July at the Table

Welcome to your seat at the table.

We extend our home to you as an invitation to break bread together. May you be met with belonging, marked with inspiration and found in community.

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"Saturday morning, I watched as one of our baristas moved from the busyness of their work to help a guest in her wheelchair find a seat. There was something so beautiful in seeing him carve a path for her through the crowded space.

"Kindness shifts the focus from ourselves to someone else. It makes room for others when it's not always convenient. Because of that small act of kindness this guest no longer felt out of place. She felt seen, honored and welcome. This month take time to think of a few small ways you can shift your focus to make someone else feel seen." 
- Dustie Gregson (Owner)


 Linda's Blueberry Pie

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CRUST

• 3 cups all-purpose flour
• 3/4 cup cold butter, sliced
• 6 Tbsp. cold vegetable shortening, sliced
• 1 tsp kosher salt
• 4 to 6 Tbsp. ice-cold water
* If time is short, substitute a store bought crust

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FILLING

• 7 cups fresh blueberries
• 1/4 cup cornstarch
• 2 Tbsp. balsamic vinegar
• 1/2 cup sugar
• 1/3 cup honey
• 1 tsp. vanilla extract
• 1/4 tsp. kosher salt
• 1/4 tsp. ground cinnamon
• 1/8 tsp. finely ground black pepper
• 2 Tbsp. butter, cut into 1/4-inch cubes
• 1 large egg

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PREPARATION INSTRUCTIONS

Preheat oven to 425 degrees
1. Prepare Crust: Process first 4 ingredients in a food processor until mixture resembles a coarse meal. Gradually add ice water and process until dough forms a ball and pulls away from sides of bowl. divide dough in half and flatten each half into a disk. wrap each disk and chill for 2 hours to 2 days.
2. Prepare Filling: Place 1 cup blueberries in a large bowl; crush blueberries with a wooden spoon. stir cornstarch and vinegar into crushed berries until cornstarch dissolves. stir sugar, next 5 ingredients and remaining 6 cups blueberries into crushed berry mixture.
3. Place one dough disk on a lightly floured surface. sprinkle with flour. roll dough to 1/8 inch thickness. fit dough into a greased (with butter) 9-inch deep pie plate. Repeat rolling process with remaining half of dough. Pour blueberry mixture into pie crust and dot with butter cubes. Whisk together egg and 1Tbsp. water. Brush a small amount around the edge of pie. Place second pie crust over filling pressing lightly to adhere. brush entire pie with remaining egg mixture. Freeze 20 minutes or until dough is firm.
4) Bake pie on an aluminum foil-lined baking sheet 20 minutes. Reduce oven temperature to 375 degrees and bake 20 more minutes. Cover pie with aluminum foil to prevent excessive browning. bake 25-30 more minutes or until golden and filling bubbles in center. cool 1 hour before serving.


NEW MARKET Arrivals: Jeanne Beatrice

The new Jeanne Beatrice Spring 2018 line has arrived! Shop all the new styles in our Table Market

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Feature latte: Espresso Spritzer

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BAKERY in Asheboro

Items Available for Pre-Order:

9" Chocolate Pie -$22

Blueberry Pound Cake -$35

9" Chocolate or Vanilla Cake with choice of Buttercream:
Vanilla, Chocolate, Lemon, Blueberry, Cream Cheese, Coconut, Lavender, Raspberry or Strawberry -$45

12" Rustic Apple Tart -$28

Gluten Free Chocolate Chip Cake with Cream Cheese Icing (13” by 9”) -$35

 

Small Batch:
Special orders - minimum 10 bags

Lavender Tea Cookies -$4.95
Shortbread -$4.95
Coconut Macaroons -$4.95
Pound Cake -$8.95

*Call 2 business days in advance for any PRE-ORDER items.

*Please note that each Table location has differing baked goods and retail available.

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Enjoy your holiday!


Copyright © The Table Farmhouse Bakery 2018,
All rights reserved.


The Table                 
139 S. Church St.
Asheboro, NC 27203
336.736.8628

The Table on Elm
227 S. Elm St.
Greensboro, NC 27401
336.542.0395

Photography by: Samantha Maske

Follow us on social media!

Asheboro Hours
Sun - Mon : CLOSED
Tues - Wed : 7:00am-2:30pm
Thurs - Fri : 7:00am-10:00pm
Sat : 7:30am-10:00pm

Greensboro Hours
Sun - Mon : CLOSED
Tues - Sat : 7:30am-3:00pm

February at the Table

____ ISSUE  No. 31 ____

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The Love of Baking


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When people walk into The Table and see the beautiful glass case of pastries, bread and desserts, they ask us, 

"Do you make that here?"

I grew up with a dad who loved to bake bread, and he still does to this day. I have such fond childhood memories of seeing him knead bread with his hands, the aroma of it baking in the oven, the excitement of tearing off a piece of his carefully braided loaf and smearing it with butter while it was still warm. My mom always baked something special when we had guests coming over to our home for dinner; it was usually something she had never baked before, because she loved to try new things! Her love of baking comes from the joy of knowing her guests feel special because of the work of her hands.

When thinking about opening The Table, I wanted those same feelings to be shared--fresh bread, real butter, the creative element of baking something special for our guests. We live in such a fast-paced, busy world; enjoying the simple pleasures of a craft that isn't machine-manufactured, wrapped in plastic with ingredients that you can't pronounce, but instead is crafted in small batches carefully rolled, scooped, kneaded by hand, mixed with fresh ingredients--well, that's the only way to go for me. 

So. to answer our most frequently asked question--YES. We make it all right here in our kitchen, every day, as a part of a very talented group of people who love to bake.

