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7 - Hank Reinhold, September 23 - VEGAN LASAGNA + Flatbread Bruschetta & Lemon Cake


Product Description

Table 301 Virtual Cook Along Dinner Series 

 Are you tired of making the same dinners every week? What if you could cook dishes from your favorite Table 301 chefs and restaurants at home? We've got you covered! Starting this August, Table 301 is launching a Virtual Table 301 Cook-Along Dinner Series. Think of this as a local version of a meal kit service - but with your favorite dishes from your favorite chefs live streaming how to prepare them. 

During each cooking class you will prepare a full meal designed to serve 4 people including entree and side dishes. Our sommelier will even offer an optional wine pairing to add on to your meal. We've also included a few hors d'oeuvres and dessert options (each sized to feed 4 people) to add to your menu, if you choose. 

This week's menu is VEGAN and GLUTEN FREE and includes all three courses below! You can also add "optional add ons".

September 23: Hank Reinhold, Southern Pressed Juicery

First Course:
Sun-Dried Tomato Pesto

Zucchini, Summer Squash, Caramelized Onion, Mushrooms, Tomato Emulsion, Cashew Ricotta

Vanilla Cashew Icing And Macerated Strawberry Sauce

Optional Wine Add On: Carpineto Sangiovese, Chianti Classcio, Italy 2016 ($24)


Here's how it works:

  • Order you Meal Ingredients Box by Monday, September 21 through or by calling Table 301 Catering & Kitchen at 864.271.8431.

  • Pick up your box of ingredients on Tuesday, September 22 or Wednesday, September 23 from Table 301 Catering & Kitchen (22 East Court Street, Greenville, SC 29601)

  • On Wednesday, September 23,log in at 6:30pm to cook along with the chef live by visiting the Table 301 Facebook Page (the live stream will appear in the Table 301 Facebook feed). Each chef will give you a step-by-step guide to preparing your meal from the comfort of your own kitchen. You can even ask questions via chat. (Bonus - If you can’t cook along with the live stream, we’ll have the videos available so you can make the meals on your schedule.) 

  • Questions about this new program? Contact us at

We hope to join you in your kitchens soon!

FULL SCHEDULE OF FUTURE CHEFS/MEALS (subject to change - additional dates/chefs may be added or moved):

September 30:  Eddie Wiles, NOSE DIVE

Red Chili-Honey glazed Pork Flatiron, Cauliflower & Sweet Potato Sabzi, and Vegetable yellow Basmati Rice
Optional Wine Add On: Château Musar "Jeune", Cinsault, Syrah, and Cabernet Sauvignon, Bekaa Valley, Lebanon 2018 ($19)


** Please note - Ingredient Boxes will be ready for pick up on Tuesday and Wednesday for each week's menu at Table 301 Catering & Kitchen (22 East Court Street, Greenville, SC 29601) during their business hours.

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