That Time of the Year

Greetings from Chef David…

It is getting to be that time of the year that we truly look forward to at Willaby’s.  The sun is coming out, the first produce of a new season is arriving and we are busy, busy, busy creating and cooking the specialties that will help to make your wedding, your reception or your graduation party an event that you will remember forever.

We have just finished our kitchen expansion and this past weekend we sent out three lunches, a lovely cocktail party and seated dinners for 135 and 75 all on Saturday!  We have dusted off our Traeger smoker oven and are turning out Top Sirloin, Prime Rib and Chicken Breasts dusted with out special spice rub and smoked to perfection.  We are receiving “first of the season” local asparagus and strawberries and are counting the days until the arrival of a whole market basket full of local bounty.  This past Saturday night we served a Parfait of Local Strawberries in martini glasses that was a Show Stopper!

We followed up Saturday’s HUGE day by sending out two lunches on Sunday and then I cooked and served a tasting menu of Mexican specialties to a family who will be having a wedding next year at Domaine Margelle, the beautiful chateau in Scotts Mills.  I feel so lucky to have come to work at Willaby’s, a place where I can stretch out and use the skills I have developed in over 35 years of creating tasty and beautiful food.

We love working with you to create an event one that is custom tailored to give  you and your guests exactly what you want, be it Mexican, French, Italian, a classic American dinner, a picnic, or just “good ol’ BBQ”.  Please get in touch with us, schedule some time and we can help you put on the party of your dreams.  I hope to see you soon at Willaby’s to talk about the menu that will make you, your family and your guests feel as if they’ve gotten “exactly what they wanted”.