31S T A N N U A L
SANTA FE WINE & CHILE FIESTA SEP TEMBER 22 - 26, 2022
505.438.8060 | SANTAFEWINEANDCHILE.ORG
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PROUD PARTICIPANTS OF THE
SANTA FE WINE & CHILE FIESTA
Proud Sponsors of 2026 Wine & Chile Fiesta 119 E Marcy Street | 216 Washington Ave. Santa Fe, N.M. 87501 505.982.4466 | corcoranplaza.com 1
New Mexico Chile Association Santa Fe Wine and Chile Fiesta
Who are We?
What do We do for New Mexico?
The NMCA represents Chile growers, processors, and industry partners. We promote the New Mexico Chile Industry through advocacy and marketing. We focus on preserving the authenticity, quality, and heritage of New Mexico Chile.
The New Mexico Chile Industry has a large cultural and economic impact on the state of New Mexico. It contributes millions of dollars to the states economy annually, creates thousands of jobs, and strengthens rural communities and local businesses. New Mexico chile is also a symbol of our states heritage. Family traditions and local cuisine are centered around New Mexican Chile, and our chile attracts travelers from across the world.
Bueno Foods and Rosales Farms will be in attendance as official NMCA Members!
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A Toast to Santa Fe For more than four decades, Thornburg Investment Management has proudly called Santa Fe home. We are honored to support the Santa Fe Wine & Chile Fiesta, a signature event that celebrates the culture, creativity, and hospitality that make our community unique while bringing together world-class culinary talent, local businesses, and visitors from around the world. Visit Thornburg.com to learn more.
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Extraordinary MAKE EVERYDAY
3542 ZAFARANO DR. 3001 S. ST. FRANCIS DR. 600 N. GUADALUPE
11 Introduction & Welcome 13 SFW&C Fiesta Board of Directors 16 Featured Artist Jim Jennings 19 Winery of the Year HALL Wines 23 Featured Content- New Mexico Wines, Bill Smith
25 Education and Community Outreach 27 Schedule of Events 37 Winery Dinners 45 Featured Content- SFWCF Through the Years, Tim Gaiser
51 Guest Chefs 75 Featured Content – 35th Anniversary, Mary Hallahan
81 Guest Sommeliers and Presenters 91 Featured Content – Champagne vs. Sparkling, Al Lucero
95 Champagne of the Year, Champagne PIAFF 99 HALL Wines Interview 10 9 Participating Wineries 12 5 Participating Restaurants 13 9 Featured Content- Chile Friday 14 3 Wine & Chile Recipes 157 Wine & Chile Team 15 8 Advertiser and Sponsor Index 15 9 Save the Date 16 0 Sponsors
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On behalf of our Board of Directors, Santa Fe’s extraordinary restaurant community, our acclaimed winery partners, and our generous sponsors and supporters, it is my pleasure to welcome you to the 35th Annual Santa Fe Wine & Chile Fiesta! This milestone year invites us to celebrate both how far the Fiesta has come and everything still ahead. What began in 1991 as a one-day gathering of 20 restaurants and 20 wineries in the Sanbusco mall parking lot has grown into one of the nation’s most celebrated culinary events. Each September, the Fiesta brings together remarkable chefs, winemakers, hospitality professionals, and thousands of guests for a shared experience rooted in flavor, discovery, and community. For 35 years, the heart of the Fiesta has remained the same: showcasing Santa Fe as a world-class culinary destination while creating meaningful connections between the people who make, serve, and appreciate exceptional food and wine. Fort Marcy is home once again to our signature outdoor events. The Grand Tasting—affectionately known as “The Big Event”—returns to Magers Field with an outstanding lineup of wineries and Santa Fe restaurants, open-fire cooking, live music, and the unmistakable energy that makes this gathering such a beloved Fiesta tradition. Chile Friday will once again fill the field with roasted chile, inventive cocktails, local beer and wine, chile-inspired dishes, and plenty of New Mexico spirit. Throughout the week, guests can enjoy returning favorites including intimate wine seminars, cooking demonstrations, guest chef luncheons, winery dinners, the Reserve Tasting, and the Live Auction & Culinary Classic. The Phenomenal Femmes Luncheon also returns, honoring the talented women whose leadership and creativity continue to shape the worlds of food, wine, and hospitality. This anniversary year also brings exciting new experiences to the Fiesta. Boots & Bolos at the Beck & Bulow Ranch pairs Santa Fe’s Western character with outstanding food, wine, and ranch hospitality, while the Bougie Brunch offers a spirited and stylish new way to celebrate. The Judgment of Paris seminar commemorates the 50th anniversary of the historic 1976 tasting that transformed the global perception of California wine. Together with our popular Sky Railway wine adventures, culinary tours, and expanded educational programming, these additions make our 35th year one of our most ambitious yet. We are especially proud to recognize HALL Wines as our 35th Anniversary Honorary Winery of the Year. Kathryn Hall joins us for this milestone celebration, sharing the distinctive Napa Valley Cabernet Sauvignons, vineyard stories, and commitment to excellence that have made HALL one of California’s most respected wine estates. We are equally delighted to honor Champagne PIAFF as our 2026 Champagne of the Year. With its refined character, vibrant style, and unmistakable sense of celebration, PIAFF will bring an elegant sparkle to special moments throughout the week and help us toast this important anniversary in fitting fashion. Behind every event is a dedicated group of people who work throughout the year to bring the Fiesta to life. My heartfelt thanks go to our talented team, Board of Directors, committees, volunteers, restaurant and winery participants, sponsors, venues, and community partners. Their creativity, generosity, and countless hours of work make this celebration possible. The Santa Fe Wine & Chile Fiesta has always been about more than an exceptional week of food and wine. It is about supporting Santa Fe’s hospitality community, providing education and professional development for those working in our restaurants, investing in food education for local children, and strengthening the culinary culture that makes our city so distinctive. Thank you for joining us as we honor 35 remarkable years—and raise a glass to the Fiesta’s next chapter. Here’s to bold chile, brilliant wine, inspired cuisine, and the community that brings it all together. We look forward to celebrating with you at the 35th Annual Santa Fe Wine & Chile Fiesta! Warmly,
MARY HALLAHAN EXECUTIVE DIRECTOR, SANTA FE WINE & CHILE FIESTA 11
WINE & CHILE I WELCOME
WELCOME TO THE 35TH ANNUAL SANTA FE WINE & CHILE FIESTA
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Wine Spectator
AWARD OF
EXCELLENCE
2026
WINE & CHILE I FEATURED ARTIST
JIM JENNINGS SFW&C FIESTA FEATURED ARTIST
Jim Jennings is a painter known for his evocative landscapes of the American Southwest. Born and raised in Texas, he has called Santa Fe, New Mexico home for the past three decades, where the region’s expansive skies and high-desert terrain have become a defining influence on his work. Jennings is recognized for his large-scale cloudscapes, often featuring chamisa bushes and the occasional rabbit, blending realism with a subtle, dreamlike atmosphere. He earned a BFA in Graphic Arts from North Texas State University in 1987 and spent more than twenty years working as a graphic artist in Texas and Colorado before relocating to Santa Fe to pursue oil painting full time. Influenced by Maynard Dixon, Victor Higgins, Robert Daughters, and a touch of Van Gogh, Jim has exhibited his work at Acosta-Strong Fine Art in Santa Fe for the past twelve years. He lives in Santa Fe with his wife, Gaia, and their dog, Sadie.
Jim Jennings www.jimjenningsfineart.com Represented by Acosta Strong Fine Art 200 Canyon Rd Santa Fe, NM 87501 www.acostastrong.com
ON THE COVER: “Road Trip” by Jim Jennings SFW&C Fiesta Featured Artist 2026- 20”x20” oil on canvas 16
Jim Jennings “Road Trip” 20”x 20” inches, oil on canvas
Jim Jennings REPRESENTED BY ACOSTA STRONG FINE ART
200 CANYON ROAD SANTA FE, NM 87501 WWW.ACOSTASTRONG.COM 17
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HONORARY | WINERY OF THE YEAR
A LEGACY OF EXCELLENCE – A VISION FOR THE FUTURE Founded by Kathryn Walt Hall and Craig Hall, HALL Wines has established itself as one of Napa Valley’s leading producers of worldclass Cabernet Sauvignon. With a philosophy rooted in showcasing exceptional vineyard sites, the winery combines traditional winemaking with forward-thinking innovation to create wines that capture the distinctive character of Napa Valley. Drawing fruit from estate vineyards across many of the region’s most celebrated appellations, HALL crafts a portfolio of expressive, sitedriven wines recognized for their depth, balance, and age-worthiness. The winery has earned numerous 100-point scores and international acclaim, cementing its place among the world’s premier Cabernet Sauvignon producers. HALL’s landmark St. Helena estate reflects the winery’s commitment to both heritage and progress. Home to California’s first LEED® Goldcertified winery, the property seamlessly blends historic architecture, contemporary art, and state-of-the-art winemaking facilities, creating an immersive destination for visitors from around the world. Art is also central to the HALL Wines experience, with a thoughtfully curated collection of contemporary works displayed throughout the winery and its vineyards. These striking installations create an engaging dialogue between wine, place, and creative expression, reflecting Kathryn and Craig Hall’s belief that exceptional hospitality should inspire discovery. Together, the art, architecture, and wines offer guests a deeply personal and memorable connection to Napa Valley. Beyond its acclaimed wines, HALL is recognized for its dedication to environmental stewardship, hospitality, and the enduring legacy of Napa Valley. Through a steadfast commitment to quality, sustainability, and innovation, the winery continues to shape the future of American fine wine while honoring the traditions that define one of the world’s most celebrated wine regions. It is a fitting recipient of the Santa Fe Wine & Chile Fiesta’s 2026 Winery of the Year honor.
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NEW MEXICO WINES FIND THEIR GROOVE by William (Bill) Smith, Wine Contributor, Polo Lifestyles www.pololifestyles.com You haven’t just arrived at one of the most consistently highly ranked wine festivals in the United States; you’ve also touched down in the nation’s oldest wine-growing region. Once one of the young nation’s largest wineproducing areas, the wine industry in New Mexico has experienced significant ups and downs. Waves of colonization (and resistance against it), floods, drought, Prohibition, and failed enterprises all make it difficult to create a clean and linear narrative about grape growing and winemaking in the state.
Alsace region and Germany. Vivác Winery’s 2025 Grüner Veltliner is made from the vines surrounding its tasting room off State Highway 68 in Dixon. It’s a clean and mineral-forward wine with notes of ripe white peaches and a welcome backbone of herbaceousness. A small amount of time in oak creates a lusher mouthfeel than one might expect.
Rosé Wines Noisy Water, based in the southern part of the state in Ruidoso and with outlets in many other tourist-focused towns, is creating a delicious 2023 Reserve Aglianico Rosé. It’s deeply hued, with a lusher mouthfeel and vibrant flavors of ripe red fruits. While technically not a rosé (as it sees some aging on the skins), from a consumer’s perspective, you treat it as such, and that is why I am including it here.
Still, today New Mexico’s wine industry is experiencing a renaissance, with some 50 wineries in existence and many creating truly exceptional bottlings that seek to shake outdated prejudices and showcase the unique terroir and talent the state has to offer. Across three official AVAs (American Viticultural Areas) and many areas outside of them, 21st-century wine pioneers are proving that New Mexico can create wines that compete with the best.
Talented winemaker Katie Hagan of Embudo Valley Vineyards has crafted a deliciously unique Zinfandel in the 2024 County Line. Lighter in hue and bursting with minerality, it offers flavors of pomegranate and floral aromas. Serve well-chilled, just as you would a rosé.
This year, I set out to taste and explore wineries across the state, with a desire to find the state’s best as part of a series of articles I am doing for the Santa Fe New Mexican to, in part, also promote wine tourism in our own “wine country.” Here are a few standouts that will, I am sure, also change your understanding and appreciation of New Mexico wines.
Red Wines Family-run Jaramillo Vineyards, south of Albuquerque, produces a rare single-varietal bottling of the indigenous Norton grape with great success. This is a big, fruitforward wine, with equal notes of earth, cedar, and spice. Perfect for a summer barbecue.
Sparkling Wines Gruet’s evolution continues with a line of “Spritz” bottlings that are sheer summertime joy. The Fleuriste features flavors of lemon and elderflower that turn a simple glass of sparkling wine into something elegantly elevated.
Milagro Vineyards in the village of Corrales, just north of Albuquerque, crafts two delicious reds that demonstrate the earthy minerality of New Mexico terroir. The 2023 Cabernet Franc, with two years of aging in French oak, shows notes of ripe dark fruits and spicebox. The lighterstyle 2021 Zinfandel has just the right amount of acidity alongside flavors of ripe, dark brambles.
Laurent Gruet has found magic again after the sale of the family’s eponymous winery. Now partner and sparkling winemaker at Vara Winery, his 2023 New Mexico Sparkling Brut brings back all the pride, flair, and flavor of 100% New Mexico fruit — including a healthy percentage of Listán Prieto — in a stellar sparkling wine.
Perhaps the state’s best all-around red wine producer is Luna Rossa in the southern part of New Mexico near Deming. Luna Rossa grows the vast majority of grapes that fuel the ingenuity of smaller producers across New Mexico, and many of their own wines are also superb. Every one of their Reserve bottlings of red Italian varietals (especially the Aglianico) is exceptional, as is the Nini red blend, which rivals many Super Tuscans from the Old Country at a fraction of the price.
White Wines If you have not noticed, Chenin Blanc is having a moment, and a number of New Mexican producers are leading the way. My favorite is from D.H. Lescombes Winery, which is also the state’s largest producer. The 2024 6-3-1 Signature Series Chenin Blanc shows flavors of tart green apples and a mineral finish with lingering tropical notes. Their local outpost here in Santa Fe is the Hervé tasting room on West San Francisco Street. New Mexico’s growing conditions in the northern part of the state are ideal for growing varietals from France’s
You can taste many New Mexican producers at the New Mexico Wine tables during the Fiesta’s Grand Tasting. Alternatively, consider making a day trip or even setting aside a weekend to explore New Mexico’s wines. Trust me, you’ll be pleasantly surprised by what you find. 23
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WINE & CHILE I EDUCATION AND COMMUNITY OUTREACH SANTA FE WINE & CHILE FIESTA – 35 YEARS OF COMMUNITY IMPACT
Celebrating 35 Years of Building Community Through Food, Wine & Education For 35 years, the Santa Fe Wine & Chile Fiesta has brought together world-class wineries, acclaimed chefs, and passionate food lovers to celebrate the flavors and culture that make Santa Fe one of America’s premier culinary destinations. Beyond the unforgettable tastings, educational seminars, and chef collaborations lies an even greater purpose: investing in people, education, and the future of Northern New Mexico’s food and hospitality community. Since its founding, the Fiesta has invested more than $500,000 in educational initiatives, workforce development, and community partnerships that continue to strengthen our region.
Bienvenidos Food Pantry, Girls Inc., Santa Fe Film Institute, the Santa Fe Symphony, and many others dedicated to strengthening our community. A LASTING ECONOMIC IMPACT Each September, more than 5,000 guests visit Santa Fe for the Fiesta, filling hotels, restaurants, galleries, and local businesses. Today, the Santa Fe Wine & Chile Fiesta generates more than $7.7 million in annual economic impact, reinforcing Santa Fe’s reputation as one of the nation’s premier culinary and wine destinations.
INVESTING IN YOUTH Through its longstanding partnership with Cooking with Kids, the Fiesta has helped inspire healthy eating habits and culinary curiosity among Santa Fe’s youngest learners. Over the past 18 years, the Fiesta has contributed more than $380,000 to support hands-on cooking classes, nutrition education, classroom programming, and fresh ingredients, helping thousands of local students build lifelong healthy habits.
CELEBRATING 35 YEARS As the Fiesta celebrates its 35th Anniversary, its mission remains stronger than ever. Every ticket purchased, seminar attended, auction bid placed, and partnership formed helps educate children, develop future chefs and hospitality professionals, strengthen local nonprofits, and ensure that Santa Fe’s extraordinary culinary culture continues to thrive for generations to come.
DEVELOPING FUTURE CULINARY PROFESSIONALS For more than a decade, the Fiesta has partnered with the Santa Fe Community College Culinary Arts Program, providing students with invaluable handson experience working alongside acclaimed chefs during one of the festival’s signature events. This collaboration helps prepare the next generation of culinary professionals while strengthening Santa Fe’s hospitality community.
35 YEARS OF IMPACT 35 Years celebrating food, wine, and community $500,000+ invested in education and community
ELEVATING WINE EDUCATION Education remains central to the Fiesta’s mission. Through its Wine 101 and Wine 201 programs, restaurant professionals, hospitality employees, aspiring sommeliers, and wine enthusiasts gain practical knowledge in wine regions, tasting techniques, service, and food pairing. The Fiesta also supports candidates pursuing certification through the Court of Master Sommeliers, bringing its total investment in wine education and sommelier training to more than $265,000.
initiatives 18 Years supporting Cooking with Kids $380,000+ contributed to Cooking with Kids $265,000+ invested in wine education and sommelier training 10+ Years partnering with Santa Fe Community College Culinary Arts Program
STRENGTHENING OUR COMMUNITY The Fiesta’s impact extends throughout Northern New Mexico by supporting nonprofit and cultural organizations through charitable donations, auction packages, and community partnerships. Beneficiaries have included Adaptive Sports New Mexico,
5,000+ annual attendees More than $7.7 Million in annual economic impact 25
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WINE & CHILE I EVENTS Raise a glass to five unforgettable days of food, wine, and celebration with 37 curated events showcasing exceptional culinary experiences, world-class wines, and unforgettable moments.