-Dustie Gregson, Owner & Founder

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Happy Valentine's Day!

In honor of Valentine's Day, we'll be offering some unique dessert items on Wednesday, February 14th. 

Come have a lovely afternoon tea and treat with a friend or after-dinner dessert with someone special at our Asheboro Bakery. We will be extending the hours The Bakery is open in Asheboro from 2:30pm - 9:00pm.

*Please note that the Eatery will not be open. 

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Getting to Know our Head Pastry Chefs


Jill: 

"I had been a stay-at-home mom for a few years and decided it was time to do something different. I decided to enroll as a student at Guilford Technical Community College (GTCC) in Greensboro, NC for their Culinary Arts Program. I absolutely fell in

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love with my baking classes. I had read an article in the local newspaper about a very interesting bakery that had just opened up, so I went to see about a job. I got the job and stayed there for almost eight years as a baker. Baking was all I could think of anymore!. There I learned how to bake things I had never even heard of before, like Pain Au Chocolate Almond Brioche Toast. Yummy! 

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 I feel so thankful for my role at The Table in Asheboro, and now Greensboro, for the past five years. I bake because I love to make people happy--just give someone a cinnamon roll or cookie right out of theoven, and all they can do is smile. When both my grandchildren were living with me, every Monday morning I would have muffins and hot chocolate ready for them when they got out of bed. Little Brayden would come running down the hall yelling, 'MawMaw, where are the mutkins?' Knowing that I can make the people I care about happy, well, that makes me happy."

-Jill
Head Pastry Chef, The Table on Elm (Greensboro)


Kristiana: 

"What really ties an event to me in my memory is what I ate, so I love when I get to bake something that's part of a special memory for people, like a birthday cake for my friends' children. One of my dearest memories over the past couple years in my profession included a tender moment with a lady from my church. Her mom had recently passed away, so she had been taking care of her elderly dad. She told me that my Chocolate Pie tasted like what her mom used to bake, so she'd always come by The Table to get it for her dad. Our memories are truly tied to food and the sensations, smells, tastes, feelings that go along.

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I get my love of chocolate from my mom; she was a serious chocoholic. She first taught me how to bake brownies from her 1960's Hershey's cookbook. She always had some chocolate squirreled away in my childhood home; I do that too, now! My favorite chocolate bar right now is Lindt's 85% extra dark chocolate; it tastes incredible. My husband, Luke, thought he was marrying Betty Crocker, but I really don't bake too much at home; I just cook. Luckily, he's an excellent baker. If I do bake at home, it's usually to make a chocolate cobbler or apple crisp to bring to a party.  

My favorite Bakery Item right now that we serve at The Table is anything Gluten-free that Samantha bakes. I personally enjoy making our Chocolate Mousse the most, because I adore anything chocolate. It's hard for me to resist our Chocolate Chip Cookies here, too. There is a real science behind our human cravings for pastries and baked sweets; thecombination of salty, crunchy and sweet signal delight and pleasure to our brains. Most importantly, when we get to share sweets with those we love, we feel in our hearts a sense of comfort, reward and satisfaction that is hard to beat!"

-Kristiana
Head Pastry Chef, The Table (Asheboro)


 
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BAKERY in Asheboro

Items Available for Pre-Order:

9” Chocolate Pie -$22
Annie Lou’s Pound Cake -$35
9” Vanilla or Chocolate Cake with choice of buttercream:
Vanilla, Lemon, Chocolate, Caramel, Raspberry or Strawberry -$45
12” Rustic Apple Tart -$28
Gluten-Free Whoopee Pies (minimum order of 6)-$20
Heart-Shaped Berry Cherry Hand Pies (minimum order of 6) -$28

Retail Items:
Pound Cake loaves: Lemon, Buttermilk or Chocolate Chip -$8.95
Valentine’s Sugar Cookies -$4.95
Meringues -$4.95
Strawberry Marshmallows -$4.95
Shortbread -$4.95

*Call 2 business days in advance for any PRE-ORDER items. Please note that each Table location has differing baked goods and retail available.

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Table on Elm (Greensboro)

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*Please call our BAKERY in GREENSBORO for information about current specials and retail, like our Valentine's Day Heart-Shaped Cake.
We have plenty of gifts and treats for your Valentine!


 
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BAKER'S PICK:
February BREAD SPECIALS

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Check out our specialty breads that our wonderful Bread Baker Horst will be making this month:

Tuesday: Black Russian
If you love our Rueben, then definitely grab a loaf of this fabulous rye bread.

Wednesday: Four Saints Wort
Wort is from the mashing process during the brewing of beer, in this case from our local Four Saints Brewery right here in Asheboro.

Thursday: Black Russian
Fennel seeds give this tender Slavic bread a distinctive licorice flavor, and vinegar gives it slight tang.

Friday: Challah
This deep-gold, braided bread is traditionally served on theJewish Sabbath and other holidays.

Saturday:Jalapeño-Cheddar or Sunflower-Rye
Alternating Saturdays will feature either loaf. The Jalapeño-Cheddar will add some spice to you life, while the Sunflower Rye is definitely more of a comfort food.

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Barista's Pick: 
Chocolate Blood Orange Latte

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Our feature latte this month marries thegorgeous citrus tang of these locally picked oranges with the rich smoothness of chocolate. Thank you to local farmer Walter Krasuski from Water Puddles by Walter, for these wonderful oranges. Try one out today!

Also, ask your Table barista about using Oatly's Oat Milk in your next coffee beverage. Their Oatmilk is made from liquid oats, which means it isn’t overly sweet or excessively heavy. It's "yummier than almond milk, we may never drink from the cow again!" -Barista Luke

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EATERY: Chia Rice Bowl

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Our brand new Chia Rice Bowl is something you can't miss! With jasmine rice steeped in green tea, Thai coconut milk, chia and lime, this dish is healthy and delicious.


