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Class Schedule

December 2016
SuMoTuWeThFrSa
    1  115.00 2

2:00 pm
Restaurant Martin is the restaurant that Chef Martín Rios and his wife Jennifer envisioned: A comfortable, refined and pleasing atmosphere where local people and Santa Fe visitors can enjoy Chef Rios' award-winning progressive American cuisine. He has a long-standing reputation for his innovative combination of flavors, colors and presentation. Using fresh, local produce and organic meats and poultry, Chef Rios creates cuisine that reflects Southwestern and Asian styles influenced by his classical training in French technique. He has multiple nominations for the Best Chef in the Southwest by the James Beard Foundation.

Eloisa Hailed as the founder of modern Southwestern cooking, Chef John Sedlar has opened his newest restaurant, Eloisa, in the new Drury Hotel of Santa Fe. After many years in Los Angeles and four very successful restaurants, Chef Sedlar is back home in his native Santa Fe cooking up the food he grew up eating at his grandmother Eloisa’s house on Alto Street. We are so excited to add John and his aptly named Eloisa restaurant to our lineup of culinary partners.

Georgia Housed in the historic Army Officer’s Quarters circa 1900, Georgia is proud to serve Contemporary American Cuisine. There are three dining venues: The Tavern, Patio, and Dining Room, each with their own ambiance. We are very excited to have them be a part of our Restaurant Walking Tour partners!

TerraCotta Wine Bistro is a smart casual food and wine restaurant located in the historic district of downtown Santa Fe, New Mexico, in a charming 19th century adobe building near the Georgia O’Keeffe Museum and the Downtown Plaza. This unique Santa Fe restaurant features globally-inspired food, wine and beer, utilizing local and regional foods made from high quality, seasonal ingredients. A fun, inviting and informal ambiance offering moderately priced dishes and a great Sunday Brunch!




Because our wonderful Santa Fe Chefs LOVE to feed you, please reconsider dinner reservations following one of our Restaurant Walking Tours! Tours run 2PM to 5PM and begin at The Santa Fe School of Cooking, 125 N. Guadalupe St.

Due to the popularity of our tours, we strictly adhere to our 48-hour cancellation policy. Please be aware you will be walking approximately 1-1/2 miles at an elevation of 7000 ft.
90.00 3

10:00 am 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.
This is a three-hour, demonstration-style class that includes lunch.

Menu:
Spiced pumpkin, Lentil and Goats Cheese Salad
Roasted Beef Tenderloin with Red Chile, Coffee and Cinnamon Rub and Pecan Roquefort Butter
Smoke Chile Scalloped Sweet Potatoes
Southwestern Shredded Brussels Sprouts
French tart of dried apples
4 5  85.00 6

10:00 am When the Spanish arrived in New Mexico in the 16th century with domesticated animals, stonefruit and grapes among other things, they changed the way New Mexicans ate. Join one of our Spanish classes to discover the Foods of Spain before they merged with the Native foods and NM fare that was already being prepared in New Mexico.

Melon gazpacho with feta cheese crisps, cucumber salad with Serrano ham and tomato port vinaigrette, traditional paella with chicken, seafood and chorizo and crema catalana.

This is a 3-hour long, demonstration-style class that includes lunch.
7 8  80.00 9

10:00 am Mexico is country with a very diverse palate. In the long history of cultural assimilation, it has been a major influence on New Mexican food. The Santa Fe School of Cooking is pleased to present classes that allow you to experience the richness and variety of the foods of our Southern neighbor. In this class we will prepare chorizo enchiladas with quajillo sauce, goat cheese enchiladas with tomatillo sauce, arroz verde, frijoles borrachos and key lime tart. Demonstration Class, 3-hours.
115.00

2:00 pm
Agave Lounge At the Old House Restaurant invites innovative cuisine featuring Southwestern ingredients from artisan farms and contemporary regional influences. Indulge in seasonal, fresh and creative libations exclusive to the casual, yet sophisticated.

Meet one of our favorite chefs, Tom Kerpon, at his new restaurant, Ortiz. Ortiz is located in the Hilton Hotel is named after the Ortiz family that homesteaded the property 300 years ago. The restaurant is completely new and will be featuring Chef Kerpons' innovative Southwest cuisine. Be one of the first to check out this new addition to the Santa Fe restaurant scene!

joseph's Chef Joseph Wrede is a Food & Wine Best New Chef, the winner of several AAA Four Diamond Awards, several DiRoNA Awards and has received both Wine Spectator and Wine Enthusiast distinctions. Joseph’s Culinary Pub is a creation of Chef Wrede and his creative and business partners. joseph's is the third incarnation of Wrede’s original Joseph’s Table, conceived in Taos, New Mexico, not quite 20 years ago, for which he is well known and loved within the region and beyond. Joseph’s Culinary Pub is designed to be a platform for Chef Wrede’s unique and uncompromising vision on traditional and contemporary cuisine, both regional and international.

Sazon Originally from Mexico City, Chef Fernando Olea has been enthralling diners in Santa Fe since 1991 with his unique interpretation of contemporary and traditional Mexican dishes. At Sazon Chef Olea creates sophisticated flavors using Old Mexico’s indigenous and culinary traditions alongside ingredients from around the world. His menu is deliberately small, featuring fresh and locally sourced produce and meats when possible.

Because our wonderful Santa Fe Chefs LOVE to feed you, please reconsider dinner reservations after one of our Restaurant Walking Tours! Tours run 2PM to 5PM and begin at The Santa Fe School of Cooking, 125 N. Guadalupe St.

Due to the popularity of our tours, we strictly adhere to our 48-hour cancellation policy. Please be aware you will be walking approximately 1-1/2 miles at an elevation of 7000 ft.
85.00 10

10:00 am 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.
11 12 13 14 15  80.00 16

10:00 am Want to impress your friends with what you did in Santa Fe? Invite them to a party and wow them with the Southwest party fare that you will learn to prepare in this fun class: Gazpacho, Crab and Corn Fitters, Goat Cheese and Mushroom Relleno served on Red Chile Sauce, Mini-shredded Pork Tacos, Corn Tortillas and Apple Pie Tamale. Demonstration Class, 3-hours.
115.00

2:00 pm Dinner for Twois a family-owned restaurant with an intimate fine dining atmosphere. Owners, Andy, Gregory and Pam Barnes use only grass fed organic beef, the freshest fresh, local products and seasonal foods to create their lively menu all paired with an award winning wine list! We love Dinner for Two !

Galisteo Bistro-Owned and operated by chefs Robert and Marge Chickering, Galisteo Bistro features eclectic, innovative international cuisine. Located in the downtown area, this restaurant is comfortable and casual and is known for its open kitchen, quality menu and attentive service.

Anasazi Restaurant Traditional Southwestern cuisine serves as the foundation for the menu of this beautiful restaurant located in the Inn of the Anasazi. Latin influences enrich the time-honored fare and celebrate Santa Fe's vibrant Latin communities. The property welcomes a new Executive Chef, Edgar Beas, who finds inspiration in Santa Fe's rich culinary history as well as seasonal, local ingredients.

Chef Mark Connell and co-owner Arthur Martel opened Santa Fe's newest hot spot, State Capital Kitchen, in early 2016. Come see the artisanal American dim sum joint that has a secret ingredient-playfulness!

Because our wonderful Santa Fe Chefs LOVE to feed you, please reconsider dinner reservations after one of our Restaurant Walking Tours! Tours run 2PM to 5PM and begin at The Santa Fe School of Cooking, 125 N. Guadalupe St.

Due to the popularity of our tours, we strictly adhere to our 48-hour cancellation policy. Please be aware you will be walking approximately 1-1/2 miles at an elevation of 7000 ft.
82.00 17

10:00 am Santa Fe's unique cuisine melds the region's rich cultural traditions with new ideas to create a contemporary style of Southwestern fare. You can experience this unique cuisine in depth, including the techniques of master chefs, regional lore and fabulous food: Smoked Pork Tenderloin with Red Chile Cider Glaze, Apple-Pinon Chutney, Chipotle Sweet Potato Croquette, Braised Swiss Chard, Chipotle Corn Flan, and Mexican Chocolate Bistro Cake with Fresh Whipped Cream and Toasted Almonds. Demonstration Class, 3hours.
78.00

2:00 pm Do you love chile? Are you curious but unfamiliar? Our Chile Workshops will delight those already familiar with New Mexico's official state vegetable and light the fires of passion for those yet uninitiated. Here in the Land of Enchantment, chile is more than an ingredient; it is the embodiment of a diverse and rich cultural heritage and a distinct Southwestern lifestyle. Participants will explore chile's unique culinary history and discover how to handle them safely and efficiently in the kitchen. This workshop will include a lively discussion of the various dried red chiles and you will prepare: corn tortillas, red chile sauce made from New Mexican powder, roasted tomato & chipotle sauce, and red chile sauce made from New Mexican pods
Choose between our Red Chile or Green Chile workshop...or you can do them both!

Reserve your space early; this 2-hour class is limited to 16 people.
98.00 18

11:00 am Come spend 3-hours to learn the intricacies of making traditional tamales. To highlight different tamale-making techniques we have chosen to make three different types, red chile and pork, Southern Mexican chicken in banana leaf and blue corn calabacita, all accompanied by an authentic New Mexican red chile sauce. You will use these techniques to make your own tamales, share your experience with the chef while they cook and then enjoy the tasty fruits of your labor at the end of class.

Reserve your space early; this 3-hour class is limited to 16 people.
80.00 19

9:00 am Let the Santa Fe School of Cooking get you going in the morning with a New Mexican brunch that combines the richness of local products and traditions to provide you with a meal that will keep you energized for the rest of the day: Chilaquiles with Chicken and Green Chile Tomatillo Sauce, New Mexican Egg Frittata, Chile-Glazed Bacon, Piloncillo Baked Apples with Cajeta Sauce, and Mexican Hot Chocolate (if it's chilly out!) or a Fruit Liquado. Demonstration Class, 3-hours.
78.00

2:00 pm Do you love chile? Are you curious but unfamiliar? Our Chile Workshops will delight those already familiar with New Mexico's official state vegetable and light the fires of passion for those yet uninitiated. Here in the Land of Enchantment, chile is more than an ingredient; it is the embodiment of a diverse and rich cultural heritage and a distinct Southwestern lifestyle. Participants will explore chile's unique culinary history and discover how to handle them safely and efficiently in the kitchen. This workshop will include an in depth discussion of the various fresh green chile and you will prepare: flour tortillas, green chile sauce, roasted tomatillo & cilantro sauce and green chile, mint & tamarind sauce
Choose between our Red Chile or Green Chile workshop, or you can do them both!

Reserve your space early; this 2-hour class is limited to 16 people.
98.00 20

10:00 am The word relleno means 'stuffed'. That being said there are so many varieties of chiles to stuff with many different fillings and batters. There are traditional rellenos and rellenos associated with traditional celebrations. Come join us in making four different types of chiles rellenos; New Mexican tempura rellenos, ancho chile rellenos, cream cheese stuffed jalapenos en escabeche and chiles en nogada.

Reserve your space early; this 3- hour class is limited to 16 people.
98.00

2:00 pm Come spend 3-hours to learn the intricacies of making traditional tamales. To highlight different tamale-making techniques we have chosen to make three different types, red chile and pork, Southern Mexican chicken in banana leaf and blue corn calabacita, all accompanied by an authentic New Mexican red chile sauce. You will use these techniques to make your own tamales, share your experience with the chef while they cook and then enjoy the tasty fruits of your labor at the end of class.

Reserve your space early; this 3-hour class is limited to 16 people.
90.00 21

10:00 am Join The Santa Fe School of Cooking, and the O’Keeffe Museum, to discover and explore some of Georgia O’Keeffe’s ideas about food and cooking. One of our chefs will guide you through some of Ms. O’Keeffe’s recipes featured in the book, A Painters Kitchen: Recipes from the Kitchen of Georgia O’Keeffe by Margaret Wood. Ms. O’Keeffe had a unique perspective on food for the time, really appreciating simple foods that were in season and grown and handled with care. Margaret will also be on hand to share personal stories and insights to into Georgia O’Keeffe’s life, perspective on food and of course art, as she was her assistant for many years. This class will weave the recipes and their context to create the texture of Ms. O’Keeffe. This is a three hour long, demonstration style class that includes recipes and a full meal. Demonstration Class, 3-hours.
115.00

2:00 pm
Restaurant Martin is the restaurant that Chef Martín Rios and his wife Jennifer envisioned: A comfortable, refined and pleasing atmosphere where local people and Santa Fe visitors can enjoy Chef Rios' award-winning progressive American cuisine. He has a long-standing reputation for his innovative combination of flavors, colors and presentation. Using fresh, local produce and organic meats and poultry, Chef Rios creates cuisine that reflects Southwestern and Asian styles influenced by his classical training in French technique. He has multiple nominations for the Best Chef in the Southwest by the James Beard Foundation.

