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Join Chef Mark on the Santa Fe Trail! Inspired by Sara and Mark’s visits to New Mexico, this class menu features a fried green tomato stack with apple, bacon and pomegranate sauce. Chef make’s a juicy, seared ribeye steak with fresh roasted Pueblo chilis and topped with Mexican cheese. Crispy Potato and corn Rojo round out the menu. This class includes dinner and complimentary wine

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All prices are per person. Payment is required to reserve classes.

No refunds, but class credit is available if cancellation is within 7 days of class.

ECS reserves the right to cancel a class if there are not enough participants. In case of cancellation, participants will be notified by email. ECS will offer a refund or class credit towards a future class.