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Culinary History of the Rio Grande Valley 5000 BC to Present - New $70.00 per person

To help celebrate the upcoming 400th anniversary of the city of Santa Fe we developed this class. Learn about the regional ingredients and cooking methods and how they have evolved from prehistoric roots to Santa Fe's world class cuisine of today. The interactive lecture offers tastings and printed recipes from three distinct eras. Tastings include; Posole Nixtamal, Anasazi Beans, Calabacitas, Pan de Horno, Chorizo, Stone Fruit Jam, Duck Tamales and Green Chile-Apple Crisp. Demonstration & Lecture.

To Register for this class, click the appropriate radio button below then press Register Now button.

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.

    May 30, 2008
    June 13, 2008
    July 11, 2008
    August 01, 2008
    August 28, 2008
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