NEW YEAR'S EVE

Thanksgiving Day was such a success we decided to keep the same six course format for New Year's Eve. Please call for reservations and join us for another wonderful event.  CP 

We'll be open on New Year's Day from 1PM on, for an AFTERNOON TASTING AT THE CHEF'S TABLE.  (Menu to follow)

NEW YEAR’S EVE at the Chef’s Table

Pre-Set:

Warm Spiced Beehive Cheddar Cheese Dip with Fresh Ciabatta Toast

“Utah’s Own” Stone Ground Rolls & Whipped Herbed Butter

Amuse Bouche

Char-Grilled Filet Mignon 

        with Lemon Pepper & Horseradish Crème Fraiche

First Course:

Classic Seafood Bisque  

       with Herbed Shrimp, Lobster and Crabmeat topped with Zesty Aioli Croutons

Second Course:

Grilled Pear & Prosciutto Salad

       Baby Greens, Porto Glazed Grilled Pears, Imported Parma Ham, Crisp Spiral Beets

       And Utah Goat Cheese

Entrée Selections: (please choose one)

all entrees are served with family style Asparagus Hollandaise,  Maple Glazed Carrots & Parsnips

New Year’s Eve Surf & Turf                                        $65

      Classic Pepper Crusted Chef’s Table Filet Mignon paired with a Jumbo

      Butter Poached Lobster Tail, Veal Reduction Sauce, Lemon & Drawn Butter

Herb Roasted Rack of Morgan Valley Lamb           $50

     Rich Lamb Jus, Roasted Garlic & Marinated Olive Tapenade

Peekytoe Crab Crusted Halibut Steak                      $55

     with Dilled Julienne Vegetables & Classic Beurre Blanc Sauce

Hand Carved Chateaubriand Bearnaise                 $50

     Shallot & Herb Roast Center-cut Filet Mignon, served with Sauce Bordelaise,

     Potato Gratin, Baby Asparagus & Classic Bearnaise Sauce

Lemon & Thyme Roast Breast of Chicken               $46

     Swiss Style Potato Cake, Tomato Confit & Baby French Beans Saute

New Year’s Eve Gala Dessert:

A Trio of Elegance

Chocolate Raspberry Decadance

Burned Tahitian Vanilla Crème

            Mango Coconut Bavarian with Exotic Fruit Salsa

Thanksgiving at Chef's Table...a new tradition!

Happy Thanksgiving to all our customers and friends.  This year more than ever we have great reason to give thanks! What a wonderful day and what a great way to share it with friends, family and guests.  Thank you all!
Our first ever Thanksgiving Day at the Chef's Table was a huge success and loved by all.  The food, the atmosphere and the friendship overflowed.  Even Chef Troy was singing!  (Christmas songs no less)

"It is now our family Thanksgiving Day tradition" (to come to Chef's Table);  "I couldn't ever imagine cooking another Thanksgiving Day dinner when you do it this well"; "This is better than my Grandmother's ever was, elegant but just like home".  These were just some of the wonderful comments we received.  Thank you for joining us and sharing a meal on such an important day.  Even Lisa and I sat down to dinner, and it was delicious if I say so myself.   Happy Thanksgiving to all of you and thanks for your continued support.   CP.

Private Catering

Chef's Table does private events of all sizes.  We just did a great corporate event for Credit Suisse at a beautiful home in Midway, Utah.  An intimate group of 30 guests enjoyed classic Chef's Table fare. Simple hors d'oeuvres of Home made Smoked Salmon; Utah Goat's Cheese with Apple & Chive in Endive; Parmesan & Sausage stuffed mushrooms.  Dinner started with our famous Butternut Squash Bisque, followed by Artisan Greens & Maryland Style Crab Cake, Filet Mignon with Asparagus & Oven Dried Tomatoes on a Potato Cake.  The dinner was finished with our Chocolate Hazelnut Dome with fresh raspberries. 

It was/is a great way to enjoy classic Chef's Table food & service in the  privacy and comfort of your own home.

Chef's Table & CAI at the Taste of Salt Lake

Chef's Table and the UVU Culinary Arts Institute joined forces and took the Taste of Salt Lake by storm, with the most impressive and delicious food available.  We traveled North to benefit the Cystic Fibrosis foundation and donated food for 1000 of Salt Lake City's most influential guests.
Prosciutto Wrapped "Ballard Farms" Pork Tenderloin with Butternut Squash & Wild Mushroom Risotto in a Sherry Vinegar Demi Glace Sauce

was served along with Pepper Dusted Filet Mignon with Sweet Potato Puree Crispy Leeks and Mango Chutney Sauce.

