ArtFeast is just around the corner. This year’s event is slated for February 24-26. It is a weekend of fine art, food, wine, fashion, and homes. All of this fun and food helps young people develop the skills needed to creatively respond to life. The weekend’s events include the Art of Fashion runway show, the Edible Art tour, the Art of Home tour, the gala Gourmet Dinner and Auction, and the Artist’s Champagne Brunch.
We are very excited be one of the more than 30 Santa Fe galleries participating in the Edible Art Tour (EAT), and we are also proud to be teaming up with Blue Corn Brewery and Chef David Sandberg for this year’s EAT event. The menu David has prepared is certainly not to be missed!
Chef David Sandberg
Born and raised in Missouri, David became interested in food and cooking at a young age – sitting on the kitchen counter and helping his mom, Sue, prepare dinner. He retained his interest and earned a degree from the school of Hotel & Restaurant Management at the University of Missouri – Columbia. During his studies, David managed a South-West style restaurant and fell in love with the flavors and style of cooking.
With a strong sense of adventure, David’s work and travels have taken him to kitchens and brew pubs in Holland; Providence, Rhode Island; and Kansas City and Lawrence, Kansas. In Lawrence, he worked in the first legal brewing company in Kansas since Prohibition. It was also in Lawrence where he met his future wife, Stefanie (she still tolerates him after all these years). They later married right here in Santa Fe.
Since moving to Santa Fe, David has worked under Chef Christopher Mclean at Red Sage in Buffalo Thunder and Chef Charles Dale at Terra in Encantado. As Chef at Blue Corn Brewery, he thrills to be back in a Brewhouse environment, which he identifies as a fun and highly energetic environment where the customers are very engaging and friendly.
Over the last year, David has been bringing new energy and passion into the Blue Corn menu, emphasizing the fantastic beers that are brewed in-house and highlighting seasonal, locally-grown products. Head brewer, John Bullard, and Chef David enjoy hosting monthly Beer Dinners and other events as well as combining efforts to create ever-changing Brewer’s Pairings and specials. While creating an array of new items, David is also enthusiastic about maintaining the long-standing tradition of authentic Northern New Mexican cuisine that Blue Corn boasts.
We are proud to welcome David’s creative cuisine here at Mark White Fine Art, and are thrilled to be able to share with you the menu that he has created for this event. Delicious items such as ‘Juan Tons’ and ‘Red Devil Truffle Cakes’ are paired with Blue Corn Brews for flavors that are superb and compliment each other perfectly.
The Menu
Juan Tons & Zythos Single Hop Pale Ale
Juan Tons – Beef Cachetes braised in beer malt, shredded and mixed with huitlacoche then wrapped in won tons. Topped with candied garlic and green chile aioli.
Zythos Single Hop Pale Ale – American 2 Row and Crystal Malts combined with flaked wheat build the body and slight haze in this unfiltered ale. Its large dry hopping create a burst of citrus aroma.
The richness of the beef, heavy malt, and huitlacoche will contrast nicely with the crispness of the Pale Ale. The citrus hop character will clean the palate after each bite.
The shape of the Juan Tons is reminiscent of the Kinetic Wind Sculptures by acclaimed artist Mark White both in design and delight.
Red Devil truffle Cakes & Robust Porter
Red Devil Truffle Cakes – Red chile truffles baked in beet, sage, and orange cakes topped with cardamom caramel.
Robust Porter – Significant quantities of Chocolate and Crystal Malts create a 6.7% ABV in this crisp, yet highly complex Porter. East Kent Fielding and Cascade hops provide a balancing bitterness to the caramel, chocolate, vanilla, and toasty qualities.
Although it has a large body and high ABV, the Porter’s crispness balances out the sweetness of the dessert and the nuances of the malt pair well with the chocolate and herb characters.
Chef David created this dessert from the inspiration of artist Charles Veilleux’s pieces utilizing a bright palate combined with organic motifs.
You can purchase tickets now by going to ArtFeast’s website at http://artfeast.com/artfeast-events/. For questions about the Edible Art Tour, please feel free to call us here at the gallery at 505-982-2073.
