When: April 24th - 27th
Location: Festival Grounds
Santa Fe Wine and Chile Festival
Purchase Tickets Online
New York Times weekly columnist and author of A Platter of Figs (chosen as one of the 50 best cookbooks ever by the Guardian/Observer) and Heart of the Artichoke and Other Kitchen Journeys, David Tanis was Executive Chef at Chez Panisse in Berkeley for many years and has run kitchens in Santa Fe and Paris. David returns to Santa Fe to host a demonstration of a three-recipe Fall menu and share tips on his simple, seasonal, straightforward style.