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Class Schedule


Class Types Are Indicated by Color:Hands On = RedDemo = BlueSpecialty = SageTours = Green
September 2021
SuMoTuWeThFrSa
    102.00 1

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 three different types of chiles rellenos; New Mexican tempura rellenos, ancho chile rellenos and chiles en nogada.


Reserve your space early; this 3- hour, hands-on class is limited in capacity.
2  80.00 3

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.
115.00

2:00 pm Pranzo is one of Santa Fe’s long standing restaurants that has become a locals favorite place to enjoy great Italian food mixed with a friendly and inviting atmosphere. Pranzo closed for a time while looking for a new home and has just re-opened across the street from The Santa Fe School of Cooking. Pranzo is still owned and operated by Chef Steven Lemon. Santa Feans have been anticipating the return of one of their favorite restaurants for too long. The wait is over, come see what all the buzz is about!

La Casa Sena Tucked away in a historic building with an enchanting garden courtyard, La Casa Sena feels like a hidden gem nestled in the heart of the Santa Fe Plaza. Featuring Mediterranean cuisine, an award-winning wine list, and a spectacular patio we hope to provide a magical experience to locals and visitors alike. By sourcing regional ingredients and creating beautiful dishes, Chef José Rodriguez has a deep appreciation for cultivating a local clientele. “I just want to bring the locals to the table, and give them what they want. I want them to enjoy themselves and have a great experience.”

Horno Chef David Sellers will make his return from a 10-year absence to the Santa Fe dining scene at Horno Restaurant which is slated to open June 2021. David is one of Santa Fe’s favorite chefs and there is a lot of buzz about his return to the restaurant scene of Santa Fe. Sellers was sous-chef at Santacafé for 10 years before opening Amavi in 2007. He spent the past decade spent away from Santa Fe kitchens, first in Connecticut and since 2014 at the Street Food Institute in Albuquerque. Horno will be steeped with street food influences, with a mix of Italian, Mediterranean and touches of Southeast Asia. He describes it as casual dining but with great food and great wine!

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. 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. Nothing evokes the mystery of Mexican cuisine more than mole, a regional dish from the heart of the country. Mole is a sauce of complex flavors that usually includes toasted and ground spices, seeds, nuts, chocolate and chile. Many mole recipes contain more than thirty ingredients and some recipes have five varieties of chile alone. Sazon provides a very interactive dining experience featuring these moles. Sazon has received many awards since it opened and is not to be missed when visiting Santa Fe!

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

Important: Please Read!

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 4

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.
80.00

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.
82.00 5

11:00 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.
6  85.00 7

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.
8  80.00 9

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: corn 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.
102.00

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 in capacity.
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 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!

Market Steer Steakhouse Owner and General Manager of Market Steer Steakhouse, Kristina Goode, runs her restaurants on respect – respect for her guest, her employees, and the food – paired with a fine splash of fun. She aims to bring that same approach to Market Steer Steakhouse, which was voted the #1 Best New Restaurant by the SF Reporters Best of Santa Fe in 2019. Chef Kathleen Crook received national recognition as one of the Best Chef’s in America, when living in Aspen and opening Steakhouse 316 and was featured on Season 2 of Cooking Channel’s “Chuck’s Eat the Street.” She is currently a finalist in the SF Reporters 2021 Best Chef of Santa Fe. Located in the Hotel St. Francis, it is not to be missed!

Joseph's Culinary Pub 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 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. Joseph rolled out a take menu during the COVID restrictions which won him many more fans and followers as it became some of the most sought after food when the restaurants were not open.

Sassella The name “Sassella” comes from a hamlet of 60 residents known for its vineyards near where Chef Cristian Pontiggia grew up. In addition to working at two Michelin Star restaurants in Europe, Lombardy native Chef Cristian Pontiggia has received several awards from La Confrérie de la Chaîne des Rôtisseurs, an international gastronomic society. The Italian government recognizes him as a Master Chef, and he holds a culinary degree that certifies him as a Doctor of Enogastronomy. He headed kitchens in Bellagio, Italy, and the Four Seasons Hotel in London. Pontiggia did prior local stints at El Nido, Osteria D’Assisi and Steak Out in Taos.

“I love every region of Italy, and I’ve included on Sassella’s menu several dishes only found in small towns throughout the country,” Pontiggia said. In addition to trying a delectable taste of Cristians’ food at the restaurant, he will also be taking you into his new deli featuring authentic ingredients and gifts from Italy! Don't miss a memorable meal at Sasella!


