As you walk into The Chef’s Table on Post Road in downtown Fairfield, you are immediately welcomed by people laughing and music playing. Looking around the place, you get the feeling that you have traveled back in time to the ’60s, ’70s or ’80s, judged by the hundreds of album covers lining the wall, from Led Zeppelin and Jimi Hendrix to Billy Joel and Bruce Springsteen.
“The part I like about Chef’s Table is the laid back and chill atmosphere,” said Michelle Onofrio, ’11, “and the live bands and music.”
Looking around at the selection, I decided to choose a tomato and mozzarella sandwich on focaccia bread. “Would you like that heated up?” the girl behind the counter asked. I replied yes, before moving to sit down in a booth.
The sandwich is just one of the great things served at Chef’s Table. The main dishes served are soups, wraps, grilled flat bread paninis, grilled focaccias, burritos and smoothies. It also features a gourmet salad bar and a California salad bar, where you can choose your own toppings and dressings all at a great price. My delicious sandwich and Mango Madness Snapple totaled $9.85.
Junior Erica Cianchette finds the types of food available at Chef’s agreeable with her.
“I think the food is really easy to grab. And it’s really convenient with StagBucks since they are accepted there,” said Cianchette.
“They have the best chicken, apple and brie panini,” Onofrio said, “You have to try it.”
Brianna Cohoon ’10, an employee at Chef’s Table, labels the food as “healthy gourmet and very vegetable friendly.”
“It’s the kind of stuff you wouldn’t usually find at an ordinary deli,” Cohoon said.
Walking in and out of Chef’s Table is a sorted group of little kids and their families, business people, Fairfield University students and “a lot of younger after-school kids as well,” said Cohoon, “who usually overstay their welcome.”
One thing that caught my eye while I continued to stare at the tapestries and album covers from what seemed like every existing rock-and-roll band was the posters and T-shirts being sold for a band called “Kicking Daisies”.
“They are four kids, ranging from 11-13, who tour already. They are a big band,” said Cohoon. “Rich, the owner (of Chef’s Table) is the manager of their band.”
Rich sells all of Kicking Daises paraphernalia around the store for customers to buy.
Iain Munley, the guitar tech and hand stage for Kicking Daises, explains how “their (the Kicking Daises) mission is to save rock and roll, the true essence of rock and roll.” Its music sounds like a mix of old rock.
“They are inspired by Led Zeppelin,” said Munley.
Munley, who holds a big role at Chef’s Table, opened up about his love for music.
“I love music because of the expression that it can adapt to any emotion that you’re feeling,” said Munley. “We’ve had all types of bands play here. We’ve had heavy metal, reggae, blue grass, acoustic.”
The live music and atmosphere is another aspect besides the great food that draws Cianchette to the deli.
“The environment is very retro,” said Cianchette, “and the bands are local which is cool. They’re fun to listen to while eating.”
At Chef’s Table, music and food belong together.
“In terms of bringing everyone together, yes. Everybody loves food and everybody loves music.”
To find out more on Kicking Daises, visit their website at kickingdaises.com or stop by a show on Sept. 24 at the Fairfield Theatre Company.
Leave a Reply