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
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Food Industry News and Comment
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,...
Thank you for Helping To-Table Build Its Business We very much appreciate your support. By way of a thank you, we will present you with the following: A $200 To-Table gift card after 5 of your referrals purchase any amount of To-Table products An additional $50 To-Table gift card...
Fewer Farmers - More Food How does food yield increase by 70% by 2050? In 1800, 80 % of Americans worked on farms. By 1900, the industrial revolution had forced that number to 41% with higher yields from farm machines making up the difference. Today, less than 2% of the...