Gypsy Chef and Troubadour Night Diner Party
"The Gypsy /
Hobo / Troubadour, Bon Vivant life"
(Flavorful food & Inspiring
wine to fuel the dinner table Conversation & living-room Music)
Ô toi, quiconque sois, qui passes, (O you
whoever are, and pass)
Sur sa fosse répands des tasses, (on his grave spread cups)
du brit et des flacons, (spread Brie and bottles)
Des cervelas et des jambons. (sausages and hams)
the ghosts of Kerouac and Escoffier having a conversation under a Tokaji moon,
Poi Dog Pondering frontman
Frank Orrall received the raison d'être; of cooking home diners and
playing living room acoustic music for enlightened friends and bons vivants from Chi-Town to the world…
added a cooking knife in his guitar case and went hobo in the streets and waterways of America
to spread the good flavored-word on grilled slices of French bread.
he will bring the poetry of this life into the safety of your own home, invite a few friends and
cut the TV off, light a candle, set the table….
guess who’s knocking at your door…
We love dinner parties.
what happens when friends and family come together over food and drink.
Standing in the kitchen, chopping, talking, sipping wine. Preparing, Serving.
Everyone all together at the dinner table enjoying flavors and conversation.
The guitars coming out of their cases and the songs drifting into the night air.
A satisfied belly, a dream pondered and a song in the heart.
At the core of the concept of the Chef
Nights are 4 things:
Good food, Good wine, Conversation &
Our Food Priorities are:
Fresh ingredients: Locally grown / Seasonal and Organic
sourced seafood, & humanely handled, hormone free meats;
with an international flare & diverse flavor combinations
Drawing on the flavors of:
SPAIN ITALY AUSTRIA PORTUGAL MOROCCO GREECE TURKEY
ARGENTINA MEXICO HAWAI'I JAPAN VIETNAM INDIA
& pared with
interesting wines from around the world.
(A.K.A. Frank Orrall):
Born in New Mexico, raised in Hawai'i. Touring with Poi Dog Pondering and Thievery Corporation has
taken Frank Around the world;
from Morocco to Turkey to Brazil to
self taught musician, poet & chef; with a strong passion for the international flavor.
Likes to eat well, travel, laugh & sing.
Born and raised in France.
Gilles moved to Mexico city for 15 years before relocating to Chicago.
Gilles also has Spanish & Armenian roots. All these influences and more come into flavor the food and atmosphere
of the Chef Nights.
Gilles and Frank share the passion for adventure &
have a band together called: "Los Inmortales de Chicago".
We lovingly call him the "Frenchican".
Born and raised in Hawai'i. As the the
original Poi dog pondering drummer, Sean and Frank toured North America together extensively.
Sean spent a decade in Berlin, then sometime in Montreal before relocating recently to Austin.
Charlette Wortham: "Truffy"
Born in Chicago. Lives off and on in France. Poi Dog Pondering Member (Singer/percussionist).
To inquire about booking Chef Franc to Cook for your dinner party, go to www.cheffranc.com.
Our email Info@platetectonicmusic.com
and send Franc an email letting him know what City you are in and what approximate date you would like:
Here are a few
basic questions that will help us plan your dinner:
& wine: I usually decide on the menu a few days before or even day of once I'm in the store and see what looks fresh and
But I am happy to follow any direction you want.
I notice that my tastes generally fall in these 3 areas:
Pacific Ocean: (Combo of:
Hawaiian / Thai / Japanese / Vietnamese)
of: French / Spanish / Italian / Greek / Moroccan)
Atlantic: (Combo of: Brazil / Argentina / Caribbean )
If any of those stand out to you, let me know. Or, if you want me to decide, I am happy to.
Any food restrictions, dis-likes
Here's a few questions that would be helpful to know:
what is the address?
How many guests?
What time do the
What time do you want to eat?
Can I arrive 4 hours before dinner to prepare?
Do you have these things in your kitchen? (not that we
need these, just good to know either way)
* Blender or food processor
* roasting pan
* 1 or 2 fryng pans
* Large pot for boiling water
* a few mixing bowls
* Do you have a Grill? (not that we need one, just good to know)
is $500 plus $50 per person
If there are 10 or more please
add $200 for my sous chef - Max 20 people
(Frank & Gilles
love to travel, so If you live outside the Chicago area, This is not a problem. But, transportation is a special
But we can discuss that when the time comes, and find
the best solution for everyone.)