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TUESDAY THE DUCKHORN PORTFOLIO: FIVE ICONS OF CALIFORNIA WINE
Experience five of California’s most celebrated wines in one rare tasting, from the legendary Duckhorn Vineyards. Three Palms Merlot to the site-driven Pinot Noirs of Kosta Browne, Calera, and Goldeneye to the crisp, cool-climate Chardonnay of SonomaCutrer. In partnership with Wine Spectator, this seminar will reveal how site, craft, and winemaking philosophy shape each expression, showcasing the shared pursuit of excellence that unites these celebrated estates. 4:00 pm – 5:15 pm | Santa Fe School of Cooking | $150
SANTA FE CULINARY STROLL (WALKING TOUR)
Discover the flavors and hospitality that make Santa Fe a celebrated culinary destination during an intimate walking tour through downtown. Limited to 20 guests, this progressive experience visits Terracotta Wine Bistro, Horno, The Bull Ring, and La Casa Sena. Joining the tour will be Vilma Mazaite of Donnachadh Family Vineyards. Departing from the Santa Fe School of Cooking, guests will enjoy signature bites, thoughtfully paired wines, and personal interactions with the chefs and restaurant teams at each stop—all while taking in the charm of Santa Fe’s historic streets. 2:00 pm – 5:00 pm | Start: Santa Fe School of Cooking | $150
BOOTS & BOLOS
Saddle up for Boots & Bolos, a bold new celebration of fire, flavor, and New Mexico ranch culture under the wide-open skies of the Galisteo Basin. At Beck & Bulow Ranch, open-fire cooking, smoked barbecue, and selected wine pairings come together in a setting that captures the authentic spirit of the Southwest. Provided transportation will take guests from Santa Fe to the ranch for live-fire dishes, sweeping high-desert views, and an atmosphere equal parts ranch gathering and elevated culinary escape. Dust off your finest ranch wear, lace up your boots, and tie your best bolo—this is New Mexico style at its finest. 3:00 pm – 6:00 pm | Beck & Bulow Ranch in Lamy | $225
WEDNESDAY GHOST RANCH LANDSCAPE & SONOMA LUNCH EXPERIENCE
Explore the iconic desert vistas of Ghost Ranch before gathering for a multi-course lunch at NOSA Restaurant & Inn, where James Beard Award semifinalist Chef Graham Dodds showcases hyper-seasonal cuisine rooted in Northern New Mexico. Lunch will be paired with acclaimed Sonoma wines presented by Stuart Bryan of Pride Mountain Vineyards, Michelle Wing of Gary Farrell Winery, and Prema Kerollis and Daralyn Christensen of Three Sticks Wines. During the bus ride, Margaret Wood—Georgia O’Keeffe’s companion for five years and author of two books about her life—will share personal stories and memories of the legendary artist. Guests will be divided into two groups, with one touring before lunch and the other dining first. 7:30 am – 3:30 pm (Tour 1) | 10:15 am – 6:00 pm (Tour 2) Bus Departs from Santa Fe Community Convention Center | $250
THE SOUL OF BRUNELLO
Journey into the heart of Tuscany with William Davis, CMS Advanced and Director of Education for Wilson Daniels, and William Moss, CMS Advanced and Southwest Regional Manager for Wilson Daniels. Featuring Biondi-Santi, Gaja, and Val di Suga, this guided tasting explores the depth, elegance, and age-worthy character of Brunello di Montalcino. Discover Montalcino’s terroir, the evolution of Sangiovese, and the distinctive philosophies behind three of the region’s celebrated estates, from historic benchmarks to modern expressions. 11:00 am – 12:15 pm | Santa Fe Community Convention Center | $150 28
PHENOMENAL FEMMES LUNCHEON
Celebrate the extraordinary women shaping today’s wine and hospitality landscape at this signature Fiesta luncheon. Moderator Marika Vida-Arnold of Vida et Fils Wine Consulting will lead a conversation with Jo Barrett of Broadbent Selections, Lili Shariati of Pahlmeyer, and Emma Healion of Hedges Family Estate. The four-course menu features Chef Dakota Weiss of Coyote Cafe; Jazz Singsanong and Sugar Sungkamee of Jitlada in Los Angeles; Laura Crucet of Beef & Leaf; and Pastry Chef Keris Kuwana of Baker’s Blueprint in Las Vegas. Courses will be paired with wines from Broadbent Selections, Hedges Family Estate, and Pahlmeyer, with a sparkling welcome from J Vineyards & Winery presented by Ellie Knebel. 11:30 am – 2:00 pm | Coyote Cafe | $175
GUEST CHEF & SOMMELIER THROWDOWN
Set at La Fonda on the Plaza, this high-energy luncheon brings together chefs Fernando Ruiz of Escondido, Josh Gerwin of Dr. Field Goods, Hue-Chan Karels and Erica Tai of Alkemē, and Jessica Brewer of Palace, each presenting a signature dish that reflects their personal style. Each course is paired with two wines—one selected by the chef and the other by sommelier Tim Gaiser, Joe Spellman, Gillian Balance, or Kristina Bustamante. The mystery pairings are revealed live, and guests vote for their favorites in a spirited competition. 11:30 am – 2:00 pm | La Terraza at La Fonda | $200
BOLD BY NATURE: A ZINFANDEL JOURNEY
Few wines tell the story of California quite like Zinfandel. Join Santa Fe-based wine writer Bill Smith of Polo Lifestyles, TABLE Magazine, and the Santa Fe New Mexican, and food, wine, and travel journalist Amy Beth Wright for a lively exploration of this distinctive American grape. Featuring Alexander Valley Vineyards, Cline Cellars, Michael David Winery, and Ridge Vineyards, the seminar explores how site, style, and winemaking shape Zinfandel across California. Christina Donley of Ridge Vineyards and Elizabeth Cannon of Michael David Winery will add producer perspectives to the guided tasting. 2:00 pm - 3:15 pm | Santa Fe Community Convention Center | $100
SANTA FE WINE & CULINARY TOUR
Explore Santa Fe’s dining scene on a progressive culinary tour limited to 20 guests. Departing from the Santa Fe School of Cooking, the afternoon visits Restaurant Martin, La Plazuela at La Fonda, Coyote Café, and Sazón for curated bites paired with wines from Rombauer Vineyards. Ellie Knebel will guide the wine experience, sharing insight into Rombauer’s portfolio, winemaking philosophy, and the art of pairing wine with food at each stop. 2:00 pm - 5:00 pm | Start: Santa Fe School of Cooking | $150
VOYAGE DU VIN: FROM PROVENCE TO SANTA FE ON THE SKY RAILWAY TRAIN
Step aboard Sky Railway for a French-inspired wine journey through the breathtaking Galisteo Basin. Departing from Santa Fe’s historic Railyard Depot, this scenic 2.5-hour excursion features elegant picnic-style cuisine by Chef Cristian Pontiggia of The Anasazi Restaurant & Bar, Chef Dakota Weiss of Capital Coal Neighborhood Eatery, and Andrea Abedi of The Kitchen Table, paired with exceptional French wines presented by Wilson Daniels. Advanced Sommelier and Wilson Daniels Director of Education William Davis will guide guests through the tasting, sharing insights into the regions, producers, and wines. Relax aboard beautifully restored vintage railcars as live music, spectacular scenery, and warm hospitality transport you to the French countryside— without ever leaving New Mexico. 2:15 pm - 4:30 pm | Santa Fe Depot at the Railyard | $175 - $250
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OPEN ROADS & OPEN BOTTLES: A CALIFORNIA WINE ROAD TRIP
Join wine writer and educator Wanda Mann for a guided journey through California’s most iconic and exciting wine regions. From Napa Valley benchmarks to Sonoma’s cool-climate elegance and Paso Robles’ bold innovation, this tasting highlights the diversity and evolution of the Golden State’s wine scene—and the intersection of tradition and modern winemaking. 4:30 pm - 5:45 pm | Santa Fe Community Convention Center | $100
THURSDAY GHOST RANCH LANDSCAPE & DUCKHORN 50TH ANNIVERSARY LUNCH EXPERIENCE
Explore the dramatic desert landscapes of Ghost Ranch before gathering for lunch at NOSA Restaurant & Inn. James Beard Award semifinalist Chef Graham Dodds will present hyper-seasonal cuisine rooted in the ingredients and traditions of Northern New Mexico. The luncheon will feature Duckhorn Vineyards wines in celebration of the winery’s 50th anniversary, with guided pairings and stories spanning five decades of this iconic Napa Valley estate. During the bus ride, Margaret Wood—Georgia O’Keeffe’s companion for five years and author of two books about her life—will share personal memories of the legendary artist. Guests will be divided into two groups, with one touring before lunch and the other dining first. 7:30 am - 3:30 pm (Tour 1) | 10:15 am - 6:00 pm (Tour 2) Bus Departs from Santa Fe Community Convention Center | $250
LE GRAND FROMAGE: A 35TH ANNIVERSARY SEMINAR
Celebrate 35 years of the Santa Fe Wine & Chile Fiesta with author and acclaimed cheese expert Laura Werlin and Master Sommelier Tim Gaiser. Featuring selections from Spire Collection, this international tasting explores the timeless partnership between outstanding wines and cheeses. Through expertly selected pairings, discover how terroir, tradition, and craftsmanship shape both wine and cheese across celebrated regions and styles. 10:00 am - 11:15 am | Santa Fe Community Convention Center | $150
LIVE AUCTION & CULINARY CLASSIC
One of the Fiesta’s signature events returns for an afternoon of acclaimed wines, a multi-course luncheon, and a lively auction benefiting Santa Fe Wine & Chile Fiesta’s education and community initiatives. The culinary lineup features Nina Curtis, Director & Executive Chef of Plant’ish & Co.; Jason Fullilove of Tumie Coco; Alex Gates of Cochineal; and Jack Strong, Executive Chef of The Ritz-Carlton in Portland. HALL Wines, the 35th Anniversary Honorary Winery of the Year, will be featured throughout the luncheon, with co-founder Kathryn Hall joining the celebration. Champagne PIAFF, the 2026 Champagne of the Year, will welcome guests at the reception. Auctioneer Greg Quiroga will lead bidding on more than 30 lots, including rare and large-format wines, private chef dinners, and travel experiences, with proceeds supporting year-round wine and culinary education. Gold Pass guests receive early access to a Champagne & Caviar Reception featuring Michel Foch Champagne, the collaborative label from Kathryn Hall and renowned winemaker Michael Reynolds, paired with Calvisius Caviar. VIP Reception 11:00 am | 11:30 am - 2:00 pm | Eldorado Hotel | $175 - $225
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WINE ATLAS COLLECTIVE: A WORLD OF WINE, CONNECTED
Explore American wine through the Wine Atlas Collective, an association of independent, family-led wineries united by sustainable farming, innovative winemaking, and authentic hospitality. Moderated by Master Sommelier Joe Spellman, the panel features Janie Brooks of Brooks Wine, Jason Haas of Tablas Creek Vineyard, Angela Woodard Kelsey of William Chris Vineyards, Ryan Pennington of L’Ecole No. 41, and Christina Donley of Ridge Vineyards. The guided tasting also includes Blenheim Vineyards, Frog’s Leap Winery, and Red Tail Ridge Winery. Travel coast to coast through the glass while exploring how place, stewardship, and craftsmanship shape the evolving story of American wine. 11:30 am - 12:45 pm | Santa Fe Community Convention Center | $100
A WINE WORLD TRANSFORMED WITH ERIC ASIMOV
Over the last two decades, wine has changed dramatically—and few have had a better view of that evolution than Eric Asimov. In this tasting seminar, The New York Times chief wine critic reflects on the styles, regions, and movements that have reshaped the global wine landscape. Through selected wines, guests will explore grower Champagne, orange wines, and the rise of Sicily, Jura, the Canary Islands, and fresh, terroir-driven regions once overlooked, with insights drawn from more than 20 years of Asimov’s tasting and reporting. 2:30 pm - 3:45 pm | Santa Fe Community Convention Center | $125
JOURNEY TO JITLADA: SOUTHERN THAI SECRETS WITH JAZZ & SUGAR
Experience the bold flavors of Southern Thailand in a cooking demonstration with Jazz Singsanong and Sugar Sungkamee of Jitlada, the iconic Los Angeles restaurant celebrated for deeply rooted family recipes and fearless regional Thai cuisine. Jazz and Sugar will share signature techniques, stories, and flavors, while wines presented by Chris Austin of Ole & Obrigado reveal the dynamic relationship between wine and Thai cuisine. 3:00 pm - 4:30 pm | Santa Fe School of Cooking | $135
RESERVE WINE TASTING & SILENT AUCTION
More than 80 distinguished wineries will pour exclusive and reserve vintages at this lively walkaround tasting and silent auction, accompanied by charcuterie, artisan cheeses, and small bites. Meet sommeliers, growers, and fellow wine enthusiasts while discovering exceptional bottles. The silent auction features more than 50 lots, including rare and large-format wines and collectorworthy selections, with proceeds supporting Fiesta education and community initiatives. The Gold Pass, limited to 150 guests, offers early entry and first access to premium wines and auction items. Gold Pass: 3:30 pm - 6:00 pm | $195 | Reserve Pass: 4:00 pm - 6:00 pm | $150 Santa Fe Community Convention Center
THE ART OF THE GLASS: A RIEDEL PERFORMANCE EXPERIENCE
Discover how the shape of a glass transforms a wine’s aroma, structure, balance, and expression through guided comparisons using RIEDEL’s Performance series. The seminar is led by Sylvie Rochon, West Coast Regional Sales Manager for RIEDEL Crystal USA, whose 25-plus years of luxury wine experience include Huneeus Vintners, Grgich Hills Estate, and Kosta Browne. Joining her is Advanced Sommelier Jacob Steiner, whose career spans fine dining, Michelin-starred kitchens, and the exclusive Yellowstone Club. This hands-on experience connects glassware, wine, and sensory expression. Each guest will take home the complete fourglass RIEDEL Performance Tasting Set, a $198 retail value. 4:30 pm - 5:45 pm | Santa Fe Community Convention Center | $150
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FRIDAY ALL ABOUT THE C’S: CAVIAR, CRÉMANT, CHABLIS + CHENIN
Celebrate Chenin Blanc, Chablis, Crémant, and caviar in a lively tasting hosted by Marika Vida-Arnold. Aaron Underwood of Kermit Lynch Wine Merchant will share insights into the featured producers and classic European regions and Chiara Carfi of Calvisius Caviar, will offer expertise on the exceptional caviar during the experience. Chef Jeff Drew, former chef-owner of Snake River Grill, will create a series of caviar bites designed to elevate each wine. Expect delicious discoveries, surprising pairings, and a little extra sparkle. 9:30 am - 11:00 am | Santa Fe School of Cooking | $145
VINEYARD TO CELLAR: THE STORY OF HALL CABERNET
Experience a retrospective tasting celebrating the legacy and evolution of HALL Cabernet Sauvignon with co-founder and vintner Kathryn Hall. A selection of vintages will reveal how time, terroir, and thoughtful winemaking shape some of Napa Valley’s most acclaimed wines. Through Kathryn’s firsthand stories, guests will explore vintage variation, aging potential, and the signature HALL style—from powerful young releases to beautifully matured selections—along with the milestones and craftsmanship behind each bottle. 10:00 am - 11:15 am | Santa Fe Community Convention Center | $150
THE TERRACE SOCIAL: A BOUGIE BRUNCH
Enjoy an elevated brunch with sweeping views from the Sunset Terrace as the chef teams behind Coyote Cafe and Santacafé present signature dishes, seasonal creativity, and the flavors of Northern New Mexico. Selected wineries will pair wines with beautifully arranged buffet stations, followed by seated coffee service and continued table-side tastings. Relaxed yet stylish, The Terrace Social brings together outstanding food, wine, and Santa Fe hospitality. 10:30 am - 12:30 pm | The Sunset Terrace | $185
CHILE FRIDAY: A CELEBRATION OF NEW MEXICO CHILE
Celebrate the flavors, culture, and tradition of New Mexico chile at a walk-around experience featuring more than 30 Santa Fe restaurants. Sip premium margaritas and cocktails from Código, Cointreau, Don Fulano, Herradura, LALO, Patrón, Tequila Ocho, and Tito’s Handmade Vodka, along with local beer, wine, and cider. Live music, cooking and educational demonstrations, artisan vendors, and the aroma of fresh roasted chile complete this spirited tribute to the Land of Enchantment. 12:00 pm - 3:00 pm | Magers Field at Fort Marcy Park | $125
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JUDGMENT OF PARIS: 50 YEARS LATER
In 1976, a blind tasting in Paris shocked the wine establishment when California wines outperformed revered French producers, reshaping global perceptions of quality. Fifty years later, this anniversary seminar revisits the Judgment of Paris and its enduring influence. The tasting features California estates Heitz Cellar, Ridge Vineyards, Freemark Abbey, Stag’s Leap Wine Cellars, and Château Montelena alongside distinguished French selections. Moderator Wanda Mann will lead a panel including Alex Wright, Christina Donley and William Davis. Together, they will examine the original tasting’s legacy, how wine styles and perceptions have evolved over five decades, and whether the question that changed wine still matters today. 1:15 pm - 2:45 pm | Santa Fe Community Convention Center | $175
MOUNTAIN, COAST & VALLEY: A SONOMA CONVERSATION
Discover the character and diversity of Sonoma County with Stuart Bryan of Pride Mountain Vineyards, Prema Kerrolis of Three Sticks Wines, and Michelle Wing of Gary Farrell Winery. Each brings a distinct perspective on terroir, winemaking philosophy, and connection to place. Moderated by Marika Vida-Arnold, this guided tasting explores how mountain vineyards, coastal influences, and valley-floor sites shape Sonoma wines and the people and traditions behind them. 2:30 pm - 3:45 pm | Santa Fe Community Convention Center | $125
BUBBLES BEYOND CHAMPAGNE
Explore sparkling wines beyond Champagne with Jo Barrett of Broadbent Selections, Katixa Mercier of Boutique Wines, Beth Mosher of Valkyrie Selections, Joy Lindholm of Skurnik Wines & Spirits, and Carrie Gurule, winemaker at Gruet Winery. This guided tasting travels from crisp, mineral-driven styles to vibrant, expressive wines, revealing how terroir, tradition, and innovation continue to expand the world of bubbles. 4:30 pm - 5:45 pm | Santa Fe Community Convention Center | $125
SATURDAY ROOTED IN PLACE: INDIGENOUS CUISINE & STORYTELLING
Celebrate the traditions, stories, and evolving expression of Indigenous cuisine with Jack Strong, Lois Ellen Frank, PhD, and Walter Whitewater. Through live cooking and conversation, they will share dishes and techniques shaped by ingredients, landscape, cultural heritage, and ancestral knowledge. Selected wines will be presented by Michael Bowles, of Vine Connections, who will discuss the featured producers and pairings. Together, food, wine, history, and storytelling create a powerful exploration of culture and place. 9:30 am - 11:30 am | Santa Fe School of Cooking | $135
150 YEARS OF BERINGER VINEYARDS: A VERTICAL WINE SEMINAR
In 2026, Beringer Vineyards marks 150 years as Napa Valley’s longest continuously operating winery. This vertical tasting celebrates the generations of winemakers, vineyards, and vision that helped shape California wine on the global stage. Guests will taste Beringer’s iconic Private Reserve Cabernet Sauvignon across the decades with Master Sommeliers Gillian Ballance and Joe Spellman, exploring the winery’s history, celebrated vineyards, milestones, and enduring legacy. 10:00 am - 11:15 am | Location TBA | $150
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THE VISTA TENT AND CABANAS AT THE FIESTA GRAND TASTING
Elevate the Grand Tasting with complimentary on-site parking, a private entrance, and early access beginning at 11:15 am. Vista and Cabana guests may come and go throughout the event, returning to a reserved table or shaded cabana between tastings. Private spaces feature select reserve wines, gourmet bites, and a swag bag with a signed poster by this year’s Fiesta artist and a specially selected gift. Ticket quantities, transfers, waiting lists, and pre-sale opportunities may be limited or changed at the sole discretion of Santa Fe Wine & Chile Fiesta, Inc. 10:45 am - 3:00 pm | Magers Field at Fort Marcy Park Tent $450 | Cabanas $6,500
FIESTA GRAND TASTING
The Grand Tasting returns to Magers Field at Fort Marcy Park with more than 80 world-class wineries and over 60 of Santa Fe’s top restaurants. Guests will sample wines from around the world and chef-driven bites while enjoying live music, community, and the unmistakable energy of Fiesta. The Gold Pass, limited to 500 guests, includes entry 30 minutes before general admission for early access to sought-after wines and culinary creations. Gather your friends for one of Santa Fe’s premier annual traditions and the signature celebration of its wine and restaurant community. Gold Pass: 11:30 am - 3:00 pm | $295 General Admission: 12:00 pm - 3:00 pm | $215 Magers Field at Fort Marcy Park
SUNDAY GRUET GOLF CLASSIC
Tee off the final day of Fiesta with golf, sparkling wine, and friendly competition at Black Mesa Golf Club. This 18-hole scramble welcomes wine lovers, industry professionals, sponsors, and golf enthusiasts to one of the country’s most celebrated public courses. Dramatic sandstone ridges, mountainous valleys, and high-desert scenery make Black Mesa—ranked among GOLF Magazine’s Top 100 Courses You Can Play—a memorable setting. Enjoy Gruet wines, on-course tastings, contests, and camaraderie throughout the tournament. Register individually or gather a foursome. 8:30 am - 9:45 am Registration and Breakfast 10:00 am Shotgun Start | $150 per person Black Mesa Golf Club
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CHAMPAGNE & DIRTY BOOTS BRUNCH
Pull on your boots and raise a glass to Champagne PIAFF, the 2026 Champagne of the Year, at a festive brunch prepared by Chef Gregory Joseph at Four Seasons Resort Rancho Encantado Santa Fe. Seasonal cuisine, exceptional Champagne, live music, and sweeping mountain views come together in the Aspen Ballroom for a relaxed finale to Fiesta week. Gather with friends old and new to share stories and toast another memorable celebration. 11:30 am - 1:30 pm | The Four Seasons Resort Rancho Encantado | $225
ROSÉ ALL DAY
Celebrate the many shades of rosé at Bishop’s Lodge, from crisp, refreshing pours to bold expressions and sparkling surprises. A lineup of acclaimed chefs and restaurants from Santa Fe and beyond will create pairings for a global selection of rosé wines. Whether you prefer pale Provençal styles, fruit-forward favorites, or vibrant sparkling rosés, this relaxed Sunday gathering offers something for every palate. Wear your favorite pink and join the celebration. 12:00 pm - 2:30 pm | Bishop’s Lodge | $175
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WINERY I LUNCHES AND DINNERS TUESDAY, SEPTEMBER 22 JOSEPH’S CULINARY PUB Donnachadh Vineyard 6:00 pm 505-982-1272
We are excited to share the schedule of Santa Fe restaurant wine lunches and dinners as part of the Santa Fe Wine & Chile Fiesta. Each lunch and 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!
