Menu Packets
Table for 12 Menu Packets
All fruits & vegetables are subject to seasonality changes.
Seafood Paella Fresh Seafood | Spanish Chorizo | Lemon Wedges
Grilled Shishito Peppers Lemon Aioli
Patatas Bravas Smoked Paprika Aioli
Spanish Brussel Sprout Salad Manchego Cheese | Candied Almonds | Granny Smith Apple
Spanish Almond Cake (gf) Vanilla Bean Ice Cream
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Fried Chicken Brined in Salt Water | Light Cucumber Salad
Black Eyed Peas & Collard Greens Lemon Zest
Three-Cheese Mac & Cheese Panko Topping | Green Onion
Hot Honey Cornbread Hatch chili | Hot honey
Grilled Peaches and Ice cream Salted caramel
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Tuscan Tomato Panzanella Salad Sourdough Croutons | Heirloom Tomatoes | Fresh Mozzarella
Fresh Fettuccine & Clams Handmade Pasta | Crispy Pancetta | Fresh Basil
Grilled Asparagus Lemony Whipped Ricotta
Red Wine Marinated Flank Steak Parsley Gremolata | Wine Reduction
Chewy Almond Ricciarelli Cookie (gf) Powdered Sugar Dusted | Decaf Coffee
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Cacio e Pepe Gnudi Ricotta Dumpling | Pecorino & Cracked Black Pepper Sauce
Truffled Mushroom Toasts Pickled Shallots | Creme Fraiche
Roasted White Fish Filets White Wine Reduction | Capers
Roasted Broccolini Anchovy Vinaigrette | Grated Parmesan
Lemon Biscotti Lemon Glazed
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Fresh Corn Tortilla fresh salsa roja | Tortilla Chips
Spanish Rice & Beans Garlic| Cilantro
Chicken Tinga Pulled Chicken | Tomato
Carne Asada Marinated Flank steak
Mango Tres Leches Fresh Mango | Raspberries
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Herby Cucumber Salad Fresh Cilantro | Lime Juice | Ribbon Salad
Beer Battered Fish Tacos Crunchy Slaw Topping | Flour Tortillas | Baja Sauce
Borracho Beans Beer Braised | Crispy Bacon
Grilled Corn Esquites Cotija Cheese | Fresh Cilantro
Individual Dulce De Leche Lava Cakes Vanilla Bean Ice Cream
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Kale Caesar Salad Sourdough Croutons | Lemon Caesar Dressing
Pan-Fried Chicken Milanese Light Arugula Salad | Shaved Parmesan
Mortadella Meatballs | liguria pesto
Paccheri Alla Vittorio Round Pasta | Creamy Three Tomato Sauce
Pistachio Cream Cannolis Homemade Shells | Pistachio Cream Ricotta
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Fried Garlicky Green Beans Chili Flakes
Goat Cheese Mash Crispy Shallot Topping
Grilled Pork Tenderloin Cherry Bourbon Glaze
Apple & Pear Crisp Chai Whipped Cream | Salted Caramel
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Crispy Stuffed Prawn Cigars goat cheese| fresh herb
Braised Lamb & Chickpea Stew Dried Apricots & Cinnamon Sticks
Fluffy Steamed Couscous Tossed in Brown Butter
Candied Orange Cardamom Cake Citrus Glaze
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Radicchio Risotto Shaved Pecorino Cheese | Aged Balsamic Reduction
Braised Beef Braciole Stuffed Flank Steak | Meaty Tomato Sauce
Roasted Brussel Sprouts Crispy Pancetta | Pepper Jelly Vinaigrette
Blood Orange Campari Cake Campari Reduction | Salted Whipped Cream
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Salad Paysanne Crispy Bacon Lardons | Jammy Eggs | Shallot Vinaigrette
French Braised Short Ribs Red Wine Braised Ribs | Braising Vegetables
Pomme Puree Crispy Potato Skin Topping
Individual Souffle L’Orange Vanilla Bean Ice Cream
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Winter in the Middle East Packet
Fluffy Persian Jeweled Rice Toasted Nuts | Fresh Parsley
Black Sesame Tahini Cake Cinnamon Whipped Cream | Cherry Compote
Yogurt-Marinated Grilled Chicken Thighs Fresh Mint Leaves | Pomegranate Molasses
