Santa Fe Wine & Chile 2024 Program Book by santafewineandchilefiesta

Re-raising the Glass

Thornburg is a global investment management firm delivering for institutions, financial professionals and investors worldwide.

Thornburg is proud to support The Santa Fe Wine & Chile Fiesta and partner with Broken Arrow Glass Recycling to upcycle wine bottles from the event.

Introduction & Welcome

SFW&C Fiesta Board of Directors

Featured Artist Evelyne Boren

Winery of the Year Duckhorn Vineyards

Featured Content- Santa Fe: The Destination for Wine and Food Adventures

Charitable Giving

Schedule of Events

Winery Dinners

Featured Content- Veuve Clicquot History

Featured Content- Que Viva Vino de Nuevo Mexico!

Guest Chefs

Guest Sommeliers

Zach Rasmuson, Duckhorn Vineyards Interview

Grand Tasting Wineries

Participating Restaurants

THE SUMMER OF PATRÓN RANCH WATER

WELCOME TO THE 33RD ANNUAL SANTA FE WINE & CHILE FIESTA

On behalf of our esteemed Board of Directors, the vibrant Santa Fe restaurant scene, our renowned wineries and breweries, and our generous sponsors and partners, it is with immense joy that we welcome you to the 33rd Annual Santa Fe Wine & Chile Fiesta!

What started as a modest one-day event in the old Sanbusco mall parking lot in 1991, featuring 20 restaurants and 20 wineries, has grown over the past three decades into a spectacular fiveday celebration. Today, the Santa Fe Wine & Chile Fiesta exemplifies the best of Santa Fe’s culinary and vinous excellence, with over 70 participating restaurants and 80 wineries. Each September, this unique Fiesta attracts over 4,000 enthusiastic guests eager to enjoy the exceptional festivities.

In our fourth year at Magers Field in Fort Marcy Park, we proudly call Fort Marcy our home. With its spacious grassy areas, stunning views of the clear New Mexico sky, and close proximity to downtown, it’s the perfect setting for our event. The Grand Tasting, affectionately known as “The Big Event” within our restaurant community, promises to be more dazzling than ever, featuring a fantastic lineup of Santa Fe restaurants, world-class wineries, grilling stations, live music, and more. Additionally, Chile Friday returns for its third year, with margaritas, beers, New Mexico wines, chile roasters, local artisans, and engaging cooking demonstrations.

evening, where guests will savor top-tier wines, delicious snacks, live music, and the breathtaking New Mexico scenery.

Get ready for our third annual Chile Friday, now more thrilling than ever! We’ve expanded with additional margarita tents and new partners like Patrón, Herradura, Don Julio, and Don Fulano. Chile will be roasting, and our local restaurants will serve their most beloved chile dishes. The atmosphere will buzz with live music and vibrant energy, creating an experience you won’t want to miss. If you missed it last year, be sure to mark your calendar—it’s a must-attend event for 2024!

As our festival space evolves, so does our organization. We owe a profound thank you to our dedicated year-round team: Greg O’Byrne, our Production Director; John Bradbury, our Office Manager; and Erika Bautista, our Marketing Manager. Our deepest gratitude also goes to our Board of Directors and Committees for their tireless efforts and unwavering commitment. Their hard work is the cornerstone of our success, and we appreciate their role in bringing this celebration to life.

Following last year’s success, the Phenomenal Femmes Luncheon has become a cherished annual event. This luncheon celebrates the remarkable women leading the hospitality industry, including chefs, restaurateurs, sommeliers, and wine educators. Due to the popularity of the Sky Railway train tours, we’ve expanded our offerings this year. In addition to the scenic Wednesday New Mexico adventure, we’ve added a Sunset Sips excursion on Tuesday

Your favorite programming will shine all week with Wine Seminars, Cooking Demos, Guest Chef Luncheons, our annual Reserve Tasting, Live Auction, and nightly winery dinners at participating Santa Fe restaurants. On Sunday, get ready for a spectacular finale with the Gruet Golf Classic, Rosé All Day at Bishop’s Lodge, and the highly anticipated Champagne & Dirty Boots Brunch at the Four Seasons Resort Rancho Encantado. The highlight of the event will be celebrating with our Champagne of the Year, the iconic Veuve Clicquot, adding a touch of elegance and sparkle to the festivities. Don’t miss this unforgettable experience!

In addition to your favorite chefs and restaurants, this year’s Fiesta features a remarkable lineup of wineries from around the world. We extend our heartfelt thanks to Duckhorn Vineyards, our Honorary Winery of the Year, and Zach Rasmuson, Chief Operating Officer, who will engage us with stories and tastings of wines from some of Napa’s most celebrated vineyards.

As an event dedicated to promoting Santa Fe as a premier destination, educating hospitality professionals, and supporting local children’s food education, we extend our sincere thanks to you, our guests. Your ongoing support of our restaurants, wineries, and local businesses throughout the year is deeply appreciated.

We look forward to raising a glass with you at the 33rd Annual Santa Fe Wine & Chile Fiesta!

SFW&C FIESTA EXECUTIVE DIRECTOR MARY HALLAHAN

Net zero greenhouse gas emissions in New Mexico by 2030 delivers brighter energy future.

An even brighter energy future is on the horizon

Net zero greenhouse gas emissions in New Mexico by 2030 delivers brighter energy future.

ExxonMobil is honored to be the Presenting Sponsor of the Golden Anniversary International Balloon Fiesta, taking our support of this world-renowned tradition

As a leading energy producer in New Mexico, we are focused on responsibly developing resources and doing our part to help realize New Mexicans’ aspirations for sustainable future. This includes our aim to achieve net zero Scope 1 and 2 greenhouse emissions for our unconventional operations in the state by 2030.

As a leading energy producer in New Mexico, we remain focused on developing the state’s resources responsibly and in a manner that supports the preservation of its environment and unparalleled natural beauty.

ExxonMobil is honored to be the Presenting Sponsor of the Golden Anniversary International Balloon Fiesta, taking our support of this world-renowned tradition As a leading energy producer in New Mexico, we are focused on responsibly developing resources and doing our part to help realize New Mexicans’ aspirations for sustainable future. This includes our aim to achieve net zero Scope 1 and 2 greenhouse emissions for our unconventional operations in the state by 2030.

Leading the Way in Patient Safety

CHRISTUS St. Vincent is proud to be New Mexico’s only large, full-service hospital to earn Leapfrog’s ‘A’ grade for patient safety and quality care. As part of the Mayo Clinic Care Network, our expert providers collaborate with Mayo Clinic specialists to ensure you receive top-tier, personalized care right here at home. Enjoy the peace of mind that comes with extraordinary care from a trusted provider, with no additional costs.

Trust your care to those you know. The results are extraordinary. The care is personal.

VOTED SANTA FE’S DEALERSHIP BEST

TASTE THE HEART OF MEXICO

Your Margaritas Deserve an Award-Winning Tequila

EVELYNE BOREN

SFW&C FIESTA FEATURED ARTIST 2024

Evelyne Boren (a native of Munich, Germany) enjoys worldwide recognition for her impressionistic art interpretations of life, people and scenes of the Southwest, Mexico and Europe in watercolor and oil paintings. Evelyne’s life reads like an adventure story—from the time she attended school in Switzerland and England, to her move to the United States in 1958 and her stunt work in movies.

Before beginning her full-time professional career as an artist, Evelyne had an aquatic career that included underwater stunt doubling in the James Bond films “Thunderbolt” and “You Only Live Twice”.

She was the first woman in the world to swim with a killer whale in the movie “Namu the Killer Whale”. She appeared on the television programs “What’s My Line” and “To Tell the Truth”, where no one guessed her profession. She also appeared frequently in the television series “Sea Hunt”, “Aquanauts” and “Flipper” where she helped train the star dolphin.

From these adventures she turned to painting in 1962, while on location filming in the Bahamas. The breathtaking color and beauty of the islands stirred a deep desire within Evelyne to express her feelings on canvas, so she began to paint. Her enthusiasm, drive and discipline have resulted in a very successful art career. Evelyne has studied with several important artists but has developed a style that is strictly her own. In 1990, in Roussillon, France she entered a competition for paintings that used only burnt sienna, raw sienna and yellow ochre pigments that are mined locally. The only foreigner, she won first prize over forty other French artists. In 1997, Evelyne had the honor of having one of her paintings selected for the official Santa Fe Opera Poster. She has more than 4,000 original paintings in private and corporate collections around the world.

Evelyne maintains a permanent studio in Santa Fe, New Mexico and in San Pancho, Mexico.

Evelyne Boren

www.evelyneboren.com

200 Canyon Rd Santa Fe, NM 87501

www.acostastrong.com

Evelyne Boren “Jacaranda Trees with Poppies” 48 x 60 inches, oil on canvas Evelyne Boren

HONORARY | WINERY OF THE YEAR

Crafting exceptional, terroir-driven wines in Napa Valley since 1976

Duckhorn Vineyards, founded in 1976 by Dan and Margaret Duckhorn, is a renowned winery in Napa Valley, California. The vineyard’s journey began with the Duckhorns’ passion for Bordeaux wines and their desire to create exceptional Merlot in the United States, a varietal that was relatively underappreciated in the American wine market at the time.

Dan Duckhorn, with a background in marketing and a keen interest in wine, and Margaret Duckhorn, an educator with a palate for fine wines, combined their talents and vision to establish Duckhorn Vineyards. They were among the first to focus primarily on Merlot, believing that Napa Valley’s unique terroir could produce worldclass examples of this grape. Their inaugural vintage in 1978 featured a Merlot and a Cabernet Sauvignon, both of which received critical acclaim and set the stage for the winery’s future success.

The 1980s and 1990s marked significant growth for Duckhorn Vineyards. They acquired several prime vineyard sites, including the iconic Three Palms Vineyard, which became synonymous with their Merlot. Three Palms Vineyard, with its rocky, well-drained soils, provided the ideal conditions for producing rich, complex wines that consistently garnered high praise from critics and wine enthusiasts alike.

During this period, Duckhorn Vineyards expanded its portfolio, introducing other varietals such as Sauvignon Blanc and Cabernet Franc, while continuing to refine their Merlot and Cabernet Sauvignon offerings. The winery’s commitment to quality and innovation helped establish Napa Valley as a premier wineproducing region.

In the early 2000s, Dan and Margaret Duckhorn began to transition leadership to a new generation of wine professionals. Zach Rasmuson joined Duckhorn Vineyards as Winemaker in 2003, bringing with him a wealth of experience and a dedication to maintaining the high standards set by the Duckhorns. Under Rasmuson’s guidance, the winery continued to excel, earning numerous accolades and expanding its distribution both domestically and internationally.

As Duckhorn Vineyards grew, the Duckhorn Wine Company was established to oversee the winery and its expanding portfolio of brands. This portfolio includes Paraduxx, known for its innovative blends of Zinfandel and Bordeaux varietals; Goldeneye, specializing in Pinot Noir from the Anderson Valley; Migration, focusing on Chardonnay and Pinot Noir from cool-climate regions; and Decoy, offering approachable, everyday wines that maintain the quality and craftsmanship associated with Duckhorn Vineyards.

In 2016, Duckhorn Wine Company acquired Calera Wine Company, a renowned producer of Pinot Noir from California’s Central Coast, further diversifying their offerings and strengthening their position in the market. The acquisition of Kosta Browne, another esteemed Pinot Noir producer, in 2018, solidified Duckhorn’s reputation as a leading force in the American wine industry.

Throughout its history, Duckhorn Vineyards has remained committed to sustainable farming practices. They have implemented numerous environmentally friendly initiatives, including solar energy installations, water conservation measures, and organic farming techniques. These efforts reflect the winery’s dedication to preserving the land and ensuring the long-term health of their vineyards.

Today, Duckhorn Vineyards is celebrated as one of the premier wineries in Napa Valley, with a legacy of excellence that spans nearly five decades. The winery’s dedication to producing high-quality, terroir-driven wines has earned it a place among the most respected names in the industry. As they look to the future, Duckhorn Vineyards continues to innovate and evolve, always striving to create wines that reflect the unique character of their vineyards and the passion of the people who make them.

With Zach Rasmuson at the helm and a talented team of winemakers and vineyard managers, Duckhorn Vineyards is poised to continue its tradition of excellence for generations to come. The Duckhorn family, though no longer involved in the day-to-day operations, remains an integral part of the winery’s storied history and enduring legacy.

Please join us at GALERIE ZÜGER for a limited appearance by renowned artist, Carrie Fell.

This is a unique opportunity to engage with the artist AND add a personalized piece of art to your collection!

Carrie Fell in Attendance

Saturday, Sept 28th | 4-6 pm

Sunday, Sept 29th | 11 am-1 pm

120 West San Fransisco

Santa Fe, New Mexico

carrie fell GALERIE ZÜGER

CREATING POSSIBILITY IN OUR COMMUNITY SINCE 1870

We are proud to support the Santa Fe Wine & Chile Fiesta

At Sunflower Bank, First National 1870 and Guardian Mortgage, our mission is to create possibility in the live we touch and the communities we serve. For over 150 years we have been investing in and contributing to the economic, cultural, and social fabrics that make Santa Fe unique.

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 too. From providing banking services to finding ways to give back, we work hard to make a difference.

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

Sante Fe: THE Destination for Wine and Food Adventurers

This year’s Santa Fe Wine & Chile Fiesta is chock full of five days of exciting and indulgent events, allowing you to experience a bit of what Santa Fe and Northern New Mexico has to offer when it comes to being a wine and food destination. And not just a wine and food destination, but one unlike any other. Here are just a few examples of what makes Santa Fe so truly special.

New Mexico Chiles

You may have heard that we have an “official state question” in New Mexico and it speaks powerfully to a food that has persisted and sustained peoples in this area for millennia: Red or Green? There is no right answer and if you’re like me, you’ll split it right it right down the middle and respond with “Christmas.” The humble New Mexico Chile is unique and ubiquitous in this part of the state and the Fiesta provides you with many opportunities to sample both modern and traditional ways that our chefs, winemakers, and mixologists celebrate this critical element of our history.

World Class Restaurants

Year after year, Santa Fe’s culinary excellence is recognized worldwide. This is no small feat for a city of less than 90,000 people. For example, last year a dozen restaurants in the city received awards from Wine Spectator Magazine for having stellar wine lists. Santa Fe restaurants and chefs have also been consistently recognized by the James Beard Foundation, which has a highly competitive annual culinary and beverage awards program. The 2024 awards had five Santa Fe restaurants and chefs among the semifinalists in various categories and over the last several years, semifinalists have included both the city’s elevated dining rooms and enormously popular local food trucks.

The Finest Hotels and Spas

Santa Fe offers a great variety of accommodations for every traveler, which makes it both a luxe destination for those seeking luxury and yet accessible for those coming to experience the area on a budget. Just as Santa Fe receives many accolades for its food scene, many hotels are also consistently recognized as among the very best in the world, including by both Forbes and Travel+Leisure. Historic charm seamlessly merges with the most modern amenities, as well as award-winning spas, many of which incorporate native botanicals and practices into their services.

Our Culture

No where in the world can you experience the unique culture that Santa Fe and New Mexico has to offer. History lives in this place in both wonderful and complicated ways, but in a way that uniquely celebrates the many peoples that have contributed to make Santa Fe what it is today. While you are here, seek out opportunities to explore this diverse culture in our museums, our marketplaces, our restaurants, and the many communities that surround our beautiful city.

Welcome to Santa Fe and Northern New Mexico for the Santa Fe Wine & Chile Fiesta – a celebration of wine and food in a place unlike any other.

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

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.

“Thank you for doing a program that helps kids learn the meaning of being healthy. I like cooking special food from different countries in the world.”

—4th grader, Santa Fe Public Schools

Cooking with Kids educates and empowers children and families to make healthy food choices through hands-on learning with fresh, affordable foods.

Cooking with Kids, Inc. cookingwithkids.org

WINE & CHILE I CHARITABLE GIVING

Our purpose is to establish Santa Fe as a premier culinary destination, fostering an appreciation for its exceptional restaurants and wines. We aim to support the ongoing education of restaurant staff in food, wine, and service, while also empowering local children with knowledge about serving, cooking, and eating healthy foods, guided by Santa Fe chefs. Through these efforts, we aspire to cultivate the next generation of hospitality leaders. As a non-profit, we 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 supporting Santa Fe’s Cooking with Kids organization. Proceeds are raised at our Live Auction & Culinary Classic event that takes place at the Eldorado Hotel on Thursday during Wine & Chile. Pick up your paddles and a glass of Champagne Veuve Clicquot, SFW&C Fiesta’s Champagne of the Year, as the luncheon kicks off. From there, embark on an exquisite culinary adventure with renowned chefs Lisa Dahl of Dahl Restaurant Group in Sedona, David Sellers from Horno in Santa Fe, Cristian Pontiggia of Sassella in Santa Fe, Keris Kuwana of Keris Sweets in Las Vegas, Nevada, Sean Sinclair of Level 5 in Albuquerque and Host Chef Joshua Gomez of the Agave Restaurant & Lounge. Our winery of the year, Duckhorn Vineyards will provide the wines for the event with Zach Rasmuson, Chief Operating Officer of the Duckhorn Portfolio 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.