Market: Waxing Kara's Body Butters & Honey

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Waxing Kara's body butters, honey and plethora of products  are featured this month in The Table's Market. They are designed to soothe, brighten, and rebalance skin thanks to pure honey and other natural ingredients-no artificial colors or fragrances, parabens, or sulfates are used in these formulas. Enjoy spa quality products in the comfort of your home. All honey scrub and butter is handmade right here in the USA. Cruelty free, eco friendly, and so good for your skin.

We are offering a free gift box with any gift purchase of $20 or more. Our gable boxes come with blush and pink tissue and is perfect to fill with a Table gift card and Waxing Kara Body Butter. 

Also, check out our best-selling Lov Teas (like, Lov is Beautiful) in stock this month! This organic blend of light, fruity flavours will help make life brighter. White tea, green tea and rooibos combine to create a delicate base, complemented by apricot and natural peach flavours for a lovely, gentle finish. The mango and pineapple pieces add an exotic touch, and are sure to brighten up your day."

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RhinoLeap Productions presents:
Forever Plaid

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Come support Asheboro's local theater company, RhinoLeap Productions, by attending a performance of Forever Plaidfrom April 5-15 at The Sunset Theatre.

Forever Plaid is one of the most popular, successful musicals in off-Broadway history. This deliciously fun revue is chock-full of classic harmonies and delightful scenes that keep audiences rolling in the aisles when they're not humming along to some of the great nostalgic pop hits of the 1950s.

The Table is proud to support these wonderful local artists. Register to win 2 tickets and a gift card from The Table in the amount of $30 when you come in on Valentine's Day!

 Click here to purchase tickets now!


The Table

139 S. Church St.
Asheboro, NC 27205
(336)736-8628


HOURS:   Sunday & Monday           CLOSED
                   Tuesday & Wednesday     7:00am - 2:30pm
                   Thursday - Friday             7:00am - 10:00pm
                   Saturday                             7:30am - 10:00pm


The Table on Elm  
227 S. Elm St.
Greensboro, NC 27401
(336)542-0395

HOURS:   Sunday & Monday          CLOSED
                   Tuesday - Saturday      7:30am - 3:00pm


Follow and Like us on Facebook & Instagram!

Photo credit: Samantha Maske

Copyright © The Table | 2018

Happy New Year from the Table

____ ISSUE  No. 30 ____

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One of our regulars, AJ, eating a Table staple--a cinnamon roll! What a cutie.



Happy 2018!

"And now we welcome the new year, full of things that have never been."
-Rainer Maria Rilke


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THANK YOU from Dustie

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"When I think back on 2017 one word rings true: Community

I think of the Sunday afternoon that we opened The Table to host a Fall Fest Fundraiser for Cove Phillips’ journey toward wholeness; theline of people who showed up to support this precious little girl was all the way down the sidewalk. 

I remember Summer's Swing Dance Night; I watched young and old take a stranger's hand on The Table's lawn and dance under the stars. I remember thecouple who comes every Friday night; this Christmas they graciously brought handmade ornaments with a note of encouragement for my staff.  I think of the "Get Well Soon" cards, prayers and financial support that were passed across our counter to be given to one of our very own during a time of sickness; the homeless man that comes in weekly to eat and the number of guest that ask if they can pay for his meal; lending a helping hand to a homeless family of seven and someone in our community providing shelter, clothing and furniture for them so that the five children could experience a wonderful Christmas. 

“We are each singular threads in the world. We all get to decide what we will tie our lives to. If I tie my resources, my time, to only a thin thread of my own life, my life’s a hopless knotted mess. The thread of your life becomes a tapestry of abundant colors only if it ties itself to other lives…. Reweaving peace, harmony, hope and wholeness means to sacrificially thread, lace and press our time, power, goods and resources into the lives and needs of others….The strong must disadvantage themselves for the weak, themajority for the minority, or the community frays and the fabric breaks."

-Ann Voskamp, TheBroken Way

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When delivering some food to a local community shelter before theholidays, the director said to me, “My fear is that one day people will forget about us”.  I truly think that will never happen. I see so many in our community choosing to be woven into a fabric, a fabric that will continue to be strengthened by more and more threads.  As people take risks to rebuild, create jobs, teach, restore the broken, reach for an open hand in need, the community strengthens. We are giving space for growth and hope. We may see it initially as sacrifice, but the return is greater than anything we can imagine. Isn’t that what living in community is all about?

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This newsletter is a THANK YOU letter of sorts. It is a thank you to all of you that come to The Table and have a meal with us. It is a thank you to the city that has given us an opportunity to restore and rebuild.  It is for all of you that silently feed the poor, give words of encouragement, provide jobs and take risks to grow, so that others may profit.  It is for my staff who desire to serve our guests well and take pride in their jobs. The Table has thrived over the last almost five years because my incredible staff choose to learn and grow in their trade and in service to our guests. I couldn’t do it without them. I am thankful for my husband and the constant sacrifices he makes for me to continue to dream into this community. Thank you, EVERYONE, for a wonderful year. I look with great anticipation for what 2018 has for this community."

-Dustie Gregson, Owner & Founder

 
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A Certified Barista's Journey
 

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"I started working as a dishwasher at The Tableand was so excited when Dustie approached me about transitioning into coffee. I had a desperate curiosity to learn everything I could about coffee. TheTable's third-wave coffeeprogram using Durham's Counter Culture Coffeebeans was ground-breaking for Asheboro starting with our original barista, Chris Phillips, and it has only gotten better since! Here at The Table I'm always shown how valuable and necessary it is to serve others; I feel so much joy seeing people smile whenever I serve them coffee. This is a community like no other."