Eloisa Hailed as the founder of modern Southwestern cooking, Chef John Sedlar has opened his newest restaurant, Eloisa, in the new Drury Hotel of Santa Fe. After many years in Los Angeles and four very successful restaurants, Chef Sedlar is back home in his native Santa Fe cooking up the food he grew up eating at his grandmother Eloisa’s house on Alto Street. We are so excited to add John and his aptly named Eloisa restaurant to our lineup of culinary partners.

Georgia Housed in the historic Army Officer’s Quarters circa 1900, Georgia is proud to serve Contemporary American Cuisine. There are three dining venues: The Tavern, Patio, and Dining Room, each with their own ambiance. We are very excited to have them be a part of our Restaurant Walking Tour partners!

TerraCotta Wine Bistro is a smart casual food and wine restaurant located in the historic district of downtown Santa Fe, New Mexico, in a charming 19th century adobe building near the Georgia O’Keeffe Museum and the Downtown Plaza. This unique Santa Fe restaurant features globally-inspired food, wine and beer, utilizing local and regional foods made from high quality, seasonal ingredients. A fun, inviting and informal ambiance offering moderately priced dishes and a great Sunday Brunch!




Because our wonderful Santa Fe Chefs LOVE to feed you, please reconsider dinner reservations following one of our Restaurant Walking Tours! Tours run 2PM to 5PM and begin at The Santa Fe School of Cooking, 125 N. Guadalupe St.

Due to the popularity of our tours, we strictly adhere to our 48-hour cancellation policy. Please be aware you will be walking approximately 1-1/2 miles at an elevation of 7000 ft.
85.00 22

10:00 am Their long history of farming, and plant usage qualify Native Americans to be considered as America’s first great cooks. Lois Ellen Frank, a James Beard award winning author and PhD in culinary culture, presents a fascinating look into Native American food and culture. Blue corn gnocchi arrowheads with guajillo chile sauce, seasonal greens with jalapeno dressing, lamb stuffed rellenos with tomato sauce, sweet frybread with seasonal berries and prickly pear syrup will be prepared and served. Demonstration Class, 3-hours.
78.00

2:00 pm Any dinner can be fantastic if you keep the right sauces stocked in your kitchen. In this workshop you will prepare the only three hot sauces you will ever need: smokey adobo tomato, green chile poblano, and herb and mustard mango habanero. Take your tasty products home to enjoy with your favorite meal!

Reserve your space early; this 2-hour class is limited to 16 people.

<buzz>"I took a hands on class, Hot Sauces... Five star experience all the way."
Honolulu, 8/13</buzz>
82.00 23

10:00 am Santa Fe's unique cuisine melds the region’s rich cultural traditions with new ideas to create a contemporary style of Southwestern fare. You can experience this unique cuisine in depth, including the techniques of master chefs, the lore of the region and fabulous food. Smooth spicy tortilla soup, grilled adobo marinated flank steak, cascabel steak sauce, green chile mac `n cheese, mojo marinated vegetables, and coconut flan with salted caramel. 3-hours.
Demonstration Class
115.00

2:00 pm
Agoyo Lounge, located at the Inn on the Alameda, features light gourmet fare, specially prepared by their esteemed Culinary Institute of America chef, Chef Jen Doughty. Ranging from traditional New Mexican appetizers and Santa Fe style paninis to fresh salads and crème brule, every item on their extensive menu is guaranteed to please the most discerning palate. This a a wonderful new addition to the Santa Fe food scene!

La Plazuela Fresh and flavorful, La Plazuela takes an innovative approach to New Mexican cuisine, cooking up traditional recipes with an enticing new twist. Nestled in the heart of La Fonda on the Plaza, is the most intimate among restaurants in Santa Fe. La Plazuela will take you on a food adventure that offers an intimate dining experience, presenting guests with tantalizing New World twists on Southwestern cuisine.

La Boca/Taberna, James Campbell Caruso's Spanish tapas restaurant, has been the place to be seen in Santa Fe from the moment he opened the doors. James has a unique cooking style that has made his restaurant stand out. He has been nominated four times by the James Beard Foundation for the "Best Chef in the Southwest" award. James takes the concept of tapas to a whole new place.

During the growing seasons Il Piatto chef/proprietor, Matt Yohalem has the local farmers bring their trucks to the front of Il Piatto early in the morning to provide him with the best selection of the freshest local ingredients available in Santa Fe. Using these ingredients Chef Yoholem will entertain you with the preparation of one of his uniquely delicious regional Italian cuisine. Matt puts on a great show!

Because our wonderful Santa Fe Chefs LOVE to feed you, please reconsider dinner reservations following one of our Restaurant Walking Tours! Tours run 2PM to 5PM and begin at The Santa Fe School of Cooking, 125 N. Guadalupe St.

Due to the popularity of our tours, we strictly adhere to our 48-hour cancellation policy. Please be aware you will be walking approximately 1-1/2 miles at an elevation of 7000 ft.
85.00 24

10:00 am 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.
25  80.00 26

10:00 am Warm, spicy tastes and enticing aromas evoke Santa Fe’s rich cultural traditions. Three classes on the traditional foods of New Mexico are at the heart of the Santa Fe School of Cooking.

These classes allow you to experience this delicious cuisine, including local cooking techniques and the lore of the region. This class includes corn tortillas, cheese enchilladas with red chile sauce, chicken enchilladas with green chile sauce, pinto beans, posole, and capirotada (bread pudding). Demonstration Class, 3-hours.
98.00

2:00 pm Come spend 3-hours to learn the intricacies of making traditional tamales. To highlight different tamale-making techniques we have chosen to make three different types, red chile and pork, Southern Mexican chicken in banana leaf and blue corn calabacita, all accompanied by an authentic New Mexican red chile sauce. You will use these techniques to make your own tamales, share your experience with the chef while they cook and then enjoy the tasty fruits of your labor at the end of class.

Reserve your space early; this 3-hour class is limited to 16 people.
85.00 27

10:00 am When the Spanish arrived in New Mexico in the 16th century with domesticated animals, stonefruit and grapes among other things, they changed the way New Mexicans ate. Join one of our Spanish classes to discover the Foods of Spain before they merged with the Native foods and NM fare that was already being prepared in New Mexico.

Warm toasts with Serrano ham and tomato spread, baked spinach with goat cheese and onion compote, grilled beef with smoked sea salt caramel, Mediterranean salad, shrimp with almond and pine nut sauce, Magdalenas.

This is a 3-hour long, demonstration-style class that includes lunch.
78.00

2:00 pm Do you love chile? Are you curious but unfamiliar? Our Chile Workshops will delight those already familiar with New Mexico's official state vegetable and light the fires of passion for those yet uninitiated. Here in the Land of Enchantment, chile is more than an ingredient; it is the embodiment of a diverse and rich cultural heritage and a distinct Southwestern lifestyle. Participants will explore chile's unique culinary history and discover how to handle them safely and efficiently in the kitchen. This workshop will include a lively discussion of the various dried red chiles and you will prepare: corn tortillas, red chile sauce made from New Mexican powder, roasted tomato & chipotle sauce, and red chile sauce made from New Mexican pods
Choose between our Red Chile or Green Chile workshop...or you can do them both!

Reserve your space early; this 2-hour class is limited to 16 people.
80.00 28

10:00 am Let the Santa Fe School of Cooking get you going in the morning with a New Mexican brunch that combines the richness of local products and traditions to provide you with a meal that will keep you energized for the rest of the day: Chipotle Spinach and Goats Cheese Quiche, Blue Corn Pecan Pancakes, Fresh Berry Compote, Huevos Rancheros and Chorizo Cottage Fried Potatoes. Demonstration Class, 3-hours.
115.00

2:00 pm
Agave Lounge At the Old House Restaurant invites innovative cuisine featuring Southwestern ingredients from artisan farms and contemporary regional influences. Indulge in seasonal, fresh and creative libations exclusive to the casual, yet sophisticated.

Meet one of our favorite chefs, Tom Kerpon, at his new restaurant, Ortiz. Ortiz is located in the Hilton Hotel is named after the Ortiz family that homesteaded the property 300 years ago. The restaurant is completely new and will be featuring Chef Kerpons' innovative Southwest cuisine. Be one of the first to check out this new addition to the Santa Fe restaurant scene!

joseph's Chef Joseph Wrede is a Food & Wine Best New Chef, the winner of several AAA Four Diamond Awards, several DiRoNA Awards and has received both Wine Spectator and Wine Enthusiast distinctions. Joseph’s Culinary Pub is a creation of Chef Wrede and his creative and business partners. joseph's is the third incarnation of Wrede’s original Joseph’s Table, conceived in Taos, New Mexico, not quite 20 years ago, for which he is well known and loved within the region and beyond. Joseph’s Culinary Pub is designed to be a platform for Chef Wrede’s unique and uncompromising vision on traditional and contemporary cuisine, both regional and international.

Sazon Originally from Mexico City, Chef Fernando Olea has been enthralling diners in Santa Fe since 1991 with his unique interpretation of contemporary and traditional Mexican dishes. At Sazon Chef Olea creates sophisticated flavors using Old Mexico’s indigenous and culinary traditions alongside ingredients from around the world. His menu is deliberately small, featuring fresh and locally sourced produce and meats when possible.

Because our wonderful Santa Fe Chefs LOVE to feed you, please reconsider dinner reservations after one of our Restaurant Walking Tours! Tours run 2PM to 5PM and begin at The Santa Fe School of Cooking, 125 N. Guadalupe St.

Due to the popularity of our tours, we strictly adhere to our 48-hour cancellation policy. Please be aware you will be walking approximately 1-1/2 miles at an elevation of 7000 ft.
82.00 29

10:00 am Mole is a sauce that originated in Mexico and, more specifically, the states of Puebla and Oaxaca. It can be black, red, yellow, green and pipian with chile peppers being the common ingredient. The mole of today have also added chocolate, pine nuts, pepitas, sesame seeds and cilantro just to name a few to their list of ingredients adding more complexity and richness to the sauce.

In this class you will learn to make Smoked Chicken with Mole, Perfect Protein Salad, Arroz Verde, Chile Glazed Carrots and Onions and Mexican Chocolate Torte with Raspberry Glaze! Demonstration class, 3-hours.
78.00

2:00 pm Do you love chile? Are you curious but unfamiliar? Our Chile Workshops will delight those already familiar with New Mexico's official state vegetable and light the fires of passion for those yet uninitiated. Here in the Land of Enchantment, chile is more than an ingredient; it is the embodiment of a diverse and rich cultural heritage and a distinct Southwestern lifestyle. Participants will explore chile's unique culinary history and discover how to handle them safely and efficiently in the kitchen. This workshop will include an in depth discussion of the various fresh green chile and you will prepare: flour tortillas, green chile sauce, roasted tomatillo & cilantro sauce and green chile, mint & tamarind sauce
Choose between our Red Chile or Green Chile workshop, or you can do them both!

Reserve your space early; this 2-hour class is limited to 16 people.
98.00 30

10:00 am Come spend 3-hours to learn the intricacies of making traditional tamales. To highlight different tamale-making techniques we have chosen to make three different types, red chile and pork, Southern Mexican chicken in banana leaf and blue corn calabacita, all accompanied by an authentic New Mexican red chile sauce. You will use these techniques to make your own tamales, share your experience with the chef while they cook and then enjoy the tasty fruits of your labor at the end of class.

Reserve your space early; this 3-hour class is limited to 16 people.
115.00

2:00 pm Dinner for Twois a family-owned restaurant with an intimate fine dining atmosphere. Owners, Andy, Gregory and Pam Barnes use only grass fed organic beef, the freshest fresh, local products and seasonal foods to create their lively menu all paired with an award winning wine list! We love Dinner for Two !

Galisteo Bistro-Owned and operated by chefs Robert and Marge Chickering, Galisteo Bistro features eclectic, innovative international cuisine. Located in the downtown area, this restaurant is comfortable and casual and is known for its open kitchen, quality menu and attentive service.

Anasazi Restaurant Traditional Southwestern cuisine serves as the foundation for the menu of this beautiful restaurant located in the Inn of the Anasazi. Latin influences enrich the time-honored fare and celebrate Santa Fe's vibrant Latin communities. The property welcomes a new Executive Chef, Edgar Beas, who finds inspiration in Santa Fe's rich culinary history as well as seasonal, local ingredients.

Chef Mark Connell and co-owner Arthur Martel opened Santa Fe's newest hot spot, State Capital Kitchen, in early 2016. Come see the artisanal American dim sum joint that has a secret ingredient-playfulness!

Because our wonderful Santa Fe Chefs LOVE to feed you, please reconsider dinner reservations after one of our Restaurant Walking Tours! Tours run 2PM to 5PM and begin at The Santa Fe School of Cooking, 125 N. Guadalupe St.

Due to the popularity of our tours, we strictly adhere to our 48-hour cancellation policy. Please be aware you will be walking approximately 1-1/2 miles at an elevation of 7000 ft.
80.00 31

10:00 am Warm, spicy tastes and enticing aromas evoke Santa Fe's rich cultural traditions. Three classes on the traditional foods of New Mexico are at the heart of the Santa Fe School of Cooking. These classes allow you to experience this delicious cuisine, including local cooking techniques and the lore of the region. This class includes classic New Mexican green chile stew, blue corn and green chile muffins, pinon butter, quesadillas, salsa fresca and rich natillas. Demonstration Class, 3-hours.

