Chef’s Table Pampers your Palette

Culinary gem serves up service and summer salads

I have lunch once a month with my dear friend Cynthia Mitchell who lives in Salt Lake City.  We take turns dining out in Salt Lake and then in Utah County. She always finds great places to dine in her city, and I’m always scrambling to seem just as vogue in Utah County!
This month I took her to lunch at Chef’s Table in Orem, and she loved it! Located on south State Street (the Provo/Orem hill), it is easy to find and you can’t miss the beautiful architecture of the building. Owner/Chef Kent Andersen has done a great job with the dining room, which has a sense of elegance and style that was perfect for our “girls day out.”
The high point of any trip to Chef’s Table is the impeccable service. From the timely greeting by the hostess to the attentive and gracious service by our waiter, the staff at this restaurant has written the book on taking tender loving care of their patrons. Cynthia’s favorite part was the quiet atmosphere where we could linger and talk with no pressure to give up our seats for the next waiting group. We felt comfortable, pampered and well fed. What more could we ask?
I recommended to Cynthia my favorite Chef’s Table entree salad:  the Balsamic Marinated Beef Tenderloin Steak Salad with Portobello Mushrooms and Shaved Asiago Cheese. This salad is perfectly composed and reflects Kent’s talent for wonderful cuisine. The salad is also available in a Tortilla Wrap if you are looking for a sandwich.
I usually love Asian Chicken Salads, but I wasn’t a fan of the one I ordered this day. The chicken was a little dry, and I like mine with more sesame flavor. Men (and hungry women) may enjoy the more substantial offerings of  prosciutto-stuffed chicken, shrimp scampi pasta, or Chef’s signature nut-crusted halibut. And the price is surprisingly affordable! Lunches at $10 to $15 per person are worth it just for the great service and atmosphere.
One bonus about having salad for lunch at Chef’s Table is you’ll feel less guilt when it comes to ordering dessert. The Chef’s Table has a great variety of sweet selections, and the waiter told us the German Chocolate Cake was a customer favorite. Cynthia decided to try the Creme Brulee, as she makes a mean Creme Brulee herself. Once again, it was a winner with the perfectly torched sugar top and creamy texture. It is served chilled from the refrigerator. I actually prefer mine at room temperature so it is more flavorful on the palette. Next time I may order it in advance so it has time to come up to temperature.
We are very fortunate to have this quality restaurant in Utah County, and its success is a reminder that those of us south of the Point of the Mountain also appreciate fine food.
My hats off to you, Kent, for a job well done!
And remember to fill your life with scrumptious food and joy.

Mary and Ron Crafts own Culinary Crafts, an award-winning catering company in Orem. Mary also hosts “Culinary Creations,” which airs Saturday mornings on KBYU.

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