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.
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Meals made by the Mosaic Table. Photo from the Mosaic Table’s Facebook page.

There’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 work for the day, it’s time to start dinner. Cooking might add another hour of work (nevermind the cleanup), 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 front-of-house manager at Gracie’s. The home cook is well-versed in high-end hospitality and decided to commit to cooking on a larger scale. 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. Sagi 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 Muqueca (Brazilian fish stew) to bacon-wrapped meatloaf and pomegranate-glazed chicken as well as chicken schnitzel for kids’ meals. 

“I lived in Israel for a time, and I’ve been exposed to so many different types of foods,” Sagi says. “I moved to this area about eight years ago, when I was introduced to so many farmers and small businesses that have so many wonderful ingredients and rich histories of their own.”

Sagi carefully sources ingredients. In fact, she lives on Moonrose Farm, owned by chef Jordan Goldsmith and former Gracie’s executive pastry chef Melissa Denmark, where she has used the seasonal harvest to create her meals. Sagi also visits Four Town Farm for produce, and procures fish from Andrade’s Catch in Bristol, beef from Blackbird Farm in Smithfield and poultry from Baffoni’s in Johnston. 

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The Mosaic Table’s Joan Nathan and my Mother’s Chicken with artichoke and lemon over Israeli cous cous.

“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 so worth it to have that connection, that feeling of knowing where your food came from.” 

Sagi 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 and receive a discount on that specific bottle.”

The Mosaic Table is also launching a restaurant experience at home that includes a three-course meal, housemade bread and butter, paper plates, linens, a playlist and a bottle of red or white wine to enjoy a luxurious meal at home. “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 participates in Hope and Main’s Nourish Our Neighbors Buy One, Give One Community-supported meal share program. There’s a specific meal offered this week, the bacon-wrapped cheesy meatloaf available for pickup on Sunday, Nov. 22 from 10 a.m. to 4 p.m., and if you purchase one, two meals will be donated to the Women’s Resource Center to feed people in need.

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The bacon-wrapped cheesy meatloaf for the Nourish Our Neighbors program.


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