See January thru August 2017
Calendar of Events



January 2017
SuMoTuWeThFrSa
1  98.00 2

10:00 am When you make a taco, you are building your own meal by personalizing your filling, your salsa and your garnish. Come have fun with tacos in this hands-on class. Tacos will be prepared fiilled with potato, poblano chile and spinach, hot & smoky shrimp, chicken guacamole and tacos al Pastor, made with blue corn tortillas, flour tortillas and salsa fresca.

Reserve your space early; this 3-hour class is limited to 16 people
80.00 3

10:00 am Santa Fe's unique cuisine melds the region‚s rich cultural traditions with new ideas to create a contemporary style of health-conscious Southwestern fare. You can experience this unique cuisine in depth, including the techniques of master chefs, the lore of the region and fabulous food. Hearty Vegetable Salad with Balsamic Vinaigrette, Lemon Southwest Rice, Fiery Turkey Fillets with Roasted Pineapple Salsa, and Mexican Chocolate Cake. Demonstration Class, 3-hours.
4 5  98.00 6

10:00 am The word relleno means 'stuffed'. That being said there are so many varieties of chiles to stuff with many different fillings and batters. There are traditional rellenos and rellenos associated with traditional celebrations. Come join us in making four different types of chiles rellenos; New Mexican tempura rellenos, ancho chile rellenos, cream cheese stuffed jalapenos en escabeche and chiles en nogada.

Reserve your space early; this 3- hour class is limited to 16 people.
80.00 7

10:00 am Warm, spicy tastes and enticing aromas evoke Santa Fe’s rich cultural traditions. Three classes on the traditional foods of New Mexico are at the heart of the Santa Fe School of Cooking.

These classes allow you to experience this delicious cuisine, including local cooking techniques and the lore of the region. This class includes flour tortillas, carne adovada (red chile marinated pork), chiles rellenos, calabacitas (green chile, squash, corn), refritos, and sopapillas. Demonstration Class, 3-hours.
78.00

2:00 pm This hands-on class will give you the opportunity to prepare four different salsas that spice up even the simplest of dishes. You will spend a few minutes learning about the history of salsa, then begin chopping and dicing! You will learn to make and taste; pico de gallo, chayote orange salsa, pineapple, red chile and ginger salsa, and apple, raisin and pine nut salsa. These are quick make-ahead salsas for appetizers, entrees and even dessert.

Reserve your space early; this 2-hour class is limited to 16 people.
8 9 10 11  98.00 12

10:00 am Come spend 3-hours to learn the intricacies of making traditional tamales. To highlight different tamale-making techniques we have chosen to make three different types, red chile and pork, Southern Mexican chicken in banana leaf and blue corn calabacita, all accompanied by an authentic New Mexican red chile sauce. You will use these techniques to make your own tamales, share your experience with the chef while they cook and then enjoy the tasty fruits of your labor at the end of class.

Reserve your space early; this 3-hour class is limited to 16 people.
78.00 13

2:00 pm Any dinner can be fantastic if you keep the right sauces stocked in your kitchen. In this workshop you will prepare the only three hot sauces you will ever need: smokey adobo tomato, green chile poblano, and herb and mustard mango habanero. Take your tasty products home to enjoy with your favorite meal!

Reserve your space early; this 2-hour class is limited to 16 people.

<buzz>"I took a hands on class, Hot Sauces... Five star experience all the way."
Honolulu, 8/13</buzz>
82.00 14

10:00 am Santa Fe's unique cuisine melds the region’s rich cultural traditions with new ideas to create a contemporary style of Southwestern fare. You can experience this unique cuisine in depth, including the techniques of master chefs, the lore of the region and fabulous food. Smooth spicy tortilla soup, grilled adobo marinated flank steak, cascabel steak sauce, green chile mac `n cheese, mojo marinated vegetables, and coconut flan with salted caramel. 3-hours.
Demonstration Class
78.00

2:00 pm Do you love chile? Are you curious but unfamiliar? Our Chile Workshops will delight those already familiar with New Mexico's official state vegetable and light the fires of passion for those yet uninitiated. Here in the Land of Enchantment, chile is more than an ingredient; it is the embodiment of a diverse and rich cultural heritage and a distinct Southwestern lifestyle. Participants will explore chile's unique culinary history and discover how to handle them safely and efficiently in the kitchen. This workshop will include an in depth discussion of the various fresh green chile and you will prepare: flour tortillas, green chile sauce, roasted tomatillo & cilantro sauce and green chile, mint & tamarind sauce
Choose between our Red Chile or Green Chile workshop, or you can do them both!

Reserve your space early; this 2-hour class is limited to 16 people.
98.00 15

11:00 am When you make a taco, you are building your own meal by personalizing your filling, your salsa and your garnish. Come have fun with tacos in this hands-on class. Tacos will be prepared fiilled with potato, poblano chile and spinach, hot & smoky shrimp, chicken guacamole and tacos al Pastor, made with blue corn tortillas, flour tortillas and salsa fresca.

Reserve your space early; this 3-hour class is limited to 16 people
16 17  90.00 18

10:00 am Join The Santa Fe School of Cooking, and the O’Keeffe Museum, to discover and explore some of Georgia O’Keeffe’s ideas about food and cooking. One of our chefs will guide you through some of Ms. O’Keeffe’s recipes featured in the book, A Painters Kitchen: Recipes from the Kitchen of Georgia O’Keeffe by Margaret Wood. Ms. O’Keeffe had a unique perspective on food for the time, really appreciating simple foods that were in season and grown and handled with care. Margaret will also be on hand to share personal stories and insights to into Georgia O’Keeffe’s life, perspective on food and of course art, as she was her assistant for many years. This class will weave the recipes and their context to create the texture of Ms. O’Keeffe. This is a three hour long, demonstration style class that includes recipes and a full meal. Demonstration Class, 3-hours.
19  98.00 20

2:00 pm You have learned the basics of tamale making in our Tamale I class, now it's time to get down and learn the tricks of the trade like the higher end restaurants; tamales with duck confit in cherry BBQ sauce, mushroom and herb filled tamales with parmesan and truffle oil served with chipotle butternut squash sauce, and pear, pinon and goat cheese filled tamales
with rosemary red chile caramel sauce. You will learn new techniques to make your own high-end tamales, share your experience with the chef while you cook, and then enjoy the tasty fruits of your labor at the end of class.

Reserve your space early; this 3-hour class is limited to 16 people.
85.00 21

10:00 am When the Spanish arrived in New Mexico in the 16th century with domesticated animals, stonefruit and grapes among other things, they changed the way New Mexicans ate. Join one of our Spanish classes to discover the Foods of Spain before they merged with the Native foods and NM fare that was already being prepared in New Mexico.

Warm toasts with Serrano ham and tomato spread, baked spinach with goat cheese and onion compote, grilled beef with smoked sea salt caramel, Mediterranean salad, shrimp with almond and pine nut sauce, Magdalenas.

This is a 3-hour long, demonstration-style class that includes lunch.
78.00

2:00 pm Do you love chile? Are you curious but unfamiliar? Our Chile Workshops will delight those already familiar with New Mexico's official state vegetable and light the fires of passion for those yet uninitiated. Here in the Land of Enchantment, chile is more than an ingredient; it is the embodiment of a diverse and rich cultural heritage and a distinct Southwestern lifestyle. Participants will explore chile's unique culinary history and discover how to handle them safely and efficiently in the kitchen. This workshop will include a lively discussion of the various dried red chiles and you will prepare: corn tortillas, red chile sauce made from New Mexican powder, roasted tomato & chipotle sauce, and red chile sauce made from New Mexican pods
Choose between our Red Chile or Green Chile workshop...or you can do them both!

Reserve your space early; this 2-hour class is limited to 16 people.
22 23  98.00 24

10:00 am Come spend 3-hours to learn the intricacies of making traditional tamales. To highlight different tamale-making techniques we have chosen to make three different types, red chile and pork, Southern Mexican chicken in banana leaf and blue corn calabacita, all accompanied by an authentic New Mexican red chile sauce. You will use these techniques to make your own tamales, share your experience with the chef while they cook and then enjoy the tasty fruits of your labor at the end of class.

Reserve your space early; this 3-hour class is limited to 16 people.
25 26  80.00 27

10:00 am Warm, spicy tastes and enticing aromas evoke Santa Fe's rich cultural traditions. Three classes on the traditional foods of New Mexico are at the heart of the Santa Fe School of Cooking. These classes allow you to experience this delicious cuisine, including local cooking techniques and the lore of the region. This class includes classic New Mexican green chile stew, blue corn and green chile muffins, pinon butter, quesadillas, salsa fresca and rich natillas. Demonstration Class, 3-hours.
78.00

2:00 pm Do you love chile? Are you curious but unfamiliar? Our Chile Workshops will delight those already familiar with New Mexico's official state vegetable and light the fires of passion for those yet uninitiated. Here in the Land of Enchantment, chile is more than an ingredient; it is the embodiment of a diverse and rich cultural heritage and a distinct Southwestern lifestyle. Participants will explore chile's unique culinary history and discover how to handle them safely and efficiently in the kitchen. This workshop will include a lively discussion of the various dried red chiles and you will prepare: corn tortillas, red chile sauce made from New Mexican powder, roasted tomato & chipotle sauce, and red chile sauce made from New Mexican pods
Choose between our Red Chile or Green Chile workshop...or you can do them both!

Reserve your space early; this 2-hour class is limited to 16 people.
85.00 28

10:00 am Their long history of farming, and plant usage qualify Native Americans to be considered as America’s first great cooks. Lois Ellen Frank, a James Beard award winning author and PhD in culinary culture, presents a fascinating look into Native American food and culture. Blue corn gnocchi arrowheads with guajillo chile sauce, seasonal greens with jalapeno dressing, lamb stuffed rellenos with tomato sauce, sweet frybread with seasonal berries and prickly pear syrup will be prepared and served. Demonstration Class, 3-hours.
78.00

2:00 pm Do you love chile? Are you curious but unfamiliar? Our Chile Workshops will delight those already familiar with New Mexico's official state vegetable and light the fires of passion for those yet uninitiated. Here in the Land of Enchantment, chile is more than an ingredient; it is the embodiment of a diverse and rich cultural heritage and a distinct Southwestern lifestyle. Participants will explore chile's unique culinary history and discover how to handle them safely and efficiently in the kitchen. This workshop will include an in depth discussion of the various fresh green chile and you will prepare: flour tortillas, green chile sauce, roasted tomatillo & cilantro sauce and green chile, mint & tamarind sauce
Choose between our Red Chile or Green Chile workshop, or you can do them both!

Reserve your space early; this 2-hour class is limited to 16 people.
29 30  98.00 31

10:00 am The word relleno means 'stuffed'. That being said there are so many varieties of chiles to stuff with many different fillings and batters. There are traditional rellenos and rellenos associated with traditional celebrations. Come join us in making four different types of chiles rellenos; New Mexican tempura rellenos, ancho chile rellenos, cream cheese stuffed jalapenos en escabeche and chiles en nogada.

Reserve your space early; this 3- hour class is limited to 16 people.

February 2017
SuMoTuWeThFrSa
   1 2  98.00 3

10:00 am You have learned the basics of tamale making in our Tamale I class, now it's time to get down and learn the tricks of the trade like the higher end restaurants; tamales with duck confit in cherry BBQ sauce, mushroom and herb filled tamales with parmesan and truffle oil served with chipotle butternut squash sauce, and pear, pinon and goat cheese filled tamales
with rosemary red chile caramel sauce. You will learn new techniques to make your own high-end tamales, share your experience with the chef while you cook, and then enjoy the tasty fruits of your labor at the end of class.

Reserve your space early; this 3-hour class is limited to 16 people.
115.00

2:00 pm
Agoyo Lounge, located at the Inn on the Alameda, features light gourmet fare, specially prepared by their esteemed Culinary Institute of America chef, Chef Jen Doughty. Ranging from traditional New Mexican appetizers and Santa Fe style paninis to fresh salads and crème brule, every item on their extensive menu is guaranteed to please the most discerning palate. This a a wonderful new addition to the Santa Fe food scene!

La Plazuela Fresh and flavorful, La Plazuela takes an innovative approach to New Mexican cuisine, cooking up traditional recipes with an enticing new twist. Nestled in the heart of La Fonda on the Plaza, is the most intimate among restaurants in Santa Fe. La Plazuela will take you on a food adventure that offers an intimate dining experience, presenting guests with tantalizing New World twists on Southwestern cuisine.

La Boca/Taberna, James Campbell Caruso's Spanish tapas restaurant, has been the place to be seen in Santa Fe from the moment he opened the doors. James has a unique cooking style that has made his restaurant stand out. He has been nominated four times by the James Beard Foundation for the "Best Chef in the Southwest" award. James takes the concept of tapas to a whole new place.

