Imagine having your own personal chef for your own private party of guests, complete with formal table settings and featuring an elegant multi-course menu. The unique dining experience known as Chef Tim’s Table begins with being greeted and escorted past the main lobby of the Crowne Plaza Hotel, down hallways, and — lo and behold — straight through the doors of an enormous, bustling kitchen. The chef’s hat that CIA-trained Tim Twiford wears is looming in the distance. The tall man turns around, smiles, and walks toward you in welcome. He guides you into a completely separate room that sits in an oasis all its own, smack in the middle of the kitchen’s gleaming tables and shelves, huge coolers, bowls loaded with ingredients, and cooking ranges.
The table sits on a wooden floor, with glass windows floor-to-ceiling on two full sides. The other two walls are wooden, beautifully handmade of refurbished pallets by men who come from Hope Rescue Mission. Chef explains that his team regularly donates meals and food to the Mission — one of his many charities: “The souls of these men are here. The men were more than happy to come down and make a pallet wall for us.” It’s a wall of honor, one of many elements that contain special meaning for a gourmet cook with deep roots in Berks County.
“Having a Chef’s Table in the center of the kitchen sets me apart,” Twiford says, smiling broadly. He loves it. “Whether I’m cooking for a Girls’ Night Out, or for a birthday, or a group who won the dinner by donating to a silent auction, it’s all about making a life impact on people.” On his Facebook page, there’s a Chef Tim Cooks for Family section — “the idea being that when, for example, someone is going through breast cancer, or another hardship, dining here puts them into a unique setting.
They get to watch the chef, get to see the kitchen bustling around. They take a break from stress.”
“This room is actually a chef’s dream,” confides Twiford. “In this room I get to create what I might eventually create for 600 people at a banquet. I go for different techniques — poaching, braising, sautéing, and you can see the end product in an educational, demonstration style.”
Referring to the first course on a recent evening, he explained: “Take this salad, for instance.” Instead of a tossed salad, “This is more creative, more fun. There’s more passion in it.”
Course #1
Burrata Cheese, Tomato, Strawberries, Balsamic Pearls, Black Pepper Parmesan, Micro Greens, Dried Heirloom Tomatoes & Pumpkin Walnut Bread
This exciting masterpiece of a salad is savory-sweet, with the cool, soft cheese plopped atop nutty harvest bread, as clusters of micro greens and aged, dark balsamic vinegar pearls are scattered artfully on the plate. Then there’s an unexpected twist: warm, tart sautéed strawberries in a lovely glaze. The harmony evoked by this unusual medley of flavors and textures in your mouth, followed by a bite of elegant peppery Parm, is indescribably delicious.
While enjoying the salad, you can sip a sweet Moscato wine and conduct private conversations even as, just outside the glass panel, Chef is poaching salmon.
Course #2
Poached Salmon, Miso, Squash, Zucchini & Red Pepper
Miso-based fish stock provides a truly different taste base for a tall island of moist, tender salmon — very Japanese in its subtlety. It’s enhanced by finely sheared strips of vibrant yellow squash, bright green zucchini, and diced red peppers.
Course #3
Seared Duck, Cauliflower, Walnuts, Kale, Cranberry & Sesame
Next, to truly spoil diners and bring you solidly into the spirit of the season: duck slices roasted medium-rare engage with tiny, earthy cauliflower florets that mingle with a light, berry-tinged nuttiness (walnuts and sesame). Add bites of seriously fine-tasting kale (the superfood) for a colorful array of red, green, white and brown accents. Enchanting and luscious, evocative of China.
Course #4
Sliced Tenderloin, Seared Shrimp, Lobster Risotto, Butternut Squash and Seared Brussels Sprouts
Though this course can be called surf and turf, it’s simply nothing like any you’ve ever had before. In this main dish, Chef Tim delivers his signature stamp of culinary elegance, gorgeous visuals, and food reverence, full-force. The shrimp is a wee bit peppery, while the lobster risotto is piquantly creamy. Perfect tenderloin is edged with secret seasonings that will leave you guessing and shaking your head in a big “YES!” Amber-orange mashed butternut squash appears in the shape of a squash; savory Brussels sprouts seal the deal.
Course #5
Dessert Shooters & Truffles
Apple and pumpkin shooters are treats in multiple layers of spicy sweet goodness, while two chocolate truffles are off-the-charts rich. “They’re all made by Chris,” says Chef. “I feel like I have, hands-down, the best pastry chef in the area.” ν
by MARIAN FRANCES WOLBERS | photos by heidi reuter
