Welcome!

We are glad you stopped by...

You have reached the mecca of locally and sustainably grown meat, bringing you one step closer to providing your family with the best that Sonoma and Marin Counties has to offer. Our passion for truly amazing tasting Beef, Lamb, Pork and Chicken is topped only by the pride and satisfaction we get from sharing it with you and your family. Whether you are just curious about how our animals are raised, or you need a suggestion as to how to cook something you purchased, or you are a regular looking to see whats new, our website has something for everyone. So take a few minutes and cruise around. You are sure to find something new everytime you check in with us, and your feedback is always welcome.

Meet Chef Willie

I met Chef Willie at the Sonoma Farmers Market about a year ago. We love to hear how all our customers use our meats, but I thought this email from Willie was a pretty cool description of how a professional uses some of our best. Check out the bottom of this article for his bio and contact info!

I just wanted to send you a note of thanks for providing me with great dry-aged beef and farm-house chicken for 2 recent private cheffing gigs I executed last week to rave reviews.

Attached you will see a luncheon menu, for a group of 16 guys from Chicago, New Jersey and Texas on a bachelor’s wine country weekend – no wives, no girlfriends – so I wanted to pull out all the stops and feature your great chickens, which I spit roasted with butter, salt and pepper and “hard” herbs (rosemary, sage and thyme) tucked under the skin. I trussed them, mounted them on a huge gas grill rotisserie and let them spit-roast to perfection.  After they rested on my cutting board, I broke them down with my chef’s knife into 10 pieces each, and mounded them on a big white platter. The guys ate every single piece of the chickens – nothing but a pile of bones left, a veritable bone yard.

That evening, for the same group of guys, I wanted to do a real meat and potatoes steak dinner as a culmination to their visit. Thank you for the beautiful “cave-man” dry-aged bone-in rib eye steaks, which I kissed on a medium-hot gas grill to make attractive grill marks, then finished them on a rack in an outdoor wood-fired pizza oven, which had burned down to a nice gentle medium heat - like a big smoky convection oven.  For steaks like these, I let the guys dig in and choose their own from a huge cutting board/serving platter, and dig in they did! I served the steaks with an authentic chimichurri condiment (fresh green herbs, garlic, roasted red pepper, jalapenos, wine, good vinegar and extra virgin olive oil), and since they were having truffles mashed potatoes too, I also served a demi-glace red wine reduction with mushrooms – my take on an American steak house classic.

Thanks again for everything and will see you soon at the farm.

Chef Willie Cooper is your personal, private chef serving special occasion multi-course wine dinners and VIP lunches to vintners and wine and food enthusiasts visiting California’s wine country. He is the author of the best-selling Williams-Sonoma cookbook “On the grill – Adventures in Fire and Smoke”, which features Chef Wilie’s take on everything from grilled fruit to the Thanksgiving turkey on the grill to a pig roast cooked over a wood burning fire pit.

Chef Willie makes, bakes, butchers, peels, slices, dices and prepares everything from scratch – even using eggs from his own chicken for many preparations. His food is intelligently sourced from local farms and ranchers, with menus that are designed to pair effortlessly with superb wines.

Chef Willie’s motto is “Shop like a Frenchman. Eat like and Italian. And drink like an American”.

williecooper@hughes.net
www.chefwillie.com
Private Chef Services
(707) 996-1537
(707) 337-4244 mobile