We're making do without Chef Carrie this week - but we couldn't be prouder to see her go!
This September 1-5, Chef Carrie will be in Telluride, Colorado for the Telluride Film Festival; she is working as a guest chef on several events for the festival. While she is there, she will be collaborating with Chef Eliza Gavin. Chef Gavin is an award-winning chef whose name you might recognize from her time as a competitor on Top Chef. Her restaurant, 221 South Oak, is widely regarded as one of the top restaurants in Telluride.
We are so honored and excited that our own Chef Carrie will be representing at this wonderful event alongside such prestigious company! Way to go, Carrie! We wish you well this week!
You won’t believe who our new guests on the farm are!
Thanks to our friends at Chispas Farms, four turkeys now call Sol Harvest Farm home! Eli Burg and the folks at Chispas loaned us these guys as a creative (and efficient!) solution to our grasshopper problem.
As we all know, the rains have been torrential this year, which has given rise to beautiful crops – and a rash of grasshoppers. Sol Harvest Farm is not the only farm to feel the hit – grasshoppers have been voraciously munching on our crops all over the state of New Mexico.
Farmer Ric has been working hard this season to combat the grasshoppers using natural deterrents like cedar oil, hot pepper spray and diatomaceous earth, but we needed a more aggressive tactic to deal with this year’s grasshopper population.
That’s where the turkeys come in – a single turkey can eat up to a thousand grasshoppers in a single day!!!! And these wonderful turkeys are already helping! Cherie says they must have munched two hundred grasshoppers just in their first 20 minutes on the farm!
Thank you Chispas, and thank you turkeys! You’re helping make Sol Harvest Farm amazing!
Summertime produce is starting to come in fast and furious from the farm, and one of our favorite items that we’re getting right now from Sol Harvest Farm is shishito peppers. Farmer Ric has gotten a gorgeous and bountiful crop of shishito peppers this year, and we couldn’t be more excited to have them in the restaurant!
Shishitos are small, mild green peppers that are packed with flavor. They are also so deliciously simple to prepare it almost seems too good to be true! Shishitos are perfect sautéed whole until they blister, and tossed with just a bit of olive oil and salt. If you want to get really fancy, I love them sprinkled with just a little lemon juice and feta cheese.
Chef Carrie has not only been incorporating them into our seasonal flatbreads and our breakfast scramble on weekends, last week she also made fried shishito appetizer with hoisin sauce and sesame oil that was absolutely incredible.
Stop in tonight for a shishito and chicken soup and try these flavorful little peppers for yourself! And, if you don’t have them here at Farm & Table, don’t forget that Farmer Ric and Sol Harvest Farm are at the Downtown Growers’ Market every Saturday selling them (and all kinds of other goodies) as well!
Cheers to the summertime harvest!
Rain is always a blessing here in the desert, and this year we’ve been especially blessed! We had a rainy spring followed by a rainy summer, and nobody knows that better than the farmers here in Albuquerque. I talked to Farmer Ric yesterday to find out what the rains have meant for his crops.
The rains have brought Ric a robust farm with beautiful crops, but I was surprised to learn there is a downside to the rain as well! In addition to helping the Rics crops thrive, the rain has also helped the weeds to thrive. And, with the weeds, comes pests like grasshoppers. Lots and lots of grasshoppers.
Despite the challenges that the rain has brought, there’s nothing better for the farm than bountiful rain! We’re all grateful for the abundance it has brought, and we’re looking forward to seeing beautiful peppers, eggplant, tomatoes, okra, cucumbers, squash, green chiles and more with the summer harvest to come!
Farmer Ric says that rain is especially helpful because, in addition to the watering the fields, it also creates a nitrogen-rich atmosphere that helps the crops to thrive. “I can always water the farm,” says Farmer Ric, “but you can never imitate a rainstorm.”
It's a little-known fact that at Farm & Table, we're as choosy about our wines as we are about our produce. Each wine that we offer is carefully selected by our general manager and wine curator Amy Haas; Amy works hard to make sure our wine selection offers all of our guests the opportunity to grow their knowledge about wine, while discovering new and exciting experiences.
This summer, Farm & Table is putting the focus on rosé wine, by offering a flight of three very distinct expressions of rose. It's an opportunity to learn and experience more about this often under-appreciated style of wine.
