About us

Food should feel rooted, placed in its landscape, connected to its people, alive with its season. In 2015, a friend pulled me into the bustle of Café Maude in Minneapolis. What began as weekend brunch shifts quickly became a calling. I fell in love with the rhythm of scratch kitchens, the design, the craft, the care. From there, I cooked in some of the Twin Cities’ most inspiring restaurants, eventually leading a kitchen of my own. But with severe gluten and dairy allergies, I had to step away from those spaces. That turning point became the seed for something new: a place where flavor and quality would never be compromised, built on a fierce passion for local ingredients, nearly everything sourced from the Great Lakes region and farther north.

My cooking has always been shaped more by people than by places. My aunt Suki showed me the balance of spice and comfort by teaching me how to make bulgogi and pairing it with seaweed, fresh kimchi, and sweet-salty dried anchovies with warm rice. My uncle Tim cooked me diner-style breakfasts from scratch every morning at his cabin while telling me about cooking in the Marines. My second mother, Mary, from Eritrea, and my best friend, Harsha, from Mumbai, welcomed me into their kitchens, gifting recipes and traditions I still carry. My grandmother Faye, whose dumplings seemed to hold the whole family together, and my aunt Ruth, whose kransekake anchored every holiday, are also woven into everything we serve at The North Table.

This journey also brought me back to my closest friend, Liam. While I was in kitchens, he was in the soil, farming in Michigan for seven years, practicing subsistence agriculture, living close to the land. His hands-in-the-dirt experience, his kindness, and his steady vision became the perfect counterpoint to my restless drive to cook. Together, we decided it was time to build something that belonged to both of us.

North Table isn’t just a mobile kitchen. It’s a gathering place, a long table set under open skies, where Minnesota’s fields, forests, and waters meet global traditions carried here by family and friends. It’s food made to be shared, to feel connected, to feel alive. And at North Table, everyone has a seat.

Our farm is small, but it carries big intentions. For more than seven years, both Liam and I have been tending gardens and farms, always with the same purpose: to feed our families, our friends, and the communities we love. What began as backyard experiments grew into a shared vision, and today North Table is nourished by a 1/3-acre micro-urban farm and 40 foot greenhouse that produces many of the unique ingredients that make our menu what it is.

This is not industrial agriculture. It is organic, hand-tended, and entirely no-till. Every bed is a conversation with the soil, every season a chance to listen and adjust. We grow herbs, specialty tomatoes, peppers, brassicas, microgreens, edible flowers, sunflowers, watermelons, and the occasional duck eggs. Wildflowers grow alongside the crops, inviting pollinators and creating a sense of abundance.

Some harvests become special dishes, like banana-leaf-wrapped snapper, made with banana leaves grown in the yard itself. Others simply become the food we share at our table: the greens on our plates, the flavors in our soups, the flowers scattered across our dishes.

The farm is also a place of gathering. It is where we cook, eat, and imagine together. It is where the rhythm of growing reminds us to slow down, to notice the small miracles, to celebrate what the land offers.

At North Table, the food begins here—rooted in soil, grown with care, and carried from the garden straight to your plate.