WEDNESDAY, SEPTEMBER 23 BAJA CANTINA Brassfield Estate Winery 12:00 pm (lunch) 505-984-8000
MARKET STEER STEAKHOUSE Far Niente Winery 6:00 pm 505-365-1010
BOXCAR Orin Swift Cellars 6:30 pm 505-603-3433
PIAZZA CAFFÈ Ethica Wines 6:30 pm 505-303-3912
PALACE Brooks Wines 5:00 pm 505-919-9935
THE BULL RING Stag’s Leap Wine Cellars 6:00 pm 505-983-3328
HORNO RESTAURANT Elvio Cogno Winery 6:30 pm 505-303-3469
LA FONDA ON THE PLAZA Duckhorn Vineyards 6:30 pm 505-412-9921
JOSEPH’S CULINARY PUB North Berkeley Imports 6:00 pm 505-982-1272
BONITA RESTAURANT Vino Los Vascos & Bodegas 6:30 pm 505-365-2172
LA TERRAZA, LA FONDA ON THE PLAZA Duckhorn Vineyards 6:30 pm 505-412-9921
THURSDAY, SEPTEMBER 24 DINNER FOR TWO Gruet Winery 4:00 pm (Happy Hour) 505-820-2075
BEEF & LEAF CAFE Neyers Vineyards 6:00 pm 505-500-8087
SKYFIRE AT BISHOP’S LODGE HALL Wines 6:00 pm 505-390-7682
LA FONDA ON THE PLAZA Frank Family Vineyards 6:30 pm 505-412-9921
TERRA, FOUR SEASONS RESORT RANCHO ENCANTADO Paul Hobbs 5:30 pm 505-946-5800
LUMINARIA RESTAURANT, INN AND SPA AT LORETTO Rombauer Vineyards 6:00 pm 505-984-2400
TULSI RESTAURANT Cristom Vineyards 6:00 pm 505-983-9627
THE ANASAZI RESTAURANT Giuseppe Quintarelli 6:30 pm 505-988-3030
ANDIAMO! Antinori 6:00 pm 505-995-9595
MARKET STEER STEAKHOUSE Kosta Browne 6:00 pm 505-365-1010
EL NIDO & SU Kome Collective (Sake) 6:30 pm 505-954-1272
THE BULL RING Banfi 6:30 pm 505-983-3328
FRIDAY, SEPTEMBER 25 THE ANASAZI RESTAURANT Ramey Wine Cellars 12:30 pm (lunch) 505-988-3030
BEEF & LEAF CAFE Tablas Creek Vineyard 6:00 pm 505-500-8087
SKYFIRE AT BISHOP’S LODGE Shafer Vineyards 6:00 pm 505-390-7682
AREA 505 STEAKHOUSE DAOU 6:30 pm 619-930-4678
ALKEMĒ AT OPEN KITCHEN Ferrari-Carano Vineyards & Winery 6:00 pm 505-982-9704
OSTERIA D’ASSISI A tour of Italy Casanova di Neri 6:00 pm 505-986-5858
SOLYMAR, ELDORADO HOTEL AND SPA Robert Mondavi Winery 6:00 pm 505-995-4530
THE ANASAZI RESTAURANT Hundred Acre Wine 6:30 pm 505-988-3030
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Proud Proud Sponsor Sponsor of of Santa Santa Fe Fe Wine Wine & & Chile Chile Fiesta Fiesta Since Since 2008 2008
Thank Thank You You Santa Santa Fe Fe Chefs Chefs Thank you Chefs of Santa Fe! Thank you Chefs of Santa Fe!
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T 505.820.7444 | 130 Grant Avenue, Suite 101 | Santa Fe, NM 87501 | jenkinsgavin.com
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Traditional to Contemporary Residential and Commercial Design Hunter Redman, AIA Daniel Lujan, AIA 612 Old Santa Fe Trail 505.988.5269 www.archallinc.com 43
Photo: Gabriella Marks
You’ll love that feeling when you get to Wine & Chile Fiesta even quicker!
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WINE & CHILE I STORIES
SANTA FE WINE & CHILE, THROUGH THE YEARS By Tim Gaiser MS, Sommelier and Educator with Paul Draper of Ridge Vineyards, as well as the late Josh Jensen of Calera Wine Company. I also had the rare opportunity to taste through a flight of Château Musar wines from Lebanon with Bartholomew Broadbent. My friend and fellow Master Sommelier Jesse Becker’s masterclasses on German and Austrian wines were outstanding. And no Wine & Chile Fiesta would be complete without the exceptional cheese and wine seminars presented by my good friend Laura Werlin.
My first Santa Fe Wine & Chile Fiesta was in 1995. I was working with Heitz Cellar in Napa at the time. That year, I helped Joe Heitz, one of the legends of California wine, lead a vertical tasting of the winery’s venerable Martha’s Vineyard Cabernet Sauvignon. The Fiesta was much smaller in its early years. The Grand Tasting on the final day was held in the parking lot of the Hilton Hotel. Even then, I thought Wine & Chile had the potential to become one of the best food and wine festivals in the country.
My prediction from all those years ago has come true. Wine & Chile is now one of the premier food and wine events in the country, drawing attendees from across the U.S. and beyond, along with many of the nation’s top chefs, best wineries, and Master Sommeliers. I’m looking forward to this year’s Fiesta. I wouldn’t miss it.
I’ve been at Wine & Chile practically every year since then. Over time, I’ve moderated or participated in dozens of panels featuring top winemakers and wineries from the U.S., Europe, Australia, New Zealand, and South America. In particular, I remember in-depth tastings
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SEAN MICHAEL CHAVEZ
ACOSTA STRONG FINE ART 200 CANYON ROAD
505.982.2795
WWW.ACOSTASTRONG.COM
CONTEMPORARY & HISTORIC WESTERN ART ABOVE: NAVIGATING THE PASS, 20X16 INCHES, OIL ON CANVAS BY SEAN MICHAEL CHAVEZ
SCAN MЕ!
Image credit: Oleg Gapeenko
The next chapter of La Fonda is almost ready to be poured.
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We are proud to support The Santa Fe Wine & Chile Fiesta As a long-standing partner of the Santa Fe Wine & Chile Fiesta, Enterprise is proud to provide continued support to efforts that enrich the local community and shape future culinary leaders.
Together, there's no stopping you. enterprisebank.com Member FDIC 26-GSWMG-Wine and Chile Festival half page ad R4.pdf
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A toast to all! Galpert & Stack Wealth Management Group is a proud supporter of Santa Fe Wine and Chile Fiesta. Galpert & Stack Wealth Management Group of Wells Fargo Advisors 315 Paseo de Peralta, Santa Fe, New Mexico 87501 | 505-946-5925 | 800-235-5152 | www.GalpertStackGroup.com
Investment and Insurance Products: Not FDIC Insured. No Bank Guarantee. May Lose Value. Wells Fargo Advisors is a trade name used by Wells Fargo Clearing Services, LLC, Member SIPC, a registered broker-dealer and non-bank affiliate of Wells Fargo & Company.
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RANCH
www.beckandbulow.com NATIONWIDE SHIPPING
1934 Cerrillos Rd Santa Fe, NM 87505 BUTCHER SHOP 50
(505) 428-6827
WINE & CHILE I GUEST CHEFS The Santa Fe Wine & Chile Fiesta proudly welcomes more than 50 of Santa Fe’s exceptional chefs, joined by acclaimed guest chefs from across the country. Together, they bring their creativity, passion, and culinary expertise to create unforgettable Fiesta experiences.
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GUEST CHEFS
TAI
ERICA
E X E C U T I V E C H E F A L K E M Ē S A N TA F E
Chef Erica Tai brings a distinctive blend of culinary creativity and nutrition expertise to Alkemē in Santa Fe. Originally from Taiwan, she has also lived in Hawaii and now New Mexico, experiences that have exposed her to a rich range of cultural landscapes, ingredients, and food traditions. Those influences continue to shape the thoughtful perspective she brings to the kitchen and her appreciation for food as both nourishment and a meaningful expression of culture. Alongside her passion for cooking and the culinary arts, Tai has pursued formal training in nutrition. She earned her Registered Dietitian credential in 2020 and is pursuing a Master of Science in Nutrition at the University of New
GUEST CHEF
HUE-CHAN C H E F & OW N E R A L K E M Ē
Hue-Chan Karels is a Vietnamese American chef, storyteller, and founder of Alkemē in Santa Fe, a restaurant recognized as a 2024 James Beard Award Semifinalist for Best New Restaurant. Born in Đà Nẵng, Vietnam, Karels was evacuated to the United States in 1975, an experience that became part of a life shaped by movement, memory, cultural identity, and the enduring connection between food and home. At Alkemē, Karels has developed what she calls a Culture-to-Table approach, using cuisine as a way to explore heritage while creating a contemporary dining experience. Her cooking reimagines Vietnamese and Pacific Rim traditions through bold, heritagedriven dishes that honor the flavors
At Alkemē at Open Kitchen, Tai contributes to a dining experience centered on delicious, health-conscious meals and a broader celebration of culture through food. Her background reflects the restaurant’s spirit of bringing together personal history, global influences, and thoughtful preparation. As she continues to develop as both a chef and nutrition professional, Tai brings curiosity, care, and a deeply informed approach to every plate she helps create.
KARELS
and stories that have influenced her. Rather than treating food simply as a collection of recipes, she approaches the table as a place where culture can be remembered, shared, and experienced. That philosophy gives Alkemē a deeply personal point of view. Karels brings together culinary tradition and storytelling, inviting guests to consider the histories and cultural connections behind what they are eating. Her work reflects both respect for the past and a willingness to reinterpret it, creating food that feels rooted yet expressive. Through Alkemē, Karels continues to share a perspective shaped by resilience, cultural memory, and the belief that a meal can create meaningful connections between people and place.
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Mexico. This combination of culinary skill and nutritional knowledge gives her a unique foundation for creating food that is flavorful, balanced, and attentive to the way ingredients can support well-being.
GUEST CHEFS
KERIS
KUWANA
E X E C U T I V E C H E F & F O U N D E R B A K E R ’ S B L U E P R I N T L AS V E GAS , N V
Keris Kuwana is the executive chef and founder of Baker’s Blueprint, a Las Vegas-based consulting firm specializing in the development and execution of restaurant recipes, with a particular emphasis on desserts. Her passion for global cuisine was ignited in childhood, inspired by her father’s travels with the military and the international treats he brought home and combined with her multicultural upbringing in Honolulu, Hawaii. Chef Kuwana has an impressive culinary résumé, having held key positions at acclaimed establishments such as Slanted Door, Alan Wong’s in Honolulu, the inaugural team at Roy’s in Las Vegas, two Michelin-starred Alex at the Wynn, and Michelin starred Aureole with Chef Charlie Palmer. She has also served as Corporate Pastry Chef for the 50 Eggs Hospitality Group—launching restaurants in Las Vegas, Miami, Coral
GUEST CHEF
LAURA
Gables and Singapore—and for the LEV Group, where she oversaw more than 60 food and beverage outlets. Her innovative work at Donutique and Al Solito Posto earned the title of Best Dessert in Las Vegas for her signature desserts. A frequent collaborator with top culinary talents including Gordon Ramsey, Charles Phan, Lorena Garcia, Charlie Palmer, Rick Moonen, and Kaoru Azeuchi – the former personal chef to the Emperor of Japan. Keris is widely respected for her creativity and leadership in the industry. Her latest venture in Las Vegas is Teatime in Wonderland at Electric Playhouse inside Caesars Palace. This is a whimsical, multi-sensory dining experience that blends culinary artistry with interactive 3D projection mapping and theatrical storytelling.
CRUCET
OW N E R P I G + F I G C A F É W H I T E R O C K , N M
Award-winning Chef Laura Crucet is a Texas native whose culinary career spans over 25 years and two continents. She is a graduate of the world-famous Le Cordon Bleu in Paris, France, an acclaimed cooking instructor and owner of Pig + Fig Cafe. Before graduating from Le Cordon Bleu in Paris, Crucet began her culinary career at Brennan’s of Houston in the late 90’s where she worked her way through the traditional brigade system at the Gulf Coast landmark Zagat calls a “peerless Creole classic.” While there, she worked on two cookbooks and was on the opening team for Commander’s Palace in Las Vegas, Nevada. After graduating from Le Cordon Bleu Paris in 2001 where 53
she studied cuisine, pastry, bakery, wine and restaurant operations, Chef Crucet worked at Houston’s acclaimed Rainbow Lodge where she was nominated three times for Best Pastry Chef in Houston. During her tenure at Rainbow Lodge, Crucet assisted in the successful execution of hundreds of wine dinners, wedding receptions, banquets and special events. In 2004, she helped launch the Vic & Anthony’s steakhouse concept, and as Executive Pastry Chef, created another award-winning menu and was once again nominated for Best Pastry Chef in Houston. Since 1998, Chef Crucet has taught hundreds of cooking classes at Sur La Table, Brennan’s and culinary schools throughout the Southwest.
GUEST CHEFS
& BULOW BECK JOHN-PAUL
TONY
GUEST CHEF
P R O P R I E TO R S B E C K & B U LOW S A N TA F E
Tony Beck and John-Paul Bulow began their journey in 2018, selling buffalo meat at farmers markets across New Mexico and building relationships one customer at a time. What started as a small market stand grew from a shared passion for homegrown, high-quality meat and a deep respect for the land, the buffalo, and the longstanding traditions of people who have lived in relationship with this landscape for millennia. From those early days, Beck and Bulow focused on quality, connection, and a direct relationship with the community. They could not have anticipated how quickly the business would grow, but their commitment resonated with home cooks and professional chefs alike. Beck & Bulow has since expanded well beyond its original farmers-market roots, offering a broad selection of meats, poultry, and wild-caught seafood. Today, the company operates a thriving butcher shop in Santa Fe and has become a trusted source for many of the region’s chefs. Beck & Bulow also ships meat and seafood nationwide, extending its reach while maintaining the values that shaped the business from the beginning. Through steady growth, Tony and JohnPaul have built a company grounded in respect for the ingredients they sell, the people who produce and prepare them, and the New Mexico community that supported their earliest efforts.
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GUEST CHEFS
MANUEL
FERNÁNDEZ
E X E C U T I V E C H E F S K Y F I R E AT B I S H O P ’ S LO D G E S A N TA F E
Executive Chef at SkyFire at Bishop’s Lodge in Santa Fe. His career has taken him through an impressive range of destinations and hospitality environments, with leadership chef roles at respected global brands including Aman Resorts, Capella Resorts, and Four Seasons. Along the way, he has worked in Mexico, Bhutan, the Dominican Republic, Switzerland, and Jackson Hole, Wyoming, building a culinary point of view informed by travel, culture, and a wide variety of regional traditions.
Originally from Mexico City, Chef Manuel Fernández brings a broad international perspective to his role as
Fernández’s experience also includes time at The Dolder Grand in Zurich, Switzerland, a two-Michelin-starred destination known for exacting standards and refined hospitality. His
GUEST CHEF
formal education reflects the same international outlook. He holds a degree in Culinary Arts Management from César Ritz Colleges Switzerland, as well as culinary training from Fundación Mier y Pesado de la Salle in Mexico. A passionate traveler and triathlon enthusiast, Fernández draws inspiration not only from global cuisines but also from classical philosophy and what he describes as the transformative power of food. At Bishop’s Lodge, those influences come together in an approach that values technique, curiosity, and a strong sense of experience. His background allows him to bring global perspective to Santa Fe while remaining attentive to the setting, ingredients, and hospitality that define the region.
ALEXANDRA
E X E C U T I V E C H E F & OW N E R , CO C H I N E A L , M A R FA , T X
Born and raised in Northern California, Alexandra spent a significant part of her childhood in Europe with her SwissGerman grandparents. Food was always an important part of their lives, thus she was exposed to a wide range of culinary culture while there, learning to source local, seasonal ingredients to prepare homemade meals with her grandmother as well as dining at Michelin-star restaurants throughout Europe with her grandfather; experiences that would later influence her decision to become a chef and inform her approach to cooking and hospitality. After completing her undergraduate degree in fine art at San Diego State, Alexandra relocated to New York City to pursue graduate studies at the School of Visual Arts after which she emerged an artist with the desire to put her creative energies
into cooking and ultimately owning her own restaurant. Over the next decade, Alexandra remained in New York City during which time she honed her craft while working with some of that city’s most esteemed female chef ’s and restauranteurs. Upon leaving New York, Alexandra relocated to Austin Texas, where for the next seven years she held the position of Executive Chef/ Food & Beverage director for Bunk House Group’s Hotel Saint Cecilia prior to moving to Marfa and opening Cochineal in 2017. At Cochineal, Alexandra’s approach is rooted in her belief that the essence of fine cuisine is exemplified by the creative use of the finest ingredients prepared and presented with thoughtfulness and attention to detail. 55
GATES
GUEST CHEFS
DAKOTA
WEISS
C H E F A N D PA R T N E R B U T T E R M I L K R E STA U R A N T G R O U P & COYO T E CA F E S A N TA F E
Like many Santa Fe 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 Fearing 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
GUEST CHEF
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. She and Rich then opened Capital Coal Neighborhood Eatery, a Micro Food Hall. Inside you can find an example of the diverse food scene Dakota was missing after her time in Los Angeles.
