Ben to Table Box | Ben to Table
Ben to Table Box $114.99

Subscription basics

This is the best that Ben to Table has to offer, every single month—and you can pause or cancel at any time.

Take a tour around the world with items from the Taste The World Subscription, and pair them with the best of pantry staples from the Essentials Box.

Each box will come complete with tips, tricks, and a bit of insight into how to best enjoy each item.

Your first box will ship within 1 week of your initial order. Your second charge will occur on the 15th of the month after your first order. So if you order on January 20th, you should receive your first box by the 1st week of February. You'll be charged for your second box on February 15th, and will receive it by the 4th week of February, if not sooner.

If your first order is on February 1st, you should receive your first box by mid-February. You'll be charged for your second box on March 15th, and should receive it by the 4th week of March.

You can pause or cancel your subscription at any time, skip a month, or switch between subscriptions at no charge.

This subscription includes items that may have been prepared in facilities that also handle milk, wheat, eggs, soy, fish, shellfish, peanuts, and tree nuts.

Your first box

Here's what you will receive in total your first month:

  *  Razor clams (navajas) from Conservas de Cambados
  *  Piparras from Matíz
  *  Ali i oli from Matíz
  *  Harissa from Villa Jerada
  *  Pimentón picante from Las Hermanas
  *  Chocolate from Blanxart
  *  Alubia Blanca heirloom beans from Rancho Gordo
  *  Scarlet Runner heirloom beans from Rancho Gordo
  *  Jimmy Red Grits from Geechie Boy Mill
  *  Farro Piccolo from Geechie Boy Mill
  *  Organic toasted fregola sarda pasta from La Specialita Di Maja
  *  Small tube of harissa paste from Entube

Sample boxes

And here's what was in the January 2020 Ben to Table Box:

  *  Oaxacan Mole Negro paste from Guelaguetza in Los Angeles.
  *  Prepared hominy (dried, nixtamalized corn) from Rancho Gordo.
  *  Huitlacoche from Endotzi.
  *  Stone-ground blue cornmeal from Geechie Boy Mill in Edisto Island, SC.
  *  Wild rice from Rancho Gordo.
  *  Brown tepary beans from Rancho Gordo.
  *  Garginelli pasta from Northern Farmhouse pasta in Roscoe, NY.
  *  Gnocchi from Farabella, a small producer in Abruzzo, Italy.
  *  Oregano Indio from Rancho Gordo.
  *  A chile powder from  Rancho Gordo.
  *  Mexican chocolate with guajillo chiles from Taza.
  *  Malted milk chocolate from French Broad in Asheville, NC.

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