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!*
The holidays are here, and every New Mexican knows that means biscochitos, luminarias and, of course, TAMALES. We love the holidays, and we love tamales… and this season, Chef Sean has featured not one, but two unique, delicious tamales on our menu!
First, earlier this autumn, Chef Sean featured a spaghetti squash tamale that made waves across the city. The Albuquerque Journal wrote a great article about Chef’s squash tamales. amd Edible Santa Fe created this great video showing you how to make them for yourself!
Then, just last week, Chef Sean headed out to Sandia High School, and taught the kids in Sandia’s culinary arts program how to make the seasonal treats as a part of Michelle Obama’s Let’s Move! initiative. You can read more about that here!
Now that we are moving to winter, we are serving something different: a mouth-watering duck tamale, with duck that’s been braised with apples, onions and cinnamon, and served with apple puree and pomegranate butter. This succulent dish is getting some attention of its own, too! localflavor just named Chef’s duck tamales as one of its top 10 dishes of 2014!
We couldn’t be prouder of Chef Sean and his team’s creative spin on a New Mexico holiday classic, and all the attention these yummy creations have been getting. Try one for yourself before the season is over!
Happy holidays from Farm & Table!
The artwork at Farm & Table is changing once again! We say goodbye to the gorgeous still lifes of James Bolton, and hello to the striking artwork of Roshi Alfred Jitsudo Ancheta: we will be showcasing Ancheta’s beautiful woodblock prints for the next several months.
Ancheta, who was born near Silver City and is based in Albuquerque, is not only an extremely talented artist - he is also a Buddhist monk, teacher and priest. In addition to his artwork, Ancheta works to promote peace and interfaith understanding. He is active within the Albuquerque community; among his work, he has helped found the Albuquerque non-profit, Center for the Promotion of Peace.
Take a look at the excerpt from his artist statement below:
I believe that creativity is a spiritual act. After many years of studying Buddhism, I have turned a great deal of my energy to the arts. Through [my art] I started to realize the kinship between spiritual and creative pursuit. Carving linoleum and wood blocks also takes a great deal of concentration, and by working in this medium of block printing, I can work with images as well as words.
We are honored to have Ancheta’s work displayed at Farm & Table. Next time you stop by, be sure to take in the wonderful works of art now hanging on our walls. Ancheta’s prints are truly unique works of art!
This amazing kid standing next to Chef Sean is Max Johnson-Jimenez, a student at Cien Aguas International School, and the New Mexico winner of Michelle Obama’s Let’s Move! Initiative’s healthy lunchtime recipe contest. Max’s recipe, Southwestern Casera, was chosen as the winning recipe out of all of the recipes submitted in the state of New Mexico! Way to go Max!
We are incredibly proud to be working with Max as a part of the Let’s Move! Initiative, which encourages healthy eating for kids at home and in schools. Because Max won the healthy recipe contest, he was not only invited to the White House for the prestigious kids’ State Dinner, he also chose a local restaurant and celebrity chef to partner with here in New Mexico - that’s us!
We’re so honored to be chosen by Max to work with him on this great project. We will be working with Max to bring demos, workshops and discussions to the community about healthy, local eating. Last week, Chef Sean went to Cien Aguas and did a demonstration with Max of his winning recipe for the rest of Max’s class. Cherie also gave an amazing talk about the importance of local food in our community!
Next week, Max’s school will come here to Farm & Table to take a tour of the restaurant, the farm, and learn more about what we do here at Farm & Table and how it relates to our health and the health of our community. And, in December, Chef Sean will be heading out to Sandia High School to do a another demonstration and talk to the students about our mission. We can’t wait!
We love sharing our passion and connecting to the community like this! Thank you, Max Johnson-Jimenez, for involving us in this wonderful project! You rock!
The seasons are changing once again, and as the weather gets colder and colder, Farmer Ric - and Farm & Table - becomes more and more dependent on the Sol Harvest hoop-house. Produce from Ric's hoop-house is what sustains us through the winter; it's what allows Ric to grow year-round. During those cold, dead-of-winter months, Ric packs the hoop-house from top to bottom. You can barely walk in there, he utilizes every single inch of it.
Hoop-house space is so important to the sustainability of our farm that Ric has launched a project to double its size and add wooden doors on both ends. Last year, just as Ric finished adding on to the hoop house, a tremendous wind ripped through the farm and caused damage to the newly completed structure that set the farm back several weeks. Doors on both ends of the hoop house would not only create more warmth inside, but it would protect this vital structure from brutal New Mexico winds.
Increasing Farmer Ric's ability to grow during the winter will help ensure the sustainability not just of Sol Harvest Farm, but also of Farm & Table and New Mexico's local food economy.
You can find more information, and donate to Sol Harvest's hoop-house project on their Kickstarter page: https://www.kickstarter.com/projects/905774811/sol-harvest-farm-we-feed-people-and-now-you-can-to. The first 50 people to donate $50 or more will also be invited to a special launch party for the project, with Farm & Table appetizers, a champagne toast and live music on the Farm & Table patio!
Farmer Ric has a new vegetable on the farm this year that is quickly becoming my new favorite: sunchokes. Sunchokes (also known as Jerusalem artichokes) are flavorful little tubers that taste like a combination between water chestnuts, potatoes and something altogether indescribable. They taste too good to be good for you, but they are actually packed with nutrients, and are a great low-glucose substitute for potatoes.
