TableScape

12/18/2025

Studies believe that mandarin oranges have existed in China and other parts of East and Southeast Asia for more than 1,000,000 years and were domesticated twice around the foothills of China’s Nanling Mountain region, where wild mandarins can still be found today. We may have cultivated mandarins some 80,000 years ago, but the earliest hard evidence dates back about 4,000 years. There’s a recording of mandarins being gifted to Emperor Yu the Great around 2200 BC.

Oranges, grapefruits, lemons, even Meyer lemons, and bergamots are all related to wild mandarins, as are many of today’s most commercially important citrus fruits. Tangerines are also, kinda. Some are distinct fruits grown around Tangiers in Morocco, but in the U.S. they are hybrids of mandarins and pomelos.

Gifting mandarins isn’t just for Chinese royalty. In Canada, they’re a Christmas tradition. Japanese immigrants popularized the fruit in the Great White North around the late 1800s. It’s Japanese custom to give mandarins around the New Year as a symbol of good fortune. Well that tradition spread among the non-Japanese population and across the country.🥄
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12/17/2025

12/17/2025

12/17/2025

The year was 1835 — a year that an unassuming science experiment by two English chemists would shift the world of condiments. John Wheely Lea and William Perrins, whose namesakes appear on bottles of the original Worcestershire sauce, created the tangy, umami condiment in somewhat of a happy accident in their pharmacy in the town of Worcester, England. Legend has it that the two men developed the recipe in response to a request to recreate a beloved Indian sauce of a nobleman returning from his governance in India during the British occupation. (Though some say it was actually the nobleman's wife who wanted a curry equivalent.) What resulted would become what is now known and loved as Worcestershire sauce: a savory mixture including barley malt vinegar, molasses, sugar, salt, fish, tamarind, onions, garlic, and spices. 🥄
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12/16/2025

When blended in a food processor, grainy ricotta
becomes an ethereally light dip. Here, it’s a mild and milky backdrop to swirls of honey and chile. Feel free to use whatever chile paste or oil you have but the combination of honey and chili (we are a big fan of the Mikes honey brand)takes this dip to the next level. Serve the lightly sweet, spicy and creamy dip with something starchy — like crostini, crusty bread or pita chips —as well as slices of pears, apples, peaches or persimmon.🥄
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12/15/2025

Mascarpone Ricotta Cannoli Icebox Cake

Yields: 12 portions
Prep Time: 25 mins
Chill Time: 4 hours (or overnight)
Total Time: 4 hrs 25 mins

Cheese Filling:
1 cup mascarpone cheese
1 cup ricotta cheese (drain if watery)
1 cup powdered sugar
1 tsp vanilla extract
1 tsp cinnamon
1 cup heavy whipping cream

Additional Ingredients:
1 package graham crackers (about 14–16 full sheets)
½ cup mini chocolate chips
¼ cup chopped pistachios (optional)
Extra powdered sugar, for dusting

Instructions:

In a bowl, combine mascarpone, ricotta, powdered sugar, vanilla, and cinnamon. Mix until smooth.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold into the cheese mixture.

In a 9×13"" dish, place a layer of graham crackers.

Spread on a layer of the cheese mixture, sprinkle with chocolate chips.

Repeat layers until finished — ending with cheese mixture on top.

Top with chopped pistachios if using.

Cover and refrigerate at least 4 hours (or overnight) to soften.

Dust with powdered sugar before serving. Slice and enjoy.🥄

*Want cleaner slices? Pop it in the freezer for 20 minutes before serving — it firms up beautifully and cuts like a dream.
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12/13/2025

The omelette has a long history with origins disputed between ancient Persia and medieval France, but the modern dish is largely credited to France. Ancient cultures like the Romans also had similar egg dishes, but the French refined the omelette into a staple of fine cuisine. 🥄
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12/13/2025

In this one-pan gratin, inspired by a favorite appetizer at Moscas, an Italian restaurant just outside of New Orleans, fresh oysters are covered in a garlicky butter sauce, topped with a mélange of breadcrumbs and freshly grated Parmesan and baked until tender yet juicy. It's a hit with those who love oysters - and even those who aren't fans of raw ones. The shellfish are full of flavor from the Creole seasoning that accents the sauce, with a hint of Italian influence from the herbs and Parmesan. At Moscas, they use plump Gulf oysters from nearby waters, a variety that's especially good cooked and worth seeking out if you live near the Gulf Coast. Best enjoyed warm from the oven, this appetizer is meant to be shared with a group.🥄
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12/12/2025

✨ PRIMI SPECIAL ✨
Linguine alla Nerano con Gamberi

A classic from the Amalfi Coast our Linguine alla Nerano is crafted with silky fried zucchini, pecorino, and perfectly sautéed shrimp. Simple, authentic, and undeniably delicious. 🇮🇹🍝

Wine Pairing: Fiano – Torremossa, Salento, Italy

A beautifully balanced wine with subtle nutty undertones and bright acidity perfectly complementing the creamy zucchini and pecorino sauce.

Join us and experience a true taste of Southern Italy. ✨🇮🇹