Delco Bell | Making America Mexico Again

Never let it be said that Table on Ten doesn’t shred the gnarlacious curl of the zeitgeist.

Pickled beet stems and caper buds. Cold brew, bacon, PG Tips, wine in mason jars, artisanal sriracha, bone broth, foraged this, foraged that. So much shredded kale you started to look like a brassica. Ramps. Kimchee workshop. Ironic Ass Beer.

Pull out your sauvecito pomade and your Mayan sun print bikini. We’re going mondo Mexican.

And in case you think we’re just another bunch of hipster Juanny-come-latelies, plundering some flavour-of-the-month food fetish, whereby stuff everybody’s been tossing on the BBQ for decades is now serious eats because we’re pronouncing it in Yucatan dialect and cooking it with flame … well, we want you to know we were at Coqui Coqui when it was just us, Heidi Klum and some campesinos raking seaweed off the beach. And while the Tuluminati were perfecting their Bharadvajasana at Bikini Boot Camp, we were blazing pioneer trails through the jungle in a 4-Runner with really shoddy a/c. An hour-and-a-bit to Valladolid, past poorly signposted cenotes and cut-throat snorkel traders, elbowing aside Instagram zombies to score Spiderman underpants from authentic artisans. Hey, we climbed that pyramid at Chichen Itza too, and Caleb lost his sarong! And barely made it back in time for whole-animal Grouper Ceviche de Wahoo and Dash Berlin’s set at Gitano. ‘La Pura Vida, muchacha!’ Wait, was that Costa Rica?

The 'Real' Mexico
The ‘Real’ Mexico

Saturday 6th of August  – 12 till 3 and 6 till 9 

Table on Ten and The Pines present:

¡ TACOS EL SABADO !

Featuring – 

La Pared Hermosa (Carne Asada) – Greenane Farm flank steak, chilis, garlic, lime

El Donaldo (Cochinita Pibil) – slow-cooked Home Grown Farmstead pork, sour oranges, garlic

Las Pequeñas Manos (Pollo en Mole) – blind mole on a stick. Or Key Farm chicken in mole sauce

La Melania (Vegetariano) – roasted Star Route cauliflower, beans, Bovina Valley cotija

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Tortillas de Asesino – hand-made with masa from Trevor Wilson’s local yellow heirloom corn

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Elotes del Extranjero Indocumentado – charred local first corn with butter, cotija and lime

Ensalada de Siete Cárteles – black lentils, avocado, pickled peas, arugula, honey, cotija

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Salsa Verde

Salsa Rojo

Salsa de Soplete Esteban – Burnett’s gizzard-searing smoked maple tomatillo sorcery

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Torta de Cuatro y Veinte – chocolate chili from Brooklyn with Table dulce de leche ice cream 

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Cervezas Mexicanas

Vino Francés e Italiano

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And there you have it! Grab your sombrero, your crossed ammunition belts and assless chaps, head over to La Casa de la Risa in downtown Pueblo Floración. The oil-tank grill will be roaring, there’ll be plastic party banners in the trees and mariachi in the air. But get there quick, before the Albondigas have turned to Pho and the mezcal back to bourbon.

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Saturday 6th of August 12 till 3 and 6 till 9 

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Work at Table | Better Than Elephant Proctology

It’s that time of year. Table on Ten is hiring. Come join the family! We’re on the couch in y-fronts and a wife-beater, watching reruns of Steve Irwin, Crocodile Hunter, sucking on a quart of Wild Irish Rose. Throw your phone across the room, kick the cat, run upstairs, slam your bedroom door. We’ll send your little sister up and you can scream at her to ‘leave me alone you nasty little dwarf, I hate you!’. Come down after you’ve Facetimed Brianna for three hours, we’ll pick up Grandma and go to Taco Bell.

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Sturdy upright citizens are needed to fill the blurry-edged roles of:

• front-of-house | wait staff

• kitchen staff

• dishwasher

We’re looking for reliable, self-motivated, hard-working team-players with energy, stamina and a desire to work in food and service.

You’ll need a flexible schedule, including weekends, evenings, holidays and (in some cases) weekdays.

