Sunday, April 12
A High Desert Table By Chef David Ruiz
1:00 p.m. to 4:00 p.m.
$75 per person (Unfortunately NO Dietary Modifications)
Click here to purchase
A mid-spring Southwest-inspired dining experience at the beautifully restored Museum.
Kansas City–based chef and culinary storyteller, Chef David Ruiz, presents a thoughtfully curated multi-course dinner inspired by the flavors, traditions, and landscapes of New Mexico and the greater Southwest. Drawing from Indigenous foodways, high desert ingredients, and generations of chile-forward cooking, this intimate meal explores fire, maize, smoke, and memory.
Guests will enjoy an artfully plated tasting menu highlighting seasonal ingredients, local sourcing, and bold regional flavors — from red and green chile traditions to desert-harvest inspiration. Beverages available for purchase at Elixir, the Museum’s Soda Fountain located downstairs.
This one-day-only curated menu invites you to gather at the table and experience the spirit of the high desert in the heart of Kansas City.
About Executive Chef Ruiz:
Executive Chef David Ruiz is a nationally recognized culinary leader who is redefining what convention center cuisine can be with bold, seasonal menus and innovative technique. A James Beard Foundation competition winner, he brings more than 20 years of experience in the culinary world to the Overland Park Convention Center, combining creativity with purpose and a deep commitment to sustainability.
Menu
(Unfortunately NO Dietary Modifications)
Course 1
Bienvenido’s
Tamaya Blue Corn Crisp. Hatch Green Chile Agua Chile. Smoked Trout Rillette
Course 2
19 Pueblos
Roasted Corn Bisque. Pinon Cream. Chile Oil. Charred Scallion
Course 3
Desert Topography
Coal Roasted Squash. Red Chile Adobo. Whipped Goat Cheese
Course 4
Zia Sun
Green Chile Braised Short Rib. Blue Corn Atole. Roasted Tomatillo Jus
Course 5
Bueno Bye
Biscochito Ice Cream. Anise Crunch. White Corn Tuille
Beverages available for purchase at
Elixir, located downstairs.