March at the Table

____ ISSUE  No. 8 ____

Happy Easter!


"Spring has sprung! In honor of the Easter holiday our Head Baker Kristiana will be making handcrafted specialty Chocolate Rabbits and Peanut Butter-stuffed Eggs."

As is tradition each Easter, Head Baker Kristiana will again be serving up a very limited quantity of specialty Chocolate Rabbits and Eggs at The Table. These are made with Belgian dark chocolate and handcrafted one-by-one. 

The rabbits come in two different sizes: 5-inch tall solid rabbits and 9-inch tall hollow rabbits. The chocolate eggs are stuffed with Big Spoon Roasters delicious, creamy peanut butter. Skip the store-bought chocolate this year, and opt for these delectable treats. Get yours while they last (available only the week of Easter)! 


Hot Cross Buns

Hot Cross Buns--soft, slightly sweet little cakes with a cross cut into the top--is an Easter staple, synonymous with Good Friday! 

There’s so much legend and lore behind Hot Cross Buns. English folklore said that Hot Cross Buns baked on Good Friday would never spoil throughout the following year. Some bakers believed that holding on to one Hot Cross Bun and hanging it in the kitchen meant that all yeast products in the coming year would rise successfully. Some sailors took Hot Cross Buns on their voyages to ensure their ships wouldn’t sink. And friends who gift one another with Hot Cross Buns

every year are said to remain friends for life. I’m not sure if that’s due to inherent powers in the buns…or just all the yummy goodness. The line is kind of blurry.

Come grab them while they're available and celebrate Easter with us (only the week of Easter)! Other great breads and loafs will be available for your family's Easter meal.


"Iced coffee weather is approaching!" 

"Spring is approaching, which means the perfect weather for lots of iced coffee! I'm super excited to be working with some incredible coffees in this warmer season from Counter Culture Coffee (Durham-based). I particularly love the Japanese iced brew method for iced coffee. it rocks! What's your favorite iced method?"
-Barista Justin

Japanese iced brew method

"Some coffee aficionados say cold-brewed coffee becomes oxidized when it sits in the fridge, unlike the Japanese method which freshly brews each cup. Basically, the method involves making a pour-over cup of coffee, replacing about half of the water with ice, which goes directly into the brewing vessel. The hot coffee drips over the ice as it brews, melting the ice and quickly cooling down the liquid. The iced coffee tastes fresh and balanced with just the right strength."


"New charcoal gray Table T-shirts are in stock!"

Our Market is stocked with our signature charcoal gray t-shirts--you may have seen our stylish wait staff sporting the look. Rep our t-shirts around town this Spring! They are $20 and are available in sizes S - XL. 

There are other wonderful items for sale in The Market this month that would make perfect hostest gifts for any of your Easter family gatherings. Come check it out!


"We're so happy to be cultivating more and stronger partnerships with local farmers.
-Executive Chef Deanna

Local produce and products are an essential part of The Table's heart and vision.  Executive Chef Deanna shares that more and stronger partnerships with Randolph County and North Carolina farmers are being joyfully cultivated this Spring: "For sustainability for all parties, we're moving forward on bridging gaps in our community. We're using local meats, farm fresh eggs and Goat Lady Dairy cheeses in our menu items, bringing deliciousness right to your table."

Make sure to check the Feature Chalkboard for other daily specials this Spring. Also, look for seasonal ingredient changes in the menu, yum!


Our brand new Greensboro location called The Table on Elm is having its grand opening in April! We'll keep you posted on any new updates. Sneak a peek through the window until then at 227-B S. Elm St., and share this with all your friends!

Photo credit: Nathan Richards, Justin Moore, Anna Naphtali
Copyright ©
The Table | 2016