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!
It’s Women & Creativity month, and on Saturday, March 28th, Farm & Table’s Cherie Montoya is partnering with Giovanna Rossi of the Well Woman Project to bring you a truly special afternoon.
Well Woman Project is an ongoing project that helps women reach their highest level of fulfillment and well-being in every aspect of their lives. Through radio shows, the Well Woman website, regular social gatherings and more, Well Woman Project strives to make every woman a Well Woman.
On March 28th at 1:00pm, in partnership with Well Woman Project, Farm & Table brings you WELL WOMAN WINE + WISOM, a very special afternoon celebrating the potential in every woman. Enjoy wine from women vintners curated by our own Amy Haas, tapas created by our pastry chef Tracy Johnson, and of course WISDOM from four dynamic women in four distinct disciplines.
Antonia Montoya – Gratitude:
Antonia Montoya, MS, CHES, is a health education specialist with well over a decade of experience including presenting her work to international, national, and state conferences. Not only is her work evidence-based, it is meaningful and brings people together. Great things happen when you notice, appreciate and share your gratitude. All of us interconnected, fulfilled, full of wonder, healthy, wealthy, and well. Join us. http://ourgratitudecollective.com
Aimee Conlee – Sound:
Aimee embraces sound and music as a pathway to the divine. In 2009, Aimee received her certification in Sound, Voice and Music Healing from the California Institute for Integral Studies (CIIS), led by sound healing pioneer Silvia Nakkach. She joyfully shares this path of remembering and freeing our true voice through performance, ceremony, workshops and everyday life.
Shawn Turung – Creativity:
Shawn Turung is a graduate of the School of the Art Institute of Chicago with continued graduate studies in 20th c. Art History and Culture from the University of St. Thomas in Houston, TX.
As a student in Chicago, Shawn began a three-year internship with an historic art restorer, which translated into a business as an historic art restoration specialist and fine decorative artist in Houston, TX for the next 11 years.
A successful career in restoration meant a subsequent lengthy hiatus from creating her personal art, so a desire to re-connect with Fine Arts prompted a move to New Mexico. Presently, Shawn works with the City of Albuquerque as the 2-D restoration professional for the Public Art Collection, Is the Lead Artist for the 'Mural Project' - a mid-school level art program, through the Harwood Art Center, is a representative on the Bernalillo County Arts Board and to exhibits her work nationally.
We hope you’ll join us for this amazing event!
Well Woman Wine + Wisdom
March 28 | 1:00pm | $35
March is here, and Farm & Table is once again ready to celebrate Women & Creativity! Women & Creativity is a month-long, inter-disciplinary celebration of women's creativity throughout the city of Albuquerque and we are pleased and honored to be participating again! We are planning several Women & Creativity events, including a pop-up dinner with Edible Santa Fe and guest chef Cristina Martinez of the Artichoke Cafe, and speaking event in partnership with Well Woman, in which four amazing women will speak on tapping into the core of wellness (more on that later!).
Also in celebration of Women & Creativity month, beginning in March Farm & Table will be showing the work of Shawn Turung. Turung is a local artist who works in an eclectic variety of media. She is a graduate of the School of the Art Institute of Chicago and the University of St. Thomas in Houston, TX. After 11 years in Houston, Turung moved to New Mexico in order reinvigorate her personal art. Now she works with the city of Albuquerque as the 2-D restoration professional for the Public Art Collection, is Lead Artis for the 'Mural Project' - a mid-school level art program through the Harwood Art Center, is a representative on the Bernalillo County Arts Board, and to exhibits her work nationally.
Turung's brilliant, evocative works embodies what Women & Creativity month is all about, and we are thrilled to be displaying them on our walls from March until June of this year. Turung has chosen each of the paintings we are showing to reflect the spirit of women and creativity. Says Turung, "I wanted to celebrate some women that have influenced, helped direct, and inspired me throughout my life."
She says also of the medium for many of her paintings, "I also chose to pain on mirror because sometimes mirrors have a profound effect on women - reflections can be skin deep as well as internal."
Whatever the reason, Turung's striking and unique work is a special treat for us at Farm & Table - a beautiful expression of women and creativity!
Farm and Table is turning three years old this March! We’re so delighted and grateful to have been a part of the Albuquerque community for the past three years. We’re celebrating our birthday on March 10th this year, with a special dinner to honor Farmer Ric and Sol Harvest Farm!
At any given time we have dozens of small farmers, ranchers, growers and food artisans walking through our doors, and over the years we have worked with over sixty local farms and businesses. Farm and Table truly is a community effort and there are so many countless people without whom we could never exist. But there is one person in particularly who works tirelessly day in and day out to make sure the food we create at Farm & Table is always delicious, local, seasonal and fresh – that’s Farmer Ric, who runs Sol Harvest, our resident farm.
Sol Harvest is an amazing year-round farm that has supplied Farm & Table with over 6,000 pounds of fruits and vegetables over the past three years. From leeks in the spring, to squash in the summer, to sunchokes in the fall, to leafy greens in the winter, we absolutely could not do what we do at Farm & Table without the love and dedication of Farmer Ric, his wife Aimee, his interns and volunteers, and all the people who make Sol Harvest grow!
That’s why this year for our birthday dinner, we’re celebrating the hard work and amazing harvest that Sol Harvest brings us and the community (you can also buy Sol Harvest veggies year –round at the Downtown and Los Ranchos growers’ markets). We’ve asked Farmer Ric to pick ingredients that showcase his crops, which we will then highlight in five courses paired with local beers and ciders.
