Southwestern Cooking School, classes, and cuisine- Santa Fe School of Cooking, New Mexico: Cooking Classes/Class Descriptions

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Class Descriptions

We have classes scheduled several times a week that are entertaining, educational and delicious too! Click on the class title for more information and to register for the class.

"Fun, fun, fun."—M.G., Rockford, Illinois

"Part cooking school, part comedy club, 100% fantastic experience—B.&C.R., Sequim Washington

"... outstanding blend of culinary knowledge and entertainment. Fabulous - I'll come back with my husband...."—J.M., Eagle, Idaho

"Knowledgable, personable, hands-on"—J.B., Opelousas, Louisiana

New Classes

Dutch Oven Cooking in the Great Outdoors - $135+tax per person.
Spend an afternoon/evening with our dutch oven specialist as the Santa Fe Trail comes alive in the mountains above Santa Fe. Learn the history and possibilities of cast iron cuisine with one of the Southwest's best authorities on chuck wagon style cooking. A tongue in cheek approach to "not as it was, but as it could have been" is sure to make this a lively learning experience. Each class includes a cooking demonstration, recipes and full meal that could include some specialties such as green chile chicken and dumplings, Buffalo chile, blue corn buttermilk corn bread or sweet potato biscuits. All classes will feature a different menu so that you can take more than one class!
Space is limited to 24 people in our mountain cooking space. Participants will meet at a designated spot in Hyde Park about 20 minutes from downtown Santa Fe.

Rellenos - $98.00+tax per person.
The word relleno means `stuffed'. That being said there are so many varieties of chiles to stuff and different fillings and batters. There are traditional rellenos and rellenos associated with traditional celebrations. Come join us in making four different types of chiles rellenos; New Mexican Tempura rellenos, ancho chile rellenos, cream cheese stuffed jalapenos en escabeche and chiles en nogada.
This is a hands-on class limited to 16 participants.

Restaurant Walking Tour-3 - $115.00+tax per person.
On Trip Advisor our clients say
"...you've got to do this if you go to Santa Fe"
Only in Santa Fe for a few days and can't decide which of the world famous restaurants to choose for dining? Let us help you try as many restaurants as possible while you are here! Lace up your most comfortable walking shoes and arrive hungry for the only tour of its kind in New Mexico. We'll start at the internationally recognized Santa Fe School of Cooking for a meet and greet with our chef/guide and fellow adventurers complete with a delicious sampling from our repertoire, then its out for a guided tour to four of Santa Fe's most prestigious dining destinations that include...

The newly opened Restaurant Martin is currently nominated for the James Beard award for Best New Restaurant of the Southwest. Chef Martin Rios has long been one of Santa Fe's favorite local chefs!

The Inn at Loretto is one of the most photographed buildings in Santa Fe. Inside this popular hostelry you will find Luminaria where Chef Brian Cooper uses indigenous seasonal ingredients flavored with Southwest spices to create his own historically influenced cuisine.

The Plaza Café has been located on the Santa Fe plaza for more than 50 years. During all these years the Razatos Family have been famous for their authentic New Mexican food and wonderful, warm family atmosphere..

Il Piatto, led by chef/proprietor, Matt Yohalem is on the forefront of the effort to promote seasonal, fresh and local ingredients in the Santa Fe restaurant scene. Matt works with local farmers to offer a uniquely delicious regional Italian cuisine.

Each stop will include a private tasting and audiences with the chefs, owners and other key players that make this city one of America's Top Culinary Capitals!
We look forward to introducing you to some of Santa Fe's top chefs and bringing you into our diverse culinary scene!

Tacos - $98.00+tax per person.
When you make a taco, you are building your own meal by personalizing your filling, your salsa and your garnish. Come have fun with tacos in this hands-on class. The food being prepared is potato, poblano chile and spinach tacos, hot & smoky shrimp tacos, tacos al Pastor, blue corn tortillas, flour tortillas and avocado-tomatillo salsa.
This is a hands-on class limited to 16 participants.

The Cheese Series I - Not Just For Crackers - $65.00+tax per person.
At the school we feature one of our favorite local products, goat cheese from South Mountain Dairy. To introduce you to theses wonderful products, Donna Lockridge and Marge Petersen, the owners of the dairy, are offering three classes to share some of their vast knowledge about making cheese and perhaps some stories about caring for 115 goats! Each class will feature student participation in making a different a kind of cheese. To illustrate how this cheese might be used in the kitchen, one of our chefs will demonstrate the preparation of a dish using that cheese for the students eating pleasure.
Chevre, probably the best-known goat cheese, is usually thought of as a spread on bread or crackers. The fabrication of Chevre is generally a 48-hour process. In this class participants will experience a (compressed snapshot) of how Chevre is made; including temperature and cultures used, ladling the fragile curds, and experiencing the consistency of the curd after it has hung.
This class includes hands-on and demonstration including tastings limited to 24 participants.

