2023 SFWCF Program Guide by santafewineandchilefiesta

31S T A N N U A L

SANTA FE WINE & CHILE FIESTA SEP TEMBER 22 - 26, 2022

505.438.8060 | SANTAFEWINEANDCHILE.ORG

Your Investments Should Age as Well as Your Wine Thornburg is a global investment management firm delivering on strategy for institutions, financial professionals and investors worldwide. Thornburg is proud to support The Santa Fe Wine & Chile Fiesta.

Women of Thornburg is proud to support the Phenomenal Femmes Luncheon, celebrating the extraordinary women shaping the wine and hospitality industry.

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Introduction & Welcome

SFW&C Fiesta Board of Directors

Featured Artist Robert Striffolino

Winery of the Year Cakebread Cellars

Charitable Giving

Schedule of Events

Winery Dinners

Sponsors

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photo: Gabriella Marks

CHILE CAPITAL OF THE WORLD

On behalf of our Board of Directors, the Santa Fe Restaurants, our participating Wineries, Breweries, Sponsors and Partners, it is with great pleasure that we welcome you to the 32nd Annual Santa Fe Wine & Chile Fiesta! What started one afternoon in the Santa Fe Railyard on the last Saturday of September 1991 as a one-day food and wine event with 20 restaurants and 20 wineries, has become more than thirty years later an annual five-day event celebrating the best Santa Fe has to offer with over 60 participating restaurants and 90 winery partners. Over 3500 guests arrive in Santa Fe each September for this one-of-akind Fiesta. We are approaching our third-year hosting events at Magers Field at Fort Marcy Park, and it’s starting to feel like home. The historic venue offers plenty of beautiful grassy space, outdoor views of the clear New Mexico blue sky and easy walking distance to the downtown area. The Grand Tasting, or “The Big Event” as our restaurant community calls it will be better than ever this year with an incredible line-up of Santa Fe restaurants, world-class wineries, grilling stations, music and more. Chile Friday will be back for its second year, with margaritas, beers, chile roasters, local artisans, and cooking demos. The festival space continues to evolve and as an organization we’ve grown too. We’d like to thank our year-round team including Greg O’Byrne, Production Director, John Bradbury, Office Manager and Erika Bautista, Marketing Manager, as well as our Board of Directors and Committees, all who work tirelessly to bring the Fiesta together. We have some new additions this year! Starting on Wednesday, we have added the Phenomenal Femmes Luncheon, which will celebrate the women who power the hospitality industry including chefs, restauranteurs, sommeliers and wine educators. Taking place at a brandnew Santa Fe venue, The Sunset Terrace, on West San Francisco Street, we expect this event to quickly become a fan favorite. Later that afternoon, for the first time ever, Wine & Chile Fiesta will offer a train adventure

in partnership with Sky Railway. Guests will enjoy an earlyafternoon excursion with wine, snacks and beautiful scenic New Mexico views. Our second annual Chile Friday event returns, bigger and better than last year! Additional margarita tents and partners have been added including Patrón, Herradura, El Tesoro and Maestro Dobel. Chiles will be roasting, and our local restaurant community will be serving up their favorite chile dishes. If you missed out last year, it’s a must-do event for 2023.

WINE & CHILE I WELCOME

WELCOME TO THE 32ND ANNUAL SANTA FE WINE & CHILE FIESTA

Your favorite programming will continue all week with Wine Seminars, Cooking Demos, Guest Chef Luncheons, our annual Reserve Tasting, Live Auction, and nightly winery dinners hosted at participating Santa Fe restaurants. Sunday events include the Gruet Golf Classic, Rosé All Day at Bishop’s Lodge and the everpopular Champagne & Dirty Boots Brunch hosted at the Four Seasons Resort Rancho Encantado where you will celebrate with our Champagne of the year, Champagne Taittinger. In addition to your favorite chefs and restaurants, we have an incredible lineup of wineries from all over the world participating in this year’s Fiesta. We’d like to thank Cakebread Cellars, our Honorary Winery of the Year and Laura Webb, Vice President of Sales and Marketing, who will be sharing stories and leading you through tastings from one of Napa’s most iconic vineyards. As an event whose mission it is to market the Santa Fe restaurant community as a world-class destination along with providing education to the hospitality community and supporting the food education of local children, we thank you, our guests who continue to support our restaurant community, wineries, and local businesses all-year long. I hope you will join us as we raise a glass to our 32nd Annual Santa Fe Wine & Chile Fiesta!

SFW&C FIESTA EXECUTIVE DIRECTOR

MARY HALLAHAN 9

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Santa Fe Properties & Santa Fe Wine & Chile Fiesta A Natural Pairing

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WINE & CHILE I FEATURED ARTIST

ROBERT STRIFFOLINO SFW&C FIESTA FEATURED ARTIST 2023

Robert Striffolino was born and raised in NY where he began painting as a teenager and taking advantage of all the wonderful art museums NYC had to offer. Though he has no formal art education and got a college degree in Architecture he painted continuously through those years and has ever since. At age 27, for multiple reasons, he set off on what he describes as an odyssey, camping and backpacking for 5 months all over the US and western Canada. His search was to get back to his spiritual center and find a singular focus for his creative energy which was splintering in many directions. While traveling through New Mexico he felt a spiritual alignment with the vast quietude of the landscape. It was here in northern NM he felt he could paint, grow and be nourished by the land. He has been here doing just that for 45 years. “I often find inspiration and joy in the more subtle details of Nature. The beauty and order I intuitively sense here is stimulating and often prompts me to explore it further. I want to know the subject beyond observation, to bring forward that essence/spirit as well as the emotion aroused in myself into the formal context of a painting. The hope, desire and fight is for the image to become “something else”, and as such a true painting.” “Painting for me, as succinctly as I can say, is a journey. I only want the materials of paint and surface as a means to discover deeper emotional and spiritual revelations about Life as I experience it…an odyssey!” Robert Striffolino www.striffolinostudio.com

Represented by GLOBE FINE ART 727 Canyon Road Santa Fe, NM www.globefineart.com

ON THE COVER: “Ripple Play” by Robert Striffolino SFW&C Fiesta Featured Artist 2023 40”x40” – Oil on Canvas 16

www.striffolinostudio.com

ROBERT

WATERSCAPE #51 OIL/CANVAS 66”x54”

STRIFFOLINO

REPRESENTED IN SANTA FE BY GLOBE FINE ART

727 CANYON ROAD SANTA FE, NM | 505-989-3888 | www.globefineart.com

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32nd ANNUAL ANNUAL WINE WINE && CHILE CHILE FIESTA FIESTA A full full plate plate of of benefit, benefit, employee employeeengagement engagementand andrisk riskmanagement managementsolutions solutionsfor forthe therestaurant restaurantindustry. industry.From Fromsole sole proprietors national A proprietors toto national chains, the the risk risk management managementneeds needsof ofthe therestaurant restaurantindustry industryare areasasvaried variedasasthe thecuisine cuisineand andthe thelocations. locations.For Formore more than years, we’ve chains, than 9595 years, we’ve been aa trusted trusted insurance, insurance,risk riskmanagement managementand andconsulting consultingpartner partnerfor forresturants, resturants,communities communitiesand andpeople peoplearound around the globe. Helping you been the globe. Helping you build the confidence to handle whatever comes next. build the confidence to handle whatever comes next.

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HONORARY | WINERY OF THE YEAR wine is crafted with meticulous attention to detail, reflecting the unique characteristics of Napa Valley’s diverse terroir. Cakebread Cellars farms 560 acres of Napa Valley and Anderson Valley vineyards, reaching across several premier California appellations. The winery’s dedication to handcrafted winemaking and the use of the finest fruit results in wines that consistently receive high praise from critics and enthusiasts alike. What sets Cakebread Cellars wines apart is the marriage of tradition and innovation in their winemaking approach. The winery combines time-honored techniques with modern technology to produce wines that showcase the best of Napa Valley’s fruit and express the region’s distinct character. Their commitment to excellence and consistency has earned them a loyal customer base over the years. The winery’s success is built on quality, consistency and continuity, characteristics which apply equally to the grapes, the wines, the people, and the operation of the winery.

Fifty years ago, Jack and Dolores started Cakebread Cellars with a little land and a lot of passion. Cakebread Cellars is a historic winery located in Napa Valley, California, known for its exceptional wines and rich history in the world of viticulture. The story of Cakebread Cellars began in 1972 when Jack Cakebread, a successful automobile dealership owner, and his wife Dolores purchased 22 acres of vineyards in Rutherford, Napa Valley. At the time, the couple’s intention was to sell the grapes to established wineries, but they soon realized their passion for winemaking and decided to establish their own winery. In the early years, Jack and Dolores were actively involved in the winemaking process, learning the craft, and honing their skills. In 1973, the first vintage of Cakebread Cellars wines was produced, featuring a small yet exceptional lineup of Chardonnay and Sauvignon Blanc. Their wines quickly gained recognition for their quality and distinctive flavors, setting the foundation for the winery’s success. Bruce Cakebread, the eldest son of Jack and Dolores, played a crucial role in the winery’s development. Bruce joined the family business in 1979 and became the winery’s president in 1993. Under his leadership, Cakebread Cellars expanded its vineyard holdings and diversified its wine portfolio. The winery’s commitment to sustainable farming practices and environmental stewardship was further emphasized under Bruce’s guidance. Cakebread Cellars is known for producing a wide range of premium wines, including Chardonnay, Sauvignon Blanc, Cabernet Sauvignon, Merlot, Pinot Noir, and Zinfandel. Each

Today, Cakebread Cellars has solidified its position as one of Napa Valley’s premier wineries. Their wines continue to receive accolades and awards, further enhancing their reputation in the wine industry. The winery remains family-owned and operated, ensuring that the core values and commitment to quality established by Jack and Dolores Cakebread are carried forward with each generation. Cakebread Cellars’ history is a testament to the passion and dedication of the Cakebread family in crafting exceptional wines. From humble beginnings in the 1970s, the winery has evolved into a leading producer of premium Napa Valley wines. In the 21st Century Cakebread Cellars continues to thrive, offering a diverse selection of wines that exemplify the best of Napa Valley’s terroir and craftsmanship.

Please join us at GALERIE ZÜGER for a limited appearance by renowned artist, Carrie Fell. Carrie will be on hand to personalize and sign a limited-edition print of

“The Art of the Santa Fe Chef” for the first 50 guests.

This is a unique opportunity to engage with the artist AND add a personalized piece of art to your collection! Carrie Fell in Attendance Friday, 4-6 pm | Saturday, 11 am-1 pm

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GALERIE ZÜGER

120 West San Fransisco Santa Fe, New Mexico

Commemorating the 2023 Santa Fe Wine & Chile Fiesta

A toast to

Santa Fe Wine & Chile Fiesta

Enlightened, witty, and a little bit wily, The Bite is edible New Mexico’s unfiltered take on our state’s everevolving food scene. We cover what others don’t, from Albuquerque speakeasies to Taos soul food, from za’alook in Santa Fe to Silver City’s must-try barbecue. Vegan to carnivore, hot or cold, fruit stand to velvet curtains, we’re there.

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Cooking with Kids teaches public school kids the joys of healthy cooking and eating.

Your support helps thousands of children in Northern New Mexico each year.

“Cooking with Kids recipes have opened up new possibilities of what we can make as a family. CWK has always been a community treasure since I also benefited from the program as a child!” —Parent, Santa Fe Public Schools

A special thanks to Santa Fe Wine & Chile Fiesta! Together, we are creating a healthy future. Cooking with Kids, Inc. Cooking with Kids educates and empowers children and families to make healthy food choices through hands-on learning with fresh, affordable foods.

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Cooking with Kids, Inc. is a 501(c)(3) non-profit organization. Advertisement sponsored by Sommer Karnes & Associates, LLP.

WINE & CHILE I CHARITABLE GIVING Since its inception in 1991, the mission of Santa Fe Wine & Chile Fiesta has been to promote Santa Fe as a world-class culinary destination and to market the Santa Fe restaurant community. As a non-profit, we can continuously support our community and industry throughout the year with several initiatives ranging from auction donations and fundraising to educational programs and financial contributions. As we look forward to this year’s Fiesta, we are pleased to continue to support educational wine and food classes and certifications for Santa Fe students and our restaurant industry as well as Santa Fe’s Cooking with Kids organization. Proceeds are raised at our Guest Chef and Live Auction Luncheon that takes places at the Eldorado Hotel on Thursday during Wine & Chile. Pick up your paddles and a glass of Champagne Taittinger, SFW&C Fiesta’s Champagne of the Year, as the Live Auction Luncheon kicks off. From there, embark on an exquisite culinary adventure with renowned chefs David Sellers from Horno in Santa Fe, Kevin Nashan from Sidney Street Café in St. Louis, Blake Spalding and Jen Castle from Hell’s Backbone Grill & Farm in Boulder, Utah, Monica Gomez of the Agave Restaurant & Lounge and Host Chef Joshua Gomez of the Agave Restaurant & Lounge in Santa Fe. Our winery of the year, Cakebread Cellars will provide the wines for the event with Laura Webb, Vice President of Sales and Marketing in attendance. By reinvesting resources and education into the Santa Fe restaurant scene, the SFW&C Fiesta auction helps serve the mission of the Santa Fe Wine & Chile Fiesta - keeping Santa Fe on the map as a worldclass culinary destination.

empowers children and families to make healthy food choices through hands-on nutrition education with fresh, affordable foods. For more than ten years, Santa Fe’s world-class chefs have been rolling up their sleeves as volunteer Superchefs for Cooking with Kids, teaching Santa Fe public schoolkids about the joys of cooking—and eating— real food. Now with more than 30 participating local chefs, the Superchefs program has become an integral part of Cooking with Kids, a local non-profit that, since 1995, has nurtured generations of students through rich, unique hands-on nutrition education. Over the last decade, Santa Fe Wine & Chile has supported dozens of other non-profits in their fundraising efforts by donating tickets to Fiesta events to be used in silent and live auctions. A few of the organizations we have supported this year include the Santa Fe Film Festival, New Mexico Children’s Foundation, Growing up New Mexico, Great Chefs and Great Wineries, Upper Pecos Water Shed, Kitchen Angels, Children’s Cancer Foundation of New Mexico, and Santa Fe Youth Shelters and Family Services.

CHARITABLE GIVING: BY THE NUMBERS Over the last 16 years, Santa Fe Wine & Chile’s Live Auction has raised more than $290,000 for Santa Fe’s Cooking with Kids organization. Cooking with Kids educates and

Additionally Santa Fe Wine & Chile has invested time and resources into furthering the education of the local restaurant community through Wine 101 courses and funding certifications through the Court of Master Sommeliers. To date, over 200 students have participated in these programs with over $110K spent on certifications and education. We are excited to announce that these programs will be back in-person for the first time since the pandemic began this November. We’d like to acknowledge all of the sponsors, local restaurants, wineries, donors and bidders who help to make all of these programs and projects possible.

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WINE & CHILE I EVENTS Raise a glass to celebrate five days of unforgettable food & wine experiences with an incredible lineup of 30 curated events, each offering exceptional programming.

WEDNESDAY | SEPTEMBER 27, 2023 LUNCHEONS + DEMOS WINE SEMINAR: DISCOVERING SOUTH AUSTRALIA THROUGH A PENFOLDS LENS Penfolds, the esteemed Australian winemaker, has seamlessly blended science, art, and innovation since its inception in 1844, propelling it to become one of the country’s most celebrated names in wine production. With an impressive 179-year history, Penfolds has solidified its position as an iconic winery of global recognition and prestige. Experience the remarkable collection including their 311 Chardonnay, Bin 28 Shiraz, Bin 389 Cabernet Shiraz, and St Henri Shiraz. Join Master Sommelier Gillian Ballance as she guides you through a delightful tasting experience, inviting you to explore the flavors crafted by Penfolds.

10:00 am – 11:00 am | The Santa Fe Community Convention Center | $125

GUEST CHEF LUNCHEON & MASTER SOMMELIER THROWDOWN Returning to La Fonda’s La Terraza for the second year in a row, the Throwdown Luncheon is the most competitive and exciting culinary event of the Fiesta! We have gathered a fantastic lineup of talented chefs and sommeliers to engage in a friendly match of food and wine pairings. Witness Cristian Pontiggia from Sassella, Tony Smith from Rio Chama, Kiko Rodriguez from izanami, and Andre Sattler from The Inn of the Anasazi as they showcase their culinary skills up against our Master Sommelier team including Gillian Ballance, Tim Gaiser, Thomas Price, and Joe Spellman. Each of the four chefs and sommeliers will select a wine to pair with their course, while organizers keep this information confidential until the day of the event. With the identities of the wine selectors kept secret, it will be up to the guests to cast their votes and determine the best pairing in each of the courses.

