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Tuesday, 05 January 2016 16:33

KASA TV: 505 Food Fights - January 2016

ALBUQUERQUE (KASA) – We are in the kitchen with Carrie Eagle from Farm and Table and the 505 Food Fights to make a delicious meal.

http://kasa.com/2016/01/05/in-the-kitchen-505-food-fights/

Published in Press

Check out the video of Chef Carrie Eagle cooking her spaghetti squash dish along side farmer Ric Murphy.

http://kasa.com/2015/11/05/in-the-kitchen-farm-and-table/

Published in Press
Wednesday, 28 November 2012 17:00

KASA NM Style - November 2012

"Pecan-Crusted Winter Squash" Recipe featured on KASA's NM Style

We are honoring Albuquerque's "Best of the City" winners all week and are joined by Albuquerque's Best New Restaurant: Farm and Table. Jaye Wilkinson is the Executive Chef and joins Nikki in our Builders Source Kitchen to make "Pecan-Crusted Winter Squash."

http://www.kasa.com/dpp/nm_style/recipes/farm-and-table-peted-winter-squash

Published in Press
Thursday, 27 September 2012 18:00

Good Day New Mexico - September 2012

Meals straight from the field to your plate at Farm & Table

Cherie Montoya Austin and Ric Murphy of Farm & Table Restaurant talk about how they grow organic produce and herbs for their meals right on the property.

http://www.kob.com/article/stories/S2782125.shtml?cat=11121

Published in Press
Thursday, 15 March 2012 10:24

KOB-TV - March 2012

Best Bites goes fresh at Farm & Table

A lot of restaurants pride themselves on fresh food, but it really doesn't get any fresher than this.

In this week's Best Bites we visit a North Valley restaurant that gets some of its produce right out back.

It's called Farm and Table and it's located on 4th just north of Paseo del Norte.

Farmers grow several varieties of produce on a couple of acres and they get some from other local farmers.

Owner Cherie Austin says, "Being a mother of two kids, I'm concerned about where my food comes from and I really really wanted to focus on the local food and lots of local farmers."

Farm and Table's menu can change from day to day depending on what's good and fresh at the moment.

During our visit, we had seared scallops on top of broccoli rabe and a parsnip vanilla bean puree.

Everything on the plate, with the exception of the scallops, came from local farmers and vendors.

http://www.kob.com/article/stories/S2539291.shtml?cat=532

Published in Press