LISA
OW N E R / O P E R ATO R DA H L R E STA U R A N T G R O U P S E D O N A , A Z
Chef Lisa Dahl leads an empire of exquisite restaurants in beautiful Sedona, AZ that are ranked among the best dining destinations in the country. For nearly 30 years, Lisa Dahl has been among the upper echelon of women chefs/restaurateurs leading a revolution in organic farm-to fork foodways while showing the culinary industry that dreams do come true through grit, innovation, and top-shelf hospitality. Her fine dining flagship, Mariposa Latin Inspired Grill, has garnered global recognition since its opening in 2015, and her acclaimed first restaurant venture, Dahl & Di Luca Ristorante Italiano, was just ranked 7th in the country in Tripadvisor’s “Travelers’ Choice Awards” of “Best of the Best” Date Night restaurants. Since opening Dahl & Di Luca in 1996, the Dahl
Restaurant Group has introduced five additional restaurants to critical acclaim, including Mariposa Latin Inspired Grill, Butterfly Burger, Cucina Rustica, and two locations of Pisa Lisa. Over the past three decades, Lisa has cooked for tens of millions of people with an estimated annual 500,000 diners experiencing her elevated cuisine across her restaurant portfolio. Dahl Restaurant Group is one of the largest employers in Northern Arizona, employing approximately 300 people. Her two cookbooks, “Elixir of Life” and “A Romance with Food,” have collectively sold over 30,000 copies. Many women employed at Dahl Restaurants hold critical positions and empower women in the restaurant industry through senior staff positions. 56
DAHL
GUEST CHEFS
JOSH
GERWIN
EXECUTIVE CHEF & OWNER DR. FIELD GOODS SANTA FE
Built on the backbone of bold flavor, uncompromised quality, and the school of rock-n-roll, Chef Josh Gerwin created the Dr. Field Goods culinary concept from the ground up. Beginning with a catering food truck and raw confidence, Chef Josh pioneered the flavors of New Mexico fusion cooking in Santa Fe over a decade ago. Dr. Field Goods has grown from a humble startup into two award-winning restaurants, two butcher shop locations, and with a national brand of hot sauces on the way, Josh is excited to watch Dr. Field Goods continue to grow and thrive. Young Josh grew up in Santa Fe, where he found inspiration in authentic local flavors and traditional cooking techniques. Chef Josh creates dishes
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FERNANDO
that pay homage to familiar favorites, making exciting departures from the traditional with his own culinary approach. Josh takes pride in designing each of his dishes, thoughtfully and meaningfully, finding new and exciting flavors that add excitement to traditional recipes. All Original = No Covers. Dr. Field Goods only uses ingredients that come from local farms and ranches that tell the story of New Mexico. By building relationships with each local grower, rancher, and supplier, Chef Josh is unshakingly committed to sourcing clean, whole foods from small family run farms and ranches that are committed to quality and sustainability.
RUIZ
E X E C U T I V E C H E F A N D OW N E R E S CO N D I D O S A N TA F E
career has been shaped by decades of experience in the Santa Fe region and a deep connection to the flavors of the Southwest. Known for his confident cooking and competitive spirit, Ruiz is a three-time Food Network champion, earning victories on Guy’s Grocery Games and Chopped and defeating Bobby Flay on Beat Bobby Flay. Those appearances introduced a national audience to the skill, personality, and culinary perspective he had already developed through years in professional kitchens.
Chef Fernando Ruiz is a celebrated Southwestern and Mexican chef whose
In August 2024, Ruiz opened Escondido in Santa Fe, his first signature restaurant. The project gives him a personal platform for the cuisine that has defined his career, drawing on 57
Southwestern and Mexican traditions while reflecting the experience he has accumulated working in the region. For Ruiz, the restaurant represents an opportunity to bring his own culinary voice to the forefront and to share food rooted in the place he knows so well. His Food Network wins have made him a familiar figure to television audiences, but his foundation remains the kitchen and the Santa Fe dining community. At Escondido, Ruiz combines the instincts of an experienced chef with the energy of a restaurateur building something distinctly his own. The result is a continuation of a career grounded in bold flavor, regional identity, and a lasting commitment to Southwestern and Mexican cuisine.
GUEST CHEFS
O’BRIEN
PETER & CARA
C H E FS & OW N E R S H I G H M O U N TA I N C U I S I N E S A N TA F E
Peter and Cara O’Brien are the coowners of High Mountain Cuisine, one of Northern New Mexico’s premier boutique catering companies, known
for creating exceptional culinary experiences for luxury weddings, corporate events, nonprofit galas, private celebrations, and destination retreats throughout the Southwest. Together, they bring more than six decades of combined hospitality and culinary leadership. Chef Peter O’Brien has spent over 35 years leading award-winning kitchens at renowned restaurants, luxury resorts, and private clubs across Texas, Colorado, Utah, and New Mexico, creating refined, ingredient-driven cuisine inspired by the flavors of the Southwest and global culinary traditions. Throughout his career, he has prepared memorable dining experiences for distinguished guests including President George W. Bush, Lady Bird Johnson, Michael Dell, Walter Cronkite, James Baker, Tommy
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DAVID
Lee Jones, Robert Redford, and Susan Graham. Cara O’Brien oversees the company’s operations, event planning, and client experience. With nearly 30 years of hospitality leadership, she has managed luxury events ranging from intimate private dinners to large-scale corporate gatherings and nonprofit galas. Before joining High Mountain Cuisine full time in 2022, Cara spent nearly 13 years with the Museum of New Mexico Foundation, directing many of its premier donor events and cultivating relationships throughout Santa Fe’s arts and cultural communities. Together, Peter and Cara have built High Mountain Cuisine on a simple philosophy: every event should feel personal, every guest should feel cared for, and every meal should be unforgettable.
SELLERS
E X E C U T I V E C H E F & OW N E R H O R N O R E STA U R A N T S A N TA F E
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 back to New
England where he spent four years as the chef of Maxfish, delving deeply into the world of fish and farm-to-table dining. Regional cuisine and teaching have always been a top priority for Dave. He has traveled extensively in both Europe and the Far East researching local cuisines. Dave launched the Street Food Institute in 2014, a non-profit culinary entrepreneurship-training program. Since its inception this social enterprise model has contributed to the success of twenty-five small, food-based businesses 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 58
started a café in Albuquerque in September of 2017. In 2021 Dave and his wife Heather started a new venture, Horno Restaurant.
GUEST CHEFS
SINGSANONG
SARINTIP “JAZZ”
C H E F & CO - OW N E R J I T L A DA LO S A N G E L E S , CA
Chef Sarintip “Jazz” Singsanong is a celebrated Thai chef and restaurateur known for bringing authentic, deeply personal Thai cuisine to an international
audience. Born and raised in Thailand, she developed her culinary foundation in her family’s kitchen, where recipes and techniques were passed down through generations. Her early experiences instilled in her a respect for traditional flavors, fresh ingredients, and the cultural significance of food as a form of storytelling. After moving to the United States, Jazz set out to share the vibrant and often misunderstood complexity of Thai cuisine. She became widely recognized as the chef and coowner behind the acclaimed restaurant Jitlada in Los Angeles, which she helped transform into a culinary destination. Under her leadership, the restaurant gained a reputation for its bold Southern Thai dishes—many of which
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SUGAR
were rarely seen outside Thailand— featuring intense heat, rich spices, and intricate flavor profiles. Chef Jazz is especially known for her commitment to authenticity. Rather than adapting dishes to suit Western palates, she embraces traditional techniques and ingredients, offering diners a true taste of regional Thai cooking. Her menu often includes family recipes and lesserknown specialties, reflecting both her heritage and her passion for preserving culinary traditions. Beyond the kitchen, Jazz has become a cultural ambassador for Thai cuisine. Her work has been featured in numerous media outlets, and she has appeared on television programs showcasing her cooking and personality.
SUNGKAMEE
C H E F J I T L A DA LO S A N G E L E S , CA
Chef Sugar Sungkamee is a Thai-born chef and restaurateur celebrated for her refined approach to traditional Thai cuisine and her role in elevating it within the American dining scene. Raised in Thailand, she developed her culinary roots in a culture where food is central to daily life, learning timehonored techniques, balance of flavors, and the importance of fresh herbs and ingredients from an early age. She later moved to the United States, where she built her reputation alongside her husband, Chef Andy Ricker, at the acclaimed restaurant Pok Pok. As a key culinary force behind the kitchen, Sugar helped shape the restaurant’s identity, contributing deeply authentic recipes and regional Thai dishes that
introduced many diners to flavors beyond the typical Thai American menu. Her cooking emphasized bold, balanced profiles—combining spicy, sour, salty, and sweet elements in harmony. Chef Sugar is particularly known for her precision and respect for tradition. She has played an important role in preserving regional Thai recipes while also mentoring kitchen teams in proper techniques and flavor development. Her influence helped Pok Pok earn widespread critical acclaim, including recognition from major food publications and awards organizations. In addition to her work in restaurants, Sugar Sungkamee has contributed to cookbooks and culinary projects that highlight Thai cuisine, helping to 59
educate a broader audience about its depth and diversity. Though she tends to maintain a lower public profile than some of her peers, her impact within the culinary world is widely respected.
GUEST CHEFS
JOSEPH
WREDE
E X E C U T I V E C H E F J O S E P H ’ S C U L I N A R Y P U B S A N TA F E
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
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KATHLEEN
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.
CROOK
E X E C U T I V E C H E F A N D OW N E R M A R K E T ST E E R ST E A K H O U S E S A N TA F E
Everywhere you find Chef Kathleen Crook, big laughter and good food follows. Chef Crook has always found joy in food and felt a deep respect for where it comes from. In her hometown of Artesia, NM, nightly supper is akin to worship, with folks in the smalltown community eating only what comes from the land. Growing up in Artesia, farm to table was more than a fancy marketing term, it was a way of life. When she wasn’t in school, she was working her Daddy’s farm and her Mama’s steers, or working alongside her Granny Jackie, who ran a local catering business known every bit as much for fun as food. After high school, she was awarded a College Rodeo Scholarship.
She traveled the circuit for three years, ultimately winning the prestigious World Champion Breakaway Roper. But in 1997, she felt a tug back to the land and back to food. She hung up her spurs for good and reached for a chef ’s knife. She whizzed her way through the curriculum at Scottsdale Culinary Institute Le Cordon Bleu and burst onto the Dallas food scene in 2003. She honed her artistry under culinary masters like Tom Fleming of Central 214, Mickie Crockett of Front Burner Restaurants, Gilbert Garza of Suze, and Marc Cassel of 20 Feet Seafood Joint. In 2010, Crook was drawn back to the west, and moved Aspen, CO to open Steakhouse 316, and in 2018
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returned to her native state as owner and executive chef of Market Steer.
GUEST CHEFS
HUGH
Born to a father from Texas and a mother from the Bronx, Chef Hugh Mangum grew up among the diverse food culture of Los Angeles, but always found the best barbeque in his backyard, prepared by his father. Although he grew up to tour as a professional musician— drumming for bands including Maypole and Enemy—he eventually enrolled at the French Culinary Institute in New York, honoring an inheritance he received after the passing of his father. After graduating in 2001, Mangum joined acclaimed chef Greg Brainin at Nougatine by the iconic Jean Georges, finding a natural knack for the meat station. Mangum worked for various chefs in the New York City and Philadelphia areas as well as rehabbing an old general store in Carversville, PA with his wife, Laura, also a classically trained chef. The converted general store became much beloved and was known for its prepared foods. This generals store would serve
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GRAHAM
MANGUM
C H E F A N D OW N E R M I G H T Y Q U I N N ’S B B Q N E W YO R K , N Y
as the first incarnation of Mangum smoking meats and selling them to the public. Mangum was then tapped in 2008 to lend his expertise to the launch of a new barbeque concept in Pennsylvania. Hired to consult on the launch of Smoking Lil’s in Doylestown, he soon became Smoking Lil’s
executive chef and pit master, before moving on to serve as executive chef and chief creative officer for Jules Thin Crust, an innovative pizza chain based in Pennsylvania. In 2012, Hugh and Laura opened Mighty Quinn’s flagship eatery in Manhattan’s East Village and the brand has since expanded globally.
DODDS
E X E C U T I V E C H E F N O S A R E STA U R A N T & I N N S A N TA F E
was a family friend, a transplanted Swiss chef who taught him to make a soufflé when he was just 10 years old. Those experiences sparked a curiosity about ingredients, technique, and the traditions that connect food to place.
Chef Graham Dodds traces his love of the culinary arts to childhood summers in Scotland, where he cooked with his grandmother using fresh ingredients from her garden. Another early influence
Dodds graduated with honors from Western Culinary Institute in Portland, Oregon, and later completed a pastry course at Le Cordon Bleu in London. His culinary education also took him to Koh Samui, Thailand, where he learned traditional Thai dishes as well as fruit and vegetable carving. Over the course of his career, he has worked in kitchens across the United States and 61
Europe, from Alaska to Vermont and from London to Southern Switzerland. In 2005, Dodds returned to Texas and went on to lead several of Dallas’s notable restaurants, including Bolsa, Hibiscus, Wayward Sons, The Statler, and The Pittman Hotel. His work earned significant recognition, including Restaurant of the Year from D Magazine in 2008, Best New Chef from the Dallas Observer, Chef of the Year from CultureMap in 2015, and Restaurant of the Year from Eater Dallas in 2016. Today, at NOSA Restaurant & Inn in Ojo Caliente, he brings that wide-ranging experience to Northern New Mexico.
GUEST CHEFS
NINA
CURTIS
D I R E C TO R A N D E X E C U T I V E C H E F P L A N T ’ I S H & CO. C U L I N A R Y A R T S W E ST H O L LY WO O D , CA
Chef Nina Curtis is an award-winning chef, culinary leader, and advocate for ingredient-driven plant-based cuisine. With more than two decades
of experience spanning hospitality, wellness, healthcare, and culinary education, she is recognized for creating vibrant, flavor-forward dishes that celebrate regional agriculture, cultural traditions, and the power of food to connect people. Named one of the Top 25 Women in Foodservice and Hospitality in 2024, Chef Curtis has built a distinguished career advancing plant-based cuisine in both professional kitchens and public-facing culinary experiences. In 2023, she curated a historic plant-based menu for a White House State Dinner hosted by First Lady Dr. Jill Biden in honor of Prime Minister Narendra Modi, showcasing the potential of plant-based cuisine on one of the world’s most visible culinary stages. Chef Curtis serves as Director
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and Executive Chef of Plant’ish & Co. Culinary Arts, where she develops culinary experiences, consulting programs, and educational initiatives that bridge hospitality, wellness, and agriculture. Her work frequently highlights seasonal ingredients, regional agriculture, and the stories behind the foods we grow, share, and celebrate, creating memorable dining experiences that connect guests to place, culture, and community. A longtime collaborator with Visit Sacramento, Chef Curtis was one of five lead chefs for the acclaimed Tower Bridge Dinner and has participated in the event’s VIP culinary programming since 2021. She is also a member of the American Culinary Corps, a joint initiative of the James Beard Foundation and the U.S.
MARTIN
E X E C U T I V E C H E F A N D OW N E R RESTAURANT MARTÍN S A N TA F E
Chef Martín Rios is the Executive Chef and co-owner of Restaurant Martín, the realization of a 20-year dream he shares with his wife, Jennifer. Together, they envisioned a restaurant that would strike a thoughtful balance between refined and comfortable, creating a welcoming setting where Santa Fe residents and visitors alike could experience Rios’s award-winning progressive American cuisine. The family-owned restaurant reflects their long-standing connection to Santa Fe and their commitment to the community they call home. A native of Guadalajara, Mexico, Rios grew up in Santa Fe and entered the restaurant business at age 17 as a dishwasher. He steadily worked his way through professional kitchens,
eventually becoming Executive Chef at several restaurants and hotels. His path from the dish station to restaurant ownership gave him a practical understanding of hospitality from the ground up and helped shape the disciplined approach he brings to his work. Rios later received formal training at The Culinary Institute of America and supplemented that education with experience in highly regarded restaurants and alongside accomplished culinary mentors. At Restaurant Martín, he brings those influences together in a style that is polished yet approachable. Beyond the restaurant, Rios volunteers with Cooking with Kids, while Jennifer serves as president of The Horse Shelter, 62
RIOS
extending their commitment to Santa Fe beyond the dining room and into the broader community.
GUEST CHEFS
LOIS ELLEN C H E F RED MESA CUISINE S A N TA F E
Lois Ellen Frank, Ph.D., is a Santa Fe-based chef, author, educator, photographer, and organic gardener whose work centers on Indigenous foods, cultural knowledge, and the stories carried through ingredients. A James Beard Award-winning cookbook author, she received the honor for Foods of the Southwest Indian Nations, a landmark work celebrating the culinary traditions and foodways of Native communities throughout the region. Her newest book, Seed to Plate, Soil to Sky: Modern Plant-Based Recipes Using Native American Ingredients, received two International Association of Culinary Professionals Awards. Frank’s work brings together scholarship, culinary practice, visual storytelling, and education. Through
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FRANK her writing and cooking, she explores the relationship between food, culture, land, and community while presenting Indigenous ingredients in ways that honor their histories and continuing relevance. Her approach emphasizes that these foods are not simply part of the past but living traditions with an important place at today’s table. She works alongside Chef Walter Whitewater at Red Mesa Cuisine, LLC, a Santa Fe catering company specializing in Indigenous cuisine and cultural education with a modern twist. Together, they use food as a vehicle for teaching, conversation, and connection. Across her many roles, Frank has built a career dedicated to sharing knowledge and expanding understanding of Native American culinary traditions,
combining careful research with the immediacy and hospitality of a shared meal.
WALTER
WHITEWATER
C H E F RED MESA CUISINE S A N TA F E
Walter Whitewater, Diné/Navajo is a Native American chef at Red Mesa Cuisine, LLC a catering company in Santa Fe, New Mexico specializing in Indigenous Cuisine and Cultural Education using ancestral foods with a modern twist. He worked on the James Beard Award winning cookbook, Foods of the Southwest Indian Nations with Chef Lois Ellen Frank, Ph.D. and the cookbook Seed to Plate, Soil to Sky with Dr. Frank as a culinary advisor that won two International Association of Culinary Professionals (IACP) awards in 2024. Chef Whitewater and Chef Frank have traveled together as part of the U.S. State Department and Consulate General’s Culinary
Diplomacy Program to Ukraine (2013), the United Kingdom (2105) and Russia (2016) where the two chefs promoted indigenous foods of the Americas through the culinary arts. He was one of the first Native American chefs to cook at the James Beard House in New York City and won the James Lewis Award in 2008 from BCA Global for his work as a Native chef. He has worked with Native American communities for more than thirty years educating community members on how to return to an Ancestral diet for health and wellness. He and Chef Frank work with the Physicians Committee for Responsible Medicine (PCRM) and directly with many Native American 63
communities and the Navajo Nation in the Southwest on using food to reverse Type II Diabetes and re-indigenize the diet and reclaim health and wellness.
GUEST CHEFS
JEFFREY
KAPLAN
E X E C U T I V E C H E F R OW L E Y FA R M H O U S E A L E S S A N TA F E
Chef Jeffrey Kaplan brings more than 20 years of hospitality experience to his work at Rowley Farmhouse Ales in Santa Fe. His career has been shaped by both formal culinary education and an unusually broad understanding of restaurant operations, giving him a perspective that extends well beyond the kitchen. Kaplan holds a culinary arts degree from The California Culinary Academy as well as a Bachelor of Arts in Hospitality and Tourism Management from Southern Oregon University. Throughout his career, Kaplan has worked in every position within a restaurant, experience that has given him firsthand knowledge of the many
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moving parts required to create a successful hospitality operation. From culinary execution and guest service to the systems that support a restaurant behind the scenes, that range has informed the practical, team-oriented approach he brings to his work. At Rowley Farmhouse Ales, Kaplan draws on that comprehensive experience, combining his culinary training with the operational understanding developed over two decades in the industry. His career reflects versatility, hands-on leadership, and a deep familiarity with restaurants from every angle.