The Cheese Series II- All Blooms Are Not On Flowers - $65.00+tax per person.
At the school we feature one of our favorite local products, goat cheese from South Mountain Dairy. To introduce you to theses wonderful products, Donna Lockridge and Marge Petersen, the owners of the dairy, are offering three classes to share some of their vast knowledge about making cheese and perhaps some stories about caring for 115 goats! Each class will feature student participation in making a different a kind of cheese. To illustrate how this cheese might be used in the kitchen, one of our chefs will demonstrate the preparation of a dish using that cheese for the students eating pleasure.
True cheese lovers wait patiently for this delicacy to come of age. The fabrication of the traditional bloomy rind cheese varieties is a balancing act requiring precise aging temperature and humidity. Depending on the variety each cheese will take 3-8 weeks to age. The first part of this class will involve a discussion of the various types of bloomy rinds produced by South Mountain Dairy. Molds, culture, aging and other aspects of the production will be explained as well as examples of the finished product on display.
This class includes hands-on and demonstration including tastings and limited to 24 participants.

The Cheese Series III- It is Okay to Play with Your Food - $65.00+tax per person.
At the school we feature one of our favorite local products, goat cheese from South Mountain Dairy. To introduce you to theses wonderful products, Donna Lockridge and Marge Petersen, the owners of the dairy, are offering three classes to share some of their vast knowledge about making cheese and perhaps some stories about caring for 115 goats! Each class will feature student participation in making a different a kind of cheese. To illustrate how this cheese might be used in the kitchen, one of our chefs will demonstrate the preparation of a dish using that cheese for the students eating pleasure.
Fun for all ages! Mozzarella is made by hand stretching the curd, and requires that you play with your food! This is a hands-on cheese making opportunity to learn how to make 30 Minute Mozzarella. In this class you will be introduced to the basics of cheese making: what effect does temperature and time have on making cheese, and how do you choose the right cultures and rennet?
This class includes hands-on and demonstration including tastings limited to 24 participants.

Traditional New Mexican IV - $70.00+tax per person.
Warm, spicy tastes and enticing aromas evoke Santa Fe's rich cultural traditions. Classes on the traditional foods of New Mexico are at the heart of the Santa Fe School of Cooking. They allow you to experience this delicious cuisine, including local cooking techniques and the lore of the region. This is our newest class on traditional New Mexican foods: it includes green chile and chico soup, beef carnitas served on a gordita, corn on the cob with cilantro lime butter, pickled jalapeno cabbage slaw and bizcochitos (New Mexico's official state cookie!) with cajeta.
This is a demonstration class.

September 2010
Su	Mo	Tu	We	Th	Fr	Sa
			1 Walk-3 2:00 pm	2 Rellenos 10:00 am	3 CSW I 10:00 am Walk-2 2:00 pm	4 Native American 10:00 am Chile 2:00 pm
5 SW Brunch 11:00 am	6	7 Trad I 10:00 am Walk-1 2:00 pm	8 Trad II 10:00 am	9	10 Tamales 10:00 am Chile 2:00 pm	11 CSW VI 10:00 am Country 10:01 am Salsa 2:00 pm
12	13	14 CSW Light 10:00 am	15 Walk-3 2:00 pm	16 Chile 9:00 am	17 Trad III 10:00 am Walk-2 2:00 pm	18 Farmers Market 8:00 am Chile 2:00 pm
19 SW Tapas 11:00 am	20 Tamales 10:00 am Walk-1 2:00 pm	21 Trad I 10:00 am Salsa 2:00 pm	22 Santa Fe Wine and Chile Festival 8:00 am	23 Santa Fe Wine and Chile Festival 8:00 am	24 Santa Fe Wine and Chile Festival 8:00 am	25 Santa Fe Wine and Chile Festival 8:00 am
26 Trad IV 11:00 am	27 Rellenos 10:00 am	28 Chile 9:00 am	29 Walk-3 2:00 pm	30 Salsa 9:00 am

See October thru December 2010
Calendar of Events

Dutch Oven Cooking in the Great Outdoors - $135+tax per person.

Spend an afternoon/evening with our dutch oven specialist as the Santa Fe Trail comes alive in the mountains above Santa Fe. Learn the history and possibilities of cast iron cuisine with one of the Southwest's best authorities on chuck wagon style cooking. A tongue in cheek approach to "not as it was, but as it could have been" is sure to make this a lively learning experience. Each class includes a cooking demonstration, recipes and full meal that could include some specialties such as green chile chicken and dumplings, Buffalo chile, blue corn buttermilk corn bread or sweet potato biscuits. All classes will feature a different menu so that you can take more than one class!
Space is limited to 24 people in our mountain cooking space. Participants will meet at a designated spot in Hyde Park about 20 minutes from downtown Santa Fe.

Rellenos - $98.00+tax per person.

The word relleno means `stuffed'. That being said there are so many varieties of chiles to stuff and different fillings and batters. There are traditional rellenos and rellenos associated with traditional celebrations. Come join us in making four different types of chiles rellenos; New Mexican Tempura rellenos, ancho chile rellenos, cream cheese stuffed jalapenos en escabeche and chiles en nogada.
This is a hands-on class limited to 16 participants.

