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Farm & Table - Items filtered by date: January 2017
Wednesday, 15 February 2017 14:58

ABQ Free Press - Intention on a Platter

Carrie Eagle Talks 'Chopped', Cooking, and Running a Team

Executive chef Carrie Eagle isn’t new to the local culinary field.

She helped to start JC’s New York Pizza Department, has worked at Season’s, Zinc and Savoy, worked as an executive chef for the catering company Taste and opened Desert Fish. She’s participated in a number of local culinary challenges and fundraisers. Eagle comes across as approachable, honest, and engaging.

Eagle, who was featured on and won Food Network’s “Chopped,” is executive chef at North Valley favorite, Farm & Table.

A big part of Farm & Table’s mission is to create healthful, nutritional, beautiful food from local products. In fact, during the summer, 80 percent of the menu comes from local farms. She said working with local farmers is one of her favorite things about working there.

“We’ve got really dynamic, smart, committed farmers in the community,” Eagle said. “I’ve got a really great team.”

Eagle said one of the moments that shaped her love of cooking was cooking comfort food for the all-female band, Hazeldine.

“When Dingo bar was in full swing, I got the chance to live and work with these three drop-dead-gorgeous and artistic women,” Eagle said. “There’s a soul connection. Making that comfort food for people who are constantly on the move; it lit a fire inside me.”

She compares cooking food to writing a song, where it just lands with someone. What stuck with her was the dual-sided heartfelt gratification and moments of connection that comes from sharing food. She learned to cook things like eggplant parmesan and green chile stew – things she still puts on her menus today.

Eagle reminisced, “[In Iowa] I had one of those grandmothers who grew roses and canned her own vegetables. We always had a simple family dinner at Grandma Eagle’s house. It wasn’t until college that I had fine dining.”

Eagle’s other grandmother, who lives in Belen, makes taquitos from scratch and old school rustic New Mexican food.

When asked about her experience on “Chopped,” Eagle said that in every round “I believed that I put up the losing dish.”

Eagle felt good about her time on “Chopped,” saying that during experiences like that, the only thing left to do is to deliver under that pressure. She compared it to experiences in sports where athletes are under pressure to achieve.

“Every time, it’s made me a better person.”

View the full article here.

Published in Press

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.

carrie chopped2017

Local chef smokes the competition on ‘Chopped’

By Adrian Gomez / Journal Arts Editor

Published: Wednesday, February 1st, 2017 at 3:11pm

chopped carrie to appear

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.

View the full article here.


Local chef to appear on TV’s ‘Chopped’

By Adrian Gomez / Journal Arts and Entertainment Editor

Monday, January 30th, 2017 at 12:02am

ALBUQUERQUE, N.M. — Carrie Eagle is ready for her close-up.

The executive chef at Farm & Table will appear on the Tuesday episode of the competition show “Chopped.”

The episode airs at 8 p.m. on Food Network.

“It was an amazing experience to travel to New York for the show,” Eagle said. “This is my first TV show competition. I’ve competed in many local competitions.”

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

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.

On her episode the theme is “game day party.” 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.

Though Eagle can’t talk about the outcomes, she says it was an opportunity that came across her table last summer.

“Initially, I didn’t follow through,” she says. “Being that we’re a seasonal restaurant, the timing had to be different. There was also this moral struggle that a lot of chefs have towards the various TV shows. I don’t want to be a media chef. But this show is real and legitimate.”

Eagle flew out to New York City in late August to film the episode.

And her first task was to make an appetizer within 20 minutes.

“Once you start, it’s the real deal,” she says. “I’m a natural competitor.”

Eagle has been at Farm & Table for close to two years.

In that time, her daily work helped prepare her for the intensity of “Chopped.”

“Oftentimes, as chefs we are in a regular position to always modify our food,” she says. “Clientele come in with specific requests or allergies and we accommodate. In that way it’s a natural practice for what is asked on the show.”

Eagle was born on Cannon Air Force Base in Clovis and then moved to Iowa, where she was raised, though she and her family often came back to New Mexico to visit her mother’s family.

“Taking these epic road trips gave me a real sense of travel and seeing the country,” she says. “Iowa and New Mexico, in terms of culture and food, are so dramatically different. But I draw from them all the time.”

For Eagle, she never imagined a career as a chef.

In fact, this is her second career.

“I used to teach kindergarten,” she says with a laugh. “I’ve always been creative. This opportunity gets me into a kitchen to express myself creatively.”

View the full article here.

Published in Press