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Demonstration Classes

Contemporary Southwest Cooking Classes

Santa Fe's contemporary Southwestern fare is a melding of rich cultural traditions and new ideas. Get an in-depth tour of this unique cuisine, as well as the regional lore surrounding it, from our master chefs.

Contemporary Southwest VII New

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. In this class you will learn to make Fire Roasted Tomato Soup, Mexican Burrito Bowl, Creamed Poblano Peppers and Margarita Cheesecake. This is a 3-hour long demonstration-style class.

Mexican Cooking Classes

Mexico's diverse palate has had a major influence on traditional and contemporary New Mexican Cuisine. In this class, experience the richness and variety of the foods of our neighbor to the south.

Cuisines of Mexico II

Cuisines of Mexico II New

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: Chayote-Tomato Salsa with Orange Anise Dressing, Chipotle Rellenos, Chicken Braised in Tomatillo Sauce, Arroz a la Mexicana and Tres Leche Cake. This is a 3-hour, demonstration-class.

Cuisines of Mexico IV

Cuisines of Mexico IV New

Sopas de Hongas(Mushroom Soup), Jicama & Grapefruit Salad with Avocado, Shrimp Flautas and Shredded Beef Flautas with Salsa Verde and Salsa Roja, Anise Poundcake Demonstration Class, 3-hours.

Tasting Mole

Tasting Mole New

A trio of Moles: Mole Verde, Mole Amarillo, Mole Rojo, offered with seared duck and fish, Jicama Salad Flour Tortillas and Mexican Chocolate Meringue Cookies.

This is a 3-hour long demonstration-style class that includes a full meal.

Restaurant Tours


Restaurant Walk I

Matt Yohalem
Gruet Santa Fe Tasting Room In 1983, the Gruet Family
was traveling through the southwestern part of the US, and while in New Mexico met a group of European winemakers who had successfully planted vineyards in Engle, near the town of Truth or Consequences, 170 miles south of the city of Albuquerque. After hearing of vineyards planted there as early as the 1600s, and learning about the specific climate and soil conditions of the region, the Gruet Family knew they had found what they were looking for. In 1984, Gilbert Gruet – whose Champagne house (Gruet et Fils) has produced fine Champagnes in Bethon, France since 1952 – made the decision to plant an experimental vineyard in Engle, NM. The plantings were exclusively Chardonnay and Pinot Noir grapes. Two of his four children, Laurent and Nathalie Gruet then relocated to New Mexico to begin their American winemaking adventure.

Julia Welcome To Santa Fe’s best new restaurant and an homage to one of its oldest tales. Enjoy a flurry of Southwestern flavors with an enticing, exciting, and unexpected collection of courses. Julia is defined by its focus on locally sourced ingredients and polished takes on signature dishes

Anasazi Restaurant Traditional Southwestern cuisine serves as the foundation for the menu of this beautiful restaurant located in the Inn of the Anasazi. Inspired by Santa Fe’s rich culture and culinary history, fusing old world techniques with modern innovative recipes and thoughtful menu creation. Executive Chef, Peter O’Brien’s menus embrace the Inn’s Southwestern and Native heritage. Consistently changing and adapting to reflect the freshest, most seasonal ingredients. Located at the Rosewood Inn of the Anasazi.

IL Piatto 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 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 reservation so we can let the restaurants know in a timely manner.

Restaurant Walk II

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.

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.
Located in the Hotel St. Francis, 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.

The Wine Spot New Mexico is the oldest wine producing area in the U.S., beginning in the late 1500’s. Today, there are over 50 wineries all around New Mexico and its reputation for award-winning vineyards is growing world-wide.

The Wine Spot, proprietors, Raynell Chavez and Reiko Havami have collaborated with several top wineries throughout the state to bring you authentic flavors of New Mexico wines all together in Santa Fe.

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.

Restaurant Walk III

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!

Dinner for Two is a family-owned restaurant with an intimate fine dining atmosphere. Owner Andy Barnes uses 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 !

Maize Restaurant earns its namesake from the formal name for corn, which has held a special significance to Native Americans, Mayans and Aztecs for millennia. In its many colors and varieties, maize is considered the essence of life by the Native American Pueblo people, who introduced maize to the Southwest some thousand years ago. At Maize traditional meets modern...centuries-old cultures blend and meld together, and the relaxed local vibe is brought to life through our unforgettable food, atmosphere, and service.

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 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 reservation so we can let the restaurants know in a timely manner.

Specialty Classes & Events


Celebrating the Earth: Root-to-Leaf Cooking

Celebrating the Earth: Root-to-Leaf Cooking New

This special cooking class has been designed and will be taught by Hue-Chan Karels, Chef/Owner of Open Kitchen, who will take you on a culinary journey of flavors and techniques to master in your home kitchen. Open Kitchen provides unique chef-driven culinary events. Launched in 2009 in the Washington DC Metro area, Open Kitchen now brings thoughtfully-crafted, inventive, and delicious food experiences to the Santa Fe, NM area.

