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About Us > Our Chefs

Michelle Chavez

Michelle 150W
Michelle Chavez brings 26 years of experience to the stoves of the Santa Fe School of Cooking. Her experience began in the San Francisco Bay Area at the age of 14 rolling pasta for a family friend. She eventually rose to the position of Sous Chef in an upscale Northern Italian Ristorante at the age of 21. In 1996, she returned to her hometown of El Paso, TX and became Executive Chef of Café Central for 7 years. In 2003, she was the Chef De Cuisine for the Professional Golf Association Champions Dinner in Rochester, NY and has cooked for numerous notables including presidents George H.W. Bush, Bill Clinton, Al Gore and Vicente Fox of Mexico. She moved to Santa Fe in 2003 and co-owns a catering company called Coriander. In her spare time she windsurfs, snow skis, mountain bikes, gardens and mentors young chefs.

Jen Doughty

Jen Doughty
Amour, elsker, and liefde translate to love in their respective languages. To chef Jen Doughty, food and family are the words for love. Her passion for cooking led her to her pursuit of a Culinary Arts degree from The Culinary Institute of America in Hyde Park, New York. Over her twenty very accomplished years in the industry, Jen has worked under a variety of prestigious chefs and restaurants including Mark Miller, Domaine Chandon, Auberge du Soliel, and Michel Richard. She moved up through the ranks starting as dishwasher, working all positions on the line, to rebuilding kitchens and attaining the role of executive chef and restaurateur along the way. Jen has taken her acquired experience in stride and is ready to embrace her role as the matron of the culinary scene in Santa Fe.

An elite invitation, Jen was knighted into the Chaine des Rotissuers, an acclaimed international association of gastronomy, in 2016. Her self-assumed role as an educator through the knife and pan continues to inspire and pave the road for many of her understudies. Julia Child said, “The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.” This is exactly what she instills in the future generation of chefs she so proudly mentors. Jen actively nurtures the Cooking with Kids program as well as other community advocacy projects. She revels in innovation, constantly pushing towards inclusivity and hospitality for Santa Fe and its citizens. Paying homage to the Slow Food Movement, Jen is excited to exhibit her talents and passions for the multifaceted cultures and all generations of Santa Fe.

Contact Us


From time to time, we'll be adding links from other organizations of interest below.

BnBFinder.com
recipelink.com
vivanewmexico.com
infohub.com
texascooking.com
ringoffire.net
cookingconnect.com

Cooking Classes > Demonstration Classes > Native

Native American II

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

Cooking Classes > Hands-On Classes > The Chile Workshops

Green Chile Workshop

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.

Cooking Classes > Restaurant Tours

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.

Restaurant Martin is the embodiment of a 20-year dream to create the perfect balance of refined and comfortable. Chef Martin Rios, and his wife, Jennifer, envisioned a certain ambiance where people from the community as well as Santa Fe’s many visitors could enjoy Chef Rios’ award-winning progressive American cuisine. This family-owned restaurant caters not only to tourists, but to a large and local clientele. Chef Rios, a native of Guadalajara, Mexico grew up in Santa Fe starting in the restaurant business as a 17-year-old dishwasher, eventually working his way up to Executive Chef at several restaurants and hotels. Chef Rios received his formal training at the Culinary Institute of America and supplemented that with experience and training in some of the world’s most honored restaurants and with well-known culinary masters.Martin has been nominated 10 times for James Beards Best Chef of the Year! USA Today recently featured Restaurant Martin as one of Santa Fe’s 10 Best Restaurants!

The name Zacatlan surged from the origins of chef/owner, Eduardo Rodriguez. He was born in Zacatecas, Mexico, which is defines as “the habitants of the land where grass grows”. Zacatlan is the nahuatl translation for “land with an abundance of grass”, and that is where the idea of Zacatlan Restaurant began. Zacatlan desires to continue to preserve the traditions for upcoming generations, while bringing forth new flavors. These new flavors incorporate Southwestern and Mexican influences.