11:30 am – 2:00 pm | La Terraza at La Fonda | $175

PHENOMENAL FEMMES LUNCHEON Celebrate the extraordinary women shaping the wine and hospitality industry as they come together for an unfiltered panel discussion led by Marika Vida-Arnold, of Vida et Fils Wine Consulting and the Yale Club in NYC. The panel will explore a range of topics relevant to women, including business ownership, family, career challenges, and more, offering an intimate glimpse into each panelist’s journey. Prepare to be inspired as Ashley Parker Snider and Greer Shull from Fess Parker, Mary Joli from Willamette Valley Vineyards, and Kristina Goode from Market Steer Steakhouse in Santa Fe share their insights. To complement the discussion, a four-course luncheon will be prepared by guest chefs Lisa Dahl of Dahl Restaurant Group in Sedona, Jenn Louis of Portland and local favorites Kathleen Crook of Market Steer Steakhouse and Erin Wade of Vinaigrette. Throughout the event, you’ll savor exquisite wine pairings from Fess Parker, J Vineyards, Marqués de Cáceres, and Willamette Valley Vineyards. Get ready for an incredible gathering of remarkable women who will undoubtedly inspire you with their stories.

11:30 am – 2:00 pm | The Sunset Terrace on 112 W. San Francisco St. | $150

ENCHANTING SANTA FE TRAIN EXPEDITION AND WINE EXPERIENCE – VIP CAR AND GENERAL ADMISSION Experience the beauty New Mexico has to offer as you enjoy a scenic train tour on Sky Railway along with progressive wine pairings presented by some of the Fiesta’s most knowledgeable Sommeliers. This 2.5-hour adventure will start and end in Santa Fe with a stop along the way to overlook the breathtaking Galisteo Basin. As you take in the views from the comfort of the beautifully restored passenger cars, you will also enjoy music, a little history, and some light snacks. A commemorative Santa Fe Wine & Chile Fiesta wine glass will be given to all guests to take home. A limited number (22) of tickets are available for the VIP car which will include a special selection of reserve wines and a SFWCF swag bag. Ride in style on the Acoma, the one and only original lounge car from the 1937 Super Chief! All aboard!

1:30 pm – 4:00 pm | Santa Fe Depot at The Railyard | $125-$150

WINE SEMINAR: SUN, WIND AND WINE IN THE SANTA LUCIA HIGHLANDS Get ready to sip and swirl in the Santa Lucia Highlands, just a two-hour drive south of San Francisco. The California wine landscape has undergone a shift in the 21st Century with the emergence of this captivating region which produces exceptional cool climate wines like Pinot Noir, Syrah, and Chardonnay. Join us for an in-depth exploration featuring renowned wineries, including Landmark, Morgan, Bernardus, Tolosa, and Rombauer, along with Master Sommelier Joe Spellman and SLH Wine Artisans Executive Director Gwen McGill. With consistently favorable climate, the Santa Lucia Highlands guarantees high-quality vintages year after year. Don’t miss out on this journey through California’s Central Coast wine country.

2:15 pm – 3:15 pm | The Santa Fe Community Convention Center | $125

GUEST CHEF DEMO AND TASTING: KEVIN NASHAN, LA TERTULIA, TULSA, OK James Beard Award Winner Chef Kevin Nashan returns to his hometown of Santa Fe, to highlight his newest restaurant venture, La Tertulia in Tulsa, which pays homage to his New Mexico roots. He will showcase the ancient technique of Nixtamalization, grinding corn with a molinito. Chef Nashan will focus on the vibrant flavors of blue corn and provide a fascinating comparison between freshly made tortillas and storebought ones. Guests will get to taste classic New Mexican dishes served in these homemade tortillas, perfectly paired with a refreshing Sangria. This culinary experience is not to be missed!

3:00 pm – 4:30 pm | Santa Fe School of Cooking | $125 30

RIEDEL PERFORMANCE GLASS TASTING Hosted by RIEDEL Crystal of America Ambassador, MariBeth Baumberger, this amazing tasting includes an eye-opening presentation of how the stemware translates and delivers the bouquet, taste, balance, and finish of a specific varietal to the senses. Discover the intriguing relationship between wine glass shape and our perception of wine, as MariBeth guides you through a captivating session utilizing RIEDEL’s Performance Tasting Kit. Enjoy exquisite wines from Rodney Strong Vineyards presented by Josh Bell, including Cabernet, Pinot Noir, Chardonnay, and Sauvignon Blanc while witnessing firsthand how the glass design enhances the wine-drinkingexperience. Take home the Performance Tasting Set as a souvenir, a $160 retail value and continue your sensory exploration at home.

4:30 pm – 5:30 pm | The Santa Fe Community Convention Center | $150

THURSDAY | SEPTEMBER 28, 2023 LUNCHEONS, DEMOS + TASTINGS GUEST CHEF LUNCHEON AT ARTIST STAR YORK’S STUDIO Experience the stunning Northern New Mexico landscape and explore the beautiful artwork of Star York at her ranch studio. Following that, indulge in a exquisite outdoor fourcourse luncheon prepared by Chef Graham Dodds, the owner of NOSA Restaurant & Inn in Ojo Caliente, New Mexico. NOSA, which stands for “North of Santa Fe,” and also an old Spanish word for “ours” speaks to the communal nature of a place to gather, dine and rest. Enjoy a menu that celebrates the flavors of the season, complemented by thoughtfully selected wines from Maze Row.

10:00 am – 3:00 pm | Bus Departs from Santa Fe Community Convention Center | $195

GUEST CHEF DEMO AND COOKBOOK SIGNING: LISA DAHL, DAHL RESTAURANT GROUP, SEDONA, AZ Step into the culinary world of acclaimed chef, restaurateur and cookbook author, Lisa Dahl, owner of the Dahl Restaurant Group, a pioneer in the culinary scene in Sedona, Arizona, for more than 25 years. Drawing inspiration from the region’s natural beauty and the millions of travelers who seek adventure and wellness, Chef Dahl creates exquisite plant-based comfort foods showcasing her passion for sustainable and flavorful cuisine. Enjoy her demonstration as she shows the audience how to make a stuffed poblano with quinoa, a Southwest staple. Guests will be able to sample the finished product along with wines from Marqués de Cáceres, a Spanish wine producer with beautifully balanced selections from Rioja and Rueda. Let her creativity leave you with a memorable experience reminiscent of the heart of Sedona.

10:00 am – 11:30 am | The Santa Fe School of Cooking | $125

WINE SEMINAR: STRIDES IN SUSTAINABILITY: A GLOBAL PERSPECTIVE What does sustainability mean in the realm of winemaking? Connect with a distinguished panel of industry trailblazers as they shed light on a range of topics, including carbon capture, biodynamics, dry-farming, ecosystem preservation, energy efficiency, composting, social impact, and the significance of certification. Gain insights from Ashley and Tim Snider, Principals at Fess Parker; Kirk Lokka, Vineyard Manager at Emeritus Vineyards; William Davis, Director of Education at Wilson Daniels; and Mark Wilson, Sales Manager at Vino del Sol. As you listen to their unique perspectives, you’ll have the opportunity to savor wines from each producer, allowing you to compare and contrast their approaches. Additionally, you’ll gain a better understanding of how your role as a consumer can influence sustainability in the wine industry.

10:30 am – 11:30 am | The Santa Fe Community Convention Center | $125

LIVE AUCTION & GUEST CHEF’S LUNCHEON Pick up your paddles and a glass of Champagne Taittinger, SFW&C Fiesta’s Champagne of the Year, as the Live Auction Luncheon kicks off. From there, embark on an exquisite culinary adventure with renowned chefs David Sellers from Horno in Santa Fe, Kevin Nashan from Sidney Street Café in St. Louis, Blake Spalding and Jen Castle from Hell’s Backbone Grill & Farm in Boulder, Utah, Monica Gomez of the Agave Restaurant & Lounge and Host Chef Joshua Gomez of the Agave Restaurant & Lounge. They have joined forces to create an extraordinary five-course luncheon that promises to satisfy your taste buds. Each course is carefully crafted and paired with exceptional wines from the Fiesta’s Winery of the Year, Cakebread Cellars. On hand to introduce these spectacular wines is Laura Webb, Vice President of Marketing and Sales. While enjoying the meal, you will take part in an exciting Live Auction led by charitable auctioneer Greg Quiroga. The auction will showcase over 30 wine lots, dining experiences and one-of-a-kind trips with the proceeds dedicated to supporting the Santa Fe Wine & Chile Fiesta’s culinary arts and educational programs.

11:30 am – 2:00 pm | Eldorado Hotel & Spa | $175

WINE SEMINAR: WINE AS THE REAL ASSET, PRESENTED BY VINT Have you ever wondered what investing in fine wines and spirits looks like? How people acquire rare collections? Join Elle Williams, Business Development Director and a WSET III and Adam Lapierre, Wine Director and a Master of Wine, both from Vint as they bring you on an immersive journey covering the history of the wine trade, what makes wine a sound investment and how to invest in it. As you learn about Vint and what makes their platform quite possibly the future of wine, the team will guide you through a tasting of top collectible wines from classic Old-World regions, as well as rising stars from the New World.

1:00 pm – 2:00 pm | The Santa Fe Community Convention Center | $125 31

WINE SEMINAR: PASO ROBLES, COOLER THAN YOU THINK Paso Robles is fast becoming the wine lover’s new favorite California region. Midway between San Francisco and Los Angeles, with its broad temperature ranges, variable elevation, and sedimentary soils, Paso is a diverse, and growing, high-quality wine region. Explore and learn about the past, present, and future potential of its eleven AVAs as you taste its wines and listen to the insights of Darren Delmore of Tablas Creek, Joe Spellman of JUSTIN and Jorge Monroy of DAOU. This deep dive into Paso Robles will prove that “Paso Robles is cooler than you think!”

2:00 pm – 3:00 pm | The Santa Fe Community Convention Center | $125

GUEST CHEF DEMO AND TASTING: DAKOTA WEISS, CATCH SANTA FE POKE CO. Join Chef Dakota Weiss for a delightful culinary journey as she showcases her newest Santa Fe Concept, Catch Poke. Chef Weiss aims to transform the way people feel about fast food by offering healthy, nourishing, and mouthwatering sustainable meals that will energize your day. Learn and sample traditional seafood style poke as well as meat and plantbased alternatives. Wondering what to drink with this type of cuisine? Roland Hermann from Maisons Marques & Domaines will walk you through a fascinating line-up of interesting whites and lightbodied reds, proving that wine is a great pairing with poke.

2:30 pm – 4:00 pm | The Santa Fe School of Cooking | $125

WINE SEMINAR: SPAIN’S GREAT MATCH: RIBERA DEL DUERO & RUEDA AND SPANISH CHEESE TAKE CENTER STAGE The dynamic duo is back, Laura Werlin, renowned as the “cheezelady,” and Tim Gaiser, MS, reunite in an exploration of the first-ever Ribera del Duero and Rueda Spanish Wine Seminar at Wine & Chile. Laura and Tim will cast a spotlight on the captivating world of Tempranillos and Verdejos that come from these Spanish regions. Accompanying these remarkable wines, you will savor curated tastes from some of the finest Spanish cheeses, known for their irresistible creaminess and crumbliness. Prepare to be amazed as they take your taste buds to new heights. Say ¡Olé! to setting the stage for next-level cheese and wine pairings that you can do at home.

3:30 pm – 4:30 pm | The Santa Fe Community Convention Center | $125

RESERVE WINE TASTING & SILENT AUCTION – GOLD PASS AND GENERAL ADMISSION Sample the finest offerings from 100 renowned wineries at this immersive walk-around tasting. Indulge in delicious artisan cheeses and savor delectable bites while engaging with educators, sommeliers, and wine experts from all over world. Explore the silent auction, showcasing over 40 rare wine lots, large format bottles, unique collections, and experiences. Your participation will contribute to the advancement of Santa Fe Wine & Chile Fiesta’s educational initiatives and partnerships. Enjoy this event prior to dinner at your preferred Santa Fe restaurant. Looking for an exclusive experience? A select group of 150 guests can purchase the Gold Pass. With this ticket, you’ll enjoy the unique advantage of thirty minutes early access, offering unencumbered access to with the wineries.

Gold Pass: 3:30 pm – 6:00 pm $175 | The Santa Fe Community Convention Center | Reserve Pass: 4:00 pm – 6:00 pm $125

FRIDAY | SEPTEMBER 29, 2023 SEMINARS + TASTINGS WINE SEMINAR: CRU BEAUJOLAIS OF CHÂTEAU DES JACQUES Explore the Crus of Beaujolais with Thibaut Marquis, Export Manager for Maison Louis Jadot and Château des Jacques. This seminar will broaden your knowledge of the Beaujolais region and how the Crus differ from the larger production of Beaujolais and Beaujolais-Villages. Learn through tasting six Beaujolais Cru wines to understand the subtle complexities of several wellknown Crus and component vineyards from the leading producers of the region.

10:30 am – 11:30 am | The Santa Fe Community Convention Center | $125

CHILE FRIDAY: A CELEBRATION OF NEW MEXICO CHILE Don’t miss the 2nd Annual Chile Friday! New Mexico chile has a rich history that has shaped our culture and food scene into what it is today. This walk-around style event will feature delicious bites from more than twenty Santa Fe restaurants, each showcasing a dish with their unique interpretation and integration of chiles from The Land of Enchantment. And let’s not forget about the drinks! Sip on delicious margaritas including renowned Tequila partners Patrón, Herradura, El Tesoro and Maestro Dobel. If beer is more your style, we’ve got you covered with a selection of local craft breweries that’ll quench your thirst.

12:00 pm – 3:00 pm | Magers Field at Fort Marcy Park | $100

WINE SEMINAR: CAKEBREAD CELLARS 50TH ANNIVERSARY RESERVE CABERNET EXPERIENCE Have a passion for Cabernet Sauvignon? Enjoy this tasting of limited release Reserve Cabernet Sauvignon from the winery’s varied Napa Valley vineyard sites. Laura Webb, Cakebread Cellars’ Vice President of Sales and Marketing will delve into the unique aspects of the 3 single vineyard Cabernet Sauvignon offerings and demonstrate how each represents a unique expression of the Napa Valley terroir. Then, experience the winery’s signature Napa Valley Cabernet and see how varying terroir expressions blend together. This seminar will showcase how for over 50 years Cakebread Cellars has leveraged their vineyard holdings to express the Napa Valley Cabernet Terroir through their Cabernet Collection. Guests will taste through Suscol, Benchland, Dancing Bear Ranch, and Napa Valley wines to show the various expressions of Napa terroir and they harmonize in the winery’s primary Napa Valley Cabernet Sauvignon wine.

1:00 pm – 2:00 pm | The Santa Fe Community Convention Center | $125

WINE SEMINAR: BUBBLES BEYOND CHAMPAGNE Bring on the BUBBLY! Lauren Reches of Skurnik Imports, Beth Mosher of Valkyrie Selections, and Cyril Tanazacq of Gruet Winery are joining forces to explore a delightful array of sparkling wines hailing from Austria, Germany, France, Spain, New Mexico, and even England. Together, they will unravel the mysteries surrounding these effervescent treasures, providing insights into their production methods, visual characteristics, taste profiles, and ideal food pairings. Prepare to embark on a global journey of flavors as you discover the fascinating world of sparkling wines.

4:30 pm – 5:30 pm | The Santa Fe Community Convention Center | $125

SATURDAY | SEPTEMBER 30, 2023

SATURDAY | SEPTEMBER 30, 2023 GUEST CHEF DEMO AND COOKBOOK SIGNING: JENN LOUIS, PORTLAND, OR Join renowned Portland-based Chef Jenn Louis for an exciting cooking demo and cookbook signing event, featuring her latest release “The Chicken Soup Manifesto.” The demo will focus on the art of making tartare, showcasing various options such as salmon, tuna, beef, lamb, and even a unique twist with beet tartare, all infused with a touch of chiles. To complement the delicious dishes, Mary Joli from Willamette Valley Vineyards will talk you through wines from their exquisite collection.Don’t miss this opportunity to learn, taste, and indulge in a notable culinary experience.

10:00 am – 11:30 am | The Santa Fe School of Cooking | $125

FIESTA GRAND TASTING Get ready to indulge in a Saturday filled with flavors, music, and wine at the Grand Tasting event at the Santa Fe Wine & Chile Fiesta! Immerse yourself in an amazing selection of 100 exceptional wines from around the world, carefully selected for your enjoyment. With more than 60 Santa Fe restaurants showcasing their culinary creations, get ready to embark on a delicious journey like no other. The event takes place at the grassy lawn of Magers Field, right in the heart of Santa Fe, the ambiance is set for an extraordinary experience as you feel the rhythm of the Latin sounds by David Manzanaras while savoring the aromas of grilling stations adding an extra layer of excitement to your culinary adventure. So, gather your friends, grab your tickets, and get ready for a weekend of unforgettable flavors and fun!

12:00 pm – 3:00 pm | Magers Field at Fort Marcy Park | $190

VISTA TENT PASS Be one of just 100 guests to experience VIP access to the Grand Tasting as you arrive at the exclusive entrance to the Vista Tent. Indulge in a moment of relaxation with offerings of reserve wines and delicious cuisine, as you await early entry (11:30AM) into the Grand Tasting Tents. Enjoy complimentary valet parking, reserved seating throughout the day and take home a special gift from Santa Fe Wine & Chile.