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

Important: Please Read!

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. Please advise us of any food allergies at the time of your registration so we can let the restaurants know in a timely manner.
82.00 11

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.
80.00

2:00 pm Do you love chile? Are you curious but unfamiliar? Our Chile Amor class 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 and medicinal qualities, learn to identify different varieties, and discover how to handle them safely and efficiently in the kitchen. After the introduction we'll don aprons and prepare red and green chiles sauces and homemade tortillas to taste!

This is a hands-on class limited to 16 participants.
12  102.00 13

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! You will be preparing Potato, Poblano Chile and Spinach Tacos and Tacos al Pastor made with flour tortillas with salsa fresca.

We will have four working stations and following Covid safe precautions
we want to inform you that you may be paired with someone you don't know.

Hands-on. Reserve your space early; this 3-hour class is limited in capacity
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. The Menu will include: Argula Salad, Corn Soup, Lemon Chicken, Fried Potatoes and Norweigian Apple Cake.
80.00

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.
15  102.00 16

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; green chile and chicken tamales, Asian influenced duck tamales with a sweet and sour sauce, and green tamales with chayote squash and poblano crema all accompanied and an authentic New Mexican green 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 in capacity.
85.00 17

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.
115.00

2:00 pm Pranzo is one of Santa Fe’s long standing restaurants that has become a locals favorite place to enjoy great Italian food mixed with a friendly and inviting atmosphere. Pranzo closed for a time while looking for a new home and has just re-opened across the street from The Santa Fe School of Cooking. Pranzo is still owned and operated by Chef Steven Lemon. Santa Feans have been anticipating the return of one of their favorite restaurants for too long. The wait is over, come see what all the buzz is about!

La Casa Sena Tucked away in a historic building with an enchanting garden courtyard, La Casa Sena feels like a hidden gem nestled in the heart of the Santa Fe Plaza. Featuring Mediterranean cuisine, an award-winning wine list, and a spectacular patio we hope to provide a magical experience to locals and visitors alike. By sourcing regional ingredients and creating beautiful dishes, Chef José Rodriguez has a deep appreciation for cultivating a local clientele. “I just want to bring the locals to the table, and give them what they want. I want them to enjoy themselves and have a great experience.”

Horno Chef David Sellers will make his return from a 10-year absence to the Santa Fe dining scene at Horno Restaurant which is slated to open June 2021. David is one of Santa Fe’s favorite chefs and there is a lot of buzz about his return to the restaurant scene of Santa Fe. Sellers was sous-chef at Santacafé for 10 years before opening Amavi in 2007. He spent the past decade spent away from Santa Fe kitchens, first in Connecticut and since 2014 at the Street Food Institute in Albuquerque. Horno will be steeped with street food influences, with a mix of Italian, Mediterranean and touches of Southeast Asia. He describes it as casual dining but with great food and great wine!

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. 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. Nothing evokes the mystery of Mexican cuisine more than mole, a regional dish from the heart of the country. Mole is a sauce of complex flavors that usually includes toasted and ground spices, seeds, nuts, chocolate and chile. Many mole recipes contain more than thirty ingredients and some recipes have five varieties of chile alone. Sazon provides a very interactive dining experience featuring these moles. Sazon has received many awards since it opened and is not to be missed when visiting Santa Fe!

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

Important: Please Read!

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 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.
80.00

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 in capacity.

<buzz>"I took a hands on class, Hot Sauces... Five star experience all the way."
Honolulu, 8/13</buzz>
19  82.00 20

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
80.00 21

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.
80.00

2:00 pm Do you love chile? Are you curious but unfamiliar? Our Chile Amor class 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 and medicinal qualities, learn to identify different varieties, and discover how to handle them safely and efficiently in the kitchen. After the introduction we'll don aprons and prepare red and green chiles sauces and homemade tortillas to taste!

This is a hands-on class limited to 16 participants.
22

2:30 pm
23

10:00 am
24

3:30 pm
25

10:00 am
26  102.00 27

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 three different types of chiles rellenos; New Mexican tempura rellenos, ancho chile rellenos and chiles en nogada.


Reserve your space early; this 3- hour, hands-on class is limited in capacity.
80.00 28

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: corn 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  80.00 30

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.

