The Chef's Table is now open for lunch. Monday through Saturday, 11:00 a.m. to 1:30 p.m.
July 26, 2009
July 07, 2009
Prime Time
Recently we started using Prime rib-eye. The flavor, texture(both raw and cooked) are amazing. Currently the beef is being seasoned with sea salt, garlic, thyme, grains of paradise, and black pepper. After seasoning, the beef is seared in duck fat, and basted with fresh butter, thyme, and garlic. After the beef is properly rested, it is sliced and seasoned with Murray river salt from Australia and fresh thyme. The beef is currently being garnished with a potato mille-feuille [meel-FWEE], miatake mushrooms, and red wine emulsion.
June 07, 2009
Low and slow
In the kitchen one or two ovens are designated to low temperature cooking.
Recipes like duck confit and pate de campagne cook for up to four hours at
225 degrees. All recipes that need low gentle cooking are the first projects
of our day.
June 04, 2009
Short Rib Tortellini
Making fresh pasta is a great pleasure. We use durum wheat flour and fresh eggs for the dough. The filling is braised short ribs flavored with tomatoes, shallots, roasted garlic, and goat cheese. These tortellini are currently being served with sea scallops.
May 17, 2009
May 06, 2009
Chefs Table Information
After many months and a lot of hard work. We are proud to announce we are planning to open the restaurant on Tuesday May 12th. Hours of operation are; 5 pm to 10:30 pm. Monday through Saturday. Closed on Sunday. Initially we will be open for dinner only. Chefs Table phone number is 319-337-0490. We are very excited to meet you.
April 27, 2009
Digging through China
Today a highly anticipated shipment arrived. We received most of the china and silver wear for the restaurant. About 20 different pieces in all. It was a long process bringing in the boxes from the truck, checking to make sure we received what we ordered. Unpacking the boxes and checking for breakage, and storing them neatly in the kitchen and service areas. They will all have to be washed before use.
April 26, 2009
Kitchen in progress
The kitchen is about 70% complete. The important equipment is installed, the stoves, coolers, shelving, dish machine, and work tables. We still need to receive many things before the kitchen is fully functional.
We are happy with the design of the kitchen so far. It is very exciting to see what a few sketches done in my basement have evolved into.
April 20, 2009
The Wine Cellar
If the kitchen is the heart of the restaurant, then the wine cellar would surely be it's soul.
The Wine Cellar of the restaurant will be a large climate controlled room. With the walls, ceilings, wine racks, and service credenzas custom made out of Alder wood. The vast wine program will focus on French wine but will include carefully selected bottles from many other countries and regions. The Wine Cellar will include private dinning for customers interested in spontaneous tasting menus and other special events.
April 15, 2009
Vent hoods
The vent hoods are installed. It was quite impressive to see the 15 foot, 2500 lb. hood system
being installed. Now the kitchen is almost ready for the cooking equipment to be installed next Tuesday.
