Wheeler del Torro delivers what no one expects. His unmatched pop-up dinner parties celebrate spontaneity, new connections and delicious food. Wheeler's culinary lectures surprise guests by uncovering the deeper dimensions of the foods they eat – the history, the culture, and the stories that are behind every great meal. And, of course, his vegan and vegetarian cuisine, including the dairy-free treats that sky-rocketed him to success, have astonished guests around the world, challenging them to reimagine what is possible when cooking with fresh, locally sourced ingredients. Dream with him to design a menu for your event. Break free from the average dining experience.

Learn. Eat. Rebel.

Learn more about how Wheeler and his team can create a dining or event experience like no other for your organization!


lectures, in-class cooking, hands-on learning

We offer regular classes on thought-provoking topics such as emotional expression in the kitchen, effective food writing or the cultural history of different cuisines. Teachers on staff are also available to create custom classes for your curriculum or field trip requirements.

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dinner parties, soirees, dessert tastings

Wheeler del Torro has been hosting dinner parties, soirees, and dessert tastings all over the U.S. and abroad for over 15 years.

Our locations are never the same and menus are ever changing, specifically selected for each event.

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dinner parties

Have you received an invitation to join us for a dinner party? Would you like more information about our events? Please read our frequently asked questions below. If you have specific questions about an event you are attending, please contact rayna@kitchntable.com.

frequently asked questions | contact us

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Paper Chase: Yen Ramen Battle II

Mark O’Leary, formerly of O Ya and cofounder of Guchi’s Midnight Ramen has challenged Wheeler del Torro’s ramen prowess. Wheeler and Mark are competing in the kitchen, but working together to raise money for One Fund Boston with the help of Lovin’ Spoonfuls Food Rescue.

Mark O'Leary Wheeler del Torro Ramen Pop UpJoin us to settle this battle for a great cause.

If Wheeler wins: Mark works at 3 Scoops for one week, scooping ice cream to benefit Lovin’ Spoonfuls.

If Mark wins: Wheeler creates an ice cream flavor for 3 Scoops named after Mark with proceeds going to Lovin’ Spoonfuls.

Paper Chase: Yen II is at Kitchn Table @ 3 Scoops Sunday, April 28th at 6 pm. Tickets on sale now! The battle is already heating up on Twitter! Follow the drama @chefwheelerdt

Build culinary start ups with Babson College

Come out to Babson College Wednesday, April 17th for Small Bytes and Apps:  A One-Day Crash Course to Launch Your Own Culinary Business at 1 pm in the Knight Auditorium.

Babson College MBA Wheeler del Torro

Register here: http://smallbytesbootcamp.eventbrite.com/

Student or food writer? Email rayna@kitchntable.com for FREE tickets.


Babson Start Up Bootcamp for Entrepreneurs

Thanks Rick the Ruler!

Thank you to Slick Rick and all of the guests for an epic ramen battle before a great show!

Slick Rick and Wheeler del Torro at 3 Scoops Cafe

Slick Rick Ramen Battle


Wheeler del Torro







Friday, March 29th, grammy-nominated British rapper Slick Rick will be battling it out in the kitchen with chef Wheeler del Torro for Paperchase: Yen. The menu theme is ramen noodles to celebrate National Noodle Month and Boston’s current culinary obsession.

Paperchase: Yen will take place at 5:30 pm, Friday, March 29th at 3 Scoops Cafe in Brighton.

Tickets are $30, available here.


Celebrate New Jersey Students with NJSBA

Join us this Thursday to celebrate Black History Month with New Jersey high school students and the New Jersey State Bar Association.

2013 Black History Month Celebration


The Minorities in the Profession Section of the New Jersey State Bar Association is pleased to announce its annual BLACK HISTORY MONTH CONTEST. The purpose of this competition is to showcase and share the knowledge of our youth and encourage excellence in writing by New Jersey high school students.

This year, New Jersey high school students were asked to write a letter to the United States Supreme Court advising the Justices whether or not race should continue to be a factor considered in the admission process of public colleges using 1,000 words or less.

Entries are closed.

280 essays were received. Click here to read the winning essays.

Students who submit an essay will qualify for the opportunity to compete in a Black History Trivia Contest on Thursday, February 21, 2013 at the New Jersey Law Center to compete for the following cash prizes:

First Place       $250.00 Visa Gift Card
Second Place   $150.00 Visa Gift Card
Third Place      $100.00 Visa Gift Card

Each contestant will also receive a certificate of merit for their participation. All prizes will be presented to the students on February 21, 2013 at the New Jersey Law Center.


Black History Month

2013 Program and Trivia Contest

Thursday, February 21

6 – 9 p.m.

New Jersey Law Center, New Brunswick

Featured Presentation
Slavery to Freedom at the Kitchen Table: a Historical Look at Soul Food from 1830-1975

by Chef Wheeler del Torro


Chef del Torro will present a lecture and cooking demonstration. The lecture will encompass a historical and anthropological look into the study of soul food as an American cuisine. Attendees will have the opportunity to sample dishes featuring traditional soul food ingredients and learn the history of each dish – its historical roots, cultural significance and a healthy method of preparation.


Featured Visual Artist

Christopher Fabor Muhammad

Creative Force Inc.

Trivia Contest Host

Steven G. Hockaday, Esq., president-elect, Garden State Bar Association, housing attorney, Essex-Newark Legal Services

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Apple Cider Ice Cream

Looking for any easy vegan palate cleanser or dessert? Or perhaps a healthy finish to a lavish meal? Try this Apple Cider Vegan Ice Cream.