See October thru November 2021
Calendar of Events

October 2021
SuMoTuWeThFrSa
      82.00 1

10:00 am Wild greens salad with orange vinaigrette and chile pecans, raspberry chile glazed chicken stuffed with roasted poblanos and goats cheese, corn flan, stir-fried julienne of summer squash, carrots and red peppers and Capirotada (pecan bread pudding). Demonstration Class, 3-hours.
115.00

2:00 pm 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!

Market Steer Steakhouse Owner and General Manager of Market Steer Steakhouse, Kristina Goode, runs her restaurants on respect – respect for her guest, her employees, and the food – paired with a fine splash of fun. She aims to bring that same approach to Market Steer Steakhouse, which was voted the #1 Best New Restaurant by the SF Reporters Best of Santa Fe in 2019. Chef Kathleen Crook received national recognition as one of the Best Chef’s in America, when living in Aspen and opening Steakhouse 316 and was featured on Season 2 of Cooking Channel’s “Chuck’s Eat the Street.” She is currently a finalist in the SF Reporters 2021 Best Chef of Santa Fe. Located in the Hotel St. Francis, it is not to be missed!

Joseph's Culinary Pub 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 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. Joseph rolled out a take menu during the COVID restrictions which won him many more fans and followers as it became some of the most sought after food when the restaurants were not open.

Sassella The name “Sassella” comes from a hamlet of 60 residents known for its vineyards near where Chef Cristian Pontiggia grew up. In addition to working at two Michelin Star restaurants in Europe, Lombardy native Chef Cristian Pontiggia has received several awards from La Confrérie de la Chaîne des Rôtisseurs, an international gastronomic society. The Italian government recognizes him as a Master Chef, and he holds a culinary degree that certifies him as a Doctor of Enogastronomy. He headed kitchens in Bellagio, Italy, and the Four Seasons Hotel in London. Pontiggia did prior local stints at El Nido, Osteria D’Assisi and Steak Out in Taos.

“I love every region of Italy, and I’ve included on Sassella’s menu several dishes only found in small towns throughout the country,” Pontiggia said. In addition to trying a delectable taste of Cristians’ food at the restaurant, he will also be taking you into his new deli featuring authentic ingredients and gifts from Italy! Don't miss a memorable meal at Sasella!


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

Important: Please Read!

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. Please advise us of any food allergies at the time of your registration so we can let the restaurants know in a timely manner.
80.00 2

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.
80.00

2:00 pm Do you love chile? Are you curious but unfamiliar? Our Chile Amor class 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 and medicinal qualities, learn to identify different varieties, and discover how to handle them safely and efficiently in the kitchen. After the introduction we'll don aprons and prepare red and green chiles sauces and homemade tortillas to taste!

This is a hands-on class limited to 16 participants.
80.00 3

11:00 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.
82.00 4

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.
80.00

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.
5  102.00 6

9:00 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 in capacity.
90.00 7

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. The Menu will include: Argula Salad, Corn Soup, Lemon Chicken, Fried Potatoes and Norweigian Apple Cake.
80.00

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 in capacity.

<buzz>"I took a hands on class, Hot Sauces... Five star experience all the way."
Honolulu, 8/13</buzz>
80.00 8

9:00 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 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!

Market Steer Steakhouse Owner and General Manager of Market Steer Steakhouse, Kristina Goode, runs her restaurants on respect – respect for her guest, her employees, and the food – paired with a fine splash of fun. She aims to bring that same approach to Market Steer Steakhouse, which was voted the #1 Best New Restaurant by the SF Reporters Best of Santa Fe in 2019. Chef Kathleen Crook received national recognition as one of the Best Chef’s in America, when living in Aspen and opening Steakhouse 316 and was featured on Season 2 of Cooking Channel’s “Chuck’s Eat the Street.” She is currently a finalist in the SF Reporters 2021 Best Chef of Santa Fe. Located in the Hotel St. Francis, it is not to be missed!

Joseph's Culinary Pub 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 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. Joseph rolled out a take menu during the COVID restrictions which won him many more fans and followers as it became some of the most sought after food when the restaurants were not open.

Sassella The name “Sassella” comes from a hamlet of 60 residents known for its vineyards near where Chef Cristian Pontiggia grew up. In addition to working at two Michelin Star restaurants in Europe, Lombardy native Chef Cristian Pontiggia has received several awards from La Confrérie de la Chaîne des Rôtisseurs, an international gastronomic society. The Italian government recognizes him as a Master Chef, and he holds a culinary degree that certifies him as a Doctor of Enogastronomy. He headed kitchens in Bellagio, Italy, and the Four Seasons Hotel in London. Pontiggia did prior local stints at El Nido, Osteria D’Assisi and Steak Out in Taos.

