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Staub
Staub enameled cast iron cookware is the choice of the world's best chefs. With exceptional durability, it is perfect for day-to-day use in both gourmet home kitchens and prestigious restaurants around the world. Built to last a lifetime, these heirloom pieces can be passed from generation to generation.
People
Jen Doughty
Amour, elsker, and liefde translate to love in their respective languages. To chef Jen Doughty, food and family are the words for love. Her passion for cooking led her to her pursuit of a Culinary Arts degree from The Culinary Institute of America in Hyde Park, New York. Over her twenty very accomplished years in the industry, Jen has worked under a variety of prestigious chefs and restaurants including Mark Miller, Domaine Chandon, Auberge du Soliel, and Michel Richard. She moved up through the ranks starting as dishwasher, working all positions on the line, to rebuilding kitchens and attaining the role of executive chef and restaurateur along the way. Jen has taken her acquired experience in stride and is ready to embrace her role as the matron of the culinary scene in Santa Fe.An elite invitation, Jen was knighted into the Chaine des Rotissuers, an acclaimed international association of gastronomy, in 2016. Her self-assumed role as an educator through the knife and pan continues to inspire and pave the road for many of her understudies. Julia Child said, “The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.” This is exactly what she instills in the future generation of chefs she so proudly mentors. Jen actively nurtures the Cooking with Kids program as well as other community advocacy projects. She revels in innovation, constantly pushing towards inclusivity and hospitality for Santa Fe and its citizens. Paying homage to the Slow Food Movement, Jen is excited to exhibit her talents and passions for the multifaceted cultures and all generations of Santa Fe.
Patrick Mares
Patrick Mares is Santa Fe’s shining example of a local success story. Born and raised in Santa Fe, New Mexico and a graduate of a local culinary program he brings to the table depths of knowledge about local flavors, culinary history and New Mexico culture. Patrick has worked in many of the local fine dining establishments in Santa Fe and Albuquerque, including but not limited to, Sandiago’s at the Tram, The Old House, Bishops Lodge, The Inn of the Anasazi and The Red Sage. Patrick’s culinary passion is the fusion of formal culinary techniques with local and seasonal ingredients and flavors. In addition to teaching at The Santa Fe School of Cooking, Patrick is also a full time Chef Instructor at his Alma Mater, the Santa Fe Community College. He loves working with the students and getting the opportunity to help shape and impart his knowledge and experience into the culinary potential of these bright individuals.
Lois Ellen Frank
A Santa Fe, New Mexico based Native American Chef, Native American foods historian, culinary anthropologist, James Beard Award winning author and photographer, Lois Ellen Frank’s first career experiences were as a professional cook and organic gardener. Ms. Frank has spent over 20 years documenting the foods and life ways of Native American communities throughout the Southwest writing and photographing many articles and papers on the topic. This lengthy immersion in Native American communities culminated in her book, Foods of the Southwest Indian Nations, which won the James Beard Award upon its release. In 2010 she released the Taco Table, which won the Glyph Award upon its release. She completed her PhD dissertation in May 2011 in Culinary Anthropology entitled: The Discourse and Practice of Native American Cuisine, Native and Non-Native Chefs in Contemporary Southwest Kitchens, which she is planning to publish as an upcoming book, tentatively entitled, “The Turquoise Plate”. She is the chef/owner of Red Mesa Cuisine with Diné chef Walter Whitewater.
Events
Salsa l
This hands-on class will give you the opportunity to prepare four different salsas that spice up even the simplest of dishes. You will spend a few minutes learning about the history of salsa, then begin chopping and dicing! You will learn to make and taste; pico de gallo, chayote orange salsa, pineapple, red chile and ginger salsa, and apple, raisin and pine nut salsa. These are quick make-ahead salsas for appetizers, entrees and even dessert. Reserve your space early; this 2-hour class is limited in capacity.
Cooking Inspired by Georgia O'Keeffe
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. The Menu will include: Argula Salad, Corn Soup, Lemon Chicken, Fried Potatoes and Norweigian Apple Cake. The O'Keeffe class on Thursday July 21st is cancelled.
Cooking Inspired by Georgia O'Keeffe
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. The Menu will include: Argula Salad, Corn Soup, Lemon Chicken, Fried Potatoes and Norweigian Apple Cake. The O'Keeffe class on Thursday July 21st is cancelled.
Community Day at the Garden! Free to NM residents & students!
Watch, learn about, count and celebrate birds at our Great Backyard Bird Count! Community Days are the Garden’s way of spreading cheer throughout the year
Products & Services
Fishing Lure: The Whizz Bang
A spoon that moves like no other. The design of this spoon has been around for a long time and is made for just about everything that swims. Freshwater or saltwater fish are no problem for Ol' Charlie's Whizz Bang. This bait has one of the most unique swimming motions of any spoon ever made. It can be fished in the depths. It can be fished on the surface or slowed down and fished in the depths. Yo-Yo'ed off the bottom it is deadly.
Volume 5
From the years 1997 to 2000 Contains articles about How to Make a Belt Pouch, How to Carve Your Own Wooden Utensil, & Primitive Backwoods Traps.
Antique Coral Beads from The Sea of Japan Sizes range from 10mm (about 3 grams)to 25 mm (about 30 grams)