As seen in the September 2014 Still Hungry? featuring Chef Mark Kiffin of The Compound Restaurant
Seared Diver Scallops, Orecchiette Pasta tossed with Fava Bens, Peas, Green onions and Fresh Ricotta, served with Caramelized Limes and Vermouth Butter
Yield 4 appetizer servings
As seen in the September 2014 Still Hungry? featuring Chef Joseph Wrede of Joseph’s
Cast-Iron Bronzed Cauliflower with Mustard Seed and Crème Fraiche Crusted White Bean Anchovy Tomato Sauce, Fried Capers and Green Dust
As seen in the September 2014 Still Hungry? featuring Chef Martín Rios of Restaurant Martín
Butternut Squash Soup with Maple and Red Chile Whipped Mascarpone Garnish
Yield 4 servings
Photo courtesy Santa Fe Wine and Chile Fiesta
Tim Gaiser is one of the world’s top wine experts and educators. One of only 219 people in the world ever to achieve the title Master Sommelier, he is the former Director of Education and Education Chair for the Court of Master Sommeliers, Americas. Tim is also an adjunct professor at the Rudd Center for Professional Wine Studies at the Culinary Institute of America in Napa Valley. In the course of his more than 25-year career, he’s taught thousands of students at all levels about wine and spirits. Tim is one of the most influential teachers I’ve had the pleasure of working with. He was a great resource for me when I was studying for the Certified Sommelier Exam, particularly when it came to advice on how to become a better blind taster. The Santa Fe Wine & Chile Fiesta is proud to host Tim each year for the week’s events, including the highly anticipated Guest Chef Luncheon and Master Sommelier Throw-down as well as various wine seminars. Continue reading
© NM Wine Growers Association
New Mexico wineries allow visitors to get off the interstate and experience the agriculture, food and culture of the southwest. Local Flavor explores New Mexico Wine Trails for a taste of what our state’s wine growers have to offer.
In New Mexico we experience the full force of the elements: intense sun, inundating rains, sere desert air. When I explore our mountains, mesas, and valleys throughout the seasons, I’m amazed at the challenges farmers face growing crops within thee extremes. The drive from the Española valley to Taos is one time that I truly appreciate New Mexico’s incredible range of landscapes. One summer I dipped in a silty bend of the Rio Grande above Taos, then drove back through Dixon admiring the apple orchards. As a friend and I stopped in at Vivac Winery to taste some wines before returning south in a monsoon shower, the valley’s green, grey, pink and terra cotta shades intensified in the rain.