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“Dear table number two, we are having a great time over here at table number one. Are you jealous? Circle yes or no. P.S. We think you are cute. From, Table number one.”
Table #1 consisted of a brewer, his girlfriend, a food photographer, a long-bearded beer writer and his uncle, the wife of Iron Hill’s General Manager and her friends. Then there was WCOJ’s JT Morgan and me.
Table #2 consisted mostly of hospitality professionals and restaurateurs.
The dueling dark-wood tables were set in the back area of Iron Hill with seasonal candle-lit centerpieces and classically folded white cloth napkins. The tables were set as part of Iron Hill’s newest dining experience: Chef’s Table with Executive Chef Dan Bethard.
The Conversation
This seasonal feast highlights the culinary talents of Chef Bethard, who has been with the restaurant for 11 years. This four-course prix fixe menu, available every other Wednesday at 7 pm, includes wine or beer (in my case both) pairing at a communal table. The idea is to have groups of friends, singles and families come together to share a common table and eat and discuss food. Basically, it’s a night that can lead to anything… in our case, passing love notes and discussing eating chicken necks.
The Menu
This particular evening’s menu started with savory roasted red beet salad with smoked whitefish which was beautifully presented, beet-atically well-balanced and delightful. The second course (my favorite) was an exotic mushroom and pumpkin gratin. It was so rich with bacon, imported cheeses and onion that I preferred to spread it on whole grain bread to balance it out.
The main course was an herb roasted pork loin with cabbage and potato croquettes, which a fellow diner declared as “magical pork” and also stated, after a few glasses of beer, that she just can’t “get enough pork in her life.”
The final course was a parsnip cake with walnuts and cream cheese icing that was so tasty I took leftover icing from the food photographer’s plate before the waitress claimed it for the kitchen.
The Conclusion
Overall, it was a unique experience during which I indulged a bit too much in the bottomless wine and beer pairings. The drink suggestions were plentiful and the beer offerings highlighted the depth of Iron Hill’s brewing portfolio (like the Russian Imperial Stout, which could have been a dessert in itself). The wine pairings were equally tasteful and I’m sure were to blame for the note passing and shameless discussion in which I participated.
Chef Dan
At the conclusion of the meal Chef Dan made an appearance. This was the time to ask why he chose certain ingredients and randomly chit chat about or, if you choose, to be a food snob and dive into heavy “food talk.” When asked about the menu, Chef Dan says, “My menus are inspired by Pennsylvania’s local foods, but also by what I like to eat. This is the kind of dinner I cook for my friends. It gives me a chance to experiment with ingredients I don’t use every day.”
If You Go
If you are looking for a unqiue, behind-the-food approach to dining in West Chester, you cannot miss out on the Chef’s Table at Iron Hill. Here’s the dish for more info.
Upcoming Schedule
Wednesdays, 7 pmNovember 28
December 12
December 26Reservations Required
610.738.9600
$40 Per Person, excluding gratuity
The Final Dish: Hey, Chef Dan…are you single? Circle yes or no.
About the Author
Mary Bigham, the creator of wcdish, is a self-admitted sushi and travel addict. She has a crush on just about every food but refuses to eat American cheese.
More About Mary...14 Comments So Far
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answer to the “final dish” is yes….single!
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Wow! Chef’s Table-What a great idea ! I was there that night and saw the tables set up but I didn’t know what it was for. I LOVE Iron Hill. The nachos are unbelievable. They are extra cheesey.
Does the Chef actually dine with you? If it is the same chef that Im thinking of- It is definately worth the price. At quizno night, a Chef came out to check on a specialty prepared dish. He was tall with dark hair and had the warmest brown eyes that I had ever seen. (i did have a few pumpkin ales) Anyways, not sure if it is the same chef but if it is its nice to know he is single.
I hope to try out the chef table sometime soon. I’ll keep you guys posted on how I like it! -
Utterly impressed with every aspect of the Chef’s Table last night. Every course…impeccable! And the chef, what a dreamboat!
