2016 Food, Drink, and Gardening
Saturday & Sunday Multimedia
Food & Drink Demos
Jim Garcia, Tequila Demonstration
Kelly Urig on her book, New Mexico Chiles:
History, Legend and Lore
Dave DeWitt on his book,
The Field Guide to Peppers
Kate Wheeler from the
Savory Spice Shop in Santa Fe.
Featured Fiery Foods Show Demonstrators
Jim Garcia got his start in restaurant management at the Olive Garden chain and then moved on to spicier domains. Now an independent restaurant and hospitality consultant, Jim has been operations manager for El Pinto Restaurant and Salsa, and a vice president of Sadie’s of New Mexico. Long a lover of fine tequilas, Jim is quite the tequila expert. His multimedia presentation of the history and art of tequila making includes a tasting of his favorite tequila brands.
Kelly Urig has an endless passion for three things: filmmaking, writing, and chile. When she’s not working on her own and other creative projects such as filmmaking, writing scripts or a foodie book, Urig works in the New Mexican film industry striving to constantly learn more about the medium and all aspects of the industry. Along the way, Urig earned her BA from the University of Denver and received her MA in television, film and media production from San Diego State University.
Dave DeWitt is the author of more than fifty books, with most of them devoted to chile peppers and fiery foods. His latest book, The Field Guide to Peppers, written with Janie Lamson, presents 400 varieties of Capsicums in five different species. The listings include photographs, pod size and color, plant size, and heat levels. This is a book that every chile lover needs. DeWitt’s Power Point presentation explains how to use this book and gives examples of some of the more unusual chile peppers.
Kate Wheeler is a graduate from Johnson & Wales University culinary program and has worked internationally. When she returned to the United States (nearly 12 years ago) she entered into the enchanting world of spices. Kate has trained hundreds of people about spice history, lore, cultivation, flavor profiles, and uses. For the last three years, she has owned and operated Savory Spice Shop in Santa Fe, NM along with her husband. The shop offers over 400 freshly ground and blended spices that can be sold in quantities as small as 1/2 ounce. Kate also teaches cooking classes and loves making the world’s cuisines intuitive and accessible to cooks and chefs alike. She strives to learn and teach as much as possible and share her passion of all things food and spice with those who are curious!