Halloumi & Pomegranate Kale Salad Fresh Mint | Zaatar Breadcrumbs
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Hand-Rolled Cavatelli Arrabbiata Spicy Tomato Sauce | Fresh Parsley
Roasted Beet & Pear Salad Goat Cheese | Pistachios | Mandarin
Goat Cheese & Mushroom Tortellini in Brodo Rich Mushroom Broth | Shaved Parmesan
Lemon Ricotta Cake Whipped Cream | Pomegranate Syrup
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Spinach & Ricotta Gnudi alla Vodka Sauce Ricotta Dumplings | Creamy Tomato Sauce
Creamy Green Primavera Pappardelle Roasted Asparagus & Broccolini | Ricotta Sauce
Everyday Italian Romaine Salad Skillet Croutons | Parmigiano Reggiano | Fresh Basil
Poached Pears in Lambrusco (gf) Crushed Amaretti Cookies | Vanilla Bean Ice Cream
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Spring Pea Salad Creamy Burrata | Fresh Dill | Light Lemon Vinaigrette
Grilled Asparagus Lemony Whipped Ricotta| prosciutto
Poached White Fish Puttanesca Olive Tomato Sauce | Crostini
Spinach & Ricotta Gnudi alla Vodka Sauce Ricotta Dumplings | Creamy Tomato Sauce
Torta caprese (gf) Vanilla Bean Ice Cream
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Springtime in Marseille / Parisian Picnic Packet
Crunchy Ratatouille Salad Goat Cheese | Candied Walnuts | Red Pepper Vinaigrette
Potatoes Dauphinoise au Gratin Gruyere Crust | Fresh Thyme
Chicken Cordon Bleu Panko-Crusted Chicken Roulade |
Moulles Marinieres Brothy mussels | garlic crostini toasts
Lemon Poppyseed Strawberry Shortcakes Salted Whipped Cream | Fresh Strawberries
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Summer in the Caribbean Packet
Carrot Ginger Kale Salad (v) Toasted Peanuts | Red Chiles | Sesame dressing
Jamaican Grilled Jerk Chicken Thighs Roasted Pineapple Salsa | Fresh Cilantro Sprigs
Cuban Spiced Black Beans Fresh Cilantro | Jalapenos
Coconut Mango Sticky Rice Diced Mango|cilantro| sushi rice
Caribbean Rum Cake Dehydrated Pineapple Flower | Whipped Cream
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My Big Fat Vegan Dinner Packet
Homemade Pita Bread | Chickpea Hummus | Garden Pickles
Greek-Style Roasted Potato Wedges Fresh Herbs
Spanakopita
Spicy Tomato Orzo Paella Artichoke Hearts | Spicy Eggplant
Caramel Apple & Pistachio Crumbles Vanilla Bean Ice Cream
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Tuscan Ribollita Soup Leafy Greens | Crusty Sourdough Croutons
Everyday Italian Romaine Salad Freshly Grated Parmigiano Reggiano
Crunchy Farinata Flatbread Italian Pepper Relish
Classic Homemade Lasagna Bechamel Sauce | Mushroom Tomato Bolognese
Amaretto Peach Galette Vanilla Bean Ice Cream
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Creamy Roasted Cauliflower Soup Sourdough Croutons | Fresh Herbs
Individual Beef Wellingtons Mushroom Duxelle | Crispy Puff Pastry
Duck Fat “Roastie” Potatoes
Sticky Toffee Pudding Caramel Sauce | Vanilla Bean Ice Cream
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Fireside Dinner in Napoli Packet
Roasted Beet, Hazelnut & Goat Cheese Salad Honey Dijon Vinaigrette
Orecchiette Alla Silana Italian Sausage | Crispy Pancetta | Homemade Pasta
Pan-Seared White Fish Artichoke Puree | Eggplant Caponata
Dark Chocolate Espresso Cake Coffee Syrup | Vanilla Bean Ice Cream
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Tom Yum Soup | Fried Garlic & Shallot | Chili Oil
Green Papaya Salad (Som Tum) long beans | toasted peanuts | fish sauce
Grilled Pork Moo Ping Light soy dipping sauce
Thai Green Curry Sticky Rice
Thai Milk Tea Blondies
Jalisco-Inspired Taco Dinner Packet
Grilled Shrimp & Avocado Salad Orange | Toasted Pepitas
Carne De Su Jugo (meat stew) Fresh Lime | Cilantro Sprigs
