Dinner & Auction

Gourmet Dinner Honoring Sam Scott & Auction

Saturday, February 27, 6:00 pm

Tickets $175/person or table of 10 for $1500

Location: La Posada de Santa Fe Resort & Spa, 330 East Palace Avenue

Underwritten by:  Southwest Art

Children's Project Underwritten by:  Los Alamos National Bank

Honorary Artist.  Sam Scott, a beloved and respected member of the Santa Fe art community for more than four decades, will be in attendance to talk about the artworks done by the Capital High School students he mentored.  Auction. An original painting by Scott and an ”I Made It!” Plate Set exploring the shell and bone abstractions of Georgia O’Keeffe are auctioned live. Paintings by Scott’s students and 50 “I Made It!” winning plates are auctioned by silent-bid. Chefs. Mary Nearn of Fuego at La Posada de Santa Fe coordinates the efforts of six celebrated chefs: Robert Chickering & Seamus Collins of Galisteo Bistro, Patrick Gharrity of La Casa Sena, Tom Kerpon of Rio Chama Steakhouse, Kim Muller of Real Food Nation, and David Sellars of Amavi. Amy Cox & Andree Falls of Sage Bakehouse contribute aromatic breads.  Exceptional aperitifs and wines selected by sommelier Kate Collins, Global Wine & Spirits of New Mexico, bring out the best of each course.  

GOURMET DINNER MENU

Tom Kerpon, Executive Chef, Rio Chama Restaurant
Smoked Goose Breast with Dried Cherry & Whole Grain Mustard
Sesame Seared Tuna on Wonton Chip with Seaweed Salad & Wasabi Tobiko
Curried Lamb in Belgian Endive
with Rice Wine Vinegar Reduction and Shaved Scallion
Shiitake Mushroom Flatbread with Cambazola Cheese, Caponata & Rajas
Braised Buffalo Short Rib “Tostada” with Cotija Cheese

N/V Charles de Fere Sparkling Brut And Rosé
France

Robert Chickering, Chef/Owner, Galisteo Bistro
Deer Isle Crab Bisque
Tomato-Basil Concassé with Chive

2008 Val de Salis Viognier
France

David Sellers, Executive Chef, Amavi Restaurant
Bruschetta Amalfitano
Scallop, Shrimp, and Mussel Bruschetta
with Capers and Homemade Limóncello

2008 Chateau de Pouy Blanc
France

Kim Muller, Chef, Real Food Nation
Duck Leg Confit with Organic Gala Apple, Baby Frisee, Trevisio,
Shaved Red Onion, Roasted Organic Chioggia Beets,
Whole Grain Mustard and Gravenstein Apple Cider Vinaigrette

2006 St. Gregory Pinot Noir
California

Patrick Gharrity, Executive Chef, La Casa Sena
Braised Nilgai Antelope Osso Bucco
Hubbard Squash with Blood Orange Risotto & Braised Mustard Greens
Venison Demi Glace

2006 Andre Brunel Cotes du Rhone "Sabrine"
France

Mary Nearn, Executive Chef, Fuego Restaurant
Six Layer Chocolate Raspberry Cake
Dark Chocolate Syrup and Raspberry-Merlot Cream

N/V Ponderosa Redondo Red
New Mexico