FUZE.SW 2013

Santa Fe’s first-ever food conference of its kind

When

Details

Website

Contact Info:

(505) 476-1146

Ticket Info

Purchase Tickets by phone at (505) 476-1146

Tickets: $250

Museum of New Mexico Foundation members: $200

Event Description

Explore the past and present, the folklore and customs that created a uniquely New Mexican culinary tradition in a series of keynotes, talks, panel discussions, breakout sessions, creative interludes, and—of course—food!

Join us for Santa Fe's first ever food conference, bringing together our very own James Beard award winning chefs, nationally recognized chefs, authors, historians, scholars, and poet laureates, all coming together to celebrate the best of New Mexico food and folklore. Admission includes two lunches and one breakfast, and serves as your all access pass to an exclusive opening night reception at the Santa Fe School of Cooking with entertainment by Nacha Mendez, plus two days of talks, tastings, and the opportunity to get to know New Mexico's food and folklore like you've never known it before.

Try some traditional mate, make your own Mexican papel picado decorations, dig in at the burrito bar, sip some gin made right here with local ingredients, and get a taste of the flavors of New Mexico. Sit in on the debate about northern and southern New Mexico chile, the flavors and merits of frito pies, and learn the stories cookbooks tell. Our restaurant partners Taberna, La Boca, Anasazi, and Restaurant Martín will make your evening dining experiences memorable, too.

Speakers

Estevan Arellano (NM historian)
Gustavo Arellano (syndicated columnist, author Taco USA)
Hakim Bellamy (Poet Laureate of Albuquerque)
Tony Bennett (proprietor, Kakawa Chocolate House)
Juan José Bochenski (Chef, Anasazi)
Thomas C’de Baca (nephew of Fabiola Cabezza de Baca)
James Campbell Caruso (Chef, La Boca and Taberna)
Nicolasa Chávez (Curator of New World Cuisine)
Patricia Crown, PhD (UNM professor of archaeology)
Susan Curtis & Nicole Curtis Ammerman (proprietors, Santa Fe School of Cooking)
Rob DeWalt (Senior Editor, New Mexico Magazine)
Dave DeWitt (chile expert and historian)
Rocky Durham (Chef, Santa Fe Culinary Academy)
Bill and Cheryl Alters Jamison (authors of numerous award-winning cookbooks)
Damian Flores (poet)
Nasario Garcia, PhD (NM folklorist)
Tracy Ryder, President/CEO of Edible Communities

Judith Hill (Poet Laureate)
Colin Keegan (proprietor/founder, Santa Fe Spirits)
Joan Logghe (former Poet Laureate of Santa Fe)
Deborah Madison (author)
Valerie Martinez (former Poet Laureate of Santa Fe)
Nacha Mendez (entertainer/singer)
Carmella Padilla (historian, author)
Jeffrey Pilcher, PhD (Professor of history, U of Minnesota)
Maricel Presilla, PhD (author, chef)
Martín Rios (restaurateur)
Lois Rudnick, PhD (historian, scholar)
John Sedlar (Chef)
Cordelia Thomas Snow (Historic Sites Archaeologist, NM Historic Preservation Division)
Elizabeth Titus, PhD (Librarian/cookbook archivist, NMSU)
Catalina Delgado Trunk (paper artist)
Don Usner (storyteller, author, photographer)
Candace Walsh, author and Managing Editor, New Mexico Magazine
Earl Potter, co-owner the Five & Dime

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