11:00 am – 3:00 pm | Magers Field at Fort Marcy Park | $375

SUNDAY | OCTOBER 1, 2023 GRUET GOLF CLASSIC The 29th annual Gruet Golf Classic is set to take place at a new venue, The Santa Fe Country Club, offering golf enthusiasts an opportunity to showcase their skills at this picturesque course tucked away within the city limits. With 18 holes of golf and a four-person scramble format, participants can enjoy a competitive and fun tournament. To add to the excitement, you’ll be treated to delicious food from local New Mexico restaurants and enjoy exceptional wine served at every third hole. Get ready for a memorable experience filled with great golf, scenic view, swag bags, prizes and more.

8:30 am Check-in | 9:30 am Tee Time | Santa Fe Country Club | $140

ROSÉ ALL DAY Calling all Rosé lovers! Whether pale and Provençal, deep and rustic or rich and sparkling, there is a Rosé style for everyone. Enjoy a selection of Rosé wines from around the world, perfectly paired with small bites created by amazing chefs, including Pablo Peñalosa of SkyFire at Bishop’s Lodge, chef Paddy Rawal of Ragga-Go, Jeffrey Kaplan of Rowley Farmhouse Ales, Blake Spalding and Jen Castle of Hell’s Backbone Grill & Farm in Boulder, UT, Martín Rios from Restaurant Martín and Louis Moskow of 315 Restaurant & Wine Bar. Join us for a fun filled Sunday on the enchanting lawn at Bishop’s Lodge. Participating Rosé producers will include Château Miraval, D.H. Lescombes, Champagne LaurentPerrier, Tapiz Winery, Willamette Valley Vineyards, Lancers, and Empire Estate.

11:00 am – 1:00 pm | Bishop’s Lodge | $175

CHAMPAGNE AND DIRTY BOOTS BRUNCH Don’t miss out on the grand finale of the Santa Fe Wine & Chile Fiesta at the Champagne & Dirty Boots Brunch; taking place in the incredible Aspen Ballroom and Terrace at the Four Seasons Resort Rancho Encantado. Back by popular demand, guests will indulge their taste buds and enjoy elegant food stations with cuisine crafted by Chef Andrew Fox. Immerse yourself in the luxury that this grand venue offers as you listen to the sounds of Michael Umphrey and Jay Cawley while sipping on Champagne Taittinger, the SFW&C Fiesta’s Champagne of the Year. Join an unforgettable experience that will delight your senses.

11:30 am – 1:30 pm | The Four Seasons Resort Rancho Encantado | $195

Trunk Show

9/27-10/1

10:00 - 5:30

61 Old Santa Fe Trail, Santa Fe, NM 87501 505-983-9241 maloufontheplaza.com Online Shopping Available

Trunk Show

9/27-10/1

10:00 - 5:30

61 Old Santa Fe Trail, Santa Fe, NM 87501 505-983-9241 maloufontheplaza.com Online Shopping Available 37

Trunk Show

9/27-10/1

10:00 - 5:30

61 Old Santa Fe Trail, Santa Fe, NM 87501 505-983-9241 maloufontheplaza.com Online Shopping Available 38

Trunk Show

9/27-10/1

10:00 - 5:30

61 Old Santa Fe Trail, Santa Fe, NM 87501 505-983-9241 maloufontheplaza.com Online Shopping Available 39

WINERY I DINNERS

TUESDAY SEPTEMBER 26 TERRA @ FOUR SEASONS RANCHO ENCANTADO

Maison Louis Latour (505) 946-5800

WEDNESDAY SEPTEMBER 27 BOURBON GRILL

Rodney Strong Vineyards Lunch (505) 984-8000

COYOTE CAFE

Silver Oak Cellars (505) 983-1615

TERRACOTTA WINE BISTRO

DAOU Vineyards (505) 989-1166

TERRA @ FOUR SEASONS RANCHO ENCANTADO

Maison Louis Latour (505) 946-5800

THURSDAY SEPTEMBER 28

JOSEPH’S CULINARY PUB

North Berkeley Imports (505) 982-1272

BOURBON GRILL

IZANAMI

Wine vs. Saké (505) 982-9304

Orin Swift (505) 954-1272

Caymus Vineyards (505) 992-6354

SANTACAFÉ

LUMINARIA RESTAURANT & PATIO

THE BULL RING

Cakebread Cellars (505) 983-3328

ALKEMĒ

Trimbach 505-285-9840

THE PINK ADOBE

ESCONDIDO / SANTA FE KITCHEN TABLE

Novellum, France Château Pequie, France Tikves, Macedonia (505) 226-1984

The Duckhorn Portfolio (505) 984-7915

AGAVE AT THE ELDORADO HOTEL & SPA

ANASAZI RESTAURANT

JUSTIN Vineyards & Winery (505) 995-4530

SASSELLA

Floating World Santa Fe (505) 954-1272

THE PINK ADOBE

Tour of Burgundy featuring Domaine Louis Jadot (505) 820-0919

Rombauer Vineyards (505) 988-3236

Michael David Winery 505-983-2979

MARKET STEER STEAKHOUSE

Rodney Strong Vineyards Lunch (505) 984-8000

Kosta Brown (505) 984-1788

EL NIDO

We are excited to share the schedule of Santa Fe restaurant wine dinners as part of the Santa Fe Wine & Chile Fiesta. Each dinner will feature a spokesperson who will introduce all the wines to guests at a specific time. Alongside, there will be a special wine pairing menu to enhance your dining experience. To find out more about the timings, prices, and make reservations, simply contact the host restaurant. We look forward to having you join us for a wonderful time of great wines and delicious food!

Gaja (505) 982-6734

Ramey Wine Cellars (505) 983-2979

SU SUSHI AT EL NIDO

RESTAURANT MARTÍN

*ALL EVENTS LISTED ARE AS OF THE PUBLICATION DATE, PLEASE CHECK THE WEBSITE FOR UPDATES.

ANASAZI RESTAURANT

Louis Roederer Lunch (505) 988-3236

OSTERIA D’ASSISI

Antinori Winery (505) 986-5858

ANASAZI RESTAURANT

ZD Wines (505) 988-3236

PIG + FIG CAFE

Tablas Creek Vineyards (505) 500-2855

WINERY I DINNERS

FRIDAY SEPTEMBER 29

SKYFIRE AT BISHOP’S LODGE

Frank Family Vineyards (505) 390-2323

LA CASA SENA

Emeritus Vineyards (505) 988-9232

CREATING POSSIBILITY IN IN OUR OUR COMMUNITY COMMUNITY SINCE SINCE 1870 1870

We We are are proud proud to to support support the the

Santa Santa Fe Fe Wine Wine & & Chile Chile Fiesta Fiesta At First National 1870 and Guardian Mortgage, our mission is to create At First National 1870 and Guardian Mortgage, our mission is to create possibility in the live we touch and the communities we serve. possibility in the live we touch and the communities we serve. For over 150 years we have been investing in and contributing to the For over 150 years we have been investing in and contributing to the economic, cultural, and social fabrics that make Santa Fe unique. economic, cultural, and social fabrics that make Santa Fe unique. People choose to “bank” with us, but we’re more than just a bank. People choose to “bank” with us, but we’re more than just a bank. We strive to be an integral part of the community. After all, we live here We strive to be an integral part of the community. After all, we live here too. From providing banking services to finding ways to give back, we too. From providing banking services to finding ways to give back, we work hard to make a difference. work hard to make a difference. Scan to learn more about our community Scan to learn more about our community engagement and banking solutions. engagement and banking solutions. FirstNational1870.com | GuardianMortgageOnline.com FirstNational1870.com | GuardianMortgageOnline.com Contact us at 505.992.2325 Contact us at 505.992.2325

We look forward to serving Santa Fe for generations to come. We look forward to serving Santa Fe for generations to come. 42

First National 1870 and Guardian Mortgage are divisions of Sunflower Bank, N.A. | NMLS# 709491 | Member FDIC First National 1870 and Guardian Mortgage are divisions of Sunflower Bank, N.A. | NMLS# 709491 | Member FDIC

L’INSTANT TAITTINGER #THEINSTANTWHEN

FAMI LY SPIR I T

Photo: Massimo Vitali

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Ex pe r i e nce New Mex i co

one sip at a time

ALBUQUERQUE

S A N TA F E

20 0 0 B ella mah Ave NW

2 1 1 O ld S a nta Fe Tra i l

WINE & CHILE I STORIES

CHILE FEVER ABOUNDS AT THE FIESTA The Santa Wine & Chile Fiesta celebrates not just the world of wonderful wine, but also the incredible, humble, and noble chile. The chile – with an “e” and not an “i” – is as indelible a New Mexican experience as you can get. You find its image absolutely everywhere and its flavors infused into every dish that respectfully calls itself “New Mexican.” Like the introduction of grapes into New Mexico by Spanish conquistadors as they moved up through present-day Mexico, they also brought chiles with them. In 1598, Don Juan Onate brought many crops with him as he conquered native lands and peoples and is credited with introducing chiles into what is now New Mexico. Historically, however, a more non-Eurocentric interpretation indicates that native people in the Americas were growing wild chiles as part of their diet as early 5200 BCE. As corn is to Iowa, chile is a staple crop in New Mexico. A whopping three-quarters of all chiles grown in the United States are grown here, a pride expressed in proclaiming New Mexico the “chile capital of the world.” Protecting and stewarding the cultural and culinary icon status that New Mexico chile has become is serious stuff. For example, the New Mexico Chile Advertising Act makes it illegal to advertise, label, or sell chiles as “New Mexican” if they were not actually grown in the state. Chile production is also big business in New Mexico. Thousands of farmers across the state skillfully cultivate their crops which in 2022 were valued at $46 million. All kinds of chiles have traditionally thrived in New Mexico’s ideal dry, sunny, and sandy climate.Cayenne and jalapenos do exceptionally well, but the New Mexican chile itself is what sets us apart. You’ve no doubt heard or been asked while dining out the official state question: red or green? Trust me, the correct answer is always “Christmas.” If you are visiting and when you journey home you may see something when perusing your local grocer’s produce that looks like a New Mexico green chile, but it is likely an Anaheim. Often confused to be the same, they are not, with the New Mexico Chile often being hotter and possessing a unique flavor. When you typically purchase canned green chiles in the grocery store, more often than not they are Anaheim chiles. In fact, much like the cultivation of grapes for wine, the terroir of where chiles are grown contributes significantly to the final flavor profile of the fruit. Yes, like grapes, the chile is a fruit. And terroir is basically the complete environment where something is grown and includes soil composition, topography, and climate. It is terroir – and no doubt some brilliant marketing – that has contributed to the enormous popularity of the Hatch chile. Hatch, a small farming community about two hundred miles to the south of Santa Fe, has become famous for the unique flavor profiles of New Mexico green chiles grown there. They are worth their weight in gold and New Mexicans eagerly await the annual harvest and the smell of roasting chiles in the air. Chile Friday, now in its second year as part of the Santa Fe Wine and Chile Fiesta, is a celebration of all things chile, providing attendees with an opportunity to sample offerings from the many talented chefs of Santa Fe and their takes on the humble chile. It is not to be missed. Buen provecho!

By William (Bill) Smith, Contributor, Polo Lifestyles (www.pololifestyles.com) bill@pololifestyles.com 45

WINE & CHILE I STORIES

BIENVENIDOS TO AMERICA’S ORIGINAL” WINE COUNTRY” You read that right. While New Mexico may not be the first place that comes to mind when thinking about wine production in the Unites States, the Land of Enchantment can claim the title of being America’s original place where grapes were first planted and turned into wine.

Today, according to the trade group New Mexico Wines, over 50 wineries and tasting rooms can be found across the state – from as far north as Blanco near the Colorado border to as far south as Anthony on the approach to El Paso, Texas and everywhere in between.

Of course, when that occurred this place was not part of the United States, but rather part of New Spain and as the Spanish conquest spread across the Americas, so too did Catholicism and the need for sacramental wine. (Though let’s be honest, I’m nearly certain some of that had to have been consumed for pleasure too.) The mission grape arrived from Spain and was first planted in 1629 in what is now present-day San Antonio, New Mexico, just over an hour’s drive south of Santa Fe. Then, the site was the Senecu Pueblo, an ancestral home of the Piro native people, and the Spanish mission of San Antonio de Padua had been recently established there.

There is also a tremendous variety of wine produced in the state. “To the surprise of many visitors and wine afficionados, New Mexico wineries produce a wide diversity of wine styles, from the traditional to the obscure,” according to New Mexico Wines’ Executive Director Chris Goblet. “Mainstream varieties such as Cabernet, Merlot, Chardonnay, and Sauvignon Blanc often share shelf space with the unexpected, including Chenin Blanc, Gruner Veltliner, Aglianico, and the famed Mission grape, which is still farmed here today. Sparkling wines dominate our overall production and have helped establish our reputation for quality and affordability,” continued Goblet.

Though not without its challenges, grape cultivation and wine production continued to spread throughout the Rio Grande Valley, taking advantage of the dry climate, ideal conditions of cool evenings and warm days, and readily available water from the Rio Grande for irrigation of the vines.

According to a recent study by WineAmerica on the economic impact of wine production in New Mexico, the industry contributes significantly to the economic health of the state to the tune of $1.12 billion. Some 86,000 tourist visits, including those of you attending the various events that make up Santa Fe Wine and Chile Fiesta, generate nearly $30 million in tourist expenditures related to wine annually.

By the 19th century, and with this place now being a territory of the United States following the MexicanAmerican War, New Mexico was the 5th largest wine producing area of the country generating over a million gallons of wine annually. The first half of the 20th century, however, was less than kind to the burgeoning wine industry in New Mexico. The folly of Prohibition decimated wineries everywhere, though perhaps a bit less so in the “wild west” of New Mexico where the land dedicated to wine production actually doubled during Prohibition. Still, the mostly illegal and underground enterprise suffered for customers and respectability. Then in 1943, the Rio Grande burst its banks and that proverbial “once in a century” flood destroyed vineyards across the state. Some of the state’s oldest vineyards lay in utter ruin and the industry would not see a resurgence until the early and mid-1980’s.

The future of winemaking in New Mexico is a bright one. “Wine has been an essential part of New Mexico culture for nearly 400 years and our story continues to unfold,” Goblet reflected. So, whether you are here visiting for Santa Fe Wine & Chile Fiesta or if you live here, take some time to journey to our many vineyards and wineries and discover the rich history and diversity of New Mexico wine. As always, Salud!

William (Bill) Smith, Wine Contributor, Polo Lifestyles www.pololifestyles.com | bill@pololifestyles.com

Mention Wine & Chile Fiesta at checkout in the butcher shop for 15% off your entire order, or WINE15 online. Nationwide shipping available! Pasture raised Bison, Elk, Beef (including full-blooded Wagyu), Wild Boar, Heritage Pork, Lamb, Poultry, Wild Caught Seafood, Imported Cheeses & More!

Beck & Bulow 1934 Cerrillos Rd Santa Fe, NM 87505 (505) 428-6827 www.beckandbulow.com

WINE & CHILE | GUEST CHEFS The Santa Fe Wine Chile Fiesta features over 50 great Santa Fe Chefs participating in our events and several visiting chefs from across the country.

KATHLEEN

CROOK

E X E C U T I V E C H E F A N D OW N E R M A R K E T ST E E R ST E A K H O U S E S A N TA F E

Everywhere you find Chef Kathleen Crook, big laughter and good food follows. Chef Crook has always found joy in food and felt a deep respect for where it comes from. In her hometown of Artesia, NM, nightly supper is akin to worship, with folks in the small-town community eating only what comes from the land. Growing up in Artesia, farm to table was more than a fancy marketing term, it was a way of life. When she wasn’t in school, she was working her Daddy’s farm and her Mama’s steers, or working alongside her Granny Jackie, who ran a local catering business known every bit as much for fun as food. After high school, she was awarded a College Rodeo Scholarship. She traveled the circuit for three years, ultimately winning the prestigious World Champion Breakaway Roper. But in 1997, she felt a tug back to the land and back to food. She hung up her spurs for good and reached for a chef ’s knife.

She whizzed her way through the curriculum at Scottsdale Culinary Institute Le Cordon Bleu, and burst onto the Dallas food scene in 2003. She honed her artistry under culinary masters like Tom Fleming of Central 214, Mickie Crockett of Front Burner Restaurants, Gilbert Garza of Suze, and Marc Cassel of 20 Feet Seafood Joint. In 2010, Crook was drawn back to the west, and moved Aspen, CO to open Steakhouse 316. While in Aspen, she received national recognition as one of the Best Chef ’s in America and was featured on Season 2 of Cooking Channel’s “Chuck’s Eat the Street.” In 2018, Chef Crook returned to her native state of New Mexico as owner and executive chef of Market Steer Steakhouse. Here she shares her knowledge of beef, respect for fresh foods, and her own particular brand of joie de vivre with the Santa Fe foodie community.