“I love every region of Italy, and I’ve included on Sassella’s menu several dishes only found in small towns throughout the country,” Pontiggia said. In addition to trying a delectable taste of Cristians’ food at the restaurant, he will also be taking you into his new deli featuring authentic ingredients and gifts from Italy! Don't miss a memorable meal at Sasella!


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

Important: Please Read!

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. Please advise us of any food allergies at the time of your registration so we can let the restaurants know in a timely manner.
82.00 9

9:00 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.
10  102.00 11

9:00 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! You will be preparing Potato, Poblano Chile and Spinach Tacos and Tacos al Pastor made with flour tortillas with salsa fresca.

We will have four working stations and following Covid safe precautions
we want to inform you that you may be paired with someone you don't know.

Hands-on. Reserve your space early; this 3-hour class is limited in capacity
12  80.00 13

9:00 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.
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
80.00

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.
102.00 15

9:00 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 three different types of chiles rellenos; New Mexican tempura rellenos, ancho chile rellenos and chiles en nogada.


Reserve your space early; this 3- hour, hands-on class is limited in capacity.
115.00

2:00 pm Pranzo is one of Santa Fe’s long standing restaurants that has become a locals favorite place to enjoy great Italian food mixed with a friendly and inviting atmosphere. Pranzo closed for a time while looking for a new home and has just re-opened across the street from The Santa Fe School of Cooking. Pranzo is still owned and operated by Chef Steven Lemon. Santa Feans have been anticipating the return of one of their favorite restaurants for too long. The wait is over, come see what all the buzz is about!

La Casa Sena Tucked away in a historic building with an enchanting garden courtyard, La Casa Sena feels like a hidden gem nestled in the heart of the Santa Fe Plaza. Featuring Mediterranean cuisine, an award-winning wine list, and a spectacular patio we hope to provide a magical experience to locals and visitors alike. By sourcing regional ingredients and creating beautiful dishes, Chef José Rodriguez has a deep appreciation for cultivating a local clientele. “I just want to bring the locals to the table, and give them what they want. I want them to enjoy themselves and have a great experience.”

Horno Chef David Sellers will make his return from a 10-year absence to the Santa Fe dining scene at Horno Restaurant which is slated to open June 2021. David is one of Santa Fe’s favorite chefs and there is a lot of buzz about his return to the restaurant scene of Santa Fe. Sellers was sous-chef at Santacafé for 10 years before opening Amavi in 2007. He spent the past decade spent away from Santa Fe kitchens, first in Connecticut and since 2014 at the Street Food Institute in Albuquerque. Horno will be steeped with street food influences, with a mix of Italian, Mediterranean and touches of Southeast Asia. He describes it as casual dining but with great food and great wine!

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. 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. Nothing evokes the mystery of Mexican cuisine more than mole, a regional dish from the heart of the country. Mole is a sauce of complex flavors that usually includes toasted and ground spices, seeds, nuts, chocolate and chile. Many mole recipes contain more than thirty ingredients and some recipes have five varieties of chile alone. Sazon provides a very interactive dining experience featuring these moles. Sazon has received many awards since it opened and is not to be missed when visiting Santa Fe!

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

Important: Please Read!

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 16

10:00 am Wild greens salad with orange vinaigrette and chile pecans, raspberry chile glazed chicken stuffed with roasted poblanos and goats cheese, corn flan, stir-fried julienne of summer squash, carrots and red peppers and Capirotada (pecan bread pudding). Demonstration Class, 3-hours.


6:30 pm - 9:30 pm Saturday, October 16, 2021 performance from 6:30-9:30 PM

The Eddie Daniels Jazz Quartet Is coming back to Dave's Jazz Bistro in October to salute Eddie's 80th Birthday! The Jazz Bistro's intimate setting is the perfect environment to celebrate this milestone occasion with one of the greatest living Jazz Clarinet players, in one of the first post-pandemic concerts that Eddie will perform. This great talent didn't let the pandemic slow him down. Instead of resting on his laurels, Eddie released a soulful new album "Night Kisses," in which he is featured playing the flute and saxophone in addition to the clarinet. WOW! This is a performance you won't want to miss!

