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Table Local Market in Bedford Hills hosted a Jean-Georges Vongerichten party. |
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Mustard-y potato salad with dill from Table Local Market. |
Table Local Market set up this place-card table for a spring wedding at a Katonah home. |
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A winter wedding entrée of beef Wellington and roasted root vegetables by Table Local Market. |
With fresh ingredients from 200 neighboring farmers and food artisans, it’s no wonder Martha Stewart and Jean-George Vongerichten are fans of Table Local Market, the Bedford Hills produce-shop-cum-eatery. Table Local Market’s catering arm is no less locavorian. Event organizers Lauren Schwarzfeld of Mount Kisco; Candace Schafer, executive director of the Westchester Land Trust; and Allison Chernow, director of development for the Katonah Museum of Art, are among the satisfied customers singing Table’s praises.
Schwarzfeld, who’s worked with Table founder Cynthia Brennan and co-owner Peter Menzies on the Mount Kisco Child Care Center’s annual Feed Me Fresh: An Edible Evening gala for the past two years, loves Table’s full-service approach. “They have a beautiful vision—in regard to both décor and food,” she says. “It’s elegant without being pretentious.”
At the Feed Me Fresh, which recently attracted more than 400 guests, the food is paramount. The event benefits MKCCC’s sustainable nutrition program, which was recently recognized by Slow Food USA. Table is a perfect match for the event, since its “keep it simple and seasonal” mantra ensures never-faltering food quality. “Their entire team lives by the philosophies that drive Table,” says Schwarzfeld. “They practice what they preach.”
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Sprout Creek Farm cheese gougères at a Katonah Museum of Art party by Table Local Market. |
For smaller-scale gatherings, Table patrons can opt for full-service or self-serve, take-away catering, with dishes that might include Peking duck quesadillas with Hudson Valley duck confit, house-made pizza with local goat cheese and winter greens, or mini lemon-curd tarts and a classic vanilla layer cake made by Table’s in-house baker, Liz Lilley. On one intimate occasion, Schwarzfeld and 16 family members shared a holiday dinner hosted by Chef Matthew Raymond, who fielded questions about ingredients and dish prep. “Everyone said it was the best gift!” says Schwarzfeld. “Pete and Cynthia have such a great understanding of what people are looking for—even when the client might not.”
CATERER: Table Local Market (11 Babbitt Rd, Bedford Hills 914-241-0269; tablelocalmarket.com) COST PER PERSON: $35-$50 for a casual cocktail buffet, $125-plus for multi-course sit-down meal; WILL FEED: up to 40 (on-premise) to unlimited off-site; SIGNATURE DISHES: artisanal local cheese and charcuterie boards, Table-made guacamole and chips, Liz’s gluten-free quinoa cookies; FIRST QUESTION YOU ASK A CLIENT: “What do you like to eat?” says Brennan; PERSONALITY TRAITS ESSENTIAL TO BEING A GOOD CATERER: “Perfectionism, patience, flexibility.”
Photos by Erich Camping
