July Cuisine Scene

Lynn Cline - July 3, 2018

A flurry of summertime fun

July begins with a bang, not just with fireworks and holiday cook-outs but also with a flurry of summertime fun that lasts all month long. From green chile feasts to pizza on the patio, wine dinners, a tribute to French wines for Bastille Day and more, you can bet you won't go hungry this month in Santa Fe.

Green Chile Galore

Kick things off this Saturday, July 7 with Chef Johnny Vee's Green Chile Fest class at Las Cosas Cooking School, from 10 am to 1 pm. In celebration of the coming green chile harvest, you'll learn how to make some delectable recipes featuring New Mexico's favorite food. The menu includes chile rellenos made with two different batters and two fillings as well as green chile and chicken stew along with spinach and green chile,. Haven't you always wanted to make scalloped potatoes with green chile? Chef Vee will show you how. And for dessert, there's lime ice cream with candied green chile and pinon brittle. All you chile addicts out there, don't miss this one!

Garden Delights

If you've got a bounty of fresh ingredients growing in your garden this summer, check out Chef Christine Hickman's class, “From the Garden, Italian-Vegetarian,” also at Las Cosas Cooking School, on Saturday, July 14, from 10 am to 1 pm. She'll share recipes inspired by what's growing in her garden, including green minestrone with spinach pesto, roasted lees, mozzarella and prosciutto, mixed tomato salad with pancetta and eggplant lentil salad. If you've got a bumper crop of zucchini, her recipe for sweet zucchini cake with seasonal fruit and sweetened cream will help you find ways to use up your summer squash.

Summer is a great time to grill steaks, chicken and burgers outside, but how many of us have made pizza in the great outdoors? Now's your chance when the Santa Fe School of Cooking hosts its Pizza on the Patio class on Wednesday, July 18 at 9 am (and again on August 13.) In this hands-on class, you'll be working on a grill and a wood-fired oven, making grilled Caesar salad, blue corn pizza with crushed tomatoes, caramelized onion and local New Mexico goat cheese, and green chile and chorizo pizza. For dessert, you'll make a perfect peach cobbler.

Explore the flavors and foods of the Santa Fe Farmers' Market with the Santa Fe School of Cooking with a class that takes you on a tour of the market. You'll meet the farmers and learn how to pick the freshest of herbs, vegetables and more. Then you'll take everything back to the school, where you'll learn cooking techniques as well as the history of regional foods. For a grand finale, you'll sit down to a feast that showcases the ingredients of the Santa Fe Farmers' Market. The event takes place on July 21 from 8 am to noon, and again on August 25.

Vive La France!

Bastille Day is a big deal in France, celebrated with parades, fireworks, food and wine. The national holiday commemorates the storming of the Bastille, a pivotal event at the start of the French Revolution. In Santa Fe, you can raise a glass to Bastille Day at Arroyo Vino's Vive La France Summer Tent Event, featuring an impressive variety of French wines and food from the restaurant's Chef Allison Kitchen. As you sample some of the best wines in the world from beneath the tent on Arroyo Vino's patio, make a toast to the French for their masterful skills as century-old winemakers.

American Wines

Sample award-winning wines at the Archery Summit/Pine Ridge Wine Dinner at Inn of Loretto's Luminaria Restaurant & Patio on July 19, at 6:30 pm. The food pairings, created by Luminaria's Executive Chef Sean Sinclair, were crafted to highlight the notes and flavors of each of the chardonnays, pinot noirs, cabernet sauvignon and other wines from Napa and Oregon to be poured at the dinner. The meal begins with a shellfish platter featuring oysters, jumbo prawns, King crab on the half shell and razor clam crudo with charred tomatillo cocktail sauce, served with Pine Ridge, Dijon Clones, Chardonnay, Napa Valley. The second course features lamb carpaccio with charred leeks, crème fraiche and crunchy lettuce, matched with Archery Summit's Premier Cuvee Pinot Noir, Willamette Valley and Arcus Pinot Noir, Willamette Valley. The main course, pastrami rib eye with house kraut, spaetzle and charred onion is paired with Pine Ridge Cabernet Sauvignon, Stag's Leap District. The grand finale, crème fraiche panina cotta with peaches, blackberries and gingersnap crumble, is accompanied by Archery Summit Pinot Gris, Willamette Valley.