July at the Table

____ ISSUE  No. 24 ____

Summer Summer Summer!

We hope everyone had a fun July 4th Weekend. Come by The Table this month to cool off and celebrate summer and sunshine!

Staff Feature: Kateland

We love our staff here at The Table. Pictured above are our lovely staff ladies. Maybe you've seen their smiling faces when you've come for a cup of coffee in the morning or dinner on the weekend. One of our beloved staff is leaving us this month to have a baby...so exciting! Make sure to say a cheerful farewell to Kateland as she and her husband Joel start the journey of parenthood!

"Kateland, our beautiful Alaskan native, has been with The Table for 3 years as Manager and has loved this place as if it were her very own. She has been a rock for me and my staff, and I know she served our guests well. She has taught each of us how to give grace when needed, speak the truth in love and encourage those who needed it most. We are going to miss her laugh, leadership, guidance and passion.

She has been working along side our amazing Lorene, who will be taking Kateland's place as Manager. What a blessing to have both Kateland and Lorene! Seasons of change are hard sometimes, but they are needed in life; they help us to grow. Kateland, we all  couldn't be more excited for this new season for you. You are going to make one amazing mother."

-Dustie Gregson, Owner & Founder

Staff Feature: Miriam

We're sure you've seen Miriam behind the counter at The Table over the past couple of years. She has been an integral part of our team, and we are so happy for her as she embarks on an Italian adventure this summer. As a part of Grad School, Miriam was accepted to an Italian Opera and Language Immersion Program in Mondavio, Italy. This is an excitingeducation opportunity that will help her transition into the Opera world as a young professional once her Master's degree at UNCG is complete. We will miss you, Miriam, but we wish you well. Eat some pizza for us!

Jeanne Beatrice Tote Bags & Baskets

The Market has been freshly re-stocked with new Tote Bags and Baskets from an incredible company called Jeanne Beatrice. These are perfect for summer beach trips, a day in the mountains and Saturday mornings browsing through the Farmer's Market.

"Our classic, naturally beautiful market baskets are hand woven in Morocco out of renewable resources, including water reeds and palm leaves.  Each basket takes 6-8 hours to weave, and each is a unique work of art, a one of a kind reflection of the person who wove it.  Variations are natural, and we believe that is what makes the baskets special.

We are passionate about giving back – locally, nationally and globally – to which we commit our time, resources, energy, and baskets on a regular basis. We work as closely as possible with the artisans and are committed to building strong and mutually respectful relationships."

Click here to find out more about Jeanne Beatrice's products.

Table Logo T-shirts

Fresh made local! Our Ladies Table T-shirts are back in stock in The Market. They make great gifts for any special ladies in your life. Check out available sizes in the Market.

Barista's Pick: Housemade Syrups

We make all of our syrups in house from scratch to compliment our Counter Culture coffees and not mask their flavor. To the left is a photo of the ingredients used to make our lavender syrup: sugar, water and lavender oil. Simple, with no artificial flavors!

This month try our different syrups in your coffee treats: lavender, vanilla, orange, hazelnut, caramel and rose.


Annie Lou's Poundcake

"Annie Lou is one of The Table's beloved Founding Partners. At age 93 she has more energy then a 20 year old! She encouraged me to open The Table back in 2012, and she has supported me ever since. She loves chocolate, so this pound cake was perfect to name after her. Come try it out!"

-Dustie Gregson, Owner & Founder


From The Table (Asheboro)

Menu Items Available for Pre-Order:

9" Key Lime Pie -$22
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
Flourless Chocolate Whoopee Pies with vanilla buttercream -Minimum 6 @ $3.50 each
Flourless Strawberry Crumb Tart -$28

From The Table on Elm (Greensboro)

Tomato Pies have returned! 
Our fabulous Baker Jill is offering Tomato Piesa couple of times per week--made with fresh-picked veggies from our local Greensboro Farmer's Market. Call ahead to ensure they are available.

Also, North Carolina blueberries are making their way into some of our favorite summer treats, including Blueberry Pies, Blueberry Hand Pies and in our other daily-made pastries.

Ice-cream Sandwiches will be on special for First Friday in Downtown Greensboro (August 4th, 6-9 PM). And you can always indulge in all of our usual sweet treats and Bakery Retail freshly prepared daily.

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

(Pictured Above) Peach Blackberry Brioche French Toast:

Housemade Vanilla Custard Brioche, Warm Peach Sauce, Fresh Blackberries & Blueberries, Sweet Whipped Cream, Toasted Almonds. Served with Pure Maple Syrup, Bacon or Sausage

Check out our website here to see our full Breakfast, Brunch, Lunch and Dinner Menus.

Our newest addition to Asheboro's Bakery Retail: Spicy Flourless Cheese Crisps

The Table
139 S. Church St.
Asheboro, NC 27205

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

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

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Photo credit: Nathan Richards, Justin Moore, Noah Lowdermilk, Anna Naphtali, Montana Lee Photography, Samantha Maske, Andrew Neel

Copyright © The Table | 2017