Southwestern cooking school classes foods market: Cooking Classes/Class Descriptions

Southwest Culinary Boot Camp - $1250.00+tax per person.

Join us for an intensive 3-day cooking program we call the 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 their thoughts on important cooking techniques. This is HANDS-ON and very interactive each day will end with a meal. The class culminates in a final exam where you will design and prepare a final meal for some Santa Fe's best palates!
Our next Boot Camp scheduled for May 20-22,2013 has two spots left. The one scheduled for November is full. Because of the popularity of these intensive classes another has been scheduled on August 26-28, 2013.

Please call Nicole at 1-800-982-4688 to obtain more information about this very popular event.

Wine 101: How to Taste like the Pros - $78.00+tax per person.

Explore the world of wine with Certified Sommelier Greg O'Byrne and learn how to view, swirl, sip and taste wine like the experts. The role of varietal, climate, region and winemaking will be discovered. Chardonnay, Sauvignon Blanc, Pinot Noir and Cabernet will be tasted and compared from France and California. Culinary Director Tracy Ritter will present three small plates (typical of the specific wine region) to highlight what wines go best with what foods.

Tasting New Mexico - $85.00+tax per person.

Few aspects of life in New Mexico say as much about our cultural heritage as our food. We can directly trace its development through the melding of Native, Spanish, Anglo, and other influences into a singular cuisine. Four-time James Beard Award-winning local authors Cheryl and Bill Jamison debut their latest cookbook, Tasting New Mexico: 100 Years of Distinctive Home Cooking, with a lively class offered three times this summer. Cheryl and Bill will celebrate New Mexico's proud culinary heritage and let you understand how our important dishes evolved over the 100 years of statehood. They'll pepper their demo class with tasty tales about researching their landmark book, and highlight our agricultural abundance. After being served a scrumptious meal of Sopa de Fideos with Piñon and Mint Albondigas (meatballs) in Red Chile, Chiles Relleños, Two Ways, Quelites (sautéed spinach or other spring greens), Creamy Natillas, you will know how chiles rellenos and other recipes vary from northern to southern New Mexico? This is a don't miss!

Wines of Bordeaux Master Class - $78.00+tax per person.

Bordeaux is home to some of the world's most famous (and expensive) wines of the world. Taste Seven wines with Certified Sommelier Greg O'Byrne that will highlight the Bordeaux regions of Pauillac, St. Estephe, St. Julien, Margaux, Pessac Leognan, St. Emillion and Pomerol. Topics include the 1885 Classification of the top 61 Bordeaux Chateau and the roles the blending grapes of Merlot, Cabernet Franc play with Cabernet Sauvignon. , Culinary Director Tracy Ritter will present three small plates (typical of the specific wine region) to highlight what wines go best with what foods.

Pinot Noir: It’s Willamette, Damn It - $78.00+tax per person.

Pinot Noir thrives in Oregon's Willamette Valley where there is just enough sunshine, rain and cool nights, to produce some of the New World's best pinot noir. With Certified Sommelier Greg O'Byrne you will explore the variation in recent vintages (2010, 2009 and 2008) and the aging capability of older vintages (2000, 1999 and 1998) by tasting pinot from Domaine Drouhin, Ponzi, Bethel Heights and Domaine Serene. Culinary Director Tracy Ritter will present three small plates (typical of the specific wine region) to highlight what wines go best with what foods.

Wines of Burgundy - $78.00+tax per person.

With Certified Sommelier Greg O'Byrne taste seven wines from Burgundy to showcase the nuances that soil, exposition and climate can make in wines made from the same grape grown across the street from one another! Understand and taste the pyramid of the top three Burgundy quality levels - Village, Premiere Cru and Grand Cru. Culinary Director Tracy Ritter will present three small plates (typical of the specific wine region) to highlight what wines go best with what foods.

Under the Tuscan Sun - $78.00+tax per person.

Wines made from the Sangiovese grape grown in different regions in Tuscany are fascinatingly different. Certified Somelier Greg O'Byrne will introduce you to seven Tuscan wines to explore the different sub-regions of Chinati Classico, Chianti Rufina, Vino Nobile di Montepulciano, Brunello di Montalicino and the Bolgheri coast. Culinary Director Tracy Ritter will present three small plates (typical of the specific wine regions) to highlight what wines go best with what foods.

Wines of Napa Valley Master Class - $78.00+tax per person.

