Savor The Flavors
of
The Modern Southwest
And Develop More Flair For YOUR Home Kitchen Too!
For many folks good food is a pleasure. Cooking well and creatively is a source of pride. A trip to the…
Santa Fe
School of Cooking
& Online Market
…Will open new vistas of knowledge, pleasure and a lot of creative fun!
http://santafeschoolofcooking.com/
Santa Fe owes considerable gratitude to two ladies who love cooking and enjoy passing the arts along to new friends.
Staff Biographies
Susan Curtis,
founder
of the cooking school, developed her passion for food as a child. Summers and
weekends were spent on her family's ranch, Conant Valley, located in
Southeastern Idaho. With the south fork of the Snake River running through the
valley, the land was fertile and productive. Black angus cattle, sheep, pigs,
chickens, dairy cattle were raised on the ranch. There was little food that they
did not produce. Each spring, a large garden was planted. The cellars were
stocked full of high quality aged meat and jars of canned goods from the garden.
Wild berries were picked in the surrounding mountains for jams and jellies and
wild game and fish provided additional food for the table. Every meal the large
farm table was overflowing with healthy and deliciously prepared food surrounded
by convivial family and friends.
Susan combined her love of entertaining and good
food with her business acumen and founded the Santa Fe School of Cooking in
December 1989. The philosophy of the Santa Fe school of Cooking was and still
is, to celebrate local food - a novel idea in 1989. During her years as director
of the cooking school, she co-authored three cookbooks, including The Santa Fe
School of Cooking Cookbook, Salsas and Tacos and Southwest Flavors. She is
currently active in the cooking school as CEO and involved in community
projects.
Director, Nicole
Curtis Ammerman,
a Santa Fe native, and Susan's daughter, directs all retail, inventory, customer
service and staff activities at the School, as well as overseeing daily
operations. She earned a bachelor's degree in business and marketing at the
University of Arizona, and held management positions in retail sales and
customer service operations with The Limited Corporation before joining the
School as manager in 1993.
Nicole has also been enjoying developing new
programs that have been very well received by the customers of the School
including the Southwest Culinary Bootcamp that runs twice a year. She also
conceptualized and implemented the wildly popular, Restaurant
Walking Tours,
and is
now working with 16 different restaurants in Santa Fe. In recent years, Nicole
has pushed Susan's mission of supporting local ingredients even further. She
implemented a program at the school where local produce is purchased from the
employees' personal gardens at the Farmer's Market prices.
Santa Fe's unique cuisine melds the region's rich cultural traditions with new ideas to create a contemporary style of Southwestern fare. You can experience this unique cuisine in depth, including the techniques of master chefs, the lore of the region and fabulous food.
Lime marinated salmon fillet, corn and black bean salsa, green chile scalloped potatoes, Southwest stir-fried vegetables, wild green salad with orange-sherry vinaigrette dressing and vanilla flan. Harvest salad with pears, wild greens and walnuts, goat cheese chile stuffed chicken with pan applesauce, strawberry shortcake with orange biscuits.
Pecos Black
and Red Pork Tenderloin, Poblano Madeira Chile Sauce, Parmesan-Cilantro Mashed
Potatoes, Red Cabbage Apple Relish, Fresh Seasonal Vegetables, and Pumpkin
Cheesecake.
Wild Greens and Apple Salad, Lamb Adovado with Chipotle Sauce, Caramelized Corn Garnish, Herb Roasted Vegetables, and Berry Pecan Tart.
Hearty Vegetable Salad with Balsamic Vinaigrette, Lemon Southwest Rice, Fiery Turkey Fillets with Roasted Pineapple Salsa, and Mexican Chocolate Cake.
Corn chowder with green chile croutons, pickled ancho chile rellenos with a chipotle-tomato sauce, saffron rice, vegetable salad with sunflower sprouts and serrano chiles, apple date cakes with cajeta creme Anglaise.
