Announcing 2018 Festival’s Guest Celebrity Chef Dean Fearing

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Chef/Owner of Fearing’s Restaurant and author of The Texas Food Bible (2014), Chef Dean Fearing is known as a “Father of Southwestern Cuisine” and has spent his life cooking for people who love good food.

After graduating from the Culinary Institute of America, and following 20-plus years at The Mansion on Turtle Creek in Dallas, Dean opened his own Fearing’s Restaurant at The Ritz-Carlton, in Dallas in 2007. Recently recognized as a “Pioneer of American Cuisine” by The Culinary Institute of America, Dean was also presented with the Silver Spoon Award for sterling performance by Food Arts.

Dean is a restaurateur who likes to spend as much time as possible at his restaurant. Most days, he can be spotted in Fearing’s wearing a signature crisp white chef’s coat with colorful boot embroidery, blue jeans and brightly-hued, custom-tooled Lucchese cowboy boots. To learn more about Chef Dean, visit

SFWC Fiesta 2017 Posters and T-Shirts available for sale

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Get your souvenir from Santa Fe Wine & Chile Fiesta 2017! This year’s poster by Santa Fe artist Dick Evans “Dark Forms With Red Sky” and t-shirts with the featured art are still available. Posters are $20, t-shirts are $25.

Call our office at 505-438-8060 to order.


Dec. 13th: Napa & Sonoma Fire Relief Wine Dinner

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From our restaurant member Vinaigrette:

DECEMBER 13th: Napa & Sonoma Wine Dinner
Vinaigrette Santa Fe
We are donating 10% of proceeds to Napa Valley Community Foundation and Community Foundation Sonoma County for fire relief. We will feature six delish wines from Napa & Sonoma paired with five creative dishes we have been perfecting all week (and still are).
Vinaigrette Santa Fe
$45, Reservations Required, beginning at 6pm

Only 150 Tickets for the Grand Tasting left!

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Don’t get shut out, we have only 150 tickets for the September 30th Santa Fe Wine & Chile Fiesta Grand Tasting available, but act now as tickets are going fast and the event has sold out each of the past 26 years.

Still crushing and roasting after all these years, the best Food & Wine event in the Southwest is once again featuring 70 Santa Fe restaurants and 100 world-class wineries partnering in eight days of epicurean pleasure.

Reserve Wine Tasting & Silent Auction

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The Reserve Wine Tasting & Silent Auction Sept. 29th  

The secret is out: the best wines of the week will be featured from all 100 participating wineries alongside delectable tastes from eight great Santa Fe restaurants — Anasazi, Dr. Field Goods, Joseph’s Culinary Pub, L’Olivier, Osteria D’Assisi, Red Sage, Sabor Peruano and State Capital Kitchen.

 You won’t want to miss this “Tasting of the Week” where a silent auction of 75 rare wine lots will also take place to benefit SFW&C Fiesta education programs.

This is the perfect event to attend before dinner at your favorite Santa Fe restaurant. The Gold Pass (limited to only 150 guests) gets you into the Reserve Wine Tasting a half-hour early (at 3:30pm) for an intimate and exclusive tasting with all the wineries.

Friday, Sept. 29th from 4:00 pm – 6:30 pm at the Santa Fe Community Convention Center, $110, Tickets at 

Traditional Mole Cooking Demonstration by Fernando Olea

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Join Fernando Olea, Chef/Owner of Sazon in Santa Fe, for a traditional Mole cooking demonstration on Thursday, Sept. 28th. Born in Mexico City, Chef Olea has been mastering techniques of traditional Mexican moles since an early age. He has been enthralling diners in Santa Fe since 1991 with his unique interpretation of contemporary and traditional Mexican dishes, including his signature moles. Nothing evokes the mystery of Mexican cuisine more than mole, a regional dish from the heart of the country. The origin of Mexican mole is mysterious. Some say it was an Aztec delicacy served to the Spanish conquistadors. Others say 16th century Hispanic nuns created it. We’re not sure of the origin, nor can the original recipe be defined! In Old Mexico each cook has their unique mole recipe often handed down generation by generation. Mole is a sauce of complex flavors that usually includes toasted and ground spices, seeds, nuts, chocolate and chile. Many mole recipes contain more than thirty ingredients and some recipes have five varieties of chile alone. Moles can be defined by their color such as rojo, verde, and negro; the town they are from such as Puebla, Oaxaca, Michoacan; and social class, such as pobres and ricos. Chef Olea is delighted to share his moles that include his “New Mexican Mole” that he created to commemorate Santa Fe’s 400 year anniversary in 2009.

