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Thursday, 03 April 2014 21:45

Spring + Forage + Gather: Earth Day Dinner

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Join us for a four-course wine dinner to welcome spring! We will focus on first of the season harvested and foraged ingredients such as asparagus, strawberries, tender greens, peas, baby roots, wood sorrel, and wild mushrooms! There will also be a special focus on delicious goat milk cheeses from Old Windmill Dairy. Each course will be paired with a range of refreshing wines. This dinner is also a nation-wide collaboration with Chefs Collaborative to honor earth day and celebrate sustainable ingredients!


April 22 | Reservation times vary | $65

 

 

 This is an all-inclusive fixed-price dinner with limited seating.
If there are dietary restrictions or allergies, please inform us at the time of making your reservation.

To make a reservation please email This email address is being protected from spambots. You need JavaScript enabled to view it.  or call 505-503-7124. 
Cancelations must be made 24 hours in advance in order to receive a full refund.

Saturday, 29 March 2014 01:39

Spring Asparagus!

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Look what we just got in!!!

asparagus

You’re looking at the very first asparagus of the season, courtesy of ARCA Organics and Farmer Sean Ludden. Thank you Farmer Sean! We remember Farmer Sean’s asparagus from last year, when we got to take a tour of ARCA with Farmer Sean and see their amazing, giant asparagus field.

Chef Sinclair has been in the kitchen all day today, lovingly peeling and blanching each and every stalk, and working on some very special creations to offer this weekend, that highlight our little treasures:

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This is the small plate on special this evening – asparagus with crumbled brioche, jamon iberico, parmesan, green garlic and a duck egg. What a beautiful and delicate spring dish. We love the changing seasons!!

Friday, 21 March 2014 17:57

Whole Animal

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1424548 619985694730358 225673678 nIf you visited us here during the spring or summer of last year, you may have seen the cows grazing in the fields behind Farm & Table and Sol Harvest. You may have even seen them on the loose, causing mischief on the farm! In May of last year, 11 baby calves were born and raised in the pasture behind the farm. This spring, three of those cows were "harvested" for us at Farm & Table.

By raising, slaughtering, butchering, and preparing these animals all right here on our own grounds, we have been given the privilege of coming closer to our food than ever before, and of understanding and acknowledging its source with even greater intimacy and respect. Over the winter, Cherie wrote a beautiful blog about being present for the slaughter of one of the cows, and the solemnity and gratitude she felt to have witnessed it.

With these cows, we’ve been able to launch a whole animal program at Farm & Table - which means that no part of these animals’ tremendous sacrifice will be wasted. Every part of these cows have been or will be used in our kitchen. Chef Sinclair and his team have made braised tongue and beef sausages, chicken fried steak and green chile beef stew. We’ve made ground beef for our burgers, and pates with the livers, kidneys and hearts. And we’ll keep going until every part of the cow has been utilized. So be sure to ask about what we’re doing with our whole animal program the next time you come in! It is an amazing experience to be a part of.

Also, steak from the whole animal program will also be returning to the menu soon! We have exhausted the cuts of steak from our first two cows, but the third was just sent to be butchered at the beginning of this month. After that, the beef is dry-aged for 25 days - it’s almost ready! Soon, those unbelievably flavorful, grass-fed steaks straight from our backyard will be back on the menu. If you didn’t get a chance to try them the first time around, you NEED to come in before they’re gone again.

We are so blessed to have the opportunity to honor our food source in such a profound way. We hope you will share this wonderful experience of connectedness with us!

Wednesday, 05 March 2014 22:45

Upcoming Special Dinners (and events)!

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Spring + Forage + Gather: Earth Day Dinner

Join us for a four-course wine dinner to welcome spring!

We will focus on first of the season harvested and foraged ingredients such as asparagus, strawberries, tender greens, peas, baby roots,wood sorrel, and wild mushrooms! There will also be a special focus on delicious goat milk cheeses from Old Windmill Dairy. Each course will be paired with a range of refreshing wines. This dinner is also a nation-wide collaboration with Chefs Collaborative to honor earth day and celebrate sustainable ingredients!

