Figures sculpted by Jean Claude Santillus watch over the engagementsObservational drawing is paramount to learning. Open source images of indigenous birds and pollinators guide the drawing workshop in Lakou Claude.Workshops are run alongside a feast prepared with lots of vegetables, from which we save seeds.Lee Lee demonstrates seed saving techniques for various vegetablesThe biggest, most beautiful beans are preserved for plantingPapouche with chili seeds.
Menu created by James Beard recognized chef, Chris Maher.Chef Maher harvests the freshest salad from the Distillery Gardens just before dinner.Plating the salad – the Distillery kitchen was designed with wide, open countertops made of local granite to accommodate spreads like this. Guests start arriving to chat with the chef in the portico. Greeted with a drink and amuse bouche on the rooftop deck, we enjoy the view of Taos mountain with the sunset before sitting down at the table set up under the catalpa tree.Carrot soup with curry & turmeric Roast Quail with Bulgar & dried cherries served with sprouts & baby courgettes
