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Specialty Classes & Events


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Experience the flavors and aromas of the old city of Jerusalem as we make some classic Eastern Mediterranean dishes:  Tabouli, Arabic Salad, Homemade Hummus (you'll never want to go back to store bought), Lamb Marinated in Sumac,.Garlic and Pomegranate Molasses and Baklava.  You will also learn the history and technique behind this flavor-filled menu.

Hungry for More: A Day of NM-Inspired Cooking and Writing

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(Open only to Santa Fe Literary Festival Participants)
10:00 AM to 2:00 PM
$170 per person; Limited to 25 participants

How do you combine all of the ingredients needed for successful food writing? In this Literary Day Trip, you’ll join James Beard award-winner author Cheryl Alters Jamison at the internationally-acclaimed Santa Fe School of Cooking to find out. Jamison will lead a morning of demonstrating some classic New Mexican dishes (like those she pays tribute to in her book Tasting New Mexico). In addition, there will be an opportunity to put on an apron and join in tamale-making; all the while, Jamison shares her expertise on how to make your food writing stand out.


This day trip will be equal parts cooking class, food writing class, and, get this – a full New Mexican lunch with a flight of New Mexico wines! Jamison will share what food writing means to her and what inspires her—writing’s connection to memory, stories, and more – and use vibrant New Mexican ingredients and cuisine as the jumping-off point for work that makes readers, quite literally, hungry for more. She’ll also share her secrets for how to craft the best food writing, especially with recipes, combining technical writing with an evocative literary style–one that shows off a distinctive culinary voice.

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MaryDawn has been a concept chef for General Mills and was the Executive Chef for Sabra hummus for over a decade. Learn the secrets of the test kitchen from a veteran test kitchen professional.  In this class we will start with a tasting session, learning how to combine flavors.  Next, we will tackle the most bland of meats, Chicken! One basic marinade and three radically different flavors.  Never have sticky overcooked rice again with the tricks provided in this class.  We will also create an elegantly simple tossed green salad with a lemon olive oil vinaigrette. A Spanish dish, Basque style peppers.  The dessert, Country Buttermilk Cake, will help build your cake baking skills.  

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Learn the fundamentals of high altitude baking in this demonstration-style class!

Explore the role that each ingredient plays in achieving a perfect finished product and study keys to successful home baking from a scientific perspective. Watch as Molly cooks through recipes for fluffy yeasted rolls and the ever-daunting angel food cake, then sample your way through homemade divinity candy, chewy chocolate chip cookies and classic vanilla butter cake while studying the “before-and-after” versions of each recipe adjusted for altitude.

We will discuss the "whys" and "hows" of excellent home baking at every altitude so whether you live at sea level or 9,000 ft, leave with the confidence to create beautiful baked goods and never ask yourself, “What went wrong?” ever again!

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Come get some new ideas for your Easter brunch this year! Red chile honey glazed smoked salmon on sweet onion puff pastry, Agave glazed monkey bread, Chimayo chile deviled egg & asparagus salad, Ham, green chile, cheese brunch bake, Fiesta salsa potato hash and Pineapple upside down pancakes with prickly pear syrup.

This is a 3 hour demonstration style classes that include recipes and a full meal.

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Join Chef Michelle Chavez for a hands-on class in which she shares some of our favorite soup recipes: Roasted Corn & Poblano, Smooth & Silky Tortilla Soup and a Green Chile, Chicken and Chico Stew. The soups will be accompanied by Blue Corn Muffins, Quesadillas and Puff Pastry Twists. The class will run approximately 2 hours and will include lots of delectable tasting along the way!

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San Pasqual was a simple Franciscan monk devoted to the Holy Eucharist.  He was assigned duties in the monastery’s kitchen. He was known for making wonderful meals with the simple foods that he found in his humble kitchen.  As he cooked, his fellow friars would see him meditating or praying and believed he had the help of angels to assist him in his daily tasks.  He is considered the patron saint of cooks and kitchens.  San Pasqual died on May 17,1592 which is his current feast day.

Let's celebrate our favorite saint, with a Spanish menu based on the regions where he lived.  We will start with a breakfast item that San Pasqual may have eaten, Pan Con Tomate and then move into the dishes from his home region (Aragon) and where he was a monk (Valencia); Tortilla Espanola (the national dish of Spain), Easy Aioli, Roasted Peppers in a Spicy Tomato Sauce, Garlic and Salt Grilled Shrimp, Saffron Rice and a traditional Spanish pastry. 

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.

Celebrate Spanish Market weekend with the foods of Spain!

Featuring the James Beard award nominated (8 times actually!) chef James Campbell Caruso

Come celebrate the flavors of Spain in a specially created menu by local celebrity chef, James Campbell Caruso. James is the chef owner of La Boca, one of Santa Fe’s most popular restaurants. 20% of the sales of this class will be donated to The Spanish Market. Call for menu details or check our website at santafeschoolofcooking.com

$100 per person