Restaurant Walking Tour-3 - $115.00+tax per person.

On Trip Advisor our clients say
"...you've got to do this if you go to Santa Fe"
Only in Santa Fe for a few days and can't decide which of the world famous restaurants to choose for dining? Let us help you try as many restaurants as possible while you are here! Lace up your most comfortable walking shoes and arrive hungry for the only tour of its kind in New Mexico. We'll start at the internationally recognized Santa Fe School of Cooking for a meet and greet with our chef/guide and fellow adventurers complete with a delicious sampling from our repertoire, then its out for a guided tour to four of Santa Fe's most prestigious dining destinations that include...

The newly opened Restaurant Martin is currently nominated for the James Beard award for Best New Restaurant of the Southwest. Chef Martin Rios has long been one of Santa Fe's favorite local chefs!

The Inn at Loretto is one of the most photographed buildings in Santa Fe. Inside this popular hostelry you will find Luminaria where Chef Brian Cooper uses indigenous seasonal ingredients flavored with Southwest spices to create his own historically influenced cuisine.

The Plaza Café has been located on the Santa Fe plaza for more than 50 years. During all these years the Razatos Family have been famous for their authentic New Mexican food and wonderful, warm family atmosphere..

Il Piatto, led by chef/proprietor, Matt Yohalem is on the forefront of the effort to promote seasonal, fresh and local ingredients in the Santa Fe restaurant scene. Matt works with local farmers to offer a uniquely delicious regional Italian cuisine.

Southwest Culinary Boot Camp - $800.00+tax per person.

We have added something new this winter. Join us for an intensive 3-day cooking program we are calling Southwest Culinary Boot Camp! This program is three full days gaining insight into the intricacies, tips and history of Southwestern food that make it so unique. We will cover material from knife skills, flavor labs, cooking techniques, ingredients and historical building blocks of the food. We will meet some of Santa Fe's top chefs who will share some of their thoughts on important cooking techniques. This is a hands-on and very interactive program that culminates in a final exam where you will design and prepare a final meal for some Santa Fe's best palates!

The November Culinary Boot Camp is sold out! Our next Boot Camp is scheduled for January 24, 25 and 26, 2011. We invite you to call us soon at 1-800-982-4688 to register ahead of time for this very popular event.

Tacos - $98.00+tax per person.

When you make a taco, you are building your own meal by personalizing your filling, your salsa and your garnish. Come have fun with tacos in this hands-on class. The food being prepared is potato, poblano chile and spinach tacos, hot & smoky shrimp tacos, tacos al Pastor, blue corn tortillas, flour tortillas and avocado-tomatillo salsa.
This is a hands-on class limited to 16 participants.

The Cheese Series I - Not Just For Crackers - $65.00+tax per person.

At the school we feature one of our favorite local products, goat cheese from South Mountain Dairy. To introduce you to theses wonderful products, Donna Lockridge and Marge Petersen, the owners of the dairy, are offering three classes to share some of their vast knowledge about making cheese and perhaps some stories about caring for 115 goats! Each class will feature student participation in making a different a kind of cheese. To illustrate how this cheese might be used in the kitchen, one of our chefs will demonstrate the preparation of a dish using that cheese for the students eating pleasure.
Chevre, probably the best-known goat cheese, is usually thought of as a spread on bread or crackers. The fabrication of Chevre is generally a 48-hour process. In this class participants will experience a (compressed snapshot) of how Chevre is made; including temperature and cultures used, ladling the fragile curds, and experiencing the consistency of the curd after it has hung.
This class includes hands-on and demonstration including tastings limited to 24 participants.

The Cheese Series II- All Blooms Are Not On Flowers - $65.00+tax per person.

At the school we feature one of our favorite local products, goat cheese from South Mountain Dairy. To introduce you to theses wonderful products, Donna Lockridge and Marge Petersen, the owners of the dairy, are offering three classes to share some of their vast knowledge about making cheese and perhaps some stories about caring for 115 goats! Each class will feature student participation in making a different a kind of cheese. To illustrate how this cheese might be used in the kitchen, one of our chefs will demonstrate the preparation of a dish using that cheese for the students eating pleasure.
True cheese lovers wait patiently for this delicacy to come of age. The fabrication of the traditional bloomy rind cheese varieties is a balancing act requiring precise aging temperature and humidity. Depending on the variety each cheese will take 3-8 weeks to age. The first part of this class will involve a discussion of the various types of bloomy rinds produced by South Mountain Dairy. Molds, culture, aging and other aspects of the production will be explained as well as examples of the finished product on display.
This class includes hands-on and demonstration including tastings and limited to 24 participants.

The Cheese Series III- It is Okay to Play with Your Food - $65.00+tax per person.