DAHL

LISA

CEO & CHEF D A H L R E STA U R A N T G R O U P SEDONA

Chef Lisa Dahl is an acclaimed chef, restaurateur and cookbook author who has pioneered the culinary scene in Sedona, Arizona, for more than 25 years. As the executive chef and CEO of the Dahl Restaurant Group, she has earned international recognition for her cuisine stemming from five unique restaurant concepts: Mariposa, Cucina Rustica, Pisa Lisa (two locations), Butterfly Burger, and Dahl & Di Luca Ristorante Italiano. Her cooking styles are diverse and include high-end traditional Italian cuisine, rustic Mediterranean fare, South American-inspired dishes, indulgent and inventive burgers, and wood-fired pizza–considered among the best in Arizona. An author of two cookbook memoirs, The Elixir of Life: Finding Love and Joy in the Passionate Pursuit of Food and A Romance With Food, she has shared her journey and many of her renowned recipes with a wide audience. Dahl has appeared on the Travel Channel’s Food Paradise, Food Network’s Beat Bobby Flay, championed three prestigious burger battles and is a two-time featured chef at the prestigious James Beard House in New York City. She was rewarded the “Best Chefs of America Hall of Fame Award” by National Elite along with Arizona’s highest culinary honors two years in a row by the Arizona Restaurant Association“Top Chef of Arizona” and “Food Pioneer.” Dahl has also been recognized for her charitable endeavors and was recently given the Illuminate Film Festival Spirit of Service Award. Chef Dahl lives by her mantra, “When you cook with love, you feed the soul.”

GRAHAM

DODDS

E X E C U T I V E C H E F A N D OW N E R N O S A R E STA U R A N T A N D I N N O J O C A L I E N T E

Graham attributes his love for the culinary arts from spending summers in Scotland as a child cooking alongside his grandmother with fresh ingredients from her garden and also from a family friend- a transplanted Swiss chef who taught him how to make a soufflé when he was 10 years old. Graham graduated with honors from Western Culinary Institute in Portland, Oregon and also took a pastry course at Le Cordon Bleu in London, U.K. Additionally, Graham had a small stint in Koh Samui, Thailand where he learned traditional Thai dishes plus fruit and vegetable carving. Graham has worked in kitchens across the United States and Europe from Alaska to Vermont, London to Southern Switzerland. In 2005 he returned to Texas and has led some of Dallas’s top restaurants: Bolsa, Hibiscus, Wayward Sons, The Statler and The Pittman hotel. Some of his many accolades include “Restaurant of the year” from D magazine in 2008, “Best New Chef ” from The Dallas Observer, “Chef of the Year” from Culturemap in 2015 and “Restaurant of the year” from Eater Dallas in 2016.

ANDREW

FOX

EXECUTIVE CHEF T E R R A R E STA U R A N T F O U R S E AS O N S R E S O R T R A N C H O E N C A N TA D O S A N TA F E

Andrew Fox is a seasoned hospitality professional with more than two decades of experience leading the culinary operations at luxurious resorts and hotels, upscale restaurants, and cruise ships across the United States. Originally from Michigan, Fox has always been drawn to connecting his cuisine to the surrounding e nv i r on me nt , f r om selecting native produce and protein to building relationships with local farmers. Fox first began his culinary journey in 1992 after moving to Colorado and beginning his career at Keystone Resort. What he thought would be only one winter turned into nearly eight years with him completing his education at Colorado Mountain College and his apprenticeship at Keystone Resort. After a brief return to Michigan followed by returning to Colorado as the pastry chef at Park Hyatt Beaver Creek, Fox landed in Chicago where he would spend three years in various roles at Bistro 110 and Swissotel Chicago. In 2007, he once again returned to Colorado to serve as the executive pastry chef at St. Regis Resort Aspen. Through the years, Fox would hone his skills by serving in various executive sous chef and executive chef positions at properties and restaurants in Colorado, California, and Wyoming before planting his first flag with

Four Seasons at Four Seasons Resort Santa Fe in 2017. Over the next three years, Chef Fox served as executive sous chef at Four Seasons Resort Santa Fe overseeing the culinary operations of Terra, Terra Bar, room service and banquets along with assisting the executive chef with the creation of outlet menus, seasonal menus, and dining experience culinary programs. Following a short hiatus at Moorings Park at Grey Oaks in Naples, Fox would return to the Four Seasons brand as a sous chef of Miss River Restaurant, the signature restaurant at Four Seasons Hotel New Orleans, alongside celebrity Chef Alon Shaya. By 2022, Fox missed the mountainous beauty, seasonal changes and access to local game and produce that Santa Fe provided and would return to The City Different as the executive sous chef of Bishop’s Lodge. In 2023, he welcomed the opportunity to return to his original Santa Fe roots as the executive chef at Four Seasons Resort Rancho Encantado. In this role, Fox is working alongside his team to utilize his relationships with local vendors to introduce new ingredients to Terra’s menu that give guests a true taste of Santa Fe’s flavors. On his off days, he enjoys hiking, skiing, traveling, and spending time with his wife and dog.

JOSHUA EXECUTIVE CHEF AG AV E R E STA U R A N T A N D LO U N G E S A N TA F E

A native of New Mexico, having been born and raised in the Apple Valley of Velarde, Chef Joshua Gomez has been cooking for almost a decade. He is very family-oriented and enjoys spending time at his grandparents’ home where he makes homemade tortillas and apple and cherry pies. He has been the Executive Chef at the Eldorado Hotel & Spa for four years where he oversees the Agave Restaurant & Lounge, and all catering and events.

MONICA

GOMEZ

PAST RY C H E F AG AV E R E STA U R A N T A N D LO U N G E S A N TA F E

Monica Gomez is the featured Pastry Chef at the Eldorado Hotel & Spa and the Inn & Spa at Loretto, both part of Heritage Resorts. She grew up in the beautiful Española Valley, graduating with the highest honors from the Auguste Escoffier School of Culinary Arts. This helped lead to her success and continued aspirations to be a renowned pastry chef. Chef Gomez relays her passion through creating and serving elegant desserts to those with exquisite taste.

JEFFREY

KAPLAN

E X E C U T I V E C H E F R OW L E Y FA R M H O U S E A L E S S A N TA F E

Jeffrey has worked in the hospitality industry for over 20 years. He holds a culinary degree from The California Culinary Academy and a BA in hospitality and tourism management. During that time period, he has held every position within a restaurant. He has been instrumental in the successful opening of six restaurants. Jeffrey has worked in many different types of facilities that range from smaller, independent restaurants to larger, corporate restaurants and hotels.

JENNIFER

LOUIS

C O O K , C H E F A N D T E AC H E R PORTLAND, OR Jenn Louis is currently caring for nine homeless tent camps in Portland, Oregon. Two times each week she packs a warm meal, non-perishable foods, all of the donated clothes, blankets, sleeping bags, hats and gloves and distributes them. She brings a complete toiletry kit, batteries, headlamps: all basic needs. With an open heart and without judgement she believes that basic needs are human rights. Jenn has connected with several food distributors and gleaners and acts as a distribution hub redirecting excess food to organizations who quickly get the food to people who are in need. Prior to this she enjoyed a culinary career spanning more than two decades. She grew up believing that a creative path was in her future, and she found her calling early in the kitchen. She has owned three highly acclaimed Portland restaurants as well as a full-service catering company. Jenn has competed on Bravo’s Top Chef Masters and was named one of Food & Wine’s Best New Chefs in 2012. Her simple, sophisticated cooking style, championing seasonal Pacific Northwest US ingredients, has earned her two nominations for the James Beard Foundation Award of Best Chef: Northwest. Her debut cookbook, Pasta By Hand, published in 2015 and was nominated for an IACP from the International Association of Culinary Professionals in the single subject category; it was followed by The Book Of Greens, which won an IACP award in 2017 and was nominated for a James Beard Award. The Chicken Soup Manifesto is Jenn’s third book and was published in 2020. Jenn is involved with nonprofits including Alex’s Lemonade, Portland Homeless Family Solutions and Lift Urban Portland. She lives in Portland, Oregon, with her three cats, Wasco, Silverado Silverstein and Tov, and loves to garden, read, and cook for her friends.

MOSKOW

LOUIS

E X E C U T I V E C H E F A N D OW N E R 315 R E STA U R A N T A N D W I N E B A R S A N TA F E

For more than 20 years, 315’s chef/ owner Louis Moskow has been making memorable meals that showcase ingredients at the peak of their season along with wildcaught, sustainable seafood and local, organic meats — all prepared in an innovative fashion, even though they’re influenced by classical techniques. Moskow is well-versed in classical cooking, having studied at the Culinary Institute of America then honing his skills at New Orleans’ legendary Commander’s Palace. He also spent time in Europe learning about the foods of Bavaria, Italy and France. Stints in New England and the Pacific Northwest rounded out his experience. His French-inspired menu at 315 showcases his classical training and his study of American regional cuisine, while the extensive wine list reflects Moskow’s global influences as well. He hand-picks each bottle, and is certified by the Court of Master Sommeliers. Recently, he added rare and worldclass whiskey and other barrel-aged spirits to the menu. Under Moskow’s helm, 315 has received multiple distinction, from the Wine Spectator,’s Award of Excellence to a spot on the USA Today 10 Best list along with reviews from Gourmet, Bon Appetit, and other publications. Locally, the Santa Fe Reporter chose 315 as Santa Fe’s Restaurant of the Year. Locals and visitors alike know 315 is a hot spot for romantic evenings,

KEVIN

NASHAN

E X E C U T I V E C H E F A N D OW N E R S I D N E Y ST R E E T C A F E ST. LO U I S

Born in Chicago and raised in Santa Fe, Kevin Nashan spent as much of his childhood in a restaurant as he did in the classroom. For 27 years, his family owned La Tertulia, a beloved Northern New Mexican restaurant started by his Hispanic grandfather in 1972. Throughout his youth, Nashan helped out doing everything from washing dishes to working front of house. After graduating from St. Louis University, he enrolled in the Culinary Institute of America in Hyde Park, New York. After culinary school, Nashan interned at Commander’s Palace under Chef Jamie Shannon, introducing him to the fast-paced world of restaurant kitchens. Nashan then moved to Chicago to immersed himself in French cuisine under the guidance of celebrated Chef Roland Liccioni at La Francais in Chicago. In 1998, Nashan moved to northwestern Spain to stage at El Raco de Can Fabes, but due to a miscommunication, found himself there in the wrong month! Always resourceful, he set out for San Sebastian, a laid-back surf town with one of the highest concentrations of Michelin stars in the world. He knocked on doors and landed at the famed threestarred restaurant Martin Berasategui. After nearly a year in Europe, Nashan longed to return to the states and assumed a position at Daniel in New York City, working his way through the kitchen under the watchful eye of Chef Daniel Boulud. In 2002, Nashan returned to his adopted hometown of St. Louis with the intentions of opening a restaurant. He learned the owners of local standby Sidney Street were looking to pass the torch after 16 years in business. Nashan loved the beautiful building and decided, along with his wife, Mina, to buy the restaurant in 2003.

Nashan seamlessly incorporates his wide variety of culinary experiences and influences into seasonal, locally sourced creations. His French training shines through his food while his time in Spain shows its lasting impact in soulful sofrito-based dishes and the innumerable cured products in the pantry. The New Mexican cuisine of his childhood is also never far from his mind and his love for Southern cuisine is reflected in the form of ingredients like ham hocks, sorghum, and speckled grits. Nashan believes that sourcing locally should be expected, not celebrated, and it doesn’t get much closer to home than the micro greens he grows in the basement or the garden occupying in the Sidney Street parking lot. In August 2014, Nashan opened his second restaurant in St. Louis, Peacemaker Lobster & Crab. Inspired by Nashan’s time spent cooking and living in New Orleans and his travels along Maine’s rocky coast, Peacemaker highlights the Acadian tie between Northeastern and Louisiana cuisines. The menu features creative interpretations of coastal favorites like lobster rolls, po’boy sandwiches, steamed blue crab, seafood boils, chowders, gumbos, and seasonal pies. Nashan opened a second location of Peacemaker in Tulsa, OK in a historic downtown space at the heart of Tulsa’s Blue Dome District in September 2018. Nashan won a James Beard Award for Best Chef: Midwest in 2017, after being a finalist in the category in 2014 and 2016 and a five-time semifinalist. He has cooked for President Barack Obama, and he won the 2013 Cochon 555 Barbecue competition in St. Louis. When he’s not in the kitchen, he can be found training for triathlons and ironman competitions (he’s completed six!), playing sports, hunting, and being outdoors. He loves enjoying all St. Louis and Tulsa have to offer with his wife, Mina, and their two sons, Max and Miles. 59

PABLO

PEÑALOSA EXECUTIVE CHEF S KY F I R E AT B I S H O P ’S LO D G E S A N TA F E

Originally from Mexico City, Chef Peñalosa’s grandmother taught him family recipes that relied heavily on the regionally grown chiles and ultimately inspired his desire to pursue the culinary world. His introduction to Spanish culture began during his time working at El Celler de Can Roca and Martin Berasategui—both are 3 Michelin star restaurants—in Spain where he learned the background of the local cuisine and where the dishes and flavors originate from. After his time in Spain, he returned to Mexico City where he was a part of the opening team for the acclaimed international restaurant, Morimoto. Chef Peñalosa joins Bishop’s Lodge from Meliá Hotels International Paradisus in Los Cabos, Mexico, where he served as executive chef and ran operations during the reopening. Prior to that, he held several executive chef positions, which include the openings of two Four Seasons Resorts in Colombia, MNKY HSE in Mayfair, The Intercontinental Hotel Group in London and Los Cabos. Chef Peñalosa will oversee all culinary outlets including SkyFire, the signature restaurant and will push the boundaries to develop unique experiences that offer guests the opportunity to dive deeper into Southwestern gastronomy. Chef Peñalosa graduated from Universidad del Claustro de Sor Juana and speaks Spanish and English.

CRISTIAN

PONTIGGIA E X E C U T I V E C H E F S ASS E L A S A N TA F E

Sassella is derived from the Italian word for ‘rock’. The village prides itself in vineyards planted on terraces cut into the side of its rocky slopes. Surrounded by high snowcapped mountains and set among the vineyards is the Santuario Madonna della Sassella, a tenth century chapel that looks out over the meandering river Adda and the ancient town of Sondrio. It is these historic vineyards that produce a distinctive grape called Chiavennasca from which the Sassella wines are crafted. Executive Chef Cristian Pontiggia hails from this region and this culture. He brings the underlying tradition of fine Italian dining into contemporary world cuisine, producing innovative dishes that are

a delight to the eye as well as the palette. In addition to working at two Michelin Star awarded restaurants in Europe, Chef Pontiggia has received awards for cooking and wine knowledge from the Chaine des Routisseurs, and the American Culinary Federation. He is also a Superchef for Cooking with Kids. The Italian government recognizes him as a Master Chef and he holds a culinary degree that certifies him as a Doctor of Enogastronomy. This restaurant provides a unique stage to highlight Chef Pontiggia’s culinary artistry. We invite you to experience the merging of new world cuisine with old world traditions in his signature style.

MARTÍN

RIOS E X E C U T I V E C H E F R E STA U R A N T M A R T Í N S A N TA F E

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. Martin and Jennifer are long-time Santa Fean’s with a commitment to locality – Martin volunteers for Cooking with Kids, and Jennifer is president of The Horse Shelter. 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. Chef Rios has been repeatedly honored for his innovative and pleasing combinations of flavors, colors, and presentation. His unique style emphasizes fresh, local produce and organic meats and poultry, and reflects not only Southwestern and Asian

KIKO

RODRIGUEZ E X E C U T I V E C H E F I Z A N A M I S A N TA F E

Chef José Rodriguez, known as “Chef Kiko”, draws his inspiration for cooking from his hometown Veracruz, Mexico. Rodriguez’s career began in 2004 at the Anasazi hotel under chefs Martin Rios and Oliver Ridgeway. He then spent 8 years at La Boca (Spanish tapas restaurant) where he ran two kitchens with two different menus. Chef Kiko has been the Executive Chef at Ten Thousand Waves Izanami Restaurant for over six years, serving up Japanese upscale Izakaya dining (an informal Japanese gastropub). The menu consists of seasonal small plates made with authentic Japanese products combined with locally raised meat and vegetables. He spends his free time with his partner of 17 years, Nora, and their three children. If he is not at Izanami Restaurant, you can usually find him grilling in his backyard with family and friends, sharing his love for cooking and taking care of others.

