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Ask The Chef!

2016 Fall Schedule

by Bruce Hopkins on 07/28/17

I know it's been awhile for posting, but due to health concerns we took a break from computer work.    We are back to good health and on the road with our fabulous products!  If you're looking for us, here is our schedule for this fall so far.

July 29, 2017  Mountain Vineyard christian Fellowship Church, 19001 Se 272nd St., Kent, WA 98042 9-4 pm

August 5, 2017  Shelton Days at Kneeland Park, Shelton, WA.  12-6 pm

August 12, 2017   Lions Club International Celebration at Clocktower Park, 1400 Palisade Blvd in Dupont, WA.  11 am - 8:30 pm

August 26, 2017  Persian Market hosted by Lincoln Court O of A, 1005 W. Pioneer, Puyallup, WA.  10-4 pm

September 2-3, 2017  Hoodsport at the Model T Pub & Eatery, Hwy 101, Hoodsport, WA.  11-5 pm

September 9, 2017  Kick Into Fall Craft Fair, 1005 W. Pioneer, Puyallup, WA  10-4 pm.

September 23, 2017 Bonney Lake Festival at
19001 Cascadia Blvd E, Bonney Lake, WA

October 14-15, 2017  Tacoma 2000 Union Ave VFW hall for the Frightfully Delightful Bazaar, 10-5 pm



by Bruce Hopkins on 09/04/15

It has been awhile since we have had the time, or energy to write new entries into our blog, but we finally made it!  Hope you enjoy that which follows.

The Chef’s Table is on the go again this fall.  Our schedule is ramping up and with a few new items to present to the public.  We have added both Fresh Lime Sea Salt and Sun Ripened Tomato Sea Salt to our line.  YUM!

First, we have been able to stock most of our line in the Haggen Foods at 112th and Canyon in Puyallup.  They currently have all three Meat Paints, four of our flavored Sea Salts, and two spices along with the Spice Sampler Set.  Please pick one up today so we can continue doing business here and hopefully expand into more of their stores. 

We are also in 4 Umpqua Banks in our area thru September 30th.  Umpqua Bank has "Local Spot Light", a method to showcase local businesses.  The branches are located at: Canyon Rd. (next to Perky’s), 176th St and Meridian (Fred Meyer parking lot), South Hill (by Black Angus Restaurant), and Spanaway at 161st and Pacific.

Our event schedule is rapidly getting full.  Our first event is at the Hoodsport Model T Pub and Eatery in Hoodsport on Hwy 101.  We will be there this Saturday and Sunday, September 5 and 6, from 11:00 AM to 7:00 PM both days.  This is an outside event, so there is plenty of room to park and peruse all the goodies that will be offered.

September 12th we’ll be at Belfair Days at the Thelar Center from 11 AM to 4 PM. This has free admission folks, so come on down!

On October 17th we will be at Green River Community College from 9 AM to 4 PM to help raise funds for the Mom and Me Mobile Medical Clinic.  Fabulous cause!

October 24th you will find us in Sumner from 10:00 AM to 5 PM helping to raise money for Breast Cancer Awareness.  This event will be held at Peterson Brothers, 2008 E. Valley Hwy. in Sumner.  A silent auction  will be available for your gifting ideas as well.  Come check it out for a good cause.

November is a double duty month it seems.

On the 7th we will be at the Edmonds Masonic Center from 10:00 AM to 4 PM.

November 7 and 8 we will again be at the VFW Post 91 Bazaar at 2000 S. Union in Tacoma from 9:00 AM to 4 PM both days.  This event will help raise funds to put a new roof on the post building.  A very worthy cause so they can continue to support our military, past, present and future.

November 14 you will find us at Northwood Elementary School for their 40th Annual Holiday Boutique in Edgewood.  We’ll be there from 9 AM to 4 PM.  Supporting our schools in a great way.

Also on November 14th we will be at Kentwood High School in Covington helping to fund their choir boosters.  Vendors will be there from 9 AM to 4 PM along with a number of entertainment segments for everyone’s holiday pleasure.  Again, supporting school programs.

November 21st we will be at Alki Masonic Hall in West Seattle from 9 AM to 4 PM.  They do a lot of charitable works including raising money for Diabetes Research and Youth Scholarships.

On November 21st and 22nd we will be at Corinthian Lodge in Puyallup for an event hosted by the Order of Amaranth to support their charitable works.  Hours are from 10:00 AM to 4 PM both days.  Lots of gift ideas to choose from.

November 27th and 28th you will find us in Centralia for the Santa’s List Gift Show at the SWW Fairgrounds.  All of Santa’s goodies will be available from 9 AM to 4 PM.  Thanksgiving weekend is a great time to continue your holiday buying.

December 5th and 6th will find us at the McMillan Grange on the Orting Hwy from 10 AM to 4 PM.  Plenty of parking and great finds!

Also on December 5th and 6th we will be at Pelligrino’s Event Center in Tumwater on Littlerock Rd.  for their Bling in the Season.  From 11 AM to 4 PM we’ll be there to help you buy that something special for that hard to buy for person on your list.

And then, on December 11th and 12th you will finally find us back in Tacoma at the Fern Hill Methodist Church, 501 S 84th from 10 AM to 6 PM.

Hope to see you at these events.  Remember you can always call your orders in to 253-539-3200 or email (to save online pricing) at   If you are local, we’ll even deliver to your door.

