Nicole Callis 4/14/25 Nicole Callis 4/14/25

What’s so sweet about a Sweet Potato Salad?

Nicole Callis 4/10/25 Nicole Callis 4/10/25

The Fruit that Surrounds Us

Nicole Callis 3/2/25 Nicole Callis 3/2/25

Hungry for Lunch?

Nicole Callis 2/26/25 Nicole Callis 2/26/25

Buffet is Best

Buffet vs Plated Sustainable catering

The Table Catering 1/14/25 The Table Catering 1/14/25

The pursuit of a good chew

The Table Catering 1/6/25 The Table Catering 1/6/25

The many layers of a sustainable lasagna

Nicole Callis 10/4/24 Nicole Callis 10/4/24

What is in a bread

Nicole Callis 9/13/24 Nicole Callis 9/13/24

Love shared around the table through a nourishing meal

Nicole Callis 6/27/24 Nicole Callis 6/27/24

Callis Cuisine to The Table Catering

Nicole Callis 5/9/24 Nicole Callis 5/9/24

House BBQ Sauce + Chicken & Corn ready for Summer!

made in House BBQ sauce

The Table Catering 3/20/24 The Table Catering 3/20/24

More Scone Secrets from Chef Peter

The Table Catering 3/15/24 The Table Catering 3/15/24

Now Hatching: Chef Peter’s Easter Frittatas

Katy Burnett 3/15/24 Katy Burnett 3/15/24

A heartfelt thank you: announcing our Home Meal hiatus

The Table Catering 3/13/24 The Table Catering 3/13/24

Chef Peter’s Scone Secrets

The Table Catering 1/24/24 The Table Catering 1/24/24

Soy Siblings: Tofu and Tempeh

Peter Callis 1/15/24 Peter Callis 1/15/24

A note from Chef Peter: The Chef as Artist

The Table Catering 12/14/23 The Table Catering 12/14/23

Sustainability, quality, and cinnamon ribbons

Peter Callis 11/8/23 Peter Callis 11/8/23

A Local farm with lasting quality

Katy Burnett 11/6/23 Katy Burnett 11/6/23

Chef Peter’s gluten free house made Thanksgiving stuffing

Nicole Callis 9/25/23 Nicole Callis 9/25/23

The Art of Breaking Bread