About

Enjoy a healthy lifestyle by making meals a celebration with loved ones.Pure, natural, organic ingredients

PHILOSOPHY
The Abby’s Table philosophy is rooted promoting a simple concept: food should be fun and accessible to all types of eaters.
The main principles of Abby’s Table are:

1. Source pure, seasonal, whole foods at all costs.

2. Believe in the power of yum.  Healthy food must taste delicious in order for your body to truly reap the health benefits over time.

3. Strengthen a healthy food culture in America, one table at a time.  Food tastes better when shared, savored or enjoyed sitting down with loved ones.

 


HISTORY OF ABBY’S TABLE

Fr0m 2008-2015 Abby’s Table offered celebratory dining experiences, hands on cooking parties, classes for the home chef, and lifestyle tips for a delicious life. 

SAUCES

Abby’s Table began as an offshoot of Your Natural Chef, a private chef business run by Chef Abby from 2005-2008. In 2008 Abby and her sister Kristy, along with an investor, launched a fresh, handmade sauce line sold in Northwest grocery stores and farmer’s markets. All the sauces were free of gluten, dairy, soy, corn and refined sugar in an effort to get every type of eater to the home dining table. As a way to market the sauces, Abby started hosting weekly family style dinners featuring one or more of her fresh sauces, to inspire and educate her customers.

FAMILY STYLE DINNERS

These weekly dinners took on a life of their own, serving as a community hub for locals and visitors wishing to experience farm to table dining with the added security of knowing the food was safely prepared without the most common food allergens. Every four course dinner featured a weekly changing menu and theme so as to highlight the freshest farm ingredients and seasonal treasures.

CATERING

As demand for the dinner grew, people wanted to experience the joys of Abby’s Table food for their own celebrations and gatherings! Thus began a burgeoning catering business, focusing on a range of private and community events for groups of 2-250. From weddings to birthdays, baby showers, company holiday parties, and fundraisers, Chef Abby and her team presented beautifully fresh and seasonally inspired food for all types of eaters. As a goal, Chef Abby continues to aim to please every type of palate with the same meal, so that picky eaters and omnivores can dine together and build community around the table.

HANDS ON CLASSES AND DINNER PARTIES

A lifelong educator at heart, Chef Abby offered private and public classes throughout 2008-2015. Her most recent Cook With Project featured seasonal dinner party menus accomplishable by a group of friends in their home, with Abby’s guidance. Learn more about why Chef Abby loves focusing on hands on cooking as a way to change the world.    spring onions

RECIPES

Check out Abby’s blog for food lifestyle tips, recipes! Cookbooks are available here

CURRENT NEWS

Chef Abby is currently employed by Airbnb, directing the in house food program with the philosophies of Abby’s Table, in order to bring a greater focus on wellness in the workplace. Her work at Airbnb involves directing a team of highly talented and motivated chefs and servers who are focused on setting a new, responsible standard for corporate food service, positively impacting employee health as well as the health of the local food economy. Airbnb Portland is working in partnership with Ecotrust’s Redd on Salmon Street project as a corporate buyer, and works with countless small and medium size ranchers, farmers and food makers to help them grow their businesses sustainably. In the future, Abby’s Table will pick up again with a new life! For the moment, Abby is occupied with her full time job and keeping endlessly entertained her 1 year old son, Desmond.

Chef Abby Fammartino at work

 

ABOUT ABBY

Abby Fammartino has been celebrated as a healthy “dinner party diva” by Bon Appetit Magazine and Portland Monthly Magazine for making healthful eating entertaining and a delicious experience for all. Since graduating from the Natural Gourmet Institute of Food and Health in New York City, Abby’s culinary endeavors have fed the likes of diners at Greens in San Francisco, private chef clients in Philadelphia, New York and Seattle, supper club guests and party goers in Portland, and even scientists and oceanographers on a National Geographic charter in the Aleutian Islands to hunt down a WWII submarine. Among her specialties Abby is able to easily craft inventive and delicious allergy-friendly cuisine that everyone loves. An avid traveler, she brings worldly twists on local and seasonal ingredients to her recipes.

_MG_5620

 

 

[clear]