Another Year Starts

by Bruce Hopkins on 01/08/14

I have been less than attentive to this portion of the site, and for that I must appolgize.  Seems that so many things distract me from paying attention to some portions of this business I just get farther behind on them, and this blog is one of them.  I hope to amend that this year.

Many things have happened since last I posted anything; I am not sure I can relate them all.  Most importantly, or foremost in my mind, is that we now have a "manufacturer's representive".  Yes, someone who represents our product to retail sellers!  The name of the company that has picked up the spice blends and salts is Cross Country Marketing located in Virgina.  XC Marketing, as it is known has been presenting our products to stores along the East Coast.  They have also introduced it to a distributor in the lower section of the midwest, and they too, are now interested.  It will sure be nice if this takes off!

I have been working on some new products, but have yet to produce enough to even Beta the product.  The amount of time and money it takes to get any product out is amazing, but stay tuned for new stuff this year.  And, yes we really hope it will be this year.

Late in 2012 we built a new "mini processing" room and have been using it throughout 2013.  Well, it is actually a "shed", that I wired, plumbed, insulated, sheet rocked, painted......well you get the idea .... so we would have a place close by in which we could produce our products and hopefully increase our ability to serve our customers.  It is also my "test kitchen".  It is small, but has proven over the past year to be very helpful and efficient.  It has saved us both time and a little money in travel to our co-processor.  We have been able to run smaller batches, a money saver.  When we need large batches we still go to our co-processor for those.  So, progress it is!

I want to thank everyone who has supported us, purchased our products and continue to do so.  I also want to thank everyone for telling others about us and have encouraged them to try our products.

Stay tuned!

Chef Bruce

Feeding On Success

by Bruce Hopkins on 06/12/13

The Chef’s Table Review, How a Successful Home Business Tastes

Ever wonder how success tastes?  The home business owner of The Chef's Table LLC has found out how juicy and flavorful that can become.  Owner Bruce Hopkins started his company, The Chef's Table in 2004 at the urging of his wife.  Learning to cook at the age of 5 with his mother and grandmother, he never lost his passion to tinker in the kitchen.

Have you ever had a fabulous meal in an expensive restaurant and would love to recreate it at home? Loved a dish and not sure what was in it to make it so flavorful?

Bruce learned how to separate flavors when tasting his creations and knowing exactly what to add or leave out.  Whether living in a mountain cabin in the Cascades of Washington State or in a valley near Puget Sound, he can always find ways to make any meal a 5 star hit.

Bringing success to others

 Bruce will often be found in the kitchen for fund raising events or conducting cooking lessons to raise money for diabetes research.  He and his wife will also open their home for an occasional Omelet Day on their front lawn, allowing invited guests to gather together.  He will cook up 2 and 3 egg omelets to order with a variety of added ingredients to call their own.  While waiting for their orders, guests bring a lawn chair, a side dish to munch while waiting and a favorite beverage and enjoy the day.  As many as 45 have attended for a great afternoon of friendship.  And the guests always ask to be put on the list for the next event.

With intense urging from family and friends, Bruce finally started writing down his recipes with the help of his wife gauging measurements.  Then came packaging and labeling.  Naming his creations was never a problem with the sense of humor Bruce is known for.  Every item has a twist to its name, usually tongue in cheek style as you will notice on his website.  After months of work and many tastings, the final products were complete and ready for sale.  Baskets made to order availability  and sea salts were added to the website to expand their product line.

The website took a lot of work and ingenuity to create.  Pictures, descriptions and pricing all took  time to develop and put in place.  Now The Chef’s Table has visitors worldwide from not only the United States, but also as far away as Australia, England and Turkey, looking for specific recipes and products to make them with is made easier with his combination of spices to take any guesswork out of the equation for novice cooks.   His recipes are all unique and original.  He has included sea salts and baskets to his site as gifts for those hard to buy for people in your life. 

Working at home does not always mean a 9 to 5 job.  As Bruce has proven, you can work at home, loving what you do, still spending time with your family and friends, and eat well at the same time.   

The taste of success has truly come to owner Bruce Hopkins.  It tastes sweet!

My how time flies!

by Bruce Hopkins on 04/24/13

It has been a very, very long time since I last posted something here.  I guess I just got lost in too many projects and did not pay attention to this page.  I am sorry if I let you down, but will try to get more postings done this year.

So much has happened since last I was here that I am not sure I will be able to relate it all to you, but will try and get some of the highlights related.

We now have new labels for our products and they are amazing!  As soon as I figure out how to properly re-build this site we will get images of our product with their new labels published.

We also have a new "micro processing shed" nearly finshed and working............what a project that proved to be.

In addition to this we were also extrememly busy with a year and a half philanthropic project that has finally ended; rest and recuperation is in order.  If you want specifics for any of this just let us know and we will gladly give you further details.

Want your steak to be more like that you get in a restaurant?  Try these simple tricks.  First, lightly coat the steak with olive oil and then season it with (of course) Steak Cameron, salt and pepper.  Second, quickly brown one side to the desired color in a hot to very hot cast iron skillet and then turn it over.  Allow this side to brown for a few seconds (15-30 seconds) and then place the skillet on a rack placed in the middle position in your oven which has been preheated to 425 to 475 degrees.  Third, cook for about eight minutes for medium rare and remove from oven and place steak on a platter to rest for about five minutes.  This works for steaks that are about 1" or more in thickness. 

With a little experimentation you will find the "timing" that works for you.  Remember this though, more thoroughly cooked steak becomes dry and tough, so medium rare is the recommended "doneness" for steak.  Medium begins the drying out process.

Have fun and have happy eats!

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