During the growing seasons Il Piatto chef/proprietor, Matt Yohalem has the local farmers bring their trucks to the front of Il Piatto early in the morning to provide him with the best selection of the freshest local ingredients available in Santa Fe. Using these ingredients Chef Yoholem will entertain you with the preparation of one of his uniquely delicious regional Italian cuisine. Matt puts on a great show!

Because our wonderful Santa Fe Chefs LOVE to feed you, please reconsider dinner reservations following one of our Restaurant Walking Tours! Tours run 2PM to 5PM and begin at The Santa Fe School of Cooking, 125 N. Guadalupe St.

Due to the popularity of our tours, we strictly adhere to our 48-hour cancellation policy. Please be aware you will be walking approximately 1-1/2 miles at an elevation of 7000 ft.
80.00 4

10:00 am Warm, spicy tastes and enticing aromas evoke Santa Fe’s rich cultural traditions. Three classes on the traditional foods of New Mexico are at the heart of the Santa Fe School of Cooking.

These classes allow you to experience this delicious cuisine, including local cooking techniques and the lore of the region. This class includes corn tortillas, cheese enchilladas with red chile sauce, chicken enchilladas with green chile sauce, pinto beans, posole, and capirotada (bread pudding). Demonstration Class, 3-hours.
78.00

2:00 pm This hands-on class will give you the opportunity to prepare four different salsas that spice up even the simplest of dishes. You will spend a few minutes learning about the history of salsa, then begin chopping and dicing! You will learn to make and taste; pico de gallo, chayote orange salsa, pineapple, red chile and ginger salsa, and apple, raisin and pine nut salsa. These are quick make-ahead salsas for appetizers, entrees and even dessert.

Reserve your space early; this 2-hour class is limited to 16 people.
5  78.00 6

2:00 pm Do you love chile? Are you curious but unfamiliar? Our Chile Workshops will delight those already familiar with New Mexico's official state vegetable and light the fires of passion for those yet uninitiated. Here in the Land of Enchantment, chile is more than an ingredient; it is the embodiment of a diverse and rich cultural heritage and a distinct Southwestern lifestyle. Participants will explore chile's unique culinary history and discover how to handle them safely and efficiently in the kitchen. This workshop will include a lively discussion of the various dried red chiles and you will prepare: corn tortillas, red chile sauce made from New Mexican powder, roasted tomato & chipotle sauce, and red chile sauce made from New Mexican pods
Choose between our Red Chile or Green Chile workshop...or you can do them both!

Reserve your space early; this 2-hour class is limited to 16 people.
82.00 7

10:00 am Santa Fe's unique cuisine melds the region's rich cultural traditions with new ideas to create a contemporary style of Southwestern fare. You can experience this unique cuisine in depth, including the techniques of master chefs, regional lore and fabulous food: Smoked Pork Tenderloin with Red Chile Cider Glaze, Apple-Pinon Chutney, Chipotle Sweet Potato Croquette, Braised Swiss Chard, Chipotle Corn Flan, and Mexican Chocolate Bistro Cake with Fresh Whipped Cream and Toasted Almonds. Demonstration Class, 3hours.
8 9  80.00 10

10:00 am Mexico is country with a very diverse palate. In the long history of cultural assimilation, it has been a major influence on New Mexican food. The Santa Fe School of Cooking is pleased to present classes that allow you to experience the richness and variety of the foods of our Southern neighbor. In this class we will prepare chorizo enchiladas with quajillo sauce, goat cheese enchiladas with tomatillo sauce, arroz verde, frijoles borrachos and key lime tart. Demonstration Class, 3-hours.
115.00

2:00 pm
Restaurant Martin is the restaurant that Chef Martín Rios and his wife Jennifer envisioned: A comfortable, refined and pleasing atmosphere where local people and Santa Fe visitors can enjoy Chef Rios' award-winning progressive American cuisine. He has a long-standing reputation for his innovative combination of flavors, colors and presentation. Using fresh, local produce and organic meats and poultry, Chef Rios creates cuisine that reflects Southwestern and Asian styles influenced by his classical training in French technique. He has multiple nominations for the Best Chef in the Southwest by the James Beard Foundation.

Eloisa Hailed as the founder of modern Southwestern cooking, Chef John Sedlar has opened his newest restaurant, Eloisa, in the new Drury Hotel of Santa Fe. After many years in Los Angeles and four very successful restaurants, Chef Sedlar is back home in his native Santa Fe cooking up the food he grew up eating at his grandmother Eloisa’s house on Alto Street. We are so excited to add John and his aptly named Eloisa restaurant to our lineup of culinary partners.

Georgia Housed in the historic Army Officer’s Quarters circa 1900, Georgia is proud to serve Contemporary American Cuisine. There are three dining venues: The Tavern, Patio, and Dining Room, each with their own ambiance. We are very excited to have them be a part of our Restaurant Walking Tour partners!

TerraCotta Wine Bistro is a smart casual food and wine restaurant located in the historic district of downtown Santa Fe, New Mexico, in a charming 19th century adobe building near the Georgia O’Keeffe Museum and the Downtown Plaza. This unique Santa Fe restaurant features globally-inspired food, wine and beer, utilizing local and regional foods made from high quality, seasonal ingredients. A fun, inviting and informal ambiance offering moderately priced dishes and a great Sunday Brunch!




Because our wonderful Santa Fe Chefs LOVE to feed you, please reconsider dinner reservations following one of our Restaurant Walking Tours! Tours run 2PM to 5PM and begin at The Santa Fe School of Cooking, 125 N. Guadalupe St.

Due to the popularity of our tours, we strictly adhere to our 48-hour cancellation policy. Please be aware you will be walking approximately 1-1/2 miles at an elevation of 7000 ft.
85.00 11

10:00 am When the Spanish arrived in New Mexico in the 16th century with domesticated animals, stonefruit and grapes among other things, they changed the way New Mexicans ate. Join one of our Spanish classes to discover the Foods of Spain before they merged with the Native foods and NM fare that was already being prepared in New Mexico.

Melon gazpacho with feta cheese crisps, cucumber salad with Serrano ham and tomato port vinaigrette, traditional paella with chicken, seafood and chorizo and crema catalana.

This is a 3-hour long, demonstration-style class that includes lunch.
98.00 12

11:00 am The word relleno means 'stuffed'. That being said there are so many varieties of chiles to stuff with many different fillings and batters. There are traditional rellenos and rellenos associated with traditional celebrations. Come join us in making four different types of chiles rellenos; New Mexican tempura rellenos, ancho chile rellenos, cream cheese stuffed jalapenos en escabeche and chiles en nogada.

Reserve your space early; this 3- hour class is limited to 16 people.
85.00 13

10:00 am Their long history of farming, and plant usage qualify Native Americans to be considered as America's first great cooks.  Lois Ellen Frank, a James Beard award winning author and PhD in culinary culture, presents a fascinating look into Native American food and culture.   
Trout with herbs and bacon baked in clay, Indian wild rice saute, sauteed rainbow chard, berry crisp. Demonstration Class, 3-hours.
78.00

2:00 pm Do you love chile? Are you curious but unfamiliar? Our Chile Workshops will delight those already familiar with New Mexico's official state vegetable and light the fires of passion for those yet uninitiated. Here in the Land of Enchantment, chile is more than an ingredient; it is the embodiment of a diverse and rich cultural heritage and a distinct Southwestern lifestyle. Participants will explore chile's unique culinary history and discover how to handle them safely and efficiently in the kitchen. This workshop will include an in depth discussion of the various fresh green chile and you will prepare: flour tortillas, green chile sauce, roasted tomatillo & cilantro sauce and green chile, mint & tamarind sauce
Choose between our Red Chile or Green Chile workshop, or you can do them both!

Reserve your space early; this 2-hour class is limited to 16 people.
14  90.00 15

10:00 am Join The Santa Fe School of Cooking, and the O’Keeffe Museum, to discover and explore some of Georgia O’Keeffe’s ideas about food and cooking. One of our chefs will guide you through some of Ms. O’Keeffe’s recipes featured in the book, A Painters Kitchen: Recipes from the Kitchen of Georgia O’Keeffe by Margaret Wood. Ms. O’Keeffe had a unique perspective on food for the time, really appreciating simple foods that were in season and grown and handled with care. Margaret will also be on hand to share personal stories and insights to into Georgia O’Keeffe’s life, perspective on food and of course art, as she was her assistant for many years. This class will weave the recipes and their context to create the texture of Ms. O’Keeffe. This is a three hour long, demonstration style class that includes recipes and a full meal. Demonstration Class, 3-hours.
16  115.00 17

2:00 pm
Agave Lounge At the Old House Restaurant invites innovative cuisine featuring Southwestern ingredients from artisan farms and contemporary regional influences. Indulge in seasonal, fresh and creative libations exclusive to the casual, yet sophisticated.

Meet one of our favorite chefs, Tom Kerpon, at his new restaurant, Ortiz. Ortiz is located in the Hilton Hotel is named after the Ortiz family that homesteaded the property 300 years ago. The restaurant is completely new and will be featuring Chef Kerpons' innovative Southwest cuisine. Be one of the first to check out this new addition to the Santa Fe restaurant scene!

joseph's Chef Joseph Wrede is a Food & Wine Best New Chef, the winner of several AAA Four Diamond Awards, several DiRoNA Awards and has received both Wine Spectator and Wine Enthusiast distinctions. Joseph’s Culinary Pub is a creation of Chef Wrede and his creative and business partners. joseph's is the third incarnation of Wrede’s original Joseph’s Table, conceived in Taos, New Mexico, not quite 20 years ago, for which he is well known and loved within the region and beyond. Joseph’s Culinary Pub is designed to be a platform for Chef Wrede’s unique and uncompromising vision on traditional and contemporary cuisine, both regional and international.

Sazon Originally from Mexico City, Chef Fernando Olea has been enthralling diners in Santa Fe since 1991 with his unique interpretation of contemporary and traditional Mexican dishes. At Sazon Chef Olea creates sophisticated flavors using Old Mexico’s indigenous and culinary traditions alongside ingredients from around the world. His menu is deliberately small, featuring fresh and locally sourced produce and meats when possible.

Because our wonderful Santa Fe Chefs LOVE to feed you, please reconsider dinner reservations after one of our Restaurant Walking Tours! Tours run 2PM to 5PM and begin at The Santa Fe School of Cooking, 125 N. Guadalupe St.

Due to the popularity of our tours, we strictly adhere to our 48-hour cancellation policy. Please be aware you will be walking approximately 1-1/2 miles at an elevation of 7000 ft.
82.00 18

10:00 am Santa Fe's unique cuisine melds the region’s rich cultural traditions with new ideas to create a contemporary style of Southwestern fare. You can experience this unique cuisine in depth, including the techniques of master chefs, the lore of the region and fabulous food. Grilled Salmon Fillet with Poblano-Lime Jam, Fresh Corn and Green Onion Tamale, Chipotle Black Beans, Cabbage Cilantro Slaw and Vanilla Espresso Flan. Demonstration Class, 3-hours.
78.00

2:00 pm Any dinner can be fantastic if you keep the right sauces stocked in your kitchen. In this workshop you will prepare the only three hot sauces you will ever need: smokey adobo tomato, green chile poblano, and herb and mustard mango habanero. Take your tasty products home to enjoy with your favorite meal!

Reserve your space early; this 2-hour class is limited to 16 people.

<buzz>"I took a hands on class, Hot Sauces... Five star experience all the way."
Honolulu, 8/13</buzz>
98.00 19

11:00 am Come spend 3-hours to learn the intricacies of making traditional tamales. To highlight different tamale-making techniques we have chosen to make three different types, red chile and pork, Southern Mexican chicken in banana leaf and blue corn calabacita, all accompanied by an authentic New Mexican red chile sauce. You will use these techniques to make your own tamales, share your experience with the chef while they cook and then enjoy the tasty fruits of your labor at the end of class.

Reserve your space early; this 3-hour class is limited to 16 people.
20 21  98.00 22

10:00 am When you make a taco, you are building your own meal by personalizing your filling, your salsa and your garnish. Come have fun with tacos in this hands-on class. Tacos will be prepared fiilled with potato, poblano chile and spinach, hot & smoky shrimp, chicken guacamole and tacos al Pastor, made with blue corn tortillas, flour tortillas and salsa fresca.

Reserve your space early; this 3-hour class is limited to 16 people
23  80.00 24

10:00 am Warm, spicy tastes and enticing aromas evoke Santa Fe’s rich cultural traditions. Three classes on the traditional foods of New Mexico are at the heart of the Santa Fe School of Cooking.

These classes allow you to experience this delicious cuisine, including local cooking techniques and the lore of the region. This class includes flour tortillas, carne adovada (red chile marinated pork), chiles rellenos, calabacitas (green chile, squash, corn), refritos, and sopapillas. Demonstration Class, 3-hours.
115.00

2:00 pm Dinner for Twois a family-owned restaurant with an intimate fine dining atmosphere. Owners, Andy, Gregory and Pam Barnes use only grass fed organic beef, the freshest fresh, local products and seasonal foods to create their lively menu all paired with an award winning wine list! We love Dinner for Two !

