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

Table 2-3-1 Logo #10A

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

Table 2-3-1 Logo #10A

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

Bachlorette Cocktail Party

Farmer's Market-Inspired Menu

Blue Corn Blinis with Smoked Salmon “Tartare” with Hatch Green Chile Sauce

Lemon Chicken Bites with Basil Purée gf, df

Farmers Market Ratatouille Galette with Goat Cheese and Carrot-Top Pesto v

Mini Hibiscus Poached Pear Tarts 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

Fresh Rice Paper Rolls with Roasted Miso-Sake Tofu, Red Pepper, Oyster Mushrooms, Fresh Herbs, and Peanut Sauce vg, gf

Steamed Bao Buns with Caramelized Lemongrass Chicken and Purple Cabbage Slaw

Creamy Roasted Hatch Chile Soup Shooter with Grilled Shrimp gf

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
Tomato and Mozzarella Salad with Basil Pesto and Spiced Gazpacho v, gf

Main Course

Citrus Roasted Salmon, Basil Purée, Quinoa, Summer Ratatouille gf, df
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


Bruschetta di Liguria – Grilled Radicchio, Prosciutto, Parmesan vg

Spinach & Ricotta Gnocchi with Tomato Cream Sauce
Paired with Maschio Prosecco, Veneto, NV


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


Osso Bucco with Fresh Herb Gremolata & Risotto Milanese
Paired with Marchesi di Barolo, Barbera d’Alba, Piemonte, 2006


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


“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


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

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