At the school we feature one of our favorite local products, goat cheese from South Mountain Dairy. To introduce you to theses wonderful products, Donna Lockridge and Marge Petersen, the owners of the dairy, are offering three classes to share some of their vast knowledge about making cheese and perhaps some stories about caring for 115 goats! Each class will feature student participation in making a different a kind of cheese. To illustrate how this cheese might be used in the kitchen, one of our chefs will demonstrate the preparation of a dish using that cheese for the students eating pleasure.
Fun for all ages! Mozzarella is made by hand stretching the curd, and requires that you play with your food! This is a hands-on cheese making opportunity to learn how to make 30 Minute Mozzarella. In this class you will be introduced to the basics of cheese making: what effect does temperature and time have on making cheese, and how do you choose the right cultures and rennet?
This class includes hands-on and demonstration including tastings limited to 24 participants.

Traditional New Mexican IV - $70.00+tax per person.

Warm, spicy tastes and enticing aromas evoke Santa Fe's rich cultural traditions. Classes on the traditional foods of New Mexico are at the heart of the Santa Fe School of Cooking. They allow you to experience this delicious cuisine, including local cooking techniques and the lore of the region. This is our newest class on traditional New Mexican foods: it includes green chile and chico soup, beef carnitas served on a gordita, corn on the cob with cilantro lime butter, pickled jalapeno cabbage slaw and bizcochitos (New Mexico's official state cookie!) with cajeta.
This is a demonstration class.

New World Tapas II - $72.00 per person.

Cumin spiced flatbread, roasted carrot and coriander hummus, goats' cheese croquettes, blackened tomato sauce, chicken salad lettuce boats with grapes, cucumbers and chile pecans, smoked trout ravioli with browned butter, raspberry lemon bars

Simply Santa Fe - $70.00 per person.

Wild greens salad with orange vinaigrette and chile pecans, raspberry chile glazed chicken with roasted poblanos and goats cheese, corn pudding, calabacitas and pecan bread pudding.

Wine Maker's Cooking Class Series - $135.00 per person.

On Trip Advisor our clients say:
"...best part of the trip"
Come celebrate the glorious summer season of Santa Fe by joining us at Estrella Del Norte, a charming vineyard 20 minutes north of the capital. We will be offering this very special program four times throughout the season. Meet at Estrella Del Norte and watch one of our chefs prepare a meal with the freshest ingredients available. The class is being held outside in the middle of the vineyard where everything will be prepared in a wood burning oven or on the charcoal grill. After the preparation of the meal, let one of our local New Mexican winemakers discuss the history of grape growing in New Mexico and try some of northern New Mexico's best wines!

-Menus are prepared using local and seasonal ingredients, previously they have included items such as wood fired pizzas, fruit cobblers and pinon chile crusted pork chops!

Saturday, June 26 @ 10:00am:
Saturday, July 10 @ 10:00am:
Saturday, July 24 @ 10:00am:
Saturday, Aug 14 @ 10:00am:
Saturday, Aug 28 @ 10:00am:

Class size is limited to 20 people. Classes will run about 3 hours and include wine tasting and a full meal. Participants meet at Estrella Del Norte. DEMONSTRATION STYLE

Chile Amor - $45.00+tax per person.

Do you love chile? Are you curious but unfamiliar? Our Chile Amor class will delight those already familiar with New Mexico's official state vegetable and light the fires of passion for those yet uninitiated. Here in the Land of Enchantment, chile is more than an ingredient; it is the embodiment of a diverse and rich cultural heritage and a distinct Southwestern lifestyle. Participants will explore chile's unique culinary and medicinal qualities, learn to identify different varieties, and discover how to handle them safely and efficiently in the kitchen. After the introduction we'll don aprons and prepare red and green chiles sauces and homemade tortillas to taste!
Limit of 16 people. THIS IS A HANDS-ON CLASS

Contemporary Southwest I - $77.00 per person.

Santa Fe's unique cuisine melds the region's rich cultural traditions with new ideas to create a contemporary style of Southwestern fare. You can experience this unique cuisine in depth, including the techniques of master chefs, the lore of the region and fabulous food. Lime marinated salmon fillet, corn and black bean salsa, green chile scalloped potatoes, Southwest stir-fried vegetables, wild green salad with orange-sherry vinaigrette dressing and vanilla flan. DEMONSTRATION

Contemporary Southwest II - $72.00 per person.

Harvest salad with pears, wild greens and walnuts, goat cheese chile stuffed chicken with pan applesauce, strawberry shortcake with orange biscuits. DEMONSTRATION

Contemporary Southwest III - $77.00 per person.

Santa Fe's unique cuisine melds the region's rich cultural traditions with new ideas to create a contemporary style of Southwestern fare. You can experience this unique cuisine in depth, including the techniques of master chefs, the lore of the region and fabulous food: Pecos Black and Red Pork Tenderloin, Poblano Madeira Chile Sauce, Parmesan-Cilantro Mashed Potatoes, Red Cabbage Apple Relish, Fresh Seasonal Vegetables, and Pumpkin Cheesecake. DEMONSTRATION

Contemporary Southwest IV - $77.00 per person.