ROSENBERG
HOSEA
E X E C U T I V E C H E F & OW N E R S A N TO A N D B L AC K B E L LY M A R K E T BO U L D E R / D E N V E R , CO
Executive Chef and Owner Hosea Rosenberg is the culinary force and founder of Blackbelly and SANTOrestaurants, located in Boulder and Denver, CO. Celebrated for his dedication to seasonal ingredients, responsibly sourced meats, and bold flavors, Rosenberg honed his skills early in his career under culinary giants like Wolfgang Puck, Kevin Taylor, and Dave Query. He earned national recognition after winning Bravo TV’s Top Chef, Season 5, in 2009. Since then, he has cultivated Blackbelly from a small catering operation with a food truck and farm into a fullservice restaurant, butcher shop, and market (2014). In 2017, Rosenberg
further enriched Boulder’s dining scene with SANTO, a heartfelt tribute to the flavors of his Taos, New Mexico upbringing. Expanding his footprint beyond Boulder, Rosenberg opened Blackbelly Market Denver in 2024, which focuses primarily on the craft of house made charcuterie, salami, salumi, and deli meats; along with gourmet grocery goods, provisions, and counter service breakfast and lunch. You can find the newest branch of SANTO in the Denver International Airport. Chef Hosea has received multiple additional accolades: from the Denver International Wine Festival to the prestigious James Beard House with several guest chef appearances; and he
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has been celebrated by the U.S. Small Business Administration for inspiring the entrepreneurial spirit of the nation.
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FERNANDO E X E C U T I V E C H E F A N D OW N E R S A ZÓ N S A N TA F E
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
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JEFF
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.
OLEA
DREW
F O R M E R C H E F A N D OW N E R S N A K E R I V E R G R I L L JAC KS O N , W Y
Jeff entered the culinary field at the early age of thirteen as a caterer, later attending The Culinary Institute of America. After graduating from the CIA, Jeff joined chef Jimmy Schmidt as part of the opening team to the nationally acclaimed Rattlesnake Club Restaurant in Michigan, continuing for six years in the capacity of Chef de Cuisine, assisting in opening four restaurants, with the last one being a Southwestern concept, which lead him to become Chef de Cuisine of Mark Miller’s Coyote Café in Santa Fe for seven years, including involvement in the Coyote Cocina line of premier Southwestern food products and cookbooks. The love of the outdoors and a desire to contribute to a thriving restaurant community took Jeff and his 65
family to Jackson Hole. For over 23 years, Jeff’s modern American cuisine found its home in the rustic elegance of the Snake River Grill. He was one of eight professional chefs from across the country awarded a scholarship to the prestigious Beringer Vineyards School for American Chefs in Napa. Jeff was nominated “Best Chef: Northwest” three years in a row at The James Beard Award and has been a guest chef in several parts of the country, including The Masters of Food & Wine, The James Beard House, and most recently The Milan Culinary Expo at the World’s Fair in Italy. He has been featured in various television segments, including The Food Channel, CNN, and The Travel Channel.
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ALLEN
WITHROW
C H E F A N D OW N E R ST E A M & SM O K E C R A F T B B Q S A N TA F E
Chef Allen Withrow, known as Chef Al, is the chef and owner of Steam & Smoke Craft BBQ in Santa Fe, where traditional barbecue meets creativity, seasonality, and thoughtful technique. With a career that began in restaurants as a busser and bartender, Chef Al brings a broad range of hospitality experience, skill, and imagination to the smoker. At Steam & Smoke, he honors the traditions of barbecue while creating dishes that push beyond the expected. Alongside favorites such as brisket, ribs, and smoked wings, Chef Al’s inventive specials have included smoked duck, bone marrow with blue oyster mushrooms, and oxtail osso buco. His cooking demonstrates that barbecue
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GREGORY
can be both deeply comforting and surprisingly sophisticated. Rooted in the Santa Fe community, Steam & Smoke is about more than great food. It is a place where people gather, connect, and enjoy food that feels honest, generous, and made with care. Chef Al’s approach is grounded in patience and craftsmanship, with meats slow-smoked over hardwood and layered with bold, unexpected flavors. Guided by tradition but never confined by it, Chef Al continues to bring a fresh perspective to barbecue. His passion for craft, creativity, and community is at the heart of Steam & Smoke, making each dish an expression of his distinctive culinary vision.
JOSEPH
EXECUTIVE CHEF FOUR SEASONS RESORT, RANCHO ENCANTADO S A N TA F E
Gregory Joseph is a classically trained chef with more than 25 years of experience in hospitality and fine dining. Throughout his career, he has honed his craft with distinguished hotel brands and celebrated restaurants, including the Arizona Biltmore, Grand Hyatt Union Square, and The RitzCarlton in New York City. He studied at the prestigious Culinary Institute of America in Hyde Park, New York, and received culinary training in his hometown of San Diego, California. Gregory’s culinary philosophy has been shaped by his experiences living and working in some of the country’s most vibrant food cities. During his time in New York City, he worked at renowned restaurants including Le Cirque and Jean-Georges, experiences
that strengthened his appreciation for creativity, precision, and the importance of respecting classic culinary techniques. What continues to inspire Gregory is the diversity of food and culture. Exposure to different regions, cuisines, and culinary traditions has broadened his perspective and influenced the way he leads his teams. He believes that understanding and celebrating different cultures helps create stronger relationships and fosters an inclusive, expressive kitchen environment where people can thrive. Away from the kitchen, Gregory enjoys spending time with his wife, Lori, and their three young children. As Executive Chef at Four Seasons 66
Rancho Encantado in Santa Fe, he brings together decades of experience, a spirit of curiosity, and a deep respect for the people and traditions that shape the culinary world.
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JOSE
RODRIGUEZ
E X E C U T I V E C H E F T E R R ACO T TA W I N E B I ST R O S A N TA F E
Chef Jose Rodriguez was born and raised in the historic heart of Zacatecas, Mexico, a city known for its rich culture, colorful traditions, and distinctive cuisine. His earliest memories of food are rooted in family and neighborhood life: the aroma of simmering chiles, fresh corn tortillas, and the sound of laughter shared around communal meals. Growing up with limited resources, he learned early that memorable food did not depend on abundance, but on care, resourcefulness, and flavor. Rodriguez first learned to cook beside his abuela and his mother in a small, rustic kitchen with few tools and ingredients. Those formative experiences taught him that food could do more than nourish. It could bring people together, carry
stories from one generation to the next, and preserve a sense of identity and heritage even as circumstances changed. That understanding remains central to the way he approaches cooking today. Now Executive Chef at Terracotta Wine Bistro in Santa Fe, Rodriguez brings those roots into a broader culinary perspective. His cooking incorporates global influences while remaining grounded in the soulful, honest flavors that shaped him. His journey from Zacatecas to a professional kitchen in Santa Fe informs a style that is personal and expressive, using food to connect his past with the present. Through his cuisine, Rodriguez celebrates resilience, heritage, and the enduring power of a meal made with intention.
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JACK
STRONG
E X E C U T I V E C H E F R I T Z - CA R LTO N P O R T L A N D , O R
Oregon-born Chef Jack Strong serves as Executive Chef of The Ritz-Carlton, Portland, bringing more than 30 years of culinary experience and a deep respect for regional and Indigenous foodways. Prior to joining The Ritz-Carlton, Portland, Jack served as Executive Chef of The Allison Inn & Spa in Oregon’s Willamette Valley and held leadership positions at several acclaimed hospitality destinations across the country. His distinguished career includes serving as Executive Chef of the 453-room JW Marriott Camelback Inn Resort & Spa, where he was awarded Marriott’s Culinary Excellence of the Americas. He also held executive chef roles at
Renaissance Phoenix Downtown Hotel and Sheraton Wild Horse Pass Resort & Spa, earning a James Beard Award semifinalist nomination for Best Chef Southwest and co-authoring the cookbook The New Native American Cuisine. In recognition of his continued leadership and vision, Chef Jack was named a semifinalist for the 2026 James Beard Award for Best Chef: Northwest & Pacific. He began his culinary career in the Culinary Arts Program at Lane Community College in Eugene, Oregon, and continues to lead with a commitment to integrity, innovation, and a strong sense of place, creating thoughtful, regionally inspired cuisine
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that reflects the landscapes, cultures, and communities that shape his work.
GUEST CHEFS
CRISTIAN
PONTIGGIA
E X E C U T I V E C H E F T H E A N AS A Z I R E STA U R A N T S A N TA F E
Chef Cristian Pontiggia is Executive Chef at the Rosewood Inn of the Anasazi. Surrounded by high snowcapped mountains and set among the vineyards is the Santuario Madonna della Sassella, a tenth century chapel that looks out over the meandering river Adda and the ancient town of Sondrio. It is these historic vineyards that produce a distinctive grape called Chiavennasca from which the Sassella wines are crafted. Chef Cristian 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 palate. In addition to working at
GUEST CHEF
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. At the Anasazi Restaurant, Chef Cristian Pontiggia honors the legacy of refined Southwestern cuisine while embracing new flavors, seasonal ingredients and a commitment to storytelling through food. We invite you to experience the merging of new world cuisine with old world traditions in his signature style.
BREWER
JESSICA
E X E C U T I V E C H E F PA L AC E S A N TA F E
Chef Jessica Brewer was born in Sacramento and raised in a multigenerational family of chefs, giving her an early and intimate connection to restaurant life. She spent much of her childhood in restaurants before moving to Santa Fe as a teenager, and by age 18 she had entered the pastry world professionally. That early exposure to kitchens, combined with years of hands-on experience, helped shape a culinary perspective grounded in both family tradition and technical curiosity. Brewer’s academic path was equally distinctive. In college, she majored in criminal law and forensics while minoring in culinary arts. The combination strengthened the analytical, chemistry-driven approach she now brings to pastry and cooking,
where precision and an understanding of how ingredients interact are essential to the finished dish. As Executive Chef at Palace in Santa Fe, Brewer focuses on local and organic ingredients from Northern New Mexico. She is especially interested in flavor chemistry and in the creative possibilities that emerge when traditional boundaries between sweet and savory are reconsidered. Her desserts often incorporate savory elements in ways designed to be surprising while remaining balanced and cohesive on the plate. Brewer’s work reflects the many influences that have shaped her: a family immersed in food, an early start in professional pastry, an analytical 68
education, and a strong connection to Northern New Mexico ingredients. Together, they inform a style that is thoughtful, precise, and distinctly her own.
GUEST CHEFS
ANDREA
ABEDI
OW N E R & C H E F T H E K I TC H E N TA B L E A N D T E M P T R E SS P R I VAT E C H E F S A N TA F E
Andrea Abedi attended The Culinary Institute of America in Hyde Park, New York to study Culinary Arts in 1998. Upon graduation, she continued on to Johnson & Wales University in Providence, RI to study Food Service Management. After a few years of getting hands on experience, Andrea was drawn to Chicago to the famed Charlie Trotters Restaurant. There, Andrea was exposed to one-of-a-kind wine cellar in which she received one of the best wine educations in the world! There she tasted & served some to the rarest & most special wines ever produced. She worked with some of the world’s top ingredients, Chef ’s, Farmers, food lover’s and wine aficionados. Homesick,
GUEST CHEF
GEORGE
Andrea returned to Santa Fe, NM where she was Partner & Head Chef at Rasa Juice Bar & Ayurveda. Andrea received many rave reviews and won the Local Hero Award with Edible Magazine, 2 years in a row for her organic, plantbased café. Her attention to detail to her beautifully plated and delicious food is made with love and care can be felt with every bite! In 2018 Andrea started working on The Kitchen Table Santa Fe concept, a fully equipped commercial kitchen in Santa Fe, NM. KTSF is open 24 hours a day, offers dry storage, freezer storage, walk in refrigerator storage and a pop-up dining room for members to have events.
GUNDREY
OW N E R & O P E R ATO R TOM AS I TA’ S A N D AT R I S CO CA F É & B A R S A N TA F E & A L B U Q U E R Q U E
George Gundrey is a third-generation New Mexican restaurateur and the owner and operator of Tomasita’s Restaurant and Atrisco Cafe & Bar in Santa Fe, as well as Tomasita’s Albuquerque. His approach to hospitality is rooted in a straightforward goal: bringing joy to the community through fresh, traditional New Mexican cuisine, friendly service, and a welcoming environment. For Gundrey, the restaurant business is both a profession and a family legacy. He was born and raised in the restaurant world in Santa Fe. His grandmother operated a greasy spoon in Albuquerque from the 1950s through the 1970s, and his mother, Georgia Maryol, founded Tomasita’s, which recently celebrated 50 years in operation. Growing up, 69
Gundrey worked virtually every job in the restaurant, gaining firsthand experience with the many roles required to keep a family business running. At 18, he left Santa Fe and the restaurant industry, convinced he would not return to either. Two decades later, both drew him home. After a career in the nonprofit sector in San Francisco, Gundrey returned to Santa Fe in 2005 and spent two years as Executive Director of the Santa Fe Farmers Market before rejoining the restaurant business. He remains active in the broader hospitality and business community, serving on the boards of the New Mexico Restaurant Association and the Santa Fe Chamber of Commerce.
GUEST CHEFS
JASON
FULLILOVE
OW N E R & F O U N D E R T U M I E CO CO LO S A N G E L E S , CA
Chef Jason Fullilove is a culinary force with over two decades of experience
shaping the landscape of high-end dining and events in Los Angeles. Known for his refined technique, bold creativity, and deep cultural storytelling through food, Fullilove has built a career defined by excellence, resilience, and reinvention. He is the founder of Jason George Events, a boutique catering and event company that curates elevated culinary experiences for A-list clients and cultural institutions across the city. From the Grammy Awards to the inauguration of LA Mayor Karen Bass, his events are recognized not just for the food, but for their immersive, unforgettable energy. In 2025, Fullilove joined forces with Hofman Hospitality to open Saint & Second Manhattan Beach, bringing his signature California
GUEST CHEF
ERIN
E X E C U T I V E C H E F & OW N E R V I N A I G R E T T E S A N TA F E
Erin Wade is a farmer, restaurateur, and the creative force behind Vinaigrette, whose career has grown from an unconventional combination of agriculture, literature, fashion, and food. She has opened six restaurants and two farms, building a body of work that connects the realities of growing food with the experience of serving it. Her culinary path began on a small farm in rural New Mexico, where she learned to grow crops on ten parched acres and became inspired to create a restaurant centered on hearty, imaginative salads. Before entering the restaurant world, Wade graduated from Harvard College with a B.A. in English and American Literature and Language. She later worked at Harper’s Bazaar and studied
farm-to-table ethos to the South Bay. The opening marks a new chapter in his mission to blend hyper-seasonal ingredients with global flavor profiles in a vibrant, community-forward space. Fullilove’s culinary journey includes a prominent tenure as Executive Chef with the Patina Restaurant Group, one of California’s most respected hospitality collectives. During his time there, he led the charge on events such as the Primetime Emmy Awards, the LACMA Art + Film Gala, and other high-profile experiences across the city. He continues to collaborate with Patina for select events annually, maintaining a deep-rooted connection to the group’s legacy of excellence.
WADE
fashion design in Milan, experiences that broadened her creative perspective before she ultimately turned her attention to food and hospitality. Wade has also become an outspoken observer of the changing restaurant industry. She has written about technology’s disruption of food, spoken with Forbes, Eater, and Medium.com about delivery platforms and the future of restaurants, and testified to the FSC and U.S. Department of Justice about the ways monopolistic networks can distort healthy restaurant markets. Her work reflects a perspective that is at once practical and wide-ranging: farmer, operator, writer, and advocate. Wade lives on a farm with her fiancé, 70
three dogs, a flock of chickens, and a pig named Gordo.
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Come enjoy this one-of-a-kind margarita experience that allows you to taste more than 50 of the best margaritas in the world. Whether you’re in Santa Fe for a weekend or are lucky enough to visit regularly, take yourself on a tasty tour along the Santa Fe Margarita Trail today!
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35 YEARS OF RAISING THE GLASS
exceptional food, local beverages, and live entertainment in a vibrant celebration of everything that makes our state unique. Every new experience has been created with the same goal our founders envisioned—to celebrate Santa Fe while giving guests a reason to return year after year.
By Mary Hallahan, Executive Director When I think about what 35 years means for the Santa Fe Wine & Chile Fiesta, I don’t just think about the incredible wines we’ve poured or the unforgettable meals we’ve shared. I think about the people who believed in an idea, the community that embraced it, and the countless chefs, winemakers, restaurants, sponsors, volunteers, board members, team members, and guests who have helped shape the Fiesta into what it is today.
The Fiesta’s impact has also grown far beyond the events themselves. We have always believed that investing in people is one of the most meaningful ways to strengthen our hospitality community. Since our founding, the Fiesta has invested more than $265,000 in wine education and sommelier training while contributing more than $500,000 to culinary, hospitality, educational, and community initiatives that help our industry and our city thrive. Longstanding partnerships with organizations like Cooking with Kids and Santa Fe Community College’s Culinary Arts Program exemplify that commitment, creating opportunities that inspire future chefs, hospitality professionals, and food enthusiasts alike.
It all began in 1991 when three visionaries—Mark Miller, Al Lucero, and Gordon Heiss—shared a meal on the patio at La Casa Sena with three bottles of Joseph Phelps Insignia and an ambitious idea. They believed Santa Fe deserved to be recognized as one of the country’s great culinary destinations, where extraordinary food, exceptional wine, and authentic hospitality could come together in a celebration unlike any other.
As Executive Director, I have the privilege of witnessing firsthand what makes this organization so special. Every September, I see competitors become collaborators, lifelong friendships formed over a shared bottle of wine, and visitors discover why Santa Fe is one of the world’s great culinary destinations. That sense of connection is what has always defined the Fiesta.
From a one-day event featuring just 20 restaurants and 20 wineries, the Fiesta has grown into one of the nation’s premier food and wine festivals, welcoming thousands of guests and bringing together worldrenowned wineries alongside the remarkable restaurants that define Santa Fe’s culinary landscape. While much has changed over the past three and a half decades, our purpose has remained remarkably consistent: to celebrate Santa Fe, elevate our restaurant community, and create meaningful connections around the table.
Celebrating our 35th anniversary isn’t simply about looking back. It’s about honoring the vision that started it all while continuing to build on it for the future. The Fiesta belongs to this community, and its success is the result of thousands of people who have believed in its mission over the past 35 years.
The hospitality industry never stands still, and neither has the Fiesta. Over the years, we’ve embraced change by introducing new experiences like Phenomenal Femmes, Sky Railway Wine Tours, Ghost Ranch excursions, Boots & Bolos, A Bougie Brunch, and milestone seminars that explore the stories, people, and regions shaping the world of wine today. Introduced in 2022, Chile Friday has quickly become a fan favorite, bringing together New Mexico’s iconic chile traditions,
As we raise a glass to this milestone, we do so with gratitude—for where we’ve been, pride in what we’ve built together, and excitement for everything that’s still to come. Here’s to the next chapter of the Santa Fe Wine & Chile Fiesta.
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WINE & CHILE I GUEST SOMMELIERS & PRESENTERS Discover the world of wine alongside our guest sommeliers and presenters as they lead engaging seminars featuring celebrated wine regions, exceptional wines, and the stories behind every bottle.
