Chef’s Table

Chef’s Table

Seated Dining Experience

A 3-hour event, the Chef's Table is perfect for more formal gatherings and team celebrations when you want to encourage team bonding over a seated meal.

Head into the kitchen with your co-workers, clients, and friends and partake in an interactive cooking demonstration, filled with fun cooking tips and tricks. Once everyone is excited and ready to cook, we'll divide the group into teams to prepare the recipes from your selected Chef's Table menu. Our professional chefs provide hands-on instruction and support as your team works together to create their elegant four-course meal. At the end of the cooking hour, the group sits down to enjoy the fruits of their labor.

The Chef's Table menus feature themes to reflect current and classic culinary trends, and are inspired by seasonal ingredients. Your only challenge is deciding which Chef's Table menu to choose!

Pricing & Services

Prices for our Chef’s Table experience vary based on guest count and venue rental fees. Prices are based on a minimum of 20 guests. Prices start at about $179 per person, depending on your guest count and venue selection.  Cost is all-inclusive of professionally trained staff, ingredients, venue fee, party rentals, travel fee (if applicable), non-alcoholic beverages, and service fee.

For groups with fewer than 18 guests, we can offer the Chef’s Table Family-Style option, which features a 3-course menu served family-style at the table. The prices for Chef’s Table Family-Style start at about $159 per person.

Our event sales team stands by ready to give you all the details including a customized proposal for your event. Ask us about event enhancements including optional appetizer and protein upgrades, custom logo aprons, wine education sessions, meeting facilities, specialty rentals and more.

Our proposals are all-inclusive except for wine and beer – there are no hidden fees!

Plan Your Chef's Table Event

Chef’s Table


What to expect

Inspired by current and classic culinary trends from around the world our Chef's Table Menus are composed with seasonal ingredients and exciting culinary techniques. Our professional chefs provide hands-on instruction and support as your group works together to craft their four-course meal. We'll divide the group into teams where each team will prepare one recipe from your selected Chef's Table menu. At the end of the cooking hour, everyone is seated to enjoy the feast they created while our staff serves them at the table in courses. This is a 3-hour event with seated formal dining service.

SAMPLE Timeline - Chef's Table

*We can start your event at any time!

6:00pm
Guests arrive and enjoy beverages and complimentary antipasto platter
6:30pm
Parties That Cook presents a brief cooking demonstration & reviews the event program
6:45pm
Guests begin to cook at relaxed pace with recipes they follow
7:45pm
Cooking ends and guests are seated for the meal
9:00pm
Event ends and guests depart

Spring 2017 Chef’s Table Menu

The Parties That Cook Spring Menu offers a taste from global markets. Seasonal produce and sustainably sourced local proteins inspire a unique twist on a menu without borders.  Upon arrival, your guests are welcomed with our complimentary antipasto platter of cheese, crackers, olives and salumi. Your team will learn the latest cooking techniques, experiment with exotic ingredients, and prepare unforgettable dishes together. We can accommodate a variety of dietary restrictions. 
 

Passed Appetizers (select 2 Items)

Hand-Rolled Scallion Pancakes with Chile Oil and Tamari Dipping Sauce 
Artichoke Fondue with Parmesan, Garlic and Herbs Baked in Phyllo Cups 
Shrimp Toasts on Crispy Brioche Points with Sesame Seeds 
Roasted Jalapeno and Black Bean Dip, Housemade Masa Crackers and Spring Fruit
      “Pico de Gallo” 
Grilled Beef Yakatori Skewers with Shiso Béarnaise 
Smoked Salmon Crostini with Housemade Ricotta Spread, Mint, Red Onion and Lemon
 

First Course (select 1 Item)

Crispy Kale Salad with Shiitake Mushrooms, Raisins and Almonds 
Asparagus Two Ways: Roasted and Shaved with Walnut Crema and Walnut-Lemon Relish 
Tangy Salad of Avocado, Orange, Jicama and Cucumber with Feta 
Indian Spiced Chickpea Pancakes with Leeks, Carrots and Peas with Yogurt Raita 
 

Main Course (select 1 Item)

Pan-Seared Paneer with Broccoli in a Creamy-Spicy Masala 
Beef Stroganoff with Wild Mushrooms, Spring Onions and Green Garlic Relish 
Arugula-Pesto Crusted Chicken Breast in a Meyer Lemon Sauce 
Merguez-Spiced Lamb Meatballs with Tahini and Lemon Glaze
 

Side Dish (select 1 Item)

Roasted Spring Vegetable Hash with Potatoes, Asparagus, Spring Onion and Radish 
Fluffy Lemon Rice with House Made Carrot “Pickle” 
Creamy Cauliflower “Mac and Cheese” with Sharp Cheddar 
Toasted Orzo Risotto with Peas, Pine Nuts and Parmigiano-Reggiano 
 

Dessert (select 1 Item)

Warm Strawberry Hand Pies with Lemon Glaze and Vanilla Whipped Cream 
Mexican Chocolate Soufflés with Candied Pepitas 
Pineapple Upside-Down Cakes with Whipped Crème Fraiche 
Almond and Elderflower Cakes with Lime Cream 
 

Sample Menu Suggestions

We designed the Chef’s Table Spring Menu to be flexible so you could create a custom menu for your guests. Our Executive Chef has made a few recommendations in case you need help getting started.
 

Sample Menu #1

Passed Appetizers:
  Shrimp Toasts on Crispy Brioche Points with Sesame Seeds 
  Grilled Beef Yakatori Skewers with Shiso Béarnaise 
First Course:
  Indian Spiced Chickpea Pancakes with Leeks, Carrots and Peas with Yogurt Raita 
Main Course:
  Pan-Seared Paneer with Broccoli in a Creamy-Spicy Masala 
  Fluffy Lemon Rice with House Made Carrot “Pickle” 
Dessert:
  Almond and Elderflower Cakes with Lime Cream 
 

Sample Menu #2

Passed Appetizers:
  Smoked Salmon Crostini with Ricotta Spread, Mint, Red Onion and Lemon
  Artichoke Fondue with Parmesan, Garlic and Herbs Baked in Phyllo Cups 
First Course:
  Asparagus Two Ways: Roasted and Shaved with Walnut Crema and Walnut-Lemon Relish 
Main Course:
  Crispy, Arugula Pesto-Crusted Chicken Breast in a Lemon Sauce 
  Toasted Orzo Risotto with Peas, Pine Nuts and Parmigiano-Reggiano 
Dessert:
  Warm Strawberry Hand Pies with Lemon Glaze and Vanilla Whipped Cream
 

Sample Menu #3

Passed Appetizers:
  Roasted Jalapeño and Black Bean Dip, House made Masa Crackers and Spring Fruit “Pico de Gallo” 
      
  Hand-Rolled Scallion Pancakes with Chile Oil and Tamari Dipping Sauce 
First Course:
  Tangy Salad of Avocado, Orange, Jicama and Cucumber with Feta 
Main Course:
  Merguez Lamb Meatballs with Tahini and Lemon Glaze 
  Roasted Spring Vegetable Hash with Potatoes, Asparagus, Spring Onion and Radish 
Dessert:
  Mexican Chocolate Soufflés with Candied Pepitas 
Chef’s Table Food

Other Cooking Event Formats

Small Plates

Reception-Style Cooking Party


Your team will mix and mingle while cooking up spectacular international appetizers, cocktail-style!

View Small Plates Details

Kitchen Challenge

Iron Chef-style Cooking Competition


Armed with three basic ingredients and a pantry, teams face off in a timed competition to create the winning dish! May the best team win.

View Kitchen Challenge Details