1 of 2
Corey Miller
Deep Dish Pumpkin Pie
2 of 2
Corey Miller
Helen Ward
As of this fall, The Table is open for dinner Wednesday through Saturday 4 to 8pm, with lunch served Thursday through Saturday starting at 11. For Thanksgiving, the restaurant prepares whole turkey dinners with all the trimmings, as well as homemade pies and rolls during Thanksgiving by preorder. The dining room is open at limited capacity, with takeout and curbside service an option for those who prefer a contactless exchange. Gift cards and wine sales are available, along with plattered items for catering clients to pickup only.
OUR STORY
The Table was conceived in 2015 as an offshoot of the catering company The Table at Wilton. Trained at Johnson and Wales in Charleston, chef Helen Ward had worked at several notable restaurants in Hampton Roads before she decided to move back home to the Northern Neck to be closer to family.
Starting a business in catering was something she had done on the side while working in restaurants but when she made the leap to do it full time, she discovered that catering had its own set of challenges. When Ward started the catering
company in 2011, she searched for the right spot to open a small café that would help promote her product to the public. Weddings were seasonal and she needed a home base that would bring in sales year-round. “I found the perfect spot in Deltaville,” she says. “With help from hardworking staff and our restaurant manager, Eric Kothe, we’ve taken a small takeout-only shop to a dining room with a full bar and now, with the current conditions, also an outside dining area.”
With catering opportunities no longer an option due to Covid restrictions, Ward and her staff have been able to turn their attention to focus completely on the restaurant. Their goal is to continue to serve their customers in the safest way possible while putting out the best product. “We’ve always strived to prepare our items from scratch, and we take a huge amount of pride in supporting our local farmers and watermen,” she says. “My family has always had strong connections with food and fellowship and the recipes and dishes that we prepare aim to bring that sense of togetherness and family feel to our customers.”
Original Recipe
Deep Dish Pumpkin Pie
This crust is from a Martha Stewart recipe that we have used for years and always turns out perfect. Starting with cold butter and using ice water to bring this dough together makes a perfectly flaky crust. Find the recipe online at marthastewart.com/1151756/perfect-pie-crust.
Pumpkin pie filling
Ingredients:
- 1 cup heavy cream
- 1 cup evaporated milk
- 3 eggs plus 2 large yolks
- 1 tsp. pure vanilla extract
- 1½ lb. pumpkin puree
- ¾ cup sugar
- ¼ cup pure maple syrup
- 2 tsp. grated fresh ginger
- ½ tsp. ground nutmeg
- 1 tsp. salt
Directions:
Step 1: Mix cream, milk, eggs and vanilla together and combine with pumpkin puree.
Step 2: Add remaining ingredients, pour into prepared crust.
Step 3: Bake at 300 degrees until center of pie reaches 175, about 45 minutes to an hour. Check pie after 30 minutes and cover with foil if needed to keep from browning too much.
Step 4: Center of the pie should jiggle slightly. Allow pie to cool so it will set before slicing.
Download Printable Recipe Here
16273 General Puller Highway | Deltaville, Virginia 23043
804-776-9555 | thetableatwilton.com