Galisteo Bistro-Owned and operated by chefs Robert and Marge Chickering, Galisteo Bistro features eclectic, innovative international cuisine. Located in the downtown area, this restaurant is comfortable and casual and is known for its open kitchen, quality menu and attentive service.

Anasazi Restaurant Traditional Southwestern cuisine serves as the foundation for the menu of this beautiful restaurant located in the Inn of the Anasazi. Latin influences enrich the time-honored fare and celebrate Santa Fe's vibrant Latin communities. The property welcomes a new Executive Chef, Edgar Beas, who finds inspiration in Santa Fe's rich culinary history as well as seasonal, local ingredients.

Chef Mark Connell and co-owner Arthur Martel opened Santa Fe's newest hot spot, State Capital Kitchen, in early 2016. Come see the artisanal American dim sum joint that has a secret ingredient-playfulness!

Because our wonderful Santa Fe Chefs LOVE to feed you, please reconsider dinner reservations after one of our Restaurant Walking Tours! Tours run 2PM to 5PM and begin at The Santa Fe School of Cooking, 125 N. Guadalupe St.

Due to the popularity of our tours, we strictly adhere to our 48-hour cancellation policy. Please be aware you will be walking approximately 1-1/2 miles at an elevation of 7000 ft.
82.00 25

10:00 am Mole is a sauce that originated in Mexico and, more specifically, the states of Puebla and Oaxaca. It can be black, red, yellow, green and pipian with chile peppers being the common ingredient. The mole of today have also added chocolate, pine nuts, pepitas, sesame seeds and cilantro just to name a few to their list of ingredients adding more complexity and richness to the sauce.

In this class you will learn to make Smoked Chicken with Mole, Perfect Protein Salad, Arroz Verde, Chile Glazed Carrots and Onions and Mexican Chocolate Torte with Raspberry Glaze! Demonstration class, 3-hours.
78.00

2:00 pm Do you love chile? Are you curious but unfamiliar? Our Chile Workshops will delight those already familiar with New Mexico's official state vegetable and light the fires of passion for those yet uninitiated. Here in the Land of Enchantment, chile is more than an ingredient; it is the embodiment of a diverse and rich cultural heritage and a distinct Southwestern lifestyle. Participants will explore chile's unique culinary history and discover how to handle them safely and efficiently in the kitchen. This workshop will include a lively discussion of the various dried red chiles and you will prepare: corn tortillas, red chile sauce made from New Mexican powder, roasted tomato & chipotle sauce, and red chile sauce made from New Mexican pods
Choose between our Red Chile or Green Chile workshop...or you can do them both!

Reserve your space early; this 2-hour class is limited to 16 people.
26 27  98.00 28

10:00 am The word relleno means 'stuffed'. That being said there are so many varieties of chiles to stuff with many different fillings and batters. There are traditional rellenos and rellenos associated with traditional celebrations. Come join us in making four different types of chiles rellenos; New Mexican tempura rellenos, ancho chile rellenos, cream cheese stuffed jalapenos en escabeche and chiles en nogada.

Reserve your space early; this 3- hour class is limited to 16 people.

March 2017
SuMoTuWeThFrSa
   1 2  80.00 3

10:00 am Tapas are a traditional Spanish way of eating with origins that ostensibly date to the 13th century. They are small appetizers/finger foods, made from a wide variety of ingredients. In contemporary restaurants they are often combined to make a full meal. Our class prepares Tapas with a Southwestern flare: Spanish tortilla, roasted pepper quesadillas with goat cheese, sauteed shrimp with orange-chipotle honey mustard sauce, meatballs with Romesco sauce, and apricot empanaditas. Demonstration Class, 3-hours.
115.00

2:00 pm
Agoyo Lounge, located at the Inn on the Alameda, features light gourmet fare, specially prepared by their esteemed Culinary Institute of America chef, Chef Jen Doughty. Ranging from traditional New Mexican appetizers and Santa Fe style paninis to fresh salads and crème brule, every item on their extensive menu is guaranteed to please the most discerning palate. This a a wonderful new addition to the Santa Fe food scene!

La Plazuela Fresh and flavorful, La Plazuela takes an innovative approach to New Mexican cuisine, cooking up traditional recipes with an enticing new twist. Nestled in the heart of La Fonda on the Plaza, is the most intimate among restaurants in Santa Fe. La Plazuela will take you on a food adventure that offers an intimate dining experience, presenting guests with tantalizing New World twists on Southwestern cuisine.

La Boca/Taberna, James Campbell Caruso's Spanish tapas restaurant, has been the place to be seen in Santa Fe from the moment he opened the doors. James has a unique cooking style that has made his restaurant stand out. He has been nominated four times by the James Beard Foundation for the "Best Chef in the Southwest" award. James takes the concept of tapas to a whole new place.

During the growing seasons Il Piatto chef/proprietor, Matt Yohalem has the local farmers bring their trucks to the front of Il Piatto early in the morning to provide him with the best selection of the freshest local ingredients available in Santa Fe. Using these ingredients Chef Yoholem will entertain you with the preparation of one of his uniquely delicious regional Italian cuisine. Matt puts on a great show!

Because our wonderful Santa Fe Chefs LOVE to feed you, please reconsider dinner reservations following one of our Restaurant Walking Tours! Tours run 2PM to 5PM and begin at The Santa Fe School of Cooking, 125 N. Guadalupe St.

Due to the popularity of our tours, we strictly adhere to our 48-hour cancellation policy. Please be aware you will be walking approximately 1-1/2 miles at an elevation of 7000 ft.
80.00 4

10:00 am Warm, spicy tastes and enticing aromas evoke Santa Fe's rich cultural traditions. Three classes on the traditional foods of New Mexico are at the heart of the Santa Fe School of Cooking. These classes allow you to experience this delicious cuisine, including local cooking techniques and the lore of the region. This class includes classic New Mexican green chile stew, blue corn and green chile muffins, pinon butter, quesadillas, salsa fresca and rich natillas. Demonstration Class, 3-hours.
78.00

2:00 pm Do you love chile? Are you curious but unfamiliar? Our Chile Workshops will delight those already familiar with New Mexico's official state vegetable and light the fires of passion for those yet uninitiated. Here in the Land of Enchantment, chile is more than an ingredient; it is the embodiment of a diverse and rich cultural heritage and a distinct Southwestern lifestyle. Participants will explore chile's unique culinary history and discover how to handle them safely and efficiently in the kitchen. This workshop will include an in depth discussion of the various fresh green chile and you will prepare: flour tortillas, green chile sauce, roasted tomatillo & cilantro sauce and green chile, mint & tamarind sauce
Choose between our Red Chile or Green Chile workshop, or you can do them both!

Reserve your space early; this 2-hour class is limited to 16 people.
5 6  80.00 7

10:00 am Santa Fe's unique cuisine melds the region‚s rich cultural traditions with new ideas to create a contemporary style of health-conscious Southwestern fare. You can experience this unique cuisine in depth, including the techniques of master chefs, the lore of the region and fabulous food. Hearty Vegetable Salad with Balsamic Vinaigrette, Lemon Southwest Rice, Fiery Turkey Fillets with Roasted Pineapple Salsa, and Mexican Chocolate Cake. Demonstration Class, 3-hours.
8  98.00 9

10:00 am Come spend 3-hours to learn the intricacies of making traditional tamales. To highlight different tamale-making techniques we have chosen to make three different types, red chile and pork, Southern Mexican chicken in banana leaf and blue corn calabacita, all accompanied by an authentic New Mexican red chile sauce. You will use these techniques to make your own tamales, share your experience with the chef while they cook and then enjoy the tasty fruits of your labor at the end of class.

Reserve your space early; this 3-hour class is limited to 16 people.
90.00 10

10:00 am Join The Santa Fe School of Cooking, and the O’Keeffe Museum, to discover and explore some of Georgia O’Keeffe’s ideas about food and cooking. One of our chefs will guide you through some of Ms. O’Keeffe’s recipes featured in the book, A Painters Kitchen: Recipes from the Kitchen of Georgia O’Keeffe by Margaret Wood. Ms. O’Keeffe had a unique perspective on food for the time, really appreciating simple foods that were in season and grown and handled with care. Margaret will also be on hand to share personal stories and insights to into Georgia O’Keeffe’s life, perspective on food and of course art, as she was her assistant for many years. This class will weave the recipes and their context to create the texture of Ms. O’Keeffe. This is a three hour long, demonstration style class that includes recipes and a full meal. Demonstration Class, 3-hours.
115.00

2:00 pm
Restaurant Martin is the restaurant that Chef Martín Rios and his wife Jennifer envisioned: A comfortable, refined and pleasing atmosphere where local people and Santa Fe visitors can enjoy Chef Rios' award-winning progressive American cuisine. He has a long-standing reputation for his innovative combination of flavors, colors and presentation. Using fresh, local produce and organic meats and poultry, Chef Rios creates cuisine that reflects Southwestern and Asian styles influenced by his classical training in French technique. He has multiple nominations for the Best Chef in the Southwest by the James Beard Foundation.

Eloisa Hailed as the founder of modern Southwestern cooking, Chef John Sedlar has opened his newest restaurant, Eloisa, in the new Drury Hotel of Santa Fe. After many years in Los Angeles and four very successful restaurants, Chef Sedlar is back home in his native Santa Fe cooking up the food he grew up eating at his grandmother Eloisa’s house on Alto Street. We are so excited to add John and his aptly named Eloisa restaurant to our lineup of culinary partners.

Georgia Housed in the historic Army Officer’s Quarters circa 1900, Georgia is proud to serve Contemporary American Cuisine. There are three dining venues: The Tavern, Patio, and Dining Room, each with their own ambiance. We are very excited to have them be a part of our Restaurant Walking Tour partners!

TerraCotta Wine Bistro is a smart casual food and wine restaurant located in the historic district of downtown Santa Fe, New Mexico, in a charming 19th century adobe building near the Georgia O’Keeffe Museum and the Downtown Plaza. This unique Santa Fe restaurant features globally-inspired food, wine and beer, utilizing local and regional foods made from high quality, seasonal ingredients. A fun, inviting and informal ambiance offering moderately priced dishes and a great Sunday Brunch!




Because our wonderful Santa Fe Chefs LOVE to feed you, please reconsider dinner reservations following one of our Restaurant Walking Tours! Tours run 2PM to 5PM and begin at The Santa Fe School of Cooking, 125 N. Guadalupe St.

Due to the popularity of our tours, we strictly adhere to our 48-hour cancellation policy. Please be aware you will be walking approximately 1-1/2 miles at an elevation of 7000 ft.
80.00 11

10:00 am Let the Santa Fe School of Cooking get you going in the morning with a New Mexican brunch that combines the richness of local products and traditions to provide you with a meal that will keep you energized for the rest of the day: Chipotle Spinach and Goats Cheese Quiche, Blue Corn Pecan Pancakes, Fresh Berry Compote, Huevos Rancheros and Chorizo Cottage Fried Potatoes. Demonstration Class, 3-hours.
78.00

2:00 pm This hands-on class will give you the opportunity to prepare four different salsas that spice up even the simplest of dishes. You will spend a few minutes learning about the history of salsa, then begin chopping and dicing! You will learn to make and taste; pico de gallo, chayote orange salsa, pineapple, red chile and ginger salsa, and apple, raisin and pine nut salsa. These are quick make-ahead salsas for appetizers, entrees and even dessert.

Reserve your space early; this 2-hour class is limited to 16 people.
12 13  80.00 14

10:00 am Warm, spicy tastes and enticing aromas evoke Santa Fe’s rich cultural traditions. Three classes on the traditional foods of New Mexico are at the heart of the Santa Fe School of Cooking.

These classes allow you to experience this delicious cuisine, including local cooking techniques and the lore of the region. This class includes corn tortillas, cheese enchilladas with red chile sauce, chicken enchilladas with green chile sauce, pinto beans, posole, and capirotada (bread pudding). Demonstration Class, 3-hours.
15  98.00 16

10:00 am When you make a taco, you are building your own meal by personalizing your filling, your salsa and your garnish. Come have fun with tacos in this hands-on class. Tacos will be prepared fiilled with potato, poblano chile and spinach, hot & smoky shrimp, chicken guacamole and tacos al Pastor, made with blue corn tortillas, flour tortillas and salsa fresca.

Reserve your space early; this 3-hour class is limited to 16 people
85.00 17

10:00 am When the Spanish arrived in New Mexico in the 16th century with domesticated animals, stonefruit and grapes among other things, they changed the way New Mexicans ate. Join one of our Spanish classes to discover the Foods of Spain before they merged with the Native foods and NM fare that was already being prepared in New Mexico.

Warm toasts with Serrano ham and tomato spread, baked spinach with goat cheese and onion compote, grilled beef with smoked sea salt caramel, Mediterranean salad, shrimp with almond and pine nut sauce, Magdalenas.

