ALBUQUERQUE, N.M. — Bringing together the community to celebrate local winter flavors is the idea behind a special dinner at Tuerta.
When Liam Kimball opened Tuerta in October, he vowed to support local growers and incorporate New Mexico-sourced foods as much as possible. He also wanted to collaborate with local chefs with a similar philosophy and appreciation for food.
Tuerta’s menu predominately features sandwiches with vegan and vegetarian options. Kimball wanted to expand his horizons for a special five-course winter dinner on Friday, Jan. 17, and reached out to Chef Daniel Garcia who he had previously worked with at Los Poblanos Historic Inn and Organic Farm. Garcia served as the sous chef at Los Poblanos for seven years.
“Daniel and I both take food pretty seriously,” Kimball said. “It’s still coming together as a community. There’s no ceremony as far as I’m concerned. It’s really about bringing people together and coming together and celebrating these ingredients.”