It started with one table

The Long Table began in 2014 as a single reclaimed-oak table in a Dogpatch warehouse, where chef Mara Quintero served twelve strangers a six-course supper from one wood-fired oven. The dinners sold out for a year. Then the requests changed — “could you cook this for our wedding?”, “our company offsite?”, “my mother’s eightieth?” — and the table got longer. A decade on, we are a brigade of chefs, captains, and a sommelier, cooking seasonal menus for gatherings of twelve to four hundred, from intimate loft dinners to full-production weddings in the wine country.

The long table, longer

What hasn’t changed is the conviction behind that first dinner: that a meal is how a room becomes a table, and that the food should taste of the week it’s cooked. We still shop the same farms and call the same day-boats. We still set one long table whenever a room allows it.

What has changed is the scale. A brigade of chefs, captains, and a sommelier now cook for gatherings of twelve to four hundred — in lofts and ballrooms, on rooftops and ranches, under the oaks in the wine country. Every event runs through one point of contact, with a written menu and a written price before anything is booked.