This is a 3-hour long, demonstration-style class that includes lunch.
115.00

2:00 pm
Agave Lounge At the Old House Restaurant invites innovative cuisine featuring Southwestern ingredients from artisan farms and contemporary regional influences. Indulge in seasonal, fresh and creative libations exclusive to the casual, yet sophisticated.

Meet one of our favorite chefs, Tom Kerpon, at his new restaurant, Ortiz. Ortiz is located in the Hilton Hotel is named after the Ortiz family that homesteaded the property 300 years ago. The restaurant is completely new and will be featuring Chef Kerpons' innovative Southwest cuisine. Be one of the first to check out this new addition to the Santa Fe restaurant scene!

joseph's Chef Joseph Wrede is a Food & Wine Best New Chef, the winner of several AAA Four Diamond Awards, several DiRoNA Awards and has received both Wine Spectator and Wine Enthusiast distinctions. Joseph’s Culinary Pub is a creation of Chef Wrede and his creative and business partners. joseph's is the third incarnation of Wrede’s original Joseph’s Table, conceived in Taos, New Mexico, not quite 20 years ago, for which he is well known and loved within the region and beyond. Joseph’s Culinary Pub is designed to be a platform for Chef Wrede’s unique and uncompromising vision on traditional and contemporary cuisine, both regional and international.

Sazon Originally from Mexico City, Chef Fernando Olea has been enthralling diners in Santa Fe since 1991 with his unique interpretation of contemporary and traditional Mexican dishes. At Sazon Chef Olea creates sophisticated flavors using Old Mexico’s indigenous and culinary traditions alongside ingredients from around the world. His menu is deliberately small, featuring fresh and locally sourced produce and meats when possible.

Because our wonderful Santa Fe Chefs LOVE to feed you, please reconsider dinner reservations after one of our Restaurant Walking Tours! Tours run 2PM to 5PM and begin at The Santa Fe School of Cooking, 125 N. Guadalupe St.

Due to the popularity of our tours, we strictly adhere to our 48-hour cancellation policy. Please be aware you will be walking approximately 1-1/2 miles at an elevation of 7000 ft.
80.00 18

10:00 am Want to impress your friends with what you did in Santa Fe? Invite them to a party and wow them with the Southwest party fare that you will learn to prepare in this fun class: Gazpacho, Crab and Corn Fitters, Goat Cheese and Mushroom Relleno served on Red Chile Sauce, Mini-shredded Pork Tacos, Corn Tortillas and Apple Pie Tamale. Demonstration Class, 3-hours.
78.00

2:00 pm Do you love chile? Are you curious but unfamiliar? Our Chile Workshops will delight those already familiar with New Mexico's official state vegetable and light the fires of passion for those yet uninitiated. Here in the Land of Enchantment, chile is more than an ingredient; it is the embodiment of a diverse and rich cultural heritage and a distinct Southwestern lifestyle. Participants will explore chile's unique culinary history and discover how to handle them safely and efficiently in the kitchen. This workshop will include a lively discussion of the various dried red chiles and you will prepare: corn tortillas, red chile sauce made from New Mexican powder, roasted tomato & chipotle sauce, and red chile sauce made from New Mexican pods
Choose between our Red Chile or Green Chile workshop...or you can do them both!

Reserve your space early; this 2-hour class is limited to 16 people.
19  98.00 20

10:00 am Come spend 3-hours to learn the intricacies of making traditional tamales. To highlight different tamale-making techniques we have chosen to make three different types, red chile and pork, Southern Mexican chicken in banana leaf and blue corn calabacita, all accompanied by an authentic New Mexican red chile sauce. You will use these techniques to make your own tamales, share your experience with the chef while they cook and then enjoy the tasty fruits of your labor at the end of class.

Reserve your space early; this 3-hour class is limited to 16 people.
82.00 21

10:00 am Santa Fe's unique cuisine melds the region’s rich cultural traditions with new ideas to create a contemporary style of Southwestern fare. You can experience this unique cuisine in depth, including the techniques of master chefs, the lore of the region and fabulous food. Grilled Salmon Fillet with Poblano-Lime Jam, Fresh Corn and Green Onion Tamale, Chipotle Black Beans, Cabbage Cilantro Slaw and Vanilla Espresso Flan. Demonstration Class, 3-hours.
22  98.00 23

10:00 am The word relleno means 'stuffed'. That being said there are so many varieties of chiles to stuff with many different fillings and batters. There are traditional rellenos and rellenos associated with traditional celebrations. Come join us in making four different types of chiles rellenos; New Mexican tempura rellenos, ancho chile rellenos, cream cheese stuffed jalapenos en escabeche and chiles en nogada.

Reserve your space early; this 3- hour class is limited to 16 people.
80.00 24

10:00 am Santa Fe's unique cuisine melds the region‚s rich cultural traditions with new ideas to create a contemporary style of Southwestern fare.

You can experience this unique cuisine in depth, including the techniques of master chefs, regional lore and fabulous food. Corn chowder with green chile croutons, pickled ancho chile rellenos with a chipotle-tomato sauce, saffron rice, vegetable salad with sunflower sprouts and serrano chiles, apple date cakes with cajeta creme Anglaise. Demonstration Class, 3-hours.
115.00

2:00 pm Dinner for Twois a family-owned restaurant with an intimate fine dining atmosphere. Owners, Andy, Gregory and Pam Barnes use only grass fed organic beef, the freshest fresh, local products and seasonal foods to create their lively menu all paired with an award winning wine list! We love Dinner for Two !

Galisteo Bistro-Owned and operated by chefs Robert and Marge Chickering, Galisteo Bistro features eclectic, innovative international cuisine. Located in the downtown area, this restaurant is comfortable and casual and is known for its open kitchen, quality menu and attentive service.

Anasazi Restaurant Traditional Southwestern cuisine serves as the foundation for the menu of this beautiful restaurant located in the Inn of the Anasazi. Latin influences enrich the time-honored fare and celebrate Santa Fe's vibrant Latin communities. The property welcomes a new Executive Chef, Edgar Beas, who finds inspiration in Santa Fe's rich culinary history as well as seasonal, local ingredients.

Chef Mark Connell and co-owner Arthur Martel opened Santa Fe's newest hot spot, State Capital Kitchen, in early 2016. Come see the artisanal American dim sum joint that has a secret ingredient-playfulness!

Because our wonderful Santa Fe Chefs LOVE to feed you, please reconsider dinner reservations after one of our Restaurant Walking Tours! Tours run 2PM to 5PM and begin at The Santa Fe School of Cooking, 125 N. Guadalupe St.

Due to the popularity of our tours, we strictly adhere to our 48-hour cancellation policy. Please be aware you will be walking approximately 1-1/2 miles at an elevation of 7000 ft.
80.00 25

10:00 am Warm, spicy tastes and enticing aromas evoke Santa Fe’s rich cultural traditions. Three classes on the traditional foods of New Mexico are at the heart of the Santa Fe School of Cooking.

These classes allow you to experience this delicious cuisine, including local cooking techniques and the lore of the region. This class includes flour tortillas, carne adovada (red chile marinated pork), chiles rellenos, calabacitas (green chile, squash, corn), refritos, and sopapillas. Demonstration Class, 3-hours.
78.00

2:00 pm This hands-on class will give you the opportunity to prepare four different salsas that spice up even the simplest of dishes. You will spend a few minutes learning about the history of salsa, then begin chopping and dicing! You will learn to make and taste; pico de gallo, chayote orange salsa, pineapple, red chile and ginger salsa, and apple, raisin and pine nut salsa. These are quick make-ahead salsas for appetizers, entrees and even dessert.

Reserve your space early; this 2-hour class is limited to 16 people.
26  85.00 27

10:00 am Their long history of farming, and plant usage qualify Native Americans to be considered as America’s first great cooks. Lois Ellen Frank, a James Beard award winning author and PhD in culinary culture, presents a fascinating look into Native American food and culture. Blue corn gnocchi arrowheads with guajillo chile sauce, seasonal greens with jalapeno dressing, lamb stuffed rellenos with tomato sauce, sweet frybread with seasonal berries and prickly pear syrup will be prepared and served. Demonstration Class, 3-hours.
28  98.00 29

10:00 am Come spend 3-hours to learn the intricacies of making traditional tamales. To highlight different tamale-making techniques we have chosen to make three different types, red chile and pork, Southern Mexican chicken in banana leaf and blue corn calabacita, all accompanied by an authentic New Mexican red chile sauce. You will use these techniques to make your own tamales, share your experience with the chef while they cook and then enjoy the tasty fruits of your labor at the end of class.

Reserve your space early; this 3-hour class is limited to 16 people.
82.00 30

10:00 am Santa Fe's unique cuisine melds the region’s rich cultural traditions with new ideas to create a contemporary style of Southwestern fare.

You can experience this unique cuisine in depth, including the techniques of master chefs, the lore of the region and fabulous food: Pecos Black and Red Pork Tenderloin, Poblano Madeira Chile Sauce, Parmesan-Cilantro Mashed Potatoes, Red Cabbage Apple Relish, Fresh Seasonal Vegetables, and Pumpkin Cheesecake. Demonstration Class, 3-hours.
78.00

2:00 pm Do you love chile? Are you curious but unfamiliar? Our Chile Workshops will delight those already familiar with New Mexico's official state vegetable and light the fires of passion for those yet uninitiated. Here in the Land of Enchantment, chile is more than an ingredient; it is the embodiment of a diverse and rich cultural heritage and a distinct Southwestern lifestyle. Participants will explore chile's unique culinary history and discover how to handle them safely and efficiently in the kitchen. This workshop will include an in depth discussion of the various fresh green chile and you will prepare: flour tortillas, green chile sauce, roasted tomatillo & cilantro sauce and green chile, mint & tamarind sauce
Choose between our Red Chile or Green Chile workshop, or you can do them both!

Reserve your space early; this 2-hour class is limited to 16 people.
80.00 31

10:00 am Warm, spicy tastes and enticing aromas evoke Santa Fe's rich cultural traditions. Three classes on the traditional foods of New Mexico are at the heart of the Santa Fe School of Cooking. These classes allow you to experience this delicious cuisine, including local cooking techniques and the lore of the region. This class includes classic New Mexican green chile stew, blue corn and green chile muffins, pinon butter, quesadillas, salsa fresca and rich natillas. Demonstration Class, 3-hours.
115.00

2:00 pm
Agoyo Lounge, located at the Inn on the Alameda, features light gourmet fare, specially prepared by their esteemed Culinary Institute of America chef, Chef Jen Doughty. Ranging from traditional New Mexican appetizers and Santa Fe style paninis to fresh salads and crème brule, every item on their extensive menu is guaranteed to please the most discerning palate. This a a wonderful new addition to the Santa Fe food scene!

La Plazuela Fresh and flavorful, La Plazuela takes an innovative approach to New Mexican cuisine, cooking up traditional recipes with an enticing new twist. Nestled in the heart of La Fonda on the Plaza, is the most intimate among restaurants in Santa Fe. La Plazuela will take you on a food adventure that offers an intimate dining experience, presenting guests with tantalizing New World twists on Southwestern cuisine.

La Boca/Taberna, James Campbell Caruso's Spanish tapas restaurant, has been the place to be seen in Santa Fe from the moment he opened the doors. James has a unique cooking style that has made his restaurant stand out. He has been nominated four times by the James Beard Foundation for the "Best Chef in the Southwest" award. James takes the concept of tapas to a whole new place.

During the growing seasons Il Piatto chef/proprietor, Matt Yohalem has the local farmers bring their trucks to the front of Il Piatto early in the morning to provide him with the best selection of the freshest local ingredients available in Santa Fe. Using these ingredients Chef Yoholem will entertain you with the preparation of one of his uniquely delicious regional Italian cuisine. Matt puts on a great show!

Because our wonderful Santa Fe Chefs LOVE to feed you, please reconsider dinner reservations following one of our Restaurant Walking Tours! Tours run 2PM to 5PM and begin at The Santa Fe School of Cooking, 125 N. Guadalupe St.

Due to the popularity of our tours, we strictly adhere to our 48-hour cancellation policy. Please be aware you will be walking approximately 1-1/2 miles at an elevation of 7000 ft.

April 2017
SuMoTuWeThFrSa
       80.00 1

10:00 am Mexico is country with a very diverse palate. In the long history of cultural assimilation, it has been a major influence on New Mexican food. The Santa Fe School of Cooking is pleased to present classes that allow you to experience the richness and variety of the foods of our Southern neighbor. In this class we will prepare chorizo enchiladas with quajillo sauce, goat cheese enchiladas with tomatillo sauce, arroz verde, frijoles borrachos and key lime tart. Demonstration Class, 3-hours.
78.00

2:00 pm Do you love chile? Are you curious but unfamiliar? Our Chile Workshops will delight those already familiar with New Mexico's official state vegetable and light the fires of passion for those yet uninitiated. Here in the Land of Enchantment, chile is more than an ingredient; it is the embodiment of a diverse and rich cultural heritage and a distinct Southwestern lifestyle. Participants will explore chile's unique culinary history and discover how to handle them safely and efficiently in the kitchen. This workshop will include a lively discussion of the various dried red chiles and you will prepare: corn tortillas, red chile sauce made from New Mexican powder, roasted tomato & chipotle sauce, and red chile sauce made from New Mexican pods
Choose between our Red Chile or Green Chile workshop...or you can do them both!