CHARITABLE GIVING: BY THE NUMBERS

The culinary and wine experience at the Santa Fe Wine & Chile Fiesta extends beyond mere indulgence; we aim to foster a sense of community and shared enjoyment. While you are going to interact with chefs, winemakers, and fellow food and wine enthusiasts, you are forging connections that ultimately contribute to a rich culture of generosity and support. This communal atmosphere enhances the impact of the event’s charitable contributions, creating a ripple effect of goodwill and engagement.

For more than a decade, Santa Fe’s renowned chefs have volunteered as Superchefs for Cooking with Kids, teaching public school students the joys of cooking and eating wholesome food. With over 30 local chefs participating, the Superchefs program has become a vital component of Cooking with Kids. This local nonprofit offers a range of programs that provide handson nutrition education, cooking classes, and support for healthy eating habits in children and families throughout the community. For almost twenty years, the Santa Fe Wine & Chile Fiesta’s Reserve and Live Auctions have significantly supported the mission of Cooking with Kids and its impact on the community by raising more than $315,000.

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 throughout the year. A few of the organizations we have supported over the past year include Girls Inc., New Mexico Children’s Foundation, Cancer Foundation for New Mexico, New Mexico Adaptive Sports, Children’s Cancer Fund of New Mexico, Zozobra, the Santa Fe Symphony, Santa Fe Film Institute, and the Santa Fe Animal Shelter.

For the past 11 years, Santa Fe Wine & Chile has dedicated time and resources to advancing the education of the local restaurant community through Wine 101 courses and funding certifications via the Court of Master Sommeliers. To date, over 280 students have participated in these programs, with more than $145,000 spent on certifications and education. We are pleased to continue offering these programs year-round.

Salud, Cin Cin, and Cheers to all our sponsors, local restaurants, wineries, donors, and bidders whose support makes these programs and projects possible.

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.

TUESDAY

| SEPTEMBER 24, 2024

SUNSET SIPS: SKY RAILWAY WINE TOUR – VIP CAR AND GENERAL ADMISSION

Embark on a journey through the scenic beauty of New Mexico aboard Sky Railway’s Sunset Wine Tour, where sommeliers offer elegant wines throughout the evening. Departing from Santa Fe, this 2.5-hour adventure includes a stop to admire the breathtaking Galisteo Basin, accompanied by music, historical insights, and light snacks in elegantly restored passenger cars. Guests take home a special Santa Fe Wine & Chile Fiesta wine glass, while VIP tickets feature reserve wines, a swag bag, and an exclusive ride in the iconic 1937 original lounge car, The Acoma. Wines will be featured from JUSTIN Vineyards & Winery and presented by Joe Spellman, MS. All aboard! 6:00pm – 8:30pm | Santa Fe Depot at the Railyard | $175-$225

WEDNESDAY | SEPTEMBER 25, 2024

WINE SEMINAR: HISTORIC VINTAGES: A WINE TASTING WITH CHRISTIAN RESS

Experience an extraordinary discussion with Christian Ress, the visionary behind Balthasar Ress wines, one of the premier wineries in the Rheingau region in Germany. This exclusive seminar offers a rare opportunity to delve into the rich history and evolution of Balthasar Ress wines through a retrospective tasting. Christian Ress along with Jesse Becker, MS and US Sales Manager for Veritable Wines & Estates, will guide us on an enchanting journey through time, showcasing a selection of exceptional vintages that highlight the winery’s legacy of excellence. From the lush vineyards of the Rheingau to the meticulous craftsmanship in the cellar, each wine tells a story of dedication, tradition, and innovation.

10:00am – 11:00am | The Santa Fe Community Convention Center | $100

PHENOMENAL FEMMES LUNCHEON

Join us for an unforgettable celebration of the extraordinary women who are redefining the wine and hospitality industry. This dynamic event features an unfiltered panel discussion led by Marika Vida-Arnold, National Fine Wine Brand Ambassador for Frederick Wildman. Prepare to be inspired by Kim Stare Wallace from Dry Creek Vineyard, Carrie Gurule of Gruet Winery, and Kristina Bustamante of Santa Fe as they share their insights. Explore the core of their journeys as they discuss topics like business ownership, family, career challenges, winemaking, and more. To complement the discussion, indulge in a four-course luncheon crafted by renowned guest chefs: Becky Freeman of Las Campanas in Santa Fe, Debbie Lee of Yi Cha in Los Angeles, Hue-Chan Karels and Erica Tai of Alkemē, and Dakota Weiss of Capital Coal in Santa Fe. Each course promises a culinary adventure, showcasing innovative flavors and presentations. Throughout the event, savor exquisite wine pairings from Brandlin Estate, Dry Creek Vineyard, Gruet Winery, and Domaine Jacques Prieur. Prepare for an incredible gathering of remarkable women whose captivating stories will leave a lasting impression.

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

GUEST CHEF LUNCHEON & MASTER SOMMELIER THROWDOWN

Hosted at the stunning La Terraza at La Fonda, the Throwdown Luncheon is the most competitive and thrilling 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 Ahmed Obo from Jambo Cafe, Dale Kester from Santacafé, Travis Limoge from Coyote Cafe, and Eduardo Rodriguez of Zacatlán as they showcase their culinary skills up against our Master Sommelier team including Gillian Ballance, Tim Gaiser, June Rodil, and Joe Spellman. Each of the four chefs and sommeliers will select a wine to complement their dish, while organizers keep this information confidential until the day of the event. With the identities of the wine selectors shrouded in mystery, the excitement mounts as guests cast their votes to determine the best pairing for each course.

11:30am – 2:00pm | La Terraza at La Fonda | $200

SKY RAILWAY WINE TOUR: SAVORING NEW MEXICO’S SCENIC BEAUTY

Discover the beauty of New Mexico with a scenic train tour on Sky Railway, featuring delicious wine pairings offered by our sommeliers. This 2.5-hour adventure departs from Santa Fe, stops to overlook the stunning Galisteo Basin, and offers music, history, and light snacks aboard beautifully restored passenger cars. Guests receive a commemorative Santa Fe Wine & Chile Fiesta wine glass. The VIP experience (only 22 available) includes reserve wines, a swag bag, and a ride on the historic 1937 original lounge car, The Acoma. Wines will be featured from Ramey Wine Cellars. All aboard!

1:30pm – 4:00pm | Santa Fe Depot at the Railyard | $175-225

WINE SEMINAR: WINE 101 PIT STOPS: AN ADVENTURE ALONG COASTAL CALIFORNIA

Get ready for an enlightening seminar that delves into the unique wineries along the California coast, featuring insights from prominent figures in the industry. Jonathan Apt of Morgan Winery will offer his expertise on the nuances of coastal viticulture and how it shapes the flavors of their distinguished wines. Beth Mosher of Marine Layer Wines will discuss the impact of coastal fog on grape cultivation, while Ashley Parker-Snider from Fess Parker Winery will explore their rich legacy and innovative winemaking techniques. Additionally, Irby Wood of Jackson Family Wines will highlight their dedication to sustainability and the unique terroirs of their coastal vineyards. This seminar promises an engaging journey through some of California’s most celebrated wine regions.

2:15pm – 3:15pm | The Santa Fe Community Convention Center | $100

GUEST CHEF DEMO AND TASTING: BRUCE KALMAN, SOULBELLY BBQ, LAS VEGAS, NV

Join us for an exclusive cooking demo with Chef Bruce Kalman of Soulbelly BBQ in Las Vegas. Whether you’re a home cook or a food enthusiast, this session offers an engaging experience. Chef Kalman will teach you how to craft a Chicken Thigh Tostada with Hatch Chile Salsa Verde. He will guide you through creating this flavorful dish, showcasing the harmony between tender chicken and zesty salsa on a crisp tostada. Enhance your experience by savoring wines that complement the dish’s smoky and spicy notes, creating a perfect flavor pairing.

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

WINE SEMINAR: ELEVATE YOUR SENSES: THE ART OF WINE WITH RIEDEL WINEWINGS GLASS TASTING

Immerse yourself in the elegance of premium crystal glassware at our distinguished seminar featuring RIEDEL Crystal of America, one of the world’s leading producers. Dive into the innovative Winewings series, crafted to enhance the wine tasting experience. Discover how the unique shapes and contours of RIEDEL’s Winewings glasses elevate the aroma, flavor, and balance of your favorite wines. This seminar, led by Nicolas K. Pirovolos, West Coast Sales Manager of RIEDEL Crystal of America, promises a captivating sensory journey through an exceptional selection of wines presented by Mitch Preston of Rodney Strong Vineyards. Uncover the artistry and science behind RIEDEL’s celebrated craftsmanship and elevate your wine appreciation.

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

THURSDAY | SEPTEMBER 26, 2024

LUNCHEONS, DEMOS + TASTINGS

WINE SEMINAR: THE PERFECT PAIR: WINE & CHEESE

Savor an unforgettable gustatory adventure with esteemed “cheezelady,” Laura Werlin, alongside Ashley Parker-Snider and Tim Snider, owners of Fess Parker Winery and Vineyards. Indulge in a symphony of flavors as you explore their exquisite wines paired with expertly curated cheeses. This journey will elevate your palate to new dimensions, setting the stage for cheese and wine pairings that you can effortlessly recreate in the comfort of your own home.

10:30am – 11:30am | The Santa Fe Community Convention Center | $150

LIVE AUCTION & GUEST CHEF’S LUNCHEON

As the live auction luncheon kicks off, pick up your paddles and lift your glass in celebration of SFW&C Fiesta’s champagne of the year, Veuve Clicquot! From there, embark on an exquisite culinary adventure with renowned chefs Cristian Pontiggia of Sassella in Santa Fe, Lisa Dahl of Dahl Restaurant Group in Sedona, David Sellers of Horno in Santa Fe, Pastry Chef Keris Kuwana of Keris Sweets in Las Vegas, Nevada, and Host Chef Sean Sinclair, Executive Chef of Hotel Chaco in Albuquerque. They have joined forces to create an extraordinary five-course luncheon that promises to satisfy your taste buds. Each course is curated and paired with exceptional wines from the Fiesta’s Winery of the Year, Duckhorn Vineyards. On hand to introduce these spectacular wines is Zach Rasmuson, COO of The Duckhorn Portfolio. While enjoying the meal, you will take part in an exciting Live Auction led by renowned wine auctioneer Greg Quiroga. The auction will showcase over 30 lots, including rare and large-format wines, 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. New this year, we’re introducing an exciting addition: VIP Chef Tables! You’ll have the chance to dine alongside a renowned chef and participate in other engaging festivities.

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

WINE SEMINAR: KOSTA BROWNE- PINOT NOIR: UNCORKING TERROIR

We invite you to partake in an illuminating seminar and wine tasting, exploring the multifaceted world of Pinot Noir with Kosta Browne. This unique event will feature a curated selection of limited Kosta Browne wines, each hailing from distinctive wine-growing regions in California and Oregon. From Willamette Valley up north to Sta. Rita Hills down south, you will taste a selection of wines with diverse vintages, appellations, and vineyard sites to enhance your understanding of how terroir influences the character of Pinot Noir. Whether you are a seasoned connoisseur or an aspiring enthusiast, this seminar promises to enrich your appreciation of this enigmatic grape, offering an unforgettable exploration of its nuanced nature.

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

WINE SEMINAR: NEW WAVE WINES OF SPAIN WITH ERIC ASIMOV

Spain is perhaps the most exciting country in the world for wine right now, with a new wave of young, energetic winemakers rediscovering forgotten grapes and vineyards and reimagining old traditions in new and innovative ways. This seminar will examine eight of the best examples of these new- wave wines with Eric Asimov, chief wine critic at The New York Times, an author and writer acclaimed for his down-to-earth perspective on wine.

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

GUEST CHEF DEMO & TASTING: RANCH TO TABLE: A COOKING DEMO WITH CHEF KATHLEEN CROOK

Kathleen Crook, Executive Chef and owner of Market Steer Steakhouse, will share her profound respect for locally sourced food and her knowledge of high-quality beef origins. Reflecting on her upbringing in rural Artesia, NM, she explains that “farm to table was more than a fancy marketing term; it was a way of life.” Chef Crook’s demonstration will feature techniques in butchery, meat aging, and steak cooking, with her dishes expertly paired with wines selected by Roland Herrmann from Maisons Marques & Domaines.

2:00pm – 3:30pm | Santa Fe School of Cooking | $125

RESERVE WINE TASTING & SILENT AUCTION – GOLD PASS AND GENERAL ADMISSION

Enjoy an early evening of exceptional wines from more than 90 renowned wineries at our spirited walk-around style tasting and auction. Indulge in a variety of delicious small bites, cheeses, and charcuterie while interacting with wine experts, educators, and sommeliers. The silent auction will showcase over 50 lots, including rare wines, large format bottles, unique collections, and exclusive travel experiences. Your participation will support the advancement of the Santa Fe Wine & Chile Fiesta’s educational initiatives and partnerships. Enjoy this event prior to dinner at your preferred Santa Fe restaurant.

The Gold Pass (limited to 150 guests) experience allows 30-minutes advanced entry for attendees to savor small plates, fine wines, and early auction bidding.

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

FRIDAY | SEPTEMBER 27, 2024

WINE SEMINAR: AMERICAN TRUFFLE REVOLUTON

Savor the Season with Burgundy Truffles and wines from Rombauer Vineyards. Guests will enjoy an interactive experience that reveals the flavors, gastronomy, history and mystery of these truffles, led by Founder and Chief Truffle Officer, Robert Chang. He’ll also discuss how American Truffle Company has been leading the way in applying cutting edge science to reliably cultivate these prized delicacies in truffle orchards around the country. Joining him on this journey is Bob Knebel, CEO of Rombauer Vineyards, one of Napa Valley’s most acclaimed producers. Delectable truffle bites will be expertly prepared by Chef Martín Rios of Restaurant Martín, and paired with a selection of exquisite wines in this can’t miss exploration into the luxurious world of truffles and fine wines. 10:30am – 11:30am | The Santa Fe Community Convention Center | $100

WINE SEMINAR: DIVE DOWN UNDER: WINES OF THE SOUTHERN HEMISPHERE

The Southern Hemisphere wine industry is among one of today’s most compelling and innovative forces in winemaking. Offering exceptional value to consumers, these countries, with foundations rooted in “old world” viticulture and winemaking traditions, are now leading the “new world” wine industry. Join us and a panel of pioneering wineries from Australia, South Africa, New Zealand, and Argentina! Panelists include: Dean Hewitson, Hewitson Wines, William Moss, Wilson Daniels, Andii Ulrich, Winebow Imports and Marika-Vida Arnold of Frederick Wildman.

11:00am – 12:00pm | The Santa Fe Community Convention Center | $100

CHILE FRIDAY: A CELEBRATION OF NEW MEXICO

CHILE

Join us for the 3rd Annual Chile Friday celebration! Experience the vibrant history of New Mexico chile, integral to our culture and culinary landscape. In this walk-around style event, you will explore a diverse array of dishes from over twenty-five esteemed Santa Fe restaurants, each offering their distinctive take on incorporating chile from The Land of Enchantment. Indulge in refreshing margaritas made with premium Tequila brands such as Don Fulano, Don Julio, Herradura, and Patrón. Beer, Wine and Cider aficionados can delight in a selection of local beers and other craft brews and local New Mexican wines to satisfy their palate. Enjoy live music while immersing yourself in a creative atmosphere, including offerings from local artisans, cooking and educational demos, and fresh chile roasting. Join us in honoring the rich heritage and flavors that define New Mexico.

12:00pm – 3:00pm | Magers Field at Fort Marcy Park | $125

WINE SEMINAR: LEGACY OF EXCELLENCE: A VERTICAL JOURNEY THROUGH 3 PALMS VINEYARD WITH DUCKHORN VINEYARDS

Experience an exclusive exploration of two verticals from California’s renowned Grand Cru Vineyard: Three Palms. Join us for a Masterclass in Merlot and Cabernet Sauvignon, led by Zach Rasmuson, COO of The Duckhorn Portfolio. Gain unique insights into Duckhorn Vineyards’ history and winemaking philosophy as Zach takes you behind the scenes, revealing what makes these wines exceptional. This rare tasting offers a unique opportunity to delve into the intricate nuances and evolution of some of Duckhorn Vineyards’ most acclaimed wines.

