Chef Nate Appleman
Explore this new membership program and learn more about Chef Nate’s story below!
About Chef Nate
A graduate of the Culinary Institute of America, Hyde Park; Chef Nate Appleman trained in Italy in traditional methods of salumi production and butchery and is one of the few American pizzaiolos certified by the Verace Pizza Napoletana Association. Appleman later served as as executive chef and co-owner of A16 and SPQR in San Francisco before moving to New York City in 2010 to open Pulino’s Bar & Pizzeria.
Chef Nate’s cooking philosophy was recognized by Chipotle founder Steve Ells, who hired Appleman to join the culinary team at Chipotle. This latest chapter in his career allows him to continue his belief in making food with great quality ingredients, prepared using classic cooking methods — this time with a much wider reach. In addition to his culinary accomplishments, Appleman is an active philanthropist, as a board member of The Kawasaki Disease Foundation he works tirelessly to bring awareness to the efforts of the Kawasaki Disease Foundation. Appleman is also a contributing advisor for Runner’s World Magazine.
Awards & Accolades:
James Beard Foundation — Rising Star Chef Award, 2009
Food & Wine — Best New Chefs, 2009
The Food Network — Chopped All-Stars Champion, 2011
San Francisco Chronicle — 3.5 Stars, A16 Restaurant
International Association of Culinary Professionals — Book of the Year and The Julia Child Award for cookbook, A16 Food + Wine
Explore This New Membership Program Below
Chef Nate’s
Dinner Series
Available for Local San Diego Delivery
STARTING AT
$95
PER MONTH
For Curated Chef-Quality Meals At Home
When you become a member of Chef Nate’s Dinner Series, you’ll receive a rotating monthly selection of fresh seasonal ingredients, artisanal local provisions, curated recipes, & everything you need to recreate some of Chef Nate’s favorite dishes at home. Each month will feature a new themed dinner series, showcasing Nate’s passion for homemade wheat-based items like authentic Neapolitan pizza dough, fresh pastas, homemade pita, & dumplings, along with handmade San Diego provisions, & accompanying cooking instructions. Let Chef Nate handle the meal planning, sourcing, and prep, while you assemble and serve at home!
This experience is exclusive to our Table22 members!
A Sample Box May Include:
Pappardelle with Ham, Boursin Cheese, Fresh Dill, Onion, Black Pepper, & Parmigiano
Pork al Pastor Tacos, Pineapple, Roasted Tomato Salsa, Cilantro, Onions, & Lime
48hr Pizza Dough with Meyer Lemon, Thai Basil, Pink Garlic, Pecorino, Chilies, & Mozzarella
Ricotta, Honey, and Pistachio Rolls with Peach Glaze
& much more!
Choose from:
Dinner for 2 — $95 (includes delivery fees)
Dinner for 4 — $175 (includes delivery fees)
All members also receive:
Chef’s notes highlighting the month’s menu, ingredients, & cooking instructions
First access for new membership offerings
How it Works
When can I get my goods | If you sign up within a given calendar month (or have a recurring charge on a given month), you will be eligible to receive goods in the next month. For example, if you signed up in July, the first month you’ll be eligible to receive your subscription goods will be August, etc.
When do I get billed | When you sign up for a subscription, you will have a recurring membership. Your first charge will occur on the day you sign up, and you will have a recurring charge every subsequent month (unless you pause or cancel your subscription)
How do I manage my subscription | After signing up, you can manage your subscription at Table22 Member Portal, where you can skip a month, pause your subscription, cancel or update billing & other account information with the click of a button!
How do I get my goods | You will receive an email and text message at the beginning of the month confirming your delivery date.