I sat down with Amy this week to learn more about the new rosé flight, her philosophy about wine and our summer wine selection. Here's what she had to say!
Q. How do you choose your wines?
A. Well, the first thing I look for is quality. We do tend to focus – and always have – on small, family-owned estate wines. Estate basically means that they grow their own grapes. I also like a story behind the wine: you know, so-and-so’s grandpa started it way back when, and it was passed down through generations, and they care so much about the land. That's important to me.
Q. Tell us about the new rosé flight.
A. I think rose is misunderstood - a lot of people see rosé wine and think, "sweet, white zinfandel," and that's not the case. The best thing about rosé is that it's so versatile, it connects red and white wines, and so it's very versatile when it comes to food pairings. This rosé flight should change people's perception of what a grape is: when you think about Cabernet, you think about a big, bold, full red wine but when you take a Cabernet and make a rosé out of it it could just be the most delightful, most light-bodied wine you've ever tasted. It just goes to show that what you think you know you don't.
On the flight right now the Liquid Geography is a Spanish grape, Mencia. It's the most fruit-foward but it's still dry, it has those nice berry, strawberry, raspberry notes that people like. I think it's the most approachable. If you follow that up with the La Galope, which is the way the flight is designed, you get a lot of mineral, a lot of citrus out of the Galope that you wouldn't otherwise get. And then we have the Archery Summit, which is almost a red Pinot Noir, it's so dark. But it's served cold and it has that nice acid, so it's just a lighter version of Pinot Noir, maybe even leaning towards a very light-style, easy-drinking Beajoulais.
Q. What other wines are you excited about right now?
A. I think the Jaffur’s Viognier [available by the half bottle] is a wonderful white wine. It’s got enough fruit-forwardness for those that prefer something a little less dry, and it also has a lot of floral components that round it out. I’ve tasted a lot of Viogniers over the years, and this is just a perfect expression of the grape. I think that it is just stunning.
Q. How do you share your knowledge with our guests?
A. The wine list itself gets you out of your comfort zone. It’s diverse, so it offers something for everybody. The first thing we ask our guests is, “What do you drink? What do you like?” And that’s a great way to lead them to something similar, but something different.
We also do a lot of tastings among the staff. Every time something new comes on, there’s a dialogue about it. We have a wine training every couple of months, where we’ll taste through the majority of the list. That’s one of the reasons I keep the list small and focused, so our staff knows about and can talk about every single wine on the list.
This week, Farm & Table said goodbye to Shawn Turung’s beautiful artwork on our walls, and said hello to a brand-new artist! Now, if you come visit us, you’ll see the evocative prints and paintings of local artist Karsten Creightney. Welcome, Karsten! We are excited to be showcasing your work on our walls.
Creightney was born and raised in Albuquerque, and received his BA from Antioch College in Ohio, before returning home to complete his MFA at the University of New Mexico. Creightney works in a works in a variety of media including photographs, prints, and paint to create vivid and expressive collages. Says Creightney:
Collage is integral to my process… it is a space made of pieces where questions are posed as juxtaposed fragments. …I make a space in my work where the feeling of surprise mixed with the admiration of something beautiful, unexpected, or inexplicable can creep in.
The results are vivid landscapes that are at once real and familiar, yet strange and dreamlike. Creightney’s work is truly striking – come in and have a look for yourself!
Farm & Table is changing and growing again, and not just because we’re heading into our most abundant season of the year! A month ago, we welcomed a new executive chef to our team: Chef Carrie Eagle.
Chef Carrie comes to us from Colorado, where she relocated from Albuquerque to head up the renowned Dunton Hot Springs Resort. While she was there, Chef Carrie received numerous awards and accolades from her cuisine, including the “It List,” for Travel and Leisure Magazine 2014, Conde Nast Traveler’s Top 40 Resorts in the World for 2014, and Bon Apetit’s #4 Best Food Lover’s Hotel in America for 2012.
Returning to Albuquerque is also a return to her roots; Chef Carrie is also a well-known face in Albuquerque foodie circles. Before moving to Colorado, she made her mark working all over the city for a decade, and opening many city favorites both past and present - Chef Carrie was the creative force behind Desert Fish; Taste, the catering arm of Zinc, Seasons and Savoy; and the beloved JC’s NYPD.
Chef Carrie is truly an Albuquerque treasure, and we are proud and lucky to bring her on to our team!
