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Dig + Serve Dishes out Latest Feast at Meow Wolf’s House of Eternal Return

Dig & Serve, A Speakeasy Underground Supper Club is one of New Mexico’s newest underground food and art movements that provide guests with an experiential dining engagement. Dig & Serves founder, Brandon Gregoire, who has hosted multiple events throughout Northern New Mexico and Houston, Texas, spearheads these experiential dining events.

edible was fortunate enough to attend one of their most recent events hosted by the creator’s of Meow Wolf, Santa Fe’s latest installation art center. This immersive dinner featured Chef David Gaspar de Alba, the current resident chef and farmer at Silver Leaf Farms, and seven different culinary creations envisioned by him.

glow-forest-dinnerThe night started off with gourmet popcorn, a fruit, a fruit cooler and a coffee-infused tequila snow cone as we waited to enter this underground dining experience. We were quickly hustled through the main entrance of the ‘house’ and taken through the fireplace and brought to the ‘enchanting glow forest’ for our first bite of the night. Chef Gaspar de Alba treated us the first two courses while Natalie Bovis of The Liquid Muse crafted a lemon-ginger cocktail with OM Spirits.

Afterward, we were given free range to navigate the rest of The House of No Return with a crypto-coaster map puzzle designed by Jared Tarbell of Levitated Toy Factory. For the next hour, we explored the depths of Meow Wolf and completed our puzzles with help from local New Mexico locals: Silver Leaf Farms, OM Spirits, Cheesemongers of Santa Fe and Cloud Cliff Bakery. The event concluded with the final two courses and a special thank you from

dig-and-serve-dessertThe event concluded with the final two courses and a special thank you from founder, Brandon Gregoire and Chef David Gaspar de Alba and a barista presentation from Iconik Coffee Roasters featuring their slow-pour brew.

To learn more about Dig & Serve and their upcoming events, click here.

 

 

OM Colada

Natalie Bovis of The Liquid Muse

dig-and-serve-cocktail

1 ounce spiced rum

1 ounce OM Coconut & Lychee

1/2 ounce lime juice

1 ounce pineapple juice

1 ounce coconut cream or 2 ounces coconut milk

dash Fee’s rhubarb bitters Shake with ice. Strain and serve up in a martini glass or over fresh ice in rocks glass.

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