DAVID

SELLERS E X E C U T I V E C H E F A N D OW N E R H O R N O S A N TA F E

Dave began his culinary career twenty years ago, while living in New Hampshire and completing a B.A inPhilosophy from Plymouth State University. Dave started as a baker in an all-organic bakery where he developed a deep appreciation for sustainable, local, from-scratch cooking. These pillars became the basis of his cooking philosophy. Dave moved on to cook in San Francisco and then Santa Fe, where he spent ten years as chef of the venerable Santacafé. Dave then opened his own restaurant, Amavi, to critical acclaim, where both the cuisine and the wine focused on the Mediterranean region. Most recently Dave turned his culinary exploration to New England where he spent four years as the chef of Maxfish, delving deeply into the world of fish and farm-to-table dining. Regional cuisine and teaching have always been a top priority for Dave. He has traveled extensively in both Europe and the Far East researching local cuisines. Dave launched the Street Food Institute in 2014, a non-profit culinary entrepreneurshiptraining program. Since its inception this social enterprise model has enjoyed the success of twenty five small, food based business start as a result of the teaching and support of the Street Food Institute. The Street Food Institute currently runs three food trucks in Santa Fe and Albuquerque and has most recently started a café in Albuquerque in September of 2017. In 2021 Dave and his wife Heather started a new venture, Horno Restaurant. A gastropub concept one block off the plaza in Santa Fe. 64

SATTLER

ANDRE

E X E C U T I V E C H E F R O S E W O O D I N N O F T H E A N AS A Z I S A N TA F E

Chef Andre grew up near Heidelberg, Germany, eating hearty fromscratch meals prepared by his mother. On a family vacation to balmy Spain, when that heavy German food was still being served, he had his own epiphany about more seasonally appropriate food. The desire to showcase cuisines of the world that fit their setting put in motion his thoughts about a culinary career. He also understood that working as a chef would give him a way to travel the world. His first job offer outside of Germany was from a Rosewood hotel in Saudi Arabia. He jumped at it. After all, Rosewood is among the world’s most respected ultra-luxury hotel brands, each with a strong sense of place. He landed jobs later with other Rosewoods properties, crossing paths with Lutz when both were at Mayakoba, the Mexican Riviera Maya resort. When Lutz had an opening for executive chef late last year, he sought out Andre, who was by that time working in Miami. Andre jumped at the chance to leave urban Miami behind. 65

TONY

SMITH E X E C U T I V E C H E F R I O C H A M A P R I M E ST E A K H O U S E S A N TA F E

Tony is a native New Yorker who has been in the land of enchantment for almost 12 years. Some of his earliest memories involve food or cooking in the kitchen with his mom, dad, or Sicilian grandmother. To this day, there is still debate over who the best cook in the family is. This strong foundation gave him his love of food and helped him to develop his style of food today. During his career he has taken home two best in category titles at the Santa Fe Souper Bowl for the Four Seasons and was most recently awarded the “People’s Choice” for best burger at the 2021 Green Chile Cheeseburger Smackdown. Tony became Executive Chef of Rio Chama Prime Steakhouse in June of 2023, after holding the position at the iconic Inn and Spa at Loretto for two and half years. His professional cooking career spans back over 17 years. What originally started as a job to make money as a teenager, eventually turned into the clear and obvious career choice given his love for food and cooking. During his time in Santa Fe, he has studied under Chef Jerry Dakan at SFCC and spent 4 years at the Four Seasons Rancho Encantado, under Chef Andrew Cooper. He was also the sous chef at other notable Santa Fe favorites like Market Steer Steakhouse, opening 2nd Street Brewery’s Rufina Taproom and was the sous chef under Italian Master Chef, Cristian Pontiggia at Sassella. Blending modern American and Mediterranean traditions, while incorporating local ingredients and flavors, Chef Tony looks to bring his globally influenced take on cuisine, to make his own mark on Santa Fe’s already stellar culinary scene.

JEN

CASTLE BLAKE & SPALDING OW N E R S H E L L’S B AC K B O N E G R I L L & FA R M B O U L D E R , U T

Over two decades ago, Jen Castle and Blake Spalding had a wild idea: to open up a deeply rooted, ethical, locally based destination restaurant in one of the most remote towns in America. After years of surprises, struggles, and metric tons of sweetness, our highly acclaimed and award-winning restaurant, Hell’s Backbone Grill & Farm, is still happily located in Boulder, Utah, population just 226. Read the whole story of our start in Boulder in our first cookbook, With a Measure of Grace. Our restaurant operates following Buddhist principles, with a commitment to sustainability, environmental ethics, and community responsibility. We serve organic, locally produced, regionally and seasonally appropriate cuisine, growing much of our produce on our six-acre farm. Our fruit largely comes from Boulder’s heirloom orchards, and our meat comes from local ranchers. It’s not easy, but it’s worth the effort. Now entering our 24th season, we are proud to enjoy one of the highest Zagat ratings in Utah and proud to have been selected as a James

Beard Award semifinalist in 2017, 2018 and 2019, a finalist in 2020, and a semi-finalist in the “Outstanding Restaurant” category in 2022 and in 2023. The restaurant was also voted ‘Best Restaurant of the Rockies’ by Elevation Outdoor Magazine and was awarded “Best Restaurant in Southern Utah” by Salt Lake Magazine from 2007-2019 (and we now reside in Salt Lake Magazine’s Hall of Fame). Hell’s Backbone Grill & Farm was presented the prestigious Utah Governor’s Mansion Award for Culinary Artistry in 2006 by Governor Jon Huntsman and was a Fodor’s Choice 2006 recipient. Additionally, Hell’s Backbone Grill & Farm was chosen as one of four restaurants representing Utah’s Slow Food movement in an exhibit in the Smithsonian Museum in Washington, D.C. The restaurant has been featured in The New Yorker, O: the Oprah Magazine, The New York Times, The Wall Street Journal, Sunset Magazine, Bon Appetit, Gourmet, Organic Gardening, Outside Traveler, Outside, Travel and Leisure, Washington Post, Men’s Journal, More, SLUG Magazine and National Geographic Traveler.

ERIN

WADE

E X E C U T I V E C H E F A N D OW N E R V I N A I G R E T T E S A N TA F E

Erin Wade is a farmer and restaurateur who has opened six restaurants and two farms. Her career in food began on a small farm in rural New Mexico, where she learned how to grow crops on ten parched acres and was inspired to open a restaurant that focused on hearty, creative salads. Before that, Wade graduated from Harvard College with a BA in English & American Literature and Language, interned at Harper’s Bazaar, and studied fashion design in Milan. Wade has written for numerous publications about technology’s disruption of food, been interviewed by Forbes, Eater and Medium.com about her critique of delivery platforms and the future of restaurants; and testified to the FSC and DOJ about how monopolistic networks distort healthy restaurant markets. Wade lives on a farm with her fiancé, three dogs, a gaggle of chickens and a pig named Gordo.

DAKOTA

WEISS C H E F A N D PA R T N E R B U T T E R M I L K R E STA U R A N T G R O U P S A N TA F E

Since being named “Best New Chef ” by Angeleno magazine in 2006 as the Executive Chef at Jer- ne at the Ritz-Carlton Marina Del Rey, Dakota Weiss has become tour-de-force in Los Angeles’ culinary community. In 2011, Dakota appeared on Bravo’s “Top Chef Texas,” while that same year she joined the W Los Angeles as Executive Chef. In 2013 she opened Dakota’s POP Parlor, her own brand of innovative gourmet popcorn—recognized by Food Network as one of the “Top 30 Popcorns to Try in America” and CBS Los Angeles as “Best Popcorn in LA.” Weiss became the consulting chef and part owner of Choice’s Sweetfin Poke, a fast-casual concept serving California-inspired Hawaiian soul food that opened in April of 2015 in Santa Monica. Sweetfin has since has gained both local and national recognition with their continuous efforts to elevate their product. Their rapid expansion of eleven locations across Southern California, including San Diego in February of 2018 and their big surge of openings all around Southern Los Angeles in 2020 and 2021 to make a total of 15 Sweetfins, makes Dakota one of the most commercially successful women-owned restaurateurs in Southern California.

Also very involved in charitable organizations, including No Kid Hungry which works to end childhood hunger in America, Dakota served as Chef Co-Chair at the June’s Taste of the Nation for No Kid Hungry in Los Angeles in 2017 and 2018. After being diagnosed with Breast Cancer in 2021, Dakota and her partner Rich decided to move to Santa Fe, New Mexico to be closer to her family. Dakota took on the role as Executive Chef at the famed Coyote Café. Noticing the lack of fresh Seafood restaurants in Santa Fe, Dakota and Rich started up Catch Santa Fe Poke Co in the Summer of 2022. Since then they are the Buttermilk Restaurant Group LLC. They now have The Notorious P.O.K.E (Sawmill Market), Frenchie’s Dips and Tots (Sawmill Market & The Railyard) and Dakota’s Pop Parlor. She is looking to continue to expand their quickly growing Restaurant Group to cities such as Denver, Co. Flagstaff, AZ and Austin, TX. Dakota is one of three Judges on the new show Morimoto’s Sushi Masters on Roku and is always immersing herself in learning new Japanese flavors and techniques. Dakota continues to be an advocate and a voice for all Cancer survivors and loves to donate her time and cooking skills to help raise funds and awareness. 69

LAURA

WERLIN C H E E S E E D U C ATO R S A N F R A N C I S C O

Laura Werlin is one of the country’s foremost authorities on cheese. She is a James Beard awardwinning author of six books on the subject and a sought-after speaker and spokesperson for consumer and trade organizations. She is a popular presenter at food and wine festivals such as the Food & Wine Classic in Aspen, Healdsburg Wine & Food Experience, Pebble Beach Food & Wine, Palm Desert Food & Wine, and the Santa Fe Wine & Chile Fiesta among others. In addition, Laura is often tapped by wineries to present cheese and wine pairings to both consumers and trade in both the in-person and virtual realms as well as by companies for team building and employee fun! A self-styled “edu-tainer,” she possesses the rare ability to entertain while educating about almost anything related to cheese. In her career, Laura has been featured on numerous television, radio and Internet video channel segments across the country including the Hallmark Channel’s Home & Family, Oprah.com, CNN, QVC, the Martha Stewart Show, and the CBS Early Show, as well as numerous local television and radio shows. In addition, she was the featured talent on instructive yet fun cheese-related videos on the website chow. com. She has also written for national magazines including Food & Wine, Sunset, Everyday with Rachael Ray, Culture, Aspen Magazine, Saveur, and Delta Sky and she currently writes the newsletter and other content for the U.S. marketing campaign promoting two prominent wine regions in Spain, Ribera del Duero and Rueda. Laura is involved in various cheese-related organizations including serving as members of the boards of the American Cheese Education Foundation and California Artisan Cheese Festival. She is also a member of the prestigious Guilde des Fromagers, the American Cheese Society and the California Artisan Cheese Guild. When Laura isn’t eating or teaching about cheese, she can be found jogging, hiking in the mountains, or in a nod to her previous profession in the broadcast news industry, watching the news — naturally with a little cheese and wine alongside. 70

CMY

santa fe wine & chile 2023 Wine & Chile Dinner Featuring Rombauer Thursday, September 28, 2023 6:30 PM USD 225 PP ++

Wine & Chile Lunch Featuring Louis Roederer Friday, September 29, 2023 12:00 PM USD 185 PP ++

Wine & Chile Dinner Featuring ZD Wine Friday, September 29, 2023 6:30 PM USD 225 PP ++

Executive Chef Andre Sattler

RO S E WO O D I N N O F T H E A N A S A Z I

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WINE & CHILE I GUEST SOMMELIERS Every year, our entertaining and educational wine seminars are guided by Guest Sommeliers, who take us on a delightful exploration of wine regions from all around the globe.

GUEST I SOMMELIERS

M AST E R S O M M E L I E R G I L L I A N B A L L A N C E Gillian Ballance MS, DWS has spent the last 20 years working in the best fine dining restaurants in the United States. Ms. Ballance began her career at The Rainbow Room, one of the most beloved restaurants in New York City, and worked under Andrea Immer Robinson. While there, Ballance’s thirst for knowledge and passion for wine became evident, so when Andrea became the Beverage Director at the Windows of the World Restaurant, she took Gillian with her. Exposed to a cellar with over 100,000 bottles was the best education a passionate wine enthusiast could have and Ballance’s career soared. Her career includes opening up Cello in NYC, Wine and Beverage Director at Bacara Resort in Santa Barbara, Plumpjack Group’s Wine Director, Wine Consultant and Sommelier for Bottega Restaurant in Napa Valley, Wine Director at the luxurious Cavallo Point. Currently Ballance is the National Education Manager at Treasury Wine Estates. Ballance has been featured in numerous publications like Wine Spectator, Food and Wine Magazine and an abundance of Trade publications. She has also judged at several wine competitions and conducts wine seminars and lectures across the United States.

In 2012 Ballance passed the esteemed Master Sommelier Diploma Exam through the Court of Master Sommeliers, representing one of 30 women in the world. She received her Higher Certificate of Distinction as well as her Diploma in Wines & Spirits from the British Wine and Spirits Education Trust. In 2016, Ballance became an Approved Education Provider for the WSET Wine and Spirit courses.

William Davis started in restaurants at the tender age of 15 in the Dallas-Ft. Worth area. A career in economics was not as fun as working the floor, so he stayed in the hospitality industry both in Texas and Denver, Colorado. He realized that wine and spirits was his passion, and when he sat for his Introductory Exam and Course with the Court of Master Sommeliers over 15 years ago, his ‘wine bug’ was set in stone. In 2004, he decided that a fulltime career with Cha rmer-Su nbelt in Colorado was necessary to pursue a greater understanding of the grape, and received the Certified Specialist of Wine, the Certified Specialist of Spirits, and the highest certification from the Society of Wine Educators, the title of Certified Wine Educator (CWE). Restaurants were still ‘in his blood’, and the dedication that sommeliers give to their craft is a vital part of bringing wine to the consumer, so he passed the Certified and Advanced Sommelier exams in 2007 and 2008 (on his first try) and is working to achieve his MS with the Court of Master Sommeliers. The academic approach to wine and spirits also interests him, and he obtained the Advanced Certification with the Wine and Spirits Education Trust in 2010 and is studying

for the WSET Diploma. If that isn’t enough, he is a member of the Guild of Sommeliers, and was the 2-time Regional Champion in the Central (2012) and Central-Great Lakes (2013) of TopSOMM, a competition to find the best sommelier in the United States. As a co-host of WineGuysRadioand TV from 2008 to 2012, he decided to focus on the consumer in late 2012 by introducing Te r r o i r R a d i o t o teach, educate, and mentor industry folk including retail buyers and sommeliers, and share the love of wine to all. Currently he is the Director of Education for Wilson Daniels, one of the leading importers and marketers of wines and spirits in the United States. He has led seminars and moderated events across the country, including Santa Fe Wine and Chile, Taste of Vail, the Denver International Wine Festival, the James Beard Foundations’ Cruise Series, and the Park City Food and Wine Classic. Sitting with winemakers and traveling the wine world is essential to his continued growth. After all, having a glass of vino with the most interesting people on earth doesn’t hurt!

GUEST I SOMMELIERS

S O M M E L I E R W I L L I A M DAV I S

GUEST I SOMMELIERS

M AST E R S O M M E L I E R T I M GA I S E R Tim Gaiser is an internationally renowned wine expert and lecturer. He is one of only 269 individuals worldwide to ever attain the elite Master Sommelier title. He is the former Director of Education and Education chair for the Court of Master Sommeliers, Americas, and instructor for the Napa Valley Wine Academy. Over his 30-plus year career, Tim has taught thousands of students in wines and spirits classes at every level as well as developing wine education programs for restaurants, winery schools and wine distributors. He has experience in all phases of the wine industry: online, wholesale, retail, winery, and restaurants. Tim has written for a number of publications including Fine Cooking Magazine and the Somm Journal and also writes for numerous wine and spirits clients. He has served as the author and lead judge for the Best Young Sommelier Competition and the Top Somm Competition. His new book, “Message in a Bottle: A Guide to Tasting Wine,” was published in 2022 and is available through Amazon. Prior to developing his wine expertise, Tim received an M.A. in Classical Music. He played classical trumpet as a freelance professional and as an extra with the San Francisco Opera Orchestra.

Thomas Price has been in the Hospitality Industry for his entire adult life. Thomas was born in Pasadena, California in 1965. His family moved to Alaska when he was 7. Thomas’ first restaurant job was as a Dishwasher at a diner in Juneau at the age of 14. By 18, Thomas was the day Lead Cook at an upscale burger house called Harry’s in Anchorage. Thomas moved into the front of the house as a Server and Bartender upon turning 21. His passion for wine was instantaneous, (Graham’s ‘76 Malvedos and Stilton did the trick!) and was fueled by a stint as a Server at Zeppo’s, an Anchorage wine bar, and wait shifts at their parent restaurant, The Marx Brothers Cafe. Thomas moved to Seattle in 1988, where he met his lovely wife, Jessica. Jessica shares Thomas’ passion for food and wine, and they both worked at some of Seattle’s most notable restaurants of the era, (Dahlia Lounge, El Camino, Etta’s Seafood, The Santa Fe Café and Luau Polynesian Lounge). In 1997, Thomas and Jessica opened their own restaurant, Luau Polynesian Lounge, in Seattle’s Wallingford neighborhood. In 2004, Thomas and Jessica decided to pursue other challenges, and sold Luau. Thomas decided to attempt to obtain his Master Sommelier certification, the highest standard for wine and spirit sales and service in the world. Thomas began as a waiter at Seattle’s Metropolitan Grill and obtained his Introductory Sommelier certification in September of 2004.

In 2005, Thomas was promoted to a Sommelier/ Captain position and in 2006 he obtained his Certified Sommelier certification. Thomas was approached by Ruth’s Chris Steakhouse to be the Wine Director for its Seattle, Bellevue and Portland Or. stores. He was there until 2007 and returned to The Metropolitan Grill as a Sommelier. In September of 2007, Thomas passed his Advanced Sommelier certification on the first try and became eligible to sit The Master Sommelier Exam.

