By Anne DesBrisay
Unpitted olives, as much as I craved them right then, right there, I walked right on by. I figured they’d weigh me down and spike the bill. Instead, I headed for the baby spinach salad. Light and breezy stuff.
And then I dabbled with a bit of kale and swiss chard (heavier greens, to be sure, but worth their weight in gold). The organic tofu fritters beckoned — mostly for the vegan, gluten-free onion chutney that made them seem edible — and so did the cornmeal crumble with rosemary and roasted parsnips and all that crusty-gooey cheesey goodness on top.
A bit further along The Table‘s offerings was the pan of roasted vegies — mostly onions, charred peppers, and purple skinned eggplant — and on they came. The all-veggie jambalaya promised a bit of heat (and delivered) so that was scooped, and from the cold section, an arame seaweed salad (vegan/g-f) with snow pea shoots. Finally, a healthy dollop of the g-f house hummus. No bread though.
What had started out as a careful, cost-cutting approach to The Table’s buffet turned into a full-steam-ahead and damn the weigh scale attack on its hot and cold offerings.