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

WINE SEMINAR: LEGENDS OF THE VINE: A TRIBUTE TO CALIFORNIA’S CABERNET HERITAGE

Experience the pinnacle of California’s Cabernet heritage in a seminar that celebrates the rich history and unparalleled excellence of California Cabernet Sauvignon. This distinguished event features three iconic wineries: Silver Oak Cellars, Ridge Vineyards, and DAOU Vineyards. Learn from Lauren Cipriani of Silver Oak, Ryan Johnson of Ridge Vineyards, Jorge Monroy of DAOU Vineyards and Gillian Ballance, MS for Treasury Wine Estates about their craftsmanship, profound expressions of terroir and tradition, and each family’s storied journey, while savoring some of their best productions. Whether you’re a connoisseur or simply curious about the legacy of these legendary wineries, this event promises a memorable and enlightening experience.

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

GUEST CHEF & DEMO TASTING: DEBBIE LEE OF YI CHA, LOS ANGELES, CA

Chef Debbie Lee has been impressing Los Angeles gastronomes for over two decades with her modern Korean gastropub fare. Her critically acclaimed cookbook, “Seoultown Kitchen,” along with her spirited competition on “The Next Food Network Star” and “Sushi Masters,” showcase her culinary passion. Chef Lee’s mission is to embrace, support, and inspire the AAPI (Asian American and Pacific Islander) community and celebrate its history through food and drink, changing perceptions of Korean cuisine one kimchi jar at a time. Experience her creations, expertly paired with the perfect wines presented by Chris Austin of Olé & Obrigado.

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

WINE SEMINAR: BUBBLES BEYOND CHAMPAGNE

Bring on the BUBBLY! Jo Barrett of Broadbent Selections, Marika Vida-Arnold of Frederick Wildman, Lauren Reches of Skurnik Imports, and Beth Mosher of Valkyrie Selections are joining forces to explore a beautiful array of sparkling wines hailing from Austria, Germany, France, Italy, and 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.

4:00pm – 5:00pm | The Santa Fe Community Convention Center | $125

SATURDAY | SEPTEMBER 28, 2024

GUEST CHEF & DEMO TASTING: BARBECUED BRISKET BREAKFAST: MORNING WAKE-UP WITH CHERYL ALTERS JAMISON

Cheryl Alters Jamison, renowned author of “Global Smoke” and recipient of four prestigious James Beard Awards, is set to captivate attendees with her culinary expertise in cooking with smoke and the authentic art of barbecuing. In collaboration with Dean Hewitson, winemaker and founder of Hewitson Wines in Australia and Marika Vida-Arnold, National Fine Wine Brand Ambassador for Frederick Wildman, this cooking demo promises a delightful fusion of flavors and knowledge. Jamison will demonstrate the real way to achieve mouthwatering smoked and barbecued dishes, paired perfectly with exquisite wines. Prepare to be immersed in a world of gastronomic delights as Jamison showcases her talents alongside the perfect wine pairings.

9:30am – 11:00am | Santa Fe School of Cooking | $125

FIESTA GRAND TASTING

Get ready for a fun-filled Saturday on the grassy lawn of Magers Field for the Grand Tasting, the culmination of the Santa Fe Wine & Chile Fiesta! Explore over 100 exceptional wines from around the world and savor culinary delights from more than 55 great Santa Fe restaurants and culinary partners. While in the heart of Santa Fe, dance to tunes by David Manzanaras while enjoying enticing aromas from grilling stations, chile roasters, and more. Don’t miss out on this extraordinary culinary journey – gather your friends, secure your tickets, and prepare for a weekend filled with irresistible flavors and entertainment! This year, we’re introducing the Gold Pass for 500 ticket holders, granting 30 minutes of early entry and access to restaurants and wineries.

Gold Pass: 11:30am – 3:00pm - $275 | General Admission: 12:00pm – 3:00pm - $200 | Magers Field at Fort Marcy Park

THE VISTA TENT AND CABANAS AT THE FIESTA GRAND TASTING

Enjoy an exclusive experience at the Santa Fe Wine and Chile Grand Tasting with complimentary on-site parking and a private entrance. As a guest at the Vista Tent, you’ll have first access to the restaurants and wineries starting at 11:15 AM. Come and go as you please, retreating to the Vista Tent to enjoy special reserve wines and delectable bites at your reserved table. At the end of the event, don’t forget to pick up your swag bag which includes a poster signed by the artist and a special gift from the Santa Fe Wine and Chile Fiesta.

10:45am – 3:00pm | Magers Field at Fort Marcy Park | $400

SUNDAY | SEPTEMBER 29, 2024

GRUET GOLF CLASSIC

Experience the 30th annual Gruet Golf Classic at the scenic Santa Fe Country Club. Enjoy 18 holes of golf with friends in a four-person scramble format, surrounded by beautiful views. Treat yourself to delicious food from local New Mexico restaurants and sip on wine served at every third hole. With swag bags, prizes, and a fun atmosphere, it’s sure to be a day to remember for golf lovers of all kinds. Join us for a day of great golf, good food, and memorable moments.

8:30am Check-in | 9:30am Tee Time | Santa Fe Country Club | $150

ROSÉ ALL DAY

Calling all Rosé lovers! Explore the captivating world of Rosé wines, from delicate and light to deep and rustic, and even enjoyable sparkling options. Whatever your taste, there’s a Rosé style just for you. Join us for an inviting experience as you sample a carefully curated selection of Rosé wines sourced from around the globe. Paired with these delightful wines are tasty small bites crafted by the talented chefs and restaurants listed below: Hosea Rosenberg of Santo in Boulder, Diego Sobrino of Bishop’s Lodge, the team at ACEQ in Taos, Laura Werlin, Cheese Educator, Kathleen Crook of Market Steer, Joseph Wrede of Joseph’s Culinary Pub, Erin Wade of Vinaigrette, Israel Castro of Julia – A Spirited Restaurant & Bar, and Keris Kuwana of Keris Sweets in Las Vegas, NV. Come join us for a lively Sunday gathering at Bishop’s Lodge. Our lineup of Rosé producers includes Alpha Omega, Champagne Laurent-Perrier, June’s Rosé, Olé & Obrigado, Shaw-Ross, Veritable Wines & Estates, Vivác Winery, Vineyard Brands, and Vino del Sol. Make sure to dress in your finest pink attire and don’t miss out on an unforgettable time!

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

WINERY I DINNERS

TUESDAY SEPTEMBER 24

SASSELLA

Azienda Agricola Quintarelli

505-982-6734

TERRA @ FOUR SEASONS

RANCHO ENCANTADO

Kosta Browne (505) 946-5800

WEDNESDAY SEPTEMBER 25

ANASAZI RESTAURANT

Tequila Dinner

505-988-3236

BOURBON GRILL

Ferrari Carano

505-984-8000

THE BULL RING

HALL Winery

505-983-3328

CAPITAL COAL

NEIGHBORHOOD EATERY

Skurnik Wines

505-772-0192

EL NIDO

Orin Swift Winery

505-954-1272

IZANAMI

Wine vs Saké

505-982-9304

JOSEPH’S CULINARY PUB

Broadbent Selections

505-982-1272

MARKET STEER STEAKHOUSE

Silver Oak Cellars

505-365-1010

PALACE PRIME

Duckhorn Vineyards

505-919-9935

SASSELLA

Marchesi Antinori

505-982-6734

TERRA AT FOUR SEASONS

RANCHO ENCANTADO

Kosta Browne

505-946-5800

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!

THURSDAY SEPTEMBER 26

ALKEMĒ AT OPEN KITCHEN

Maisons Marques & Domaines

505-982-9704

ANASAZI RESTAURANT

Terlato Wine Group

505-988-3236

BOXCAR

Kenwood Vineyards

505-988-7222

THE BULL RING

Robert Mondavi Winery

505-983-3328

ELDORADO HOTEL & SPA

Rombauer

505-995-4530

JOSEPH’S CULINARY PUB

Kermit Lynch Wine Merchant

505-982-1272

LA PLAZUELA AT LA FONDA

Michael David Winery

505-995-2334

LINO’S TRATTORIA & CHILE

LINE

Tour of Italy

505-982-8474

LUMINARIA RESTAURANT & PATIO

Jackson Family of Wines

505-984-7915

ORTIZ AT HILTON SANTA FE

7Cellars Winery

505-988-2811

RESTAURANT MARTÍN

Cakebread Cellars

505-820-0919

SASSELLA

Marchesi Antinori

505-982-6734

SAZÓN

Kosta Browne

505-982-6734

SKYFIRE AT BISHOP’S LODGE

DAOU Vineyards & Winery

505-390-2323

SU SUSHI AT EL NIDO

Sake Dinner with Floating World Wine & Spirits

505-954-1272

WOLF AND ROADRUNNER AT THE ST. FRANCIS HOTEL

Wagner Family Wines - feat. Caymus

505-363-1494

FRIDAY SEPTEMBER 27

AGAVE RESTAURANT & LOUNGE

Fess Parker Winery and Vineyards

505-995-4530

AMAYA RESTAURANT

Elk Cove Vineyards

505-955-7805

ANASAZI

Charles Krug Winery

505-988-3236

BOURBON GRILL

Dry Creek Vineyard

505-984-8000

THE BULL RING

Neyers Vineyards

505-983-3328

JULIA: A SPIRITED RESTAURANT & BAR

DAOU Vineyards & Winery

505-954-9670

OSTERIA D’ASSISI

Marchese Antinori

505-986-5858

PIG + FIG CAFE

Ridge Vineyards

505-672-2742

SASSELLA

Marchesi Antinori

505-982-6734

SAZÓN

Kosta Browne 505-983-8604

SKYFIRE AT BISHOP’S LODGE

Frank Family Vineyards

505-390-2323

G O O D DAY SU N S HINE

WAS THE WIDOW CLICQUOT THE ORIGINAL “BARBIE”?

By Al Lucero, Founder, Santa Fe Wine & Chile Fiesta

When you think of “Veuve Clicquot,” you not only imagine one of the world’s great Champagnes but also visualize the portrait of a distinguished older woman on the metal cork cap of each bottle. That’s the Widow Clicquot. But did you know that the “Grande Dame of Champagne” was born Barbe-Nicole Ponsardin? She was born in 1777 in Reims, the daughter of a wealthy textile manufacturer and politician, Ponce Jean Nicolas Philippe Ponsardin, and was widowed at the young age of 27.

Barbe married Francois Clicquot when she was 21. Six years later, Francois passed away, leaving her a widow at 27. That’s a young age to be widowed, right? So why don’t we see a portrait of Barbe as a young woman, especially considering her significant contributions to making Champagne the global industry it is today?

According to Wikipedia, “Her husband Francois died in 1805, leaving his widow (veuve in French) in control of a company involved in banking, wool trading, and Champagne production. Under Madame Clicquot’s leadership, the house focused entirely on Champagne and thrived using funds provided by her father-in-law. Her management skills and expertise in wine led to the development of early Champagne using a novel technique called riddling. Before this invention, the second fermentation of wine to create Champagne resulted in a very sweet wine with large bubbles and sediment from the yeast, leading to a cloudy appearance.”

Wow! Can today’s “Barbie” be credited with such a groundbreaking advancement in one of the world’s favorite products? Thank you, Original Barbe. And that’s not all—Barbe Clicquot even made it to the movies, just like the modern “Barbie!”

Again, quoting Wikipedia: “In 2023, Haley Bennett portrayed Clicquot in the film Widow Clicquot, which premiered at the Toronto Film Festival and had its wide release on July 19, 2024. The film is based on Tilar J. Mazzeo’s New York Times bestseller The Widow Clicquot: The Story of a Champagne Empire and the Woman Who Ruled It, focusing on the true story behind the Veuve Clicquot Champagne family.”

As for the portrait of the older woman, one can only imagine what the minds at France’s equivalent of Madison Avenue considered during the design process: “A young woman’s portrait? No way. People won’t associate a young lady with the word ‘widow!’ It’s got to be an old woman!” (I translated that from French for you, by the way.)

So, it goes without saying that Veuve Clicquot Champagne is not only the Santa Fe Wine and Chile Fiesta’s Champagne of the Year for 2024, but it may also be the inspiration behind the idea of “Barbie.” The SFW&C is proud to honor such a remarkable legacy of winemaking and the brilliant woman we’ve come to know as Veuve Clicquot. Now that we know more about her and her achievements as a young woman, maybe we can simply call her by her first name—Barbe!

QUE VIVA VINO DE NUEVO MEXICO!

Nearly 400 years ago, the first vinifera grape vines were rooted in New Mexico soil. Originally planted, grown and produced for its sacramental use by the Catholic church and with its Spanish influence, the New Mexico wine industry has evolved from sacramental wine production to commercial wine production. New Mexico vines and the families who brought them to life are a rich aspect of New Mexico’s ancestry.

Even though the first vines were planted in 1629, the industry didn’t really come into its own until the early 1980’s. That is when the Lescombes and Gruet families selected New Mexico and its rich, sandy terroir—perfect conditions for growing grapes—as their opportunity to grow and produce wine. In the decades that followed, a growing European connection was fostered to include Italian, German and Central American influence in winegrowing and winemaking.

Southern New Mexico with its ideal wine growing conditions like hot days, cool nights and high desert altitude; and Northern New Mexico with its diverse microclimates and cooler temperatures, offers wineries the opportunity to grow both traditional varietals and hardier varietals.

With 1,200 planted acres of vineyard, there are over 50 New Mexico wineries producing a number of wellknown and little known varietals like Cabernet Franc, Cabernet Sauvignon, Chardonnay, Gewürztraminer, Riesling, Pinot Grigio, Viognier, Pinot Noir, Montepulciano, Petit Verdot, Petite Sirah, Vermentino, Aglianico, Negroamaro, Mourvèdre, Grüner Veltliner, Barbera, Vidal Blanc, Tempranillo, Dolcetto, Baco Noir, Sangiovese, and Grenache. These well-known and unique varietals thrive in New Mexico because of the unique variety of microclimates and temperature fluctuation throughout the state.

New Mexico wineries have a strong local presence with boutique wines, only sold in tasting rooms; while others, like Lescombes, Gruet, and other wineries have a regional, national and an international presence through restaurants, grocery and wine shops.

Heavy investment in state-of-the-art equipment and centuries of experience growing and making wine in New Mexico has proven successful in offering wine aficionados another well-established wine region producing wines to tantalize their palates. Today, New

Mexico wineries are progressive, featuring collaboration between young and experienced winegrowers and winemakers who produce internationally awardwinning wines.

There are vineyards, wineries, tasting rooms and restaurants throughout the state featuring many New Mexico wines. Chris Goblet, Executive Director, New Mexico Wine (the state’s wine growers association), recently commented that his organization is collaborating with one of New Mexico’s largest education institutions, Central New Mexico Community College (CNM) in launching a wine education program. In addition, Goblet recently said, “In October 2024, New Mexico Wine is opening a new tasting room in Old Town Albuquerque exclusively selling wines that are grown and produced in New Mexico.”

There are now new pockets of vineyards being planted, 200 acres to be exact. According to Goblet, “The Vineyard Restoration Fund (Vine Fund) is a $1MM grant program created by New Mexico’s state legislature, designed to rebuild the economic and the agricultural roots of the New Mexico wine industry.” This is an opportunity to see the results of the Vine Fund.

According to Goblet, “New Mexico has a rich history of winemaking and grape growing that spans four centuries. It’s hard to comprehend. If you have the opportunity to drive through the North Valley of Albuquerque or nearby Corrales and see the many small vineyards along the main road, it feels very old world. Traditions run deep in New Mexico, and making wine is integral to our heritage and original story.”

The New Mexico wine industry will celebrate its 400th anniversary in 2029. Keep an eye open for future upcoming events to celebrate this monumental date in the New Mexico wine industry!

Visit www.nmwine.com for more information on the heritage and tradition of New Mexico wines.

Salud, Sandra Pacheco, CWS

National Sales Director, Lescombes Family Vineyards lescombeswinery.com | spacheco@lescombeswinery.com

WINE & CHILE I GUEST CHEFS

SFWCF takes pride in presenting over 50 exceptional Santa Fe chefs, joined by several visiting chefs from across the country, all coming together to participate in the Fiesta.

CHERYL

ALTERS JAMISON

RADIO FOOD SHOW HOST, WRITER AND COOKBOOK AUTHOR EXCITED ABOUT FOOD

Hey there, I’m excited about food, and figure you are too, if you found your way here. I’m a home cook, cookbook author, and food authority who is passionate about sharing expertise and enthusiasm for exciting food and good eating. I live outside of Santa Fe, New Mexico in a converted dairy barn where I tend a small flock of backyard chickens. Nothing brings me more joy than sharing a meal with family or friends. I get especially jazzed about barbecue, grilling, and other outdoor cooking, and the flavors of the American Southwest—New Mexico and Texas, in particular—and Mexico. However, I like to dine out too, so you might see photos of tacos from my favorite truck on a back street or some fancy pants dining experiences. You might come across a pic of pho I enjoyed in Vietnam or a pasta from Venice, because I love to travel to enjoy the world of other foods as well.

