The Mosaic Table Helps Take Cooking Off Your Plate
Cut yourself a break and outsource dinner with this meal service that uses local ingredients while supporting other small businesses.
here’s more on our plates now than ever, so it’s okay to give ourselves permission to cut some corners and outsource dinner. Many of us are working long days at the office or hospital or from home while guiding kids in remote learning. As soon as we finish up for the day, it’s time to start dinner. But if you plan ahead, you might have international meals from the Mosaic Table ready to go in your fridge.
The Mosaic Table is a made-from-scratch meal service created by Anat Sagi that uses locally sourced ingredients while supporting other small businesses. Sagi was the former service and hospitality director at Gracie’s in Providence. The home cook is well-versed in high-end hospitality and decided to commit to cooking on a larger scale. She says she always loved to make meals and says the pandemic forced her to slow down and execute recipes more often. As she began to post some of her homemade dishes on social media, people took notice. “The cooking aspect is something that’s in my DNA. I grew up in an Israeli home, where everyone would cook and eat together,” Sagi says. “There’s so much joy and love that goes into it and the experience of dining or eating is an all-day affair.”
Sagi wanted to bring that experience into other people’s homes. She turned to Hope and Main to launch the meal service and delivery business, which became the Mosaic Table. The dishes span the globe and involve everything from a Persian-inspired herb and beef stew and moqueca (Brazilian fish stew) to bacon-wrapped meatloaf and pomegranate-glazed chicken as well as chicken schnitzel for kids’ meals. She tends to cook Mediterranean cuisine with a Middle Eastern flair and dishes full of flavor.
“I lived in Israel for a time, and I’ve been exposed to many different types of foods,” Sagi says. “I moved to this area about eight years ago, when I was introduced to many farmers and small businesses that have many wonderful ingredients and rich histories of their own.”
Sagi carefully sources ingredients. In fact, she recently lived on Moonrose Farm in Cranston, owned by chef Jordan Goldsmith and former Gracie’s executive pastry chef, Melissa Denmark, where she used the seasonal harvest to create her meals. Sagi also visits Four Town Farm in Seekonk, Massachusetts, for produce and procures fish from Andrade’s Catch in Bristol, beef from Blackbird Farm in Smithfield, poultry from Baffoni’s in Johnston and pasta from Prica Farina in Warren.
“When you have good ingredients, the flavors really stand out for themselves,” Sagi says. “It’s a little more expensive and requires a little more travel, but it is worth it to have that connection, that feeling of knowing where your food came from.”
Sagi also started cooking for very small events, including a seven-person wedding during the shutdown. “Small and intimate affairs: That’s where my passion lies,” Sagi says. “I love delivering hospitality, presentation and delicious food, and wine pairing is also something I love to factor into all of this.”
The Mosaic Table offers pickup at various places in Rhode Island, including Hope and Main, Urban Greens Co-op Market and Campus Fine Wines, which is offering wine pairings to complement the dishes. “There’s a bottle of red and a bottle of white wine that get recommended each week,” Sagi says. “When someone picks up their purchases through me, they can get the discount code and order through Campus Fine Wines and receive a discount on that specific bottle.”
The Mosaic Table has also launched the At-Home Restaurant Experience, a date night for two (or even one) that includes a three-course meal, house made bread and butter, handsewn placemats and napkins, a playlist and a bottle of red or white wine. There is also an option to further customize the meal with a cheeseboard, charcuterie, flowers, bubbles and cocktails. Every item is sourced from local and budding businesses and packages for solo dining, and parties of four and six through ten people are available. “All you have to do is come home and open it up and set up the plates and you will be transported away a little bit during this dark time,” Sagi says. “It allows the marriage of my hospitality background and my culinary background to come together, all the while using traceable items. Every business is acknowledged in the kits so people can find them afterwards.”
Sagi also occasionally participates in Hope and Main’s Nourish Our Neighbors Buy One, Give One Community-supported meal share program. When you purchase one specifically-labeled meal, two meals are donated to the Women’s Resource Center, a local senior center or LIFE Inc. to feed people in need. themosaictable.com