At the Santa Fe Wine and Chile Fiesta, local restaurants hosted a series of remarkable dinners in collaboration with wineries. One such dinner took place at Wolf and Roadrunner, a six-course culinary experience paired with wines from Caymus Vineyards and Wagner Family Wines.
Located in The St. Francis Hotel, Wolf and Roadrunner is a wood-fired steakhouse that stands apart from the traditional New Mexican eateries throughout Santa Fe. The restaurant offers a sensory journey through smoke and fire, where the grill – or “parilla” – serves as the centerpiece of the kitchen. Here, the finest cuts of meat, game, and seafood are expertly prepared over wood, delivering a rustic yet refined dining experience with seasonal, flame-kissed cuisine.
Chef Gilbert Aragon and his team led the evening’s culinary showcase. Chef Aragon’s dishes reflect a global fusion of flavors, drawing on culinary traditions from Latin America to Asia, creating a menu that celebrates the diversity of ingredients and tastes. His deep passion for open-fire cooking, inspired by his New Mexican heritage, infuses his dishes with an irresistible smokiness and layers of flavor.
Reagan Creely, Market Manager at Caymus Vineyards hosted the event alongside Chef Aragon. At the beginning of the evening, Reagan shared the story of the Wagner family legacy and the meticulous craftsmanship behind their wines.
Caymus Vineyards, founded in 1972 by Chuck Wagner and his late parents Lorna and Charlie, has its roots in Napa Valley dating back to the 1850s. Today, Chuck Wagner continues the family tradition alongside his children, Charlie and Jenny, producing a diverse range of wines from Napa Valley and beyond.
The evening began on the restaurant’s intimate patio, where guests sipped sparkling wine and enjoyed oysters with melon agua chile, Iberico ham jelly, and pickled chiles. It was paired with Emmolo Methode Traditionelle Sparkling Wine. The wine’s bright acidity and fine bubbles balanced the richness, enhancing the oysters freshness and complexity. All the while, guests listened to live music from The Silver Skies Blues Band, Kumamoto.
Guests then made their way to the private dining room, set family style. It was beautifully set and had a grand fireplace in the center, adding a touch of sophistication and warmth.
Course One
Binchotan grilled Maryland blue crab, celery remoulade, and head jus aioli. Paired with 2023 Emmolo Sauvignon Blanc. The wine’s subtle minerality enhanced the fresh, oceanic flavors of the crab, creating a perfectly balanced pairing.
Course Two
Coal-Fired Kabocha Squash Soup with apple chutney and green chile naan paired with 2022 Mer Soleil Reserve Silver Chardonnay, Monterey County. The wine’s creamy texture and bright acidity balanced the soup’s richness.
Course Three
Smoked Quail Rillettes with preserved lemon blue corn madeleines and fig sauce tarragon accompanied by 2021 Caymus-Suisun Petite Syrah Grand Durif, Suisun Valley – a balanced and harmonious pairing. The wine’s deep, bold tannins and dark fruit notes mirrored the richness of the quail, while its subtle spice elevated the complexity of the fig sauce.
Course Four
Oak-Roasted Porchetta with green tomato and fennel salsa verde paired with 2022 The Walking Fool Red Wine – a beautifully balanced and flavorful pairing. The wine’s vibrant red fruit and soft tannins cut through the richness of the pork, while its earthy undertones complemented the freshness of the salsa.
Course Five
Duo of Perez Ranch Beef – 45-day carcass aged beef shio koji, smoked juniper bordelais, and potato pave offered a decadent, rich experience. Paired with Red Schooner Voyage 11 Malbec from Argentina, the wine’s bold tannins and dark berry notes stood up to the beef’s richness, while its subtle spice and velvety texture enhanced the smokiness of the bordelais sauce, resulting in a luxurious and harmonious pairing.
Course Six
Dark Chocolate Custard with feuilletine, black garlic caramel, and salted blueberry. It was paired with 2022 Caymus Vineyards Cabernet Sauvignon, Napa Valley. The wine’s rich, dark fruit and cocoa notes echoed the depth of the chocolate, while its structured tannins balanced the sweetness, creating a luscious and indulgent pairing.
The evening at Wolf and Roadrunner was a masterful exploration of culinary craftsmanship and exceptional winemaking. Chef Gilbert Aragon’s fire-infused creations, paired thoughtfully with Caymus Vineyards and Wagner Family Wines, showcased the harmonious balance between food and wine at its finest. Each course was a celebration of bold flavors, elevated by the perfect wine selections, creating an unforgettable dining experience that embodied the spirit of the Santa Fe Wine and Chile Fiesta. As the night drew to a close, guests left with a deeper appreciation for the art of pairing and the passionate dedication behind both the kitchen and the vineyard.
