Live Virtual Zoom Classes join the Santa Fe School of Cooking and Chef Martin Rios of Restaurant Martin, Chef Sllin Cruz of Geronimo, and Cheryl Alters Jamison, James Beard award-winning cookbook author. You can cook along with the chef in real time and ask questions and get answers via chat during the class.
The weekend prior to the event you will receive a shopping list, recommended wines and for each dish, recipes if you care to cook with the chef or sit back and enjoy the experience.
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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.Zoom Online Class
Wed. Sept 23, 2020 | 11am to 12pm | Zoom Online Class | $35
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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 Zoom Online Class
Thu. Sept 24, 2020 | 3pm to 4pm | Zoom Online Class | $35
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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.Zoom Online Class
Sat. Sept 26, 2020 | 11am to 12pm | Zoom Online Class | $35