Beef Birria QuesaTacos Corn Tortillas | Cilantro & Onion
Creamy Poblano & Corn Green Rice
Orange-Infused Masa Cookies
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Jammy Egg Green Salad Warm Bacon Vinaigrette| Shaved Zucchini Ribbons
Hot Honey Glazed Chicken & Waffles
Root Vegetable Latkes Yogurt Dill Dipping Sauce
Caramelized Blackberry Bread Pudding Custardy Bourbon Sauce
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Chinese Pan-Fried Dumplings Pork-filled| Homemade Dough
Cantoneses Char Siu Pork
Szechuan Stir-Fried Green Beans Crispy Pork Belly
Nuo Mi Fan (Chinese Fried Sticky Rice) Chopped Cilantro
Homemade Fortune Cookies Homemade Fortunes
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Raw & Roasted Brussel Sprout Salad Toasted Almonds
Homemade Anelli Pasta & Lamb Pesto Pistachio Pesto | Balsamic Glaze
Spinach Gnudi Alla Vodka Homemade Ricotta Dumplings
Torta Caprese Limoncello Almond Cake | Limoncello Glaze
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Creamy Creole Coleslaw
Green Sausage & Gator Gumbo
Fried Oyster Po’Boy Caper Remoulade | Crispy Hoagie Bread
Crispy Sweet Potato Chips Yogurt Dill Dipping Sauce
Strawberry Rhubarb Beignets
Spring Lentil Salad Grilled Leeks | Vegan Feta | Pistachios
Creamy Dill Red Potato Salad
Buffalo Cauliflower Wings Zesty Blue Cheese Dressing
BBQ Grilled King Oyster Mushroom Steaks Peperonata
Cardamom Carrot Cake Bars Coconut Cream Cheese Frosting
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Iceberg Wedge Salad Crispy Bacon Lardons | Herby Dill Ranch | Blue Cheese
Oysters Rockafeller Spinach Stuffed Oysters | Fresh Parmigiano
“Dry Aged” NY Strip Steak Whiskey Cream Sauce
Crispy Potato Latkes Creme Fraiche
Chocolate Chip Walnut Levain Cookies
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Irish Cheddar Biscuits Kerrygold Whipped Butter
Gaelic Sirloin Steaks Whiskey Butter Aged | Whiskey Cream Sauce | Colcannon
Roasted Root Vegetables Burnt Honey | Dill Yogurt Sauce
Irish Apple Crumble Baileys Salted Caramel Sauce
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Our Kitchen Studio
12 Tomatoes creates vibrant and enticing food content and our space in downtown Edmonds is where it all happens. In our bright and airy space, our 12 Tomatoes chefs and content creators develop recipes and tell the stories that go with them (with some help from our photo and video team) for our audience of over 10 million home cooks to enjoy.
Immersive Cooking Experiences
A cooking class at Table for 12 is more than a demonstration: it’s a fully immersive experience where you’ll learn, prepare, cook, wine, and dine. All under the guidance of one of our skilled chef instructors. You’ll meet new folks and be part of a culinary adventure that’s unique every night, and which culminates in a delicious 4-course family style meal you’ll never forget.
Chef Loren Larsen
Executive Chef
Chef Loren Larsen grew up in the Edmonds-Richmond Beach area. His grandmother and a few local haunts helped him develop a love of the craft and the connection that food provides.
After high school, Chef Loren moved to San Francisco, where he honed his skills between fine-dining establishments: Monks Kettle, Abbots Cellar, Clementine, Hog and Rocks, and Magnolia. Chef Loren completed an Associate's Degree in Culinary Arts and Restaurant Management from California Culinary Academy in San Francisco, and was soon hired as a sous chef for the Golden State Warriors and later moved on to work with the three-time World Series Champion San Francisco Giants. Chef Loren enjoyed an eight-year career with Bon Appétit Management Company before launching his own consulting and private dining company.
