TABLE Magazine New Mexico was proud to sponsor the 31st Annual Santa Fe Wine and Chile Fiesta in September. We had a great time interviewing and photographing participating chefs and their beautiful dishes. We will miss sharing Wine & Chile content! Still, there was much fun to be had over five days, and we especially loved the Grand Tasting event. The signature event took place on the beautiful grassy lawn at Magers Field near downtown Santa Fe. It is the only time and place where guests can sample, sip, and savor over 90 world-class wineries paired with more than 50 of Santa Fe’s finest restaurants. A full list of Grand Tasting participants can be found here.
Our friends at Beck & Bulow flexed their grilling chops onsite perfuming the air with their amazing selection of fine meats.
The inimitable team at Open Kitchen LLC went hard in the paint with 14-hr Korean Spice Rub Smoked Beef Brisket BBQ Sandwiches with Gochujang BBQ Sauce, Garlic Aioli, Vietnamese Pickles, Pickled Red Cabbage!
Celebrity chef, Dakota Weiss, from Coyote Cafe & Cantina, showed up big in usual form with beef nigiri that featured wagyu beef, huitlacoche, pinion and corn sushi rice, serrano cream, seas grass, and edible gold flake.
Find more of Dakota’s recipes here from our fall issue:
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Panna Cotta, Strawberries, Basil Sorbet & Strawberry Pop Rocks
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Grilled Quail with Truffled-Balsamic Reduction, Mesilla Pecan-Fig Crumble & Aji Amarillo
The team at Tesuque Village Market brought out the charm by serving Frito Pies in their bags with an amazing brisket chili.
We would be remiss not to mention Sassella and their apple carpaccio with ricotta, artichoke, balsamic, encapsulated fruit pearls, radish, arugula, and pistachio walnut crumble. Perfect bite.
Horno Restaurant was not messing around with their char siu pork belly yakitori with pickled red onion, watermelon and arugula.
Opuntia Cafe delighted the scene with their Singapore Noodles; rice noodles tossed in sambal sauce with broccoli, cauliflower, red bell pepper, bean sprouts, and cilantro.
Did we forget the wine…? Never.
There’s nothing not to love about the suite of wines from Justin Vineyards.
Copper Cane Wine and Provisions renewed our faith in humanity with their Belle Glos Oeil de Perdrix Pinot Noir Blanc.
We’re thankful that Vara Winery and Distillery, Gruet, and Casa Rodena are local which makes visiting their respective tasting rooms very easy.
Don’t feel bad if you couldn’t make it to the Fiesta. We worked with some participating chefs to share their recipes for our fall issue, available now!
Chef Nath’s Khmer (ethnic Cambodian) shared her recipe for Wild Caught Alaskan Salmon in a collision of culture and flavor. Dig it here.
Chef Kathleen Crook from Market Steer Steakhouse shared her recipe for Prime Steak Tartare. It is a master class in restraint and a valuable reminder that the best ingredients are best handled simply. Her dish is a classic, beautifully executed interpretation of a perennial steakhouse favorite. Here, yes, here.
