October 10, 2012 at 11:39 AM

Notes From the Field

New Santa Fe butcher shop, harvest festival, culinary classes and more

By Lynn Cline

Gourmet Girl

Lynn Cline is a former food editor and the author of two books – Romantic Days and Nights in Santa Fe and Literary Pilgrims: The Santa Fe and Taos Writers' Colonies, 1915-1950. She also loves to cook, when not dining out.

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The Real Butcher Shop

Santa Fe is a foodie's dream, with dozens of award-winning restaurants, and chefs along with some of the best locally grown ingredients in the country. We've got one of the top farmer's markets in the U.S., and we also enjoy a wide range of artisan products made locally. But now, the city is about to get a new addition to its culinary scene, one that Tom Delehanty and his wife Tracy Hamilton are best known for their tasty chickens sold at the Santa Fe Farmers' Market. Now, they are planning to open the Real Butcher Shop, next door to La Montanita Co-op, where they will sell their poultry and eggs, as well as grass-finished heritage beef, lamb and pork from around New Mexico and Colorado.

They also plan to offer daily specials, tastings of different and unusual cuts and cooking classes as well as classes on butchering and Community Supported Agriculture memberships. The butcher shop is scheduled to open next month.  For more info, click here.

Gruet Harvest Festival

If you love wine, don't miss the First Annual Gruet Winery Harvest Festival, featuring free samples of wine, beer and gourmet food from New Mexico's finest producers. You can also participate in the Grape Stomp, enjoy live music with DJs from 100.3 The Peak and 94.1 Rock from 10 a.m. to noon. The Woohabs take the stage from 1 to 4 p.m.  For more info, click here.

Get Cooking

The Santa Fe Culinary Academy has opened for business upstairs at 112 W. San Francisco St. and its first month of classes is impressive. Offered Tuesday through Saturday, the classes cover topics that range from making Day of the Dead sugar skulls and baking at high elevation to overcoming fear in the kitchen, professional charcuterie and weekly menu planning.

Check out their website for more info.

Harvest Swap

Did your garden produce an abundance of zucchini, tomatoes, herbs and other ingredients? Share your bounty at the Santa Fe Swap in the Railyard Community Room on October 21 from 10 a.m. to noon.

Whether you're an experienced food preserver, or just starting out bring your food, whether it's homegrown, homemade or foraged. You'll see a wide array of baked goods, culinary and medicinal herbs, eggs, cheese, seeds and more. For more info, call 474.7998.

New World Cuisine

Mark your calendars for the opening of "New World Cuisine: The Histories of Chocolate, Mate Y Más" on December 9 at the Museum of International Folk Art.

The exhibit explores the foods of the world and how they evolved by mixing ingredients from the Old World with those of the New World. Some of the best dishes and desserts are associated with New Mexico.

The exhibit includes more than 300 objects from the museum’s vast collection of historical culinary items. Included are Asian and European spice jars retrofitted with intricately detailed locking metal lids in Mexico City to protect a household’s cacao from thieves. You'll also see traditional pottery cooking vessels re-imagined by metal smiths with hammered copper to accommodate the molinillo used to froth chocolate and fine antique and contemporary silverware from Europe and the Americas.

Each object underscores the importance placed on crafting exquisite food vessels and implement, reminding us that we are what we eat with.

The exhibit is on view through January 2014.

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