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Cherie Montoya

Cherie Montoya

Friday, 26 May 2017 18:16

Theater on the Farm

Join us in June for our third annual Theater on the Farm bringing you innovative theater in a stunning setting.

The 3rd annual Theatre on the Farm  

presents the world premiere of

Night in the Orchard written by Drew Morrison,

a collaboration with Duke City Repertory Theatre and

Tricklock Company.

June 8th, 15th, 22nd, and 29th at 7:30pm at Farm & Table (Farm Deck)

8917 4th St NW, Albuquerque, NM 87114

Directed by Amelia Ampuero & Juli Hendren

Featuring Ashley Daniels, Diana Delgado, and Erin Phillips

When do you stick it out for your family, and when is it time to go out on your own? Two sisters have lived on the family pecan orchard their whole lives, and are next in line to inherit the property, but as poor management and dry seasons take their toll on the trees, the sisters begin to eye the city, and the exciting future it may bring.

Performed on the farm stage at the beautiful Farm & Table restaurant in the north valley, join us for some lovely outdoor theatre with two of Albuquerque’s favorite theatre companies. Come early and have dinner! All theatre patrons will receive a discount on their meal. You can also settle into your hay stack chair early, and enjoy the wine bar and delicious herbed popcorn before the show.

Tickets are $30 with cash, card, or check. Reservations are encouraged but not necessary.

Call 505.797.7081 to make reservations or for more information. 100% of the ticket price goes to theater companies.

 

Make your dinner reservation at Farm & Table and receive 10% off your meal! Make a note in your reservation that you are attending Theater on the Farm.

Visit Tricklock’s or DCRT’s website for more information: www.dukecityrep.com | www.tricklock.com  

Tuesday, 04 April 2017 16:09

LIOCO

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LIOCO WINE DINNER

April 12 | 6pm | $70 

Five-course wine-paired dinner featuring LIOCO Winery

 

We are offering a limited opportunity to explore wine from LIOCO, a highly acclaimed winery from Santa Rosa California.  Creating beautifully balanced wines with a focus on Chardonnay, Pinot Noir, and Carignan, LIOCO is a small husband and wife operation that purchases grapes from family-owned vineyards in Santa Cruz, Sonoma, and Mendocino, creating award-winning wines which have received numerous national accolades.

Visit their website to learn more about their wine-making philosophy and process. 

 

This is a limited space dining opportunity. If you'd like a place at the table, please email us at This email address is being protected from spambots. You need JavaScript enabled to view it. 

 

Here is a sneak peek of the developing menu:

 

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‘14 LIOCO 'INDICA' ROSE, MENDOCINO COUNTY

grilled artichokes

 

 one

‘15 LIOCO CHARDONNAY, SONOMA COUNTY

fried oyster mushrooms

 

two

‘13 LIOCO 'LAGUNA' PINOT NOIR, SONOMA COAST

salmon

 

three

‘13 LIOCO 'ESTERO' CHARDONNAY, RUSSIAN RIVER VALLEY

pork

 

four

‘14 LIOCO 'LA SELVA' PINOT NOIR, ANDERSON VALLEY

cheese course 

Wednesday, 15 February 2017 13:56

5th Birthday Dinner

Menu Gift

5th Birthday Dinner

featuring Guest Chef Sean Staggs

March 27 | 6pm | $75

 

Please join us for our very special birthday dinner featuring chef Sean Staggs from La Merienda of Los Poblanos. We welcome Chef Staggs back to Farm & Table to work along-side Chef Carrie Eagle as they create a memorable and celebratory dinner. 

 

Menu

 

Mingle
Quinoa Fritters, Pork Belly and Seasonal Crudite

One

Seared Fois Gras
pecan butter | heidi’s raspberry “caviar” | brioche | micro greens

Two

Butterhead & Frisee
arugula pesto | pickled onions | carrot | sunchoke

Three

Duck Breast & Seared Scallop
crispy lentils | spinach glass | oyster mushrooms | atole | farm flowers

Four

Dark Chocolate Coconut Birthday Cake
toasted almond ice cream

 

For reservations, email us at This email address is being protected from spambots. You need JavaScript enabled to view it.

Thursday, 02 February 2017 15:10

Chef Carrie WINS Food Network's Chopped Episode

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Farm & Table's Executive Chef, Carrie Eagle was featured in Food Network's Chopped on January 31!

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In the end, Carrie Eagle was the lone chef left standing.

The Duke City resident, who is the executive chef at Farm & Table, won $10,000 after beating out the competition on the Food Network’s “Chopped,” which aired Tuesday night.

