This year’s guest chef lineup on the Third Annual SFWC Fiesta Gran Fondo ride on September 25th is as good (and tasty) as it gets. We will have a maximum of 120 riders on the ride this year, so if you want to sign up, please register immediately at https://www.santafewineandchile.org/events/gran-fondo
We have four guest chefs as team captains this year. Each chef will also host a food station along the ride. We have added a fun gift bag for all riders to include a SFWC Gran Fondo logo t-shirt, a water bottle, Clif Bars and Purity Organic Juice. As an added guest rider this year, Tim Duncan of Silver Oak will be joining us.
Chef Matthew Accarrino is an expert in the kitchen and also on a bike. He not only races, but he cooks amazing food for his team, too. Executive Chef at SPQR in San Francisco, where he has earned a Michelin Star and Food & Wine Magazine’s Best New Chef 2014 award, before starting his culinary career more than a dozen years ago, Accarrino was a professional rider. An accident (and building a huge culinary career) kept him off the bike the past fifteen years, but the past four years he has hit his stroke big time. Accarrino now works with professional coaches, is a sponsored team racer and is the team chef for George Hincapie’s American Professional team.
Chef Kevin Nashan, a Santa Fe native, has made it big time in St. Louis with his restaurants, including Sidney Street Cafe. A James Beard semifinalist for Best Chef of the Midwest, Nashan is a former tri-athlete. Riding the inaugural SFWC Gran Fondo last year was Nashan’s first time back on the bike in many years. Inspired by last year’s ride, Nashan has been logging hundreds of miles per month over the past year and has lost 30 pounds. He is excited for this year’s ride and promises to lead the pace for his team up the climb to Truchas from Cundiyo.
Chef Mark Kiffin has been an avid cyclist almost all his life. As a chef at Spanish Bay in Carmel more than 20 years ago, Kiffin rode his bike to work at dawn and home after midnight every shift. As the executive chef/owner of the Compound Restaurant in Santa Fe the past 15 years, Kiffin has re-envisioned this historic restaurant while maintaining it’s unique identity. Along the way, Kiffin earned a James Beard Best Chef of the Southwest award in 2005. Excited to lead a team of riders this year, Kiffin has traded in two of his older bikes for a new bike that meets his long and tall frame.
Before you start your ride at the Four Seasons Resort Rancho Encantado, you will be in good hands for breakfast before you start your ride with a gourmet feast from Executive Chef Kai Autenrieth. Kai is also having his culinary team prepare the Champagne Ruinart Brunch for other SFWC attendees that starts at Noon at Four Seasons.
Along the ride, Nashan and Accarrino will have food stops that you won’t want to miss. Also, on the ride there will be plenty of Fiji Water, Clif Bars and Purity Organic juices. All riders will be treated to a Champagne toast at the finish of the ride along with traditional tacos from Chef Kiffin’s Zacatecas. Delirium Tremes will also be pouring their famous Belgian Ales.