My cookbooks, many written with my late husband Bill Jamison, have earned James Beard Foundation awards on four occasions and multiple nominations for those and other awards over several decades. I’m proud to have been voted Edible New Mexico’s Local Heroes Best Food Writer award on two occasions. Collectively, my books have sold over 2 million copies. I also bring you years of experience as a food editor for New Mexico Magazine, a frequent guest on national and regional television, and the host for more than four years of a food radio show, Heating It Up, available internationally through streaming and podcasts.

I hope Excited About Food provides you the foundation to gain a sense of accomplishment in preparing a good meal, creating joy and celebrating life with your family and friends.

ISRAEL

CASTRO

My name is Israel Castro and I was born in Mexico City. I grew up in Mexico City & California. I am deeply rooted in my history and passionate about weaving it into the food I create.

I pride myself and my teams on providing an exceptional dining experience for guests. Creating sensory experiences and memories through food, drink, and fun.

I am enthusiastic about creating. I enjoy the outdoors and recharging in nature. Art, music, and food drive me. While I am outside of the kitchen and office, I value spending time with my son & family.

EXECUTIVE CHEF JULIA- A SPIRITED RESTAURANT & BAR SANTA FE

KATHLEEN

CROOK

EXECUTIVE CHEF AND OWNER MARKET STEER STEAKHOUSE SANTA FE

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 to 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.

DAHLLISA

CEO & CHEF

DAHL RESTAURANT GROUP 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.”

ANDREW

FOX

EXECUTIVE CHEF

TERRA RESTAURANT FOUR SEASONS RESORT RANCHO ENCANTADO SANTA FE

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 environment, from 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.

FREEMANREBECCA

EXECUTIVE PASTRY CHEF THE CLUB AT LAS CAMPANAS SANTA FE

Rebecca Freeman, the Executive Pastry Chef of The Club at Las Campanas in Santa Fe. She brings over a decade of experience in pastry creation. In 2023 she was awarded the coveted National Pastry Chef of the Year award by the American Culinary Federation. Most recently she earned 40 under 40 class of 2024 by Club + Resort Chef Magazine. Chef Freeman honed her techniques as the Pastry Chef of the Compound Restaurant, and prior to that, the equally lauded Geronimo.

HUE-CHAN

KARELS

Hue-Chan Karels, Chef-Owner of Alkemē at Open Kitchen, has loved feeding people since her start as a pastry chef in her parents’ restaurant in Michigan. Later in life, her small artisan cookie business grew into Open Kitchen DC, a unique, multi-purpose kitchen and wine bistro. Over a decade later, a move to Santa Fe led to new and creative ways for Open Kitchen to build a bridge to cultural understanding and bring the community together for the common good.

Whether catering private events, providing Cooked + Delivered© meals during COVID, teaching culinary skills, leading culinary adventures, or supporting community events such as Pride Week and the Cancer Foundation of New Mexico, she has holds strong to the belief that magic happens when we gather to share a meal.

Now Chef Karels is excited to bring to the community, Alkemē, a Culture-to-Table restaurant that provides an innovative dining experience and pays homage to heritage cuisines by bringing to life ancestral recipes, stories, and memories of flavors.

CHEF AND OWNER ALKEMĒ SANTA FE

KALMANBRUCE

FOUNDER AND SMOKER SOULBELLY BBQ LAS VEGAS NEVADA

New Jersey native and Soulbelly Founder Chef Bruce Kalman launched his culinary career in his hometown of Paramus. “I started cooking at 13 in a local family-owned pizzeria, and I never looked back,” he says. “I really enjoy it—beyond the food, it’s about the energy of the kitchen, the camaraderie, the teamwork, it’s awesome. Every day is a challenge.” He solidified his skills through a hands-on culinary program at Jersey City’s Hudson Community College, and after rising through the ranks of local kitchens, moved to Chicago to serve as executive chef for restaurants including Okno, Green Dolphin, and Coco Pazzo. Kalman landed in Los Angeles in 2011 to help launch Santa Monica’s Misfit, and later joined West Hollywood’s The Churchill, at which he excelled in creating house made charcuteries, pastas, and desserts. In addition to running Knead & Co., Kalman has become a chef-partner for California’s Sunkist Growers, helping spotlight the brand’s local and family-owned citrus growers.

His next act, Soulbelly BBQ, combines Kalman’s love of butchery with a passion for chef-driven flavors and techniques Think of it as “New School BBQ”, a chefs approach to regional barbeque with thoughtful sides, snacks, and artisanal pickles from Kalman’s side project, BK Brinery.

Throughout his career, Kalman has gained recognition from James Beard, with a nomination for “Rising Star Chef,” and has appeared on the Food Network to earn a “Chopped” championship title, Beat Bobby Flay in which he was victorious, as well as on Esquire Network to win “Knife Fight.” Kalman was also a cheftestant on Top Chef, season 15 filmed in Colorado, finishing in the top 5. He has made appearances on shows such as Hallmark Channel’s Home & Family, CBS’s The Talk, Viceland’s Untitled Action Bronson Show and Last Call with Carson Daly, to name a few. Most recently Bruce competed on “Battle of the Decades” in which he was victorious! Most recently, he participated as a contestant on “Tournament of Champions” which is set to air early 2024.

Kalman was the Chef and Co-Owner of UNION in Pasadena, CA and was Chef and Co-Owner of Knead & Co. Pasta Bar + Market in L.A.’s Grand Central Market. His commitment to indigenous ingredients goes beyond the farmers’ market to build strong connections with local providers, keeping the operations’ carbon footprint low, supporting the local economy, and connecting diners to high quality vegetables, meats, and cheeses straight from the source. He is known for his passion for nose-totail animal butchery.

In his spare time, Bruce has become hyper focused on fitness. He’s recently lost over 100lbs through hard work, focus and discipline. Additionally, he is the front man in the chef cover band, Foie Grock, with fellow chef Duff Goldman and enjoys spending time with his son, Jude.

FERNANDO

OLEA

EXECUTIVE CHEF AND OWNER SAZÓN SANTA FE

Originally from Mexico City, Chef Fernando Olea, formerly Chef/Owner of Epazote Restaurant and Bert’s La Taqueria, has been enthralling diners in Santa Fe since 1991. Chef Olea creates sophisticated flavors using Old Mexico’s indigenous and culinary traditions alongside ingredients from around the world for his “New World” cuisine. He is honored to have won the National Restaurant Association’s “Faces of Diversity Award” in 2020, The New Mexico Restaurant Association’s award for “Chef of the Year” in 2022 and the James Beard award for “Best Chef, Southwest” in 2022. He has been actively involved in the local community while representing the Mexican culinary culture in Santa Fe and abroad. Some of the organizations and events he has been involved in include: – Past President of the Santa Fe Wine & Chile Fiesta 2016-2017 – Iron Chef Participant, Toronto, Canada – President, Founder of the Mexican Restaurant Association of the US &; Canada – Past President and CEO of the New Mexico Restaurant Association – Recognized by Former First Lady, Michelle Obama, for his involvement in the Cooking with Kids organization. Chef Olea is well known for his exquisite moles, a sauce of complex flavors that usually includes toasted and ground spices, seeds, nuts, chocolate and chile. Many mole recipes contain more than thirty ingredients, and some recipes have five varieties of chile alone.

KESTER DALE

EXECUTIVE CHEF

SANTACAFÉ

SANTA FE

Chef Dale Kester’s culinary journey began honing his skills at Joseph’s Table in Taos, NM, under the mentorship of Chef Joseph Wrede. Following a brief tenure at the prestigious Culinary Institute of America, he ventured to Houston, where he refined his craft at the esteemed Hyatt Regency and Houston Country Club. Returning to his roots in New Mexico, Chef Dale worked in several kitchens across the state, including a notable return to Chef Wrede’s side as Executive Sous Chef at Santa Fe’s Joseph’s Culinary Pub.

Chef Kester ventured to New York City, where he worked his way up to the role of Junior Sous Chef at the acclaimed 2 Michelin Starred Restaurant Daniel, a position he held for three formative years.

Returning to New Mexico, he assumed the esteemed position of Executive Chef at Santacafé in 2019, a role he continues to excel in.

KUWANAKERIS

EXECUTIVE CHEF KERIS SWEETS

LAS VEGAS NEVADA

Honolulu born and raised Keris Kuwana developed a love of pastries and candies from her father, a travelling member of the military who brought exotic treats back for his children. Always a fan of the kitchen, Kuwana loved the international textures and flavors from her father’s souvenirs.

After earning her bachelor’s degree in fine arts from the University of Hawaii, Kuwana worked for a jeweler in Hawaii, valuing gems in a laboratory. Following a health scare, Kuwana decided to pursue her love of pastry, applying for a job decorating cookies at the bakery below her jewelry shop. Happy to be out of the lab, Kuwana earned $7 an hour and a new career.

Leaving the cookie shop, Kuwana landed a role at Alan Wong’s in Honolulu before applying to The Cordon Bleu in Las Vegas. After completing the program, Kuwana became a Corporate Pastry Chef for Roy’s before joining the Bachi Burger opening team. In 2009, Kuwana landed her first job on the Las Vegas Strip, becoming a Pastry Cook at Stratta at the Wynn. In 2010, Kuwana became a Pastry Chef at Aureole, then left with Megan Romano to open Chocolate & Spice before returning to Aureole again in 2013.

In 2015, Kuwana joined the newly opened Yardbird at The Venetian Resort as a Pastry Chef, moving up to become Corporate Executive Pastry Chef.

In 2019, Kuwana joined the opening team for The Slanted Door Las Vegas, serving as Executive Sous and Pastry Chef. Kuwana switched gears in 2020, moving to LEV Group in Las Vegas to launch the company’s commissary kitchen as Keris Sweets, supplying pastry and desserts for some of Las Vegas’ best restaurants. Kuwana continues to make television appearances and attend media events.

LEEDEBBIE

EXECUTIVE CHEF

YI CHA

LOS ANGELES

Chef Debbie Lee is the Executive Chef and Partner of forthcoming Korean Gastropub Yi Cha and elevated tasting menu pop-up Joseon. A culinary visionary for over two decades, Lee first gained notoriety as the queen of modern Korean Gastropub fare in 2010 with Ahn-Joo, her fast casual model of a Korean Drinking house in a food truck. Her IACP nominated cookbook Seoultown Kitchen was heralded as one of the NY Times most Notable cookbooks in 2011. Chef Debbie’s user-friendly, effortless approach to breaking down Korean and Asian flavors has been her winning combo, starting a conversation for many to explore the vibrant palates of Asian cuisine.

She has also gained fans across the country through appearances on popular food shows such as Food Network Star, Chopped and most recently the runner up on Morimoto’s Sushi Master. Her mission is to embrace, support and inspire AAPI community and history through food and drink, changing the way people see Korean food, one Kimchee jar at a time.

OBOAHMED

EXECUTIVE CHEF AND OWNER

JAMBO CAFE AND JAMBO BOBCAT BITE

SANTA FE

Ahmed M. Obo is founder and chef-owner of Jambo Café in Santa Fe, NM. Originally from Lamu, an island off the coast of Kenya, Ahmed came to America in 1995, worked in restaurant kitchens in Santa Fe and New York, then opened Jambo Café in August 2009. Popular with locals and families, foodies and tourists, Jambo and Chef Ahmed have been winning accolades and awards since the restaurant first opened. Starting in 2010, Ahmed won Santa Fe’s Souper Bowl four years in a row, competing against the best chefs in the city. Jambo was voted #1 Best Ethnic/International Restaurant for 12 years running in the Santa Fe Reporter’s annual “Best of Santa Fe” competition and Best Chef in Santa Fe in 2015-2022.

A beloved and admired member of the Santa Fe community, Chef Ahmed participates in events for Gerard’s House, Kitchen Angels, The Food Depot, Creativity for Peace, Big Brothers/Big Sisters, St. Elizabeth’s Shelter, and many more. He is an annual participant in the Santa Fe Wine and Chile Fiesta and in ArtFeast. In 2013, Jambo Café was featured in the ‘Sammies and Stews’ episode of The Food Network’s Diners, Drive-Ins and Dives. Chef Ahmed published his first cookbook, The Jambo Cafe Cookbook: Recipes and Remembrances of My Journey from Africa to America in 2016 and is currently working on another. Chef began serving his Afro-Caribe fare on the road with Jambo Hapa (Hapa means “here” in Swahili), the Jambo Cafe food truck in 2016. In April of 2023, Chef Ahmed opened Jambo Bobcat Bite, featuring American cuisine with a the spice and flavor of Africa.

PONTIGGIACRISTIAN

EXECUTIVE CHEF SASSELA SANTA FE

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 snow-capped 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.

RIOSMARTÍN

EXECUTIVE CHEF RESTAURANT MARTÍN SANTA FE

Restaurant Martín is the embodiment of a 20-year dream to create the perfect balance of refined and comfortable. Chef Martín 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. Martín and Jennifer are longtime Santa Fean’s with a commitment to locality – Martín volunteers for Cooking with Kids, and Jennifer is president of The Horse Shelter. This familyowned 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.

RODRIGUEZ EDUARDO

EXECUTIVE CHEF AND OWNER ZACATLÁN SANTA FE

The name Zacatlán surged from the origins of our chef, Eduardo Rodriguez. He was born in Zacatecas, Mexico (north-central Mexico), which is defined as “the habitants of the land where grass grows”. Zacatlán is the natural translation for “land with an abundance of grass”, and that is where our idea of Zacatlán Restaurant began.

Zacatlán Restaurant desires to continue to preserve the traditions for our upcoming generations, while bringing forth new flavors. These new flavors incorporate Southwestern and Mexican influences. We are established near the Santa Fe Plaza, right off of Guadalupe Street. We want to unveil a new fusion of food for everyone in Santa Fe, and those who visits.

Eduardo was a finalist for the James Beard Best Chef Southwest award in 2023 and has recently taken over TerraCotta Wine Bistro with his brother Jose Rodriguez.

ROSENBERG HOSEA

EXECUTIVE CHEF AND OWNER

SANTO AND BLACKBELLY MARKET

BOULDER/DENVER

Hosea Rosenberg is the Owner and Executive Chef of Blackbelly and Santo restaurants in Boulder, CO. His menus highlight a sense of time and place, featuring local, seasonal ingredients and humanely raised livestock. Chef Hosea’s culinary path began while earning a degree in Engineering Physics at the University of Colorado. Cooking in restaurants began as a means to pay for school, but quickly became his life’s passion and pursuit. Early in his career he trained under well-established chefs such as Wolfgang Puck, Kevin Taylor and Dave Query, leading him to achieve national culinary fame as the winner of Bravo TV’s Top Chef season 5.

In the years that followed, Rosenberg founded Blackbelly in Boulder, Colorado, which began as a boutique catering business with a food truck and farm. It evolved to a fullservice restaurant, butcher shop and market which opened to critical acclaim in 2014. Rosenberg went on to open his second restaurant, Santo, three years later, as an homage to the cuisine of his childhood in Taos, New Mexico.

In March 2024 he opened Blackbelly Market Denver, a smaller outpost of the original concept, featuring its daytime deli, market and in-house meat curing program with an emphasis on house made charcuterie.

Chef Hosea has earned numerous additional honors and accolades, including a Michelin Guide Green Star for sustainable gastronomy and a “recommended” award acknowledging quality ingredients, chef forward menu, and overall dedication to excellence at both Santo and Blackbelly. He was named Best Chef of Denver International Wine Festival, Guest Chef at the James Beard House, 2022 Hero of the Year by Conscious Alliance, 2022 Outstanding Philanthropist by the Colorado Restaurant Association, and he was recognized by the U.S. Small Business Administration as a business owner inspiring the entrepreneurial spirit of the nation.

SELLERS DAVID

EXECUTIVE CHEF AND OWNER HORNO SANTA FE

Dave began his culinary career twenty years ago, while living in New Hampshire and completing a B.A in Philosophy 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 nonprofit culinary entrepreneurship-training 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.

SINCLAIRSEAN

EXECUTIVE CHEF LEVEL 5 RESTAURANT HOTEL CHACO, ALBUQUERQUE

The Land of Enchantment has great food and one New Mexico-born chef wants to see local restaurants receive high honors. “My family’s been in New Mexico for a long time, somewhere between like the 11 and 13th generation,” Sean Sinclair said.

Chef Sean Sinclair has built his culinary career on his passion for New Mexico and extensive experience leading kitchens across the U.S. over the past decade. Now, he’s bringing that home to Albuquerque.

“I’ve always had my eye on this restaurant and Chaco Hotel is truly just like a special place to be. It’s a beautiful setting, it’s serene. It’s this hotel definitely has a vibe that is hard to match,” Sinclair said.

Sean Sinclair is the new executive chef at Level 5 restaurant in Hotel Chaco. Heritage Hotels and Resorts, Inc., the largest independent hotel group in the state, owns the restaurant and hotel.

