Rosewood Inn of the Anasazi Celebrate 29th Annual Santa Fe Wine & Chile Fiesta

“For the first time since taking over the reins of The Anasazi Restaurant, I am honored to participate in this year’s Santa Fe Wine & Chile Fiesta, one of the city’s finest culinary events,” “It has been such a creatively rewarding process to develop these special menus alongside the country’s most esteemed chefs and winemakers, and I look forward to sharing the fruits of our hard work very soon.”

Peter O’Brien, executive chef of Rosewood Inn of the Anasazi

Chef O’Brien will present the first dinner in partnership with Merry Edwards Winery, an esteemed Sonoma County winery, on Wednesday, September 25. The meal will begin with a starter of Grilled plums with Foie Gras, apple and almond tarts served with the light Merry Edwards Estate Sparkline Wine. Other highlights include the Local wild mushrooms and asparagus balsamic glazed pork belly paired with the rich and silky Merry Edwards Olivet Pinot Noir and Lamb chops with fingerling potatoes and Virga blue cheese finished with a huitlacoche sauce, perfectly complemented by the floral notes of the 2016 Merry Edwards Meredith Estate Pinot Noir. Guests will complete their meals with a sumptuous dessert of Fruits and berries in Saffron gratin, accompanied by the fruity 2014 Late Harvest Sauvignon Blanc.

On Friday, September 27 at 12 p.m., guests at the Guest Chef Luncheon will experience a special menu designed by Guest Chef Richard Chamberlain, owner of Chamberlain’s Steak and Chophouse in Dallas, Texas, in collaboration with Chef O’Brien. One of the nation’s brightest talents, Chef Chamberlain is James Beard Award-nominated chef who has been spotlighted by culinary authorities such as Bon Appétit and Food & Wine. The stunning four-course luncheon, which will feature wines from Merry Edwards Winery, has already sold out due to high guest demand.

The Anasazi Restaurant will host a second wine dinner in collaboration with family-owned Duckhorn Winery from Napa Valley on the night of September 27. Chef O’Brien will start the meal with Crispy pork belly and figs served with squash blossoms with chevre and poblano pepper sauce and oysters with cucumber and jalapeno mignonette, highlighting its sweetness with the citrus notes of the 2018 Duckhorn Sauvignon Blanc. Following the appetizer, Chef O’Brien will serve a Duck breast pastrami with grilled Napa cabbage and roasted plum sauce, paired with the French-oak aged 2016 Goldeneye Pinot Noir and Grilled Bison Fillet with Calabacitas and chile roasted fingerling potatoes, with a mint and green chile chimichurri, the spices highlighted by the earthy tannins of both the 2016 Duckhorn Napa Valley Merlot and the 2016 Duckhorn ‘Three Palms’ Napa Valley Merlot. The Duckhorn Wine Dinner will be completed with the Hazelnut tart with chocolate bark and blackberries, accompanied by the fruity Canvasback ‘Red Mountain’ Cabernet Sauvignon.

As seats for the Guest Chef Luncheon with Richard Chamberlain have already sold out and demand for the Merry Edwards Wine Dinner and Duckhorn Wine Dinner remains high, interested guests are encouraged to make reservations as soon as possible. Guests can reserve the remaining seats at the Merry Edwards Wine Dinner and the Duckhorn Wine Dinner for $195 per person by dialing The Anasazi Restaurant at (505) 988-3236.