We’re so proud and grateful of all the work Farmer Ric and the Sol Harvest crew does all through the year to make Farm & Table and our community stronger and more delicious.
Join us in celebrating Farmer Ric!
with Local Beer & Cider Pairings
March 10 | One seating at 6:30 | $65
In the middle of winter, a lot of Albuquerque farms have packed it in and called it a year. They’ll be back in the spring, but in the meantime, Farm & Table depends on our year-round farms to help keep us as local as possible event during the lean season. Some of our amazing year-round farms that we rely on are:
Red Tractor Farms: Red Tractor is a beautiful women-owned farm nestled in Albuquerque’s south valley. Check out their gorgeous hoop-house that keeps them going year-round on their Facebook page! We are so grateful for the spinach, fennel, kale and chard that Red Tractor has been supplying us this winter. During the spring and summer, you can also find them at the Downtown Grower’s Market, or participate in their CSA. Thank you, Red Tractor Farm!
ARCA Organics: We love ARCA Organics! Located in Corrales, ARCA fantastic operation - and a big part of what keeps us going in the winter, providing us with arugula, lettuce, winter greens and radishes. What is really cool about ARCA Organics, though, is that the farm is connected to the non-profit organization in Albuquerque that provides services for adults with developmental disabilities in the community. All of the profits from the farm benefit the organization, PLUS the farm provides work opportunities for many developmentally disabled adults in ARCA's care. Farm & Table took a field trip to ARCA last spring and loved seeing all the beautiful things they were growing!
And of course, our very own Sol Harvest Farm! Sol Harvest, our resident farm, keeps us flush with leeks, sunchokes, turnips, sorrel, tatsoi, mezuna, kale, spinach, mustard greens, napa cabbage, and arugula; delicata, butternut, AND spaghetti squash; and herbs like cilantro, parsley and oregano. Wow! Farmer Ric makes great use of his hoop-house, and is working hard to improve it all the time. This year, Ric and Sol Harvest raised money to build doors on either end of the hoop-house, making the structure more stable and the inside warmer, which will allow Ric to grow even better during the winter!
Thanks to all our year-round farms!!! Without you, we couldn’t do what we do – we are so grateful for all your hard work.
We’re in the deepest part of winter now, which means that here at Farm & Table we’re working extra-hard to keep our food fresh and local during these sparse months! This month, we’ve rolled out an entirely brand-new menu, with items that feature the winter harvest – like this vegetarian lasagna.
Made with roasted squash from Sol Harvest, sweet potato from Chispas Farms, a field greens and arugula salad from many of our winter vendors like ARCA and Red Tractor Farm, and topped with a béchamel sauce instead of a tomato based sauce, this dish makes the most out of our local winter offerings! And it’s delicious and hearty – a perfect cold weather dish.
Or, try one of our new desserts, like this Salty Dog tartlet! Made with local watershed grapefruit, ricotta, fresh herbs, caramel, and maldon salt. It’s a unique and surprising treat!
And be sure to check out the rest of our new menu items on our website at www.farmandtablenm.com!
Join us for
Taste the History of Chocolate: Part II
Five-Course Wine + Chocolate Dinner
February 10 | One seating at 6:30 | $85
Taste the History of Chocolate: Part II
Six years ago a group of archaeologists at the University of New Mexico led by Dr. Patricia Crown found traces of cacao in several drinking vessels in an excavation of Pueblo Bonito in Chaco Canyon. These findings revealed that native people in our area were drinking ceremonial cacao through trade with Mesoamericans from over 1,200 miles away more than 1,000 years ago!
Chef Jaye Wilkinson and Chef Ka'ainoa will be on board with Chef Tracy Johnson and the entire Farm & Table team to create an incredible five-course dinner which will explore this incredible link, and feature stone-ground cacao in each course with a paired wine. Dr. Patricia Crown will be joining us as a special guest and will speak about these vessels which are housed in museums in New Mexico including the Maxwell Museum of Anthropology as well as the Smithsonian National Museum of the American Indian, George Gustav Heye Center in New York.
Seating and spaces are limited. Please RSVP by emailing reserve@
These are pre-paid, fixed-price dinners. Reservations are not confirmed until payment is taken. All payments refundable up to 24 hours before the dinner.
Happy New Year from Farm & Table! We are back from our annual winter break, and ready to hit the ground running! The year 2015 brings lots of changes, including a brand-new menu, but by far the most significant change for us as we head into the new year is saying goodbye to our head chef, Sean Sinclair.
Chef Sean has been at the helm of Farm & Table since October of 2013, and we are both sad and elated to see him off to new and amazing things: Sean has accepted a position as a sous chef at one of the country’s most acclaimed restaurants: The Inn at Little Washington.
Congratulations, Chef Sean!!! He will be missed dearly here, and to see him off, we are hosting a “Best Of” dinner, showcasing some of Chef’s best culinary creations since he has been here at Farm & Table. The dinner will feature five courses of Chef’s inimitable dishes, each course paired with a wine selected by wine curator Amy Haas. It is a festive farewell not to be missed!
Chef’s “Best Of” Farewell Dinner
January 20 | One seating at 6:00pm | $85
Goodbye and good luck, Chef Sean! We will miss you!!!
*photo above: Chef Sean's pork cheek agnolotti with uni butter and celeriac, from our Febuary 12th, 2013 "Prelude to Valentine's Day" Dinner. Returning for Chef's "Best Of" Dinner in January!*