GUEST I SOMMELIERS

M AST E R S O M M E L I E R T H OM AS P R I C E

In June of 2008 Thomas was named Head Sommelier at The Metropolitan Grill. Thomas obtained his Master Sommelier certification in May 2012, being the first person of African American descent to do so in history. He joined the JFW team in 2014. He was previously the National Director of Wine Education for Jackson Family Fine Wines and has held that position for 8 years. In that time, he has achieved numerous other professional milestones, including being commissioned as a Kentucky Colonel, elected to two terms on the CMSA Board of Directors, being named Director of Scholarships for the Board of Directors of SommFoundation, and appointed to the CMSA Diversity Committee. Thomas loves working markets all over the country, and specializes in distributor trainings, market work and outreach, and consumer events. Thomas is dedicated to sharing his passion for wine with his co-workers, guests, students, friends, and loved ones, one bottle at a time and is currently an Associated Faculty Member at Auburn University.

GUEST I SOMMELIERS M AST E R S O M M E L I E R J O E S P E L L M A N Joseph Spellman is Master Sommelier and national spokesman for JUSTIN Vineyards and Winery of Paso Robles, Calif., and Landmark Vineyards of Sonoma, Calif. He has been professionally engaged with wine as a sommelier and wine director in numerous Chicago restaurant cellars, including Tango, Maxim’s, The Pump Room, La Tour at Park Hyatt Chicago, and Charlie Trotter’s. He has also previously been a wine educator in wine retail, wholesale, and importing companies, as well as the Napa Valley producer Joseph Phelps Vineyards. He has been a writer, and consultant, and has led seminars on the geology, language, and history of wine. Joseph earned the prestigious Master Sommelier Diploma, the 29th American to do so, in 1996. He is a frequent instructor and examiner in the Court of Master Sommeliers, and from 2005-2008 was Chairman of the American Chapter of the Court. He passed the difficult Certified Wine Educator Examination in 2003 and has studied in the Master of Wine Diploma program with its top instructors. A pinnacle achievement was winning the international 1997 French Sommelier Competition in Paris sponsored by SOPEXA, and the title “Best Sommelier in the World in French Wines and Spirits.” He is only the second American to have done so. In 1998 he was named the Bon Appetit Wine & Spirits Professional of the Year. Joseph is a major supporter of the arts, serving as an active member in the Lyric Opera Wine Auction Advisory Board. He has led seminars for the Chicago

Humanities Festival, various educational and healthoriented charities, and numerous student groups. His donations of tastings for arts, education, and medical charities have consistently fetched high bids for these deserving organizations. A theatre lover, he consulted in 2003 on an original script by Sharon Evans, “Blind Tasting,” at Live Bait Theatre in Chicago. Among his professional written works, he is most proud of his critically praised wine notes featured in the landmark series of recipe and photography books by Chef Charlie Trotter in the 1990s. He was the principal wine writer of the 2003, 2006, and 2009 Lyric Opera Auction Catalogues. He also has written grape descriptions for the Wine Grapes posters produced by Ten Speed Press; and over the years he has contributed to the magazines Wine & Spirits, Wine Enthusiast, Santé, Decanter, and Appellation. As a professional palate, he has tasted for Beverage Testing Institute, United Airlines, the Grand Jury Européen, the Oregon State Fair, StarWine, the Jefferson Cup, TEXSOM, and the Detroit Wine Competition. He has coordinated several wine dinners for the James Beard Foundation and many of its chef-contributors, as well as promotional and charity wine dinners around the US. He has presented at wine festivals in Aspen, Pebble Beach, Kohler, Kapalua, Napa Valley, Sonoma County, Santa Fe, Taos, Telluride, San Diego, Carmel, Nashville, New Orleans, New York, Pinehurst, Connecticut, Nantucket, Disney, TEXSOM, Newport Beach, and Chicago. Joe also likes architecture, movies, and beer.

Over the past two decades, Marika Vida-Arnold has served as the Wine Director of the RitzCarlton Central Park, New York, Sommelier of the top-rated Laurent Tourondel Bistro, BLT Market and Sommelier for the Philadelphia Ritz-Carlton with ‘Top Chef ’ winner Kevin Sbraga. She developed the opening wine program at 10Arts with Chef Eric Ripert and Chef Jennifer Carroll. Her most recent project is the critically acclaimed Phenomenal Femmes Program, which focuses on female winemakers from around the globe. It has been featured in Bloomberg, Forbes, Haute Living, Gotham, The Somm Journal and The Wine Enthusiast. She holds titles of Certified Sommelier with the Court of Master Sommeliers and the American Sommelier Association. She is a Certified Specialist of Wine with the Society of Wine Educators and holds the Advanced Certificate for the Wine and Spirits Education Trust. Marika has been a Wine Educator for the famed Argentine Winery Catena Zapata and she is a member of the Full Circle Sommelier Network, working with Master Sommelier Evan Goldstein. She is a presenter for Wine Australia and the Australian Women in Wine Awards. Under the auspices of her own company Vida et Fils Marika works with corporate clients, presenting for special events.

GUEST I SOMMELIERS

S O M M E L I E R M A R I K A V I DA - A R N O L D

Clients include Glaxo-SmithKline, NYSE, Prologis, IMG, R.R. Donnelley, Acuris among many notable others. She is currently a Wine Educator for the International Law Firm Milbank Tweed Hadley & McCoy. She has served on Eric Asimov’s Tasting Panel for the New York Times and been featured on Barrons.com for romantic wine picks. She is a freelance wine writer and a presenter at the Nantucket, Newport, Charleston and Destin Food and Wine Festivals. Additionally, in our challenged year of 2020, Marika created a very successful LIVE series on Instagram with her trademarked name TheMomSomm as well as moderating virtual events with Geodesy, Marques de Caceres, Domaine des Lambrey and Taittinger.

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CAKEBREAD CELLARS Q&A WITH LAURA WEBB BY MARY HALLAHAN AND BILL SMITH

SFWC: Cakebread Cellars is known as one of the most beloved wines in Napa. What draws people in? Laura Webb: From the very beginning, Jack and Dolores Cakebread were dedicated to ensuring that visitors were welcomed into the Cakebread Cellars extended family with warm hospitality. They believed in creating wines that were meant to be shared with friends, family, and food and for the last 50 years, visitors have come to the winery to taste our wines in beautiful surroundings alongside food pairings that showcase fresh produce from our garden. In everything we do, we aim to honor the way the Cakebread family hosted their friends and guests from the very beginning – with open arms and a goal of creating memorable experiences through food and wine. SFWC: You have an impressive and extensive marketing background. What kind of innovations do you see in the future of Cakebread Cellars? Laura Webb: For the past 50 years, Cakebread has balanced tradition and innovation, ensuring that while the winery continues to evolve, the core of who we are remains the same. For the future, I see an opportunity to bring the Cakebread experience to even more people and expand our family even further. We are using and will continue to leverage innovation to craft the highest quality wines and serve as ever more diligent stewards of our land. Our goal is to keep doing what we do best while leaving less impact on our cherished resources. SFWC: This year marks 50 years since your first vintage was released. What is the most important lesson you’ve learned in making great wine over those 50 vintages?

Laura Webb: The most important lesson is to remain firmly grounded in our values our passion and love for the land, our wine, and the community that we call home. SFWC: Sauvignon Blanc was the first vines planted at Cakebread and continues to be a hallmark bottling. What is it about your Sauvignon Blanc that accounts for such long-term success? Laura Webb: For our bottling we source grapes from a variety of climates that allow us to layer flavors and develop complexity. We also use a variety of fermentation vessels and age the wine for five months in neutral French oak barrels to create a beautiful texture. The resulting wine is fresh and vibrant with a versatility to drink on its own or pair with a wide variety of foods. SFWC: Cakebread started with 22 acres in Napa’s Rutherford and now has over 600 acres planted with vines across multiple AVAs in Northern California. Can you tell us a bit about the variety of vineyards currently planted and what grows best, where? Laura Webb: With the recent purchase of our Ahmann Vineyard in Carneros we now have 800 acres planted to vine. Our vineyards stretch from the cooler climate Carneros AVA in southern Napa, which is perfect for Chardonnay, to valley floor, hillside and mountain-top vineyards throughout the Valley as well as vineyards in Anderson Valley, which are perfectly suited for Pinot Noir. The benefit of this diversity is that we can select varieties and clones the will thrive in each of these microclimates, then blend the flavors together for complex and layered wines.

WINE & CHILE I STORIES SFWC: Female winemakers still are a significant minority in Napa. How has Cakebread’s winemaker, Niki Williams, excelled as a female winemaker? Laura Webb: Cakebread has a long history of female leadership beginning with Dolores Cakebread herself who led the hospitality and culinary side of the business. Julianne Laks was a winemaker alongside Jack and Bruce Cakebread from 1986 until she took the reins in 2002. Niki brings tremendous winemaking expertise to her role at Cakebread. We are excited to leverage her energy, passion for terroir and commitment to quality while staying true to the signature style for which Cakebread is known SFWC: Cakebread started as a family business and is still family owned. How have the Cakebread’s continued to thrive as a family affair? Laura Webb: Bruce and Dennis Cakebread, sons of founders Jack and Dolores, like to say that the 50 years have gone by in a flash because it doesn’t really feel like work. They both joined the winery because they had a passion for it and despite the hard work, they truly feel there is nothing more fun than making

wine and seeing the whole process through. Their leadership has ensured the winery has stayed true to the founding values and remained committed to producing the highest quality wines and sharing them with warm hospitality, and consumers have responded. SFWC:It’s your last meal ever. What bottle are you opening? Laura Webb: Cakebread’s Dancing Bear Ranch Cabernet is a flagship wine that comes from one of the most beautiful vineyards on top of Howell Mountain. A perfect pairing with a filet and peppercorn sauce accompanied by scalloped potatoes and roasted carrots with caramelized onions. Location is key, so I’d enjoy the meal in the vineyard perched high above Napa Valley enjoying the dramatic scenery and savoring the opulent flavors and rich textures of every bite and sip SFWC: What’s your favorite wine that Cakebread Cellars produces? Laura Webb: That is always a difficult question to answer because it depends on the occasion, the meal, the environment. Each Cakebread wine has a moment

WINE & CHILE I STORIES

that would be perfect. Our Vin de Porche rose is a go-to for a warm day on the patio with friends. Two Creeks Pinot Noir is an excellent Thanksgiving pairing, and our Suscol Vineyards Cabernet is made for a backyard barbecue. SFWC: With climate change affecting so much of the country and especially California, what impacts does that have on the evolution of Cakebread Cellars? Laura Webb: The Cakebread family has been committed to the stewardship of the land for future generations from the very beginning. We were only the 2nd winery in CA to receive Napa Green Certification, in 2008, and last year we achieved silver membership in International Wineries for Climate Action (IWCA). We have aggressive sustainability goals including being carbon neutral by 2030, ten years ahead of the schedule proposed by IWCA. We recognize that the implications of a changing climate affect the entire world, and often disproportionately affect populations that are the most

vulnerable. This includes vulnerable human populations across the globe, as well as wildlife right here in our vineyards, or thousands of miles away in the Arctic Ocean. By adhering to our values of excellence in everything we do, we are committed to being the best possible neighbor, as pioneers of sustainability and stewardship in the Napa Valley. SFWC: What excites you most about being recognized as Winery of the Year for Santa Fe Wine & Chile Fiesta? Laura Webb: To be recognized as Winery of the Year as we are celebrating our 50th anniversary is exciting because we get to tell both sides of the story – the history and tradition as well as our vision for the future. The marriage of food and wine at the Fiesta is a perfect fit for our long-standing belief that wine and food are made to be shared together with family and friends.

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The Rikoon Group The Rikoon Group Financial security, independence, & 2218 Old Arroyo Chamiso Financial security, independence, & 2218 Old Arroyo Chamiso Santa Fe, NM 87505 Santa Fe, NM 87505 long-term sustainability… www.rikoongroup.com long-term sustainability… www.rikoongroup.com Phone: (505) 989-3581 Phone: (505) 989-3581 Like a fine wine, it only gets better Like a fine wine, it only gets better with with age. age.

Shouldn’t your investments too? We’ll help get you there. Financial security, independence, & Shouldn’t your investments too? We’ll help get you Financial security, independence, & there.

long-term long-term sustainability… sustainability…

Like aa fine wine, it only gets better with age. Like fine wine, it only gets better with age. Shouldn’t your investments too? We’ll help get you there. Shouldn’t your investments too? We’ll help get you there. Our Services Our OurServices Services • Our Investment Services Management •• •• •• •• •• •• •• •• •• •

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The Rikoon Group investment advisor. Securities offered through Hightower Securities, LLC, Member FINRA/SIPC, Hightower Advisors, LLC is a SEC registered 2218 Old Arroyo Chamiso Securities offered through Hightower Securities, LLC, Member FINRA/SIPC, Hightower Advisors, is a SEC registered investment advisor. 2218 Old LLC Arroyo Chamiso

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Santa Fe, NM 87505 Santa Fe, NM 87505 www.rikoongroup.com www.rikoongroup.com Phone: (505) 989-3581 Phone: (505) 989-3581

Securities offered through Hightower Securities, LLC, Member FINRA/SIPC, Hightower Advisors, LLC is a SEC registered investment advisor. Securities offered through Hightower Securities, LLC, Member FINRA/SIPC, Hightower Advisors, LLC is a SEC registered investment advisor.

The Spirit of

Santa Fe

Please Drink Responsibly

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Welcome to Wine and Chile! Let us help you ﬁnd your perfect dream home in Santa Fe

Lynn Zeck & Todd Davis Casas de Santa Fe 1323 Paseo de Peralta, Santa Fe, NM 87501 Lynn: 505-577-6382 Lynn@casasdesantafe.com

Todd: 505-660-3424 Todd@casasdesantafe.com

AABrighter BrighterDay DayisisJust JustaaPhone PhoneCall CallAway! Away! • • Locally LocallyOwned Owned Since Since2009 2009 • • Licensed LicensedInsured Insured and andSafety SafetyTrained Trained • • We Wealso alsooffer offer Pressure PressureCleaning, Cleaning, High HighDusting Dustingand and Scratch ScratchRemoval! Removal!

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WeDoWindowsSantaFe.com WeDoWindowsSantaFe.com

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T 505.820.7444 | 130 Grant Avenue, Suite 101 | Santa Fe, NM 87501 | jenkinsgavin.com

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New Mexico

Celebrating the perfect pairing FOOD, CULTURE AND COMMUNIT Y Proud sponsor of the 2022 Santa Fe Wine & Chile Fiesta

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sysco.com | facebook.com/SyscoNewMexico

PARTICIPATING RESTAURANTS At the core of the Fiesta are the Santa Fe restaurants and talented chefs. These chefs come from diverse backgrounds, some with formal training and others self-taught, and a few even have received the esteemed James Beard Award all bringing top-notch cuisine to the Fiesta, sharing not only their delicious creations but also their personal stories with the community.

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PARTICIPATING RESTAURANTS

315 RESTAURANT & WINE BAR

315 OLD SANTA FE TRAIL, SANTA FE | 505-986-9190 315SANTAFE.COM Chef-owned and operated for more than two decades, 315 is dedicated to serving both modern and contemporary French cuisine

AGAVE RESTAURANT & LOUNGE AT THE ELDORADO HOTEL

309 W. SAN FRANCISCO ST., SANTA FE | 505-995-4530 ELDORADOHOTEL.COM/EAT_DRINK/AGAVE_LOUNGE Enter a world of celebrated culinary delight - with the best Happy Hour in Santa Fe - in a casual, hip setting.

ALKEMĒ AT OPEN KITCHEN SANTA FE

227 DON GASPAR AVE, SANTA FE | 505-982-9704 ALKEME-SANTAFE.COM

A “Culture-to-Table” concept restaurant by Open Kitchen that celebrates the amazing food heritage of Vietnamese, Taiwanese, Korean, and Hawaiian Pacific Rim cuisines in a modern context

THE ANASAZI RESTAURANT, BAR & LOUNGE

113 WASHINGTON AVE., SANTA FE | 505-988-3236 ROSEWOODHOTELS.COM/EN/INN-OF-THE-ANASAZI-SANTA-FE/ DINING/ANASAZI-RESTAURANT The Anasazi Restaurant, Bar and Lounge features Contemporary American Cuisine inspired by locally seasonal ingredients, fusing old world techniques with modern, innovative recipes and artful plating

ANDIAMO!

322 GARFIELD ST., SANTA FE | 505-995-9595 ANDIAMOSANTAFE.COM Buzzy trattoria serving locally sourced pasta plates & Italian entrees in an atmospheric old home

ATRISCO CAFÉ & BAR

193 PASEO DE PERALTA SANTA FE | 505-983-7401 ATRISCOCAFE.COM Colorful family-run café & bar serving seasonal New Mexican specialties, plus burgers & breakfast

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Beer Creek is a brewpub and restaurant serving fabulous pizza, sandwiches, and pastas. We also have a variety of our own fine beers on tap, including some made with 100% New Mexico grown ingredients.

BOURBON GRILL

104 OLD LAS VEGAS HWY., SANTA FE | 505-984-8000 BOURBONGRILLSANTAFE.COM The perfect place! Come bring your friends and enjoy drinks at the bar after a hard days work and relax, then move to the dining room for the perfect dinner.

