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.
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
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
Pumpkin Pinon Cake with Pumpkin Sauce and Canela Whipped Cream
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,
Endive Salad with Pomegranate, Walnut and Blue Cheese
Red Chile Glazed Ham
Sweet Potato Timbales
Green bean bundles, with dill butter
French tart of dried apples
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.
Sautéed Scaloppini of turkey with Cranberry, and red chili glaze
Green Chili spoon bread
Make ahead buttermilk mashed potatoes
Cranberry and spicy cranberry relish with glazed shallots.
Individual Iced Pumpkin soufflés
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
August 19, 6:00pm - 9:00pm
, The Santa Fe School of Cooking, the City of Santa Fe Arts Commission
and the Partners in Education Foundation for the Santa Fe Public Schools
are proud to present exclusive dinners inspired by Santa Fe's dynamic arts community.
In celebration of Indian Market, Jemez Pueblo Artist Phillip Vigil and Santa Fe native Chef John Rivera Sedlar will collaborate on an exquisite menu, discuss their inspirations and present each guest with a signed original limited-edition work of art by Mr. Vigil, whose work can be seen at Shiprock Santa Fe.
Among his many awards John Rivera Sedlar has been selected as one of the Top Ten Chefs in America. He will soon open a much anticipated restaurant at the new Drury Hotel in downtown Santa Fe. This promises to be a truly memorable evening. Proceeds benefit Partners in Education and the City of Santa Fe Arts Commission.
To register for this benefit event go to attheartiststable.eventbrite.com
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.
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 is scheduled for August 25-27, 2014. Because of the popularity of these intensive classes another has been scheduled on November 3-5, 2014. These very popular classes are limited to 10 people and fill up fast. Don't be left out!
Please call Nicole at 1-800-982-4688 to obtain more information about this very popular event.
Christmas in Santa Fe is a magical time filled with centuries old culinary traditions. Come learn how we do the holidays in New Mexico! The demonstration will include the preparation of shredded pork tamales and poblano & corn tamales both served with red chile sauce, hearty holiday posole with green chile sauce, calabacitas and our famous official state cookie, bizcochitos.
This is a demonstration style class including a full meal.