Inspiration
Sample menus to inspire
Imagine your event designed and graciously executed so guests can delight in delectable food, connect with one another in meaningful ways, and have an unforgettable experience.
Key: v = vegetarian, vg = vegan, gf = gluten-free, df = dairy-free
Fundraising Events
Kitchen Angels Benefit Dinner
In 2019, Open Kitchen was an in-kind sponsor for Kitchen Angels. We designed and executed another Table 2-3-1™ event that featured Chef Hue-Chan Karels and Chef Dave Sellers presenting an amazing wine pairing dinner which featured dishes using three common ingredients from the Italian and Vietnamese food cultures. The event concluded with a sweet surprise dessert that united both cultures.
The benefit dinner met and surpassed Kitchen Angels’ sponsorship and ticket sales goals and plans are in place for future Kitchen Angels benefit dinner utilizing Open Kitchen’s Table 2-3-1™ concept.
Kitchen Angel's Benefit Concert
with the B-52s
In 2018, Open Kitchen was an in-kind sponsor for the Kitchen Angels Benefit Concert featuring the B-52s at the Santa Fe Opera. Open Kitchen designed and catered the VIP reception with a special themed menu of B-52s lyrics.
Cornerstones‘ Solar Initiative
Fiesta Del Sol Benefit Dinner
Chef Hue-Chan Karels helped Cornerstones Community Partnerships plan and organize its first fundraiser event benefiting Cornerstones‘ Solar Initiative. This was Open Kitchen’s second Table 2 ∙ 3 ∙ 1™ dining event. It brought together Chef Matt Yohalem and Chef Ray Naranjo to present 2 Cultures (Native American & Creole), 3 Common Ingredients, producing 1 Amazing Meal!
The Fiesta del Sol benefit dinner surpassed sponsorship and ticket sale goals with 170 guests, over 30 sponsors- 2 amazing chefs – a staff of over 30 culinarians and servers – to achieve it all!
Save Elephant Foundation Fundraising Lunch with Sangdeaun Lek Chailert
Organic Vegan Thai & Vietnamese Inspired Buffet-Style Menu
Hors d’Oeuvres
Thai Green Papaya Salad with Green Beans, Tomatoes & Fresh Herbs with Lime Vinaigrette
Vietnamese Fresh Rice Paper Rolls with Lemongrass Tofu, Seasonal Vegetables, Rice Vermicelli, Lettuce & Fresh Herbs
with Vietnamese Dipping Sauce v
Rice Noodles with Grilled Eggplant & Mango topped with Fresh Cilantro & Roasted Sesame Seeds v
Lemongrass & Coconut Panna Cotta
Sparkling Ginger Mocktail
Social Events & Receptions
Wedding Reception & Dinner
Vietnamese-Inspired Menu
Passed Hors d’Oeuvres
Mini Caramelized Ginger Chicken Lettuce Wrap gf, df
Braised Pork Belly with Pickled Watermelon gf, df
First Course
Grilled Beef Tamarind-Lime Cucumber Salad with Fresh Herbs and Crispy Shallots gf, df
Main Course
Caramelized & Braised Sea Bass with Coconut Water, Jasmine Rice and Pickles gf, df
Sweet Finish
Coconut Lemongrass Panna Cotta with Pineapple Ginger Chutney v
Matcha Cheesecake with Hibiscus Poached Asian Pears v
Garden Party
Global Tapas Menu
Vietnamese Fresh Rice Paper Rolls with Miso Tofu, Seasonal Vegetables, Fresh Herbs, served with Peanut Sauce vg
Vietnamese Fresh Rice Paper Rolls with Shrimp, Rice Vermicelli, Lettuce, Fresh Herbs, served with Peanut Sauce gf, df
Grilled Chicken Chorizo Skewers with Basil Purée gf, df
Lamb Meatballs with Yogurt and Lemon Sauce gf
Roasted Mango and Ginger Galette v
Birthday Celebration Dinner
Contemporary Southwest Chef Demonstration Menu
Cocktails & Hors d’Oeuvres
Santa Fe Apricot Margaritas
Blue Corn Blinis with Smoked Salmon “Tartare” and Dill Crema
Blue Corn Blinis with Grilled Late Summer Squash and Gorgonzola v