SFWC Fiesta 2017 Kick Off and Art Preview Party

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It’s September, Santa Fe Wine & Chile Fiesta month! We have the perfect Kickoff event for you to start planning your SFWC Fiesta culinary adventure:

Please join us for our SFWC Fiesta 2017 Kick Off and Art Preview Party in the courtyard of the Santa Fe Community Convention Center on Tuesday September 12th from 5:30 to 7:00pm. Tickets are available at

Gruet Winery will host a sparkling wine table with their best wines and you will enjoy world-class wines from SFWC Fiesta participating wineries with appetizers provided by Jeffrey Kaplan, Executive Chef/Owner of Rowley Farmhouse Ales.

Dick Evans, this year’s featured artist, will be present to sign your poster. Posters at this Kickoff event are just $10 at this event only. T-shirts with the featured art will be available for purchase as well.

Come join us in celebrating the 27th Annivesary of the Santa Fe Wine & Chile Fiesta.



2017 Schedule Announced

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The best food and wine event in the Southwest the Santa Fe Wine & Chile Fiesta has released the schedule for the 27th edition featuring our strongest schedule to date.

We are honored to have the James Beard Best Restaurant award winner Rick Bayless of Topolobampo joining us this year for a guest chef luncheon. We are doubly pleased to have Stephan Pyles from Flora Street Café in Dallas (winner of the “Dallas News” Best New Restaurant) returning for a guest chef luncheon with Mark Kiffin at the Compound Restaurant. The James Beard 2017 Best Chef of the Midwest Award winner, Kevin Nashan of Sidney Street Cafe in St. Louis joins Bayless, Pyles and Kiffin for a tour de force Live Auction Luncheon featuring the wines of Grgich Hills Estate which is celebrating their 40th Anniversary with us as our Honorary of the Year.

These visiting guest chefs join 75 great Santa Fe restaurants and 100 world-class wineries partnering in five days of epicurean pleasure that includes six guest chef winery luncheons, seven cooking demos at the Santa Fe School of Cooking, eight wine seminars at the Santa Fe Community Convention Center, 40 nightly wine dinners at Santa Fe restaurants, the Live Auction Guest Chefs Luncheon at the Eldorado Hotel, the Reserve Tasting at the Community Convention Center, and the piece de resistance, the Grand Tasting on Saturday afternoon September 30th on the grounds of the Santa Fe Opera facing the Sangre de Cristo Rocky Mountains in all their golden fall color.

No less than six guest Master Sommeliers will host the eight wine seminars and our guest chef luncheons. Master Sommeliers  Joe Spellman  and Tim Gaiser, longtime supporters and moderators of Santa Fe Wine & Chile Fiestas wine events, are joined this year by Master Sommeliers Fred Dame, Jesse Becker and Brian Cronin. Also joining the panels is Mary Margaret McCamic, Master of Wine and director of sales at Screaming Eagle.

For the second year, we will kickoff our events with the Santa Fe Wine & Chile Film Fiesta on the preceding Sunday and Monday nights– featuring two great food and wine films each night with an hour-long wine and food reception.

The weekend’s penultimate event is the Grand Tasting where 75 of Santa Fe’s finest restaurants serve tastes side-by-side with 100 world-class wineries under the clear and crisp high dessert skies at the Santa Fe Opera.

Sunday’s events include a Champagne Perrier Jouet Brunch at the Four Seasons Rancho Encantado, The Gruet Winery Golf Classic at  and the Santa Fe Wine & Chile Fiesta Gran Fondo bike ride from the Four Seasons Rancho Encantado with celebrity chefs and guest sommeliers as your team captains.

The skies are never bluer, the wines never better and Santa Fe’s culinary arts collectively shine never brighter, so plan on joining us the last weekend of September for the 27th Annual Santa Fe Wine & Chile Fiesta.

Complete schedule and tickets are available at Tickets go on sale July 5th.

For more information please contact:

Greg O’Byrne

SFWC Fiesta Executive Director

View online or CLICK HERE to download as PDF (800 KB). Tickets go on sale Wednesday, July 5th, 9am MST.

Tickets go on sale July 5th

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NEW FOR 2017!

All tickets, for all events, are electronic print-at-home E-Tickets, sold by our partner, HoldMyTicket

For the fastest access to events, we ask you to please print your E-Tickets at home and bring them with you, one per person, to be scanned at the entrance to each event. The laser printed barcode on a paper ticket will allow you to enter into each event without delay.

