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Featured Events

  • Gratitude Dinner

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    Gratitude Dinner

    November 20 | 6:00pm | $75

     

    Let’s be grateful! Join us as Chef Carrie and her team prepares a taste-of-the-season holiday dinner paired with wine.

     

    Arrival Course

    '13 Suriol Cava Reserva Brut Nature- Penedes, Spain

     Stuffed Crimini Mushroom

    Marinated Olives & Toasted Nuts

     

    1st Course

    '16 Domaine Bulliat Morgon Nature- Beaujolais, France 

    Roasted Turkey Stuffed Carnival Squash

    giblet gravy | micro greens

     

    2nd Course

    '16 Mateo Corregia Roero Arneis- Piedmont, Italy 

    Warm Spinach & Escarole Salad

    fennel | almonds | port wine vinaigrette

     

    3rd Course

    '12 Domaine Cabirau 'White Label' Cotes du Roussillon- Maury, France 

    Venison Medallions

    roasted cauliflower | fried parsnip | brussels sprout

     

    4th Course

    Broadbent 5 Year Madeira- Madeira, Portugal 

    Chocolate & Cheese

    dark chocolate truffle | pecan brittle | manchego | quince

     For reservations, please email us at reserve(AT)farmandtablenm.com or call 505-503-7124

     

Upcoming Events

Mon, Nov 20th 6:00 pm - 9:00 pm

Mon, Dec 11th 6:00 pm - 9:00 pm

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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