Take a seat at La Plazuela restaurant in Santa Fe, a warm space built in the 1920's that sits below a dramatic, wrought-iron chandelier and lofty foliage, all encircled by hand-painted windows, evoking the style of the Southwest. Enticing specialties are enjoyed beneath expansive skylights that filter natural light and a soothing fountain that creates a romantic Santa Fe dining experience. Whether you dream of classic New Mexican cuisine or an imaginative take on a familiar dish, La Plazuela will satisfy your cravings with seasonal selections. You will also have the opportunity to learn the unique story of Fred Harvey and how he brought fine dining to the West, as La Fonda used to be a Harvey House.

Palace Prime specializes in Steak & Seafood in a space filled with a rich history. Over the course of almost 200 years, the Palace location has been home to one form of entertainment or another. Beginning in 1835, Maria Gertrudis “Tules” Barcelo – commonly known as Doña Tules – opened an opulently decorated casino and hotel spanning Burro Alley, between Palace Avenue and San Francisco Street. Tradesmen, miners, soldiers and travelers on the Old Santa Fe Trail frequented her luxurious establishment, gambling away their hard-earned gold, and enjoying the company of La Tules’ courtesans. At the onset of the Mexican-American War in 1846, La Tules was at the peak of her career as a madam and erstwhile dealer of Monte, a popular card game at the time, amassing a fortune substantial enough to offer loans to the American commanding officers to pay their troops (who eventually would lose the money back to her at the tables). She continued to rise in Santa Fe society as a person of status and wealth, eventually leaving a sizable fortune in cash and real estate holdings upon her death in 1852. Palace Prime still celebrates its rich history in this space that has has been gorgeously updated and renovated to accentuate the fine dining experience you will enjoy!


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.

Dave's Jazz Bistro

Eddie Daniels and Roger Kellaway – “Two of a Kind”
Photo by Paul Gitelson

Saturday, November 5th, 2022, 6:30-9:30pm

Grammy-winning jazz musicians Eddie Daniels (on clarinet), and Roger Kellaway (on piano), join forces once again for what is sure to be an unforgettable evening. Daniels says, “We are going to swing so hard; you might want to fasten your seatbelts!” The duo has recorded multiple albums together including “Duke at the Roadhouse”, which they recorded live while playing together at the famed Lensic Theater right here in Santa Fe, and won a Grammy for their album “Memos from Paradise”.

Daniels continues: “Rodger Kellaway is one of my favorite partners in Jazz. When we play together there is only one of us. Our minds come together and intuit what the other is going to do. It’s purely a Godly experience in a sense. When I breathe, Rodger breathes. When he breathes, I breathe.”

“Eddie is my favorite duo partner’ says Kellaway. “He has incredible technique and the most beautiful clarinet tones of anyone I’ve heard."

The audience will have a blast following the torrent of energy that comes from the duo! Dave’s Jazz Bistro will provide an intimate and unforgettable setting for patrons to hear every note, and savor every bite, of this flavorful evening. See you there!

First Course
Dual Avocado and Tomato Gazpacho
Garnish of Cherry Tomato Salsa

Second Course
(Choice of the following entrees)

  • Rendered Duck Breast glazed with Pomegranate Reduction, accompanied by Duck Confit Tamales, Citrus Orange Mole, Haricot Vert & Pine nuts, Wild Rice Pilaf
    OR
  • Southwestern Tuna “Niçoise” Salad:
    Sesame and Chile Crusted Seared Tuna, Green Bean & Black Bean Medley, Squash Ribbons, Cherry Tomato & Black Olive Salad, Soft Boiled Egg, Romaine Hearts, Avocado-Lime Sauce
    OR
  • Vegetarian Enchilada Casserole
    House Made Corn Tortillas, Tomatillo Sauce, Goat Cheese, Squash, Tomato, Roasted Peppers, Pinto Beans, Spinach, All Layered & Baked Together

Third Course
Pecan & Peach Tartelette with Red Chile Vanilla Sauce

Price includes Gratuity. Price does not include wine

FAQs


The Walking Tours run year round, regardless of what the weather is like. Be prepared for rain, wind, snow, but most likely, a beautiful sunny day (then wear sunscreen!).

