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MEET THE GOLAS

About Golas Kitchen & Events
 

Golas Kitchen & Events is a boutique catering and hospitality company owned and operated by husband-and-wife team Michal Gola and Osiris Navarro. Specializing in catering, private dining, event coordination, and hospitality consulting, the duo brings together their diverse cultural backgrounds, worldly travels, and love for the Pacific Northwest and Southwest to create thoughtfully curated events, restaurant-quality cuisine, and memorable experiences.

With decades of combined experience in the hospitality industry, Michal and Osiris believe that good food and genuine hospitality have a way of bringing people together. Their culinary style draws inspiration from flavors around the world, blending traditional comfort foods with creative, contemporary touches.
 

Meet Michal & Osiris
 

Michal Gola is a self-taught chef with years of experience in bartending, fine dining, and restaurant operations. Born in the Czech Republic, Michal immigrated to Queens, New York, at the age of 18, bringing with him a love for Eastern European cuisine and hearty, soulful cooking. His favorite food and beverage pairing is potato pancakes and smoked ham hock with an ice-cold Pilsner. When he's not in the kitchen, you'll likely find him painting, camping, or enjoying the great outdoors.
 

Osiris Navarro brings a creative background in marketing, graphic design, event planning, and hospitality management. Born in the Philippines, she immigrated to Long Beach, California, at the age of five. Her passion for food, design, and bringing people together is reflected in every event she helps create. Her favorite food and beverage pairing is a comforting bowl of Filipino congee rice porridge with Pellegrino and lemon. Outside of planning events, developing menus, and sending proposals, Osiris enjoys interior decorating, creative projects, and making a house feel like home.
 

From Seattle to the Southwest and Beyond
 

After spending more than 20 years in Seattle, Washington, Michal and Osiris decided to trade the bustling city for the wide-open landscapes of the Southwest. In 2020, as the pandemic brought the events industry to a standstill, the couple closed their Seattle catering operations, packed up their lives, and moved to the small village of Magdalena, New Mexico, to pursue a lifelong dream of opening their own restaurant.
 

What began as an abandoned roadside building along historic Highway 60 soon became Tumbleweeds Diner, a welcoming gathering place serving locals, travelers, ranchers, and visitors from near and far. Over the next five years, the couple poured their hearts into building a restaurant that celebrated good food, community, and the unique spirit of rural New Mexico.
 

In late 2026, after five wonderful years of owning and operating Tumbleweeds Diner, Michal and Osiris sold the restaurant to local owners, passing along a beloved community gathering place and closing an unforgettable chapter of their lives.
 

A New Chapter in the Texas Hill Country
 

Never ones to shy away from a new adventure, Michal and Osiris are embarking on their next chapter in Boerne, Texas, bringing Golas Kitchen & Events back to its roots.

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With a renewed focus on boutique catering, private chef experiences, intimate gatherings, event coordination, and hospitality consulting, they are excited to share their passion for food and entertaining with the greater Kendall County area and surrounding Texas Hill Country communities.
 

Whether it's an intimate dinner party, a family celebration, a corporate gathering, or a special occasion, Golas Kitchen & Events offers a personalized approach that combines restaurant-quality cuisine with the warmth and hospitality of being welcomed into someone's home.

For Michal and Osiris, every new place brings new inspiration, new friendships, and another opportunity to gather around the table.

New town, new adventures, same love for good food and bringing people together.
 

Our Past Clients
 

Throughout their careers, Michal and Osiris have had the pleasure of working with a diverse range of organizations, businesses, and creative communities, including:
 

Bill & Melinda Gates Foundation, Nike, City of Seattle, Zeno Math, ESPN, CreativeLive, Town Hall Seattle, FEEST, The Vera Project, University of Washington, New Mexico Tech, National Radio Astronomy Observatory (NRAO), Carhartt, Department of Motion Pictures, and more.
 

Featured In:
 

  • DC Chieftain: Tumbleweeds Brings New Life to Magdalena's West End

  • Edible New Mexico: New Home, Sweet Home: Tumbleweeds Caters to Community and Beyond

  • KOAT Albuquerque News

  • The Seattle Times

SERVICES

how we can help...

CATERING + CRAFT SERVICES

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  • Catering; weddings, non-profit, fundraisers, corporate

  • Craft services; film, photo, video production, backstage 

  • World cuisine, seasonal menus, local ingredients

  • Restaurant quality food brought to your event

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  • Event production, day of coordination

  • Logistics, timeline and vendor management

  • Staffing, sourcing vendors, floor plans, rentals

  • Festivals, markets, pop up dinners, celebrations​​​

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  • Food and lifestyle content creation

  • Creative direction and ideation

  • Produce food & beverage photoshoots 

  • Menu and business development


    We are available to travel 2-3 hours. Travel and lodging will be included in proposals as needed.
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COORDINATION

CONSULTATION + CREATIVITY

sample menus

We work with our clients on designing custom menus. 