April 22 | Reservation times vary | $65

 

Kenny Chavez's Annual CINCO de MAYO Folk Art & Music Festival

Bring the family, bring your friends! Come on out and join Kenny Chavez and over 30 local
Albuquerque and New Mexico folk, recycle, mixed media & handmade artists.

Live music starts at 11 am! Enjoy Farm & Table food at 10am! 

MAY 3rd | 9:00am to 4:00 pm | Free to Attend
Takes place at La Parada Mercantile & Farm & Table Restaurant

 

 

Marble Beer Dinner: Albuquerque Beer Week

The teams from Marble and Farm & Table are joining forces to create a fun dinner centered on beer as a part of Albuquerque Beer Week.  Enjoy live music, beer mingle, and a four-course dinner paired with Marble beer on the patio!

 May 27 | Beer Mingle 7:00 | Dinner 7:30 | $65

 

 

Gypsy Jazz: Paris Brasserie on the Patio 
Let us whisk you away to a 1930’s Parisian Brasserie for a French-inspired dinner paired with French wine, jumping hot jazz by Le Chat Lunatique on the patio!  A beautiful, not-to-be missed evening is in store for you…along with a few surprises!

June 17 | Reservation times vary | $125

 

 

 

These are all-inclusive fixed-price dinners with limited seating.
If there are dietary restrictions or allergies, please inform us at the time of making your reservation.

To make a reservation please email This email address is being protected from spambots. You need JavaScript enabled to view it.  or call 505-503-7124. 
Cancelations must be made 24 hours in advance in order to receive a full refund.

Tuesday, March 4 - Special Dinner
Farm & Table's 2nd Birthday Dinner with Guest Chef Cathy Whims

---SOLD OUT---

Albuquerque meets Portland in a wonderful collaborative dinner.
Five-time James Beard award finalist and executive chef of Portland’s Nostrana will be joining 
Chef Sean and the Farm & Table team to create a memorable culinary experience. 

Please make plans to join us for this very special event.

 

March 4, 2014

One seating at 6:30

$95/person 

 

This is an all-inclusive fixed-price dinner with limited seating. 

To make a reservation please email This email address is being protected from spambots. You need JavaScript enabled to view it.  or call 505-503-7124
Cancelations must be made 24 hours in advance in order to receive a full refund.

Wednesday, 05 February 2014 15:40

Prelude to Valentine's Day - Blog

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There are still some spots left for this special romantic dinner...

a "prelude" to your Valentine's Day celebration.

 

Tuesday, February 11 - Special Dinner
Prelude to Valentine's Day

 

A special menu…just for two. Wine and food will be sumptuously paired to create the ultimate epicurean experience.

 

Six-Course for Two

Tuesday, February 11, 2014

Reservation Times Vary

$120/couple 

 

This is an all-inclusive fixed-price dinner with limited seating. 

To make a reservation please email This email address is being protected from spambots. You need JavaScript enabled to view it.  or call 505-503-7124
Cancelations must be made 24 hours in advance in order to receive a full refund.

Tuesday, January 28 - Special Dinner
Bubbles 2014: Featuring Gruet Winery

 

Start the year off on the bubbly side! Join us for a special four-course dinner
featuring the tantalizing effervescence of 
sparkling wine from New Mexico’s very own
award-winning Gruet Winery.

 

Tuesday, January 28
6:00pm
$55 / person

 

This is an all-inclusive fixed-price dinner with limited seating. 
To make a reservation please email This email address is being protected from spambots. You need JavaScript enabled to view it.  or call 505-503-7124
Cancelations must be made 24 hours in advance in order to receive a full refund.