The series pits four chefs against one another as they compete for a chance to win $10,000. The chefs have to create an appetizer, an entree and a dessert. The episode’s theme was “game day party.”

 Eagle competed against Jon Rosa from Harlem, N.Y., Dean Dupuis, from Washington, D.C., and Pete Santero from Passaic County, N.J.

The four chefs competed by reinventing mac and cheese for the appetizer round, artichokes in the entree round and a stadium starch in the dessert basket.

“I like the energy,” she says of the show. “I wouldn’t make a career of cooking on TV. But in the competition setting, I like the opportunity to have a set of challenges and come through.”

Eagle has been at Farm & Table for close to two years and has had to cook to get a few jobs in her life.

“Having been in those high-pressure situations, I felt that it prepared me (for the show),” she says. “I opened my basket and I counted the four ingredients and began to work. It was intense.”

“Chopped,” hosted by Ted Allen, is in its eighth season on Food Network.

 

Written by: Adrian Gomez for the Albuquerque Journal

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Sunday, 15 January 2017 17:20

Farm & Table's 5th Birthday Bash!

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Birthday Bash: Featuring 5 Chefs

April 24 | 6pm | $50

We are very excited to share our birthday with YOU - our Farm & Table family! Come out and enjoy a fun celebration on our patio with live music by Le Chat Lunatique, cash bar, games, and tasty bites from our team and wonderful guest chefs. Ticket prices include tax & gratuity.

Guest chefs include: 

James Campbell Caruso, La Boca

Chef David Ruiz, Pueblo Harvest Cafe 

Shawn Cronin, M'tucci's Deli

Laura Mayaneli Brown, The Shop

 

Get your tickets HERE

chocolate dessert

Oysters & Chocolate: A Prelude to Valentine’s Day

February 13 | by reservation | $75

 

Your love deserves a special night… avoid the crowds on Valentine’s Day and join us for an intimate evening at Farm &Table. Make your reservation early for this special three-course dinner featuring oysters, filet of beef with seared scallops, and a decadent chocolate dessert – each paired with wine.

For reservations, email us at This email address is being protected from spambots. You need JavaScript enabled to view it. or make your reservation online.

 

Sunday, 15 January 2017 16:01

Chef Carrie on Food Network's Chopped

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Farm & Table's Executive Chef, Carrie Eagle will be featured in Food Network's Chopped

chopped

Tune into January 31st episode at 8:00pm MST

Join for the Farm & Table viewing party at Boxing Bear Brewery at 10200 Corrales Rd. NW 87114

 

Thursday, 12 January 2017 19:12

Feast of the Five Fishes

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Feast of the Five Fishes

January 23 | 6:00 pm | $75

We are bringing the sea to the farm for this special dinner! Please join us as Chef Carrie Eagle composes a five-course fish feast featuring scallops, halibut, salmon, yellow fin, and ono each prepared with the freshest local winter vegetables , and a refreshing blood orange sorbet for dessert. Each course will be paired with wine by wine curator, James Krajewski

For reservations, email us at This email address is being protected from spambots. You need JavaScript enabled to view it. or call 505-503-7124.

Thursday, 22 December 2016 16:07

New Years Day Brunch

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New Years Day Brunch

Special Hours: 10am to 3pm

 

 Featuring

Prime Rib…Black Eyed Peas...Shrimp Cocktail

&

NEW Farm & Table Artisan Cocktails

Prickly Pear Mimosas and Bosque Lager Micheladas

brunch menu will also be available

 

Make your RESERVATION here!

Monday, 14 November 2016 15:09

Gratitude Dinner

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Gratitude Dinner

November 22 | 6:00pm | $65

Let's be grateful for family, friends, good food and wine!

Please be our guest for a special Chef's dinner! Each course will be paired with wine.

Menu

 

Fireplace Mingle

Mulled Cider & House Roasted Nuts and Olives

 

Course One

Fried Brussels Sprouts & Toasted Cauliflower

horseradish root | black pepper | mustard | gouda | bacon

 

Course Two

Butternut Squash Risotto

oyster mushrooms | poblano peppers | grana padano | house ciabatta

 

Course Three

Pheasant Saltimbocca with Fig Stuffing

prosciutto sage | sol harvest greens | prickly pear gastrique

 

Course Four

Sweet Potato Pie

brûléedmarshmallow cream | cinnamon toasted pepitas

red chile salted caramel 

.

For reservations, email This email address is being protected from spambots. You need JavaScript enabled to view it.

 Price does not include tax & gratuity.

Reservations will be held with a credit card. 

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