On a recent trip to Santa Fe, New Mexico (we go annually since it’s a doable drive from Denver), I got to sit down with Nicole Curtis Ammerman, the Director of the Santa Fe School of Cooking. Nicole talks about the beginnings of the School, founded by her mother, Susan Curtis, how the School has developed over the years (including their offerings) and more. That includes the connection between the food and great evenings of jazz. We also learn what makes Santa Fe’s (and the Southwest as a whole) cuisine what it is. What’s iconic? What’s truly authentic? What are some of the dishes you simply must have when you visit? Nicole was also gracious enough to share a recipe with us straight from the School, for Carne Adovada so be sure to see the link for that, below.
For this episode of the In Good Taste Denver Podcast, I met Nicole and recorded our conversation while sitting in her office adjacent to the Santa Fe School of Cooking’s facilities and market in the heart of downtown Santa Fe. There, I learned about the ingredients and foods that make up New Mexican cuisine, some of which we won’t readily see in Colorado despite being neighboring states.
Nicole explains that the school, opened in December of 1989, came to be, frankly, because her mom was having a midlife crisis. Faced with a variety of options for what her next chapter would be, creating a cooking school was among the choices.
We learn that several of the elements that make up the Santa Fe School of Cooking have come about because Nicole simply said “Yes, we can do that” even when she had never done it before. That confidence has served her and the company well.
Nicole talks about the different kinds of classes they have, whether hands-on or demonstration classes, both of which result in attendees getting to feast on what was made!
Beyond classes, the school also does corporate culinary events, bridal showers, rehearsal dinners and Friday afternoon restaurant walking tours where people go around town, meeting different chefs in their restaurants, getting a behind-the-scenes look that one wouldn’t get just dining there.
We cover what ingredients and dishes are truly local including a huge variety of chiles. Nicole explains how the difficult growing conditions of New Mexico yield specific crops and why the climate is conducive to them, enhancing the flavors.
Use Nicole’s guidance to help you know what to order in restaurants and what goods to purchase to take back home (most of which are conveniently available in the Santa Fe School of Cooking’s market).
Learn more about the Santa Fe School of Cooking on their website. There, you’ll find information on classes, shopping and even food available to-go (48-hours in advance perfect for your rental). And check them out on social media on Facebook at SantaFeSchoolofCooking, on Instagram at santafeschoolofcooking and on TikTok at santafe.schoolofcooking.
-By Courtney Drake-McDonough, host of the In Good Taste Denver Podcast and publisher of InGoodTasteDenver.com
Comments are closed.