-Noah Lowdermilk

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"I love Asheboro and chose to move here, because this little town is like one, big family. The community has always shown me amazing support in my coffee passion. It’s such a great feeling when a Table customer says, 'I knew you were working today, so I had to come by and get some coffee.'

My first roles at The Table were in dishwashing/food preparation. I've always loved coffee, and when I began expressing some interest in learning to be a Table barista, Dustie offered me a position. Oddly enough, I turned it down twice, because I had a massive beard and didn’t want to shave it off! However, I finally decided I was truly ready for some change, and the next day my beard was gone; I was ready to take on the new journey of becoming a barista!

Fast forward to today--Noah and I are officially certified baristas through a lot of hard work in our Counter Culture classes and completion of our exams. I feel so honored to be able to perfect my craft and the be the best barista I can be. I enjoy serving a phenomenal product, practicing latte art and pursuing the perfect cup of coffee at a competitive level. We serve in a capacity that is unique to Randolph County and take a lot pride in making sure all of our baristas are fully trained; no matter who is in bar, we can offer a consistent coffee/espresso drink. Thepast several years at The Table has sincerely been an amazing journey of learning and growing beside friends and passing on thecraft to others."

-Justin Moore

 
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BAKERY in Asheboro

Items Available for Pre-Order:

9” Chocolate Pie -$22
Annie Lou’s Pound Cake -$35
9” Vanilla or Chocolate Cake with choice of buttercream: Vanilla, Lemon, Chocolate, Caramel or Raspberry -$45
12” Rustic Apple Tart -$28
Gluten Free Cranberry White Chocolate Crumble -$30

Retail Items:

Pound Cake Loaves: Lemon, Buttermilk or Chocolate Chip -$8.95
Sugar Cookies -$4.95
Meringues -$4.95
Vanilla Marshmallows -$4.95
Shortbread -$4.95
Gluten Free Dream Cookies -$4.95

*Please call our BAKERY in GREENSBORO for information about current specials and retail.

*Call 2 business days in advance for any PRE-ORDER items. Please note that each Table location has differing baked goods and retail available.
 

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TABLE ON ELM Exclusive:

Grab-n-Go Yogurt Parfaits
(Pictured Above, Deconstructed)

The Table on Elm, our little sister location in Greensboro, has amazing treats and treasures for those passing through The Triad! Come stop by today; we'd love to see you!

Check out our FEBRUARY NEWSLETTER for upcoming Valentine's Day Specials!


STAFF FEATURE:


Samantha // Baker, Photographer, Social Media Manager

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"When I started at The Table two years ago, I never imagined theamount of change and growth I would experience as both a baker and a photographer. Before I began my journey with The Table, photography was not something I had given much thought to as a career, but more of as a hobby. Along with most people my age, I spent an incredible amount of time on social media. Being science-minded, I really love figuring out what goes into social media and how it really works behind-the-scenes (also as a hobby!).

When Dustie asked me if I wanted to run The Table's social media accounts, I was more than thrilled! The job turned out to be a lot bigger than I had initially thought, but also a whole lot more rewarding! I fully believe the amount of encouragement and support from Dustie played the biggest role in the growth of my art. Her trust and blind faith in my ability to build upon and grow our brand through social media has been key in making it successful. I will forever be thankful to her and the rest of The Table for the overwhelming amount of love and gentle support in both my personal efforts and my career!"


The Square on Church

The Square on Church is Jerry Neal and Dustie Gregson's latest building project next to The Table. To update everyone on the building's renovation process, Mill 133  officially has a roof and is all dried in for Winter. Progress is being made in the Neal Building by cleaning it out and getting it ready for something brand new, which will be announced this Spring 2018.

Follow our progress at our website: www.Mill133.com

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The Table

139 S. Church St.
Asheboro, NC 27205
(336)736-8628


HOURS:   Sunday & Monday           CLOSED
                   Tuesday & Wednesday     7:00am - 2:30pm
                   Thursday - Friday             7:00am - 10:00pm
                   Saturday                             7:30am - 10:00pm



The Table on Elm  
227 S. Elm St.
Greensboro, NC 27401
(336)542-0395

HOURS:   Sunday & Monday          CLOSED
                   Tuesday - Saturday      7:30am - 3:00pm



Follow and Like us on Facebook & Instagram!

Photo credit: Samantha Maske, Montana Lee

Copyright © The Table | 2018

December at the Table

____ ISSUE  No. 29 ____

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Merry Christmas

Happy New Year!

 

"The most magical Christmas I can remember was when I was five years old. We lived in an apartment complex and had very little in the world's definition of wealth. My sister and I had been wanting a pair of shiny, black, patent leather boots with tiny, metal eyelets that ran all the way up and tied with a perfect bow just below the knee. I thought they were the most beautiful boots I had ever seen; I asked Santa for them.

It was a cold Christmas Eve, and we were anxiously waiting for the morning to come. We heard a knock at the door, and my sister and I ran to greet this unexpected guest. To our surprise, all that was there on the doorstep were two, beautifully wrapped gifts with our names on them. We tore the paper and bow off to behold the exact pair of shiny, black patent leather boots that our little hearts had dreamed of.  

Dustie & Jodie, Christmas 1971

Dustie & Jodie, Christmas 1971

To this day we still don't know who left those boots for us. The gifter was anonymous. I can only imagine the excitement they must have felt leaving us two little girls a gift that we had wanted so badly and that was something we were not really expecting to ever receive.  To this day I remember thewonder and how loved I felt.

