for auld lang syne ~ nye dinner

w/ chef tyrell brandvold

Above the sage looking into the lights of Taos Valley, for the last night of 2021, The Stakeout is coming alive to welcome you in for Auld Lang Syne.

Our tuxedos, our gowns, our favorite jackets & sashes have been in the closet unattended for too long. We’re shining our shoes & crafting an evening for celebration. We’re flying in old friends & talking to our local farmers & craftspeople.

Please join us for a New Year’s Eve dinner party at The Stakeout! We’re bringing in a very special guest chef and former Taos resident, Tyrell Brandvold for this celebratory evening of food and friends. Chef Tyrell’s dinner will be a French-leaning continental cuisine informed by his extensive travels and culinary background (see more about Chef Tyrell below). We’re ready to see you back in style or even for the first time. Either way, here’s the plan:

We've created 3 ways to move through the night with us based on you & your parties' individual preferences

$150 ~ Five-course dinner

$200 ~ Five-course dinner + wine pairings

$225 ~ Five-course + wine-pairings + mixologist offerings

Curated cocktails, wine, & spirits will be available a-la-carte for all guests before & after dinner. Must be 21 or older.

Doors open at 6p with the 1st course of hors d'overs.

Seating & dinner served at 7p

All courses will be complete by 10p

Our NYE dinner is a limited seating event and will likely sell out. Reservations are required and paid in advance online. After your purchase is complete, James, our venue manager will contact you to confirm your reservation.

see the menu >

More about Chef Tyrell:

A current resident of New Orleans, Louisiana and New Mexico native, Tyrell Brandvold, began his young culinary career under Santa Fe Chef Patrick Lambert's tenure at Doc Martin's in the Taos Inn of the late '90s. A journeyman cheffing career followed. Into the Sierras, amongst the Buddhist retreat communities of Northern California, then to San Francisco to work with Chef Mike Fennely at Restaurant Mecca, (Formerly of Santa Fe's SantaCafé & New Orlean's Mike's on the Avenue). Chefs Tyrell & Mike then traveled together to the Big Island of Hawaii to open Kaikodo Restaurant in Hilo. His adventures continued to the Pacific Northwest to the head chef position at Flying Fish in Seattle, then further north into Vancouver Canada, cooking in the culinary traditions of North America, Italy & Japan with Restaurant Kissa Tanto; amongst others. Tyrell's travels then led south to Louisiana, honing his skills as butcher for New Orleans Restaurants Boucherie & Bourrée, into the opening staff of Restaurant Gris Gris, & now with NOLA Chef Michael Gulata, at his Cajun & Pacific Asian cuisine concept: Restaurant MoPho.