Table Hopping

Story and Photos by Sergio Salvador

“One of Albuquerque’s hottest new restaurants has a new head chef. Jaye Wilkinson, who spent the last two years as the sous chef at Los Poblanos Inn, brings her focus on local, sustainable and seasonal ingredients to a kitchen with sensibilities to match: Farm & Table. The menu is changing incrementally, as Wilkinson adds locally grown proteins including lamb, chicken and pork. Popular staples, include the seared diver scallops and seared pork bellies, will remain.” -page 53 edible Santa Fe Winter 2012