The first collaboration's tentative menu includes: a wild-mint mojito aperitif; watermelon gazpacho shooter; organic baby arugula/spinach/chard salad with queso fresco, red onion in a pomegranate vinaigrette; organic New Mexican buffalo tenderloin and short rib with a celery root, basil, arugula pesto mash, topped with an ancho chile demi glaze, and sauteed chard/spinach; chef's surprise; and vanilla bean flan. See RSVP info below.

Not much is set in stone regarding the event's continuation—not the place, not the food, not the theme—but rather, each event is open to experimentation. Performances and community art projects are in the forecast. The seating will be communal to foster conversation. Each event will be $30-$80 per person, with discounts for students and artists. The events are BYOB, with wine pairings suggested beforehand.