As the new executive chef, Sinclair wants to stay true to the identity of Hotel Chaco. He also wants to focus his new menu on Native American and Indigenous ingredients.

“They were modernists of their time. You know, kind of prehistory modernists. So I want to celebrate that by featuring as many local ingredients as possible,” Sinclair said. Ingredients that comprise one of his signature dishes. “Duck confit tamales with our duck breast. We call it the duo of duck here,” Sinclair said. “We want to use every bit, you know? So we save all our vegetable trimmings, we save all of our animal pieces, flavor and all the goodness from it.”

Sinclair hopes he and other chefs in the state help put New Mexico’s culinary scene on the map. He wants to attract prestigious awards, like Michelin Stars.

“It would be the goal of a lifetime to obtain my own star. Or even be recognized by a big Bib Gourmand. I mean, that’s, I think that’s every chef,” Sinclair said. With local chefs representing the Land of Enchantment on the national stage, Sinclair is excited to give New Mexican cuisine the recognition it deserves.

“I love this city. And to try to be thoughtful about creating a type of cuisine that’s really fitting to Chaco, to Albuquerque, to New Mexico, is really important to me,” Sinclair said.

SOBRINO DIEGO

EXECUTIVE CHEF SKYFIRE AT BISHOP’S LODGE SANTA FE

Diego Sobrino, Executive Chef at Bishop’s Lodge, Auberge Resorts Collection, brings over 20 years of Michelin-star experience. At SkyFire, he redefines ‘New Mexican cuisine’ blending modern techniques and local ingredients. Originally from Veracruz, Mexico, Chef Sobrino’s journey includes leading roles at sister property Hacienda AltaGracia, Mondrian Mexico City, and Fairmont Mayakoba, along with stints in top kitchens in France and Mexico.

TAIERICA

EXECUTIVE CHEF ALKEMĒ SANTA FE

As a young chef originated from Taiwan, who’s lived in Hawaii and now New Mexico, Erica has been nourished by rich cultural landscapes and talented mentors. With a great passion in food and culinary arts, Erica has also achieved a Registered Dietitian License in 2020 and now pursuing a Master of Science in Nutrition at the University of New Mexico. Alkemē at Open Kitchen is proud to have this talented chef with expertise in nutrition and culinary arts to create delicious and healthy meals for our guests!

WADE ERIN

EXECUTIVE CHEF AND OWNER

VINAIGRETTE SANTA FE

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 B.A. 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

CHEF AND PARTNER

BUTTERMILK RESTAURANT GROUP

SANTA FE

Like most chefs, Dakota started her career on the line at Mark Miller’s Coyote Café. She spread her wings over the next several years working under world-renowned chefs such as Dean Fering and Bruno Menard. Dakota then arrived in Los Angeles where she was quickly named “Best New Chef” by Angeleno magazine in 2006 as the Executive Chef at Jer-ne at the Ritz-Carlton Marina Del Rey. 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 one of the most commercially successful women-owned restaurateurs in Southern California as 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 gained both local and national recognition and had rapid expansion to 15 locations across Southern California from 2018 to 2021.

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 created the Buttermilk Restaurant Group LLC and opened Catch Santa Fe Poke Co. in the Summer of 2022. They quickly followed with the Notorious P.O.K.E (Sawmill Market), Frenchie’s Dips and Tots (Sawmill Market & The Railyard) and Dakota’s Pop Parlor. Weiss aims to expand their quickly growing Restaurant Group to cities such as Denver, CO, Flagstaff, AZ and Austin, TX. Missing the diverse food scene from Los Angeles, Dakota and Rich decided to open Capital Coal Neighborhood Eatery, a Micro Food Hall. Inside you can find Korean, Hot Chicken, and lots more to satisfy any craving.

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. Given Dakota’s passion for Japanese cuisine, Dakota and partner are working on their newest concept call Kuidaore. This is going be a Japanese Izakaya / Arcade. The focus on Japanese pub food using French technique in a various ways on this small plate menu concept. Expect to see menu items like Shaved Lotus Root with Pork Belly Miso Compote or Uni Crispy Rice with a Bouillabaisse Ponzu. She expects Kuidaore to launch in Spring 2025.

Dakota has been a long-time supporter of the organization No Kid Hungry which works to end childhood hunger in America and served as Chef Co-Chair for two years at the Taste of the Nation which benefitted the organization. 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.

On her rare day off, she and her partner love to load their two pups in the car for a hike by the river followed by a visit to a locally owned (pet-friendly) restaurant or brewery.

WERLINLAURA

CHEESE EDUCATOR SAN FRANCISO

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 cheeserelated 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.

WREDE JOSEPH

EXECUTIVE CHEF

JOSEPH’S CULINARY PUB

SANTA FE

Chef Joseph Wrede is a Food & Wine Best New Chef, the winner of several AAA Four Diamond Awards, several DiRoNA Awards and has received both Wine Spectator and Wine Enthusiast distinctions. JCP was featured on The Food Network’s Triple D with Guy Fieri in 2019.

This is the third incarnation of Wrede’s original Joseph’s Table, conceived in Taos, New Mexico in 1995, for which he is well-known and loved within the region and beyond. Joseph’s Culinary Pub is designed to be a platform for Chef Wrede’s unique and uncompromising vision on traditional and contemporary cuisine, both regional and international.

Regarding the restaurant as a process much like theater, Wrede envisions the experience of dining in his restaurant as an interactive play between the pub and the public, with his sights aimed at rivaling high art. Service is an art, décor is an art, food is indisputably an art, and Wrede wishes to accept nothing less than art on all levels. The dining experience begins the moment a person enters the restaurant, the interior of which is imbued with custom painted walls, a collection of antique copper, frescos and sculptures collected by Wrede’s family. The message one gets upon entering is that they are about to enjoy something wholly unique. Chef Wrede welcomes all to come and partake in this exciting process and come out of the experience fully nourished.

The Spirit of Santa Fe

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.

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.

MASTER SOMMELIER GILLIAN BALLANCE MS AND DWS, TREASURY WINE ESTATES

Gillian Ballance, MS, DWS, is an acclaimed wine expert with over 20 years of experience directing esteemed wine programs at top restaurants, hotels, and resorts across the United States. Currently the National Education Manager at Treasury Wine Estates, Ms. Ballance’s career highlights include managing wine services at The Rainbow Room, Windows of the World, Cello NYC, Bacara Resort, Bottega Napa Valley, and Cavallo Point.

A passionate wine authority, she received her Master Sommelier Diploma from the prestigious Court of Master Sommeliers in 2012 as one of only 25 female Master Sommeliers in the Americas. At the time, Ballance says she was at a point in her career where she wanted to put decades of experience to use. Since her first wine job, Ballance recounts being inspired along the way by so many great industry professionalsespecially Master Sommeliers. It has always been her goal to pay that forward by becoming a member herself. Additionally, The Diploma served as justification to friends, family and colleagues the countless hours, holidays and weekends spent on “the floor”. Ballance also holds a Higher Certificate and Diploma in Wines & Spirits from the British Wine and Spirits Education Trust. An approved WSET wine educator, Ms. Ballance shares her expertise lecturing and leading seminars nationwide.

Recognized for her contributions, she has been featured in Wine Spectator, Food and Wine, and various trade publications. Recently she was appointed to the James Beard Foundation Beverage Advisory Board and the Court of Master Sommeliers Board of Directors.

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.

MASTER SOMMELIER TIM GAISER

MASTER SOMMELIER JUNE RODIL CEO AND PARTNER, GOODNIGHT HOSPITALITY

Born in the Philippines and raised in Texas, June is the CEO & Partner of Houstonbased Goodnight Hospitality founded 2019 consisting of retail shoppe and wine bar Montrose Cheese & Wine, Rosie Cannonball, a 2020 James Beard Award semifinalist for Outstanding Wine Program, and ultrafine dining venture, MARCH which garnered accolades such as Best New Restaurants in Esquire, the No. 2 Restaurant in America in Robb Report’s Best of the Best 2022 and a 2022 James Beard Award semifinalist nod for Best Chef Texas. They will open The Marigold Club, their fourth concept in 2024.

Under 40 2016; Key Panelist at Women in Wine Leadership Symposium and numerous Food & Wine Festivals across the nation; Food & Wine magazine’s Sommelier of the Year 2014 (she is the only person to have received both the Restaurants of the Year & Sommelier of the Year accolades), Star Chef’s Rising Star Sommelier 2012, Wine & Spirits Best New Sommelier 2011, TEXSOM Best Sommelier Winner 2009 and is one of 25 women in the Americas to earn the Master Sommelier credential.

In her career June has opened over twenty hospitality concepts with numerous James Beard Award winners and nominees and Food & Wine magazine’s Best New Chefs. She remains a partner in the eponymous June’s All Day, named one of Food & Wine magazine’s Restaurants of the Year in 2017.

She is a known leader in the hospitality community and her personal accolades include: Wine Enthusiast’s Sommelier of the Year 2018; Wine Enthusiast 40

An avid sparkling wine drinker and determined to find cause for celebration in day-to-day life, in 2017 she launched her own wine, the popular and thirst quenching, June’s Brut Rosé.

Outside of her passion for restaurant operations, wine, and championing diversity & inclusion, June loves doing crossword puzzles with her husband, obsessing over her dog, admiring art, avoiding regular exercise, and laughing heartily with her friends.

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.

oriented 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.

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 health-

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.

NATIONAL FINE WINE BRAND AMBASSADOR, FREDERICK WILDMAN MARIKA VIDA-ARNOLD

Over the past two decades, Marika Vida-Arnold has served as the Wine Director of the Ritz-Carlton Central Park, New York, Sommelier of the toprated 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 Project of 10 Years, the critically acclaimed Phenomenal Femmes Program, focuses on female winemakers and winery owners from around the globe. Marika has been featured in Bloomberg, Forbes, Haute Living, Gotham, The Somm Journal, The Tasting Panel, The Wine Enthusiast, Seven-Fifty Daily, Liquor.com, Pix Wines and Thinking Outside The Bottle. 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 Argentine Winery Catena Zapata, and she is a member of the Full Circle Sommelier Network, working with Master Sommelier Evan Goldstein.

Prior to her Sommelier career, Marika worked in Wine Auction for both Sotheby’s and Morrell & Company in NYC as a Cellar Manager. 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 worked with corporate clients, presenting for special events. Clients include Glaxo-Smith-Kline, NYSE, Prologis, IMG, R.R. Donnelley, Acuris among many notable others. She has been teaching wine for the International Law Firm Milbank for the last 10 years. Marika is a Wine Educator and Presenter for The Yale Club in NYC. She is Creator, Host and Sommelier for the Somm Series Dinner Program at The Hard Rock Hotel in NYC. She has served on Eric Asimov’s Tasting Panel for the New York Times

and been featured on Barrons.com for romantic wine picks. Marika is a member of Les Dames D’Escoffier NY Chapter and has served as a panelist for many of their events.

Marika’s enthusiasm for wine, unique ability to convey knowledge to consumers and background in broadcasting have her presenting at the Nantucket, Newport, Charleston, Santa Fe, Boston, New Orleans and Destin Food and Wine Festivals. She has worked with many wine agencies doing wine education for Wines of Rioja, Rias Baixas, Wines of Alsace and has worked with the following importers as consulting Brand Ambassador: Vineyard Brands, Kobrand and Jackson Family Wines. As of February 2024, Marika is now the National Fine Wine Brand Ambassador for the prestigious Importer Frederick Wildman.

ZACH RASMUSON OF THE DUCKHORN PORTFOLIO

SFW&C FIESTA HONOREE OF THE YEAR

SFWC: Duckhorn Vineyards is known as one of the most beloved wines in Napa. What draws people in?

Zach: Duckhorn Vineyards stands as a symbol of timeless Napa Valley excellence. Our wines are beloved for their classic, refined style, attracting those who appreciate authenticity and craftsmanship. What truly sets us apart is our mastery across a diverse range of varieties. We pride ourselves on crafting America’s most beloved Merlot and Sauvignon Blanc, as well as renowned Cabernet Sauvignon and Chardonnay programs. Each bottle reflects the exceptional taste and distinction that our iconic yellow label and signature duck have come to represent.. Guests are also invited to experience the heart of Duckhorn Vineyards at our estate house in St. Helena, where they can witness the magic of where it all began—a pilgrimage that deepens the connection to our legacy.

SFWC: What significant milestones in Duckhorn Vineyards’ history stand out to you?

Zach: Purchasing the iconic Three Palms Vineyard in 2014 and then receiving the distinct honor of having the 2014 Duckhorn Vineyards Napa Valley Merlot from Three Palms Vineyard be named Wine Spectator’s #1 wine of the world. We always knew what a distinct and special place Three Palms Vineyard is, and being able to own the farming and viticultural practices allowed us to prove it!

SFWC: You have an impressive and extensive background in winemaking as well as operations. Can you share some key benchmarks your career leading up to your role with The Duckhorn Portfolio?

Zach: I refer to myself as a reformed winemaker. I drove to California in 1995 with a Philosophy degree and a beat up pick up truck with the intention of working one harvest. Nearly 30 years later I look back at how lucky I have been to work with the incredible men and women who have helped shape Napa Valley like Dan and Margaret Duckhorn.

SFWC: Duckhorn Vineyards is coming up on 50 years since its establishment in Napa Valley. What do you think has changed the most since that inaugural vintage of cabernet sauvignon? What has remained the same?

Zach: Despite nearly 50 years of winemaking, one remarkable aspect is that Duckhorn Vineyards has only had four winemakers during that time. Each has apprenticed as Assistant Winemakers to their predecessors, ensuring continuity in our approach. What has remained constant is our unwavering commitment to classic vineyard sourcing and winemaking techniques, preserving the legacy and quality that have defined Duckhorn from the beginning.

SFWC: What kind of innovations do you see in the future of Duckhorn Vineyards?

Zach: At Duckhorn Vineyards, we see the future driven by continuous innovation in hospitality, technology and sustainability. Our commitment to collaborating with industry leaders allows us to push the boundaries of winemaking and guest experiences. Just as Dan and Margaret Duckhorn revolutionized luxury Merlot and introduced the seated tasting in Napa Valley, we continue to be pioneers—expanding early into Anderson Valley and establishing our presence in Washington State and Paso Robles. As we look ahead, we’re excited to introduce new product releases that celebrate our 50 years of history, highlighting our dedication to estate sourcing and iconic grower partners, while evolving alongside the environment and staying true to the core values and expertise that define our legacy.

SFWC: Duckhorn Vineyards is known for pioneering Merlot in Napa Valley as a luxury variety. What is it about your Merlot that accounts for such long-term success?

Zach: Since the late 1970s, we’ve dedicated ourselves to sourcing the finest estate and grower vineyards. A key to our Merlot’s success is our focus on mountain fruit,

which provides structure and elegance, distinguishing our wines from those made with valley floor grapes. This careful vineyard selection, combined with decades of expertise, is the foundation of our Merlot’s longlasting appeal.

SFWC: Duckhorn Vineyards has several unique vineyards, including Three Palms Vineyard in Napa Valley. This vineyard will be featured during your seminar during Wine & Chile this year. What makes it so special?

Zach: The magic of Three Palms lies heavily within the soils. The 73-acre vineyard is situated on the southern end of the Calistoga AVA across from Dutch Henry Canyon. The canyon forms the Selby Creek, which wraps around the back of the vineyard, creating an intensely rocky subsurface and, ultimately, great drainage for the vines. With 30+ years of vine age, they are wellestablished and essentially self-regulating, allowing for incredible consistency from year to year. The warmer, up-valley location combined with deep rocky soils allow for beautiful fruit intensity & dense structure with a rustic, old-world edge.

The Three Palms Vineyard has played an integral role in the American Wine Story. After its initial planting by a couple of eccentric but passionate newcomers, the vineyard was foundational during the first wave of world-class Napa wines and eventually became the lynchpin of Duckhorn’s journey to make the best Merlot in the world. That journey elevated the quality, knowledge and presence of wine at the American dinner table; there are hundreds of fantastic vineyards in Napa, but only a handful played such a pivotal role in establishing the region as one of the world’s best. Three Palms was one of the first vineyards to prove that outstanding Merlot could be grown in Napa and is really the only one that continues to do so today. We’re honored to get to be a very small part of that legacy.

SFWC: It’s your last meal ever. What bottle are you opening?

Zach: Dark question, but likely a bottle of Cru Beaujolais. Those wines are some of my favorite in the world.

SFWC: What’s your favorite wine that Duckhorn Vineyards produces?

Zach: I get asked this a lot, and it is like naming your favorite child. Impossible! Let’s just say that our Napa Valley Cabernet Sauvignon is an amazing bottle of wine and value.

SFWC: What excites you most about being recognized as Winery of the Year for Santa Fe Wine & Chile Fiesta?