Smoked Pork Tenderloin with Red Chile Cider Glaze, Apple-Pinon Chutney, Tumbleweed of Sweet Potato, Braised Swiss Chard, Chipotle Corn Flan, and Mexican Chocolate Bistro Cake with Fresh Whipped Cream and Toasted Almonds.
Join The Santa Fe School of Cooking, and the O'Keeffe Museum, to discover and explore some of Georgia O'Keeffe's ideas about food and cooking. One of our chefs will guide you through some of Ms. O'Keeffe's recipes featured in the book, A Painters Kitchen: Recipes from the Kitchen of Georgia O'Keeffe by Margaret Wood. Ms. O'Keeffe had a unique perspective on food for the time, really appreciating simple foods that were in season and grown and handled with care. Margaret will also be on hand to share personal stories and insights to into Georgia O'Keeffe's life, perspective on food and of course art, as she was her assistant for many years. This class will weave the recipes and their context to create the texture of Ms. O'Keeffe. This is a three hour long, demonstration style class that includes recipes and a full meal. Demonstration Class
by OK Magazine & Trip
Advisor
Located in beautiful Santa Fe, New Mexico, just
steps from the historic Plaza, The Santa Fe School of Cooking is an
internationally acclaimed, recreational culinary school and market specializing
in foods of the southwest. We offer an array of Southwest Cooking
Classesnearly every day, year round.
We're famous for our Santa
Fe Restaurant Walking Tours and
other Special
Cooking and Southwest Food Events!
Our Class
Descriptions vary
with added specialty classes such asRestaurant Walking Tours, Demonstration
and Hands Classes, our Wine Makers Cooking Class, O'Keeffe Cooking Class -
classes for the whole family. Menus include traditional New Mexican, Native
American, Mexican, Spanish, vegetarian and contemporary Southwestern cuisine.
Our classes, taught by some of the best chefs in Santa Fe, are not only
entertaining and educational, but delicious too.
The school offers
classes
scheduled several times a week that are entertaining, educational and delicious
too! Click on the class title for more information and to register for the
class.
"Fun, fun, fun."—M.G., Rockford, Illinois
"Part cooking school, part comedy club, 100%
fantastic experience—B.&C.R., Sequim Washington
"... outstanding blend of culinary knowledge
and entertainment. Fabulous - I'll come back with my husband...."—J.M.,
Eagle, Idaho
"Knowledgeable, personable, hands-on"—J.B.,
Opelousas, Louisiana
These classes are popular and fill up fast. It's best for you to call well ahead of your vacation for reservations and schedule a class or several into your calendar.
Expect to eat really well ...
and find beautiful cooking items including fabulously beautiful and unique ceramic products.
Nicole Writes: Sometimes we find products from other parts of the world that are so fabulous that we have to share them with our customers.
La Chamba handmade clay pottery from Colombia is
one of these products. These are unique cooking and serving vessels that are
microwave, oven, stove top, and refrigerator safe. Micaceous clay cooking
produces succulent and aromatic stews, soups, and casseroles.
La Chamba is form and function practical and
exquisite in any setting.
We stock a variety of pieces in addition to our
featured dishes, so call for availability if you don't see what you are looking
for.
Featured in
THE NEW YORK TIMES GIFT GIVING SECTION Nov. 2006.
All dimensions are approximate. Each piece is
hand made and may vary somewhat.
Here are sample photos. See more at http://santafeschoolofcooking.com/On-line_Market/Ceramics/index.html
Visit Santa Fe School of Cooking on line and then in person. I'm certain you'll be glad you did!
http://santafeschoolofcooking.com/index.html
Santa Fe School of Cooking
116 W.
San Francisco St.
Santa Fe, NM 87501
1-800-982-4688 or
505-983-4511
Email Us
Say you read about us in...
Santa Fe Tourist.com
In Love with Santa Fe
Visitor's & Tourists On-Line Magazine
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