Chef Ani Robaina Presents ANI’S TABLE

Published July 7th 2021
An Original Culinary Concept and Catering Company
Serving All of Connecticut
July 6, 2021, Essex, CT: Classically trained at the famed French Culinary Institute and mentored by some of the culinary world’s most respected chefs, Chef Ani Robaina introduces Ani’s Table, an exciting new culinary concept wrapped in stunning and mouthwatering food experiences that make a statement.
“It’s a new day, “says Chef Robaina of introducing her new catering venture as the world slowly returns to a new normal. “Home entertaining, public events, and milestone celebrations are making their way back on people’s calendars. It’s a hopeful and exciting time for everyone.”
Before making a name for herself at the prestigious Pond House Café in West Hartford as the Executive Chef and as a frequent culinary talent on WFSB’s Better Connecticut, Fox 61 News, and NBC’s CT Style, Chef Robaina’s kitchen cred included internships with such food industry leaders as Chef Douglas Rodriguez and Chef David Bouley, and a Sous Chef position alongside Executive Chef Monique Barbeau at the James Beard Award-Winning Fuller’s Restaurant at the Seattle Sheraton.
Deeply rooted in Chef Robaina’s Cuban heritage and formal French culinary training, Ani’s Table takes an innovative approach to event planning and menu development with a flair for stunning food arrangements and plating. Seasonally inspired menus are complimented by Chef Robaina’s artistic style and love for vibrant tableware, linens, silk flower arrangements, and unique packaging. Ani’s Table offers private in-home chef experiences, wedding celebrations, team building and cooking classes, mixology sessions, corporate and fundraising event catering, and event planning for any size. Chef Robaina is a regular guest chef at Weekend Kitchen in Essex, CT, where she conducts delicious theme dinners under the store’s festive tent and cooking classes in their kitchen showroom.
This summer, Ani’s Table is partnering with The Connecticut Shakespeare Festival for their “Shakespeare and Sondheim.” series running July 7-August 22 at Playhouse on Park in West Hartford, CT. As the exclusive festival caterer, Ani’s Table will feature Shakespeare-themed picnic baskets (wine too!), which can be ordered ahead of time on the Ani’s Table website and enjoyed on the Playhouse patio, which will open two hours before each production. Picnic baskets come in a variety of culinary combinations that include charcuterie, frittatas, crostini with seasonal toppings, homemade pate, jarred desserts, and other surprises. Ani’s Table will also be on-site, offering creative fare and beverages to be purchased. Theatergoers can enjoy duck liver mousse and ham salad crostini, mason jar vichyssoise, Spanish olive oil tortas, house-made empanadas, and more. A crème brûlée bike cart will be a sweet treat highlight with the caramelized sugar flambéd to order. The beverage menu is a refreshing and delicious selection that includes Ani’s signature cold brew French blend Vietnamese iced coffee sweetened with condensed milk and served in a mason jar, bottled spring water which will benefit The Playhouse Theatre Group, San Pellegrino, mason jar cocktails, and select wine. Non-theatergoers and the general public are also invited to visit the theater and partake in post-theater cocktails and snacks.
To pre-order specially curated picnic baskets from Ani’s Table for Playhouse on Park shows and any Hartford and New London area outdoor concerts and events, visit
Phone: 203.715.5579
The Connecticut Shakespeare Festival will consist of two Main Stage productions (A Midsummer Night’s Dream and Into the Woods) and two Theatre for Young Audiences productions (Shakespeare 4 Kids: Dream Scheme and Snow White).