The Birth of Ginger Table
In 2017, I found out I was going to be a father. Excitement quickly gave way to anxiety, and one thought took hold: I need to learn how to cook. My logic? No matter what, my family would have good, nourishing food.
With no plan, I dove into the culinary world. Two quotes shaped my approach: “You eat with your eyes first” and “The more colors on your plate, the more nutritious your food.” So, I went shopping purely by color, ignoring flavor entirely. The result surprised me - a wildly vibrant salad that, miraculously, tasted incredible.
That same year, my wife traveled to Copenhagen and sent photos from Relæ, a restaurant unlike anything I’d ever seen—minimal yet bold, vegetable-forward, beautifully plated. I was hooked. When she returned, she handed me the Relæ cookbook. I had no idea how to execute the techniques, but I was determined to learn.
I cooked obsessively, mostly on the grill at first, working to recreate the stunning types of plates I’d seen. The results were hilariously bad, but my passion was undeniable. I hosted friends, serving visually ambitious dishes executed chaotically.
We eat first with our eyes
Apicius
1st Century Roman Gourmand
Then, one night, two friends filmed me dramatically salting a dish, added a famous chef documentary theme song, and the words “Ginger Table” faded onto the screen. I laughed—and instantly loved the name. Just like that. Ginger Table was born.
Perfecting the Art of an Underground Supper Club
From there, the obsession grew. I experimented with techniques, elevated my plating, and eventually traveled to Copenhagen to dine at the very restaurants that had inspired me. I came back energized, turning my kitchen into a laboratory, pushing my creativity with every dish. Word spread. Friends brought friends. Strangers became regulars. Before I knew it, I was cooking for Hollywood creatives, Wall Street execs, and Silicon Valley founders—each night, a new mix of people connected by food, conversation, and community.
Certain dishes became fan favorites, which led me here: sharing the most beloved flavors of Ginger Table with you.
Today
Now I'm bringing Ginger Table to you. These small-batch pantry goods and confections are designed to bring a touch of that underground supper club magic into your home.
Ginger Table dinners are still alive and well in our new Hudson Valley surroundings, and whether it’s at my table or yours, I hope you experience the joy, the flavor, and the community that started it all.
Stay delicious,
Jay
