The Table
The Table
The Table is a combined retail market and culinary studio showcasing a wide variety of rotating products.
Four culinary enthusiasts have forged a space on the Southside to host cooking classes, workshops, a retail market, and creative dining experiences.
The Table, a new multipurpose space at 120 St. Louis Ave. Suite 103B, is expected to open by the end of September, with grand opening around mid-October.
One of the four is Chef Dena Peterson Shaskan, a graduate of the Culinary Institute of America in New York. Shaskan served as the executive chef of Café Modern inside the Modern Art Museum of Fort Worth for 11 years, and now runs her own catering business ― Mockingbird Food Co. Another, her husband, Trent Shaskan, hails from San Francisco and works alongside Dena in catering. He founded his own Icon Bread, which produces some of the most authentic sourdough loaves the area has to offer at both Clearfork and Cowtown farmers markets.
They’re accompanied by Hao Tran, who teaches high-school chemistry but also manages to host pop-up events, collaborative dinners, and cooking classes featuring her family’s Vietnamese culinary treasures from Lost in the Sauce, a joint-venture with Dixya Bhattarai. Bhattarai, a culinary dietitian, food blogger, and Nepalese immigrant among the four, crafts Nepalese dumplings and other regional dishes. Bhattarai is also busy developing recipes for her site Food, Pleasure, and Health.
The four envision The Table as a combined retail market and culinary studio dedicated to showcasing a wide variety of rotating products. That includes produce, bread, cheeses, oils, and meats, including an assortment of ready-to-eat items like Dena’s fresh kimchi and sauerkraut, Trent’s artisan breads, and Tran’s and Bhattarai’s frozen dumplings, plus a full slate of vendors.
The space, featuring a central, custom-made poplar table, will also be available to host private events, dinners, workshops, or classes.
The Table will host retail markets and will maintain regular retail hours (they’re not set at this time). The plan is to support and promote farmers, artisans, and producers, and to especially highlight unique local products “with an emphasis on seasonality and craftsmanship.”
“It will be like a farmers market co-op featuring rotating products and vendors,” Dena Shaskan says.
They will also offer a variety of hands-on cooking classes for all-level of cooks. Upcoming cooking classes include dumpling making, sourdough bread baking, weeknight Indian feast, and plant powered cooking. Check them out at thetablemarket.com.
