“For me, it’s about creating a menu that’s really interesting and unique but also having a dish or two that’s familiar, speaks to the heart and that’s done really well.” That’s Chef Dave Bodi’s approach to his tasting menus at Chef’s Table in downtown Redmond. Bodi is also a CMS Advanced Sommelier, and Chef’s Table is the follow-up venture to his downtown Bend boutique wine bar, FERM & Fare. Chef’s Table by FERM & Fare is set in an elegantly renovated 1930s craftsman bungalow on SW 4th Street. The cozy yet spacious main dining room accommodates up to twelve guests for each evening’s service and provides an up-close view into the streamlined kitchen, where Chef Bodi carefully plates each course. Highlights from a recent six-course tasting menu reflect Bodi’s commitment to the familiar alongside the modern. The Potato Pavé with parsnip puree, espresso, marrow demi-glace and sage was reminiscent of mashed potatoes and gravy, tastefully elevated with supporting flavors and a beautiful presentation. It was perfectly paired with a 2018 Syrah from Red Mountain, Washington. The Beached Octopus with chili jam, umami sand, tahini, sea foam essence and lime alongside an incredible German Riesling was an incomparable standout and a dish to be long remembered. 

Despite growing up in Oregon’s Willamette Valley, Chef Bodi’s wine epiphany didn’t come until culinary school, where, as he puts it, his “mind was blown,” and he was hooked from there. With such deep wine roots, your Chef’s Table experience will be enhanced by opting for the wine pairings carefully curated by Bodi. Local ingredients from nearby Central Oregon farms, such as Rainshadow Organics and North 44 inspire seasonal menu updates. Top it off with stellar service, and Chef’s Table is a destination dining experience well worth it. 

Chef ’s Table by FERM & Fare is located at 218 SW 4th St. in Redmond. It is open by reservation only Wednesday through Saturday. Visit fermandfare.com for more information.