Chef Franc: Gypsy Chef and Troubadour Night Diner Party
Gypsy / Hobo / Troubadour, Bon Vivant life"
(Flavorful food & Inspiring wine to fuel the dinner table Conversation & living-room Music)
We love dinner parties.
We love 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.
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
" La Cuisine du Marché " : Our Menu selection is inspired by
what looks good and Fresh at the Market
Our Food Shopping Priorities are:
Fresh ingredients: Locally grown / Seasonal and Organic
Sustainably sourced seafood,
& humanely handled, hormone free meats;
Prepared with an international flare
& diverse flavor combinations
Drawing on the flavors of:
FRANCE SPAIN ITALY AUSTRIA PORTUGAL MOROCCO
GREECE TURKEY BRAZIL ARGENTINA MEXICO HAWAI'I JAPAN
& pared with interesting
wines from around the world.
photo by: Agnieszka
(A.K.A. Frank Orrall
/ "el Dandy"):
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 Japan...
A self taught musician,
poet & chef; with a strong passion for the international flavor. Likes to eat well, travel, laugh & sing.
Sous Chef / Musician: (Road Traveling Chef Knight and Home town
Chicago Sous Chef)
Born and raised in France. Gilles moved to Mexico city for 15 years before relocating to Chicago.
We lovingly call him the "Frenchican".
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".
toi, quiconque sois, qui passes, (O you whoever are, and pass)
Sur sa fosse répands des tasses, (on
his grave spread cups)
Répands du brit et des flacons, (spread Brie and bottles)
et des jambons. (sausages and hams)
"Following the ghosts of Kerouac and Escoffier having a conversation
under a dirty 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 bon vivants
from Chi-Town to the world…
He then 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 soul mates,
cut the TV off, light
a candle, set the table…. guess who’s knocking at your door…"
By: Gilles Aniorte-Tomassian
Sean Coffey: "Sean-dinista"
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 a few years in Montreal before relocating recently
to Austin. Sean is a soulful traveler who brings his philosophical / rascal heart with him.
Chicago Sous Chefs
Chef / Musician:
Charlette Wortham: "Truffy"
Born & raised in Chicago, Charlette has also spend a great deal of time in France. She is a world ambassador of
love, and also a Poi Dog Pondering Member (Singer/percussionist).
Carolynn Travis: "Chaka"
Born & raised in Detroit, then Moved to Chicago. Chaka has steadfastly been Poi Dog Pondering's
chief Consiglieri. Chaka and Frank frontiered the Chef nights, and tho she is busy with her Solo Music and her work in hearing
protection service, she sometimes still comes out and swings a knife for the chef nights.
Sous Chef / Musician:
Susan Voelz: "Susqua"
Born & raised in Wisconsin, Schooled
in Bloomington then Moved to and spent foundational time in New Orleans & Austin. Susan and her Violin are one of the
signature sounds of poi dog pondering. She likes good wine, and pretends like she doesn't eat bacon.
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:
a few questions that would be helpful to know to help us plan your dinner:
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…
What month, or specific date would you like?
What is the address?
What time do the guests arrive?
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)
/ Beer / Beverages: 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.
We 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, meet you and to prep and cook, so that I can be all ready
and relaxed when they arrive. It's all very casual :)
Cost is $600 plus $30 per person (for up to 9 diners)
If there are 10 to 15 diners please add $250 for my sous chef,
if there are 16 to 22 diners please add $500 for my 2 sous chefs - Max 22
If you would rather have another PDP band member be the sous chef then scratch the extra 200 and add
500 (per extra band member).
You can pay the night
of by Cash or Check, (cash is best, but check is fine too;
by check, please make out to: ORRALL INC., )
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