Rosewood Inn of the Anasazi Participates in the 27th Annual Santa Fe Wine & Chile Fiesta

In celebration of this year’s Santa Fe Wine & Chile Fiesta, the Anasazi Restaurant at Rosewood Inn of the Anasazi will host two gourmet five-course dinners with menus designed by the restaurant’s Executive Chef Edgar Beas and wine pairings from acclaimed wineries Michael David Winery and Château de Saint Cosme. Chef Beas will also showcase his culinary genius during this five- day celebration at the Guest Chef Luncheon and Master Sommelier Throwdown, a food-and-wine pairing battle between Santa Fe’s finest chefs and sommeliers.

“The Santa Fe Wine & Chile Fiesta is a fantastic event that celebrates the diverse culinary scene of Santa Fe, and I am incredibly excited and honored to participate alongside so many of Santa Fe’s culinary talents,” “I look forward to collaborating with top wineries around the world and creating a special five-course dinner for our guests.”

Executive Chef Edgar Beas of the Anasazi Restaurant

On Wednesday, September 27 th, Chef Beas will kick off the annual celebration at the sold-out Guest Chef Luncheon and Master Sommelier Throwdown. Chef Beas will be joined by three venerable Santa Fe-based chefs and a team of esteemed sommeliers for a culinary battle, during which each chef will prepare four courses and choose a wine pairing for each course. Guests will vote to determine which chef and sommelier created the best pairing for each of the four rounds.

The Anasazi Restaurant will also host two wine dinners on Wednesday, September 27 th and Thursday, September 28th featuring Chef Beas’ inspired menus, each paired with exquisite vintages from renowned wineries. On Wednesday, September 27 th, Chef Beas will pair his menu with wines from the lauded Michael David Winery from California. Anticipated dishes include the Charcoal Lacquered Quail with juniper, forbidden rice, and aged beet complemented by the bold Earthquake Petite Sirah, as well as a Dry Aged Striploin with squash, bone marrow gremolata, and charred oyster mushroom paired with the rich Inkblot Cabernet Franc. Chef Edgar will end the evening with a Local Chevre Tart with pomegranate, honey, and pistachio partnered with the smooth Lust Zinfandel.

On Thursday, September 28 th, Chef Beas’ gourmet dinner menu will pair his unique creations with luxurious wines from Château de Saint Cosme in France. Chef Beas will start the meal with Poached Asian Pear with celeriac, shiso, caviar, and udon noodles, a delicate appetizer paired with the full- flavored 2015 Côtes du Rhône Le Deux Albion Blanc. Other highlights include the Roasted Pouisson with foie gras, persimmon, feuille de brick, and piñon companioned by the aromatic 2014 St. Joseph, and the Lamb Chop with sweet corn, tomato confit, chevre, and purslane accompanied by the layered flavors of 2013 Châteauneuf-du-Pape. Closing off the meal will be the Fromages Locaux with honeycomb, brioche, and preserves, served with the 2014 Gigondas.

Chef Edgar’s gourmet five-course wine dinners at the Anasazi Restaurant on Wednesday, September 27 th and Thursday, September 28 th are priced at USD125 per person and USD150 per person respectively. Tickets are limited and reservations are required to attend. To make reservations, please call (505) 988-3236.