To inquire about booking Chef Franc to Cook for your dinner party, click the email address link below and send Franc an email letting him know what City you are in and what approximate date you would like:  Info@platetectonicmusic.com

Basic Details:  Chef Franc will do all the shopping and show up at your place with the guitar, food and wine; He likes 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: $500 plus $50 per person. If it is a party of 10 or more, please add $200 for Frank's assistant Chef.  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; If by check, please make out to Poi dog pondering)   Frank loves 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.  However, Frank also loves long distance driving, so it is also possible to work out a rental car.  But we can discuss that when the time comes, and we'll find the best solution for everyone.

EASTERN CHEF NIGHT tour is in the works!

Nashville, New Orleans, Austin, St Louis, Birmingham, Montgomery, Jackson, Memphis, Athens Ga.,... SOUTHERN CHEF NIGHT Road trip TOUR is in the works for April 9th through May 9th: Email us at info@platetectonicmusic.com or private message if you are interested is having Me, Sean Coffey & Gilles cook for your dinner party: We bring the Guitars, Tambourine, Groceries and Wine - you set the table, relax and invite your friends.

CHEF FRANC NIGHT GOES ON TOUR! Chef Franc Orrall is looking to book some Chef / acoustic livingroom sets in ANYWHERE IN THE WORLD :)

a very sleepy Chef interviewed on WTTW, (I stayed up all night cleaning the house the night before & my eyes are red! )

Dan and Franc with New Jersey Dinner Spoils of Battle: For posterity, here was the wine line-up for the NJ Chef Franc night: CHAMPAGNE/WHITE WINE G.H. Mumm & Cie Schromsberg Brut Rose Veuve Cliquot Ponsardin (bottle #1) Veuve Cliquot Ponsardin (bottle #2) 2006 Conundrum REDS 1987 Caymus Cab 1994 Caymus Cab 1994 Joseph Phelps Insignia 1998 Raymond Reserve Cab 2000 Chateau Garraud Grand Vin de Bordeaux 2005 Dominus Estate Cab 2005 Conn Valley Vinyards Eloge PORT 1998 Graham's Malvedos Vintage Port - Dan M.

Comment:     Frank and Chaka, Life has some of those moments where everything seems just right. I speak for more than myself when I tell you that last Friday’s dinner party was one of those nights. The Brazilian food was both the best part of the evening, and the least part of it. I couldn’t believe it--each time I stopped by the kitchen you were starting yet another dish. It was exhausting for me to watch, but your energy only seemed to increase with each dish. The food was absolutely outstanding, and it was a great choice because it was both unique yet familiar. But the evening was so much more than the food. Through your relaxed nature and style, you both put everyone at ease throughout the whole evening…so comfortable in fact that many stayed until 3 a.m.! You went with the flow when we turned your performance into a sing-along. I suspect the group (including myself) may have even gotten a few of the notes right. The beauty was that it didn’t matter. The story is complete when I tell people we finished the night playing ‘Gimme Shelter’ on ‘Rockband’. You both have a gift: you create an almost magical environment when you combine two of your passions (food and music). We thank you for letting us into your world. We wish you the best…and you can be sure we will see you on-stage again soon. Thanks again, Mark and Sarah, Hinsdale, Illinois

Chef Franc night at Phil and Beth's house It was a lovely, cold and snowy winter night so we decided to cook some oven food, Southern Spain reaching into Morocco style: Main:  Slow Roasted Ox Tails, Ratatouille, Mashed Potatoes with Portobello mushrooms, Salad, Dessert: "Scotch Apple Knuckle Sandwich": Apple Crumble with Single Malt Scotch Whiskey and Vanilla bean Ice Cream.    (The guitar strummed, and there was singing & drifting off to sleep couch cozy, while the snow fell on the city outside - and tomorrow was far away... perfect.)  El Charro "Franc" with Ace Sous Chef Sister "Chaka"

Info on booking "Chef Franc" nights below	Patrick and Ingrid (with shonen knife bodyguard)
Every dinner is different, but this was a recent Dinner... Hawaiian Island style! (Left to right) Fresh Ahi Tuna w/ Bak Choy & Ginger cilantro sauce Fresh Swordfish w/ Thai coconut curry rice Teriyaki Chicken Kalua Pork and Cabbage Watercress and Arugala Salad with Japanese Ginger dressing Rice and Island style Macaroni salad.  Stephanie surprised Scott for his B-Day  It was a lovely warm rainy night, it reminded me of Hawaii So we decided to cook some classics from the islands         <<<- singin' for my supper Sous Chef Chaka ->>> Dinner at Jeff's house: We did our very first living room set at Jeff's house, he had me back for a chef night, wonderfull.
Dinner at Paul and Amy's with Patrick and Ingrid & friends Brian makes a toast at Paul & Amy's dinner table Menu: Salmon / tarragon / leek pasta, Fresh herb roasted chicken, Gazpacho, Wild Greens salad, Olives and cheese. Wine: Spanish Cava, Portuguese Vinho Verde and Spanish Vina Tinta.
Me & Patrick strum some for the team
Dag and me at Sarah's, with Jeremy, Julie, Cinda, Franny, Robyn, & Erika  for "Spanish Tapas Night"   Menu: Spanish olives, almonds and cheese Dark Greens, cold fennel & lemon Salad Gazpacho soup Warm leek and Shallot saute  Pimientos de Padrón (semi spicy green peppers fried in garlic and sea salt)  Rabo de Toro (ox-tails stew), Paella (rice and Chicken dish)  Dan invited me out to New Jersey for a fine dinner with his wife Sandra, their family and friends. For this night we went "France 1960" for the meal theme, to salute Julia Childs!   To start:  Pate, mustard, cornichons, french bread, olives and triple cream brie cheese Salad: frisee aux lardons salad (frisee salad w/ bacon) Main: beouf bourginon ( beef and carrots in red wine sauce ) & potatoes gratin dauphinois Drawing by Jeff Knurek!   Dinner at Jeff's Jeff and Frank trade songs in the livingroom Dinner with Mike's family and Friends Frique, Dayhota and Charles - dinner and the Poi space