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GUEST SOMMELIERS AND PRESENTERS
ERIC ASIMOV
Author, Writer, and Chief Wine Critic THE NEW YORK TIMES
GILLIAN BALLANCE, MS
Master Sommelier & Diploma in Wines and Spirits
JO BARRETT
Regional Sales Manager BROADBENT SELECTIONS
TREASURY WINE ESTATES
MICHAEL BOWLES
CHRIS BRUNDRETT
STUART BRYAN
Field Sales Manager
CEO and Director of Winegrowing
Vintner Ambassador
VINE CONNECTIONS
WILLIAM CHRIS WINE COMPANY
PRIDE MOUNTAIN VINEYARDS
KRISTINA BUSTAMANTE
Wine Director
INN OF THE ANASAZI
CHIARA CARFI
Vice President of Marketing & Brand Strategy CALVISIUS CAVIAR 82
PAIGE DANA
Director of Hospitality KOSTA BROWN AND GOLDENEYE
GUEST SOMMELIERS AND PRESENTERS
KARI DOMINGUEZ
WILLIAM DAVIS
CHRISTINA DONLEY
Executive Director
Director of Education
National Sales Director
NM CHILE ASSOCIATION
WILSON DANIELS
RIDGE VINEYARDS
TIM GAISER, MS
CARRIE GURULE
JASON HAAS
Master Sommelier and Educator
Winemaker
Partner and General Manager
ALBUQUERQUE, NEW MEXICO
GRUET WINERY
TABLAS CREEK VINEYARD
KATHRYN HALL
EMMA HEALION
ROLAND HERRMANN
Owner & Vintner
Vice President of Sales
US Import and Certified Sommelier
HALL WINES
HEDGES FAMILY ESTATE
MAISONS MARQUES + DOMAINES
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GUEST SOMMELIERS AND PRESENTERS
JANIE BROOKS HEUCK
PREMA KEROLLIS
ELLIE KNEBEL
Managing Director
Co-Founder & President
Associate Brand Manager
BROOKS WINE
THREE STICKS WINES
ROMBAUER VINEYARDS
JOY LINDHOLM
Western Regional Manager SKURNIK WINES & SPIRITS
KAY MALASKE
Senior Trade Relations and Education Manager
WANDA MANN
Writer and Educator WINE WITH WANDA
THE DUCKHORN PORTFOLIO
VILMA MAZAITE
KATIXA MERCIER
BETH MOSHER
General Manager
Western Regional Manager
Partner
DONNACHDH FAMILY VINEYARDS
BOUTIQUE WINE COLLECTION
VALKYRIE SELECTIONS
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GUEST SOMMELIERS AND PRESENTERS
WILLIAM MOSS
EDWARD OGAZ
RYAN PENNINGTON
Southwest Regional Manager
Owner
Chief Operating Officer
WILSON DANIELS
SECO SPICE LTD.
L’ECOLE № 41
GREG QUIROGA
SYLVIE ROCHON
LILI SHARIATI
Auctioneer
West Coast Regional Sales Manager
Business Development Manager
STELLAR FUNDRAISING AUCTIONS
RIEDEL
PAHLMEYER
BILL SMITH
JOE SPELLMAN, MS
JACOB STEINER
Wine Writer, Philanthropist
Master Sommelier & Educator
Brand Ambassador
POLO LIFESTYLES
CHICAGO, IL
ROBERT MONDAVI WINERY
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GUEST SOMMELIERS AND PRESENTERS
MARIKA VIDA-ARNOLD
LAURA WERLIN
MICHELLE WING
Owner and Educator
Cheese Educator
Director of Marketing
VIDA ET FILS CONSULTING
SAN FRANCISCO, CALIFORNIA
GARY FARRELL VINEYARDS & WINERY
MARGARET WOOD
ALEX WRIGHT
AMY BETH WRIGHT
Author, Gardener, Poet
Mountain West Regional Manager
Writer and Writing Professor
SANTA FE, NEW MEXICO
DEMEINE ESTATES
NEW YORK, NEW YORK
JEFF ZAPPELLI
Vice President of Sales HALL WINES
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Raising the bar together. UMB proudly celebrates the flavors, culture and connections that make the Santa Fe Wine & Chile Fiesta unforgettable.
UMB.com Member FDIC
WINE & CHILE I STORIES So let’s get down to the great pressing question: Can American sparkling wine be as good as any French Champagne? Like most wines, beauty is in the eye of the beholder. Some people will claim that sparkling wine from such and such a region in California out shines the sparkling wine from the champagne region. Are you a champagne snob? A lot of people will not consider drinking sparkling wine unless it’s directly from the champagne region. One of the most fun things to do is to gather a group of friends and family and put together a comparison tasting between American or California sparkling wines and French Champagne. Make sure you’re doing a blind tasting so that people are not prejudice towards one or the other sparkling wines. And make sure that you’re not trying to establish something that will be what you are going to abide by for the rest of your life. Keep an open mind towards new discoveries. Some of the world’s greatest champagnes... the most highly touted ones, beame that because of their notoriety and not necessarily because it was a great wine. Other champagnes became popular because of their availabil- ity and the mere fact that they were a French champagne. So many of the French champagnes currently on the market are non-vintage. This allows the producer to deliver a bottle of champagne at a lesser cost. Some vintage champagnes are very, very expensive because of their age and notority. There’s another comparison you can do. Compare vintage champagne to a non-vintage champagne.
IS AMERICAN SPARKLING WINE AS GOOD AS FRENCH SPARKLING WINE, AKA, CHAMPAGNE? By Al Lucero, author of The Great Margarita Book (Ten Speed Press / Random House) Once the French Champagne makers “discovered” how to put bubbles in the wine bottle, and begin making and distributing their wines across Europe and across the world other wine makers decided to try to make a good sparkling wine from their own grapes.
So, can California wines sparkling wines be as good or better than French Champagne. It’s more a matter of individual preference. Some people are going to say, “Oh, this California wine is better than that champagne.” Other people are going to say, “Oh my God, how can you even compare this California sparkling to the ‘real thing’?”
California was one of the leaders in making sparkling wine that they referred to as “champagne”. Korbel became one the biggest “champagne” makers in North America. Some of these wines were extremely good and well thought of. As a matter of fact, most of these sparkling California wines were referred to as champagne. In 2006 most American producers and other wine producers around the world abided by the treaty with France that they would no longer call their sparkling wine “champagne”. This treaty allowed for a few grandfathered individual wine makers to continue using the name champagne for their sparkling wine however most wine makers now consider calling sparkling wine what it is... “sparkling wine”.
The bottom line ends up being, what do you prefer? What pleases your palette the most and what would you serve to special friends and guests for celebrations. Enjoy the research. But, seriously compare the two sparkling wines. It’s a lot of fun and you will enjoy the research. By the way... I’m still a
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WINE & CHILE I STORIES
CHAMPAGNE PIAFF: THE LIFE OF THE PARTY By Erika Bautista, Senior Marketing Manager
At the heart of the collection is Champagne PIAFF Brut NV, affectionately known as The Crowd Pleaser. And once you experience it, the nickname makes perfect sense. Bright citrus, crisp orchard fruit, delicate brioche, and lively bubbles create a Champagne that’s both classic and irresistibly inviting. Whether poured as guests arrive, paired with an unforgettable meal, or raised in a celebratory toast, PIAFF always seems to find the spotlight.
Every great celebration begins with a pop of a cork, and this year, that cork belongs to Champagne PIAFF. Named the 2026 Santa Fe Wine & Chile Fiesta Champagne of the Year, PIAFF is everything a great Champagne should be: elegant without being stuffy, timeless with a modern edge, and made to bring people together. It’s the bottle that instantly turns an ordinary gathering into a celebration. While Champagne PIAFF feels refreshingly contemporary, its roots run deep. Produced in Épernay, in the heart of France’s legendary Champagne region, the story began in 1901 when the Mansard family crafted its very first bottles. More than a century later, that same passion continues under fifth-generation winemaker Maxime Mansard, who has inherited not only generations of expertise, but also a vision for the future.
That spirit of celebration makes Champagne PIAFF a perfect fit for the Santa Fe Wine & Chile Fiesta. Like the Fiesta itself, it’s rooted in tradition while constantly evolving, bringing together remarkable craftsmanship, memorable experiences, and the joy of sharing exceptional food and wine. Throughout this year’s Fiesta, guests will have the opportunity to discover why PIAFF has earned this distinguished honor. So when you hear that familiar pop and watch the bubbles rise, raise your glass to a Champagne that has spent more than 125 years perfecting the art of celebration.
For Mansard, honoring tradition doesn’t mean standing still. Every bottle of PIAFF reflects the craftsmanship that has been passed down through five generations while embracing a fresh, vibrant style that speaks to today’s wine lovers. The result is a Champagne that’s refined enough for life’s biggest milestones, yet approachable enough to enjoy any time there’s something worth celebrating, even if it’s simply good company around the table.
Here’s to great wine, unforgettable moments, and the Champagne that’s ready to steal the show. Cheers!
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WINE & CHILE I STORIES goals. Once you do that, I don’t think you can ever go too far astray from the principles that you stand for. SFWCF: HALL has become synonymous with Napa Valley Cabernet. What do you believe distinguishes HALL wines in one of the world’s most competitive wine regions? Mike Reynolds: What is really unique about HALL is the diversity of Cabernet Sauvignon that we produce. We make 16 different Cabernet Sauvignons, each with a distinct style and flavor. And among those, there are 11 wines that are either single-vineyard expressions or appellation-based wines. Our goal with each of these is to showcase the unique flavor profile created in each place. SFWCF: As a vintner, philanthropist, former U.S. Ambassador, and business leader, you’ve had an extraordinary career. How have those experiences shaped your approach to leading HALL Wines?
SFWCF: HALL Wines is celebrating both its remarkable legacy and its 30th anniversary. Looking back, what moments best define the HALL journey, and what continues to inspire you today?
Kathyrn Hall: I think your question is a very wise one. The type of leader we are, is always informed by the experiences we have had. I try to keep this in mind. What motivates you is likely to be what motivates others. For example, we all like to know that our work is important and makes a difference. I always let our employees know how important their work is. In addition, whether you are selling wine or running a diplomatic agenda, it is critical to be genuine. The most important part of being a successful businessperson or an effective diplomat is being genuine.
Mike Reynolds: We have been lucky, over those 30 years, to celebrate so many special moments. Some of the most memorable were being named the #2 wine in Wine Spectator’s Top 100 list of 2009, receiving our first 100-point score from Robert Parker, and opening each of our wineries in Napa. They were all very special. What I will remember most, however, is the journey. We believe winemaking is a team sport. By that, I mean that we have built an amazing team in the vineyard, in winemaking, and throughout the company, and we have been on this journey together. It has been quite a ride.
SFWCF: HALL is known for combining art, architecture, and wine in a truly immersive way. Why has it been important to make the winery experience about more than what’s in the glass?
SFWCF: You and Craig Hall built HALL around a vision of exceptional Napa Valley Cabernet Sauvignon, sustainability, and hospitality. How has that vision evolved over the past three decades?
Kathyrn Hall: My husband Craig and I have always had a deep appreciation for art and architecture, and we have tried to incorporate both in all that we do. Clearly, making wine is an art in and of itself.
Kathyrn Hall: Quality has always been the essence of our HALL brand. We made a commitment long ago when we first created our Winery that we would only produce the very best wines we could. It has been easy to follow this guideline as it’s embedded in our DNA. I think it is important to know who you are and what you want to do as a company. For us, this means being committed to our principle of quality and at the same time being genuine and straightforward. We have always known what we wanted to do and with our company. It is about never cutting corners and always being true to your
We did, however, want to create something different and memorable at our wineries and Tasting Rooms from what everyone else had done, and leaning into art and architecture was a natural extension. SFWCF: This year’s seminar explores the terroir of Napa Valley Cabernet Sauvignon. What do you hope guests will discover about how Napa’s diverse appellations influence the wines? 99
WINE & CHILE I STORIES Kathyrn Hall: We rarely get the opportunity to sit down and taste the number and variety of wines from different appellations side by side. The climate, soil, and location of the vineyards play an enormous role in how the wines taste. Our tasting at the seminar will focus on a range of wines from Napa’s most sought-after appellations. It’s going to be fun, and I think the differences will be apparent. SFWCF: Sustainability has long been a priority at HALL. How are you preparing your vineyards and winery for the future while preserving the character of Napa Valley? Mike Reynolds: In 2008, we were the first winery in Napa Valley to achieve the U.S. Green Building Council’s LEED Gold accreditation. At the same time, our estate vineyards in Napa were being Certified Organic, and our estate vineyards for our WALT and BACA brands were certified sustainable. To that end, we have always viewed ourselves as stewards of our vineyards, and sustainability, both ecological and economic, is the best way to preserve Napa Valley for future winegrowing generations. SFWCF: What excites you most about the future of HALL Wines as you enter your fourth decade? Mike Reynolds: It starts, of course, with great wines. We’re showing the spectacular 2023 vintage this weekend which we believe will come to be known as one of the top vintages of this century – to date – of course. We also recently launched Michel Foch, a new brand of French Champagne with a small, curated selection of cuvées, including both well-aged vintage Champagnes and multi-vintage bottlings. These wines are available only direct-to-consumer through our website, but they are worth seeking out. The Champagnes are great and we think every occasion is a Champagne occasion. SFWCF: If you were introducing someone to HALL for the very first time, which wine would you pour—and why?
Kathyrn Hall: If I am pouring, it would be Kathryn Hall. What else would it be? This is the first wine we produced when we arrived in Napa back in 1995. The core of this blend has always come from the Sacrashe Vineyard, which is right outside the window from my bedroom in Napa. It’s our flagship wine, but it also represents our personal journey. SFWCF: You’ve visited Santa Fe before. What keeps bringing you back, and are there any restaurants or experiences you’re especially looking forward to during the Fiesta? Kathyrn Hall: The food scene in Santa Fe is so exciting and I love to see the explosion of new talent and plant-based options. We have an incredible wine dinner planned at Skyfire at Bishop’s Lodge that I’m really looking forward to attending. Another event that especially caught my eye was the Phenomenal Femmes Luncheon – so many talented chefs and leaders from the wine world, it is truly inspiring to see. SFWCF: This year brings together two milestones— HALL’s 30th Anniversary and the Santa Fe Wine & Chile Fiesta’s 35th Anniversary. Why do celebrations like these matter in today’s wine industry, and what do they say about the importance of building lasting relationships between wineries and wine lovers? Mike Reynolds: When we set out to create HALL Wines, we always intended for our wines to be part of special events and celebrations with close family and friends. Great friends, great wine and great food come together to make memories and we are thankful to be a part of those moments. SFWCF: And finally, after 30 years of HALL Wines, what do you hope your legacy will be—not only for the wines you’ve created, but for the people and communities you’ve touched? Wine is a joyful experience. It is my job and the job of our team to make every glass of HALL wine you drink is an experience that is truly memorable. I hope that through the Wine and experiences we have created, that we will have been able to bring more joy to the people whom we have touched.