Napa Valley has proven itself as a dynamic region for Cabernet Sauvignon. You and Master Sommelier Greg O'Byrne will explore how the wines age and the characteristics of Cabernet grown in Napa's unique sub regions of Rutherford, Stag's Leap, Oakville and St. Helena by tasting recent vintages and cellared wines from the 1990s from Robert Mondavi, Spottswoode, Stags Leap Wine Cellars and Beaulieau Vineyards. Culinary Director Tracy Ritter will present three small plates (typical of the specific wine region) to highlight what wines go best with what foods.

New World Mole - $80.00+tax per person. new

20% of proceeds benefits the Museum of International Folk Art.

Chocolate-Entrees to desserts! Learn how Mesoamerican's `molli' became today's mole sauce and Aztec's and Mayan's chocolate drink made its way to Spain, as we explore and sample the history of chocolate - Mole Pipian - traditional blend of chile poblano, nuts, pumpkin seeds and tomatillos served over Chipotle seasoned Shrimp, arroz verde, black beans and calabacitas, Margarita Cheesecake.

Rellenos - $98.00+tax per person.

The word relleno means 'stuffed'. That being said there are so many varieties of chiles to stuff with many 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.

Reserve your space early; this is a 3 hour class is limited to 16 people.

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. Tacos will be prepared fiilled with potato, poblano chile and spinach, hot & smoky shrimp, chicken guacamole and tacos al Pastor, made with blue corn tortillas, flour tortillas and salsa fresca.

Reserve your space early; this 3-hour class is limited to 16 people

Hot Sauces - $75.00+tax per person.

Any dinner can be fantastic if you keep the right sauces stocked in your kitchen. In this workshop you will prepare the only three hot sauces you will ever need: smokey adobo tomato, green chile poblano, and herb and mustard mango habanero. Take your tasty products home to enjoy with your favorite meal!

Reserve your space early; this 2-hour class is limited to 16 people.

Red Chile Workshop - $75.00+tax per person.

Do you love chile? Are you curious but unfamiliar? Our Chile Workshops 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 history and discover how to handle them safely and efficiently in the kitchen. This workshop will include a lively discussion of the various dried red chiles and you will prepare: corn tortillas, red chile sauce made from New Mexican powder, roasted tomato & chipotle sauce, and red chile sauce made from New Mexican pods
Choose between our Red Chile or Green Chile workshop...or you can do them both!

Reserve your space early; this 2-hour class is limited to 16 people.

Green Chile Workshop - $75.00+tax per person.

Do you love chile? Are you curious but unfamiliar? Our Chile Workshops 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 history and discover how to handle them safely and efficiently in the kitchen. This workshop will include an in depth discussion of the various fresh green chile and you will prepare: flour tortillas, green chile sauce, roasted tomatillo & cilantro sauce and green chile, mint & tamarind sauce
Choose between our Red Chile or Green Chile workshop, or you can do them both!

Reserve your space early; this 2-hour class is limited to 16 people.

Salsa l - $75.00+tax per person.

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! You will learn to make and taste; pico de gallo, chayote orange salsa, pineapple, red chile and ginger salsa, and apple, raisin and pine nut salsa. These are quick make-ahead salsas for appetizers, entrees and even dessert.

Reserve your space early; this 2-hour class is limited to 16 people.

More Salsas - $75.00+tax per person.

This hands-on class will give you another opportunity to prepare four salsas that will spice up your meals. After a brief introduction, you will begin to chop and dice the ingredients to make and taste; white gazpacho salsa, mango jalapeno salsa, tomato, raisin and red chile salsa, bing cherry-pistachio salsa. These are salsas that can be made ahead make-ahead for appetizers, entrees and even dessert.

Reserve your space early; this 2-hour class is limited to 16 people.

Tamales l - $98.00+tax per person.

Come spend 3-hours to learn the intricacies of making traditional tamales. To highlight different tamale-making techniques we have chosen to make three different types, red chile and pork, Southern Mexican chicken in banana leaf and blue corn calabacita, all accompanied by an authentic New Mexican red chile sauce. You will use these techniques to make your own tamales, share your experience with the chef while they cook and then enjoy the tasty fruits of your labor at the end of class.

Reserve your space early; this 3-hour class is limited to 16 people.

More Tamales - $98.00+tax per person.

