Jul. 23--I love being able to attend culinary events and judge wine competitions. Besides learning about new foods, beverages and the local eateries, I often see the same faces. Some of these acquaintances have become friends over the years. One of those familiar faces is Charles Dale, who for the past several years has frequented the Food and Wine Magazine Classic in Aspen.

He has been one of Colorado's best chefs. In fact, in 1995 he made Food & Wine magazine's top-10 list of "Best New Chefs in America."

In 1999, he was nominated by the James Beard Foundation for Best American Chef-Southwest region. In the 1980s he honed his culinary skills with top chefs in New York, including Alain Sailhac at the famed Le Cirque, Georges Masraff, Daniel Boulud and Jean-Paul Lacombe.

In the early 1990s, he opened his acclaimed Renaissance restaurant in Aspen; a few years later, he opened R Bistro down the street.

Last year when I saw Dale in Aspen, I was surprised to learn he had sold those two eateries and moved to Savannah, Ga.

He started a company there called DK (Dale's Kitchen) and was developing a product called Stock in a Box. It was a highquality stock targeted for chefs. When I saw Dale in Aspen this year, he told me he had sold that company and moved to Santa Fe.

"It was too much work and long hours," he said. "I had to be on the road selling the product, and I learned that not all chefs were willing to pay what I was asking for excellent, ready-made stock."

It helped that he had gotten an offer that was too good to pass up: the position of executive chef for a resort, the Encantado -- an Auburge Resort just outside of Santa Fe scheduled to open in August.

I was thrilled that I would again be within a weekend's road trip from his fine cuisine. And while I was in Taos to judge the Southwest Wine Competition, I took him up on his suggestion that I drive over to Santa Fe for a sneak preview of the resort.

This new facility will be drop-dead beautiful. It was still under construction, requiring me to wear a hard hat, goggles and sturdy shoes. The site is directly across from the Santa Fe Opera.

There are several venues for dining -- a small cozy bar, outdoor patios with fire pits, a wood-buring oven for pizza, a nice banquet space and a stately dining room. The decor will be sleek and modern.

And the food?

"I'm working on the menus," Dale said. "Dishes will reflect the regional cuisine of the West, with a French flair." Think: Duck Confit Tamale and Seared Foie Gras with Cherry Coke and Ancho Chili Sauce. "A lot of the food will be sourced locally or eventually grown here."

Visit www.encantadoresort.com to get a peek at the property and restaurant.

My husband joined me after the wine judging for a night in Santa Fe to get our New Mexico food fix. He loves the state's rustic, traditional Mexican food. I like it, too, but I was interested in trying some of the more upscale places.

He hit on a compromise. We would have lunch at Tomasita's Restaurant at the railroad station. No matter what time of day you show up, there's a wait, but they get you in fast and the food comes out quickly once orders are placed. The short wait for enchiladas drenched in brick-red, spicy chili sauce is worth it.

And for dinner, we made reservations at the upscale Cafe Pasqual's, and much to my husband's amazement, the food was beyond delicious. And he agreed this would become a regular stop on our Santa Fe getaways.

I had Grilled Filet Mignon from Niman Ranch, with Roasted Anaheim Green Chile and Asadero Cheese, Grilled Corn, with Chile Butter and Garlic French Fries. I ordered a side of Fresh Corn Torte.

Every bite made my taste buds happy -- so happy that I bought the cafe's two cookbooks so I could duplicate some of the dishes at home.

Thank goodness for these culinary and wine judging opportunities!

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Reach Farney at 636-0271 or teresa.farney@gazette.com. She appears Tuesdays on KOAA's Comcast Channel 9 at 4 p.m.

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