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Style Magazine

The Chef's Table

Apr 30, 2010 04:56AM ● By Style

Photo by Dante Fontana

Have you ever wished you had a personal chef to create delicious fare exclusively for you?

Make reservations at The Chef’s Table in Rocklin, and while other patrons will also be partaking, the experience is intimate and appetizing. My husband and I ventured to The Chef’s Table after hearing and reading rave reviews. We had to check it out for ourselves. We made reservations for a Wednesday evening (reservations are required for the dining room, however, the bar is open to walk-in diners), and appreciated the cozy atmosphere. Our knowledgeable and attentive server explained each menu item and offered suggestions.

For starters we chose Beer Battered Pesto Fries topped with Fontina cheese, and the Duck Confit Spring Rolls. Both arrived promptly. The fries are a regular menu item, and rightly so – they are truly divine. The spring rolls were accompanied by a sweet chili dipping sauce, wonderfully complementing the duck confit flavors. The menu changes weekly so you can expect a fresh new favorite each time you dine.

My husband decided on the Southern Fried Buttermilk Battered Chicken. Being from the South, it was an obvious choice. Our server described the preparation of the dish, with a two-day process of brining and buttermilk soaking to ensure the perfect flavor. Accompanied by bacon gravy, and a carrot and Brussels sprouts medley, the dish definitely delivered. The chicken was moist with superb buttermilk flavor. I chose the Capay Organic Spinach Salad with Poached Egg, Grilled Onions and Bacon Dressing. I love a warm spinach salad when done right, and this one was perfection! The bacon dressing is to-die-for and the poached egg the ideal consistency. The overall flavor combination is divine.

We opted to share a dessert, the homemade apple pie sans ice cream that normally accompanies it. Flaky, buttery crust and tart apples completed our delectable dining experience. Note: The Chef’s Table’s current hours of operation are Wednesday through Saturday for dinner only. We hear that they will soon offer Sunday Brunch, so a weekend rendezvous will definitely be in order.

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