Santa Fe's unique cuisine melds the region's rich cultural traditions with new ideas to create a contemporary style of Southwestern fare. You can experience this unique cuisine in depth, including the techniques of master chefs, regional lore and fabulous food: Wild Greens and Apple Salad, Lamb Adovado with Chipotle Sauce, Caramelized Corn Garnish, Herb Roasted Vegetables, and Berry Pecan Tart. DEMONSTRATION

Contemporary Southwest Light - $74.00 per person.

Santa Fe's unique cuisine melds the region,s rich cultural traditions with new ideas to create a contemporary style of health-conscious Southwestern fare. You can experience this unique cuisine in depth, including the techniques of master chefs, the lore of the region and fabulous food. Hearty Vegetable Salad with Balsamic Vinaigrette, Lemon Southwest Rice, Fiery Turkey Fillets with Roasted Pineapple Salsa, and Mexican Chocolate Cake. DEMONSTRATION

Contemporary Southwest V - $74.00 per person.

Santa Fe's unique cuisine melds the region,s rich cultural traditions with new ideas to create a contemporary style of Southwestern fare. You can experience this unique cuisine in depth, including the techniques of master chefs, regional lore and fabulous food. Corn chowder with green chile croutons, pickled ancho chile rellenos with a chipotle-tomato sauce, saffron rice, vegetable salad with sunflower sprouts and serrano chiles, apple date cakes with cajeta creme Anglaise. DEMONSTRATION

Contemporary Southwest VI - $77.00 per person.

Santa Fe's unique cuisine melds the region's rich cultural traditions with new ideas to create a contemporary style of Southwestern fare. You can experience this unique cuisine in depth, including the techniques of master chefs, regional lore and fabulous food: Smoked Pork Tenderloin with Red Chile Cider Glaze, Apple-Pinon Chutney, Tumbleweed of Sweet Potato, Braised Swiss Chard, Chipotle Corn Flan, and Mexican Chocolate Bistro Cake with Fresh Whipped Cream and Toasted Almonds. DEMONSTRATION

Cuisines of Mexico I - $74.00 per person.

Mexico is country with a very diverse palate. In the long history of cultural assimilation, it has been a major influence on New Mexican food. The Santa Fe School of Cooking is pleased to present classes that allow you to experience the richness and variety of the foods of our Southern neighbor. In this class we will prepare: Corn Tortillas, Rich Black Bean Soup, Jicama, Watercress Salad with Jalapeno Peppers, Roast Pork Loin with Red Chile Mole, and Strawberry Tequila Mousse. DEMONSTRATION

Cuisines of Mexico II - $72.00 per person.

Mexico is country with a very diverse palate. In the long history of cultural assimilation, it has been a major influence on New Mexican food. The Santa Fe School of Cooking is pleased to present classes that allow you to experience the richness and variety of the foods of our Southern neighbor. In this class we will prepare: Medley of Mushroom and Fresh Herb Soup, Flautas a la Crema with Green Chile Tomatillo Sauce, Roasted Tomato Red Sauce and drizzled with Creme Fraiche and Queso Fresco, Jicama and Grapefruit Salad with Avocado, and Zesty Anise-Lemon Pound Cake. DEMONSTRATION

Cuisines of Mexico III - $72.00 per person.

Mexico is country with a very diverse palate. In the long history of cultural assimilation, it has been a major influence on New Mexican food. The Santa Fe School of Cooking is pleased to present classes that allow you to experience the richness and variety of the foods of our Southern neighbor. In this class we will prepare chorizo enchiladas with quajillo sauce, goat cheese enchiladas with tomatillo sauce, arroz verde, frijoles borrachos and key lime tart. DEMONSTRATION

Cuisines of Mexico IV - $72.00 per person.

Shrimp Cocktail with Avocado and Chipotle Chile, Vera Cruz Style Roasted Fish with Tomato-Olive salsa, Saffron Rice Tumbado, and Pineapple-Coconut Ricotta Pie. DEMONSTRATION

Cuisines of Mexico V - $74.00 per person.

Mexico is country with a very diverse palate. In the long history of cultural assimilation, it has been a major influence on New Mexican food. The Santa Fe School of Cooking is pleased to present classes that allow you to experience the richness and variety of the foods of our Southern neighbor. In this class we will prepare pumpkin bisque, fish tacos with a salsa bar, pico de gallo, tropical fruit and avacodo cucumber salsa, paella style rice and peas and coconut empanadas. DEMONSTRATION

Culinary History of the Rio Grande Valley 5000 BC to Present - $72.00 per person.

To help commemorate the upcoming 400th anniversary of the city of Santa Fe we developed this class. Learn about the regional ingredients and cooking methods and how they have evolved from prehistoric roots to Santa Fe's world class cuisine of today. The interactive lecture offers tastings and printed recipes from three distinct eras. Tastings include; Posole Nixtamal, Anasazi Beans, Calabacitas, Pan de Horno, Chorizo, Stone Fruit Jam, Duck Tamales and Green Chile-Apple Crisp. Demonstration & Lecture.

Fajitas - $74.00 per person.

