Friday, March 16, 2012

Cooking Lesson Blog has moved! You will be redirected in a moment!

Thanks for your interest in our Cooking Lessons. We have combined our At The Table With...and Cooking lesson Blogs in to one blog. Please check out The Table At Season to Taste for all of our upcoming classes and relevant posts.


Robert Harris
The Table at Season To Taste

Tuesday, February 7, 2012

Crab Cakes:Slow Fast Food

Crab Cakes: Slow Food Fast

Wednesday, February 8th 2012
Amuse Bouche at the Counter

Smoked Duck Quesadilla with
Salsa Verde and Cilantro Sour Cream

Old School Deviled Egg with Pickles and Smoked Paprika

Second Course

Creamy Parsnip Soup with Cider Braised Pork,
Chive Pistou and Berkshire Blue Crostini

Third Course

Crispy Crab Cakes with Fiddle Head Tomme Rosemary Polenta a
Haricot Vert and Fancy Tartar Sauce

Goat and Cream Cheese Cake with Grapefruit Gastrique
 Candied Pecans and Whipped Cream

Monday, January 23, 2012

Duck Confit or Not to Be Menu..Four Seats Remain!!

Duck Confit or Not To Be?

Wednesday, January 25 2012
Snacks at The Counter

Pheasant Quesadilla with Salsa Verde and Cilantro Sour Cream

Old School Deviled Egg with Smoked Paprika

Second Course

Roasted Garlic and Black Truffle Custard
Frissee with Walnut and Lemon Vinaigrette

Third Course

Crispy Duck Confit, Garlicky Pork Sausage White Bean Cake
Seared Spinach and Armagnac Plumped Prunes

Dried Cherry Clafouti with Roasted Pear and Whipped Cream

Sunday, January 15, 2012

Fun with Lobster Menu

Amuse-Bouches at The Counter
  Wellfleet Oyster Apple Cider Mignotte Toasted Bread Point
Grilled Japanese Eggplant Stuffed with Oven Dried Tomatoes, Yogurt and Sage
First Course
Fisherman’s Soup
Crouton, Rouille and FiddleHead Tomme

Second Course
Brioche Stuffed Farm Fresh Egg
Chanterelle, Grilled Scallion and Frissee Relish

Entree Course
Butter Poached Gloucester Lobster 
Caviar Beurre Blanc Ginger and Carrot Reduction,
Saffron Roasted Turnip and Brussel Sprouts
Petit Pommes Anna, and Chervil Salad

Madeline with Balsamic Caramel,Hot Taza Chocolate and Sea Salt

Chicken Wrap Up

Our first cooking lesson was a blast! Check out the following photos and thanks to all who attended..Good food, wine and conversation was had by all. Fun with Lobster Menu to follow.

Tuesday, December 27, 2011

Free Range Organic Chicken Alchemy Menu

Wednesday, January 11 2012
Snacks at The Counter

Roasted Beet, Great Hill Blue and Toasted Hazelnut Crostini

Smoked Blue Fish and Braised Fennel Salad with
Horseradish Mustard Sauce on Sesame Crisp

Creamy Parsnip Soup with Balsamic Caramel
Cider Braised Round The Bend Farm Pork


Free Bird Organic Chicken Duet
Juniper Confit Chicken Leg and Thigh with Cranberry Gastrique
Haloumi Stuffed Chicken Breast with Reduction Sauce
Roasted Brussels Sprouts, Carrots and Garlic
Oyster Mushroom Barlotto

Sauternes and Cinnamon Poached Pear Stuffed with
Highlawn Farm Creamy Ricotta and Candied Hazelnuts

Friday, December 16, 2011

Gift Certificates are Available!
We're so excited to announce our cooking class series just in time for the holidays! If you're searching for a last minute gift for a loved one or a friend, one of our classes could be exactly what you have been looking for! Our office elves are ready to take your reservation, but remember, space is limited, so act fast!
For questions or reservations, please email us at