To-Table is the source for exceptional fresh foods not found locally 

We source our ingredients by working with award winning chefs 

All selections are produced in a safe, sustainable and non-industrial manner 

Superior foods from trusted sources delivered  straight  to your table

Alex Seidel (Fruition and Mercantile), a James Beard finalist for best chef Southwest, encourages home cooks to employ the best ingredients, measured in part by quality, sustainability, and variety, to best enjoy the art , the result and the environmental benefits. Other Chefs working with To-Table include Daniel Asher (The River and Wood), Hugo Matheson (The Kitchen), Frank Bonanno (Mizuna, Bones, Osteria Marco, French 75 and more), Paul Reilly (Beast +Bottle and Coperta), Kyle Mendenhall (Arcana) and several others.

We Deliver the Sourcing, You Deliver the Feast

Play the To-Table 2018 Winter Games Medal Count Contest

Don't just watch the games - Participate and win foods from To-Table

Submit your prediction of the medal count. If you are right or the closest, you win! Each contestant gets 3 changes to win. Watch the Games with a renewed interest.

Stone Crabs are in season until the end of February. They are the ultimate in renewable food - the claws grow back!

Pick from Jumbo to Medium size. orders include mustard sauce and a wooden mallet.

Do Not Miss the Stone Crab Claw Season 

FREE SHIPPING

Lobsters and Oysters - Cure Mid-Winter Blues

Food Industry News and Comment

To-Table's 2018 Winter Games Medal Count Contest

  Make the Winter Games even more exciting with a chance to win fabulous To-Table foods. Submit your prediction of the medal count - if you are right or are the closest (for 2 interim medal counts and the final medal count), you will win! 3 chances to win and...

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2018 Food Trends Summarized

The food trends for 2018, as for any year, are a collection of the movements and tastes into which consumers are progressing and not a description of the foods that dominate.Nevertheless, the trends for 2018 move us closer and closer to the concept of "mindfulness" in procuring,cooking and eating. This leads to greater focus on what is good for us as the eater, what is interesting to create in flavor, touch and other senses, and what is best for an environment that must feed more and more people.

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Why Some Companies Love Product Labeling Regulations

  Is your dairy-free, non-GMO “milk” made from "free-range trees"? This one is. The company, Mikadamia, is trying to set its macadamia nut milk apart from almond milk by highlighting that its trees do not require irrigation like the almond tree. The food labeling craze coupled with banner headlines about the dangers of gluten, GMOs,...

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