Santa Fe gets a new culinary school and green chile season is upon us
Introducing the Santa Fe Culinary Academy
Rocky Durham, a celebrated chef and TV personality, and Tanya Story, a professor of culinary arts and a pastry chef, have joined forces to open the Santa Fe Culinary Academy. Slated to open this September, the academy will offer classes for professional chefs looking to develop new skills as well as aspiring culinary professionals.The academy founders also hope to create a conduit for building community through the vehicle of food.
Located on the top floor of the Plaza Mercado on San Francisco Street, the academy aims to provide locals and visitors with exciting, fun and educational classes along with community events and one-of-a-kind culinary experiences. The facility features two demonstration kitchens, three lab kitchens, a student-run restaurant, a selection of cookbooks and an events venue featuring the only private, top-floor portal in the city.
“Our endeavor will be positively transformative to the culinary world as well as strengthening our community through the vehicle of food.” Durham says.
The Santa Fe Culinary Academy plans to launch a unique one-year, professional program with a core curriculum rooted in disciplines derived from apprenticeship, classical French technique, externship and modern restaurant techniques and practices. Durham and Story believe that graduates will be among the most qualified, restaurant-ready individuals coming out of any American culinary program.
Green Chile Season
There's nothing like chile season in New Mexico. The air is redolent with the pungent, earthy aroma of green chile pods tumbling in roadside roasters, where they are charred by the flames and turned into ingredients ripe for sauces, stews and even French fries, pizza and ice cream.
New Mexico chile is so unique that a state law passed last year protects this food by banning foreign peppers from being labeled as "New Mexico grown."
The Pink Adobe's Green Chile Stew
2 tablespoons olive oil
2 pounds boneless pork, cut into 1-inch cubes
2 tablespoons olive oil
½ cup onion, chopped
1 clove garlic, minced
¼ cup flour
2 cups fresh tomatoes, peeled and chopped
2 cups fresh green chile, roasted, peeled and chopped
1 fresh jalapeno, chopped
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon sugar
1 cup chicken broth
Heat olive oil in 4-quart Dutch oven with cover. Add pork and cook until lightly browned. Stir in onion and garlic. Add flour and stir for one to two minutes. Add tomatoes, green chile, jalapeno, salt, pepper and sugar and mix well. Stir in broth. Lower heat, and cover pot and simmer for 1 to 1 1/2 hours until meat turns tender.