Tasting New Mexico $85.00
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!