Welcome back to Albuquerque, and welcome to Farm & Table, Chef Carrie! We are thrilled to have you!
June 10, 17 & 24
Theater on the Farm
Mingle 7:00 | Performance 7:30
Performance only $30 | Mingle & Performance $50
Join us for this unique synthesis of food, art and community! For three consecutive Wednesday evenings in June, Farm & Table, Tricklock Company, and Duke City Repertory Theatre will present Theater on the Farm - a very special evening of food, drink, and theater set against the beautiful backdrop of Farm & Table’s on-site farm, Sol Harvest!
The evening will begin with a mingle featuring Farm & Table appetizers and drinks with the production’s cast and crew before the show. Following the mingle, Tricklock and DCRT will present two original one-act plays as the sun sets across the farm.
Tricklock Company presents Rain Follows the Plow:
Set in the Dust Bowl of the 1920's, Rain Follows the Plow explores the life of a young couple from the city who embark to the wide open land in the middle of the country to begin a life together. As massive clouds of dust swell up from the land and cover the floors, coat their lungs, and kill their crops, the two to wonder if their dreams may be impossible. Rain Follows The Plow is a story of what it takes to survive against the elements in the face of dwindling hope and altered expectations. It is a story of love, loss, and need, echoing with the question, “how much is enough?”
Tricklock Company is a prolific and talented ensemble that, since its inception in 1993, has been dedicated to creating and touring highly theatrical, often physical and poetic theatre; creating original ensemble devised work as well as original and published scripts.
Duke City Repertory Theater presents Groundwork:
"Grow a garden." The idea hits Paul like a meteor hitting the planet and he's off. He reads the books, sows the seeds and before his first tomatoes ripen, departs on a crusade to save the planet one precious seedling at a time. Saving himself, however, will prove a much harder battle. Groundwork is a new play by Mike Ostroski and Derek Davidson.
Duke City Repertory Theater is an award-winning theatre company that has quickly earned a reputation for producing top-notch, bold theatre that inspires and transforms. Duke City Rep has been voted "Best Theatre in the City" by the readers and editors of Albuquerque the Magazine every year since 2011.
There are a lot of great things about living in Albuquerque, and one of them is the amazing selection of local beer. Albuquerque has exploded with fantastic craft breweries, and we all know that one of the best of the best is Marble Brewery. Marble recently won the prestigious award for best small brewery at the Great American Beer Festival - a huge honor!
That's why we're so proud to be teaming up with Marble for a special beer dinner on the patio this spring! Marble is turning seven years old this spring, and to we're helping celebrate their seventh anniversary with a dinner that features Marble's award winning beer! This special dinner is part of seven days of events to celebrate their seven years! (Find out more on Marble's website at www.marblebrewery.com). We're so pleased to be a part of the festivities!
Join us on the patio on April 21st for a beer mingle at 6:00pm, followed by dinner at 6:30pm that will pair the freshest local spring ingredients with Marble's brews - both old favorites and new debuts! We can't wait to see you there!
Spring is here! Today is the first day of spring, and are positively giddy! Life is already growing and moving underneath the earth, getting ready to burst forth soon – and Farmer Ric and his crew are busy getting ready too!
Last fall, Sol Harvest Farm did a Kickstarter fundraiser to raise money to put wooden doors on each end of the hoop house. New Mexico winds can - and have - ripped through our hoop-house, damaging crops and the structure itself – last year Ric was set back weeks as he made repairs. But this year, new doors will keep the hoop-house warm and protected, and prevent winds from causing more structural damage. Those hoop-house doors are being built right now, just in time for the windy, spring season! Check out our progress!
Farmer Ric and his interns are also busy planting and getting the soil ready for summer. Seedlings that were started in the propagation house in January are now ready to go into the ground, and summer crops like potatoes and onions are being planted. Farmer Ric is also “cover-cropping” about a third of the field to get the soil ready for summer: that means planting a place-holder crop like alfalfa for a few months to keep the soil healthy until they are ready to plant in the summer.
Spring crops are also well on their way! Asparagus is pushing its way through the ground, and will be making its way to our plates soon! Other spring crops like green garlic and snap peas are soon to follow! Yum!
New life on the farm means a new breath of life for the restaurant as well! We can wait to see the wonderful things this new season will bring us!