Clients often ask me what we make best or what we most like to prepare and I always answer that I love to cook the food I love to eat; from the down home farm to table eateries of Brooklyn to the 3 star Michelin restaurants of Manhattan to the great Latin and Asian foods of Queens and beyond I love to make it all. The dining experiences Red Table offers shares the ethic of all our favorite restaurants; every dish is made with real love and respect for the ingredients, the technique employed and, above all, for the patron.
One of the cornerstones of our business is a home delivery service. I feel lucky to be able cook in this way every week. It gives me and all of the cooks at Red Table the opportunity to do something very rare in the catering world. Rather than always making 2000 pieces of an hors d’ouevre day in and day out it allows us to make a huge variety of dishes on a small scale. Some of these dishes (our beer battered fried cod, three cheese lasagna, bar b-q brisket with slaw etc.) we make every week, but plenty of others (this week lamb tagine w/ tomato couscous, vegan challa, samosas, the kings paella, roasted corn soup, mixed sushi for example) are weekly specials and give us the opportunity to work with a variety of ingredients and cusines that we might not be as conversant with otherwise.
Another aspect of the weekly drop off that I appreciate is many of our clients or members of their families have very strict dietary restrictions (allergies, pregnancy, new mothers, or just taste preferences) that constanntly challenge us to make traditional dishes (dairy free low fat cream spinach, but trust me it’s delicious) using restricted ingredients but with the same goal of fantastic all natural dishes.
For more about our weekly drop offs check out our page on home meal delivery or feel free to contact us.