Santa Fe Wine & Chile Fiesta
Guest Chef Demos(all at Santa Fe School of Cooking)

Executive Chef Sllin Cruz creates the “Global Eclectic” menu that has helped earn Geronimo the AAA Four Diamond and Mobil/Forbes 4 Star Awards and Opentable’s “Top 100 Restaurants in the Country.” Join Chef Sllin for a demonstration of his cuisine with tastes from Duckhorn Winery.

Santa Fe School of Cooking

Wed, Sept 26, 2018 / 9:30am to 11:00 am / The Santa Fe School of Cooking / (60 ppl) $85

A James Beard Finalist for Best Chef of the Southwest 2016, 2017 and 2018, chef Martin Rios, owner of Restaurant Martin, will give a demonstration of recipes and techniques of progressive American cuisine from his cookbook Restaurant Martin. Tastes will be served and paired with wines from Merry Edwards.

Santa Fe School of Cooking

3:00pm to 4:30pm / Santa Fe School of Cooking / (60 ppl) $85

A four-time James Beard Best Chef of the Northwest nominée, Jeff Drew, Executive Chef/Owner of Snake River Grill in Jackson Hole, Wyoming, will demonstrate his New American Cuisine cooking techniques and pairings with wines from Tablas Creek.

Santa Fe School of Cooking

10:00 am to 11:30am / The Santa Fe School of Cooking / (60 ppl) $85

In the midst of an influential culinary career spanning nearly four decades, Executive Chef Tesar took a classically trained chef’s approach to steakhouse cuisine in 2014 when he opened Knife Dallas, a sophisticated destination for in-house dry-aged steaks sourced from nearby Texas farms. Join] Tesar for a demonstrations and tasting on the innovative, classically rooted techniques behind its up-to-240-day on-site dry-aging process with wines from Ridge Vineyards.

Santa Fe School of Cooking

3:00pm to 4:30 / Santa Fe School of Cooking / (60 ppl) $85

Chef/Owner of Rowley Farmhouse Ales in Santa Fe, Jeffrey Kaplan, will demonstrate his Southern Comfort cooking starting with beignets and chicory coffee. Then moving on to shrimp and grits with local organic Santa Domingo Pueblo corn meal, NM heritage pork Andouille sausage, and wild gulf shrimp paired with Rolly Gassman Riesling from Alsace.

Santa Fe School of Cooking

Fri, Sept 28, 2018 / 10:00am to 11:30 am / The Santa Fe School of Cooking / (60 ppl) $85

Nominated for James Beard’s Best New Restaurant in 2016, Chef John Rivera Sedlar brings Old World and New World together at ELōISA Restaurant in his native Santa Fe. Named “Chef of the Year 2011” by Esquire Magazine, join Chef John Rivera Sedlar for a demonstration of his Latin culinary traditions that are a prominent element of his cuisine at his Eloisa, with tastes of Rioja from Bodegas Faustino.

Santa Fe School of Cooking

3:00 pm to 4:30 pm / The Santa Fe School of Cooking / (60 ppl) $85

Four-time James Beard award-winning cookbook author Cheryl Alters Jamison returns to her barbecue roots with a lively breakfast demo devoted to brisket, butts, & other smoke-scented fare. Of course we will start with a glass of Piper-Heidsieck Champagne to calibrate your Saturday mood and then will serve an Australian GSM with the tastes.

Santa Fe School of Cooking

9:30am to 11:00am / The Santa Fe School of Cooking (60 ppl) $85