Chef's Table

Tasting Menu of June

Fried Green Tomato w/ sweet corn relish

Crab Toast w/ sauce remoulade and grilled lemon

Pan seared Catfish w/ cajun seasoning and okra corn maque-
Choux

Quick Braised Pork Cheek w/ fettuccine and braised collard green

Strawberry Shortcake

Cheese and charcuterie board

Utah Harvest Fall Wine pairing dinner will feature a selection of tastes from our new fall menu and a special selection of wines chosen by Chef Peter Sproul CEC

October cooking class will be moved to October 26th. Thanksgiving dinner ideas and tricks for a successful event.
$35 per person and includes a buffet luncheon.
Call now for reservations

Chefs Table will be hosting a Utah harvest Farm to Table tasting dinner on Saturday October 5, 2013. 6 courses of food with an optional wine pairing. More information to follow. For reservations call the restaurant or message us here.

New Spring Menu will be out soon, featuring fresh spring produce and locally sourced products. Come in and see why we are
"Best Of State"

Congratulations to our dedicated and committed staff on our 4th in a row. Best Of State 2013 American Traditional Fine Dining Category. All of the hard work has paid off once again. Chef Owners R.Troy Wilson CEC and Peter Sproul CEC would like to thank our employees and customers for another great year.

Stuffing the casings with Duck Sausage. Cassoulet is gonna be good tonight!

CHEF'S TABLE is proud to be a participating sponsor of the Culinary Arts Institute's 1st Annual Golf Tournament. Come join us on June 24th and win a free trip to Hawaii...