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tomboymom · 04-14-2012, 08:02 PM

Mr. and Mrs. TBM had the very good fortune to be invited to the second Chef's Table last week, and came away most impressed.

The food...well, I'll get to that in a minute. I have to start with how impressed we were with the professionalism, sincerity and welcoming attitude displayed by General manager George, Beverage Manager Scott, and Chef Hoke. We truly felt as though THEY were grateful we took the time to partake of their hospitality. Imagine!

The concept of a Chef's Table was new to us, and intriguing. We love food, and love to dine out. We started by enjoying a glass of wine at the bar while we chatted with our fellow guests and heard an in-depth narrative from Scott about the beer, spirits and wine offered at the Inn, and his concepts for the future. As with Hoke when we sampled the food, Scott was fully attentive and interested in all of our comments and ideas.

We then moved to the actual Chef's Table, which to our surprise, was in the kitchen! And what a beautifully appointed, calm, immaculate kitchen it was. George and Scott accompanied us, so we had answers to our questions and feedback on our comments at all times as Chef Hoke brought us dish after dish of his accomplishments. Chef is passionate about food, and equally passionate about the idea that each person deserves to experience it the way that pleases them, not him. A very cool guy, that Chef Hoke.

The food itself was a mixture of current menu offerings and concepts that Chef Hoke is considering. The three lunch Paninis (turkey/avacado/bacon, Roast Beef Dip and Cuban Pork) were all delicious, but the Roast Beef won our favor with its delicious combination of Boursin cheese, caramelized onions, gooey melted cheese and savory broth for dipping.

We sampled two current dinner entrees, the Wild Mushroom Ravioli, which I will dream about until I can have it again, and the Short Rib Shepherd's Pie, which one table mate aptly renamed "Not Your Mother's Shepherd's Pie". Mr. TBM felt it masterfully managed to invoke the comfort of the original dish while making it something he would order on a special night out. Not a small feat!

The concepts included Lobster Cakes, a Salmon bronzed in a spring roll wrapper over hand rolled Cous Cous, and Seared Duck. All were excellent, but the Salmon won my heart with its innovative presentation and the simply amazing Cous Cous, which had a texture and flavor the likes of which I have never tasted before and can only hope to taste again...soon!

Desserts are made by Chef Hoke's wife, and a magician with sweets she is. The Lemon Chiffon Pie and Pina Colada cheesecake were awesome, but when Mr. TBM took his first bite of the White Chocolate Raspberry Bread Pudding (something he would never order, as a chocoholic), an expression of bliss came over his face that was actually pretty funny, it was so profound. He is never going to meet Mrs. Chef Hoke, as I'm a little worried her might leave me for her based on that bread pudding.

We are lifelong residents of Wolfeboro, and have seen the Inn through many ups and downs. We had an excellent family meal there in February for a special occasion (based on Winni.com reviews) and our experience at the Chef's Table only reinforces our opinion that the Inn is back..and a force to be reckoned with on the Wolfeboro Dining scene.

04-14-2012, 08:02 PM	#4
tomboymom Member Join Date: Sep 2005 Posts: 41 Thanks: 0 Thanked 3 Times in 2 Posts	Just...Wow! Mr. and Mrs. TBM had the very good fortune to be invited to the second Chef's Table last week, and came away most impressed. The food...well, I'll get to that in a minute. I have to start with how impressed we were with the professionalism, sincerity and welcoming attitude displayed by General manager George, Beverage Manager Scott, and Chef Hoke. We truly felt as though THEY were grateful we took the time to partake of their hospitality. Imagine! The concept of a Chef's Table was new to us, and intriguing. We love food, and love to dine out. We started by enjoying a glass of wine at the bar while we chatted with our fellow guests and heard an in-depth narrative from Scott about the beer, spirits and wine offered at the Inn, and his concepts for the future. As with Hoke when we sampled the food, Scott was fully attentive and interested in all of our comments and ideas. We then moved to the actual Chef's Table, which to our surprise, was in the kitchen! And what a beautifully appointed, calm, immaculate kitchen it was. George and Scott accompanied us, so we had answers to our questions and feedback on our comments at all times as Chef Hoke brought us dish after dish of his accomplishments. Chef is passionate about food, and equally passionate about the idea that each person deserves to experience it the way that pleases them, not him. A very cool guy, that Chef Hoke. The food itself was a mixture of current menu offerings and concepts that Chef Hoke is considering. The three lunch Paninis (turkey/avacado/bacon, Roast Beef Dip and Cuban Pork) were all delicious, but the Roast Beef won our favor with its delicious combination of Boursin cheese, caramelized onions, gooey melted cheese and savory broth for dipping. We sampled two current dinner entrees, the Wild Mushroom Ravioli, which I will dream about until I can have it again, and the Short Rib Shepherd's Pie, which one table mate aptly renamed "Not Your Mother's Shepherd's Pie". Mr. TBM felt it masterfully managed to invoke the comfort of the original dish while making it something he would order on a special night out. Not a small feat! The concepts included Lobster Cakes, a Salmon bronzed in a spring roll wrapper over hand rolled Cous Cous, and Seared Duck. All were excellent, but the Salmon won my heart with its innovative presentation and the simply amazing Cous Cous, which had a texture and flavor the likes of which I have never tasted before and can only hope to taste again...soon! Desserts are made by Chef Hoke's wife, and a magician with sweets she is. The Lemon Chiffon Pie and Pina Colada cheesecake were awesome, but when Mr. TBM took his first bite of the White Chocolate Raspberry Bread Pudding (something he would never order, as a chocoholic), an expression of bliss came over his face that was actually pretty funny, it was so profound. He is never going to meet Mrs. Chef Hoke, as I'm a little worried her might leave me for her based on that bread pudding. We are lifelong residents of Wolfeboro, and have seen the Inn through many ups and downs. We had an excellent family meal there in February for a special occasion (based on Winni.com reviews) and our experience at the Chef's Table only reinforces our opinion that the Inn is back..and a force to be reckoned with on the Wolfeboro Dining scene.