Corn Fritters with Hatch Green Chile Aioli v
First Course
Creamy Roasted Hatch Chile Soup v, gf
Main Course
Tamales with Green Chile and Chicken gf
Tamales with Calabacitas (traditional New Mexican dish of corn, squash, green chile) v, gf
New Mexican Green Chile Sauce v
Sweet Finish
Georgia O’Keeffe’s Garden Inspired Apple Tarte Tatin with Prickly Pear Cactus Sauce v
Themed Events
Summer Solstice Wine Pairing Dinner
Passed Hors d’Oeuvres
Pea Slaw with Blue Crab gf, df
Summer Mushroom Smear on Toast v
Duck Confit with Leeks and Goat Cheese on Puff Crust
Paired with France, Henry Fessy Morgon, 2009, Crus Du Beaujolais
First Course
Grilled Radicchio Wedge, Seared Sea Scallop with Lobster Grits & Lemon Butter gf
Paired with New Zealand, Mount Beautiful Pinot Gris, 2011, Cheviot Hills, North Canterbury
Main Course
Grilled Rockfish with Chive Butter, Roasted Sweet Red Bell Pepper Crawfish Corn Stew, Crisp Potato, Summer Asparagus gf
Paired with France, Trimbach Riesling Reserve, 2008, Alsace
Sweet Finish
Summer Stone Fruit Strudel with Vanilla Bean Ice Cream v
Paired with Portugal, Sandeman Founders Reserve, Non-Vintage, Douro Mountain Region
Summer Farmers Market Feast
Passed Hors d’Oeuvres
Mini Blue Corn Cakes with Smoked Salmon “Tartare” df
Grilled Peach, Prosciutto, Goat Cheese, and Honey Bites gf
First Course
Caramelized Scallops with Strawberry Jalapeno Salsa gf, df
OR
Tomato and Mozzarella Salad with Basil Pesto and Spiced Gazpacho v, gf
Main Course
Citrus Roasted Salmon, Basil Purée, Quinoa, Summer Ratatouille gf, df
OR
Braised Beef Cheeks, Garlic and Rosemary Potato Galette, Roasted Fennel, Grilled Tomatoes
Sweet Finish
Summer Peach Galette with Blackberries v
Spanish Feast
Passed Hors d’Oeuvres
Garlic Shrimp gf, df
Braised Chorizo with Sherry gf, df
Grilled Octopus with Potatoes gf, df
Marinated Olives and Mushroom vg
First Course
Roasted Pear Salad
with Manchego, Toasted Pepitas & Sherry Vinaigrette v
Main Course
Valencia Paella gf, df
Sweet Finish
Almond Cake v
French Provencal Dinner
Passed Hors d’Oeuvres
Toasted Baguette Slices with Black Olive Tapenade & Honey Lavender Goat Cheese gf, df
Chilled Mussels with Saffron Mayo vg
First Course
Chilled Ratatouille & Arugula Salad with Lemon Vinaigrette v
Main Course
Bouillabaisse with Homemade Croutons & Aioli
Sweet Finish
Fig and Raspberry Galette v
Gondolas with Gusto
Antipasti
Bruschetta di Liguria – Grilled Radicchio, Prosciutto, Parmesan vg
Spinach & Ricotta Gnocchi with Tomato Cream Sauce
Paired with Maschio Prosecco, Veneto, NV
Zuppa
Borlotti Bean & Lentil Soup with sautéed Escarole v
Paired with Anselmi “San Vincenzo,” Veneto, 2008
Primi Piatti
Seared Scallops on Squid Ink Linguine with Herb-Saffron Butter
Paired with Ca’Bolani Pinot Grigio, Fruili, 2006
Carni
Osso Bucco with Fresh Herb Gremolata & Risotto Milanese
Paired with Marchesi di Barolo, Barbera d’Alba, Piemonte, 2006
Dolci
Chocolate, Raspberry & Vanilla Parfait accompanied by a Venetian “Carnivale” Galani v
Paired with Tosti “Bracato” Spumante, Veneto, NV
New Mexico Winemaker’s Dinner
Welcome Rosé Cocktail
Lettuce and Rosé Poached Shrimp Rolls
Amuse-Bouche
“Beneficial Farm” Deviled Eggs with Microgreens & Herb Sauce
Paired with Vidal Blanc
First Course
Fresh English Pea & Lemongrass Soup with Sea Scallop Seared in Anchovy Butter & Spring Onion Confit
Paired with 2016 Vintner’s Reserve Chardonnay
Main Course
Pinot-Braised Five-Spice Duck, Jerusalem Artichoke Purée & Citrus Asparagus & Arugula Salad with Toasted Hazelnuts
Paired with Pinot Noir
Sweet Finish
