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Cooking on the Farm: A Farm-to-Table Cooking Series at Big Jim Farms with Chef John LeTard 🌿Experience the magic of farm-to-table cooking in a unique collaboration between Big Jim Farms and Chef John LeTard of The Unseen Chef. Each class begins with a walk through the fields, where participants harvest fresh, seasonal ingredients before heading to our outdoor kitchen to transform them into elevated dishes that celebrate both New Mexican tradition and global flavors.
This isn’t a single class — it’s a culinary journey. Each week spotlights a new theme and menu, so you can join one class for a taste, or all five for the full seasonal experience. By the end, you’ll not only have new recipes and techniques, but also the memory of creating meals from scratch in the very place they were grown.
✨ The Series Menu ✨
September 6 – Green Chile Rellenos with Handmade Flour Tortillas
Roast green chile straight from the fields, stuff them with cheese, and fry to golden perfection — paired with warm, hand-rolled tortillas made from scratch.
September 13 – Orecchiette Pasta with Farm Herbs & Vegetables
Learn the art of shaping fresh pasta by hand, tossed with a sauce of seasonal herbs, squash, and tomatoes picked that day.
September 20 – Global Eggplant
Explore eggplant’s versatility across cultures: smoky Middle Eastern baba ghanoush, rustic Italian caponata, an Asian-inspired stir-fry, and a New Mexican twist with chile.
October 4 – Harvest-to-Table Vegetarian Feast
Celebrate the autumn harvest with a colorful New Mexican succotash of corn, squash, peppers, and beans, paired with a bright tomato–herb salad, and finished with warm, grilled flatbread made in our outdoor kitchen.
October 11 – Red Chile Enchiladas with Calabacitas
Build classic stacked enchiladas layered with rich red chile sauce made from scratch using our farm-grown red chile, alongside calabacitas prepared with squash, corn, and local herbs.
About the Chef
Chef John LeTard, founder of The Unseen Chef, offers private culinary experiences that blend comfort, flavor, and a touch of surprise. A graduate of CNM Culinary School, he built his career at Four Hills Country Club and Hyatt Regency Tamaya — working at both The Corn Maiden and Santa Ana Café — and now serves as an Event Chef at Campo at Los Poblanos. His background includes award-winning competition experience and years of banquet and fine-dining work, shaping his precise yet approachable style.
Class Details
đź“Ť Big Jim Farms
đź“… September 6, 13, 20 | October 4, 11
🕑 2:30 PM – 4:00 PM
Join us for one class, or the entire series — each week offers a new flavor, a new story, and a new way to connect with the land, the food, and each other.
Pricing
đź’˛ $70 per person (single class)
đź’˛ $125 for 2 classes
đź’˛ $280 for the full 5-class series
During checkout:
Step 1 - Select your desired dates
Step 2 - Add promo code: 2CLASS if you are booking 2+ classes in the series or promo code: 5CLASS if you are booking all 5 classes in the series. This will automatically apply a discount for booking more than one class.
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Event Venue & Nearby Stays
3521 Rio Grande Blvd NW, Albuquerque, NM, United States, New Mexico 87107
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