Why should spicy salsas and sultry sopranos be considered mutually exclusive, especially in a town that delivers both so skillfully? Intermezzo — a Santa Fe Opera young professionals' group (ages 21 to 45) that explores and celebrates opera through educational programs, social events and special performances — presents its annual Tacos, Tequila & Croquet event from 3 to 6 p.m. this Sunday, June 14.

The Santa Fe Opera's Ranch Grounds provide the setting for a relaxing fete of croquet, badminton, bocce ball, food and music. Santa Fe Brewing Company, the Over Easy Café and Pancho's of Pecos provide the food and libation, which includes a premium tequila tasting, margaritas and a taco feast.

Local band The Gumbo Project stirs the melting pot with its infectious blend of funk and Crescent City jazz, and attendees are encouraged to dress the part. (Speaking from experience: Who knew croquet whites and a sombrero made such a smashing ensemble?) Tickets are $29, $19 for Intermezzo members, and are available by calling 986-5996.

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A few weeks ago, I and three other New Mexico food writers were invited to participate as judges in the semifinal round of a chocolate-dessert competition hosted by local nonprofit Open Hands. The competition was fierce, but seven semifinalists (and nine delectable desserts) were chosen from about a dozen entries judged on taste, texture and appearance.

From 7 to 10:30 p.m. on Saturday, June 20, the nonprofit, which serves more than 10,000 elderly and disabled New Mexicans annually, presents A Night of 101 Donations, the final competition round — and the debut of an important seasonal fundraising event for Open Hands. The semiformal affair (black-and-white dress is suggested, but nobody's holding you to it) is being held at Buffalo Thunder Resort & Casino's Tewa Grand Ballroom at Pojoaque Pueblo, and event organizers have asked attendees to judge the final face-off to crown the Ultimate Chocolatier."

I won't tell you how I voted (judging was blind, and I learned later that some of my favorite local chocolatiers didn't participate), but I will tell you what to expect from a deserving stable of confectioners: truffles galore (including ancho chile/dark chocolate, raspberry, rum/coconut/dark chocolate/espresso, and ancho/lime dark chocolate); variations on that caramel-nut-chocolate marvel better known as the "turtle"; and a few other flavorful surprises.

But don't go just for the desserts. Take in a performance by the High Desert Harp Ensemble and enjoy champagne, hors d'oeuvres, a silent auction and a cash bar. In this unpredictable economy — and despite generous sponsorships — the escalating number of people who are in need of Open Hands' services finds the nonprofit looking for new and inventive ways to generate revenue. I am a lover of chocolate. But more important, I am someone who has had first-hand experience with the crucial programs and equipment that Open Hands provides to the disabled, the ill and their families. Even though my participation was trivial, it was an honor to be a part of this new and exciting event. Now — where did I put that tuxedo? And is it considered gauche to wear the same sombrero twice in one week?

Admission is $100 per person, but you get a lot of bang for your buck. Tickets are available by calling 428-2363 or 428-234, or by visiting www.openhands.org/events.htm.

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The Santa Fe School of Cooking and Estrella Del Norte Vineyard in Nambé (on N.M. 503, the High Road to Taos) have entered into a unique partnership.

On July 11, Aug. 15 and Sept. 12, the winery offers al fresco winemaker's cooking classes with fresh, seasonal ingredients, New Mexico wines and outdoor-cooking techniques in mind. The events are limited to 20 people per class, and because the harvest season in Northern New Mexico is as unpredictable as the art and craft of winemaking itself, the chefs are preparing to throw attendees a few delicious curve balls, if necessary.

The Saturday classes begin at 10 a.m. and last about three hours, which means you can still fit in an afternoon siesta before hitting the Santa Fe Opera.

Reservations ($135 per person, includes gratuity) are required. See sample menus and make reservations at the Santa Fe School of Cooking's Web site at www.santafeschoolofcooking.com.

Estrella Del Norte and the Santa Fe School of Cooking are also offering four 5-course New Mexico winemaker dinners — June 13, July 17, Aug. 15 and Sept. 11, $175 per person. Menus are available online at www.northernnewmexicowineries.com/events.php. But you don't need to be high-falootin' to check out the vineyard.

You can visit Estrella Del Norte's working vineyard and tasting room from 10 a.m. to
5 p.m. Monday-Saturday and noon to 5 p.m. on Sundays. On June 7, the winery kicked off its "Music on the Patio" series, and from 1 to 5 p.m. Sunday flamenco guitarist David Gregory inspires duendes among the vines.

I love visiting the wineries of Northern New Mexico, but I'm unable to make the trip as often as I'd like. Now, Estrella Del Norte brings the regional winemaking experience closer to home, and vineyard proprietor Richard Reinders is committed to promoting all that New Mexico's bounty has to offer. A small batch (25 cases) of Zinfandel is in the works, and the vineyard just secured a license to produce gourmet red and white vinegars. If all goes well, more than 1,000 gallons of grape-y goodness will be taking a restless, bacteria-anointed oak-barrel nap starting today — which bodes well for the salads of tomorrow.

Are you running with a fork, too? Let TASTE know what's cooking in your culinary world, and send tips on what's happening in the local food and restaurant scenes to Rob DeWalt at rdewalt@sfnewmexican.com.