Viet-Pueblo Dinner

Curated for Dine In or Pick up at Bathtub Row Brewing Co-op in Los Alamos

Two Chefs • Two Cultures • One Amazing Meal

Wednesday, October 14, 2020

Pickup between 4-6pm OR Dine in at 6:30 pm

Registration Deadline by Saturday, October 10th

We are delighted to BRING YOU a very special curated, cross-cultural dinner that celebrates indigenous cuisines!

Your chef-prepared meal will be available for pick up with reheating instructions or dine in at Bathtub Row Brewing Co-op.

What do indigenous Vietnamese and Ancient Southwest Pueblo cuisines have in common? Interestingly, a lot!

Join Chef Hue-Chan Karels, Owner of Open Kitchen and Chef Ray Naranjo, Executive Chef of Pueblo Harvest, at the Indian Pueblo Cultural Center in Albuquerque, New Mexico, on a culinary collaboration to share the commonality and diversity of these two culinary cultures through an original menu that highlights indigenous ingredients and cooking traditions common to both cuisines.

Pickup or Dine-In on Wednesday, October 14th
Pickup at Bathtub Row Co-op between 4-6pm OR Dine in at Bathtub Row at 6:30 pm



A playful fusion kicks off this cross-cultural dinner! Freshly popped corn kernels and rice puffs, indigenous staples of Puebloan and Vietnamese culinary heritage, are baked with five-spice seasoning and sesame seeds and coated in house made caramel sauce.

Five-Spice Popcorn & Rice Cracker Jacks

vegetarian, gluten free


Our first course showcases steaming and the use of rice flour, banana leaves, shrimp, and pork for the Vietnamese and corn masa, agave, turkey, and corn husks for the Puebloans.

Bánh Nậm ~ Rice Flour Tamale-style Dumplings from Central Vietnam wrapped in Banana Leaves with Shrimp and Pork

gluten free, dairy free

Puebloan Blue Corn Tamales with Agave Brined, Roasted Turkey

gluten free, dairy free


Our main course highlights braising and the use of fish, coconut, rice, vegetables for the Vietnamese and duck, plums, and amaranth for the Puebloans.

Cá Kho Tộ ~ Caramelized & Braised Sea Bass with Coconut Water, Jasmine Rice, House Made Pickles

gluten free, dairy free

Puebloan Braised Duck, Wild Plums, Amaranth

gluten free, dairy free

**Sweet Finish**

Dinner concludes with a fusion dessert that celebrates both the commonality and diversity of cultures through the lens of food and unique culinary traditions.

Caramelized Bananas with Red Chile and Chocolate Pinon Sauce

vegetarian, gluten free


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The original Viet-Pueblo Dinner is $65 plus tax.

From the Pantry

Cocktail Syrups

No meal is compete without a tasty, unique beverage. This event is now enhanced with our handcrafted, all-natural syrups from the Pantry.

We include suggested recipes to inspire your at-home bar scene, but you can simply mix these syrups with your spirit of choice or soda water, and VOILA – you have crafted cocktail or mocktail to enjoy with your brunch! 

These are made with organic cane sugar & either fresh organic ginger, organic hibiscus, or organic lemongrass. 


Each 12 oz jar of syrup can be used to make approximately 10 to 15 cocktails or mocktails.

Cocktail / Mocktail Syrup

Handmade Organic Ginger Cocktail Mocktail Syrups from the Pantry at Open Kitchen cocktail mix

Ginger is an immune-boosting herb that is loaded with antioxidants and has anti-inflammatory properties.


12 ounces (10-15 cocktails/mocktails)

Cocktail / Mocktail Syrup

Handmade Organic Hibiscus Cocktail Mocktail Syrups from the Pantry at Open Kitchen cocktail mix

Hibiscus flowers are packed with antioxidants which offer heart-healthy benefits, such as lowering blood pressure.


12 ounces (10-15 cocktails/mocktails)

Cocktail / Mocktail Syrup

Handmade Organic Lemongrass Cocktail Mocktail Syrups from the Pantry at Open Kitchen cocktail mix

Lemongrass aids in digestion and helps you cope with cold, cough and flu.



12 ounces (10-15 cocktails/mocktails)

Pickled / Fermented Foods

Handmade using produce from the Santa Fe Farmers’ Market, these pickled vegetables are great as a snack or to keep on hand to enhance you meal as a condiment or a side. 

Classic Korean

Kimchi from the Pantry at Open Kitchen Santa Fe

This classic Korean kimchi is a true expression of the complexity of umami, that elusive savory fifth taste.


12 ounces 

Vietnamese Rainbow
Carrot Pickles

Vietnamese Rainbow Carrot and Daikon Pickles from the Pantry at Open Kitchen Santa Fe 600x600

Add color, crunch, and flavor to almost any dish – salads, fresh rice paper rolls, tacos, burritos, sliders, sandwiches and more.


12 ounces

Pickled Radish &
Bok Choy Slaw

Pickled Radish and Bok Choy Slaw - Pantry Item by Open Kitchen Santa Fe

The perfect topping for burgers & grilled meats. But, don’t limit yourself! Try adding these spicy & tart pickles to a variety of dishes


12 ounces

Quality & Safety
are our priorities!

Open Kitchen events in Santa Fe gives you food that is hand-made with love using fresh ingredients
Open Kitchen in Santa Fe uses local organic and seasonal ingredients
Open Kitchen events in Santa Fe maintains a strict high standard for food safety