Not only are sunchokes delicious and nutritious, but they’re also a great local crop because they are hearty enough to endure New Mexico’s dense clay-like soil. Farmer Ric says he hardly has to treat the soil at all, and the sunchokes just spring up! They’re also an excellent cold weather crop; we’ll be harvesting sunchokes all the way through December.
But what makes sunchokes my absolute favorite is that they’re not only fun to eat, they’re fun to harvest! Intern Zoe described harvesting sunchokes as, “like going on a treasure hunt,” and she is spot-on! This is what a sunchoke looks like before harvest:
When the leaves and the stalk have turned brown, you know that all the nutrients have been pulled down to the roots, and it’s time to dig the sunchokes up. Then, below the ground, they look like this:
Yum! You can try sunchokes fried like a potato chip on our new fried quail appetizer here at Farm & Table, or buy some of your own to experiment with from Farmer Ric at the market. The Downtown Growers’ Market is only happening one more time, though, so be sure to go this weekend! Enjoy!
Once again, the seasons are shifting, which means big shifts on the farm and at our table, too. We are slowly moving out of our most plentiful season, and in doing so, saying goodbye to our summer and early fall favorites. Yellow squash and zucchini has finally disappeared, and with it our delicious summer "Squash & Blossom" appetizer has gone, too.
It’s hard to believe that just a month ago we were getting peppers, peppers, and more peppers from Sol Harvest and our other local farms. We used the shishitos, padrons, bell peppers, Italian frying peppers and more in Chef’s Chicken Peperonata. What a difference a month makes, though: now the peppers are gone and it’s already time to part with the dish.
But while it’s sad to see the summer harvest go, they are making room for the winter favorites we have been waiting for all year: winter squash like butternut, acorn, spaghetti and delicata are growing in abundance – just in time for treats like our pastry chef Tracy’s acorn squash empanadas, which taste like a sweet little bite of fall.
Ric's sunchokes are FINALLY ready for harvesting, and they look – and taste! – amazing! Chef Sean is using the sunchokes for sunchoke chips on his new fried quail appetizer.
Right now we’re in the thick of green chile season, but before we know it, that will be over too. That’s why we’re bagging and freezing pounds and pounds to get us through the winter and spring.
That's four freezers filled with hundreds of Ziploc bags of roasted New Mexico green chile!
Every change in season is an opportunity for excitement and gratitude. Even though it means leaving behind delicious foods we’ve enjoyed all summer long, a new season also means new foods, new favorites and new experiences. We can’t wait to see what else this fall will bring us!
You know that at Farm & Table, we are passionate about local food, local farmers, and local community. What you might not know is how passionate we also are about wine.
Anyone who has really looked at our wine list can see the thought and care with which it was crafted. Our dedicated wine curator, Amy Haas, works hard every week to make sure our wine selection is adventurous and provocative. You won’t find your old standby on our menu; our wine list encourages our guests to step out of their comfort zone and try new experiences.
This week, we will be holding a dinner that truly highlights the exciting and unusual wines we take such pride in serving at Farm & Table. On Tuesday, October 21st, we will host a dinner featuring wines from six family-owned, small-batch estates in Italy. Each wine has been carefully selected by Amy and will be perfectly paired with Italian-inspired courses from Chef Sean and his team. The dinner has been crafted with the utmost care, and promises to be our most elegant, exquisite affair yet.
These small, family-owned wineries that we have selected are brought together by a cooperative called August Wine Group that believes that small-production, environmentally sustainable wineries produce the best wine. Each winery hand-harvests every grape using traditional, earth-friendly practices. The wines they produce, says August Wine Group, “protect unique grape varietals, local winemaking styles, and preserve a special way of life.”
Take a look at what they have to say about one of the estates we are featuring:
In a little village not far from Verona, tucked into the romantic hills of Valpolicella, you will find the estate of one of the best Amarone producers in Italia–Giuseppe Lonardi. “Bepi,” as his wife likes to call him, is a fourth generation winemaker, and leads a beautiful, simple life. On average, he hand-crafts a scant 100-200 cases per year of each of his finest wines. Meanwhile, daughter Silvia (an aspiring winemaker herself) runs the family inn “Corte Lonardi,” and wife, Marilena, runs a tiny bistro near the cellars, where she has perfected one of the most sumptuous dishes we have ever tasted: a slow-cooked, Amarone-infused risotto. One family friend guarantees that the three most important things in Giuseppe’s life are food, wine and his Wife. “But,” he chuckles, “not necessarily in that order.” Marilena smiles fondly when you ask her about her husband: “He’s a workaholic. He basically sleeps with the wine.
We will be featuring Guiseppe Lonardi’s Valpolicella, an aromatic red wine with lush cranberry and chocolate notes, as well as hints of dried fruit that come from the re-passing of Valpolicella Classico through the pressed, raisined skins.
A wine representative will be on-site at the dinner, to dine with us and share knowledge about the tasting notes of the wine, as well each individual winery’s history, philosophy, and methods. We hope you'll join us for this unique wine experience.
Italian Winemakers Dinner
October 21 | 6:00pm | $150