Table Nectar Kitchen is owned and operated by Andy Tannehill and Kimberly Medici. In 2016, after over a decade of running a thriving organic catering business and building pop-up kitchens for festivals, weddings, and retreats, we made a major investment—the kitchen of our dreams. With custom burnt orange floors and a carefully curated mix of used restaurant equipment, our commissary kitchen became a bustling hub. It served as both our catering headquarters and a shared space for local food producers. Farmers delivered fresh produce, food trucks stopped by to wash dishes, and the aromas of donuts, brisket, and toffee filled the air. Though exhausting, it was deeply rewarding to sustain our family while supporting other small businesses.

In 2020, amidst the isolation and food shortages of the pandemic, we launched a grassroots food club that grew purely by word of mouth. It provided fresh organic produce, bulk cheeses, house-made sauces, nourishing meals, and more—things our community craved but struggled to find. More than just food, it became a gathering place where families connected, kids played, and friends exchanged ideas. Though we paused the club in 2023 as our catering business picked back up, we knew this was only the beginning. When the time is right, we’ll build something even better—a sustainable food and resource ecosystem designed to nourish our community for years to come. That system is Table Nectar Kitchen.