Food for Thought

Thank you to everyone who attended Santa Fe Botanical Garden’s second season of Food for Thought! Stay tuned for 2020 dates, to be announced in September.

The series explores our relationship with the natural world and how plants can impact our tastes, our thoughts, and our stewardship of the planet. Each event in the series combines a vibrant presentation and discussion paired with delectable food and wine. Engaging guest speakers include food experts, sommeliers, chocolatiers, chefs, and authors.

Sunday, February 10, 2019 | Love is in the Air

Sunday, March 24, 2019 | An Afternoon with Charles Dale of New Mexico Fine Dining

Sunday, April 28, 2019 | Excited about Food with Cheryl Jamison

February’s Food for Thought Event

Love is in the Air

Sunday, February 10, 2019 from 3:00 – 5:00 pm, Hervé Wine Bar

Love is in the AirWhat better way to celebrate Valentine’s Day than with a tasting that features the beloved combination of chocolate and wine? Our guests will be treated to an educational tasting where you’ll learn how wine complements and brings out the unique flavor of chocolate. Lead by Led by Master Chocolatiers Melanie Boudar and Derek Lanter from The Art of Chocolate, Cacao Santa Fe, and featuring award-winning D.H. Lescombes wine from the St. Clair Winery, guests will be walked through five chocolate and wine pairings, delighting in the different flavor palettes.

Tickets are $70/pp ($20 tax deductible) for members and $80/pp ($30 tax deductible) for non-members.

The event will take place at the Hervé Wine Bar, just one block west of the historic Santa Fe Plaza at 139 W. San Francisco St. Santa Fe, NM. Hervé is the exclusive representative of the St. Clair Winery.

This event is scheduled the weekend before Valentine’s Day and wine is available for purchase just in time for gift-giving.

We are grateful for the generosity of our sponsors: Hervé Wine Bar and The Art of Chocolate. We are indebted to our engaging Food for Thought series presenters Melanie Boudar, Derek Lanter, and the wine connoisseurs at Hervé Wine Bar.

March’s Food for Thought Event

An Afternoon with Charles Dale of New Mexico Fine Dining

Sunday, March 24, 2019 from 3:00 PM – 5:00 PM, hosted at a private home near Museum Hill, Santa Fe

Charles Dale

Spend an afternoon with Charles Dale as he describes his youth in France, his interest in bringing a farm to table concept to each of his restaurants, and southwestern inspirations. Hosted at a private home, we invite you savor wine and appetizers while mingling with other food lovers.

Charles Dale is an acclaimed chef and author, and a 35-year veteran of the food and restaurant industry. Charles’ restaurants have received critical acclaim and international press coverage, with recognition from Food and Wine Magazine, the James Beard Foundation and Wine Spectator. Having made Santa Fe his home for the past decade, Charles brings French cooking techniques to the traditionally earthy and rich food of the Southwest. At some of Santa Fe’s most popular restaurants, Maize, Trattoria A Mano, and Bouche, you’ll find him working behind the scenes, creating dishes that bring together the diverse cultural heritage of Santa Fe, and serving up new interpretations of classic Southwestern fare.

April’s Food for Thought Event

Excited about Food with Cheryl Jamison

Sunday, April 28, 2019 from 3:00PM – 5:00PM, hosted at a private home in Las Campanas

Author Cheryl Jamison and her chicken.

Cheryl Jamison, 4-time James Beard award winning cookbook author, is all about creating exciting meals and embracing local ingredients. The Santa Fe Botanical Garden is proud to introduce Cheryl to our Food for Thought series.

Cookbook author, blogger, and radio host, Cheryl is beloved by the Santa Fe community. Cheryl’s recent books include Texas Slow Cooker, Smoke & Spice: Cooking with Smoke, The Real Way to Barbeque, as well as a children’s cookbook that includes Cooking with Kids’ most enthusiastically endorsed kid-tested dishes.

Cheryl’s interest in New Mexican food was forged from an early age. She was culinary editor for New Mexico Magazine, where she remains a contributor. She has consulted with the New Mexico Tourism Department too, where she developed the cuisine section for and worked on culinary initiatives such as the Green Chile Cheeseburger Trail and Culinary Treasures Trail.