The Table — Issue No. 5 · November 2026

From Our Table to Yours

November. The month where everything smells like butter and cinnamon and someone’s about to ask you what you’re grateful for.

We have a lot to say to that. A Michelin recommendation just landed for one of our own. Events that reminded us why what we do matters. And an affogato bar that’s back — this time in full fall mode.

Let’s get into it.

— Tom, David & the whole Big City Chefs crew 🦃

October in review — rooftops, grazing tables, and a naval base cooking workshop

October was a coast-to-coast month. Chef Uhaina led a hands-on Mexican street food workshop on a naval base — residents and team members cooking dishes rooted in her own heritage, hands in the masa, that particular energy that only comes from making something together.

In downtown San Diego, Chef Danielle returned with a stunning fall-themed grazing table on a high-rise rooftop. Seasonal produce, artisan cheeses, cured meats, all the autumnal accoutrements. If you haven’t seen what Danielle does with a grazing table in the fall, put it on your list.

And in New York, Chef Michael organized a large-scale corporate event with full buffet stations, rentals, and styled staffing — same team, same standards, three thousand miles away.

Meet Chef Ryan Costanza — and yes, his restaurant just got a Michelin recommendation

We/ve been waiting to tell you about Chef Ryan Costanza. And this week, the timing became perfect.

Ryan grew up in upstate New York in a family that breathes food — working in his family restaurant by 13, staging in elevated New York kitchens by 18. He went on to work with Chef David Bouley, spent six months in Japan and Korea absorbing techniques that would define his cooking, and eventually joined Dominique Crenn’s celebrated dining group in San Francisco.

Then he landed in Nashville and opened Present Tense — a modern izakaya with a six-seat omakase counter where Ryan serves a 12-course tasting menu every night. This week, the 2026 Michelin Guide American South awarded Present Tense its first Michelin Recommended designation. We are so proud of him we can barely stand it.

When he’s not running Present Tense, Ryan is our Regional Head Chef in Nashville. His go-to pantry items are Calabrian chili, olive oil, and Maldon salt — and his philosophy is simple: transport people from their day-to-day into something much more fun.

November ideas — and the return of the affogato bar

November is one of our favorite programming months — the air changes, residents want to gather, and there are so many reasons to come together before the holiday rush. Here’s what we’re recommending:

🦃 Friendsgiving Feasts — A relaxed communal Thanksgiving-style dinner, perfect for residents staying local. Full catering or hands-on cooking class format — your choice.

🥂 Thanksgiving Cocktail Classes — Simple syrups, applejack brandy, fat-washed cocktails, all the cozy autumn flavors. A great mid-month event that feels genuinely seasonal.

🎄 Holiday Party Planning — Yes, already. December books faster than any other month. If you want a holiday party, tree trimming event, or Hanukkah gathering, reach out now.

🍨 The Affogato Bar is Back — Chef Bobby’s affogato bar returns in San Diego with fall flavors: pumpkin pie or cinnamon gelato and cold brew espresso, topped with spiced nut crumble, candied pecans, and warm caramel drizzle. Holiday flavors coming in December. Ask us about booking it for your community.

Browse our November offerings or contact us.