Apple Cider Ice Cream

Apple Cider Ice Cream

  • 1 cup (235mL) soymilk, divided
  • 2 tablespoons (16g) arrowroot powder
  • 1 cup (235mL) organic apple cider
  • 2 cups (470mL) soy creamer
  • ¾ cup (150g) sugar
  • 1 tablespoon (15mL) vanilla extract


In a small bowl, combine ¼ cup (60mL) soymilk with arrowroot and set aside.

Combine apple cider, soy creamer, remaining ¾ cup (175mL) soymilk, and sugar in a saucepan and cook over low heat. Once mixture begins to boil, remove from heat and immediately add arrowroot cream. This will cause the liquid to thicken noticeably.

Add vanilla extract.

Refrigerate mixture until chilled, approximately 2 to 3 hours. Freeze according to your ice cream maker’s instructions.

Yield: 1 quart (approximately 600g).

Coconut Vegan Ice Cream

This refreshing, bright ice cream is a perfect summer treat. Sprinkle with grated coconut or brown sugar to serve. 


  • 3 1/2 cups coconut milk, divided
  • 2 tablespoons arrowroot powder
  • 3/4 cup sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons coconut extract
  • 3/4 cup shredded coconut


In a small bowl, combine 1/4 cup coconut milk with arrowroot and set aside. Mix remaining 3 1/4 cups coconut milk in a saucepan, and cook over low heat. Once mixture begins to boil, remove from heat and immediately add arrowroot cream. This will cause the liquid to thicken noticeably.

Stir in vanilla and coconut extracts.

Refrigerate mixture until chilled, approximately 2 to 3 hours. Freeze according to you ice cream maker’s instructions. In the last few minutes of churning, add shredded coconut.

Cuban Jicama Salad

The fruity flavors in this salad combine with the crunch of jicama for a refreshing start to a Latin meal.


Mixed greens

  • 1 mango, peeled and chopped
  • 1 jicama, peeled and chopped
  • 1/4 red cabbage, chopped finely
  • handful dried cranberries


  • 2 tablespoon honey mustard
  • 1/2 lime, juiced
  • 2 tablespoon dijon mustard
  • 1 tablespoon rice vinegar
  • 1 tablespoon olive oil


Combine all salad ingredients. Mix dressing ingredients and stir to combine. Add dressing to salad and toss. Serve immediately.

Optional: Top with your favorite vegan feta or raw tofu.

Fried Chicken and Waffles

A favorite of jazz legends, born in speakeasies where late night blended into early morning, fried chicken and waffles is the ultimate mash up of sweet and salty.

For the Waffles:


  • 1 1/2 cups whole-wheat flour
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 1/4 cups soymilk
  • 1/4 cup melted non-dairy butter
  • 3 tablespoons brown sugar

Whisk together the flour, baking powder, baking soda, and salt in a large bowl. Mix the soymilk, butter, and brown sugar in a medium bowl. Pour the soymilk mixture into the flour mixture. Stir as little as possible – until it is just blended. Cook on a waffle iron for 3 to 5 minutes, generously greasing both grills with oil or butter before each waffle.

For the Chicken:


  • 2 cups unbleached all-purpose flour
  • 4 tablespoons cornmeal
  • 1/2 cup water
  • 2 tablespoons baking powder
  • 1 pound mock chicken
  • 3 1/2 cups vegetable oil
  • Vegan margarine


Mix together the flour and cornmeal in a deep bowl. In a separate bowl, place 1/2 cup water.

Add 1/3 cup of the flour mixture to the bowl of water and stir. Add the baking powder to the dry flour mixture and mix.

Dip chunks of the chicken into the batter, then dredge each piece of chicken into the flour mixture and coat.

Fry chicken pieces in hot oil on medium-high heat in a large skillet or deep fryer until crispy and golden brown, turning as needed.

For snacking, slice the waffles into strips and cut small “popcorn” pieces of chicken before frying. Serve hot with butter and maple syrup.

Black Label Spiked S’mores

An adult take on a classic childhood treat.


  • 1 cup soymilk, divided
  • 2 tablespoons arrowroot powder
  • 2 cups soy creamer
  • 1 ounce Godiva chocolate infused vodka
  • 3/4 cup sugar
  • 1/4 cup cocoa powder
  • 2 cups dark chocolate chips, divided
  • 1 tablespoon vanilla extract
  • 1 cup miniature marshmallows, lightly toasted
  • Graham crackers


In a small bowl, combine 1/4 cup soymilk with arrowroot and set aside.

Mix soy creamer, remaining 3/4 cup soymilk, sugar, cocoa powder, and 1/2 cup chocolate chips into a medium-sized saucepan. On low heat, stir frequently until chocolate chips melt, then bring mixture to a boil. Once it begins to boil, remove from heat and immediately add arrowroot cream. This will cause the liquid to thicken noticeably. Add vanilla extract and vodka.

Refrigerate mixture until chilled, approximately 2 to 3 hours. Freeze according to your ice cream maker’s instructions. In the last few minutes of churning, add marshmallows and 1/2 cup chocolate chips.

To make the ice cream sandwiches, simply melt 1/2 cup chocolate chips and drizzle on bottom graham cracker layer. Place a scoop of s’more ice cream on the melted chocolate and top with a graham cracker.

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