Join us on October 11 in the Campo Private Dining Room for a Farmers Dinner featuring fall produce from the fields of Amyo Farms and Los Poblanos. Enjoy a unique opportunity to hear from the farmers as they introduce ingredients and discuss local farming practices.
Jesse Daves is at the helm of Amyo Farms, a small family owned and operated farm that specializes in high quality produce that is picked at the peak of flavor and handled with utmost care. Known for produce grown without chemicals, pesticides, or use of genetically engineered seeds, Jesse believes flavor is why customers should prefer to purchase locally-grown vegetables. “Buying local is great, but I want my customers to be motivated by their stomachs, not their brains.” Over the years Amyo Farms has been introduced to many heirloom varieties of produce local to the Rio Grande watershed that are delicious, but not well suited to commercial agriculture. This is one reason why Jesse and his wife Sarah Montgomery have started growing and saving seed while also growing fresh produce for the local market. Together they started Epic Seeds, a small seed company based in Albuquerque. Epic Seeds features many familiar heirloom varieties of vegetables as well as several heritage and traditional crops from Guatemala where Sarah has worked for over 15 years. Through her work with The Garden’s Edge, 501 c3, many lost varieties of traditional foods have come back into production, perhaps most notably Amaranth. What started with a handful of seeds has turned hundreds of pounds of production for local consumption in Guatemala. Now Amyo Farms is able to produce many of those same traditional food crops here in New Mexico. The three enterprises are inextricably linked. Through their farm, they produce food and seed and provide education and cultural exchanges.
Wes Brittenham is Farm & Landscape Manager at Los Poblanos, and brings four decades of horticultural experience in the Southwest to the fields. He has always been a backyard farmer, growing vegetables, herbs and other plants that are appropriate for our southwestern environment. He oversees all growing things at Los Poblanos, from the Historic Gardens to the newer, more xeric and multi-functional landscapes, as well as the Kitchen Garden and our lavender fields.
Judy Hartline is the Lead Produce Farmer at Los Poblanos, with ten years of farming experience. She utilizes organic and sustainable growing practices while contributing to and advocating for the local food economy.
This five-course dinner highlights the freshest ingredients in the Rio Grande Valley prepared by Executive Chef Jonathan Perno. Each course has been thoughtfully paired with wine by Los Poblanos’ resident Sommelier, Dylan Storment.
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First Course
Tasting of onions and potato
Paired with Claude Branger, Muscadet Sevre-et-Maine, "Le Fils des Gras Moutons"
Second Course
House Chorizo and eggs with Tepary beans, Epazote and crispy flour tortillas
Paired with Milagro Winery Rosé of Leon Millot
Third Course
Marinated grilled Quail with Sweet potato, Achiote and lime
Paired with Brick House Gamay Noir
Fourth Course
Seafood Posole
Paired with Vietti Barbera d'Alba
Dessert
Warm apple cider cake, spiced apple sauce, vanilla ice cream
Paired with Domaine des Baumard Quarts de Chaume
Menu subject to change. Kitchen will accommodate for dietary restrictions. No substitutions.
Online reservations required. All pricing inclusive of food, wine, tax and gratuity.