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
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
See the full Local iQ issue here - http://issuu.com/local-iq/docs/localiq_8.15.13_finalsmall/1?e=3524530/4405479
Local iQ's First Taste by Justin De La Rosa
Tuesday, 13 August 2013
Going 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.
See the article here: http://www.local-iq.com/index.php?option=com_content&task=view&id=3319&Itemid=53
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
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
Dinner: 5-9p, Wed.-Thu.; 5-10p, Fri.-Sat.
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.
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.
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.
Local iQ's Golden Fork Awards - Best Salad
|Thursday, 12 July 2012|
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.
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?