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Live Zoom Classes

Join us for the virtual Santa Fe Wine & Chile Fiesta this year! As usual, we have lined up some of Santa Fe’s best chefs for you to cook with or just enjoy watching. To register for these classes, click here, www.santafewineandchile.org/tickets/

Virtual Cooking Demo: Chef Sllin Cruz of Geronimo
11am to 12pm (MT), $35
September 23, 2020

Geronimo Restaurant is the recipient of the AAA Four Diamond and Mobil/Forbes 4 Star Awards. Voted Opentable “Top 100 Restaurants in the Country” and TripAdvisor “Top 10 Restaurants in the US”. Sllin Cruz, owner and Executive Chef, will be demonstrating two accessible recipes that can easily be prepared at home. The first course is leek and potato soup with truffle and the main course is roasted rack of lamb with polenta and ratatouille vinaigrette. Wines from Jordan will be paired with each course.


Virtual Cooking Demo: Chef Martin Rios of Restaurant Martin
3pm to 4pm (MT), $35
September 24, 2020

Join one of Santa Fe’s favorite Chefs, Chef Martin Rios, as he prepares two of his favorite dishes. Chef Martin loves to work with fresh fish and in this class he will be demonstrating a Blue Fin Tuna Appetizer and a Blue Nose Bass entree. Restaurant Martin is well-known for fish dishes and these are two great examples of dishes you might find on the menu. These dishes will be expertly paired with two very different takes on Chardonnay, one from France and one from Oregon. A ten-time James Beard nominee, Restaurant Martin is eleven years old and has been widely recognized as one of New Mexico’s best and most innovative fine dining restaurants


Virtual Cooking Demo: Author Cheryl Alters Jamison
11am to 12pm (MT), $35
September 26, 2020

Four-time James Beard Foundation award-winner Cheryl Alters Jamison knows her way around all kinds of Southwestern cooking. Her latest book, Texas Q, returns her to the world of slow-smoked Texas barbecue that she initially explored in her groundbreaking best-seller, Smoke & Spice. Serious Texas beef brisket is cooked in a wood-burning pit, but relatively few people have that kind of equipment, or the desire to cook the meat for 14 or more hours. Cheryl will show you a technique that will result in bragging rights brisket, using a combination of smoky ingredients along with oven-baking and finishing in a stovetop smoker. You’ll also learn an equally dazzling quick-smoked fresh tuna dip to munch on while waiting for the brisket. Wines from Gruet will be paired with each course.