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I couldn’t agree more, Kelly. I have visions of boursin creamed spinach dancing in my head!
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Chef Dan this dinner sounds quite expensive for such inexpensive ingredients. I dont see anything listed that retails for more than four dollars a pound. Chef Dan I believe your meau is inspired by what will make you the most mooolaaaa.
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Andy,
Don’t forget that this price includes all you care to drink wine and beer.
I think it’s a great deal!
- Mary
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Andy, I’m really interested in learning where I can find filet mignon for $4/pound?Wednesday evening…I’m confident that I drank at least $20 worth of beer/wine. So a fantastic four course meal for $20, in my opinion, is hardly an excessive expense.
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Kelly,
Your obviously obouious to how much it costs iron hill and any other brewer how much it costs to brew there own beer. Pennies…. AND unless you had 2 full bottles of yellowtail I doubt you had $20 worth of wine. If iron hill was interested in local vendors the wine would be from Kurtez Creek. I hope for the residents of West Chester’s sake you live in the borough or took a cab home after drinking 20 dollars worth of wine. $4 filet mignon can be found from your local Us food service or sysco rep. To be honest i’ve seen the back of Iron Hills kitchen and ill do the right thing and and stop short of what i want to say and just say they do not score high in cleansness. But i do hope you throughly enjoyed your meal and were careful not to drive home after the 20 in wine/beer you consumed. -
I was also at the dinner the last 2 times and was completely blown away by the food, spirits and service. I had no problem paying the $40 and felt there was a high value for what was received. The food was excellent and the Chef should be commended for the quality and effort he puts into his menus. I also live in town and have eaten at all of the other restaurants. Iron Hill is the only one that is consistent and of high value to me, but that is my opinion like Andy has his. Iron hill is not for everyone, so maybe Andy should just stay away. Very mature of you to throw stones about there kitchen, like an upset kid who did not get his way. Sounds like you have not even been to one of the diners and to make a comment about cleanliness is asinine and makes no sense. Try dining at one of the diners before making off the cuff comments. Or maybe just stay away and go eat your $4 filet at……? NOWHERE
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James and Kelly I will have to give Iron Hill one more try. I apologize if you feel you were offended; we are all friends on this great site after all. I look forward to letting you know how my experience is when i go and maybe we can all raise a glass together.
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I’m a frequent customer at Iron Hill. I have always found the food to be of impecable quality, the price very resonable, and the service outstanding. I too was at the Chef’s tasting last Wednesday night. All I have to say is…OUTSTANDING! It was very much worth the $40. I don’t know too many places, especially in town, where you can go and have such a remarkable 4 course meal, bottomless drinks, fabulous service, and great company for $40. Bravo Iron Hill, keep up the good work. I will definitely be back soon.
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“There” and “their” mean different things. One may be used as an adjective, adverb, pronoun, or noun (depending its context) whilst the other is a plural possessive pronoun.
A famous yak-herding Peruvian fire-eating monk once said, “Good grammar stimulates healthy digestion.”
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Andy, I agree with James. You must have seen the kitchen when your kindergarden class took a tour. I hope you got a sticker too. By the way, if you thought it was so dirty why would you eat there?
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Andy,
I don’t know where to begin with your comments. Is the Chef of a restaurant trying to turn a profit? Unbelievable, right? Isn’t that why they are in business? Furthermore, I don’t know where your comments about the kitchen’s cleanliness comes from as I worked there many years and would say it is one of the cleanest kitchens I have ever been in. Are you not a fan of Chef Dan? That’s ok but don’t bad mouth what he does because he’s actually quite good at it and you definitely shouldn’t write things that are untrue. I haven’t actually tried the dinner but do think, even as an ex-amployee, that Iron Hill puts out a quality product and I would be willing to bet the dinner is also quite good.
-Rob