The three-course meal menu will be prix fixe. An early sell-out is predicted, and reservations must be made in advance using the Register button below or by calling 800-982-4688.

Mr. Daniels, a native New Yorker and current Santa Fean, was a good friend and an inspiration to Dave Curtis for decades. Jazz critic Leonard Feather said of Eddie, “It is a rare event in Jazz where one man can all but reinvent an instrument bringing it to a new stage of the revolution.” (eddiedanielsclarinet.net) It is a rare treat indeed to enjoy a local performance by this Grammy award-winning clarinetist.

Menu


First Course
Wilted spinach salad with goat cheese, crisp apples, spiced pecans, shallot, bacon, and a warm sherry vinaigrette (can be made without bacon as well)

Second Course
(Choice of the following entrees)

  • Braised short rib tower on a bed of roasted fingerling potatoes, seared mushrooms, hearty corn succotash, and truffle demi-glace sauce.
  • Encrusted seabass seasoned breadcrumbs, hearty wild rice pilaf, saute of mushrooms, corn, and spinach with truffle beurre blanc sauce
  • Vegetarian stuffed portabella mushroom, herbed potatoes with fig mole sauce

Third Course
Mexican chocolate silk pie with a spiced nut crust topped with soft whip cream

Price includes Gratuity. Price does not include wine
17  82.00 18

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.
80.00

2:00 pm Do you love chile? Are you curious but unfamiliar? Our Chile Amor class 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 and medicinal qualities, learn to identify different varieties, and discover how to handle them safely and efficiently in the kitchen. After the introduction we'll don aprons and prepare red and green chiles sauces and homemade tortillas to taste!

This is a hands-on class limited to 16 participants.
80.00 19

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.
102.00 20

9:00 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; green chile and chicken tamales, Asian influenced duck tamales with a sweet and sour sauce, and green tamales with chayote squash and poblano crema all accompanied and an authentic New Mexican green 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 in capacity.
80.00 21

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 22

2:00 pm Pranzo is one of Santa Fe’s long standing restaurants that has become a locals favorite place to enjoy great Italian food mixed with a friendly and inviting atmosphere. Pranzo closed for a time while looking for a new home and has just re-opened across the street from The Santa Fe School of Cooking. Pranzo is still owned and operated by Chef Steven Lemon. Santa Feans have been anticipating the return of one of their favorite restaurants for too long. The wait is over, come see what all the buzz is about!

La Casa Sena Tucked away in a historic building with an enchanting garden courtyard, La Casa Sena feels like a hidden gem nestled in the heart of the Santa Fe Plaza. Featuring Mediterranean cuisine, an award-winning wine list, and a spectacular patio we hope to provide a magical experience to locals and visitors alike. By sourcing regional ingredients and creating beautiful dishes, Chef José Rodriguez has a deep appreciation for cultivating a local clientele. “I just want to bring the locals to the table, and give them what they want. I want them to enjoy themselves and have a great experience.”

Horno Chef David Sellers will make his return from a 10-year absence to the Santa Fe dining scene at Horno Restaurant which is slated to open June 2021. David is one of Santa Fe’s favorite chefs and there is a lot of buzz about his return to the restaurant scene of Santa Fe. Sellers was sous-chef at Santacafé for 10 years before opening Amavi in 2007. He spent the past decade spent away from Santa Fe kitchens, first in Connecticut and since 2014 at the Street Food Institute in Albuquerque. Horno will be steeped with street food influences, with a mix of Italian, Mediterranean and touches of Southeast Asia. He describes it as casual dining but with great food and great wine!

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. 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. Nothing evokes the mystery of Mexican cuisine more than mole, a regional dish from the heart of the country. Mole is a sauce of complex flavors that usually includes toasted and ground spices, seeds, nuts, chocolate and chile. Many mole recipes contain more than thirty ingredients and some recipes have five varieties of chile alone. Sazon provides a very interactive dining experience featuring these moles. Sazon has received many awards since it opened and is not to be missed when visiting Santa Fe!

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

Important: Please Read!

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 23

10:00 am Roasted Poblano Cream Soup, Cornbread and Chorizo Stuffed Pork Loin with Chimichuri Sauce, Chipotle Whipped Sweet Potatoes, Hearty Geens with Chile Caribe and Roasted Garlic and Flan Napolitano - DEMONSTRATION
80.00

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: corn 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.
24  25

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! You will be preparing Fire Roasted Corn and Poblano Chile Tacos, and Carne Asada Tacos with corn and flour tortillas and roasted tomatillo salsa. We will also be serving Baja Style Fish Tacos with Chipotle Mayonnaise as part of your meal.

