Corner Table's focus is on local seasonal foods and his relationship with local farms allows him to showcase local foods and create a menu that is both completely sustainable and even more importantly, it tastes amazing.
Our group was treated to hors d'oevres featuring many of their fresh meats from the deli case including fennel sausage and coppa. The flavor of the coppa was to die for and if the night would have ended there I would have gone home happy.
The night kept going though. Scott is introducing a community-supported kitchen(CSK) where he gathers food from local farms and provides customer's with a unique box of food each week. It contains a mix of proteins, sides and stocks designed to inspire multiple meals throughout the week. Scott had some of the boxes to show us and they included things like a half chicken, braised beef, fresh sausage and bacon as well as fresh pork rillette. Then something I never expected, Scott opened his kitchen to 40 food bloggers and told us to create whatever we wanted in his kitchen. We stormed his kitchen and cooked up some great food using the fresh products from the boxes.
|Notice Chef Dan watching carefully over his Kitchen|