Help
Questions, answered
Search below or browse by topic. If your answer is not here, write to me and I will reply.
How it works
What is The Estate Table?
It is a meal-planning platform and an at-home culinary school that I built. You learn technique you actually understand, and you get plans that fit your calendar, your household and your tastes.
What can I use today, and what is coming?
Open now: the recipe catalog with ingredients and nutrition, the educational library, the consultation and the Palate Profile. Coming: the seed and playlist games, monthly packages and dinner plans, downloads, and shopping lists. I mark anything that is not open yet as coming.
Do I have to pay to look around?
No. Every recipe's ingredients and nutrition are open to everyone, and you can search and filter the catalog without an account. The timed method, the library and your plans are for members.
How do you decide which recipes are right for me?
I start with your allergies and diets, which come first and are never overridden. Then I match what is left to your taste profile, your household size, your time and your budget.
What is the consultation?
A short set of questions when you start your table: who you cook for, how much time you have, what you cannot eat and how you like to cook. You can review or change your answers any time, and your future plans change with them.
The taste profile and games
What is the Palate Profile?
It is 250 questions about how you taste, scored against every recipe in the catalog. You can start with the 62-question short form and come back for the rest. It is open now for members.
What are the taste games?
Two are coming. In the seed, you name one dish you could eat forever. In the playlist game, you tap the dishes you would happily eat from a tray of safe choices. They are not open yet.
Can a game change what is safe for me?
No. Games only shape what I suggest first. They can never loosen your allergies or diets, and a dish that is not safe for you never shows up in a game.
Can I change my answers later?
Yes. Open your table, then your consultation, and change anything. What I build for you follows your latest answers.
Allergens and substitutions
How do you keep me safe if I have an allergy?
You tell me your allergens first, and I treat them as a hard rule. If I am not sure an ingredient is free of an allergen you listed, I hide the recipe from you. I would rather show you fewer recipes than a risky one.
Can I filter the recipe catalog by allergen?
Yes. On the recipes page, use the without filter to leave out any allergen, and the diet filter to narrow by diet. Each recipe card also shows the allergens it contains.
Can I swap an ingredient I cannot eat?
Many recipes carry substitutions I wrote, shown to members with the method. Automatic, personal substitutions, where the recipe is rewritten around your allergies and diets, are coming. Until then, check any swap yourself against your allergens.
Is this medical advice?
No. I am a chef, not a doctor. The site shows lower sugar, lower sodium and similar options as cooking choices, not treatment. If you have a medical condition, check with your clinician, and always read the labels on what you buy.
Billing and cancelling
How much does membership cost?
Paid membership is $15 a month, plus any sales tax that applies. Membership is $15 a month, plus any sales tax that applies, with a free first week. Cancel online, any time, in one click.
Is there a free trial?
A new member's first week is free. You are not charged during it, and billing starts on the eighth day unless you cancel before then. I will email you a reminder first.
How do I cancel?
Cancelling is one click from your account page, with no phone call or email needed. You keep access until the end of the period you already paid for.
Can I get a refund?
If you forgot to cancel and write to me within 7 days of a renewal charge, I will refund it. If I charged you in error, I will refund the mistake in full.
Do you store my card number?
No. Payments are handled by Stripe. I see the plan, the status and the last four digits Stripe shows me, never the full card number.
Account and sign-in
How do I sign in?
Enter your email and I send you a link. There are no passwords. The link expires in an hour and works once. If you see Continue with Google on the sign-in page, you can use that instead.
My sign-in link did not arrive or has expired.
Check your spam folder first. Then ask for a new link from the sign-in page; a fresh one replaces the old one. If it still does not come, send me a note from the support page and I will sort it out.
How do I see or delete my information?
Write to me from the address on your account, through the support page or at harley@estatetablecopperopolis.com, and I will show you what I have or delete it. The privacy policy explains what I keep and for how long.
How do I stop marketing email?
Every marketing email I send carries an unsubscribe link. One click stops marketing email. Messages about your account, such as sign-in links and billing receipts, still reach you because you need them.
Groceries and shopping lists
Will you build my shopping list?
That is coming. Your monthly recipe booklet will include a ready-made shopping list for each week, sorted the way a store is laid out and checked against your allergens. Every recipe already lists its ingredients and yield.
Can I send my list straight to Instacart?
One-tap Instacart ordering is coming. For now, every week's recipes come with a ready-to-use shopping list. Just take it to Instacart, Uber Eats, your grocery delivery app of choice, or the store.
Can I see what a recipe costs?
Recipes carry a cost sheet with estimated shelf prices for the ingredients. The figure is a guide. Your own shopping list and your store set the real number.
What about groceries for a private dinner?
The private chef estimator gives a rough guide to the grocery bill you would pay at the store, alongside my fee, for the menu level you pick.
Don't see your question? Ask it here.
Write it the way you would say it. It goes straight to my inbox.
Still stuck?
Tell me what is going on and I will get back to you.