For ticket sales customer service, please contact or call HoldMyTicket at 1-877-466-3404

First Uber ride free up to $15

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uber_logobit_digital_blackSanta Fe Wine and Chile Fiesta + Uber have partnered this year to make sure everyone has a safe and reliable ride home.

Sign up with the code SFWC16 at for $15 off your first ride.

New users only

Best of Santa Fe 2017

Vote for us in Best of Santa Fe 2017

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Best of Santa Fe 2017The Santa Fe Wine & Chile Fiesta earned enough write-in nominations in the annual “Best of Santa Fe” contest to make it onto the voting final ballot, in the category BEST EVENT/FESTIVAL  in the Arts & Entertainment Section. Thank you for nominating us! Now it’s time to vote! Thank you for your ongoing support!


2016 Poster & T-Shirt on sale for $25

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poster2016tshirt2016The 2016 Santa Fe Wine &  Chile Fiesta edition T-Shirt and Poster, with “Earth Song” by Featured Artist Darren Vigil Gray is now available on our webstore and at our Hospitality Desk for $25 each.

3rd Annual SFWC Gran Fondo

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We have the perfect way to end your SFWC Fiesta Weekend. Italians never say you ate too much, they only say you didn’t ride enough!GranFondoLogo

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

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.

The Gran Fondo Santa Fe Wine and Chile Fiesta 2014

The Gran Fondo Santa Fe Wine and Chile Fiesta 2014

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.

The Gran Fondo Santa Fe Wine and Chile Fiesta 2014

The Gran Fondo Santa Fe Wine and Chile Fiesta 2014

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.

The Gran Fondo Santa Fe Wine and Chile Fiesta 2014

The Gran Fondo Santa Fe Wine and Chile Fiesta 2014

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.



2016 Grand Tasting Handout/Map (PDF)

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Click to view the 2016 Grand Tasting Handout/Map (PDF 412 KB)

2016 Auction Guide (PDF) – Live & Silent Auctions

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Click here to view the 2016 Auction Guide (PDF 210 KB) for both Live (Thursday Luncheon) & Silent (Friday Reserve Tasting) Auctions

Thursday’s Live Auction – A few tickets still available

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tedNot to be missed: Live Auction Luncheon on Thursday 9/22
  Presented by Los Alamos National Bank
11:30am – 2:00pm at the Eldorado Hotel

Over the past few years, Santa Fe Wine & Chile Fiesta’s Live Auction has raised more than $150,000 for Santa Fe’s Cooking with Kids program.

Chefs Kevin Nashan of St. Louis, Cy Yontz from Rio Grill, Peter Janiak from Seghesio and Laura Werlin join forces for a five-course luncheon paired with Seghesio wines introduced from this year’s Honorée of the YearTed Seghesio. A reception hosted by GH MummSFWC Fiesta Champagne of the Year, is followed by the Live Auctionwith Charitable auctioneer Greg Quiroga who will auction 35 wine lots to benefit Santa Fe’s culinary arts programs. Please help with your support today!mayor

Tickets $150, still available:

Live auction wine lots include:

      • A VIP Tour at Seghesio for 4 with Lunch by Chef Janiak
      • Grand Cru Burgundy Dinner for 30 guests
      • VIP Tours & Tastings at two of Spains great Cava Houses
      • Dinner with the Mayor at Rio Chama for 10 guests
      • Darren Vigil Gray’s 2016 Featured Art “Earth Song”

poster2016Honorary Winery of the Year: Seghesio Family Vineyards  Ted Seghesio

Ted believes winemaking truly begins in the vineyard: “You must do all you can to produce the highest quality fruit, then guide them into fine wine,” he explains. “We strive to produce wines that offer the highest expression of the land, guided by our extensive knowledge of our vineyards.”

Ted’s wines have been named to the Wine Spectator’s annual Top 100 List seven times. He has been honored with Decanter’s Best American Red Trophy in 2007, by Food & Wine’s American Wine Awards and by the San Francisco Chronicle’s Wine Competition as Winemaker of the Year.