You’ll have to be able to work well in a fast-paced, energetic environment; to multi-task, stay organized and motivated. And perhaps deal with the public.

Each job has different responsibilities and time commitments.

Starting immediately. Put some clothes on for heavens sake.

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We think working at Table on Ten is pretty great. You could absolutely do worse.

Jobs that working at Table on Ten is better than include:

• toll booth attendant

• crime-scene cleaner

• pet food taster

• peep-show janitor

• embalmer

• panda inseminator

• discount colonoscopist

• upstate art gallery owner

• amputee pole-dancer

• anything in Buffalo

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To find out more, write to us at info@tableonten.com

Sunday Afternoon Matinee | Bucket of Weed Chips and a Supersize Turmeric Tonic | Please

Let it never be said Table on Ten is just about stuffing your face.

We’ve been nicely stuffing your ears with John Houshmand for quite some time. Stuffing your eyes with classic movies on the stone wall on pizza nights. We’ve stuffed your noses with chicken leek and bacon pot pies and trays of freshly-baked granola. Your hands with custom plastic fly-swatters.

Now we’re going to stuff your minds.

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WEEDEATER  •  A Film by Eden Batki + Marty Windahl + Amy von Harrington

FORAGING THROUGH THE AMAZING WORLD OF NANCE KLEHM

Sunday 10th July at 1 pm | Table on Ten | $5

Now bear in mind, we know a thing or two about foraging. We’ve been out in the backyard with Marguerite Uhlmann-Bower more than once. Remember nettle balls? What about spruce tip soda? Ollie the Dog can spend hours chewing on a locally foraged piece of gravel. And one or other of us can frequently be found foraging a pack of Camel Lights and $1 lighter at the Mirabito in Hobart.

But we are minnows compared to Nance Klehm. Nance is a foraging tuna. She’s more than that. She’s …

… a self-described ‘steward of the earth’. She is an ecological systems designer, a permacultural grower, a horticultural consultant and a talented and much sought after teacher and speaker. She is respected internationally for her work on land politics and growing for fertility. Meeting her for the first time feels as though you are catching her mid-sentence and mid-stride.

Weedeater trots alongside Nance through various landscapes, gathering together a collection of her thoughts and philosophies on everything from wild, uncultivated weeds to human waste composting to ‘the dark cosmos’ soil.  An accurate portrait of Klehm would be impossible to confine to a formal or traditional documentary narrative. Instead, Weedeater attempts to sketch Klehm’s character as well as reflect the depth and complexity of her intimate relationship with the earth and all its inhabitants, in the unique and intimate structure and style of this experimental film.  

Like we said, Sunday 10th July at 1 pm | Table on Ten | $5

Come by bike. Come by Car. Come by Astral Projection. Have a bite of lunch, a glass of wine. Do the things you can’t usually do in a movie-theatre (within reason).

Filmmaker Eden Batki will be with us, so we’ll have lots of questions and – for once – somebody armed with answers.

Please come. You can let us know by email or on 607-643 6509

Or just turn up. We’d love to see you.

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Hey | It’s Nearly the Fourth | Do You Want to Make Pie?

☐ yes

We have The Four & Twenty Blackbirds Pie Book

☐ no

Yeah, I mean, it’s July 4th for God’s sake. It took you 7 hours to get to Yonkers. The dog had gas. You’re grinding Xanax into Montepulciano, slugging it down in quart jars and snorting the residue. You just made a pass at the lawnmower man in your underwear and he ran off into the knotweed. You’ve locked the kids in an old laundry hamper in the basement and can no longer hear their screams.

Now you’re going to make pie crust?

Spare yourself a lifetime in Attica. We have whole Four & Twenty Blackbirds pies.

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Flavors as follows, while stocks last:

• Strawberry Kaffir Lime

• Black-Bottom Spruce

• Salted Caramel Apple

• Matcha Custard

• Strawberry Streusel

• Rhubarb Crumble

$35 for a whole pie. Big enough to feed one fat family of eight or two skinny ones.

Give us a call on 607-643 6509, or email us here