Rosewood Inn of the Anasazi Participates in the 28th Annual Sante Fe Wine and Chile Fiesta

“The Santa Fe Wine & Chile Fiesta is one of the city’s most anticipated culinary highlights of the year,” “Santa Fe’s restaurant scene isan incredible hotspot of talent and diversity, and I’m excited and honored to participate in thiscelebration of the city.”

Executive Chef Edgar Beas of The Anasazi Restaurant

On Wednesday, September 26, Chef Beas will present the Martinelli Wine Dinner, featuring select vintages from the family-owned winery based in Sonoma County. The meal will begin with Seared diver scallops with lemon verbena, shiitake mushrooms and sea bean, served with the rich and woody 2015 Bella Vigna Chardonnay. Other highlights include the Roasted pheasant with truffle, plum, pickled date and broken farro porridge paired with the sweet and flowery 2016 Bondi Home Ranch Pinot Noir with and Coffee-scented venison loin with juniper berry, sesame crumble and chicory, which goes perfectly with the fruity notes of the 2015 Giuseppe & Luisa Zinfandel. Guests will complete their gourmet dinner with a delicately sweet Peach and chevre tartelette with frozen honey and fennel pollen, which will be companioned by the floral and aromatic 2014 Jackass Hill Muscat of Alexandria.

On Thursday, September 27, The Anasazi Restaurant will collaborate with Cakebread Cellars, an independent winery from Napa Valley, for its Cakebread Wine Dinner. Chef Beas will start the meal with Foie gras and sweetbread terrine with pear broth, kombu and caramelized peach, its delicate sweetness enhanced by the bright acidity of the 2016 Sauvignon Blanc. The appetizer will be followed by exquisite courses such as Squab with shitake mushroom and crispy pigtail paired with the full-flavored 2015 Two Creeks Pinot Noir and Colorado lamb chop with Parisienne potato, artichoke, charred corn and green curry, its spices highlighted by the rich tannins of the 2015 Cabernet Sauvignon. The Cakebread Wine Dinner will conclude with the Brillat savarin pithivier with honey roasted apple, elderflower and beet ice cream, accompanied with the bold and fragrant2013 Merlot.

Chef Beas’ gourmet five-course wine dinners at The Anasazi Restaurant on Wednesday, September 26 and Thursday, September 27 are available for $125 per person and $195 per person respectively. Tickets are limited and reservations are required to attend. To make reservations, please call (505) 988-3236.