Private dinner with Chef Tim Twiford at the helm is an indulgent experience, enhanced and enlivened by this charming, extremely talented culinary artist. But where and what exactly is Chef Tim’s Table? This elegant, multi-course dining experience takes place behind a purposefully crafted, glassed-in dining room within the beer and wine department, which is separate from — yet mere yards beyond — the aisles, shelves and foods of a family-owned grocery store in Wyomissing. This Redner’s store is one of many in a large fleet. It’s situated so that you and your beloved guests, friends and/or business associates are not nearly as visible as you might assume. Indeed, the linened table and entire setup feels incredibly intimate and natural. Best yet, everyone there gets treated to Chef Tim’s presence just on the other side of the glass: you can watch his magic hands at work while he preps a fabulous, gourmet-quality meal.
To be sure, Tim Twiford is no novice to this scene. Gary Redner had been a guest at an earlier rendition of Chef Tim’s Table, at the hotel where Twiford previously served as Executive Chef. Redner liked the idea of creating his own Chef Tim’s to further their goals of community support and service, where private dinners are auctioned off to benefit local charities such as Safe Berks and the John Paul II Center. All proceeds from the six-course meal go entirely to the nonprofits. Private individuals may also schedule dinners to celebrate special occasions.
Today, Redner’s Prepared Foods division is under Chef Tim’s purview. He produces around 5,000 meals a day from his kitchen — bulk food, all homemade meals — for 44 Redner’s store locations.
Meeting of the Minds, Shared Visions
Gary O’Brien, Vice President of the Perishables Department, works closely with Chef Tim. “When you put a Chef and a VP of Perishables together,” says Chef Tim, “you have a remarkable experience, an experience we create through our food offerings.” O’Brien, he says, deserves a great deal of credit for his vision, his 35 years of experience with perishables, and teamwork. “I’m very, very fortunate to have a mentor like him.”
The whole team at Redner’s is integral to their success, he says, as well as the support of the Redner’s family. For this CIA-trained chef, the Table is “my perfect creative outlet.”
A Six-Course Panoply of Dishes
Wine
Pinot Grigio (customer’s choice)
1. Peach & Arugula Salad
Cool, piquant and utterly yummy, the honey citrus (lemon) vinaigrette base balances myriad notes of sweet blueberries, diced peach, basil, heirloom tomatoes and feta, tossed in with the arugula and baby spinach. This salad yields a noble totality of balance.
2. Sushi Sampler
Three lovely morsels arrive on a beautifully-presented plate: one, a traditional, tasty salmon sushi, and two gorgeous pieces that are the inverse of each other: a spring roll and a California roll, with spicy dipping mayo.
3. Angus Chili
Right up there with one’s memorable lifetime chilis. Again, a luscious presentation, with marvelous taste sensations. It’s sprinkled with grated cheese and accompanied by a succulent, thinly sliced cornbread. Two kinds of beans add a special touch — texture and taste-wise. Says Chef Tim, “If you remember, when the chili competitions were in full swing in Berks, this chili was a winner. Blankets of Hope is a cause that offers my Angus Chili to raise money through their ‘Take the Chill Off’ campaign,” he adds. “You buy a bowl, and they donate a blanket to an individual in need. For that, I make 300 tons of chili each year.”
4. Butter Poached Shrimp
One inhales the scent of popcorn as the bowl is set down. Shrimp and popcorn (truly, some popped corn cooked along with the shrimp!) rests atop a dreamy cream sauce also redolent with popcorn flavor. “Butter Poached Shrimp was born out of an Opportunity House fundraiser in which four chefs competed,” says Chef Tim. “We were given popcorn and heavy cream and lobster. So I made a sauce and poached a lobster during that challenge. I’ve just switched it to shrimp!”
5. Bourbon & Black Pepper Marinated Filet
Chef Tim is king of steak. His filet mignon melts with tender richness, crowned with black pepper. The hefty beef perches on the ultimate in comfort food — white Cheddar mac ’n cheese with petite pasta oozing in creamy cheesiness. Joining this flavor-and-texture fest is a light bed of savory white corn and black bean salsa, plus thin strips of grilled asparagus and arugula. (Chef does note that “having a full-blown service case to buy marinades is uniquely different” from most stores.)
6. Chocolate Torte with Raspberry Gelato
Who doesn’t love a dessert that marries the luscious tart-sweet raspberries with a classic brownie? Black raspberry gelato with chocolate shavings is amplified by huge, ripe, red raspberries to make this cake-and-ice cream dessert infinitely satisfying.