SAMPLE MENU / BUFFET - LATIN AMERICAN

BEEF BARBACOA 

slow cooked beef brisket marinated in cumin, chiles, red peppers, tomatoes, and caramelized onions

CHIPOTOLE CORNISH HENS

cornish hens rubbed in a pepper paste, cumin, herbs, quartered and served with grilled lemons

PASTELEON

latin lasagna of sweet plantains layered with sweet potatoes, black beans, caramelized onions, corn, red peppers, topped with queso fresco

VEGETABLE FAJITAS

seasonal vegetables, red and green peppers, squash, onions, mushrooms in a cumin, chili oil stir fry

ARROZ VERDE

white rice, vegetable stock, sautéed onions, cilantro puree

BLACK QUINOA BOWL

black quinoa, avocado, corn, radishes, smoky salt, pepper, olive oil 

SEASONAL SLAW

shredded baby kale, green and red cabbage, thinly sliced carrots, green onions, cilantro, pineapple, vinaigrette dressing

TORTILLAS

corn and flour tortillas, served with a medley of sauces such as chimichurri, pebre, salsa rojo

SAMPLE MENU / BUFFET - MEDITERRANEAN

LAMB & BEEF KOFTA

seasoned ground beef and lamb meatballs with cumin, herbs, spices

HARISSA CHICKEN

slow cooked braised chicken thighs in a house made harissa paste

AUBERGINE EGGPLANT

chickpeas, red pepper and tomato sauce, sautéed onions, parsley, herbs, and spices

STUFFED SQUASH

zucchini stuffed with herbed rice, red peppers, tomatoes, parsley

TABBOULEH SALAD

finely chopped cauliflower, parsley, cherry tomatoes, cucumber, snap peas, olive oil vinaigrette dressing

SAFFRON RICE

basmati rice, saffron, sautéed onions, pistachio, currants, parsley

GREEK SALAD

seasonal greens, iceberg lettuce, black olives, red onions, â€‹pickled peppers, feta, olive oil vinaigrette dressing

GRILLED FLATBREAD

served garlic aioli

SAMPLE MENU / BUFFET - FILIPINO 

PORCHETTA LECHON

crispy pork belly stuffed with herbs and spices, rolled and oven roasted until skin is golden brown, side of salsa verde and lechon sauce

ADOBO BBQ CHICKEN 

chicken in a house made sweet and tangy marinade of soy sauce, brown sugar, rice vinegar, bay leaves

VEGETARIAN PANCIT

bean thread glass noodles, shiitake mushrooms, bokchoy, carrots, celery, scallions, lemon wedges

GRILLED FARM TO TABLE VEGGIES

seasonal vegetables, squash, asparagus, eggplant, red pepper, onions

GARLIC FRIED RICE

jasmine rice, fried garlic, sautéed onions, Chinese sausage, egg, scallions

CHOPPED SALAD

seasonal mixed greens, carrots, edamame, purple cabbage, thinly sliced apples, dressed in a miso sesame dressing, scallions, sesame seeds

HEIRLOOM MANILA SALAD

seasonal mixed greens heirloom tomatoes, cherry tomatoes, mango, red onions, cilantro, lemon citrus olive oil vinaigrette dressing 

HAWAIIAN SWEET DINNER ROLLS

side of whipped butter, fig jam

SAMPLE MENU / APPETIZERS

TORTILLA ESPAÑOLA 

scalloped potatoes, caramelized onions baked in eggs, cut in to squares, truffle oil, cauliflower puree, crispy leeks and paprika oil​

BEET DEVILED EGGS

boiled eggs dyed in natural beet juice for a bold and vibrant magenta color, topped with black caviar, and garnished with dill

SMOKED DUCK BREAST

homemade smoked duck breast with freshly grated horseradish on cream cheese, pastry puff, garnished with micro greens

BUTTERNUT SKEWERS

skewered seasonal squash roasted in browned sage butter, topped with maple syrup and pomegranate

VEGETARIAN LUMPIA

eggroll stuffed with sautéed cabbage, carrots, bean sprouts deep fried and served with a side of sweet chili and soy sauce vinaigrette 

STUFFED MUSHROOMS

white mushrooms, leek, bleu cheese, breadcrumbs

CHICKEN & CROUTON SKEWERS

herb marinated chicken, roasted tomatoes, crouton, olive oil

GAMBAS Y JAMON

shrimp, wrapped in prosciutto, drizzled in salsa verde

SAFFRON ARANCINI

saffron arborio rice balls, mozzarella, breaded and deep fried, side of sun dried tomato aioli 

SWEDISH MEATBALLS

pork or beef meatballs, creme fraiche, fresh dill

PICKLED HERRING

soft boiled egg, pickled red onion, pumpernickel toast

SAMPLE MENU / OUTDOOR COOKOUTS

MEAT ROASTS

in La Caja China Box or Cowboy Firepit Grill, limited to on site preparation, meats include cornish hens, suckling roasted pigs, etc. 

PAELLA

classic seafood paella, chicken and sausage paella, also vegan / vegetarian paella cooked on site 

SEAFOOD BOIL

seafood boil with crab, shrimp, sausage, corn, rice, lumpia, rice, fresh vegetables presented on banana leaves, Filipino style

MENU
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LET'S WORK TOGETHER!

info@golaskitchen.com | 575-418-7537

Serving the Southwest . Texas & New Mexico

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info@golaskitchen.com

575.418.7537

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