Zach: It is truly an honor. This recognition reflects the passion and dedication of our entire viticulture and winemaking teams. I’m especially proud of Renée Ary, our winemaker at Duckhorn Vineyards, who started the same week as I did over 21 years ago. To see her relentless pursuit of excellence acknowledged in this way is both humbling and inspiring.

forging new paths to a lower carbon future

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Chevron proudly supports the 33rd Annual Santa Fe Wine & Chile Fiesta.

33 rd A nnual W ine & Chile F estival

WEDNESDAY, SEPTEMBER 25, 6:30 PM Sushi & Tequila Dinner

Guest Chef: Chef: Jesus Mendoza Tequila Moderator: Micheal Trujillo, Southern Glazier

USD225 per person plus tax & gratuity*

THURDAY, SEPTEMBER 26, 6:30 PM

Terlato Wine Dinner

Guest Chef: Bruno Davaillon, James Beard

Award Recipient anda Michelin Star Rated Chef

Wine Moderator: Kim Beto, VP Terlato Wines

USD225 per person plus tax & gratuity*

FRIDAY, SEPTEMBER 27, 6:30 PM

Charles Krug Wine Dinner

Guest Chef: Bruno Davaillon, James Beard

Award Recipient and Michelin Star Rated Chef Wine Moderator: Gigi Mondavi, Owner Charles Krug Winery

USD225 per person plus tax & gratuity*

* Prices exclude 8.1875% sales tax and 22% gratuity

ANASAZI RESTAURANT

BAR & LOUNGE

PINOT NOIR/ NEBBIOLO

CHARDONNAY

PARTICIPATING I WINERIES

The Grand Tasting boasts an impressive lineup of over 90 world-class wineries and importers, showcasing exquisite wine regions from all around the globe.

7CELLARS NAPA, CA

7CELLARS.COM

The Farm Collection, Cabernet Sauvignon Elway’s Reserve, Cabernet Sauvignon

The Farm Collection, Chardonnay E lway’s Reserve, Chardonnay

The Farm Collection, Pinot Noir

ALBERT BICHOT USA GLENN ALLEN, VA

ALBERTBICHOTUSA.COM

ALPHA OMEGA COLLECTIVE SAN LUIS OBISPO, CA

ALPHAOMEGACOLLECTIVE.COM

Alpha Omega Cabernet Sauvignon Napa Valley 2021 Tolosa 1772 Chardonnay 2020

Alpha Omega ERA 2021 Tolosa Primera 2019 Tolosa Russian River Pinot Noir 2021 Pe rinet Red 2017

BANFI VINTNERS OLD BROOKVILLE, NY

BANFIWINES.COM

Banfi ‘Centine’ Rosso B anfi Chianti Classico Riserva Banfi “Magna cum Laude” Super Tuscan B anfi Rosso di Montalcino Banfi Brut S an Angelo Pinot Grigio

BROADBENT SELECTIONS RICHMOND, VA

BROADBENT.COM

CASA RONDEÑA WINERY LOS RANCHOS DE ALBUQUERQUE, NM

CASARONDENA.COM

CAYMUS VINEYARDS RUTHERFORD, CA

WAGNERFAMILYOFWINE.COM

Caymus California Cabernet C aymus-Suisun “The Walking Fool” Caymus Napa Cabernet C onundrum Red Bonanza Cabernet Sauvignon C onundrum White

CHAMPAGNE LAURENT-PERRIER TOURS-SUR-MARNE, FRANCE

LAURENT-PERRIER.COM/EN

CHAMPAGNE VEUVE CLICQUOT REIMS, FRANCE

VEUVECLICQUOT.COM

CHARLES KRUG WINERY ST. HELENA, CA CKMONDAVI.COM

Aviana Cabernet Sauvignon

Aviana Verdejo

Charles Krug Cabernet Sauvignon

C harles Krug Sauvignon Blanc

French Blue Crémant Brut

French Blue Crémant Brut Rosé

CLINE FAMILY CELLARS WINERY SONOMA, CA CLINECELLARS.COM

Eight Spur Zinfandel

Fog Swept Pinot Noir

Hat Strap Chardonnay

Rock Carved Cabernet

G ust Chardonnay

G ust Pinot Noir

CONSTELLATION BRANDS OAKVILLE, CA CBRANDS.COM/COLLECTIONS/WINE

The Prisoner Winery

Booker Winery

COPPER CANE WINES & PROVISIONS ST. HELENA, CA

COPPERCANE.COM

COSMIC WINE COLLECTION NEWPORT BEACH, CA

COSMICWINECOLLECTION.COM

DAOU FAMILY ESTATES PASO ROBLES, CA

DAOUVINEYARDS.COM

DAOU Cabernet Sauvignon

DAOU Chardonnay

DAOU Rosé

DAOU RSV Cabernet

DAOU RSV Chardonnay

DAOU Sauvignon Blanc

DELICATO FAMILY WINES MANTECA CA

DELICATO.COM

1924 Bourbon Barrel Cabernet Sauvignon

1924 Whiskey Barrel Red Blend

Coppola Diamond Prosecco

Francis Coppola Chardonnay

Francis Coppola Claret

S toneleigh Sauvignon Blanc

DELILLE CELLARS WOODINVILLE, WA

DELILLECELLARS.COM

Chaleur Blanc

Metier Cabernet Sauvignon

M etier Red Blend

M etier Sauvignon Blanc

DONNACHADH FAMILY WINES SANTA MARIA, CA

DONNACHADH.COM

DRY CREEK VINEYARD HEALDSBURG, CA

DRYCREEKVINEYARD.COM

Cabernet Sauvignon

Heritage Zinfandel

Dry Chenin Blanc T he Mariner (Cabernet Meritage)

Fumé Blanc

THE DUCKHORN PORTFOLIO ST. HELENA, CA DUCKHORN.COM

Napa Valley Cabernet Sauvignon North Coast Sauvignon Blanc

Napa Valley Chardonnay T he Discussion, Napa Valley Red Wine

Napa Valley Merlot

ELK COVE VINEYARDS GASTON, OR ELKCOVE.COM

EMBUDO VALLEY VINEYARDS EMBUDO, NM

EMBUDOVALLEYVINEYARDS.COM

FERRARI-CARANO VINEYARDS & WINERY SANTA ROSA, CA

FERRARI-CARANO.COM

Cabernet Sauvignon

M erlot

Chardonnay Rosé

Fumé Blanc S iena

FESS PARKER WINERY LOS OLIVOS, CA FESSPARKER.COM

Santa Barbara County Chardonnay

S ta Rita Hills Pinot Noir

Santa Barbara Riesling T he Big Easy

FRANK FAMILY VINEYARDS CALISTOGA, CA

FRANKFAMILYVINEYARDS.COM

Carneros Chardonnay

Carneros Pinot Noir

N apa Valley Cabernet Sauvignon

N apa Valley Zinfandel

FREDERICK WILDMAN & SONS NEW YORK, NY

FREDERICKWILDMAN.COM

Brandlin Cabernet Sauvignon Estate

H ugel Riesling Classic

Donini Montepulciano J J Vincent Bourgogne Blanc

Hugel Gentil Marchesi di Barolo Maraia Barbera del Monferrato

FRENCH LIBATION MIAMI SHORES, FL

FRENCHLIBATION.COM

GRUET WINERY ALBUQUERQUE, NM

GRUETWINERY.COM

Blanc de Noirs

L e Spritz Le Fleuriste

Brut S auvage Blanc de Blancs

Le Spritz L’Orangerie

HALL WINES ST. HELNEA, CA HALLWINES.COM

Zozobra Brut

BACA Double Dutch Paso Robles Zinfandel H ALL Napa Valley Sauvignon Blanc

BACA Home Base Dry Creek Zinfandel Ka thryn Hall Napa Valley Cabernet Sauvignon

HALL Napa Valley Cabernet Sauvignon WALT Blue Jay Anderson Valley Pinot Noir

J. LOHR VINEYARDS & WINES SAN JOSE, CA

JLOHR.COM

JACKSON FAMILY WINES SANTA ROSA, CA

JACKSONFAMILYWINES.COM

JARAMILLO VINEYARDS BELEN, NM

JARAMILLOVINEYARDS.COM

Arroyo Gold

Cabernet Franc

Petit Verdot Rose’

S ummer Sombra

Judy Chicago NM Red Tempranillo Roble

JOHN ANTHONY VINEYARDS NAPA, CA

JOHNANTHONYVINEYARDS.COM

Butter Bubbles

Butter Cabernet Sauvignon

Butter Chardonnay

JOSÉ PASTOR SELECTIONS SAN FRANCISCO, CA

JOSEPASTORSELECTIONS.COM

Envinate

Canary Islands

Ribera Sacra

A kutain

Guimaro Rioja

4 Monos

S ierra de Gredos

JUSTIN VINEYARD & WINERY PASO ROBLES, CA

JUSTINWINE.COM

Cabernet Sauvignon

Isosceles

Rosé

S auvignon Blanc

S onoma County Chardonnay

KERMIT LYNCH WINE MERCHANT BERKELEY, CA

KERMITLYNCH.COM

Belles-Graves Pomerol

Fontsainte Gris de Gris Rosé

Kermit Lynch Cotes du Rhone

L a Grave Cahors

L ambert de Seyssel

T hivin Brouilly Reverdon

KOBRAND WINE AND SPIRITS PURCHASE, NY

KOBRANDWINEANDSPIRITS.COM

KOSTA BROWNE SEBASTOPOL, CA KOSTABROWNE.COM

Gap’s Crown Vineyard Pinot Noir Russian River Valley Pinot Noir One Sixteen Chardonnay

LESCOMBES FAMILY VINEYARDS DEMING, NM

LESCOMBESWINERY.COM

LUNA ROSSA WINERY DEMING, NM LUNAROSSAWINERY.COM

M IMPORTS PROSPER, TX

MIMPORTSUSA.COM

Carchelo “C” (Organic) Jumilla D omini Tinto Douro

Carchelo Altico Syrah (Organic) Jumilla E YA (Organic) Verdejo Carchelo Canalizo F ulget Albarino Rias Baixas

MAISONS MARQUES & DOMAINES PARIS, FRANCE MMDUSA.NET

Marques de Murrieta Réserva 2019 Ramos Pinto Duas Quintas Red 2021 Pazo Barrantes Albarino

MARINE LAYER HEALDSBURG, CA VALKYRIESELECTIONS.COM

MICHAEL CORSO SELECTIONS OAK PARK, IL CORSOWINES.COM

Le Provençal Rosé Côtes de Provence T hierry Delaunay Grand Ballon Sauvignon Blanc

Chateau Tour de Gilet Bordeaux Supérieur V ignerons de Réunis Bourgogne Chardonnay

Domaine Chamfort Cotes du Rhone

MICHAEL DAVID WINERY LODI, CA

MICHAELDAVIDWINERY.COM

Earthquake Zinfandel Freakshow Zinfandel Freakshow Cabernet L ust Freakshow Chardonnay Pe tite Petit

MISSION WINERY ALBUQUERQUE, NM

MISSIONWINERYNM.COM

Garnacha 2020 Sauvignon Blanc

Garnacha 2021 Z infandel

Pinot Gris 2022

MORGAN WINERY SALINAS, CA

MORGANWINERY.COM

Cotes du Crow’s

G17 Syrah

Highland Chardonnay

Metallico Chardonnay

S auvignon Blanc

Twelve Clones Pinot Noir

NEYERS VINEYARDS ST HELENA, CA

NEYERSVINEYARDS.COM

AME Cabernet Sauvignon

Carneros Chardonnay

Left Bank Red

S age Canyon Red

NOISY WATER WINERY RUIDOSO, NM

NOISYWATERWINERY.COM

Demigod

Demigoddess

Forbidden Sparkling

Moscato

R eserve Malbec

V intner’s Reserve Cabernet Sauvignon

NORTH COAST WINE CO. CLOVERDALE, CA

NORTHCOASTWINE.COM

Outerbound Cabernet Sauvignon

Outerbound Chardonnay

Outerbound Pinot Noir

NOTRE VUE ESTATE WINDSOR, CA

NOTREVUEESTATE.COM

OLÉ & OBRIGADO

OLEOBRIGADO.COM

NEW ROCHELLE, NY

PALM BAY IMPORTS WEST PALM BEACH, FL

PALMBAY.COM

Cavit Cloud 90 Pinot Grigio

Lunetta Prosecco

Mon Frère Pinot Noir

Roscato Rosso Dolce

S aracina Sauvignon Blanc

Taub Family Nap Cabernet Sauvignon

PAUL HOBBS WINERY SEBASTOPOL, CA

PAULHOBBSWINERY.COM

PERNOD RICARD USA PARIS, FRANCE

PERNOD-RICARD.COM/EN/BRANDS

Campo Viejo Cava Brut

Campo Viejo Reserve ‘17

GH Mumm Grand Cordon Rosé Brut

Kenwood Jack London

Mumm Napa Sparkling Brut Prestige

Mumm Napa Sparkling Brut Rosé

PREMIUM PORT WINES INC. SAN FRANCISCO, CA

PREMIUMPORT.COM

Blandy’s 5-Year-Old Verdelho D ow’s Vale do Bomfim Douro White

Dow’s 10-Year-Old Tawny Port G raham’s 20-Year-Old Tawny Port

Dow’s Vale do Bomfim Douro Red G raham’s Six Grapes Reserve Port

RAMEY WINE CELLARS HEALDSBURG, CA

RAMEYWINE.COM

Claret

Fort Ross Seaview Chardonnay

Rodgers Creek, Petaluma Gap Syrah

Russian River Pinot Noir

RIBOLI FAMILY WINES PASO ROBLES, CA

RIBOLIWINES.COM

RIDGE VINEYARDS CUPERTINO, CA

RIDGEWINE.COM

Grenache Blanc Paso Robles

Lytton Springs

Monte Bello

Paso Robles Zinfandel

Pe tite Sirah Lytton Estate

RIO GRANDE WINERY LAS CRUCES, NM

RIOGRANDEWINERY.COM

Desert Nights

Land of Mañana El Santo Mission

Flor Blanca S paniard

ROBERT BIALE VINEYARDS NAPA, CA BIALE.COM

ROBERT MONDAVI WINERY NAPA, CA

ROBERTMONDAVIWINERY.COM

RODNEY STRONG WINE ESTATES HEALDSBURG, CA

RODNEYSTRONG.COM

ROMBAUER VINEYARDS ST. HELENA, CA

ROMBAUER.COM

California Zinfandel

Santa Lucia Highlands Pinot Noir Carneros Chardonnay S auvignon Blanc

SANTA RITA ESTATES SANTIAGO, CHILE

SANTARITA.COM/EN

SHAW-ROSS INTERNATIONAL IMPORTERS MIRAMAR, FL SHAWROSS.COM

SHEEHAN WINERY ALBUQUERQUE, NM

SHEEHANWINERY.COM

Cinsault Rosé Malbec

Grand Reserve Cabernet Sauvignon P inot Noir

Gruner Veltliner S auvignon Blanc

SILVER OAK CELLARS HEALDSBURG, CA SILVEROAK.COM

SKURNIK WINES & SPIRITS NEW YORK, NY SKURNIK.COM

ST. SUPÉRY ESTATE VINEYARDS & WINERY RUTHERFORD, CA

STSUPERY.COM

Napa Valley Dollarhide Sauvignon Blanc

Napa Valley Estate Cabernet Sauvignon

Napa Valley Estate Sauvignon Blanc

TABLAS CREEK VINEYARD PASO ROBLES, CA

TABLASCREEK.COM

Esprit de Tablas Blanc

Patelin de Tablas Rosé

Esprit de Tablas Rouge P atelin de Tablas Rouge

Patelin de Tablas Blanc

TRINCHERO FAMILY ESTATES ST. HELENA, CA TFEWINES.COM

Avissi Prosecco

Iron + Sand Cabernet Sauvignon

Charles & Charles Bolt Cabernet Sauvignon S eaglass Pinot Noir

Charles & Charles Rosé S eaglass Sauvignon Blanc

VARA WINERY ALBUQUERQUE, NM VARAWINES.COM

Garnacha Black Label

Silverhead Brut

Tempranillo

Vara X LG Blancs de Blanc

Silverhead Brut Rose V iura

VERITABLE WINES & ESTATES ELTVILLE AM RHEIN, GERMANY

VERITABLE-WINES-ESTATES.DE

VINATTIERI 1385 MIAMI, FL

VINATTIERI1385.COM

VINEYARD BRANDS BIRMINGHAM, AL

VINEYARDBRANDS.COM

VINO DEL SOL SAN ANTONIO, TX

VINODELSOL.COM

VIVÁC WINERY DIXON, NM

VIVACWINERY.COM

Barbera Sangiovese

Gruner Veltliner Tempranillo

Rosé of Sangiovese

WILLAMETTE VALLEY VINEYARDS TURNER, OR WVV.COM

Dijon Clone Chardonnay

Whole Cluster Pinot Noir

Estate Pinot Noir W hole Cluster Rosé

Pinot Gris

WILSON DANIELS NEW YORK, NY

WILSONDANIELS.COM

WINEBOW FINE WINE + SPIRITS. GLENN ALLEN, VA

WINEBOW.COM

Allan Scott Pinot Noir

Lapstolle Cuvée Alexandre Merlot

Allan Scott Sauvignon Blanc V illa Maria Sauvignon Blanc

Catena Malbec Yalumba Y Series Shiraz/Viognier

WINESELLERS LTD. NILES, IL

WINESELLERSLTD.COM

Le Charmel Rosé

Tortoise Creek Cabernet Sauvignon

Tortoise Creek Pinot Noir

Pr osper Maufoux Crémant de Bourgogne Rosé

Z uccardi “Q” Tempranillo

Z uccardi “Q” Uco Red Blend

WX BRANDS NOVATO, CA

WXBRANDS.COM

Bread & Butter Chardonnay

Bread & Butter Pinot Noir

Bread & Butter Prosecco

Tangent Albariño

T he Icon Rock Signature Red Blend

T he Icon Rock Signature Sauvignon Blanc

1st 6 months on select units 1st 6 months on select units

BOLD FLAVORS BOLD FLAVORS BOLD FLAVORS

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.