Reserve your space early; this 2-hour class is limited to 16 people.
2  98.00 3

10:00 am Come spend 3-hours to learn the intricacies of making traditional tamales. To highlight different tamale-making techniques we have chosen to make three different types, red chile and pork, Southern Mexican chicken in banana leaf and blue corn calabacita, all accompanied by an authentic New Mexican red chile sauce. You will use these techniques to make your own tamales, share your experience with the chef while they cook and then enjoy the tasty fruits of your labor at the end of class.

Reserve your space early; this 3-hour class is limited to 16 people.
80.00 4

10:00 am Warm, spicy tastes and enticing aromas evoke Santa Fe’s rich cultural traditions. Three classes on the traditional foods of New Mexico are at the heart of the Santa Fe School of Cooking.

These classes allow you to experience this delicious cuisine, including local cooking techniques and the lore of the region. This class includes corn tortillas, cheese enchilladas with red chile sauce, chicken enchilladas with green chile sauce, pinto beans, posole, and capirotada (bread pudding). Demonstration Class, 3-hours.
5  98.00 6

10:00 am The word relleno means 'stuffed'. That being said there are so many varieties of chiles to stuff with many different fillings and batters. There are traditional rellenos and rellenos associated with traditional celebrations. Come join us in making four different types of chiles rellenos; New Mexican tempura rellenos, ancho chile rellenos, cream cheese stuffed jalapenos en escabeche and chiles en nogada.

Reserve your space early; this 3- hour class is limited to 16 people.
82.00 7

10:00 am Santa Fe's unique cuisine melds the region’s rich cultural traditions with new ideas to create a contemporary style of Southwestern fare. You can experience this unique cuisine in depth, including the techniques of master chefs, the lore of the region and fabulous food. Smooth spicy tortilla soup, grilled adobo marinated flank steak, cascabel steak sauce, green chile mac `n cheese, mojo marinated vegetables, and coconut flan with salted caramel. 3-hours.
Demonstration Class
115.00

2:00 pm
Restaurant Martin is the restaurant that Chef Martín Rios and his wife Jennifer envisioned: A comfortable, refined and pleasing atmosphere where local people and Santa Fe visitors can enjoy Chef Rios' award-winning progressive American cuisine. He has a long-standing reputation for his innovative combination of flavors, colors and presentation. Using fresh, local produce and organic meats and poultry, Chef Rios creates cuisine that reflects Southwestern and Asian styles influenced by his classical training in French technique. He has multiple nominations for the Best Chef in the Southwest by the James Beard Foundation.

Eloisa Hailed as the founder of modern Southwestern cooking, Chef John Sedlar has opened his newest restaurant, Eloisa, in the new Drury Hotel of Santa Fe. After many years in Los Angeles and four very successful restaurants, Chef Sedlar is back home in his native Santa Fe cooking up the food he grew up eating at his grandmother Eloisa’s house on Alto Street. We are so excited to add John and his aptly named Eloisa restaurant to our lineup of culinary partners.

Georgia Housed in the historic Army Officer’s Quarters circa 1900, Georgia is proud to serve Contemporary American Cuisine. There are three dining venues: The Tavern, Patio, and Dining Room, each with their own ambiance. We are very excited to have them be a part of our Restaurant Walking Tour partners!

TerraCotta Wine Bistro is a smart casual food and wine restaurant located in the historic district of downtown Santa Fe, New Mexico, in a charming 19th century adobe building near the Georgia O’Keeffe Museum and the Downtown Plaza. This unique Santa Fe restaurant features globally-inspired food, wine and beer, utilizing local and regional foods made from high quality, seasonal ingredients. A fun, inviting and informal ambiance offering moderately priced dishes and a great Sunday Brunch!




Because our wonderful Santa Fe Chefs LOVE to feed you, please reconsider dinner reservations following one of our Restaurant Walking Tours! Tours run 2PM to 5PM and begin at The Santa Fe School of Cooking, 125 N. Guadalupe St.

Due to the popularity of our tours, we strictly adhere to our 48-hour cancellation policy. Please be aware you will be walking approximately 1-1/2 miles at an elevation of 7000 ft.
82.00 8

10:00 am Mole is a sauce that originated in Mexico and, more specifically, the states of Puebla and Oaxaca. It can be black, red, yellow, green and pipian with chile peppers being the common ingredient. The mole of today have also added chocolate, pine nuts, pepitas, sesame seeds and cilantro just to name a few to their list of ingredients adding more complexity and richness to the sauce.

In this class you will learn to make Smoked Chicken with Mole, Perfect Protein Salad, Arroz Verde, Chile Glazed Carrots and Onions and Mexican Chocolate Torte with Raspberry Glaze! Demonstration class, 3-hours.
78.00

2:00 pm Do you love chile? Are you curious but unfamiliar? Our Chile Workshops will delight those already familiar with New Mexico's official state vegetable and light the fires of passion for those yet uninitiated. Here in the Land of Enchantment, chile is more than an ingredient; it is the embodiment of a diverse and rich cultural heritage and a distinct Southwestern lifestyle. Participants will explore chile's unique culinary history and discover how to handle them safely and efficiently in the kitchen. This workshop will include an in depth discussion of the various fresh green chile and you will prepare: flour tortillas, green chile sauce, roasted tomatillo & cilantro sauce and green chile, mint & tamarind sauce
Choose between our Red Chile or Green Chile workshop, or you can do them both!

Reserve your space early; this 2-hour class is limited to 16 people.
9 10  98.00 11

10:00 am When you make a taco, you are building your own meal by personalizing your filling, your salsa and your garnish. Come have fun with tacos in this hands-on class. Tacos will be prepared fiilled with potato, poblano chile and spinach, hot & smoky shrimp, chicken guacamole and tacos al Pastor, made with blue corn tortillas, flour tortillas and salsa fresca.

Reserve your space early; this 3-hour class is limited to 16 people
12  80.00 13

10:00 am Warm, spicy tastes and enticing aromas evoke Santa Fe's rich cultural traditions. Classes on the traditional foods of New Mexico are at the heart of the Santa Fe School of Cooking. They allow you to experience this delicious cuisine, including local cooking techniques and the lore of the region. This is our newest class on traditional New Mexican foods: it includes green chile and chico soup, beef carnitas served on a gordita, corn on the cob with cilantro lime butter, pickled jalapeno cabbage slaw and bizcochitos (New Mexico's official state cookie!) with cajeta. Demonstration Class, 3-hours.
90.00 14

10:00 am Join The Santa Fe School of Cooking, and the O’Keeffe Museum, to discover and explore some of Georgia O’Keeffe’s ideas about food and cooking. One of our chefs will guide you through some of Ms. O’Keeffe’s recipes featured in the book, A Painters Kitchen: Recipes from the Kitchen of Georgia O’Keeffe by Margaret Wood. Ms. O’Keeffe had a unique perspective on food for the time, really appreciating simple foods that were in season and grown and handled with care. Margaret will also be on hand to share personal stories and insights to into Georgia O’Keeffe’s life, perspective on food and of course art, as she was her assistant for many years. This class will weave the recipes and their context to create the texture of Ms. O’Keeffe. This is a three hour long, demonstration style class that includes recipes and a full meal. Demonstration Class, 3-hours.
115.00

2:00 pm
Agave Lounge At the Old House Restaurant invites innovative cuisine featuring Southwestern ingredients from artisan farms and contemporary regional influences. Indulge in seasonal, fresh and creative libations exclusive to the casual, yet sophisticated.

Meet one of our favorite chefs, Tom Kerpon, at his new restaurant, Ortiz. Ortiz is located in the Hilton Hotel is named after the Ortiz family that homesteaded the property 300 years ago. The restaurant is completely new and will be featuring Chef Kerpons' innovative Southwest cuisine. Be one of the first to check out this new addition to the Santa Fe restaurant scene!

joseph's Chef Joseph Wrede is a Food & Wine Best New Chef, the winner of several AAA Four Diamond Awards, several DiRoNA Awards and has received both Wine Spectator and Wine Enthusiast distinctions. Joseph’s Culinary Pub is a creation of Chef Wrede and his creative and business partners. joseph's is the third incarnation of Wrede’s original Joseph’s Table, conceived in Taos, New Mexico, not quite 20 years ago, for which he is well known and loved within the region and beyond. Joseph’s Culinary Pub is designed to be a platform for Chef Wrede’s unique and uncompromising vision on traditional and contemporary cuisine, both regional and international.

Sazon Originally from Mexico City, Chef Fernando Olea has been enthralling diners in Santa Fe since 1991 with his unique interpretation of contemporary and traditional Mexican dishes. At Sazon Chef Olea creates sophisticated flavors using Old Mexico’s indigenous and culinary traditions alongside ingredients from around the world. His menu is deliberately small, featuring fresh and locally sourced produce and meats when possible.

Because our wonderful Santa Fe Chefs LOVE to feed you, please reconsider dinner reservations after one of our Restaurant Walking Tours! Tours run 2PM to 5PM and begin at The Santa Fe School of Cooking, 125 N. Guadalupe St.

Due to the popularity of our tours, we strictly adhere to our 48-hour cancellation policy. Please be aware you will be walking approximately 1-1/2 miles at an elevation of 7000 ft.
82.00 15

10:00 am Santa Fe's unique cuisine melds the region’s rich cultural traditions with new ideas to create a contemporary style of Southwestern fare. You can experience this unique cuisine in depth, including the techniques of master chefs, the lore of the region and fabulous food. Grilled Salmon Fillet with Poblano-Lime Jam, Fresh Corn and Green Onion Tamale, Chipotle Black Beans, Cabbage Cilantro Slaw and Vanilla Espresso Flan. Demonstration Class, 3-hours.
78.00

2:00 pm This hands-on class will give you the opportunity to prepare four different salsas that spice up even the simplest of dishes. You will spend a few minutes learning about the history of salsa, then begin chopping and dicing! You will learn to make and taste; pico de gallo, chayote orange salsa, pineapple, red chile and ginger salsa, and apple, raisin and pine nut salsa. These are quick make-ahead salsas for appetizers, entrees and even dessert.

Reserve your space early; this 2-hour class is limited to 16 people.
98.00 16

11:00 am You have learned the basics of tamale making in our Tamale I class, now it's time to get down and learn the tricks of the trade like the higher end restaurants; tamales with duck confit in cherry BBQ sauce, mushroom and herb filled tamales with parmesan and truffle oil served with chipotle butternut squash sauce, and pear, pinon and goat cheese filled tamales
with rosemary red chile caramel sauce. You will learn new techniques to make your own high-end tamales, share your experience with the chef while you cook, and then enjoy the tasty fruits of your labor at the end of class.

Reserve your space early; this 3-hour class is limited to 16 people.
1325.00 17

9:00 am
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 with each day ending 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!

Bootcamps for 2017 are: Jan 23-25, April 17-19, November 6-8

Please call Nicole at 1-800-982-4688 to obtain more information about this special 3-day excursion into Southwestern cuisine.
1325.00 18

9:00 am
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 with each day ending 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!

Bootcamps for 2017 are: Jan 23-25, April 17-19, November 6-8

Please call Nicole at 1-800-982-4688 to obtain more information about this special 3-day excursion into Southwestern cuisine.
1325.00 19

9:00 am
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 with each day ending 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!

Bootcamps for 2017 are: Jan 23-25, April 17-19, November 6-8

Please call Nicole at 1-800-982-4688 to obtain more information about this special 3-day excursion into Southwestern cuisine.
85.00 20

10:00 am When the Spanish arrived in New Mexico in the 16th century with domesticated animals, stonefruit and grapes among other things, they changed the way New Mexicans ate. Join one of our Spanish classes to discover the Foods of Spain before they merged with the Native foods and NM fare that was already being prepared in New Mexico.

Melon gazpacho with feta cheese crisps, cucumber salad with Serrano ham and tomato port vinaigrette, traditional paella with chicken, seafood and chorizo and crema catalana.

This is a 3-hour long, demonstration-style class that includes lunch.
80.00 21

10:00 am Fajita is a diminutive form of the Spanish word for “belt”, a term that butchers used along the Texas –Mexican border to describe what is called skirt steak in the U. S. Our chefs embellished the traditional skirt steak to create our own Southwestern version of this popular dish: Shrimp Ceviche, Chipotle Marinated Steak Fajitas, Chunky Avocado Salsa, Roasted Tomatillo Salsa, Habanero Pickled Onions, Jicama-Orange Salad with Red Chile Vinaigrette Dressing and Coconut Pound Cake. Demonstration Class, 3-hours.
115.00

2:00 pm Dinner for Twois a family-owned restaurant with an intimate fine dining atmosphere. Owners, Andy, Gregory and Pam Barnes use only grass fed organic beef, the freshest fresh, local products and seasonal foods to create their lively menu all paired with an award winning wine list! We love Dinner for Two !