Chef Loren joined Table for 12 as a Chef Instructor in spring 2023, and is now our Executive Chef.When he’s not cooking, Chef Loren is with his children and wife, the light of his life. He also enjoys boxing/kickboxing, running, a project on a sunny day, and every dog he's ever met.
Chef Justin DePhillips
Operations Manager & Chef Instructor
Chef Justin DePhillips was born and raised in Wilmington, Delaware, where he discovered his passion for the culinary arts at an early age. He attended the University of Richmond, briefly, to study computer science, but instead found himself drawn to the culinary arts. He completed an Associate's Degree in Culinary Management from the Art Institute of Washington in 2011.
After earning his stripes in the Washington, D.C. area (Equinox by Chef Todd Gray and Rogue 24 by Chef R.J. Cooper), Chef Justin moved to Miami, FL, in 2012 where he joined the José Andrés team as a part of the opening of The Bazaar at the SLS Hotel on South Beach. His culinary career and relationship with ThinkFoodGroup took off from there.
Chef Justin remained at The Bazaar in South Beach for four years, rising through the ranks from line cook to sous chef. He left ThinkFoodGroup for a brief period in 2016, spending two years working with the Walt Disney Company’s Grand Floridian Resort in Orlando as a sous chef at Narcoossee’s, then Victoria & Albert’s, and was deployed aboard the Disney Dream cruise ship for seasonal menu changes at Remy.
In 2018, he returned to TFG to open Jaleo Disney as the opening Executive Sous Chef. Three years later, Chef Justin was tapped to lead the opening teams for Jaleo and Pigtail in Chicago as the Executive Chef, and in 2022, was deployed to lead the Jaleo Las Vegas location in the iconic Cosmopolitan on the Las Vegas Strip.
In 2023, after many years in operations, Chef Justin decided to step away from restaurants and start his own company, Justin Thyme LLC., as a private chef and consultant. Chef Justin joined the Table for 12 team as Executive Sous Chef in January of 2025. He is passionate about teaching and shares the belief of the great chef and philosopher Ratatouille, “Anyone can cook!” When he’s not in the kitchen, you can find Chef Justin hanging in the circus gym as an aspiring aerial straps artist, or adventuring outdoors with his loving partner, Cassie, and their German Shepherd.
Chef Torsten Hoyer
Chef Instructor
Chef Torsten Hoyer brings a certain je ne sais quoi to Table for 12; from his quick wit to his high-energy prep-time music selections to his wealth of culinary knowledge, we love having Chef Torsten as part of the team!
“As a kid growing up in France, food quickly became a central part of my life, and I started working in a restaurant at a young age. The passion never left, and after 20-plus years in restaurants, I now relish sharing my experiences and acquired knowledge with everyday chefs through @torstens_cuisine and @tablefor12edmonds. Food brings people together and keeps us humble, as the learning path never ends. And to quote our guru Anthony Bourdain: 'You learn a lot about someone when sharing a meal together.' So join me at a Table for 12 cooking experience and learn how to make a delicious meal that fosters connections, sparks conversations, and nourishes both body and soul.”
Chef Scott Sanders
Chef Instructor
Chef Scott is a Seattle native. His culinary career began when he was just a 14-years-old working at a local pizza joint. He quickly moved up the line at various fine-dining establishments before taking a position as House Chef at Cameo Heights, an exclusive Bed & Breakfast just outside Walla Walla. There, Scott discovered his love of multi-course tasting menus in intimate dining environments. This allowed him to focus on formulating unique dishes using local ingredients.
Most recently, Chef Scott worked as the Executive Sous Chef at The Marc in Walla Walla, where he focused heavily on tailored chef's table events and banquet-style tasting menus. He loved working with local suppliers to keep the food as fresh and farm-to-table as possible.
Chef Scott returned to the Seattle area and has fully embraced his PNW roots. When he's not keeping the party going at Table for 12, he enjoys boating, fishing, camping, and spending time with his family.
Chef Nico Caballero
Chef Instructor
Chef Nico has cooked his way from a gelateria in Boulder, CO, to a boulangerie in Strasbourg, France. Chef Nico believes that learning to cook is a fun sort of chemistry that takes creativity to thrive and heart to master. He's worked every station in the modern kitchen and believes in food as a unifier; a common facet in every life to be shared with all those around. So bring your family, friends, and neighbors, and let's cook!
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