I was honored to be invited to a “Chef’s Table” at Ernest’s which are put on by the NAIT Culinary Arts Program.  I was thrilled about this mostly because the Culinary Arts students are so full of enthusiasm and the most beautiful plating I have ever seen!  The thing about the Culinary “Arts” is that part of it is actually, ART!  It takes talent to feed the masses and keep everyone’s tummies happy.

The Chef’s Tables were introduced in 2017 to give guests a chance to experience unique menus created by the Executive Chef (currently Chef Rylan Krause) with the student chefs tapping in for the dessert and sorbet.  These lavish dinners are prepared right before your eyes!   Sports fans have giant events in arenas, foodies have Chef Tables!

This has mainly been an experience where you get together about 10 friends and you dedicate an evening to experiencing a decadent meal.  Beginning in January of 2020, Ernest’s will be offering the chance to purchase individual spots at the table.  Exciting news!

For only $135 per person, you get to experience a personal kitchen tour, custom wine pairing, and group dinner service.  This is with front row seats to all of the action; much like a sporting event.  You will need to set aside at least 3 hours for one of these experiences.

Please note that the ticket price does not include GST.  The “service charge” is an 18% gratuity.

Upcoming dates for these special events are as follows:

January 16th
February 27th
March 18th
April 16th

Your seating area is decadently set with an almost confusing amount of cutlery, plates and glasses.  Don’t worry, I have a few fancy military mess dinners under my belt!  Use the utensils from the outside, working your way to the inside, then from the top down.  Make sense?

Since we all eat with our eyes, be sure to check out the gallery below of the food served at my Chef’s Table.  It was beyond delicious and so beautiful. This is a perfect date night activity.

The Dark Cherry Sorbet was the most beautiful plating of the evening in my opinion.  The chocolate painted on the plate reminded me of some beautiful henna that I had done a couple of summers ago.

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Thank you to the Chefs and all of the student chefs.  It was so much food I had to tap out before the last two courses.  There was still a cheese plate and a dessert that I didn’t get the opportunity to photograph for you.

For the budget conscious, this is an amazing opportunity to have the fine dining experience at an affordable price.  For the adventurous, it’s “a la carte” but with the quality that Ernest’s students put out, you won’t be disappointed.