1st Wednesday Lecture – Dave DeWitt: Chile Peppers: A Global History

Dave DeWitt joined us for January’s Friends of History 1st Wednesday Lecture to discuss how he earned the name “Pope of Peppers” and his new book that charts the spread of chile peppers throughout the world.

The Museum’s Friends of History group organizes a monthly lecture on New Mexico history by a historian, held on the the first Wednesday of each month. Informative/Promotional Text we are adding to FoH related online postings/Lecture descriptions: Friends of History is a volunteer support group for the New Mexico History Museum in Santa Fe, New Mexico. Its mission is to raise funds and public awareness for the Museum’s exhibitions and programs. Friends of History fulfills its mission by offering high quality public history programs, including the First Wednesday Lecture Series. For more information, or to join the Friends of History, go to friendsofhistorynm.org

NMHM Fundraising Event: Castaneda Christmas Cooking Class

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Saturday, December 19 at 11am-1pm

This Special Christmas Cooking Class held on Zoom will feature Sean Sinclair & Johnny Vee demonstrating how to make updated versions of classic Fred Harvey restaurant dishes.

Proceeds from this unique event will benefit NM History Museum Programming.


>>>>>> Follow this link for registration. <<<<<<

More information:

Join Chef/Proprietor Sean Sinclair live via zoom from the historic Castaneda Hotel in Las Vegas New Mexico as he shares some fantastic holiday recipes inspired by the famous Fred Harvey railroad hotel and restaurant empire–of which the recently restored hotel was the very first of its renowned resorts in the SW. Chef Sean Sinclair worked with hotel owners Allan Affeldt and Tina Mion (who got their start reviving La Posada in Winslow) to help lovingly restore the bar and dining room of this stately property overlooking the former Atchison Topeka and the Santa Fe rail line.

Step back in time as he and fellow chef John Vollertson (Johnny Vee) demonstrate recipes you will want to add to your repertoire, with historical commentary by bestselling author Stephen Fried.

Proceeds from the cooking class benefit The New Mexico History Museum, which has the nation’s only major permanent exhibit about Fred Harvey, the Harvey Girls, design guru Mary Colter and the ATSF, and annually hosts on the Fred Harvey History Weekend in Santa Fe and Las Vegas–including the Fred Harvey Foodie Dinner.

Here’s the menu, all adapted from classic dishes Fred Harvey chefs served in their restaurants, hotels and dining cars:

Appetizer: Canape Cordova (Johnny Vee will riff on the classic Harvey canape of caviar, smoked salmon and artichoke on toast with chopped olive, onion and egg)

Soup: Bisque of Crab (Sean Sinclair will recreate one of the Harvey kitchens’ most beloved seafood bisques)

Entrée: Chicken Lucrecio (Sean Sinclair will explore the best-known early recipe from La Fonda foodie hero chef Konrad Allgaier, a special-spicy chicken with a gravy made with cumin, garlic, butter and almonds) served with Potatoes Sinclair.

Dessert: Chocolate Puffs with Strawberry Preserves (Johnny Vee will show you how to make the most famous Fred dessert–also known as “Harvey House Chocolate Puffs”—topped with fresh whipped cream)

For further information email fredharveyhistory@gmail.com

>>>>>> Follow this link for registration. <<<<<<

Eating Up History: New Mexico’s Classic Restaurants

Sugars72_4x5From Pappas Sweet Shop in Raton to Sparky’s in Hatch, the Bibo Bar in Cibola County to Sugar’s BBQ and Hamburgers in Dixon, New Mexico eateries have weathered tough times to tempt the palates of generations. At 2 pm on Sunday, Feb. 13, culinary explorer Cheryl Alters Jamison shares her on-the-road discoveries of places that helped define the tastiest part of our state’s heritage.

“Still Cooking: New Mexico’s Historic Diners, Chile Joints, and Burger Bars” is free with admission (Sundays free to NM residents). To jump-start your own gastro-adventure, we’ll share some special deals from some of the state’s longest-serving restaurants. Hit the highway or walk down the street to enjoy New Mexico’s home-style cooking and partake of our historic traditions.

During her 30 years in New Mexico, Jamison has eaten from border to border – while taking careful notes. She helped develop and continues to work on the New Mexico Tourism Department’s culinary trails initiatives (the Green Chile Cheeseburger Trail and the Culinary Adventures Trail).  With her husband, Bill, she’s a four-time James Beard award-winning author who has written numerous books on food and travel, including the upcoming Tasting New Mexico: 100 Years of New Mexican Cooking (Museum of New Mexico Press, 2012). Jamison teaches at the Santa Fe School of Cooking and appears as a guest instructor nationally and in France’s Dordogne region. She can discuss the finer points of smoking a turkey with Bobby Flay, show Matt Lauer how to make French toast, or argue with anyone about why New Mexican food ranks supreme among regional cooking styles.

4-culinary_Sparkys72Throughout the state’s history, New Mexicans have nurtured a love affair with their restaurants. Jamison will pull on heartstrings like the Taco Boxes in Portales and Clovis and reveal which Las Cruces restaurant is famous for its steak fingers and chicken-fried steak (served with green chile, of course). Do you know how Maria’s in Santa Fe got its start? Do you know where in Albuquerque can you get a green chile cheeseburger with egg fu yung? What differentiates New Mexico cooking styles in the north and south? Come to the lecture to find out.

Some 20 years ago, when Cheryl and Bill Jamison were writing travel guides, they took on a project that became The Rancho De Chimayó Cookbook. Turning their attention to the serious side of barbecue and grilling, they wrote The Big Book of Outdoor Cooking & Entertaining, Born to Grill, and the landmark Smoke & Spice, which has sold close to 1 million copies. The Jamisons also have played a leading role in the revival of good, robust American cooking with American Home Cooking, A Real American Breakfast, and The Border Cookbook. To write Around the World in 80 Dinners: The Ultimate Culinary Adventure, the couple cashed in 440,000 frequent-flyer miles and spent three months traveling the globe in search of great food.

JamisonMug72_1x2Jamison works as culinary consultant with the New Mexico Tourism Department and the New Mexico History Museum. She also consults on outdoor kitchen design with interior designer Barbara Templeman, through their business insideOUTsantafe. She is a board member of Cooking with Kids, one of the country’s first programs that addressed getting good food into our schools, and was a recipient of the University of Illinois’s alumni achievement award in 2007. Bill Jamison is retired from saving the world and keeps their lives in order from their home in Tesuque.