Christopher Rutherford outside Alkemē. Courtesy photo
Chef Hue-chan Karels and Christopher Rutherford. Courtesy photo
By BECKY RUTHERFORD
Los Alamos
Have you ever really wanted to just leave it all behind and take off for Vietnam? Same! Sadly, my four cats and two children (not to mention my job) would be really bummed if I were to jet off overseas, so I am stuck here. That said, you can eat like you are in the heart of Vietnam in Santa Fe at Alkeme!
What is Alkemē? From their website:
Alkemē is Culture-to-Table dining with an innovative spirit. What does this mean? Similar to the “Farm-to-Table” movement that recognizes knowing where your food comes from, Alkemē’s “Culture-to-Table” concept celebrates the culinary heritage rooted in the food we eat.
Alkemē’s vision is to honor culinary roots by bringing to life ancestral recipes, stories, and memories of flavors combined with an innovative approach. For over a decade, Open Kitchen has created and curated original, unforgettable gatherings that celebrate joyful human connections.
Open Kitchen Chef-Owner Hue-Chan Karels and Executive Chef Erica Tai are excited to bring Santa Fe incredible flavors, crafted by passionate people, in a space that inspires community.
Hue-Chan’s visionary leadership supported by Chef Erica’s dedication forms a powerful dyad, bringing their reimagined heritage cuisine to the culinary scene.
My son Christopher and I were lucky enough to be able to attend one of their cooking class events Jan. 25, COOK & FEAST: The Tapestry of Vietnamese Cuisine. The class let us cook our way through Vietnamese cuisine with owner/chef Hue-Chan Karels with a three course menu!
The menu:
Bánh Cuốn
Street Food Steamed Rice Crepes with Ground Pork and Shiitake Mushroom served with Chả Lụa (Steamed Pork Pâté), Nước Chấm (Vietnamese dipping sauce), Bean Sprouts, Fresh Herbs, and Crisp Shallots (gluten free, dairy free).
Canh Chua Cá
Sweet and sour fish soup indigenous to the Mekong Delta region of southern Vietnam typically with pineapple, tomatoes, and bean sprouts in a tamarind-flavored broth (gluten free, dairy free)
Bò Lúc Lắc
“Shaking Beef” is French-inspired wok-seared sweet-and-savory beef tenderloin served on a bed of watercress with cucumber, tomatoes, pickled onions, and tangy lime dipping sauce (gluten free).
Everything was delicious! We had so much fun, and Christopher loved the hands-on experience with Chef Karels and his table mates. We got to try some fantastic food and made new friends.
I’d highly recommend it for the fun social experience as well as the delicious food!
Cost of their cooking events varies, this was priced at $115 plus 20% service fee, most classes seem to be about $55-$150, depending on the class you are attending. More info can be found here. They also offer chef led culinary adventures to Vietnam, with more info here. Alkeme is open for dinner:
5 p.m. to 8:45 p.m.
Tuesday-Saturday
227 Don Gaspar, Santa Fe
Special note- Alkemē cannot accommodate parties with children under 5 years old. Dress is business casual.
I highly recommend you check them out, either as a dinner guest, or to attend one of their special dining events!
If you’d like to check out more of our adventures, you can follow us on Facebook at NM Junior Foodies! And on instagram at nm_junior_foodies!
Christopher preparing bánh cuón. Courtesy photo
Canh Chua Cá soup. Courtesy photo
Bò Lúc Lắc
“Shaking Beef”. Courtesy photo