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