THE LAST REMAINING AVAILABLE CHEF NIGHTS FOR 2016

NOV:  Available:  25th, 26th, 27th - Chicago area only
DEC: Available:  4th, 23rd, 24th, & 31st - anywhere

AVAILABLE CHEF NIGHTS FOR 2017
JAN: CHEF FRANC Avail in Hawaii Jan 2nd through 21st
JAN: AVAILABLE 20th through to the end of the month- anywhere
FEB: AVAILABLE all month anywhere
MARCH: AVAILABLE all month anywhere
APRIL:  AVAILABLE all month anywhere
MAY:  AVAILABLE all month anywhere
All other dates in 2017 are available, with the understanding that a tour may come up, so dates will have to been held in pencil, and confirmed a month or two before.

 

 

(Franc is often out on tour, so sometimes it takes him a while to get to his emails, if you don't hear back right away, that is why - but he will get back to you when he lands)

To inquire about booking Chef Franc and Friends to Cook for your dinner party, fill out the form below, & let's See about putting together a nice dinner party

Chef Frank MUSIC & DINNER PARTY DETAILS

Food: I usually decide on the menu a few days before or even day of once I'm in the store and can see what looks fresh and good.  But I'm happy to follow any direction you want, in case you have any dis-likes or preferences…

I will do all the shopping and show up at your place with the Guitar & Food; we like to get there a few hours before the guests arrive to prep and cook, so that I can be all ready and relaxed when they arrive. It's all very casual :)

BASIC COST DETAILS

* 1 to 9 people:    $600 + $30 (per person for Food )
* 10 to 15 people:   $600 + $30 (per person for Food ) + $250 for my Sous Chef
* 16 to 22 people:   $600 + $30 (per person for Food ) + $500 for 2 Sous Chefs)
Poi dog pondering Band members can be added as Sous Chefs, cost is 500 per band member (in place of Sous Chef fees)
( In my experience, 16 or more people begins to lose intimacy, but can also be be fun - 21 or more is difficult for me, but it is is still possible - feel free to message me to discuss )

CHEF FRANK INQUIRY

( ALL OF THESE DETAILS ARE COMPLETELY FLEXIBLE UP TO THE DAY OF THE DINNER, this just gives us a starting point )

Name *
Name
(let me know specific dates, but, it is often helpful to know a few alternate dates just in case)
( Feel Free to Let me know if you prefer, Spicy, Non-Spicy, Meaty, Vegetarian, Pesce-catarian... etc., )
Cooking is a meditative process for me, it takes me a few hours of quiet concentration to build the flavors, and develop the dishes. So, I like to arrive early to prep, approximately 4 hours BEFORE the guests arrive, if possible. (That way, I can have the bulk of my work done, so I can relax and socialize with everyone as they arrive).
(Oven / Blender or food processor / Roasting pan / 1 or 2 frying pans / Large pot for boiling water / Strainer / a few mixing bowls / Outdoor Grill)
(If you would rather have another PDP band member be the sous chef then scratch the Sous Chef fee, and add 500 (per extra band member).
( I love to travel, so If you live outside the Chicago area, This is not a problem. But if so, transportation is a special consideration. You will need to take care of train or airfare, and transportation to and from the airport, (But we can discuss that when the time comes, and we'll find the best solution for everyone. We are super flexible).
(Just because legally it gets tricky with my bringing Wine, I no longer do - so you will be in charge of Wine / Beverages: What ever you like is fine. And, in fact, I've also noticed that guests like to bring wine; it gives them the opportunity to contribute to the festivities).

Thank you!, Frank Orrall

 

( If you do not hear back right away on a chef night inquiry, it is most likely because Frank is out on tour & has not had a chance to check emails yet. Thanks for understanding!  He will get back to you as soon as he can.)


Chef Franc:  The Music and Diner Party/   Troubadour/  Bon Vivant life
(Flavorful food & Inspiring wine to fuel the dinner table Conversation & living-room Music & Singing)