Celebrate the earth, get creative in the kitchen, stretch your culinary dollars, and reduce food waste by rediscovering the way cooking was done generations ago in America or still being done in many parts of the world. The “Root-to-Leaf Cooking” approach is to use the whole vegetable – the root, stem, leaves, and everything that goes along with it. In this class, you will explore the edible parts of a vegetable through different cooking methods and recipes, and learn about flavors and nutritional benefits from usage of whole vegetables.

This is 3-hour long, interactive, demonstration cooking class. Saturday, April 20th, 2019, 10:00AM-1:00PM

Menu:
(v = vegetarian, vg = vegan, gf = gluten-free, df = dairy-free)
Spiced Carrot and Beet Fritters with Carrot-Top and Pistachio Pesto (v, df)
Pickled Beet Stems and Cauliflower Hearts (vg)
Roasted Salmon with Miso, Cilantro, and Ginger (df, gf)
Stir-fried Cauliflower “Rice” with Sautéed Beet Greens (vg, gf)
Green Tea & Coconut Milk Panna Cotta (vg)

Celebrating San Pasqual, the Patron Saint of Cooks and Kitchens

Celebrating San Pasqual, the Patron Saint of Cooks and Kitchens New

Featuring Chef Rocky Durham

If you are a cook, a Catholic, a New Mexican, or just have a well-appointed kitchen, it’s likely you own something bearing the image of San Pasqual—the patron saint of cooks and kitchens, sheep and shepherds.

San Pasqual, known by his given name, Paschal Baylon, was born on May 24, 1540 in Torrehermosa, in the province of Zarafos, Aragon, in what is now Spain. The son of peasants, from the age of seven Paschal worked as a shepherd and became renowned for his devotion, charity, self-sacrifice and courtesy to others. When he was 24, Paschal became a lay brother in a cloister of Franciscan friars where his duties included preparation of meals and keeping the kitchen clean. He was hesitant feeling this hard work would keep him from his prayers. However, Paschal found cooking to be meditative and discovered he could be deep in prayer and still prepare food. Paschal died on May 17, 1592 in the town of Villa Real. He was beatified in 1618 and canonized in 1690.

Rocky Durham is the Executive Chef at The Blue Heron at Sunrise Springs Spa Resort in La Cienega and a former chef instructor here at SFSC! Chef Rocky will be preparing a lamb-centered feast to celebrate San Pasqual Feast Day in honor of Paschal Baylon! Menu to include: Spring pea soup with Catalan croutons, Spring lamb empanadas with Peasand Mint, New Mexico Lamb Adovada with Radish Slaw and Brandied Cherries with Granola and Cream.

Three hour demonstration style class that includes recipes and a full meal.

A Taste of Northern, Central, and Southern Vietnamese Cuisines

A Taste of Northern, Central, and Southern Vietnamese Cuisines

This special cooking class has been designed and will be taught by Hue-Chan Karels, Chef/Owner of Open Kitchen, who will take you on a culinary journey of flavors and techniques to master in your home kitchen. Open Kitchen provides unique chef-driven culinary events. Launched in 2009 in the Washington DC Metro area, Open Kitchen now brings thoughtfully-crafted, inventive, and delicious food experiences to the Santa Fe, NM area.

This is an interactive, demonstration cooking class. Participants will have the opportunity to try their hands at cooking, interact with the chef team, taste each dish that’s made, and have fun.

Menu


(v = vegetarian, vg = vegan, gf = gluten-free, df = dairy-free)


A Taste of Northern Vietnamese Cuisine: Flavor of Thousands of Years

Northern Vietnam is the cradle of Vietnamese civilization. The climate is colder and the variety of spices and availability of herbs and vegetables is limited. The food is lighter and less spicy than in the Center and South regions.

1st Course: Chả Cá ~ dill and turmeric fish with rice vermicelli, herb salad, nước chấm, Vietnamese dipping sauce (gf, df)

A Taste of Central Vietnamese Cuisine: Spicier, More Complex Flavors
Huế was the ancient royal capital of Vietnam until 1945 and the Central region of Vietnam is the home of imperial cooking. Central cuisine is more complex and spicier than the cold climate fares of the North and the tropical flavors of the South. Meals often consist of small portions of many dishes. Chili peppers and shrimp sauce are frequently used.

2nd Course: Nem Lụi Huế ~ grilled ground pork and beef on lemongrass stalks served with rice paper, rice vermicelli, fresh herbs, and nước chấm, Vietnamese dipping sauce (gf, df)


A Taste of Southern Vietnamese Cuisine: Sweeter, More Vibrant Flavors

Warm, tropical weather and fertile soil of Southern Vietnam along the Mekong Delta create an ideal environment for rice and a wide variety of fruits, vegetables, herbs, seafood, and livestock. French, Indian, Cambodian, and Thai culinary influences are most prominent in this region. Southern dishes are often spicier with sweet, sour flavors.

3rd Course: Canh Chua Cá ~ sweet and sour fish soup indigenous to the Mekong Delta region of southern Vietnam typically with pineapple, tomatoes, and bean sprouts in a tamarind-flavored broth (gf, df)

4th Course: Chè Bà Ba ~ a typical Southern Vietnamese made with taro, cassava, sweet potato, and tapioca pearls cooked in coconut milk (vg, gf, df)

Summer Wines!