Fajita is a diminutive form of the Spanish word for "belt", a term that butchers used along the Texas -Mexican border to describe what is called skirt steak in the U. S. Our chefs embellished the traditional skirt steak to create our own Southwestern version of this popular dish: Shrimp Ceviche, Chipotle Marinated Steak Fajitas, Chunky Avocado Salsa, Roasted Tomatillo Salsa, Habanero Pickled Onions, Jicama-Orange Salad with Red Chile Vinaigrette Dressing and Coconut Pound Cake.
DEMONSTRATION CLASS.

Family - $42.00 per person.

The Family Class is an opportunity to spend some time in the kitchen with your kids and get a good taste of the local food. We will spend time discussing Santa Fe's cuisine, and then put on aprons and prepare all you need for some great family fare - including homemade vegetarian tamales, mild red chile sauce and bizcochitos.
Limit 16 people. THIS IS A HANDS-ON CLASS.

Mexican Light - $72.00 per person.

Mexico is country with a diverse palate. In our history of cultural assimilation, it has been a major influence on New Mexican food. The Santa Fe School of Cooking is pleased to present a class that allows you to experience the light side of the rich foods of our Southern neighbor . We will introduce you to Chicken soup with Jalpeno peppers and avocados, fresh tomato salsa, orange-marinated chicken fajitas, pickled red onions, fiesta slaw, Mexican rice and fresh fruit with tequila lime syrup. DEMONSTRATION

Native American - $80.00 per person.

Their long history of farming, and plant usage qualify Native Americans to be considered as America's first great cooks. Lois Ellen Frank, a James Beard award winning author and PhD in culinary culture, presents a fascinating look into Native American food and culture. Blue corn gnocchi arrowheads with guajillo chile sauce, seasonal greens with jalapeno dressing, lamb stuffed rellenos with tomato sauce, sweet frybread with seasonal berries and prickly pear syrup will be prepared and served. DEMONSTRATION

New World Tapas - $72.00 per person.

Tapas are a traditional Spanish way of eating with origins that ostensibly date to the 13th century. They are small appetizers/finger foods, made from a wide variety of ingredients. In contemporary restaurants they are often combined to make a full meal. We offer a New World version: Shrimp Escabeche with Black Olives and Mint, Achiote Citrus Steamed Chicken in Banana Leaf, Picadillo Empanadas with Aji Amarillo salsa, Marinated Purple Potatoes and Sweet Coconut Rice Pudding. DEMONSTRATION

Restaurant Walking Tour - 1 - $115.00 per person.

Tom Kerpon, Executive chef of Rio Chama, will share some his secrets about the award winning regional cuisine that has made him one of Santa Fe's favorite chefs!

Amavi was voted `most romantic restaurant in Santa Fe' in the May 2008 issue of the Santa Fean. You will meet Chef Megan Tucker at this intimate restaurant where she highlights regional specialties from the cuisines of Italy, Spain and France.

La Casa Sena, situated in the beautiful Sena Plaza, dazzles their customers with sumptuous food and an amazing wine list. Chef Patrick Gharrity will welcome us into the luxurious wine bar where you will taste one of the house specialties.

Santacafe, situated in the spectacular Padre Gallegos House, is a Santa Fe institution that has consistently received the highest praises from visitors and locals alike. We will finish our tour of fine dining establishments at the restaurant Travel & Leisure once described as "elegant yet informal, with successfully inventive dishes, it is widely considered to be the cities finest restaurant"

Restaurant Walking Tour - 2 - $115.00 per person.

At the Galisteo Bistro meet the chef/owner Robert Chickering whose passion for authentic made-from-scratch Mediterranean food has skyrocketed his restaurant to #1 the Santa Fe Trip Advisor!

At the recently renovated 315 Restaurant and Wine Bar, you will meet the Executive Chef Ryan Mann who is making waves in the Santa Fe restaurant scene as the best new chef in town.

La Boca, James Campbell Caruso's Spanish tapas restaurant is the place to be seen in Santa Fe. James has a unique cooking style that has made him stand out. For the third year he has been nominated for the "Best Chef in the Southwest" award by the James Beard Foundation.

Meet the charming Executive Chef Oliver Ridgeway at the beautiful Rosewood Inn of the Anasazi and try his unique spin on Southwestern food.

Salsas! - $45.00+tax per person.

Join the fun of making salsa in our Spicy Salsa class. This hands-on class will give you the opportunity to prepare four different salsas that spice up even the simplest of dishes. You will spend a few minutes learning about the history of salsa then begin chopping and dicing! After the finishing the salsas, you will taste the different types and get some terrific suggestions on uses for each. HANDS-ON CLASS LIMITED TO 16 PEOPLE

Simply Southwest - $72.00 per person.

This fun class uses traditional Southwestern ingredients and techniques to create a delicious contemporary meal. Enjoy a lunch of: Jicama Fiesta Slaw, Roasted Squash Puree with Potato, Onion and Garlic, Raspberry-Chile Glazed Chicken Roulade with Roasted Poblano Chile and Goat Cheese, Phyllo Cups with Pistachio and Passion Fruit Curd. DEMONSTRATION

Sizzlin' Southwestern Steak and Potatoes - $77.00 per person.

