SF REAL ESTATE INSIDE COVER DEL NORTE CREDIT UNION 158 DIAMOND EVENTS 157 DON FULANO 145 DON JULIO 15 ECOLAB 98 EDIBLE NEW MEXICO 148 ENCORE REAL ESTATE 89 ENTERPRISE BANK 108 EXXONMOBIL 12 FIRST NATIONAL 1870 24 FLY SANTA FE 112 FOOD TOUR NEW MEXICO 160 GALPERT & STACK WEALTH MANAGEMENT 102 GHOST RANCH 129 GRUET 49 GURHAN 41 HERITAGE HOTELS 28-29 HERRADURA 84 HERVÉ WINE BAR 50 HOORSENBUHS 40 HOTEL SANTA FE 127 HUTTON BROADCASTING 156 ICELANDIC 159 INN OF THE ANASAZI 113 INN OF THE GOVERNOR’S 161 JENKINS GAVIN 49 KITCHEN ANGELS 158 KWIAT 39 LA FONDA 85 LA POSADA 156 LAS CAMPANAS REALTY 50 MARGARITA TRAIL BACK COVER MARKET STREET 3 MEOW WOLF 87 MINI U STORAGE 126 NEW MEXICO BANK & TRUST 98 NEW MEXICO CHILE ASSOCIATION 2 NEW MEXICO OIL AND GAS 22 166

NEW MEXICO TOURISM 90 PALACE MODERN 125 PANTRY RIO 102 PATRÓN 7 PRESCOTT STUDIO 99 RED OR GREEN PROPERTIES 18 RED SAGE AT BUFFALO THUNDER 87 REPUBLIC NATIONAL DISTRIBUTING 86 RICK YOUNG ARTIST 17 RIEDEL 114 SANTA CLARAN HOTEL CASINO 142 SANTA FE COUNTY DWI 163 SANTA FE COUNTY ECONOMIC DEVELOPMENT 8 SANTA FE COUNTY TOURISM 43 SANTA FE FILM OFFICE 126 SANTA FE MAGAZINE 128 SANTA FE NEW MEXICAN 109 SANTA FE PROPERTIES 13 SANTA FE RAILYARD 162 SANTA FE SCHOOL OF COOKING 44 SOFTSTAGE SANTA FE 160 SOTHEBY’S INTERNATIONAL REALTY 23 SOUTHWESTERN TITLE 100 STATE FARM 108 SUBARU SANTA FE 14 SUKHMANI DESIGN 97 SYSCO 130 TABLE MAGAZINE 103 TASTE NEW MEXICO 155 TECA TU 24 TELLER VODKA 19 THE DRURY HOTEL 48 THE RIKOON GROUP 6 THORNBURG 1 TOURISM SANTA FE INSIDE BACK COVER VACATION RENTAL COLLECTIVE 147 WE DO WINDOWS 108 WEARABOUTS 111 WHITE AND LUFF FINANCIAL 98 WOLFE CUTLERY 164 ZACHARY & SONS HOMES 146

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PHOTOGRAPHY CREDITS: GABRIELLA MARKS DANIEL NADELBACH JANE PHILLIPS DANIEL QUAT

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