2017 Guest Appearances
Fine wines. Handcrafted brews. Artisan spirits. Exceptional food.
Enjoy Angel Fire's style of hospitality as you sip, savor and participate in an exciting celebration of food & drink with a Western flare from some of the most highly regarded chefs, vineyards, breweries & distilleries in the region.
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CHEF TOM PERINI
Perini Ranch Steakhouse,
Buffalo Gap, TX
Tom Perini's love for ranch life began as a young boy, growing up and working on his family's ranch. In 1973 he turned that passion into a career and has since become America's quintessential cowboy gourmet. After perfecting the traditional cowboy cuisine and creating a few recipes of his own, Perini moved from the back of the chuck wagon into his own restaurant on the family's working ranch. Since 1983, Perini Ranch Steakhouse has served as home to the best chuck wagon style food in America. Perini Ranch Steakhouse is proudly located on the Perini Ranch in Buffalo Gap, Texas (population 463).
Palace Restaurant & Saloon
Santa Fe, NM
Amour, elsker, and liefde translate to love in their respective languages.
For Chef Jen Doughty, food and family mean love. Jen holds a Culinary Arts degree from The Culinary Institute of America in Hyde Park, New York, and over her twenty very accomplished years in the industry, has worked with prestigious chefs including Mark Miller, Domaine Chandon and Michel Richard and at spectacular restaurants including Auberge du Soliel. In 2016, Jen was knighted into the Chaine des Rotissuers, an acclaimed international association of gastronomy.
From dishwasher, all positions “on the line,” to Executive Chef and restaurateur, Jen earned her role as the matron of the culinary scene in Santa Fe, New Mexico where she is Co-Executive Chef at the Palace Restaurant & Saloon.
New Mexico Magazine & 101.5 FM
Santa Fe, NM
Cheryl Alters Jamison, that exciting foods expert, writes with wit and wisdom about American food. She and her late husband Bill published enough cookbooks to endow a small library, including the landmark best-selling "Smoke & Spice". She’s written about Southwestern cooking for publications such as Saveur, Cooking Light, and Bon Appétit and in books including "The Border Cookbook", "The 50th Anniversary Rancho De Chimayó Cookbook", "American Home Cooking", and "Tasting New Mexico: Recipes Celebrating 100 Years of Distinctive Home Cooking". Most recently, she collaborated with Chef Martín Rios on "The Restaurant Martín Cookbook". Her upcoming book is "Texas Slow Cooking", due out in September, 2017, from Harvard Common Press.
Cheryl hosts the weekly food show Heating It Up on KVSF radio, 101.5, The Voice of Santa Fe. She is a contributor to New Mexico Magazine, the magazine's previous culinary editor, and has received 4 James Beard Foundation Book Awards and numerous other honors for her food writing. She has made many TV appearances, showing Matt Lauer how to make French toast, Al Roker how to grill chicken, and Bobby Flay how to make a real American breakfast. She is a three-decade resident of the village of Tesuque on the outskirts of Santa Fe, where she raises a small flock of chickens with out-sized personalities and all hues of eggs.
CHEF HARRY SOO
Slap Yo' Daddy BBQ,
Los Angeles, CA
Slap Yo Daddy BBQ is the love child of TLC’s BBQ Pitmasters Head Cook Harry Soo. Preparing a bucket list of wishes to do before kicking the bucket, he started competing in 2008. And the rest, as they say, is history. Slap Yo Daddy BBQ, one of the top-ranked Kansas City BBQ Society teams in America, was chosen among over 5,000 professional teams to appear on TLC’s BBQ Pitmasters Season One in 2010. In the Season Finale, SYD stunned the nation by defeating all the teams in the show including two BBQ World Champions in the winner-take-all Rib Throwdown in Texas.
He’s received many awards including Reserve Grand Champion in Kansas City in 2009 amid 162 of the best teams in the nation at the Great American BBQ and 80+ first place finishes in various categories and countless 2nd, and 3rd place finishes. Clearly, Slap Yo Daddy BBQ are masters at the grill, so you’ll just have to check Harry out for yourself.