Would you like to add a little Southwestern spice to an all-American favorite? This is the class for you! Our chefs start with good-old steak and potatoes and give them a new twist using the traditional tastes of the Southwest: Southwest Caesar salad with chile croutons, stuffed steak on red chile sauce, spicy roasted onions, chipotle double cooked potatoes and amaretto chocolate mousse. DEMONSTRATION

Southwest Barbecue - $72.00 per person.

Chile-Glazed Baby Back Pork Ribs, Spicy Mexican Pinto Beans, Blue Cornbread, Orange Cilantro Salsa, Guacamole, Rum Raisin Pecan Cake. DEMONSTRATION

Southwest Breakfast - $64.00 per person.

Let the Santa Fe School of Cooking get you going in the morning with a New Mexican brunch that combines the richness of local products and traditions to provide you with a meal that will keep you energized for the rest of the day: Chilaquiles with Chicken and Green Chile Tomatillo Sauce, New Mexican Egg Frittata, Chile-Glazed Bacon, Piloncillo Baked Apples with Cajeta Sauce, and Mexican Hot Chocolate (if it's chilly out!) or a Fruit Liquado. DEMONSTRATION

Southwest Brunch - $70.00 per person.

Let the Santa Fe School of Cooking get you going in the morning with a New Mexican brunch that combines the richness of local products and traditions to provide you with a meal that will keep you energized for the rest of the day: Chipotle Spinach and Goats Cheese Quiche, Blue Corn Pecan Pancakes, Fresh Berry Compote, Huevos Rancheros and Chorizo Cottage Fried Potatoes. DEMONSTRATION

Southwest Party Fare - $74.00 per person.

Want to impress your friends with what you did in Santa Fe? Invite them to a party and wow them with the Southwest party fare that you will learn to prepare in this fun class: Gazpacho, Crab and Corn Fitters, Goat Cheese and Mushroom Relleno served on Red Chile Sauce, Mini-shredded Pork Tacos, Corn Tortillas and Dixon Apple Pie Tamale. DEMONSTRATION

Southwest Tapas - $72.00 per person.

Tapas are a traditional Spanish way of eating with origins that ostensibly date to the 13th century. They are small appetizers/finger foods, made from a wide variety of ingredients. In contemporary restaurants they are often combined to make a full meal. Our class prepares Tapas with a Southwestern flare: Spanish tortilla, roasted pepper quesadillas with goat cheese, sauteed shrimp with orange-chipotle honey mustard sauce, meatballs with Romesco sauce, and apricot empanaditas. DEMONSTRATION

Southwest Vegetarian - $64.00 per person.

Think vegetarian meals have to be bland and boring? You will think again after this meal of rich vegetables prepared by our chefs using Southwestern spices and techniques: Fresh Goat Cheese and Tofu Stuffed Poblano with Red Chile Sauce, Sauteed Calabacitas (Squash) and Chicos (Dried and Roasted Corn), Spicy Carrot and Jicama Slaw, Chipotle Black Beans, and Bananas with Vanilla-Rum Sauce. DEMONSTRATION

Tamales! - $98.00 per person.

Come on this 3-hour excursion to really learn the intricacies of making tamales. We have chosen three different types of tamales to highlight three different techniques helpful in tamale making. Make your own tamales then get some in depth information from the chef while the tamales cook. Enjoy the tasty fruits of your labor at the end of class. You will master and enjoy Red Chile and Pork Tamales, Southern Mexican Chicken Tamales in Banana Leaf and Sweet Anise Seed Tamales. $95.00 per person plus tax - limit 16 THIS IS A HANDS-ON CLASS

Traditional New Mexican I - $64.00 per person.

Warm, spicy tastes and enticing aromas evoke Santa Fe's rich cultural traditions. Three classes on the traditional foods of New Mexico are at the heart of the Santa Fe School of Cooking. These classes allow you to experience this delicious cuisine, including local cooking techniques and the lore of the region. This class includes corn tortillas, cheese enchilladas with red chile sauce, chicken enchilladas with green chile sauce, pinto beans, posole, and capirotada (bread pudding). DEMONSTRATION CLASS.

Traditional New Mexican II - $70.00 per person.

Warm, spicy tastes and enticing aromas evoke Santa Fe's rich cultural traditions. Three classes on the traditional foods of New Mexico are at the heart of the Santa Fe School of Cooking. These classes allow you to experience this delicious cuisine, including local cooking techniques and the lore of the region. This class includes flour tortillas, carne adovada (red chile marinated pork), chiles rellenos, calabacitas (green chile, squash, corn), refritos, and sopapillas. DEMONSTRATION

Traditional New Mexican III - $64.00 per person.