Vanilla Bean Panna Cotta with Pickled Strawberries & Bella Rossa Reduction
Paired with Bella Rossa
New Mexico Hard Cider Pairing Dinner
Amuse-Bouche
Caramelized Onion, Fig & Blue Cheese Tartlets
Roasted Butternut Soup Shooters
Paired with Dona Tules Semi-Sweet Cider
First Course
Braised Pork Belly with Pear Cake & Fried Leeks
Paired with San Ysidro Pear Cider
Main Course
Pan Roasted Cornish Hens with Apple Brandy, Apple-Parsnip Puree, Sautéed Greens
Paired with Manzana Muerte
Sweet Finish
White Chocolate Cherry Bread Pudding
Paired with The Dry Mariachi Tart Cherry Cider
Small Plate Pairings for Tequila Tasting Party
Blanco Tequila
Rockfish Ceviche with Avocado, Grape Tomatoes, Jalapeño, Cilantro & Lime Juice
Shrimp and Corn Fritters with Hatch Green Chile Aoili
Reposado Tequila
Pork Belly Carnitas on Yuca Cakes with Tomatillo & Pineapple Salsa
Grilled Chicken Skewers with Chipotle Peanut Mole
Añejo Tequila
Chocolate & Cinnamon Tartlets
Global Tapas Reception Menu
Savory Tapas
select 3 or 5
Red Wine Poached Pear and Cheese Crostini
Mushroom & Brie Empanadas
Stuffed Mushrooms with Caramelized Onion and Blue Cheese
Ahi Tuna Tartare with Wasabi Aioli and Sesame
Mini Crab Cakes with Smoked Paprika Remoulade
Lamb Meatballs with Roasted Red Pepper Sauce or Tzatziki
Pork and Chorizo Meatballs with Romesco Sauce
Orange-Tamarind Pulled Pork Wonton Tacos with Herb Slaw
Vietnamese Fresh Rolls with Rice Vermicelli, Lettuce, and Fresh Herbs with Peanut sauce or Vietnamese Dipping Sauce
(Options: Poached Shrimp, Grilled 5-Spice Pork, Lemongrass Beef, Grilled Fish, or Seasonal Vegetables)
Shrimp Crostini with Walnut Arugula Pesto
Poached Shrimp with Tomatillo and Pineapple Salsa
Grilled Shrimp Skewers with Spicy Citrus Remoulade
Grilled Chicken Chorizo Skewers with Basil Purée
Grilled Chicken Skewers with Chipotle Peanut Mole
Pulled Chicken Sliders with Chipotle BBQ Sauce and Pickled Shallots
Mekong Tamarind-Sriracha Wings
Beef Satay with Peanut Sauce
Seared Beef Tenderloin Crostini with Chive Horseradish Crème
Sweet Tapas
select 3 or 5
Cream Puffs with Vanilla Bean Custard and Chocolate Ganache
Mini Shortcakes with Fresh Berries and Vanilla Cream
Mini Seasonal Fruit Crostata
Mini Citrus Olive Oil Cakes with Cornmeal and Lemon Curd
Individual Cherry and White Chocolate Bread Pudding
Mini Pineapple Cupcakes with Cream Cheese Frosting
Lemon Cream Bars
Chocolate Cinnamon Tartlets
Business Events & Fundraisers
O'Keeffe Museum's "Into the Garden" Reception
Curated/Chef Demonstration Menu
Hors d’Oeuvres
Swiss Chard Rolls with Goat Cheese, Carrots, Spinach & Quinoa with Yogurt & Mint Sauce v, gf
Lemon Chicken Bites with Basil Purée gf, df
Ratatouille Galette with Carrot-Top Pesto v
Blue Corn Pancake Bites with Smoked Salmon “Tartare” & Dill Crema
Apple & Thyme Galette v
New Mexico Women in the Arts Event
“An Evening of Elegance with Linda Stojak at LewAllen Galleries”
Passed Hors d’Oeuvres
Bánh Patê Sô ~ French-inspired Pastry of Ground Pork, Chicken Liver, & Shiitake Mushroom
Caramelized Lemongrass Chicken & Vietnamese Slaw Steamed Bao Buns
Tamarind-Ginger Beef & Eggplant
O’Keeffe Museum Reception
Gruet Wine Tasting with a French-Vietnamese Culinary Flair
Passed Hors d’Oeuvres
Bánh Patê Sô ~ French-inspired Pastry of Ground Pork, Chicken Liver & Shiitake Mushroom
Lemongrass Chicken Lettuce & Herbs Wrap gf, df
Vietnamese Style Aubergine with Ginger & Fresh Herbs over Rice Vermicelli & Nước Chấm, Vietnamese dipping sauce vg
Choux à la Crème with Vietnamese Coffee Custard v
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