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ALEXANDER VALLEY VINEYARDS
HEALDSBURG, CA
AVVWINE.COM Cyrus Bordeaux Blend Estate Sauvignon Blanc Estate Chardonnay
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ANGELS & COWBOYS
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ST HELENA, CA
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BOGLE FAMILY WINE COLLECTION
HIGHLANDS RANCH, CO
BFWC.COM Juggernaut Cabernet Sauvignon Juggernaut Pinot Noir Juggernaut Chardonnay
BOOKER WINES
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PASO ROBLES, CA
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PHILADELPHIA, PA
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BRASSFIELD ESTATE WINERY
Affinitas Méthode Traditionnelle Furmint
CLEARLAKE OAKS, CA
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HEALDSBURG, CA
RICHMOND, VA
BROOKS WINES
AMITY, OR
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CALERA WINERY
HOLLISTER, CA
CALERAWINE.COM Mt. Harlan Chardonnay Ryan Pinot Noir
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CASA RONDEÑA WINERY
LOS RANCHOS DE ALBUQUERQUE, NM
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CAYMUS VINEYARDS
RUTHERFORD, CA
WAGNERFAMILYOFWINE.COM Caymus Napa Cabernet Sauvignon Caymus California Cabernet Sauvignon Bonanza Vinekeeper
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Bonanza California Chardonnay Emmolo Sauvignon Blanc Mer Soleil Reserve Chardonnay
ÉPERNAY, FRANCE
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CHATEAU STE. MICHELLE WINE ESTATES
WOODINVILLE, WA
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CHÂTEAU D’ESCLANS
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LA MOTTE, FRANCE
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CLINE FAMILY CELLARS
SONOMA, CA
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111
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CONSTELLATION BRANDS
AZ
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COPPER CANE WINES & SPIRITS
ST HELENA, CA
COPPERCANESPIRITS.COM Threadcount Sauvignon Blanc Boen Tri-County Chardonnay Boen Reserve Pinot Noir
Belle Glos 25th Anniversary Pinot Noir Quilt Carneros Pinot Noir Threadcount Red Blend
CRISTOM VINEYARDS Eola-Amity Hills | Willamette Valley, Oregon | Since 1992
Florida 01/18/2024
SALEM, OR
CRISTOMVINEYARDS.COM Mt. Jefferson Cuvee Pinot Noir Eola-Amity Hills Chardonnay
CROSSBARN
SEBASTOPOL, CA
CROSSBARN.COM Chardonnay Pinot Noir
Sonoma County Cabernet Sauvignon Napa Valley Cabernet Sauvignon
DAOU VINEYARDS & WINERY
PASO ROBLES, CA
DAOUVINEYARDS.COM Discovery Rosé Sauvignon Blanc
Reserve Cabernet Sauvignon
DELILLE CELLARS
WOODINVILLE, WA
DELILLECELLARS.COM D2 Bordeaux Red Blend Chaleur Blanc Cabernet Sauvignon
Metier Sauvignon Blanc Metier Red Blend Metier Cabernet Sauvignon
DEMEINE ESTATES
ST. HELENA, CA
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DONNACHADH FAMILY WINES
SAN ANTONIO, TX
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AVA Pinot Noir Estate Syrah
EMBUDO VALLEY VINEYARDS EMBUDOVALLEYVINEYARDS.COM Opinons Carpe Manana
ETHICA WINES
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ETHICAWINES.COM Lambrusco Lucci Canella Bellini
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EMBUDO, NM
HOUSTON, TX
Granbazan Albarino Verde Tempos Vega Sicilia Macan Clasico Rioja
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OAKVILLE, CA
FARNIENTE.COM Chardonnay Cabernet Sauvignon
EnRoute Pinot Noir Nickel & Nickel Cabernet Sauvignon – Sullenger
FRANK FAMILY VINEYARDS
CALISTOGA, CA
FRANKFAMILYVINEYARDS.COM Pinot Noir Chardonnay
Cabernet Sauvignon
FREDERICK WILDMAN & SONS
NEW YORK, NY
FREDERICKWILDMAN.COM Bolla La Fondazione Pinot Grigio delle Venezie DOC Maschio Prosecco Rose DOC Extra Dry EAGLE Cavicchioli NV 1928 Prosecco
Pascal Jolivet Attitude Sauvignon Blanc Hugel Gentil Poderi Melini Chianti Classico Granaio DOCG
FREIXENET-MIONETTO USA
GILBERT, AZ
FREIXENETMIONETTOUSA.COM Mionetto Prestige Prosecco Brut Segura Viudas Brut Rose
Freixenet Cordon Negro Ex Dry Gratien & Meyer Cremant Loire Brut
GARY FARRELL WINERY
HEALDSBURG, CA
GARYFARRELLWINERY.COM Russian River Valley Chardonnay Russian River Valley Chardonnay
GEO VINO
Russian River Valley Pinot Noir Hallberg Vineyard Pinot Noir
SAUSALITO, CA
GEOVINOWINES.COM Casa Silva Carmenere Terroir de Familia Mendel Cabernet Sauvingnon Giacosa Fratelli Nebbiolo D’Alba
GIACOSA FRATELLI
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NEIVE, ITALY
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GOLDENEYE
PHILO, CA
GOLDENEYEWINERY.COM Anderson Valley Pinot Noir Anderson Valley Pinot Noir
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GRAN MORAINE
YAMHILL, OR
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113
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EUROPVIN USA EUROPVIN.COM
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GRGICH HILLS ESTATE
RUTHERFORD, CA
GRGICH.COM Estate Fume Blanc Estate Chardonnay
Estate Zinfandel Estate Cabernet Sauvignon
GRUET WINERY
ALBUQUERQUE, NM
GRUETWINERY.COM Brut Sauvage Blanc de Blancs Blanc de Noirs
HALL WINES
Zozobra Brut Brut Rosé Artist Series - “View from Above” Blanc de Blancs
ST. HELENA, CA
HALLWINES.COM BACA Double Dutch Paso Robles Zinfandel HALL Napa Valley Cabernet Sauvignon HALL Napa Valley Sauvignon Blanc Half Bottles
WALT La Brisa Sonoma Coast Pinot Noir BACA Napa Valley Cabernet Sauvignon
HAMPTON WATER WINE COMPANY
REDONDO BEACH, CA
HAMPTONWATERWINE.COM Rosé Bubbly
HEDGES FAMILY ESTATE
BENTON CITY, WA
HEDGESFAMILYESTATE.COM CMS Sauvignon Blanc CMS Cabernet Sauvignon
HEITZ CELLAR
LitroVin Hedges Family Estate Red Blend
ST. HELENA, CA
HEITZCELLAR.COM Napa Valley Cabernet Sauvignon Quartz Creek Chardonnay
Lot C-91 Cabernet Sauvignon
HUNDRED ACRE WINE GROUP
ST. HELENA, CA
HUNDREDACRE.COM Summer Dreams Stargazing Pinot Noir Sonoma Coast Summer Dreams Martian Pink Rose of Pinot Noir Sonoma Coast Fortunate Son The Diplomat Red Blend Napa
J VINEYARDS
Fortunate Son The Dreamer Cabernet Sauvignon Napa Fortunate Son The Warrior Cabernet Sauvignon Napa
HEALDSBURG, CA
JWINE.COM Cuvee 20 Brut California Pinot Gris
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J. LOHR VINEYARDS & WINES
SAN JOSE, CA
JLOHR.COM “Seven Oaks” Cabernet Sauvignon “Paperwhite” Unoaked Chardonnay
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“Flume Crossing” Sauvignon Blanc “Pure Paso” Proprietary Red
SANTA ROSA, CA
Kendall Jackson Brut Cuvee Kendall Jackson Chenin Blanc Bootleg Cabernet Sauvignon
La Crema Sonoma Coast Pinot Noir La Crema Sonoma Coast Chardonnay Murphy-Goode Alexander Valley Cabernet Sauvignon
JARAMILLO VINEYARDS
BELEN, NM
JARAMILLOVINEYARDS.COM Chenin Blanc Desert Rose Red Portal
JONATA
Cabernet Franc Summer Sombra
LOMPOC, CA
JONATA.COM La Sangre Syrah Ballard Canyon El Desafio Cabenernet Sauvignon Santa Ynez Valley
JUSTIN VINEYARD & WINERY
PASO ROBLES, CA
JUSTINWINE.COM Cabernet Sauvignon Cabernet Sauvignon Sauvignon Blanc
Rosé Central Coast Chardonnay
KERMIT LYNCH WINE MERCHANT
BERKELEY, CA
KERMITLYNCH.COM Marcel Lapierre Raisins Gaulois Domaine Fontsainte Gris de Gris Rose Terre d’Avignon Cotes du Rhone
KOSTA BROWNE
Soeur Cadette Melon Il Palazzatto Dolcetto
SEBASTOPOL, CA
KOSTABROWNE.COM One Sixteen Chardonnay Sta. Rita Hills Pinot Noir
L’ECOLE NO. 41
Sonoma Coast Pinot Noir
TOUCHET, WA
LECOLE.COM Chenin Blanc Old Vines Yakima Valley Frenchtown Sauvignon Blanc Columbia Valley Semillon Columbia Valley
Merlot Columbia Valley Cabernet Columbia Valley Perigee Seven Hills Vineyard Walla Walla Valley
LESCOMBES FAMILY VINEYARDS
DEMING, NM
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LEWIS CELLARS
NAPA, CA
LEWISCELLARS.COM Chardonnay Russian River Cabernet Sauvignon Napa
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LITHOLOGY WINE
ST. HELENA, CA
LITHOLOGY.WINE Lithology To Kalon Cabernet Sauvignon Napa Valley Cabernet Sauvignon
MAISONS MARQUES & DOMAINES
LONGMONT, CO
MMDUSA.NET Roederer Estate Anderson Valley Brut MV Scharfenberger Brut Rosé NV
MARCHESI ANTINORI
Domaine Anderson Pinot Noir Merry Edwards Sonoma Coast Pinot Noir
ITA
ANTINORI.IT/EN/ Peppoli Chianti Class Villa Toscana Rosso
Guado Tasso Bolg Sup22 Wd Tignanello
MARINE LAYER
HEALDSBURG, CA
MARINELAYERWINES.COM
MCCOLLUM FAMILY VINEYARDS
NEWBURG, OR
MCCOLLUMFAMILYVINEYARD.COM Heritage Pinot Noir Rose of Pinot Noir
Chardonnay
MICHAEL CORSO SELECTIONS
OAK PARK, IL
CORSOWINES.COM Le Provençal Rosé Côtes de Provence Thierry Delaunay Sauvignon Blanc “Grand Ballon” -Val de Loire Reunis Bourgogne Chardonnay Reserve
MICHAEL DAVID WINERY
Chateau Genestiere Cotes du Rhone Ch Clos Renon Bordeaux Supérieur
LODI, CA
MICHAELDAVIDWINERY.COM Cabernet Sauvignon Misfits & Mavens Pinot Grigio Freakshow Cabernet Sauvignon
NEW MEXICO WINE
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ALBUQUERQUE, NM
NMWINE.COM
NEYERS VINEYARDS NEYERSVINEYARDS.COM
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ST. HELENA, CA
RUIDOSO, NM
Vintner’s Reserve Cabernet Reserve Malbec Sparkling Mission Rose
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HOUSTON, TX
NORTHBERKELEYIMPORTS.COM NV Jean Vesselle Brut RSV Guy Robin Chablis Domaine Caillou Cote du Rhone
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NORTH COAST WINE CO.
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LODI, CA
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NEW ROCHELLE, NY
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NAPA, CA
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OAKVILLE, CA
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HOUSTON, TX
PAULHOBBS.COM Russian River Chardonnay Russian River Pinot Noir Coombsville Cabernet Sauvignon
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WOODINVILLE, WA
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ST. HELENA, CA
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HEALDSBURG, CA
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Petite Sirah Lytton Estate Monte Bello
ROBERT MONDAVI WINERY
OAKVILLE, CA
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HEALDSBURG, CA
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ST. HELENA, CA
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FOREST GROVE, OR
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NEW YORK, NY
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PASO ROBLES, CA
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SAN ANTONIO, TX
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SAINT HELENA, CA
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SONOMA, CA
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LOMPOC, CA
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RIPON, CA
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SONOMA, CA
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HEALDSBURG, CA
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ALBUQUERQUE, NM
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Viura Rose
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NAPA, CA
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FORT WORTH, TX
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WA20LAUCH 20 LOGO LOCKUP CMYK
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Date
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PARTICIPATING RESTAURANTS At the heart of the Fiesta are Santa Fe’s incredible restaurants and talented chefs who bring creativity, passion, and unforgettable flavors to every experience. From formally trained chefs to self-taught culinary talents, including James Beard Award recipients, each chef shares their unique story and signature cuisine with our community.
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PARTICIPATING RESTAURANTS
ANNAPURNA’S WORLD VEGETARIAN CAFÉ
2 FLOYD’S SOUTHERN KITCHEN 505 CERRILLOS RD SUITE B101 SANTA FE, NM | 505-660-7052 2FLOYDS.COM
1100 DON DIEGO AVE SANTA FE, NM | 505-440-9502 CHAISHOPPE.COM
APOTHECARY DINING
ALKEMĒ AT OPEN KITCHEN
133 W. SAN FRANCISCO ST. SANTA FE, NM | 505-986-5037 ONESACRED.COM/ABOUTAPOTHECARYDINING
227 DON GASPAR AVE SANTA FE, NM | 505-982-9704 ALKEME-SANTAFE.COM
AREA 505 STEAKHOUSE
135 W PALACE AVENUE SANTA FE, NM
ANASAZI RESTAURANT
113 WASHINGTON AVE. SANTA FE, NM | 505-988-3030 ROSEWOODHOTELS.COM/EN/INN-OF-THEANASAZI-SANTA-FE
ATRISCO CAFE & BAR
193 PASEO DE PERALTA SANTA FE, NM | 505-577-4859 ATRISCOCAFE.COM
ANDIAMO!
322 GARFIELD ST. SANTA FE, NM | 505-995-9595 ANDIAMOSANTAFE.COM
BAJA TACOS
2018 CERRILLOS RD, SANTA FE, NM | 505-471-8762 BAJATACOSSANTAFE.COM 126
BONITA RESTAURANT
1814 SECOND STREET SANTA FE, NM | 505-365-2172 BONITARESTAURA8.WIXSITE.COM/ BONITARESTAURANT
BAKERY FELIZ
130 N GUADALUPE ST., SANTA FE, NM | 505-428-9596 BAKERYFELIZ.COM
BAJA CANTINA
104 OLD LAS VEGAS HIGHWAY SANTA FE, NM | 505-984-8000
BEEF AND LEAF CAFE
3801 ARKANSAS AVE LOS ALAMOS, NM | 505-500-8087 BEEFANDLEAFCAFE.COM
BOXCAR
133 W. WATER STREET SANTA FE, NM | 505-988-7222 BOXCAR-RESTAURANTS.COM/SANTAFE
BLUE HERON RESTAURANT AT OJO SANTA FE
242 LOS PINOS ROAD SANTA FE, NM | 505-690-0628 OJOSPARESORTS.COM/OJO-SANTA-FE/RESTAURANT
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BULL RING
150 WASHINGTON AVENUE SANTA FE, NM 505-690-5811 SANTAFEBULLRING.COM
PARTICIPATING RESTAURANTS
BAKER’S BLUEPRINT
LAS VEGAS, NV BAKERSBLUE.COM
PARTICIPATING RESTAURANTS
BRUNENI ELEVATED CATERING
COWGIRL SANTA FE
7855 OLD SANTA FE TRAIL SANTA FE, NM | 505-795-6651 WHATTHETRUCKSANTAFE.COM/BRUNENI
319 S GUADALUPE ST SANTA FE, NM | 505-983-1615 COWGIRLSANTAFE.COM
COYOTE CAFE
132 W. WATER STREET SANTA FE, NM | 505-577-6985 COYOTECAFE.COM
CAPITAL COAL NEIGHBORHOOD EATERY
326 S GUADALUPE ST SANTA FE, NM | 505-772-0192 CAPITALCOALNEIGHBORHOODEATERY.COM
CREPAS-OH!
1382 VEGAS VERDES SANTA FE, NM | 505-257-8775
CASA TAMALLI
418 CERRILLOS RD. SANTA FE, NM CASATAMALLI505.COM
DAHL RESTAURANT GROUP
SEDONA, AZ CHEFLISADAHL.COM
CECI’S AFRICAN KITCHEN
730 3E SAINT MICHAELS DRIVE SANTA FE, NM
DEL CHARRO
101 WEST ALAMEDA STREET SANTA FE, NM | 505-954-0320 DELCHARRO.COM
COCHINEAL
MARFA, TX COCHINEALMARFA.COM 128
HELLO SWEET CREAM
7 CALIENTE RD SANTA FE, NM | 505-525-0266 HELLOSWEETCREAM.COM
DR. FIELD GOODS KITCHEN
HERVÉ WINE BAR
187 PASEO DE PERALTA SANTA FE, NM | 505-982-3033 DRFIELDGOODS.COM
1325 DE BACA RD SW DEMING, NM | 505-416-8153 LESCOMBESWINERY.COM/LOCATIONS/SANTA-FEHERVE
EL NIDO
1577 BISHOPS LODGE RD SANTA FE, NM | 505-954-1272 ELNIDOSANTAFE.COM
HIGH DESERT TABLE
COMMISSARY KITCHEN: 1314 RUFINA CIRCLE, SUITE A3 SANTA FE, NM | 651-308-8812 WWW.HIGHDESERTTABLE.COM
High Mountain Cuisine
ESCONDIDO
1101 PASEO CORAZON, STE 100 SANTA FE, NM | 505-316-4718 ESCONDIDOSF.COM
HIGH MOUNTAIN CUISINE / HIGH MOUNTAIN KITCHEN
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1807 2ND STREET SANTA FE, NM HIGHMOUNTAINCUISINE.COM
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FOOD OF THE SOUTHWEST & OLD MEXICO
GABRIEL’S
4 BANANA LN SANTA FE, NM | 505-455-7000 GABRIELSOFSANTAFE.COM 129
PARTICIPATING RESTAURANTS
DINNER FOR TWO
106 NORTH GUADALUPE STREET SANTA FE, NM | 505-820-2075 DINNERFORTWONM.COM
PARTICIPATING RESTAURANTS
HORNO RESTAURANT
95 W. MARCY STREET SANTA FE, NM | 505-303-3469 HORNORESTAURANT.COM
JULIA: A SPIRITED RESTAURANT AND BAR
330 EAST PALACE AVENUE SANTA FE, NM | 505-954-9670 LAPOSADADESANTAFE.COM/DINING/JULIASPIRITED-RESTAURANT-BAR
JAMBO CAFE
LA BOCA
2010 CERRILLOS RD SANTA FE, NM | 505-473-1269 WWW.JAMBOCAFE.NET
72 WEST MARCY STREER SANTA FE, NM | 505-982-3433 LABOCASANTAFE.COM
JITLADA
LA CASA SENA
LOSA ANGELES, CA JITLADA.COM
125 E PALACE AVE. SANTA FE, NM | 505-988-9232 LACASASENA.COM
JOSEPH’S CULINARY PUB
428 AGUA FRIA STREET SANTA FE, NM | 505-982-1272 JOSEPHSCULINARYPUB.COM
LA PLAZUELA AT LA FONDA ON THE PLAZA
100 E. SAN FRANCISCO STREET SANTA FE, NM | 505-982-5511 LAFONDASANTAFE.COM
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NOSA RESTAURANT & INN
49 RANCHO DE SAN JUAN OJO CALIENTE, NM | 505-753-0881 NOSANM.COM RESTAURANT
LUMINARIA AT THE INN & SPA AT LORETTO
ODD BOX COFFEE ROASTER
211 OLD SANTA FE TRAIL SANTA FE, NM | 505-984-2400 HOTELLORETTO.COM/EAT-DRINK/LUMINARIARESTAURANT
1314 APACHE AVE SANTA FE, NM | 505-660-7404 ODDBOXCOFFEE.COM
OSTERIA D’ASSISI
MARKET STEER STEAKHOUSE
58 S FEDERAL PLACE SANTA FE, NM | 505-986-5858 OSTERIADASSISI.COM
213 WASHINGTON AVENUE SANTA FE, NM | 505-365-1010 MARKETSTEERSTEAKHOUSE.COM
PALACE
142 W PALACE AVE SANTA FE, NM | 505-919-9935 PALACESF.COM
MYSTIC MESA
2810 CERRILLOS RD SANTA FE, NM | 505-473-5348 MYSTICMESASANTAFE.COM
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PARTICIPATING RESTAURANTS
LADY DUFF’S RESTAURANT AND LOUNGE
750 N. ST. FRANCIS DR, SANTA FE, NM | 505-501-0215 HOTELGLORIETASANTAFE.COM RESTAURANT
PARTICIPATING RESTAURANTS
PANTRY RIO
229 GALISTEO ST., SANTA FE, NM | 505-989-1919 PANTRYRIO.COM
RESTAURANT MARTÍN
526 GALISTEO STREET SANTA FE, NM | 505-820-0919 RESTAURANTMARTIN.COM
PIAZZA CAFFÈ
2574 CAMINO ENTRADA SANTA FE, NM | 505-469-1934 PIAZZACAFFE.COM
RESTAURANTE RANCHO DE CHIMAYO
300 JUAN MEDINA RD, CHIMAYO, NM | 505-351-4444 RANCHODECHIMAYO.COM
PLANT’ISH & CO
WEST HOLLYWOOD, CA INSTAGRAM.COM/BOTANICALCHEF/
ROWLEY FARMHOUSE ALES
1405 MACLOVIA ST. SANTA FE, NM | 505-428-0719 ROWLEYFARMHOUSE.COM
PLAZA CAFE DOWNTOWN
54 LINCOLN AVE SANTA FE, NM | 505-982-1664 PLAZACAFEDOWNTOWN.COM
SANTA FE CAPITOL GRILL
3462 ZAFARANO DR SANTA FE, NM | 505-690-5811
PLAZA CAFE SOUTHSIDE
3466 ZAFARANO DRIVE SANTA FE | 505-424-0755 PLAZACAFESOUTH.COM
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SANTA FE, NM | 505-391-5200 SERVUSCUISINE.COM
6401 RICHARDS AVE. SANTA FE | 505-428-1000 SFCC.EDU/PROGRAMS/CULINARY-ARTS
SANTACAFÉ
231 WASHINGTON AVE SANTA FE, NM | 505-984-1788 SANTACAFE.COM
SKYFIRE AT BISHOP’S LODGE, AUBERGE COLLECTION
1297 BISHOPS LODGE RD SANTA FE, NM | 505-390-2323 AUBERGE.COM/BISHOPS-LODGE/DINE/SKYFIRE
SANTO
BOULDER, CO SANTOBOULDER.COM
SOCIAL KITCHEN + BAR
725 CERRILLOS ROAD SANTA FE, NM | 505-982-5952 SOCIALKITCHENSF.COM
SAZÓN
221 SHELBY ST SANTA FE, NM | 505-983-8604 SAZONSANTAFE.COM
SOLYMAR AT ELDORADO HOTEL & SPA
309 W SAN FRANCISCO ST SANTA FE, NM | 505-460-9363 ELDORADOHOTEL.COM
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PARTICIPATING RESTAURANTS
SERVUS CUISINE
SANTA FE COMMUNITY COLLEGE
PARTICIPATING RESTAURANTS
STEAM & SMOKE CRAFT BBQ
THE PANTRY RIO
1611 A ALCALDESA ST SANTA FE, NM | 304-615-4389 STEAMSMOKEBBQ.COM
229 GALISTEO ST., SANTA FE, NM | 505-989-1919 PANTRYRIO.COM
TERRA AT FOUR SEASONS RANCHO ENCANTADO
THE SHED
198 STATE RD. 592 SANTA FE | 505-946-5800 FOURSEASONS.COM/SANTAFE/DINING
113 1/2 E PALACE AVE SANTA FE, NM | 505-577-8170 SFSHED.COM
TERRACOTTA WINE BISTRO
SANTA FE, NM ANDREAABEDI.COM
TESUQUE VILLAGE MARKET
907 B WEST ALEMEDA SANTA FE, NM | 505-231-0632 TIMETRAVELERSGASTROPUB.COM
THE TEMPTRESS
304 JOHNSON ST SANTA FE, NM | 505-989-1166 TERRACOTTAWINEBISTRO.COM
TIMETRAVELERS GASTRO PUB
138 TESUQUE VILLAGE ROAD SANTA FE, NM | 505-988-8848 TESUQUEVILLAGEMARKET.COM
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TOMASITA’S
500 S. GUADALUPE ST. SANTA FE, NM | 505-983-5721 TOMASITAS.COM
WHAT THE TRUCK CATERING CO.
