[quote]The table is the raft we ride through the river of our existence.”
When New Yorker writer Adam Gopnik appeared on Charlie Rose to talk about his book “The Table Comes First” he recalled that the title of the book came out of a conversation he once had with Chef Fergus Henderson of London’s famed St. John. In full British pique, Henderson complained, “I cannot believe when a young couple setting off in life buys a television. Or a sofa. Or even a bed. Don’t they know the table comes first?”
That’s when a light went on in Gopnik’s head, and he decided if he ever published a book about food that was going to serve as the title. And then he unfurled the above metaphor. And when we heard it, we thought, if we ever publish a site about existence we are going to use that quote. Okay, we are exaggerating a bit. But the quote, and indeed Gopnik’s book, resonated with so many things we were working on in bringing Table to Grave to fruition. This site represents a certain way of looking at life. One in which the table — including the food, the drink, the conversation, and everything else that happens on, around or under it — is the center.
Why yet another site devoted to food and wine?
That’s a fair question. And we’re glad you asked. Because while we believe in the idea of getting food locally and eating what’s available, and we believe in whole animal utilization, we also fear that these concepts have become fetishized — that legions of locavore police and snout-to-trotters shock jocks have lost the intended spirit of these movements. We’re not out to get into food-mile pissing matches or offal arms races with anyone. We just want everyone to eat, drink and be merry. And, you know, not be an asshole about it.
EAT | DRINK | LIVE
Who We Are
We are food and beverage professionals, writers, editors, wine makers, wine lovers, chefs, amateur cooks, butchers, students, designers, artists, photographers and more. But mostly we are very, very hungry and thirsty.
Courtney Humiston always carries a corkscrew. If there was one thing she took away from her education at the Culinary Institute of America, this was it. Also, how to hold a knife. As a Sommelier, Wine Educator and bartender, she takes all things beverage related very seriously – from pruning vines to making the perfect martini (stirred, by the way). She agrees with Bernard DeVoto’s ethos as summarized by Daniel Handler: “Drink more. Of certain drinks. At six o’ clock. But not too much.” She also writes the monthly wine and spirits column for San Francisco-based 7×7 Magazine.
John Capone owns two handmade knives forged from high-carbon steel (both the work of blacksmith Michael Hemmer). And though he long ran a website devoted to the art of butchery, he is not a butcher (though some might say he has hacked his fair share of words). He has, in fact, been everything from a copy editor to daily blogger to editor. He served as executive editor of MediaPost’s Media and OMMA magazines. He’s written for NYMag.com’s Grub Street, BlackBook, Radar, The Fix, The Daily, and many others. He’s also edited three Zagat guides. His heroes are Hunter S. Thompson, Jeffrey Lebowski and Harold Ross. Not necessarily in that order. More at john-capone.com.
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Disclosure Statements by the editors.