Stories Behind the Plate

with @TableforOne_Rochester

Erica Larsen launched Table for One in 2018 to merge her passions for food and photography. With a background shaped by both creative and analytical influences, she uses storytelling to spotlight local, family-owned food and beverage businesses across Rochester and the Finger Lakes. Passionate about the roots of food, Erica highlights dishes that tell a story, from holiday cookies to farm-to-table meals, while helping others discover the local food scene and special events in the region.

Each season brings a new rhythm and a gentle shift. Autumn welcomes in cooler air, golden leaves, and invites us to slow down and savor. It encourages us to settle in as we gather with loved ones and linger a little longer around the table. For local foodie, Erica Larsen, autumn is the perfect season to celebrate the heart of our region’s food community. As a devoted supporter of local, family-owned businesses, Erica shares her passion with the community by dining at local restaurants and sharing her experience on social media@TableforOne_Rochester.

For more than seven years, Erica has explored everything from beloved hometown staples to hidden gems that define the area’s rich food culture including restaurants, events, and supper clubs. She offers insight on supporting farm-to-table dining and recounts a few unforgettable stories along the way. To top it off, she collaborated with local chef and co-owner of Wildflour, Taylor Wilde, to share a seasonal recipe that captures the cozy, communal spirit of fall. 

The Resurgence of Supper Clubs: Why This Timeless Tradition is Making a Comeback

While the term supper club may be new to some, the concept dates back to the 1930s, when these gatherings became popular after Prohibition, offering a more refined dining experience. Today, supper clubs are making a comeback as people seek more authentic, intimate social experiences, especially ones that combine fresh food, great drinks, and good company at a slower, more intentional pace.

Working Class Coffee’s monthly supper club, hosted by chef and owner, Derrick Deporter, offers exactly that. Featuring favorite dishes, seasonal ingredients, and thoughtful wine pairings, events provide a unique culinary experience. For Erica, supper clubs like this are the perfect blend of her passions: food and photography. Typically set in a cozy, communal setting, these fixed multi-course meals give guests a chance to connect—with each other, the chef, and sometimes even the farmers or sommeliers involved. Chefs often share the story behind each course, creating a sense of community and celebrating regional, seasonal ingredients. For Erica, it’s also been an inspiring way to deepen her understanding of food.

“The farm-to-table movement is a great way to celebrate the region’s bountiful harvest and offers benefits far beyond what’s on the plate.”  - Erica

Eating with Intention: Fresh, Local & Purposeful

While traditional supper clubs focused on comfort food, today’s versions often lean into farm-to-table values, connecting diners with local food culture and the importance of seasonal ingredients. Chefs work directly with local farmers, wineries, and producers to design themed menus based on what’s fresh and available. Meals pair culinary creativity with storytelling, highlighting where food comes from and why it matters. Local venues such as Good Luck, New York Kitchen, and Hurd Orchards regularly host farm-to-table dinners and luncheons that showcase the region’s best flavors.

By sourcing local, in-season ingredients, these meals are fresher, more flavorful, and often more nutritious. They also support local farms, boost the regional economy, and reduce the environmental impact of long-distance transport and packaging. Seasonal menus not only highlight ingredients at their peak but also help diners discover new dishes tied to a specific time and place. At its heart, farm-to-table is about connection—between people, food, and community.

Some of Erica’s favorite experiences include the RochesterSupper Club, Seasonal Pantry, and the one-of-a-kind Outstanding in the Field, a “restaurant without walls” that brings dining to the source. These events occur in locations like farms, vineyards, orchards, beaches, and barns, where guests gather at long communal tables to share a meal with farmers and chefs.

“I am so grateful for all the experiences I’ve had and for the chefs and sommeliers who have opened up their kitchens, businesses, and hearts to me. I’ve learned so much about different ingredients and flavor profiles as well as how the climate impacts the flavors of seasonal harvest grown in our region.” - Erica

Explore the Heart of Local Dining: Fall Food Events 2025 

Aside from keeping a pulse on local events, Erica loves to share some of her favorite supper clubs, farm-to-table experiences, and other local dining experiences. Below is a round-up of some of her favorites, as well as events on her radar this fall.

Monthly - Beer Dinners  •  Supper Club

Rohrbach Brewing Company 

97 Railroad Street, Rochester &

3859 Buffalo Road, Rochester

. . .

Monthly - hoMAGe Culinary Series Supper Club

Memorial Art Gallery 

500 University Avenue, Rochester

. . .

Monthly Supper Club 

Working Class Coffee

243 Gorham Street, Canandaigua

. . .

Monthly Farm-to-Table Dinners

Pomona at Blue Barn 

918 Manitou Road, Hilton

. . .

Seasonal Farm-to-Table Luncheons

Wednesdays, Thursdays, & Fridays

Celebrating 40 Years of Farm-to-Table 

Hurd Orchards

17260 Ridge Road, Holley

. . .

Various Classes featuring Local Chefs

New York Kitchen 

800 S Main Street, Canandaigua

. . .

Join the Table - or - Pull Up a Chair

Beyond the many great restaurants and events, local organizations make it easy to stay connected and get involved. Following local businesses on social media, sharing events, and attending them supports the community and makes for a fun night out. Buying locally grown or produced goods also has a big impact. 

Fall-Inspired: Romano bean &  creamy dill salad 

Serves 6-8

. . .

For the salad:

16 oz bag of Farro, boiled for 14 minutes in salted water; strain and toss with olive oil, chill in fridge

10 - 14 oz fresh beans, quickly blanched and sliced to preferred size  

2 bunch kale (lacinato or whatever you prefer)

1 head radicchio, washed (I like to cut them to the same size as the beans)

Sunflower seeds, roasted and salted

Breadcrumbs (You can throw your favorite croutons in the food processor!)

Pecorino Romano

For the dressing:

8 oz mayo (I like Duke’s)

.5 oz fresh dill, chopped

.4 oz pecorino romano, grated

1 tablespoon heavy cream

1 tablespoon white wine vinegar

1 tablespoon apple cider vinegar

1 tablespoon olive oil

1 teaspoon whole grain mustard

1 teaspoon water

¼ teaspoon salt

¼ teaspoon pepper

¼ teaspoon sugar 

Mix in a bowl and reserve for assembly. Makes about 10 oz dressing. Add half to the salad just before serving and taste before you serve. (You can always add more!) Add all ingredients to a large mixing bowl. I like to mix some breadcrumbs into the salad as well as grate some pecorino right into the mix and garnish with both on top. As always, taste and adjust to your liking. Chilled serving bowls and fresh cracked black pepper on top is always a nice touch!

Recipe by: Wildflour Co-Owner and Chef, Taylor Wilde. 620 Winton Road, Rochester, NY

To learn more, visit: www.tableforonerochester.com