First Course - Asparagus
JULY 2019 MARKETPLACECONTRACOSTA.COM 33
RESTAURANT REVIEW
rice flour that Chef Kadie had used in the preparation. The
dessert was creamy and delicious, and not overly sweet.
You may be wondering who is this talented Anaviv’s Table chef
who preps the meals, cooks, helps with serving, and then provides
a narration of the food origins and preparation? Chef Kadie is a
young woman who started working at Anaviv’s Table in January
2019. She is originally from Southern Florida where she grew
up in a single-parent Italian family where food was always a focus
and cooking was often a family event. Although she originally
started college with a goal to become a veterinarian, she later
re-evaluated her career choice and decided to pursue something
she really loved. She switched her major to Restaurant and Food
Service Management and pursued a formal education at the
University of Central Florida Rosen College of Hospitality. In
2009, Kadie studied cooking abroad in Florence, Italy “where
she found a new appreciation for the natural beauty within each
ingredient.” She spent eleven years working in restaurants and the
culinary world, spending six years in server and bartender roles,
followed by five working in kitchens. Prior to becoming the
Chef for Anaviv’s Table, Kadie worked for Chef Arnon as a caterer
for over two years. Her years as a server and bartender allow
Katie to easily converse and interact with guests. She exudes
enthusiasm for her work and clearly takes a lot of pride to ensure
excellence in everything she prepares.
The menus for Anaviv’s table are created by Chef Kadie in
collaboration with Chef Arnon and change every two weeks to
showcase seasonal ingredients. Quite a variety of different and
unique culinary offerings have been featured on previous menus,
to the delight of those repeat customers who get the opportunity
to enjoy a different menu on each subsequent visit. Kadie shops
weekly at the San Rafael Farmer’s Market on Thursdays, and
usually has menu ideas in mind before she arrives; however,
these are subject to modification based on what she finds on her
shopping excursion. The new menus are posted to Anaviv’s Table’s
website every week on Tuesday, providing those considering a visit
to the restaurant with an opportunity to review the selections
before booking. Noteworthy is that dietary customizations can
be accommodated with advance notification (when making
reservations.)
The name Anaviv derives from the Hebrew word, “Anav”
which Chef Oren says means to live with humility. He
trademarked the name “Anaviv” when he opened the second
catering business. To reinforce the concepts of humility and
modesty, Chef Arnon has strategically posted the Guiding
Principles of the Haas Business School in locations around the
kitchen, which are embraced by his employees:
GUIDING PRINCIPLES:
• Question the Status Quo
• Confidence without Attitude
• Beyond Yourself
• Students Always
Chef Arnon commented that he is fortunate to work with
a great group of people who share the same values.
Julia and I had a wonderful time at Anaviv’s table!
Neither of us really knew what to expect before we arrived.
The external environs belie the warm and welcoming
atmosphere that awaits. When you enter, you truly leave
the world behind and become enmeshed in the overall
experience. Julia shared, “I love the communal table aspect
of dining at Anaviv’s Table. I highly recommend doing this
as this truly added to our dining experience. It was fun to
learn about other people’s backgrounds, how they found
the restaurant and more. It made for a very enjoyable and
different kind of evening.” Whether you’re looking for an
extraordinary place for a special celebration, or maybe just
a food and wine connoisseur, you should consider booking
a seat at Anaviv’s Table. Reservations can be made well
in advance, and some dates are already fully booked, so
don’t delay! While Anaviv’s Table restaurant is only open
for reservations on Thursdays through Saturdays, private
bookings are available on off nights by pre-arrangement.
The space can accommodate a seated dinner or cocktail
reception. Contact the restaurant on their website for
arrangements.
I plan to treat my family to dinner at Anaviv’s Table
for a special celebration later this year, as this is a unique
opportunity to enjoy delicious, locally sourced food and
wines, and to meet and dine with new people in an intimate
setting. Julia commented, “I just loved the atmosphere,
the food and the people behind the establishment! I
will definitely be back with friends and have already
recommended it to many!” We encourage you to
experience Anaviv’s Table at your earliest opportunity.
Bon Appetit!
WE OFFER ONE TASTING MENU FROM THURSDAY THROUGH SATURDAY, WITH ONE SEATING AT 7PM.
AVAILABLE BY RESERVATION ONLY.