CHEFS KARINA AND MAYANELI WILL BE FEATURED AT BOTH GATHERED EVENTS THIS YEAR.
BEYOND THE PLATE CHEFS WILL BE FEATURED AT THE APRIL 6 DINNER AT KEI & MOLLY’S.
Karina is a proud alumnus and former Chef Instructor of Matthew Kenney Culinary, the world’s first and leading classically structured Plant-based culinary academy. Deeply inspired by the symbiotic relationship between people, nature, and food, Karina has traveled the globe for 7 years, to experience the power of natural nutrition across cultures. Her inspiration for food is diverse and wide ranging. From refined contemporary dining in metropolitan cities to a nourishing home-cooked meal by monks on mountaintops or rustic vegetable tagines prepared by Berbers in the North Sahara Desert, Karina source ideas from all she experience. Karina is now settled in the beautiful High Desert of New Mexico, where she runs her own vegan and gluten free dessert business, Planty Sweet.
Mayaneli is an undergraduate Nutrition & Dietetic student with over 5 years of food industry experience working in hotels, restaurants, hospitals, & community spaces. If she’s not doing research in a microalgae lab, she can be found drinking beer at La Cumbre with her pals, hanging with her dog, cat, and awesome partner Niles, or studying in a coffee shop somewhere. Niles & Mayaneli created FoodGore in late 2015 in the empty room of their house through hosting a monthly ice cream pop-up featuring local artists all in hopes to raise funds for an ice cream cart. Through doing cooking demos and talking food with the community, she felt there was a need to learn more about Nutrition. Combining health & wellness while supporting the local food/art/community movement is one of Mayaneli’s greatest passions. Mayaneli has been published in The Alibi, UNM Newsroom, Local Flavor, Bunny Magazine, CNM Chronicle, and Albuquerque the Magazine.
Beyond the Plate: Khadija, Farida, and Sultana
Beyond the Plate is a culinary and vocational training program for refugees and asylees to prepare them for a career in food service. The program allows aspiring refugee chefs to share their expertise through a series of cooking classes they teach to Albuquerque’s community.
Khadija is a refugee from Idlib, Syria who now lives in Albuquerque with her husband and six children. She is a vibrant and enthusiastic woman who loves to cook traditional dishes and grows her own herbs.
Farida and Sultana are both refugees from Kabul, Afghanistan and now call Albuquerque their home. They live here with their children and husbands and have grown to become the best of friends. They love cooking and laughing together and sharing their cuisine.
SEATING IS LIMITED
APRIL 6 DINNER Cost: $125, ticket price includes a salad plate from one of our potters.
MAY 18 BRUNCH Cost: $90, ticket price includes a salad plate from one of our potters.
*All sales are final, no refunds available (exchanges for another event may be made based on availability or you may transfer your ticket to another person). Do to the limited nature of the venues we cannot provide dietary substitutions.