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.
Dom Ruane
Chef
Born into a big, loud, food-loving Italian family from the southside of Chicago, Dom Ruane grew up around the dinner table, so cooking professionally was a natural choice for him. After eight years of working in fine dining, and then restaurant management, private event catering, wedding cake design, and bread baking, he found a true culinary passion -- teaching others.While Dom loves nothing more than to simply talk about food, he's found a passion for helping others learn the tools of the trade and how to create incredible meals in their own kitchens. Dom honed his teaching skills at The Social Table in Chicago, but recently relocated to Seattle to work as the Executive Chef at Table for 12 and as a recipe developer and on-camera chef for 12 Tomatoes.
Stacey Schwartz
Chef
Believing that good food is such a wonderful and fantastic way to celebrate life, Stacey Schwartz forged a diverse career in food. She has immersed herself in many avenues of cuisine from traditional French to Caribbean cooking and had the pleasure of working with some of Seattle’s award-winning chefs such as Maria Hines of Tilth and Thierry Rautureau of Loulay. Stacey loves traveling as a way of getting to know people through food and finds joy in simple dishes with fresh ingredients. Specializing in plant-based and plant-forward cooking is her current favorite interest while remaining passionate about local small farm connections for chefs. She has studied agriculture in her graduate work and holds a BAS in Hospitality Management and a Master’s degree in Humane Education. Currently, Stacey is one of two Culinary Arts Instructors in the Edmonds College Culinary Program and has been teaching for the last fourteen years.
Demond Thomas
Chef
After falling in love with cooking and the science behind it, Chef Demond has spent the past 15 years honing his craft. Currently a chef at Charcoal in Edmonds, Chef Demond started as a dishwasher/prep cook and worked his way up onto the line. When Chef Demond isn't handing out compliments like candy, leading a class at Table for 12 or serving up dishes at @charcoal.edmonds, he does pop culture pop-ups (what him & his team call POP POPs @poppopseattle). So far, they've done a 36-course Wutang Clan-inspired dinner, a Netflix's "I Think You Should Leave", and FX's "The Bear" dinner. Chef Demond is a sweetheart & you're guaranteed to leave any of his classes with a smile. We're so happy to have him as part of the crew over here at Table for 12.
Torsten Hoyer
Chef
Growing up in France, food quickly became a central part of my life, starting in a restaurant at a young age. The passion never left and after 20+ 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.
Kat Rutigliano
Chef
Chef Kat got her start in her parents' Mediterranean restaurant while in high school. Kat then attended California Culinary Academy in San Francisco, followed by a 3-month internship in Dublin, Ireland, and 1-month in Gloucestershire England. From there her 20+ year career spans fine dining, large scale catering events, and being a private chef. When the youngest of her three children developed serious food allergies, her culinary focus shifted and she’s now a master at adapting recipes to exclude common allergens. In the winter months she usually hides indoors, but in the summer you can find her kayaking in Lake Sammamish, or working in her garden.
Joe Bayley
Chef
A PNW native, Joe Bayley’s first job aside from a paper route was the back of a kitchen- and he has loved it ever since. “Raised in a Filipino American household, our food was sometimes a little different, but now it’s great the everyday person knows international food." Joe spent his younger years using cooking to travel- cruise ships, yachts, resorts and even science stations in Antarctica, the bond of cooking and eating is worldwide. Joe was fortunate enough to compete and WIN Food Networks Chopped and fund his European education. Formally trained in NYC, followed by working under a Michelin star in San Sebastián Spain, Joe followed his desire to learn more about Spanish and North African cuisine around the world. When not feeding someone, Joe is either in the garden with his kids or in the mountains foraging for mushrooms.
Corey Walle
Chef Aide
Hailing from the eclectic streets of New Oreleans, where jazz flows like the Mississippi and good food is practically a religion, comes Corey Walle! Just moving to Edmonds 6 months ago, Table for 12 has allowed him to keep the community and cooking that he misses as he navigates his new life in the PNW. Corey is currently attending Arizona State University through their online campus for a degree in Educational Studies with a focus in Business Development. When he is not pouring y'all glasses of wine or upholding exceptional service at the table, you can find Corey hitting the gym, trying out new coffee shops, or walking his dogs.
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