Galisteo Bistro-Owned and operated by chefs Robert and Marge Chickering, Galisteo Bistro features eclectic, innovative international cuisine. Located in the downtown area, this restaurant is comfortable and casual and is known for its open kitchen, quality menu and attentive service.

Anasazi Restaurant Traditional Southwestern cuisine serves as the foundation for the menu of this beautiful restaurant located in the Inn of the Anasazi. Latin influences enrich the time-honored fare and celebrate Santa Fe's vibrant Latin communities. The property welcomes a new Executive Chef, Edgar Beas, who finds inspiration in Santa Fe's rich culinary history as well as seasonal, local ingredients.

Chef Mark Connell and co-owner Arthur Martel opened Santa Fe's newest hot spot, State Capital Kitchen, in early 2016. Come see the artisanal American dim sum joint that has a secret ingredient-playfulness!

Because our wonderful Santa Fe Chefs LOVE to feed you, please reconsider dinner reservations after one of our Restaurant Walking Tours! Tours run 2PM to 5PM and begin at The Santa Fe School of Cooking, 125 N. Guadalupe St.

Due to the popularity of our tours, we strictly adhere to our 48-hour cancellation policy. Please be aware you will be walking approximately 1-1/2 miles at an elevation of 7000 ft.
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10:00 am Warm, spicy tastes and enticing aromas evoke Santa Fe’s rich cultural traditions. Three classes on the traditional foods of New Mexico are at the heart of the Santa Fe School of Cooking.

These classes allow you to experience this delicious cuisine, including local cooking techniques and the lore of the region. This class includes flour tortillas, carne adovada (red chile marinated pork), chiles rellenos, calabacitas (green chile, squash, corn), refritos, and sopapillas. Demonstration Class, 3-hours.
78.00

2:00 pm Do you love chile? Are you curious but unfamiliar? Our Chile Workshops will delight those already familiar with New Mexico's official state vegetable and light the fires of passion for those yet uninitiated. Here in the Land of Enchantment, chile is more than an ingredient; it is the embodiment of a diverse and rich cultural heritage and a distinct Southwestern lifestyle. Participants will explore chile's unique culinary history and discover how to handle them safely and efficiently in the kitchen. This workshop will include an in depth discussion of the various fresh green chile and you will prepare: flour tortillas, green chile sauce, roasted tomatillo & cilantro sauce and green chile, mint & tamarind sauce
Choose between our Red Chile or Green Chile workshop, or you can do them both!

Reserve your space early; this 2-hour class is limited to 16 people.
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10:00 am Come spend 3-hours to learn the intricacies of making traditional tamales. To highlight different tamale-making techniques we have chosen to make three different types, red chile and pork, Southern Mexican chicken in banana leaf and blue corn calabacita, all accompanied by an authentic New Mexican red chile sauce. You will use these techniques to make your own tamales, share your experience with the chef while they cook and then enjoy the tasty fruits of your labor at the end of class.

Reserve your space early; this 3-hour class is limited to 16 people.
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10:00 am Their long history of farming, and plant usage qualify Native Americans to be considered as America's first great cooks.  Lois Ellen Frank, a James Beard award winning author and PhD in culinary culture, presents a fascinating look into Native American food and culture.   
Trout with herbs and bacon baked in clay, Indian wild rice saute, sauteed rainbow chard, berry crisp. Demonstration Class, 3-hours.
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10:00 am The term “barbecue” probably originated from the Spanish word “barbacoa” which loosely means to slow cook meat over a wooden platform. By the 19th century this culinary technique was well established in the American South with pork being the choice of meat for barbecuing.

Barbecue varies from region to region with Texas, Tennessee and North Carolina all proclaiming to be the “kings” of smoked meats. Here in the Southwest we love to grill and prepare barbecue with a “kick”-translation, we love our chiles in everything!

In this class, mixing savory and sweet flavors, you will learn to make Ribs with Chipotle Barbecue Sauce, Frijoles Charros, Green Tamales with Crema, Grilled Pineapple Slaw and Saffron Poached Pears with Salted Caramel Sauce. Demonstration class, 3-hours.
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9:00 am
115.00

2:00 pm
Agoyo Lounge, located at the Inn on the Alameda, features light gourmet fare, specially prepared by their esteemed Culinary Institute of America chef, Chef Jen Doughty. Ranging from traditional New Mexican appetizers and Santa Fe style paninis to fresh salads and crème brule, every item on their extensive menu is guaranteed to please the most discerning palate. This a a wonderful new addition to the Santa Fe food scene!

La Plazuela Fresh and flavorful, La Plazuela takes an innovative approach to New Mexican cuisine, cooking up traditional recipes with an enticing new twist. Nestled in the heart of La Fonda on the Plaza, is the most intimate among restaurants in Santa Fe. La Plazuela will take you on a food adventure that offers an intimate dining experience, presenting guests with tantalizing New World twists on Southwestern cuisine.

La Boca/Taberna, James Campbell Caruso's Spanish tapas restaurant, has been the place to be seen in Santa Fe from the moment he opened the doors. James has a unique cooking style that has made his restaurant stand out. He has been nominated four times by the James Beard Foundation for the "Best Chef in the Southwest" award. James takes the concept of tapas to a whole new place.

During the growing seasons Il Piatto chef/proprietor, Matt Yohalem has the local farmers bring their trucks to the front of Il Piatto early in the morning to provide him with the best selection of the freshest local ingredients available in Santa Fe. Using these ingredients Chef Yoholem will entertain you with the preparation of one of his uniquely delicious regional Italian cuisine. Matt puts on a great show!

Because our wonderful Santa Fe Chefs LOVE to feed you, please reconsider dinner reservations following one of our Restaurant Walking Tours! Tours run 2PM to 5PM and begin at The Santa Fe School of Cooking, 125 N. Guadalupe St.

Due to the popularity of our tours, we strictly adhere to our 48-hour cancellation policy. Please be aware you will be walking approximately 1-1/2 miles at an elevation of 7000 ft.
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10:00 am Want to impress your friends with what you did in Santa Fe? Invite them to a party and wow them with the Southwest party fare that you will learn to prepare in this fun class: Gazpacho, Crab and Corn Fitters, Goat Cheese and Mushroom Relleno served on Red Chile Sauce, Mini-shredded Pork Tacos, Corn Tortillas and Apple Pie Tamale. Demonstration Class, 3-hours.
78.00

2:00 pm Do you love chile? Are you curious but unfamiliar? Our Chile Workshops will delight those already familiar with New Mexico's official state vegetable and light the fires of passion for those yet uninitiated. Here in the Land of Enchantment, chile is more than an ingredient; it is the embodiment of a diverse and rich cultural heritage and a distinct Southwestern lifestyle. Participants will explore chile's unique culinary history and discover how to handle them safely and efficiently in the kitchen. This workshop will include a lively discussion of the various dried red chiles and you will prepare: corn tortillas, red chile sauce made from New Mexican powder, roasted tomato & chipotle sauce, and red chile sauce made from New Mexican pods
Choose between our Red Chile or Green Chile workshop...or you can do them both!

Reserve your space early; this 2-hour class is limited to 16 people.
30 

August 2017
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5:30 pm August 21-25, 2017
Hosted by The Santa Fe School of Cooking

Santa Fe has made a big name for itself in the culinary scene. For centuries before Santa Fe was even considered a city, there was an interesting and unique food culture cultivated by the Native American peoples. The trinity of cultures, Native American, Spanish and Anglo, that assembled here give our city the foundation for her exquisite food offerings. Our local chefs embrace the traditions of the ancients and draw off their individual backgrounds to produce one of the most diverse and exciting ‘food scenes’ in North America. This four day event will explore the Native traditions and weave its way through the cultural influences of the region. You will explore the contributions of Georgia O’Keeffe and meet some Santa Fe’s top chefs in the contemporary food scene.


Highlights of this upcoming trip include:
  • -picking produce from one of our famous, fun local farmers north of Santa Fe
  • -visiting a New Mexican winery
  • -outdoor cooking class at a beautiful estate in Chimayo
  • -tour of Puye cliffs
  • -Native dancers
  • -bread baking in an horno
  • -shopping/restaurant tour through downtown Santa Fe, where you will meet top chefs, local food artisans and farmers
  • -dinner out at one of our favorite restaurants where the chef will host us!
  • -daily cooking classes, including one taught by James Beard award winning cookbook author, Lois Ellen Frank and cookbook author, Margaret Wood who wrote A Painter’s Kitchen

Monday, August 21 This tour officially kicks off at 5:30 PM with a welcome reception at the Santa Fe School of Cooking hosted by Nicole Curtis Ammerman and her delightful and dedicated staff. After getting acquainted, we’re off to one of the city’s legendary restaurants for a sumptuous dinner. Let the festivities begin!


Tuesday, August 22 We will meet at the Santa Fe Farmers Market at 8:30 AM under the water tower, where we will explore the seasonal ingredients, meet some farmers and enjoy the hub of activity during the markets peak season. We can expect to find chile, corn, peaches and apples among many other tasty treats. We will continue on through downtown Santa Fe where we will visit two restaurants and have private sessions with the chef/owners, tour their property and taste some of their food. We will also visit some culinary hot spots such as a fabulous spice shop and an astisan cheese shop. In the afternoon, we will have a cooking class celebrating the foods of New Mexico at SFSC. The evening is yours to explore the fantastic restaurants that Santa Fe is famous for or if you are too full, we will sent you off for some of Santa Fe’s nightlife!


Wednesday, August 23 The touring portion of our jaunt gets underway with a trip to the northern New Mexico countryside. Meet at SFSC at 8:00, where we will load up and head out to the farm of Matt Romero. Matt Romero spent many years as an executive chef before giving it up to start farming eight years ago. He started by caretaking a ten-acre farm before getting access to his uncle’s 3-acre tract, a tractor and tools. Matt raises chili, tomatoes, potatoes, eggplant, cucumbers, squash, cabbages, herbs and many other types of produce on his small farms. We will pick our own produce to take with us to our next stop. Next up is a stop to the beautiful, Rancho Manzana in the heart of Chimayo. It was the Ortega family residence and housed the original post office and mercantile store, serving the Chimayo community until the 1950's. Great care has been taken in the on-going restoration process, insuring a relaxing, hospitable retreat. One of the SFSC chefs will be waiting for our arrival where we will use the produce we picked earlier to create our own lunch which will be enjoyed in the glorious gardens of Rancho Manzana. The last stop on the tour is at Estrella del Norte vineyard. This is located in Nambe in a lovely oasis of fruit trees, grape vines and art. We will meet the owners and have a sampling of some of their favorite wines. Once again, the evening is yours to explore the town!

Thursday, August 24 This is another day of exploration as we head out to the ancient ancestral home of the Santa Clara pueblo people atop the breathtaking Pajarito Plateeau, where we will explore the incredible beauty and cultural signigicance of the Puye Cliff Dwellings, ‘a place between earth & sky’. Journey back in time approximately two thousand years and you will find the ancestors of Santa Clara Pueblo thrivig at Puye. Using material found at this site, they sculpted their homes from the soft volcanic rock. We will have a guided tour of these cliff dwellings. We will also help prepare the horno and learn the technique of baking bread in these ovens. The final part of the adventure are native dances from a Santa Clara family. They will dance and share stories of the importance of this tradition to their family. We will head back to Santa Fe and have a few hours of rest before returning to SFSC for a special hands-on Native cooking class with Lois Ellen Frank. Their long history of farming, and plant usage qualify Native Americans to be considered as America's first great cooks. Lois Ellen Frank, a James Beard award winning author and PhD in culinary culture, presents a fascinating look into Native American food and culture. The day will end with the group enjoying the Native feast that they prepared.


Friday, August 25 Our last morning together will be unforgettable as we explore the influence that Georgia O’Keeffe played in New Mexico art and food. Join The Santa Fe School of Cooking, and the O'Keeffe Museum, to discover and explore some of Georgia O'Keeffe's ideas about food and cooking. One of our chefs will guide you through some of Ms. O'Keeffe's recipes featured in the book, A Painters Kitchen: Recipes from the Kitchen of Georgia O'Keeffe by Margaret Wood. Ms. O'Keeffe had a unique perspective on food for the time, really appreciating simple foods that were in season and grown and handled with care. Margaret will also be on hand to share personal stories and insights to into Georgia O'Keeffe's life, perspective on food and of course art, as she was her assistant for many years. This class will weave the recipes and their context to create the texture of Ms. O'Keeffe. After our lunch together we will say our goodbyes.

This tour is offered at $1895 plus tax per person. It includes all cooking classes and events at The Santa Fe School of Cooking, dinner out on the first night, our field trips ad entry fees and transportation on our touring days. Not included is transportation to Santa Fe and accommodations while in Santa Fe.

Itinerary or Program Modifications: The itineraries listed are subject to modification and change by The Santa Fe School of Cooking.
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