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Demonstration Classes


Specialty Classes


All Things Pumpkin! Thursday, October 16th, 6:00-9:00 PM - $85.00+tax per person.

The fall harvest is one of the most exciting times of the year with the crisp weather. SFSC is offering a really fun class on "What to do with all that pumpkin"! Join us for some creative recipes featuring pumpkin.
This is a demonstration-style class that includes a full meal.

Menu includes:
Pumpkin Ravioli with SW. Sage Butter
Pumpkin Cheesecake with Chocolate Crumb Crust.
Iced Pumpkin Soufflé
Diced and Roasted Pumpkin with Oregano and Red Chile Honey
Mixed Greens with Roasted Pumpkin and Green Goddess Dressing

Native Harvest Feast - $85.00+tax per person.

Native Harvest Feast
Thursday, November 6th 6:00-9:00
$85.00 per person plus tax

Lois Ellen Frank, a James Beard award winning author with a PhD in Culinary Anthropology, presents a fascinating look into Native American food and culture.
She will offer a wonderful alternative to a traditional Thanksgiving Feast featuring Native foods.

Winter Squash Soup Garnished with Ginger Lime Cream and Ground Pumpkin Seeds
Baked Quail Stuffed with Black Walnuts
Sweet Corn & Sage Served on a Bed of
Julienne Vegetables,
Pumpkin Pinon Cake with Pumpkin Sauce and Canela Whipped Cream

Southwestern Christmas in Santa Fe! Saturday, December 6th, 10:00-2:00 PM - $85.00+tax per person.

Christmas in the SW is one of the most festive times in Santa Fe. Please join us for a detailed menu, how to set the table for the holiday occasion, complete with napkin folding, table decoration, creative place gifts for your guests and their children. This menu is so versatile it can be a served meal or a buffet. Most all of it can be done well in advance,
Menu:
Endive Salad with Pomegranate, Walnut and Blue Cheese
Fiesta Consomme
Red Chile Glazed Ham
Sweet Potato Timbales
Green bean bundles, with dill butter
French tart of dried apples

Southwestern Thanksgiving-Menu Ideas, Decorating and Planning! Saturday, November 1st, 10:00-2:00 PM - $85.00+tax per person.

Please join us to help you create a memorable and tasty Thanksgiving meal.
You will learn to prepare a menu that can be served in courses or presented as a buffet. Emphasis will be on updated recipes (most that can be prepared in advance with little last minute finishing), featuring southwestern flavors. Learn how to set the table, fun ideas for place gifts that will include the children, and in-expensive solutions for table decorations. Finally we will all sit and enjoy everything that is created.

Menu includes:
Sautéed Scaloppini of turkey with Cranberry, and red chili glaze
Green Chili spoon bread
Brussel sprouts
Make ahead buttermilk mashed potatoes
Cranberry and spicy cranberry relish with glazed shallots.
Individual Iced Pumpkin soufflés

Thanksgiving Leftovers Thursday, November 20th, 6:00-9:00 PM - $75.00+tax per person.

Too much Turkey?
At the SFSC we will gladly show you how to disguise those leftover scraps of turkey. In fact, you may decide to roast your turkey in advance and use one of these recipes for your thanksgiving meal!

Turkey and Fresh Spinach soup
Fettuccini with Turkey, Green Chile and Sour Cream Sauce
Quick, Southwestern Turkey Pot Pies.
Green Chile Turkey and Mushroom Enchiladas

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 Watercress Salad with Herb Dressing, Smoked Trout, Chile con Carne, Sopa de Fideos, Calabacitas and Creamy Natillas, you will know how recipes vary from northern to southern New Mexico! This is a don't miss!

Call us at 1-800-982-4688 or 505-983-4511 for additional information about this special class.


Mole and More - $82.00+tax per person.

Mole is a sauce that originated in Mexico and, more specifically, the states of Puebla and Oaxaca. It can be black, red, yellow, green and pipian with chile peppers being the common ingredient. The mole of today have also added chocolate, pine nuts, pepitas, sesame seeds and cilantro just to name a few to their list of ingredients adding more complexity and richness to the sauce.

In this class you will learn to make Smoked Chicken with Mole, Perfect Protein Salad, Arroz Verde, Chile Glazed Carrots and Onions and Flourless Mexican Chocolate Torte with Raspberry Glaze!

New World Mole - $85.00+tax per person. new

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 -a traditional blend of chile poblano, nuts, pumpkin seeds and tomatillos served over chipotle seasoned shrimp, arroz verde, black beans and calabacitas. Margarita cheesecake for dessert!

Join us for this class on Saturday August 1, 2013 at 10:00 am.

Santa Fe Wine and Chile Fiesta 2014 - $ticket prices at www.santafewineandchile.org+tax per person.

The Santa Fe School of Cooking is host to many of the events that take place during this wonderful fall festival. View the schedule and buy tickets for the many events at www.santafewineandchile.org/ (THE SANTA FE SCHOOL OF COOKING DOES NOT SELL TICKETS FOR THESE EVENTS)

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 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

Contemporary Southwest III

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 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

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 - $82.00+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

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

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

Santa Fe Favorites - $77.00+tax per person.

When you have been away from Santa Fe for a while there are certain foods that you crave when you return. We call these Santa Fe comfort foods. We are gathering some of these comfort foods and presenting them as Santa Fe Favorites. This menu includes winter squash, posole, cornbread stuffed pork tenderloin with cilantro coulis, warm cabbage slaw with bacon and golden raisins, green chile mashed potatoes, La Mesilla pecan pie with rum crème anglaise. Demonstration Class

Simply Santa Fe - $70.00+tax 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. Demonstration Class

Southwest Barbecue - $82.00+tax per person.

The term "barbecue" probably originated from the Spanish word "barbacoa" which loosely means to slow cook meat over a wooden platform. By the 19th century this culinary technique was well established in the American South with pork being the choice of meat for barbecuing.

Barbecue varies from region to region with Texas, Tennessee and North Carolina all proclaiming to be the "kings" of smoked meats. Here in the Southwest we love to grill and prepare barbecue with a "kick"-translation, we love our chiles in everything!

In this class, mixing savory and sweet flavors, you will learn to make Ribs with Chipotle Barbecue Sauce, Frijoles Charros, Green Tamales with Crema, Grilled Pineapple Slaw and Saffron Poached Pears with Salted Caramel Sauce.

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

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

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

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"

winemakers dinner
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