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Act I, Sc. i.
The Upper House of the Extraordinary Assembly of the Munificent Senate of O’rb. A patrician array of Senators gaze down from an amphitheater upon a single figure, isolated on the forum floor.
MAKYU G’NARTH: Fellow O’rbians. What you see before you is Earth; a minor planetoid in the Glabber Nebula of Galaxy N3541, dominated by a primitive life-form known as humans. These are carbon-based polyforms, increasingly fleshy in texture, adhering to a docile herd mentality. They have foresworn binary fission in favor of rudimentary reproduction praxis whereby a small protofrobulus in the median fuselage of one organism is rendered momentarily turgid before being inserted into the pre-moistened flabbulus of another. Gestation is approximately 43 quidlips. Offspring require an entire lifespan to reach maturity and usually fail.
PRABRA V’NUIK: Fascinating work, Comrade G’Narth. Are these creatures self-sustaining?
MAKYU G’NARTH: They process the atmosphere with filters in the upper fuselage. This is supplemented by inhaling the fumes of dried foliage rolled into tubes, ignited and consumed through a vacuole in the anterior facia-orb, foreshortening lifespan but looking cool.
VOP’R BLAHNIK: So the vacuole is used for both respiration and digestion?
MAKYU G’NARTH: Also communication and fornication.
VOP’R BLAHNIK: By the Sands of Garblon, this is truly a busy vacuole.
MAKYU G’NARTH: The orifice is irrigated, studded with small bones and contains a lurid fleshy protuberance not unlike an undersea nodule of Gloon.
(The entire Senate groans in disgust)
PRABRA V’NUIK: And the reproductive vacuole? Is it similarly embroidered?
MAKYU G’NARTH: Whilst irrigated, the flabbulus is not ordinarily festooned with bones.
PRABRA V’NUIK: Thank Jorplips for that!
MAKYU G’NARTH: Indeed.
ANCH’L BRABNOB: And are these organisms sustained by means other than respiration?
MAKYU G’NARTH: Yes. They propagate and consume the dead bodies of genetically inferior species around them.
ANCH’L BRABNOB: Consume?
MAKYU G’NARTH: Stuff them in the food vacuole, my Lord, whereby they are masticated into nutritional slurry.
ANCH’L BRABNOB: (appalled) Hence the small bones and irrigated nodule of Gloon …
(general murmurs of astonishment and disbelief)
VOP’R BLAHNIK: So let us be clear on this, Comrade G’Narth. These organisms systematically induce less evolved life-forms to reproduce for the sole purpose of placing them into suppurating bodily orifices and grinding them into nutritive matter?
MAKYU G’NARTH: Correct.
ANCH’L BRABNOB: And the propagation facilities? What kind of things are these?
MAKYU G’NARTH: They call them ‘Farms’.
ANCH’L BRABNOB: ‘Farms’? The same word we use to describe our excretory proboscis?
MAKYU G’NARTH: The very same, My Lord. Inferior organisms are often combined and alchemized with heat, before being ritually consumed upon a sacrificial platform known as the Table.
ANCH’L BRABNOB: So … ‘Farm … (disgustedly) to Table’?
MAKYU G’NARTH: Exactly. We have recently discovered what appears to be a religious doctrine etched upon hammered vegetative matter which elucidates the prime geographical locations in which these ritual acts of sacrifice are undertaken.
PRABRA V’NUIK: And what is the name of this odious screed, Comrade G’Narth?
MAKYU G’NARTH: ‘Where in the World to Eat’ by Condé Nast Traveler. ‘207 of the Greatest Restaurants in the World According to Those Who Eat, Cook and Travel for a Living’.
VOP’R BLAHNIK: Snappy title.
ANCH’L BRABNOB: Is it written in a language we understand?
MAKYU G’NARTH: Largely humanoid words of one syllable, my Lord, repetitive and replete with banal illustrations. It is easily assimilated.
PRABRA V’NUIK: Comrade G’Narth, can you provide us with examples culled from this scroll of horrors?
Makyu G’Narth places a metal briefcase on the stand in front of him. He disengages a secure clasping device and opens the lid. A hiss of stale air emanates from inside. The audience is rapt. He removes a small, loosely bound stack of papers, sifts studiously through a few pages, then clears his metal throat.