On-line Market > Best Sellers


La Chamba Black Clay Pottery

La Chamba Black Clay Pottery

The La Chamba micacious clay cookware is a unique serving and cooking line that is oven, stove top, and microwave safe. Great for succulent Carne Adovada, Green Chile Stew, Roast Pork Loin with Red Chile Peanut Mole, or Posole, micaceous clay is as functional as it is lovely to serve in. We stock a large variety of La Chamba ceramic cookware in house, so call for availability if you don't see what you are looking for.

Each piece is hand made and may vary; dimensions are approximate.

To ensure that you receive large pieces of our beautiful La Chamba pottery undamaged we take extra measures to prepare each piece for shipping. Each is separately double-boxed, encased in bubble wrap, and tightly packed with newspaper and/or packing peanuts. To cover the cost of this extra handling an additional fee of $15.75 will be charged for each shipped piece of La Chamba costing more than $50.00. There are no refunds or replacements for Chamba pieces after 60 days, new or used.
PD - La Chamba - Oval Shallow Serving Dish
14" x 15 ½"
Call for availability
SDC - La Chamba - Chicken Salsa Bowl with Lid and Spoon
2" x 3 ¾"
Call for availability
RD - La Chamba - Relish Dish
5 ¾" x 11 ½"
Call for availability

On-line Market > Cookbooks


Classic Southwestern Cookbooks by Mark Miller

Classic Southwestern Cookbooks by Mark Miller

844 - Cookbook - The Great Chile Book by Mark Miller
A guide to over 90 varieties of popular chiles, both fresh and dried. Included are growing and using tips, nutritional and medicinal facts and some delicious recipes.
$16.99
Choose Quantity: +-
370 - Cookbook - The Great Salsa Book by Mark Miller
Celebrate with any of the 100 salsas-whatever your mood, whatever you’re cooking-you can find a salsa to match.
$14.95
Choose Quantity: +-

Cooking with Kids Cookbook

Cooking with Kids Cookbook

New Release - Among recipes from around the world, the book sprinkles in tried-and-true suggestions for what kids can do to help adults prepare and cook–even knives can be used successfully and safely with proper guidance. Ultimately, the cookbook, which has just about every kind of recipe imaginable, from Chinese American Fried Rice to Mediterranean Flatbread to Rainforest Macaroons, includes “everyone in a comfortable way.” Which is exactly what we mean when we say there’s room at the table.” Cooking with Kids is a Santa Fe non-profit bring healthy cooking to Santa Fe’s elementary schools.
2455 - Cooking with Kids Cookbook $24.95
Choose Quantity: +-

On-line Market > Cooking Tools


Smoker Wood Chips
Click ^Image^ to see Choices

Smoker Wood Chips

Specifically made for the Stovetop Smoker, Camerons Superfine Indoor Smoker Chips efficiently add the perfect flavor. Use 1.5 to 2 tablespoons at a time, yielding approximately 20 to 25 uses per container. Choose from Apple, Cherry, Hickory, Mesquite and Oak.
389 - Smoker Wood Chips $4.50
Choose Quantity: +-

Molcajete

Molcajete

Traditional stone grinder used for spices, corn, making guacamole and more. Comes in a colorful woven tortilla basket.
2706 - Molcajete with Tortilla Basket
7 " across
$68.95
Choose Quantity: +-

Alligator Juniper Cutting Boards

Truly unique, heavy duty cutting boards from southern New Mexico. Not only are these fantastic and functional, but the one-of-a-kind, rustic appearance is attractive for use as a serving platter as well. Shape and color varies for each board. Approximate size 14" x 16", weighing 3 to 5 pounds.