PARTICIPATING RESTAURANTS

BEER CREEK BREWING COMPANY

3810 NM-14, SANTA FE | 505-471-9271 BEERCREEKBREW.COM

BOXCAR

530 S GUADALUPE ST, SANTA FE | 505-988-7222 BOXCAR-RESTAURANTS.COM/SANTAFE Looking for a place to watch the game while eating mouth-watering meals? Boxcar offers an incredible sports bar experience in Santa Fe.

THE BULL RING

150 WASHINGTON AVE, SANTA FE | 505-983-3328 SANTAFEBULLRING.COM Comfortable, old-time steakhouse featuring chops & seafood along with weekday happy hour at the bar.

CAFECITO

922 SHOOFLY ST., SANTA FE | 505-310-0089 CAFECITOSANTAFE.COM Blending Culture, Coffee & Delicious Food. Cafecito is a family-owned business blending the cultures of Argentina, Armenia, and Italy.

CAPITOL GRILL SANTA FE

3462 ZAFARANO DR, SANTA FE | 505-471-6800 CAPITOLGRILLSANTAFE.COM Santa Fe Capitol Grill serves fresh New American cuisine in a comfortable and modern environment in Santa Fe, NM.

CATCH SANTA FE POKE CO.

101 W MARCY ST., SANTA FE | 505-303-3653 CATCHSANTAFE.COM Created by former Coyote Cafe chef Dakota Weiss, Catch brings the delicious poke cuisine to New Mexico. “Catch” is Santa Fe’s newest phenomenon, offering the freshest made poke bowls available. 117

PARTICIPATING RESTAURANTS

CHOMP: CHEF NATH’S INSPIRED KHMER CUISINE

505 CERRILLOS RD. #B101, SANTA FE | 505-772-0946 CHEFNATH.COM

Royal Khmer cuisine was refined in the palaces of Cambodia over centuries, served to royalty and their honored guests for generations.

COYOTE CAFE

132 WATER ST, SANTA FE | 505-983-1615 COYOTECAFE.COM One of the City Different’s most beloved and iconic establishments, the Cafe’s creative menu of eclectic, modern Southwestern Cuisine has set the bar for fine dining in Santa Fe.

CREPAS-OH!

1382 VEGAS VERDES DR., SANTA FE | 505-257-8775 PLACES.SINGLEPLATFORM.COM/CREPAS-OH/MENU Crepas-Oh! Is a cozy restaurant that specializes in delicious crepes made with fresh ingredients.

DR. FIELD GOODS KITCHEN

187 PASEO DE PERALTA, SANTA FE | 505-471-0043 DRFIELDGOODS.COM Dr. Field Goods is a farm-to-table restaurant concept designed by Chef Josh Gerwin in Santa Fe and Albuquerque. This is rockin’ fresh New Mexico fusion at its finest...

EL NIDO

1577 BISHOPS LODGE RD., TESUQUE | 505-954-1272 ELDNIDOSANTAFE.COM El Nido is a historic restaurant founded in 1922, located in the quaint village of Tesuque.

EL SABOR @ THE ALLEY

153 PASEO DE PERALTA, SANTA FE | 505-557-6789 THEALLEYSANTAFE.COM For more than 20 years, Executive Chef Ever Paz has honed his skills crafting recipes and preparing food synergizing world flavors.

ESCONDIDO

1101 PASEO CORAZON, SANTA FE | 505-372-0535 ESCONDIDOSF.COM Chef Fernando Ruiz is a king of Southwestern and Mexican cuisine, holding the distinction of being a three-time Food Network Champion.

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Casual, cozy hotel restaurant serving seasonal New Mexican fusion fare with a French twist.

FLYING TORTILLA

4250 CERRILLOS RD. SANTA FE | 505-424-1680 FLYINGTORTILLASANTAFE.COM A little cozy diner on the edge of the City Different, serves the best New Mexican diner fare in a comfortable setting.

PARTICIPATING RESTAURANTS

ESTEVAN

125 WASHINGTON AVE, SANTA FE | 505-930-5363 ESTEVANRESTAURANTE.COM

GABRIEL’S

4 BANANA LN., SANTA FE | 505-455-7000 GABRIELSOFSANTAFE.COM Regional Southwestern cuisine in a warm space features guacamole made tableside & a garden patio.

THE GOOD TIMES GRILL

30 COUNTY ROAD 141, MEDANALES | 505-927-4045 2022GOODTIMESGRILL@GMAIL.COM A local favorite that is not on the tourist radar

HERVÉ WINE BAR

139 W. SAN FRANCISCO ST., SANTA FE | 505-795-7075 HERVEWINEBAR.COM With a comfortable lounge and dining area, Hervé Wine Bar is on the best places to enjoy Santa Fe

HIDDEN MOUNTAIN BREWING COMPANY

4056 CERRILLOS RD, SANTA FE | 505-438-1800 HIDDENMOUNTAINBREWING.COM

We apply award-winning expertise both in our brewery and our kitchen. Our Master Brewer’s creations provide the beer-drinking satisfaction that will enhance any mood or moment.

HORNO RESTAURANT

95 W MARCY ST, SANTA FE | 505-303-3469 HORNORESTAURANT.COM FOOD FOR THE PEOPLE - a gastropub where street food meets indoor dining.

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PARTICIPATING RESTAURANTS

IZANAMI

21 TEN THOUSAND WAVES WAY, SANTA FE | 505-982-9304 TENTHOUSANDWAVES.COM Izanami serves Japanese Izakaya fare: seasonally inspired small plates meant for sharing accompanied by the best sake list in the west.

JAMBO CAFE

2010 CERRIOLLOS RD, SANTA FE | 505-473-1269 JAMBOCAFE.NET African homestyle fare includes jerk chicken, goat stew, plus wraps & pies in casual, colorful digs.

JOSEPH’S CULINARY PUB

428 AGUA FRIA ST., SANTA FE | 505-982-1272 JOSEPHSOFSANTAFE.COM The third incarnation of Wrede’s Joseph’s Table. Conceived in Taos, 20 years ago, for which he is well known and loved within the region and beyond.

KINGSTON RESIDENCE OF SANTA FE

2400 LEGACY COURT., SANTA FE | 505-471-2400 KINGSTONHEALTHCARE.COM/COMMUNITIES/KINGSTON-RESIDENCEOF-SANTA-FE Live comfortably in Santa’s Fe’s most spacious assisted living and memory care community.

LA BOCA

72 WEST MARCY ST., SANTA FE | 505-982-3433 LABOCASANTAFE.COM La Boca has the feel of a lively European wine bar, featuring an extensive selection of carefully chosen Spanish wines and Sherries.

LA CASA SENA

125 E. PALACE AVE., SANTA FE | 505-988-9232 LACASASENA.COM 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.

LA PLAZUELA AT LA FONDA

100 E. SAN FRANCISCO ST., SANTA FE | 505-995-2334 LAFONDASANTAFE.COM/LA-PLAZUELA?CHEBS=LOCAL-LAFONDA-LAPLAZUELA AT LA FONDA

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Nestled in the heart of La Fonda on the Plaza, is the most intimate among restaurants in Santa Fe. La Plazuela will take you on a food adventure

Classic Italian Trattoria with great Pizza, a gorgeous patio, and a full menu from their sister restaurant Osteria d’Assisi.

LUMINARIA RESTAURANT & PATIO

211 OLD SANTA FE TRAIL, SANTA FE | 505-984-7915 HOTELLORETTO.COM/EAT_DRINK/LUMINARIA-RESTAURANT-PATIO. Luminaria Restaurant and Patio is recognized by locals and visitors alike for its tranquil, inviting setting and inventive, globally inspired menu.

PARTICIPATING RESTAURANTS

LINO’S TRATTORIA AND PIZZERIA

204 N. GUADALUPE ST, SANTA FE | 505-982-8474 LINOSTRATTOIAPIZZERIA.COM

MARIA’S

555 W. CORDOVA RD., SANTA FE | 505-983-7929 MARIAS-SANTAFE.COM Casual, circa-1950 spot for homestyle Mexican food features over 100 varieties of margaritas.

MARKET STEER STEAKHOUSE

210 DON GASPAR, SANTA FE | 505-992-6354 MARKETSTEERSTEAKHOUSE.COM A refreshing new take on fine dining, serving up an atmosphere every bit as charming as Chef Kathleen Crook’s creative approach to the classic steakhouse.

NOSA RESTAURANT & INN

49 RANCHO DE SAN JUAN, OJO CALIENTE | 505-753-0881 NOSANM.COM NOSA is an acronym for “NOrth of SAnta Fe” as well as an old Spanish word for “ours” which speaks to the communal nature of a place to gather, dine and rest.

OSTERIA D’ASSISI

58 S. FEDERAL PLACE, SANTA FE | 505-986-5858 OSTERIADASSISI.COM Osteria d’Assisi is Santa Fe’s premier Italian Restaurant and is home to a wide range of authentic Italian dishes you’re sure to love.

PAJARITO BREWPUB AND GRILL

614 TRINITY DRIVE, LOS ALAMOS | 505-662-8877 PAJARITOBREWPUBANDGRILL.COM Pajarito Brewpub & Grill in Los Alamos is a full-service restaurant and bar serving unique twists on all your favorite dishes.

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PARTICIPATING RESTAURANTS

PALACE PRIME - STEAK + SEAFOOD

142 WEST PALACE AVE., SANTA FE | 505-919-9935 PALACEPRIMESF.COM A Santa Fe tradition reborn featuring steaks and fresh seafood.

PALOMA

401 S. GUADALUPE ST., SANTA FE | 505-467-8624 PALOMASANTAFE.COM Upmarket Mexican cuisine & creative cocktails showcased in a rustic-chic space with an intimate bar.

THE PANTRY RIO

229 GALESTEO ST., SANTA FE | 505-989-1919 PANTRYRIO.COM Next to the Santa Fe River, Pantry Rio has been serving up classic New Mexican dishes to locals since 1948.

THE PANTRY

1820 CERRILLOS RD, SANTA FE | 505-986-0022 PANTRYSANTAFE.COM Family owned “Santa Fe’s Meeting Place” has been serving quality fresh from scratch comfort food for over seventy-five years.

PIG & FIG CAFE

11 SHERWOOD BLVD., WHITE ROCK | 505-672-2742 PIGANDFIGCAFE.COM “Our goal is to create comfort food for everyone using high quality, ethically sourced, seasonal ingredients.”– Laura Crucet, Owner

THE PINK ADOBE

406 OLD SANTA FE TRAIL, SANTA FE | 505-983-2979 THEPINKADOBE.COM A Santa Fe icon. New Mexican eats including green chile & enchiladas in an eclectic, 350-year-old adobe house.

PLAZA CAFE DOWNTOWN

54 LINCOLN AVE, SANTA FE | 505-982-1664 PLAZACAFESANTAFE.COM The Plaza Cafe, Santa Fe’s oldest restaurant, has been serving highly acclaimed, authentic traditional dishes since 1905.

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Modern diner serving a menu of homey American & Southwestern dishes, including all-day breakfast.

POSA’S

1514 RODEO RD, SANTA FE | 505-820-7672 SANTAFETAMALES.COM Looking for a great New Mexican food place to order from? Look no further than Posa’s. Solid Santa Fe comfort food.

PARTICIPATING RESTAURANTS

PLAZA CAFE SOUTHSIDE

3466 ZAFARANO DR., SANTA FE | 505-424-0755 PLAZACAFESOUTH.COM

RAAGA-GO

505 CERRILLOS RD, SANTA FE | 505-983-5555 EATZAIKA.COM Proudly serving Indian style wraps, burritos, curry bowls etc, with a New Mexican twist. For some, it’s comfort food at its best.

RED SAGE AT BUFFALO THUNDER & TURQUOISE TRAIL

20 BUFFALO THUNDER TRAIL, SANTA FE | 505-819-2056 HILTONBUFFALOTHUNDER.COM/DINING Seasonal Southwestern dishes served in a sophisticated space at the Buffalo Thunder Resort & Casino

RESTAURANT MARTÍN

526 GALESTEO ST, SANTA FE | 505-820-0919 RESTAURANTMARTIN.COM Restaurant Martín is the embodiment of a 20-year dream to create the perfect balance of refined and comfortable.

RIO CHAMA PRIME STEAKHOUSE

414 OLD SANTA FE TRAIL, SANTA FE | 505-955-0765 RIOCHAMASANTAFE.COM Located just off the Santa Fe Plaza and near the state capitol, it is a “home away from home” for locals and visitors alike.

ROWLEY FARMHOUSE ALES

1405 MACLOVIA ST., SANTA FE | 505-428-0719 ROWLEYFARMHOUSE.COM Rowley Farmhouse Ales is a small independently-owned brewery and farm to table gastropub focused on brewing rustic farmhouse and sour ales..

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PARTICIPATING RESTAURANTS

SABOR PERUANO

163 PASEO DE PERALTA, SANTA FE | 505-577-5096 SABORPERUANOSF.COM Sabor Peruano Restaurant offers delicious Peruvian cuisine and atmosphere inside the DeVargas mall.

SANTA FE SCHOOL OF COOKING

125 N. GUADALUPE ST, SANTA FE | 505-983-4511 SANTAFESCHOOLOFCOOKING.COM An internationally acclaimed, recreational culinary school and Online Market, specializing in foods of the American Southwest for over 31 years.fare in an 1850s house with a courtyard.

SANTACAFÉ

231 WASHINGTON AVE., SANTA FE | 505-984-1788 SANTACAFE.COM Upscale New American eatery & bar serving regional fare in an 1850s house with a courtyard.

SASSELLA

225 JOHNSON ST., SANTA FE | 505-982-6734 SASSELLASANTAFE.COM Exceptional Cuisine, Finest Italian Wines, Stunning Ambience … The name “Sassella” comes from an Italian hamlet of 60 residents known for its vineyards.

SAZÓN

221 SHELBY ST., SANTA FE | 505-983-8604 SAZONSANTAFE.COM Elevated Latin American cuisine & specialty cocktails served in a dimly lit, Mexican-themed space.

THE SHED

113 1/2 PALACE AVE., SANTA FE | 505-982-9030 SFSHED.COM Local go-to for classic Southwestern fare housed in a circa-1692 hacienda with a cantina-style bar.

SKYFIRE AT BISHOP’S LODGE

1297 BISHOP’S LODGE ROAD, SANTA FE | 505-390-2323 AUBERGERESORTS.COM/BISHOPSLODGE/DINE Nestled at the base of the Sangre de Cristo mountains, SkyFire draws inspiration from the diverse, rich ingredients.

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Upscale, contemporary American restaurant at the Four Seasons Hotel known for desert views.

TERRACOTTA WINE BISTRO

304 JOHNSON ST., SANTA FE | 505-989-1166 TERRACOTTAWINEBISTRO.COM TerraCotta Wine Bistro is a smart casual food & wine restaurant located in the historic district of downtown Santa Fe.

PARTICIPATING RESTAURANTS

TERRA @ FOUR SEASONS RANCHO ENCANTADO

198 STATE RD. 592, SANTA FE | 505-946-5800 FOURSEASONS.COM/SANTAFE/DINING

TESUQUE VILLAGE MARKET

138 TESUQUE VILLAGE RD., TESUQUE | 505-988-8848 TESUQUEVILLAGEMARKET.COM Funky chic roadhouse where down home is upscale.

TOMASITA’S

500 S. GUADALUPE ST. SANTA FE | 505-983-5721 TOMASITAS.COM Proudly serving classic Northern New Mexican food and margaritas for over 40 years, Tomasita’s is regularly considered the best New Mexican Restaurant by locals and national media.

TORTILLA FLATS

3139 CERRILLOS RD., SANTA FE | 505-471-8685 TORTILLAFLATS.NET Nationally Acclaimed New Mexican Cuisine ... “The food has always been excellent and the service exceptionally fast and friendly.”been excellent and the service exceptionally fast and friendly.”

VINAIGRETTE

709 DON CUBERO ALY.., SANTA FE | 505-820-9205 VINAIGRETTEONLINE.COM Vinaigrette is a chic and green Santa Fe bistro that raises the “salad bar” with bold and delicious entrée salads.

ZACATLÁN

317 AZTEC ST., SANTA FE | 505-780-5174 ZACATLANRESTAURANT.COM Zacatlán is the nahuatl translation for “land with an abundance of grass”, and a link to the homeland of chef Eduardo Ruiz. 125

Your margarita adventure

BEGINS HERE

Come enjoy this one-of-a-kind margarita experience that allows you to taste more than 40 of the best margaritas in the world. Whether you’re in Santa Fe for a weekend or are lucky enough to visit regularly, take yourself on a tasty tour along the Santa Fe Margarita Trail today!

Grab a Paper Passport or Download the App Now! Please enjoy the Margarita Trail responsibly! 126

SantaFeMargaritaTrail.com

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Salsas For The Soul. Get your soul pack at the Bueno Foods' booth or order online at buenofoods.com. 128

S:7.5"

THE SUMMER OF PATRÓN RANCH WATER

THE PERFECT WAY TO ENJOY PATRÓN IS RESPONSIBLY. WWW.RESPONSIBLEDRINKING.ORG ©2023. PATRÓN, ITS TRADE DRESS AND THE BEE LOGO ARE TRADEMARKS. HANDCRAFTED IN MEXICO. IMPORTED BY THE PATRÓN SPIRITS COMPANY, CORAL GABLES, FL. TEQUILA – 40% ALC. BY VOL.