Tuesday, 07 January 2014 22:41

The animal, the farmer and the chef

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cows

I thought I knew a lot about food...where it comes from, and the process it goes through before it can get to the table, but my eyes were opened today in a new way. I was humbled, surprisingly sad, connected, and extremely grateful for the life that was lived...and then sacrificed. My dad took two beautiful yearlings that he raised through many many months of love and care (irregating the land, planting three special kind of grass, building fences, moving, growing, caring for. These cows were loved and frankly a little spoiled by my dad) to be "harvested" today for the restaurant. After a special blessing ceremony...where he acknowledged and thanked God for their life...and sacrifice for us. Yes. I thought it'd be different. I had no idea I'd feel such loss and gratefulness. A powerful connectedness to the cow...and my dad. For their journey to our foodline.

So, as I begin the new year, I am grateful for the little treasures that I take for granted everyday. The animal and the farmer. I'm grateful for my dad, who quietly teaches me beautiful lessons. For my mom and family who have been a part of this process. And for the chef who truly respects the animal and will pay homage with his talents.

Dear friends, please join in on the celebration of this very special harvest....new menu items will soon be posted.

With love, Cherie

Tuesday, 19 November 2013 23:09

Winter Gardening

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Ric in the winterWinter is almost here, but that doesn't mean there's nothing growing! To increase efficiency during these cold months, Farmer Ric has built a propagation house to nurture seedlings during the winter, and is expanding the hoop-house for more growing capacity.  

But you don't need an awesome hoop-house like yours to keep growing during the winter!  With a little love and knowledge, anybody can grow a winter garden - and Farmer Ric has a few tips for anyone working on a garden this winter!  It's a little too late to start a winter garden this year, but you can use these tips to start one next year, or to get a head start on a garden in the spring!

  • Find the sunniest spot in your yard for cold-weather planting.  Sun is scarce in the winter, and plants need a lot of it!  
  • Lettuce and leafy greens are the most idea vegetables to grow in cold conditions - try kale, chard, mustard greens, mizuna, tat soi, or spinach.  You can also plant root vegetables like beets, carrots, and turnips.  Use direct-seeding with those root vegetables; depending on how cold and how late in the year it is when you plant the seeds, they may grow right away, or the may "over-winter" and pop up in the spring.  Garlic is another great plant to over-winter.  They take a long time to grow, so if you plant some garlic in October or November it will be ready to harvest in the summer.
  • And most importantly:  it's starting to get COLD at night so your key move right now is to keep your garden warm.  Your home garden actually has the advantage here, because it's likely a little more protected from the elements by neighboring houses and walls.  But you still need to cover your winter plants with mulch and plastic row covering - which you can find at most local nurseries.  

Happy growing!!!

Friday, 18 October 2013 16:15

Changing Seasons, Changing Menu

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The balloons have come and gone, roasted green chile is thick in the air, and Sol Harvest saw its first frost at the beginning of October. The seasons have changed and fall is in full swing - which means BIG menu changes and Farm & Table!

Earlier this month, we rolled out some amazing autumnal dishes, like these two below - a new pork belly rillette with green chile and house-made applesauce, and a Velarde apple salad with Old Windmill brie:

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And this pan roasted chicken with polenta, mushrooms, winter squash, arugula,and sage:

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You can take a look at our full new menu right here on our website (spoiler alert: there's a buttery, chile-y, deconstructed-posole pork dish on there that will blow you away)!

The changes will just keep coming as we head deeper and deeper into fall! Jujubes, one of Chef Jaye's favorite winter treasures, are finally back, and we will have a salad featuring these beautiful, sweet little fruits very soon! Our winter squash is also starting coming in, so you can bet you will start seeing that all over at the restaurant. Our upcoming pasta special is a house-made winter squash and goat cheese ravioli, with local squash and Old Windmill cheese - served in a New Mexico red chile mole, made with artisanal, single-source cacao from the Dominican Republic.

The falling temperatures may signify a slowing down on the farm, but they also mean it's time for apples and green chile and pumpkins and jujubes - all those rich, flavorful fall favorites that we love so much! We can't wait to see them all at your table!

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