TABLE · PROVENANCE · EDITION NO. 1 · JULY 2026 · WILLOUGHBY · LATIN · MEDITERRANEAN · JAPANESE ·
TABLE — A Chef's Pop-Up Dinner Series

Edition
No. 1 —
Provenance

July 12, 2026 · Seatings at 3PM & 6PM · Ballantine Gastropub · Willoughby, OH · 80 Seats Only
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The Series

Where a cook
finds their voice

TABLE is a rotating, intimate pop-up dinner series created by Chef Kevin Hudson Jr. Each edition is a departure from the everyday menu — an original multi-course experience built around a single culinary lens that only exists for one night.

No regular menu. No familiar shortcuts. Just a chef, a curated kitchen, and a group of 80 guests invited to experience food the way it was meant to be encountered: as a story told at the table.

"You cannot know where you're going until you understand where you came from. Provenance is that understanding, plated."
80seats
Strictly Limited
Two seatings of 40. When it's gone, it's gone. No waitlist will be honored night-of.
4courses
Prix-Fixe
Every dish designed exclusively for this evening. None will appear on any regular menu.
3worlds
Latin · Mediterranean · Japanese
Three culinary traditions woven into a single coherent story from the first bite to the last.
Date
Sunday, July 12
2026
Seatings
3:00 PM
6:00 PM
Location
Ballantine Gastropub
4113 Erie St · Willoughby
Dress Code
Smart Casual
Add-On

Curated
Pairings

Every course has been matched to either a thoughtfully selected wine or an original cocktail built around the flavors on the plate. Add the pairing experience to your ticket for +$35 and let the glass complete the story.

Wine pairings draw from France, Spain, Italy, Oregon, and California. Cocktail pairings are original recipes created specifically for this menu.

Arrival
Pan de Cristal
Whipped Ricotta, Honey & Sage
Champagne Brut NV
Champagne, France
Fine persistent bubbles cut through the ricotta; the wine's own brioche and honey notes mirror the sage directly.
First Course
Grilled Tri Tip
Orange Ponzu & Leek Salad
Willamette Pinot Noir
Oregon, USA
Earthy red cherry and silky tannins carry the char; bright acidity bridges the citrus ponzu without competing.
Second Course
Tuna Toastada
Avocado, Salsa Macha, Sesame
Txakoli Rosé
Basque Country, Spain
Bone-dry with a saline effervescent snap — cuts cleanly through the avocado and echoes the toasted sesame.
Third Course
Grilled Ribeye
Whipped Mash, Sauce Perigeaux
Napa Cabernet Sauvignon
Napa Valley, California
Bold dark fruit and structured tannins are the only match for black truffle and Madeira alongside prime ribeye.
Fourth Course
Chocolate Cake
Mascarpone, Olive Oil & Salt
Banyuls Grand Cru
Roussillon, France
Dark chocolate, dried cherry and roasted coffee are born to live alongside the salted olive oil cake.
Fourth Course
Arber's Baklava
Truffle Honey
Sauternes
Bordeaux, France
Luscious botrytized gold — honey, apricot and toasted almond mirror the baklava perfectly. Truffle honey deepens it.
Get Your Seat

40 Guests.
One Night.
No Repeats.

Once these seats are gone, they're gone for good. Edition No. 1 of TABLE will never be replicated. This menu exists only for the people in the room on July 12th.

General Admission
$80
per person
  • Choice of seating (3PM or 6PM)
  • Full complimentary arrival course
  • 4 courses, choose one per course
  • Printed menu keepsake
  • Water & non-alcoholic beverages
Reserve — $80
With Pairing
$115
per person · includes wine or cocktail pairing
  • Everything in General Admission
  • 4-pour wine pairing OR cocktail pairing
  • Tableside pairing notes from the chef
  • Non-alcoholic pairing available
  • Priority seating selection
Reserve — $115
Group Table (4+)
$75
per person · groups of 4 or more
  • Dedicated table for your group
  • Full 4-course experience
  • Complimentary arrival course
  • Add pairings at +$35/person
  • Email for group booking
Inquire for Groups
📋

Dietary Restrictions

Vegetarian and gluten-free alternatives available for all courses. Severe allergies — please note at checkout and a tailored menu will be prepared for you.

Kevin Hudson Jr.

Executive Chef · TABLE Series Creator
The Chef

Cooking from
the inside out

Chef Kevin Hudson Jr. is the Executive Chef at Ballantine Gastropub in Downtown Willoughby, Ohio — a modern American gastropub built on the belief that neighborhood dining shouldn't mean settling. But TABLE is something different.

TABLE is where Kevin cooks for himself. Not for a menu, not for a concept, not for a brand. It's the creative work that exists outside the lines — influenced by years of studying Latin American, Mediterranean, and Japanese cuisines, not just as categories, but as ways of thinking about food.

Edition No. 1 — Provenance — is the first public declaration of that work. Forty seats. Four courses. The beginning of something.

Latin American
Mediterranean
Japanese
Wood Fire

Good
Questions.

Tickets are non-refundable but fully transferable up to 48 hours before the event. If you can't make it, you can transfer your ticket to a friend or sell it. In the extremely unlikely event the dinner is cancelled on our end, you'll receive a full refund within 5 business days.
The +$35 pairing add-on includes four curated pours — one per course — matched specifically to the dishes on your plate. You choose at checkout between the wine pairing or the cocktail pairing. Each drink comes with a brief tableside note from the chef explaining the flavor connection. Non-alcoholic pairings available on request.
Smart casual. Think: a nice dinner out, not a black-tie gala. We want you to be comfortable. What we're asking is that the atmosphere of the evening is honored — come as your best self, whatever that means for you.
Ballantine Gastropub is located at 4113 Erie St, Willoughby, OH 44094. Street parking is available on Erie Street and the surrounding blocks. The lot behind the building is also available. We recommend arriving 10–15 minutes before your seating time.
No. The Provenance menu is exclusive to Edition No. 1. Every TABLE edition is designed once, served once, and retired. The dishes from this evening will never appear on any regular menu. That's the point — these 80 seats are the only way to experience this menu, ever.
Follow @justaverygoodchef on Instagram for all TABLE announcements. Guests who dine at Edition No. 1 will receive first access to tickets for Edition No. 2 before public release. That's the only perk we offer — and it's the one that matters most.