That Christmas formed a particular soft spot in me about giving, because I was on the receiving end of a gift supremely extravagant. It wasn't the boots that mattered at the end of the day; it was that fact that someone loved my sister and I enough to bless us with a present that we didn't have to have, but desired deeply. The gifter took the time, money and energy to shop through the crowds, wrap the boxes and leave them at our doorstep. Truly amazing.

I am thankful for the greatest Giver of all and that we have set aside this season to reflect and celebrate His birth. "Unto us a child is born, a son is given" (Isaiah 9:6)! Merry Christmas to all of you, and may your homes be filled with His perfect peace, love and joy this holiday season and New Year!" 

-Dustie Gregson, Owner & Founder


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MARKET: Christmas Retail

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In this magical season of giving, you will find so many treasures in our Market that will make unique gifts for loved ones.

New gable giftboxes with our sheep-wreath labels ("Giving, a heart made full") are here to be filled with all the special holiday treats you purchase. We have lovely new coffee mugs and Giving- A Heart Made Full t-shirts ($23) that are freshly stocked in the Market for Christmastime. $5 of every t-shirt sold will go to CUOC this month. Help support this incredible non-profit organization!

Other gift ideas include French market totes, Hammond's candy canes (so many pretty colors and flavors!), Wildly Delicious compotes, jams and dipping oils. Waxing Kara's delicious honey with bear and rabbit honeypots are cute, practical presents for special ladies in your lives. And if you just can't decide on the perfect gift, we will have our Tablegift cards at the cashier. Don't forget to pick up your Winter Blend Granola as a hostess gift for your holiday travels!

 

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Barista's Pick: Peppermint Mocha Latte

Indulge in the holiday season with our Peppermint Mocha Lattesthis month. As you know, all of our syrups are housemade using fresh ingredients.

Also, for all you Counter Culture lovers out there, we are selling their limited-release Winter Blend, Iridescent. They make amazing Christmas gifts with their beautiful snowflake packaging. They donate a portion of proceeds from every pound sold to organizations doing important work in the communities where they buy coffee—to complete the cycle of good work, good cheer and great coffee. Iridescent offers an approachable flavor profile that is still complex with sweet notes of dark chocolate and berry.

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BAKERY in Asheboro

Items Available for Pre-Order:

9” Pecan Pie -$22
9” Chocolate Pie -$22
Chocolate Peppermint Pound Cake -$45
Eggnog Pound Cake -$45
9” Vanilla or Chocolate Cake (with choice of buttercream:
Vanilla, Chocolate Peppermint, Classic Chocolate, Caramel or Raspberry) -$45
12” Rustic Apple Tart -$28
8” Gluten-Free Marshmallow Chocolate Roulade -$30
8” Vanilla and Gingerbread Yule Log -$25

Retail Items:

Pound Cake Loaves (Gingerbread, Eggnog and Pumpkin Chocolate Chip) -$8.95
Gingerbread Men -$4.95
Snowflake Sugar Cookies -$4.95
Baked Peppermint Meringues -$4.95
Shortbread -$4.95

*Please call our BAKERY in GREENSBORO for information about current specials and retail.

*Call 2 business days in advance for any PRE-ORDER items. Please note that each Table location has differing baked goods and retail available.

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The Table Christmas Market

Thank you for all who joined us  Sunday, December 10th at our Asheboro location! We had an amazing turnout. We shared our Market's jams, compotes and holiday coffee, as well as tastings of our Bakery items.  Holiday gifts and bakery items are available to pre-order for the holidays. 

 

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RhinoLeap Productions: "It's a Wonderful Life"

Rhinoleap Productions will be putting on a live radio play of a Christmas favorite, "It's A Wonderful Life"! Bring your whole family and come join us at The Sunset Theater in Downtown Asheboro on December 28 and 29 (7pm) and December 30 (2pm & 7pm). You can purchase tickets online at www.rhinoleap.com.

The Table will be participating in this awesome holiday show by hosting a GIVEAWAY! We will do various drawings at The Tablefrom Dec. 5-19, and 3 winners will receive 2 tickets each to theshow and a $15 Table gift card for dessert and coffee after the show.

Also, if you come by The Table after the performances, present to us your show ticket and we'll give you 15% off any dessert and coffee.


Holiday Closures

In honor of the Christmas holiday, The Table will close at 3:00pmon Saturday, Dec. 23. We will re-open on Thursday, Dec. 28 with regular hours.

In celebration of the New Year, we will will be closed Tuesday, Jan. 2nd.

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The Table

139 S. Church St.
Asheboro, NC 27205
(336)736-8628


HOURS:       Sunday & Monday            CLOSED
                   Tuesday & Wednesday      7:00am - 2:30pm
                   Thursday - Friday             7:00am - 10:00pm
                   Saturday                         7:30am - 10:00pm




The Table on Elm  
227 S. Elm St.
Greensboro, NC 27401
(336)542-0395

HOURS:       Sunday & Monday          CLOSED
                   Tuesday - Saturday        7:30am - 3:00pm



Follow and Like us on Facebook & Instagram!

Photo credit: Samantha Maske, Montana Lee, Sydnee Mela

Copyright © The Table | 2017

November at the Table

____ ISSUE  No. 28 ____

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Happy Thanksgiving!

"Gratitude can transform common days into thanksgivings, turn routine jobs into joy, and change ordinary opportunities into blessings."
-William Arthur Ward


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MARKET:
Mason Cash Varsity Baking Goods

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New in the Market for the Fall season are Mason Cash's Varsity Baking Goods. Mason Cash has been the choice of home cooks and bakers for centuries. The origins of Mason Cash can be traced back to a pottery operating at Church Gresley in the heart of theEnglish ceramic industry in 1800.