ACEQ RESTAURANT

480 NM-150, ARROYO SECO | 575-216-7357

ACEQRESTAURANT.COM

Taos’s hidden gem, located in the heart of Arroyo Seco. Enjoy elevated Modern American cuisine with a friendly atmosphere, fantastic wine list and great beers. Reservations always recommended, ACEQ hopes to see you soon.

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. Enjoy shared plates and entrees, signature margaritas and premium cocktails.

ALKEMĒ AT OPEN KITCHEN

227 DON GASPAR AVE, SANTA FE | 505-982-9704

ALKEME-SANTAFE.COM

Open Kitchen’s cooking and dining experiences deepen connections, honor local food with inspired global flavors, and celebrate the kitchen as the center of sensory pleasure, healthy living, learning, and community.

AMAYA

AT HOTEL SANTA FE

1501 PASEO DE PERALTA, SANTA FE | 505-955-7805

HOTELSANTAFE.COM

Amaya at Hotel Santa Fe, mixing classic technique, contemporary flair, and fresh seasonal ingredients from traditional American Indian fare, Chef Walter Dominguez creates innovative dishes sure to please any palate

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

We prepare the finest local and seasonal ingredients a la minute with the utmost care and respect. Our menu is inspired by Italian cuisine, but we try to stay true to our relationship with local growers melding indigenous foods whenever possible, with key Italian imports. Dining at Andiamo inspires conversation and evokes memories.

ATRISCO CAFÉ & BAR

DEVARGAS CENTER - 193 PASEO DE PERALTA SANTA FE | 505-983-7401

ATRISCOCAFE.COM

Our philosophy is simple recipes, fresh ingredients, and friendly service. We cater to the tastes of Santa Feans who love authentic New Mexican red and green chile, but also offer a small but carefully crafted selection of American dishes such as burgers, Southwest Chicken Salad, and Meat Loaf.

BLUE CORN CAFE

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

HIDDENMOUNTAINBREWING.COM

Blue Corn Café offers a lively dining experience with a menu featuring Southwestern cuisine and house-brewed craft beers. Known for its casual, friendly atmosphere, it’s a great spot for enjoying hearty meals, local brews, and the vibrant flavors of New Mexico.

BOTTEGA DEL VINO

505 CERRILLOS RD., SANTA FE | 505-772-0946

CHOMPSANTAFE.COM

A unique bar inside CHOMP with curated wines, artisan cocktails, creative mocktails and craft beer.

BOURBON GRILL

104 OLD LAS VEGAS HWY., SANTA FE | 505-984-8000

BOURBONGRILLSANTAFE.COM

Whether you’re here for dinner or just after work cocktails, we have 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!

BOXCAR

133 W. WATER 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. Bringing you a delicious menu in our beautiful gathering space.

CAPITOL COAL NEIGHBORHOOD EATERY

326 GUADALUPE ST., SANTA FE | 505-772-0192

CAPITALCOALNEIGHBORHOODEATERY.COM

Explore a diverse range of culinary delights meticulously curated to cater to a variety of palates, ensuring a satisfying experience for every diner. Stay tuned for our rotating pop-up events that promise to delight your senses with ever-evolving flavors and dining experiences.

CHEF NATH’S INSPIRED KHMER CUISINE

505 CERRILLOS RD. #B101, SANTA FE | 505-699-5974

CHEFNATH.COM

Royal Khmer cuisine was refined in the palaces of Cambodia over centuries, served to royalty and their honored guests for generations. Flavors are subtle, and combinations of spices and herbs nuanced, summoning the textured expertise of that culinary lineage.

CHOMP

505 CERRILLOS RD., SANTA FE

CHOMPSANTAFE.COM

CHOMP is a multicultural food hall and community event space in Santa Fe, New Mexico. Come and enjoy flavorful dishes made by local chefs and SIP, SHOP, CHOMP!

COYOTE

CAFE

132 WATER ST, SANTA FE | 505-983-1615

COYOTECAFE.COM

Celebrating over 30 years of service, Coyote Cafe has garnered a world-wide following as a staple of international tastes and world class service. 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 and the nation.

CREPAS-OH!

1382 VEGAS VERDES DR., SANTA FE | 505-257-8775

Crepas-Oh! is a cozy restaurant that specializes in delicious crepes made with fresh ingredients.

DAHL RESTAURANT GROUP

7000 AZ-179, SEDONA, AZ | 928-284-2604

Dahl Restaurant Group of Sedona Arizona is the parent company of the best Sedona Dining brands, Mariposa, Cucina Rustica, Pisa Lisa, Dahl & Diluca.

DR. FIELD GOODS KITCHEN

187 PASEO DE PERALTA, SANTA FE | 505-982-3033

DRFIELDGOODS.COM

Dr. Field Goods is a farm-to-table restaurant concept designed by Chef Josh Gerwin in Santa Fe and Albuquerque. We source the finest ingredients from small, New Mexico family farms to create comfort food classics infused with the flavors of South America, Europe and Asia. 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. We specialize in using our Argentine wood fired grill and Italian wood burning pizza over. Chef Randy Tapia utilizes local fresh products working with our neighbor ranches and farms creating dishes with influences from around the world. GM and Sommelier Chris Banks has created an amazing beverage program from craft cocktails to esoteric valuedriven wine to pair with Chef’s cuisine.

HORNO

RESTAURANT

ESCONDIDO

1101 PASEO CORAZON, SANTA FE | 505-316-4718 ESCONDIDOSF.COM

Chef Fernando Ruiz is a king of Southwestern and Mexican cuisine, holding the distinction of being a three-time Food Network Champion. Ruiz won Guy’s Grocery Games, Chopped and most recently, beat the nearly unstoppable Bobby Flay.

THE GOOD TIMES GRILL

4250 CERRILLOS RD, MEDANALES | 505-424-1680

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

HIGH DESERT AT THE MYSTIC

2810 CERRILLOS RD, SANTA FE | 505-473-5348 THEMYSTICSANTAFE.COM

High Desert at The Mystic offers a distinctive dining experience with a menu inspired by Southwestern flavors.Featuring locally sourced ingredients and creative dishes, making it an ideal spot for both casual dining and special occasions.

HORNO RESTAURANT

95 W MARCY ST, SANTA FE | 505-303-3469 HORNORESTAURANT.COM

“We’re going to do fine food but not fine dining. No white tablecloths. I have honed the art of making great food that is not killer expensive. No pretense, just great food.” - Chef David Sellers

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 CERRILLOS RD., SANTA FE | 505-473-1269 JAMBOCAFE.NET

African homestyle fare includes jerk chicken, goat stew, plus wraps & pies in casual, colorful digs.

JOE’S TEQUILA BAR AT INN ON THE ALAMEDA

303 E. ALAMEDA, SANTA FE | 505-946-0525

INNONTHEALAMEDA.COM/EAT

Joe’s Tequila Bar at Inn on the Alameda offers a vibrant atmosphere with an extensive selection of tequilas and handcrafted cocktails. The bar features a diverse menu of Mexican-inspired dishes, providing a perfect spot for relaxing with friends or enjoying a lively evening out.

JOSEPH’S CULINARY PUB

428 AGUA FRIA ST., SANTA FE | 505-982-1272

JOSEPHSOFSANTAFE.COM

Designed to be a platform for Chef Wrede’s unique and uncompromising vision on traditional and contemporary cuisine, both regional and international.

JULIA:

A SPIRITED RESTAURANT AND BAR

330 E. PALACE AVE, SANTA FE | 505-954-9670

JULIARESTAURANTSF.COM

Julia: A Spirited Restaurant in the La Posada Hotel offers an upscale dining experience with a focus on modern American cuisine. Named after Julia Staab, it combines historical charm with innovative dishes, creating a unique and elegant atmosphere perfect for special occasions and fine dining.

KERIS SWEETS

LAS VEGAS, NV INSTAGRAM.COM/KERIS.SWEETS

Custom cakes, presentation boxes, cake pops to order. We create desserts for leading Las Vegas restaurants.

KINGSTON RESIDENCE OF SANTA FE

2400 LEGACY COURT., SANTA FE | 505-471-2400

KINGSTONRESIDENCEOFSANTAFE.COM

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 PLAZUELA AT LA FONDA

100 E. SAN FRANCISCO ST., SANTA FE | 505-995-2334

WWW.LAFONDASANTAFE.COM/LA-PLAZUELA

Fresh and flavorful, La Plazuela takes an innovative approach to New Mexican cuisine, cooking up traditional recipes with an enticing new twist.

LINO’S TRATTORIA AND PIZZERIA

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

LINOSTRATTOIAPIZZERIA.COM

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. We invite you to discover the flavors of dining in Santa Fe.

MARIA’S NEW MEXICAN KITCHEN

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

213 WASHINGTON ST, SANTA FE | 505-365-1010

MARKETSTEERSTEAKHOUSE.COM

Market Steer Steakhouse offers a refreshing new take on fine dining, serving up an atmosphere every bit as charming as Chef Kathleen Crook’s creative approach to classic American food.

NUCKOLLS BREWING CO.

1611 ALCADESA ST. SANTA FE

NUCKOLLSBREWING.COM

A sustainable, authentic Beer Garden in the historic Nuckolls building in the heart of Santa Fe’s Railyard. Featuring 40 rotating taps that include our core beer lineup, seasonal brews, offerings from local NM breweries, and internationally inspired beers from around the world.

OJO SANTA FE - BLUE HERON

202 LOS PINOS DR., SANTA FE | 877-977-8212

OJOSPARESORTS.COM/OJO-SANTA-FE/RESTAURANT

At Ojo Santa Fe, our Chef crafts inspired dishes infused with local flavor and tradition. Blue Heron Restaurant’s seasonal menus feature crave-worthy cuisine incorporating the freshest ingredients from the Ojo Caliente Farm and local Southwest region.

ORTIZ AT HILTON SANTA FE

100 SANDOVAL ST, SANTA FE | 505-988-2811

HILTON.COM/EN/HOTELS/SFEHIHF-HILTON-SANTA-FE-HISTORIC-PLAZA/ DINING

Ortiz Restaurant serves up locally inspired dishes with plenty of heart-healthy options. Ortiz Lounge is open throughout the day and with its traditional kiva fireplace is a great place to gather for a drink in the evening.

OSTERIA D’ASSISI

58 S. FEDERAL PLACE, SANTA FE | 505-986-5858

OSTERIADASSISI.COM

Osteria d’Assisi Ristorante Italiano, in the Heart of Santa Fe, serves traditional and regional authentic Italian cuisine, using seasonal local vegetables, meats and made in-house pastas. A favorite with locals, visitors and celebrities, we offer extensive Italian regional and domestic wine selections and specialty cocktails to complement your dining experience.

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. Chic restaurant with colorful dining rooms, known for French-influenced steak & seafood dishes.

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.

PICNIC

505 CERRILLOS RD, SANTA FE | 802-595-2251

INSTAGRAM.COM/PICNIC_NM

At Picnic, we make creative, customized cheese plates, grazing boards, and epic cheese & charcuterie spreads for events ofall kinds: pop-ups, parties, weddings, gallery openings, and personal celebrations.

PIG & FIG CAFE

11 SHERWOOD BLVD., WHITE ROCK | 505-672-2742

PIGANDFIGCAFE.COM

Comfort food for everyone. Whether you’re strictly vegan or strictly meat and potatoes, our goal is to create comfort food for everyone using high quality, ethically sourced, seasonal ingredients.

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 SOUTHSIDE

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

PLAZACAFESOUTH.COM

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

RIO CHAMA PRIME STEAKHOUSE

414 OLD SANTA FE TRAIL, SANTA FE | 505-955-0765

RIOCHAMASANTAFE.COM

Rio Chama is located in the oldest neighborhood in Santa Fe, New Mexico: the Barria de Analco, which means “neighborhood on the other side of the river.” 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 (RFA) is a small independently owned brewery and farm to table gastropub focused on brewing rustic farmhouse and sour ales.

SANTA FE CAPITOL GRILL

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.

SANTA FE COMMUNITY COLLEGE

6401 RICHARDS AVE., SANTA FE | 505-428-1000

SFCC.EDU

Santa Fe Community College in Santa Fe, NM, provides diverse educational programs, including associate degrees and certificates.

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.

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.

SANTO

1265 ALPINE AVE., BOULDER, CO | 303-442-6100

Santo is inspired by Chef Hosea Rosenberg’s home Taos, New Mexico and its Northern New Mexican cuisine.

SOCIAL KITCHEN

725 CERRILLOS RD SUITE A, SANTA FE | 505-982-5952

SOCIALKITCHENSF.COM

Our menu is best described as “south by southwest” comfort cuisine. You’ll find a variety of boards, bowls, baskets and blue plates – all perfect for sharing!

SASSELLA

225 JOHNSON ST., SANTA FE | 505-982-6734

SASSELLASANTAFE.COM

Cristian Pontiggia is a Partner, Executive Chef and Sommelier of the newest downtown restaurant, Sassella. He is proud to share his interpretation of regional Italian food, with his unique style, with his favorite city of Santa Fe.

SANTA FE GRILL

SAZÓN

221 SHELBY ST., SANTA FE | 505-983-8604

SAZONSANTAFE.COM

Chef Fernando Olea has been enthralling diners in Santa Fe since 1991 with his unique interpretation of contemporary and traditional Mexican dishes. Chef Olea creates his “New World Cuisine” of unique flavors using Old Mexico’s indigenous and culinary traditions alongside ingredients from around the world. HIs menu is deliberately small, featuring fresh and locally sourced produce and meats when possible. While offering an extensive and sophisticated wine list, Sazón also has the largest selection of tequilas and mezcals in the state and has been awarded the prestigious AAA-4 Diamond award.

SKYFIRE AT BISHOP’S LODGE

1297 BISHOP’S LODGE ROAD, SANTA FE | 505-390-2323

AUBERGERESORTS.COM/BISHOPSLODGE/DINE

Inhale the earthy scent of peppers charring on the wood-fired grill and delight in the bright tang of a craft mezcal cocktail at The Bar. Textured and multi-layered, the cuisine at Bishop’s Lodge will be sure to send you home with memories to cherish for years to come. The dining experience at Bishop’s Lodge invites you to slow down and engage all of your senses.

SOULBELLY BBQ

1327 MAIN ST., LAS VEGAS, NM | 702-483-4404

SOULBELLYBBQ.COM

Located on Main St in Las Vegas’ booming 18b arts district, Soulbelly touts killer creative regional BBQ from the mind of a chef, with a strong emphasis on central Texas. Additionally offering deliciously simple cocktails, hyper-local beer, and live entertainment in a bustling venue. Our mission is simple – use the most responsibly raised, high-quality ingredients to create the best possible BBQ, and just have fun!

SUGAR AND CREAM CAFE

1789 CENTRAL AVE., #1., LOS ALAMOS, NM | 505-551-8011

SUGARANDCREAMCAFE.COM

Sugar & Cream Cafe in Los Alamos, NM, offers a cozy atmosphere with a variety of delicious pastries, coffee, and light meals. It’s a perfect spot for a quick breakfast, a leisurely brunch, or a sweet treat in a friendly, welcoming environment.

TERRA @ FOUR SEASONS RANCHO ENCANTADO

198 STATE RD. 592, SANTA FE | 505-946-5800

FOURSEASONS.COM/SANTAFE/DINING

Indulge in a delectable meal at Terra with our private Chef’s Garden Dining Experience. Complete with an authentic horno (clay oven) and wide selection of seasonal vegetables, the garden experience comes with a private tasting menu by Executive Chef Jose Fernandez featuring signature dishes exclusive to this classic style of cooking.

