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Golden Fork Awards - The Best Of Food

August 7-20, 2014: Local Flavor

Thank you for voting for us!

  • Best Menu That’s Never the Same: Farm & Table
  • Best Plating: Farm & Table
  • Best Restaurant: Farm & Table

Read the full Local IQ Article here - http://issuu.com/local-iq/docs/8.7.14_issue214

localiq-goldenfork logo

 

Published in Press
Wednesday, 28 August 2013 16:57

Local IQ: Wine - August 2013

wine pros offer their top summer picks

August 15-28, 2013: Local iQ, page 18

"This was the beginning of my love affair with wine." - Amy Haas, Wine Curator

LocaliQ AmyHaas1 Aug15-28

 See the full Local iQ issue here - http://issuu.com/local-iq/docs/localiq_8.15.13_finalsmall/1?e=3524530/4405479

Published in Press
Wednesday, 28 August 2013 15:29

Local IQ - August 2013

Local iQ's First Taste by Justin De La Rosa

Tuesday, 13 August 2013

LocaliQ FirstTaste Aug15-28Going out to eat can become a bit of a routine. Sure, the scenery may be different, but it all ends up with you going through the same motions of ordering, eating, drinking, paying and carrying on with your other plans. That’s not to say there needs to be a Vegas-style dinner with a show to make dinner special — in fact, I find that kind of thing to be quite awful. It’s just nice to change things up by making dinner an experience without any gimmicks.

Farm & Table is Albuquerque’s lauded leader of locavore cuisine, and they’re celebrating the summer with a Farmer’s Feast to be held on Aug. 18. While the menu at Farm & Table aims to be completely local, the Farmer’s Feast is their way of showcasing the great things produced by local farmers, ranchers and food artisans in a family-style meal. Think of it as a summertime cookout, but instead of burgers and bratwursts you’ll be noshing on locally-sourced fine foods and imbibing local libations.

The weekend wrap-up will kick off with a jamboree mingle and farm walk at 6:30p. It will be a chance to soak in the sun and admire the flourishing flora that surrounds Farm & Table. After the walk, get ready to sit down and indulge in the feast you won’t soon forget at 7:15p. The best way to complete a cookout on the farm is with some bluegrass tunes from none other than the Squash Blossom Boys.

Chef Jaye Wilkinson is making a menu featuring a smorgasbord of charcuterie and roasted meats that are prepared using whole animals. That’s right, nothing goes to waste and nothing gets thrown away. It will definitely be a step above your typical matanza. Along with the lamb, beef and pork, a medley of seasonal vegetables like okra, eggplant, corn and cucumbers (to name a few) will be served up in what you can be assured is nothing short of Farm & Table’s typical stellar fashion.

You can forget the fine-dining feeling for the night, as you will be presented with heaping plates of food in the middle of the table so you can help yourself to your heart and stomach’s content. Not a bad deal.

Guests can reserve a spot at the Farmer’s Feast for $45, and if you’re a farmer or purveyor of local food or drink you can get your spot for $35. For reservations contact Farm & Table.

Justin De La Rosa writes about the local food and restaurant scene. He can be reached at This email address is being protected from spambots. You need JavaScript enabled to view it..">This email address is being protected from spambots. You need JavaScript enabled to view it.." target="_blank">This email address is being protected from spambots. You need JavaScript enabled to view it..">This email address is being protected from spambots. You need JavaScript enabled to view it.. 

See the article here: http://www.local-iq.com/index.php?option=com_content&task=view&id=3319&Itemid=53

Published in Press
Friday, 31 August 2012 18:00

Local IQ - September 2012

Farm & Table: Food/farm pairing

Sunday, 09 September 2012

Your palate needs a moment to fully comprehend the vibrant flavors of Albuquerque’s Farm & Table, a community eatery rooted in the North Valley

09.06.12 food farmtable2
Photo by Wes Naman
 
By Justin De La Rosa
The locavore concept of farm-to-table dining is not so much a trend as it is a movement of social consciousness and an ardent love of fine foods. Locally sourced ingredients not only provide diners with fresher flavors, but it also leaves them with peace of mind, knowing the environmental impact is far reduced and a local business is being supported.

“Delicious local food. Beautiful setting. Vibrant community.” These are values listed on the website of what is arguably one of the City’s best restaurants, Farm & Table.

Owner Cherie Montoya Austin
opened Farm & Table with her husband, Joseph Austin, in March of this year. Cherie grew up in a family that has always grown their own food and prepared it as it was harvested. She is now sharing her deep-rooted love and respect for food and the land from which it comes with the Albuquerque community at this gorgeous restaurant in the North Valley.

