Explorations of a Life
I was fortunate enough to take a class today on Contemporary Southwest Cuisine at the Santa Fe School of Cooking. I’ve long felt that the key to understanding a culture is through its food, and this class totally reinforced that theory. The class was over three hours in length, taught by Rocky Durham who made me re-evaluate everything I thought I knew about cooking classes and a lot about teaching in general. He is a native of Santa Fe who has worked around the world before returning home. The class was filled with loads of information on technique, and some of the history and culture that make up the basis for New Mexico Cuisine. Below is what today’s class covered.
Santa Fe’s unique cuisine melds the region’s rich cultural traditions with new ideas to create a contemporary style of Southwestern fare. You can experience this unique cuisine in depth, including the techniques of master chefs, regional lore and fabulous food: Smoked Pork Tenderloin with Red Chile Cider Glaze, Apple-Pinon Chutney, Tumbleweed of Sweet Potato, Braised Swiss Chard, Chipotle Corn Flan, and Mexican Chocolate Bistro Cake with Fresh Whipped Cream and Toasted Almonds.
If anyone is planning a trip to Santa Fe, I highly recommend taking whatever class is offered. It’s a once in a lifetime experience.
