The Santa Fe School of Cooking is located at 116 West San Francisco Street , Santa Fe, NM 1-800-982-4688 or 505-983-4511 On Facebook at http://www.facebook.com/SantaFeSchoolofCooking?sk=wall
When people think of Santa Fe, frequently the first thing they think of is the food. And with good reason! While both chile and beans may be ingredients in regional food around the world, our New Mexico cuisine is definitely like no other. Once you’ve tasted it, you’re hooked, and the next logical step is learning how to bring it all back home with you. And no one in Santa Fe has done more to help foodies bring the taste of Santa Fe to the home kitchen than Susan Curtis, founder of the Santa Fe School of Cooking and her daughters, Nicole Curtis Ammerman, currently managing the school, and Kristen Curtis Krell, who runs the team-building unit, Cookin’ Up Change. The Authentic Guide took some time this week to speak with Susan and Nicole about the school’s 20 years of sharing the flavor of Santa Fe.
How did the Santa Fe School of Cooking come into being, and what were the early years like?
Susan Curtis: The birth of the cooking school was the result of a SERIOUS midlife crisis. My last child was going off to college and what was I to do with the rest of my life? The early years were terrifying, but determination carried me through.
Since 1989, the Santa Fe School of Cooking has been whipping up a delicious experience for travelers in search of spicy tastes. Ever wanted to take a relleno and replace that gooey cheese filling with something new? You can learn! Perhaps the sustainable cooking traditions of the Native American culture intrigue you; if so, time in the kitchen with Lois Ellen Frank should be on your agenda. With classes that range from tasty home-made tortillas all the way to a lime-marinated salmon, the schedule has something to offer to both novices and experienced home chefs.
What are some of the most popular recipes the school has prepared through the years?
Nicole Ammerman: Our most popular recipes are the really authentic traditional New Mexican ones, such as our carne adovada, chiles rellenos and our red and green chile sauces. We also do a smoked pork tenderloin with an apple pinon chutney that is fantastic!
Were you surprised that both your daughters have kept the cooking flame (pun intended) burning in their lives?
Susan: No, I would have been surprised if they did not make food an important part of their lives. I grew up on a ranch where we raised and aged our meats (pork, beef, sheep), raised chickens, had a dairy farm, and planted a huge garden. I knew where food came. As a result, good food has always been important to our family both at home an in our travels.
After you “put on the apron” to lead the school, Nicole, what new ideas excited you the most?
Nicole: I have had a really fantastic time in the last 5 years implementing some fun new programs. I started running the Restaurant Walking Tours five years ago. The concept is that one of our chefs leads a tour on foot through downtown Santa Fe to visit four different restaurants where you meet the chef and taste some of the food that is made especially for our group. Our guests spend the afternoon eating, drinking and meeting some of Santa Fe’s top chefs….how can you beat that? We now have four different routes, so we are working with 16 of Santa Fe’s top restaurants!
As a veteran of the walking tour, I have to say that this is an excellent way to encounter some of the best Santa Fe restaurants without having to dine at each one individually, especially if your schedule only permits a short Santa Fe getaway. The tour literally gives you fodder for dining choices on your inevitable return visit to Santa Fe. For those with three nights to stay, the Inn’s Taste the City Different package combines the walking tour and a demonstration class into a culinary double-header. If a two-day hop is all you have time for, our Muy Sabrosa Cooking Experience can give you a taste of what’s cooking in Santa Fe.
Can you describe an event at SFSoC that was even more perfect than you hoped? Or one that simply did not go as planned?
Susan: I really can’t think of one event. I am so deeply grateful that the school has been so popular and made so many people enjoy our local food and culture. On a funny note, one of the most memorable experiences was when somehow salt got placed in the sugar container, and our dessert was made with salt rather than sugar. The reaction by our guests was as you might expect.
What are the hottest- (again, pun intended) selling items in the market store?
Nicole: We pride ourselves on selling the finest quality chiles and herbs. They are the same ones we use in the classes….so they are great and a lot of interesting varieties. We also really promote local New Mexican farms and products, so we sell lots of posole, blue corn meal and specialty food products. Also, the black clay cookware is so beautiful and functional, and we can’t keep those in stock!
The Santa Fe School of Cooking has always included supporting local, New Mexican businesses at the core of its mission. From the wild-crafted herbs available at the School’s Market to the sell-out Santa Fe Farmers Market classes, visitors will always find new paths to discovering New Mexico’s unique culinary traditions. The beautiful black cookware is oven to table – no surprise that it is often out of stock!
What adult beverages complement our spicy cuisine?
Susan: I like margaritas and wine that is not too dry with spicy food.
One of the school’s good friends is Dan Murray of Southern Wines and Spirits. For white wine lovers, he recommends a German Riesling such as J.J. Prum or Urban-Ohff or an Oregon Pinot Gris such as Bethel Heights. Red wine fans should simply seek out a Beaujolais. For those who have a margarita in their sights, Dan suggests Chamucos Blanco for a smoother taste or the Reposado for more tequila flavor and bite.
As a working mother, what’s your go-to menu for the kids after a work-day already spent in the kitchen, so to speak?
Nicole: I will admit that I am not very creative with my dinners at home, but my kids don’t really like their food “mixed’ with any other ingredients. So lots of roasted chicken, broccoli, rice and pasta. I do really pride myself on how healthy my family eats. My kids have never had fast food. No matter how tired I am, I always get a healthy dinner on the table for us!
If you could meet one famous chef, living or dead, who would it be why?
Susan: Julia Child, however, I did meet her at an IACP conference. I was speechless I was so intimidated.
If you could eat at one fabulous five-star restaurant, anywhere in the world, which would it be and why?
Nicole: The Thomas Keller restaurant, French Laundry in Yountville, CA – wine country! I think I must be the only person I know in the food biz that hasn’t eaten there….and I have heard people I know say it was the best meal of their lives!
The New Mexico state question: Red or green, and where?
Susan: I love both red and green. I ALWAYS stick with red at the Shed and green — there is a little road side take out place in Embudo called Sugars. They have the best green chile burrito that I have ever had.
Both the Shed and the Guadalupe Cafe are withing walking distance of the Inn, and our Front Desk can give easy directions to Atrisco and the village of Embudo, in northern New Mexico.
Drooling yet? We are! Food talk always gets the juices going, so if you’re intrigued, check the Inn’s website for more information about either of our two cooking school adventures. And be sure to say “buen provecho” to our friends at the one and only Santa Fe School of Cooking!
Photos from the Santa Fe School of Cooking by Eric Swanson, all rights reserved.
Photo of the French Laundry, courtesy of Thomas Keller Restaurant Group, all rights reserved.