Award-winning Native and local chefs, an L.A. celebrity food chef, food trucks and more
The popular FUZE.SW Food+Folklore Festival returns September 12, 13 and 14, 2014. FUZE.SW is a food conference that explores the past and present, the folklore and the customs that created a uniquely New Mexico culinary tradition. This year the focus is on Native American foodways and how traditional Native practices can inform our agriculture and culinary traditions today.
More than sixty renowned Native American and James Beard Award-winning authors and chefs, nationally recognized scholars, poets and even a team of Pueblo grandmothers cook up a captivating weekend of taste-bud-sizzling breakfasts, stylish food truck lunches, and down-home to divine dinners, chased with famed New Mexico wines and tasty brews at the second annual FUZE.SW Food+Folklore Festival.
Jointly presented by the Museum of Indian Arts and Culture and Museum of International Folk Art, the conference debuted in November 2013. This year, the focus remains on lively discussion and great food as the museums present the fare, folklore, and fun that make New Mexico cuisine . . . well, just the best.
Among the 2014 conference speakers are chefs Freddie Bitsoie (Diné); Juan José Bochenski, Inn of the Anasazi ; Andrew Cooper, Terra; Nephi Craig (White Mountain Apache); Lois Ellen Frank (Kiowa); Mark Kiffin, The Compound and Zacatecas; John Rivera Sedlar, Rivera (Los Angeles) and Eloisa (Santa Fe's newest signature restaurant, in the Drury Hotel); writers Beverly Cox, food editor, Native Peoples magazine; Pat Sharpe, executive editor and food writer, Texas Monthly; Tina Ujlaki, executive food editor, Food & Wine; Gustavo Arellano, nationally syndicated columnist, OC Weekly; and James Beard Award-winning authors Betty Fussell, Bill and Cheryl Alters Jamison, Deborah Madison, and Maricel Presilla.
Cheryl Alters Jamison, said, "Those of us who love New Mexico cuisine had a dream-come-true time at FUZE.SW last fall. From southwest cuisine's most exciting chefs to our most brilliant food writers and scholars – they were all there, and the place bubbled with this stew of passion and food knowledge. This year promises even more."
Steve Cantrell, FUZE.SW organizer, noted in a Thursday press release, "The academic aspect of this conference was very lively last year. Art breaks featuring dynamic poets and storytellers are interspersed between panels and discussions. Then there are the not-to-be missed chefs' tastings and all of the amazing meals – at a great price. Everyone should come prepared to eat well."
Signature events at FUZE.SW 2014 include:
– It’s Not All Rats on a Stick - a panela and tasting of treats, tastes, and tales of foods you’ve most likely never tried on Friday, September 12.
– Saturday and Sunday Food Truck Lunch n' Munch. Last year's popular food-truck lunch returns with Street Food Institute chefs cruising in with an array of small-plate fusion tastings joined by Bang Bite, Santa Fe's newest food truck sensation; and Irrational Pies – wood-fired, hand-tossed pizzas.
– FUZE.SW MarketPlace on Museum Hill, all day, Sunday, September 14. This day-long family food event is cosponsored with Delicious New Mexico is free to the public. Vendors will offer tastes of and sell New Mexico grown, produced, and prepared foods from jams to empanadas. There will be Native American music and dance performances, cooking demonstrations by some of Santa Fe's favorite chefs, cookbook signings, horno bread-making (and tastings), a green chile roast, tours of the Santa Fe Botanical Garden, food trucks and more activities the entire family will relish.
– A Grandmother's Lunch – local Native American and Hispanic grandmothers prepare family foods that have been passed down through the generations on Friday, September 12.
For other notable, not-to-be-missed events, review the FUZE.SW schedule.
For more event info, call (505) 476-1162 or visit fuzesw.museumofnewmexico.org.
To register early call (505) 992-2715, ext. 9
Tickets go on sale June 2, 2014. Your ticket will include admission to the conference, breakfast and lunch on Friday and Saturday, the Friday evening welcome dinner buffalo roast and celebration, and lots of lip-smacking good food and beverage tastings throughout the weekend.
From a Museum of Indian Arts and Culture/Museum of International Folk Art press release.