About Common Table

we cook locally-sourced, organically-grown, plant-forward, seasonal
& health-supportive food

We know, it’s a lot of hyphens. To us, “health-supportive food” is food that makes you feel well — and we want to help people feel well! To that end: we cook using very little refined sugars, additives, or commercially processed products. We use heart healthy fats, a diversity of plant-based proteins, whole grains, and sustainably-raised animal products. Health-supportive food is also food that was made by people working under good conditions, which we factor into our sourcing and employment practices as best we can. We work hard to make our kitchen a good place to be.

In short, our food tastes good because it is good.

Principles that Guide Us:

Start with the farms.
When possible, we plan our menus based on what is coming out of our local small farmers’ fields each week. We believe this is one of the best ways to support our local farmers, our bodies, the environment, and local economies.

“Healthy food” is just food that makes you feel good.
All bodies are good bodies, no matter what size or ability or gender or race or class. All bodies are different and need different things. We are the experts of our own experience, and when we are able to find ways to feed ourselves with intention and care, we are giving ourselves a very big gift.

Food justice is racial justice is economic justice is…
Our (very unjust) food system relies on the labor of immigrants, Black, Indigenous, and people of color, low-income workers and LGBTQ+ people. We are grateful for (and understand the incredible value of) every single berry picked, every onion chopped, every dish washed. We acknowledge and celebrate those who have been/are fighting for equity, and we work to stand in solidarity with justice movements, locally and around the world.

Sustainability as practice.
We shoot for sustainability for all - the environment, our employees, our community, our clients, and the farmers we buy from.

Giving to our community is a joyful obligation.
Because we most often prepare food for people who have robust food access, we are committed to contributing food, resources and money to support those in our community who experience food insecurity.

LAST BUT NOT LEAST: Food is queer!
It just is. Trust us.

ABOUT CHEF EMMET

Emmet has learned from countless cooks and eaters — many who came before him and so many who are creating now — by witnessing their traditions, reading their words, and eating their delicious food. He had the privilege of attending Natural Gourmet Institute’s Chef’s Training Program, cooking under the guidance of Chef Ken Wiss at Marlow & Sons and Chef Jack Tracy at Hyssop, and studying fermentation in residency with the one and only Sandor Katz, at his home in the wilds of Tennessee.