You have learned the basics of tamale making in our Tamale I class, now it's time to get down and learn the tricks of the trade like the higher end restaurants; tamales with duck confit in cherry BBQ sauce, mushroom and herb filled tamales with parmesan and truffle oil served with chipotle butternut squash sauce, and pear, pinon and goat cheese filled tamales
with rosemary red chile caramel sauce. You will learn new techniques to make your own high-end tamales, share your experience with the chef while you cook, and then enjoy the tasty fruits of your labor at the end of class.

Reserve your space early; this 3-hour class is limited to 16 people.

Contemporary Southwest III - $82.00+tax 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 Class

Contemporary Southwest I - $82.00+tax 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. Grilled Salmon Fillet with Poblano-Lime Jam, Fresh Corn and Green Onion Tamale, Chipotle Black Beans, Cabbage Cilantro Slaw and Vanilla Espresso Flan. Demonstration Class

Contemporary Southwest IV - $82.00+tax 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 - $80.00+tax 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 Class

Contemporary Southwest V - $80.00+tax 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 Class

Contemporary Southwest VI - $82.00+tax 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, Chipotle Sweet Potato Croquette, Braised Swiss Chard, Chipotle Corn Flan, and Mexican Chocolate Bistro Cake with Fresh Whipped Cream and Toasted Almonds. Demonstration Class

Cooking Inspired by Georgia O'Keeffe - $85.00+tax per person.

Join The Santa Fe School of Cooking, and the O'Keeffe Museum, to discover and explore some of Georgia O'Keeffe's ideas about food and cooking. One of our chefs will guide you through some of Ms. O'Keeffe's recipes featured in the book, A Painters Kitchen: Recipes from the Kitchen of Georgia O'Keeffe by Margaret Wood. Ms. O'Keeffe had a unique perspective on food for the time, really appreciating simple foods that were in season and grown and handled with care. Margaret will also be on hand to share personal stories and insights to into Georgia O'Keeffe's life, perspective on food and of course art, as she was her assistant for many years. This class will weave the recipes and their context to create the texture of Ms. O'Keeffe. This is a three hour long, demonstration style class that includes recipes and a full meal. Demonstration Class

Cuisines of Mexico I - $80.00+tax 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 Class

Cuisines of Mexico III - $80.00+tax 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 Class

Cuisines of Mexico IV - $80.00+tax 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 Class

Cuisines of Mexico V - $80.00+tax 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 Class

Mexican Light - $80.00+tax 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 Class

Native American I - $85.00+tax 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 Class

Native American II - $85.00+tax 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.
Trout with herbs and bacon baked in clay, Indian wild rice saute, sauteed rainbow chard, berry crisp. Demonstration Class

Southwest Breakfast - $80.00+tax 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 Class

Southwest Brunch - $80.00+tax 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 Class

Southwest Party Fare - $80.00+tax 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 Class

Southwest Tapas - $80.00+tax 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 Class

Traditional New Mexican I - $80.00+tax 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 - $80.00+tax 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 Class

Traditional New Mexican III - $80.00+tax 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 Class

Contemporary Southwest II - $82.00+tax 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. Smooth spicy tortilla soup, grilled adobo marinated flank steak, cascabel steak sauce, green chile mac `n cheese, mojo marinated vegetables, and coconut flan with salted caramel.
Demonstration Class

Fajitas - $80.00+tax 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

Traditional New Mexican IV - $80.00+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. Demonstration Class

Wine Maker's Cooking Class Series - $145.00+tax 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 Vineyard, 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 Vineyard 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!

Class size is limited to 24 people. Classes will run about 3 hours and include wine tasting and a full meal. Participants meet at Estrella Del Norte Vineyard. Demonstration Class

Free shuttle for vineyard cooking classes for guests with no transportation. Please let us know if you will be needing this service.

Contemporary Southwest VII - $82.00+tax 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. Field greens with goat cheese, chile pecans and butternut squash, six spiced pork tenderloin, coconut whipped sweet potatoes, roasted root vegetables, mango jalapeno salsa and churros with Mexican canela sauce
Demonstration DEMONSTRATION

Restaurant Walk I - $115.00+tax per person.

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

Luminaria at the Inn at Loretto celebrates the art of food by presenting Santa Fe's only Concious Cuisine dining experience. The Luminario culinary staff purchases fruits, vegetables and spices from local farmers and prime grades of meat from regional ranchers to create a menu that focuses on a sustainable approach to food.

