Supper’s Mitch Prensky doesn’t have time for chef’s tasting menus. As he sees it, dinner at his restaurant isn’t about stroking his ego or showcasing the myriad of techniques and other tricks his kitchen crew can muster to create a single precious serving. For him it’s really all about customers having a good time and enjoying a delicious meal. That’s why he likens his Farmhouse Table Suppers, three (or more) course dinners served family style at the restaurant’s semi-private farmhouse table on the second floor, to a dinner party held at a friend’s home, rather than an exclusive VIP event at a stuffy restaurant. “These chef’s tables to me always feel like they’re about everyone sitting there in awe of the chef’s fabulosity,” Prensky told Grub Street. “I’m not interested in that. I’d rather have people come in, relax and eat.”
“What I strive for is an absence of aires and pretenses,” Prensky said. “I just don’t think people are at their most relaxed when they’re being served like 13 little things and being told the chef would like them to go from the left side of the plate to right while eating them.”
His farmhouse table suppers, which start at $65 per person and can be booked Monday through Thursday nights, focus first on the tastes and preferences of the guests — with two days notice he will completely customize the menu — and second on what’s in season. Many of the ingredients are sourced directly from Blue Elephant Farm, the farm he co-owns in Chester County.
“I don’t think about me, my cooking or my career,” Prensky said. “It’s really based on people enjoying dinner. That’s my goal.”