Inspired by the oldest British university towns, the Varsity range combines the quality and innovation of Mason Cash together with sophistication and style. Their chip-resistant earthenware mixing bowls are sized to perfection and nest for practical storage.

Check them out in The Market today, especially all you bakers out there getting ready for family gatherings for theupcoming holidays.

Follow them on Facebook here.

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Barista's Pick: Maple Bourbon Latte

All of our housemade syrups are made using the best of ingredients. This Fall our baristas are featuring some of your favorite flavors for your coffee: Pumpkin Spice, Caramel Apple, and now, Maple Bourbon. For an added kick of sweetness to our amazing Counter Culture coffee drinks, try one of our syrups. 

 
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BAKERY in Asheboro

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Menu Items Available for Pre-Order:
9" Pecan Pie -$22
9” Pumpkin Pie -$18
12" Rustic Apple Tart -$28
Brown Sugar Pound Cake -$35
9" Vanilla Cake (with your choice of buttercream layers: Vanilla, Caramel, Chocolate or Cream Cheese) -$45
Gluten Free Pumpkin Spice Cake -$45

Retail Items:
Gluten Free Dream Cookies -$4.95
Maple Meringues -$4.95
Table Shortbread-$ 4.95
Salted Caramel & Chocolate Chip Pound Cake Loaf -$8.95
Pound Cake Loaves {pumpkin chocolate chip or salted caramel chocolate chip} -$8.95
Butterscotch Macaroons (flourless) -$4.95

*Call 2 business days in advance for any PRE-ORDER items. Please note that each Table location has differing baked goods and retail available.

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Need a Pie for Thanksgiving?

Don't want the hassle of baking your own dessert for the holidays? Place your order at The Table this Fall for a delicious, housemade pie!

Please note that the last day to pre-order pies for Thanksgiving is Thursday, November 16th.


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EATERY: Creme Anglaise French Toast

A new season means new, fresh ingredients in our Eatery. If you haven't tried our new Saturday Brunch Fall Menu, it is a must! There are specialty items that can only be found in the Eatery on Saturdays, and our Creme Anglaise French Toast is one of them! Bring your whole family for a treat and dine with us. 

 
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Local Partner: Kris Koch

Kris Koch, originally from Wisconsin, has been a dear local partner of The Table for a couple years now tending to our beautiful plants and flowers making our entranceways look welcoming and lovely. 

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She formerly worked as an X-ray Technician, but transitioned to work in the wonderful world of plant nurseries. Gardening has always reminded her of her dad, who taught her how to garden when she was a little girl. Now Kris continues to garden, still using her dad's old garden trowel! She loves plants out of her passion and considers it a form of therapy.

She started working on The Table's plant boxes as a generous act of service. Here's the story:

 "A couple of years ago when I was busy trying to open up our Elm Street location in Greensboro, I didn't have the time to truly tend to The Table's flower boxes. Every time I would drive by them I would say to myself, 'Boy, they look terrible, but when do I have time to work on them?' 

One early morning I drove up to The Table, and all the dead plants had been replaced with beautiful, fresh new ones. I was astonished! I had no idea who had done this beautiful act of service. I asked my mom and close friends, but no one seemed to know. Though the grapevine I learned that it was a woman with short red hair; I knew immediately who it was--Kris Koch! 

Kris had helped me the first year we opened The Table when she worked at a local nursery. I tracked her down; sure enough, it was her. She gave her time and talent "undercover" when she recognized a friend in need. What a surprising blessing it was for me! She didn't want recognition or applause, she just wanted to give out of the generosity of her own heart. I pray blessing back to her and her family for her willingness to bless, not just me, but all those that come to The Table and those who simply stroll down Church Street admiring the beauty of the work of her hands."

-Dustie Gregson, Founder & Owner


November Closures:

In honor of the Thanksgiving holiday, The Table will be closed Thursday, Nov. 23 and Friday, Nov. 24. We will re-open with regular hours on Saturday, Nov. 25. Hope to see you soon!

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The Table
139 S. Church St.
Asheboro, NC 27205
(336)736-8628


HOURS:       Sunday & Monday            CLOSED
                   Tuesday & Wednesday      7:00am - 2:30pm
                   Thursday - Friday             7:00am - 10:00pm
                   Saturday                         7:30am - 10:00pm


The Table on Elm  
227 S. Elm St.
Greensboro, NC 27401
(336)542-0395

HOURS:      Sunday & Monday          CLOSED
                  Tuesday - Saturday        7:30am - 3:00pm


Follow and Like us on Facebook & Instagram!
Photo credit: Samantha Maske, Montana Lee, Sydnee Mela

Copyright © The Table | 2017

October at the Table

____ ISSUE  No. 27 ____

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New in the Market: Coffee, Tea and Bread Typhoon Canisters


"Autumn mornings: sunshine and crisp air, birds and calmness, year's end and day's beginnings."

-Terri Guillemets

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New Fall Menu: Vegan Bánh Mì Sandwich

MARKET: Typhoon Food Canisters

Inspired by theindustrial, Americana, modern kitchen, these Typhoon Food Canisters are ideal for storing coffee beans and grounds, loose leaf tea and bags, sugar, bread or other dry goods. 

An airtight seal and seamless construction ensure lasting freshness with a stylistic bamboo wood lid sourced from sustainable forests. These canisters are made with hard wearing and durable carbon steel and showcase a simple, ridged pattern on lower half of canister. The finishing touch is an embossed, vintage 'Coffee', 'Tea' or 'Bread' graphic. Check them out in The Market today!

