
Historic Old San Ysidro Church. File photo.
A lucky winner can get a customized dinner for 10, prepared by renowned chefs, and help preserve the Historic Old San Ysidro Church with the Corrales Historical Society’s “A Feast with Friends” raffle.
Tickets are $20, and the meal has an estimated $2,000 value.
The winner will collaborate with New Mexico chefs Liam Kimball and Daniel Garcia to create a six-course dinner with wine pairings for 10 to be served at an agreed-upon date at the winner’s home or the 154-year-old church in Corrales.
Tickets are available at:
* CorralesHistory.org
* The Corrales Historical Society Winter Craft Show, 10 a.m. to 4 p.m. each day, Dec. 2-4, at the Old Church, 966 Old Church Road.
* The Corrales Historical Society Festival of the Nativities, 10 a.m. to 4 p.m. each day, Dec. 17-18, at the Old Church.
Proceeds will support preservation and maintenance of the Old Church.
The chefs:
* Kimball: A graduate of the Institute of Culinary Education, he began his career as chef at Loreley Beer Garden in New York City. He moved into management of two of
that city’s most highly regarded patisseries, then on to Julian’s Restaurant in Providence’s famous Federal Hill before returning home to New Mexico.
Kimball was restaurant manager for Campo, the fine dining venue at Los Poblanos Historic Inn and Organic Farm, after which he started his own business, Tuerta.
that city’s most highly regarded patisseries, then on to Julian’s Restaurant in Providence’s famous Federal Hill before returning home to New Mexico.
Kimball was restaurant manager for Campo, the fine dining venue at Los Poblanos Historic Inn and Organic Farm, after which he started his own business, Tuerta.
* Garcia: With roots in New Mexico, Daniel cultivated his love for the culture and the foods.
The seasons and the availability of local produce shape the composition of his recipes. His philosophy is, “Just make good food and do it right.”
The seasons and the availability of local produce shape the composition of his recipes. His philosophy is, “Just make good food and do it right.”
He considers environmental and economic sustainability in his culinary skills as well as in life. He was sous chef at Campo for seven years.