Open Table News

Celebrate our 35th Anniversary

Strawberry Rhubarb Compote by Norma Frye A compote or compôte (French for 'mixture') is a sweet, chunky fruit sauce made from whole or larger pieces of fruit in sugar syrup. Compotes can be eaten as a dessert, rolled in crêpes, or served as a topping for everything from ice cream…

Strawberry Rhubarb Crisp by Stephanie Smith This is an easy and delicious way to use Strawberries and Rhubarb, both found locally throughout late spring. Ingredients: 1 cup slivered almonds 1 cup all-purpose flour 1 cup packed brown sugar ⅛ teaspoon salt 8 tablespoons unsalted butter, cold 6 stalks rhubarb, cut…

Digging, drainage creation, and concrete pouring are currently underway in the walkway between the 33 Main Street building and our new Annex. As a result, we kindly request that all visitors, volunteers, and staff enter through the front door of 33 Main. The next item on our contractor’s agenda is…

Liz serves as the Pantry Assistant at the Open Table Maynard location and is also the lead contact for our Beharrell location. In these dual roles, she supports volunteers and staff by handling incoming donations, preparing orders, and packing produce bags for distribution. Additionally, Liz assists with setting up the…

This Month we are looking for some donations in the hot beverages category. We would love: Coffee - Ground Coffee - Instant Black Tea Herbal Tea Green Tea Hot Chocolate mix. You can drop off donations to our Main Street, Maynard or our Beharrell Street, Concord sites in our large…

We hope you can join us Friday, April 12 any time between 1:00 and 3:00pm to celebrate our 35th Birthday.  Take a tour, meet staff and volunteers, share stories of Open Table history, and enjoy a slice of cake. RSVP is not required, but helpful for our planning – email…

Join us on Friday, April 12th at our 33 Main St Maynard location to celebrate our 35th Birthday! Your support and commitment are why we have been able to serve our community for 35 years. We hope you stop by to learn more about our past and present operations and…

Scallion Chicken by Stephanie Smith This is a quick and easy way to use the scallions that look so appealing in the spring. Ingredients: 1 tsp soy sauce 1 tsp cornstarch ½ teaspoon pepper 1 teaspoon sherry 1 teaspoon minced ginger 1lb. boneless skinless chicken breast, cut into 1-inch cubes…