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Barista's Pick: Caramel Apple Latte

Our housemade syrups are all-natural and fresh. This month, along with Pumpkin Spice, we are featuring another Fall favorite, our Caramel Apple Lattes (hot or iced). Get in the mood for Fall and try one next time you're at The Table!


BAKERY in Asheboro

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Menu Items Available for Pre-Order:
9" Chocolate Pie -$22
12" Rustic Apple Tart -$28
Brown Sugar Pound Cake -$35
9" Vanilla Cake layers (your choice of Vanilla, Caramel, Chocolate or Cream Cheese Buttercream) -$45
Gluten Free Blueberry Oatmeal Crumble -$30

Retail:

Fall Sugar Cookies -$4.95
Maple Meringues -$4.95
Table Shortbread -$4.95
Salted Caramel & Chocolate Chip Pound Cake Loaf -$8.95
Pumpkin Chocolate Chip Cake Loaf -$8.95
Gluten Free Snickerdoodles -$4.95
Butterscotch Macaroons (flourless) -$4.95


*Call 2 business days in advance for any PRE-ORDER items. Please note that each Table location has differing baked goods and retail available.

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New Fall Menu: Country Ham Hash served in cast iron skillet

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EATERY: FALL BRUNCH MENU starting October 7th

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A new season means new, fresh ingredients in our Eatery.

Our new Fall Brunch Menu starts on Saturday, October 7th --the same day as Downtown Asheboro's Fall Fest!

Saturday Brunch}          7:30am- 2:30pm
Saturday Daily Menu}   10:30am-8pm

The Fall Weekday Daily Menu will start on Tuesday, October 10th.

Morning Menu}              7:00am-10:30 am Tues.-Fri.
Weekday Daily Menu}   10:30am-2:30pm Tues.-Wed.
                                         10:30-am-8:00pm Thurs.-Fri. 


Starting on October 7th, we will no longer close our kitchen in the afternoons on Thursdays, Fridays and Saturdays! Our kitchen will remain open until 8:00pm; come and dine with us all afternoon long. 

(Pictured Below: Bánh Mì Salad // Pictured Left: Poached Pear & Plum Toast with goat cheese and wildflower honey)

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STAFF FEATURE: Levi // Runner & Barista
 

It's a joy to highlight Levi, who has been a faithful part of The Table's Staff since we first opened in 2013. Levi shows an incredible servant's heart for all of our guests and our fellow Staff. If you want a project done correctly just ask Levi; he is always thorough with a great eye for detail. And, if you listen closely you might catch him singing a song as he works through the day. We appreciate his consistent, strong work ethic!

 

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Cove's Fall Fest Fundraiser

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Thank you to everyone who came out SUNDAY, October 1st for this incredible fundraiser! 

Cove is the sweet, 3 year-old daughter of Chris and Jessie Phillips; as former staff, they helped Dustie pioneer The Table over 4 years ago. 

Cove's story is a miraculous one. She was stuck in the birth canal as a baby and was born without a heart beat. She was brought back to life but suffered brain damage. Cove is a living miracle, who now lives with spastic quadriplegic cerebral palsy. Her parents have initiated a campaign this Fall to raise $30,000 by November 1st to help fund her medical expenses for various life-changing therapies and procedures.

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It's our joy and honor to help support their YouCaring Campaign through a mini Fall Fest Fundraiser at theTable! With the community's help and giving, Cove could have the capacity to eat, walk and possibly talk.  So, join TheTable family this Sunday for fun $1 lawn games, a silent auction, chicken and waffles, apple cider, sweet treats and coffee drinks.  100% of all proceeds will go toward Cove's medical expenses!

If you want to know more information about this "girl worth fighting for" visit @covesjourney on Instagram and "Friend" Cove Phillips on Facebook.

Click here to visit our EVENT PAGE on Facebook!

Click here to watch Cove's Fundraising VIDEO!

 
 

Asheboro's FALL FEST

The streets of Downtown Asheboro are full of fun things to do, see and eat every year during Fall Fest. It's a combination of street fair, bazaar, harvest celebration and homecoming. 

Come visit The Table during Asheboro's FALL FEST on Saturday, October 7th!

To find out more info, visit Randolph Arts Guild's website and Facebook Page.

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1st Friday at The Table on Elm:
 

OCTOBER 6th

Have you visited The Table on Elm in Greensboro yet? Come stop by The Table's little sister location for 1st Fridays in Downtown Greensboro on October 6th.

We'll be open until 9:00pmoffering desserts, coffee and sweet treats. Please call our Greensboro location for Friday's specials. Click here to learn more about our location by visiting our webpage. Follow us on Instagram and Like us on Facebook!

The Table
139 S. Church St.
Asheboro, NC 27205
(336)736-8628


HOURS:   Sunday & Monday           CLOSED
                   Tuesday & Wednesday     7:00am - 2:30pm
                   Thursday - Friday             7:00am - 10:00pm
                   Saturday                             7:30am - 10:00pm


The Table on Elm  
227 S. Elm St.
Greensboro, NC 27401
(336)542-0395

HOURS:   Sunday & Monday          CLOSED
                   Tuesday - Saturday         7:30am - 3:00pm


Follow and Like us on Facebook & Instagram!

Photo credit: Samantha Maske, Montana Lee, Sydnee Mela
Copyright © The Table | 2017

September at the Table

____ ISSUE  No. 26 ____

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Crostinis: Table baguette, Goat Lady Dairy goat cheese, Wildly Delicious spreads

Hello September

Autumn days are arriving with the faint air of cinnamon and pumpkin and falling orange leaves. Come join us at The Table, and experience firsthand the glories of Fall. Our housemade pumpkin spice flavors will be debuting the last week of September. You won't want to miss it!


