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.
Quinoa Fritters, Pork Belly and Seasonal Crudite
Seared Fois Gras
pecan butter | heidi’s raspberry “caviar” | brioche | micro greens
Butterhead & Frisee
arugula pesto | pickled onions | carrot | sunchoke
Duck Breast & Seared Scallop
crispy lentils | spinach glass | oyster mushrooms | atole | farm flowers
Dark Chocolate Coconut Birthday Cake
toasted almond ice cream
Farm & Table's Executive Chef, Carrie Eagle was featured in Food Network's Chopped on January 31!
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
Birthday Bash: Featuring 5 Guest Chefs
April 24 | 4pm | $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
Ryan Hickey, Nantucket Shoals
Shawn Cronin, M'tucci's Deli
Laura Mayaneli Brown, The Shop
Get your tickets HERE
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 or make your reservation online.
Farm & Table's Executive Chef, Carrie Eagle will be featured in Food Network's 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
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
New Years Day Brunch
Special Hours: 10am to 3pm
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
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.
Mulled Cider & House Roasted Nuts and Olives
Fried Brussels Sprouts & Toasted Cauliflower
horseradish root | black pepper | mustard | gouda | bacon
Butternut Squash Risotto
oyster mushrooms | poblano peppers | grana padano | house ciabatta
Pheasant Saltimbocca with Fig Stuffing
prosciutto | sage | sol harvest greens | prickly pear gastrique
Sweet Potato Pie
brûléedmarshmallow cream | cinnamon toasted pepitas
red chile salted caramel
Price does not include tax & gratuity.
Reservations will be held with a credit card.
Photo: Ric Murphy in front of his operation, Sol Harvest Farm taken by Danny Lopez
We work with a network of over sixty-five local farmers, ranchers and food artisans. These important connections allow us to bring to you fresh seasonal food throughout the year. Despite the fact that New Mexico is considered a ‘food desert’ we are fortunate to have an ever-growing number of restaurants that are committed to sourcing as much local food as possible. This is not easy nor cheap but it is very important to us.
The October 9 issue of the New York Times Magazine was dedicated to food and reminds us of the influence that Big Food (agriculture and meat) has on our country and the struggle that our federal government has in trying to regulate these industries. It’s a very complicated issue, but suffice it to say, that we are many years away from needed and important reforms in these industries. Through an abundance of research, increased education and more and more documentary films, we have been given a glimpse of the darker sides of these industries which include the use of pesticides and other harmful chemicals, the poor treatment of animals, the inequality that exists between farmers and ranchers and the large food companies, and the incredible power of the big industries’ lobbying arms.
These issues may seem daunting but they do give us cause to rejoice and celebrate our local food producers. At Farm & Table we have seen more people join the ranks of the local food movement and we now have more opportunities throughout the year to enjoy fresh and healthy food. During the spring and fall growing and harvesting seasons there seem to be food festivals, special dinners and events, and farmer’s markets almost every week. According to the Times the local food industry now accounts for about $50 billion per year. As we can see, there are a myriad of opportunities to remain informed, educated and inspired by our efforts to support and enjoy our local food economies. Now, in this abundant harvest season let’s not forget to give thanks to all of those farmers, ranchers and food artisans who work so hard to bring us wonderful food and improved health!
As we celebrate our fifth year of providing fresh and healthy food for our guests, we also believe that our community deserves good healthy options for enjoying the arts.
We are happy to partner with 516 Arts this October and November as they celebrate their tenth anniversary.
Come see and be a part of this unique art installation at Farm & Table. Inspired by a traditional Japanese Tea House, The ‘T’ House is an interactive art and ecology installation on view from October 15 – January 7. This unique project is a collaboration with 516 ARTS and BioCultura artist, Andrea Polli and architectural designer, John Donalds.
Also, on November 11 we are catering a post-concert reception at 516 Arts for Grammy-nominated singer and songwriter Rufus Wainwright who will perform at the KiMo Theater. Tickets to the concert are $40 - $100 and attendees at the $75 level or higher can meet Rufus at the post-concert reception.
We would like to congratulate 516 Arts in achieving this important milestone and for supporting and promoting contemporary artists in our community!