  The CAI students along with the Chef's Table management team stole the show. It was a great event for a great cause.

BEST OF STATE

Chef's Table
Best of State 2010
 American Fine Dining

It's only going to get better.

Another Great Week

WELCOME TO THE NEW CHEF"S TABLE blog from one of the new owners!!!!!

We hope to keep this current, informative, fun ......and delicious!!!!!!!



What a week!  We're getting there, thanks for being patient and thanks for the continued support.

The painting continues and the rooms are looking better and better.  The menu keeps evolving, the new dishes have come together nicely and will be available in the next few days.   The new menu will be posted soon, keep an eye out for it.

The team is getting stronger and stronger!  What a wait staff.  Clearly the best in Utah Valley. A new addition to the great kitchen crew has been made as well.  Christian Kubak CSC,  Sous Chef  at  Metropolitan in SLC for the past three years has signed on and is already making an impact in  the kitchen....

Thank you to everyone for all your hard work.  

Here are a couple of pictures from the week.

 Getting ready for a busy night,  waiting for your arrival!

 The new look in our private dining room.  Reading the service station. 

The new Chef's Table!  The perfect spot for your holiday party / or corporate dinner!

We're also opening for Thanksgiving this year.....for the 1st time.  We've prepared a great menu and can;t wait to celebrate the holiday with everyone.   The menu is listed below.

Thanksgiving Day Menu at the Chef’s Table

Pre-Set:

Crisp Carrot Sticks & Celery Hearts in a Lemon Ranch Dip

Fresh Baked Soft Rolls & Whipped Herbed Butter

Amuse Bouche

Dilled Smoked Salmon Rosette on Five Grain

First Course:

Roast Harvest Vegetable Soup

with Carrot -Parsnip Hay & Herb Drizzle

Second Course:

CT House Salad

Baby Greens & Aged Balsamic with Local Apples &

Beehive Chevre

Entrée Selections: (please choose one)

all entrees are served with family style traditional Thanksgiving “Fixings” of

Candied Yams, Fresh Cranberry Relish, Turnip Puree & Buttered Brussels Sprouts

Cider Cured Roast Organic Turkey Breast

with Home-style Stuffing, Whipped Buttermilk Potatoes

and Rosemary scented Turkey Jus

Herb Roast Chateaubriand

with Sauce Bordelaise, Creamy Bacon & Leek Gratin and

Late Season Asparagus Spears

Peekytoe Crab Crusted Halibut Steak

with Shallot Chive Sauce, Julienne Vegetables &

Late Season Asparagus Spears

 

Dessert Selections: (please choose one)

Pumpkin Crème Brulee

Classic Crème Brulee flavored with sweetened local pumpkin

and topped with crisp browned sugar.

Caramel Pecan Bread Pudding

Everything Pecan Pie is but better, with Classic Crème Anglaise

& a touch of Chocolate

Chocolate Marquise

A Chocolate Lovers delight, rich and light

with Fresh Berries & Raspberry Sauce

$39 per adult / 24 per child  

Saturday Morning at the BYU Game.......

 
 And our Halftime buffet!!!!!!

Two time American Culinary Federation Utah CHEF OF THE YEAR and my partner.....
Chef R. Troy Wilson CEC...... doing the behind the scenes dirty work!!!!!!

We sent this email out to all our customers and mailing list members last week...  We hope you can join us on 11/1 @ 7:00 pm for a "Meet & Greet"   Please stop bye for a bite,a sip and a look at the new paint job!
Hope to see you then!



To our valued guests. We would like to take this opportunity to thank you for your continued support and relationship over the past years. Chef's Peter Sproul & Troy Wilson wanted to personally inform you on the ownership change of Chef's Table. They have  promised Chef Kent to carry on with his vision of providing chef owned fine dinning in Utah Valley at the Chef's Table.  Chef Kent continues to work closely with us and is supportive of our plans going forward.  That being said, we would like to let you know of some new exciting changes that are soon to come; a new look, a new menu and a new attitude about food and Utah County's fine dining scene.   We invite you to come in and experience our passion for outstanding service, excellent food, and new friendships.  Join us on November 1st @ 7:00pm, we will be hosting a "Get to know you Reception". We would like to invite you and your friends to come enjoy some new exciting  hors 'doeuvres and exotic drinks and beverages while getting to know the new owners. Please RSVP with a return email or call the Chef's Table @ (801)235-9111. Once again thank you for your support through this transition we look forward to serving you.

Chef's Table will be open on Thanksgiving this year, featuring all your traditional thanksgiving favorites. Please call the restaurant for reservations for further details.


Warm regards
Chef Troy, Chef Peter, & the entire Chef's Table staff