October 17, 2013 at 11:09 AM

October’s Food Fare

Santa Fe's first food conference, Food Day, Sugar Skull-Making 101 & 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.

Advertisement

Celebrate Food Day

In honor of Food Day, The Santa Fe Farmers' Market Institute, Cooking with Kids, Farm to Table and the Santa Fe Food Policy are hosting “Planning for Santa Fe's Food Future" on Thursday, Oct. 24 from 6-8 p.m. at the Santa Fe Farmers' Market. The event celebrates our local food but also provides an educational opportunity exploring the  the reality and potential of our regional foodshed.

Planning for Santa Fe's Food Future serves as a kick-off for the for the subsequent outreach efforts and ‘community listening sessions’ associated with the Santa Fe Food Plan.

Food Day is a national celebration of food that is more healthy, sustainable and affordable. The Santa Fe proclamation of Food Day by Mayor David Coss encourages “our citizenry to take note of the many opportunities in our City to pursue a healthy lifestyle with fresh, wholesome foods.”

The event includes an introduction to Santa Fe's first Food Plan, a panel discussion about healthy food and food security, featured speaker Janet Poppendieck, author of Free for All: Fixing School Food in America and a reception.

Sugar Skull Skills 101

You've seen them in Santa Fe shops, displayed on personal shrines and used to decorate Santa Fe homes. But haven't you always wanted to know how to make those festival sugar skulls that show up around El Dia de las Muertos? Well, know you can, thanks to the folks at the Santa Fe Culinary Academy.

Chef Tanya Story will give you step by step directions on how to make a sugar skull for your own Dia de los Muertos altar in a hands-on workshop held October 30, Halloween Eve, from 6 to 8 p.m. The evening includes a vegetarian-friendly dinner. Click here for more info.

Holiday Pie Mania

All pie lovers are requested to attend Holiday Pie Mania, where you'll watch local chefs demonstrate how to make their signature holiday pies, place bids in a lively pie auction and taste an incredible array of pies! There's also a raffle, and proceeds from ticket sales, raffle and the auction benefit The Food Depot.
Chef John Vollertsen, a.k.a. The Pied Piper, will serve as auctioneer of the live auction and you can either take home the pie you buy or arrange to pick up a freshly baked later, at the right time for your holiday dinner or gift giving.

The event takes place Saturday November 9 from 1 to 5 p.m. at  Builders Source Appliance Gallery, 1608 Pacheco St.  Click here for more information.

Santa Fe's First Food Conference

FUZE SW  Food + Folklore Festival is just around the corner! Have you got your tickets yet? Through keynotes, talks, panel discussions, breakout sessions, creative interludes, and food, Santa Fe's first food conference explores the past and present, the folklore and customs that combined to create a unique New Mexican culinary tradition. It all happens November 8 through 10 at the Museum of International Folk Art.

You'll hear James Beard award-winning chefs, authors, historians, scholars and even poet laureates all talking about what makes New Mexico food and folklore so distinct.

The event kicks off with an exclusive opening night reception at the Santa Fe School of Cooking, featuring  entertainment by Nacha Mendez, then includes two days of talks and tastings. Sample traditional mate and locally made gin, feast on iconic New Mexico food at the burrito bar, then listen to a debate about northern versus southern New Mexico chile, or the flavors and merits of Frito pies—a hot topic after Anthony Bourdain came to town and insulted the beloved combo of Fritos, beans, beefs, onions and chile served at The Five & Dime by saying it was made with canned Hormel chile and tasted like a “warm pile of crap.”
Top[ics include  The Big Debate: Local Ingredients, Foreign Chefs ; The Stories Cookbooks Tell: Cooking Culture ; Recipes, Tales, and Traditions; Holy Mole: Chocolate—from Aztecs, to Chaco, to Hershey and North v. South: The Chile Wars.

Presenters include La Boca and Taberna's chef/owner James Campbell Caruso; The Santa Fe School of Cooking's Susan Curtis and Nicole Ammerman; chile expert Dave DeWitt; Santa Fe Culinary Academy's Rocky Durham; James Beard award-winning cookbook authors Cheryl and Bill Jamison; Edible Communities' Founder Tracy Ryder; Santa Fe Spirits' Colin Keegan; James Beard award-winning cookbook author Deborah Madison; Restaurant Martine's Martin Rios; Earl Potter, co-owner of The Five & Dime and many others.

For more info, click here.

Advertisement