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.