TERRACOTTA WINE BISTRO

304 JOHNSON ST., SANTA FE | 505-989-1166

TERRACOTTAWINEBISTRO.COM

TerraCotta Wine Bistro is a smart casual food and wine restaurant located in the historic district of downtown Santa Fe, New Mexico, in a charming 19th century adobe building near the Georgia O’Keeffe Museum. Our unique Santa Fe restaurant features globally inspired food, wine and beer, utilizing local and regional foods.

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 salad bistro that raises the “salad bar” with delicious entrée salads. With locations in Santa Fe, Albuquerque, and now Austin, the perfectly dressed gourmet salads boast innovative flavor combinations for all palates. It’s comfort food that is decidedly nutritious to make you thrive.

WHAT THE TRUCK CATERING CO.

7855 OLD SANTA FE TRAIL, SANTA FE | 505-795-6651 WHATTHETRUCKSANTAFE.COM

what THE Truck Catering Co. offers gourmet food truck services in Santa Fe, specializing in a diverse menu ranging from classic comfort foods to innovative culinary creations. Perfect for events, parties, and corporate gatherings, they provide a unique and delicious dining experience with a focus on quality and customer satisfaction

WOLF AND ROADRUNNER

AT THE ST. FRANCIS HOTEL

210 DON GASPAR AVE., SANTA FE | 505-363-1494 HOTELSTFRANCIS.COM/EAT-DRINK/WOLF-AND-ROADRUNNER

Wolf and Roadrunner, located in the St. Francis Hotel, offers a unique dining experience with a blend of Southwestern and contemporary cuisine. Featuring locally sourced ingredients, the restaurant provides a warm and inviting atmosphere perfect for both casual meals and special occasions

ZACATLÁN

317 AZTEC ST., SANTA FE | 505-780-5174 ZACATLANRESTAURANT.COM

“The name Zacatlán surged from the origins of our chef, Eduardo Rodriguez. He was born in Zacatecas, Mexico (north-central Mexico), which is defined as “”the habitants of the land where grass grows””. Zacatlán is the nahuatl translation for “”land with an abundance of grass””, and that is where our idea of Zacatlán Restaurant began.”

EXPERIENCE CUISINE THAT NOURISHES BODY AND SOUL. In Santa Fe, every meal is a memory in the making. Every bite is a brilliant discovery. And every “cheers” is one worth cherishing. It’s just one of the things that makes The City Different, but there’s still so much more waiting to be uncovered.

Salsas For The Soul.

Get your soul pack at the Bueno Foods' booth or order online at buenofoods.com.

A toast to

Enlightened, witty, and a little bit wily, The Bite is edible New Mexico’s unfiltered take on our state’s ever-evolving food scene.

The Bite satisfies a hunger for provocative, artful, community-minded, diverse stories about the raw, the cooked, the distilled & the fermented. We strive for inclusion and a wide range of perspectives in our coverage of the New Mexico food and drink industry, sparking readers to veer out of their comfort zones and into the open territory of the region’s culinary landscape.

Santa Fe Wine & Chile Fiesta New Mexico’s Independent Culinary Authority thebitenm.com

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!

GREEN CHILE POZOLE (POZOLE VERDE)

From Julia: Spirited Santa Fe Restaurant

by Israel Castro

Pozole Verde is the perfect summerto-fall transitional soup, because of its use of seasonal, late-summer produce like tomatillos and chilies. The soup’s green base in this case is made of green chiles, tomatillos, cabbage, poblanos, oregano and hominy. I love to garnish with fresh and crunchy ingredients- cilantro, red onion, radish, shredded cabbage, oregano, and citrus. You can add or subtract any of these herbs and vegetables, to make it as simple or as elaborate as you like. Pozole Verde is a flavorful, satisfying meal that is surprisingly

mashed garlic cloves, 4 bay leaves, and 4 quarts of water.

• Bring to a boil, then simmer for approximately 45 minutes or until tender, skimming frequently. Add water as needed.

Prepare the Hominy:

INGREDIENTS

Stew

• 4 lb Pork, cut into 1-inch cubes.

• 2 lb Hominy (or 2 cans, 29 oz each)

• 2 tbsp Oregano

• 1 oz Cilantro

• 0.25 oz Epazote

• 8 Bay Leaves

• 1/2 cup Green Chile

• 1 Poblano, chopped and deseeded.

• 1 lb Cabbage, roughly chopped (3/4 for stew, • 1/4 for garnish)

• 2 lb Tomatillo

• 1 Onion

• 10 Garlic cloves, divided.

• Salt, to taste

• 1/2 tsp Ground Cumin Garnish

• 1 Lime, cut into wedges.

• 1/3 Cabbage, shredded

• 1 tbsp Oregano

• 2 Radishes, sliced.

• 1/2 Red Onion, julienned

• Fresh Hominy: Boil until al dente with 1/2 tbsp salt, 4 smashed garlic cloves, and 3 quarts of water. This will take 2 to 3 hours. Add water as needed.

• Canned Hominy: Wash under running water until the water runs clear. Set it aside.

Prepare the Veggies and Herbs Mixture:

• In a separate stockpot, add 2 quarts of water, oregano, cilantro, epazote, cumin, chopped poblano (no seeds), green chile, 3/4 of the roughly chopped cabbage, tomatillos, 1/2 onion (roughly chopped), and 6 garlic cloves.

• Bring to a boil and simmer for 10 minutes until the tomatillos turn opaque green. Do not overboil the tomatillos as they will disintegrate.

Blend the Mixture:

• Strain the veggie and herb mixture, then blend all the strained ingredients into a smooth paste.

• Add 1 cup of hominy to the mixture. Use some of the poaching liquid if needed to achieve a smooth texture. Set aside.

Combine and Cook:

• Once the pork is tender, add the hominy to the pork broth and simmer for 20 minutes.

• Add the blended veggies and herbs mixture to the broth.

• Season with salt to taste (do not add black pepper)

GARNISH

• Serve the stew hot, garnished with lime wedges, shredded cabbage, oregano, sliced radishes, and julienned red onion.

LEMON TART

From Pig + Fig by Laura Crucet

TART SHELL INGREDIENTS

• 1 1/2 cups All-Purpose Flour

• 6 1/2 tbsp Powdered Sugar

• 2 1/2 tbsp Ground Almonds

• 1/4 tsp Salt

• 7 tbsp Unsalted Butter, softened and cut into cubes

• 1 Large Egg

INSTRUCTIONS

FOR THE MARINADE

Prepare the Dough:

• In a bowl, whisk together the flour, powdered sugar, salt, and ground almonds.

• Use your fingertips to rub the butter into the dry ingredients until the mixture resembles breadcrumbs.

Combine and Knead:

• Add the egg to the mixture and mix with a rubber spatula.

• Use your hands to bring the dough together into a smooth ball.

Form and Chill:

• Flatten the dough into a 1-inch thick disc.

• Wrap the disc in cling wrap and refrigerate for 30 minutes.

Roll Out the Dough:

• Unwrap the chilled dough and place it on a lightly floured work surface.

• Roll the dough to fit the desired tart pan shape and size.

Line the Tart Tin:

• Roll the pastry lightly onto a rolling pin, so it wraps around itself, and then unroll it gently over the tart tin.

• Adjust the pastry to fit into the tin, pressing it into the corners without stretching it.

• Trim and Prick the Dough:

• Roll the rolling pin over the tart tin to trim any excess dough.

• Prick the base of the pastry several times with a fork, just enough to lightly mark the surface.

Chill and Prepare for Baking:

• Chill the pastry in the tart tin for 30 minutes.

• Preheat the oven to 375°F (190°C).

• Cover the pastry with two sheets of baking paper (parchment paper) arranged in an “X” shape. Fill the lined pastry with baking beads, dry rice, or beans.

LEMON CURD INGREDIENTS

• 6 oz Granulated Sugar

• 4 oz Fresh Lemon Juice

• 2 Large Eggs

• 6 oz Unsalted Butter, cut into cubes

METHOD

Start the Lemon Mixture:

• In a medium pot, bring half the sugar and all the lemon juice to a boil.

Prepare the Eggs:

• In a medium mixing bowl, whisk the eggs until light.

Temper the Eggs:

• Slowly temper the hot lemon juice mixture into the eggs, whisking constantly.

Cook the Curd:

• Pour everything back into the pot and slowly cook over medium heat until thickened.

Finish the Curd:

• Remove the pot from the heat and add the cubed butter.

• Stir until the mixture is smooth, then refrigerate until set.

VEGGIE NIRVANA

From Dahl Restaurant Group by Lisa Dahl

Serves 4

INGREDIENTS

Romesco Sauce:

• 1 cup Roasted Red Bell Pepper Romesco

Stuffed Poblanos:

• 4 Poblano Peppers

• 1/4 cup Olive Oil

• 1/2 cup Red Peppers, finely diced

• 1/2 cup Yellow Peppers, finely diced

• 1 cup Scallions, sliced

• 1 generous tbsp Garlic, minced

• 2 to 3 pinches Red Chile Flakes (optional)

• 3/4 to 1 cup Fresh Corn Kernels (off the cob or canned)

• 2 cups Cooked Quinoa

• 3/4 cup Vegetable Stock, divided

• 3 tbsp Parsley, minced

• 2 tbsp Cilantro, coarsely chopped

• 1 cup Pepper Jack Cheese, grated (divided, optional)

DIRECTIONS

Roast the Poblanos:

• Roast the poblanos over a gas flame burner or grill until evenly charred on all sides.

• Transfer to a bowl and cover with plastic wrap to sweat.

• When cool to the touch, peel off the char using your hands or a towel. Carefully cut one slit lengthwise and remove the seeds and membrane.

Prepare the Filling:

• Heat olive oil in a medium sauté pan over medium heat.

• When hot, add the diced red and yellow peppers and scallions. Sauté slowly until the vegetables are tender.

• Stir in the garlic, taking care not to burn it. Season with chile flakes, if desired.

• Lower the heat and add the corn, continuing to cook until the corn is heated through.

• Add the quinoa and 1/2 cup vegetable stock. Once the broth is absorbed, transfer the mixture to a bowl.

• Allow the stuffing to cool slightly, then toss with parsley, cilantro, and 1/2 cup of cheese.

Assemble the Poblanos:

• Preheat the oven to 350°F (175°C).

• Stuff the poblanos generously with the quinoa mixture, without packing, and top with the remaining cheese.

• Place the stuffed poblanos in a lightly oiled casserole dish with 1/4 cup vegetable stock; cover with foil.

Bake the Poblanos:

• Bake for approximately 30 minutes, until the cheese is melted and the stuffing is hot all the way through.

• Remove the foil and bake for another 5 or more minutes, until the cheese is bubbling and golden on top.

Serve:

• Gently heat the Romesco Sauce and spoon it over the stuffed poblanos.

• Serve with Frijoles Negros for a delicious meal.

CHIMAYO CHILI PAPPERDELLE From Four Seasons Rancho Encantado by Andrew Fox

INGREDIENTS

• 1 lb + 8 oz All-Purpose Flour

• 9 Eggs

• 2 tbsp Chimayo Chili Powder

• 4 oz Extra Virgin Olive Oil

• 1 oz Salt

• Pepper, to taste

METHOD

Yield: This recipe makes approximately 16 portions (8 servings).

Prepare the Dough:

• In a large bowl, add the allpurpose flour.

• In the center of the flour, add the eggs, salt, pepper, and extra virgin olive oil.

• Start mixing everything together until well combined and the dough begins to pull away from the sides of the bowl.

Knead the Dough:

• Transfer the dough onto a floured work surface and continue kneading until the dough is firm.

• Wrap the dough in plastic wrap and let it rest for half an hour.

Roll and Knead Again:

• After resting, unwrap the dough and knead it again. You may need to add more flour if the dough is too sticky.

• Portion the dough into 8 smaller balls.

Roll and Cut the Dough:

Intolerances:

• Gluten

Dietary:

• Kosher

• Halal

• Lactose-Free

• Vegan

• Take one dough ball at a time and roll it out with a rolling pin until it is about 1/3 inch thick.

• Run the dough through a pasta attachment for pappardelle sheets on a KitchenAid or similar machine, starting at setting number 1 and continuing through setting number 5. Apply flour to the dough sheets between each run to prevent sticking.

• Once the sheets are rolled out, cut them into the desired size and use the pasta cutter to create pappardelle.

Cook the Pasta:

• Bring a large pot of salted water to a boil.

• Cook the pappardelle for 2-3 minutes, or until al dente.

• Drain and serve with your choice of sauce or topping.•

INGREDIENTS

• 2 oz Dry New Mexico Red Chile Pods, medium (stems and seeds removed)

• 2 cups Hot Water

• 1/4 cup Canola Oil

• 1 1/2 cups Onions, diced small

• 2 tbsp Garlic, minced

• 1 tsp Cumin Powder

• 1 1/2 tbsp Salt

• 1 tsp Black Pepper

• 4 cups Vegetable Stock

• 2 cups Canned Diced Tomatoes (16 oz can)

• 1 tbsp Fresh Oregano, chopped

• 1 tbsp Fresh Cilantro, chopped

• 2 tbsp Fresh Lime Juice

• 10 oz Diced Green Chile, medium hot, roasted and peeled (can be fresh or frozen)

• 1 tbsp Jalapeño, diced small

• 6 cups Posole (hominy), rinsed well (3 x 16 oz cans)

POZOLE ROJO From Blackbelly Market by

Hosea Rosenberg

METHOD

Prepare the Chile Puree:

• Soak the dry New Mexico red chile pods in hot water, covered, until very soft.

• Transfer the softened chiles to a blender and puree on high speed until very smooth. Set aside.

Sweat the Onions and Garlic:

• In a large pot, over medium heat, sweat the onions and garlic in canola oil until soft and translucent.

Season and Cook:

• Add the cumin, salt, and black pepper to the pot, and cook for 1 minute over high heat, stirring constantly.

Combine Ingredients:

• Add all remaining ingredients, including the chile puree, to the pot.

Simmer:

• Bring the mixture to a boil, then reduce heat to a simmer.

• Simmer for 20-30 minutes.

Adjust Seasoning:

• Check the seasoning and adjust if necessary.

Serve:

• Serve the posole in bowls, garnished with shredded cabbage, radish, avocado, cilantro, and warm tortillas.

STRIPED BASS CRUDO, DELICATA SQUASH, PICKLED MEYER LEMONS, ROASTED PUMPKIN SEEDS & TRUFFLE YUZU VINAIGRETTE

From Buttermilk Restaurant Group by Dakota Weiss

Serves 4

INGREDIENTS

Striped Bass Crudo:

• 1 Pacifico Striped Bass Filet, sliced into sashimi

• 4 tbsp Pickled Meyer Lemons

• 5 slices Roasted Delicata Squash

• 2 tbsp Truffle Yuzu Vinaigrette

• 1 tbsp Pumpkin Seeds, chopped

• Micro Cilantro, for garnish

• Maldon Salt, for garnish

Pickled Meyer Lemons:

• 4 Meyer Lemons, cut into half moons, seeds removed, then sliced into small triangles

• 1 cup Rice Vinegar

• 4 tbsp Sugar

• 2 tbsp Kosher Salt

• 1 Star Anise

Roasted Delicata Squash:

• 2 Delicata Squash, sliced into 1/4inch thick circles, seeds removed

• 4 tbsp Extra Virgin Olive Oil (EVOO)

• Salt, to taste

Truffle Yuzu Vinaigrette:

• 1/2 cup Yuzu Juice

• 1/4 cup Rice Vinegar

• 1/2 cup Truffle Oil

• 1 Shallot

• 1 Garlic Clove

• 1 cup Blended Oil

• Salt, to taste

METHOD

Pickled Meyer Lemons:

Prepare the Pickling Liquid:

• Bring the rice vinegar, sugar, kosher salt, and star anise to a boil in a pot.

Pickle the Lemons:

• Add the lemon slices to the boiling liquid and simmer for 5 minutes.

• Allow the lemons to cool down in the liquid. Store in the pickling liquid until ready to use.

Roasted Delicata Squash:

Prepare the Squash:

• Preheat the oven to 350°F (175°C).

• Toss the delicata squash slices with EVOO and salt.

Roast the Squash:

• Place the squash on a baking sheet and roast in the preheated oven for about 10 minutes, or until tender.

Truffle Yuzu Vinaigrette:

Blend the Ingredients:

• In a blender, combine the yuzu juice, rice vinegar, shallot, and garlic. Blend well.

Emulsify the Vinaigrette:

• Slowly add the truffle oil and blended oil to the blender while it’s running to emulsify the mixture.

• Season with salt to taste.

To Plate

Assemble the Dish:

• Lay 5 slices of striped bass sashimi on each plate.

• Sprinkle the sashimi with Maldon salt.

Add the Components:

• Arrange the roasted delicata squash slices and pickled Meyer lemons around the sashimi.

• Drizzle with truffle yuzu vinaigrette.

Garnish:

• Finish the dish with chopped pumpkin seeds and micro cilantro.

Serve:

• Serve immediately and enjoy!

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