MAKYU G’NARTH: ‘Noma. Copenhagen, Kingdom of Denmark. Hand-throttled trouser eel, still wriggling, served raw with a rosette of arctic fart radish and a pickled hemorrhoid’.
(a collective gasp of astonishment from the assembly)
PRABRA V’NUIK: (defeated) One more please, Comrade G’Narth. We must know what we are dealing with here.
MAKYU G’NARTH: (turns a few more pages) Table on Ten, Bloomville, New York. The best artisanal pizza I’ve ever had, and herby salads so fresh you can hear them growing. Yes, the owner Inez Valk was a model, and everyone is beautiful and funny and there are movie nights downstairs and guitar playing all summer long and, and …’
ANCH’L BRABNOB: … and what?
MAKYU G’NARTH: Difficult to say, Anch’l Brabnob. The speaker may have been butchered and eaten before she finished her sentence.
VOP’R BLAHNIK: What in the Greasy Gonads of Krumpior is … Pizza?
MAKYU G’NARTH: A bland disc of flattened carbohydrate upon which chopped viscera are placed before being incinerated in a fire of trees. It is consumed with the pressed and fermented body fluids of other organisms.
ANCH’L BRABNOB: And ‘artisanal’?
MAKYU G’NARTH: We are unsure. Our scholars suspect it involves humans expressing themselves creatively with excrement.
VOP’R BLAHNIK: The description of screaming salads will haunt my dreams.
MAKYU G’NARTH: Priests and priestesses are known to mark their own skins with regrettable hieroglyphs and to promote the establishment of fungus around each others’ food vacuoles.
PRABRA V’NUIK: It is beyond comprehension. How can a culture become so debased? To have fetishized the merely functional act of nutrition to the point of pornography? What profound emptiness haunts their souls?
VOP’R BLAHNIK: They are beyond redemption and must be annihilated.
MAKYU G’NARTH: This should not be difficult, Vop’r Blahnik. Whilst savage in their appetites, years of decadence and cultural malaise have left them flabby and effete. Many even claim to be congenitally allergic to the tissues of the organisms they slaughter. Weak and infantile, addicted to vapid simplicity and two-dimensional prettiness, they will succumb without a struggle.
PRABRA V’NUIK: Arm the warheads. We must show no mercy.
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?
Saturday 6th of August – 12 till 3 and 6 till 9
Table on Ten and The Pines present:
¡ TACOS EL SABADO !
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
Tortillas de Asesino – hand-made with masa from Trevor Wilson’s local yellow heirloom corn
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
Salsa de Soplete Esteban – Burnett’s gizzard-searing smoked maple tomatillo sorcery
Torta de Cuatro y Veinte – chocolate chili from Brooklyn with Table dulce de leche ice cream
Vino Francés e Italiano
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.
Saturday 6th of August 12 till 3 and 6 till 9
July 28, 2016. Posted in Events, Inspirers, Producers. Tags: Ass Beer, Bharadvajasana, Bikini Boot Camp, Bovina Valley Farm, Burnett Farms, Chichen Itza, Coqui Coqui, Dash Berlin, Delco Bell, Four & Twenty Blackbirds, Gitano, Greenane Farm, Heidi Klum, Home Grown Farmstead, Key Training Farm, Mayan Sun Print Bikini, Mexico, Star Route Farm, Steve Burnett, Tacos, The PINES, Tulum, Valladolid.
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.
Sturdy upright citizens are needed to fill the blurry-edged roles of:
• front-of-house | wait staff
• kitchen staff
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.
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
• panda inseminator
• discount colonoscopist
• upstate art gallery owner
• amputee pole-dancer
• anything in Buffalo
To find out more, write to us at email@example.com
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.
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.
July 7, 2016. Posted in Events, Inspirers, Underpants. Tags: Amy von Harrington, Eden Batki, John Houshmand, Marguerite Uhlmann-Bower, Marty Windahl, Mirabito, Nance Klehm, Nettle Soup, Ollie the Dog, Spruce Tip Soda, Tuna, Weedeater.
We have The Four & Twenty Blackbirds Pie Book
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.
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
July 2, 2016. Posted in Recipes, The Menu, The Microshop. Tags: Attica Prison, Black Bottom Spruce Pie, Four & Twenty Blackbirds, Matcha Custard Pie, Rhubarb Crumble, Salted Caramel Apple Pie, Strawberry Kaffir Lime Pie, Strawberry Streusel Pie, Xanax Montepulciano Cocktail.