Press

	Metronews Calgary. October 2009
	FARM, the restaurant extension of Janice Beaton’s fine cheese store, is a nod to both a commitment to local producers and a casual atmosphere for sharing lip-smacking specials. Nibble on meats and cheeses on a cutting board (3 for $15, 5 for $25): smoky chimney sticks from Canmore’s Valbella Meats, house-made pork rillette, decadent Quebec blue cheese, soft raw French brie. All are carefully matched with tidy sides (grainy mustard, chutneys). A blackboard lists daily changing specials, along with well-considered wine and beer pairings. Sometimes they’re cheeky, like the Rocky Mountain oysters ($8). Gently battered and deep-fried, accented by pickled peppers and onion aioli, the bull testicles are elevated to a bona fide appetizer. FARM shines in the confidence of its comfort foods such as a bubbling mac and cheese (small $10, large $13) blanketed by slightly spicy, baked breadcrumbs. Andree Lau http://www.metronews.ca/calgary/comment/article/346745--harvest-your-sharing-spirit-at-farm

	Martiniboys.com May 2009
	Restaurants and bistros are old news; if you're all about trying the best there is to offer, tasting kitchens are the only way to go. For many the concept is still unfamiliar, but for many dedicated foodies tasting kitchens are like Church. A good dish at a fancy restaurant typically involves a delicate mix of many constituent elements to create an intricately unified whole. While this can be amazing if done right, it takes attention away from the rudimentary ingredients. The idea at FARM is to showcase the essentials in their own right. The eatery is the brainchild of Janice Beaton. As the owner of Janice Beaton Fine Cheese Shop, which is attached to FARM, she knows a thing or two about the philosophy of fine artisan foods. The place delights in pairing meats with cheeses, breads, and fancy condiments. By pairing the items together, the eatery intends to bring out the flavour of each individual piece and present them in all their aficionado-fodder glory. Head Chef Adam O'Brien (formerly of River Café) along with consulting chef Michael Noble have created a menu that will suggest the most appropriate food pairings for the amateur connoisseur. The cheese, naturally, comes from Beaton's tethered cheese shop, while the selections of meats and vegetables are supplemented every day. Of course, there's no enjoying fine meat and cheese without a good vintage. That will be the domain of wine director Stephanie Chiasson. The foods offered will change based on what's fresh and what's in season, so the selection is almost endless and the helpful staff will keep you abreast of what goes with what. As you might expect, tasting is a social experience. FARM has been designed with this in mind. The 43 seat farmhouse features a 12 foot-long Harvest table for community seating, a central open kitchen, and tables along a long banquette. After all, why compare fine foods if you have no one to compare them with? Your best bet is to pull up next to someone who looks like they know what they're doing and ask them for guidance. In fact, that's just good life advice. If you're looking for a full-course meal, this isn't the place, but if you're looking for a unique dining experience, you can't go wrong. Try "The Cutting Board", essentially a charcuterie that you create yourself. Select from the ever-changing list of fine cheeses and meats and they will build you a sampler served on a giant wooden slab, complete with sliced baguette and homemade condiments. In case you're more of a traditional diner, they've still got you covered here. Unlike many other tasting houses, FARM does include a number of hot dishes to go with the fresh fare. I just hope you like cheese; dishes include "Janice's Bubbling Mac and Cheese" (served with homemade pickles, $13), cheese fondue, "JBFC's famous goat cheese fritter" (served with shaved fennel and roasted beets, $12), and, presumably, cheese with cheese covered in cheese. Richard Trapunski http://www.martiniboys.com/Calgary/FARM-review.html

Last Updated: Thursday, October 07, 2010