Join us for the 5th annual James Beard Foundation’s Taste America dinner in Santa Fe featuring Chef Marc Quinones of La Fonda on the Plaza, locally produced by The Liquid Muse Events.

Chef Marc Quinones

This four-course dinner with wine pairings by Daou will take place in the gorgeous rooftop Terrace room on Wednesday, November 11, 2026 at 6 pm.

Chef Raymond Naranjo of Manko Native Fusion will join Chef Marc to collaborate of a unique experience.

Tickets are $185 per person, and all inclusive.

Chef Raymond Naranjo

Dinner Menu

First Course

Popay Bisque & Its Next Generations > Roasted Pumpkin Blended with Rich Turkey Broth, Sprouted Pumpkin Seeds and Crisp Buwa Crumble.

Tewa Translations: Popay – Ripe pumpkin, Buwa – Ancient blue corn paper bread

Gluten-free. Contains dairy

Paired with 2021 DAOU Reserve Chardonnay  

 

Second Course

Charred Baby Gem Salad with Fuyu Persimmon, Chevre, Piñon, Green Chile Vinaigrette, and Blue Corn Croutons

Gluten-free and Vegetarian. Contains alliums, dairy, nuts

Paired with 2025 DAOU Rose  

 

Entrée

Coal Roasted Elk with Chimayo Red Chile Chimichurri, Creamsicle Potatoes, Pickled Blueberry Jus, and Toasted Indigenous Corn

Gluten-free. Contains alliums, dairy

Paired with 2023 DAOU The Pessimist Red Blend

 

Alternate Entrée

Coal Roasted Lions Mane with New Mexico Red Chile Mole, Smoked Sunchoke Puree, Crispy Delicata Squash, and Pickled Cranberry

Gluten-free and Vegan. Contains alliums

 

Dessert

Four Directions of Corn > Blue Corn Cake with Yellow Corn Gastric, Red Corn Custard, and White Corn Crumble

Vegetarian. Contains dairy and wheat

*The “four directions of corn” is representative of Tewa oral history

Paired with 2022 DAOU Reserve Cabernet Sauvignon