7855 OLD SANTA FE TRAIL SANTA FE, NM | 505-795-6651 WHATTHETRUCKSANTAFE.COM
TORTILLA FLATS
3139 CERRILLOS ROAD SANTA FE, NM | 505-471-8685 TORTILLAFLATS.NET
WOLF AND ROADRUNNER
TULSI
210 DON GASPAR AVE SANTA FE, NM | 505-992-6342 WOLFANDROADRUNNER.COM
839 PASEO DE PERALTA H & J SANTA FE, NM | 505-983-9627 TULSISANTAFE.COM
TUMIE COCO
ZACATLÁN
LOS ANGELES, CA TUMIECOCO.COM
317 AZTEC ST SANTA FE, NM | 505-780-5174 ZACATLANRESTAURANT.COM 135
PARTICIPATING RESTAURANTS
VINAIGRETTE
709 DON CUBERRO ALLEY SANTA FE, NM | 505-820-9205 VINAIGRETTEONLINE.COM
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Putting the Chile in Wine & Chile
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S A N TA F E R E G I O N A L F I L M C O M M I S S I O N
The magic behind the scenes comes not only from cameras, lights, and talent, but from the restaurants, wineries, chefs, and hospitality teams that bring casts and crews together and make every production feel at home. We thank our hospitality partners for their valued partnership with the film industry and for helping create the experience that keeps productions returning to New Mexico. 138
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“Life’s biggest question isn’t right or wrong — it’s red or green?”
125 N. Guadalupe Street
505.983.4511
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santafeschoolofcooking.com
WINE & CHILE I RECIPES Santa Fe is home to an extraordinary culinary community of talented chefs and exceptional restaurants. We’re thrilled to share some of their favorite recipes,
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WINE & CHILE I RECIPES
JITLADA’S THAI BEEF SALAD
JITLADA CHEF: JAZZ & SUGAR
INGREDIENTS • 2 tablespoons oyster sauce • 1 1/2 teaspoons freshly ground black pepper • 2 tablespoons fish sauce, divided • 2 tablespoons palm sugar or brown sugar, divided • 1 pound flap steak, at room temperature • Butter or oil, for cooking • 7 fresh Thai chiles or jalapeño peppers (adjust to taste) • 1 clove garlic • 3 tablespoons fresh lime juice • 1 teaspoon shrimp paste • 1 scallion, cut on the bias into 1 1/2-inch pieces • 1/2 cucumber, thinly sliced • 1/2 white onion, thinly sliced • 1 medium ripe tomato, sliced • 3 to 4 sprigs fresh cilantro • 1/2 head iceberg lettuce, thinly sliced
INSTRUCTIONS 1. In a small bowl, combine the oyster sauce, black pepper, 1 tablespoon fish sauce, and 1 tablespoon palm sugar (or brown sugar). 2. Place the beef in a large bowl and rub it evenly with the marinade. Let it marinate for a few minutes. 3. Heat a large skillet or grill pan over high heat and add a small amount of butter or oil. 4. Cook the beef for about 4 minutes per side for medium-rare, or continue cooking until it reaches your preferred doneness. 5. Transfer the beef to a cutting board and let it rest before slicing thinly. 6. While the beef rests, use a mortar and pestle to crush the chiles and garlic into a paste. 7. In a large bowl, combine the crushed chile-garlic mixture with the lime juice, shrimp paste, the remaining 1 tablespoon fish sauce, and the remaining 1 tablespoon palm sugar (or brown sugar). Stir until well combined. 8. Add the sliced beef to the dressing and toss to coat. 9. Add the scallions, cucumber, and onion, and toss gently. 10. Fold in the sliced tomatoes carefully to avoid crushing them. 11. Arrange the salad on a serving platter and garnish with fresh cilantro. 12. Serve with the shredded iceberg lettuce on the side or as a bed beneath the beef salad.
SERVES: 4 Cook’s Note: Palm sugar, shrimp paste, and oyster sauce can be found at most Asian grocery stores and are also available in many well-stocked supermarkets. 144
JOLLOF RICE WITH CHICKEN
CECI’S AFRICAN KITCHEN CHEF: CECILIA TADFOR INGREDIENTS • 3 cups rice • 2 medium fresh tomatoes, chopped • 1 1/2 cups tomato sauce • 2 boneless, skinless chicken breasts, washed and cut into cubes • 2 tablespoons fresh ginger, grated or finely ground • 2 tablespoons fresh garlic, grated or finely ground • 2 tablespoons fresh leeks, finely ground • 1 medium onion, chopped • 1 fresh habanero pepper, finely ground • 1 1/2 teaspoons dried thyme • 3/4 cup vegetable oil • 1 vegetable bouillon cube • Salt, to taste • 2 cups mixed vegetables, steamed
INSTRUCTIONS 1. Heat the vegetable oil in a large pot over medium heat. 2. Once the oil is hot, add a pinch of salt, the chopped onion, and the garlic. Sauté until fragrant. 3. Stir in the chopped tomatoes and tomato sauce. Cook until the tomatoes have broken down and most of the liquid has evaporated. 4. Add the cubed chicken and stir to coat it in the tomato mixture. Cook for about 8 minutes. 5. Add the rice, ginger, leeks, habanero pepper, thyme, and vegetable bouillon cube. 6. Pour in enough water to cover the rice by about 1 inch. Stir everything together with a wooden spoon until well combined. 7. Reduce the heat to low, cover the pot, and cook for about 20 minutes, adding more water as needed until the rice is tender. 8. Fold the steamed mixed vegetables into the cooked rice and serve warm.
SERVES: 6-8
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WINE & CHILE I RECIPES
3. In a separate bowl, whisk together the eggs, oil, and crushed pineapple until well combined. 4. Add the brown sugar and granulated sugar to the wet ingredients and mix until smooth. 5. Pour half of the wet mixture into the dry ingredients and stir gently. Scrape down the sides of the bowl, then add the remaining wet mixture. Mix just until combined to avoid overmixing. 6. Fold in the grated carrots, pecans, raisins, and vanilla until evenly incorporated. 7. Divide the batter evenly among the prepared pans. 8. Bake for 30–38 minutes for 8-inch cake pans or 28–34 minutes for 9x13-inch pans. The cakes are done when a toothpick inserted into the center comes out clean. 9. Let the cakes cool completely in their pans before removing. 10. Refrigerate the cooled cake layers for at least 4 hours before frosting.
CARROT CAKE
ANASAZI RESTAURANT CHEF: JESSICA BREWER
MAKES: Three 8-inch round cakes or two 9x13-inch cakes
INGREDIENTS
CREAM CHEESE FROSTING
• 5 cups all-purpose flour • 4 teaspoons baking powder • 2 teaspoons baking soda • 1 teaspoon salt • 2 teaspoons ground ginger • 1/2 teaspoon ground nutmeg • 1/2 teaspoon ground cloves • 2 tablespoons ground cinnamon • 8 large eggs, room temperature • 2 cups neutral oil (such as canola, grapeseed, or avocado oil) • 3 cups brown sugar • 1 cup granulated sugar • 1 1/2 cups crushed pineapple • 4 cups grated carrots • 2 cups pecan pieces • 2 cups raisins • 1 tablespoon vanilla extract
INGREDIENTS •
24 ounces cream cheese, cold
•
12 ounces butter, room temperature
•
6 cups powdered sugar, sifted
•
1 1/2 teaspoons vanilla extract
•
1/4 teaspoon salt
INSTRUCTIONS 1. Sift the powdered sugar into a large bowl and set aside. 2. In the bowl of a stand mixer fitted with the whisk attachment, beat the butter for 2–3 minutes until pale and fluffy. Scrape down the sides of the bowl. 3. Add the cold cream cheese in chunks and beat until completely smooth. Scrape the bowl again. 4. Gradually add the sifted powdered sugar, 1 cup at a time, mixing well after each addition. 5. Add the vanilla extract and salt, then mix until the frosting is smooth, light, and fully combined.
INSTRUCTIONS
6. Spread or pipe the frosting onto the chilled cake layers as desired.
1. Preheat the oven to 350°F. Prepare three 8-inch round cake pans (or two 9x13-inch pans) by lining them with parchment paper.
YIELD:
2. In a large bowl, sift together the flour, baking powder, baking soda, salt, ginger, nutmeg, cloves, and cinnamon.
Enough frosting for one three-layer 8-inch cake or two 9x13-inch cakes. 146
WINE & CHILE I RECIPES
CORIANDER & SESAME CRUSTED TUNA
TERRA AT THE FOUR SEASONS RESORT RANCHO ENCANTADO CHEF: GREGORY JOSEPH INGREDIENTS
Tuna • 30 grams coriander seeds, ground • 25 grams black sesame seeds, untoasted • 25 grams white sesame seeds, untoasted • 2 tuna saku blocks • Salt, to taste • Blended oil, for searing
Avocado Purée
INSTRUCTIONS
Prepare the Tuna 1. In a shallow bowl, combine the ground coriander, black sesame seeds, and white sesame seeds. 2. Lightly season the tuna with salt. 3. Press the tuna firmly into the spice mixture until evenly coated on all sides. 4. Heat a cast-iron skillet over high heat with a small amount of blended oil. 5. Sear the tuna for 20–30 seconds per side, just until the exterior is lightly browned while the center remains rare. 6. Remove from the pan and let rest briefly before slicing.
Make the Avocado Purée 1. In a high-speed blender, combine the scallions, lime juice, cilantro, serrano (or jalapeño), olive oil, and salt. Blend until smooth.
• 2 scallions, roots removed and chopped • 45 grams fresh lime juice • ½ bunch cilantro, washed and chopped • ½ serrano or jalapeño pepper, stem removed and chopped • 45 grams extra virgin olive oil • 7 grams salt • 2 ripe avocados, peeled and pitted
2. Add the avocados and blend just until the mixture is smooth and creamy. Avoid overblending.
Ponzu Sauce
1. Spoon or pipe the avocado purée onto each serving plate.
• 1 quart ponzu sauce • 12 ounces ginger ponzu • 10 Fresno chiles, seeded and finely diced (brunoise)
Garnishes • Julienne scallions • Rice crackers
3. Taste and adjust seasoning if needed.
Prepare the Ponzu 1. In a bowl, combine the ponzu sauce, ginger ponzu, and diced Fresno chiles. 2. Stir well until evenly mixed.
Plating
2. Slice the seared tuna thinly and arrange it over the avocado purée. 3. Drizzle the ponzu sauce over the tuna. 4. Garnish with julienned scallions. 5. Serve with rice crackers for added crunch.
SERVES: 4 AS AN APPETIZER. 147
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INSTRUCTIONS 1. Preheat a smoker to 200°F–225°F. If using a stovetop smoker or covered grill at a slightly higher temperature, reduce the cooking time by a few minutes. 2. Season both sides of the tuna steak evenly with kosher salt or coarse sea salt. 3. Place the tuna in the smoker as far from the heat source as possible. 4. Smoke for about 45 minutes, or until the tuna is firm and no longer pink in the center. 5. Allow the tuna to cool slightly, then finely chop it with a chef’s knife. Avoid using a food processor so the dip retains some texture. 6. Transfer the chopped tuna to a medium bowl. 7. Add the mayonnaise, minced pickled jalapeño, onion, parsley, soy sauce, and white pepper. Stir until well combined.
PORT ARANSAS TUNA DIP
8. Cover and refrigerate for at least 1 hour to allow the flavors to meld. 9. Serve chilled with cucumber rounds, zucchini
EXCITED ABOUT FOOD CHEF: CHERYL ALTERS JAMISON
rounds, radishes, lavash, crackers, or your favorite dippers.
MAKES: ABOUT 2 CUPS. INGREDIENTS • 1 (8- to 10-ounce) tuna steak, preferably about ½ inch thick • Kosher salt or coarse sea salt, to taste
Dip • 1 cup mayonnaise • 1 pickled jalapeño, minced • 2 tablespoons minced onion • 2 tablespoons minced fresh parsley • ½ teaspoon soy sauce • ¼ teaspoon ground white pepper
For Serving • Cucumber rounds • Zucchini rounds • Radishes • Lavash • Crackers of your choice
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Toasts
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The Washington Inn is owned and operated by two local families with a passion for restoring Santa Fe's historic properties and creating exceptional guest experiences. From handwoven textiles to thoughtfully curated recommendations for nearby Thegalleries, Washington Inn is owned and operated by two restaurants, and hidden gems, every local families withcarefully a passionchosen for restoring detail has been to help Santa you Fe's historic properties andFecreating exceptional experience Santa like a local. guest experiences. From handwoven textiles to thoughtfully curated recommendations Designed with comfort and convenienceforinnearby mind, galleries, restaurants, and gems, every each suite features a fully hidden equipped kitchen, detail living has been carefully chosen Southwesternto help you spacious areas, and charming experience Santa Fea like local.feels like inspired interiors—creating placea that home from the moment you arrive. Designed with comfort and convenience in mind, each suite a fully equipped We invite youfeatures to settle in, stay awhile,kitchen, and make spacious living areas, and charming Southwesternyour own memories in the heart of Santa Fe. inspired interiors—creating a place that feels like home from the moment you arrive. We invite you to settle in, stay awhile, and make your own memories in the heart of Santa Fe.
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WINE & CHILE I PRODUCTION TEAM
THANK YOU TO OUR WINE & CHILE PRODUCTION TEAM!
MARY HALLAHAN EXECUTIVE DIRECTOR
GREG O’BYRNE PRODUCTION DIRECTOR
ERIKA BAUTISTA SENIOR MARKETING MANAGER
MAKAYLA MOORE GUEST EXPERIENCE AND VENDOR RELATIONS MANAGER
BECKY EFFEL ADMINISTRATIVE ASSISTANT
PRODUCTION CREW AMY CURRENS BETH KACZMAREK BETSY ADLER BYRON RUDOLPH CATHY COCHRAN-LEWIS CHEVIS SCOTT
CJ KEETON DAVID GABEL DAVID GASTON ERIN CAVE JOEY SHOLDRA JOSE RUVALCABA RASCON JULIA SARGIS
KRISTINA BUSTAMANTE KYLIE O’BYRNE LORI GEOFFROY LORENA RASCON MISSY AUGE REBECCA LENNON ROBERT ROMERO
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SAM NAIK SAMANTHA CARRILLO SANDY WYLIE STUART GOODFELLOW THAD RICHARDSON TONY BLANKENSHIP
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WINE & CHILE I ADVERTISERS & SPONSORS ABBA TECHNOLOGIES 26 ABOVE SEA LEVEL 39 ACOSTA STRONG FINE ART 46 AMANDA’S FLOWERS 18 ARCHITECURAL ALLIANCE 43 BECK & BULOW 50 BEN E. KEITH 71 BISHOP’S LODGE 14 BUENO FOODS 138 CALVISIUS CAVIAR 137 CAPITOL GRILL RESTAURANT GROUP INSIDE FRONT COVER CENTURY BANK 7 CHAMPAGNE PIAFF 94 CHEVRON 78 CHRISTUS ST. VINCENT 12 CLUB PILATES 89 CÓDIGO 1530 TEQUILA 88 COLDWELL BANKER 122 COOKING WITH KIDS 24 CORCORAN PLAZA PROPERTIES 1 DEL NORTE CREDIT UNION 92 DIAMOND EVENT & TENT 107 DON FULANO TEQUILA 140 EDIBLE NEW MEXICO 123 ENTERPRISE BANK & TRUST 48 EXXONMOBIL 93 FIRST CITIZENS BANK 152 FIRST NATIONAL BANK 1870 26 FLY SANTA FE 44 FOOD TOUR NEW MEXICO 122 GALPERT & STACK WEALTH MANAGEMENT GROUP 48 GHOST RANCH 106 GRUET WINERY 40 HERITAGE HOTELS 20-21 HERVÉ 36 HIGHTOWER SIGNATURE WEALTH 41 HUTTON BROADCASTING 96 ICELANDIC GLACIAL 80 INN OF THE ANASAZI 87 INN OF THE GOVERNORS 151 JENKINS GAVIN 40 KAUNE’S NEIGHBORHOOD MARKET 92 LA FONDA ON THE PLAZA 47 LALO TEQUILA 154 MARGARITA TRAIL 74 MARKET STREET 4 MK & CO. FINE JEWLERY 96 NATIONAL DISTRIBUTING 73 NEW MEXICO CHILE ASSOCIATION 2 NEW MEXICO DEPT. OF AGRIGULTURE 136 NEW MEXICO OIL & GAS ASSOCIATION 8 NEW MEXICO TOURISM DEPT 79 NM WINES 137 NUSENDA CREDIT UNION 102 ODD BOX COFFEE ROASTERS 35 PALACE MODERN 98 PASATIEMPO 103 PATRÓN TEQUILA 6 158
PEÑA REAL ESTATE 152 PINON COURT BY LA FONDA 141 PRESCOTT STUDIO 90 RED OR GREEN PROPERTIES 89 RIEDEL 22 SANDIA RESORT & CASINO INSIDE BACK COVER SANTA CLARAN HOTEL CASINO 108 SANTA FE BMW 77 SANTA FE COUNTY ECONOMIC DEVELOPMENT 10 SANTA FE COUNTY TOURISM 9 SANTA FE FILM OFFICE 138 SANTA FE MAGAZINE 49 SANTA FE SCHOOL OF COOKING 142 SARA MCKENZIE MIXED MEDIA ART 18 SHAMROCK 152 SITE SANTA FE 101 SOFTSTAGE SANTA FE 26 SOUTHER GLAZER’S WINE & SPIRITS 149 SOUTHWESTERN TITLE & ESCROW 107 STATE FARM STEPHEN GILLESPIE 102 SUBARU SANTA FE 150 SUMMIT PARTY RENTALS 155 SUSAN’S FINE WINE & SPIRITS 122 SYSCO NEW MEXICO 124 TABLE MAGAZINE 97 TECA TU 152 TEQUILA HERRADURA 72 TEQUILA OCHO 42 TESUQUE CASINO 153 THE BULLRING 15 THE DRURY PLAZA HOTEL 38 THE DUCKHORN PORTFOLIO 150 THE SAGE HOTEL 104 THE WASHINGTON INN 156 THORNBURG INVESTMENT MANAGEMENT 3 TITO’S VODKA 105 TOURISM SANTA FE BACK COVER UMB BANK 89 VACATION RENTAL COLLECTIVE 36 VAL BRIER GROUP 76 WE DO WINDOWS 102 WEARABOUTS 92 WHISPERING ANGEL 39 WÖLFE CUTLERY 76
We are grateful to our Santa Fe community including our advertisers, sponsors, and restaurants. PHOTOGRAPHY CREDITS: TIRA HOWARD GABRIELLA MARKS JANE PHILLIPS
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Awork
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Project Details
Client
CHATEAU DESCLANS
Job Number
Version No.
01
Originator
WA20LAUCH
FT
Job Description
WA20LAUCH 20 LOGO LOCKUP CMYK
Project Manager
TW
Date
28-11-2025
505-982-3604
Print Method
Substrate
Print Process
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Colour Usage
160 mm
Agent Stephen Gillespie
1.
BLACK
Cutter Colour profile: FOGRA39 Comments Originator software: Adobe CC 2025 Colour Info: (PMS) Pantone® is a registered trademark of Pantone Inc.
Sign Off
Lead Designer: Client Leader:
www.sggroupinsurance.com
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Project Manager:
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Production Manager:
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Impoant – Please read before proceeding
• Fonts will not be supplied with this artwork. The client or the client’s third-party supplier is responsible for ensuring that it has obtained all fonts and necessary licences. • All special colours specified are from the Pantone® Matching System unless otherwise stated. • The colours on this PDF or printout are not accurate and are intended to be used as a guide only, do not use for matching purposes unless otherwise stated. • This artwork file is repro ready, but does not contain important information such as trap/grip/choke etc, these need to be applied by a reprographics specialist. • Whilst every effort is made to ensure the accuracy of the text in this artwork, Design Bridge and Partners cannot accept responsibility for any errors or omissions. ALL INTELLECTUAL PROPERTY RESERVED. Pending full settlement of invoice. Please see terms & conditions of contract. For more information regarding this artwork please contact the Design Bridge and Partners Production department.
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