Notes from the Field

Gourmet Girl - July 17, 2013

Joseph's Restaurant, Snout to Tail Dinner, Wine & Chile Fiesta & more...

Joseph's Comes to Santa Fe

One of my favorite restaurants in New Mexico used to be Joseph's Table in Ranchos de Taos, a romantic, intimate eatery with incredibly delicious food from Joseph Wrede. Wrede closed Joseph's Table years ago, and moved on to cook at La Fonda in Taos and the Palace Restaurant & Saloon before taking the helm of the kitchen briefly at Tomme, which is now closed.

Now, Wrede plans to open his own restaurant in Santa Fe....finally! Joseph's Restaurant will open this October in the space formerly occupied by Azur at 428 Montezuma Ave. This is great news for the Santa Fe restaurant scene, and I'm sure the food will be just as creative and delicious as it was at Joseph's Table.

An Epicurean Event

Andrew Cooper, chef at Terra at the Four Season Resorts Rancho Encantado, is hosting a Snout to Tail dinner Sunday, August 4 at 6 p.m. at Terra. The star ingredient, as the event's name indicates, is pork.

Five chefs will each prepare a course that uses one part of the pig, in this case Berkshire pigs from Kyzer Farms in Albuquerque. Participating chefs are Joseph Wrede, Juan Bochenski of Anasazi Restaurant, Martin Rios of Martin’s Restaurant and Ka’ainoa Ravey of Sage Restaurant at Buffalo Thunder Resort & Casino. The six-course dinner features beer pairings from the Santa Fe Brewing Company. Call 505.946.5800 for reservations.

Who's Got The Best  Burger?

In other restaurant news, there are now 18 contenders in the Green Chile Cheeseburger Smackdown, and the top two are running neck and neck. The top six restaurants with the most votes are Terra, Luminaria Restaurant and Patio, Bert's Burger Bowl, Cowgirl Barbecue, Agave Lounge at Eldorado Hotel and Spa and Realburger. You can vote once daily through July 28 and the six restaurants with the highest votes will compete in the Smackdown on September 7 during the Green Chile Harvest Festival at the Santa Fe Farmers' Market, where a panel of judges will choose a winner and the public will award one burger with the People's Choice Award.  May the best burger win!

To place your votes, click here.

Santa Fe's Hottest Food Event

Tickets are now on sale for the 23rd Annual Santa Fe Wine & Chile Fiesta, held September 25-29. The five-day event features cooking demos, guest chef luncheons, wine seminars, tours, a Reserve Wine Tasting & Auction, the Gruet Golf Classic and The Grand Tasting, with food from 70 Santa Fe restaurants and sips from 90 world-class wineries.

The fiesta kicks off with a Guest Chef Luncheon and Master Sommelier Throwdown on Wednesday, September  25 at the Coyote Cafe Chef at 11:30. Chefs Eric DiStefano of Coyote Cafe,  Louis Moskow of 315 Restaurant and Wine Bar, Charles Dale of Bouche and Tom Kerpon on Tanti Luce 221 will each choose a wine to go with their course. Master sommeliers Melissa Monosoff, Emily Wines, Joe Spellman and Tim Gaiser will also pair  a wine with the food and the audience will choose the winners.

Cheese lovers won't want to miss a seminar on Wine and Cheese Pairing, led by the First Lady of Fromage Laura Werlin and master sommelier Tim Gaiser on Wednesday at La Fonda at 4:30 p.m. If sausage is your thing, sign up for the Guest Chef Luncheon with Bruce Aidells, founder of Aidells Sausage Company and author of 11 cookbooks. He'll join Mark Kiffin at The Compound Restaurant on Thursday, September 26 at noon to create a four-course meal paired with Ravenwood wines.

Chocolate lovers will learn chocolatier cooking techniques and taste premium port wines from Dows and Grahams during a Guest Chef Demo & Tasting with Katherine Clapner, founder of Dude Sweet Chocolate on Friday, September 27 at the Santa Fe School of Cooking at 3 p.m.

Acclaimed chef and cookbook author Susana Trilling hosts a cooking demo and tasting of Oaxacan foods at the Santa Fe School of Cooking on Saturday, September 28 at 11:30 a.m.

Wine & Chile sells out fast, so if you're interested in attending these or any other events, click here.