Hands-on. Reserve your space early; this 3-hour class is limited in capacity
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 flour tortillas, carne adovada (red chile marinated pork), chiles rellenos, calabacitas (green chile, squash, corn), refritos, and sopapillas. Demonstration Class, 3-hours.
27  102.00 28

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 in capacity.
82.00 29

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 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!

Market Steer Steakhouse Owner and General Manager of Market Steer Steakhouse, Kristina Goode, runs her restaurants on respect – respect for her guest, her employees, and the food – paired with a fine splash of fun. She aims to bring that same approach to Market Steer Steakhouse, which was voted the #1 Best New Restaurant by the SF Reporters Best of Santa Fe in 2019. Chef Kathleen Crook received national recognition as one of the Best Chef’s in America, when living in Aspen and opening Steakhouse 316 and was featured on Season 2 of Cooking Channel’s “Chuck’s Eat the Street.” She is currently a finalist in the SF Reporters 2021 Best Chef of Santa Fe. Located in the Hotel St. Francis, it is not to be missed!

Joseph's Culinary Pub 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 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. Joseph rolled out a take menu during the COVID restrictions which won him many more fans and followers as it became some of the most sought after food when the restaurants were not open.

Sassella The name “Sassella” comes from a hamlet of 60 residents known for its vineyards near where Chef Cristian Pontiggia grew up. In addition to working at two Michelin Star restaurants in Europe, Lombardy native Chef Cristian Pontiggia has received several awards from La Confrérie de la Chaîne des Rôtisseurs, an international gastronomic society. The Italian government recognizes him as a Master Chef, and he holds a culinary degree that certifies him as a Doctor of Enogastronomy. He headed kitchens in Bellagio, Italy, and the Four Seasons Hotel in London. Pontiggia did prior local stints at El Nido, Osteria D’Assisi and Steak Out in Taos.

“I love every region of Italy, and I’ve included on Sassella’s menu several dishes only found in small towns throughout the country,” Pontiggia said. In addition to trying a delectable taste of Cristians’ food at the restaurant, he will also be taking you into his new deli featuring authentic ingredients and gifts from Italy! Don't miss a memorable meal at Sasella!


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

Important: Please Read!

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. Please advise us of any food allergies at the time of your registration so we can let the restaurants know in a timely manner.
80.00 30

9:00 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.
31 

November 2021
SuMoTuWeThFrSa
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6:30 pm - 9:30 pm Saturday, November 6, 2021, 6:30-9:30 PM

Dave's Jazz Bistro is honored to welcome Grammy Nominee, Carmen Bradford (carmenbradford.com) back for the return visit to Santa Fe, where her 2019 debut at the Bistro sold out over a month in advance. She will be performing again with the John Rangel Trio, featuring John Trentacosta and Colin Deuble. At the age of 22, Carmen was discovered by William "Count" Basie and was the featured vocalist in the legendary Count Basie Orchestra for nine years. She has since performed and/or recorded with Wynton and the Lincoln Center Jazz Orchestra, Tony Bennett, George Benson, the Dallas Symphony and many others.

Carmen Bradford's body of work reflects a vast depth of musical experience and technical brilliance. She is also recognized for the overwhelming passion she brings to the lyrics of every song she sings. Carmen Bradford has made a significant contribution to the perpetuation and preservation of Jazz, our great American art form and she continues to do so. We are thrilled to have her back for another magical evening at Dave’s Jazz Bistro!

Menu


First Course

Fall squash salad with butterhead lettuce, roasted butternut squash, crispy spaghetti squash strips, pepita seeds, queso fresco, chipotle vinaigrette

Second Course
(Choice of the following entrees)

  • Tender lamb shank on a bed of creamy-cheesy polenta, sauteed asparagus, au jus sauce, and a garnish of herby-lemon gremolata
  • Seared Scottish salmon, buttery asparagus, herbaceous potatoes, and earthy poblano sauce
  • Creamy risotto, asparagus tips, braised red onion, butternut squash, lemon gremolata, crunchy pumpkin seed garnish

Third Course

New Mexican bread pudding with apples, spiced pecans, dried cherries with rum cajeta caramel and creme Anglaise sauces.

Price includes Gratuity. Price does not include wine
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