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Specialty Classes & Events


Taking It Slow and Low: Southwestern Slow Cooker Cooking

Taking It Slow and Low: Southwestern Slow Cooker Cooking

With 4-time James Beard Award-winning author, Santa Fe’s own Cheryl Alters Jamison

It’s that time of year. Pull out that Crock Pot or other slow cooker. This class will teach you all about the range of uses for the slow cooker—and is based on Cheryl’s latest book, Texas Slow Cooker. Suitable too if you want to learn more about the slow uses of the Insta Pot.

MENU: Black Bean Soup with Pico de Gallo, Jalapeno Cornbread with Sorghum Butter, Chicken Tinga Tacos and Smoky Salsa, Cochinita Pibil, Margarita Cheesecake with Pretzel Crust.

Pairing Cheese & Wine with Master Sommelier Tim Gaiser

Pairing Cheese & Wine with Master Sommelier Tim Gaiser

Wine and cheese have gone hand in hand for centuries. But with ever-increasing options for both, the pairing decisions can seem overwhelming. However, with right information you can create amazing wine and cheese pairings on your own. Join Master Sommelier Tim Gaiser for a session on learning the basics of pairing artisan cheese and wine. Taste some of the classic pairings, and learn why they work so the next time you’re planning a cheese course you’ll have no doubt what to choose!
This is a Demonstration Class, participants will be tasting 6 wines and 6 cheeses!

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 March 5th-7th, 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

Traditional Aceto Balsamico from Monticello, NM

Traditional Aceto Balsamico from Monticello, NM

Join Slow Food Santa Fe and Steve & Jane Darland to hear the story of the Darland's journey to create the most authentic balsamic vinegar in the U.S., right here in New Mexico (!) on a small organic farm in the village of Monticello, 160 miles south of Albuquerque. Described as "rare and wonderful” by Ruth Reichl, former editor of Gourmet and NY Times food writer, this Italian-style classic made with estate-grown, organic grapes, aged in rare wood casks from Italy would “rival anything from Modena” according to Brett Ottolenghi, proprietor of Artisanal Foods in Las Vegas, NV. In addition to hearing the Darland’s very Slow Food approach to producing outstanding balsamic vinegar, we will have the opportunity to taste and purchase – at cost – these unique products.

The event will take place at the Santa Fe School of Cooking, 125 N Guadalupe St, Santa Fe. Tickets: $25 plus handling fee.

To register click here!

Celebrating the Earth: Root-to-Leaf Cooking

Celebrating the Earth: Root-to-Leaf Cooking

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.

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)