La Boca/Taberna, James Campbell Caruso's Spanish tapas restaurant, has been the place to be seen in Santa Fe from the moment he opened the doors. James has a unique cooking style that has made his restaurant stand out. He has been nominated four times by the James Beard Foundation for the "Best Chef in the Southwest" award. James takes the concept of tapas to a whole new place.

During the growing seasons Il Piatto chef/proprietor, Matt Yohalem has the local farmers bring their trucks to the front of his restaurant early in the morning to provide him with the best selection of the freshest local ingredients available in Santa Fe. Using these ingredients Chef Yoholem will entertain you with the preparation of one of his uniquely delicious regional Italian cuisine. Matt puts on a great show!

Restaurant Walk II - $115.00+tax per person.

Restaurant Martin is the restaurant that Chef Martín Rios and his wife Jennifer envisioned: A comfortable, refined and pleasing atmosphere where local people and Santa Fe visitors can enjoy Chef Rios' award-winning progressive American cuisine. He has a long-standing reputation for his innovative combination of flavors, colors and presentation. Using fresh, local produce and organic meats and poultry, Chef Rios creates cuisine that reflects Southwestern and Asian styles influenced by his classical training in French technique. He has multiple nominations for the Best Chef in the Southwest by the James Beard Foundation.

Secreto Lounge at Hotel St Francis offers a unique experience in Santa Fe. It features the unique concoctions of Santa Fe's #1 Cocktail Blogger and Mixologist, Chris Milligan and his talented staff. Chris' knowledge and passion for mixology are exemplified by his unique Garden-to-Glass cocktail creations.

The Pink Adobe restaurant was established in 1944 by the legendary Rosalea Murphy. Known affectionately by locals as "The Pink," the restaurant has grown into a local and national landmark since its humble beginnings, serving French onion soup and apple pie. For over 50 years Rosalea used her considerable talents and energy to create a flavor, décor and personality that distinguishes this unique restaurant.

Rio Chama is the largest restaurant in Santa Fe and as a result offers its clientele an eclectic choice of environments in which to wine and dine. Among the rooms that you will visit on a tour of the restaurant are a beautiful wine cellar, a private dining area decorated with unique photos of Georgia O'Keeffe's home, and a large party room exquisitely decorated in antique Native American textiles. After the tour you will visit the kitchen where you will be treated to a tasting of the food and wine that makes Rio Chama so popular.

Restaurant Walk III - $115.00+tax per person.

At the Old House Restaurant meet Chef de Cuisine Evan Doughty, and sample innovative cuisine featuring Southwestern ingredients from artisan farms and contemporary regional influences. Indulge in seasonal, fresh and creative libations exclusive to the casual, yet sophisticated, Agave Lounge.

315 Restaurant & Wine Bar Chef Louis Moskow has been offering fine french cuisine at the 315 restaurant since 1995, First as partner, and four years later as Executive Chef and Owner. It is an elegant, intimate restaurant serving classically prepared French cuisine complemented by Moskow's seasonally-driven global wine list.

Situated in a gorgeous 100 year old adobe home in historic downtown Santa Fe, Tanti Luce 221 is unique, warm and inviting, with its original kiva fireplaces and beautiful stained glass windows. You will be treated to tastings of their featured eclectic European cuisine crafted by Chef Tom Kerpon.

The Rosewood Inn of the Anasazi is one of New Mexico's most highly acclaimed culinary destinations, The Anasazi Restaurant offers a fine dining atmosphere that is welcoming, elegant and rustic. Regional art is tastefully displayed throughout this beautiful Santa Fe restaurant. Enjoy tastings from the menu of Argentinean chef Juan Bochenski.

Spanish Market Class - $85.00+tax+tax per person.

Spanish Market Class: $85.00+tax per person - Come celebrate Spanish Market with James Campbell Caruso the chef/owner of La Boca, one of the hottest restaurants in Santa Fe. As James continues to explore the flavors of Spain, you will taste dishes from La Boca's new tapas menu that are fun and deliciously beyond ordinary. The menu will include shrimp paella nigiri, beet and morcilla pancakes, potato chip tortilla with crab and Moroccan carrot salad with date leather.

This is a demonstration class that includes recipes and a full meal.

20% of the proceeds from this class are donated to the Spanish Colonial Arts Society

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