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CUOC Benefit Concert this Friday!

Asheboro's Christian United Outreach Center (CUOC) is a wonderful non-profit organization located in Downtown Asheboro that has been serving the Randolph County community for over 22 years. Through volunteers and donations, they are able to help local families in the form of food, financial assistance, clothing, household and furniture items and RX medication services.

The Table hosted a night of Music Under the Stars--featuring talented musician Shane Key on Friday, September 15th. Thank you to everyone that came out and made this evening a success!  

Click here to visit CUOC's website and find out more!

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MARKET: 

Apple Fig Mostarda
by Wildly Delicious

Showing off a unique flavour profile with creamy hints of apple, raisins, figs and mustard seeds, this mostarda is an ideal condiment for cheese plates, charcuterie and a great accompaniment to roast pork or grilled chicken.

All of Wildly Delicious' spreads are packed with flavor and incredible ingredients! The Table's Market has sweet and savory spreads available.

Visit Wildly Delicious online to find out more about their products.

Herb Crust Goat Cheese Log

Here's a super simple appetizer recipe that will really wow your party guests this Fall.  Roll a Goat Lady Dairy goat cheese log onto a bed of Petite Maison's Herb Crust. Place in a ceramic goat cheese baker and warm in the oven. Serve with slices of warm baguette. Find all the ingredients and products for this tasty dish in our Market and Bakery!

To find out more about Petite Maison visit their website.

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Barista's Pick: Pumpkin Spice

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Our housemade syrups are all-natural and fresh. Our aromatic, citrus Bergamot syrup this past month added a floral taste to lattes and other coffee drinks.

And coming up at the end of September is a Fall classic: Pumpkin Spice. Try it on your coffee drinks to really welcome the Autumn season!


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Slab Brownies & Pecan Bars are back for the fall!


BAKERY

From The Table (Asheboro)

Menu Items Available for Pre-Order:

9" Chocolate Pie -$22

Rustic Apple Tart -$28

Annie Lou's Pound Cake (buttermilk pound cake with chocolate buttercream) -$35

9" Round Vanilla Cake (your choice of vanilla, chocolate, strawberry, raspberry or lemon buttercream) -$45

Gluten Free Spiced Apple Buckle -$30

Retail:

Fall Sugar Cookies -$4.95
Coconut Macaroons -$4.95
Dreamsicle Meringues -$4.95
Vanilla Bean Marshmallows -$4.95
Buttermilk Pound Cake Loaf -$8.95

*Call 2 business days in advance for any PRE-ORDER items. Please note that each Table location has differing baked goods and retail available.

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EATERY: Our Catering Menu!

As part of our CATERING, we offer an extraordinary variety of platters, desserts, breakfast items and boxed lunches for meetings, events and other special occasions. 

Call The Table to pre-order, and if you'd like more info, you can check out our Catering Menu on our website.


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CONGRATULATIONS, Back to Earth Farm!

Our dear friends and partners at Back to Earth Farm in Asheboro, Tom & Janice Henslee, just won the 2017 Randolph County Conservation Farm Family of the Year Award! We are so proud of their accomplishment and want to shout over the rooftops this incredible honor and achievement of theirs. If you've dined with us and have enjoyed our burgers, you have these incredible farmers to thank!

To experience their farm firsthand check out People-First Tourism's coverage of them here!


STAFF FEATURES

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We love highlighting our wonderful staff and the dedicated work they do at The Table. If you see them around, make sure to say hello!

Mark // Sous Chef

Mark has been with us for almost 3 years. We couldn't imagine our kitchen without him! He is a real joy to be around and sincerely loves quality food. We love him for the creativity and passion he brings to the table, literally and figuratively!

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Rachel // Assistant Manager

Rachel has worked with us for almost 2 years. She truly is a gem! On top of being an Assistant Manager, she is a runner, barista and takes your orders at the front counter. That's a lot of hats! We love the warmth she brings with her smile and positive attitude.


Asheboro's FALL FEST

The streets of Downtown Asheboro are full of fun things to do, see and eat every year during Fall Fest. It's a combination of street fair, bazaar, harvest celebration and homecoming. 

Come visit The Table during Asheboro's FALL FEST on Saturday October 7!

To find out more info, visit Randolph Arts Guild's website and Facebook Page.

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Cove's Fall Fest Fundraiser

On Sunday, October 1st The Table will be open for a very special cause. We are hosting a Fall Fest Fundraiser for Cove Phillips, the daughter of former Table Staff Chris & Jessie Phillips.

Cove is a remarkable 3 year-old girl with spastic quadriplegic cerebral palsy. In order for Cove to receive special medical treatments and therapies to give her the opportunity to have a more "normal" life, The Phillips have launched an incredible fundraising campaign through YouCaring

Come join us at The Table from 11am-4pm for food, drinks, treats and fun games all to help raise money for Cove's medical bills.  

To find out more about their story, visit their YouCaring website and"friend" Cove Phillips on Facebook.
Watch the video below:

The Table

139 S. Church St.
Asheboro, NC 27205
(336)736-8628


HOURS:   Sunday & Monday           CLOSED
                   Tuesday & Wednesday     7:00am - 2:30pm
                   Thursday - Friday             7:00am - 10:00pm
                   Saturday                             7:30am - 10:00pm



The Table on Elm  
227 S. Elm St.
Greensboro, NC 27401
(336)542-0395

HOURS:   Sunday & Monday          CLOSED
                   Tuesday - Saturday  7:30am - 3:00pm


Follow and Like us on Facebook & Instagram!
Photo credit: Samantha Maske, Sydnee Mela
Copyright © The Table | 2017