DATE: Monday, May 18, 2020
TIME: 6:15pm – 9:30pm
LOCATION: Paloma, 401 S. Guadalupe St., Santa Fe, NM 87501

We invite you to join Open Kitchen for a special curated pop-up dinner at Paloma!

Open Kitchen Chef-Owner Hue-Chan Karels has designed a creative, original food menu inspired by the flavors of Pacific Rim and Southwest cuisines. We are delighted to team up with special guest mixologist George Stumpp and have selected artisanal mezcals, with insights from Paloma owner-creator’s Marja Martin, for pairing with each dish to create an exciting dining experience.

Each course will be presented to share our imagination and intention for the harmony of food and drink. We look forward to sharing this experience with you.

Amuse
Steamed Bao Bun, Duck Confit, Chipotle-Fig Reduction
Pairing: Yuu Baal Añejo Espadin Mezcal
A unique Golden color, full body and aroma, with a distinguished taste of woods and dried fruits, ideal for the the curious palate yearning to find a perfect mix of the natural and a bouquet of lightly smoked woods.
First
Tahitian Poisson Cru with Coconut Milk, Lime Juice, Dragon Fruit, Serrano, Avocado-Mint Mousse
Pairing: Watermelon Mint Spritz with Verde Momento Artisanal Mezcal
Made with 8 year old agave Espadin by mezcalero Doroteo Garcia in Tlacolula, Oaxaca. The agaves are cooked in an underground oven using ocote, holm oak, and peppertree which give the mezcal a smokiness desirable for cocktails.
Second
Grilled Nopales Salad, Thai Basil, Tamarind-Agave Vinaigrette, Crispy Fried Shallots, and Rice Crackers
Pairing: Margarita with Tamarind Salt with Verde Momento Artisanal Mezcal
Made with 8 year old agave Espadin by mezcalero Doroteo Garcia in Tlacolula, Oaxaca. The agaves are cooked in an underground oven using ocote, holm oak, and peppertree which give the mezcal a smokiness desirable for cocktails.
Third
Filipino Beef Short Ribs Adobo, Red Chile Posole, Garlic Bok Choy
Pairing: Mezcal Old Fashioned with Yuu Baal Añejo Espadin Mezcal
A unique Golden color, full body and aroma, with a distinguished taste of woods and dried fruits, ideal for the the curious palate yearning to find a perfect mix of the natural and a bouquet of lightly smoked woods.
Sweet Finish
Caramelized Mango Tart with Chocolate and Pepitas
Pairing: Don Amado Mezcal Reposado
This mezcal begins using very traditional means. Agave grown in volcanic soil in the town of Minero, roasted in underground pits, and distilled in small clay-stills. It is then aged in American oak casks that previously held Pedro Domecq brandy, giving it well-integrated layers of dried apricot, honey, Sherry, gingery spice and Scotch-like smoke.

$129.00 plus tax per person, includes Chef’s Curated Dinner of 5-course dinner, 5 mezcal pairings, and service.
$119.00 plus tax per person, includes Chef’s Curated Dinner of 5-course dinner and service. (NO MEZCAL)

Please select MEZCEL or NO MEZCAL from the drop down menu – price will be adjusted accordingly at checkout.