Summer Wines! New

Join Master Sommelier Tim Gaiser for a tasting of his favorite summer wines. Learn everything there is to know about summer wines; how to serve them, best serving temperatures, the right glassware, and the perfect food pairings. Tim will take you through a flight of delicious wines including vibrant Prosecco, delectable rosé and the best warm weather whites and reds. All the wines are guaranteed to please and offer great value as well. 2 hours

Celebrating Red White & Blue Celebrating 30 Years!

How do we celebrate the Fourth of July in Santa Fe style? Foods that are red, white and blue are a must! This special $30 per person, 3-hour, 30-year anniversary demonstration class boasts an only-in-Santa-Fe menu to celebrate our nation's birth: Red chile marinated pork, white corn posole, and blue corn chicken enchiladas are accompanied by refried beans and guacamole, and we end our salute to America with pecan bread pudding for dessert! As always, you feast on the results! Sign up now, because at only $30 per person, this class will fill faster than you can say "Yankee Doodle!”

South Indian Cooking with Chef Paul Raj Kaurppasamy of Paper Dosa

South Indian Cooking with Chef Paul Raj Kaurppasamy of Paper Dosa New

Learn to cook traditional South Indian dishes! South Indian cuisine has an ancient tradition of incorporating many spices in everyday dishes. Learning South Indian recipes will allow you to use your everyday spices like cinnamon, nutmeg, bayleaf etc in ways that will balance and bring out their unique flavors. Paul Raj Kaurppasamy who is from the Southern State of Tamil Nadu in India has been a professional chef for the last 20 years. His love of his culture and cuisine shines through his cooking. He will be teaching you simple techniques that you can use at home to increase your culinary vocabulary. Dishes being prepared are Rasam, Seasonal vegetable portal, Squash Kutu, Biriani, Chicken Curry, Sambar and Payasam. Recipes and Full meal included.

20% of the proceeds support the International Folk Art Market

Gnocchi Solo Gnocchi with Christine Hickman and featuring Lois Ellen Frank

Gnocchi Solo Gnocchi with Christine Hickman and featuring Lois Ellen Frank New

This special, part-demo cooking class with Christine Y. Hickman celebrates gnocchi, her favorite Italian comfort food. After more than 25 years as an obsessed student and teacher of gnocchi-making, Christine will guide you through some of the various gnocchi styles as they’re made in Italy, gnocchi’s birth place. All the recipes come from her newly published, Gnocchi Solo Gnocchi, a cookbook dedicated to her love of Italy and her more than 30 years of living and teaching part-time in Perugia, Italy.

The talented Lois Ellen Frank, well-known local chef, caterer and food photographer, who shot the photographs in the book will be working with Christine in this unique part-demo presentation that includes

samples of many of the basic styles of gnocchi-making…beyond the traditional potato gnocchi most people relate to. In this class you will learn the tricks of making memorable delicious gnocchi that just might become one of YOUR favorite Italian comfort foods. Menu includes: POTATO GNOCCHI with Gorgonzola & Sautéed Greens, RICOTTA-BEET GNOCCHI with Savory Zabaglione-Horseradish Cream, SEMOLINA GNOCCHI alla ROMANA with Oven-Roasted Cherry Tomatoes, FISH CANEDERLI with Garlic-Lemon Sauce and BLUE CORN GNOCCHI arrowheads with guajillo chile sauce

Southwest Culinary Boot Camp

Southwest Culinary Boot Camp

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!

Upcoming Bootcamp is June 24th-26th, 2019.

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

$1325.00 See Dates and Register

Summer I New

Limited to 12 participants

This will be held on the Santa Fe School of Cooking’s own patio, where everything will be prepared on the grill or in our new outdoor wood fired oven! Celebrate the season with this intimate, hands-on classes and come enjoy summer in Santa Fe! Meal to include: Masa encrusted pork chops with a green chile and raisin chutney, grilled sweet potato salad, red lettuce with pears, walnuts and a honey-sherry vinaigrette, and apple empanadas

Farmer's Mkt. Class

Class will meet at 8:00AM under the water tank at the colorful Santa Fe Farmers Market. We will then tour the market, meet the farmers and help pick out the freshest herbs and produce to take back to the school. Back at SFSC, the class will enjoy learning cooking techniques and the history of the foods grown in the region culminating in a magnificent feast highlighting the Farmer's Market fresh ingredients. Menu varies based on the seasonality of ingredients.

Class limited to 16 people, 8:00 AM to 12:00 PM.

Pizza on the Patio

Celebrate the summer season with this intimate, hands-on class on the Santa Fe School of Cooking’s own patio. Everything will be prepared on our grill and our new wood-fired oven!

Grilled Caesar salad, blue corn pizza with crushed tomatoes, carmelized onion and local New Mexico goat cheese, pizza with chorizo and green chile, peach cobbler. This is a hands-on class - Maximum of 12 people.