After several months of planning, building, growing, more planning…then some tweaking, we are finally getting ready to open Farm & Table. Farm & Table has been a natural progression that started with a chunk of land that my father so lovingly preserved (what would have been a 40-house development!); a wonderful little retail store – La Parada – that my mother and I have been running for the last 7 years; lots and lots of community events; and the love for fresh, local food and a friendly place for community to join together! Farm & Table was conceived.
With the help of a wonderful, creative community I have been able to put the pieces together that will make up this new restaurant. Architects, engineers, designers, builders, chefs, artists, friends, and family have all helped to make Farm & Table what it is…and will become. So, thank you. I couldn’t be more blessed.
So here we are…a little more than a week from opening. Still refining our menu (again…with the help of you lovely people out there) through a series of menu tastings. Our resident farmer, Ric Murphy has planted over 700 little seedlings in his wonderful greenhouse. Getting ready for his CSA and to provide the restaurant with fresh produce!
On the menu, we’ve got local grass-fed beef; (happy cows!) local pork from the South Valley; all of our salad greens are being grown in greenhouses & hoop houses in the South Valley at Agri-cultura; beets & potatoes from a farm in Santa Fe; ground corn from Isleta; green chile from Lemitar; Cheese from Tucumcari and Estancia; fig wood from Corrales; pecans from Mesilla; honey from all over New Mexico. We are also looking forward to seedlings that will be ready to sprout in a month or so: strawberries & blackberries, asparagus, rhubarb, radishes, and more from the South Valley to Corrales. We’ve got delicious coffee ground in Santa Fe, beer & wine made right here in Albuquerque and throughout New Mexico, and lots of other goodies on the menu and in mind for future menus!
So…thank you for your patience (I will ask for more as we constantly evolve). I look forward to sharing this all with you and yours!