30+ pro teams. 5 leagues. 300+ events a year. One kitchen.
From the Pass
One issue a month — what the kitchen is cooking, who it's fueling.
Building a program? Talk to the kitchen.
ABLTY HQ · 1150 Connecticut Ave NW, Suite 108 — Dupont Circle, Washington, DC
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The Training Table
Chef-made plates by the week, packed cold and never frozen, built by the Michelin-trained kitchen that cooks for NBA, NHL, and MLB locker rooms tonight.
The programs
One box, this week. No commitment.
The reset — two days composed end to end, four plates, one shipment.
Chef's week
4 plates · $55.50 a day
Builds from $48.00 a day
$14.99 cold-pack shipping · free over $175
The block — Tuesday through Thursday settled in one decision, six plates.
Chef's week
6 plates · $56.67 a day
Builds from $48.00 a day
$14.99 cold-pack shipping · free over $175
The household week — four days, eight plates, two grinds off the same table.
Chef's week
8 plates · $56.50 a day
Builds from $48.00 a day
$14.99 cold-pack shipping · free over $175
On the menu this week
The same dishes that ran through service, portioned two ways: the plate for a skill day, and the plate we build for a professional athlete. The macros are the kitchen's own.
Beef glazed in teriyaki against charred broccoli and whole-grain lo-mein — protein and long carbs in the same forkful, for the night before a double session.
Harissa and honey lacquer the chicken, marinated cucumber and garlic toum cut it, saffron orzo carries it — heat, acid and long carbs on one plate for the day that runs into the evening.
Salmon roasted under a sweet chili glaze and finished with red chili and scallion, packed against steamed jasmine and roasted broccoli — the omega plate for the back half of a road trip.
Sundried tomato through the chicken, basil herb rice beneath it, lemon garlic green beans alongside — lean protein without a heavy plate around it, for the day that still has work left in it.
Chuck roll braised down to barbacoa, packed against blistered fajita peppers and cilantro lime rice — the glycogen refill for the night between two game days.
Branzino seared skin-side down over linguine al limone, marinated tomatoes cutting the richness — the most protein of any plate on this week's menu.
Orange glaze on the chicken, ginger and scallion through the rice, Szechuan heat on the green beans — the middleweight plate for a day with a session on either side of it.
Shrimp in a fra diavolo that stays hot, basil herb rice and roasted cauliflower under it — the lightest plate on the menu, with the protein left intact.
Steak under a cracked-pepper crust and a cognac glaze, Yukon puree and sauteed spinach beside it — the biggest plate on the board, for the day you empty the tank.
Chicken pulled and dressed in a vinegar-forward Carolina sauce, shaved brussels and roasted sweet potato alongside — slow carbs and lean protein for the day after the heavy one.
The week
The chefs set every plate. Swap any of them. Nothing to build, nothing to browse.
Set the table
Who's eating?
How do your days run?
Anything you don't eat?
2 plates a day — THE SESSION + THE PRO, your mix
Two portion sizes, one menu — THE SESSION · ~600 CAL for skill days and recovery, THE PRO · ~850 CAL for double sessions and game nights. Take either on any day.
$0.00 a day
This week can’t be composed against what you set. Clear an exclusion, or talk to the kitchen and we’ll check the recipes with you.
Provenance is the proof
Every Training Table meal comes off that same line, cooked by those same chefs. Nothing is built for retail. It is the team menu — the exact food that ran through a championship season — portioned and packed for your week.
We started with one player who trusted us. The standard never dropped. What ships to your door is what we serve at the highest level of sport.
The cold chain is the craft
Plates go into the box chilled, straight off the line they were cooked on, and the cold holds from there. The texture that left the pass is the texture on your fork.
Every plate carries a date written by the chefs who cooked it — not a printed guess at how long food ought to last. What the kitchen puts on the label is what the label says.
Order by Thursday night and the kitchen cooks Sunday; the box leaves Monday overnight and lands Tuesday, so it never sits in a carrier weekend. When that Monday is a holiday the run moves to Tuesday and the box arrives Wednesday. We hold rather than break the chain.
Insulated build, cold chain end to end, unbroken from our walk-in to your door. It is the same standard the pro kitchens hold us to, and it is the whole reason we can leave preservatives out.
Cold-pack shipping is $14.99, free over $175. The standard is the same one we hold for a championship locker room: it arrives cold, or it doesn’t arrive.
If it doesn't arrive cold, we remake it. No forms — reply to your order email with a photo.
Before you order
Not yet — today you order one box for the week, one-time, no commitment. Recurring delivery is coming.
Portion size, and nothing else. THE SESSION is around 600 calories: 44 grams of protein on the week's average — the plate for skill days, recovery, and the lighter appetite at the table. THE PRO is around 850 calories: 59 grams of protein — the portion we build for professional athletes. Double sessions, game nights, the biggest appetite in the house. Same menu, same commissary line, same chefs — the bigger plate costs more because there is more food on it, and nothing else changes.
Cold, never frozen. Every box is packed chilled in an insulated build and stays on the cold chain from our kitchen to your door — that unbroken cold is what lets us leave preservatives out entirely. Cold-pack shipping is $14.99, free over $175.
Heat and eat. Each plate is fully cooked, portioned single-serve, and dated by the chefs who made it. Keep it cold until you eat, then heat it through — no assembly, no thawing, no prep.
Yes. Every Training Table plate comes off the same commissary line, cooked by the same chefs, to the same spec. The menu is the team menu, portioned for your week.
We pack a fixed run each cold-chain window so nothing sits. If a box reads “back next week,” the batch is spoken for — the next run opens with the new menu.
Yes. Groups run on the same programs: every member orders their own week and every box ships to its own door. Group codes carry the perks — reach out and we will set yours up.
Pick your week, one standard, no menu to plan. Nothing recurring to cancel — the chefs compose it, you swap what you want, and it arrives cold.