Chef’s Table Brings 5-Star Dining Experience to Peace Village

Amid sizzling grills, busy prep stations and enormous coolers sat a dining table laid for four. The crisp linens, gleaming flatware, sparkling wineglasses surrounded an impressive edible centerpiece anchored by a dramatic fan of specialty breads lavosh and grissini, encircled with plump berries, still-warm candied nuts, brie baked in pastry and homemade jam. Towers of whipped butter were topped with a sprig of fresh rosemary. Menus detailed the upcoming entree, Duck L’Orange with Forbidden Rice and Sherried Mushrooms.

This Chef’s Table, however, didn’t sit in a downtown Chicago restaurant. This Table greets guests each Thursday at Peace Village Senior Living community in Palos Park.

Dan Kurpiel, a Chef at the Village, concepted the Chef’s Table, bringing the idea to Executive Chef Jason Ison earlier in the year. Ison was immediately all in and the Chef’s Table rolled out to residents in the spring.

“More and more Baby Boomers are becoming Village residents and they have a different idea of food than our Greatest Generation. Boomers are used to eating out all the time. They really know how great food can be. They want variety and they understand flavor profiles. I also loved the idea of building the relationship between our residents and the back of the house,” Ison says. “Our residents get to see us stirring the soup, cooking and plating the meals, and hearing our conversations throughout the dinner seating.”

Kurpiel creates a new menu each month. Past menus have included Pineapple Stuffed with Thai Chili, Grilled Shrimp Skewers, and Cuban Stuffed Pork Chops. “Not only does the Table give our residents a very special experience, it also gives us the opportunity to test new items; many of these will wind up on our regular menu,” Kurpiel says.

The Chef’s Table menu is announced each month in the Village’s Voice newsletter and reservations are taken on a first-come, first-served basis. Residents are invited to sit in the new restaurant-grade kitchen, which serves three restaurants in the community; Lakeside Place, the Steakhouse and Prairie Landing. The staff also caters special events like Jazz Nights and Pop-Ups such as taco bars.

Recently, the guests included Josephine Rodriguez, Helen Harris, Bernice Kondrat and Mary Powers. The women were enjoying their second dinner at the Table.

Rodriguez said, “I couldn’t believe we were going to eat right in the kitchen. I couldn’t get over how clean everything was and how organized. Everything is exactly in order and all the servers can just come in and get the stuff they need.”

Harris agreed. “I loved finding out what goes on behind those doors. I had never seen anything like that before and I was amazed. Everything was going so quickly, but so smoothly. No one was nervous and it was all beautifully done. The meal we had was exceptional and I’m looking forward to this one.”

This dinner began with the diners enjoying the tasty centerpiece while being greeted by Ison, Kurpiel and a host of servers. Kurpiel announced the menu and explained that Forbidden Rice is black rice with a history. “Thousands of years ago, this black rice was reserved for the Emperor of China himself and no one else was allowed to enjoy it.” He also walked the diners through the preparation of the duck. “We are pan-searing for a nice crisp on the outside and then roasting for a tender and flavorful inside.”

Ison and Kurpiel began the meal by serving lobster nuggets wrapped in bacon alongside crab salad garnished with a variety of caviars. Rodriguez ordered a bruschetta flatbread to share with her tablemates.

Kurpiel plated disc-shaped servings of rice and slices of tender duck breast, surrounded by orange sauce and topped with microgreens. Ison says, “Microgreens pack more flavor and more nutrients than their fully grown counterparts.” The entree was served with sherried whole mushrooms, sautéed in olive oil with thyme and rosemary.

“We don’t know what to eat first,” said Rodriguez. “I hope I have room for everything. This is like dying and going to heaven - only better.”

For dessert, the diners were given a choice of a flight of pots de creme, homemade rhubarb tart or a variety of ice cream flavors. All diners choose the pots de creme flight which included three chocolate flavors, gourmet garnishments and three sauces. They were also offered a fruit and cheese course, which everyone laughingly refused.

“After we lose all the weight we gained from this meal, we are going to make reservations again. This was incredible. I would even do the dishes,” Rodriguez laughed. Kondrat chuckled, “I’ll help.”

The women say the food at Peace Village is always special. Harris says, “Oh, the raisin bread served every day is exceptional and there are so many choices. The salmon is also a stand out. My plate is completely clean after every meal.”

Kondrat agrees. “There is such variety here. We get turkey, pork tenderloin, chicken, fish - and the carrot soup and chicken soup are both delicious.”

Rodriguez moved in about 2 years ago after living with her son’s family. “When my grandson left for college, everyone was working, it was getting depressing, you know? Here, people smile and say hello all the time. I can walk the grounds, I bowl - not good but I bowl.”

Harris moved in about a year ago after hearing positive things about the Village from friends. Powers is the newest resident and arrived in January. “I came for a lunch and I loved the grounds, the library and how clean everything is here. I go on all the outings - nature centers, consignment stores, out for ice cream.”

The diners gathered up the packaged left over delicacies and prepared to leave the Table, all commenting on how delicious and unique the meal had been. Rodriguez said, “It was incredible experience. Everyone needs to sit here.”