HOW DID THE CONVIVIAL TABLE CONVENE?

Chef Laura Wilson, Matthew Meinema, and Rick Habegger founded The Convivial Table with the purpose of gathering like-minded individuals who are interested in experiencing various cuisines, fine dining, and meeting new people.

These events will feature exclusive dinners prepared by us or numerous talented chefs from around the world in new and exciting locations. Our goal is to help broaden your tastebuds by serving great food without the esoteric, self-righteous edge. In short, we are here to enjoy amazing food!

HOW OUR MEMBERSHIP WORKS...

We will offer four meals per year with each membership to begin with. To join The Convivial Table, the cost is $50.00 per person. The theme for the dinners will vary and the cost for each one will follow accordingly, according to complexity and cost of the ingredients. Some will be very high end and some will be more relaxed. Rest assured each meal will be prepared with the finest quality ingredients and all from scratch. Some of us are bringing guest chefs from other parts of the country and Europe to curate a wonderful experience for all.

Membership will be capped at 100 for now, helping to assure fair access to the events. Seats will be sold on a first come, first served basis. If you are interested in a dinner when we post it, haste is your friend. Experiences tend to sell out in a matter of days and sometimes even hours.

Each member may only sign up for one event at a time when it is posted, but you may view what is coming up so you can check to see what fits in your schedule. When the next dinner is posted, priority will be given to those who have not attended previously. If there are seats left, they will be offered to the other members who have been before.

To join, contact us at theconvivialtable@gmail.com.

Currently we are only accepting cash or checks.

UPCOMING EVENTS

DINNER WITH CHEF VINCENT PELLAT FROM THE RITZ ESCOFFIER, PARIS

FRIDAY, SEPTEMBER 20, 6:30PM (LIMIT 22 / $300 PER PERSON)

1ST COURSE:
Chesapeake Bay Oyster in a hibiscus flowers & yuzu jelly,
toasted hazelnuts and yellow kiwi

2ND COURSE:
Multi-color tomatoes, smoked
straciatella, za'atar crackers, arugula
edible shamrocks

3RD COURSE:
Sea Bass
Confit of carrots, reduced carrots, galangal & grapefruit juice

4TH COURSE:
Veal
Vegetable
Green mustard sauce

FINALE:
Apple Tart
Crepe Dentelles
Cinnamon Ice Cream

APRES:
Selection of French Cheese

All Wine, coffee, and tea are included.
Spirits are not included.

DINNER WITH CHEF KATHERINE FRELON FROM MARIGNY-LE-CAHOUET, FRANCE

FRIDAY, FEBRUARY 14, 6:30PM (LIMIT 18 / $280 PER PERSON)

MENU TBD