Our exquisite Alligator Juniper boards are heavy and require special handling. To cover this additional handling a $10 fee will be added to all orders that include these cutting boards to accommodate for oversize boxes.
1152 - Alligator Juniper Cutting Boards - aprox. 16" x 18" $127.00
Choose Quantity: +-
3240 - Alligator Juniper Cutting Boards - Block oil
Food grade mineral oil perfect for preserving you cutting boards.
$13.00
Choose Quantity: +-

On-line Market > Foods of Spain


Paella Pans

Paella Pans

It is the traditional steel paella pan used by Spaniards for centuries. The pan bottom is dimpled in order to spread heat evenly. You can use this paella pan either in the oven, on top of the stove, or on an outdoor grill. As you use your steel paella pan it will become seasoned: changing color and absorbing more flavors as you continue to cook with it. After each use, treat the pan as you would any steel or cast iron pan: wash it by hand, then season it with a light film of oil to retard rust. Should any rust appear, merely wipe it off. These paella pans are made by a family in Valencia with over 50 years of experience in producing the finest cookware for paella.
Seasoning tip: If you coat the pan with olive oil and place it in a 350 F oven for two hours the process will help prevent rust. Safe for use with induction cooktops.
2253 - Paella Pans 10" Serves 2 $32.00
Choose Quantity: +-
2254 - Paella Pans 14" Serves 4 $39.00
Choose Quantity: +-
2255 - Paella Pans 17" Serves 8 $52.00
Choose Quantity: +-

On-line Market > Salsas > SAZON


Sazon Salsas and Moles

Sazon is an elegant, high end Mexican restaurant in Santa fe where Chef Fernando Olea creates sophisticated flavors using Old Mexico’s indigenous and culinary traditions alongside ingredients from around the world. In 2017, Sazon created a line of bottled salsas and moles so you could enjoy the flavors of the restaurant in your own home.

On-line Market > Sensational Snacks


Way Out West Cookies

Way Out West Cookies

Way Out West Cookies, the taste of past and present New Mexico. These cookies are sure to remind you of the Land of Enchantment.
380 - Way Out West - Wedding Cookies
These traditional wedding cookies are steeped in New Mexican history.
$11.00
Choose Quantity: +-
365 - Way Out West - Bizco Bites
The state cookie of New Mexico! A shortbread with anise and rolled in cinnamon sugar.
$11.50
Choose Quantity: +-
673 - Way Out West - Red Chile Ginger Snaps
The spice of chile and the bite of ginger marry well in these delicious cookies.
$11.00
Choose Quantity: +-

Private Events > Corporate Team Building


All of our programs are custom designed. We work with you to design a session based on the specific needs of your team.

A typical Cookin' Up Change program starts with a light breakfast and morning workshops. After lunch your team moves into the kitchen to prepare a gourmet dinner. During the meal we enjoy one another's company, debrief the day, and celebrate the team's accomplishments.

The ideal group size is from 8 to 28 people.

Light Teambuilding is the perfect addition to your corporate meetings planned in Santa Fe. Spend a half-day session with us and get your group working, laughing, and talking together while producing a traditional southwestern meal!

The Team Cooking Experience can be a one or two day event. We hone team skills to enhance communication, collaboration, and effectiveness. Once in the kitchen, the teams use these tools to cook a gourmet meal.

The Santa Fe Scavenger Hunt is a great lead-in to the Team Cooking Experience. The team will visit and learn about Santa Fe while gathering crucial resources for creating a gourmet meal later in the day. The Scavenger Hunt focuses on team planning, effective use of resources, leadership, and recognition of team and individual accomplishments.

Slideshows > Jazz Bistro Slideshow Demo


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Become a Southwest Superstar

Become a Southwest Superstar

New Mexico’s signature cuisine is on every foodie’s radar, and the Santa Fe School of Cooking teaches you all you need to know! From traditional dishes steeped in history to cutting-edge southwestern fare, our classes cook up fun with the flavors. And every class ends with a feast!

Join Us

Only-in-New_Mexico Culture & Cuisine Tour

Only-in-New_Mexico Culture & Cuisine Tour

Since 1989, the Santa Fe School of Cooking has been the Southwest’s go-to source for a bounty of creative classes that share the history and traditions of New Mexico’s unique food culture. Our exciting five-day August 2016 Culture and Cuisine Tour the ultimate in authentic culinary adventure!

Discover New Mexico
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