CHEF AL HAVENS
Corporate Chef, A Bar N Ranch
Innovative culinary vision and a passion for locally sourced products are what set Al Havens apart in his role as Corporate Chef for A Bar N Ranch. Over the past 15 years, Al has honed his craft by working in some of the best kitchens in Dallas.
After graduating from culinary school at Le Cordon Bleu in Austin with degrees in Culinary Arts and Food Service Management, Al started his career at Salum Restaurant in Dallas. After six productive years of working under Abraham Salum, Al moved on to head up the kitchens at Remedy, HG Supply Co., and Neighborhood Services. In these roles, Al became honed his skills and grew his knowledge of local sourcing and beef cuts. In March of 2017, Al joined the team at A Bar N Ranch as Corporate Chef. In his short time with the company, Al has helped extend the reach of A Bar N through his experience in the Dallas restaurant circuit, and longstanding relationships in the industry. After years of supporting local purveyors in his restaurants, Al is excited to join the team of a superior Texas wagyu cattle operation.
Angel Fire Vodka
Angel Fire, NM
Angel Fire Vodka is the result of a serendipitous meeting between Carl Schenken, an Angel Fire, NM resident; and Walter Gallegos, a wine and spirits expert from Santa Fe. Inspired by Angel Fire’s dramatic sunsets, which transform the sky and mountains into a fiery canvas, the two men set out to craft a vodka worthy of the town’s magic.
Having done just that through a proprietary blend of premium grains producing a perfectly smooth tasting vodka, Carl and Walter are now ready to share their craft with you.Angel Fire Vodka is currently available in restaurants, bars, and liquor stores in New Mexico, Colorado, and California, with distribution expanding across the Southwest and beyond.
CHEF MEATHEAD GOLDWYN
Meathead Goldwyn is the founder, barbecue whisperer, and hedonism evangelist behind AmazingRibs.com, the world's most popular outdoor cooking website, and author of the New Your Times Best Seller "Meathead,The Science of Great Barbecue and Grilling". His ruminations on food and drink have appeared in numerous publications and he was previously a syndicated wine critic for the Washington Post and Chicago Tribune. He has taught at Cornell University’s School of Hotel Administration and LeCordon Bleu in Chicago and he has judged food, wine, beer, and spirits all around the world.
Angel Fire, NM
Although Chef Tom Bowles calls the Rocky Mountain region home, he’s travelled the world searching out the best flavors and cooking methods.
After graduating with honors from Johnson and Wales University’s Culinary Arts program he set forth on a global adventure that took him everywhere from Antarctica to Thailand.
Upon returning to the United States, Chef Tom joined the team at The Roasted Clove in Angel Fire, New Mexico and soon bought the restaurant establishing it as a local and regional favorite for a decade, earning awards and accolades from local publications and national honors including Best Chefs America 2013.
Tom was well-known and celebrated for his foraging of wild mushrooms from the pristine forest surrounding the area, specifically porcini (king boletus), chanterelle, agaricus, and shaggy mane mushrooms which often were featured in the nightly specials at The Roasted Clove.
Learn more about Tom and his latest venture at FinallyChef.com.
Palace Restaurant & Saloon
Santa Fe, NM
Evan Doughty followed up years of on-the-job training with formal education and a degree from the Culinary Institute of America in Hyde Park, New York. After graduation, Evan returend to the west coast to continue sharpening his skills in fine kitchens throughout Santa Barbara and the Napa Valley of California before he and his business partner and wife, Jen Doughty, opened Feast in Florence, Oregon. Today, Evan and Jen call Santa Fe, New Mexico home, and the best place to expand their culinary philosophy ― seasonally appropriate food and locally produced ingredients ― as Co-Executive Chefs at Palace Restaurant and Saloon.
