RESTAURANTS
fall 2010
celebratedliving.com
26
BOTTOM:
© ERINGLEESON
With top chefs in such demand, sometimes it‘s hard to
get a close-up look at them practicing their craft. The
answer is a chef‘s table, where a chef will prepare a cus-
tomizedmulticourse dinner for a small number of guests
in a private dining room or in a corner of the kitchen.
And these days, there‘s evenmore to savor when you‘re
sitting up close to the cooks. Here are five places where
the chefs really put on a show.
— L.R.
Thechef’s tableat
LASVENTANAS
at the
RoyalHideawayPlayacar inRivieraMaya
hasgonehigh-tech:ExecutivechefRaul
Vaquerizodonsaheadset todescribe
eachdishand the techniqueheandhis
teamusesasdinerswatch theactionon
monitors. royalhideaway.com
DuringNapaValley’sblack-truffle sea-
son,
LA TOQUE
executive chefKenfrank
offersa five-course trufflemenu; last
year, he featured trufflemonkeybread
andawhite- andblack-truffle cannelloni
withParmesanbroth. latoque.com
foodieswhowant to experience
the excitement of sitting in themiddle
of aworkingkitchenwill love the chef’s
table at
JORY RESTAURANT
at Theallison
Inn&Spa inOregon’sWillametteValley,
where temperatures soar andkitchen
noise sometimes drowns out the sound
of forkonplate. theallison.com
THE CUISINART RESORT&SPA
inanguillahas
its ownhydroponic farm, so executive
chefDaniel leGuenanbaseshismenu
onwhatwas picked earlier in theday.
He often experimentswithnewdishes
and likes to incorporate a surprisedish,
like oxtail or frog legs, into themenu.
cuisinartresort.com
at
ELEMENTS
inPrinceton, New
Jersey, chef Scottandersonprepares
anine-coursemenu focusingondishes
that exposediners toawide range
of tastes, textures, and ingredients.
elementsprinceton.com
Chef’sTables