Warm, spicy tastes and enticing aromas evoke Santa Fe's rich cultural traditions. Three classes on the traditional foods of New Mexico are at the heart of the Santa Fe School of Cooking. These classes allow you to experience this delicious cuisine, including local cooking techniques and the lore of the region. This class includes classic New Mexican green chile stew, blue corn and green chile muffins, pinon butter, quesadillas, salsa fresca and rich natillas. DEMONSTRATION

Wines of New Mexico - $42.00 per person.

Spend an afternoon with us for an in-depth exploration of New Mexican viticulture (grape growing) through tastings from the oldest grape growing region in the US! Taste the wines that will be paired with delicious treats. A la Salute!

Farmer's Market - $115.00 per person.

Class will meet at the Farmers Market where the freshest herbs and produce are chosen to create a magnificent feast.
Menu varies with each class. Class ends with a great lunch made from the ingredients found at the market!

Santa Fe Wine and Chile Festival - $Please Call per person.

The Santa Fe School of Cooking is an active participant in the Santa Fe Wine and Chile Festival. To get information or sign up for events at the Santa Fe School of Cooking visit the Wine and Chile web site at www.santafewineandchile.org

Spanish Market Class - $85.00+tax per person.

Spanish Market Class: $85.00+tax per person - Come celebrate the flavors of Spain in a specially created menu by chef James Campbell Caruso. James is the author of The El Farol Cookbook and the chef/owner of La Boca, one of Santa Fe's hottest restaurants featuring Mediterranean influenced tapas! He was recently a contender for the James Beard award for the Best Chef in the Southwest. James' menu for our Spanish Market class will include Empanada de Atun, Mussels in Romesco & Fish Broth, Almond White Grape Gazpacho, Potato-Manchego Croquetas, and Strawberries in Sherry Vinegar Syrup

October 2010
Su	Mo	Tu	We	Th	Fr	Sa
					1 Trad II 10:00 am Walk-2 2:00 pm	2 Chile 9:00 am
3	4 Native American 10:00 am Walk-1 2:00 pm	5 Salsa 9:00 am	6 Tamales 10:00 am CSW II 2:00 pm	7 Chile 9:00 am	8 Trad II 10:00 am	9 CSW V 10:00 am Salsa 2:00 pm
10 Trad I 10:00 am	11 Tacos 10:00 am	12 CSW III 10:00 am Chile 2:00 pm	13 Mex Light 10:00 am Walk-3 2:00 pm	14 Salsa 9:00 am	15 Trad III 10:00 am Walk-2 2:00 pm	16 Cuis of Mex V 10:00 am Chile 2:00 pm
17	18 SW Tapas 10:00 am Walk-1 2:00 pm	19	20 Rellenos 10:00 am	21	22 CSW I 10:00 am Chile 2:00 pm	23 Trad I 10:00 am
24	25 SW Break 10:00 am	26 CSW VI 10:00 am Chile 2:00 pm	27 Walk-3 2:00 pm	28 Tamales 10:00 am	29 CSW Light 10:00 am Walk-2 2:00 pm	30 SW Party 10:00 am
31

November 2010
Su	Mo	Tu	We	Th	Fr	Sa
	1 Boot Camp 9:00 am	2 Boot Camp 9:00 am Trad II 10:00 am	3 Boot Camp 9:00 am	4	5 Simply SW 10:00 am Walk-1 2:00 pm	6 Trad III 10:00 am
7	8 Tamales 10:00 am	9 CSW Light 10:00 am Chile 2:00 pm	10 Rellenos 10:00 am	11 Chile 2:00 pm	12 Trad I 10:00 am Walk-2 2:00 pm	13 SW Tapas 10:00 am Salsa 2:00 pm
14	15	16 Trad II 10:00 am	17	18	19 CSW VI 10:00 am Walk-1 2:00 pm	20 SW Brunch 10:00 am
21	22	23 Cuis of Mex III 10:00 am Trad I 4:30 pm	24 Tamales 10:00 am	25	26 Trad I 10:00 am Walk-2 2:00 pm Salsa 3:30 pm	27 Mex Light 10:00 am Walk-3 2:00 pm Chile 3:30 pm
28	29	30 Fajitas 10:00 am

December 2010
Su	Mo	Tu	We	Th	Fr	Sa
			1	2	3 Walk-1 2:00 pm	4 Trad II 10:00 am
5	6	7	8	9	10 Walk-2 2:00 pm	11 CSW VI 10:00 am
12	13	14	15	16	17	18 SW Tapas 10:00 am
19	20 Rellenos 10:00 am Walk-1 2:00 pm	21 SW Steak 10:00 am Tamales 2:00 pm	22 NW Tapas 10:00 am Walk-3 2:00 pm	23 CSW I 10:00 am Walk-2 2:00 pm Chile 3:30 pm	24 Tamales 10:00 am	25
26 Trad I 10:00 am Tamales 2:00 pm	27 CSW Light 10:00 am Walk-1 2:00 pm	28 Tacos 10:00 am Salsa 2:00 pm	29 Trad III 10:00 am Walk-3 2:00 pm	30 CSW III 10:00 am Walk-2 2:00 pm Chile 3:30 pm	31 SW Brunch 10:00 am