Cy Yontz, Rio Grill, Carmel  Blue Corn Tostadita with Tequila Cured Salmon, Refried Black Beans, Mango Salsa, Crème Fraiche; Sonoma Goat Cheese Bouchee with Smoked Chile-Maple-Honey  Champagne Mumm

Kevin Nashan, Sidney Street Cafe, St. Louis  Sweetbread Tostada  Seghesio Vermentino 2015

Peter Janiak, Seghesio Family Vineyards, Sonoma  Lamb Neck and Roasted Pepper Ragu  With Polenta and Ricotta Salata  Seghesio Sonoma Zinfandel 2014

Tony Smith, Luminaria, Santa Fe  Pan Roasted Venison  Pickled Carrot Salad, Cascabel Chile Demi, Cilantro Oil  Seghesio Old Vine Zinfandel 2013

Laura Werlin, San Francisco  Pecorino Toscano DOP, pasteurized sheep’s milk Tuscany  Caciotta al Tartufo, pasteurized cow and sheep’s milk with truffle Umbria  Blu di Bufala, pasteurized water buffalo milk Lombardia  Kakawa New Mexico chocolate Almond Sea Salt Mendiants  Seghesio Family Vineyards “Venom” Rattlesnake Hill Vineyard 2012  Seghesio Family Vineyards Defiant Red 2015

Special Guest Darren Vigil Gray  Santa Fe Wine & Chile Fiesta Featured Artist 2016

Live auction luncheon tickets are still

Chef Alex Seidel at SFWC Fiesta

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mercantile_alex_chefThe Santa Fe Wine & Chile Fiesta is honored to have Chef Alex Seidel of Fruition and Mercantile in Denver attending our event this year. A James Beard Best Chef of the Southwest Finalist 2016, Chef Seidel will host a four-course luncheon on Friday September 23rd at Restaurant Martin.

Chef Seidel will also host a farm to table cooking demonstration at the Santa Fe School of Cooking on Thursday September 22nd using cheeses and pork products from his Fruition Farm in Colorado.

Born in 1973 in Wisconsin, Seidel began his culinary career at 14, serving as sous chef at Racine’s Main Street Bistro by age 20. He attended culinary school at Western Culinary Institute in Portland, Oregon, finishing at the top of his class. After graduation, Seidel moved to California where he worked at Hubert Keller’s Club XIX at Pebble Beach Resort. He later became sous chef at Antoine Michelle, then chef de cuisine at Carmel Valley Ranch.

During a trip to Colorado’s Vail Valley Alex fell in love with the mountains and soon found a home as chef de cuisine in one of Colorado’s most renowned restaurants, Sweet Basil. Chasing his first love and wife, Melissa, Seidel moved to Denver in 2002 and became executive chef at restaurateur Frank Bonanno’s fine-dining flagship, Mizuna. Seidel left Mizuna to launch his own restaurant, Fruition (, which opened its doors on February 5, 2007 and remains one of Denver’s most coveted dinner reservations today.

Upon opening, named Fruition one of the top 10 new restaurants in the U.S.; Zagat soon rated Seidel’s spot the number one restaurant in Colorado, an honor it has held every year since opening; and 5280 magazine has included Fruition in its list of 25 Best Restaurants every year the ranking has run. Seidel himself has been the recipient of even more accolades, earning one of the most celebrated nods in the industry when Food & Wine magazine named him a Best New Chef in 2010.

In addition, Denver Magazine called him Chef of the Year in 2009, 5280 gave him that title in 2008, and he has been a semi-finalist for the James Beard Foundation’s “Best Chef Southwest” honor numerous times. Seidel cooked at the 20th Anniversary of “Dinners Across America” and was an opening chef of Aspen’s Chefs Club by Food & Wine. When not cooking at Fruition, Seidel is at his farm tending or milking some 60 sheep. The ricotta from Fruition Farms Dairy ( won a first place award from the American Cheese Society in 2011. The chef’s creamery also makes the bloomy-rind, soft-ripened cheese called Shepherd’s Halo, a hard, aged, farmstead cheese called Cacio Pecora and the newest addition, a sheep’s milk yogurt called Skyr. In addition to making cheese, Seidel raises a heritage pork breed called “Large Black” and has planted his 10-acre farm with fruits and vegetables to supply the restaurant kitchens. In fall of 2014 Seidel opened a third endeavor: Mercantile dining & provision, a restaurant and European style market located in Denver’s Historic Union Station. With Mercantile, Seidel and his team further solidify the continuity and sustainable relationships between restaurant, farm and market.

Local Flavor cover/Big Shoot article, September 2016

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Click here to read The Big Shoot article from Local Flavor magazine, September 2016 (PDF, 1 MB)

3rd Annual Gran Fondo article from Local Flavor

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Click here to read 3rd Annual Gran Fondo article from Local Flavor magazine, September 2016 (PDF, 2.5 MB)

Seghesio Family Vineyards article from Local Flavor

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Click here to read Seghesio Family Vineyards article from Local Flavor magazine, September 2016 (PDF, 3.6 MB)