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.