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Enterprise EnterpriseBank Bank&&Trust Trustproudly proudlysupports supportsthe the Santa SantaFe FeWine Wine&&Chile ChileFiesta Fiesta AsAsa along-standing long-standingpartner partnerofofthe theSanta SantaFeFeWine Wine& &Chile ChileFiesta, Fiesta,Enterprise Enterpriseis isproud proudtotoprovide provide continued continuedsupport supportthat thatincreases increasesthe theculture cultureand andvibrancy vibrancyofofour ourlocal localcommunity. community.

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PROUD SPONSOR of SANTA FE WINE & CHILE FIESTA Member Member FDIC FDIC Since 2008

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Thank You Santa Fe Chefs 131

E X P ER I EN C E

SAVOR

EXPLORE

TASTE

Immerse yourself in our culture… Learn the techniques of our master chefs while you sample the flavors of our land and tradition. Experience the passionate sounds of jazz with a delectable meal. Hands-on and Demo Classes • Fabulous Market • Food Tours • Dave’s Jazz Bistro • Special Events and more

125 N. Guadalupe Street 505.983.4511

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santafeschoolofcooking.com

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WINE & CHILE I RECIPES Santa Fe is home to incredible chefs and exceptional restaurants, and we can’t wait to share some of their mouthwatering recipes with you!

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WINE & CHILE I RECIPES

BIBIMBAP KOREAN DISH

From izanmi by Kiko Rodriguez

A Korean dish consisting of rice topped with sautéed vegetables, chili paste, and beef or other meat, sometimes with the addition of a raw or fried egg. A 500-degree stone bowl with mushrooms, beans sprouts, spinach, carrots daikon, RAW egg, wagyu beef served over rice with house chile, miso paste and soy sauce to taste. Preparation Time: 2 hours Cook Time: 30 minutes Servings: 4

INGREDIENTS Rice

INSTRUCTIONS

• 4 cups Calrose rice • 4 cups water

Rice: Rinse the rice in cold water until the water is clear and not cloudy. Put the rice in the rice cooker and add 5 cups of water. Push cook button on the cooker and wait for rice to finish.

Vegetables & Meat • 1 lb. Carrots julienne • 1 lb. Daikon • 1/2 lb. Beans sprouts • 1/2 lb. Shiitake Mushrooms • 6 oz. Spinach • 1 lb. Wagyu flank steak • Salt to taste • Black pepper to taste • 4 eggs (optional) Izanami house Chile • 1.5 oz. Ichimi Togorashi flakes • 1.5. cups Korean Chile flakes • 1 oz. Smoked Paprika • 1/2 cup Raw garlic chopped • 1/2 cup Chopped Shallots • 1.5 cups Canola oil • 1.5 cups Olive oil • 1 tsp. Ground Cumin • 1 tsp. Dried Oregano • 3 oz. Sesame oil • 1.5 oz. of salt

Vegetables: Blanche the carrots and daikon in a pot of boiling water until cooked al dente. Sauté mushrooms and spinach in sauté pan with two tablespoons of olive oil for approximately four minutes. Add carrot and daikon to the sauté pan with other vegetables. Salt and pepper to taste. Meat: Portion the meat in 4oz servings and add salt and pepper. Grill the meat for 8 minutes for a medium temperature. Cook for less or more time based on your preference. Rest for 3 minutes and then thinly slice for serving. House Chile: put all ingredients together in a pot. Cook on a low flame for 30 minutes while stirring every five minutes, cool for serving. Hot Stone Bowl: Pre heat oven to 500 degrees. Put stone bowl in the oven for one hour to heat the stone. You may also use the flame burner to heat the stone if you prefer for 30 minutes on high flame. Plating: Take the stone bowl out of the oven and place it on the wood base. Scoop 2 cups of cooked rice into the bowl. Line the vegetables and the raw bean sprouts on top of the rice followed by the meat. Then crack a raw egg in the center of the dish.

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From Jambo Cafe by Ahmed Obo

Preparation Time: 30 minutes Inactive Prep Time: 2 to 24 hours Cooking Time: 1 hour and 45 minutes Servings: 4-6

INGREDIENTS For the marinade: 1/4 cup of oil 4 pounds leg of lamb, cut into cube or lamb stew meat 2 tablespoons curry 1 tablespoon ground cumin 1 tablespoon ground coriander 1 teaspoon ground allspice 1/2 teaspoon ground thyme INSTRUCTIONS FOR THE MARINADE: If using a leg of lamb, debone, remove the fat back and the silverskin then cut into 1.5” cubes. Blend all spices together in a small bowl. Mix with 1/2 cup olive oil to make a paste. Place the lamb cubes in a medium bowl with the spice mixture, cover with plastic wrap and marinate for 2 hours to overnight in the refrigerator. Option: If desired, use the lamb bone to make a lamb stock to replace the beef stock in the stew. In a soup pot pour 6 cups of cold water, the lamb bone, 3 ribs of celery, 3 carrots, quartered, 1 onion, quartered, 1/2 to 1 tablespoon of salt, 10-15 peppercorns, and a cinnamon stick. Bring to a boil and simmer for a couple of hours. If making the stew the next day, remove from heat, cover, and refrigerate.

WINE & CHILE I RECIPES

MOROCCAN LAMB STEW

FOR THE STEW: 1/4 cup of olive oil 1 small yellow onion, diced fine 1 tablespoon garlic, diced fine 1/2 cup tomato paste 4 cups chicken stock 4 cups beef or lamb stock 1 medium sweet potato, peeled and diced 2 cups cooked garbanzo beans 1/2 cup dried apricots 1/2 cup dried raisins INSTRUCTIONS FOR THE STEW: Remove the lamb marinade mixture from the refrigerator. Over medium heat in a stew pot, heat the oil, then add the onions and garlic cooking until soft, 3-5 minutes. Stir in the lamb and separate the chunks with a wooden spoon. Brown the meat, allowing for the spices to release their aromas, about 5-7 minutes. Stir in the tomato paste, scraping the spices from the bottom of the pot, cooking an additional 3 minutes. Pour in the beef and chicken stock, bring to a boil, and then reduce heat to low and cook for 1 hour. Add the sweet potatoes and garbanzo beans and simmer for 20 minutes. Add apricots and raisins and simmer for an additional 10 minutes.

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WINE & CHILE I RECIPES

TEX MEX MUSSELS

From Market Steer by Kathleen Crook INGREDIENTS

INSTRUCTIONS

1-pound mussels, cleaned and beard removed 2 tsp garlic, rough chopped 2 tbs Hatch green Chile, roasted, peeled, and chopped 1/4 cup unsalted butter 1/2 bottle Shiner Bock beer, the other half is for you 1 tbs kosher salt

Clean the mussels by removing the beard and any other debris. Remove the beard by pulling the fuzzy part up then down to remove. Using a 10’ sauté pan, get pan very hot add a little blended oil. Immediately add all ingredients except beer. About 10 seconds later add the beer and cover with a lid. Steam the mussels for about 3-5 minutes. Check to make sure all the mussels opened. Taste the broth and adjust seasonings if necessary. Serve immediately with crusty bread or French Fries!!

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From Horno by David Sellers INGREDIENTS 4 Beef short ribs 1/2 cup Guachujong Chile paste 1/2 cup Soy sauce 3/4 cup Granulated sugar 1 Yellow onion, chopped 2 tbs Fresh ginger, chopped 3 Cloves garlic, minced 1 tbs Sesame oil 2 tbs Rice wine vinegar 16 Corn tortillas 3 Avocados 6 Limes 1 cup Kimchi 1 bunch Cilantro 8 oz Cotija cheese Salt and pepper to taste 3 oz Olive oil

WINE & CHILE I RECIPES

KOREAN BBQ TACOS

INSTRUCTIONS Combine Chile paste, soy sauce, sugar, sesame oil and rice wine vinegar. Whisk until smooth. Season the short ribs on all side with salt and pepper. In an ovenproof sauté pan, sauté the short ribs on all sides until well browned in the olive oil. Remove the roast from the pan. Add the onion, ginger and garlic and sauté until translucent. Add the short ribs back into the pan and add some of the Korean BBQ sauce. Add some water and bring to a simmer. Cover and cook in a 300-degree oven until fork tender. Remove meat from the pan and shred, reserve. While the short ribs are cooking puree the avocados in a food processor, seasoning with lime juice and salt to taste. When ready to eat warm the tortillas in a cast iron skillet until piping hot. Sear the shredded meat in a nonstick pan until it starts to crisp up, add some of the Korean BBQ and sauté for another 10 seconds being careful not to burn it. Divide the avocado mixture among the tortillas; add the short rib divided evenly as well. Garnish with kimchi, Korean BBQ sauce, cotija cheese and cilantro.

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WINE & CHILE I RECIPES

PANZANELLA SALAD

From Sassella by Cristian Pontiggia

Serves 4 INGREDIENTS 2 tablespoons olive oil 1 small French bread cut into 1-inch cubes 1 teaspoon salt 10 cherry tomatoes cut in half 1 cucumber unpeeled, seeded, sliced 1 red bell pepper, seeded and cut 1 red onion cut and sliced 10 basil leaves 2 tablespoons of capers 1 cup couscous Vinaigrette: 1 teaspoon garlic 1/2 teaspoon Dijon mustard 3 tablespoons champagne vinegar 1/2 cup olive oil 1/2 teaspoon of salt 1/4 teaspoon black pepper

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INSTRUCTIONS Cook Couscous. Follow 1:1 Liquid to Couscous Ratio. If you plan to cook 1 cup of couscous, you’ll need 1 cup of boiling broth or water (but look at the couscous package as some may require a different amount). Before you add the couscous to the boiling liquid, give it a quick toast in the skillet with a bit of extra virgin olive oil. Toss the couscous around the hot skillet until the tiny granules turn a nice golden brown (don’t over-brown the couscous, you’re just looking for a beautiful golden hue). Do not disturb the couscous, let it fully absorb the hot liquid. Stir your couscous in the boiling liquid and remove from heat immediately. Quickly cover the saucepan with a lid and let the couscous sit for about 10 minutes undisturbed until it has fully absorbed the liquid. Fluff the couscous. Heat oil in large sauté pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 mins, or until nicely browned. Add more oil as needed. For vinaigrette: whisk all ingredients together In a large bowl, mix all ingredients and add bread cubes and vinaigrette. Salt and pepper to taste.

From Rio Chama by Tony Smith Serves 4 INGREDIENTS

For the Tomato-Saffron Broth – yield 1 gal. 3 grams Saffron Threads 1 head Celery, chopped 3 ea Yellow Onions, chopped 1/2 head Fennel, chopped 128 fl oz Low Sodium Chicken Stock 1/4 cup Tomato Paste 2 ea Carrots, peeled and chopped 5 ea Bay Leaves 1 cup White Wine 1/2 cup Kosher Salt For the Mussels 2lbs Black Mussels, cleaned and beards removed 1/2 head Fennel, cleaned/ thinly sliced 1 pint Heirloom Cherry Tomatoes, halved 2 tsp Garlic, minced 1 bunch Parsley, finely chopped 1 cup White Wine 8oz Unsalted Butter 1/4 cup Canola Oil 1 loaf Baguette, thick slices, lightly grilled or toasted INSTRUCTIONS First you need to make the tomato-saffron broth. Sauté the onions, celery, carrot, and fennel in a large pot over high heat. Season with salt and pepper. Once the onions are translucent and the veg are well sweated, mix the tomato paste into the veg and reduce the heat to medium. Continue cooking for about 5 minutes until the tomato paste has turned more of a darker burgundy color as opposed to the fire engine red it starts as.

vegetables out of the broth into a container or another pot. If using right away, return the pot to the stove and keep warm until ready to serve but it can be prepared in advance and refrigerated. To prepare the mussels, you will want to cook the mussels in 2-3 batches depending on the size of your pan, for the best results. You do not want to overcrowd your pan. The number of mussels depends on the size you buy, but I wouldn’t cook more than a pound per batch. Average sized black mussels would put this at around 20 per batch but use your judgement. Separate your ingredients equally for however many batches you plan to make.

WINE & CHILE I RECIPES

TOMATO-SAFFRON MUSSELS

In a large pan heat 1 tbsp of canola oil over high heat. Add your sliced fennel and sauté for 2-3 minutes until cooked but not brown. Add the cherry tomatoes, garlic, and a pinch of parsley, continue cooking for 30 seconds until fragrant. Add the mussels and white wine and continue cooking on high for two minutes to allow the wine to reduce slightly. Add 3-4 cups of the hot tomato-saffron broth and the butter to the pan, cover immediately. Allow the mussels to steam for 3-5 minutes. The time will vary depending on the size/ depth of the pan and how hot your broth is. Resist the urge to take the lid off and check them prematurely. The high heat from the steam trapped in the pan is needed to open the mussels and reduce the sauce. When checking, all the mussels should have opened, and the broth should have reduced and thickened slightly. If needed replace the lid and continue cooking a few minutes more until they’ve all opened. Serve the mussels/ broth immediately in individual bowls with bread or together in a large serving bowl with the broth. Garnish the mussels with the remaining chopped parsley, or fresh micro herbs.

Add the bay leaves and white wine, reduce the wine by 3/4. Then add the saffron, remaining salt and the chicken stock. Turn the heat down to low-med and continue simmering for 60 min. Do not let the stock go above a simmer. Once the stock is added, it should not boil, or it will cause your broth to turn cloudy. Taste and adjust salt if needed. Using a chinois or a colander lined with cheese cloth, strain all the 139

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HOSPITALITY SINCE 1922 Immerse yourself in the warmth and beauty of Santa Fe’s most historic dining venue. Since 1922 La Fonda on the Plaza has set the standard for authentic cuisine and exemplary service.

100 E. SAN FRANCISCO STREET | SANTA FE, NEW MEXICO | 505.995.2334 LAFONDASANTAFE.COM

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YOU ARE WHAT YOU DRINK. BE UNSTOPPABLE. TM

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SOURCED FROM ICELAND

RETURN OF AN ICON. RE-INTRODUCING ANDREW FOX Chef Andrew Fox has taken the helm of the culinary team at Four Seasons Rancho Encantado Santa Fe. Experience inventive culinary excellence curated at the home for modern dining and genuine hospitality. “I feel like I’m back in the presence of family,” says Fox. “As we look ahead to the upcoming seasonal menus from Terra, I’m working alongside the team to create dishes that give guests and locals a true taste of Santa Fe’s flavours by utilizing the city’s celebrated chiles and seasonings that are available at our fingertips.” For reservations please contact: Terra Restaurant at Four Seasons Resort Rancho Encantado, Santa Fe 198 State Road 592 | Santa Fe, NM 87506 | (505) 946-5800 | fourseasons.com/santafe 143

LOCAL HARVEST Res aurant t Celebration

A PROJECT OF THE SANTA FE FARMERS’ MARKET INSTITUTE Connecting the dots between the farming and ranching community represented by the Santa Fe Farmers’ Market, the abundant outstanding restaurants in Santa Fe, and the dining public.

• • • •

Dine Well & Do Good

Express gratitude to chefs who support local farming and ranching Explore Santa Fe restaurants that source locally Celebrate Northern New Mexico’s farmers and ranchers, who work passionately and tirelessly to bring the freshest, most nutritious and delicious produce to our tables. Support the Santa Fe Farmers’ Market Institute, which is the nonprofit partner of the Santa Fe Farmers’ Market, and has as its mission to advocate for farmers, ranchers and other land-based producers; and provide equitable access to fresh, local food; own and operate a year-round venue for the Santa Fe Farmers’ Market; and manage programs to help sustain a profitable, locally-based agricultural community. Twenty percent of the food portion of each meal is a charitable contribution to the Institute.

INAUGURAL EVENT:

Tuesday, September 12 through Thursday, September 14, 2023.

Information on specially-curated, locally-sourced menus and reservations at: www.localharvestrestaurantcelebration.com

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WINE & CHILE I PRODUCTION TEAM

MARY HALLAHAN EXECUTIVE DIRECTOR

JOHN BRADBURY OFFICE MANAGER

GREG O’BYRNE PRODUCTION DIRECTOR

ERIKA BAUTISTA MARKETING PROJECT MANGER

THANK YOU TO OUR WINE & CHILE PRODUCTION TEAM! PRODUCTION CREW JOSHUA BACA AMY CURRENS LEON DURAN AMY FINCH STUART GOODFELLOW SETH GRAVES HANNAH JASSEM KEN JOSEPH JOHN KILEY KEN KUHNE EMILY LIDDLE MICAELA MAESTRAS KYLIE O’BYRNE LORENA RASCON BYRON RUDOLPH PETER SCANLAN JOEY SHOLDRA DARCEY SWANSON JAMIE TAYLOR MARIE THOMSON KATHARINE WRIGHT HERNAN ZAPATA 145

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PHOTOGRAPHY CREDITS: GABRIELLA MARKS | DOUG MERRIAM DANIEL NADELBACH | KATE RUSSELL BRANDON SODER | DANIEL QUAT LIZ HASSETT | JANE PHILLIPS

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