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Dining With Willie
“Out!” he shouted, “Out, out, out!”
I was too close the Aga – that magnificent beast of an oven – and was in Chef Willie's way.
Could you blame me? A quattro formaggi pizza was cooling on top and I just had to reach in. It was worth the verbal abuse but I soon found a good reason to move along: a platter of shrimp-and-sausage had just landed on the counter and wait... what’s that over there? Mille feuille with pheasant? But of course it is. This was Chef Willie’s kitchen and it’s one amazing dish after another.
We hadn’t even sat down yet and already I was wondering if my pants were getting tight. I decided to open a Pinot Noir to pair with this latest addition. Of course, Champagne would work just as well. Which is why Mrs. Willie was topping off everyone’s glass for the journey to the dining room.
I may have lost consciousness for a moment, but the next thing I heard was Chef Willie announcing the entrée: Tornados Rossini. Filet mignon pan-fried in butter, topped with foie gras and finished with a Madeira demi-glace. I murdered it and drowned my guilt in Brunello.
There was a salad course after that - so very continental - and then dessert. Chocolate mousse with candied orange peel and a wafer. This was accompanied by Madeira - the same one used for the tornados - only now it was served in a more lethal dose.
I don’t know what I did to deserve all this. Maybe, in another life, I gave aid to the infirmed or brokered peace. Maybe I’m just lucky to have Chef Willie as a friend.
Fred S.
Sonoma, CA
I charge $85 an hour for my time. Not as much as an electrician, a plumber or a doctor, but about the same as a good mechanic.
I spend 4-5 hours the day before your party and 5--7 hours the day of the party prepping, cooking, and cleaning up. So you’re looking at about $850 for me to come to your house and cook your special dinner, excluding the food cost.. That’s a bargain for a private chef who plans, shops smartly, prepares everything from scratch, serves a memorable meal, cleans up afterwards, and allows you to focus on your guests in the luxury of your own home.
Rentals
If we need plates, silverware, tablecloths, and linen napkins, I can get them. If you don’t have enough glassware, renting is a good way to go, especially if we have multiple courses with multiple wine pairings.
So take inventory of your plates, linens and wine glasses and think about it... I don’t mark up rentals, and pass the cost directly to you.
Tablescapes
It's best if you bring out your best china and handle the tablescape, as I'll be focused on preparing food for your party. Find your best linens and enlist help from family or friends to set the table. Get some flowers from your garden and have fun setting the atmosphere.
Shopping Expenses
Shopping for the best ingredients takes time and expertise. I'm fast, smart, and efficient when it comes to finding and buying the finest ingredients for the menu. I don’t mark up the food. You pay what I pay.
High quality farm to table food costs a premium, be it grass fed beef or lamb, fresh shellfish, or fresh produce from local farmers.
Staffing
Servers and helpers are $20-25 per hour, plus tip. If I have a couple of gals help me for four hours, they get $100 each and a tip. (You would tip a waitess at least $100 if you had a big party in a restaurant, right?)
Wine
I'm a food guy, not a wine merchant. I can help you select the best wines for our menu, but I can't sell you the wine. Bring out those special bottles from your cellar, or invite your friends to do the same.
Costs
On average, figure about $100 per person for a five course tasting menu, and $150 per person for eight courses. This is comparable to eating in any fine dining restaurant.
Dessert
If you take your party to a restaurant, chances are slim that they have a pastry chef on staff. With Chef Willie, you get a real pastry chef - and a variety of desserts to choose from volonté, which means help yourself to as much or as little as you like.
Need a birthday cake? A chocolate dessert? Apple pie with cinnamon ice cream? Bring it on!
Check out the sample menus and contact me regarding your special dinner.