A Chef’s Table: The Chile Harvest (September 4)

A Chef’s Table: The Chile Harvest (September 4)

Friday, September 4 | 6:00-8:00 PM
Harmons Santa Clara Cooking School
Chef Stephanie Cardinal

Each late summer, the Hatch chile harvest takes center stage, filling the Southwest with the unmistakable aroma of freshly roasted green chiles and celebrating one of America's most iconic ingredients.

Inspired by a decade spent living and cooking in New Mexico, our chef presents an intimate tasting menu that reimagines the flavors of the region through a series of thoughtfully composed courses. Rooted in tradition yet refined with modern technique, each dish celebrates the versatility of roasted green chiles and the ingredients that define the Land of Enchantment. Designed around the peak of the harvest, the evening unfolds as a progression of seasonal courses, each paired with wines selected to complement the bold flavors of New Mexican cuisine.

Join us for an immersive dining experience celebrating one extraordinary ingredient through the lens of regional heritage, contemporary technique, and the spirit of the Southwest.

Important Information:
This class is 21+, and you must bring a valid government-issued photo ID to participate, even if you will not be drinking. We're required to verify ID at check-in, and unfortunately, we won't be able to admit any guests without one.

What to expect at a Chefs' Table:
- The entire chef team joins together to create an evening of elegance and delight, bringing an interpretation of the theme to your plates.
- We do not provide recipes for Chef's Tables. This allows for impromptu inspiration, creative freedom, and the use of the freshest seasonal ingredients available.
- Dinners are 2 hours unless otherwise noted above.
- You will be seated banquet style, among other guests, at our large tables. If you are coming as a group, but registering separately, please let us know so we can facilitate your group sitting together.