Farm & Table
8917 4th NW, 505.503.7124

Dinner: 5-9p, Wed.-Thu.; 5-10p, Fri.-Sat.
Brunch: 9a-2p, Sat.-Sun.

farmandtablenm.com

It is housed in a welcoming adobe building with a nine-acre alfalfa farm and 1.5-acre produce farm as the backyard. A sprawling patio rich with southwestern ambience is the most inviting aspect of the place, aside from the food itself. Chef Ka’ainoa Ravey, previously of Casa Vieja, is the creative hand behind the cuisine, though Ravey recently departed to become the new chef of Red Sage at Buffalo Thunder.

Charm, a buzzing aura and effusive epicurean enjoyment were among the intangible delights my companion and I experienced during our visit. A top-notch front-of-house staff was well-educated on wine pairings and palate pleasers.

09.06.12 food farmtable
Photo by Wes Naman
Our server, Julian, explained to us that he had been with Farm & Table since before its opening, so we opted for his suggestion of mushroom and kale empanadas ($8) as an appetizer. Paired with a glass of Vina Nora Albarino ($9.50), this absolutely delectable stuffed pastry was garnished with pickled onions and cucumbers, which complemented the rich creaminess of the empanadas’ Tucumcari sharp cheddar filling.

We also tried the special soup of the evening, a red chile sausage ($4/cup) with kale, potato, tomato, onion, and carrots, paired with a peppery red Castillo de Monseran Garnacha ($9).

Choosing an entrée was difficult, as the offerings were all enticing in their own right. I went with the local fig-wood cold-smoked and seared scallops ($21), served atop a white bean puree with bacon Brussels sprouts and an apple foam, with each scallop garnished with balsamic caviar. My partner ordered the pan-seared duck breast ($22), served over apple puree with an asiago polenta cake and braised red cabbage that was drizzled with a honey port sauce.

09.06.12 food farmtable3
Photo by Wes Naman
My recommendation is to sample a small bite of each element of the meal to allow your palate to comprehend what is happening with the various flavors when you finally take a combined bite of everything. One of the more remarkable flavors was the balsamic caviar — each caviar egg encased in a 12-year balsamic that we could only liken to tiny vinegar water balloons filled with caviar. 
The scallops were blissfully buttery as each bite practically melted in my mouth. The caviar and white bean puree soothed the richness of the scallops, while the Brussels sprouts added a nice crunch and a hint of sweetness from the apple foam. Suggested wine pairing is the Santa Ema Sauvignon Blanc ($7.50).

Meanwhile, the duck was by far the most tender and succulent either of us have ever had. It is cooked with the skin on, which preserved the gamey richness and light crispness. The polenta cake and apple puree added a full texture, as the crisp cabbage was quite a high note that brought the dish together.

For dessert we tried a plum pie, which featured a mascarpone ice cream, puff pastry and a few cherries to supplement the seasonal demand for plums. It was a perfect, sweet cap to an absolutely lovely meal.
It would be in your best interest to make a reservation around 7:30p on the patio before the summer ends. The romantic ambience of the patio is beyond the offering of any other dining establishment in Albuquerque, though I do look forward to a warm and charming meal in one of the two dining rooms inside the restaurant.
Published in Press
Saturday, 30 June 2012 18:00

Local IQ - July 2012

Local iQ's Golden Fork Awards - Best Salad

Thursday, 12 July 2012
07.12.12 cover
Photo by Adria Malcolm
Foodies always know the best places to eat. And the biggest foodies are (logically) the ones who work in the food industry. With that in mind, Local iQ hand-picked some of the most knowledgeable food professionals (current or former) and foodies (including iQ columnists and staffers) in the Duke City for the premiere of the magazine’s  Golden Fork Awards.
 
We asked them to cast votes for their favorite dishes in town — from pizza and pasta to pancakes and Pad Thai. The answers we received were compiled, tabulated and resulted in a list of local dishes that, while obviously subjective in every manner, ended up working like an informal insider’s food guide to Albuquerque. Should you hold on to this issue and refer back to it when you’re looking for the best pho in town? Why not? Or, just dial up this story at local-iq.com Keyword: Golden Fork. Happy reading, happy eating.



Best Salad 
Tough category as there are many restaurants in town serving delicious salads, but edging out everyone is Farm & Table (though no specific salad was named in any of the answers). May we suggest the Orange Tarragon Roasted Beet?
 
 
 
Published in Press