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Contemporary Southwest VIII $78.00 per person

Beef tenderloin with green chile, mushrooms and a port cascabel demi glace, sauteed vegetable Diablo, wild rice pilaf with dried cranberry and toasted pinon, apple pinon tart. DEMONSTRATION

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When attending this class, remember to bring the confirmation email you will receive after completing the registration process.

The Santa Fe School of Cooking will send you a confirmation via email guaranteeing space in your desired cooking class and completing the reservation. Reservation is not complete without this response from the SFSC.

    June 21, 2008
    August 16, 2008
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