KENT SMITH & MIKE GILCREASE
Dutch Oven Cooking Masters
Angel Fire, NM
Kent Smith and Mike Gilcrease, co-authors of Dutch Oven Cooking, have been demonstrating how to cook in Dutch ovens in New Mexico for years. Mike’s adoration for the Dutch oven came hand-in-hand with his love of the outdoors and experience outfitting, horse wrangling and cooking in the wilderness. Kent, as an avid hunter who loves to cook wild game, is likewise bonded to the king of campfire cooking.
The collaboration of these two fireside raconteurs makes for a Dutch Oven presentation that is both entertaining and informative. Join Kent and Mike for a how-to and refresher on how to cook, clean and take care of your beloved Dutch oven, and of course, taste some of their incredible wild game recipes and receive a complimentary copy of their cookbook full of Southwest recipes.
ROLAND & SANDRA SAUL
Chuckwagon Cooking Masters
Roland and Sandra live in Hereford, Texas where she taught school and he served as Criminal District Attorney and is currently a State District Judge.
They have enjoyed entering numerous chuck wagon cookoffs and cooking for other special events with their Studebaker Chuck Wagon and the Star Bar Outfit.
They enjoy the Old West and hope to help others understand how our ancestors did things by demonstrating the wagon.
SANTA FE SPIRITS
Gin, Whiskey, Vodka & Brandy Distillery
Santa Fe, NM
Colin Keegan had a problem. He had four acres of apples and he could only make so many pies and so much cider. Colin did what any sensible man with hundreds of gallons of cider would do – he distilled it into an apple brandy that his friends and neighbors loved. Wordspread and a business was born.
In 2010, Santa Fe Spirits began operation. The brandy went into barrels to age and Silver Coyote white whiskey hit the shelves to much fanfare, winning a gold medal from the Beverage Testing Institute in 2012. Wheeler’s Western Dry Gin, with ingredients sourced within 30 miles of the distillery, soon followed and started Keegan’s devotion to local and regional ingredients.
Keegan also started working on the first mesquite-smoked single malt whiskey ever made. After two years in barrels, Colkegan was released in 2014 and immediately started winning awards, including Whiskey Magazine’s Editor’sChoice and an ADI Gold Medal in 2015.
BROKEN TRAIL SPIRITS + BREW
Brewery + Whiskey, Rum & Vodka Distillery
Broken Trail: A path or trail that has been cut, through snow or deep brush or other obstructions. To break trail is to venture where no one has before. It is to find your own path, hike your own hike, and to Find Your Spirit.
Our little distillery & brewery began on a bike ride across the foothills of the Sandia Mountains - Trail #365. The trail, like our Spirits, represent a connection to the environment around us. The land, the air, the water, the ingredients are all a part of our city, our state, and our spirit.
The craftsmen behind our place set out to create authentic craft spirits using locally sourced ingredients. Our Holy Ghost Vodka uses locally sourced grain. Our Tres Pistolas Whiskey, locally sourced corn. When you sip from a bottle of Distillery 365 spirits, you know that it was made in our distillery located right here in Albuquerque.It is our hope that with our fine products, you are able to Find Your Spirit.
BLACK MESA WINERY
At Black Mesa Winery we are proud to use only New Mexico grown grapes for our wines. We work with a greatest diversity of grape sources of any winery in the state - partnering with more than a dozen vineyards statewide, from the most Northerly commercial vineyard in Abiquiu, New Mexico, to the "boot heel" outside El Paso in Las Cruces. We contract with New Mexico's finest vineyards for their most coveted fruit and bottle them direct in Velarde, NM.
These vineyards are often times the sole source of a chosen varietal and we retain first right of refusal of their exclusive produce. Black Mesa's wines meet the highest standards for wine, not only for New Mexico, but also on the international stage. Our wines have garnered multiple "Best of Show", "Best in Class" awards, and "Double Gold" and Gold Medals, in international competition.
While we can't afford to enter every wine, every year, in each competition, we often choose to enter wines that have not been entered recently; just to be sure that what we make represents the highest quality. We are proud to be the only New Mexico winery to win the prestigious Jefferson Cup (an invitational competition featuring only the top US wineries from over 30 states), a feat we have done not once, but twice!